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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

Klutz in the Kitchen

The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

Restaurant Review

Pescarne, Main Road, Hout Bay

Late last week there I was beavering away at the keyboard and the phone goes, breaking all thoughts of what I was doing. To my pleasant surprise it was the sultry voice of a very dear friend whom I had not seen for quite sometime saying they had arrived for their regular holiday in Cape Town. She asked me to join her hubby and his sister to join them for lunch, which I gladly agreed to. They had lived in Hout Bay some twenty and then some years ago and had returned to Europe after a number of very happy years of living here. Now I have not been on that side of the mountain for a really long time, so was excited at the prospect of visiting the area again.

 

 

Yesterday, Tuesday, I headed for the Republic of Hout Bay, remembering how bad the traffic and access was I made sure I left with plenty of time to of arriving with a little time in hand to pick them up. On arrival at the Beach Club and joined them for a cup of coffee and catch up before heading out for lunch. The chosen venue was discarded due to the extreme windy conditions, and went on a search of Cheyne’s in the old village, which had been recommended by a friend of my lunch hosts. Finding parking and getting ready to walk to the restaurant, we were asked by the friendly manager of the close by Pescarne, if he could assist, and we told him we were looking for Cheyne’s and he pointed us in the right direction, quickly looking up the info on Zomato found they weren’t open for lunch. Never having been there before, we were invited by the manager to check out Pecarne.

 

 

There is a large outside deck area, again due to the wind we elected to sit inside the large dining area. The waiter introduced himself, Jimmy was his name, and presented with a number of laminated menu’s. After looking through and discussing the options, we ordered our drinks, a glass of red for my mate and myself, which we later found out to be Spier Signature Shiraz at R35 per glass, My host had to glasses and I had one. The ladies opted for a couple of glasses of Spier Brut Sparkling at R59 per glass and a small bottle of sparkling water at R15. I though good chance after all the fuss about water in restaurant to ask for a glass of tap water, Jimmy immediately asked if I would like ice and lemon to which I said yes please. Good start not so?

 

 

The menu was quite extensive and covered all bases, breakfast, burgers, steak, , Seafood, Shellfish, Greek Cuisine, Salads all pretty reasonably priced. My companions decided on the seafood option with my host and his sister opting for the Baby Calamari he with Chips and his siter with Baked Potato at R79, my host’s wife on finding out the line fish option was either Cape Yellowtail or Dorado, decided on the latter at R99 with salad instead of chips stating she’d not had it in a long while. Both of the fishes are on the SASSI Green list. I decided to go the Carne route and ordered the Beef Trinchado at R79, a favourite of mine. I then asked Jimmy if the chips were fresh or frozen, he was unsure and hesitant, but said fresh, being the sceptic with that answer decided on the baked starch instead.

 

 

The food arrived, with the Calamari looking reasonably good but the chips were the frozen variety, The line fish, was not Dorado at all but a couple of fish fillets of indiscriminate type and totally dry, fried and not grilled as requested. The Trinchado was not much better swimming in some sort of spicy pinkish orange liquid with the meat tough really awful, BTW it came with a bowl of those frozen “chips” instead of the baked potato as requested. I tasted and immediately sent it back and eventually the “Dorado” was also returned. I was not asked is I would like anything else but saw the kitchen was fussing over another portion of Trinchado and said I was not willing to have the dish again and again not asked if I wanted something else from the menu, to late I said my friends had already finished their meal.

 

 

Coffee and Espresso at R18 each, sent mine back as the cup was chipped and the crema was almost black, second cup was much better with the crema the right colour.

 

 

A very disappointing lunch at Pescarne and I asked for the owner to voice our complaints. He eventually arrived at our table apologising profusely laying blame at the feet of his new Malawian Chef who came with good references. I asked if this new Chef had cooked his signature dish and a dish from the current menu, you’ve guessed right, no he had not. That’s not the way one hires a Chef, on paper and telephonic references at all. A few other excuses were used by this time I was so over the discussion. They also had an extensive. Sushi menu and there was a Sushi Chef on duty as well. Jimmy had tried his best, but was lacking in training, not his fault, and he did not know what the food was like on the menu. When I chatted to him a little earlier. When I was in the trade I made sure all of my staff tasted everything on the menu over a period. When a new dish was due to be added to the menu the entire staff, from waiters/waitresses right through to dishwashers all tasted and gave their opinion and that opinion was highly regarded. Will I go back to Pescarne after the abortive disgusting lunch, the answer is yes as I always promise to do.

 

 

The Klutz in the Kitchen’s Grub Rating

★ = Really bad, horrible, unpleasant, and abysmal, blerry awful

 

 

The Klutz in the Kitchen always revisits establishments whether the review is good or bad because nobody has a good day everyday. Looking forward to a return visit.

 

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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

 

Klutz in the Kitchen

Klutz in the Kitchen

The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

The Avenue Restaurant and Grill

It was one of those day’s, students doing their #Tag thing, a muggy Thursday and whilst beavering away at the listening to newly arrived music which were to be added to our playlist I had some fat finger trouble and suddenly there was this beautiful, mouth watering picture of a thick juicy steak all over my computer screen. Were the food gods being crazy to lead me off the work path, ‘cause this revelation led me to think what the Klutz was going to prepare for dinner. Quickly casting aside all thoughts ot the Klutz getting behind the hot stove and mostly because there was no steak fixings in the apartment at all. Then it happened, yep the word Avenue popped into my mind, eureka, The Avenue Restaurant and Grill. It was a total random spur of the moment choice, so hopped into the mechanical chariot and headed over the bridge to 2nd Avenue.

 

Once parked entered the emporium and greeted by smiling friendly wait staff and was led to our table the charming waitress Perpetua and left with the menu after placing a drink order. Not being in an alcohol frame of mind opted for a soft drink instead. Looking through the wine menu an was very happily surprised to see that all wines on the list were well under R200 per bottle. At last a restaurant where the wine costs more than the food one is to consume. Timer to start a #tag restaurant wine prices must fall movement, eh!

 

The food menu was also very reasonably priced and was informed by the affable waitress that the chips were hand cut from real potato’s, so on the advice of Perpetua and being quite hungry, decided on the 350gm sirloin medium rare (R145) with chips and also came with “roast” veg which I turned down, can’t stand them see, never had a good experience with “roasted veg” We were immediately offered a side salad instead which was gratefully accepted and also ordered a side of onions (R28) as well.

 

My order duly arrived in good time and looked good on the plate with the chips, onion and salad in side dishes, so far so good. Cutting into my steak was like using a blunt butter knife, tender as a ripe avocado. The first mouthful was juicy and very tasty, the basting sauce used was flavourful and did not detract from the meats flavour but enhance the taste experience. A truly wonderful piece of steak, best I’d had in a very long while. The salad was fresh and very tasty with their homemade salad dressing.

 

Now for the sad part of this tale, the chips were very oily and horribly verlep. This is often due to the raw chips not being rinsed off under fresh water and dried before being thrown into the fryer or the oil was used one time to many or not hot enough. Not much good can be said about the onions either, the batter was cooked hard, and one could if not careful chip a tooth on the horrid things. Nuff said if that.

 

The coffee was very good and rounded out a pleasing steak and salad meal, The Klutz in the Kitchen was satisfied with the friendly service and will be back in the near future.

 

The Klutz in the Kitchen’s Grub Rating

★★★ = Middling, tolerable, almost acceptable to adequate, still could be much better

 

The Klutz in the Kitchen always revisits establishments whether the review is good or bad because nobody has a good day everyday. Looking forward to a return visit.

 

Email the klutzinthekitchen@alljazzradio.co.za

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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

Klutz in the Kitchen Confessions

 

August – Coffee and Deli Harfield Village Kenilworth

 

Sjoe feeling quite industrious at the moment this is the second review I’m writing today, now as one may gather I love living in the Southern Suburbs and going to discover some of the food emporia in Claremont and those radiating outwards from our home base. Now listening to the new album by Cape Town Chartreuse Amanda Tiffin Consideration currently just a six track promo EP with the full album due next week prior to the her launch concerts on Friday 13 at the Nassau Centre (Groote Schuur High School) at 20.00 and on Sunday 15 November 2015 at 19.0at The Reeler Centre Theatre (Rondebosch Boys High School) South African Jazz is really in a good place now.

 

Ok back at the G & GA again (Gin & Ginger Ale my Late Dad’s Favourite tipple) so refreshing on a muggy day in Ol’ Cape Town, hey theres a song in them that words somewhere. 🙂

 

This is a review of a new little place that opened in 2nd Avenue’s famous restaurant row about a month and a bit ago. The August Coffee and Deli is a little emporium that wishes it could I guess. My first visit was to reconnoiter the place and being a deli had a look at the meat and veg products on offer. So far so good, neh! While browsing around and asking questions about their expectations and philosophy for the place which was simply to provide residents in the area with the best produce they could find so I ordered a coffee and also got myself a nice piece of Rib eye and a half a kilo of mince. Both items were cooked by the Klutz over the ensuing days and were really very good and of great quality, best of all reasonably priced far better than Frankie Fenner Meats that has recently opened in the area.

 

On the strength of my first small meat order I ordered a couple of Lamb Shanks and a few day later popped in once again to check on my order that sadly have not yet arrived. I was there, and again fell under the aroma of their coffee and decided to order their much-touted burger. The restaurant side of the business is tiny as is the blackboard menu they have some pasta’s and salads on the menu as well, all reasonably priced. They however didn’t serve any chips on the day of my visit.

 

The burger came and was the same size as the bun, which they get from Knead just up the road and mixed salad greens underneath the burger patty, but no tomato or onion. The first bite was delicious the meat was perfectly cooked medium rare and very tender. The basting sauce was tasty but I’m not to sure if it that was homemade? Had a commercial flavour to it. I also asked what spices were used in the burger and was told coriander, paprika, cumin and salt and pepper all of which were extremely subtle and hardly there, could be the BBQ sauce overpowering the flavours. Sadly the ubiquitous wooden board was once again, like so many other places used, as a serving vehicle for the meal, shame about that and hope that chuck the things into their next braai fire and get proper crockery to serve on. At 30 bucks for the burger, was a treat.

 

As to my Lamb Shanks, after being assured that they would have then in a few days and would called to let me know of their arrival. Still waiting for a call as this this little issue is now well over a month old. Guess I’ll just have to go give them a real bollocking.

 

The Klutz in the Kitchen’s Grub Rating System


★★★ = Middling, tolerable, almost acceptable to adequate, still could be much better

 

The Klutz will be back.

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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

Klutz in the Kitchen

Klutz in the Kitchen

 

Truth Coffee – Cape Town

 

The Klutz made a Haddock Mornay for dinner last night, which was very good by the way and had a nice little Chateau De La Doos Sauvignon Blanc from the Robertson Winery to accompany the meal, yummoloicious it was too. I took a portion of it to Mum and dropped it off a wee bit earlier for her lunch. On arriving home decided it was time for a lunchtime G & GA (Gin & Ginger Ale) before sitting down to write this review and listen to the brand new sophomore album by the group Deep South called Heartland and get to write this review of Truth Coffee which was visited some si to seven weeks ago. Pleasant way to kill two birds with on stone, neh! The talented twosome of David Ledbetter and Ronan Skillen are to launch the album next week, Saturday 14th Nov 2015 at The Reeler Theatre in Rondebosch from 19:30 – 22:30.

 

It’s not often The Klutz in the Kitchen ventures out of the suburbs but was forced to due to a technical problem with his Lap Top. So decided to continue the quest of finding the best coffee in the Cape and headed to Steampunk HQ, Truth Coffee shop, after finding street side parking ambled over to the packed joint’ I was greeted by the cheerful smiling and very affable floor manager Haley who showed me to a table. I was offered the breakfast menu having arrived a half hour or so before the menu change and being a first time visit I asked for the lunchtime menu to peruse too. I asked about the coffee and what her recommendation was and she suggested the Resurrection blend, which was agreed and ordered with cold milk on the side. The cold milk was a safety measure, just in case the beverage turned out awful.

 

Looking through the very grubby and dirty photo copied menus; hands feeling quite dirty after handling the clipboard things. Got to carry some wet wipes for occasions such as this. Besides, what’s it with this grubby method of presenting menu’s these days. It certainly ain’t trendy at all and is very off putting.

 

Jovial waitress Neli brought my coffee after a long wait and told her I couldn’t make up my mind between The Croque Monsieur or the Steampunk Benedict could she make a suggestion, she immediately stated she enjoyed both so was difficult for her to choose. Mmmm, not much help I said with a smile. It all boiled down the difficult choice of the Bayonne Ham or the crispy bacon. Ok, so you guessed which won out eh, the bacon naturally. So Steampunk Benedict was ordered along with another cuppa nice java.

 

When the food arrived it looked really good and tasty but my expectation was lowered drastically on seeing the blerry wooden board, which was bedecked with some greaseproof paper on which the Sourdough toast with two softly poached eggs, crispy bacon and hollandaise sandwich and topped assorted greens was placed. First bite was quite lekkerlicious so cast my misgivings about the wooden board to the back of my mind, though not to easy must say. It was a pleasant meal with very nice coffee with good service in an interestingly decorated space with a pleasant bustling old world atmosphere, but still the search continues for that perfect cup of coffee.

 

Will be back again sometime in the future.

The Klutz in the Kitchen’s Grub Rating System


★★★★ = Enjoyable, pleasant and satisfactory, worthy of a visit from time to time.

 

The final track of the album ha started, timing could not be better so far so good very enjoyable album. Well done Dave and Ronan.

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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

Loco Lounge Harfield Village Claremont

My 86 year old Mom had a really bad fall late last week, her being a fanatical gardener, she was heading inside to answer the phone (landline) when she attacked by the garden hose, you know the problem with these pesky garden hoses, they get quite ornery from time to time when neglected. I took her to her quackter on Friday for a check up. Mom’s quite ok but looks like she’s been through a round or two with Laila Ali, she’s is quite a trooper. So the Klutz in the Kitchen made a huge pot of Aunty Sarah’s Truly Excellent Pea and Bacon Stoup, her favourite, last night and delivered it to her this morning. Hope she’s going to enjoy it and will relieve her of cooking duties while she convalesces. Aunty Sarah’s Stoup somehow works better than any amount of chicken soup see.

After stopping off at the supermarket to get a few much-needed victuals, it was a total spur of the moment decision to head to the Loco Lounge in Harfield Village to have a bite. Having read and heard so many great reviews and reports about the little place.

On walking in I was greeted by Dexter, the very affable and charming waiter on duty and led upstairs to the dining area. Impressive and inviting simple, clean lined décor with interesting denim tablecloths decking the tables. I was the only soul in the place at the early lunchtime. The menus were somewhat tired and grubby raw cardboard with a few grease spots and someone had written something intelligible at the bottom of one of the clipboard presented menus. I felt the urge to wash my hands after touching them.

On being handed the Lunch/Dinner menu I was told the Steak and Line Fish was not available at lunchtime and only available at dinnertime. Ok then so why have it on the menu then, huh? I then asked the big question, fresh or fake frozen chips, the answer, fake frozen. Blerry hell I thought, that really spoilt my first impression of the place. I also had a good look at the very tacky and overpriced photo copied wine list, really atrocious. The cocktail list was just as boring and plain, nothing jumping out saying try me try me. The list of cocktail’s can be got at any average cocktail bar anywhere in Cape Town. The one surprising thing was the beer list, mundane though it is. The Amstel price of 20 bucks was the cheapest of all other beers on the list. Having been put off by the drinks menu I ordered a cup of coffee and the Loco Burger to munch. There was no indication that the meal came with any starch or salad at all, they did however have a separate sides and extras section, which included “Skinny Fries”. After being asked if I wanted any extras and enquiring if anything else came with the burger I was told that “skinny fries” came with the burger. Mmm, makes me wonder is it a ploy used by restaurants at large to get punters to order the paid for extras and are only told if enquiring whether the meal comes with anything at all. A little dishonest don’t you think?

