New Braunfels Herald Zeitung (Newspaper) - September 14, 2005, New Braunfels, Texas
Paul and Monte’s Salsa festival to benefit Katrina victims
The Miranda Lambert show at Gruene Hall on Sept. 2 was the fulfillment of a lifelong dream for the young Texas gal.
With a packed house of fans, friends and family, Lambert got her shot at headlining in the most famous dance hall in Texas. With a set list full of her hit songs plus some great cover tunes, she was a seasoned pro onstage.
She loves it here so much; she stuck around for a few days of river tubing, shopping in Gruene, eating chicken fried steaks at the Gristmill Restaurant and signing autographs for lucky fans.
Her “Kerosene” CD is one of my favorites for 2005.
Rodney Crowell’s recent show at Gruene Hall will go down in history as one of the best shows I’ve ever witnessed. With his ace four piece band that included the twin guitar attack ofWill Kimbrough and Australian Jedd Hughes, Crowell played like a man possessed.
The two hour show included hits from his last three albums, plus his classic older ones.
Not only is Crowell the consummate songwriter, he’s also an amazing performer, choosing to cover such chestnuts as “Time is on my Side,” by the Rolling Stones; “Ticket to Ride’’ by the Beatles; and “Like a Rolling Stone’’ by Bob Dylan. His latest CD, “The Outsider,” was released last week.
The destruction of the Gulf Coast area has brought out the best in musicians around the world. Several major benefit concerts, like “Shelter from the Storm’’ and “ReAct Now,” have already raised millions for the hurricane victims.
Several more star studded benefit concerts are in the works, with Texas icon Willie Nelson leading the pack as usual. First, Willie plays his 20th Anniversary Farm Aid concert Sunday at Tinley Park, 111., and will donate a portion of the proceeds to the farmers on the Gulf Coast.
Next he travels to Austin for a benefit concert at the Frank Erwin Center on Sept. 21. At press time, a few artists like Los
Lonely Boys, The Flatlanders, Eric Johnson and Lucinda Williams were scheduled to join him in Austin.
Then he travels north to Cads Comer, near his hometown of Abbott, to celebrate the grand opening of his own music theater. Nelson will play Sept. 26-28, and donate proceeds from these three shows to the hurricane victims. Last but certainly not least, he travels east to Houston for an Oct. I concert at Reliant Stadium where heil be joined by George Strait, Kenny Chesney, Alan jackson, Martina McBride and ZZ Top for the One Country Benefit Concert. Tickets go on sale this Saturday at all Ticketmaster outlets.
Hails for the First Paul and Montes Salsa Festival Od 30, at the Adobe Wide Restaurant are progressing nicely. More info is available on their Web site, adobeverde.com, and proceeds will go to the Red Cross to help the victims of Hurricane Katrina.
While a lot of money is being collected now, this disaster will require months, possibly years of help, so it’s a nice gesture to collect more money next month. The Salsa Festival will feature the music of Monte Montgomery and friends and will be free to the public; however, a donation to the Red Cross will be graciously accepted.DALE MARTIN
Dale Martin writes about music. He can be reached at [email protected]
VISIONS IN OIL AND ACRYLIC
Featuring art works in landscapes, still life, florals, animals, figures and abstracts.
When: 10a.m. to 5p.m. daily, noon to 5 p.m. Sundays through Sept. 29 Where: New Braunfels Art League Gallery, 239 W. San Antonio St.
HOT ART AFTER HOURS
The September event will be the last "Hot Art” for the summer. Upstairs at the gallery, the Casa de Linda arui Reinke studios will be open also, and other artists will be demonstrating at downtown shops open for the evening. Event will also honor the oil arui acrylic artists.
When: 5 to 9 p. rn. Friday Where: New Braunfels Art League Gallery, 239 W. San Antonio St.
4KING O’THE MOON’
A comedic drartm about the Pazinskis, a Polish Catholic family, living during the Vietnam war, with each member Imving his or her personal cluillenge. A clmm-pagne opening will be Thursday, arui a benefit for the New Braunfels Business and Professional Women will be Friday. No passes will be accepted tluit awning. Cost is $15 general admission, $13 for Silver Foxes and students. Tickets are amilable at Chitm-n-Things.
When: 8 p. rn. Friday and Saturdays, 3 p.m. Suruiay matinees Thursday through Oct. 8.
Where: Circle Arts Theatre, Landa Park
Information: Call 609-3092
STYLE SHOW, LUNCHEON
Advanced purchase is necessary for luncheon count. Cost is $10.
When: 11:30 a.m.
Where: Senior Citizen Center, 655 Landa St. Information: 237-3329
Goodtime Polka and Waltz club, music by Donnie Wavra Orchestra from Columbus, Texas. Guests welcome.
When: 7to ll p.m. Saturday
Where: Eagles Hall, 257 E. South St.
Above, brie in puff pastry, below, spinach stuffed mushrooms.
Little dishes of Spain offer variety of flavors for between meal snacks
By Ann Cousin
A dining craze across America a few years ago, “tapas,” began as "between meal snacks” served in bars and taverns across Spain. There are as many variations of tapas as there are cooks in Spain, or maybe more.
“La tapa” is to be eaten between main meals as food that allows the body to hold until lunch or dinnertime. They are small portions of food which are served as part of the social scene. Tapas are rarely eaten in lieu of a main meal. In Spain and many European countries, you will find tapas bars on every corner. The best ones are in the larger cities and near universities or towns where people happen to arrive at tapas time, such as where commuters end up.
Tapar means “to cover” and it has been written that the first tapa was a slice of ham served on top of a sherry glass, reportedly to keep out the flies. Barkeeps discovered the saltiness of the ham spurred beverage sales, and a tradition was bom. Today, every region has its own specialty tapas.
