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Entre La
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Night of the
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The next morning, we were back at
work. This was Klimax day in the studio. Hector and Michel drove
over to get Pilotos drums, and we recorded the title song
of the album, Entre La Habana Y El Yuma. Piloto was amazing
to watch in the studio. What concentration, and how powerfully he
plays!
After
we got the basic tracks down, there was some confusion over the
horns. I thought the Klimax horn players were coming to do the horn
parts, but Piloto didnt realize that they were needed, and
couldnt get a hold of them. Marcos called two of the very
best session players in Havana, Alexander Abreu (trumpet) and Amaury
Rodríguez (trombone), and they showed up an hour later, coming
from another session. Marcos took over directing the session, and
he was a slave driver! I could barely keep up with him just as an
engineer. The chart was for two trumpets and two trombones, and
we recorded the parts phrase by phrase, immediately doing the second
trumpet part as soon as the first part was down, so the player could
easily match the phrasing and articulations. I was switching tracks
so fast I sometimes didnt know which way was up. We worked
a total of fourteen hours that day, but when we were done, the only
thing left to do on the track was to add the acoustic piano and
a few synth overdubs when I got back to el Yuma. Hard work, but
it was a great lesson for me in working with horns, both for arranging
and recording. I had always recorded the horns as a section, which
is fine if the guys have played the tunes together on gigs and know
the phrases. But having one guy do both trumpets and one guy do
both trombones actually gives a tighter sound, because its
much easier for a player to match his own articulations and cutoffs
on the second part, especially when he had just recorded that phrase
thirty seconds earlier.
The next day I worked in the studio
mostly alone, fixing some piano tracks, and doing backups. This
was the last day in the studio. After this, I planned to record
some solos, but I didnt need a studio, because I could make
house calls with my machine. So with just two more days in town,
we drove around Havana recording on location. First stop was Pupys
house. We set up the machine in his office where he has a Roland
digital piano. I played the track for him, and he played the solo.
He asked who wrote the song. I did, I said. He seemed
surprised. Then he asked who was playing piano on the track. Again,
I said it was me. It turned out that even though we had spoken briefly
after several of his gigs, that he didnt realize that I was
a musician. He thought I was an engineer just going around Havana
recording. So I sat down at the piano and played the Pupy tumbaos
that Ive learned: Que Tiene Van Van, El Negro Está
Cocinando, and Soy Todo. He broke out in a huge grin,
and then asked me if I knew Kevin Moore (head timba freak of timba.com).
Of course I do! He went into the back of the house, and came back
with two CDs and two Los Que Son, Son T-shirts. Christmas presents
for Kevin and me! He signed the albums and asked if he could hear
the tune we did with Klimax, so I played that for him. Meanwhile
his wife brought us cafecitos and we talked for awhile.
After lunch, the next stop was Eduardos
house to fix a few mistakes in the bass parts. We set the recorder
up in his living room, and his wife poured rum for everyone. All
the neighbors in the building came by and stood in the doorway watching
Eduardo play, even though they couldnt hear anything, we were
wearing headphones. This is the way to record! No watching the clock
and talk about relaxed! The rum was fueling my contentment, and
I didnt even need to listen to Eduardo, I knew he would get
the parts right. I just relaxed in a big overstuffed chair, and
punched in and out and enjoyed myself. After the fixes were done
(there werent but a couple), we plugged the thing into his
stereo so the neighbors and family could hear it.
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1 chicken, cut into pieces and slightly
browned
3 cups water
1 teaspoon salt
1 tablespoon tomato sauce
1 onion, chopped
1 green bell pepper, chopped
6 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 cup dry sherry
1 teaspoon cider or red wine vinegar
1/4 teaspoon Bijol or saffron
1-2 cans beer
1 1/2 cups rice
canned pimiento strips
In a 4-6 quart pot, combine browned chicked
pieces, water, salt, tomato sauce, onion, green pepper, garlic, cumin,
oregano, wine, vinegar and saffron. Cook until chicken is tender, about
30-40 mnutes.
Remove chicken and set aside. Add enough
beer to liquid in the pot to make a total of 5 cups. Add rice and cook
on medium-low heat, stirring occasionaly until rice is tender. Add more
beer or water, if necessary, as rice should be moist. Mix in chicken and
heat through. Top with pimiento strips and serve.
¡Buen aprovecha!
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