The coffee arrived on an interesting saucer, more like a tray and rather unique, the beverage was hot and not too bad at all. My burger arrived looking a little anaemic and flattop fried as opposed to grilled. Before chowing down I cut a piece of the burger patty off to taste, there was a total lack of seasoning but there was also a strange sourish taste to the damn thing. Can’t describe the flavour and it also left an unpleasant aftertaste in my mouth, which a gulp of the coffee could not remove. The much bragged about bun was toasted and tough, seemed like a day or two old. Not a good lunch at all, damn still got that hellish taste in my mouth as I write this despite rinsing with a couple of glasses of water once I got home.

There was no ownership on duty at the time of this visit, so told Dexter of my concerns and disappointing experience.

The Klutz in the Kitchen’s Grub Rating


★★¼ = Just ok but really needs to be so much better, a little off putting but has potential for improvement.

The Klutz in the Kitchen always revisits establishments whether the review is good or bad because nobody has a good day everyday. Looking forward to a return visit.

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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bistro, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews 

All Jazz Radio Logo Face Book1

Grub Review

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Who doesn’t enjoy a good curry, huh! Some say the best Durb’s curry can only be found in, well, er, um Durban. Well, got to say the Klutz is one of those quirky grub nutters who just doesn’t like curry; he just has a weakness for a really good one, it’s Klutz Kryptonite, see. All right then, I know this is Cape Town, the Gatsby and false tooth Kingdom of Afrika, and don’t we all know there is a whopping difference between the Kaapse and Durbs curry varietals, all ‘n all.

 

It was with great glee that I discovered a new little place, to me, a couple of months ago in my home range of Claremont, Belvedere Road to be precise, called Nice ‘n Spicy. On entering the tiny space the aroma’s engulphed warmly and rapping one in a blanket of gorgeous flavours, immediately my mouth began salivating in anticipation of what was to come. It was a surprise to see a well-known face, apron bedecked somewhat rotund character behind the counter. Hey I’m rotund too, so no slight intended, comes with age see. Former Cape Town radio DJ, Lee Downs, yes and somewhat surprised, as I did not know he had any cooking aspirations or credentials at all.

 

We started chatting, catching up on occurrences of the past few years, then the inevitable question arose, what does a former radio personality do after the glitz and glamour of commercial fades? Easy answer, he said, he is a food lover and has been for years, so what better than to open a place that features homemade nosh from his childhood. Bunny Chow, a multiplicity of Curry’s, Solomes, Samoosa’s, Hamburgers, Homemade Pickles and what has become a firm favourite of mine, the Pulled Beef Marsala Sarmie, totally morish, but beware it’s highly addictive, though I’m a large fella could not finish two in one sitting. There is a small seating area, very small, being a take away, so I sat down to enjoy the Sandwich, yummolicious, mouth tingling, telling me it was enjoying the spicy concoction. I promptly ordered another to take home for dinner later.

 

Been back a couple of times and eventually tried the Bunny, which was large, tasty, spicy like a good curry should be. I couldn’t finish off the container, the contents however did not last long, full of flavour it was, the only drawback was the lack of potato in the heady spicy mutton stew, only a small piece of the starch was included. Not to serious an infringement in the Klutzes eyes but will make sure to ask for extra potato’s on the next visit.

 

I highly recommend curries and specially that wonderful Pulled Beef Marsala sarmie, but I will have to have a good strong talk and boxing match with myself when next visiting, ‘cause I’ve got to try some of the other menu items.

The Klutzes Grub Rating for Nice ‘n Spicy is ★★★★ = Enjoyable, pleasant and satisfactory, worthy of a visit from time to time.

Contact Nice N Spicy, Belvedere Road, Claremont, Cape Town on 0837703024

Email The Klutz In The Kitchen at klutzinthekitchen@alljazzradio.co.za

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A Blog Supreme – All Jazz Radio – Monday 05 October 2015

 

All Jazz Radio Logo Face Book1An AJR Blog Supreme1Still the winter gods persist with the cold, overcast weather in the African Jazz Capital, but we remain very upbeat despite the drought conditions in our area of paradise. Summer is coming that we are sure of and are really looking forward to. It the exchange rate that is a major problem now, I mean very favourable for visitors to our fair shore and crazy fur us to travel out of the country, so I’d like to welcome all would are planning their vacations to include South Africa, moreover to The City of Cape Town, the Mother City, make your plans today, it’s going to bed a good holiday.

Took Mom and Uncle Jimmy to the country cousins on Sunday, invited for lunch we were twas a prelude to Moms 89th birthday on Wednesday, Pilotage and beer flowing, rugby and foody things discussed around the table lots of fun was had by all. The Kluze in the Kitchen really enjoyed the meal, mainly ‘cause he had a cooking day off, a lekkerlicious salad starter followed by a delicious Venison meatloaf with vegetables and rice and mushroom sauce with a creamy pie for dessert then relaxing on the patio with a cheese platter and finishing off homemade Limoncello. Must say Mom enjoyed very much now the pressure is on to find a suitable place to take her for lunch on Wednesday in the Rondebosch, Claremont, Kenilworth area. Got any suggestions?

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It’s not only is South Africa where journalists screw up the word Jazz, check this headline from The Observer (Kampala) 2 October 2015

Uganda: Karyn White Here to Jazz Up Ugandans

By John Vianney Nsimbe And Felix Eupal

It is the Nile Gold Jazz Safari and it is happening this evening at Kampala Serena hotel’s Victoria hall……….

Read the whole story on the All Africa News Website

Karyn White a jazz artist, huh?

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Here’s some great new and always exciting to here about a new release by a great vocalist.

Giacomo Gates Celebrates The Release of His New CD “Everything is Cool”

Gates approaches jazz singing with a showman’s poise and an aficionado’s zeal. With his deep, cognac baritone and his vintage-hipster lexicon, his phrasing and his bearing, he upholds a distinctly masculine ideal of deceptively easy nonchalance. Gates is known as the modern day heir to Eddie Jefferson, the godfather of vocalese. Here he uses the style sparingly, but to great advantage. never showboating by using the challenging technique. Backed by his go-to pianist, John di Martino and guitarist Tony Lombardozzi leading the rhythm section and Grant Stewart out in front on saxophone, Giacomo sings and swings his way through a dozen tunes – some familiar favourites, some rarely heard gems. He may be soft and subtle or he may be hip and humorous but one thing Giacomo Gates is not, is predictable.

Giacomo Gates Celebrates The Release of His New CD

“Everything is Cool”

Thursday, October 1st

Jazz at Kitano

Shows 8 & 10 pm

Giacomo Gates – vocals

John diMartino – piano

Ed Howard – bass

Jazz At Kitano

66 Park Ave @38th St

NYC

212.885.7119

www.kitano.com

Giacomo Gates – Everything is Cool

Savant Records SCD 2146

Giacomo Gates, vocals

John di Martino, piano

Grant Stewart, saxophone

Tony Lombardozzi, guitar

Ed Howard, bass

Willard Dyson, drums

Tracks: Everything is Cool • If I Were You, Baby, I’d Love Me • When Lovers, They Lose • Social Call • Hazel’s Hips • Almost Blue • Take Five • Who Threw the Glue? • Here Today and Gone Tomorrow • Please Don’t Bug Me • All Alone • Well, You Needn’t / It’s Over Now

TT = 48:23

This story from Nestor Jazz News

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So you’re a Hummus and a beer fan are you? Well now the good news is that you can indulge in both all at one time, in a glasss. An Israeli brewery, the Meadan Craft Brewing is now making Meadan Chickpea Malt Ale. Why you may ask? They wanted to make a kosher-for-Passover gluten-free beer, and did, so now hummus fans can rejoice by raising a glass of the favourite food.

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Today is National Apple Betty Day in America!

Celebrate today, hey any apple pie is good any day, but The Klutz In The Kitchen thinks that the date should be changed to the 7th October, why you ask, it’s the head hocho’s Moms birthday on that day and here name happens to ne Betty see. Any how the Betty is a crustless apple pie seasoned with cinnamon, nutmeg, and sugar. An apple brown betty is a common variation, which includes layers of sweetened breadcrumbs.

This classic American dessert dates back to the colonial period and probably evolved from the traditional English bread pudding. The name “brown betty” first appeared in print in 1864 when it was mentioned in a Yale Literary Magazine article.

In honour of National Apple Betty Day, bake your own version of this scrumptious dessert and top it with lemon sauce, ice cream, or whip cream. Yum!

October 5, 2015 is also Simchat Torah, World Habitat Day

October is Breast Cancer Awareness Month, Chili Month, Dessert Month, Pasta Month, Roller Skating Month, and Adopt-a-Shelter-Dog Month

This week is Walk Your Dog Week, World Space Week, and Fire Prevention Week

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SCHEDULE

TODAY, MONDAY ON ALL JAZZ RADIO Cape Town, South Africa

Tune into the All Jazz Radio live stream, don’t miss the best jazz out of Africa, today.

10:00 to 13:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

13:00 to 14:00- The Latin Perspective
Compiled, presented & produced by Tony Vasquez in Pittsburgh, Pennsylvania, USA
(Afro-Cuban, Latin Jazz)

14:00 to 16:00- Take 5 & Then Some ……
Compiled, produced & presented by Clifford Graham in Cape Town, SA
(A Mix of Mainstream, Vocal, Contemporary and Smooth jazz)

16:00 to 18:00- Jazz Around The World
Compiled, presented & produced by Wolfgang König in Berlin, Germany
(All genre styles of jazz from around the world)

SUNDAY (Repeats)

18:00 – 22:00 The Eclectic Mix

Compiled & produced by AJR Staff in Cape Town, SA

(Mixed Genre Jazz, Blues, Latin and World Jazz)

22:00 – 24:00 The Jazz Rep – Now and Then

Compiled, presented & produced by by Ray Porter in London, UK

(Historic & Nostalgic Jazz)

24:00 – 02:00 The Groove Merchant

Compiled, presented & produced by by Andy Hardy in Ngongotaha, New Zealand

(Groove, Fusion & Funk Jazz)

SATURDAY (Repeats)

02:00 – 0500 Smooth, Fusion and Funk Show

Compiled & produced by AJR Staff in Cape Town, SA

(Mainstream, Vocal, Contemporary Smooth, Fusion, Funk & Soul Jazz)

05:00 – 08:00 No Name Brand Show

Compiled & produced by AJR Staff in Cape Town, SA

(Contemporary, Mainstream, Nostalgic, Pop Jazz)

08:00 – 10:00 The Kibby Factor

Compiled, presented & produced by Guitarist James “Acid Robot” Kibby in Cape Town, SA

(Acid, Avant Garde, Electronic Jazz, Blues)

All Jazz Radio streams in the C. A. T. (Central African Time Zone). Please note that Central European Time is one hour behind Central African Time and GMT is 2 hours behind.

Note too that all programs are repeated, eg. Today’s programs are repeated tomorrow evening from 18:00 and the previous days programs are repeated at 2am the following morning.

======+++++======

SUPPORT ALL JAZZ RADIO

Online 24/7

Streaming from the Jazz Capital of Africa

The Mother City Of Cape Town

Drink Pinotage,
Support Jazz, Blues,
Drink Beer,
Support Smooth, Latin & World Jazz
Drink Filter Water

We do at All Jazz Radio
do it too,

&

do it now

SUPPORT JAZZ, BLUES, LATIN & WORLD JAZZ MUSICIANS

Don’t Pirate

Go buy their music

Go to their Live Gigs

Go Buy their DVD’s

======+++++======

Please join the All Jazz Radio – Cape Town, ZA FB Group and stay in touch with us, also please Like the All Jazz Radio/Klutz In The Kitchen and follow us in the Twittersphere too. Please checkout our Website as well

 

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A Blog Supreme – All Jazz Radio – 02 October 2015

All Jazz Radio Logo Face Book1An AJR BLOG SUPREME copy

The weather gods are really very fickle, gorgeous cloudless sky in the African Jazz Capital, The Mother City of Cape Town, though chilly morning, but a shorts and flip-flops day for sure. At least the washing will get dry too.

The second day of October, sjoe, and is birthday celebration month of my Mom and Late sister Jenny would have be 62 and Mom turns 88 this month. Now starting to plan where we going to celebrate, Last year I took her and her Brother to the Hussar for lunch. Both enjoyed the meal and celebration there. Now, here’s the question do we return there again this year or find a new place to go to. Got any suggestions?

This year has been a really storming year so far, musically speaking, we received so many great new album by a veritable galaxy of Jazz, Blues, Latin and World Jazz stars it’s going to be very difficult to choose my Top 50 album releases of 2015, and there’s still another three months left to make the right choices, but there are still many more to be released.

Jazz Music LogoI must acknowledge the people who have kept us up to date with all those new albums also introducing us the so many new artists and important bio information over the past years. In alphabetical order big thanks go to the following;

Ann Braithwaite, Brian Hurst, Cindy Budd, Dawn De Blaze, Jim Eigo, Joshua Ellman, Kari Gaffney, Kate Smith, Katherine Growdon, Kenny Tlale, Lisa Reedy, Lynda A. Weingartz, Mark Rini, Michael Carlson, Natty Goehring, Richard Anton and Shaunna Machosky, plus all of the independent musicians who have contacted and sent us the albums, both locally and internationally.

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Klutz in the Kitchen

Klutz in the Kitchen

The Klutz In The Kitchen is gearing up to fire up his old slow cooker, which he has finally reclaimed from his Mom, who he discovered has never used it since he loaned it to her 30 or so years ago, been gathering dust in the back of one of her kitchen cupboards, see and saves buying a new one. Now cleaned up and looking like brand new, he is eager to get going, but he is looking for recipes to use and the first is a really good recipe for Lamb Shanks. Now, if you can please help, please send your Slow Cooker recipe to The Klutz In The Kitchen soonest. Looking forward the hearing from you.

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I discovered another ex South African who lives in the UK and am trying to get his CD to put on our play list soon. Here is his bio taken from his website;

Philip Clouts Quartet UmoyaPhilip Clouts was born in South Africa and brought to Britain as a baby. His father, the poet Sydney Clouts, was a great fan of South African music and throughout Philip’s childhood the house resounded to the strains of Hugh Masekela, Miriam Makeba and township jazz. It was the pianists who particularly caught Philip’s ear, especially Abdullah Ibrahim and Chris McGregor, and that’s where it all started.

Philip Clouts is founder member, composer and pianist in Zubop ‘that spirited, hugely enjoyable jazz outfit, which takes the whole world of music as its home territory’ (The Observer). 4 CDs have been released on 33 Records and performances have been in a wide variety of venues and festivals in the UK and Europe, including WOMAD, Glastonbury, Berlin Worldbeat Festival, Brewery Arts Centre, Exeter Phoenix, Frankfurt Sinkkasten, and London Vortex.

Zubop developed into ZubopGambia, collaboration with BBC World Music award winner Juldeh Camara and other West African master musicians, which has done two major UK tours and headlined at festivals. A concert at Ronnie Scott’s, London, where they “managed to raise the roof” (Roots magazine) was released as a live album.

Other work has included playing with virtuoso folk fiddler Chris Haigh in Klezmania, a group playing Klezmer music with elements of jazz improvisation, and touring with singer Gary Howard of the Flying Pickets.

Philip has released a trio CD of his compositions entitled “South “which was praised in Jazz UK as “An enormously enjoyable set of accessible but distinctive originals. Like the compositions, Clouts’ solos are thoughtful and persuasively structured”

Since 2007 the Philip Clouts Quartet has been a major focus of his composing and playing.

The new CD Umoya (titled from the Zulu word for life force), features rising star Samuel Eagles on sax and is one of the first wave of releases on the new jazz imprint from prestigious classical label Odradek Records.