The traditional drink to be taken with the tapa is wine. Tapas recipes vary under the
taste and traditions of each region. Originally they included varieties of olives as well as nuts and all kinds of cold cuts and cheeses. Today the tapas recipe world takes on all sorts of foods such as meat, fish, vegetables, and eggs. Smoked salmon, pate, caviar, and spring rolls are eaten in the Northern countries. German sausages and Swiss melted cheese are also popular. The art of eating tapas can overtake lunch or dinner if quantity or variety of tapas is enough to satisfy the appetite.
While tapas never became extremely popular here in the US, they are similar to our appetizers which are eaten with cocktails to whet the appetite before dinner. What
ever you choose to call them, they cire basically little before/in-between meal snacks and restaurants everywhere offer an endless variety. After all, one can’t just stampede right into the entree. Some of the finest dishes you'll ever eat are on the appetizer menu, and are the perfect way to launch a great meal. Eating is often the reason you go out, not the thing you do before you go out, so don’t rush, have some appetizers, take your time, and enjoy.
When you are entertaining, appetizers are a great way to start off a meal or give your guests something to munch on with cocktails. Here are some delicious and easy tapas/appetizer recipes.
WEDNESDAY, SEPTEMBER 14, 2005
Words of insight and a message to help brighten your Sunday mornings.
To have your event publicized, contact Melissa McCaghren at 625-9144, ext. 222, or by e mail at mmccaghrerxSherald-zeitung com
"One of my favorite things about New Braunfels is all the great tourist places you can go."
— Jesse Woodward
SWEET AND TANGY BUFFALO WINGS
1 bottle (18 oz) barbecue tard
sauce 2 pounds (about 1 1/2 oz
2 teaspoons ground red each) chicken wing drum-
1/4 cup spicy brown mus- 1/4 cup honey
Whisk together barbecue sauce, mustard, honey, and red pepper together in medium bowl until blended. Reserve 3/4 cup; set aside. Pat chicken dry with paper towels. Discard towels immediately. Place chicken into 1 gallon zippered plastic freezer bag. Add remaining prepared sauce; close zipper.Turn chicken in bag until all pieces are coated. Refrigerate a minimum of 2 hours or overnight. Preheat oven to 350°F. Line large baking sheet with aluminum foil. Spray with cooking spray. Place drummettes on sheet leaving space between pieces. Discard sauce used for marinating chicken. Bake 30 minutes; turn pieces over. Bake an additional 30 minutes or until chicken is no longer pink and skin is crisp. Brush with reserved sauce; serve. Serves 6.
SPINACH STUFFED MUSHROOMS
2 packages (16 oz each) 1 package (10 oz) frozen
large mushrooms chopped spinach, thawed,
1/4 cup plain dry bread squeezed dry
crumbs 1 tablespoon chopped
1 small onion, chopped pimiento
1/4 cup (2 ounces) grated 1/2 teaspoon dried
Parmesan cheese oregano leaves
Preheat oven to 425PF. Spray baking sheet with cooking spray. Remove stems from mushrooms; set caps aside. Finely chop stems. Spray large skillet with cooking spray; heat over medium-high heat. Add mushroom stems and onions; cook 5 minutes, or until onions are tender, stirring frequently. Remove from heat. Stir in spinach, bread crumbs, cheese, pimiento and oregano. Place mushroom caps, stem-sides down, on prepared baking sheet; spray evenly with cooking spray. Turn caps over; spray with additional cooking spray. Fill with spinach mixture. Bake 10 to15 minutes, or until mushrooms are tender and filling is heated through. Serves 12.
CREAMY CHICKEN MINI PITAS
Source: Food Network
1 store bought roasted 2 scallions, finely chopped chicken Salt and freshly ground
1 tablespoon finely black pepper chopped tarragon leaves 1/2 cup finely chopped 1/2 cup finely chopped eel- walnuts ary 15 mini pita breads
2/3 cup mayonnaise
Remove the skin from the chicken and pull the meat from the bones. Discard the skin and bones. Chop the chicken and put it into a medium bowl. Add the celery, scallions, walnuts, tarragon, and mayonnaise; mix thoroughly, lf the mixture is not creamy enough, add more mayonnaise. Season with salt and pepper, to taste. Cover and refrigerate for 1 hour to let the flavors meld. Slice the mini pitas in half, open the pockets, and stuff with a heaping tablespoon of chicken mixture.
BRIE IN PUFF PASTRY
Source: Taste of Home
1 sheet frozen puff pastry, 1 tablespoon water thawed 1 round (13.2 ounces) Brie
1 egg or Camembert cheese
1/4 cup apricot jam .Apple slices
Roll puff pastry into a 14-in. square. Spread jam into a 4-1/2-in. circle in center of pastry; place cheese over jam. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Beat egg and water; brush over pastry, lf desired, cut the trimmed pastry pieces into decorative shapes and place on top; brush with egg mixture. Bake at 400° for 20-25 minutes or until puffed and golden brown. Serve warm with apple slices. Serves 8 to 10.
3 cups fresh basil leaves, 1 container (8 oz.) cream washed, dried cheese spread
32 baguette slices (1/4-inch 1/3 cup Grated Parmesan
thick), toasted cheese
1/3 cup Italian vinaigrette 1/4 cup grated Parmesan dressing cheese
Place basil leaves, dressing and 1/3 cup Parmesan cheese in food processor or blender container; cover. Process until well blended. Spread baguette slices evenly with cream cheese spread, then with pesto mixture. Sprinkle evenly with 1/4 cup Parmesan cheese. Serves 16.