Happy Jazz show - September 2007 - show 2 with download

[magsonjazz]

A great selection of music for you this month. Lots of fusion, jazz, Brazilian and digi beat laden grooves for those that nose and ears. Its the Happy Jazz show, still going strong and playing music to put a smile on your face by playing music that other shows rarely or never touch.

As always, please find a recipe at the bottom of the page to accompany the show. Proving to be quite useful by all accounts! We thank you all for the promos that have been sent in (we will get round to including them all shortly), to all the people that have mailed in to say Hi and for those just inquiring about what has been played.
We hope you enjoy the show and hope you keep smiling!

Adrian and Mark - Happy Jazz show



Show A with Mark Taylor

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Wlodzmierz Nahorny : Holding Hands
Victor Assis Brasil : What Is This Thing Called Love
Basso Valdambrini Sextet : Navarra
Nils Krogh : Things We Do
Toco : Guarapiranga
Leonrado Ribeiro : Banda Oriental
Batida : Vera Cruz
Antonio Adolfo Brazil & Brazuca : Tao Iguais
Bombay Horn : Subway Baby
Angela Bofill : Rough Times
Norman Connors : Stella
Xantone Blacq : Samba Da Lagos
Charless Earland : Broken Heart



Show B Adrian Leach

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Lloyd McNeill : Samba For The Animals
Roberto Miguel Miranda : A Case In Point
Mickey Tucker : Tunisian Festival
Chris Woods / Marco Di Marco : Bossa With Regards
Michel Sardaby : Welcome New Warmth
Our Theory : Midsummer Sun
Search : Action Tape 1
Cosmic Village : Trinkets and Things (Jupiter 2001 mix)
The Sylvers : Could Be You
Teena Marie : Behind The Groove


The Happy Jazz show now broadcasts from the following sites...

Welcome
mondomedeusah creative (ON DEMAND)
The Happy Jazz Show On-Demand| Adrian Leach and Mark Taylor on mondomedeusah music (ON DEMAND/ PODCASTS PLUS ARCHIVES).
Radiopellenera, online radio devoted to jazz, funk, soul, latin, brazilian beats, reggae but also to nujazz, nufunk, hip hop, nusoul, breakbeats and electronic music (Every Wednesday 22:00 - 00:00 CET and ON DEMAND).
D U C K T A P E . C A (RADIO PAGE PLUS ARCHIVES)
radio42 : Music for LOUNGE-LOVERS. Your Internet Lounge Radio. (Every 2nd Sunday - 19:00 - 21:00 CET).
Pulse Central

guest mixes archived at...

Waxing Deep
COSMIC SOUNDS HOME PAGE
Welcome



MySpace.com - happyjazz - 39 - Male - - www.myspace.com/happyjazzshow


For any info, promo material, bookings, etc, please mail at happyjazz@hotmail.co.uk

Our respect and thanks as always go out to...

Kaye and Dean - Welcome
Dino & Sy Warwick - D U C K T A P E . C A
Fabrizio - Radiopellenera, online radio devoted to jazz, funk, soul, latin, brazilian beats, reggae but also to nujazz, nufunk, hip hop, nusoul, breakbeats and electronic music
Donald K - www.mondomedusah.com & ipodyourmondo.com
Bernd - radio42 : Music for LOUNGE-LOVERS. Your Internet Lounge Radio.
Dan Zacks - Waxing Deep
Simon & Geoff - Pulse Central


** The recipe to accompany this months show **

Sausage, mushroom & tomato pasta

Ingredients

* 400g penne
* 1 tbsp olive or sunflower oil
* 454g pack good-quality sausages, cut into chunky pieces
* 250g chunky chestnut mushrooms, halved
* 500g pack cherry tomatoes
* 2 sprigs rosemary, leaves roughly chopped
* handful flat-leaf parsley, chopped

Serves 4 - Prep 10 mins - Cook 15 mins

Nutrition per serving - 681 kcalories, protein 29g, carbohydrate 86g, fat 27g, saturated fat 7g, fibre 5g, sugar 8g, salt 1.52g


Method

Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.
Try

Lower fat -
You can use reduced-fat sausages if you want to cut the fat content of this recipe.

Creamy mustard pasta with sausage meatballs

Squeeze the sausagemeat out of the skins, then roll into small balls with your hands. Fry with the mushrooms as before until golden, add the tomatoes, then fry until they have just softened, rather than popped completely. Add 3 tbsp crème fraîche (or more if you like) and 1 tbsp wholegrain mustard, then heat until the sauce is hot through. Season, stir in the flat-leaf parsley and serve with the drained pasta.