On this album, Clouts’ African inspirations extend beyond Cape jazz to Gnawa music and Afrobeat, and further to pan-European folksong, soul-jazz and even drum ‘n’ bass. Joined by saxophonist Samuel Eagles, bassist Alex Keen and Yamaha Jazz Scholarship-winning drummer Dave Ingamells, he brings his musical journey alive with superb musicianship and infectious vigour.

“Eagles’ phrasing lends itself perfectly to the immediacy of Clouts’ melodic writing, and to the conversational nature of the group as a whole…the end result is one of attractiveness with the added headiness of exotic flavours and joyous, dancing rhythms.”  Rob Adams

The album release will coincide with a tour of England and Scotland including dates at Bridport Arts Centre (23 Oct) the Traverse Theatre, Edinburgh (26 Oct), The Blue Lamp, Aberdeen (29 Oct) the Capstone Theatre, Liverpool (30 Oct) and a London album launch at Café Posk on Saturday 17 October.

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Fried Scallops DayFried ScallopsA scallop is a type of marine mollusc in the Pectindae family. Scallops are typically two to five inches in size and can swim by rapidly opening and closing their shells. The muscle used for this activity is the only part of the animal that we eat.

Scallops are a highly prized seafood delicacy, known for their delectable taste and the variety of ways in which they can be prepared. In Japan, for example, scallops are served in soups or prepared as sushi. In Western cultures, scallops are usually breaded, deep-fried, or sautéed in butter.

To celebrate Fried Scallop Day, enjoy some delicious fried scallops from your local seafood restaurant. Bon appétit!

National Diversity DayOctober 2, 2015 is also Diversity Day

October is Breast Cancer Awareness Month, Chili Month, Dessert Month, Pasta Month, Roller Skating Month, Adopt-a-Shelter-Dog Month

This week is Walk Your Dog Week

Welcome to National Diversity Day. Friday, October 2, 2015, it is the 10th Anniversary of NDD, too! “Embrace Diversity, Embrace Our World!”

NDD Mission: To awaken the world to the wonders of all of our beautiful differences. To spread the awareness that all of us are the same in our desires for a good home, food, safety and the comfort of being accepted regardless of appearance and/or beliefs. With that awareness comes the joy of embracing all that others different from ourselves have to offer us in endless numbers of ways!

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Today’s Streaming Broadcast Schedule on All Jazz Radio

FRIDAY

10:00 – 13:00 The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

13:00 – 14:00 The Eurojazz Frontier

Compiled, presented & produced by Peter Slavid in London, UK

(Euro Jazz – Old & New)

14:00 – 16:00 Jazz Mixed Bag

Compiled, presented & produced by Rudy Nadler-Nir in Cape Town, SA

(As the name implies a veritable cornucopia of jazz, blues Latin and world jazz)

16:00 – 18:00 5th Floor Jazz

Compiled & produced by AJR Staff in Cape Town, SA

(Contemporary, Fusion, Funk Jazz)

THURSDAY (Repeats)

18:00 to 21:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

21:00 – 22:00 Todd’s Turntable
Compiled, presented & produced by Todd Gordon in Edinburgh, Scotland
(Vocal Jazz from across the centuries up to today)

22:00 – 24:00 Mzantsi (South) African Jazz
Compiled & produced by AJR Staff in Cape Town, SA
(Jazz from the African continent, made up of the music by Afro Jazz, Blues and Latin musicians from across all borders)

24:00 – 02:00 Vagabond Blues
Compiled, presented & produced by Brian Currin Cape Town, SA
(Blues from Africa & the Global Village)

WEDNESDAY (Repeats)

02:00 to 05:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

05:00 – 06:00 The Latin Perspective
Compiled, presented & produced by Tony Vasquez in Pittsburgh, Pennsylvania, USA
(Afro-Cuban, Latin Jazz)

06:00 – 08:00 The Midweek Music Melange
Compiled, presented & produced by Ndoxy Hadebe in Cape Town, SA
(Afro Jazz, Afro Soul, World Jazz)

08:00 – 10:00 Jazz Beyond
Compiled, presented & produced by Brian Currin in Cape Town, SA
(Progressive, Contemporary and Avant Garde Jazz)

All Jazz Radio streams in the C. A. T. (Central African Time Zone). Please note that Central European Time is one hour behind Central African Time and GMT is 2 hours behind.

Note too that all programs are repeated, eg. Today’s programs are repeated tomorrow evening from 18:00 and the previous days programs are repeated at 2am the following morning.

Tune into the All Jazz Radio live stream, don’t miss the best jazz out of Africa, today.

======+++++======

SUPPORT ALL JAZZ RADIO

Online 24/7

Streaming from the Jazz Capital of Africa

The Mother City Of Cape Town

Drink Pinotage,
Support Jazz, Blues,
Drink Beer,
Support Smooth, Latin & World Jazz
Drink Filter Water

We do at All Jazz Radio
do it too,

&

do it now

SUPPORT JAZZ, BLUES, LATIN & WORLD JAZZ MUSICIANS

Don’t Pirate

Go buy their music

Go to their Live Gigs

Go Buy their DVD’s

======+++++======

Please join the All Jazz Radio – Cape Town, ZA FB Group and stay in touch with us, also please Like the All Jazz Radio/Klutz In The Kitchen and follow us in the Twittersphere too. Please checkout our Website as well

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A Blog Supreme – All Jazz Radio – Wednesday 30 September 2015

ALL JAZZ RADIO LOGO 2014An AJR BLOG SUPREME copy

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Winter has returned to Cape Town again today, rain and cold = really miserable day, in fact a stoup sarmie day, but the Klutz can’t make any ‘cause he’s already made a huge port of Bolognese Sauce, which is the best he’s ever made totally lekkerlicious and brings a smile to ones face on the first mouthful, he’s promised to make some Gnocchi to have it with, mmmm promising day today and definitely will have a glass and a half of Pinotage to wash it down with, good huh!

Now to the business of the day, in spite of the annoying building operations continuing daily.

Jazz RendezvousWe’ve go a great musical menu lined up for The Jazz Rendezvous Radio, Pinotage, Coffee & Stockvel Show today and must not be missed. Here’s wait is going to be played today;

We kick off with a track from the new album, The New Cool by Bob James and Nathan East who play the classic tune How Deep Is The Ocean, that’s followed by The Chris Gall Trio’s Ocean Boulevard from the album Climbing Up after that we continue with, Lisa Hilton’s Perfect Day from her new album Horizons. The following set has Grammy Winner Wouter Kellerman’s rendition of Shenandoah from his new offering, Love Language, then Martin Lubinov’s Jazzta Prasta’s Memorias Do Porto Alegre from the album Impressions, Jeremy Dannemans Lady Boo Boom from the album of the same title, Without You, the vocal version, is the tune we’ve chosen, by the gorgeous saxtress Paula Atherton from her new album Ear Candy. We continue the set with Bernie Mora’s Antigua from the All That Glitters album and Never Too Much by the Shak’s bassist and real gentleman George Anderson from his latest album recorded here, Cape Town To London. The final set in the first hour of our show starts with Lannie Battistini’s Afincando from the album Nomenclatura then the wonderful Patricia Barbers’ Spring Song from her album Smash and Chris Cortez closes out the hour with the classic Stompin’ At The Savoy from the album Top Secret, lovely stuff, eh! Want to see more, ok stay with us I’ll be posting the next hour’s music a wee bit later, so stay with us at All Jazz Radio today

BTW, please do check out The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Review of his recent visit to the Italian emporium, Bardelli’s in Kenilworth, just click on the links

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Export to the USA from our fair land has growing by leaps and bounds could this be a precedent to bigger things with more S-Afro “products” heading to the States. Yes South African comedians seem to be the next big thing, a human commodity America can’t do without and at that vanguard it Trevor Noah along with writer David Kibuuka who has joined The Daily Shows writing team, well done and we will watch progress both.

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Today from 13:00 to 14:00 It’s The Latin Perspective with a show of Afro-Cuban, Latin Jazz compiled, presented & produced in Cape Town by a team Latin Jazz nutters, I mean these guy’s really are into the whole thing, they dress the part, bring their own food and drinks. What can one say, I’m there for the Tequila Sunrises.

At 14:00 to 16:00 The Midweek Music Melange hits the AJR steaming wave with a great mix of music for one to enjoy which is compiled, presented & produced by compiled, presented & produced by The Kaapinaars and will be until Ndoxy Hadebe returns to the fold after his intensive training schedule at his place of employment. Afro Jazz, Afro Soul, World Jazz is the mix one can hear weekly.

From16:00 till 18:00 we journey to a place many may have not yet visited with Brian Currin who takes us to Jazz Beyond with an eclectic mix of (Progressive, Contemporary and Avant Garde Jazz music.

All this to enjoy before our unique re-broadcasts click in, below id the schedule for the rest of the day;

TUESDAY (Repeats)

18:00 to 21:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

21:00 – 21:15 London Jazz New Blog Chat
Weekly talk segment covering the European jazz scene from London, UK
(Latest jazz news from Europe with the influential weekly London Jazz News Blog editor Sebastian Scotney)

21:15 to 22:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show Compiled & produced by AJR Staff in Cape Town, SA
(A mixed genres show of the latest International and SAFRO album releases from the global village)

22:00 – 24:00 Mzantsi (South) African Jazz
Compiled & produced by AJR Staff in Cape Town, SA
(100% South African Jazz recordings made up of any number of SAFRO musicians in the band from all corners of the global village)

24:00 – 02:00 A Slice of Jazz
Compiled, presented & produced by Rhys Phillips in Cardiff, Wales, UK
(Interviews, New Album Releases, CD Reviews and an eclectic mix of Jazz)

MONDAY (Repeats)

02:00 to 05:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

05:00 to 06:00- The Latin Perspective
Compiled, presented & produced by Tony Vasquez in Pittsburgh, Pennsylvania, USA
(Afro-Cuban, Latin Jazz)

06:00 to 08:00- Take 5 & Then Some ……
Compiled, produced & presented by Clifford Graham in Cape Town, SA
(A Mix of Mainstream, Vocal, Contemporary and Smooth jazz)

08:00 to 10:00- Jazz Around The World
Compiled, presented & produced by Wolfgang König in Berlin, Germany
(All genre styles of jazz from around the world)

All Jazz Radio streams in the C. A. T. (Central African Time Zone). Please note that Central European Time is one hour behind Central African Time and GMT is 2 hours behind.

Note too that all programs are repeated, eg. Today’s programs are repeated tomorrow evening from 18:00 and the previous days programs are repeated at 2am the following morning.

“Tune in” at www.alljazzradio.co.za

======+++++======

SUPPORT ALL JAZZ RADIO

Online 24/7

Streaming from the Jazz Capital of Africa

The Mother City Of Cape Town

Drink Pinotage,
Support Jazz, Blues,
Drink Beer,
Support Smooth, Latin & World Jazz
Drink Filter Water

We do at All Jazz Radio
do it too,

&

do it now

SUPPORT JAZZ, BLUES, LATIN & WORLD JAZZ MUSICIANS

Don’t Pirate

Go buy their music

Go to their Live Gigs

Go Buy their DVD’s

======+++++======

 

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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews 

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The Klutz decided it was time to gallivant around the neighbourhood again, this time in search of his groovy, celebrated hero’s much loved food, Lasagne. We refer to that goofy cat Garfield naturally, and to find that beautiful baked concoction perfected by the Italians who gave it to the world at large to enjoy with a good bottle or two of wine, Pinotage of course and some freshly baked bread to soak up the delicious sauce.

The search was narrowed to Kenilworth, where we found ourselves sauntering through the doors of Bardelli’s, which we’d not been to before. We were pounced, ok not really, accosted didn’t sound like the right word to use, so pounce it’ll have to stay, by a waitress, who we later found was the manageress and quite fetching she was too. She took us through a number of inter-leading rooms, with tables and an outdoor cover area at the back, bigger than it looks at the storefront.

I decided the we’d like the table I’d spotted in the front room which was quite busy with a sports team and parent celebrating the good season they had. On being seated was asked what we’d like to drink. I said Pinotage, she said yes they had a great house brand bottled for them by Beyerskloof, I said I’ll try a glass. She sauntered off to get the vino while I perused the menu, unnecessary but being a first visit i deemed it was.

When the wine arrived I placed the order for Lasagne and a Garlic Pizza, then found out they had some Beyerskloof Chenin/Pinotage Blend in stock too, and something very rarely found in restaurants. Not being a big white wine drinker, this was one I always make an exception for and ordered a glass of it too. The evening looked very promising.

The Garlic Pizza arrived looked good and was the thinnest I’d ever come across and though, sjoe, too good to be true ‘cause that just how I like my Garlic Pizza, great start and contentedly started munching. The Lasagne arrived steaming hot, good sign, but still had to pass The Klutz In The Kitchen’s famous and exacting great Lasagna Test, oh alright, it’s simply a knife stabbed into the centre of the dish, the tip must be piping hot to the tongue, if not it, fails and is sent back with the promise of not returning to the venue again in a hurry. Pass it did and was one of the most yummolicious Lasagne’s I’d had in a long while.

Good food, wonderful wine, but sadly the only downer was the coffee, nowhere near good at all, in fact blerry awful and horribly bitter. All in all a fantastic evening of really great food and marvellous wine, we’ll just forget about the coffee and have a Kahlua Don Pedro next time. Oh, and Bardelli’s is near the top of my go to Italian food joints. Lasagna rule’s OK.

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The Klutz in the Kitchen’s Grub Rating System

★ = Really bad, horrible, unpleasant, and abysmal, never visit, ever!!!!!!!!

★★ = Better than bad, still not good enough waste of time and money. Visit at ones own peril.

★★★ = Middling, tolerable, almost acceptable to adequate, could be still better

★★★★ = Enjoyable, pleasant and satisfactory, worthy of a visit from time to time.

★★★★★ = Magnificent, really fantastic, truly well worth a visit regularly.

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Bardelli’s gets The Klutzes seal of approval with a ★★★★ rating on this visit

Email The Klutz In The Kitchen at klutzinthekitchen@alljazzradio.co.za

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The Klutz In The Kitchen Recipe n’ Foody Goodies, Utensils & Titbits News Blog – Wednesday 23rd September 2015

All Jazz Radio Logo Face Book1The Klutz In The Kitchen’s Recipe n' Foody Goodies, Utensil Review & Titbit News Blog

The day before National Heritage and Braai Day, what does one do, huh! And with the Rugby World Cup games starting on the goggle box today, well what to do, preps of course, that’s what. It’s all about research. Like any good radio presenter we tackled the braai day Braai the belovedtask, pardon the pun, with gusto and found some great Braai Recipes on a number of websites and decided to put together a few for one to choose from. Have fun and make your choices wisely and be sure to be prepared for the celebrations

What is your favourite meat to slap on a sizzling braai. Here are my personal choices, it’s difficult task to choose, but choose I must so hear goes in order;

T-Bone, because you get the fillet and sirloin together in one go, remember too the they should be at least 5cm thick

Lamb Leg Chops should be at least 3cm thick

Sirloin should be at least 4cm thick

Lamb Cutlets should be at least 3cm thick

Whole Sirloin

Pork Belly Strips

Chicken Thighs

Chicken Legs

Pork Bangers

Sosaties

And finally a Whole Snoek when in season

Grabouw Boerewors

Grabouw Boerewors

You ask why is Boerewors not on the list, well it is and really deserves to be categorised under its own name see, and variety is your choice. The Klutz goes for Grabouw Wors, but who remembers Morris the Butcher in Town, I mean the wors was just the best.

