Black Bean and Grilled Corn Salsa!!!

Comment

Black Bean and Grilled Corn Salsa!!!

20170915_183714 (1).jpg

Looking for a super fresh, vibrant, kick ass, healthy side dish with endless possibilities!?! Then go to another site!! Ha ha, seriously, try my take on a flavor filled condiment sure to blow your mind!!! Fresh, warm lime juice, grilled corn and peppers, a little cumin, fresh cilantro all mixed up with black beans...you can't go wrong with my Black Bean and Grilled Corn Salsa!!!

I've used this salsa to make some crunch "Grilladillas" with Mexican Oaxacan cheese, a super melty and mild, soft cheese. I've topped fresh grilled hot dogs with it. It's great in eggs, with tacos, alone with fresh tortilla chips and a cold one! You can mix it in with some egg or tuna salad! Try it in grilled cheese sammies, top a fresh grilled fish filet, stir into soups, or you can even use is as a side dish at your next cook out!!! It's an easy way to use up leftover corn on the cob, too!

As always, before you get started, it's time to turn on some tunes! I suggest Baltimore's own Stars and the Sea! First off, let's get our Mise together. Set up your grill for direct heat, gas or charcoal, dealer's choice. It works either way, but you know me, charcoal baby!

Let's get organized and get the following ingredients ready while your grill heats up. When finished up with this little get together, bring it all out to the grill and lets' make the magic happen:

-2 ears of corn, shucked, drizzled with a little oil, salt and pepper
-1 small red onion, peeled, sliced into 3/4 inch thick slices (you should get about 3), drizzled with a little oil, salt and pepper
-1 to 2 fresh jalapenos, again, dealer's choice, drizzled with oil, sprinkled with salt and pepper
-1 lime, cut in half
-2 to 4 (up to you) cloves garlic, minced
-1 tsp ground cumin
-1/4 cup chopped fresh cilantro
-1 28 ounce can of black beans, rinsed and drained well, and put into a medium mixing bowl

 

Mise....prep...all your ducks in a row....getting your shit together!!!

Mise....prep...all your ducks in a row....getting your shit together!!!

Let's get to grilling!!!! Put the corn cobs, onion slices, and peppers on the grill. Make 'em pretty, turn 'em around. Get some nice grill marks. A little scorching on the veggies is totally ok, and encouraged!!! Drop down your cut lime halves, flesh side down. This is gonna "soften" up the flesh, warm up the juice, and add another dimension of flavor to the lime juice! Cook until the corn is tender, but still crisp, the onions are nice and soft, the limes have nice grill marks and are softened up, and the peppers' skin has a dark and charred appearance. Remove everything from the grill and set aside on a plate.

Grilling' like a villain!

Grilling' like a villain!

Holding corn by the "handle", put point down into the bowl of beans. Using a sharp knife, slice the kernels right off in a downward motion right into the beans. Repeat with both cobs. Dice the onions and toss into the bean corn mixture. Scrape some of the dark skin off the peppers, leaving some on for appearance. If you are so inclined, you can removed the seeds and pith from the peppers. I leave it in. The spicier, the better! Dice and add to bowl. Sqeeze all the juice from the two lime halves directly in the bowl. Add the garlic, cumin, and cilantro. Stir very well until all ingredients are thoroughly combined. Add salt and pepper to taste!!!

If you want to make some "Grilladillas", throw a few flour tortillas on the grill, spread around some fresh cheese. If you don't have Oaxacan cheese, go ahead and use mozzarella or jack! Sprinkle some bean salsa around the cheese. Fold the tortilla in half and grill until nicely marked and crunchy! Whatever you do, however you use this salsa, I want to know!! Show me what you used it for. A couple shrimp tacos? Sprinkled over some tortilla soup? Show me some pictures, and keep listening to Stars and the Sea!!!

Here's to music, here's to food!!! \m/

20170915_185429 (2).jpg

Comment

Pork "Grilled" Rice Baby!!!

Comment

Pork "Grilled" Rice Baby!!!

Chinese take out baby! How sweet it is! I was in a celebratory mood today, after finding out The Jesus and Mary Chain are coming to town!!! I just got off summer vacation at the always amazing (and seldom healthy!) South Jersey shore, the weather was fantastic, there were ice cold beers in the cooler, and some boneless country style pork ribs in the  refrigerator!!! Haven't had Chinese in a minute, so I thought, let's make a mind blowing Pork Fried Rice, and this one...we're gonna slay it on the grill!!!

