Jim Horn: Rock N' Roll Recipes

     I first met Delbert in 1983 when I moved to Nashville, Tennessee. We
went to a club to hear him one night. He saw me in the audience and asked me
to come up and sit in with the band. In those days I didn't leave the house
without my horn. It was the first time I had ever played with him. The energy he
has on stage is incredible. He stands there with that cow bell in one hand and a
drum stick in the other and lays the time down with the drummer and sings
some of the best blues you'll ever hear.

   The next time I worked with Delbert was in the studio with Barry Beckett.
They asked me to arrange the horns for his next album, entitled "I'M WITH YOU".
The freedom they gave me to write for the horns' made the sessions run smoothly.

   Delbert took a little time off from recording and toured to keep his chops ups.
We always stayed in touch. When he was ready to go back in the studio we thought
about going to New York and using Paul Shaffer and the Letterman band.

   We went to New York and cut some great tracks with that band. We kept some of
Delberts' live vocals, which is real rare these days for singers. His singing live with the
band was a real treat. The band couldn't help but play great.The title of that CD was
"NEVER BEEN ROCKED ENOUGH", and it did very well on the charts.
That summer Delbert asked me if I wanted to play the blues festivals on the
west coast. It was great playing in front of a live audience again. Standing on stage
hearing him sing has always been a pleasure.

     Delbert is from Texas and loves his Mexican food. I grew up in southern
California where I learned how to cook all my favorite Mexican dishes. The one that
Delbert likes the best is CHILI VERDE!!

     So put the pot on, follow the recipe, put on one of Delberts CDs, and don't
forget to warm those tortillas!! BUEN PROVECHO!!! ENJOY!!!

CHILI VERDE
THE PORK: 5 pounds pork loin cut into 2 inch cubes 1 onion stuck with 4 cloves 2 cloves garlic smashed Salt and pepper THE SAUCE: 3 canned green chilis or 3 fresh Anaheim 3 pickled jalapenos seeded and chopped 1 onion, chopped 8 doves garlic, chopped 1 teaspoon dried oregano 1 teaspoon ground cumin 1 T. white vinegar 1 T. lemon juice 6 romaine lettuce leaves, chopped 8 fresh tomatillos, or 1/2 can (10 oz. size) with liquid 1/2 bunch cilantro, chopped 2 T. veg. oil 2 cups stock from pork salt and pepper to taste 1 can hominy or pozole (dried corn cooked until tender).	1. Place the pork cubes, whole onion stuck with cloves, and garlic, salt and pepper in enough water to cover. Bring the water to a boil, then simmer for 1 hour.Save the stock. Set the pork aside. Discard the onion and garlic. 2. Put the prepared chilies, along with the rest of the ingredients (except the salt and pepper), in the work bowl of a food processor until smooth. 3. Heat the oil in a large skillet and saute' the pork cubes. Remove the pork from the pan and set aside. 4. Pour the puree' into the pan and cook for 5 minutes, stirring constantly. Add the cooked pork. Thin the sauce with stock. Simmer uncovered for about 30 minutes or until meat is tender The sauce should be thick. Add hominy last, and add salt to taste.
Jim and Delbert hitchin' to the next gig