• 149 WESTCHESTER AVENUE, PORT CHESTER, NY 10573-4549 · (914) 937-4126

  • November 25th, 2015

    10 of the Best Rock ‘n’ Roll Recipes That You’ll Want To Make Right Now


    This Thanksgiving, we’re taking a culinary trip through the kitchens of legends like Eric Clapton, Phil Lesh, and Buddy Guy. Give “tasty licks” a brand new meaning and get ready to dig in with The Cap’s Rock ‘n’ Roll Cookbook. For
    those about to cook, we salute you.


    Eric Clapton’s Split Pea Soup

    Photo by Joe Sia (www.wolfgansvault.com)

    Start off your meal with a traditional British pea soup, as prepared by Eric Clapton. You’ll want to emulate Slowhand when chopping, stirring, and blending this creamy dish. This soup is good hot or cold.

    ½ cucumber
    1 medium onion
    1 small head lettuce
    Fresh mint
    Fresh parsley
    2 ounces butter
    2 ½ pints chicken or vegetable stock
    1 pound shelled (or frozen) peas
    1 teaspoon sugar
    Salt & pepper to taste
    2 teaspoons curry powder (optional)
    One third pint milk

    1. Peel and chop the cucumber and onion.
    2. Clean and chop the lettuce, mint, and parsley.
    3. Heat the butter in a saucepan and add lettuce, cucumber, onion, mint and parsley.
    4. Stir until the butter is absorbed.
    5. Add stock, peas, sugar and season to taste with the salt and pepper.
    7. Simmer until the peas are soft.
    8. Pour into a blender and puree.
    9. Add the curry powder, milk and reheat.
    10. Dig in!

    J.J. Johnson of Tedeschi Trucks Band’s Collard Greens

    “There is a relative level of passion in cooking that is akin to making music, and we all love to consume delicious things!”
    – J.J. Johnson

    Born in Indianapolis, Indiana, these soulful collard greens by J.J. Johnson remind him of home. While on the road, this is the dish that brings him right back. Watch as J.J. details his cooking process:

    Phil Lesh’s Terrapin Chopped Salad


    Phil Lesh, founding member of the Grateful Dead, opened Terrapin Crossroads in San Rafael, California in 2011, and has been serving healthy homegrown food to hippies and California natives ever since. If you’re looking for something quick and easy, this simple and delicious chopped salad is sure to move you brightly.

    Chopped lettuce
    Cheddar Cheese

    1. Combine all ingredients.
    2. Enjoy!

    Snoop Dogg’s 8-Layer Dip

    Snoop Dogg is all about family, and this dip from the Dogfather is the perfect indulgence to share with loved ones at a party. It’s so good, one might say that it’s the chronic. Just make sure not to drop it like it’s hot when it comes out of the oven. Pairs well with gin and juice.

    Watch the video below on how to prepare this tasty 8-layer dip for any large gathering:

    Main dishes

    BB King’s Country Catfish and Hushpuppies


    When asked about his favorite food, BB King said “Everything. I like it all – you can tell!” Tommy Peters, President of BB King’s clubs has said, “He loves catfish – he grew up in the country.” The thrill will never be gone with this signature dish from the legendary BB King! You’ll feel the hospitality of the deep south with every bite.

    2 cups yellow or white corn meal
    1 cup plain flour
    1 teaspoon salt
    1 teaspoon baking powder
    ½ teaspoon baking soda
    2 eggs
    1 cup buttermilk or whole milk
    ½ cup finely grated or chopped onion
    Oil for frying

    Instructions for hushpuppies:
    1. In a large mixing bowl, mix together all dry ingredients for hush puppies.
    2. Add eggs, milk and onion and combine. Don’t overmix.
    3. Heat oil to 355° in a large cast-iron skillet or heavy fish-fry pot.
    4. Drop hush puppy batter into oil with a large tablespoon, creating a few at a time. (Make them equal
    size for perfect results.)
    5. Fry until golden brown, turning as needed.
    6. Remove with slotted spoon to paper-lined tray for draining.
    7. Repeat with remainder of batter.
    8. Strain oil. Once cooled, reheat in the same pot to 355 degrees and serve with catfish.

