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.


Serves: 4
Prep/Cook time: 30 minutes

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

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.

Open Face Goat Cheese sandwich W/ Funk Relish

About the music: This is a daytime dish through and through. It should be made with windows and doors open, and god help me if I’m gonna have a window open and not be blasting the funk out of it. Funk, all day erry day. Thats what we are coming at you with for this recipe. What lies before you is 30 minutes of pure unadulterated funkomania, and you’re invited. Consider yourself lucky. Prison guard turned funk diva Sharon Jones starts you off with an awesome rendition of Just Dropped In. From there it’s a dance party from start to finish. Songs from folks you have most certainly never heard of, but that doesn’t make them any less funky. And some songs from people you have heard of like the Meters and Al Green. If people come in off the street asking what the funky sex sounds emanating from your house are, just say you could tell them but you’d have to kill them. Relish in the funk.

Serves: 2
Prep time: 30 minutes

4 slices good brown bread (we got a half a loaf of Seeeded Seeduction from Whole Foods)
4-6 ounces goat cheese (Bonne Bouche from Vermont Creamery, dank)
Arugula and/or spinach for topping

For the relish:
1-3 cup dried currants
1-3 cup toasted pine nuts
1-4 cup finely chopped red onion
Balsamic vinegar to taste
salt ‘n pepa to taste

This recipe is really pretty full-proof. Super simple and it is honestly one of the most incredible sandwiches you can make. I cite this sandwich as the sole contributor to my past 2 successful sexual encounters. Put on this playlist with it and you will literately be fighting babes off of you.

Hit play and let Sharon get the party going. Pick a spatula that works the best as a microphone, and let’s cut some shit. Chop your onion and throw it in a bowl. Chop up the currants a little and throw ‘em in the same bowl. Toast your pine nuts and throw them on in there. At this point Funkaledic already has, or is currently funking up the whole kitchen. We didn’t, but if you wanted to add dried figs to this that would be cool, I guess. Add the balsamic and the salt and pepper to taste and set aside.

Turn on the broiler to high, I’m talkin’ like Fire on the Bayou high. Slice your bread and throw it in the toaster. I have found the if I just try and broil the bread with the cheese on it without toasting it, it does not reach my desired level of awesome. Now slice you goat cheese at about a centimeter thick. Lay a bed of arugula on the toasted bread and then put the sliced goat cheese on top. Put in the broiler until the cheese is melted and/or starting to brown on top. There is no real set time for this, you just have to watch it. Funk out to some Mighty Hannibal while you wait

Take the sammy out of the broiler and top with the relish. Then squeeze some honey over the top of the sandwich. The reason I put rehab as the last song of the playlist is, well, I’m not suggesting you can be addicted to a sandwich, but maybe…

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…

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.


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.

  • Sahib