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Rockin' Jake



Last Updated: 12/20/2009

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Status: Single
City: SAINT LOUIS,by way of New Orleans
State: Missouri
Country: US
Signup Date: 7/26/2006

Blog Archive
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Wednesday, October 21, 2009 
Monday, May 11, 2009 

Category: Food and Restaurants

ROCKIN' JAKE'S KOOL KILLER KOLE SLAW

[This is good to make the night before you are going to use it, so that all the veggies get to marinate in the dressing and spices]
VEGGIES:
Red Cabbage
Green Cabbage
Scallions
Carrots
Red Onion
Green,Red,Orange peppers
SPICES/HERBS:
Celery seed
Caraway seed
Sesame seed
Coarse salt (kosher or sea salt)
Fresh ground black pepper (large grind)
Fresh cilantro
Fresh basil
Fresh garlic
DRESSING:
Fresh lime juice
Orange juice
100% Maple Syrup
Olive Oil
Balsamic vinegar
DIRECTIONS:
-With a very sharp knife, slice the cabbage, both red and green, into VERY thin slices and then cut those slices in half.
-Slice the scallions very thin on the bias (at an angle).
-Cut the carrots into very thin matchsticks.
-Then cut the onions and peppers very thinly and place all veggies into a large bowl.
-By hand, mix all veggies thoroughly. If it looks like you need one or more of the veggies, add it.
-Dump all the spices/herbs into the veggies, be somewhat liberal with all but the caraway and celery seed (you wanna lay back a little on those spices).
-Stick your hands in the bowl and mix everything up thoroughly.
-Mix all the dressing ingredients together in a separate bowl, with proportions to your taste.
-Add the dressing (save a little to add later)to the veggies and mix thoroughly.
-Cover the bowl with plastic wrap or tin foil.
-Put in the fridge and turn the mixture every few hours, to get a nice blend of the dressing on everything. Be sure to toss the whole shebang again before you serve and add more dressing if necessary.
-This will last a few days in the fridge and really gets better for the first few days when it gets a tad wilted.

Tuesday, March 24, 2009 

Category: Music
-While driving around New Orleans yesterday, I heard the news about Eddie on WWOZ. Wow, that hurts. Eddie was a great man and great musician. He influenced me greatly and it was an honor and privilege to know him.Below is the obituary by Keith Spera of the New Orleans Times Picayune:

Singer, pianist, producer Eddie Bo
Saturday, March 21, 2009
By Keith Spera
Eddie Bo, a potent, eclectic New Orleans pianist, singer, songwriter
and producer who inspired a dance craze with his 1962 hit "Check Mr.
Popeye" and later directed fans to "Check Your Bucket," died Wednesday
of a heart attack. He was 79.
A prolific artist, Mr.Bo adroitly distilled a rousing excitable
synthesis of rock 'n' roll, rhythm and blues, jazz and funk
Born Edwin Joseph Bocage, Mr. Bo grew up in Algiers and the 9th Ward.
He was heavily influenced by the piano style of Professor Longhair; he
also gravitated to the jazz phrasing of George Shearing, Oscar
Peterson and Art Tatum.
After graduating from Booker T.Washington High School, he served in
the Army.Upon his return to New Orleans, he studied arranging and
composing at the Grunewald School of Music, a training ground for
scores of professional musicians.
He fronted various bands and wrote and released singles for the Ace,
Ric, Apollo and Chess labels. In addition to "Check Mr.Popeye," his
hits included 1969's "Hook and Sling," which reached No.13 on
Billboard's R&B chart.
Other artists fared well with his songs. Little Richard adapted Mr.
Bo's "I'm Wise" as "Slippin' and Slidin." Etta James scored a 1959 hit
with his "Dearest Darling." He is credited with writing Oliver
Morgan's signature "Who Shot the La La." In 1975, Mr.Bo semiretired
from music and left New Orleans after the failure of both his marriage
and a North Rampart Street club, El Grande, in which he had invested
heavily.
Neither his retirement nor exile were permanent.By 1989 he was back
in New Orleans following seven years in Miami, where he studied at the
Yahweh Institute.The institute, he said, "teaches men that we should
seek love and distribute love, and seek to be moral." It was around
that time that Mr. Bo started wearing a turban-like diadem on his head.
By the early 1990s, he was touring Japan and Europe, appearing on
albums with the Dirty Dozen Brass Band and George Porter Jr., and
holding down an evening solo piano gig at Margaritaville.A German
label issued his funk album "Shoot From the Root" in 1996.In 1998, he
released "Nine Yards of Funk" on his own label.
He also busied himself with nonmusical pursuits.He briefly operated a
club, the Check Your Bucket Café, and ran a health food store with his
sisters.
In 1999, an electrical fire destroyed the Tulane Avenue building that
housed the store. Mr. Bo also lived in the building.The fire claimed
his two keyboards, along with master tapes of unreleased and
previously released recordings, musical charts he had painstakingly
written over the years, and a collection of his own classic 45s.
Scores of musicians volunteered to perform at a benefit concert after
the fire."It gives me a deep, deep feeling of not really knowing how
people care, until you have to experience something like this," he said
Thursday, February 19, 2009 

