| 07/03/2007 |
| Mix Tape with ... |
|
Tara Murtha Contributing Writer |
Sean Hoots' Southern Hospitality Soundtrack
For the uninitiated, Hoots & Hellmouth is the fervent roots rock revival slash alt country pop stylings of one Sean Hoots, Andrew "Hellmouth" Gray and manly mandolinist Robert Berliner. Their fundamental experimentalism, or perhaps more accurately, experimental fundamentalism has been pulsing out of Nikola Tesla's nifty little radio boxes and ricocheting through signature swamp-stomping performances in palpably quickening momentum since last year. Though WXPN's Artist to Watch for July have just planted their feet back on Philly soil after a whirligig tour with Philly's Dr. Dog (rock laced with tasty swirls of organ), there shall be no rest for the wicked gospel drenched howls of Sean and Andrew this summer. They're playing a smattering of shows including a NYC residency this month, will rock the XPN Fest, and are in talks for a show that will highlight local farmers, discuss the importance of buying local produce, then burn the barn with a private performance for the farm folk.
10 Songs to a Happier Meal with Sean Hoots of Hoots & Hellmouth Like all worthy creative endeavors, cooking takes time. Making a meal (or music or love or whatever) is a process that should be savored before you ever even take that first bite. Think about what you want. Think about how to put it together. Think about where the ingredients come from... and be thankful for it all. Appreciation is key to living a full life (and having a happy belly). This mix tape is structured to match the flow of cooking a meal. Most of what I know in the kitchen I learned from watching my Mama (and her Mama before her)... which means my culinary tastes lean heavily in the Southern direction. Today's selection involves fried catfish, collard greens and mashed sweet potatoes with beets. A salad and a pie (as well as some home-brewed sweet tea) complete the experience. Happy cooking and happy listening! Long Way Home by Tom Waits Any meal worth making is worth taki ng your time to do so. Sure, there are modern methods and machinery that can expedite the process, but nothin' says lovin' like a slow-cooked meal - and for this one, those collards are gonna be so much the tastier for the time you let 'em just simmer slow and low with some onions, garlic, malt vinegar and hot peppers (if you wanna go traditional, chuck some ham hock in there, too). So, you better get to choppin' on these first, cuz they're gonna take the most time to cook. Keep A Friend by Dr. Dog Meals are always better when you share them with a friend. As soon as you get to cookin' the collards, call a couple pals (or text or e-mail or whatever it is you kids do these days) and invite ?'em over. Lest they feel as though they aren't contributing, this would be a good time to tell them what kind of wine they should be bringing along... or bourbon... or beer... or whatever. I Want A Little Sugar In My Bowl by Nina Simone Mashed potatoes are awesome. Mashed sweet potatoes are even awesomer. And you know what's even better than that? Mashed sweet potatoes with beets. That's right, beets. Roast 'em with a few whole cloves of garlic, and when you're mashing everything up later, spice the mixture with cumin, cinnamon and a touch of the Old Bay seasoning... oh, and don't you dare forget to add a pinch or two of brown sugar. Dang. Sprout And The Bean by Joanna Newsom While you got your collards and potatoes (and beets!) working, now would be a good time to assemble a salad. A little spring mix, maybe a chopped red or orange pepper, some fresh fruit and nuts (apples and almonds make a nice pair), a smattering of kidney beans, a handful of spicy broccoli sprouts and a slice or two of avocado and a dollop of goat cheese to top it all off. A fruity vinaigrette will bring it all together. Put it in the fridge to chill till you're ready to serve. Shady Grove by Doc Watson & Family So, now the salad's chillin' - why don't you do the same? Pour yourself a tall glass of sweet tea and go sit in the shade out back for a bit. Those collards and potatoes (and beets!) don't need your help right now, and the rest of the meal will come together closer to the end of the cooking experience. A relaxed chef is essential to the process. Take your time. Let your mind wander. Try A Little Tenderness by Otis Redding And now for the star of our show... fried catfish! Always go with wild-caught fish. I find farm-raised catfish in particular tends to be a bit tough and chewy. If at all possible, try catching your own down at the ol' creek. Regardless, dredge that filet in a mixture of flour, cornmeal, cayenne and ground black pepper (and maybe some nutmeg if you wanna get funky with it). Pan fry in a combo of oil and butter till it's crispy on the outside and tender in the middle. Otis knows what that fish needs. Listen to the man. I'm Gonna Sit At The Welcome Table by Hollis Watkins The guests have arrived, everything's rockin' in the kitchen... done or very near to it. Graciously invite your people to take a seat at the supper table. Have glasses of water and/or iced tea already poured for them (who knows what they went through to get there?). Dining with friends is a time to revel in that communal vibe. Make sure everyone feels welcome and comfy. Ask by The Smiths The chaos of activity that occurs once all the dishes are set on the table is not unlike those shark frenzy videos you see on the Discovery channel. As the hospitable host, let everyone grab what they want before you dig in. The dishes may be unfamiliar to some (especially if you've got Yankees at the table), so go into some detail about each of the dishes. Don't give away the family secrets, though. Mama will have your hide for that, boy. Don't Think Twice, It's Alright by Bob Dylan During supper keep the conversation flowing and make sure everyone is content. Humbly deflect any praise for the food... say something about how it's all your Mama's influence and that really you couldn't help but pick it up. Always mention that hers was better. 'Cuz it was. And you know it. Devil's Pie by D'Angelo Ah, dessert. Once everyone's had a chance to reflect on the savory vittles they've crammed into their bellies, spring the pie on 'em. I don't care how full they say they are, if you can whip up an apple pie with just the right amount of spicing and the perfect flaky crust, there ain't a man, woman or child alive who can resist. A scoop of vanilla ice cream on top will provide that extra bit of sinfulness. Meanwhile, D'Angelo's groove will help you transition into the after-dinner dance party... gotta work those calories off. For more musings, photos, concert dates, and ephemera of the musical k-industrial evolution, dip your big toe in the cool and clean waters of myspace.com/hootshellmouth or throw a raft into hootsandhellmouth.com.
| |||||||
