Pork Bánh Mi

About the Music: We just recently went to see the Motet play a show covering entirely Parlament Funkadelic on Halloween, and needless to say, we have been feeling a little funky ever since. We chose to ride out this vibe by making a playlist of extra funky edits of some classic jams including Crown Heights Affair all the way to Diana Ross. Oh, and a good friend of mine, Cooper Saver, provides us with the closing track, a smooth little edit of Sade’s Paradise.

Serves: 4
Prep Time: 1 hour

1-1.5 pound pork tenderloin
1 tbsp brown sugar
2 tbsp soy sauce
3 tbsp fish sauce
2 tbsp maple syrup
1/2 tsp sesame oil
2 garlic cloves minced
1 tsp minced ginger
2 green onions sliced
salt and pepper to taste
leafy greens
4 sliced jalapeños
Fresh cilantro
pickled vegetables (we used carrots and cabbage
1 loaf good french bread
vegetable oil


Continuing the whole heady sandwich kick, this Vietnamese sandwich is something I have enjoyed at many a food truck in Los Angeles, but never something I have actually attempted to make…until now. It’s really dank. So fire up the tunes and let’s roll.

Take your heady pork log and cut it into 1/2 circles, across the grain. Cover the cut pork with Saran wrap and pound with a meat pounder (I used a rolling pin) until the pork is about 1/4 inch thick.

In a large bowl, mix the fish sauce, soy sauce, brown sugar, maple syrup, sesame oil, garlic, ginger, green onion, salt and pepper, and a couple slices of jalapeño.  Plop your pork slices in the bowl and mix them around so everything is covered by your sweet and savory concoction.  Let sit for about 30 minutes.

Put a skillet on high heat with a couple tablespoons of vegetable oil. Place pork slices on pan and cook until side is caramelized, 1-2 minutes. Flip and cook for about another minute. Try not to overcook them because they are just the pure danks when are juicy.

Stop and take a second to admire just how funky this playlist had been, and how its probably subconsciously embedded in you an insatiable love for the funk. Now assemble your sandwiches. Slice the loaf of french bread down the middle, cover one side with mayo, next some lettuce, then the pork slices, and pile the jalapeños, cilantro and pickled vegetables on top. Munch.

Adapted from Food52

Eggs Marinara for 1

About the music:
It doesn’t matter whether it’s a strange Saturday morning or a late Monday night, this mix is tuned into those moments of solitude where the pantry options are slim but the smooth sounds of Al Green take you to your happy place, then The Postal Service makes it all ok, and YACHT brings you roaring home making you realize that walking alone is awesome, cause you’re awesome.

Serves: 1+
Prep time: 10 minutes

tomato sauce (homemade or in a jar)
fresh basil
Italian seasonings to taste
3 oz mozzarella, sliced
1-2 eggs
pinch of cayenne pepper
1-2 slices fresh bread
salt and pepper to taste
parmesan cheese to taste

If you are under the impression that the idea of poaching an egg in marinara sauce is weird, join the club. But by god I was made a believer. This recipe is for all those 20 year old dudes who want to make something other than Ramen, but are too lazy to leave their house to buy anything. It also happens to be the bomb.

To get started, heat your tomato sauce in a skillet, not a saucepan because you are poaching your eggs in here in a hot second. Feel free to mix in any ingredients you so desire, we added some jalapeños and cayenne pepper to spice it up a bit. You can also add cumin, parsley, oregano, onion, bacon… etc. When your sauce starts to simmer do a Michael Jackson move turn the heat to low. Now crack an egg right on top of the simmering sauce. Cover the pan and simmer for about 4 minutes or until the egg is poached (or the length of this Beck song). You should be able to tell by looking at it.

While the egg is poaching, toast your bread, stick it in a bowl and top with sliced mozzarella.

Carefully spoon the egg onto the bread along with your desired amount of sauce, top with basil, do a victory dance to this YACHT song, and you’re done. Heady.

Hip-Hoppin Salmon Cakes

About the music: When I think salmon cakes, I think hip-hop. There is just nothing more gangster than some fresh Alaskan Salmon squeezed into a ball with a bunch of sautéed vegetables. Just thinking about it makes me want to pull out my gat. So for this obvious association we chose some of our favorite hip-hop songs to keep you feeling hood while you cook. We start you off and bring you home with a personal favorite on the mic: Devin the Dood. Interspersed throughout the mix you will hear some classics like the Fugees and RZA, and some crowd favorites from J5 to PUTS. So refill your purple drank and get ready to cook.

Serves: 3
Prep time: 45 minutes

1/2 red onion
1/2 yellow bell pepper
1/4 cup chopped parsley
1-2 tbsp chopped capers
1 tsp old bay seasoning
1 tsp Worcestershire Sauce
4-5 drops tabasco
4-6 red potatoes diced
1 lb salmon
1/2 cup mayo
1/2 cup breadcrumbs
2 tsp dijon mustard
olive oil

Pan sear the salmon in a little olive oil, about 3 minutes a side. We used the frozen salmon because it didn’t need to be excellent surrounded by all these flavors. Set aside and let cool as you do the other things.

Meanwhile, get a pot of water boiling for the potatoes and let cool. Remove the skins and dice into small pieces. Next, sauté the onion, pepper, parsley, capers, old bay, tabasco, Worcestershire, about 10 minutes until vegetables are soft. Remove from heat and let cool to room temperature.

In a bowl, break up the salmon into small pieces and mix with the vegetables, mustard, breadcrumbs and mayo. Form cakes with your hands, however big you want them, we did hockey pucks.

Put a non-stick skillet on medium high heat. Fry the cakes about 2-3 minutes on one side, or until browned, flip and cook for another 2 minutes. I have served these with remoulade sauce and our now favorite Sandwich Funk Sauce.

  • http://www.facebook.com/karin.w.morgan Karin Wyman Morgan

    Definitely making this for dinner.