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Episode 208 is a repeat of Episode 043: UNWIND

 

Episode 207 - LET'S DANCE!

This week Co-Hosts Gregg McVicar and Gabriela Castelán take a dance class from a Golden State Warriors dance coach — we spin new music & some old favorites — and Gabriela makes a simple and wonderful chicken stew. In hour 2, the music mix continues with a trip to Austin for an exclusive recording of John Trudell & Bad Dog performing in Spring of 2015. These recordings have never before been broadcast and we know that you'll be transfixed. Music, food, friends ~ it’s UnderCurrents WEEKEND.   Dance Team Videos        Chicken Stew Recipe

 

Episode 206 - BE MINE!/Grammy® Picks

In celebration of Valentine's Day, for the first hour, Co-Hosts Gregg & Gabriela ask regular folks  "what does it take to have a good relationship...and keep it going?"  Mixed with music to make hearts beat just a little faster.  Then in Hour 2, we'll spin some of our favorite tracks that are nominated for Grammy® awards.  Music, Food, Friends (and Lovers)...it's UnderCurrents WEEKEND.

 

Episode 205 PURA VIDA II

Gregg & Gabriela continue their sonic adventures in beautiful Costa Rica where you'll meet locals & ex-pats at work and at play. All this and lots of great music from Fat Freddy's Drop, Rag 'n' Bone Man, Cary Morin, Joni Mitchell, House of Waters...and more.  Music, Food, Friends, it's UnderCurrents WEEKEND! 

Photos by Gregg McVicar & Gabriela Castelán

 

 

Episode 204 PURA VIDA!

Gregg & Gabriela pack their microphones and head for the sunny beaches of Costa Rica! We’ll meet a local fishermen, a world traveler, a beach vendor, paragliders, a local musician and hear recordings of the tropical forest. Plus new music from Flaming Lips, Spoon, Seth Walker, and Justin Hurwitz (La La Land).

Credit: Gregg McVicar

Credit: Gregg McVicar

 

Episode 203 is a Rerun of  #28 (WorldFest!)

Episode 202 is a rerun of #30 (Outside Lands)

 

2017 Episode 201 - Postcards from 2016

A hunter builds his dream man-cave, a risk-averse rock climber, a professional dog photographer, a traveler riding the rails, another in search of Pokeman critters. Gregg & Gabriela revisit some of their favorite interviews of 2016. All this and a great music mix. Music, Food, Friends -- it's UnderCurrents WEEKEND.

Photo: Gregg McVicar

Photo: Gregg McVicar

 

Episode 51 is a reun of Episode 45: Wipeout!

 

Episode 50: Stay Warm!

Gregg & Gabriela take to the streets for cold-weather dressing tips then gather instant reviews on Star Wars: Rogue One from fans leaving the theater. All this and a mix of music with a chill holiday vibe.

 

Episode 49: 2016 Album Picks

Co-Hosts Gregg McVicar & Gabriela Castelán pick their favorite albums of 2016. In Hour 2, Special Correspondent Christina Aanestad reports back from The Emerald Cup cannabis competition and we take the microphone out for a holiday stroll, meeting folks around San Francisco's Embarcadero. Music, Food, Friends, it's UnderCurrents WEEKEND.

 

Episode 48: Hand Made!

Co-Hosts Gregg & Gabriela discover the appeal of domestic hand-made products. We review Tracy Ullman's Show (HBO, BBC) and bring to light an archival interview with beloved Mohawk Singer/Songwriter Bill Miller. Also, Gabriela makes traditional tomales for the holidays. We pull it all together with new music from Darling West, Gillian Welch, Kings of Leon, Snarky Puppy, Kenny White, Micah Huang, Soren Juul, Robert Earl Keen and more...

Red Chile Chicken Tamales and green Chile & Cheese Veggie Tamales

 

Kitchen Essentials - large steaming pot. Tool for removing tamales when hot

 

Buy two packages of corn husks for tamales - separate and soak a little more than you’ll need in very hot water until needed

 

Ingredients for 20 Red Chile Tamales

A whole chicken - preferably skinned

1 large Onion, 6 cloves Garlic

Powdered Red Chile from New Mexico : one packet hot, one packet mild

Seasoning to taste: salt

 

Ingredients for Masa for Red Chile Tamales

4 cups Masa Harina

1 cup butter (two sticks salted)

broth from cooked chicken

 

Ingredients for 20 Green Chile Cheese Veggie Tamales

One large can Ortega whole Green Chiles 

Cotija Cheese - 1 and 1/2 packages

 

Ingredients for Masa for Green Chile & Cheese Tamales

4 cups Masa Harina

1 cup butter (two sticks salted)

broth made of 3 vegetable bouillon cubes combined with 6 cups hot water

 

Directions:

Cook 5 to 6 pound chicken in water on its breast - water should come to its back.

