Music Bites Rhythm of the Saints by Paul Simon

Paul Simon and I have had a torrent love affair since I first heard him with the infamous Garfunkel.  His 50 plus years of performing has taken him down many roads.  From pop to soft rock, ballads and southern funk.  He always tried to add an international flair in his songs and style.  This particular album, Rhythm of the Saints from 1990 was hand picked by the creator of Beyond You Radio, Mark Kuligowsk to challenge me.  Little did he know that I love this album with its catchy style and upbeat rhythm that has both African, southern and Latin overtones.  From the spunky “Obvious Child” to the middle’s “Further to Fly” and “Born at the Right Time” to closing title track, the album is a percussive masterpiece along with timely, affectionate and compassionate lyrics that sway magically and flawlessly throughout Simon’s soundscape.  The menu is exactly like that, an upbeat taste with African, southern and Latin vibes. A Perfect meal for a lazy summer evening!  Enjoy this with a fine IPA and you and Paul will be having a mighty fine time!

Chef Jeff [Jeffry Johnson]





  • 1 lb cooked large Shrimp
  • 2 stalks celery diced
  • 1/4 cup Onion finely diced
  • 1 medium avocado diced
  • 1/2 lemon juiced
  • 1/4 cup mayonnaise
  • 1/4 cup minced fresh cilantro
  • 1 red Jalapeño minced
  • Pinch Salt and pepper
  • 1/4 tsp red Chili flakes
  • 1 tsp Tabasco


  • Combine all ingredients above in large bowl
  • Stir to combine well
  • Refrigerate 2-3 hours
  • Serve on a bed of lettuce


Ingredients Sauce

  • 1 – 56 oz canned whole tomatoes ½ cup crunchy peanut butter
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper

Instructions for Sauce

  • Combine all the above in blender, whirl at high speed till very smooth

Ingredients for Chicken Base

  • 1 Tbsp Olive oil
  • 1 lb diced chicken breast
  • 2 cups chicken broth
  • 1/2 cup chunky peanut butter
  • 1 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 Tablespoon grated fresh ginger
  • 2 medium sweet potatoes peeled and diced into cubes
  • 2 cups frozen spinach thawed and wrong out,


  • Add oil and onions to large fry pan cook till translucent
  • Add garlic and ginger
  • Continue to cook 2-3 minutes
  • Add peanut butter + stock
  • Simmer for 10 minutes
  • Add chicken simmer for 5 minutes.

Finalizing to Slow Cooker

  • In a large 5-7 qt slow cooker combine sauce and chicken mixture
  • Stir and add spinach and sweet potatoes
  • Set slow cooker for 6 hours and low heat
  • Cook 3 hours stir
  • Cook another 3 hours
  • Serve over Rice



Ingredients Cheesecake Filling

  • 16 oz cream cheese, softened
  • 3 eggs
  • ½ tsp vanilla
  • small pinch of salt
  • 1 tbsp corn starch
  • ¾ c sugar
  • ¼ c sour cream

Instructions Cheesecake Filling

  • In mixing bowl with electric mixer beat cream cheese and sugar till light and fluffy
  • Add eggs one at a time till well combined
  • Under low speed add sour cream, corn starch, salt and vanilla

Ingredients for Cranberry Sauce

  • 2 cups fresh frozen cranberries
  • 1/2 cup orange juice
  • Pinch of cinnamon
  • Pinch of salt
  • 1/2 cup granulated sugar

Instructions for Cranberry Sauce

  • Heat a 2qt pan over medium heat
  • Add orange juice, sugar, cinnamon and salt
  • Cook till cranberry’s are soft and mushy and fairly thick

Ingredients for Graham Cracker Crust

  • 1 1/2 cups Crushed Graham Crackers
  • 5 tbsp butter, melted
  • 2 tbsp sugar
  • Pinch of salt

Instructions for Graham Cracker Crust

  • Place all of the above in a food processor till well combined
  • Spray a 9 x 13 glass pan with non stick spray
  • Dump in cracker mixture
  • With your hands pat out mixture till a thin uniform crust is formed.
  • Bake at 325 for 10 min
  • Pull out of oven and cool

Assembly Instructions

  • Pour cheesecake mixture into glass pan over crust
  • Using a spatula spread mixture evenly crust
  • Dollop 1/2 of cranberry mixture over filling and using a small knife swirl the cranberry into cheesecake
  • Dollop the rest over the cheesecake – don’t stir in
  • Bake at 300 approx 40 minutes
  • Allow to cool
  • Refrigerator at least 4-6 hours
  • Cut in squares and serve
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