Chart-Topping Chivito

About the music Well, aside from this being our first post after a long and fruitful summer vacation spent jumping off cliffs, battling sharkbeasts, crashing drones, and generally living the dream, it also happens to be our 50th post. To commemorate this momentous occasion we decided to do something a little different and bring you a sandwich set to funk music. It doesn’t actually take an hour to assemble this sandwich, but between boiling eggs making chimichurri sauce and funking your face off, ya know, things could take a little longer than expected. Fear not however, we have assembled for you 1 hour of some the finest funk tunes old and new. Jocelyn Brown starts you off with a tune that I think most everybody will be able to relate to. We’ve got Luther Vandross and the boys in Change, and then Climax Blues Band taking you through the middle with their catchy tune ‘Couldn’t Get it Right.’ We finish off with The Jaubert Singers and their absolute jam ‘Stand on the World.’  This song will literally make you want to  stand on top of things and funk out so be careful.

This playlist is unstoppable, it’s infectious. Between the sound and the smell people are going to start coming off the street and asking for coach-check, a PBR and a table close enough to see the stage. Hit play, and let’s make some fucking sandwiches.

Cook time: 45 minutes
Serves: 4


~1 pound good meat (we used boneless ribeye)
1/2 tbsp chile powder
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp extra virgin olive oil
6-8… 12 slices of bacon
2 hard boiled eggs
1/2 onion, sliced
2 tomatoes, sliced
1 red pepper, roasted, seeded, sliced
6 ounces black olives, sliced
your choice of lettuce
Bread or roll of your choice (we used brioche rolls, they were… dense)

Chimichurri Sauce: (we used this one, it was quite dank)
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
4 slices mozzarella

You may be thinking to yourself, “How in the shit am I about to put all of this stuff into a sandwich?” Don’t worry, its a natural reaction, it’s just you being super lame. Go ahead and stop that, grab your balls and remember that when you make a sandwich, you make it like a goddamn man. Let’s carry on.

This here is a Chivito. Coming to you all the way from the hills of Uruguay, it essentially stacks all of your favorite things on top of one another and asks you nicely to put it in your mouth. Please abide.

As you turn on the soundtrack and listen to Ms. Brown belt out this funky jam, you should be doing two things: 1) Combining the chile powder, garlic powder and smoked paprika in a small bowl, and 2) Thinking about how awesome you are. Now rub down your steak with this concoction like you would an old person with coconut oil. That is to say, with passion and vigor.

Per usual, I like to get menial tasks out of the way first so if you haven’t already, hard boil your eggs, slice your onion, make your chimichurri (if you’re into that kinda thing), slice your olives and tomatoes.

Next, and I like to devote a whole paragraph to this task, you’re going to want to fry your bacon.

Coat the pepper lightly in oil and and broil in the oven, turning every time it starts to turn black. About 4-5 minutes a side. When done, take out of the oven and put it in a bowl covered with Saran Wrap for 15 minutes.  It sweats the pepper like a hairy dude in a turkish bath, making it easier to peel the skin off.

Next, sautée the onions in some olive oil until caramelized. Feel free to use the bacon pan, we did.

While that is happening you’re going to need to turn on the grill and prep the meats.  We bought a very thin ribeye because we are lazy, so cooking ours only took like 2-3 minutes a side.  But if you’re a badass and buy a thick ass steak then you are obviously going to need to give yourself more time. Grill your buns too because it’s sandwich assembling time.

OK, so you can do this anyway you want, it’s your sandwich, but I’m about to tell you how to do this because true sandwich eater will tell you that poor structural integrity is the #1 sign of a n00b sandwich. Here it goes: Grilled bun, mayo, steak, bacon, onion, STOP. Add the cheese, put the sammy in the broiler until cheese melts, continue. Add the pepper, olives, tomatoes, chimichurri, eggs and lettuce.


