How many of your parents would tell you where they were at the day that JFK was killed? It was something ingrained in their memory and one that they would never forget. However for my generation our JFK moment was more musically based. Sure they had Janis, Jim and Jimi pass but ours was special in our own way. A certain someone with the last name of Cobain. Okay, okay, Kurt Cobain, April of 1994.
Then there were the bands that seemed like they would last forever. You know the ones that you would blast in your bedroom while getting ready for a night out or even in your car with friends on the way to the next house party.
For me, and my generation, Beastie Boys was the epitome of cool and once you put that tape in your walkman (NO...SLEEP...TILL BROOKLYN!!! Waaaa waaaa... Yes that was supposed to be a guitar riff there) a cruddy day turned brighter. Sure sounds cheesy, but let's get real, it was the truth.
However, my favorite song of all time?! SABATAGE!!!! I swear I'm still 14 in my bedroom watching the best video EVER!!!!! I mean seriously, check out those staches! Swoon!
So, imagine me having another Cobain moment when visiting Los Angeles a few weeks back realizing that Adam Yauch aka MCA had passed. Yes, a founding member of such an iconic band and numero uno memory maker growing up. Bummed to say the least.
When I proposed to put on a Beastie Boys themed party for Foodbuzz's monthly 24x24 party, I was pumped when they accepted it! Although the concept of making food referenced from Beastie Boys songs is nothing new, I felt this was the perfect way to say thank you for the memories and for my friends and I to have a blast eating food with a twist that has been referenced from their songs.
We started out with our very own "Graffiti Wall" where I had put up a blank canvas for us to spray paint to our heart's desires. Although as you can see none of us are very good graffiti artists.The extent of us painting our name was about as far as we got. But, hey we tried and had a blast doing so!
So, we started out our "A New Style" dinner party with none other than a Brass Monkey Cocktail. Now, it wasn't a real Brass Monkey (40 oz. with some of it poured out until you reach the 40 oz. type on the bottle then add in OJ), but we had a good ol' bottle of Olde English waiting in case anyone was brave enough.
However, I must admit this is a song that holds special meaning. I mean how could I forget the fact that our pom coach in EIGHTH grade had us do a dance to this. Ummmm, I don't think she had any clue what a brass monkey was and we laughed everytime we would perform it.
Peruse, enjoy and reminiscence your own Beastie Boy moments and I would love to give out a big thank you to Foodbuzz for sponsering our "New Style" dinner party and a big thank you to MCA from Beastie Boys. Thank you for the memories!
Brass monkey- That funky monkey- Brass monkey junkie- That funky monkey
1 oz. Gin
1 oz. Tequila
1 oz. OJ
1 oz. Grapefruit Juice
Dash of Triple Sec and Sour Mix
1. Combine all ingredients in a cocktail shaker with ice, shake then serve with orange slices if desired.
Vicious circle of reality since the day you were born- And we love the hot butter on what? The popcorn!
6 cups fresh popped popcorn
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 teaspoons confectiner's sugar
1. Combine the popcorn with the salt in a large bowl. Combine the butter and sugar in a small bowl and stir together. Drizzle over the popcorn, tossing to coat. Serve or store in an airtight container for up to 1 day.
Recipe adapted from Country Living
From The New Style
B-E-A-S-T-I-E, what up Mike D?
Ah yeah, that's me
I got franks pork and beans
Always bust the new routines
1.5 pounds smoked pork neck bones
1 lb. dried cannellini beans
1 onion, chopped
3 cloves garlic, chopped
2 carrots, peeled and diced
3 cups water
3 cups chicken stock
2 bay leaves
1 14. oz can of diced tomatoes
2 sprigs of fresh rosemary
1.5 tablespoons olive oil
1. Heat olive oil in a dutch oven. Saute onions, garlic and carrots until tender, about 6 minutes or so.
2. Add the pork bones, water, stock, bay leaves and rosemary. Bring to a boil. Add the dried beans and turn down to a simmer.
3. Cover and cook for 2 hours. Test the beans and make sure they are starting to become tender.
4. After 2 hours, add the can of tomatoes and turn the bones, simmer another hour.
5. Remove the bones from the pot and when cool enough, shred the meat that is on the bones with two forks. If it falls off the bone you will know it is ready.
Recipe adapted from Stacey Snacks Online
From B-Boys Makin' With the Freak Freak
Yeah, The B-Boys Makin' with The Freak Freak
Mario's nagging Nonni's about the pesto pizza
And then he's on a mission and he's checking for peacha
1/4 cup basil pesto
2 precooked pizza crusts (8-inches)
1 sliced plum tomato
1 large fresh mozzarella ball, sliced
Coarse salt and ground pepper
1. Preheat the oven to 450 degrees. Spread basil pesto on each of the two pizza crusts.
2. Layer each crust with plum tomato and mozzarella slices. Season with the salt and ground pepper.
3. Transfer to a baking sheet; bake until cheese has melted and crust is golden brown; about 10 minutes.
Recipe from Marthastewart.com
From So What Cha Want
Well I'm as cool as a cucumber in a bowl of hot sauce
You've got the rhyme and resaon but no cause
1 cucumber peeled and sliced 1/4 inch thick
.50-.75 tablespoons Siracha sauce
1 mango peeled and cut into 1/4 inch thick
1/2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup sour cream
Mint sprig for garnish
1. In a mixing bowl combine the cucumber, mango, siracha, sugar, kosher salt and black pepper.
2. Marinate for at least 20 minutes.
3. Get rid of excess liquid, add sour cream, toss and garnish with the mint sprig.
Adapted from Cholula
From The Hard Way
Sneak between the sheets so hide like matzo
Holler back challah bread...next
10 cups challah bread, in chunks
1 (12 oz) can evaporated milk
1 cup whole milk
1 cup half and half
8 eggs lightly beaten
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/8 teaspoon salt
2 cups apples, peeled and coarsely chopped
3/4 cup raisins
.75 package of matzo pulsed to a fine powder in a food processor
2 sticks unsalted butter, melted
1.5 tablespoons cinnamon
1/4 cup granulated sugar
1.Preheat the oven to 350 degrees and lightly grease a 9x13" baking dish.
2. Place the bread chunks in a large mixing bowl.
3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder and salt and pour this mixture over the bread chunks and let stand for 10 minutes.
4. Fold in the apples and rasins, if using, then spoon the mixture into the prepared pan and top with the streusel. The Streusel: Mix all ingredients together until crumbly.
5. Bake 35-45 minutes or until golden.
6. Cool about 5 minutes prior to serving.