The Rake Magazine

Author: rakemag

  • Blood Visions and Bad Haircuts

    Tonight is the night of bad haircuts. There’s the bassist with the frizzed-out white boy Afro. And there’s a whole mess of uncontrolled curls. But who said rock and roll is supposed to be beautiful? Mick Jagger? Fuck Mick Jagger. Music sounds better when it’s snarled, in need of a comb. This evening is showcasing a man who, on his last album cover, stood in his underwear drenched in a bucket of fake blood. That ain’t pretty, but it’s awesome. And Jay Reatard isn’t half bad himself.

    Opening for Jay Reatard are locals Private Dancer. This band may have the weakest stage banter ever. Throughout the set, their fuzzy-haired singer enlightens the audience with lurid tidbits such as, "Sweet. Totally sweet," "That was totally awesome," and "I forgot the name of the next band." Private Dancer is also a group that seems best listened to after three shots of whiskey, which is not inherently a bad thing. It just lubricates the veins in preparation for their primitive frenzy. Bare-boned and screaming, Private Dancer sounds like an off-kilter Pavement with cowbell and indulgent wannabe psych jams. "Do You Like to Read" is the hardest rocker in their arsenal-the only discernable lyrics of which are "Fuck yeah/ Oh yeah/ Oh yeah/ Oh yeah/ Fuck yeah," sung while the singer shakes his non-existent ass.

    Next is Nashville trio Cheap Time. One-third of the band looks vaguely like a 1970s roadie, one-third like a less drugged out Dee Dee Ramone, and one-third like an indie band poster boy. Their jaunty garage rock has spitfire nasally vocals that sound like that bratty kid in fifth grade. It works, and once you sink into it, those bar chords are addictive-the surf drums even more so. Their brand of basement-dwelling punk strips down the excess leaving only the parts that make you twitch and feel good. Really good. "People Talk" is a good example of the band’s irresistible, shiver-inducing explosions. Dual lyrics are delivered rapidly like a well-oiled muscle car with the pedal to the metal, while two-note guitar riffs carry the tune off to oblivion. It’s not smart music, but it’s efficiently primal, and Cheap Time proves something can be both cheap and top quality.

    Jay Reatard blasts through his 11-song set in what feels like 20 minutes, but is probably more like 21. Songs like "Blood Visions," "My Shadow" and "It’s So Easy" are sped up even faster than on the record. With fingers in a blur and feet doing tap dances on his large collection of pedals, it’s nearly impossible to fathom how Jay Reatard even can play his music faster than on Blood Visions. In his fever-pitched fury, the Memphis punker is lost in a mass of long brown hair. And I’m not sure whether it’s sweat or spit, but some kind of liquid is flying off him in massive amounts. Listening to the set feels like a pleasurable electrocution, with sparks shocking synapses and turning the audience into a thickly spasming mass.

    Jay Reatard is quickly rising to the top of the indie watch list. This time the hype is warranted. He geniusly blends his delectable, upbeat ragers with macabre lyrics like, "It’s so easy when your friends are dead," and "I won’t stop until you’re dead/ Because of the voices in my head." Unlike forefathers Misfits and The Cramps, Jay Reatard manages to present his mock-horror in a wholly non-campy way. Sure, if you could actually see his eyes behind that mop of hair, he may be spurting the lyrics with a sly wink, but there is a pleasant lack of overacting. Even without his quirky, morbid lyrics, the music is some of the best retro garage out there. Jay Reatard will get his 15 minutes of fame, but let’s hope it’s probably more like 16.

  • Fake Out Fest

    Fake Sonny has that deer in the headlights look. The right side of his mustache is slowly slipping down to rest on his bottom lip, looking like a venomous breed of wooly caterpillar. It doesn’t take long for audience members to notice. They erupt in gut-breaking cackles at poor fake Sonny’s expense. This mockery is not undeserved, being that he did break rule number one of fake mustache wearing-make sure fake mustache is properly affixed.

    This is fake Sonny’s worst nightmare. But his recovery is quick. Ever the intrepid impersonator, he changes lyric "the beat goes on" to "the moustache stays on" and bravely attempts to play off the snafu. Only seconds later, in a moment of failure, fake Sonny slips his mustache into the palm closed around fake Cher’s spindly fingers.