If you're making this at home, you can easily adapt this and make it inside. And also, for your vegetarian friends, this dish is vegetarian right up until the pork actually goes in, which is pretty much last in this version. If there are meatless folk your midst, just serve the chopped pork on the side. One important step for this dish is to use cooled rice. DO NOT use fresh, hot, or even warm rice, it'll end up gummy and too soft! If you gotz the time, make the rice the night before and let it cool over night. Or at least make it first, spread it out in a thin layer to the fridge for some coolin'!!!!

First, get yourself 1 pound of country style boneless pork ribs. Rub them down real good with 2 Tbl of a jarred chili garlic sauce! Set 'em aside while you move onto other duties!!! Wait, have you turned on some Jesus and Mary Chain yet?! Here's a new song for ya!

Now it's time to get your grill ready. Set up for direct cooking on half the cooking area, you want a cool side to move stuff over to. We're gonna grill the ribs first, and then everybody else gets a turn dancing in cast iron. While your coals are heating up, it's time to get started on your prep! Get the following together, you'll want it to stay organized as in the picture, it'll make life a whole lot easier when you get to the good part, the actual grilling.

-Peel and dice 4 cloves of garlic
-Peel and dice a one inch piece of ginger
-Rough chop half a sweet onion
-Stem and julienned 4 ounces of Shitake mushrooms
-Thinly slice one jalapeno pepper (remove seeds if you want, but NO!)
-Peel and rough chop one large carrot
-Slice about 4 ounces snap peas on the bias into about 1/2 inch pieces
-4 cups Rice, cooked and cooled
 

That prep really tied the room together...

That prep really tied the room together...

When your grill is nice and hot, throw down the ribbies. Cook them on all sides, evenly turning and flipping until internal temperature hits about 150. Make 'em look all pretty and shit! Glazed from the chili sauce, beautiful grillmarks, like little works of art. Put your heart and soul into it, you deserve it.  Slide 'em over to the cool side of the grill, let 'em rest....

Place your cast irons skillet on the grate directly above your coals. Heat up a couple tablespoons oil with a high burning point. I used Safflower for this. Just try and not use extra virgin, need something a little tougher than that. Add the onion, carrot, mushrooms, and jalapeno to the skillet. Cook for a about 3 or 4 minutes minutes, keep 'em moving. You're "grill"frying here. Add the snap peas, stir for another 2 minutes. Basically, you want the snap peas to have a little more crunch, so we're putting 'em in a little later. Should've told you to have a bowl ready, so get one if you don't! Put the veggies into it and set aside.

Onto the rice! Add a little more oil if needed to the skillet. Drop in the garlic and ginger. Stir them around and don't even give 'em a minute! Pour in the cooled rice. Stir it all up, this is gonna sound so good. Let the rice crackle a bit, stir around a few times. Sprinkle in some kosher salt. Make a CD sized well in the center of the rice. 

-2 Large Eggs, beaten
-Kosher salt, Fresh cracked pepper
-1/4 cup Soy Sauce ( I use reduced sodium, dealer's choice)
-1 Tbl Oyster Sauce (seafood allergy? Just leave it out, it'll still be bangin')
-1 tsp Sesame Oil

Pour the eggs into the well. Let them chill for thirty seconds or so. Start to move them around with a spatula, just like scrambling eggs! Continue to scramble until set. Rice is starting to crackle again from underneath. This is fine, little bits of extra fried rice throughout is great! Don't let anything burn, though. This is where I pour the soy  sauce around the ring of rice, watch the steam rise....
 

20170911_182656.jpg

Stir cooked eggs throughout soy rice mixture. Remove from the heat, you're almost there! Stir in the oyster sauce and sesame oil. Lest rest for a minute while you chop some scallions, and cut the well rested pork into hearty inch or so cubes. Stir pork and scallions into rice. You're ready to rock and roll now! I'm still listening to The Jesus and Mary Chain....what are you listening to!?! Comment and share away!!!! Let me know especially if you made this recipe. Post your pics on the Supersonic Facebook page, or tag me on IG!!! Cheers!!!

"Here's to music, here's to food!!!" \m/

 

The final product!!!

The final product!!!

Comment

Mussels and Italian Sausage in Spicy Tomato Sauce!!!

Comment

Mussels and Italian Sausage in Spicy Tomato Sauce!!!

