Viewing: Sauce Boss Recipes - View all posts

New album. Soon Come! Looks like a good 2024 is happening, and I can't wait to show all y'all what's up. Schedule Here. St Augustine (Sold out), Palm Bay, Ft. Pierce, Tarpon Springs, Charlotte, Bradenton, Valdosta, Tallahassee to name a few. This Spring/Summer we are going out west and up north, so get in touch.  (Booking)

I am about to emerge from my cave after a very intense recording process. By far the biggest learning curve I have ever attempted, but after a couple of years of learning, it's finally paying off. For the past six months, I went deep, and I'm happy to say, the writing and the tracking are done, and I am almost finished mixing it. The album is called The Sauce. It has some solo tracks, and a few one man band tunes. It also has a few tunes with Neal Goree (guitar) and Brett Crook (Drums)  joining me.  We've been playing out a bit  with the two guitars and a drummer thing, and it has been a blast.

AND… there's a few tunes with my good friend Damon Fowler 

George Harris and Damon Fowler layin it down. George is doing the mix at his Creative World Recording Studio in Largo. This album will take you where you have never been before. I'm pretty stoked.

Cocktail Sauce
Whether it's shrimp or oysters, this cocktail sauce will knock you out!

1 cup of ketchup
Juice of a lemon
2 tbsp horseradish
Fresh basil chopped
2 tbls Liquid Summer Hot Sauce  (or more)…(lots more)
OR…You could just use it straight out of the bottle on yer oyster. Man, that’s gooood.

Speaking of “The Sauce”…Get yours here!

The Light House Restaurant
7600 U.S. Hwy 19, Fanning Springs, Florida (352) 463-7771

Back for the 7th time! 
The photo is from 2001 where they put us on a special stage in the round, right in the middle of the main stage crowd. I’m stoked to see my friends in Canada this summer. It’s a biggie. The Ottawa Blues Fest welcomes 250,000 music fans over a period of ten days in July and I have two shows there on July 14. I will also make a stop at the local homeless shelter on the 13th. This and more in June and July. Here’s the Schedule. For details and ticket links sauceboss.com/tour

6/16/2023 Leesburg, VA  – Macdowell’s Beach
6/18/2023 Franklin PA –  Franklin Blues and BBQ Festival
6/21/2023 Sharon PA  – The Keg
6/23/2023 Pittsburgh PA –  Steamworks Creative
6/25/2023 Lorain OH – Beaver House
6/28/2023 Buffalo NY – Sportsmens Tavern
6/30/2023 Syracuse NY – 443 Social Club and Listening Room
7/8/2023 Durham NH – Private Event
7/9/2023 Tamworth NH – The Barn at Farmstand
7/13/2023 Ottawa Ontario – Ottawa Mission (private show for clients)
7/14/2023 Ottawa Ontario – Ottawa Blues Festival
7/27/2023 St Augustine, FL – Plaza de la Constitucion

Live at the BBC! 
Check out our latest on Youtube.
February 11th was our last gig at the Bradfordville Blues Club a few weeks before the iconic club closed its doors. I brought Extra Sauce, (Brett Crook and Neal Goree) and we got pretty wild, evidenced by this video shot by Ian Weir, and edited by Mary Wharton. The audio was recorded by Walter Potter and mixed by Doug Oade.

That’s why… “I Can’t Sit Down.”

Liquid Summer Hot Sauce will do it to it.

Sockeye Papillote with Herbes de Provence

Sounds highfalutin, uptown, top shelf, out of reach, $$$$, and downright French! Au contraire, mon ami. Yes it’s French; no, it’s not unattainable. This 30 minute, easy and fun recipe is hearty and healthy…and different than the normal pescatarian bill of fare. Instead of fat from frying, or piquant from hot peppers it offers flavors from fresh herbs seeping into the fish.