    "I thought that was real, Sonny," fake Cher says, noting her partner’s suddenly naked upper lip region.

    "I wish," fake Sonny chides.

    "The things you don’t know about your own husband."

    Tonight Bryant Lake Bowl is celebrating everyone’s inner cheese ball with a night of double takes, cringes and unbridled guffaws as members of local impersonation troupe, Party Crashers, take the stage.

    The music begins with a solo routine highlighting Cher’s 80s hits. Decked out in a $5 wig, fake Cher rips off her miniscule black dress after the first song to reveal lingerie as scandalous as a 2 a.m. drag queen at Gay 90s. She looks much more pleasant after a costume change into the long white dress reminiscent of Cher’s earlier fashions. Following a rousing and authentic rendition of "Gypsies, Tramps & Thieves," Sonny again joins the stage with freshly spirit-gummed facial hair for "I Got You Babe." Amid fanfare, he quietly slinks behind the curtain, perhaps to retire the fuzz forever.

    The star of tonight’s show, though, is Terry Schulz, the Elvis Presley of the Twin Cities. Schulz is appropriately large for the latter day Elvis look. And his disco ball shaking pipes could rival the King’s own, were he still around for a croon-off. Schulz doesn’t need a microphone –he needs a muffler for fear of shorting out audience members’ hearing aids.

    With his rabid leg pumping, snarled lip and sweeping arm movements, Schulz accurately conjures his idol. Those in need of glasses could easily reminisce about being in a sold-out stadium with the real deal, instead of Bryant Lake Bowl’s small, sit-down theater, while looking upon Schulz’ bell bottom, black jumpsuit bedazzled with red and gold rhinestones. His fingers are weighed down by enormous gold rings and a massive cross is entangled in Schulz’ snarled black forest of Elvisian chest hair.

    Schulz, like the majority of Elvis impersonators, chooses to recreate the last shining moments of Elvis’ career. Strangely, impersonators choose to celebrate the era when Elvis was past his prime. Even though The Beatles never had an opportunity to pass their prime, their impersonators favor the early years, wearing mop-top wigs and Cuban heeled boots, even when they sing numbers from The White Album. The reason Schulz and his peers dress up in chintzy gear is because, by this time in Elvis’ career, he was, in a way, an impersonation of himself. Missing were the shaking hips, tight pants and sex appeal after the Army and the army of barbiturates that warped his persona. It was like looking at the revolutionary icon in a discotheque’s fun house mirror. Impersonating this era feels like kicking a man when he’s down. When Elvis emerges from his cryogenically frozen hideaway one day, will he laugh at these bastardizations or hang his head?

    In the height of his act, Schulz doesn’t seem to concern himself with these philosophical quandaries. He simply has fun. The crowd is eating it up.

    "This goes out to the girls right here," Schulz says, pointing a kingly finger at three elderly women before launching into "Love Me Tender." Crowd interaction is the focus of Schulz’ routine. Throughout the night, he tosses red scarves into the audience and bends down to hang leis around ladies’ necks, dripping sweat onto their unsuspecting forearms as he does so.

    During "(Let Me Be Your) Teddy Bear," he throws small, stuffed bears into the audience. A few songs later, a woman in the front row hands her bear to Schulz, making dabbing motions at her face. Shulz fills her request, wiping his drenched brow with the bear’s fur. The woman clutches it for the rest of the set, imagining it is a gift from the real thing.

  • Melly is actually PROUD that her TEENAGER IS A MOM

    When my daughter asked if she could have a dog of her
    own, Howard and I were very apprehensive. We were finally starting to
    feel like we could make time for each other again, something we’ve had
    very little of since we married at age 21, and had our children. The
    sleeping in on the weekends, the watching TV and hanging out together
    were all the little things that we thought made life so much easier and more comfortable.



    As young parents of teenagers we figured that we were pretty much on
    our way to having the dating life that we never had before our kids came into the picture.
    Wrong, wrong and double wrong! The reality is that our son and daughter
    are, and never will be far from our thoughts and hearts. There is, and
    never will be, a night NOT worrying about their whereabouts and the
    choices they make.



    This last week was no different except in addition to being responsible for two teenagers and two dogs, we are now also responsible for this little love….






