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.”

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Serves: 4
Prep Time: 40 minutes

Ingredients:
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

Directions:
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.

Szechuan Beef House with Untz-Fried Rice

About the music: Sometimes days are riddled with ‘ifs’, ‘metaphysical ifs,’ ‘what ifs,’ ‘as ifs’ ect… We understand this cultural if-topia is stressful so we’d like to give you a break by telling you the answer to the if-o-the-moment that is: “if this playlist keeps thumping these funky-deep-house jams how will i cook?” Just know the only thing you need to digest right are the baked french beats of Breakbots mix of Birdy Nam Nam’s – Defiant Order, and the freshly sprinkled Nigerian NNEKA , and the little british flavor from Rudimental. Don’t be overwhelmed by the what ifs brought on by Classixx and Fatboy Slim. You need to be ready for Bondax and their brimming cup of beats (a perfect zest to add to the rice), those fifty minutes are better a record length sexual encounter. Finally, plan to make some questionable decisions with Storm Queen around the meatpacking district… Stefon will likely have some suggestions – perhaps you can finish the night at UNTZ, NYC’s hottest club complete with midget fire jugglers, a special sticky wall and an assortment of undercooked shrimp…
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Serves: 4
Cook/Prep Time: 1 Hour 45 Minutes

For Fried Rice:
1/4 cup oyster sauce
1 tbsp soy sauce
3 tbsp peanut or vegetable oil
2 large eggs
1 cup frozen peas, thawed
2 medium garlic cloves, minced
6 cups cold cooked white rice
1 cup bean sprouts 5 medium scallions, sliced thin

For Stir Fry:
6 cloves garlic
1 tbsp minced ginger
4 scallions, whites minced, greens cut to 1/2 inch
1/2 tsp Sichuan peppercorns, ground
3 tbsp soy sauce
3 tbsp rice/balsamic vinegar
2 tbsp sherry
2 tsp hot bean paste
1-1/2 tsp sugar
1 tsp cornstarch
2 cups broccoli florets
Salt to taste
1-1/2 tbsp canola oil
3 dried hot red chilis
1.5 lbs flank steak sliced thin

First, chef up some rice (2-3 cups though the link says 1) and let it cool on a baking dish with tin foil for about an hour.

Combine the oyster sauce and soy sauce in a small bowl; set side. Heat a 12-inch non-stick skillet over medium heat until hot; add 1-1/2 teaspoon of the oil and swirl to coat the pan bottom. Add the eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces with a wooden spoon; continue to cook stirring constantly, until the eggs are cook through but not browned, about 1 minute longer. Transfer the eggs to a small bowl and set aside.

Return the skillet to the burner, increase the heat to high, and heat the skillet until hot; add the remaining 2-1/2 tablespoons oil and swirl to coat the pan bottom. Add the peas and cook, stirring constantly, for 30 seconds; stir in the garlic and cook until fragrant, about 30 seconds. Add the rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until the mixture is heated through, about 3 minutes. Add the eggs, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute. Let your delicious rice mixture hangout in the pan because it’s time to get going on that beeeeef.

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First off, your going to need a lot of small bowls on hand so get em’ lined up and let’s tackle the second half of this dish. Combine the garlic, ginger, scallion whites, and peppercorns in a small bowl. Then, combine the soy sauce, vinegar, 1 tablespoon of wine, hot bean paste, and sugar in another small bowl and stir until the sugar dissolves. Dissolve the cornstarch in the remaining 1 tablespoon wine in another small bowl. Blanch the broccoli florets in boiling salted water for 30 seconds. Refresh under cold water and drain.

Heat a wok over high heat heat. Swirl in the oil. Add the dried chilies and cook for ten seconds, or until dark and fragrant. Remove the chilies with slotted spoon and discard. Add the minced ingredients and cook for 15 seconds, or until fragrant but not brown. Add the sliced beef and stir fry for 2-3 minutes. Add the sauce and cook for 1 minute, or until the beed is cooked. Stir in the broccoli. Stir the cornstarch mixture and add it to the stir-fry with scallion greens. Bring the sauce to a boil and toss in the fried rice. Stir the mix together until the rice is nice and hot. Serve immediately. Phew, that was a long one, but you’re all done and ready to feast.

Spicy Peanut Chicken a la Smooth Grooves


About the music: This dish is a little spicy and a little tangy, so we wanted to cool things down a bit by putting together a lush pairing of the coolest indie-electronic jams around to accompany your chicken dish. This is really one of my favorite music genres as it draws influence from a variety of sounds to provide you with a diverse listening experience. We tried to capture that essence with this playlist by stringing together a wide variety of all things light, funky, and synth-laden. You’ll start things off with the Australian trio, Theme Park, segue into Beat Connection and KZA to deepen the mood, and finally get immersed with the funk courtesy of FKJ and Psychemagik. It’s a groovy little blend and we think it accompanies this dish quite nicely.

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Serves: 4
Prep/Cook time: 30 minutes

Ingredients:
1/4 cup smooth peanut butter
1/4 cup water
1/4 teaspoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons Sriracha
2 teaspoons rice vinegar or lime juice
4 skinless chicken thighs
1 bunch broccoli

Directions:
First things first, hit play on this juicy theme park track and loosen up a bit. This recipe is stoopid simple, so you’ll have a lot of brain-power left over to focus on these cool beats as you cook. Now that you’re ready, preheat the broiler. While it’s heating up, just like the tunes, mix together the peanut butter (after inhaling a spoonful or two, of course), water, sesame oil, soy sauce, sriracha, and rice vinegar or lime juice…we choice lime juice and believe me it was a wise choice. Once your peanut butter concoction is finished and you’re deep in the midst of jamming out to Beat Connection, toss the chicken thighs and broccoli in the sauce , and place it on a rimmed baking sheet.

Broil everything for about ten minutes, and then turn your oven over to bake and bake it up right for another ten minutes, watching to make sure it doesn’t burn.

Well, I wish there was more for me to write, but that about does it. Snarf on your delicious dinner as you let Freight to My Soul by the Cosmic Kids cool down that spice in your mouth.

 

Photo Credit: Jonathan Lovekin via Martha Stewart.