Parchment paper
Filet of fish
Asparagus
Zucchini
Carrot cut into ribbons
Green onions
Tomato slices
Lemon slices
Salt
Pepper
Rosemary
Marjoram
Savory
Thyme 

Preheat oven to 400 degrees
If you don’t have fresh herbs, you can use the dried Herbes de Provence mix .
I used asparagus, purple carrot ribbons, zucchini, green onions, and yellow tomatoes in layers on a sheet of parchment.
 

Place the fish on top, spray with olive oil, and shake some salt and pepper.
Add sprigs of the fresh herbs, pressing them into the fish.
 

Place lemon slices on top.
 

Seal the parchment paper, crimping the paper all around the salmon.

Cook for 15 minutes, or when the thermometer says it’s done.
Voila!
 

I served it with brown rice.
Bon Appetit!

Schedule
Tampa, Orlando, Leesburg, Orange Beach, Mobile,
Ashland, VA, D.C., and North Carolina.
Album release parties as we go. Please join us.

Aw right! Live is HERE! Get it NOW!

Today–April 24–is the official release date of  “Live at the Green Parrot”.  Now available for your listening pleasure, you can hear it and order it on CDBaby and I-Tunes. You can also buy it at the Sauce Boss Store.  The early buzz have been great, beyond all expectations. It already made #8 in the Roots Music Charts in Florida. This one is over the top, out the box, down the street, and completely gonzo. I hope y’all enjoy it. Here are a few reviews:

http://www.muzikreviews.com/reviews.php?ID=2115
http://midwestrecord.com/MWR461.html
http://www.newsreview.com/chico/live-at-the-green-parrot/content?oid=576156
 

And from the German magazine, Jazz Jazz:
“…` he plays somewhere between JB Hutto, ZZ Top and Led Zeppelin. In combination, this is completely nuts unique and wonderful. So far one of the most remarkable live albums of 2012” 

After a lifetime of music, travel, and food, over a million miles on the road, over 180,000 bowls of gumbo served for free, thousands of gigs, tons of hot sauce, over a hundred original songs on thirteen albums, scores of free concerts at homeless shelters and soup kitchens, after all this   . . . it’s time for a live album. Recorded in November 2011 in Key West, Florida, “Live at the Green Parrot” is definitive Sauce Boss. It’s edgy, slide guitar, rockin blues grooves, with a large serving of fun in the Sauce Boss tradition.  These songs come straight out of the life of a true character, adventurer, raconteur, and poet.  Come and get it.
Sauce Boss- Guitar & Vocals
John Hart – Guitar
Jassen Wilber – Bass
Justin Headley – Drums

PLEASE, PLEASE, PLEASE:  call your favorite Blues DJ and request a cut from “Live at the Green Parrot”.  Time’s a wasting’! Betcha ya they have a copy already.  We just sent out over 600 CDs to radio stations all over the US and in Europe and South America.

THE GOOG IS OUT TO GETCHA!!!!!!!!!!!!!!!!!!
That’s right, Brother. That’s right, Sister. Google knows what yer thinkin at this very moment. Just the fact that you’re reading this message could very well lead to a monstrous inconvenience. When the “powers that be”  find out that you ….well…I’m just sayin…just because I’m paranoid…What I mean is…When the Goog finds out what you are doing, yer liable to end up in hot water.
What are you doing, and why are you here?
What are you doing, and why are you here?
What are you doing, and why are you here?
What are you doing, and why are you here?

…

Free Download “The Goog” (Explicit)

Share this song with everyone you know

Buy the CD

CAFÉ ACADIA 337-942-7645 732 SOUTH UNION, OPELOUSAS, LA

You ride three or four hundred miles on two wheels, ya get hongry for some real food that will hang with ya for a good long while. Lucky me, I just happened to be passin through Opelousas round about dinner time and so I stopped for fuel for me and machine. For the real deal Acadian cuisine, this is the place. I tried the Catfish Gerald – grilled catfish covered in etoufee. Lunch specials are from around six to nine dollars.  There’s plenty to choose from on the menu. Steak, all manner of seafood, po-boys, burgers, salads, and the typical Cajun Creole bill of fare.  Etoufee on top of a ribeye will keep you going all afternoon, and into the evening. Hey Laba’!