A Taste 4 Jazz ~ Going 4 da Secret of Life w/ Delicious Vegetarian Bon Appétit recipe for Brown Rice Mujadarra with Mixed Herbs featuring Al Di Meola’s “Mediterranean Sundance”

Secret of Life

As spring is in the air, I am preparing for the biggest spiritual adventure of my life.  My eighth time getting up.  The last I am sure.  I am moving back to Northern California in May and it is an answer to a calling that has resided in my soul since 1965.  I have cleared most of my apartment and standing in my kitchen where most of the items I have donated am left with basics.  One of the fears I am addressing today is that “I will go hungry”.  So, I have ventured into the remaining items in my cupboard and found Lentil/Brown Rice meal.  No meat, just minimal seasonings and caramelized onions but oh so delicious.  Give it a try.  You will be pleasantly surprised, I was.  I love guitar even though I lost my ability in 1990 when I lost feeling in my fingers due to my neuropathy that temporarily paralyzed me but woke me up like a Stroke that took my father’s life and that after a prolonged chemotherapy treatment dimmed my mother’s ability to speak and took her life on Mother’s Day 2003.  No regrets, just the anticipation of  Life’s Mystery…. Blessings & Love,  JBC  😎 & >3

Brown Rice Mujadarra With Mixed Herbs

Recipe by The Bon Appétit Test Kitchen

herbed-brown-rice-muhadarra-940x560

Ingredients

SERVINGS: 4

  • 4 cups low-sodium chicken broth
  • 1 cup brown basmati rice
  • 1 cup French green or brown lentils, rinsed
  • bay leaf
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced, plus more for serving
  • 1½ teaspoons cumin seeds
  • 1 cup fresh mixed tender herbs (such as mint, parsley, and/or cilantro), chopped, divided
  • ½ cup plain Greek yogurt
  • Lemon wedges (for serving)

IN THE MIX…

  • Bring broth to a boil in a large saucepan over medium-high heat. Add rice, lentils,, and bay leaf and return to a boil. Reduce heat to medium-low, cover, and simmer until rice and lentils are tender, 35–45 minutes. Remove pan from heat and let sit 5–10 minutes (there should still be some broth remaining). Discard bay leaf and season with salt and pepper. Set rice mixture aside.
  • Heat oil in a medium skillet over medium heat. Add onions and cumin seeds and toss to coat. Cook, stirring often and adding water to pan as needed to prevent burning, until onions are golden brown and soft, 20–25 minutes.
  • Mix half of onion mixture and half of herbs into rice mixture; season with salt and pepper. Top mujadarra with yogurt, remaining onion mixture, and remaining herbs, and serve with lemon wedges for squeezing over.

live laugh and love

© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is and has been copyrighted.  eel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, and please provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

 

A Taste 4 Jazz ~ EZ PZ Mack Vegan “Surf Shack Tacos” Courtesy of Yummly featuring “Beyond My Dreams” ~ Aircraft 72

Gear Up Jazz Foodie Fans coz Surf’s Up ~They say you can take the chick out of the beach but you can’t take the beach out of the chick.  That sums up what I love in life besides jazz, God’s good graces, hope, faith, awesome food and to live each day to the fullest. Bon Appétite!  Peace & Love Out!  JBC 😎 & ❤

Surf Shack Tacos

Surf Shack tacos

This dinner is unbelievably quick – theres no almost no prep (and if you quick soak that cashews, there is NO prep at all). If you like your soft tacos warm don’t make the initial mistake I did and heat them in the oven – they don’t get crispy, they get chewy and unpleasant. Just give them a quick warm up in the microwave. Make sure the very last thing you do for prep is to fry the tofu – they lose heat quickly and they are just so tasty and crispy when warm.

