September 22
Nicholas Edward Cave's
Birthday
 

   

If Nick Cave hadn't denied being a Christian, many would consider him in the forefront of Christian Rock. The Australian frontman of the alternative rock band Nick Cave and the Bad Seeds elaborated in a Los Angeles Times article: "I'm not religious, and I'm not a Christian, but I do reserve the right to believe in the possibility of a god. It's kind of defending the indefensible, though; I'm critical of what religions are becoming, the more destructive they're becoming. But I think as an artist, particularly, it's a necessary part of what I do, that there is some divine element going on within my songs."

Nick's lyrics in the 17 songs of "Abattoir Blues/ The Lyre of Orpheus"  are obviously rooted in the King James Bible, although he is also influenced by other poets such as W. H. Auden.  Nick once explained that. "I try to write in a very deliberate way, with a lot of thought to the way the lines are constructed ... and in an almost outmoded language," he said. "That doesn't really happen in rock 'n' roll music, and it shouldn't happen in rock 'n' roll music, but it does in my rock 'n' roll music."

Nick Cave and the Bad Seeds was formed in late 1983 by Nick and Mick Harvey who were previously members of the group The Birthday Party (formerly named" The Boys Next Door") in the early 1980s. Nick has released over a dozen albums with the Bad Seeds, in addition to his work as a solo artist and film composer. His his songs have appeared in several popular films including Batman Forever (1995), Shrek 2 (2004), and Dumb & Dumber (1994). The band is still going strong and  remains one of he most influential in contemporary music history.

One of the best examples of the spiritual influence on his ly
ric writing is in "Tupelo" the band's second single and the only single from their second album The Firstborn Is Dead.  Nick uses near Biblical  imagery in describing the birth of Elvis Presley during a heavy storm in Tupelo, Mississippi paralleling the birth of Christ .he song is  based on the John Lee Hooker song of the same title, which also focuses on a flood in the same town.

. Nick
 
"Tupelo" was the inspiration for Nick's birthday celebration dinner which is Tupelo Chicken Wings which we suggest enjoying while watching him as an actor in Johnny Suede (1991) with Brad Pitt.
 

Tupelo Chicken Wings
Adapted from the Tupelo Honey Café: Spirited Recipes from Ashville’s New South Kitchen (Andrews McMeel, 2011),
Elizabeth Sims and Brian Sonoskus

 

Ingredients
 
4 cups canola oil
20 fresh chicken wings
4 cups freshly squeezed orange juice
4 cups water
1/2 cup tupelo honey
 
2 TB. orange marmalade
3/4 cup hot pepper sauce
1&1/2 tsp. smoked jalapeño (see below)
1 tsp unsalted butter

 
Instructions
 
  1. Heat the canola oil in a large stockpot or deep fryer over medium heat until a deep-fat thermometer registers 350° F.
  2. In another large pot, combine the wings, orange juice, and water and bring to a boil. Boil the wings for about 10 minutes, or until the wings are cooked through and no longer pink when pierced or to a temperature of 160° F.
  3. Transfer the wings with a slotted spoon to paper towels and pat dry. Using a slotted spoon, carefully add the wings to the oil and fry for about 10 minutes, or until crispy golden brown.
  4. While the wings are frying, puree the honey, marmalade, hot pepper sauce and jalapenos in a food processor until smooth. Transfer the mixture to a small saucepan over medium heat, bring to a simmer, add the butter and stir until melted.
  5. Remove the wings from the oil and drain on paper towels. Place the wings in a large bowl and add the sauce, stirring until well coated. Transfer the wings to a serving platter and serve with bleu cheese dressing.
  6. To smoke the jalapeños: Place 2 cups of hickory chips in the bottom of a 4-inch deep heavy roasting pan. Cover with water and let sit for 5 minutes. Drain the water and cover the chips with foil. Place a single layer of whole jalapeños on the foil and cover the pan tightly with additional foil, and place in a pre-heated 450° F oven for 20-30 minutes, or until the peppers are slightly browned. Let cool and then remove the seeds and membranes. Keep refrigerated in an airtight container for up to 1 week.

© 2011 Gordon Nary and Tyler Stokes