Welp City News! Issue 15
Welcome to the newest issue of Welp City News! For those of you just joining us, this is the go-to newsletter for all the latest and greatest Hooten Hallers updates, exclusive photos and drawings, and a special Hooten Hallers created recipe!
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WOW! What a great time in the United Kingdom! We had a fantastic first tour there, and are already excited about planning our return. Enormous thanks to The Dead South and their whole crew, Del Suelo, Ozzy of Chulahoma Music for keeping the show on the road, Midnight Mango for setting up an amazing tour, and most of all, to our new friends and fans that made the tour really special. Here are some reviews/ photos from the shows in: London, Manchester, Liverpool, Nottingham, Norwich, and Portsmouth.
We're back home now, resting up, and writing songs for our next album. We'll head up to Wisconsin/ UP Michigan in mid- March, and then in April, we'll hit the road with Reverend Horton Heat and Legendary Shack Shakers!
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Here's a little video sample of the UK fun!
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Mon Apr 22: Tempe, AZ @ Yucca Tap Room ...tix
Wed Apr 24: San Antonio, TX @ Limelight
Thur Apr 25: Webster, TX @ Union Tavern ...free!
Fri Apr 26- Sun Apr 28: Lafayette, LA @ Festival International de Louisiana ...tix
Fri May 17: La Crosse, WI @ Mid West Music Fest ...tix
Sat May 25 - Carbondale, IL @ The Varsity Center
w/ Reverend Horton Heat, Bloodshot Bill, Delta Bombers *
Fri Jun 7: Colorado Springs, CO @ Stargazers* ...tix
Sat Jun 8: Greeley, CO @ Moxi Theater* ...tix
Sun Jun 9: Casper, WY @ The Gaslight Social* ...tix
Tue Jun 11: Billings, MT @ The Pub Station* ...tix
Wed Jun 12: Whitefish, MT @ Remington Bar* ...tix
Thur Jun 13: Spokane, WA @ Knitting Factory* ...tix
Fri Jun 14: Bellingham, WA @ Wild Buffalo* ...tix
Sat Jun 15: Vancouver, BC @ Venue Nightclub* ...tix
Sun Jun 16: Victoria, BC @ Distrikt* ...tix
Tue Jun 18: Nelson, BC @ Spirit Bar* ...tix
Wed Jun 19: Fernie, BC @ The Northern Bar*
Fri Jun 21: Calgary, AB @ Dickens* ...tix
Sat Jun 22: Great Falls, MT @ Club Cigar
Tue Jun 25: Edmonton, AB @ Starlite Room*
Wed Jun 26: Saskatoon, SK @ Capitol Music Club* ...tix
Thur Jun 27: Regina, SK @ The Exchange* ...tix
Fri Jun 28: Winnipeg, MB @ Pyramid Cabaret* ...tix
Sat Jun 29: Minneapolis, MN @ Fine Line Music* ...tix
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Scouse Stew
In honor of our recent travels, we thought we'd celebrate Global Scouse Day on Feb 28th with my take on Scouse Stew, a traditional and hearty Liverpool dish. This can be made vegetarian by omitting the meat and substituting vegetable boullion cubes, substituting worcestershire sauce with soy sauce, and reducing cooking time to 1 1/2 hours. Tip: put leftovers in an oven safe dish and top with puff pastry for a quick pot pie!
Ingredients:
1 large or 2 medium onions, peeled and coarsely chopped
1 lb beef stew meat
1/4 cup flour
1 lb potatoes (around 3-4 large), peeled
3 large carrots, peeled
1 turnip, peeled (optional)
2 cloves garlic, minced
2 beef bouillon cubes
1 TBSP thyme
2 bay leaves
3 TBSP vegetable or olive oil
1 bottle/ can of British ale
water
1 TBSP Worcestershire sauce
1 TBSP HP sauce (optional)
pickled cabbage (recipe follows) + pickled beets (optional) for garnish
crusty bread
1. Peel and cut potatoes, carrots, and turnips into equal sized chunks.
2. Cut the stew meat into chunks and toss with flour and a sprinkle of salt and pepper.
3. In a large stew pot over medium heat, add oil. Sear the beef and brown on each side to lock in flavor.
4. Add onion cook for several minutes until soft.
5. Add the bouillon, salt, pepper, bay leaf, thyme, beer, and enough water to cover. Bring to a boil, and then reduce to a simmer.
6. Simmer for 1 hour, stirring occasionally to prevent sticking to the bottom of the pan.
7. Now add the rest of the veggies and additional water to cover, as necessary, and simmer for another 1-1/2 hours until the stew has thickened and the veggies are tender. If your stew requires additional thickening, mix a TBSP cornstarch with 2 TBSP water and add to stew.
8. Season with salt, pepper, Worcestershire sauce, and HP sauce.
9. Serve topped with pickled cabbage and pickled beets, and a side of crusty bread. Enjoy!
Quick Pickled Cabbage garnish
1/2 small red cabbage
2 cloves garlic, peeled and smashed
1 bay leaf
1 cup water
1/2 cup white vinegar
1/2 cup red wine vinegar
2 tsp sugar
1/2 tsp salt
1/4 tsp ground black pepper
1. Begin at least 4 hours before you plan to eat. Slice cabbage in half, core, and shred or slice very thinly (about 3 cups). Place in large mason jar, and add the smashed garlic and bay leaf.
2. In a bowl, whisk to combine water, vinegar, sugar, salt, and black pepper. Pour into jar and cover with lid.
3. Let sit at room temperature for 4 hours, and then refrigerate.
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