The Klutz in the Kitchen has really been hard at work and found some truly splendid and exciting braai recipes from drinks to starters to main dishes and desserts

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Here are some of the Klutzes drinks suggestions;

Well it’s a no brainer really Beer, Heineken or Windhoek are the choice of the Klutz, and Pinotage is the wine of choice. However our first recipe is one that will act as an accompaniment with any dish braaied (barbequed) and alcohol additive on the day; mind you it can also be enjoyed on its own with lots and lots of ice. Thanks to Woolies Taste Mag and Abigail Donnelly for this simple ‘n quick recipe. Please note it only serves 4 so one will have to adjust to make much more to satisfy your thirsty friends and family

Braaied lemonade

Braaied Lemonade

Braaied Lemonade

Serves
4

Prep Time 
5 minutes

Cooking Time
 15 minutes

Ingredients

20 lemons

150 g brown sugar

100 g white sugar

Ice, for serving

500 ml soda water

Method

Halve the lemons and dip the cut side into the brown sugar. Place the lemons, cut side down, on a braai grid over medium heat coals.

Turn when the lemons are charred and almost blackened. Braai for a further 5 minutes, then place in a large bowl

Once the lemons are cool enough to handle, squeeze the juice into a jug. Add the white sugar to the lemon juice and mix until dissolved.

Add lots of ice and top up with soda water.

Tastes take: When life gives you lemons, make braaied lemonade. We love the rich flavour created by charring the lemons. It’s easy to make once your coals are going, but handle with care as those lemons get hot! For a twist, you can add a splash of bourbon.

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A non-alcoholic suggestion is for a colourful bright Sunset Cocktail, which is also very moreish and thirst quenching.

Sunset Cocktail

Sunset Cocktail

Ingredients

Lime cordial

Plain water ice-cubes, crushed

Grenadine syrup

Apple juice or Pink Lemonade

Orange juice blend

Pomegranate juice blend

Method

Pour lime cordial into ice-cube trays and freeze.

Spoon crushed ice into each glass (optional).

To mix the cocktail, vigorously combine a handful of lime cubes with orange juice in a shaker. Pour into each glass.

Slowly pour on some pomegranate juice, onto the back of a spoon held just above the orange juice layer.

Do the same with the pink lemonade or apple juice, to fill the glass.

Pour a few drops of Grenadine syrup on top and allow it to slowly sink through the other juices and create a 3-tone sunset effect.

Serve immediately with a stirrer and/or straw.

Hints and Tips

There is no strict proportion of ingredients for this type of cocktail; we used approximately one-third of each of the three juices.

Have all the ingredients, glasses and utensils ready in front of you before starting, for smooth preparation and perfect results.

Don’t deviate from this order of adding ingredients, or the effect of the colours will be lost. Do not mix before serving.

Do not expect the lime cordial to freeze hard and pop out of the mould as water would.

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Apricot Crush

Apricot Crush

Apricot Crush

Ingredients:

50ml Gin

50ml Fresh Orange Juice

25ml Sugar Syrup

25ml Fresh Lime Juice

2 spoons of Apricot Jam

8 Mint Leaves

Glass:

Julep Cup or Tumbler

Method:

Shake with a couple of ice cubes in a cocktail shaker and strain into the glass.

Garnish:

Mint Bouquet and Dehydrated Orange Wheel

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Raspberry Sling

Raspberry sling Photo by Mark O'Meara

Raspberry sling Photo by Mark O’Meara

Recipe by Diageo

Serves 2

Ingredients:

60ml Gin

1 Tbsp of raspberry cordial

30ml freshly squeezed lemon juice

50ml pomegranate juice

Soda water

Ice

Lemon slice & cherry, to garnish

Contains 2 standard drinks.

Method:

Fill a tall glass with ice

Pour in 60ml Gordon’s Gin

Add raspberry cordial, lemon juice and pomegranate juice

Top with soda and stir

Garnish with a cherry and lemon slice

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Starters

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Chakalaka soup with boerewors balls recipe by Jane Anne Hobbs Rayner

Chakalaka is a highly spiced African vegetable relish usually eaten cold as an accompaniment to braaied meat, but here I’ve transformed it into a chunky soup brimming with punchy flavours. Topped with juicy mini-meatballs made from boerewors filling, this is a dish that will bring tears to the eyes of chakalaka devotees (especially if you increase the quantity of fresh chillies in the recipe).

Chakalaka, said to have been invented by Johannesburg’s migrant mine-workers (although I can’t confirm this) usually includes chillies, peppers and curry spices, plus – depending on who’s making it – carrots, beans, cabbage, and so on.

You may be wondering why I’ve turned a relish into a soup. Well, because I love soup, I really do – to distraction. (And I’m a little annoyed that winter is over in the Southern Hemisphere, because it means the end of soups – at least hot, rib-sticking ones – until next year.) Also, I like turning recipes around to see what happens. This soup is good on its own, but the little meatballs make it really special. (And I’m grateful to my friend Nina Timm of My Easy Cooking for showing me how to make instant boerie balls.)

You can leave the baked beans out of the soup, if you like (as I did in the photographs, because I wasn’t in the mood for beans) but I recommend including them because they help thicken the soup. If you can’t find authentic South African boerewors, use a raw, loose-textured sausage and, before you roll it into balls,  mix in a teaspoon or so of toasted, ground coriander, plus some of the spices listed in this recipe.

Although it’s best on the day you make it, you can prepare soup a day in advance. For best results, though, fry the meatballs just before you serve the dish.  This is also very good with chopped green beans and cauliflower florets. If you don’t have tomato juice, use a tin or two of chopped Italian tomatoes and a little tomato paste instead.

The chickpea flour and spices are used to give the meatballs a nice, toasty crust. Chickpea flour, also known as channa flour, is available from spice shops.

Chakalaka Soup with Little Boerewors Balls

Serves 8

45ml Sunflower oil

4 carrots, peeled

3 small green peppers, finely sliced lengthways

4 onions, peeled and finely chopped

1 stick celery, finely chopped

1 green or red chilli, deseeded and finely chopped (or more, to taste)

4 cloves garlic, peeled and crushed

30 ml grated fresh ginger

6 large, ripe tomatoes

1 litre tomato juice (the sort you’d use for a tomato cocktail)

750ml water or vegetable stock

2 tins baked beans in tomato sauce

10ml medium-strength curry powder

7.5ml cumin

Salt and milled black pepper to taste

125ml finely chopped fresh parsley or coriander

For the Boerewors balls

500 g slim boerewors, or similar sausage

125ml channa [chickpea] flour

5ml paprika

2.5ml turmeric

Heat the oil in a large pot. Dice two of the carrots and set the others aside. Fry the diced carrots, pepper slices, onions, celery, chilli, ginger and garlic over a medium-high heat for 8-10 minutes, or until softened but not brown. Roughly chop the tomatoes, place in a blender and pulse to form a rough purée. Pour the purée, the tomato juice and the stock into the pot and cook at a brisk bubble for 30 minutes, skimming off any foam as it rises. Stir in the baked beans, curry powder and cumin, season to taste with salt and pepper and simmer for 20-30 minutes.

For the meatballs, squeeze the boerewors filling from its casing and roll into balls the size of a marble. Combine the channa flour, paprika and turmeric on a plate and lightly roll the balls in the mixture. Fry in hot oil over a medium heat for 4 minutes, or until cooked through. Drain on kitchen paper. Coarsely grate the remaining two carrots. Serve the soup piping hot, topped with hot frikkadels, grated carrot and a shower of parsley.

This recipe was originally published on Scrumptious SA

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Luxury Braaibroodjies by Jan Braai

Luxury Braaibroodjies

Luxury Braaibroodjies

Ingredients

Slices of fresh sourdough bread

French style mayonnaise

Whole grain mustard

Gypsy ham

18 months matured cheddar

Sun-dried tomatoes in olive oil

Spring onions

Olive oil

What to do

Go for a oval shape sourdough bread as opposed to a round one. This way all the slices will be the same size. Slice the bread fairly thin, the same thickness as normal toaster bread. One has a natural tendency to slice these types of bread thicker, so be conscious of avoiding that.

Lay out half of the bread slices on a cutting board and liberally spread with the French style mayonnaise and whole grain mustard.

Add the gypsy ham, slices of cheese, sun-dried tomatoes and chopped spring onions. Do not be stingy with any of the ingredients, this is a super luxury braaibroodjie and not only should the quality of ingredients reflect it, but also the quantity.

Add the top layers of bread and drip or spread olive oil on them.

Place in a hinged grid (toeklaprooster)  and braai over medium-low heat coals. After the first turn, also spread olive oil on the other outside, the side which was at the bottom when you assembled the units. Continue to braai over the gentle coals, turning very often, until the cheese is melted and the braaibroodjies are golden brown on the outside.

It goes without saying that you serve these beauties with glasses of ice cold Methode Cap Classique. The South African – vastly superior – version of what the French call Champagne.

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Main Dishes

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Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Recipe by Chef Johan van Schalkwyk

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Oxtail Potjie with prune and port with Drostdy-Hof Pinotage

Chef Johan van Schalkwyk could not resist teaming this succulent wine with its subtly spicy oak nuances with a potjie of oxtail in prunes and port. Whether you are camping or treating your guests to a three-course dinner, this dish is perfect for any occasion.

The full-bodied Drostdy-Hof Pinotage is available from most liquor outlets for around R40.

Ingredients:

2 medium onions, chopped

2 celery stalks, sliced

3 carrots, peeled and sliced

2 leeks, sliced and well washed to get rid of grit

6 garlic cloves, peeled and chopped

2 tins (410g) of whole peeled tomatoes

2kg oxtail

10g thyme, chopped

10g parsley, chopped

2 bay leaves

50ml balsamic vinegar

350ml Drostdy-Hof Pinotage

150ml Allesverloren Port

Zest of ½ an orange

50g prunes, pitted

1 tsp juniper berries, crushed

2 cloves, crushed

Olive oil

Flour for dusting

Salt
Coarse black pepper to taste

Method:

Place a cast-iron potjie over coals and heat well

Season oxtail pieces with salt and pepper and dust with flour by rolling them in a bowl with about a cup of flour in it and shake off the excess flour

Heat the oil in the potjie and seal in all the juices by browning the pieces of oxtail on all sides Do a couple at a time and set aside

Fry all the vegetables in the olive oil until the onions are transparent. Do not brown

Add back the meat and deglaze the potjie by adding the vinegar, wine and port

Allow some of the alcohol to burn off then add the tomatoes and bring to the boil

Scrape some coals away from underneath the potjie and allow the contents to simmer

Add the herbs, prunes, zest, bay leaves and season with salt and pepper and cover with the lid

Place two or three coals under the potjie and simmer for three to four hours. Do not stir the pot. Remove the lid every 30 minutes to check the liquid is at a gentle simmer and add some coals if necessary

The dish is done when the meat comes away from the bone

Enjoy with some creamy mashed potatoes and vegetables of your choice

Serve with a glass of Drostdy-Hof Pinotage.

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Leopards Leap Braai Basting Sauce Recipe by Chef Pieter de Jager

Works for red meat and chicken

Leopards Leap Braai Basting Sauce

Leopards Leap Braai Basting Sauce

Ingredients

80g treacle sugar

80ml soy sauce

60ml balsamic vinegar

2 bay leaves

1 Tbsp of paprika

½ tsp peri-peri

1 tsp of garlic flakes

1 tsp of mixed dried herbs

1 Tbsp of tomato paste

Method

In a saucepan, heat the sugar, soy and balsamic vinegar over moderate heat.

Allow the sugar to dissolve before adding the remaining ingredients. Cook the sauce for 2 minutes or until thickened.

Allow to cool down.

Baste meat on the braai regularly.

Turn meat regularly to prevent the basting sauce from scorching.

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Beef Wellington by Jan Braai

Beef Wellington on the Braai

Beef Wellington on the Braai

Ingredients

1 tot olive oil

1 onion (finely chopped)

250g mushrooms (finely chopped)

250ml cream

1 sprig fresh thyme

300 to 500 g steak (rump, sirloin, fillet)

400 roll of puff pastry

Grated cheese (optional)

Smoked ham (optional)

Method

Finely chop the onion and mushrooms. Add olive oil and/or butter and the finely chopped onion and mushrooms to a pan and fry until the mushrooms lose their moisture and starts to brown. Then add the thyme.

Add some or all of the cream to the pan and let this mushroom, onion and cream sauce reduce to a fairly thick paste.

Trim the steak of your choice (rump, sirloin or fillet) of all sinews and fat and braai over very hot coals for about 8 minutes until medium rare. Let the steak rest a few minutes and then thinly slice.

Unroll the thawed puff pastry on a cutting board. Spread the mushroom and cream paste on half the surface of the pastry and lay the slices of steak on top of that. Generously season with salt and pepper.

Optional step: finely chop smoked ham and grate some cheese. Add this on top of the current residents of the puff pastry.

Fold the uncovered half of the pastry over the filling and use a fork to press all open sides of the pastry closed and seal it.

Now braai in a hinged grid over medium coals for about 20 minutes until ready. You want the pastry golden brown and crispy and all ingredients heated and melted throughout. As puff pastry braais there will be a moment where it seems to ‘melt’ and sag into the grid. Don’t panic. After this it will firm up again and start to cook.

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The Klutz has called this recipe The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellington

Think of this as a giant steak sandwich and definitely something for the boys to enjoy.

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto

The Poor Mans Beef Wellington, which is really Justin Bonello’s braaied Beef Wellingto

Ingredients:

A small handful of coriander seeds

A small handful of mustard seeds
Lots and lots of peppercorns

A couple of cloves

About 4 garlic cloves, crushed and chopped

A good pinch of Maldon salt

1 beef fillet

A drizzle of sunflower oil

1 government loaf (this is a whole loaf of bread that you buy from your corner shop)

Plenty of butter

Method:

First, you’re going to make a rub using the ingredients. Take equal amounts of coriander and mustard seeds and about double the amount of peppercorns. Put it all in a mortar and pestle and add to that a couple of cloves, garlic and a good pinch of salt. Bash everything together until you have a nice, crumbly rub

Next, take the whole fillet and coat the meat generously with the rub, pressing it into the flesh

Make a fire and when the coals are moderate to hot, put the fillet on a grid and drizzle a bit of sunflower oil over it to get the flames leaping

Cook the meat on all sides for about two minutes a side, drizzling oil and allowing the flames to lick the fillet as you go. Once sealed, remove the fillet and allow to rest

Next, take a whole white bread loaf and put it on a table so that it faces up, and cut out the top rectangle. Keep that rectangle for later then hollow out the rest of the bread

Take butter and smear it generously all over the inside. Stuff the fillet into the bread. Take the bread crust you cut out earlier and use it as a lid where the hole is. Now take tinfoil, wrap about two layers around the bread and braai it on the (hopefully now-ready) coals for about 15 minutes

When you take it off the braai, the bread should be toasty and when you cut it open, the fillet should be medium rare. If the bread isn’t toasty enough, remove the foil and let it bake on the open coals, like you would do with braai broodjies, turning it every now and then until nice and toasty.

This should feed about four relatively hungry men or one Karoo farmer.

If you’re really strapped for cash substitute the fillet with a couple of minute steaks instead, but make sure you don’t overcook the meat!

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Easy snoek braai with chili sauce

Easy snoek braai with chili sauce

Easy snoek braai with chili sauce

Ingredients

1 large snoek, cleaned

1 lemon, sliced

1 onion, sliced into half-moons

A handful of coriander

5 tsps of olive oil

2 tsps of butter

Heavy gauge tin foil

Method

If you’re a pansy like me, you’ll have bought your snoek cleaned, gutted, and decapitated. This means that the assembly is simple: roll out a large piece of foil onto a baking sheet or large breadboard (don’t cut it yet) and drizzle some olive oil onto it. Now place your fish on top of the foil, and layer your slices of lemon and onion into its cavity. Sprinkle as much coriander as you dare on top of the slices, drizzle generously with oil, and (carefully) close it up. If you’re particularly worried about it being dry, you can cut slits into the skin (at an angle, so as not to snap any bones) and slide a sliver of butter into each of them.

