Archive | 3:49 pm

The Turtles – “You Baby”

4 Oct

Found this on YouTube.com — catchy number from a more innocent time.

Nice setting too — an L.A. area lifeguard stand. Dig the GO GO dancers.

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Eddie Floyd Releases New CD on Stax Label

4 Oct

Soul man Eddie Floyd’s first new album in six years, Eddie Loves You So, marks his return to Stax Records. The singer who scored a monster soul classic with “Knock on Wood” in 1967 has returned to his Southern roots for the new CD. Includes 10 original songs written for fellow soul artists in the `50s and `60s.

Watch Eddie & Phil Upchurch perform Floyd’s hit, “Knock On Wood.”

Four Milks = Decadent Mexican Cake

4 Oct

 
Pastel de Cuatro Leches

MAKES ONE 9″ × 13″ CAKE

Luxuriant moistness is this dessert’s calling card. The secret to achieving the cake’s decadent texture is to poke it all over with a knife while it’s still warm, before dousing it with a rich milk mixture so that it penetrates every part of the cake’s interior.

2 tsp. butter
1 tbsp. plus 2 cups flour
2 tsp. baking powder
1 1⁄2 tsp. fine salt
6 eggs, at room temperature, separated
1 1⁄4 cups sugar
1⁄2 cup whole milk
1 1⁄2 tbsp. dark rum
1 tbsp. vanilla extract
1  14-oz. can sweetened condensed milk
1  12-oz. can evaporated milk
1 cup heavy cream
1  16-oz. jar dulce de leche (milk caramel)

1. Heat the oven to 350°. Grease a 9″ × 13″ baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside.

2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.

3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.

4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.

5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.

Jamaican Eatery Opens on Longboat Key

4 Oct

Looking forward to trying this place — here’s the Herald Tribune review:

Instead, the new Caribbean restaurant and bar is located along Gulf of Mexico Drive, behind Longboat Key Liquors, one of many businesses in a typical strip mall.

Not to take anything away from the fine folks living on Longboat — with their well-trimmed golf courses, endless condos and muted neighborhoods — but making the 25-minute drive from Sarasota to the place, I found it more than a bit odd.

I found out later, that’s part of its charm.

You see, Jamrocks (6836 Gulf of Mexico Drive) is an oasis of mellow vibes, authentic food and good riddims.

It’s evident once you drive in the parking lot, the sound of deep base-driven roots reggae is being blasted from a giant black speaker.

Now that’s the best welcome I’ve ever had on Longboat.

“It’s something different for the island,” said Sandra Williams, who runs the place with her Jamaican-born husband, Rodney.

After moving to the area from Colorado, the Williamses opened Jamrocks Sept. 19, celebrating the grand opening last weekend with a two-day party that included a steel drummer.

“We want people to come in here and feel like they’re in Jamaica,” she said.

They nailed it.

Once you get to Jamrocks, don’t be surprised if you pass a few folks sipping on some Red Stripe ($4.50) or coconut water ($3.50) at the tables out front.

Once inside, grab a seat at the tiny tiki bar on the right; it’ll make it real easy to check out their selection of domestic and foreign beers, which include Corona and Budweiser. Jamrocks also serves wine.

The 1,100-square-foot restaurant is narrow and features plenty of wood tables and chairs on one side and a narrow counter under a flat-screen television on the other side. The owners plan on setting up several tables out back for waterfront dining.

The walls, painted in mostly Jamaican flag colors, have plenty of photos of rastas and musicians who call the small Caribbean island home.

The first thing I ordered during my recent visit was a Red Stripe before looking over the impressive menu.

With entrees called “Bob Marley,” “Montego Bay” and “Garvey,” visitors are treated to some serious jerk chicken, salt fish, calalou and other traditional food.

Prices for entrees range from $11 to $13.

Jamrocks also serves jerk wings ($6 for an order of 10), jerk chicken salad ($8) and potato fries ($4).

I went with the “Bob Marley” ($12), three pieces of jerk chicken, pile of rice and peas and slices of fried plantain.

I wasn’t disappointed. And showed my appreciation by finishing everything on my plate.

Yeah, mon.

Call 383-4932.