Current mood:  hungry

1 lb Camellia red beans or other dry red kydney beans
1 lb. Andouille sausage (do not use any other type of pussy-ass sausage)
1 lb. ham tasso
1 ham hock (pork hock)
2 qts. (or so)stock
1 cup of rice
Veggies:
celery, onion (white or yellow), green bell pepper
shitloads of garlic
Spices:
Tony Chachere's Creole Spice
Salt, black pepper
cayenne
thyme
basil
2 bay leaves

1. Put beans in a mixing bowl and add water 2 inches above the beans. Soak overnight.
2. The next day, pull out any floaters then pour beans into collander and rinse beans.
3. Put beans in big stockpot or soup pot and add stock
4. Bring to heavy boil, then reduce heat but keep beans at a rolling boil.
5. Add pork hock/ham hock and basil leaves.
6. Brown andouille in a skillet, drain (save grease for later) and add to beans.
7. Chop tasso into bite size pieces and add to pot.
Keep beans going at a light boil for an hour or so til somewhat tender. Take a slotted spoon and remove a bunch of beans from the pot and mash in a small bowl. Return mashed beans to pot. Do this til about 30-50% of the beans have been mashed.
8. Chop up a bunch of onion, celery, and green pepper and add to skillet with the grease from the andouille. Add a shitload of garlic. Stir a couple mins. til veggies are slightly tender, add to the pot, cover and reduce heat to simmer.
-I like to remove the ham hock after a few hours, when the meat falls off the bone. Remove all the skin and fat from the bone and discard. Take the meat from the hock, chop it up and throw it back into the pot. Put the bare bone back into the pot as well. The great Earl King once told me (and I'll never forget): "Jake, the beans can't cream without the bone!" Those words will find their way into a song someday.
I like to simmer the beans all afternoon, anywhere from 4-6 hours. If beans are too soupy, simmer with lid off til mixture thickens. If too thick, add some stock or water.
9. Add the spices to taste, then check shortly before serving to see if anything else needs to be added. Remember: you can always add spice, but you cannot take it out.
When you're almost ready to eat, make the rice, checking periodically to make sure it's not burning or there's too much water. The standard measurement for cooked (not instant) rice is 2 parts water to 1 part rice.
-Put a mound of rice on plate and ladle beans w/meat over rice
-Garnish with: chopped up green onions, cilantro, parsley
-serve with Leidenheimer's po' boy bread or other french bread
-use plenty of Rockin' Jake's BADMOUTH Hot Sauce to kick it up several notches, or CRYSTAL if you're out of BADMOUTH
My friend Chef Emile's suggestions in choosing the right red beans are the following:

A: never purchase beans that have a brown or rust color,

B: If the package looks old and dusty then the beans are,

C: Choose a pack of beans that the beans are not split and broken into
Wednesday, February 18, 2009 

