Saturday, October 31, 2009

Halloween Fare with DK, AIH, Eat Skull, Band of Horses, Helloween, The Aquabats, Bats for Lashes, My Gold Mask, PGMG, The Unseen and more...

In honor of Autumn and Halloween I blended up a batch of pumpkin smoothie (recipe here). I followed the instructions verbatim and found the smoothie was not sweet at all. For a more pumpkin pie feel, I would dial the sugar up a notch.

And what is Halloween without music. Below you will find MP3's and videos for 17 songs that I will be enjoying this weekend.

Dead Kennedys-Halloween
Architecture in Helsinki-The Cemetery
Eat Skull-Stick to the Formula
Band of Horses-Is there a ghost
Clap Your Hands and Say Yeah-Satan Said Dance
Helloween-Mr. Torture
The Aquabats-Fashion Zombies
Bats for Lashes-Tahiti
John's Candy-Amusing Using You


















My playlist pales in comparison to the thirteen that Indie Rock Cafe has posted. Stop by and check their lists out here. Have a great Halloween! November playlist coming this week...

Wednesday, October 28, 2009

Spicy Stew Stuffed in a Pumpkin along with The Rifles and Lissie

With the unseasonably warm weather we have been having in Florida it should be no surprise to anyone that the pumpkin crop did not produce as early as it normally does. This caused some to go on a four hour long adventure to find a pumpkin patch (hello Eliza). Eventually the patch was found but the pumpkin purchased was not local, it had been shipped from Ohio. I patiently waited and patches have sprung up everywhere. I guess the lesson to be learned is that the early bird doesn't always get the worm, sometimes it gets an imported pumpkin. My recipe of the week:


Spicy Fall Stew Baked in a Pumpkin (adapted from Veg Times, Oct. 2008)
(printable version)

-3 Tbs. Olive Oil
-1 onion, diced
-2 bell peppers, diced
-3 garlic cloves, minced
-1 tsp. ancho chili powder
-1 tsp. ground cumin
-1 lb. tomatillos, husked and quartered
-1 can of hominy
-2 baking pumpkins
-4 oz pepper jack cheese

1. Heat 1 Tbs. of the oil in a pot. Saute onion, bell pepper and garlic until softened. Stir in chili powder and cumin and cook an additional two minutes.

2. Add tomatillos, hominy, and 1/2 cup of water. Cover the pot and bring to a boil. Simmer, covered partially, until tomatillos are softened (about 12 minutes). Uncover and cook an additional few minutes to thicken the stew if desired.

3. Cut the top off the pumpkins and scoop out the insides. Coat the inside of each pumpkin with a Tbs of oil. Line the bottom of each pumpkin with 1 oz of cheese.

4. Fill each pumpkin with stew. Top with remaining cheese (1 oz per pumpkin) and place the lid of the pumpkin back on it. Place on a baking sheet lined with parchment paper. Bake for an hour and a half (or until flesh of the pumpkin is tender). Remove from oven and let stand.

Vegetarian Times suggests using red kuri, sugar pie, cheese or kabocha pumpkins. If you have access to these, lucky you.

I've tried to ignore Lissie Maurus. Her pop sound is too sweet, too straightforward for my taste. Yet, the more I turn away, the more they seem to capture. Her new EP, Why you runnin', will be available to the public on November 10th. "Little Lovin'" comes from that EP. Thanks to My Old Kentucky Blog for reluctantly turning me on to her.



A song (and a video) that is really great for disemboweling a pumpkin is The Rifles "The Great Escape." Being a bike rider I enjoy how the whole video follows a boy bmxing his way across a large grassy field. I also feel a special connection when about halfway through the video the television is busted out by a pole. My brother and I tried to do that once, with a baseball bat. We only succeeded in bruising our hands. "The Great Escape" comes from the album by the same name. Purchase it here.