When it comes to the wrapping, more is more. You don’t want your buttery fish-juice to drip out onto the fire, so be careful to wrap it as water-tight as you can and place it onto a medium-hot fire.

Give each side 10 minutes on the fire, then sneakily check it by prodding a fork into the flesh and twisting. If the flesh flakes, it’s ready. Well done!

Mozambican chilli sauce

This is thick, spreadable, utterly delicious, and goes beautifully with snoek (and most fish, in fact). It’s easily made from ingredients available at any Mozambican market; but it’s not the typical thin peri-peri sauce that you might have met at a roadside stall. If that’s what you’re looking for, have a look out for Jan Braai’s Peri-Peri Sauce.

Ingredients

1 onion, diced

1 red pepper

1 large tomato, diced

8 to 10 bird’s eye chillies, chopped

3 Tbsp of chopped garlic

Juice of one lemon

2 to 3 tsps of honey

A handful of coriander, chopped

Cooking instructions

Fry the onion in a generous amount of olive oil on a medium heat until soft, then add the garlic and chili. After about two minutes, add the tomato and bell pepper and simmer until soft.

After about fifteen minutes, add the lemon juice, honey and coriander, and mix well. Simmer for another five minutes or so, until the honey has caramelised a little.

If this is more than you can finish in one sitting (fair enough: it’s powerfully hot stuff) you can cover it with olive oil and keep it in the fridge for up to two weeks.

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Salads

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Classic Caesar Salad

Classic Caesar Salad

I love a good, simple Caesar salad , remember that the true Caesar salad is a salad made up of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper and nothing else.

The salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States, Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.”

According to Rosa Cardini, the original Caesar salad (unlike his brother Alex’s Aviator’s salad) did not contain pieces of anchovy; the slight anchovy flavour comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.

In the 1970s, Cardini’s daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.

The above was drawn from Wikipedia

Common ingredients in many recipes:

Romaine or cos lettuce

Olive or vegetable oil

Fresh crushed garlic

Salt to taste

Fresh-ground black pepper

Lemon or lime-juice, fresh squeezed

Worcestershire sauce

Raw or coddled egg yolks

Freshly grated Parmesan cheese

Freshly prepared croutons

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The best damn potato salad recipe by Kati Auld

Although a braai is ostensibly about the meat, it’s the quality of the side-dishes that makes a braai into a feast. Everyone’s got their favourite twist on a potato salad recipe: some folks are passionate about the inclusion of hard-boiled eggs (shudder) while others say that the key is roasting the potatoes, not boiling them. This recipe’s secret weapon is nutty, buttery, roasted garlic, and it’s a life-changing addition.

I like to keep this veggie-friendly, especially when it’s just an accompaniment to piles of sticky-sweet pork chops, Garlic-Butter Steak, or Lamb Curry Sosaties: but if the thought of pigless potato salad hurts your soul, you could add bacon. If you want a salad that actually has leaves in it, you must just check out Justin Bonello’s mushroom and potato salad

The best damn potato salad

The best damn potato salad

Ingredients

1 kg of potatoes

1/3 a cup of mayonnaise

1/2 a cup of sour cream

2 tsps of chopped chives

2 heads of garlic

3 tsps of olive oil

Method

Peel the papery outer layers of each garlic head, leaving the individual cloves intact, and slice off the top of each head of garlic, and about a quarter-centimetre of each clove.

Drizzle the garlic with olive oil, trying to ensure that it goes between the cloves.

Wrap the garlic heads in tin-foil and roast them at 180 degrees for 45 – 60 minutes.

While that’s going, cut potatoes into quarters and boil until soft, approximately 30 minutes.

Once your garlic is browned and sticky (like in photo below), let it cool slightly and then carefully remove each clove, add to a bowl, and mash them with a fork.

Add your sour cream, chives and mayonnaise to the roasted garlic paste, and mix well.

Once the potatoes have cooled slightly, pour the roasted garlic mayo-mix over the top and mix well. Season to taste.

Serve in a pretty bowl, with some chives for garnish if you’re fancy.

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On the Braai Desserts

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Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud

Braaied Chocolate Mallow Pud

Ingredients:

An enamel coffee mug/ metal cup/ clean tin can (to put on top of the braai)

A packet of Marie biscuits/Digestive biscuits

A packet of marshmallows

Caramel treat (you could use bar one/mars bar instead of buying a tin of caramel treat AND a chocolate)

A chocolate of your choice

Custard

Method

Crumble one or two Marie Biscuits or Digestive Cookies into a metal cup or enamel coffee mug.

Add one or two Marshmallows (one white & one pink), add a few spoons of caramel treat, sprinkle on a few chunks of chocolate bar and top with Custard.

When the coals of your fire are on their last legs, put the cups on a very low heat under a suitable lid like a Weber lid or a box that has been lined with tin foil.

Leave the cups under the lid for about 5 minutes or until the marshmallows have turned mushy and the chunks of Chocolate have melted.

Remove the cups from the fire with a glove, dishcloth or paper napkin (the handles of the metal cups will be hot!) and enjoy by scoffing it down with a big spoon.

Thanks to the My Chef Blog

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Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Braai Roasted Brandied Clemengolds

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min

Ingredients

4 Clemengolds, halved, with peel intact

4 tsps of brandy

8 tsp of Muscovado sugar

Vanilla bean ice cream, to serve

You will also need a baking tray lined with a double layer of tinfoil.

Method

Pre-heat your braai grill to med-high. When it’s hot, place each clemengold half cut-side down and grill for about 45seconds – 1 minute. Remove and place the clemengold halves in an ovenproof baking dish, cut side facing up.

Sprinkle each half with a little brandy and muscovado sugar. Place the baking dish on your lined baking sheet and cook for 7-10 minutes until the sugar has melted and the clemengolds are just starting to bubble.

Chef’s tip:

Using a sharp paring knife, slice around the inside of each clemengold skin so that the segments are loose before you cook them, this will make them easier to remove, which means you’ll be able to get to them faster. Believe me, they’re so delicious that things could get messy.

Thanks to Sarah Graham.

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Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones

Braai Chocolate Mallow Cones

Ingredients

Ice Cream Cones

Marshmallows

Chocolate chips / broken up pieces of a chocolate

Nutella

Tin foil

You can add nuts, peanut butter, banana, and anything else that may tickle those taste buds!

Method

Fill the ice cream cones with marshmallows and the other treats.

Wrap it in tinfoil and place on indirect heat on a grill or campfire for about 5-10 minutes or until all of the contents are melted.

Unwrap and enjoy!

Thanks to the My Chef Blog

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Braaied

Braai Bread & Butter Pudding

Braai Bread & Butter Pudding

Preparation time: 15 min

Cooking time: 25 min

Recipe by Sarah Graham

Serves 6

Ingredients

8 croissants

3 Tbsp of Butter

150g of Dark chocolate chips or just dark chocolate, roughly chopped

150g of Roughly chopped pecan nuts

2 Tbsp of light brown sugar

4 eggs

2½
cups
of milk

1 tsp of vanilla extract

Generous pinch each of nutmeg and cinnamon

Double thick cream / custard for serving

A baking sheet lined with a double layer of tinfoil

Method

Pre-heat your braai to medium-high heat. Slice the croissants into about 4 parts each on the diagonal and butter each of the cut sides. (Alternatively, just melt the butter and pour over the croissant slices). Layer the slices in a medium-sized ovenproof dish, or individual ramekins. Scatter with the chocolate chips, pecan nuts and then finally the sugar.

In a mixing bowl or measuring jug, lightly whisk the eggs and then add the milk, vanilla, nutmeg and cinnamon. Pour the liquid over the bread slices. Sprinkle with the sugar, place the baking dish on the lined baking tray and braai with the lid on for 25-30 minutes (or about 20 minutes if using individual ramekins).

Remove from the oven and serve as soon as possible with the cream/custard.

Thanks to Sarah Graham.

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Braaied Bourbon/Brandy Bananas

Recipe by Sarah Graham

Preparation time: 5 min

Cooking time: 10 min

Serves 4

Braai Bourbon/Brandy Bananas

Braai Bourbon/Brandy Bananas

Ingredients

4 Ripe Bananas, peels removed

4
tsp of Bourbon or Brandy

4 tsp of Demerara or light brown sugar

2 tsp of vanilla extract

2 handful’s of walnuts (or pecan nuts), roughly chopped

4 ovenproof ramekins

1 baking tray

1 sheet tinfoil, doubled over, to fit the baking tray

Double thick cream, for serving

Method

Pre-heat your braai to the highest setting and line the baking tray with the tinfoil.

Slice the bananas and put the equivalent of 1 banana into each ramekin. Then divide the remaining ingredients between the ramekins, place on your lined baking tray and then onto your braai grill and cook for about 10 minutes, until golden and bubbling.

Serve as soon as possible with the double thick cream (or vanilla ice cream).

If you would prefer not to use brandy, substitute this with about 1 Tbsp of fresh orange juice and a drizzle of honey.

Thanks to Sarah Graham.

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Email The Klutz In The Kitchen at All Jazz Radio 

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This weeks Smoothjazz.Com Top 50 Chart For September 14, 2015

Smooth Jazz . com logoTop 50 Smooth Jazz Radio Play Charts

Artist/Title/Label Tw Lw Weeks
BONEY JAMES Futuresoul Concord Music Group 1 1 24
NAJEE You, Me and Forever Shanachie Records 2 2 12
GERALD ALBRIGHT Slam Dunk

Heads Up

3 6 57
DAVE KOZ Collaborations Concord 4 3 8
FOUR80EAST Positraction Boomtang 5 9 10
JONATHAN FRITZEN Fritzenized Nordic Night Records 6 7 35
KEN NAVARRO Unbreakable Heart Positive Music Records 7 13 6
NILS Alley Cat Baja/TSR Records 8 11 5
JEFF GOLUB The Vault eOne Music 9 8 24
VINCENT INGALA Coast To Coast Independent 10 4 20
THE SAX PACK Power Of 3 Shanachie Entertainment 11 5 20
JESSY J My One And Only One Shanachie Records 12 12 17
MAYSA Back 2 Love Shanachie Entertainment 13 10 16
JAZMIN GHENT Boss Independent 14 15 15
BEN TANKARD Full Tank 2.0 ben-jammin’ 15 16 10
WALTER BEASLEY I’m Back Affable 16 19 8
PAOLO RUSTICHELLI Euro Nights (Soul Italiano) Next Age Music 17 14 8
PAUL BROWN Truth B Told Woodward Avenue Records 18 18 19
MICHAEL LINGTON Soul Appeal Copenhagen Music 19 17 80
LEBRON New Era 20 27 7
Lee RITENOUR A Twist Of Rit Concord Music Group 21 22 3
PHIL PERRY A Better Man Shanachie Entertainment 22 39 2
NICK COLIONNE Influences 23 20 19
BYRON MILLER Psycho Bass Byron Lee Miller’s Studio’s LLC 24 31 11
CINDY BRADLEY Bliss 25 30 4
ERIC MARIENTHAL & CHUCK LOEB Bridges Shanachie Entertainment 26 29 3
DAVID BENOIT 2 In Love Concord 27 21 13
THE B. CHRISTOPHER BAND High Tide Independent 28 24 6
NELSON RANGELL Red Independent 29 23 30
NATE HARASIM #ShadesOfNate Woodward Avenue 30 35 14
SOREN REIFF Gratitude daRoof/Gateway Music 31 26 6
MITCHELL COLEMAN, JR. Soul Searching Soul Revelation Music 32 34 12
GREGG KARUKAS Soul Secrets Nightowl 33 25 23
BOB BALDWIN Mellowonder / Songs In The Key Of Stevie City Sketches 34 51 1
ERIC DARIUS Retro Forward Shanachie 35 38 5
EARTH, WIND & FIRE The Promise Kalimba 36 28 12
LARRY CARLTON & DAVID T. WALKER @ Billboard Live Tokyo 335 Records 37 37 4
CECIL RAMIREZ Party In The Back Music Solutions SMG 38 40 2
PAULA ATHERTON Ear Candy Kalimba 39 32 5
KENYA My Own Skin Kenya MJ Music 40 53 1
SUN SOUL ORCHESTRA What Matters Most Independent 41 52 1
U-NAM C’est Le Funk Skytown 42 42 49
SHASHATY Brighter Day A.H.I. Records 43 45 13
TERRI LYNE CARRINGTON The Mosaic Project Ajari Music LLC 44 71 1
TERJE LIE Bright Moments TCat Records 45 41 9
JIM ADKINS The Journey Clear Image Records 46 47 2
FABIANA PASSONI Inner Bossa Independent 47 44 11
KENYON CARTER Game On CurvePoint Media 48 55 1
BLAKE AARON Soul Stories Innervision 49 46 21
JAMES LLOYD Here We Go Shanachie Entertainment 50 33 26

Thanks SmoothJazz.com 

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Filed under This weeks SmoothJazz.com Top 50 Radio Play Album Charts

 

jazzweeklogo2012Top 50 Jazz Radio Play Charts

This weeks Jazz Week Top 50 Jazz Album Chart – September 21, 2015

 

TW LW 2W Pk Artist Title Label Wks
1 3 5 1 Dee Dee Bridgewater, Irvin Mayfield and The New Orleans Jazz Orch

Most Reports

Dee Dee’s Feathers OKeh 6
2 5 1 1 Cécile McLorin Salvant

Most Reports

For One To Love Mack Avenue 7
3 4 4 3 Mike LeDonne AwwlRight! Savant 6
4 2 3 1 Heads Of State Search For Peace Smoke Sessions 9
5 1 1 1 George Cables In Good Company HighNote 9
6 10 13 6 Nick Finzer The Chase Origin 8
7 8 16 7 Christian McBride Trio Live At The Village Vanguard Mack Avenue 3
8 21 42 8 Eric Alexander The Real Thing HighNote 3
9 7 6 1 Terell Stafford Brotherlee Love Capri 12
10 9 9 9 Sammy Figueroa Imaginary World Savant 9
11 15 18 11 John Fedchock New York Big Band Like It Is MAMA 5
12 6 7 3 Donald Vega With Respect To Monty Resonance 11
13 14 8 8 Giacomo Gates Everything Is Cool Savant 6
14 12 21 12 Arturo O’Farrill and The Afro Latin Jazz Orchestra Cuba | The Conversation Continues Motema 4
15 16 11 4 Bob Mintzer Big Band Get Up! MCG Jazz 12
16 23 19 16 Kait Dunton trioKAIT Real & Imagined Music 6
17 26 40 17 Essiet Okon Essiet Shona Space Time 3
18 11 10 6 Charenee Wade Offering Motema 12
19 23 27 19 Joe Magnarelli Three On Two Posi-Tone 3
20 13 14 1 Steve Davis Say When Smoke Sessions 14
21 19 24 10 George Freeman & Chico Freeman All In The Family Southport 10
22 18 12 10 Wayne Wallace Latin Jazz Quintet Intercambio Patois 11
23 30 19 19 Alan Baylock Jazz Orchestra Primetime H&N 6
24 24 Orrin Evans

