Fig & Olive Tapenade

About the music: During our conversations over what music we would be pairing with this delicious tapenade, we sparked an interesting debate – what really classifies as cocktail hour/appetizer music? Clearly this question doesn’t have a single answer as we realized that there are simply too many different types of occasions for such an event that a single music genre would be unfair. So, we thought about it, drank a little bit of chocolate milk (because it’s delicious), thought some more, and decided that this specific dish was best enjoyed with a myriad of the smoothest Funky-Jazz around. Why you might ask? Well because this tapenade is light, tangy and, if anything, a little different. We haven’t really delved into this genre before on Sandwich Funk and we thought it was about damn time we did so. As you whip up this pre-party secret weapon let the sounds of Ernest Ranglin, George Benson, Les MacCann & Orgone vibrate the inner workings of your ear-drums, and think to yourself, “Hey, I’ve heard this song. Wait, have I?”


Serves: 8
Prep Time: 5-20 minutes

4 ounces dried figs
4 ounces sun-dried tomatoes
1/2 cup Kalamata olives
1/2 cup green olives, pimiento-stuffed
2-3 tablespoons extra virgin olive oil
1 teaspoon minced fresh rosemary
1 tablespoon balsamic vinegar

Directions: This recipe has two speeds of preparation, food processor or hand mince. If you have a food processor, by all means us it, because let me tell you a little something about finely chopping figs…it’s teeeeerrribbllleeee.

Anyways, now that that’s out of the way, hit play on this finely crafted playlist of funky jazz sounds and let’s get tapenading. Mince the figs, olives and sun-dried tomatoes as finely as you can either in a food processor or by hand. Mix the chopped goodness together in a bowl and work in the rosemary, balsamic vinegar and olive oil, It’s best to do this part by hand because you can get a better idea of how the texture is coming together – add extra olive oil if needed.

Welp, that’s pretty much it. Either you’ll love it, or the process of hand chopping figs will have scared you so deeply that the thought of consuming them forces you into a manic state of depression.

Stained Pasta W/ IDM, Eggplant and Sausage

About the music: If there is one thing we over indulge at the Sfunk laboratory it’s pasta and IDM. Basically it’s the voice of our brain pie, it’s our solution to E=Mc2. Cheffing up this dish, to this mix is kin to entering the world of Tron, this delicious shiz right here is the direct current between the ear and mouth. If you don’t already talk about Nicola Tesla over dinner, you will now. Fear not, one doesn’t need to be a rocket scientist to chef this dish, just maybe to be able to discuss it’s universal significance.

Considering string theory we put together eight tracks of pure intelligent dance music. The big bang for this recipe begins with Tycho’s melodic drum and bass jam, ‘Past is Prologue,’ this evolves into LA based wizkid Nosaj Thing’s ‘Light #1.’ We’ve also got, Four Tet’s, ‘Angel Echos,’ James Blake’s, ‘CMYK,’ and to wrap it up, Brain Feeder Records’ (think Flying Lotus) TOKIMONSTA, into Star Sling vs Teams. Get smart with these badass chunes, prepare for lift-off, and to quote the famous physicist Richard Feynman who loved to play bongos at strip clubs in Pasadena, “blaze freely.”

stained pasta

Serves: 4
Prep Time: 40 minutes

1/2 lb gemelli pasta
1 eggplant
1 clove garlic, minced
2 links, spicy italian sausage, uncased
1/4 fresh italian parsley, chopped
750 ml, cheap red wine (1 bottle)
1 1/2 cups, tomato sauce
1 tsp olive oil
pinch red pepper flakes
Romano or Parmesan cheese to top

Hit play and let Tycho set the mood. This playlist is bass(ed) deep in quantum beats, so try and keep up. Hopefully you bought yourself an extra bottle of red wine and large bag of weed because you’re about to learn some shit.

Chop your eggplant into about 1/2 inch cubes (this Tycho song is basically made for eggplant chopping). While you’re at it, mince the garlic and chop up the parsley, just to get it out of the way.

