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.

Winter Chef Salad

About the Music: Chef salads are the 80′s mix tape of salads. It’s just a bunch of ingredients that may not be particularly exciting by themselves, but together they form something so delicious, so cohesive, it makes you want to stand outside your crush’s window blasting Peter Gabreil – Jon Cusak style.

Prep Time: 45 minutes

6 eggs
2 lbs smoked ham (sliced thick)
2 lbs turkey (sliced thick)
2 lbs swiss cheese (sliced thick)
2 heads of green cabbage
2-3 avocados, sliced
1/2 lb cherry tomatoes
Salt and pepper to taste

Russian dressing:
4 healthy tbsp good mayo
4 healthy tbsp Heinz Chili Sauce
1/2 lemon

First, slice the cabbage to your desired size and shape. The ideal size is something roughly two inches long and about a half a centimeter wide. To make life easier you can do this with a food processor. When diced, stick the cut cabbage in a big-ass bowl.

Meanwhile, get a pot of water boiling so you can hard boil some eggs.

Next, take your meats, which should be cut at about one centimeter thick, and sliced into inch long rectangular-like cubes. Do the same thing with the cheese. Add everything atop your cabbage.

Slice your avocado and tomato and arrange on top of your now impressively large bowl of sliced meats, cheese and veg.

Take your eggs out and peel under running water, this will make it much easier to peel the shell off the egg. Slice the egg horizontally so you get some nice cross sections of yolky egg decor. Throw those on top of your growing pile and do a little two-step with a smile.

To make the dressing – mix mayo and chili sauce until there is a relatively consistent texture throughout- the color should be pinkish. Squeeze in lemon to tasters preference. I use about a half a lemon. If dressing appears watery add an even amount of mayo and chili sauce till consistency returns. Crack pepper to taste. If you prefer more chili sauce add it, if you prefer more lemon add it. There is nothing set in stone about this recipe. Basically go 50/50 on the mayo/chili sauce and then add lemon and pepper to taste. It is best to test the dressing with a slice of ham, celery, carrot etc. Russian dressing is a great dip and is excellent for facial exfoliation.

Prep yourself a hearty bowl of your salad, add your dressing on top. Stop, shake it down to the music for a hot second, now eat.

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.