Highest Debut / Most Added / Biggest Gainer

The Evolution Of Oneself Smoke Sessions 1
25 28 28 25 Jazz at Lincoln Center Orchestra with Wynton Marsalis Live In Cuba Blue Engine 3
26 175 287 26 Gerry Gibbs and the Thrasher Dream Trio Live In Studio Whaling City Sounds 1
27 16 15 3 Robert Glasper Trio Covered Blue Note 13
28 57 80 28 Abbey Lincoln Sophisticated Abbey HighNote 1
28 25 44 25 Jeff Benedict Big Band Holmes Tapestry 4
28 27 22 11 Jacques Lesure Camaraderie WJ3 13
31 32 25 25 Lafayette Harris Jr. Bend To The Light Airmen 5
32 119 111 32 London, Meader, Pramuk and Ross The Royal Bopsters Motema 1
33 20 23 11 Lee Smith My Kind Of Blues Vectordisc 9
33 38 52 33 Lee Ritenour A Twist Of Rit Concord 2
33 39 33 1 Joey Alexander My Favorite Things Motema Music 19
33 34 34 1 Cyrus Chestnut A Million Colors In Your Mind HighNote 17
37 30 30 16 Maria Schneider Orchestra The Thompson Fields ArtistShare 13
38 96 38 Pérez, Patitucci & Blade Children Of The Light Mack Avenue 1
38 40 32 32 Jeff Lorber & Chuck Loeb Bop ArtistShare 4
38 22 17 8 Jeb Patton Shades And Tones Cellar Live 13
41 29 34 28 Walt Weiskopf Open Road Posi-Tone 8
42 35 26 26 Mark Winkler Jazz and Other Four Letter Words Cafe Pacific 4
43 60 49 43 Frank Catalano & Jimmy Chamberlin God’s Gonna Cut You Down Ropeadope 3
44 36 56 36 Mitchel Forman Puzzle BFM Jazz 5
45 71 106 45 Beegie Adair Trio w/ Don Aliquo Too Marvelous For Words Adair Music Group 1
46 43 29 29 Ramsey Lewis Taking Another Look | Deluxe Edition Ramsey’s House 6
46 37 47 2 Vincent Herring Night And Day Smoke Sessions 18
48 86 48 Mack Avenue Superband Live from the Detroit Jazz Festival 2014 Mack Avenue 1
49 66 64 49 Terri Lyne Carrington The Mosaic Project: Love And Soul Concord 1
50 48 49 48 Gabriel Alegria Afro-Peruvian Sextet 10 Zoho 3

 

Biggest Gainers

Artist Title Label
Orrin Evans The Evolution Of Oneself Smoke Sessions
Gerry Gibbs and the Thrasher Dream Trio Live In Studio Whaling City Sounds
Chick Corea / Bela Fleck Two Concord
Karrin Allyson Many A New Day Motema
London, Meader, Pramuk and Ross The Royal Bopsters Motema
John Ellis & Double-Wide Charm Parade Light
John Pizzarelli Midnight McCartney Concord
Pérez, Patitucci & Blade Children Of The Light Mack Avenue
Dave Liebman Group The Puzzle Whaling City Sounds
Dan Trudell Trio Dan Trudell Plays The Piano Self Released

 

Most Added

Artist Title Label
Orrin Evans The Evolution Of Oneself Smoke Sessions
Chick Corea / Bela Fleck Two Concord
Gerry Gibbs and the Thrasher Dream Trio Live In Studio Whaling City Sounds
Yoron Israel And High Standards This Moment Ronja Music Company
Pérez, Patitucci & Blade Children Of The Light Mack Avenue
Ariel Pocock Touchstone Justin Time
John Pizzarelli Midnight McCartney Concord
Dan Trudell Trio Dan Trudell Plays The Piano Self Released
Mack Avenue Superband Live from the Detroit Jazz Festival 2014 Mack Avenue
Karrin Allyson Many A New Day Motema
Cesar Orozco & Kamarata Jazz No Limits For Tumbao Alfi

 

Chartbound

Artist Title Label
Lizz Wright Freedom & Surrender Concord
Karrin Allyson Many A New Day Motema
Josh Maxey Celebration Of Soul Miles High
Chick Corea / Bela Fleck Two Concord
Yelena Eckemoff Quartet Everblue L & H Productions
John Pizzarelli Midnight McCartney Concord
Mike Barone Big Band La Fiesta Rhubarb Recordings
Antonio Hart Blessings Jazz Legacy Productions
Jason Klobnak Quintet New Chapter Jason Klobnak Music, Inc.
John Ellis & Double-Wide Charm Parade Light

Thanks to Jazz Week

 

 

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Joy of Jazz 2015: as mega jazz festivals rise, maybe small is beautiful again

Sis Gwen Jazz BlogGwen Ansell micBy Gwen Ansell SEPTEMBER 20, 2015

The final mega-festival of the jazz year, the Johannesburg Standard Bank Joy of Jazz (JoJ), opens on Thursday (24th Sept 2015) (http://www.joyofjazz.co.za/lineup.php).

Cold Castle Jazz 1962

In programming terms, JoJ finally seems to be learning how to balance the tastes of those wanting a good-time jol and familiar tunes, with those of the seekers after fresh and thought-provoking music. Let’s hope the event also sustains last year’s decent timekeeping, and adds rather more respect for conditions of reception – by, for example, eliminating those intrusive in-hall bars, and requesting audiences to turn off phones and postpone noisy conversations until the playing concludes. (Rather than during a contemplative bass solo, as seems to be the South African norm.)

The jazz festival scene in South Africa is clearly maturing: each of the Big Three – Cape Town, Grahamstown and Johannesburg – now attracts a comfortable audience and each is developing a distinctive character. That maturation ought to start us thinking about alternatives – because while there is much that a mega-festival can do; there is more that it cannot.

Jazz Festival 1964A mega-festival is about entertainment, audience passivity, and music as commodity. Rarely has a setting been more appropriate than the Sandton Convention Centre hosting JoJ. It is sealed within a glittering fortress of consumerism where fools pay absurd prices for imported luxuries under the wary eye of uniformed flunkies. JoJ patrons must spend R500 (for the Thursday gala); R750 (for one day) or R1250 (for two days), plus whatever they have left for food, drink and memorabilia. If you don’t drive – and I don’t – the Convention Centre can be accessed on foot from the Gautrain, provided you can reach a station and afford a ticket. Leaving after midnight is much harder: the Gautrain has stopped running, and even Uber drivers in fancy cars may have problems running the gauntlet of access barriers. These may seem small irritations but they represent significant added costs. The message is clear: jazz is a brand for the affluent only – those equipped to purchase all the other brands that use the music for piggy-back marketing.

Newtown, the festival’s old home, was never an ideal venue in terms of size, sound or distance between stages. But it was a significantly more egalitarian setting in terms of transport access. Even the lousy, leaking sound contributed, allowing those who could not afford tickets to loiter at the edges and hear something. And by its presence, Joy of Jazz affirmed the inner city and the people who live in it.

All that is old history. Jazz can, like any other art-form, be appropriated easily by the smug and comfortable. That does not negate the music’s power in other settings, and with other audiences. It’s time to consider starting some alternative celebrations.

Smaller events earn smaller revenue – but they also require fewer resources. Take over a club for a couple of days – as the Johannesburg International Comedy Festival will do with the Orbit Jazz Club in November – and you need to attract an audience of 400 each night, as opposed to 40 000. Because you are serving a niche, rather than Brand Generic Jazz, you don’t need “stars” – local or overseas – whose relationship to improvised creativity is tenuous or nonexistent. (But there’s always the option of crowd-funding for a relevant airfare or two.) Contexts can be created where South African players – and perhaps visual artists and dancers too – come together in new combinations, and devise new experiences, live, for an audience. Make some spaces where people can talk about what they’re doing and why – because too often we criticize or interpret without listening to the creators themselves. Teach. Take the whole thing to some location where the dinosaur festivals never venture.

Genre labels are always a burden, even when they serve as convenient shorthand. An “improvised music festival”, for example, might run the gamut from baroque concerti with the cadenzas restored to electronica – but it would certainly have plenty of space for the music many listeners call jazz.

Castle Lager Big Band 1963None of these is a new idea – it is, for heavens’ sake, where JoJ was born, in the living rooms of the Mamelodi jazz appreciators. That festival and others like it have, as the businessmen say, now “gone to scale”. Big ticket prices and big marketing underline their commodification; the money-men are risk-averse, and those who can afford to attend and enjoy don’t worry much about those who can’t.

Those who can’t, meanwhile, are the majority of the population: the communities that historically nurtured the music’s best players and were its most astute listeners. School education is still not spreading access to good music teaching fairly; affordability still keeps many young people out of colleges, while we’ve all but lost the universities of the streets. Important spaces are empty at the small-event end of the spectrum, where creativity should be getting its first chances to flower and take risks.

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A Blog Supreme – All Jazz Radio – Monday 21th September 2015

All Jazz Radio Logo Face Book1An AJR BLOG SUPREME copyIt was a hell of a game, so the Nation is in mourning at the stupendous loss by the Springboks against the Japanese on Saturday and blame is being cast around by one and all. Enough I say, it was the first game of the Rugby World Cup, other big teams have done the same against the so called minnows of the rugby world. Well done to Japan, they had done their homework. Coach Eddie Jones orchestrated his charges into a giant killing machine. The Japanese team played like world-beaters throughout the entire game totally stunning the Bokke. Earlier in the week in discussions about the Rugby World Cup I had said that we should not underestimate the Japanese with, in my estimation, Eddie Jones is one of the most underestimated coaches in World Rugby today. Once again congratulations to Eddie and his team. I do believe that the Japanese must be watched and will bring bigger surprises during the 2015 Rugby World Cup. Does this mean I’m no longer going to support our boy’s in the coming games HELL NO.

The Klutz in the Kitchen is still sulking and looking quite pissed off since the loss, he’s really taken it very badly, so I’ve banished him to the kitchen, again and told him to cook off his disappointment, don’t know what he’s going to come up with today, we’ll see later. Must say the Kramenaatjies he made over the weekend were very yummolicious. At lest he’s also got National Braai Day to preoccupy him too.

Yep, we’ve got National Braai (Barbeque) Day to look forward to on Thursday 24th September, which will sort out all thoughts of rugby doom and gloom, it’s only the start of the campaign.

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PREVIEW/ INTERVIEW: Noel Langley (Edentide at Jazz in the Round, 28th September)

Noel Langley at the Edentide recording sessions Photo credit- Deena Ahmed

Noel Langley at the Edentide recording sessions Photo credit- Deena Ahmed

The phrase ‘first-call trumpeter’ could have been invented for Noel Langley. He is a ubiquitous presence and sound in top-flight bands and ensembles (the list is simply vast) Until now, he has never led a group in a live concert in his own name. The first public performance of his composition “Edentide” at the Cockpit is therefore a big occasion. He explained the background to Sebastian Scotney:

Read More…

Thanks to London Jazz News

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Fred Wesley

Fred Wesley

Fred Wesley and the New JBs in SA for three city tour

After a sold-out performance in 2014, world-renowned American trombonist Fred Wesley, along with his band the New JBs, will return to South Africa.

Cape Town, Durban and Johannesburg are in for a unique experience with one of the forefathers of funk who has been sampled by multitudes of artists including Janet Jackson and Nas.

Fred Wesley worked with James Brown from 1968-1975 as music director and trombonist. The primary composer for Brown’s backing band the JBs, Wesley contributed the unique elements that define and make up the enduring musical form that is funk. This respected composer, arranger, musicologist, author and educator is a veteran of the Count Basie Orchestra. His impressive list of musicians he has worked with includes heavyweights such as Ray Charles, Pancho Sanchez, Van Morrison, Usher and his close friends Pee Wee Ellis and Maceo Parker.

Fred Wesley and the New JBs’ South Africa tour is hosted by the Cape Town Jazz Orchestra, with the Nu Notes as the supporting band.

Concert Details:

Event: Fred Wesley and the New JBs

Cape Town

Date: 21 November

Venue: Baxter Theatre Concert Hall

Tickets: R150

Durban

Date: 25 November

Venue: Sipho Gumede (Bat Hall) Bat Centre

Tickets: R150

Johannesburg

Date: 26 November

Venue: The Orbit Jazz Club

Tickets: R180

Sinethemba Dywili

JT Communications Solutions

media@jtcomms.co.za

011 788 7632

083 954 6133

Cape Town Jazz Orchestra

www.jtcomms.co.za

Web site: http://www.jtcomms.co.za

Related Venue:

Baxter Theatre Centre, Cape Town Western Cape South Africa

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Today is Pecan Cookie/Biscuit Day – In America they call then cookies while the rest of the world calls them biscuits, whatever one decides to call then they are yummolicious and it’s their day today. Celebrate the day, therefore it’s a good excuse to make a big batch today and share the bounty with all one is in contact with throughout the day.

Pecan CookieThe Klutz In The Kitchen has searched high and low for an easy ‘n quick recipe for one to bake up a batch of great tasting Pecan Cookie/Biscuits.

Quick pecan biscuits

Cooking time: 25 min

Ingredients

125 g 
butter

250 ml 
self-raising flour

125 ml 
chopped pecan nuts, plus extra half pecan nuts to decorate

2 ml 
vanilla essence

50 ml icing sugar

Method

Preheat oven to 160 ºC. Mix all the ingredients together. Shape into balls and place on a greased baking tray. Press down lightly with a fork, decorate with half pecan nuts and bake in the oven for 25 minutes.

Have fun in the kitchen, these can be done before heading to work any day.

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National Heritage:Braai (Barbeque) DayIt’s National Heritage/Braai (Barbeque) Day on Thursday 24th September. A national holiday in South Africa, so get the meat ready, make sure the wood is dry and all braai utensils are at the ready. Oh! Almost forgot make sure the beer is chilled and that there Pinotage enough in stock, it’s gonna be a good one.

Braaiwords Dictionary

Aai a braai in the summer aka – a braai without the br!

Abbraaiviation a very short braai

aBRAAIço I´m from Brasil! the word abraço is HUG in Portuguese! I love South Africa! A big HUG to you all!! So a ABRAAIço to you all!!! A united country is not only stronger but happier!

Abraaimowitz a Jewish braai

agOne of the most useful South African words. Pronounced “ach” like in the German “achtung”, it can be used to buy you time when having to reply to a tricky question, as in: “Ag, I don’t know.” Or a sense of resignation: “Ag OK, I’ll have some more mieliepap then.” It can stand alone too as a signal of irritation.

anti braai tendencies When the weather is bad i.e raining or extreme cold. This should not stop you from being counter-weatherlutionary and still having a braai.

Asskebab If somebody makes an ass of himself/herself at a braai you call them an Asskebab

Aweh various meanings and can be widely used to express something positive e.g. hello, yes, nice, good

Read the rest of the Braaiwords Dictionary at http://braai.com/braai-words/

Also check out the Braai4Heritage website at http://braai.com and http://www.igniteonline.co.za/c11/Braai4Heritage.aspx

More about the braai at https://en.wikipedia.org/wiki/Regional_variations_of_barbecue#South_Africa

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we need you to volunteer todayWe can’t do this alone and need your help. We want you to get involved, by becoming an All Jazz Radio Volunteer broadcaster, website scribe, CD and/or live music reviewer. Lets us know how you would like to help.

Do you enjoy eating out, well then The Klutz in the Kitchen would like you to let us know of your experience and become a regular reviewer for The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews on the All Jazz Radio webpage. Just tell it how it is, straight talking, no punches pulled whether it was a good or bad experience. Email your Grub Review to The Klutz In The Kitchen and send us a sample review to read and maybe publish. All we ask is honesty.

Contribute your favourite simple, easy ‘n quick recipe to The Klutz In The Kitchen Recipe n’ Foody Goodies, Utensils & Titbits News Blog Email your recipe to The Klutz in the Kitchen today.

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The Klutz In The Kitchen Recipe n’ Foody Goodies & Titbits News Blog – Thursday 17 May 2015

 

All Jazz Radio Logo Face Book1The Klutz In The Kitchen Recipe n' Foody Goodies & Titbits News BlogIt’s getting to that time of the year when important choices need to be made, tough ones they are too. jeez, lots to ponder upon. I never really like this time of the year, but I guess both choices are and can be good, though mixing them isn’t a very good idea at all. I’m talking about two of my three favourite liquid refreshments, Beer and Pinotage. Summer is really good for beer but then again so is Pinotage under certain circumstances, I like to chill the Pinotage in the freezer for a wee bit, and never put any ice into any wine at any time, just a quick freeze chill will do it. Now the moral of this stunning disclosure is that no choice is really necessary ‘cause given the right occasion the choice will be made by the circumstance not the time, because it’s midday somewhere in the global village, therefore it’s drinking time.

