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Tuesday, August 28, 2012

Monday, August 27, 2012

Ilene and Terese Together Again!

Terese Genecco has been appearing every month in Broadway’s longest running nightclub act at the world-renowned jazz venue, The Iridium with her 8-piece Little Big Band. She has been hailed as “the love-child of Dean Martin & Judy Garland” by The San Francisco Examiner, “A One-Woman Rat Pack!” by Cabaret Scenes Magazine and as a Critic’s Pick and Top Ten favorite of Time Out New York magazine since first appearing in Jazz at The Lincoln Center in 2005.

First known for her multi-award winning jazz/musical creation, Drunk With Love:A Tribute To Frances Faye. Genecco has also headlined from coast to coast with engagements at The Rrazz Room, The Great American Music Hall, Yoshi’s Jazz Club, The Herbst Theater, The Post Street Theater, San Francisco Pride Main Stage and the Fillmore Jazz Festival, opening for Grammy Winner Steve Tyrell at the Bergen Performing Arts Center in New Jersey, and as a headliner at The Peppermill Hotel & Casino in Reno. She has recently returned from a tour in Australia and New Zealand in honor of the 95th birthday of legendary composer/ arranger/conductor Russell Garcia.

Genecco is a 2009 MAC Award Winner for Outstanding Female Vocalist, a 2009 Out Music Award Winner for Outstanding Comedy/Cabaret Song; a 2008 MAC Award Winner for Outstanding Recording, and a 2007 Back Stage Bistro Award Winner for Outstanding Tribute Show.

THIS TUESDAY, AUGUST 28th at 8 & 10 PM
TERESE GENECCO stars with her 8-piece "Little Big Band" featuring Drummer ALLISON MILLER and special guest vocalists ROBERT HICKS and (from "One Life To Live") ILENE KRISTEN!

1650 Broadway @ 51st Street
New York City, NY 10019
TIX & INFO: 212.582.2121

Two Sets at 8 & 10 PM!
$25 music charge + $10 food/bev minimum
($5 off for members of MAC, CabaretHotlineOnline, and other entertainment industry members!)

Join us at the venue if you are in the New York City area... or

Watch the shows LIVE online at www.IridiumLive.tv

The Little Big Band IS:
Barry Levitt on piano
Marco Panascia on bass
Allison Miller on drums
Mayra Casales on percussion
Sean Harkness on guitar
Cliff Lyons on sax
Jeff Wilfore on trumpet
Mark Miller on trombone

"The wild party continues at The Iridium!" ~Stephen Holden; The New York Times

"Frisky, retro fun!" ~Adam Feldman; Time Out New York

More information can be found at www.teresegenecco.com

Sunday, August 26, 2012

Saturday, August 25, 2012

Saturday Beefcake Dessert: "Cheese Cake'"

Yogurt Lemon Pie

Graham Crackers, four
Butter, unsalted, one tablespoon
FAGE Total 0% Greek Yogurt, three quarter cup
Lemon Curd, good quality, one tablespoon*
Thin slice of lemon and lemon zest to decorate

Place the graham crackers in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs.
Melt the butter in a pan and add to the graham crackers.
Mix well until all the crumbs are lightly coated.
Pour the graham cracker mixture into a spring pan and press it down firmly with fingertips.
Combine the yogurt with the lemon curd and a little lemon zest.
Spoon this mixture on top of the graham cracker base and chill for at least an hour.
Remove the ring add a slice of lemon rind to serve.

Additional Notes:

If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd. If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.

Alton Brown's *Lemon Curd Recipe:

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick unslated butter, cut into pats and chilled


Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

From The Archives: Saturday Beefcake Main Course

Salmon with Ginger Salsa

Mangos, 2 diced
Tomato, 1 large diced
Scallions, 4 chopped
Cilantro, 2 teaspoons chopped
Ginger, fresh, two teaspoons finely minced
Lemon or Lime Juice, from one lemon or two limes
Salmon Steaks, four about six ounces each
Vegetable oil spray

Mix the first six ingredients to make a salsa
Heat up the grill and spray it with the vegetable spray
Sprinkle the salmon with the juice.
Grill the salmon on each side for 5/6 minutes
Remove and top with the salsa.

Beefcake Happy Hour From the Archives

Saturday Beefcake: Alpha Male Posturing

This is an ad for the Alpha Course no less.

Looking Back: Saturday Beefcake Luncheon

Shrimp Salad

Shrimp, six ounces
Lemon, one half
Olive Oil, two teaspoons
Rosemary, fresh, one tablespoon
Freshly Ground Black Pepper, one quarter teaspoon
Baby Greens, two cups
Fresh Flat Leaf Parsley, one quarter cup
Basil Leaves, Fresh, five or six
Grape Tomatoes, halved, one cup
Asparagus, blanched, chopped, one half cup
Capers, chopped, one tablespoon
Pre-heated Broiler

1. Toss the shrimp with the juice from the lemon, olive oil, rosemary and black pepper.
2. Broil the shrimp on a nonstick baking sheet on the highest rack about two minutes on each side.
3. Toss the greens, parsley, basil, parsley, tomatoes, asparagus and capers.
4. Mound the salad in the center of a platter and arrange the shrimp on top.
5. Pour over the salad any remaining juice from the baking sheet.
6. The heat of the salad will wilt the greens slightly and their juices will dress the salad.

This serves one with 330 calories, five grams fat, thirteen grams fat, forty grams protein, fifteen grams carbohydrate, 540 milligrams of sodium. Doctor Schnur suggests you impress the fish monger by asking for 31-35 count shrimp.

Well, you can quadruple the recipe or have four different lunch dates with the guys here.