Ingredients

  • 1/3 cup Cashews
  • 1 cup Water
  • 2 tablespoons Almond Milk + 1/2 cup Almond Milk
  • 1 tablespoon Nutritional Yeast
  • 1 tablespoon Agave Nectar
  • 2-3 teaspoons Sriracha (depending on taste)
  • 1 block Firm Tofu, sliced into 8 pieces
  • 3/4 cup Whole Wheat Flour
  • 3/4 cup Panko
  • 1/2 teaspoon Salt + pinch of Salt
  • 1/2 teaspoon Pepper
  • 1/2 Lime
  • 10 chopped Cherry Tomatoes
  • 1 cup Corn
  • 1 bunch Cilantro
  • 3-4 radishes
  • 1/4 Cabbage
  • 1 knob Coconut Oil + 1/2 cup Coconut Oil
  • 1/2 Avocado
  • 4 Corn Tortillas

Instructions

  1. Over night, or for 20 minutes in hot water, soak the cashews.
  2. In a saute pan, at medium heat knob of coconut oil and cook corn and tomatoes on low heat until warm but not soggy.
  3. While corn and tomatoes are cooking, mix soaked cashews, 2 tablespoons almond milk, sriracha, agave nectar, nutritional yeast and a pinch of salt until creamy.
  4. Slice radishes, cabbage, avocado and set aside.
  5. if desired, microwave corn tortillas until warm.
  6. Mix flour, panko, 1/2 teaspoon salt and pepper in one bowl and place 1/2 cup almond milk in another.
  7. In a deep sauté pan heat 1/4 cup coconut oil until a drop of water pops out of it, but not so hot that it smokes.
  8. Dip each slice of tofu in the almond milk and then in the flour mixture until fully covered. Drop into sauté pan of coconut oil and fry until golden. Remove and place on a plate with a paper towel to collect oil. Squeeze lime juice on each slice.
  9. When all tofu is cooked, assemble each taco with some of the corn and tomatoes, slices of radishes, avocado, cabbage. Place two slices of tofu inside and garnish with cilantro. Drizzle the cashew sriracha sauce on top.

© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is and has been copyrighted.  eel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, and please provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

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A Taste 4 Jazz ~ 2 the Salad Daze…. How to Make Salad in a Jar That Lasts a Week – brought to you by SaladinaJar.com featuring Smooth Jazz – In the City at Night

Hey JazzFoodies I don’t know about you, but when I get fully into my work I would love to have something, simple, savory, healthy and filling to take for my lunch and dinner break.  I know that it probably speaks to the geek in me, but, this recipe is totally tailor-made for that demanding type of life.  It is also a great pot luck dish or tail gate party dish that is so EZ PZ to make that I had to share it with you.

Have a great week!  Peace & Love Out!  JBC 😎 & ❤

 

live laugh and love

© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is or has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, and please provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

 

 

 

A Taste 4 Jazz ~ A Raw Vegan Trifecta of Macadamia Nut Cheese Raw Vegan Eggplant Lasagna with Chef Dara Dubinet; Raw Vegan Ceviche Recipe with Chef AliciasGrace Topped off with Raw Mini Chocolate Cheesecake with Walnut Coconut Crust with Slow Club Cookery Accompanied by Oscar Peterson Trio – Just In Time

Hey JazzFoodies ~ Well, I am looking at today as an opportunity to be whimsical and letting your Spirit soar.  Besides I am takin’ a bit of a break from my memoir for a change of pace.  Here are 3 Rawsome recipes to bring to the party.  It fits every occasion  Now we must not forget to throw in a little decadence with a note of simply Rawsome Chocolate cheesecake, my treat.  We are about to be traversing a heavenly jazz terrain and having fun along the way.  So let’s get our kicks on swab the decks and celebrate “2day!”   Bien, Paix! JBC 😎 & ❤

Macadamia Nut Cheese Raw Vegan Eggplant Lasagna

Raw Vegan Ceviche Recipe!