    There were months of research (on our daughter’s part) that made us
    convinced that this new addition to our family was meant-to-be in more
    ways than we could imagine. Our new Grandson "Bruno" is teaching our
    whole family once again about how important it is to be responsible and
    loving toward a living creature that you bring into your home.

    I could go on and on about why this story is so wonderful, but I would
    rather turn it over to the two people that have filled our house with love, and helped ensure our newest family member is given security,
    comfort, warmth and unconditional love – even if this little "Morkie"
    puppy isn’t even 2 pounds yet!



    Here are the e-mails that were exchanged between a breeder (with the
    heart of gold) and our daughter who is really excited to be a Mom for
    the first time:



    From Sandy at Tails Wagon on June 12th



    Hello,



    I am not sure yet which one is your boy: it is one of these 2 puppies.
    They are both very nice puppies and almost the same size within 1 to 2
    oz’s. The eyes and ears just opened so if the ears are standing up
    right now it is because they just opened up. They don’t see or ear very
    well yet. They are still nursing off mom 100%. They are starting to try
    to sit and walk – very cute. Adorable boys. The coats will get fuller
    as they grow over the next few weeks.



    Thanks,

    Sandy







    From Maddy on June 30th



    Hi Sandy,



    Bruno is doing great, although he is not eating very much, which
    worries me. He is not crying and has been playing a little bit and
    sleeping a lot.



    I just wanted to make sure I heard you correctly that I have to feed
    him every four hours. Last night I fed him at 5pm, then 8pm then 12am
    then 4am then 9am and so on. He has been enjoying the Karo syrup and
    the Nutri-cal Gel and licks cottage cheese but spit the curds out, but
    that’s it. I am worried about his blood sugar because I sure do not
    want him to get hypoglycemia. I have tried the scrambled eggs too and
    he just licks them but spits them out too. I want him to be as healthy
    as can be, but him not eating makes it quite difficult. Am I doing
    everything alright? Is there any advice you could give me?



    The reason I was curious was because I was reading about small puppies
    like Bruno and they say to just keep food and water available at all
    times and make sure they eat at least three times a day so that made me
    wonder if feeding him every four hours was truly necessary.



    I will send you a picture by the way as soon and I get the chance.
    Thanks so much for everything! Please e-mail back as soon as possible.



    -Maddy




    From Sandy at Tails Wagon on June 30th



    Hello Maddy,



    If you read the information I gave you it said to leave food out for
    him 24 hours a day: dry food, soft and water. Have it available at all
    times just like you read, just like I told you when you picked him up
    and just like all the information I gave you says.



    What I mean by eating every 4 hours is to be sure he is not away from food more than 4 hours at a time. Examples below;


    * like sleeping with him right now, that would make food not available
    * in a crate away from food and water more than every 4 hours.
    * out from the home more than 4 hours without food and water



    Once he is 16 weeks old that is fine, right now he needs food frequently.



    You don’t need to actually feed him yourself. It is not necessary and
    should be avoided, you just need to be sure he has the food and water
    available so that he can eat.



    You should have him in an area at night that he can get to the canned
    puppy food, dry food and water by himself. He does not need to be fed
    – he eats by himself.



    He should not be put in a crate without food (dry & soft) and water for more that 4 hours right now.



    What I mean is don’t sleep with your puppy at this young age, he needs
    food – but you don’t need to get up with him. He needs to be put in a
    safe place where he has access to food (soft & dry) and water.



    CAUTION: Do not give him the Karo syrup and Nutri-cal Gel unless there
    is a problem. That should not be given unless he is not eating.
    Nutri-cal causes diarrhea if over used; don’t use that as a food. Just
    have it on hand if you need it.



    Again, you don’t need to get up with him, he eats on his own: he just needs to have access to the food and water.



    Soft foods can be any of the canned puppy foods on that list I sent.



    As I explained when you were here: the cottage cheese, eggs, hot dogs,
    etc. can be fed if he is not eating the puppy canned food and dry food.




    He was eating the canned puppy food and dry food and water only here before he left.



    You don’t want him to get use to being fed by you. Just be sure he has foods available and he will eat on his own.



    I want to be sure you understand that I was not telling you to hand
    feed him or sit with him when he eats: I just meant be sure he has
    access to the food and water. You really don’t want to be feeding him
    yourself.



    I would give him soft canned puppy foods, dry puppy food and water only.