Mussels and Italian Sausage in Spicy Tomato Sauce!!! AKA Zuppa Di Cozze!!! In my business, you work through most weekends and holidays! This couldn't be more true than on holidays like Mother's Day and Valentine's Day! My wife has long resigned herself to the fact that I am working late and battle weary by the time I get home. Now, on Valentine's Day, ten years ago, I came home dirty, smelly, weary, tired, and cranky! To my surprise, my Wonder Woman wife had a super sized fresh bowl of steaming mussels and a Big Gulp size glass of Chianti poured and ready for me! I couldn't have been happier to come home to this unexpected surprise! Well, you know me...as this dish progressed through the years, it came to include spicy Italian Sausage! This, my friends, is how tradition is born! Every Valentine's Day, these bivalve molluscs find a happy home right here at Supersonic Kitchen! This one is easy, very, very, easy....but the flavors are HUGE!!! You can make it as spicy as you want it...you can lessen or omit the red pepper, you can use sweet Italian sausage, or even lessen the garlic, I tend to be trying to get the undead to move towards the next kitchen with my overuse of what I call nature's best cologne! Also worthy of note, this recipe is written using flash frozen mussels. What a product, these mussels are flash frozen usually within hours of harvest. You are more than welcome to use fresh mussels, but those come with soaking, cleaning, and debearding!! This is a quick weeknight dinner, and the frozen variety works brilliantly here!!! Enjoy this one with some crusty bread, broiled and rubbed with a fresh garlic clove....oh, and a good bottle of wine...CHEERS!!!

Mussels with Sausage in Spicy Tomato Sauce

2 lbs Frozen Mussels
1 tbl Extra Virgin Olive Oil
1 lb Spicy Italian Sausage, about 4 to 5 links
1 lb ripe Roma Tomatoes, quartered, seeded, and chopped
3 cloves garlic, minced (Actually, I use more like 6, but do what you want here!)
1/2 tsp crushed red pepper
2 Tbl minced fresh Italian parsley
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
2/3 cup white wine (Good enough to drink! We use Pinot Grigio.)
1/4 cup fresh julienned Basil

Heat oil in large skillet. Add sausage links to pan, and pan fry on one side until golden brown. Turn links over, add about a 1/4 water, cover, and let simmer over medium heat until water evaporates. Remove sausage from pan to a plate to rest while you build your sauce.
Add garlic directly to sausage drippings in pan and saute for about 30 seconds, stirring to avoid burning. Add tomatoes to garlic. Stir around and add crushed red pepper, salt and pepper.
Continue cooking tomato mixture over medium heat for 10 minutes, until tomatoes are very soft. Add white wine and  parsley. Cook and allow wine to reduce a little bit for about 3 minutes. While wine is reducing, slice sausage links into 1/2 inch pieces on the bias (diagonally). Place sausage into pan with tomatoes and give it a good stir.
Empty bags of frozen mussels on top of tomato and sausage mixture. Cover tightly with lid and allow mussels to steam until all are open. This'll take a few minutes. When done, remove any mussels that are unopened, which is very few when using this type of mussel.
Give everything a big stir, these mussels have released alot of salty, briny goodness onto your sauce. Serve right out of the pan, or transfer to a large serving  bowl. Top with fresh julienned basil!!! CHEERS! Here's to music, here's to food !!! \m/

Comment

Garlic Herb Ranch Dressing!!!

Comment

Garlic Herb Ranch Dressing!!!

Ranch, ranch, ranch!!!! My son growing up wanted to dip everything he ever ate in ranch dressing! Became the most used condiment in my house. On sandwiches, with chips, happy endings for pizza crust....oh, and the occasional salad!

Why mess with that sodium filled store bought shit! Add this recipe to your repertoire and make your own! Not only is it cost efficient, it is sooooo much better! I use this dressing with chicken wings, buffalo cauliflower, sour cream and onion potato chips, a nice Bibb lettuce and radish salad with fresh tomatoes, hot pretzel bites, roasted potato wedges, and whatever else I can muster up! Be the hero we all need...make your own ranch!

Garlic Herb Ranch Dressing

1 cup mayonnaise (I use Duke's exclusively, love that stuff!)
1 cup sour cream ( you can use light versions of both the mayo and sour cream!)
1/2 cup lowfat buttermilk
2 cloves garlic, minced (do what you want here, I'm usually good with 3 to 4 cloves!)
1/4 tsp dried dill
1/2 tsp kosher salt
1/4 tsp fresh cracked pepper
2 Tbl minced fresh chives
2 Tbl minced fresh parsley

Add all ingredients in a mixing bowl. Whisk until well combined.
Add fresh chives and parsley, stir to combine. Place in a jar with a tight fitting lid. Refrigerate an hour or two for flavors to combine. It actually gets better each day. Try to finish it within a week or so. There's no preservatives in this delicious dressing, so it won't last forever!