Here’s the recipe:

In  the Mix

5 cups shredded cauliflower (I used one large cauliflower)
1 1/2 cups fresh lime juice (7-8 large limes)
2 1/2 cups chopped cucumber
1 1/2 cups chopped roma tomatoes
1 cup chopped cilantro
3/4 cup chopped red onion

Serrano peppers to taste (you can also use other peppers like jalapeño or habanero)
Salt and pepper to taste

Optional: Hot sauce (mine is Huichol Hot Sauce)

Serve alone, stuffed in bell peppers, or with tostadas.

You can obviously modify the recipe depending on what you like; I personally always read recipes as suggestions and alter them to my needs.

Raw Vegan Mini Chocolate Cheesecake with Coconut Walnut Crust

Mini Raw Chocolate Cheesecake
Mini Raw Chocolate Cheesecake

Author Notes: I could, if properly motivated, carefully craft some sort of elaborate origin story for this cake, but it would be a filthy lie. The truth is simple. I wanted raw cheesecake, the ingredients were on hand and…cake happened.   More specifically raw vegan chocolate cheesecake with coconut walnut crust. – Slow Club Cookery

 Serves 2

Date-Walnut Crust

  • 5medjool dates, pitted
  • 1/4cup raw flaked coconut
  • 1/4cup raw walnuts
  • 1/4tablespoon sea salt

Process dates, flaked coconut, walnuts and salt in food processor until mixture resembles fine crumbs. Using your fingertips, press crust into the bottom and sides of mini (4″) springform pan. Set aside.

Walnut-Cashew Filling

  • 1/2cup raw cashews
  • 1/2cup raw walnuts + water for soaking
  • 3tablespoons fresh lemon juice
  • 2tablespoons raw agave syrup (can also use maple syrup, not raw)
  • 1/2teaspoon sea salt
  • 2tablespoons softened raw coconut oil
  • 1tablespoon raw cacao powder
  • 1/2teaspoon pure vanilla extract
  1. Combine cashews and walnuts, cover with water and soak for 1-3 hours.
  2. Drain soaked nuts and place them in the bowl of a food processor. Add lemon juice, agave, salt, coconut oil, cacao powder and vanilla extract. Process until completely smooth.
  3. Scrape filling into springform pan and smooth with a spatula. Place in the freezer for at least an hour.

Pop chilled cake out of springform pan and serve. Can be made several days ahead of time and kept chilled until serving.

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© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

Featured

A Taste of Jazz ~ EZ PZ Shrimp Étouffée featuring Willie Nelson – “Bright Lights Big City”

Shrimp-Etouffee-Juniper Berries image courtesy of drterrywillard,com
Shrimp-Etouffee-Juniper Berries image courtesy of drterrywillard,com

Hey JazzFoodies, Mardi Gras is just around the corner!  Creole Cuisine is a contemporary genre of food that was basted in century old, traditional, authentic New Orleans cuisine favorites.  Shrimp Étouffée  is a dish prepared with the Creole traditional, ancestral counterparts that are rich in flavor, history and culture!  This family recipe is simple and filled with a passion for the Creole culture and its cuisine with a keen interest in preserving that culture and its rich culinary history; combined with a commitment to the tradition of the culture’s culinary excellence that is reflected in this recipe that is unsurpassed and gratifying to even the most discriminating palettes!

I selected “Bright Lights Big City” to let you get an acoustic taste of how jazz has and will always be a cross genre sound that is a part of the American Cultural experience.  This recipe is a favorite at Mardi Gras especially Fat Tuesday.  however, in my family it is just a good and savory favorite recipe best served any time you feel like it!  A favorite for summertime dining and family gatherings.  Of course it would be complete with spirits to your liking and you guessed it Jazz.  Wynton Marsalis, Coltrane, Miles, Freddie, Dizzy or Monk will really set the place on fire.  Or for a little romance how about Ella or Sarah, Cleo Lane Shirley Horn, whatever suits your fancy.  Enjoy!  Bon Appétite!  Peace & Love Out!  JBC 😎 & ❤