Sunday, October 25, 2009

Where we eat: Yoko's with Pete and the Pirates, The Basiqs and Jeff the Brotherhood

Recently J-Fur went through a phase of eating out a lot. It wouldn't have been a big deal except those were nights that she was supposed to cook. I was like the kitten batting the milk bowl waiting for something to be put into it. If memory serves me right I think I actually did fill it with milk (as in cereal). One of the places that she ate was Yoko's Japanese Restaurant in South Tampa. She originally went there for a birthday, decided that she liked it a lot, and insisted that the two of us go back. I agreed and was not disappointed.

Yoko's is in the middle of a strip mall (but in reality what isn't in Florida) and doesn't look like the type of place that has earned rave reviews from customers and publications a like. But if restaurants were all based on looks then I'd like to eat at the Tampa Bay Brewing Company a whole lot more than I do.

J-Fur and I started with a bowl Tempura Tofu Soup. It was all gone before I could snap a picture so I captured the plate that the bowl sat on:


After the soup we ordered Vegetarian Tempura Sushi. I'm not sure how many people at potato chip sandwiches when they were young but that is what this sushi reminded me of. It had a nice, soft, starchy outside and a crunch in the middle:


The highlight of J-Fur's meal was the desert. Who would've known that a Japanese restaurant could create such a delicious Raspberry and Oreo Tempura Ice Cream. Since I ate most of the soup, J-Fur downed the majority of the desert. It was a fair trade:


If you live in Tampa, heck if you live in Florida, I'd recommend visiting Yoko's in that quaint little strip mall on the Southside of Tampa. Which strip mall you ask? That's up for you to figure out, I doubt I could find the place again.

Each February Tampa holds a big pirate festival called Gasparilla. While Pete and the Pirates make their home base across the sea in Britain, the power of their music is still felt here. The video for their song "Jennifer."



The Basiqs are a local Tampa band that have been around for a while. They opened for the Woodhands and the Junior Boys the other night. J-fur loved them so much she stole my t-shirt that I caught. I wasn't into them as much as she was but I liked that they jumped on the "Jet Pack" bandwagon. "Jet Pack" is on their latest LP This Lie.




BrooklynVegan posted a few songs by Jeff the Brotherhood because they were in New York for CMJ. I am eternally grateful for two reasons. First the sing about money and spending it. Second they aren't a garage rock band. That made my week. Enjoy "Bone Jam" as a precursor for my Halloween post.




Yoko's Japanese on Urbanspoon

Thursday, October 22, 2009

Vegetarian Osso Buco with Mushrooms, Asparagus and Penne: Washed down with Sian Alice Group, Baroness and the Protomen

The past few nights (while watching the Phillies pound the Dodgers) I caught the same commercial over and over again. I didn't pay enough attention to know what product was being pimped but I do remember that the ad is based on numbers. Ridiculous numbers. Like the longest standing ovation was 90 minutes long (glad I wasn't present for that). This weeks recipe of the week is also based on ridiculous numbers. Twenty-four. Like twenty-four ingredients in the dish. I found the recipe in a Vegetarian Times a year ago and even though the picture looks fabulous, I have avoided it because of the number of ingredients. I don't cook with much more than twelve so doubling that makes me break out in hives. I finally forced myself to make it, with a few modifications, and am glad I did. My life would be a little less fulfilled (and less ridiculous) without Vegetarian Osso Buco with Mushrooms, Asparagus and Penne in it. My recipe of the week:



Vegetarian Osso Buco with Mushrooms, Asparagus and Penne-
adapted from Vegetarian Times Oct. 2008
(printable version)

For the Osso Buco:
-1 Tbs. Olive Oil
-1 Tbs. unsalted butter
-2 stalks celery, diced
-1 onion, diced
-2 cups carrots, diced
-3 bay leaves
-1 Tbs. thyme
-1 Tbs. oregano
-1 Tbs. parsley
-6 cloves of garlic, minced
-1 15-oz. can diced tomatoes
-1 6 oz. can tomato paste
-1 package of veggie chicken strips (I used Morningstar)
-2 cups of veggie broth
-2 tsp. grated lemon zest

For the Asparagus, Mushroom and Penne
-1 Tbs. olive oil
-1/2 Tbs. unsalted butter
-1 onion, diced
-2 garlic cloves, minced
-1 lb. asparagus spears cut into thirds
-6 oz. of mushrooms (I used cremini, porcini, and portabello)
-1 box of penne
-grated Parmesan cheese

1. For the Osso Buco: Combine olive oil and butter in a pot and heat until butter has melted. Add celery, carrots, onion, bay leaves, thyme, oregano, and parsley, and cook until vegetables are tender (about 12 minutes).

