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Recorded in Castlemaine, Victoria, Gon’ Boogaloo is the first album from Australian based Stoneking in six years and follows up his hugely successful Jungle Blues – a release that saw him break Europe with a series of sold-out shows and led to appearances at all the major festivals as well as tv and radio spots for the likes of Later With Jools Holland and jazz star Jamie Cullums BBC radio series and major press coverage that saw the broadsheets, tabloids and major music mags all unite in praise for a man Word magazine described as The most authentic twenty-first century voodoo-jazz-blues-delta-dixie experience of them all.
But who is CW Stoneking? Rumours of his past are rife – he had been a boxer, that he lived in a stolen car on the outskirts of town, that his body is covered in tattoos and he doesn’t cook. And then theres the one about him being once seen in a very different incarnation – playing lead guitar with a heavy-rock band called The Berko Boys in a Sydney. Some said he looked more like a hillbilly David Lee Roth than a Delta bluesman, with long blond hair, a black skivvy, balaclava and a stuffed fox perched on his shoulder. His bandmates were dressed as a game-show host and rodeo clown. Or so they said.
What we do know is that he was born in the secluded town of Katherine, Australia to American parents (his father, the author – and occasional screenwriter for TV shows such as Mission Impossible – Billy Marshall Stoneking, emigrated in the 70s – the bumper stickers said, America, love it or leave it. So I left. – and then brought up in the Aboriginal community of Papunya (pop. 299) his love of the blues was nurtured in his teens and his skill as a writer and performer honed in some of the most God-forsaken bars of Australias outback before travelling the country solo and then with the band The Blue Tits. His Australian debut album from 2006 King Hokum got the ball rolling but it was with the release of Jungle Blues that things got serious and since then he hasn’t stopped. ALBUM AVAILABLE from 17th OCTOBER
NZ Tour – November 2014
5th – Tuning Fork – Auckland (www.tuningfork.co.nz)
6th – King Street Live -Masterton (www.upwithpeople.co.nz)
7th – Bodega – Wellington (www.bodega.co.nz)
8th – Coronation Hall – Dunedin (www.eventfinder.co.nz)
9th – Churchills Live – Christchurch (www.eventfinder.co.nz)
Tickets on sale Monday September 8th
“This record which took me years to come by, was finally recorded live in 2 days, without any overdubs, or edits using only 2 microphones, into a 2-track Ampex 351 1/4″ tape machine out of Capitol Records.” – CW Stoneking – September 2014
Listen to new single Get On The Floor (out Sept 19) here:
Here’s a slightly adapted version of a take-out favorite from the famous and intriguing hole-in-the-wall Chinese eating joint in New York City, Wing Kee. Secret meeting place of the rich & famous and a gaggle of underworld identities, including John Dillinger who regularly patronised this eatery up until his death. Wing Kee is now long-gone, but the stories and legends persist, along with this much sought-after Chicken recipe that brought the world into this tiny hideaway in the 1930s and 40s.
Experience one of the most tasty Asian dishes ever concocted in the comfort of your own home, baked to crisp perfection… and because It’s baked, it’s healthier, cheaper and so much tastier!
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- 1 cup Panko* for flavoring
For the honey garlic sauce
- 1/3 cup honey, or more, to taste
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha, optional
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
- Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
- In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
At this point of the northern hemisphere summer, when you’ve already got quite a few backyard parties and beach picnics under your belt, you’re probably starting to feel a little smug about your entertaining abilities…
Hot dogs on the grill? Child’s play.
S’mores? Piece of (melty, chocolaty, marshmallowy) cake.
So, in the spirit of “Trying New Things”, let’s turn your typical fireside fare on its ear, amping up the excitement with blazing-bright flavors and surprising ingredients into what looks like becoming a late season routine.
Here’s a little something to get you started.
Chimichurri Chorizo Dogs
Mexican-style chorizo sausages
Hot dog buns
One bunch of scallions, white ends removed
Chimichurri sauce (recipe to follow)
Adobo mayonnaise (recipe to follow)
Roasted jalapeno salsa (recipe to follow)
On a grill, or using a grill grate over an open fire, cook sausages for 15-20 minutes, turning often. Cook scallions directly on grate until charred and set aside. If desired, toast hot dog buns by placing the opened buns on the grill for a few seconds. Once cooked, assemble hot dogs and pile on your toppings.