Shrimp Étouffée

2 Tbsp Creole Seasoning (my fav is Morton & Bassett)

4 Tbsp Unsalted Butter

1/2 Cup Onion, Finely Chopped

1/4 Cup Celery, Finely Chopped

1/4 Cup Bell Pepper, Finely Chopped

1/4 Cup Flour

3/4 Cup fresh Tomatoes, diced

1 1/2 Cups Shrimp Stock*  Recipe below #1)

4 Tbsp Minced Garlic

I bundle of Fresh Thyme

2 tsp Homemade Worcestershire Sauce

1 tsp Hot Sauce (my favs are Franks or Louisiana Gold)

1/2 Cup Green Onions, thinly sliced

3 Tbsp minced Fresh Cilantro

2 lb Jumbo Shrimp (Raw peeled and cleaned or deveined save the shells for the stock*)

3 Tbsp Unsalted Butter

Sea Salt & Ground Black Pepper to your taste

4 cups Boiled Rice

Let’s start with the Shrimp stock

Take the shells and tails that you removed from shrimp (set aside the cleaned shrimp with 1 tbsp Creole spice)

1/2 Cup chopped white onion

1/4 Cup chopped celery

4 Garlic Cloves

sliced whole lemon

2 Fresh Bay Leaves

5 Sprigs Fresh Thyme

1 tsp. Black Peppercorns

Add all ingredients to a 2 qt. saucepan. Cover this with 6 c. cold water. Bring almost to a boil, reduce the heat to a low simmer. Simmer for about 45 minutes to an hour. Strain.  Reserve for recipe below and store the rest in fridge or you can freeze it for future recipes.

Now we are ready for the Étouffée:

 Melt the butter in a large cast iron skillet, add the onions, garlic, bell pepper, and celery and thyme, sauté until translucent. Whisk in the flour to make the roux, stirring constantly, about 3-5 minutes. Add the remaining Creole Seasoning. Add a little amount of the shrimp stock, stir well to a paste consistency, then slowly add the remaining stock 1 ½ c whisking constantly. Bring to a boil, reduce to a simmer. Adjust adding stock to make it to the consistency of a gravy.

Add the tomatoes, Worcestershire, and hot sauce, a pinch of salt, black pepper, and Cayenne. Simmer for 20-30 minutes.

Add the shrimp and cilantro simmer until the shrimp are cooked through. Stir in the 3 pats of butter, and adjust the seasonings to your taste.

 Serve over boiled white long grain rice and garnish with chopped scallions (green onions).  Bon appétit…Peace Out!

hope faith & love

© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

 

A Jazz Memory Byte~Rawsome Kale plus African Black-Eyed Pea Salad U Get The Mack Raw Hoppin’ John 2 Ring In the New Year~ Accompanied by Jazz Suite – Dream Deep

kale hoppin' john

Okay so you had a wonderful Xmas.  Now it’s time to ramp up and get ready 2 ring in the New Year in style.  Time to do a little spiritual housekeeping.  You know clearing and removing the toxicity and painful aspects from your life.  So, staying in the you are what you eat, let’s begin with one of my all time favorites.  Black-eyed peas ain’t just for Luck for the New Years!; they are delicious little white legumes that have a mild taste and smooth texture that can be enjoyed year-round. This simple, refreshing pea salad recipe makes a delicious potluck dish. I add cauliflower* and sliced avocado and chopped chives to make it a complete meal.  Don’t forget the sounds.  No worries, I will share it in the next post.  Til’ then Let’s Jam!

