I got over there a little late; they were deep in practice mode, so I slipped into the consol to listen while they practiced. The benefits of having a house to practice in provide the band with a central location to write, play, record, edit and mix their music. Also a great place to eat, drink and party. Sitting in the consol, listening to the music I looked around, wanting to absorb all of my surroundings so that I could describe them to you, and give you a snapshot of what makes MDR so magical. In addition to recording and editing in the consol, MDR also does their laundry here, hence the piles of clothing and underwear everywhere, and they have their own guitar repair shop. Other items of interest in here were the “Sex and the City” trivia game (probably Erik’s,) a gun, a “Star Wars” blanket, and a plastic figurine of the hamburger guy.

After rehearsal and a dramatic band fight, we sat down to talk about Friday. We can expect to hear two brand new songs, four if you missed the show at Iota. I heard these songs last night people and they were awesome! Also, look out for a new disc in February, tentatively called “Street Sea Heat Feet.” They are going for a more organic and raw sound on this disc. I’m hoping the cover art will be a shot of the five guys, shirtless with shrimp covering their nipples in celebration of their love for food.

The best part of my night though was the cooking. Allan is the chef of the group and Tony is the resident sommelier, so I knew I was in for a real treat. Allan regaled us with a rendition of Springsteen’s “Thunder Road” while we sipped sea breezes mixed by Tony. I was in girl heaven. So, make this jambalaya, drink some sea breezes and come out to support these guys at the Black Cat this Friday.

Allan’s Mama’s Recipe:

Spice Mix:
2 Bay Leaves
2 tsp. Cayenne
1 1/2 tsp. White Pepper
2 tsp. Dried Thyme
2 tsp. Rubbed Sage
Salt & Pepper to taste

Meats: (These are rough estimates. I just kinda just add stuff til it looks like a lot.)

1 Ham Steak - Tasso is impossible to find here, so I use any center-cut smoked ham.
1 pack of Chicken Thighs
Several Andouille Sausages

Vegetables:
1 cup Chopped White Onion
1 cup Chopped Green Bell Pepper
1 cup Chopped Celery
Garlic (as much as you like)

1/2 a normal sized can of Tomato Sauce
2 or 3 Peeled and Chopped Tomatoes

3 cups Chicken Stock
1 cup Beef Stock
3 cups Uncooked Rice

Melt the butter over high heat in your giant pot.  Let the foam subside and add the diced ham.  Sautee until brown, then add the chopped chicken thighs.  Once those are starting to become golden brown, add the onions, celery, and peppers, and reduce the heat to medium.  After about 3 minutes, add the garlic and sweat all the vegetables until they start to become tender.  Add the tomato sauce and diced tomato and cook for about minute or so.  Deglaze the bottom of the pan with 1 cup of chicken stock and scrape up all the awesomeness at the bottom.  Reduce heat to loooowwww and add remaining stock and rice.  Give it a quick stir and cover.  Let it cook for about 20-30 minutes.  (Keep covered until 20 mins, then you can check on it if you must.  The important part is making sure the rice retains just the slightest crunch.)

Serve with Bud heavy and some bread.

want more?
check out the previous MDR food blogs and
hightail it to the cat this weekend.

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