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.



Serves: 4
Prep time: 35 minutes

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

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.

Quinoa and Kale Funk Pucks

About the music: This is basically as healthy as I get. I mean, there is so much good shit packed into the patties it makes me feel like I am about to grow branches. Given the earthy and organic nature of this recipe we though we would give you some nice organic tunes to go with it. “What Kind of Breeze Do You Blow?” is a group that I have never heard anything about other than this mix. They are Canadian, thats all I could find, so that’s cool, eh? Anyways, this mix is mellow and textured at the beginning and really moves into some swinging spacey grooves at the end. So as you mold these balls of health let this mix mold your mind.

Serves: 4
Prep time: 1 hour

2 cups water
1 cup Quinoa
1/3 cup parmesan cheese
4 whisked eggs
6 green onions sliced thin
4 cloves garlic
1/2 tsp salt
1.5 cup steamed kale, chopped
1 cup breadcrumbs
olive oil
1 lemon
1 avocado
some cilantro (optional)


Now that your sufficiently relaxed and groovin’ to this mix, pour the quinoa into a pot with the water and let sit for 15 minutes with no heat. While that is happening, chop everything else. This includes but is not limited to: all the garlic, the onions, kale, a fresh bowl. You can whisk the eggs too.

Put the kale in a steaming basket with about an inch or two of water, a little lemon juice and around 1/4 of your chopped garlic. Don’t turn on yet.

Cover the quinoa and turn on the heat and bring to a bowl. Turn down to low and let simmer, covered, for 20 minutes until it has absorbed the water. About halfway into this turn on the kale and steam, covered, for 7-10 minutes. Take both the kale and the quinoa and throw them into a big bowl and let cool.

You should also probably be swilling on some sort of fine beverage. Perhaps an ice cold Coca-Cola Classico, or if you want something healthier drink some Kombucha you pretentious bastard.

Now mix the eggs, salt, onions, a little lemon zest, breadcrumbs, and parmesan into the bowl with the quinoa and kale. Form small patties with your hands and put on your preparation station (a plate). Put a large skillet on medium high heat with some olive oil. Cook each patty, covered, about 6-7 minutes or until each side is a nice golden brown.

By now this mx should be in full shakedown mode so be careful not to dance too hard while slicing this avocado. Grate some fresh parm on top of each patty, add a piece of avocado and a little cilantro and lemon juice. Yes, its a funk punk, ladies and gentleman.

Adapted from Yummy Supper

Slowed Down Hot Brown

About the music: This recipe takes but a measly 30 minutes to create, but the playlist we have created gives you a whole lot more.  Meant to be listened to while watching the rain fall out your window, the songs in this list are laced with melodic electronic beats and downtempo rhythms.  You will probably have never heard of many of the artists on this record breaking 17 song playlist, but that does not make them any less awesome.  In fact you can basically thank us right now for introducing you to such a plethora of awesome chunage.  We have music from Radiohead, David August, Boombox, Emancipator, and a bunch more of my favorite electronic artists strung together in a carefully crafted ballet of song.  We are actually very pleased with how this came out so for the next hour and a half just press play, listen to the cool rain, and eat some hot sandwiches, you deserve it.

Cook Time: 30 minutes
Serves: 4

2 tablespoons butter, unsaltedP1020989 2 tablespoons all purpose flour
1 cup whole milk (we used 2%, so s

ue us)
1/2 cup medium cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/4 cup fontina cheese, shredded (don’t skimp on this)
1 teaspoon garlic powder
1/2 teaspoon dry mustard
salt and pepper to taste
4 slices sourdough bread, lightly toasted (we got rosemary sourdough, DANK)
1 lb roasted turkey breast, thinly sliced (we got a presoasted chicken because we are lazy)
6 10! slices of bacon, cooked and crumbled

It’s a cold, rainy night. Your home may or may not have just been flooded with 4 feet of water and mud laced with human fecal matter, but that don’t make no nevermind right now. You’re about to make one of Kentucky’s finest creations, a sandwich so decadent, so completely artery cloggingly delicious that you will forget about the 10′s of thousands of dollars in damage to your home. Between the sultry electronic beats that are currently licking your earhole and the cheesy bacon chicken delight you are about to feast on, your luck is already starting to turn around.

Like all good things, this recipe starts by cooking your bacon. So, cook your bacon. We say this recipe takes 30 minutes but thats including multiple breaks for football watching, whisky drinking and, well, you know. Next you’re going to want to preheat your broiler.

For the saucy cheesy delight, begin by melting the butter in a saucepan over medium heat. Once melted, sprinkle the flour in with one hand while viciously whisking it in with the other. You are essentially making a Bechamel sauce here for the 6 of you who are going to know what that is. Keep whisking for about two minutes making sure there are no clumps.  Then slowly add the milk while continuing to stir.  Keep stirring until the milk is hot, almost boiling.  Use a wooden spoon to then stir in the cheese until melted and blended. Then add the remaining ingredients. Then add some salt n’ peppa.

Now you are really in the mix.  Toast up your bread because if you put it in the broiler with all these goodies on top it really won’t reach the crunchy level that you both desire and deserve.  Top your now toasted bread with your chicken turkey and smother it in cheesy goodness.  Sprinkle your crumbled bacon on top and put in the broiler for no more then a couple minutes, making sure it doesn’t burn.  Top with a little fresh cracked pepper and there it is, your little slice of heaven in a sea of flood water.