Santa Fe, NM Tonight! Cowgirl BBQ – Show starts at 8 – be there…
Archive For August, 2011
0 Touching Down in New Mexico
Touching down in New Mexico, bout to crash in a cool little joint called the Art Barn (thank you Clint, Aaron), catch us at Cowgirl BBQ tomorrow – where you can meet my folks & hear some familiar music ~ Noah
0 On the road again
Stopping off at the grocery as we continue on our 12 hour drive to Santa Fe. About 8 hrs to go…
0 Colorado, Here We Come!
Colorado, here we come! Got a whole month if dates, dig ‘em on the sidebar and tell friends! —>
Driving through Texas now ~ catch us at the Soundpony in Tulsa for an early taste…
0 Mobile, AL Tonight!
Callaghan’s Irish Social Club
7 o’clock
0 Dirty Eatin’ with the Bass Clef Chef: Red Beans
Serious Fuckin’ Red Beans
4 lbs red beans, soaked overnight
4 lbs smoked sausage
2 – red bell peppers
2 – large onions
4 – stalks of celery
20 – cloves of garlic
4 – cups cooked rice
1 – quart of chicken, beef, or vegetable stock
Water
Cajun Spices (paprika, cayenne pepper, basil, thyme, cilantro, black pepper, garlic powder, onion powder)
Hot sauce
Roughly chop up vegetables and set aside. Cut sausage into 1/2 inch thick pieces. In a big stock pot, brown the sausage pieces, then add vegetables and cook till slightly softened. Add spices, beans, and pour in the stock. Pour in enough water to barely cover everything. Give it a stir and cook low and slow until the beans are tender. 8 hours is recommended, but you can speed it up if you boil instead of simmer. Salt to taste, add hot sauce and enjoy. Refrigerate the leftovers.
- Bassman
0 Some Videos From Our Last Tour
The Funky Geezer in Charlotte, NC:
Preparing for the zombie apocalypse in Beaufort, NC:
Back home, makin’ Red Beans:
Will post some pictures soon.
Catch us in Mobile tomorrow at Callaghan’s Irish Social Club.
8===> o:)
2 Lafayette, LA Tonight!
Lafayette, LA Tonight! Artmosphere – 10pm!
0 Dirty Eatin’ with the Bass Clef Chef: Breakfast
Fist Full of Tustard Coast Boomsticks
1 – 3′ loaf of french bread
8 – large eggs
1 – cup whole milk
3 – tbs sugar
2 – tsp cinnamon
1 – tsp vanilla
Maple syrup
Coffee with chicory
Preheat oven to 400 degrees. Cut bread in half lengthwise, then into 6” pieces. In a mixing bowl, beat together eggs, milk, sugar, cinnamon, and vanilla. Soak the bread in the custard mixture until the bread is completely saturated. Pan fry the saturated bread in a hot cast iron skillet for 2 minutes on each side and then bake on a baking sheet for 10 minutes. Flip the bread and continue baking for 5 more minutes or until the outside of the bread is crunchy and the inside is tender and delicious. Cover with maple syrup and enjoy with chicory coffee.
- Bassman
0 Dirty Eatin’ with the Bass Clef Chef: Po Boy
Diggity Dank Dirty Bourbon Hot Sausage Po Boy
1 – 3′ loaf of french bread
1 – 2 lbs link of hot sausage
2 – green bell peppers
1 – bunch green onions
1 – 1/2 lbs block of pepper jack cheese
Blue Plate mayonnaise
Crystal hot sauce
Preheat oven to 350 degrees. Slice the sausages into long 1/4 inch thick strips. Cut the green onions into half inch long pieces and slice the bell peppers into thin strips. Layer the sausage strips on a foil covered baking sheet and bake for 20 minutes. Take out the baking sheet and mix the vegetables with the sausage strips, carefully flipping the sausage and coating the vegetables in the rendered sausage fat. Put the baking sheet back into the oven and cook until the sausage is done, anywhere from 5 to 10 minutes. Cut the french bread almost all entirely through, leaving a single long hinge along one side. Spread mayonnaise on both sides of the bread and stuff with sausage, green onions, bell peppers. Grate the pepper jack cheese on top. Cut the sandwich into 6” or 12” lengths and bake in oven until the cheese is melted and the bread is toasted. Add hot sauce and enjoy.
- Bassman
