So KISS is back on the road…. ZZ TOP just announced 75 dates! Bruce Springsteen just announced he’s returning to the St James Theater…. So live music is back, right?
Well, yes AND no. We here in Florida saw restrictions lifted in bars last September yet, in NY and NJ restrictions were lifted just last month. In England…they just re-locked down due to the new Corona virus variant.
Venues and Insurers are also grappling with liability issues…more than likely, you find some sort of disclaimer on your ticket or on the website that you purchase them from, that will assume you acknowledge that the venue will be held harmless from being responsible for you getting Covid at the event you attend there.
Overall, the horizon is hopeful. As the percentage of vaccinations increase, YOUR real chances of getting it decrease.
Theaters and performing arts venues have been slower to open, but more and more are coming online… this particular sector got hit VERY hard and are still recovering. Many have closed simply due to assistance having been delayed in the latter round of Covid recovery acts. In 2020, we lost over 100 of these venues nationwide. Hopefully they will be inhabited again and NOT gone forever.
History of Rock n Roll Pt2
In the last “Love Letter” we explored the beginnings of Rock n Roll. This is part 2. I find this series to be fascinating. It’s also very much, in bite sized chunks.
This month's Rock star Recipe
Don Henley’s Chili Recipe
Recipe from: Don Henley of The Eagles
This recipe along with Don’s comments were taken from Rock and Roll Cuisine by Robin Le Mesurier and Peggy Sue Honeyman-Scott.
True, authentic “chili” does not—I repeat, NOT—have beans in it. Beans are a separate dish to be relished and revered in their own right. When you put beans in chili, you insult both the beans AND the chili.
Now, let’s get on with it. Here’s what you need to make real chili:
A case of beer (preferably Mexican beer, but American or a light German beer will do). I prefer Corona, Bohemia or Superior.
4 pounds lean beef (I like to use a combination of 2 pounds coarsely ground and 2 pounds cubed)
3 medium onions, chopped
3 or 4 tablespoons vegetable oil or olive oil
2 eight-ounce or 1 fifteen-ounce can tomato sauce—(NOT tomato paste). Whole or chopped tomatoes will do if you can’t find tomato sauce)
4 teaspoons salt
2 heaping teaspoons comino, also known as cumin, seeds or powder (it is best to grind seeds in a mocajete, i.e., a mortar and pestle)
3 heaping tablespoons of chili powder (if you live in Europe, call up Gebhardt Mexican foods Co. in San Antonio, Texas (512)227-0157 or the Pecos River Spice Co., P.O. Box 1600. Corrales, New Mexico (they have a phone number in New York for your convenience: (212) 628-5374, and tell them you need some chili powder. If that fails, go to a Spanish market and see if you can buy some dried, red ancho or anaheim chili peppers. (or try out the Online Chili Market. Take the seeds out (please take the seeds out—and don’t rub your eyes). Then, grind, crush, chop or otherwise mutilate these peppers as best you can.)
2 level teaspoons paprika
2 level teaspoons cayenne pepper
2 fresh jalapeño peppers (remove sees and chop—do not rub eyes)
2 or 3 heaping tablespoons masa (corn) flour. If you can’t get corn flour, regular wheat flour or ground yellow cornmeal will do.
Now, have a beer. If you have managed to round up all of the above ingredients, you deserve one. It will also help to give you the correct “attitude” for making chili. In a large skillet, sauté the meat, onions and half the garlic in the oil until the meat is grey in color. Then, dump the meat, onions and garlic into a large pot with the tomato sauce. Rinse the tomato sauce cans with beer and pour it into the pot. Get yourself another beer. Spread the meat evenly over the bottom of the pot. Add enough water so that the meat is covered by ½ inch. Add the remaining ingredients EXCEPT the four. (NOTE: The cayenne pepper is what more or less determines the fieriness of the chili. If you want hotter chili, use more. If you want milder chili, use less). Heat all ingredients to a mild boil, turn the flame down IMMEDIATELY and simmer for at least one hour and 15 minutes, stirring occasionally to prevent sticking. Skim off excess grease as it rises to the top. Mix the flour with warm water to make a paste that is thick but pourable. Add this to the pot while stirring and simmer for another 30 minutes—or another three hours—it just gets better. Have another beer.
And now... a word or two about me
First thing’s first. Throughout the pandemic…right up to this very second… I am SUPER grateful for the local venues and local patrons whom have supported me. Covid-19 has demolished the music industry.
Many musicians have had to find other professions, tours were cancelled venues have closed. I consider myself very lucky to have been able to survive. Very much because of the local scene where I live in Sarasota Fl and the patrons that kept it alive. So..to you…the Rock n Roll fan…. THANK YOU!
If you live in the Sarasota area
Check out my local calendar by clicking here. If you care to book mark it….simply copy this link: