Cardova – Enola Gay
label: Lovemonk
year: 2011
side a: Enola Gay
side b: Baccarra
Nice one as always from Lovemonk’s Marulasoulfood series, number 6, with a funny but rather good rendition of Orchestral Manoeuvres In The Dark‘s “Enola Gay”, and the Cardova original “Baccarra” on the flip. It’s the first ever single by this band from Barcelona.
I was just about to tell you my history with “Enola Gay” but then I remembered I already have, here. I’ll quote myself:
“My friend Gerwin […] and I wanted to go to the Pinkpop fest in 1986 and G came up with the simple but brilliant idea to hire a bus for 50+ people. We could sell bus tickets cheap so we could get to the event for free and maybe even make a couple of guilders. So we did, and we called ourselves ‘Enola Gay Enterprises’. G made the company logo (something with wings and little lines to indicate the thing was moving fast), we hung up posters at school with my phone number on them and within days we had a bus full of people. Most of them didn’t even attend our school. It was a success, and we did it again in ’87 and ’88.”
So there.
As any Lovemonk fan will know, the Marulasoulfood series come with a tasty recipe on the back sleeve. This time it’s for albóndigas a la naranja, meatballs with orange, from Le Cucine Mandarosso in Barcelona:
Ingredients (for four servings):
200 gr of chopped beef, 200 gr chopped ham (boiled), 1 orange (juice and grated peel), 1 egg, 1 large onion, 100 gr bread crumbs, 400 cl of vegetable or beef broth, 1 tablespoon of dried sage, 2 tablespoons of white wine vinegar, 40 gr butter, a splash of milk, flour, oil, salt, black pepper.
Preparation:
Mix the meat, ham egg, bread crumbs, sage, grated orange peel, and a splash of milk. Mix evenly and let it sit for 10 minutes. Make egg-sized meatballs and roll them in flour. Chop the onion and sautée it in oil and butter. Add the meatballs and brown on all sides. Add vinegar, orange juice, and broth. Cover and let it simmer for 25 minutes, stirring occasionally. If the sauce is too thin, add a bit of flour. Serve hot with a good wine.