Tune: Pedro Navaja by Ruben Blades y Willie Colón Pedro Navaja is a song with a great melody that tells a story. The second half of the song flows into the glorious words "la vida te da sorpresas, sorpresas te da la vida".
Aloe Blacc is a Panamanian American with some great tunes.
Tracklist: Pobreza - Kafu Banton No Me Pasa Mas - Ayleen No Saben Lo Que Dicen - Crazy Killa Bienvenido a Baghdad - Danger and Japanese Es Inutil - Dario Nunca Lo Sucedio - Nigga No La Olvidaré - Almirante Ella - kafu Banton y Almirante Eres Una Niña - Japanese y Nigga Mi Resistencia - Nando Boom Tormenta - Rookie La Amo - Banton y Ghetto La Jugadora - Rolo de Leon Murder - Cigarette Obsession Remix - Jr ranks y Kayra Marihuana - El General Inna Spanish - Nando Boom Lion Paw Remix - Rookie Falta Otro en el Barrio - Rookie
Tracklist: La Sonidera ~ Grupo La Cumbia La 2da Del Borrego ~ German Fuentes Atrevida ~ Damas Gratis Cumbia Hurraca ~ King Sun Alta Technologic ~ Negromoreno El Cantinero ~ Policarpo Calle Que Criterio ~ Guillermo Buitrago cumbia de la contra ~ La contra (produced by Hijo De La Cumbia) via Mudd Up! cumbia de los cocos ~ Grupo Congo Cumbia sabrosa ~ Climaco Sarmiento y Su Orquesta Landero Remix ~ DJ Toty Negra Ron Y Velas ~ Luis Ornelas Sabado Cultural ~ Dick el demasiado LA Guaracha Del Tren ~ El Septeto Puerto Rico Para No Vivir Desesperado (NSM...PSM Remix) ~ Mexican Intitute of Sound Space Cumbia (sonidero nacional remix) ~ Poncho Kingz Cumbia de E.T. ~ El Extraterrestre Frying a turkey on the beach in San Diego.
I also fried a snickers bar. It was almost as nasty as Martha putting cream cheese in her mashed potatoes and Snoop putting cognac in his.
The pirates are living a lavish lifestyle. Maybe they need some fancy chefs on board? Chef Nicole and I could prepare petite hors d' oeuvres to be passed on board the pirate ships.
We would keep sheep on board for fresh ground mini lamb sliders.And when we catch tuna, we will serve it sashimi style on potato chips with batarga, fennel and pear.
Barack's great great grandfather comes from Offaly County in Ireland. There is an Indian restaurant in Offaly county called Saffron Cuisine of India, half way between Dublin and Galway. I'll have to stop by on my next road trip. The lamb is great in Ireland. Here is a dish that would make a great snack at Saffron in Co Offaly for a stop between Dublin and Galway.
Mini Masala Lamb Burgers with Mint Chutney on Homemade Pao Buns
Start with the dough for the pao buns
starter1 cup water2 teaspoons yeast1/4 cup wheat flour1 cup bread flourCombine all ingredients and refrigerate over night.Dough1 teaspoon honey2 teaspoon salt2 cup flour1 1/2 cup milk1/2 cup butter (1/4 pound)Combine all the ingredients together along with the starter and knead by hand for 12 minutes. cover with a damp towel and allow to rest until double in size. Cut into 16 equal sized pieces and roll into little balls. Brush with egg wash and rest for 30 minutes. Brush again with egg wash and bake at 400 degrees until golden brown and baked through (about 30 - 40 minutes)
Pao bread is all over Goa. There are little neighborhood bakeries that crank out little buns shaped like spheres and also shaped like butterflies. They usually have a bicycle with a giant basket covered with a blue plastic tarp. The Pao guy rides around the neighborhood and rings his bell. Everyone knows the sound of his bell. It is different from the sound of the fish lady and the knife sharpening guy and the vegetable lady. The bread is always fresh and it is very good. A lot of "Western" cuisine in India is very bad, but the pao bread from Portugal has been adopted as a Goan specialty and they do it very well. It has great texture and flavor. There are a few varieties. Some are like a mix between ciabatta and brioche, some are like little round baguettes.The picture above is the inside of the bakery at Nostalgia in Goa where I learned to make Pao bread. They make the best cocnut green chutney at Nostalgia. A special treat for the cooks at Nostalgia would be a chutney and pao sandwich.The chutney for my moini lamb burgers is different from the famous Goan cocnut green chutney at Fernando's Nostalgia. Mine is less sweet (no sugar added) and does not have any coconut. Mint Chiuntey
Mint Chutney: 2 bunches of mint, chopped 1 bunch of cilantro, chopped 2 green chilies, chopped 1/2" ginger, minced 2 cloves garlic, minced 1 1/2 cups yogurt juice of 1 lime salt
Lamb Masala Burgers: 1 1/4 pound ground lamb 1/2 onion, minced 6 cloves garlic, minced 1/2" ginger, minced 4 teaspoons coriander seeds, toasted and ground 3 teaspoons cumin seeds, toasted and ground 2 Tablespoons toasted and ground dried kashmiri chile 1 Tablespoon tumeric powder 2 teaspoon toasted and ground brown cardomom 2 teaspoon toasted and ground fennel seeds pinch of asafoetida salt and pepper
Combine all ingredients and form 16 flat meatballs. Sear both sides in a little vegetable oil over medium high heat. Reduce heat to medium and continue to cook until desired doneness.
