1 Dirty Bourbon’s Lonely Hearts Club Band!!

Tonight and Tonight Only!!

Don’t Miss Out on THE PERFORMANCE that May NEVER be Heard Again!!

Yours truly has taken on the record Rolling Stone Magazine lists as the GREATEST RECORD OF ALL TIME – Sgt. Peppers Lonely Hearts Club Band. Two weeks spend learning, rearranging, and performing the devil out of this beast of a record, and what we have now is a show second to none!

It’s happening nowhere else other than the infamous D.B.A.!! Yours truly will play two sets – the first stuffed to it’s ankles in original Dirty Bourbon material – the real good shit!!

Then it will be time for us to share with you what we have created with a little help from The Beatles. It starts tonight at 10pm, I repeat 10PM, so don’t be late!!

Watch a performance of the title track below and remember…

D.B.A. – 10 PM

A Splendid Time is Guaranteed for All!!

And do stay after the show for a special celebration

0 Dirty Eatin’ with the Bass Clef Chef: French Toast pt. 2

Hey it has been a while since the last Dirty Eatin’ post so let’s get back in the swing of things with a improved version of an older recipe.

French as F**k Toast

15 Croissants (day old preferred)
12 eggs
3/4 cup heavy whipping cream
2 tbs. maple syrup
2 tsp. cinnamon
1 tsp. vanilla extract
powdered sugar

Preheat oven to 250 degrees

Beat together eggs in a large bowl. While continuously stirring, add heavy whipping cream, syrup, cinnamon, and vanilla extract. Once combined set aside.
Cut croissants in half, dip into egg mixture for 5 seconds and pan fry for 2 minutes on each side. Move croissants into preheated oven and cook for 15 minutes or until custard is set. Sprinkle with powdered sugar, serve with bacon and enjoy.

1 God Bless Louisiana

0 Dirty Eatin’ with the Bass Clef Chef: Rosemary Garlic Beef Roast

Rosemary and Garlic Beef Roast

4 lb beef rump roast
4 – tbs. garlic powder
2 – tbs. sea salt
1 – tbs. black pepper
2 – tbs. crushed rosemary
olive oil

Mix together spices and just enough oil to make a thin paste. Rub paste on beef and refrigerate overnight. An hour before cooking, take the beef out of the refrigerator and let it sit at room temperature. Preheat oven to 325 degrees. Scrape off most of the paste before placing beef in oven. Cook until the internal temperature is 130 degrees or about an hour and a half. Allow meat to rest for 10 minutes before cutting. Serve with chile rellenos and mustard greens. Enjoy.

Bassman

0 A Man’s Breakfast

Gig tonight at the New World Brewery in Tampa, Florida. Show starts at 11.

1 Dirty Eatin’ With Growly Howlin’ McScowl: Crazy Man Casserole

Boil the macaroni. Drain and set aside. Grab the iron skillet and throw an old hamburger patty or two in it. Break that shit up and add some simple white queso (salted to taste) and a touch of salsa. Mix it all together then add the beef to the macaroni in a pot on low. Mix in a simple orange queso (salted to taste) and some red pepper flakes. Once it’s all nice and thick together, ya gots your filling.

Grease a foot by foot by 2″ pan with a butterstick top, and laydown 1/2 of the filling flat in the bottom. Add a layer of freshly sliced parm, then add the other 1/2 of the filling. Top lightly w/ bread crumbs, a little shredded parm, then some more bread crumbs. Bake at 200 for 10mins, then broil dat shit for 2 mins on hi until the bread crumbs turn golden brown. Blammo! Crazy man casserole.

0 Dirty Eatin’ with the Bass Clef Chef: Biscuits and Gravy

Legit Biscuits and Gravy

Biscuits
4 – cups flour
6 – tbs. butter
2 – tbs. bacon fat
2 – cups whole milk
2.5 – tbs. baking powder
.5 – tsp. baking soda
1 – tsp. salt

Preheat oven to 400 degrees. Combine dry ingredients in a mixing bowl. Cut butter and bacon fat into the dry mixture. Stir in milk, form into a sticky dough and fold seven or eight times. Roll out onto floured surface until 1 inch thick and cut into rounds. Bake at 400 degrees for 20 minutes or until golden.

Gravy
16 – oz breakfast sausage
1 – stick butter
Flour
Whole Milk
Spices (garlic powder, salt, black pepper, paprika)

Cook sausage in a 14 inch cast iron skillet. Once cooked, remove sausage from skillet and add butter. Add enough flour to make a roux and cook until golden brown in color. Whisk in milk gradually until desired consistency is achieved. Add sausage and season to taste. Enjoy.

– Bassman

0 Dirty Eatin’ with the Bass Clef Chef: Bacon Roasted Garlic Mashed Potatoes

Bacon Roasted Garlic Mashed Potatoes

4 – strips of bacon, cooked till crispy and the rendered fat drained and set aside
20 – cloves of garlic
5 lbs. Russet potatoes
Whole milk
1 – stick of butter
Salt
Pepper

Preheat oven to 250 degrees. Roast garlic cloves in bacon fat for 2 hours or until the garlic is completely soft. Boil potatoes in salted water until a sharp knife can freely pierce the center. Drain potatoes, add roasted garlic, bacon strips, and mash with a potato masher. Add enough milk to achieve the desired consistency. More milk will lead to a creamier final product. Season to taste and serve with pan fried mustard greens and pork roast. Enjoy

– Bassman

1 Dirty Eatin’ with the Bass Clef Chef: Bacon Meatball Sub

Bacon Meatball Sub

4 – lbs. ground beef
1 – lb. bacon, cooked crispy, fully drained, and broken up into inch long pieces
1 – can diced tomato
4 – eggs
2 – cups breadcrumbs plus extra for breading
6 – hoagie rolls
Cheese
Spices (garlic, red pepper, black pepper, salt)

Preheat oven to 400 degrees. Combine everything except for bacon in a large mixing bowl. Form meatballs around bacon pieces and coat in the reserved breadcrumbs. Place on a greased baking sheet and bake for 20 minutes, turning over halfway through cooking. Purée tomatoes, season to taste, and heat through. Cut rolls on half, pile on the meatballs, sauce, cheese, and enjoy.

– Bassman

1 Dirty Eatin’ with the Bass Clef Chef: Pork Roast

Korean Fire Pork

1 – 4 lb. pork loin roast
1 – tub of gochujang (Korean sweet/hot chili paste)
1 – meat thermometer

Rub pork loin with gochujang, making sure that every part is covered with a uniformly thin layer. Cover with plastic wrap, place in refrigerator and marinate overnight. Once sufficiently marinated, preheat oven to 325. Take the roast out of the refrigerator and allow it to reach room temperature before placing fat side up in oven. Cook until the internal temperature of the pork is 155 degrees. This should take about an hour. Once the meat is up to temperature allow the roast to rest for 15 minutes before carving. Serve with your favorite sides and enjoy.

– Bassman