Jim Horn: Rock N' Roll Recipes

     Bobby Keys is undoubtedly one of the most unforgettable characters I've ever met.
He's been playing saxophone for the Rolling Stones for a long time. When I was in
England in 73', we worked together on the Goats Head Soup album with the Stones.There
were no rock and roll horn players in London or Europe during the 70's,so the sound and
our style of playing was in demand. We would sleep all day in Bobbys'country
cottage,then by evening wine&dine at our favorite inn,The Baily Wyck,outside London.

     One night when The Who were cutting tracks for their next album,we walked in with
our horns and Bobby said with his Texas drawl,"What time do you want to put the horns
on tonight"? They couldn't refuse. Every night was a different experience.

   The one thing we missed in England was Mexican food. About five years later,Bobby
moved back to California, in LaJolla,about 25 miles from the Baja border. One day I drove
down from L.A.,picked up Bobby,we bought a case of Dos Equis beer,and headed for the
border. Just before we reached Ensenada,we saw this little taco stand with a hand painted
sign saying-Piscado Tacos. This little old lady was making hand made tortillas and
cooking fresh fish over a fire. We stood there and ate 4 or 5 tacos with our beer. Those
were the best fish tacos I've ever eaten.

We drove into town to a bar called Hoosongs. They make the best marqaritas in Baja.
There were six Marines from Camp Pendleton,shaved heads and all, sitting at a table with
an old man who had a shocking device. If you could hold the lever for 5 seconds you were
Mr.Macho. None of them lasted 2 seconds. Then they paid the old man a dollar. I decided to give it a go. I noticed the small battery underneath and realized it was harmless. I held
it for 5 seconds and surprised the old man and the Marine's. They weren't too happy about
that. I paid the old man,grabbed Bobby and headed for the front door where the Policia
stood with their rifles keeping order. We walked down the street to a restaurant that
specialized in carnitas & roasted chickens.We had the best burritos,made with shredded
pork. Then we headed up the highway and drank the rest of the beer while Bobby threw the empty bottles at the road siqns. When we reached the long line of cars at the border,Bobby bought a box of Cracker Jacks with a toy whistle inside. He got out,blew the
whistle,stopped traffic and signaled me to pass around all the cars. It wasn't long before the Policia escorted him back to the car. Luckily we made it through Immigration. Never a dull moment with Bobby Keys.

Pascado Tacos (Fish Tacos)
1 lb. grilled fish of your choice. Flour or corn tortillas (Condiments) Salsa,Chopped Lettuce,Tartar Sauce, Avocado Slices,Chopped Cilantro,and Shredded Jack Cheese.	Slice grilled fish into 1"x6" strips. Lay in warmed tortilla. Add condiments to your liking. Roll up and enjoy. Serve with rice and beans. Serves four.

Carnitas (Shredded Pork Roast)
One 4 to 5 lb. pork roast 1 T. coriander seeds 1 T. dried oregano 1 T. cumin seed 1 T. black peppercorns 1 t. ground cumin 4 dried red chilis 1 T. salt 1 onion quarterd 4 garlic cloves mashed (Condiments) Refried Beans,Salsa,Shredded Jack Cheese, Chopped Cilantro, jacamole and Jalapinos.	Cover roast with 1/2 inch of water. Add all ingredients and bring to a boil. Turn down and simmer until meat starts to fall off bone or is tender,three to four hours.Let cool enough to pull meat off bone,then strain stock and save 2 cups to add to meat a little at a time while warming meat.Add salt if needed and stock if too dry.Chop up meat and transfer to large frying pan on low heat. Serves 6