Open Mic!

We had a full room and a great list of Singer Songwriters this Sunday at The HornyTaod in Cave Creek!

I’ve been doing Open Mic for the past 16 years, more or less.  To those of you that picture amateur night, well there can be some of that, but… what a good open mic offers is a chance for aspiring singer/ songwriters, to work on their act.  Over the years, time and again, I’ve witnessed a transformation of regular folks into artist.  This takes work and heart.  There’s nothing like the first time a new singer (young or old) connects with their audience. 

The guy that taught me how to properly run an Open Mic, David Grossman, said when you’re a musician there’s not a lot of refuge out there.  You can find refuge in religion, relationships, drugs, the mental institution… but the Open Mic is a true refuge for musicians.  They are among their own kind and find a place that they can get real answers about working a room.

As with all Open Mics a group of player develops that drives a direction.  This in turn causes players to take some risks, maybe play a tune that they love but is not in their genre. 

As the players grow so the entire group grows.  And the audience is the real benefactor!  A few years ago I had another room that I had worked to develop.   I saw about 40 people sit quietly and listen to a 15 minute Bass solo by local talent, Omar.  He absolutely had them mesmerized.  When he stopped playing there was that crystal moment where you could hear a pin drop before the room exploded in applause.  Moments like that, are usually the purview of big cities… or great bars in the Texas panhandle!

There’s great music,humor, fun, talent, good food and cold drinks, (special thanks to Tim Brady for the whisky).  It’s a great way to spend a lazy Sunday afternoon. 

So weather you’re a player or just love good music, come on out to the Horny Toad in Cave Creek next Sunday and do a little toe tapping while you relax and have a cold one!

Spicy Collard Greens

Spicy Collard Greens

Years ago my dad took me to Mrs. White’s Golden Rule Cafe, a Mecca for ‘Soul Food’ in Phoenix.  On each table was a little bottle of Trappy’s brand Tabasco chiles.  The bottles were so old that the labels were half worn off, and the chiles inside the bottles were no longer yellow.  They were almost white as if they had been on the tables for years.  I asked my dad about this. He explained the peppers weren’t for eating; that every night the owner would fill these bottles back up with white vinegar.  And everyday his customers come in and drizzle the spicy vinegar over the greens.

I quote the movie ‘Giant’, starring Liz Taylor and Rock Hudson.  Hudson’s character 'Bick' Benedict Jr. when explaining why he is attracted to the independent and aggressive ‘Leslie,’ played by Taylor, says, “Down here we like a little vinegar on our greens!”

Greens are delicious, but add a little pepper vinegar and they come alive with a flavor.

Notice that this is called "Pepper Sauce,"not Tabasco Peppers! Clues… always look for clues to the good life, they're everywhere.

2 Tbl. Olive oil

½ white onion, chopped fine

2 cloves garlic

1/2 pound smoked ham hocks 
2 tsp. Salt

1 tsp. Crushed red chile

1 tsp black pepper
1 tsp. paprika
1 Tbl. hot red pepper sauce 
1 large bunch collard greens 
1 Tbl. butter

In a large stockpot, sauté the onion and garlic, in the oil, until soft but not browned.  Add 3 quarts of water and bring to a boil.  Add ham hocks, spices, and hot sauce. Reduce heat to low and simmer for 1 hour. Wash the collard greens thoroughly. Remove the stems from the center of the larger leaves. The stems of the smaller leaves are tender and don’t need to be removed.  Tear the greens into ½-inch thick strips. Place greens in the stockpot with the ham hock and add the butter. Simmer for 1 hour, stirring occasionally. Check to make sure the greens are tender, adjust seasoning and serve with a slotted spoon and don’t forget the white vinegar. 

Serves 4-6

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

1 bulb of garlic

2-½ lbs. White potatoes, peeled and cut into cubes

2 canned chipotle chiles plus 1 Tbl Adobo sauce (The sauce the chiles come canned in)

1 ½ cups white cheddar cheese, grated

½ cup cream

2 Tbl sweet butter

Salt and fresh ground black pepper to taste

Cut the pointed end off the garlic bulb exposing the end of the individual cloves.  Wrap the bulb in foil and place in a 350 degree oven for 25 to 30 minutes or until garlic is lightly browned and soft.  Meanwhile boil the potatoes in a large pot of salted water for 20 minutes or until tender, remove from heat but leave in the hot water.  Allow the garlic to cool enough to handle and then squeeze out the roasted garlic paste.  Mash the chipotle chiles along with the adobo sauce and set aside.  Remove the potatoes from the hot water and mash well along with 2 tablespoons of the roasted garlic paste.  Immediately mash in the chipotles, cheese, cream and butter until creamy and the cheese is fully melted.  Season to taste and cover until serving.

Serves 6