2 bunches flat parsley, chopped
3 cloves garlic, minced
1/2 cup olive oil
3 tbsp sherry vinegar
2 tbsp oregano
zest from one lemon
2 tsp red pepper flakes
salt and pepper, to taste
Pulse all ingredients in the bowl of a food processor until well combined. Can be made up to one week in advance.
1/2 cup mayonnaise
1 (4 oz) can chipotle in adobo, liquid only
Stir together until incorporated.
Roasted Jalapeno Salsa
1 pint cherry tomatoes, diced
1 tbsp olive oil
juice from 1/2 lime
1 tbsp cilantro, chopped
salt and pepper, to taste
Using tongs, place whole jalapenos on the grill and cook until charred, turning to achieve all-over color. Remove from heat and allow to rest until slightly cooled. Remove the charred skin by rubbing with a towel. Dice the roasted jalapeno, removing all or most of the seeds. In a large bowl, mix diced jalapeno, tomatoes, oil, lime juice, cilantro, salt and pepper.
Corn on the cob, silks removed, husks intact
Compound butter (recipe to follow)
Cojita cheese, crumbled
Cayenne, or chipotle, to taste
Without completely removing, pull back husks to take off the silk. Replace husks over corn and soak cobs in cold water for at least ten minutes. Drain and shake off excess water. Transfer to grill or grate and cook in the husks 15-20 minutes, turning about every 5 minutes. To serve, pull back husks and generously slather with compound butter. Add a dusting of cayenne and some of the crumbled cojita to each.
Cilantro-Lime Compound Butter
1 1/2 sticks unsalted butter, at room temperature
Juice & zest from half a lime
2 tbsp cilantro, chopped
1-2 tsp salt
Combine all ingredients in a bowl. Using a pastry cutter or knife, cut into all ingredients until well combined. Transfer mixture to a sheet of parchment paper and roll into a log, twisting each end to seal and tighten. Refrigerate until firm.
This hedgehog was made using almonds, eggs, cream, sugar and then even more almonds. I was drawn to him, not just because I like hedgehogs, having found my first live one in the garden of the Japanese Consulate in Wellington NZ late one night back in 1973, but also because he was created using a recipe that was written all the way back in 1817. Think about that for a second. What that means is that even 200 years ago people were coming up with novelty treats and edible sculptures shaped like ridiculously cute animals.
The recipe comes from a book entitled Treatise on Confectionary, written by Joseph Bell. Here it is:
To make a Hedge Hog.
Take 1lb. Valentia almonds; blanch and beat them very fine, with a little rose water; mix in the yolks of six eggs; whisk up the whites of four eggs very stiff; mix all together, with half a pint of cream, and sweeten it with beat sugar to your taste; set the whole in a stew pan on a clear fire, and stir it till it is thick enough to model into the shape of a hedge hog; put a small currant for each eye, and stick it all over with cut almonds for the bristles of the hedge hog; then set it on a dish, and pour over it a rich custard.
It’s actually possible that this recipe is even older still. It may be a reprint from this 1747 source. So the next time you find yourself daydreaming about 18th/19th century banquets, as we know some of you sometimes do, don’t forget to include the ornamental, edible almond hedgehog.
8 links Hot or Sweet Italian Sausage
2 Red Bell Peppers, discard seeds and slice into 3/4 inch strips
4 medium sized Yellow Onions, sliced into circular strips
2 to 3 tablespoons Extra Virgin Olive Oil
1 tablespoon Oregano
2 tablespoons Parsley
Salt and Black Pepper to taste
Italian Bread – enough to make 4 sandwiches.
Although you can broil or pan fry them, authentic feast style sausages are always grilled outside in the open air until well browned. (The smell of the smoke is what draws the customers in.)
Place sliced peppers and onions into a saucepan over medium heat, top with oregano and parsley, sprinkle with salt and black pepper and then drizzle with your olive oil.
Be sure to stir this mixture every few minutes and continue to cook until the peppers and onions and soft but not mushy. (Approximately 20 minutes)
Slice your fresh Italian bread in half lengthwise and place 2 sausages into the fold. Top with enough sausage and peppers to fill. Go ahead and make them messy, they’re more fun that way!
Serve and enjoy immediately.