Comment

Orecchiette (!!!) with Broccoli Rabe and Italian Sausage

Comment

Orecchiette (!!!) with Broccoli Rabe and Italian Sausage

Here's a rock solid Sunday Supper type feast for ya! This one's great for date night, or even better for family night! You can feed an army with this one. So versatile, too! Vegetarian!? Just leave out the sausage! Don't care for the bitterness of broccoli rabe (also known as rapini)? Swap it out with plain broccoli.

I love orecchiette. I literally translates to "little ears" in Italian, and that's exactly what they resemble! "Orechiette Alle Cime De Rapa" is a traditional dish in the Southern Puglia region of Italy (right in the heel of the boot!). Orechiette have a variable texture, which is one of the resasons I love to eat them. They are more firm around the edges, but have a softer and chewier center. The result is a pretty hearty dish. Now me being a fat and happy American? Yes, I also add Sausage to my version!!  

We're making a riff on the traditional dish. In order to take a bit of the bitter bite of the rapini, we're going to blanch it first in boiling water, then shock it in an ice water bath. Use the same water for the orecchiette. Make sure to stir vigorously during the first few moments of cooking the pasta, the little ears tend to stack on top of each other, which will leave you with many uncooked ears wedged inbetween cooked ones. This recipe serves four comfortably. If you wanna bump it up to six, increase the sausage to 1 1/2 lbs, and use the whole pound of pasta!

Ingredients:

1 lb Italian Sausage (casings removed if using links)
1 bunch Broccolli Rabe, rinsed (trim bottom thick stems off, about 2 to 3 inches)
12 oz. Orecchiette Pasta
4 cloves garlic, chopped (hell, I use 6!)
2 Tbl Extra Virgin Olive Oil
1 Tsp Crushed Red Pepper (this is tame, you like it hotter?! By all means, bump it up!)
1/2 Cup White Wine (only rule, something you will finish by serving with the pasta, so make it good!)
1 Cup Reserved Pasta cooking water
1/4 Cup Grated Parmesan Cheese (plus extra for serving)
Salt and Pepper

METHOD:

Fill large pot with water. Salt the heck out of it and bring to a boil. Meanwhile, set up a large bowl with a good amount of ice. Once water is boiling, drop your rinsed and trimmed rapini right into the water. Return to a boil, and blanch for three minutes. Carefully remove using tongs or a slotted spoon and drop into bowl of ice. Add cold water. Allow the rapini to "shock" and end the cooking process and cool completely. When completely cool remove from water and place in strainer and allow to drain while you move onto the next project. Squeeze down with your hands as hard as you can. Pick up the bunch and wring it out. You want to remove as much water as possible.
Using same pot and the same water, return to a boil, and add your orecchiette. Cook to al dente following instructions. While pasta is cooking, heat a large skillet (one big enough to eventually hold everything!) and add olive oil. Crumble in sausage and cook over med-high heat, constantly stirring and breaking apart into smaller pieces. I use a potato masher to break it down. You're looking for pieces inbetween a raisin and a grape! While sausage is cooking, chop your broccoli rabe into 1/2 pieces. When sausage is completely browned, remove to a plate. 
Add garlic, a few shakes of salt and pepper, crushed red pepper, and chopped broccoli rabe to pan, and saute for a minutes or so until well combined. Add the wine. Scrape the bottom of the pan, loosening any bits of sausage. Allow wine to reduce for a couple of minutes. Add sausage back into pan. Stir to combine.
Meanwhile, drain cooked pasta, reserving one cup of the pasta cooking water. Dump pasta into skillet. Stir very well to combine all the flavors. Pour in the cooking water, and stir well. The dish will start to absorb the water. Sprinkle in the cheese, and continue to stir. The cheese will blend with the remaining water forming a bit of a subtle, creamy sauce. Taste it! If it needs a touch more salt and pepper, now's the time to add!
Serve immediately with crusty bread. Pass around more parmesan cheese and crushed red pepper at the table!  Enjoy!
 

 

Comment

Comment

Reverend Jim's Mexican Lasagna!!!

