The Sputtering Music Career

These days my main focus is on learning to play Delta blues / Acoustic blues and Slide Guitar.  I'm getting there.  My repetoire is about 20 tunes.  I hope to be able to go it 100% solo in the very near future.
Here's some nostalgia stuff. 

My first band - Tortoise Blue and the Gravediggers.  Where's Waldo?

Here's one of my days playing Flamenco Guitar.

Here are my babies.

Ranch Style Shrimp / Cilantro Pesto Soup with Meatballs

 Ranch Style Shrimp
Note: These are both Mexican style dishes.

Ingredients in this recipe:
Shrimp: 1 1 / 2 kg
Tomatoes: 4 medium
Chile Poblano: 1
Onion: 1
Oil: enough to fry
Salt: to taste
Black Pepper, to taste
Water: 1 cup

DirectionsPeel the shrimp and season to taste. Fry in a little oil and add onion and sliced ​​chile. Stir in tomato, finely chopped and when cooked, add water, season with pepper and cook 3 minutes.

Serve over pasta. 

Olive oil and garlic pasta.

2 tbsp. salt

1 lb. spaghetti, capellini or linguini

1/2 cup olive oil

2 tbsp. minced garlic

2 tbsp. red pepper

1 tbsp. basil leaves

Pepper

2 tbsp. Parmesan cheese

Heat 1/2 cup of olive oil in a deep skillet over medium-low heat. Add 2 tbsp. of minced garlic and 2 tbsp. of red pepper flakes and saute for one minute.
Add precooked ingredients including chicken, shrimp, clams or vegetables such as onions, zucchini and eggplant. Stir the mixture with a spatula for one minute.
Drain the pasta in a colander and pour it into the skillet. Add 1/3 cup of pine nuts and 1 tbsp. of chopped basil leaves. Add salt and pepper to taste.
Toss and saute the ingredients with tongs for one minute. Remove the olive oil and garlic pasta dish from the heat and toss it with 2 tbsp. of grated Parmesan cheese.

Cilantro Pesto Spoon with Meatballs

RECIPE INGREDIENTS
3 / 4 cup short-grain white rice (half cooked)
1 1 / 2 cups water4 tablespoons vegetable oil
2 white onions, diced
1 / 2 lb ground pork
1 / 2 lb. ground beef
1 egg
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1 / 2 teaspoon salt1 teaspoon freshly ground pepper
1 clove garlic, minced
1 zucchini, diced
2 carrots, peeled and diced
2 ripe tomatoes, peeled, seeded and diced
6 cups chicken broth

Cilantro Pesto
1 / 2 cup coarsely chopped fresh cilantro
1 sprig fresh mint, stemmed and chopped
Juice of 2 limes
2 tablespoons olive oil
2 tablespoons water
1 / 2 teaspoon salt

DIRECTIONS

In a saute pan over medium heat, warm 2 tablespoons of the vegetable oil. Add onions and 1 of the saute Until soft, about 5 minutes. Remove from the heat and let cool.Combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3 / 4 teaspoon of the salt and 1 / 2 teaspoon of the pepper. Using your hands, mix well and form 1-inch balls Into.In a large soup pot over medium heat, warm 2 tablespoons vegetable The Remaining oil. Add onion and saute the Remaining Until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until, fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs Into the pot, reduce the heat to low and simmer the meatballs are Uncovered Until Fully cooked, About 45 minutes. Stir in the Remaining 3 / 4 teaspoon salt and 1 / 2 teaspoon pepper.While soup simmers the, make the pesto cilantro: In a mini food processor or blender to, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste.

French Style Meatloaf and Garlic Cheese Mashed Potatoes

French style meatloaf with 5 meats and 2 cheeses
Ingredients
Tomato sauce
1 teaspoon prepared mustard
1 egg
Cottage cheese
Any other cheese (We use Mexican Queso Panela)
1 medium onion, finely chopped
1 / 4 cup cracker crumbs or bread crumbs
1 teaspoon salt
1 / 4 teaspoon pepper
1-1/2 pounds ground meat 50% Beef / 50% Pork 
1 chicken breast

1 thin sausage Bratwurst or similar style.
Whorcestershire Sauce
Fresh mushrooms into pieces.
1 large tomato

Directions

Boil half pot of water with a peeled carrot, a piece of celery, chicken breast and sausage. (You have to remove the sausage wrapping)
In a bowl, combine the raw meat, ketchup, mustard, egg, onion, cracker crumbs, salt, pepper, Worcestershire sauce. Mix all ingredients well.

Remove the chicken, sausage, celery and carrot water. Let the boiling water to reduce. Chop the meat and add to mixture.

Put olive oil in a Pyrex casserole dish and covers the bottom and sides. Sprinkle breadcrumbs to coat the bottom and sides. Spread half the mixture and level it. Adds a layer of cottage cheese and mushrooms. (You can substitute zucchini for mushrooms) Finish filling with batter.

Put a light coat of panela cheese over all.Can be cooked in microwave or oven for 30 minutes. Use a toothpick to check the firmness of the cake.While it is cooking, put the carrots and celery in a blender with a tomato. Reduced water and add a little butter and mashed vegetables to make a sauce for the pie.

While it is cooking, put the carrots and celery in a blender with a tomato. Reduced water and add a little butter and blended vegetables to make a sauce for the loaf.

Mashed Potatoes with Garlic and Cheese
To serve with meat loaf, you can prepare the mashed potatoes the day before and store in the fridge for later reheating in the microwave.This recipe is typical of most garlic mashed potatoes and cheese.2 pounds potatoes
1 tablespoon salt, or more to taste
1 cup milk or cream4 tablespoons unsalted butterGarlic
Gouda

The cooking of potatoes has two possible methods.1. Put the potatoes to boil in water with two cloves of garlic. or 2. Put the potatoes to boil and later, after peeling and mashing, fry a mixture of finely chopped garlic butter in a skillet and add the mixture to potatoes.Mix all ingredients, adding cheese last. By putting in a bowl, put a light layer of cheese at the end.You can use any cheese you have on hand to achieve the taste you love. We used cheddar, parmesan, blue cheese, cream cheese and many others. or Mozzarella