Roasted Peanut and Kale Slaw

About the Music: This recipe is crisp and refreshing. It gives off those bouncy vibes that makes you want pick up your spoon and start jamming out on the mixing bowl. With that in mind we have assembled some tunes to really get you bouncing around the room. Its got an electro base with a nu-disco accouterments from artists old and new. The Fake Blood song is one of my favorite tracks ever, and Mylo needs no introduction. So let Azari and III get you in the mood and Chromeo and Boys Noize help you get through some cabbage shredding.

Serves: 6-8
Prep time: 30 minutes

Ingredients:
1 large head Napa Cabbage
1 bunch kale
1/2-1 cup peanuts, pan roasted
2 tbsp peanut butter
4 tsp soy sauce
2 tbsp sesame oil
1/2 cup rice vinegar
1/2 cup canola oil
2 tbsp sugar
1/2 cup chopped cilantro
salt and pepper to taste

 

 

Directions:
So my bro dad and I went to Denver to do a little Christmas shopping last week, you know, at Cherry Creek Mall where the serial shoppers come in droves to just spend the shit out of their money. It was overwhelming to say the least. Some good did come of it however. We had a fantastically heady lunch at Cherry Creek Grill, a staple of Denver eateries. Whilst there I indulged myself in a peanut slaw that they had created. It was god damn delicious. Needless to say, I took it upon myself to recreate this dish to the best of my ability and surprisingly I succeeded. Hell, I killed it.

Cabbage can get a little old, so I added kale to this to give it a little extra flare. That also means that i had to do a little extra work. First, tear the kale off the stalk and put it in a gallon freezer bag with about 3 tbsp rice vinegar, 2 tbsp soy sauce, and a little sesame oil. Leave in the fridge for the next 20 minutes while you make everything else. Kale is kind of tough so leaving it in a bag with the oil and vinegar helps soften it up a little.

Next, strip your cabbage however small you want it to be, and throw it in a bowl with the shopped cilantro. You can also roast your peanuts now for an eventual combining moment.

In a mixing bowl combine the soy sauce, sesame oil, peanut butter, salt and pepper, and vinegar. Whisk together until relatively smooth (depending on the peanut butter you use this may not be an exact science). Then slowly pour in the canola oil while mixing to make sure it emulsifies.

Take the Kale out of the fridge and shop into something that resembles slaw size pieces. Combine it with the cilantro, cabbage, and peanuts.

Pour your peanut buttery concoction over the slaw and mix well. Add salt and peps as desired. This dish is the bomb, we had it with our homemade chicken pot pie.

Zesty Roasted Broccoli with Parmesan

About the music: This here is a heady roasted broccoli dish. Here at the SF headquarters we are no stranger to roasting things so we thought what better to roast broccoli to than some roasting music. The Gorillaz start you off with a superfast jellyfish going into some Slightly Stoopid, a most excellent cover of Missy Elliot’s Let Me Blow Your Mind, and our favorite australian guitar/dj duo SUN:MONX. Don’t worry though, things don’t get too weird. We leave you with Boombox’s Stereo, a song basically guaranteed to make you ask your friend what the hell song is massaging your earholes and why you haven’t heard it before. Enjoy.

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Serves: 4
Prep time: 35 minutes

Ingredients:
4 medium heads of fresh broccoli (dry!)
Zest of 1 lemon
1/4 pine nuts, toasted
Parmesan to taste
olive oil
salt n pepper to taste
2 cloves garlic, minced

Directions:
I’m not going to be around the bush, I’m a pretty lazy guy. So when thinking about dinner I often lose focus and/or interest after deciding on a main course, leaving me sans vegetable and thus sans healthiness. This recipe is basically a cure-all for lazy cooking syndrom. So now that you are sufficiently roasted, lets start roasting.

Preheat the oven to 425. Meanwhile,cut the broccoli into florets as big as you want (i.e those with small mouths, you know who you are, may want smaller pieces). In a mixing bowl, combine the garlic, broccoli, salt, pepper and olive oil until you have a solid coat going on. Stop. Swill on your whisky drink. Continue.

Put a pice of tinfoil down on a baking sheet (for easy cleanup purposes) and spread the broccoli all up on there. put in in the oven for 20-30 minutes depending on how high you are your elevation.

In the meantime I suggest doing something fun.  Play a game of Tiger Woods golf.  Beat someone in backgammon.  Swill more whisky drink.

About 5 minutes before you take the broccoli out of the oven, get some pine nuts toasting in a pan.  I like to make them nice and charred for that smokey taste.

Take the broccoli out, add the pine nuts, zest the lemon over top (you can squeeze some juice in there too, its not gonna kill you) and grate parmesan on top until someone sees you and asks why the shit you’re putting so much parmesan on the broccoli.  Slap them, add a little more parm and you’re done.  It’s the pure hits, trust me.

Funkalicious Chicken Piccata

About the music: This dish is delicious, I mean really delicious. So to put it simply, we just wanted to match the awesomeness of this recipe with some equally stellar tunes. Nothing fancy, just like the dish. We start off with a personal favorite, The Menahan Street Band, continue of with a little Ali Love and then make a nice Crazy P finish. That’s it, enjoy.

 

Serves: 4
Cook time: 25 minutes

Ingredients:
3 chicken breasts, butterflied and pounded thin
salt and pepper to taste
3 tablespoon olive oil
3 tablespoon butter
2 clove garlic, chopped
1/3 cup dry white wine
2/3 cup chicken broth
1 lemon, juice
1 teaspoon honey
3 tablespoons capers
1 tablespoon parsley, chopped
How ever much pasta your heart desires

Directions:

This recipe is pretty simple and if you execute it properly, which isn’t very hard, it is down right delicious. To get things started, fill a pot with water and heat it up, you can always have it boil lightly if your not ready to put the pasta in when the water starts to boil. Next, put about one tablespoon of oil and half of the allotted butter into a pan and get it nice and hot over medium heat.

While this is happening, lightly dredge your chicken in flour and fry it in the pan until golden brown, about 2-3 minutes a side. Unless you have a really enormous pan, you may need to do this in two rounds (this is where the rest of the oil and 1 more tablespoon of butter come into play). Once all of the chicken is cooked through, it’s probably time for that spaghetti to take a bath in the boiling water. Throw the chopped garlic into the pan and saute it for about a minute, until fragrant. Then pour your wine into the pan and deglaze it…like Randy Marsh.

Add the broth, honey, capers and lemon juice to the pan and bring the mixture to a simmer. Let it all simmer down nicely until it has reduced by about half, about 3-5 minutes, and then add your chopped parsley and remaining butter to the pan and give it a nice little stir. Lastly, your going to put the chicken back in the pan, once the heat is off, and toss it around in the delicious mixture.

Hopefully you remembered to take your pasta out of the boiling water cuz it’s time for plating. Lay down a nice portion of pasta on the plate, top it with a chicken breast, and smother it all in sauce. There, you’re done, and by god your about to be amazed with how tasty it is.

Photo Credit : http://therachelleproject.blogspot.com/2012/08/chicken-piccata.html

  • http://www.facebook.com/etukeren.etukeren Etukeren Etukeren

    this recipe was awesome!!! i was scared that there wasn’t going to be enough flavor in the sauce, but I was pleasantly surprised.

    • sandwichfunk

      I know! It’s so simple I had the same thought that flavor combo just works so well