Reverend Jim's Mexican Lasagna!!!

Reverend Jim's Mexican Lasagna!!!

Once upon a time, on a glorious weekly holiday known affectionately as "Taco Tuesday", I whipped up a killer comfort dish layered with fresh corn tortillas, ground pork, refried beans, potatoes, cheese, chipotle peppers, and tons of cheese. I had a full house that night, so wanted to serve it up family style! I didn't know what to call it....it was some kind of big cheesy pork layered enchilada type bake thing! 

I posted the obligatory picture on the book of faces. It was a hit! The first comment was my buddy...The Reverend Jim Forrester. He said he "needed" that recipe! Shit, I thought to myself, there is no recipe, I just made this huge flavored dish up on the fly! So I retraced my steps, and wrote it all down! But what to call it? The answer was simply right in front of my face: Reverend Jim's Mexican Lasagna!

I met the Rev a couple of times off and on, but it was on the set of "Braising Hell" that I really got to know him. What a great dude. Honest and real, no holds barred. Super talented and to paraphrase the great Deniro, "he knows a thing or two about a thing or two..."

I encourage you to check out his bands, ,Foghound, and Serpents of Secrecy (who I was lucky enough to see their debut show in person, my ears are still ringing!) Jim was also the bass player in the legendary Sixty Watt Shaman! Aside from being an all around great dude, husband, working man, and family man...he's also an amazing artist! Check out his blend of dark art, rants, and opinions at Arcane Recorporations.

Reverend Jim!  Here is your recipe!

Reverend Jim's Mexican Lasagna

Ingredients:

1 lb Ground Pork
1/2 Cup Chopped Onion
3 Cloves Garlic
1 Tbl Cumin, 1 Tbl Chili Powder, and a 1/2 Tbl Oregano
1 Tbl Tomate Paste
1 Tbl Chipotle Puree ( open a can of Chipotle peppers and puree them in a blender!)
1 19oz can Red Enchilada Sauce
1 Tomato, chopped
1 Cup Diced Potatoes, Cooked ( I like to fry ahead of time, but you can bake or boil, or buy them already cooked!)
1/2 lb Grated Colby Jack cheese
1 can Refried Beans (heated in microwave to make easier to spread)
18 Corn Tortillas
Scallions, Cilantro, and Sour Cream to serve

Preheat oven to 350 degrees. 
If potatoes are not already cooked, fry them in a little olive oil, sprinkle with salt and pepper. When done, set aside in a bowl with the diced tomato. This is one layer of your "lasagna".
Using same pan, cook ground pork over med/high heat until done, no pink. Drain and set aside. Again, using same pan set to medium heat, cook onion and garlic in 1 Tbl olive oil for about 5 minutes. Add spices, tomato paste, and chipotle. Stir all together, combine those flavors.
Add 1/3 can of the Enchilada Sauce, add pork back in...stir together. Set aside.
Now we're ready to layer!   Using a 9 inch rectangular backing dish (or whatever the hell you have!) Spread 1/3 can of sauce on bottom of dish. Top with six tortillas, covering the entire bottom of the dish. Carefully spread the can of beans on top of the first layer of tortillas.
Top the beans 1/4 of your grated cheese. Top the bean and cheese with four corn tortillas.
Next layer, top tortillas with potato/tomato mixture. Top with four more tortillas.
Next layer, top tortillas with pork mix. Sprinkle 1/4 of the cheese on top of the pork. Top with six tortillas, completely covering everything! Spread the remaining enchilada sauce over the top, and then sprinkle remaining cheese over everything!
Cover casserole with foil (one side brushed or sprayed with oil, so it won't stick to cheese). Bake for 20 minutes. Remove foil and back for 20 to 30 minutes more until it looks like you can't wait to eat this son of a bitch!
Let cool 5 to 10 minutes. Cut into squares. Top with sliced scallions, chopped cilantro, and serve with sour cream on the side!

Jim...thanks for being a friend!!! 

Rev. Jim Forrester   Photo by Shane Gardner AKA The Rock and Roll Socialite.

Rev. Jim Forrester   Photo by Shane Gardner AKA The Rock and Roll Socialite.

Comment

If you can eat it, I can grill it!!!!

Comment

If you can eat it, I can grill it!!!!

