Headed to New York: To finish work on the score of a movie. Super excited to be involved with this project with my daughter Mary Wharton. (Executive Producer and Director) I have recorded some of it in Tallahassee and Nashville. I’ve also remixed some of my Kingsnake recordings for the movie. Details on the project soon come! Can’t wait to tell all y’all about all of it, but I’m sworn to secrecy. Hope to see y’all at the gigs in Tennessee, New Hampshire, Maine and New York. Schedule.
Mark your calendar for the 2019 Florida Scallop and Music Festival in Port St. Joe. This festival is really going to help this town recover from Hurricane Michael last year. These guys have had a rough time of it. Port St Joe is 13 miles from ground zero where the eye came inland. Sauce Boss is going to hit the stage on 6:30 on Saturday August 31, followed by the Frank Jones Band. It is going to be a party!
Smoked Wild Sockeye Salmon with Spicy Caramelized Onions
Caution: This recipe is extremely healthy.
Easy does it.
Wild Salmon Filet
Liquid summer Datil and Habanero Hot Sauce
2 large onions chopped
Spicy handmade veggie broth
I keep a gallon plastic bag in the freezer, and while cooking I take the veggie scraps like onion skins, broccoli stalks, asparagus ends, carrots etc. and put em in the gallon bag, and stash it in the freezer. When the bag is full, I cover with water in a crockpot and cook it for a long time (about three hours), let it cool, and then strain and freeze the broth in jars. For this broth recipe I added jalapeño scraps and seeds. This gives the onions a kick.
Mix Liquid Summer Datil and Habanero Sauces and baste the entire filet with the mixture. Chop the onions and sauté in the spicy veggie broth. Cover the fish with the onions and smoke it for about 3 hours ( between 150 and 200 degrees). This recipe uses the flavor of the spicy broth rather than a greasy basting sauce to give flavor to the salmon. Of course the Liquid Summer helps out.
Since 1986, I have never been out of hot sauce.
Abyssinia Ethiopian Restaurant
991 Thompson PL, Nashville, TN 615-686-5857
This girl does it all. Takes your order, cooks it up and serves you fresh down home Ethiopian cuisine in Nashville, of all places. Beautiful vibe and great tasting comfort food makes this place a warm and friendly destination for dinner. If you’re not familiar with the communal Ethiopian way of eating, you owe it to yourself to try it. Finger food, no forks or knives are used, the different dishes are all spooned onto the spongy flat sourdough bread called Injera. There’s also more Injera rolled up for dipping. The deal is to take a piece of bread and use it as a delivery system for the spicy pungent offerings. In the photo above are red lentils, yellow lentils, collards, potatoes, and grilled lamb. The sauces and juices from all the different dishes seep down and mingle with the bread on the plate. It’s like soppin up a tangy gravy on a sourdough pancake saturated with a wonderful juicy, spicy aromatic flavor. I want some NOW!