Current mood:  rockin
Category: Food and Restaurants
These are the first annual Rockin' Jake Best Road Food Awards. This is all done by memory so hope I can remember all the good stuff....Let me know what you think and add your favorites, if you can remember.
BEST PIZZA: UPPER CRUST, Key West FL. This pizza is awesome! Freshly thrown dough, chunks of real tomato in the sauce, delicious and fresh meats and veggies. Even the dough has an excellent flavor. Runner up: BLUZ, Destin FL.
BEST BBQ (tie): ARTHUR BRYANT'S, Kansas City MO. Ate here on the way back from Nebraska or somewhere. Huge portions, deliciously smoked and amazing BBQ sauce. SCOTTIE'S MERCURY SMOKEHOUSE, Key West FL. The quality of the ribs and brisket were first class. The ribs were done to perfection, but not too soft. Excellent pink smoke rings. Brisket was also cooked perfectly.
BEST CORNED BEEF HASH: THE CREEKSIDE CAFE, Steamboat Springs CO.  Out of the 4 or 5 times I've eaten here, I've never ordered anything else cause the corned beef hash is so good. Tired of most places that serve canned CBH, The Creekside, makes their own Corned Beef Brisket and then mixes chunks of meat with chunks of potatoes and onions and green peppers. The best I've ever had. Fantastic atmosphere in the summer, sitting outside by the creek.
BEST JEWISH DELI: JACOB'S DELI, Boynton Beach FL. All the great favorites (salami, pastrami, corned beef etc.) served in great quantity. Jewish soul food!
BEST STEAK: HOTEL ELKTON, Quincy IL.  Possibly the best steak I've ever had. The T-Bone I got must have been Prime, the quality was so good. It was barely even seasoned and needed no seasoning at all. The flavor of the meat itself was amazing. The atmosphere was somewhere between art deco and late 50's. Check out the killer vintage neon sign out front:(http://maps.google.com/maps?f=q&source=s_q&view=text&gl=us&q=hotels+in+quincy+il.&ie=UTF8&hl=en&attrid=&sll=39.955719,-91.375411&sspn=0.086686,0.087260&latlng=39931513,-91410058,7576975140650589130&ei=KI1_SYCMIYK4M8myvSs&cd=13&dtab=7&pcsi=7576975140650589130,0)
BEST ONION RINGS (tie): LIUZZA'S (on Bienville) and MANDINA'S, New Orleans LA. I don't know which one has the better rings, but they both are the best. Hand battered and deep fried to a delicious crunch, with a mild to medium spicy batter. I must have these every time I go there, then of course, anything you get there will be awesome.
BEST THAI FOOD: MANEE THAI, Manchester MO. I've had Thai food coast to coast and this might be the best Thai I've had, right up there with some SF Bay Area restaurants. Atmosphere and service is great too.
BEST BREAD: The best bread I think I've ever eaten is from DiCamillo's Bakery in Niagara Falls NY.  Runner up might be Fazio's in St. Louis
I will be adding to this list as places pop into my head. Please feel free to comment or add your own favorites
Saturday, September 20, 2008 

With nothing to do in the van for hours, I decided to compile the best cowbell songs in music history. This list is by no means complete and hope you'll send me your list so I can compile the master list.
Here's my list (I forgot a couple though):
1.Low Rider- War
2.Grazin' In The Grass- Hugh Masakela
3.Mississippi Queen- Mountain
4.We're An American Band- GFRR
5.My Old School (check out the guitar solo)- Steely Dan
6.Don't Fear The Reaper- Blue Erster Cult
7.Hair Of The Dog- Nazareth
8.Oye Como Va- Santana

9. Time Has Come Today- Chambers Bros.
Whatcha got?

Saturday, August 04, 2007 

Another tough week for losing great musicians out of New Orleans.. One I knew quite well and the other just knew from seeing him at clubs.  Oliver Morgan was a truly sweet man. Great guy.too and lots of fun. We went to Finland together with my band for a couple weeks of shows in the early nineties.  There were some rough traveling conditions, but Oliver never complained. We had a great time over there. Oliver also graced me by agreeing to sing the lead vocals on a new song I wrote with Angelo Nocentelli and TJ Wheeler. It was the first song i ever recorded and co-produced. a Mardi Gras ditty called "Show Me Your Pretties". You can find the song on my first CD, "Let's Go Get Em" on Rabadash Records.  Many years later, I shared a very touching moment with him. I went with a friend to visit him at his home on tennessee st. in the lower 9th, shortly after he had his stroke, I tried to cheer him up as best I could, but he broke down in tears when talking about he may never sing again. Well thankfully he did come back and did some sporadic gigging the last few years. Thank you Oliver for the joy and music you have giiven.