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Heritage day falls on the 24th September and is also known as National Braai Day (Barbeque Day) Get the braai ready it’s going to be a wonderful meaty, beery, Pinotage and potjie day to remember.

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I see the annual Franschhoek Uncorked Festival is drawing close and runs on the 26th and 27th September. What could be better than tasting the wines of the Franschhoek Valley over that weekend, it looks like it going to be great just add wonderful food, awesome entertainment for the entire family. The hospitality offered by the participating estates will certainly enhance the entire weekends pleasure.

Find out more at: http://www.franschhoekuncorked.co.za or mail info@franschhoek.org.za or contact for any media info Pippa Pringle at pippa@onthemarque.co.za

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It’s National Apple Dumpling Day, an unofficial find holiday observed in the United States on September 17 of each year. However the Klutz in the Kitchen has decided it should be also included as an unofficial food holiday in South Africa too. The day celebrates the food item it is named for. Apple dumplings are fruit dessert.

These dessert items are made from an entire apple, which is cored, has butter and sugar added and is wrapped in dumpling dough before baking with a syrup. Apple dumplings may have additional flavourings added like rum or vanilla. The dumpling may be made from scratch or from purchased dough. The apple dumpling is the subject of a festival each year in Sinking Spring, Pennsylvania.1

National Apple Dumpling Day History

Apple Dumpling Day Photo by Chef Lee

Apple Dumpling Day Photo by Chef Lee

Dumplings are first mentioned in print documentation in the 17th century. These ancient food items were found in many cultures and included grains, vegetables, and fruit. Dumplings in ancient days were steamed, fried, and boiled depending on the food item and the culture. Dumplings range from small bits of dough like gnocchi to finger noodles like spatzle. In Europe, larger dumplings were made using local seasonings. Dumpling mixtures varied using flours, cereals, stale breads, potatoes or cheeses. 2 There is no documented mention of the evolution of the dumplings to the current day baked apple dumpling.

Celebration of National Apple Dumpling Day may involve learning to make the fruit dumpling for those who have never prepared them. If apple harvest season has begun, the day of celebration could include a trip to the orchard to pick apples to be prepared. Easy apple dumpling recipes using crescent rolls may be considered for use if children will be helping to bake the dessert. In areas where apple festivals and apple dumpling festivities are observed during the apple season, local restaurants may offer apple dumpling desserts for special sales on this day.

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Todays Recipe

Beef Stroganoff or Beef Stroganov (Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Read more at https://en.wikipedia.org/wiki/Beef_Stroganoff

Beef Stroganoff

Beef Stroganoff

This is a quick .n easy version of stroganoff, using beef fillet thats seasoned with mustard and brandy instead of paprika. It takes no time to cook and it’s wonderfully tender and delicious – makes an expensive cut of meat go a long way too. Serve with noodles if you like, or some chips go down a treat. If you prefer, you could use some well-trimmed sirloin instead of fillet.

Totally yummolicious.

Recipe

Serves: 4

Ingredients:

600g beef fillet

25g butter

1 onion, thinly sliced

250g button mushrooms, thinly sliced

1 tbsp Dijon mustard

400ml beef stock

1 tbsp vegetable oil

2 heaped tbsp soured cream or crème fraiche

1 tbsp (or more) brandy (optional)
squeeze of lemon (optional)

finely chopped parsley

sea salt
to taste

freshly ground black pepper to taste

Method:

First prepare the beef fillet. Cut it into slices ½–1 cm thick, then slice these into strips about 1cm wide. Season the meat with salt and pepper and set it aside for a few minutes.

Heat the butter in a large frying pan. Add the onion and sauté for 2 minutes, then add the mushrooms and continue to cook until both are soft. Stir the mustard into the pan, coating the onion and mushrooms thoroughly – we find it easier to add the mustard at this stage than to mix it into the stock. Pour the stock into the pan, then leave it to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set the pan aside for a few minutes.

In another large frying pan, heat the vegetable oil. When it’s smoking hot, add the strips of beef. Fry, stirring continuously, until the meat is browned on all sides. This should take about a minute at the most. If you want to flambé the beef, put the brandy in a ladle and carefully heat it over a flame. When the alcohol starts to burn off (you will see the fumes), tip it very gently towards the flame and it will ignite. Immediately pour this over the beef and give it a quick stir. Stand well back when doing this and be very careful.

Reheat the onion and mushroom sauce, then add the beef. Check the seasoning and add more salt and pepper to taste. If you find the sauce too rich, add a squeeze of lemon. Sprinkle with parsley before serving.

Thanks to the Book or By Cook website for this great recipe

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Durban Street Food Festival celebrates heritage

Publicity Matters

09/16/2015 10:20:17

A Durban Street Food Festival will be held in Morrison St and Environs on Heritage Weekend from 24-27 September.

Living the wise words of travel blogger Deborah Cater who aptly said: “You have to taste a culture to understand it,” there will be a festival of Durban Street Food over the Heritage Day long weekend, at Morrison Street and surrounds in acknowledging Heritage Day and honouring the city’s diverse cultures.

The Durban Street Food Festival will offer an extensive showcase of some of the city’s most interesting food, culturally specific fare, home grown staples and meals respecting various special diets. A diverse range of vendors and foodies will be displaying and selling their wares over the weekend, encouraging visitors to sample new and interesting food: organic fresh veggie dishes; “walkie-talkies” chicken street food; coconut water; craft beer; bunny chows; shisa nyama; halaal; vegan and vegetarian fare and avocado dishes. The organisers have also included sponsored stalls for local disadvantaged street traders to ensure that visitors can experience a truly unique and authentic range of fare from the streets of Durban.

The Festival will particularly showcase food representing Durban’s various diverse cultures, as well as food typically representing the cuisine of our city’s sister city networks.

Although food is the focus of the festival, the city’s many cultures will be further honoured through its performing arts – with a stage showcasing Durban’s finest – from jazz to hip-hop; comedy to acoustic; contemporary to traditional, in music and dance. The activities will include street dance battles to small theatre performances, comedy and musical acts and DJ’s. They will be hosting a series of workshops and presentations focused on food and street culture in Durban.

A feature on Heritage Day – which is alternately known as “National Braai Day” – will be a Guinness World Record attempt at the longest time spent braai-ing. Media personality / comedian Masood Boomgaard and friends are attempting to braai non-stop for 90 hours in a charity endeavour.

The festival programme and entertainment line-up will be family-friendly during the day, and will segue to a party atmosphere as the sun sets.

In essence the event is about showcasing Durban’s diverse authentic heritage, through its food and culture.

Durban Street Food Festival

24-27 September

8 Morrison St and Environs

Thursday 24 (Heritage Day): 11am until 10pm

Friday 25 Sept: 5pm until midnight

Saturday 26 Sept: 11am until midnight

Sunday 27 Sept: 11am until 10pm.

Tickets:

Four day special R150 pre-sale through website

Daily at the door: R50

Website: http://durbanstreetfoodfestival.co.za

Facebook: https://www.facebook.com/durbanstreetfood

For info, e-mail info@durbanstreetfoodfestival.co.za or contact Georgios Kretsos on 073 274 8649.

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A Blog Supreme – All Jazz Radio – Thursday 10th September 2015

All Jazz Radio Logo Face Book1 An AJR BLOG SUPREME copy

Can you believe it, I can’t, but I did forget to charge both my mobile and landline phones yesterday therefore I owe so many who tried contacting me the whole day yesterday a huge apology. I can only ascribe it to a serious case of Old Timers, sooo sorry peeps. They are now fully charged and I have tied a ribbon to my left hand thumb to remind me to charge the damed things. Hey at my advanced age, I guess I can be forgiven, I hope?

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Once again we face the weekend very soon, time is just so relentless is it not? where does it go. The older I get the faster time seems to fly, do you feel the same?

On with the real job, here’s what’s happening on my show today from 10:00 to 13:00 C.A.T. on The Jazz Rendezvous Pinotage, Coffee & Stockvel Show which is a mixed genre programme showcasing the latest International and S-AFRO, (South African & Jazz From Africa) album releases from the global village today. Today I’ve decided on long tracks of 7 minutes and more overall. Whay you ask, will these are track that seldom get played on the radio shows of the world and the do deserve to be played too, check these out;

Our first hour kicks off with Rus Nerwich’s Woskasoo from his new album The Wandering Who then we hear The Errol Rackipov Group as well as Banz Oester and The Rainmakers, Lazlo Gardony, and finish the hour with the German Sax Quartet, Beep Scrott, playing the classic Dylan tune Blowing In The Wind, be prepared to be surprised.

The second hour starts with the tune Contusion by Yaron Israel from his album The Moment (Live in Boston), then Herbie Taoaeli, Kamasi Washington, Marcus Wyatt + The Zar Jazz Orchestra, Perez, Patitucci and Blade, closes the second hour of The Jazz Rendezvous Pinotage, Coffee & Stockvel Show today.

The final hour of the show we play Nduduzo Makhathini’s Rejoice from his excellent new album Listening to the Ground, we move on with The Fresh Cut Orchestra, The Benjamin Jephta Quintet, Terell Stafford, Chris McGregor + The Brotherhood of Breath, The Maria Schneider Orchestra, Cecile McLorin Salvant, and finish with Bongomatik and an appropriately titled tune Don’t Touch That Button from their album Bongomatik Your Life, enjoyed? Well, stay tunes ther is so much more music to come today on All Jazz Radio.

Here’s the rest of todays schedule;

13:00 – 14:00 Todd’s Turntable
Compiled, presented & produced by Todd Gordon in Edinburgh, Scotland
(Vocal Jazz from across the centuries up to today)

14:00 – 16:00 Mzantsi (South) African Jazz
Compiled & produced by AJR Staff in Cape Town, SA
(Jazz from the African continent, made up of the music by Afro Jazz, Blues and Latin musicians from across all borders)

16:00 – 18:00 Vagabond Blues
Compiled, presented & produced by Brian Currin Cape Town, SA
(Blues from Africa & the Global Village)

WEDNESDAY (Repeats)

18:00 to 21:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

21:00 – 22:00 The Latin Perspective
Compiled, presented & produced by Tony Vasquez in Pittsburgh, Pennsylvania, USA
(Afro-Cuban, Latin Jazz)

22:00 – 24:00 The Midweek Music Melange
Compiled, presented & produced by Ndoxy Hadebe in Cape Town, SA
(Afro Jazz, Afro Soul, World Jazz)

24:00 – 02:00 Jazz Beyond
Compiled, presented & produced by Brian Currin in Cape Town, SA
(Progressive, Contemporary and Avant Garde Jazz)

TUESDAY (Repeats)

02:00 to 03:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show

Compiled & produced by Eric Alan in Cape Town, SA

(A mixed genres show of the latest International and SAFRO album releases from the global village)

03:00 – 03:15 London Jazz New Blog Chat
Weekly talk segment covering the European jazz scene from London, UK
(Latest jazz news from Europe with the influential weekly London Jazz News Blog editor Sebastian Scotney)

03:15 to 06:00- The Jazz Rendezvous Pinotage, Coffee & Stockvel Show Compiled & produced by AJR Staff in Cape Town, SA
(A mixed genres show of the latest International and SAFRO album releases from the global village)

06:00 – 08:00 Mzantsi (South) African Jazz
Compiled & produced by AJR Staff in Cape Town, SA
(100% South African Jazz recordings made up of any number of SAFRO musicians in the band from all corners of the global village)

08:00 – 10:00 A Slice of Jazz
Compiled, presented & produced by Rhys Phillips in Cardiff, Wales, UK
(Interviews, New Album Releases, CD Reviews and an eclectic mix of Jazz)

All Jazz Radio streams in the C. A. T. (Central African Time Zone). Please note that Central European Time is one hour behind Central African Time and GMT is 2 hours behind.

Note too that all programs are repeated, eg. Today’s programs are repeated tomorrow evening from 18:00 and the previous days programs are repeated at 2am the following morning.

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The Klutz In The Kitchen Recipe n’ Foody Goodies & Titbits News Blog will be posted a little later today, wait for it we’ve go a real great very simple, quick ‘n easy Beef Stroganoff recipe for you today.

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Jazz tones from Three Cohens

09/16/2015 10:00:28

Jazzaholic by Don Albert: The world’s No 1 clarinet player Anat Cohen, has played at Joy of Jazz before, but this time she will be coming out with her two brothers.

They are trumpeter Avishai and soprano saxophonist Yuval, she herself will be playing tenor saxophone and clarinet. Her use of the tenor in the lower register is to fill out the sound. “We‘re going to have great musicians with us, pianist Yonathan Avishai, bassist Matt Penman and drummer Ulysses Owens Jr., who is part of the Christian McBride trio.”

She says the sextet will be playing music from their recent CD titled ‘Family’ as well as some compositions which will be presented a cappella by just the three horns, trumpet, soprano and tenor. It’s like a conversation between us, this way we’re presenting our music in a very intimate way. Our original music includes a nod to Louis Armstrong and other jazz giants such as Charles Mingus.”

She makes no bones about how she feels about her younger brother Avishai. “I think he is the best trumpet player I have ever heard. He can play anything from hard bop to avant-garde and has a beautiful tone, on a recent TV programme he was jamming with Hugh Masekela.” What about Yuval her older brother? “I think he is one of the most original voices (on his instrument.) He had a big influence on Avishai and me. He has an original way in working with changes (chord sequences) and his playing is very melodic orientated. He’s bringing his wife, who was born in South Africa, with him.

“We all have our own bands, so when we meet up we’ve found a way to work together by using a common thread, which is quite easy having grown up with the same music.

“We are very excited about bringing our music to the people of South Africa.”

The Three Cohens will appear at Joy of Jazz on the Diphala Stage on Friday 25 and Saturday 26 September. Booking is at Computicket.

Don Albert is an ex-saxophonist and jazz journalist. He spent 12 years with The Star Newspaper on the Tonight! section writing about jazz. He has presented radio programmes on jazz and was the presenter of the TV series Jazz Studio. He has served on the panel for judges at prestigious competitions. He has also won numerous awards, the latest being A Judges Commendation in the 2013 National Arts Festival Arts Journalist of the Year Awards. Presented by Business and Arts South Africa. It read: For outstanding work as an arts journalist over a sustained period, and for his invaluable contribution to the Jazz Industry through incisive, knowledgeable and passionate reporting.

With thanks to Don Albert and Artslink

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Guy Buttery & Gareth Gale music dining evening

Shweshwe Skies

09/15/2015 13:22:52

Multiple award-winning guitar virtuoso Guy Buttery returns to Jhb with a new one-off show featuring drummer/percussionist extraordinaire Gareth Gale.

With sell-out performances nationally and internationally, Guy Buttery is Africa’s biggest acoustic music export. His recent tour of SA was voted “Top Live Show of the Year” by The Cape Times.

Gareth Gale’s extraordinary work as one of SA’s leading percussionists has taken him to premier arts destinations around the world. He draws inspiration from the African and Indian rhythms that radiate out of his home city, Durban, and is conscious of reflecting these whenever he plays.

This electrifying duo has toured France and the US together but have seldom appeared in concert in SA. After receiving yet another Standard Bank Ovation Award for “Best Live Performance” at last year’s National Arts Festival, Guy and Gareth have continued to push the envelope of what a simple duo is capable of.

Expect high dynamics, deep grooves, delicate African inflections and mind-bending guitar/drum chemistry of a new order.