These lamb burgers were inspired by the lamb kebabs I made with the Cidade de Goa BBQ chefs.
As seen in this video Miriam Makeba has quite an international band.
Miriam Makeba (4 March 1932 - 9 November 2008) Miriam and I share the same birthday, 43 years apart.
Miriam Makeba sang all her life. She was singing on stage in Italy on Sunday when she died of a heart attack.
Listen to a story about her on PRI from yesterday.
"I am just a little old singer, I'm not a politician. I just wish people could be soldiers. Soldiers not to fight each other, but against poverty, illness and disease. Be an army for all goodness." -MM She was exiled from her home, South Africa, after starring in an anti-apartheid documentary and did not return to her native country until after Nelson Mandela was released from prison in 1990. Miriam Makeba was the momma of "world music", adding rhythms and sounds from around the world to her South African Roots. Check out the use of the Güiro in this tune.
"Khawuleza was recorded for a Swedish TV programme in 1966 - she links it to black children in the townships watching the police turn up for a raid and calling Khawuleza Mama (Hurry Mama - i.e. 'don't let them get you')."-from the History is made at night blog
Nelson Mandela persuaded Miriam Makeba to return to South Africa in 1990. Letter to Barack Obama from Nelson Mandela 5 November 2008
Senator Barack Obama, Chicago
Dear Senator Obama,
We join people in your country and around the world in congratulating you on becoming the President-Elect of the United States. Your victory has demonstrated that no person anywhere in the world should not dare to dream of wanting to change the world for a better place.
We note and applaud your commitment to supporting the cause of peace and security around the world. We trust that you will also make it the mission of your Presidency to combat the scourge of poverty and disease everywhere.
We wish you strength and fortitude in the challenging days and years that lie ahead. We are sure you will ultimately achieve your dream making the United States of America a full partner in a community of nations committed to peace and prosperity for all.
Feeling Good - Nina Simone A Change is Gonna Come - Glen Washington Barack Obama - Cocoa Tea Black Man In Di White House - Sizzla Magic Moment - The Hamlins Finally Got Myself Together - The Impressions Shout Bamalama - The Pinetoppers Movin' On Up - Ja'net Dubois & Oren Waters Soldier - Erykah Badu Things Change - Warrior Queen Champion - Kanye West Obama - Extra Golben Bra - Cymande Change in Speak - De LA Soul Change the Game - Sean Paul American Promise - Erykah Badu A Change is Going to Come - Baby Huey
Marvelous times call for marvelous, special occasion meals.
PAELLA
5 chicken thighs, chopped ½ pound Spanish chorizo, sliced 1 pound shrimp 1 pound clams 4 cups calasparra rice 9 cups chicken stock 1 cups white wine 1 large onion, chopped 8 cloves garlic, minced 2 red bell peppers, chopped 2 tomatoes, chopped 1 cup parsley, chopped 2 Tablespoons saffron 1 Tablespoon pimenton ½ cup olive oil juice of one lemon one bay leaf
Season the chicken generously with salt and pepper.
Heat ¼ cup of olive oil in a large paella pan. Cook the chorizo and chicken thighs together until nicely browned. Set aside.
In the same pan, add a few more tablespoons of olive oil and heat the saffron for 20 seconds then add the onion and garlic and sauté for two minutes then add the tomato and red pepper. Season with salt, pepper and pimenton and add the bay leaf. Cook for another minute. Add the rice and return the chicken and chorizo to the pan.
Add the stock, wine and half of the parsley to the rice and bring to a simmer.
After 20 or 30 minutes when the rice is almost cooked, add the clams, shrimp and lemon juice.
When rice is cooked, add the rest of the parsley and lightly fluff with a wooden spoon.