2.Add garlic to the pot, sautéing for 2 to 3 minutes. After garlic becomes fragrant, stir in tomato paste and tomatoes. Cook an additional 5 minutes.

3. Add fake chicken, broth, and zest. Simmer until sauce thickens and veggie chicken is heated (about 25 minutes).

4. For the Asparagus, Mushroom and Penne: Combine olive oil and butter in a saucepan and heat until butter has melted. Add onion and sauté until translucent.

5. Add garlic, and cook for 2 minutes. Add asparagus and mushrooms. Sauté until mushrooms begin to release their juice.

6. Add box of penne and cook until lightly browned (about 3 minutes). Stir in 2 cups of water and simmer until liquid has been absorbed. Continue adding water 1/2 a cup at a time until pasta is soft. Top with Osso Buco and Parmesan Cheese.

Since this recipe took more time than normal I relied on a number of six minute plus songs. In the past their length would have turned me off but just like with the pasta's ingredient list, I got over it. The first song "Close to the Ground" is a dreamy piece composed by London's Sian Alice Group. It makes me think of both insects chirping and old school video games beeping. Clocking in at 7 minutes and 35 seconds it is the longest of the bunch. Here is the official video released for the song.



Baroness' Record, Blue, came out on October 13th and debuted at number one on Billboard's Heatseekers chart. "Swollen and Halo" is the first single from it.



"Breaking out" by the Protomen includes a catchy piano intro, a Mike and the Mechanics sample, and a v-shaped guitar. That's the kind of stuff that gets my carotid artery pumping. Here's a video of the song live at 12th and Porter.

Monday, October 19, 2009

From the Vault: Camp worthy Zucchini Grinders, Social D and the Black Eyed Snakes

I'm going to make this quick because the Phillies are about to take the field and I still haven't run or finished my pumpkin stew. This weekend I went I camping in Ocala National Forest. I had a great time even though we forgot our tent poles, got rained on, and finally met the October air. The coolest part of the trip was that I finally saw a rattlesnake in the wild. Something I cooked up while camping is this easy, cheesy, zucchini grinder.


Campworthy Zucchini Grinders
(printable version)

- 1 Tbs of olive oil
-4 zucchini, sliced into 1 inch circles
-1 onion
-1-24 oz can of tomato sauce
-crushed red pepper to taste
-mozzarella cheese
-sub rolls, toasted

1. Warm the oil in a fire safe pan. Add onion to the pan and cook until soft.

2. Repeat with the zucchini.

3. When the zucchini is soft, add the tomato sauce to the pan and cook until warm.

4. Sprinkle crushed red pepper over the zucchini.

5. Begin filling toasted sub rolls with zucchini. Cover with mozzarella cheese. Wrap the grinder in tin foil and place over the fire. Cook until cheese is melted (about five minutes).

Bob, my co-worker's fiance and chef extraordinaire, did most of the cooking while we were camping. He is a big Social Distortion fan so we listened to them religiously this weekend. Bob plans on including their old school hit "Ball and Chain" on his wedding reception mix. J-Fur and I also included them at our wedding. Here is "Angel Wings" the song we did our second dance to.



The Black Eyed Snakes are a band from Duluth, Minnesota. They are straight up rock and roll and a side project for Low's Guitarist/Vocalist Alex Sparhawk. Here is their song "Chickenbone George."


Thursday, October 15, 2009

Salad Days: Apple Cran Walnut with Gorgonzola Dressing. Served with a Double Dagger.