    The Puppy’s care information:



    The puppy is on free fed: dry food is always available, water is
    always available. Once a day I soak 1/4 cup dry food in warm water
    until very soft until 16 weeks old for tiny breeds. I give the tiny
    breeds powered puppy milk replacer until 16 weeks old (you can purchase
    this at Walmart/Petsmart/Petco) Do not mix milk replacer with food. I
    also feed about 1/4 cup of canned puppy food (See New Puppy Supply List
    for brands) twice a day, be sure the canned food is puppy canned food:
    the tiny breeds need puppy food (Canned & Dry).



    I also give the puppies:



    · Plain yogurt (NOT fat free or NOT low fat or NOT low calorie)

    · Scrambled egg (1) with cheese or an over easy egg diced.

    · Gerber Baby Food hot dogs (in the glass jar)

    · Skinless and Boneless baked chicken cut into small pieces

    · Canned Puppy Food – See New Puppy Supply list for brands



    I always have available dry puppy food, water, soaked puppy food (warm
    water) and one of the other items listed under "I also give the
    puppies", I alternate those items. I have these foods available 24
    hours a day. Put them in bowls that will not dip over (low cat dished
    work great); there is puppy feeding dishes/bowls that are designed not
    to tip over.



    The goal is to have your puppy eating only dry food and water by 16
    weeks old. The puppy should not be carried around away from food for
    hours, they need to eat frequently, they must be in a safe warm place
    with food items and water available 24 hours at day until at least 16
    weeks old, maybe longer depending on size and weight.

    Thanks, Sandy

  • First Saturday in May

    Over the years, the Kentucky Derby
    has drawn comparisons to such high profile annual events as the Super
    Bowl and Academy Awards. But in comparing these events, the celebrity
    status of the participants in the Kentucky Derby seems to fall short
    compared to the other two. In the 133 year history of the Derby, the
    list of household names emerging from the Run for the Roses is very
    short, with most of them being horses.

    The First Saturday in
    May     tells the story of six
    contenders for the 2006 Kentucky Derby. The most impressive part of
    this documentary is the well-told personal stories of the relatively
    anonymous trainers, jockeys and owners that toil in the stables and
    racetracks of America, with the common goal of qualifying for the Kentucky
    Derby.

    With the pomp and circumstance of
    such a huge event, you would expect to hear about superstars and the
    thrill of victory. But with 19 of 20 participants destined for disappointment,
    most of the stories surrounding Kentucky Derby end in defeat. While
    filmmakers John and Brad Hennegan were fortunate enough to document
    the journey of 2006 Derby winner Barbaro and his trainers, for the most
    part they exercised restraint from making this a Seabiscuit-esque biopic, and spread the story line
    across all six featured teams.

    What makes this documentary special
    is the intimate peek of the annual journey made by thousands of trainers,
    jockeys and horses along the Derby trail. The ups and downs of Frank
    Amonte’s rise from Assistant to Head Trainer for Achilles of Troy are
    particularly gripping. A blue collar guy working to make a better life
    for his kids, Amonte’s passion for winning is obvious as he explains
    in a thick New Jersey accent that, "The big one I want is the Derby."

    There is an honesty in Amonte’s portion
    of the story that keeps you glued to the screen as he inches closer
    to his dream of training a horse in the Kentucky Derby. When his dreams
    are dashed by a poor showing in the race that Achilles of Troy needed
    win to qualify for the Derby, the disappointment is palpable.

    As grippingly disappointing as Amonte’s
    story is, the jubilation of trainer Kiaran McLaughlin’s horse Jazil
    coming from way behind to finish second in the last race it needed win
    or place in to qualify for the Derby, is just as captivating. A former
    derby runner-up, McLaughlin has managed to keep his Multiple Sclerosis
    in check for 10 years and become a very successful trainer. Jazil’s
    qualification for the Derby would lead to a fourth place finish in the
    big race, and eventually a Belmont Stakes win.

    These stories may receive a short
    sound byte during the Kentucky Derby broadcast, but most people never
    get to see the dedication and sacrifice that trainers, jockeys and their
    families put forth in pursuit of the dream of making it to the big race.
    The Hennegan brothers deserve praise for bringing their stories to the
    big screen.

