Funkalicious Chicken Piccata

About the music: This dish is delicious, I mean really delicious. So to put it simply, we just wanted to match the awesomeness of this recipe with some equally stellar tunes. Nothing fancy, just like the dish. We start off with a personal favorite, The Menahan Street Band, continue of with a little Ali Love and then make a nice Crazy P finish. That’s it, enjoy.

 

Serves: 4
Cook time: 25 minutes

Ingredients:
3 chicken breasts, butterflied and pounded thin
salt and pepper to taste
3 tablespoon olive oil
3 tablespoon butter
2 clove garlic, chopped
1/3 cup dry white wine
2/3 cup chicken broth
1 lemon, juice
1 teaspoon honey
3 tablespoons capers
1 tablespoon parsley, chopped
How ever much pasta your heart desires

Directions:

This recipe is pretty simple and if you execute it properly, which isn’t very hard, it is down right delicious. To get things started, fill a pot with water and heat it up, you can always have it boil lightly if your not ready to put the pasta in when the water starts to boil. Next, put about one tablespoon of oil and half of the allotted butter into a pan and get it nice and hot over medium heat.

While this is happening, lightly dredge your chicken in flour and fry it in the pan until golden brown, about 2-3 minutes a side. Unless you have a really enormous pan, you may need to do this in two rounds (this is where the rest of the oil and 1 more tablespoon of butter come into play). Once all of the chicken is cooked through, it’s probably time for that spaghetti to take a bath in the boiling water. Throw the chopped garlic into the pan and saute it for about a minute, until fragrant. Then pour your wine into the pan and deglaze it…like Randy Marsh.

Add the broth, honey, capers and lemon juice to the pan and bring the mixture to a simmer. Let it all simmer down nicely until it has reduced by about half, about 3-5 minutes, and then add your chopped parsley and remaining butter to the pan and give it a nice little stir. Lastly, your going to put the chicken back in the pan, once the heat is off, and toss it around in the delicious mixture.

Hopefully you remembered to take your pasta out of the boiling water cuz it’s time for plating. Lay down a nice portion of pasta on the plate, top it with a chicken breast, and smother it all in sauce. There, you’re done, and by god your about to be amazed with how tasty it is.

Photo Credit : http://therachelleproject.blogspot.com/2012/08/chicken-piccata.html

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

Ingredients:
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

Directions:
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.

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.

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Serves: 4
Prep time: 35 minutes

Ingredients:
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

Directions:
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.

  • Juliana

    I just found this blog.

    Genius. Deliciously genius. Never stop.

    Gratitude to the maximum, gentlemen!

    • sandwichfunk

      Thanks Juliana! We shall continue to bring you all things fresh and funky!