Ever since I can remember I've loved to climb trees. I always viewed it as a challenge to find a way to the top or at least get higher than anyone else. I spent the majority of my childhood climbing a walnut tree that grew in the backyard of my home. There are so many firsts associated with that tree. All of these firsts come flooding back each time I crack open a walnut (or in today's messed up shopping scheme, rip open a bag). Today's recipe, though simple, is the salad of choice for both J-Fur and I. For me, the allure is the aforementioned Walnuts and the Granny Smith apples. I think she likes the Gorgonzola Dressing and the cranberries. Our idea for this salad came from Satchel's Pizza in Gainesville (although ours still doesn't compare).


Apple-Cran Walnut Salad with Gorgonzola Dressing
(printable version)

-two Granny Smith apples cut into slices
-1 1/2 cups of walnuts
-1 1/2 cups of dried cranberries
-1 head of lettuce (green leaf or romaine)
-2 Tbsp. Gorgonzola Dressing (we use Marzetti's Brand)

1. Wash and cut the lettuce into small pieces.

2. Combine lettuce with walnuts and cranberries. Toss.

3. Slice the apple and place on top.

4. Serve in a salad bowl, topping with dressing.

Told you it was very simple, yet it is oh so good.

I've been listening to a lot of Double Dagger lately. They are a post-punk (or a graphicdesigncore) band from Baltimore, Maryland that has been blasting eardrums since 2002. Double Dagger's latest album, More, was released on Thrill Jockey Records back in May. Here is a video for one of the tracks on More called "The Lie/The Truth."



Another Double Dagger song that has been on constant rotation is "The Psychic" (found on Rugged Rubble, 2007). Here is a very live, very raw, version of that song.


I'll be playing Survivor in the wilderness for the next few days. My cooking will consist of potatoes, peanuts, and fruit. I'm excited!

Sunday, October 11, 2009

Getting Figgy with it: Pasta and Port O'Brien

A few years ago I was working as an on-air personality at the Revolution 103.7 in Chambersburg, PA. On Saturdays I host an all request show for six hours. Between answering phone calls and loading in music I would snack on fig newtons (or at least the cheap Shur Fine version of them). Those nights were my first experience with figs. A few days ago I experienced them again.

Gorgonzola, Fig and Spinach Pasta

-6 oz Gorgonzola cheese
-1/4 cup of skim milk
-9 oz spinach
-14.5 oz of tri-colored pasta
-10 fresh figs, quartered
-2 Tbs. pine nuts
-Tbs. of Olive oil

1. Cook pasta according to directions on the package.

2. In a frying pan heat olive oil over medium heat. Add spinach. Cook until spinach is wilted (about 4 minutes). Add figs and pine nuts. Heat for two minutes.

3. Puree Gorgonzola and skim milk in a food processor until smooth.

4. Combine pasta, spinach and cheese mixture in a bowl. Toss. Serve immediately.

Yesterday I met J-Fur for lunch at a local taco joint. As I waited for my food Beyonce's "Halo" came on the restaurant's loudspeaker. This was my first time hearing the original version (which I didn't enjoy very much). Port O'Brien, a band that has been putting great songs online for the past few months in preparation for their new release Threadbare, recently posted an amazing cover of the song. Here is the video for "Halo" along with two songs off of Threadbare, "My Will is Good" and "Sour Milk, Salt Water:"

Port O'Brien-Halo


Port O'Briend-My Will is Good


Port O'Brien-Sour Milk, Salt Water (live)


Threadbare is out now on TBD Records. You can purchase it here.

Friday, October 9, 2009

Roasted Spanish Vegetable Sandwiches and Cinnamon (as in the Cinnamon Band)

My obsession over the last few weeks has been sandwiches. There's just something to be said about two pieces of bread or a nice roll with a veggie filling inside. One of the sandwiches that I concocted recently was a Roasted Spanish Vegetable Sandwich. It was recently awarded recipe of the week. In the same vein as Barack Obama's Nobel Peace Prize victory (congratulations, by the way) those who follow sandwich culture were slightly shocked that this sandwich earned recipe of the week honors. Supporters have suggested that the sandwich has done wonders for international diplomacy, especially between Spain and America. Okay, okay, joking aside, here is the recipe of the week:


Roasted Spanish Vegetable Sandwiches (adapted from Veg Times Sept. 2008)
(printable version)