Hell yeah it worked!!! This grilled gnocchi was off the charts good. It picked up the smoky flavor of the charcoal, was way better than I expected. Now gnocchi's one of those dishes where I think back and honestly can't remember one that really blew me away anyways. I knew I was grilling out tonight, I was trying to decide between potato salad and pasta salad. I met in the middle! I thought, what the hell, can you grill gnocchi? I thought, "Be cool, honey bunny....be cool." Let's do this right! As if found out, SHIT YEAH you can grill gnocchi, and you should!!!! This crazy simple recipe will blow your mind. I took a pound of gnocchi, actually it said 17.6 oz, it was one of those fancy brands in the refrigerated section. I boiled it for a few minutes in salted water until it floated, and cooled in an ice bath. I strained it really well, and then tossed it with salt and pepper, about a tbl fresh thyme, and just enough olive oil to keep it from sticking, and then I laid it out single layer style on a sprayed sheet pan. I heated up a perforated grill pan over hot coals. I use Stubb's charcoal, whatever, it doesn't matter, as long as you're grilling!!! Dump the gnocchi onto the hot grill pan. Saute as you would at home, it's all about the wrist!!! Flip it, shake it, toss it around...wait, what are we doing!? Get some color on it, the outside of the gnocchi will start getting a bit of a crust, this is what you've been training for! Take a 3.5 oz plastic pack of baby spinach, open it up, pour in just about a 1/2 tbl olive oil, and some garlic salt, pepper. Close lid, and "Shake it Up....shake it up!" Dump onto gnocchi in grill pan. Use tongs and keep moving everything around, just until spinach wilts. Pour everything onto a serving platter, bowl, plate, whatever! Sprinkle fresh parmigiano reggiano and crushed red pepper on top. Wow, this is the new way to enjoy gnocchi!! Cheers!

 

Comment

I started this show to help do my part in supporting the amazing local music scene...

I started this show to help do my part in supporting the amazing local music scene here in Baltimore. Anyone who knows me knows that I am very passionate about music, always have been. I absolutely love live music, and can't explain the frustration of seeing empty venues while these very talented and humble musicians give everything they've got. Now, whether or not I had this show, I still cook every day. I love to create, and love to eat! I'm not on the culinary cutting edge, but I'm a damn good, and honest cook. I cook for my family, and my friends every chance I get. Family dinner is very important to me. So I thought what better way to join my two passions than to incorporate my love of cooking and the togetherness it promotes with my passion and love for music. SSK was born. I want to introduce these great musicians to Baltimore and to the rest of the world for that matter! It's been such a fun ride. In the premiere episode, Robert Mitchell and I sat around a campfire and made chili together. What a blast! He performed two new songs and we discussed the correlations between his country roots and love of punk rock. Then came Foghound, with my friends Dee, Bob, Chuck, and Jim! I got to go make some kick ass short rib sandwiches for them in the alley behind their practice space, and even introduce them from the stage at Ottobar that night! What a perfect day, and a great conversation we had discussing the history of the might Foghound!
Then came the infamous "Taco" episode, where my son Brooks began his career as a production assistant and 2nd camera! Way to go son! A.j. Jeffrey tattooed a taco on my arm, we went upstairs at the Baltimore Tattoo Museum and made tacos together while we waited for his Mantis Toboggan bandmates Justin and Matt to show up. TOGETHER, we ate some steak tacos and then they put on a blistering performance in the galley. At the end of the performance, almost on cue, you can see a chunk of ceiling fall to the ground, they really shook the place, literally.
Visiting Andy Bopp at Magpie Cage Recording studio while he finished his new record was crazy. We made paninis together, toured the studio, and he performed two amazingly beautiful new songs in the studio. I even got to sit with James Robbins at the control desk as he walked me through some of the ins and outs of recording! His contribution to the swear jar has become a beloved moment from this episode!
We're just finishing up our lastest episode with The Twanger Sisters, Dawn and Kerra! Spending the day with these two quirky ladies was a highlight for sure. This one will be out in April! What beautiful music these two make together. After that, I'm just saying the next episode involves Doughnuts, which may or may not have connections to the Devil!
None of this would be possible without the genius of Shane Gardner. Noone I know does more to nurture the music scene here in Baltimore, so it makes perfect sense to have his artistic eye capturing all these good times and putting them together in a such a captivating way. Please follow Rock and Roll Socialite on FB and see the amazing images he captures nightly! Thanks Shane! I hope we get to keep making these, and I hope you're all able to make it to a show, not matter where you live! Support your local music scene. Cheers. Jeremy...

Here's to food, here's to music \m/ !!!!