Ingredients

  •   2 cups defrosted black-eyed peas rinse and drain and set  aside.
  • 10 scallions, roughly chopped
  •  1 red and yellow bell pepper, stemmed, seeded, and finely chopped
  •  1 cup cherry or grape tomatoes, chopped
  •  1 medium cucumber, seeded and finely chopped
  •  2 serrano peppers or 1 Habanero or Scotch bonnet chile, stemmed, seeded, and minced
  •  Sea salt and freshly ground black pepper, to taste
  •  1 Bunch of raw kale chopped finely

Dressing

  •  ¼ cup fresh lime juice (about 2½ limes, juiced)
  •  1 cup chopped parsley (I like cilantro sometimes to give it a nice kick)
  •  ¼ to ½  to  cup olive oil 1 tablespoon smooth Dijon mustard * See note below
  •  1½ teaspoons honey
  •  Sea salt and freshly ground pepper, to taste
  • Teaspoon of Fresh Thyme to give it that Creole appeal

If you want to make it an entrée add

  • Cauliflower* with 1 tsp. turmeric  in food processor blend to the size of rice kernels or Raw Vegan couscous mix with rest of ingredients
  • Sliced avocado  as garnish

Instructions

  1. In a large bowl, whisk together the lime juice and parsley. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
  2. Add the black-eyed peas, scallions, bell pepper, tomato (try not to transfer the tomato juice and seeds to the salad), cucumber, and minced pepper to the bowl. Season the mixture with salt and pepper and use a big spoon to toss the salad. Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors. Add raw chopped kale.  Serve chilled or at room temperature. To make this salad a main dish, add raw cauliflower* and top with avocado slices. and chopped chives for garnish.

Notes

  • Adapted from Saveur Magazine, May 2012.
  • The original recipe called for one cup canola oil, which seemed like way too much oil. I reduced the oil by half and used olive oil instead. You might be able to get away with just ⅓ cup oil.

hope faith & love

© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

 

Licks ~ A Step Away From Them by Frank O’Hara, Acoustic Snap w/James Moody’s “Night Flight,” Memory Byte “Chocolate Caramel Nutty Treat” on a Jackson Pollock theme and In Canvas “MAD Magazine’s Million Dollar Ooops!” Presented to U on 2014 Christmas Eve

MAD-Magazine-Alfred-in-Jackson-Pollock
MAD-Magazine-Alfred-in-Jackson-Pollock

It doesn’t get any better than this…Thank God for kool words, smooth sounds and a New York State of mind vibe when Jazz is in the mix for ambiance.   I selected this poem and tune to celebrate Jazz,  poetry licks and New York City at its best ~ Christmas time.  My father wrote this arrangement of “Night Flight” for James Moody back in the 60’s and to me it typifies and captures “…that whole Beatnik, thumb poppin’, foot tappin’ tempo thru the rollin’ thunder of the subway trains and late night sleepy flights to points unknown in a starry lit night” Vibe.  What does it evoke in you?  It may not be hip hop, but it’s definitely got that big band bebop thing goin’ on.  Peace & Love Out!  JBC 😎  <3.

A Step Away From Them

By Frank O’Hara

 

It’s my lunch hour, so I go
for a walk among the hum-colored
cabs. First, down the sidewalk
where laborers feed their dirty
glistening torsos sandwiches
and Coca-Cola, with yellow helmets
on. They protect them from falling
bricks, I guess. Then onto the
avenue where skirts are flipping
above heels and blow up over
grates. The sun is hot, but the
cabs stir up the air. I look
at bargains in wristwatches. There
are cats playing in sawdust.

On
to Times Square, where the sign
blows smoke over my head, and higher
the waterfall pours lightly. A
Negro stands in a doorway with a
toothpick, languorously agitating
A blonde chorus girl clicks: he
smiles and rubs his chin. Everything
suddenly honks: it is 12:40 of
a Thursday.

Neon in daylight is a
great pleasure, as Edwin Denby would
write, as are light bulbs in daylight.
I stop for a cheeseburger at JULIET’S
CORNER. Giulietta Maina, wife of
Federico Fellini, é bell’ attrice.
And chocolate malted. A lady in
foxes on such a day puts her poodle
in a cab.