    Unfortunately, this praise is somewhat
    tainted by the decidedly disappointing left turn the filmmakers take
    with the movie’s ending. After spending over an hour following the ups
    and downs for these six unique individual stories of struggle to acheive
    their dreams, the final scenes take us from their various states of
    excitement and worry at Churchill Downs as their horses come down the
    stretch, to the aftermath in which the winner Barbaro struggles to regain
    his form after a devastating injury in the Preakness.

    While Barbaro’s story is an emotional
    one, it is not the story that had been laid out for viewers throughout
    the rest of the movie. The Hennegan brothers would have served their
    audience better by showing the disappointment on the faces of the four
    losing horses’ team members and ask them how they felt after such a
    tremendous struggle for their goals had been dashed. Instead, the last
    10 minutes of The
    First Saturday In May
    turned into the ending of a Barbaro biopic.

    The Hennegan brothers did a great
    job of avoiding the temptation of following the small number of celebrity
    trainers, like D. Wayne Lukas and Bob Baffert, for 90 percent of The First Saturday in May. But in the end, they gave in to temptation
    and focused on the glorious but tragic winner of the race and abandoned
    the personal stories that truly make this documentary special.

  • A Moral Odyssey through Paranoid Park

    The last few Gus Van Sant films that I have seen were all part of the filmmakers’ Death Trilogy, which are best characterized as plotless trips through discomfort. Elephant was like experiencing the Columbine tragedy, Last Days a pseudo re-enactment of Kurt Cobain’s demise, and Gerry a battle of attrition, both in the desert, onscreen, and in the theater, as a viewer. So, when going to see Paranoid Park, I was expecting to be somewhat uncomfortable with the trip I was about to take. But I was pleasantly surprised by where Van Sant took me this time.

    A murder mystery wrapped into the life and times of a wannabe skate punk who gets caught-up in the investigation, Paranoid Park utilizes a myriad of production devices to take the viewer inside the mind of a troubled teenager. While I was expecting a meditative journey through the dark side of skateboarding, it was a surprise to get caught up in a murder mystery plot intermingled with teen skateboarder Alex’s struggle to cope with his insecurities, and what he is willing to do not to have to feel.

    Alex, whose journal writing (or perhaps, letter writing) helps tell the story in narration, attends a very suburban High School with a few skaters that look-up to the freedom and unruly lifestyle of the homeless and runaway inhabitants of Paranoid Park, a skate park built underneath a city overpass in Portland, Oregon. It is obvious that Alex is a beginning skater and has some reservations about going to Paranoid Park for the first time. But his exposure to the park leaves him wanting more.

    Despite being abandoned for a girl by the buddy who introduced him to Paranoid Park, Alex goes back downtown on his own at night. He sits on the sidelines until a few residents make his acquaintance, and he follows one of them, Scratch, on a freight train ride to get some beer. In the process, a security guard is killed, and Alex must deal with the impending police investigation, while also navigating the other circumstances of his life, including sex, dating, divorce, and peer pressure.

    Van Sant brings his meditative style to Paranoid Park in the form of scenes of nondescript skateboarders on the streets of Portland, filmed in Super 8, that serve as kind of an escapist fantasy that Alex imagines possible. But an interesting and twisting plot brings the viewer into Alex’s life and thoughts while navigating the minefield of coming of age. Alex’s journal writings serve as both a narrative device and healing solution to deal with his insecurities and mistakes. He uses his writing as a way to deal with the crazy, messed-up things that happen in life, allowing him to finally move forward.

    The acting may leave a little bit to be desired in this film, and some of the style changes in cinematography and music can be distracting, but the interesting plot, the exploration of Alex’s inner turmoil, and the redemptive message are more than enough to keep the story moving along.

    The thing that "makes" the film, however, is the way Van Sant utilizes music and cinematography to allow viewers to tap into the characters’ minds. His long slow-motion tracking shots, with a myriad of different musical styles, force the viewer to stop and consider what the characters are thinking and feeling in the moment. The result is a very relatable story about the insecurities of fitting in and not understanding what to do with these feelings, especially when something goes extremely wrong as a a result of a bad decision.

    Paranoid Park screens at the Walker on Wednesday, March 19th, and opens at the Lagoon on Friday, March 21st. 

  • Who is your favorite ghoul?