-1 zucchini, sliced lengthwise -
-1 eggplant, sliced in circles
-1 red onion, sliced
-8 oz. of sliced button mushrooms
-2 red peppers, chopped
-1/4 cup of almonds
-1 Tbs. red wine vinegar
-1 clove garlic
-5.3-oz. of goat cheese, softened
-12 leaves of fresh basil, chopped
-4 sourdough rolls
-4 leaves of green leaf lettuce
-salt and pepper to taste

1. Preheat oven to 400°F. Using two baking sheets spread zucchini, eggplant, onion, and mushrooms in a single layer. Spray vegetables with cooking spray. Roast until tender about 18 minutes.

2. Combine red peppers, almonds, vinegar, and garlic in a food processor. Purée until smooth. If desired, season with salt and pepper.

3. Combine goat cheese and basil in bowl.

4. Top each sourdough roll with goat cheese mixture, lettuce leaf, roasted vegetables and red pepper mixture. I put the goat cheese on the bottom part of the roll and the red pepper on the top. Press sandwich together and enjoy.

They may not be Spanish (hailing from Virginia/Philly) but the Cinnamon Band's newest single, "Buena Vista," has some Spanish in the title. "Buena Vista," which means pleasant view, is also the title of the bands newest EP. Thanks to BrooklynVegan for turning me on to these guys.

The Cinnamon Band-Buena Vista

Sunday, October 4, 2009

Buffalo Tempeh Wings

Here is the recipe for the Buffalo Tempeh Wings that inspired this month's (Buffalo) Wing and a Prayer Playlist:


Buffalo Tempeh Wings
(printable version)

-1 block of tempeh cut into rectangles
-Hot Sauce (I use Frank's)

-vegetable oil

1. In a frying pan, heat enough oil to cover the bottom of the pan.

2. Put the tempeh in the oil and fry each side until golden brown (3-5 minutes).

3. Remove the tempeh with a slotted spoon. Place on a paper towel lined plate and pat dry.

4. In a bowl put enough hot sauce to cover the tempeh entirely. Combine tempeh and hot sauce and toss until coated.

5. Using the same frying pan as earlier, dump the tempeh (and any remaining sauce), into the pan and heat until the sauce has formed a solid coating on the wings.

6. Remove from the heat and enjoy.

Thursday, October 1, 2009

(Buffalo) Wing and a Prayer Mix: Public Radio, Solander, Surfer Blood, Apsci, Koil, Rollercoaster Project, Pretty Lights, Jax Panik, and more.

The Anchor Bar in Buffalo, New York is credited with bringing us the sloppy delight known as a chicken wing. Exactly how it happened is somewhat of a mystery as there are three different versions of story. There is no mystery about the wings that are pictured on my playlist cover. The Top in Gainesville offered tempeh buffalo wings on the menu, I ordered them, loved every second it took to devour my plateful, and have tried to mimic their creation ever since. This mix is all about the sauce that dribbles down your chin, the fingers that must constantly be licked clean, the celery sticks that are served as an accompaniment and the pain you feel the following morning, when you are sitting there praying that it will go away. Its also for those moments when you curse yourself for eating spicy food that your body can't handle, vow to never do it again, only to return a few weeks later. This playlist makes the entire process (from cooking to bowel movements, from eating to vowing never again) worthwhile.


Track Listing:

Public Radio-Forgot Love
Solander-Prayer to God
Surfer Blood-Swim (To Reach the End)
Pretty Lights-Sunday School
Roadside Graves-Far and Wide
Jax Panik-Talking to Myself
Rollercoaster Project-Hoods Up
APSCI-Under Control
Magnolia Electric Co-It's Made me Cry
Midnight Spin-Rhythm in the Dark
Koil-Aku Lupa Aku Luka
Los Campesinos!-The Sea is a Good Place to Think of the Future
Canvas Kites-Wayside
The Upsidedown-Number Twenty Nine

Download Playlist Here

I'll do a quick post later including the recipe for Buffalo Tempeh Wings. Enjoy the tunes.