There are several Puerto
Ricans on the avenue today, which
makes it beautiful and warm. First
Bunny died, then John Latouche,
then Jackson Pollock. But is the
earth as full of life was full, of them?
And one has eaten and one walks,
past the magazines with nudes
and the posters for BULLFIGHT and
the Manhatten Storage Warehouse,
which they’ll soon tear down. I
used to think they had the Armory
Show there.

A glass of papaya juice
and back to work. My heart is in my
pocket, it is Poems by Pierre Reverdy.

Caramel Nut Tart with Chocolate an homage to Jackson Pollock
Caramel Nut Tart with Chocolate an homage to Jackson Pollock

Memory Byte  ~ Okay JazzFoodie Fans, Thank God for A “Jackson Pollock”-esque dessert from @dashandbella: a la Google+.    What a way to end a post with Caramel Nut Tart with Chocolate

By Phyllis Grant

 

Author Notes: I call this a tart but it’s really batch of salty nutty caramel candy baked into a tart shell and drizzled with chocolate. It’s related to the Florentine cookie. It’s similar to nut brittle (though a bit softer). It’s packed with 3 cups of protein. It’s a great way to use up all of the nuts in your freezer. Any kind of nut works. Finely chopped walnuts. Pecan halves. Slivered almonds. Throw them all in.

Editor’s note: Use your favorite pie dough for the tart shell — we like this one: https://food52.com/recipes/24928-all-buttah-pie-dough (less) – Phyllis Grant

Serves 8 to 10

  • 1recipe for your favorite tart or pie dough
  • 3cups nuts (I use walnuts, pecans, slivered almonds, and pine nuts)
  • 1cup white sugar
  • 1/2cup heavy cream
  • 3tablespoons unsalted butter
  • 1tablespoon good-quality vanilla extract
  • 1teaspoon kosher salt
  • 4ounces bittersweet chocolate
  1. Choose your tart pan. A 9- or 10-inch round or square with removable bottom works great. Roll out your tart dough and press into your pan. Refrigerate until needed.
  2. Heat oven to 350° F. Spread nuts out on a sheet pan, and toast in the oven until they just start to brown. This should take about 8 to 10 minutes, but keep an eye on them. Better yet, set a timer. Set nuts aside.
  3. In a deep pot, coat the sugar with a big splash of water (the liquid gives you a bit more control). Swirl (by the pot handle) over medium heat until the sugar dissolves. Let it boil away for a few minutes. Once it starts to darken in patches, swirl the pan to make sure it’s caramelizing evenly. The burning sugar will smell smoky and sweet. It’s ready when it’s the shade of Grade B maple syrup. (Think the color of an old copper penny.) It will continue to darken even after you remove it from the heat and it caramelizes more in the tart shell, so err on the lighter side. Take off the heat.
  4. Immediately (and carefully) whisk the the heavy cream into the caramel. Mixing caramelized sugar with heavy cream brings about quite a reaction: The mixture will rise up, almost overflowing. And then it will start to settle back down into a calmer mash-up of sugar, curds, and whey. Whisk it and it will unite into a creamy golden syrup. Add butter and stir until completely melted. Whisk in vanilla extract and salt. Add toasted nuts and mix until evenly coated with caramel. Pour mixture into prepared tart shell and spread it out evenly. Bake until edges of the crust are light brown and the caramel/nut mixture is bubbling and a shade darker (check after 30 minutes, but it will probably take a bit more time). Remove from the oven. Allow to cool completely.
  5. Remove cooled tart from the pan. Place on a cutting board. Melt chocolate in a double boiler or in a small pot over incredibly low heat. Using a spoon, drizzle chocolate all over the tart in any pattern you desire. Place in the fridge for 20 minutes to allow the chocolate to firm up. Just know that it’s very rich — so when you’re serving, cut it into small pieces. It will keep at room temperature for a few days, or in the freezer for a few months.