     

    Editor Julie Caniglia The one in The Cabinet of Dr. Caligari
    Senior Editor Brad Zellar Iggy Pop
    Assistant Editor Christy DeSmith Donatella Versace
    Online Editor Cristina Córdova Henry Kissinger
    Art Director Evangeline Johnson The Bride of Frankenstein
    Production Manager Amy L. Filipiak Jerry Dandrige
    Assistant Art Director Kristin Harper Gordon Ramsey

    Contributors
    Ann Bauer Tim Burton
    Jeremy Iggers Uncle Fester
    Colleen Kruse Elliott Ghould
    Brian Lambert Dick Cheney
    Stephanie March Britney Spears
    Oliver Nicholson Margaret Thatcher
    Britt Robson The Headless Horseman of Sleepy Hollow
    Peter Schilling, Jr. The Eraserhead baby
    Copy Editor Katherine Lewis I try not to play favorites
    Proofreader Judy Arginteanu The Wolfman

    Interns
    Danielle Cabot Tim Armstrong
    Danielle Kurtzleben Bill O’Reilly 

    Publisher Tom Bartel Par Ridder
    Associate Publisher Kristin Henning Casper
    Controller Cindi Barthel Morticia Addams
    Circulation Manager Joe Kvam She would be really really mad if I said it here.

    Sales and Marketing Group
    Kela Caldwell Gargamel
    A.J. Kiefer Keith Richards
    Elton Langland Creature from the Black Lagoon
    Valerie Rigsbee Frankenstein (Come see me in Theatre Unbound’s upcoming show!)
    Brian Sandberg My sister-in-law, Colleen
    Sales Coordinator Mary Olson No Face from Spirited Away
    Online Coordinator Jennifer Havrish Donald Trump
    Systems Admin/Network Guru Kristopher Wilson Chaney or Cheney

     

  • Porketta Marie sausage wrapped in a spiral of breadstick dough

    My Sausage Sister & Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings.

    INGREDIENTS


    2 packages Sausage Sister & Me Porketta Marie sausage
    1 tube breadstick dough
    Seasoning of choice such as garlic, basil, or basic grill rub
    Parchment paper

     

    METHOD:

    Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean-up. Remove sausages from the package, wipe away moisture with paper towel. Open breadstick dough tube and separate dough into 8 pieces. Allow 5 minutes for dough to soften.

    Holding on to each end of the dough stick, gently wiggle the dough, elongating it another 2 or 3 inches. Starting at one end of the sausage, wrap the dough in a spiral manner toward the other end. Place dough ends down on the parchment lined baking sheet. Bake at 375 degrees for 15-20 minutes or until bread dough is golden.

    My Sausage Sister & Me
    My Sausage Sister & Me
    (612) 986-7298
    www.sausagesisters.com
    3

  • Pollo Adobado

    Ingredients


    1 fryer chicken, cut into 8 pieces
    10 guajillo chiles, stems removed
    2 chipotle chiles, stems removed
    1/2 yellow onion, rough chopped
    4 tablespoons garlic, minced
    2 tablespoons oregano, dry
    2 tablespoons cumin, ground
    2 tablespoons kosher salt
    2 tablespoons black pepper, course ground

     

    Method


    Heat saute pan and toast chiles until they turn darker red in color and little wisps of smoke appear. Place chiles in a sauce pan and add water to cover. Bring to a boil and simmer (about 15 minutes) until chiles are soft. Drain chiles and reserve liquid.

    Puree chiles in blender with onion and garlic, adding cooking liquid as needed. Strain through fine wire mesh strainer and add remaining ingredients except chicken. Mix well and marinate chicken in spice paste for 1-2 hours.

    Roast chicken at 375 degrees for 30 minutes or until an internal temperature of 165 is reached.

    Serve immediately.