Indie Roasted Chickpeas & Carrots feat. Harissa

About the Music: Listen, I love the funk as much as the next guy.  But sometimes you just do something a little more… alternative.  So for this fall dish we decided to put away the dancing shoes and get out the acoustic guitar. Hold on to your hearts ladies and gentlemen, because shit is about to get emotional.  We’ve got notoriously light hearted singer songwriter Elliott Smith in here for you. Some Blitzen Trapper, also from Oregon.  Jeff Mangum and Neutral Milk Hotel sing longingly about a topic that isn’t Jeeeeeesssuuuuussss Chrriiiiiiiiiiiiiist and The Shins take us into the second half of our mix with a track about god knows what. Lastly, we round off this playlist with Norah Jones and The Little Willies’ cover of Jolene, a timeless classic to close out this half hour of sheer emotion. Reaching for the Kleenex already? Don’t worry, we’re one step ahead of you there.

Serves: 4
Prep Time: 35 min

chick pea 1

1/4 cup olive oil
8-10 carrots
1 cup chickpeas (canned is quicker, dried is better)
2 cloves garlic
2 tbsp harissa
1 tsp salt
1 tsp pepper
1 tbsp chopped parsley

First of all this recipe was made first, and probably better by Claire Thomas over at The Kitchy Kitchen so give her some props. Yea, I follow Kitchy Kitchen, wanna fight about it? I will say however that she does not have emotional alt rock playing while her carrots are roasting, so I got that going for me. Or maybe she does… the point is that you will never know.

Directions: I’m not really sure why we chose indie rock for this recipe but just go with it.  We think it works.  This recipe is easy and painless, giving you plenty of time to brood over the barista that forgot to put almond milk in your double machiato at your local used books and ironic leggings store.

Go ahead press play and preheat your oven to 425.

Peel your carrots and cut them into whatever shape most pleases you, I’m not into labels. If you are using canned chickpeas rinse them with cold water in a colander then lay them onto a paper towel and dry them off completely.

Grab a bowl, inside this bowl you will be mixing together some things.  These things include but are not limited to the harissa, garlic, olive oil, salt and pepper. Mix that all up and then add the carrots and chickpeas making sure to coat all up in that ‘ish.

Put the aforementioned carrot mixture on a rimmed baking dish and spread it out so nothing is touching.  Slide it on in to the oven for 15.  Kick it. Perhaps In the Aeroplane Over the Sea is at full volume and you are literally on your knees weeping in the corner. Embrace it.

Flip the carrots. You’re going to say that flipping carrots and chickpeas is relatively challenging.  It’s damn near impossible. I don’t know just shake it up a little and throw it back in the oven for another 15, it should be good to go.

Take it out of the oven sprinkle some of your chopped parsley on there. We had this dish with our spicy peanut chicken recipe. Was dank.



Lo-Fi Fish Tacos

This is Kristen Redd of the infamously idle FancyFunk blog—aka, big sis to Tyler of Sandwich Funk and his inspiration of all things that are good—and I’m here to enlighten you with a tasty little number that will have its consumers begging for more… water.

*disclaimer: FancyFunk and its subsidiaries are not responsible for any discomforting trips to the bathroom that may result from consuming this meal.


So you’ve just returned from a long day of work, and perhaps an exhausting round of Spikeball, and you’re f-ing starving for some grub. Your cash flow is low, so dining out is not in the mix, and the idea of going to the grocery store is enough to make you want to want smoke your entire supply of indica and go into hibernation. ‘What do I have in my pantry that doesn’t consist of packaged nonsense that I have to throw an egg on top of?’ you ask yourself.

The answer, my friends, is all the ingredients to this low-prep, quick-cook, highly adaptable recipe. I’ve used just about any form of life that comes out of the sea, whatever unused spices and herbs happen to be crying for attention, and a wide variety of toppings that my ravenous taste buds may be demanding at the given moment. Here is one possible version of the afore-mentioned mash-up, but feel free to substitute just about anything with whatever you have on hand.