Add sliced onion and garlic.  When chicken is done, remove breast meat and shred

Add two cups at least of hot chicken broth to big skillet. Mix red chile powder until it is dissipated- add chicken - the chicken should soak up the liquid and be reddish

For veggie tamales open can of Green Chiles, halve chiles lengthwise

Slice Cotija cheese into 20 pieces

For both kinds - use an upright mixer to blend masa marina with butter - about 15 minutes - then gradually add liquid (chicken broth from cooked chicken for chicken tamales and veggie broth for green chile cheese tamales)  Do not add all the broth

Keep mixing for 30 minutes adding broth gradually until masa comes off the side easily but does not stick to your finger.  Mix for longer than you think necessary.

When masa is ready, take a corn husk and hold it in your hand - cup the curved part of the husk in your palm.  With your other hand press an oval of masa into the husk - leave space around the masa. Put two tablespoons of chicken or one half chile with slice of cheese next to it.  Then wrap tamale - and tie off both ends with strips of soaked corn husks - use the ones that look strongest and knot.

Get water boiling while you finish the 20 tamales.  

Lay the tamales lengthwise on the steamer - they should not come in contact with the water - you will need to add water during the 1 and 1/2 to 2 hour cooking so a steamer pot with a removable steamer top is best type to use. Layer the tamales lengthwise in steamer, leaving space between them - leave a small one up top for tasting for doneness.

Once water is boiling in steamer turn to medium and steam for up to 2 hours.  When sample tamale is done - it should come away from the husk easily and masa will be cooked - take tamales out - enjoy them if you are serving them that evening. If you are freezing them, cool on a baking sheet and then put ten of them per freezer bag - suck the air out with a straw and freeze. When ready to serve - remove from freezer bags and place frozen tamales as you did when cooking them lengthwise in steamer.

ENJOY!!!

 

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Episode 47: Poster Art!

Hosts Gregg & Gabriela visit a major poster art exhibition and speak with prominent international poster artists. Gabriela whips-up a garden fresh quiche and we review the comedy series Jane The Virgin. All this and new music from Shovels & Rope, House of Waters, Esperanza Spalding, Drive-By Truckers, Julian Taylor Band, Sister Sparrow & The Dirty Birds, Soren Juul, Bon Iver, and more.

Music, food, friends, it's UnderCurrents WEEKEND.  Poster Artist links: 1  2  

 

 

Gabriela's Veggi Pie Recipie

Ingredients

for pie:

2 tbs olive oil

One small eggplant

one small onion

one clove elephant garlic

one medium red pepper

six leaves of kale

two small zucchini

six shiitake mushrooms

2 eggs

1 and 1/2 cups half & half or milk

four thick bread-size slices of swiss cheese

salt & pepper to taste

herbs of province

 

for crust:

1 and 1/2 cups flour

1/2 stick of salted butter

ice water

 

Directions:

Make the crust first.  Fill a glass with ice and cold water.  Melt the butter and disperse with a fork evenly into flour.  Should look like course cornmeal when dispersed evenly.  Gradually add water until you can form a ball that doesn’t stick to your hand.  Roll out if possible or pat into a glass pyrex pie pan.  Set aside

 

Cut up veggies.  

Dice onion and garlic, thinly slice mushrooms, cut kale leaves in 2 inch pieces and the rest can be cut into 1/2 cubed pieces (no need for precision). 

Preheat oven to 350 degrees 

Heat large pan, when hot add oil.  

Sauté veggies. Start with eggplant, then add onion and garlic, then red pepper - keep stirring with preferably wood spoon or spatula for about 5 to 10 minutes.

Add kale, zucchini and mushrooms.

Sauté while stirring so veggies don’t stick to pan - add more oil if necessary

 

In a spouted bowl break eggs whisk with milk or half & half and add herbs and salt and pepper

 

When veggies are read - not completely cooked but nicely sautéed - put them in the pie crust.

Pour egg, milk, herb mixture over

Top with thick slices of swiss cheese 

 

Put in oven on center rack and bake for 30 minutes to 45 minutes, depending on your oven.  Liquid should be absorbed, crust and top browned when ready

Enjoy with family and friends

 

Episode 46: Gratitude

Co-Hosts Gregg & Gabriela face the holiday/post-election blues head-on with a big dose of gratitude for the good things in life. Gabriela makes a surprise discovery at the local library, Gregg improvises something delicious in the kitchen and they review the Netflix series "Black Mirror." We celebrate the 40th anniversary of The Last Waltz and spin new music from Kate Bush, The Sachal Ensemble, Radiohead, Snarky Puppy, David Crosby, Nora Jones and more...

Episode 45: Wipeout!

We escape the political madness with a quick camping trip to the beach where we interview local surfers and long-distance bicyclists (Canada - Mexico). Also, new music from Neil Young, Sting, Nick Murphy, Passenger, The Rolling Stones, Warpaint, and more... 

Follow the adventures of cyclists Rebecca and Nathan here and here.  Follow India/Himalayan trekker John here.  Ming Way mentioned the movie Blue Crush and her friend's video website is sealevel.tv

Photos by: Gregg McVicar and Gabriela Castelán

 

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