Moyo Zoo Lake, Johannesburg

Saturday 3 October 2015

18:30 Doors open for dining (a’la carte)

20:00 Show starts

Booking is essential

Tickets are R135 per person and available through www.webtickets.co.za. Click on the following direct link: http://www.webtickets.co.za/event.aspx?itemid=1457966090

For more info and booking details contact Leigh on 083 607 7771 or e-mail: leigh.colombick@gmail.com

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Note too that all programs are repeated, eg. Today’s programs are repeated tomorrow evening from 18:00 and the previous days programs are repeated at 2am the following morning.

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The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews

NB, Please note that careful notes are taken at the time of the visit and all reviews are written and published a few weeks or more after the date of the visit, All meals are paid for in full

Listening to Tony Cedras’ new album Love Letter to Cape Town and met say loving it.

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hearty Goulash Soup RaithThere I was scrolling through my Twitter thinking should I or shouldn’t I, well the long and the short of it was that on the day I decided yep I would specially when I came across this picture of a bowl of soup with a message blazoned across it white chalkboard lettering Hearty Goulash Soup. Now the last time I had Goulash Soup was at the Avalon Hotel in Montague, must be 20 or more years ago. The late owner Mrs Sowade had it on her menu and was the best I had ever had, try as much as I could she would not divulge the recipe to me. Disappointed I kept searching for a decent recipe for this heart warming meaty soup, no make that stoup (a cross between soup and stew)

I’m rambling on a bit, but got to lay down the background of this story, having seen a gorgeous picture of some Hearty Goulash Soup on the Raith Facebook page, and as I was on the way to pick up the mail at Contantia Village. I though what the hell, guess as I’m in the area I might as well do it and headed to Raith Gourmet Constantia Butchery, Bakery, Restaurant, Deli, Shop in the High Constantia complex, to check out this soup.

Raith GourmetAfter picking up the mail I wondered around the Constantia Village complex, having my fill of window shopping, seeing things I wanted, but could not afford decided to head for my lunch date. On walking through the door of Raith I was immediately stopped by a waiter and asked if I wanted a table, yes I said, but first wanted to have a look around, which I duly did. Suitably impressed by the delicacies spotted on my ramble found a table and sat down, no sooner had I sat down the waiter appeared menu in hand and asked what I’d like to drink. In short I ordered a pint of Paulaner 500ml Draught, which on arrival at the table I gulped down a mouthful, thirst slaked.

I was then told of the days special. As it was a Monday, the special of the day was delicious sounding Pork Belly, slow roasted pork belly rasher with mash potato, gravy and Sauerkraut sounded good and a bargin at R85.00 for two portions, but being on my own I couldn’t justify eating two Pork Belly’s, The waiter cheerfully said I could take the other portion home for dinner. I said with a wry smile my wife would not be happy with that scenario at all. I know I don’t have a wife but thought it was a funny little joke to myself.

So I finally settled for the Pork Schnitzel, something I’d not eaten in a while and it’s served with salad greens, either bratkartoffeln or frozen chips and cranberry jelly at R75.00. I chose the bratkartoffeln because they only serve those blerry awful frozen chips, which really cheapens any restaurant into a fast food joint. Besides frozen chips are a total cop out and very lazy way of serving so called chips. Yes I’ve said it the management of Raith Gourmet Constantia Butchery, Bakery, Restaurant, Deli, Shop are lazy and sloppy and do a complete disservice to all of their customers.

The food finally arrived and being ravenous I tucked in right away. There’s another pet peeve of mine, serving a cold salad on a hot plate of food, which this was, leading to unappetising wilted salad green, luke warm tomato’s and such like and spoils the meal somewhat too. I really don’t know why experienced chefs do this, seems like they forget their basics of food prep and service.

Schnitzel RaithThe Pork Schnitzel was nicely crumbed and very tough, not sure what cut of meat it was, also not that pleasant, not bad with the cranberry jelly though, which strangely saved the day as far as the meat dish goes. The best on the plate was the bratkartoffel, sautéed thinly sliced potato rounds with crispy bacon and onions, absolutely yummolicious. Don’t know why they just get rid of chips on the menu and serve bratkartoffel or their German potato salad with all of their dishes instead. There was sadly, also an overall lack of flavour to the entire meal, I had to add lots of extra salt and pepper to coax out the flavours of the entire dish. I’m a tough critic and as the title states it’s The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews, no compromises just tell it like it is, that’s how the Klutz rolls.

 

Key Lime Pie

Key Lime Pie

Not one for having dessert at the best of times, ok so I’m telling a little fib, but for give me, don’t do it all the time, So I asked my friendly waiter what was on the menu for dessert. He ran through the list of cakes am pies they had and when he said the magic words, Key Lime Pie I was sold and ordered a coffee to go with it. The pie arrived and looked totally scrumptious and the coffee aroma was rich and luscious. Took a sip of the coffee and was surprised by the flavour of the smooth tasty beverage, the best darned coffee I’ve had anywhere in Cape Town and surrounds in a long time, ‘s true I tell you, loved it.

Lemon meringue pie

Lemon meringue pie

Now to the big test, The Key Lime Pie, on first mouthful the crust was crunchy and really good, the merengue topping was light and fluffy and looked good. The pie filling however was another story sadly it was not Key Lime at all, but regular lemon, thereby making it a regular Lemon Meringue Pie. Now I’ve a particular liking for both style of pie and know the taste and look of both, never the less it was really delicious.

I’m a tough critic and as the title states it’s The Klutz in the Kitchen’s Straight Talkin’ No Punches Pulled Restaurant, Bisto, Cafe, Pub, Food Truck, Street Food & Take Away Grub n’ Cooking Maguffta Reviews, no compromises just tell it like it is, that’s how the Klutz rolls.

See what’s happened, you forgot too that I’d actually forgotten too, I went to Raith’s try their famous Goulash Soup and was completely side-tracked because their entire menu looks delicious, mind you I don’t recall seeing it on their menu. I’m just going to have to pay them another visit soon, when that will happen, to soon to tell but back we will go, that’s a promise.

The Klutz in The Kitchen rates the Raith Gourmet Constantia Butchery, Bakery, Restaurant, Deli, Shop ★★★

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Sis Gwen Jazz Blog

SEPTEMBER 6, 2015 ~ SISGWEN

Rico RodriguezTrombonist Emmanuel Rodriguez – “Rico” or “El Reco” – died on Sept 4 aged 80. The death of any great musician is a sad occasion. Even sadder in this case is the way the international press marked this passing. Without exception, the headline was “Specials’ trombonist Rico dies”.

Rico certainly did work with Coventry-based UK band The Specials between 1979 and 1984. His is the sinister ‘bone sound infusing Ghost Town, a 1981 anti-austerity (the Thatcher version) anthem that spent three weeks at the top of the UK Top 10 and ten weeks in the top 40.

But that is only a fraction of the career of a magnificent player, with more than a little jazz in his sound, which stretched from the 1950s to his final gig, only three years ago in 2012 and generated hundreds of recordings. It wasn’t just for Ghost Town that he was awarded an MBE and a Jamaican Musgrave medal. And while their era introduced him to more white listeners, The Specials did not make Rico’s career; he lent his skill and distinction to their sound.

Rico was born in Cuba in October 1934, but his family moved to Jamaica when he was still very young. He attended the Alpha Boys School: a historic religious foundation for ‘wayward boys’. He told Belgian website rebelbase that he had been “a little wily wily” as a child, and was placed there by an anxious mother.

An Alpha education was often synonymous with the uncovering of musical talent. Several leading producers, vocalists, and countless singers and instrumentalists including the four founding members of the Skatalites honed their skills behind its walls. For Rico – who started in the school band on cornet – it was older schoolmate Don Drummond who united him with his instrument. Rico said he found the initial experience of learning from Drummond terrifying “I wondered if I could ever reach up to his level.”

Drummond (https://www.youtube.com/watch?v=5yENv58B02w) went on to be rated by pianist George Shearing as among the top five trombonists of his generation worldwide, but suffered severe psychological problems intensified by political persecution for his radical Rastafarianism. After killing his partner, he died in a psychiatric hospital, possibly from maltreatment.

Rico Rodriguez coverRico was drawn to political Rasta too, and adopted the faith in his mid-teens. Increasingly he spent his time up in the Wareika Hills with Drummond, legendary producer Count Ossie and the mix of devout Rastas, radicals, artists and students who dropped in and out of the day-long music sessions that were part-jam and part devotion. The Nyabinghi drumming that underpinned that music became a characteristic feature of his own later compositions.

Those contacts, and the constant challenge of extended practice honed Rico’s skill, making him one of the most in-demand studio trombonists of the booming Jamaican ska scene. He worked with everybody: Count Ossie and other production dons like Vincent Chin, Duke Reid and Lord Coxsone, performers such as Prince Buster, Toots Hibbert and, of course, the Skatalites. No discographer claims a complete account of the tracks he wrote or featured on, but in the press this morning/sell tonight climate of Kingston studios and the emerging sound systems, it is likely to have approached triple figures even before Rico left for London in 1961.

If life in Jamaica, with the constant threat of police raids on Rastafarian gatherings, had been hard, London with its pervasive racism was equally tough. “It was hard to get work if you weren’t European or Caucasian, “ Rico remembered. He talks about the prejudices of those early days on www.youtube.com/watch?v=J_YrKAvwsZA .His first gig outside the Jamaican community was with singer Georgie Fame and The Blue Flames – but word of his skill spread, and over his career he worked outside Jamaican music with artists as varied as John Martyn, Ian Drury, Jools Holland, Ray Davies, Paul Young and many more.

Meanwhile, he was leading his own outfits, including Rico and the Rudies, with whom he recorded in 1969 (https://www.youtube.com/watch?v=R5iW69KssvQ) . It was work for the Trojan label playing what came to be known as ‘skinhead reggae” (espoused by anti-racists among white working-class youth – and, more covertly, by not a few racists too) that blossomed into the “two-tone” movement and the teamwork with The Specials.

But Rico was also working on his own music too. In 1977, he brought out what he considered his finest album, Man From Wareika. He loved it best because he felt it caught the mood and musical textures of those early days jamming in the Wareika Hills. Other albums followed, too numerous to list in full, but including the 1981 That Man is Forward and – for those who like their ska with more space for improvisation and (old-school) rhythm n’blues swing, the 1982 Jama Rico, whose Destroy Them features haunting Nyabinghi drums.

Rico also worked with performance poets such as Linton Kwesi Johnson and the tragic, powerful Michael Smith on his album Mi Cyaan’ Believe It, (https://www.youtube.com/watch?v=bGUh2KSrgpE ) in partnership with another studio legend, Dennis Bovell. He was a regular at anti-racism rallies and anti-apartheid gigs: self-effacing; never with much to say, except through his horn.

In his later years, the recognition and touring opportunities did come, but usually confined within a ‘reggae’ or ‘ska’ box, and often as the guest of young white revivalist bands. Yet as superbly as Rico spoke in the voice of that genre, he was also an improvising musician who, on stages such as that of London’s 100 Club in its heyday, was equally masterful and at ease in the company of jazz players. Listen to him with the Rudies on the 1969 Mighty Dan (https://www.youtube.com/watch?v=7Wyw9xa3wVE ) skillfully weaving quotes into a rock steady rhythm matrix. Listen to the power and precision of his improvisation on Java from Jama Rico.

And even when he was playing a straight, tuneful little ska melody, Rico was a superb player who could hit his notes perfectly straight and sweet – which is hard on a slide trombone – or play around with them, daring as you like. It wasn’t accidental that one of his younger-generation collaborators was that edgiest of producers, Mad Professor: “Rico is [an absolute legend]. We toured together, worked, lived together: a nice guy.”

Rico was so much more than the “Specials’ trombonist”. He was a master musician who enriched the sound of his on-stage collaborators, and provided food for the souls, brains and feet of those of us who merely listened. May his soul rest in peace, while his memory and music live for a long, long time.

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This weeks Smoothjazz.Com Top 50 Chart For Sep 7, 2015

Smooth Jazz . com Global logoTop 50 Smooth Jazz Radio Play Charts 

Tw Lw Weeks Artist/Title/Label
1 1 23 BONEY JAMES

Futuresoul

Concord Music Group

2 3 11 NAJEE

You, Me and Forever

Shanachie Records

3 2 7 DAVE KOZ

Collaborations

Concord

4 4 19 VINCENT INGALA

Coast To Coast

Independent

5 5 19 THE SAX PACK

Power Of 3

Shanachie Entertainment

6 6 56 GERALD ALBRIGHT

Slam Dunk

Heads Up

7 7 34 JONATHAN FRITZEN

Fritzenized

Nordic Night Records

8 8 23 JEFF GOLUB

The Vault

eOne Music

9 9 9 FOUR80EAST

Positraction

Boomtang

10 10 15 MAYSA

Back 2 Love

Shanachie Entertainment

11 15 4 NILS

Alley Cat

Baja/TSR Records

12 11 16 JESSY J

My One And Only One

Shanachie Records

13 13 5 KEN NAVARRO

Unbreakable Heart

Positive Music Records

14 14 7 PAOLO RUSTICHELLI

Euro Nights (Soul Italiano)

Next Age Music

15 12 14 JAZMIN GHENT

Boss

Independent

16 17 9 BEN TANKARD

Full Tank 2.0

ben-jammin’

17 16 79 MICHAEL LINGTON

Soul Appeal

Copenhagen Music

18 18 18 PAUL BROWN

Truth B Told

Woodward Avenue Records

19 20 7 WALTER BEASLEY

I’m Back

Affable

20 19 18 NICK COLIONNE

Influences

21 23 12 DAVID BENOIT

2 In Love

Concord

22 32 2 Lee RITENOUR

A Twist Of Rit

Concord Music Group

23 21 29 NELSON RANGELL

Red

Independent

24 26 5 THE B. CHRISTOPHER BAND

High Tide

Independent

25 22 22 GREGG KARUKAS

Soul Secrets

Nightowl

26 29 5 SOREN REIFF

Gratitude

daRoof/Gateway Music

27 24 6 LEBRON

New Era

28 27 11 EARTH, WIND & FIRE

The Promise

Kalimba

29 40 2 ERIC MARIENTHAL & CHUCK LOEB

Bridges

Shanachie Entertainment

30 35 3 CINDY BRADLEY

Bliss

31 37 10 BYRON MILLER

Psycho Bass

Byron Lee Miller’s Studio’s LLC

32 38 4 PAULA ATHERTON

Ear Candy

Kalimba

33 34 25 JAMES LLOYD

Here We Go

Shanachie Entertainment

34 33 11 MITCHELL COLEMAN, JR.

Soul Searching

Soul Revelation Music

35 31 13 NATE HARASIM

#ShadesOfNate

Woodward Avenue

36 28 65 RICK BRAUN

Can You Feel It

Artistry

37 36 3 LARRY CARLTON & DAVID T. WALKER

@ Billboard Live Tokyo

335 Records

38 48 4 ERIC DARIUS

Retro Forward

Shanachie

39 60 1 PHIL PERRY

A Better Man

Shanachie Entertainment

40 75 1 CECIL RAMIREZ

Party In The Back

Music Solutions SMG

41 39 8 TERJE LIE

Bright Moments

TCat Records

42 50 48 U-NAM

C’est Le Funk

Skytown

43 25 19 JONATHAN BUTLER

Living My Dream

Artistry/Mack Ave.

44 42 10 FABIANA PASSONI

Inner Bossa

Independent

45 41 12 SHASHATY

Brighter Day

A.H.I. Records

46 46 20 BLAKE AARON

Soul Stories

Innervision

47 57 1 JIM ADKINS

The Journey

Clear Image Records

48 43 10 AYSHA

Take Me Higher

Innervision

49 47 7 LIN ROUNTREE

Soulfunky

50 51 1 DAVID SANBORN

Time And The River

Okeh Records

 

Thanks SmoothJazz.com

 

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