About the music: I know what you are thinking. Fish tacos and lo-fi rock ‘n roll don’t really seem like an intuitive pairing. Well, that’s why you are reading this post and we created it, so deal with it! We have paired 10 tracks with this fish dish guaranteed to keep your fingers head bangin’. Jack White and the gang start you off easy with ‘Level’ and from there things really start to pick up. 40 minutes of grungy filtered vocals, wailing guitar and doods that probably smell like a homeless person, but hey, they make awesome music. While we did not necessarily stick to one genre with this playlist, I think you will find a common theme running through the whole experience. Half nostalgia for some olds hits, half keen interest in some songs you have never heard, and half fish taco, this playlist is 150% about to rock. Now let’s cook some Mexican sandwiches.


For the tacos:
• 2-4 Tbsp. olive oil
• 1 (or 4) garlic cloves, minced
• ½ tsp. red pepper flakes
• 1.5 lbs. tilapia (I usually stock in the freezer, but if using shrimp instead, be sure to remove the poop-chute)
• possibly some thinly sliced onions or bell pepper if you’re into that sort of thing
• 3 Tbsp. high quality tequila
• 1-2 tsp. dried chipotle powder
• 1 tsp. ground cumin
• sea salt
• corn or flour tortillas (quantity varies depending on the size and number of boys you are feeding)

For the black beans:
• 1 can unflavored black beans (do not drain!)
• 1+ Tbsp. olive oil
• ¼ small yellow onion, chopped
• 1-3 garlic cloves, minced
• 1 Tbsp. ground cumin
• 2 tsp.+ red pepper flakes
Ideas for toppings:
• fresh chopped cilantro
• diced tomatoes
• fresh greens (I’m talking about the salad variety here)
• mango and/or pineapple salso
• sour cream (try whipping it up with some cumin, lime, salt & cilantro)
• cheese (only as last resort)

Before I begin I must state the obvious—thaw your fish ahead of time, and if you’re like my brother and don’t think ahead of time, speed the process in a sink of hot water. Preheat the oven to 350 degrees so you’re not left at the end with a deliciously piping hot taco stuffing and cold, stale tortillas you’ve had in the back of your fridge for god knows how many weeks. Designate your minions to chop, dice, and measure out all your ingredients so you can focus on the more important tasks at hand.

Start with the beans, since these can sit and sizzle and marinate in their own calienté glory for as long as you’d like. Heat the oil on medium-high in a small pot. Add the chopped onion and garlic and stick your nose in it for a minute or two to enjoy that heady scent. Toss in the beans, cumin and red pepper flakes and mix it all up like Falcon Punch at an evening with Denver Disco. Once your concoction is bubbling, reduce the heat to low and forget about it for a little while.

Meanwhile, your friends, guests, siblings and significant others will have laid out a nicely organized array of foods for your next mission. Heat the oil in a large skillet over high heat (unless you’re a communist and don’t enjoy a nicely browned exterior to your fish). Once again, enjoy the aroma of cooking garlic, but not for too long, as this pan is HOT! Add the cumin, pepper flakes, and whatever spices you’re using and blend them together in the small sea of oil.

Ask a minion to put the tortillas in the oven and stand watch so they don’t burn and take them out before they turn into a giant crunchy chip.

Season your Tilapia with some salt and chipotle, and take satisfaction in the sizzling and smoking bursts emanating from the pan as you toss them in (careful… they spit). Note: if using onion/pepper slices, you may want to sauté separately, but if not, throw those in first, scooting them to the sides before adding your seafood of choice. Toss back… I mean IN… the tequila, and give it a good swish-around.

Flip the filets after a couple of minutes, reduce heat to medium and cook a couple more. At this point, those puppies should start to crumble and fall apart like Tyler giving a speech at a wedding—this is your cue to use that spatula to assist the process until the consistency is something you want to see on your tortilla.

Well, that’s about it folks. Arrange your foodstuffs in any order you see fit with any toppings that speak to you, and remember, if you overdo it on the hot pepper, your mouth won’t be the only body part burning in the wake of consumption!


  • Karin Morgan

    I’m glad someone’s in the kitchen with Dinah.

    • Ploose


  • ButterFish

    Fish Fish Got My Wish!