Baked Deep House Ziti

About the music: When we were making this dish a few days ago, we realized that we haven’t recorded a special mix for one of our recipes recently. Since the dish came together so well, despite our lack of foresight when it came to making sure we had all the right tools to cook it, we thought we would commemorate it with an hour of the pure goods. It’s hard to put your finger on the genre of this mix to be honest. At Sandwich funk we’ve really been vibing a rework of a song by Ornette, called crazy. It has a smooth yet slightly dark tone to it and we thought it would be a good jumping off point for the mix. We scanned through our music libraries and came away with 16 tracks that we thought would take you for a ride. There are a few of the classics, Ratatat, Todd Terje, Aeroplane & Four Tet, along with some artists we really think you should check out, Ben Gomori, Grovesnor, Bakermat & Cameo Culture. We’re pretty damn excited with how it turned out and we hope you dance to it as much as we did…cuz it was a lot.

Download the mix here!

Serves: 4 (or 4 meatastic sessions for 1)
Prep/cook time: 1 hour

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1lb lean ground beef
2 cups tomato sauce, any kind you damn well please
1/2 cup half ‘n half, say that ten times fast
1/2 cup grated parmesan, or more if you have the balls
1 tsp paprika
2 cloves minced garlic
1 cup water
1 packet brown gravy mix (CURVE BALL)
2 tsp italian seasoning
1 bag penne pasta, cooked, drained, rinsed of starch
mozzarella and parmesan for baking
pinch red pepper flakes

First you need to mentally prepare yourself for this mix. It is like an emotional and spiritual journey through baked ziti. You will literally emerge on the other side unable to see baked ziti the same way again. Just know that going into this.
Let’s get this beefy started in here. Preheat the oven to about treefiddy.

The plan is to brown the beef, so turn that burner to eleven (sorta mid/high) and with pan in-hand let the beef simmer, let it simmer with the occasional stir. Once it’s good and brown we need to add the zests and tastes. So flavor it up by adding two cups of tomato sauce, half a cup of half n’ half, two hand fulls(half cup) of grated parm, only one teaspoon of paprika–don’t get too testy now, drop in two teaspoons of crushed garlic and shuffle in a heaping spoonful (two teaspoons) of dried italian seasoning without sneezing.

Try to not be totally overtaken by the moving beats. Take that packet of gravy by the wrapper and if you need to, shake it out, shake it all out. We say – do it. ‘Cause sh!ts about to get real.

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If you contain your dance moves for just one second, pour that packet into one cup of H2O, mix the mix and add it to the meat sauce. Let that mixture of goodness simmer for a hot ten minutes with the occasional stir.

Somewhere around you is a neglected pound of penne pasta. Give it the needed attention by cooking it according to label. **Remember to rinse the pasta with hot water after you drain it — this gets rid of the starch!

Place the mosh-pit of penne’s into a baking dish, most of them will lay down naturally- this is normal. Cover them in the savory beef sauce with the intention to stir the whole thing up.

After the penne and sauce are good and stirred, you need to basically coat everything with shredded cheese. The music should basically be killing it right now. So rock the f out and spread the cheese!!!

Once you’ve gotten a grip on yourself put that beautiful cheesy baking dish in the oven and let it sit for about twenty minutes or till it starts bubblin’. Grab it with oven mitts and let the thing cool off for a bit, it’s going to be hot as the dickens!

Once served add extra cheese, red pepper flakes and salt and pepper to taste! Enjoy the ziti n’ deep house!

Pontificating on Polenta

About the music: In a way polenta is a lot like a good playlist. At the end of a good playlist you don’t necessarily know the exact songs you were listening to, you just know that they made whatever you were doing while listening to them a whole hell of a lot better. They are the base layer and the backbone, the sad song at the end of a movie and the pure funk groove background to your powder run. They are the raging Brain Damage>Eclipse as your crushing I-70 at 2 am on your way to Vegas. That’s like this polenta, by itself it’s delicious, but with other things, its god damn incredible. We have chosen the perfect playlist for your polenta. The European Crystal Fighters start you off with about as pleasant a song as one could ask for. We keep it smooth through the middle with the very mysterious Shook’s remix of Ellie Goulding’s “Lights.” Just listen to the bass in that song, mint. Our favorite Glam Rock stars Scissor Sisters keep your energy up for the fight to the finish and LCD Soundsystem ensures you have something great to eat to. This mix is great from start to finish, enjoy it.