Good Morning: Saturday Morning Beefcake Fabulous Redux

Orange Mascarpone French Toast

Part One:
Sugar, one half cup

Part Two:
Mascarpone, 500 grams, room temperature
Orange Marmalade, five tablespoons
Honey, teaspoon
Coarse Salt
Orange Juice, freshly squeezed, one half cup

Part Three:
Orange Juice, freshly squeezed, one half cup
Milk, two cups
Eggs, four
Cinnamon, a pinch
Nutmeg, a pinch
Vanilla, one half teaspoon
Unsalted Butter
Almond oil
Twelve Slices of Favorite Bread

1. In part one you are making the topping for the finished product.
2. Gingerly peel the skin from the oranges making sure that the bitter white doesn’t come along with it.
3. Cut it into thin strips and boil three times to remove bitterness, straining the water after each time.
4. After the third draining put the rind strips aside, and add the half cup of sugar and a half cup of water in the same pot and simmer until the sugar is dissolved.
5. Return the rind to the pot and simmer for about fifteen minutes. Cool the rind. Refrigerate.
6. To make the mascarpone filling from part two, thoroughly mix all of those ingredients in a small bowl. Some replace the honey with maple syrup.
7. Part three is for the batter for the toast. Brioche slices can be used, but they are not necessary.
8. The mascarpone mixture should be room temperature, by the way, so it is easy to manipulate
9. Mix the juice, milk, eggs, sugar, nutmeg, cinnamon and vanilla. Pour into a large shallow dish, like a pie plate.
10. Melt the butter with a little almond oil in a large skillet over medium heat.
11. Quickly dip the slices into the egg mixture and put them into the skillet.
12. When half are finished on one side, dollop the mascarpone onto them, with a border of about one half inch all around and place the cooked side of the remaining slices on top.
13. Then cook the top of the sandwich.
14. When finished, remove the rind from the liquid, delicately dry them off and place them on the French toast sandwiches.
15. The perfect follow up to a morning romp.

Nothing like something creamy and sweet to start the day.

Friday, August 24, 2012

here 'tis

Looking Back

John Coltrane and Johnny Hartman gave the world what is clearly a great musical achievement. Here is a critique lifted from Music Direct:

John Coltrane & Johnny Hartman (1963-IMPULSE)

" ... Hartman's voice is right there and full-throated; again, I've never heard all the subtleties of his vibrato or all the slight accents in his phrasing. Coltrane's saxophone is in the room. Elvin Jones' drums bang and whisper. (Listen to that brush-wooshing! You get every wisp and sizzle.) Even McCoy Tyner's piano, often hooded in Van Gelder sessions, rings clear. Jimmy Garrison's bass may be a little forward, but it sounds like the pick-up amp, not a recording artifact. This is a gorgeous album, gorgeously mastered and essential."

- Fred Kaplan, The Absolute Sound, June/July 2005, Issue 154

The clarinetist Tony Scott, who trod the same musical path as Billie Holiday and Charlie Parker, once called the number “Lush Life” “the Mount Everest of Jazz soloists.” Thousands have stood at the foot of the mountain but only a couple of dozen ever made it right to the top. Among these few were the singer Johnny Hartman and the John Coltrane Quartet in March 1963 — not just with that song but with other favorites too. The list extends from “They Say It’s Wonderful” which sounds as though it is clad in black silk, to the lyrical “My One And Only Love,” right up to the light-footed rumba “Autumn Serenade,” here are six true masterpieces which will get right under your skin. Just listen to how relaxed and self-assuredly the crooner’s great voice carries the melody, which is then taken up and continued by John Coltrane on his instrument.

My One And Only Love

Guy Wood; Robert Mellin

The very thought of you makes my heart sing
Like an April breeze on the wings of spring
And you appear in all your splendor
My one and only love

The shadows fall and spread their mystic charms
In the hush of night while you're in my arms
I feel your lips so warm and tender
My one and only love

The touch of your hand is like heaven
A heaven that I've never known
The blush on your cheek whenever I speak
Tells me that you are my own

You fill my eager heart with such desire
Every kiss you give sets my soul on fire
I give myself in sweet surrender
My one and only love

Hearing this music for the first time in San Francisco in the late 70s in that period right before Anita Bryant attacked the gay community and wanted to "Save the Children" in Florida provided warmth and insulation against what was to come down the pike in the form of political persecution, assassination and disease.

A handsome loving man made scrambled eggs and platanos in the morning following a night filled with Mr Hartman's crooning, Mr Coltrane's playing and the man's embrace. It was an event that only enhances the appreciation of this exceptional music. As life progresses and brings with that progress hitherto unknown feelings and experiences, looking back on the person that one once was, affords not only comfort, but new clarity ...

Wednesday, August 22, 2012

The Wednesday Word II: Kiss

The Wednesday Word: Fan


A person who has interest or likes something, or somebody. Can refer to many things including sports, movie stars, food/drink and so on. Basically anybody that likes something.

Tuesday, August 21, 2012

Tuesday Talent: Unemployment Benefits for Giovanni Vitacolonna

It was a gorgeous afternoon in NYC. I tend to discount that I live so close to a very beautiful place. I went to my happy place and it was on the gods' good earth. I wanted to take a better shot[s] of the young father and his baby. A real photographer would have been able to capture that without much fuss. I did ask his permission but I didn't want to be too intrusive. For the witchy part of me it was as if I were looking at my infant self and caressing me. I hope y'all understand that. It was so beautiful and it was a "human" manifestation of what I was feeling. NYC is not only nurture it is nature which can only enhance the greatest love of all.

Stay tuned ...