hope faith & love

© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

Riff Shots, Licks, Mimesis & Memory Bytes~” Blues Alley, Dizzy, Me My Ex in D.C”. featuring . Jimmy Smith – “Walk on the Wild Side” ~ Jazz Byte Creole Shrimp Gumbo with a special C/U of Dizzy Gillespie – “And Then She Stopped”

 

Dizzy Gillespie ~ This is how I remember him!  Courtesy of  http://dialogosdosubsolo.blogspot.com/

It’s mid-December 1985 when I spotted an announcement in the Washington Post that Dizzy Gillespie and his band was performing at Blues Alley in Georgetown, D.C.  Cell phones to call Dizzy were rare back then so I relied on plan B going in person.   So me, my ex and his father drove, found a great place to park, which is rare in Georgetown especially on a Saturday night back then.  To make a long story painfully short, we arrived sixty minutes early, it was a rainy and chilly evening with little cover over the cobblestone alley.  I knocked on the club door and asked the Maître D’ to give the note I hurriedly scrawled on the way to Dizzy. After a long glaring pause, the Maître D’ looked once more at the note and then back at me and in the next instant disappeared into the dark ambiance of club.  Typically when Dizzy came to L.A. for a visit or was performing, he would always come and stay with us.  He was the complete opposite of my father.  Sometimes I felt my father wanted to lock him up in the attic hidden from polite society.  But that was a losing battle because Dizzy was just like my grandfather and dad knew that he couldn’t compete with that kind of love.  I stood behind the door underneath a small awning listening to my ex and his dad saying he ain’t coming…the door gradually opened.  Where the hell are you?  I stepped out into the light and Dizzy was standing in the doorway with a big ol’ bowl of Shrimp Gumbo in bare feet, You escaped!  Girl, if you don’t get your tail in here right now, I am not sure who scares me more, your dad or my wife.  He motioned me into the foyer turning he instructed the Maître D’ to seat my ex and his father to reserved seats in front of the band stand.  It was a night to remember and if you haven’t caught on by now, I love Shrimp!  here is a family fav, this is an authentic slammin’ New Orleanian recipe here are the ingredients with instructions:  Welcome to my mixed ethnic world and Bon appétit!

Jazz Byte Authentic N’awlins bonnaroo recipe for a Slammin’ Bowl of Creole Shrimp Gumbo

The Original recipe makes 20 servings (P.S. you can plug into an app to the serving size you need)

creole shrimp-and-okra-gumbo-i1

Ingredients:

1 cup all-purpose flour

3/4 cup bacon drippings

1 cup coarsely chopped celery

1 large onion, coarsely chopped

1 large green bell pepper, coarsely chopped

2 cloves garlic, minced

1 pound andouille sausage, sliced

3 quarts water

6 cubes beef bouillon

tablespoon white sugar

salt to taste

2 tablespoons hot pepper sauce (such as Tabasco®), or to taste

1/2 teaspoon Cajun seasoning blend (such as Tony Chachere’s®), or to taste

4 bay leaves

1/2 teaspoon dried thyme leaves

1 (14.5 ounce) can stewed tomatoes

1 (6 ounce) can tomato sauce

2 teaspoons gumbo file powder

2 tablespoons bacon drippings

2 (10 ounce) packages frozen cut okra, thawed

2 tablespoons distilled white vinegar

1 pound lump crabmeat

3 pounds uncooked medium shrimp, peeled and deveined

2 tablespoons Worcestershire sauce

2 teaspoons gumbo file powder

Check All Add to Shopping List

 

Putting it all together:

Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

And now for the Pièce de résistance I give you a snap shot of Dizzy  the man that my father wrote inspired and amazing arrangements for.  There was no one in the world like him and he treated everyone the same way, DIZZY!