Serves: 6
Prep time: 25 minutes

4 cups chicken broth (better chicken broth = better polenta)
1 1/4 cup yellow cornmeal
2 cloves garlic, minced
1 tbsp salt
1 tsp fresh ground pepper
1 cup fresh grated parmesan cheese
a little lemon zest
2 tbsp butter
1/4 cup crème fraîche

First take a second and rack your brain to figure out our not-so-secret secret that we hid in the playlist. Fantastic, hit play and let’s move on.

Pour your chicken stock into a large saucepan. If your wondering why you feel so god damn fantastic it’s because you turned this first song on. It is literally like the Crystal Fighters have come into your kitchen and dumped like a ton and a half of sand, brought a bunch of beer, at least 6-8 smoking hot girls and this polenta, and are now forcing you to play naked beach volleyball.

Add the garlic to the stock and turn on high heat until it boils. Reduce the heat to medium-low and slowly whisk in the cornmeal preventing it from globbin’ up. Add the salt and pepper and KEEP STIRRING at a simmer for about 12 minutes. Now, you may be asking what the hell your going to do with yourself for 12 minutes while you stir this witch’s brew? Well, remember MGMT? Electric Feel should be having you bobbing enough to stir. Stir right on through this Poolside song, and take it home in the final stretch like you would take yo’ friend’s mama home after a long night on the town.

Take off the heat, stir in the parmesan, butter and crème fraîiichceeee. Eat it alone, or underneath some sort of dank meat dish. We made ours with a spicy beef brisket. But most of all enjoy this dish like LCD Soundsystem would have you enjoy it- with all your friends.

Songbirds’ Spinach Salad

About the music: This spinach salad recipe goes back six millennia. Legend has it just before Adam used a spinach leaf to cover Eve’s fuzzy peach, they both snacked on a delicious spinach leaf salad. This all happened during those few exotic hours post apple ingestion. Apparently, whilst Adam and Eve were taking a rest from rolling in lust, they got quite hungry and with divine inspiration chefed up the very Songbird’s Spinach Salad we are posting today! At Sfunk headquarters we mused over this delightful tale and came up with eight songs, that will make any kitchen an Eden. Since Eve is blamed as the main conspirator of man’s fall, we thought this mix should be supported by only lady vocals. The opening jam is fittingly titled, ‘The Fall’ by Rhye so prepare yourself for song seduction. Then we’ve got the cheeky New Zealander – Kimbra and her track ‘Settle Down’. Topped off with Brooklyn’s finest duo Sleigh Bells, Joan as Policewoman and other babeses. So please indulge, listen and don’t be afraid to party naked.

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Serves: 4
Prep time: 30 minutes

As much spinach as you see fit
1/2 red onion, sliced
1 cup sliced mushrooms
4 hard boiled eggs
4-6 strips dank bacon
Any nut of your choosing (pine, walnut, cashew)
fruity vinaigrette like raspberry or strawberry

First hard boil your eggs. You may think you know how to do this but you don’t. Put your eggs in a saucepan and fill until covering eggs by about an inch. Bring the pot to a boil, let cook for about 30 seconds take off heat and cover for 10 minutes. That’s how a true G hard boils an egg.

Put your dressing in a saucepan with about 1/3 of your mushrooms and 1/4 of your onion. Heat that bad boy up until those things inside it are cooked and infused with vinegary goodness. Heating it also gets rid of some of the alcohol in the dressing and makes it sweeter. Once done put in freezer to cool down until you serve it. As you do this, take a second and think to yourself how cool all this hot new music is making you seem in front of your friends.

Put everything else in a bowl with the spinach, including the now sliced egg. Dress the salad like you would yourself on a perfect 66 degree day. You could be totally cool in a t-shirt but you’re going to rock the hoody just in case you get cold. Translate that metaphor into salad and consume.