I got a chance to see Earl Turbinton quite a bit in the early 90's when I was working at a club across from the convention center, the shortl-lived CHARLIE B'S (May Charlie Rest in Peace).   As dysfunctionally as the club was run, there were some truly spectacular musical experiences there. That's for another blog.

I always enjoyed Earls appearances, they always had a great degree of depth and soul.. He had that deep Coltrane- searching thing, and usually had great local modern jazz  accompanying him.

The world's culture is poorer without these two fine artists, but their music and soul live on.

Monday, July 23, 2007 

Current mood:  jubilant
Check out a rollicking version of "Caldonia" by the RJB, live at Little Athens in Sewickley Pa. here: http://www.youtube.com/watch?v=YmlrGDQx1_Y
Friday, May 18, 2007 
THE RETURN OF THE FOOD REPORT: How can I go to New Orleans and deprive you of a food report...can't do it.  My first stop was THE PARKWAY BAKERY, a stone's throw from my old crib in Mid-City. As usual, I had the roast beef po-boy dressed, with fries and a Barq's longneck.  And as usual, the meal did not disappoint. Delicious pot roast quality beef with gravy, lettuce, tomato, pickle, hot sauce. Oh man this is rough to write with out getting hungry. The fries  are really good too. Next meal was at Franky and Johnny's uptown. The best onion rings I've ever had are in New Orleans and F & J's onion rings were right up there. Next up was a big plate of fried chicken and salad with creole dressing.  The chicken was perfect and the creole dressing is quite tangy with a spicy bite.  My final restaurant meal (most of my gig's were on Bourbon St., so I unfortunately had to grab slices of pizza out necessity) was at my favorite haunt in my old neighborhood, Liuzza's on Bienville. I'm so happy that they are back open, back when I was in exile in Texas immediatel following Katrina, I saw a photo on the internet of Liuzza's with the water level over the front door and it totally broke my heart (the heart took quite a beating with every passing day back then). But now they are back in action and you'd never know by looking at it that they got flooded. But I digress, back to the food...as I mentioned, NOLA's onion rings are the best and Liuzza's rings are the best in NOLA (IMHO). So I started with a stack o' rings and had a meatball po' boy dressed with a frosty schooner of Barq's to wash it down with. It was all as good as I remembered. Next time you go, say HI to Miss Teresa for me. The greatest meal I had that week was not at a restaurant, but at the home of my good friend, Kateri "Mama K" Yeager. She is a cajun with deep family roots in Louisiana and cooks the same way her grandmother did, from scratch.  This meal was UNBELIEVABLE! It was so good, that I wanted to take a vacation for a week, sit in a hammock and reflect on the symphony of flavors (I know, mixed metaphor).  My time here is running out and I could spend a whole page on this meal, but let me just list the menu (this is from memory now): baked chicken, okra and tomatoes, cornbread dressing, rice and gravy, eggplant stuffed with cajun sausage dressing, brabant potatoes, macque choux and probably a few other things I'm forgetting. I mean this was an earthmoving meal. For dessert, fresh baked pecan pie, made with pecans her husband Charles gathered and topped off with strong New Orleans Coffee and Chicory. I needed the coffee just to be able to do our gig.
The music I was able to see there was amazing as well, but no time here to discuss it here unfortunately.  Special thanks to Papa John Gros for getting us in to the "Fess Head" party to see him play with George Porter Jr and The Running Pardners. Extra special thanks to Eddie Ecker for letting us stay the week in his FEMA trailer. Thanks a million buddy! Check out Eddie's band, Beatin' Path.