Thursday, February 03, 2011

Keith Richard's Bangers and Mash

I just finished reading "Life", the recently published autobiography of Keith Richards. He is brutally honest, it's all there-the ridiculus amount of drug addiction, the egos and ambition, the obsession with American Blues-not so much about the sex, Keith isn't a kiss and tell kind of guy. My favorite parts of the book deal with his music, the drug interludes are pretty tiresome. The recording and concert stories are already legendary-we've been reading about them since the 1960's, but his telling of them makes for a fresh and fascinating narrative even if alot of it is rehash. His love of the guitar and creating a hard driving rock version of authentic blues is the true Keith Richards story.

I was just out of college in 1976 when the Stones played in Louisville. I was living with Aunt Shirley and Uncle Keith in Louisville, while looking for some kind of employment. I never got a good job in Louisville, but I had a great summer with my aunt, uncle and cousins. And I got to see the Stones live at Freedom Hall. It was their "Tour of the America's '75" and it was just thrilling. I wore a Hawaiian shirt and Elton John sunglasses-trying to look cool-I'm glad there are no photos. The Stones were controversial in this Bible thumping city-I remember people were up in arms about the song "Sympathy For The Devil" . People considered it downright Satanic, and of course the opening number featured the giant inflatable penis which Mick Jagger rode to the center of the stage. I guess I need to get off Memory Lane and get to the food.

On page 525 of the book he gives his recipe for bangers and mash-He enjoys cooking for himself.
I don't really want to copy his recipe here because you need to read it, but I will say he loves to add carrots, peas, and onions to his "mash". He also uses HP Sauce with it. HP Sauce is a tamarind based English bottled steak sauce. I also added my own touches to the dish, when I sauteed some onion and sweet pepper with the "bangers"-I also deglazed the pan with some sherry to make a little sauce. It is delicious-sometimes I don't know why English food gets such a bad rap.

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