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January, 2021

     January 2021 has kicked off on the right foot (and the left arm) as Delbert masked up for his first COVID vaccine. Every day brings us one step closer to seeing friends again.
     Even with social distancing, Delbert is staying out of trouble, writing songs, recording, and streaming with some of our friends. It's great to see all the ways musicians and artists are finding ways to entertain safely.  
     This month's newsletter showcases several examples of artistic ingenuity:  
The Band of Heathens live-stream a weekly live show featuring the band members as well as special guests - (Delbert guest stars on their show below); 
     SBC Favorite Jaston Williams teams up with the Paramount Theatre to create a brand new one-man show, "I Saw The Lights," which will premier on Friday, Jan, 29 - live streaming into your own living room (Scroll down the newsletter for ticket purchase details); 
     Seth Walker has published a memoir that includes essays, art and poetry - and our kind of humor; 
     Terry Allen is heading an all-star lineup of songwriters, musicians, and artists who Will Sing For Food --to help feed New Mexicans facing hunger - and this show is live-streaming on Saturday, Feb. 13. 
     And speaking of food, we're sharing another McClinton family hearty winter recipe with you: Instant Pot Goulash.   Until we see you again, we are staying vigilant and careful and hope you are, too.   #WearAMask
The Band of Heathens invited Delbert to be the special guest on their  Good Time Supper Club Episode 40  earlier this month. Delbert has been a household name and part of the family for several of these band members throughout their lives, so it's no surprise that this interview plays like a chance to hang out with their favorite cool uncle! The Good Time Supper Club streams every Tuesday at 7:30 central time. 
From the Archives
     As we mentioned last month,  after years in a basement closet, Delbert received the 1972 master recordings from his first demo sessions at Clean Records, when Delbert and Glen signed with Earl McGrath, who was a good friend and protege of Atlantic Records co-founder Ahmet Ertegun.   
     Delbert's guitar player James Pennebaker accepted the mission of digitizing the recordings and has returned them to Delbert, for some nostalgic trips down memory lane.
     Listen to the harmonica intro on " Here Comes The Blues Again," which made its way onto the classic debut Delbert and Glen album. (Clean, 1972)  (If you like going down rabbit holes, read this story in Vanity Fair about Earl McGrath)  
••• Complimentary •••
DOWNLOAD  "Here Comes The Blues Again" 
Delbert McClinton - Delbert & Glen Clean Records  demo (c. 1972)
Coming On Friday Night! 
 >>>Buy your tickets for this streaming premier now <<< 
'I Saw The Lights'

The amazing Jaston Williams (Greater Tuna) is at it again,
with nine characters in his brand new one-man show.

Live-stream this debut from the historic Paramount Theater
in Austin, Texas on January 29, 2021. 

SBC Favorite Seth Walker has written a memoir: a collection of essays,   art, poetry and random streams of consciousness that you will read through
like - well - Your Van is on Fire.  
Delbert says, "This book is like water. If I stuck my finger in the middle of it, it would ripple and ripple out even farther. Beautifully written, and I loved its sprawl. The colorful artwork was easy on my eyes to boot."
Order today from
Grammy Anniversary
It's been a year since Delbert and Self Made Men + Dana were awarded the Grammy for Best Traditional Blues Album for Tall, Dark & Handsome, and we are all still enjoying the honor.  Thanks again to all who had a hand in making the album a success.  (And we couldn't resist sharing this timely photo).
Delbert has said that Terry Allen's Lubbock on Everything album is one of the most perfect records ever made. When Terry contacted us to be a part of his Food For Love project to feed hungry people in his home state of New Mexico,  Delbert was glad to help   Please join us in celebrating Food For Love with an all-star lineup of musicians, singers, and songwriters.  Click on the poster below for details.
Instant Pot Goulash
The McClinton family is enjoying the convenience of the Instant Pot pressure cooker during these winter months in Nashville. Goulash is one of their hearty, winter favorites, served over egg noodles. This recipe can be prepared on the stove top or in a slow cooker,  but with the Instant Pot, it's ready in about an hour!  

1-1/2 lbs beef stew meat or boneless beef chuck,
trimmed of excess fat and cut into 1-inch cubes
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon avocado oil or other neutral oil with a high smoke point
1 large yellow onion, diced
1 garlic clove, minced
3 tablespoons hot or sweet paprika
1-1/2 cups beef broth
2 tablespoons tomato paste
2 teaspoons apple cider vinegar
1 teaspoon finely grated lemon zest
4 medium carrots, peeled and sliced into ½ thick rounds
1 bay leaf
For serving:
Cooked egg noodles  
Sour cream
2 tablespoons chopped fresh flat-leaf parsley  
  1. Sprinkle the beef all over with salt and pepper. Select the Sauté setting on Instant Pot and heat the oil for one minute. Add onion and sauté for about 7 minutes; add garlic and paprika and sauté for 1 minute more. Add beef, beef broth, tomato paste, vinegar, lemon zest, carrots and bay leaf, using wooden spoon to loosen any browned bits from bottom of pan.
  2. Secure the lid and set the Pressure Release to Sealing. Set the  Instant Pot to the Stew program and set the cooking time for 30 minutes. The pot will take about 10 minutes to come up to pressure before the cooking begins.
  3. When the cooking ends, let the pressure release naturally for ten minutes, before venting to release any remaining steam. Open pot and remove and discard the bay leaf.  Taste to adjust seasoning with additional salt if needed.
  4. Serve the goulash in bowls, or over egg noodles with a dollop of sour cream and sprinkled with parsley. 
(Note: You can prepare this recipe in a regular Dutch oven or heavy stew pot on the stove, but will want to use enough beef broth to cover the meat with the liquid, and cook on medium heat for 2 hours or until the beef is tender.)
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