    Chino Latino

    Chino Latino
    2916 Hennepin Av. S.
    Minneapolis, MN 55408
    (612) 824-7878
    www.chinolatino.com

    3

  • Pastina con Agnello

     

    This recipe comes from an area just outside of Benevento. Pasta is typically the “primo piatto” (first course) served, but because this recipe includes lamb it can be used as first and second courses. Suggested wine pairing: Taurasi or Aglianico del Vulture

    Ingredients:

    • 1 3/4 pounds lamb, deboned
    • 4 eggs
    • 1/2 cup (50 grams) prosciutto, sliced in strips
    • 1/4 cup extra virgin olive oil
    • 3 tablespoons tomato sauce
    • 1/4 cup Pecorino (Romano, Sardo, or Toscano), grated
    • chopped garlic, parsley, salt, and pepper (to taste)
    • one package (454 grams)  “pastina” (look for Punte d’ago, Ditalini, Acini de pepe, or Anelli)

    Method:
    Hard boil eggs (approximately 13 minutes). Allow to cool, remove shells, and cut into small pieces. Cut raw lamb into very small pieces (be sure to strain all drippings from cut pieces).

    In a large pan over medium heat, add olive oil and chopped garlic. As soon as the garlic is soft, remove from the pan and add lamb pieces. Lower heat and brown lamb slowly. Add tomato sauce and simmer for a few minutes. Add prosciutto strips, 2 tablespoons of water, and a dash of salt. Stir and simmer for a few minutes.

    In a pasta pan, bring to water to boil, add a tablespoon of salt and stir. Return to a boil and add pastina. Cook according to package directions.

    Drain the pastina. In a large pan, add the pastina and the lamb mixture. Add a dash of pepper, finely chopped parsley, and chopped eggs. Sprinkle Pecorino on top.

    Buona Pasqua!

    Serves 4 to 6

     

    Alycia’s Southern Italian Tours
    Alycia’s Southern Italian Tours
    3

  • Pan-Roasted Squab with Peaches

    Ingredients:


    4 squabs (dove or pigeon)
    1/2 pound whole unsalted butter
    1 tablespoon grapeseed oil
    5 peaches (white freestone if possible)
    2 cups chicken stock (preferably homemade)
    2 shallots, peeled
    2 garlic cloves, peeled
    1 bouquet garni (10 black peppercorns, 2 thyme springs, 2 bay leaves and 1 slice of fresh ginger)
    1 teaspoon fine sea salt
    1 teaspoon black pepper, freshly ground
    1 teaspoon superfine granulated sugar
    2 tablespoons cognac
    2 tablespoons Grand Marnier

     

    Method:

    For the peaches: Cut a small "X" on the bottom of each peach and plunge them into boiling water for ten seconds. Transfer the peaches to an ice water bath and allow them to cool. Peel the peaches and cut them in half lengthwise to remove the stones. Be careful not to damage the peach halves. Place eight peach halves to the side and reserve the skins and stones along with the two remaining peach halves for the sauce.

    For the squabs: Season the squab inside and outside with salt and pepper. Brush two tablespoons of melted butter over them. Heat the oil in a skillet over high heat and lightly brown the squabs on all sides. Roast them in a 450 degree oven for twelve minutes. Remove and allow them to rest for ten minutes. Separate the breasts from the carcasses and pour off the fat from the pan.

    For the sauce: Place the pan over high heat. Add a tablespoon of butter, the shallots, the garlic, the squab carcasses, the reserved peach skins and stones and the two peach halves. Deglaze the pan with the cognac and Grand Marnier. Make sure to use a wooden spoon to scrape any bits from the bottom of the pan. Reduce the liquid by two thirds and add the stock and the bouquet. Simmer over gentle heat for twenty minutes while making sure to skim the surface of fat and impurities as needed. Strain the sauce through a fine sieve, return it to the pan and reduce until it becomes slightly syrupy. Keep warm.

    For the plate: Preheat the broiler to hot. Sprinkle some sugar over the peach halves and glaze them under the hot broiler (approximately 2 to 3 minutes). Set them aside. Bias-slice and fan four of the peach halves and place them at the bottom of each plate. Arrange two breasts in the middle of the plates so that the thicker parts are at the top. Place a peach half near the top of the plate. Heat the plates in a very slow oven (250 degrees) for approximately four minutes. Meanwhile, remove the sauce from the heat and whisk in a tablespoon of whole butter. Season it with salt and pepper to taste. Remove the hot plates from the oven and spoon the sauce over the squabs. Serve immediately with roasted potatoes and leeks.

    Preparation time: 30 minutes
    Cooking time: 20 minutes
    Yields: 4 servings

    Heartland
    Heartland
    1806 St. Clair Ave
    St. Paul, MN 55105
    (651) 699-3536
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