Happy Holidaze my JazzFanFoodies!  Peace ‘n love out!  JBC 😎 & ❤

© Copyright  2011-2015 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

Tell it Slant Tuesday ~ Self Imag(I)nation by Jannat Marie featuring Herbie Hancock – Survival Of The Fittest

tell it slant tuesday

 

Happy Veteran’s Day!  I think this poem identifies the men and women who fight for our freedom and peace and who like my father suffered unspeakable experiences that forever changed his life and the life’s he came in contact with.  These brave folks, past and present, will always be a place in my heart of strength and grace, but more importantly LOVE.  I am so grateful to know that sometimes our biggest opponent is OURSELVES.  I hope you enjoy your day and this poem.  Peace and Love Out!  JBC 😎 ❤

Josephine Wall Paintings
Josephine Wall Paintings

Self Imag(I)nation

by Jannat Marie

I don’t care how many masters exist.

I am curious to know if you have discovered

Who You truly are or

are you still trying to fit in and find yourself?

I am curious to know if you have felt misery or

can you hear it in our children?

Are you living in the world?

or are you of this world?

With its oppressive nexus to

make you conform when reflecting

through fine tuned ears,

Proclaiming THIS IS WHO I AM!

Are you improvising how to

thrive in the cultural inferno by

leaning in to the center of your dreams

Accepting to live in every present moment

remaining rooted in a universal love

fully aware you can consciously re-Create

the misguided missives

that originated in Cultural deceit.

Japanese translation for meaning
Japanese translation for meaning

© Copyright  2011-2014 by Jazzybeatchick/JazZenista/Jannat Marie. All rights reserved.

This material is has been copyrighted,  feel free to share it with others; it can be distributed via social media or pingbacks and added to websites; please do not change the content, provide credit by including the author’s name @ http://jazzybeatchick.com and your readers shall not be charged by you under any circumstance.

Jazz Bytes ~ Rawsome Zucchini Pasta Marinara by Chef Gena Hamshaw feat. Seattle Women’s Jazz Orchestra – Nisqually Riff

It is 80 degrees and sunny and the humidity is low in the Pacific NW.  It is a gorgeous day to do what I like to refer to as my eazy peazy summer day and this recipe is absolutely delicious and fits right in.  Bon Appétit!  Peace Out!  JBC 😎

 

vegan-zucchini-pasta_ Courtesy of food52_MarkWweinberg_
vegan-zucchini-pasta_ Courtesy of food52_MarkWweinberg_

 

Author Notes: This is one of the simplest way to eat zucchini noodles, and one of the best. The marinara sauce is raw — nothing more than blended tomatoes and some seasoning — but in spite of that it manages to taste rich and complex. – Gena Hamshaw  Serves 4

  • 3cups vine-ripened or heirloom tomatoes, chopped
  • 1/2cup red bell pepper, chopped
  • 1/2cup sun-dried tomatoes, chopped (you can use tomatoes that are oil-packed and drained, or tomatoes that are dried and have been rehydrated in boiling water, then drained)
  • 1clove garlic, minced

Blend the tomatoes, pepper, sun-dried tomatoes, garlic, maple syrup, sea salt, black pepper, thyme, and basil in a blender or a food processor till relatively smooth. Drizzle in the olive oil with the motor of the machine running, and keep blending till the sauce is smooth. Season to taste, and set the sauce aside.

  1. Use a spiralizer, a vegetable peeler, or a box grater to cut your zucchini into noodle shapes. Divide the zucchini onto four plates, and top each with about half a cup of the marinara sauce. Garnish each plate with a tablespoon of chopped basil, and serve.

Japanese translation for meaning

Copyright 2011-2014  by Jannat Marie/Jazzybeatchick. All rights Reserved.

This material has been copyrighted, feel free to share it with others; it can be distributed via social media or pingbacks or added to websites; please do not change the original content and please provide appropriate credit by including the author’s name or visual artist @ http://jazzybeatchick.com your readers shall not be charged by you under any circumstance.