Then take your uncased sausage and start sphereing them into little mini meatballs. Throw some olive oil in a non stick pan and turn on high heat. Stick your spicy sausage balls in the pan and brown on all sides. At this point you and the pan may be reacting to the interconnected web of the multiverse thanks to the incredible Nosaj Thing track. Break free from your eternally occurring awareness and take those browned meatballs out of the pan and put them on a paper towel.

Now, in spite of the ethereal beauty of this Pantha du Prince song, fight it’s gravitational sway and throw the eggplant and garlic into the pan with all the sausage juice. Cook until caramelized, about 7 minutes.

Fill a medium pot with 2 cups red wine and 2 cups water. Bring to boil. Will boil @ roughly 100 degrees centigrade.

Then add a half cup of red wine and cook that ish ‘til it’s reduced by half.

Add the pasta to the watery wine concoction you got boiling and note the time.

Add the meatballs back into the pan. Then add the tomato sauce, stir and bring to a boil, then turn down and simmer until the pasta is done (which is going to be just before the pasta package directions say it should be). When the pasta is done, the beginning of this beautiful TOKiMONSTA song should be kicking in, spoon a little water/wine into the sauce and stir around. Drain the pasta (now an awesome purple color). Add it back into the sauce and toss with the fresh parsley.

Star Slinger and Teams should bring you home with this cheerfully upbeat song that makes it feel like the sun is shining even if you live like Dexter in an underground laboratory. Finally, top with cheese, and serve those with the highest music IQ first.

Peanut Butter and Jamz Donuts (Guest Post)

So we are a couple of doods. We like dood things. Once in a while however, it’s good to hear from the other side of the chromosomal wagon. And while I won’t publicly admit that I have actually attempted to make these donuts whilst listening to this choice selection of songs, this here donut is damn fine. Without further ado, let me introduce you to Megan Ranegar.


Hello! I’m Megan from The Dinner Party Association. I’m a writer and breakfast food enthusiast based in Iowa City, Iowa. I spent this past week in my hometown in Indiana for my last ever college spring break. I didn’t get a tan, but I did get a cold. I drank whiskey hot toddies in bed and rarely changed out of my pajamas. I made (and ate) a lot of donuts.

Being home really took me back to 1998, the days of Spice Girls and peanut butter and jelly sandwiches. Nostalgia and boredom can make you do crazy things, like fuse your childhood and current favorites to craft a PB&J donut. This is a jelly-filled situation slathered in peanut butter, and the things my eight-year-old dreams were made of.

The playlist is a mix of my 1998 favorites and my current jams, made especially to get you ready for this jelly.

Baked Peanut Butter & Jam Donuts


For the donuts:
makes 6 donuts
Adapted from Forbidden Rice blog
1 cup all purpose flour
¼ cup sugar
¾ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon kosher salt
½ cup buttermilk
1 egg
1 ½ teaspoon honey
1 Tablespoon olive oil
½ teaspoon vanilla extract
jam, any flavor

For the glaze:
1 Tablespoon butter
¼ cup peanut butter
¼ cup powdered sugar

Before we get going here, we need to talk about donut making methods. Donuts, while normally fried, occasionally like to get baked. That’s where a donut pan comes in. I rant in this post about how donut pans are a game changer. I’m no donut expert…but I’m close. Just purchase the pan. Your life will feel more complete.


Preheat your oven to 425 and lightly grease your donut pan. Combine flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together buttermilk, egg, honey, olive oil, and vanilla. Stir together wet and dry ingredients, until combined. Fill your donut pan and bake for 7-8 minutes.

While your donuts are in the oven, get your glaze on. Heat one tablespoon of butter on the stove until brown, about 4 minutes. Pop a quarter cup of peanut butter into the microwave for 30 seconds to soften. Take a step back and breathe. You should like the smells you’re smelling.

Now mix your butter, peanut butter, and powdered sugar. Butter on butter. Own it.


Your oven is probably beeping at you now. Tend to those donuts! Let rest in the pan for about 5-10 minutes. Once cool enough to handle, cut three small slices into each donut. Are you ready for this jelly? Using a piping bag and your favorite jam, fill each donut. Don’t worry if this looks a little messy—peanut butter fixes everything. Dip your donuts into your peanut butter glaze. Serve warm with your signature dance move and a glass of milk.