    Ingredients for catfish:
    2 whole catfish, cleaned, split
    1 egg, beaten with 1 cup milk
    ½ cornmeal
    ¼ cup all-purpose flour
    1 teaspoon salt
    ½ teaspoon cayenne pepper
    Peanut oil for frying
    Cleaned green onions, for serving

    1. Wash and pat-dry the catfish (cut in half if very large.)
    2. Beat egg in a shallow dish with the 1 cup milk.
    3. Combine cornmeal, flour, salt and pepper in another shallow bowl.
    4. Heat oil to 355°.
    5. Dip the catfish into the milk, then into the cornmeal mixture.
    6. Fry 1 or 2 pieces at a time – do not crowd the fish. Turn as need to fry both sides to a golden crisp.
    7. Remove fish, and lay atop the hushpuppies to keep warm.
    8. Repeat with remainder of fish.(Do not cover; this will cause crust to become soggy.)
    9. Serve at once, plating fish and hushpuppies together, with a green onion or two alongside.
    10. Serve with cheese grits and cole slaw.

    Amy Ray’s Pasta Ceci


    “My sister Laura and her partner Tracey concocted this hot pasta recipe and gave it me in a cookbook, It has become a tradition in my house. Chickpeas, olive oil, onions, garlic, and Parmesan cheese—perfect combo and easy!” – Amy Ray

    You’ll want to fill your plate again and again with this traditional Ray family recipe!

    3 16 oz. cans of chickpeas (or prepare your own from 2 cups dried chickpeas.)
    5 medium yellow onions (coarsely chopped)
    6 cloves of garlic (finely minced)
    2 tbs. of olive oil
    Freshly ground pepper
    Parmesan cheese (shaved)

    1. Heat olive oil in large skillet (with lid) on medium.
    2. Add chopped onions to sauté, stir frequently until onions are translucent and sweet.
    3. Turn Heat to low, add garlic and stir (add more olive oil if it’s too dry at this point). Cook for about 5 more minutes.
    4. Add chickpeas and enough cooking liquid until liquid is even with the surface of other ingredients in skillet. Simmer covered on low for 15 minutes.
    5. To thicken sauce, use a fork to mash up some of the chickpeas. Add pepper and salt as needed.
    6. Prepare pasta. Farfalle and Penne are great for this, but use what you want. Serve chickpeas over warm pasta and most importantly—add plenty of shaved parmesan cheese.

    Buddy Guy’s Jumbo Gumbo


    As the owner of Legends, a classic Chicago blues club with New-Orleans-inspired grub, Guy serves some of the most delicious southern dishes with some of the most wonderful music on earth. Buddy’s Jumbo Gumbo is a sensory-overload of smells and tastes. If you have the blues, this dish will rejuvenate your mind, body, and soul.

    Polish sausage
    Pork links
    Chicken breast
    Bell pepper
    Salt and pepper to taste
    File seasoning
    1 tsp of soy sauce
    1 tsp of A1 sauce
    1 tsp Tabasco sauce and/or cayenne
    Bacon bits or fried bacon
    Corn on the cob
    Whole Blue Crab (break the legs off and make sure you wash out the sand)
    King crab legs
    Fresh shrimp (deveined) in shell
    Sun dried shrimp — one package

    1. Brown the flour in a skillet until it turns a light brown.
    2. Boil the chicken and sausage together in a pot of water until done with the seasonings: onion, garlic, bell pepper, salt and pepper, celery, file, soy, A1, bacon bits or fried bacon, a tsp of Tabasco and/or cayenne.
    3. Add the browned flour slowly throughout the cooking process to thicken the roux.
    4. Add the vegetables: corn, okra, tomatoes. Cook for 10-15 minutes.
    5. Add the seafood last because it cooks quickly. Buddy keeps the shells on the seafood during cooking for flavor.
    6. Cook for 10-15 minutes.


    Bob Dylan’s Figgy Pudding


    “I like it served with heated golden syrup topping, and a generous pour of custard – makes me hungry just talking about it. My engineer Tex Carbone likes vanilla ice cream on it; I don’t understand that at all.” – Bob Dylan

    Don’t think twice, it’s alright to pig out on this figgy pudding by Bob Dylan.

    4oz. of plain flour
    Pinch of salt – just a pinch!
    4 oz. bread crumbs
    4 oz. shredded suet
    1 teaspoon mixed spice
    1 teaspoon baking powder
    3 oz. dark soft brown sugar
    8 oz. chopped dried figs
    Finely grated rind & the juice of 1 lemon
    2 tablespoons milk
    2 beaten eggs

    1. Sift salt and flour together, then mix with the remaining dry ingredients.
    2. Add the figs, lemon rind and juice, milk, and beaten eggs.
    3. Beat well. Mixture should have a soft dropping consistency.
    4. Put into a greased 2 pint pudding basin, cover securely and steam for 3 hours.


    Jeff Tweedy Limonade


    This year, Vinyl Me Please worked with Wilco to honor the album A.M. as their August record of the month. Alongside the physical vinyl came a cocktail recipe for Jeff Tweedy’s famous Lemonade.

    1 ½ liters of Topo Chico Sparkling Water
    3 fresh lemons
    Lots of ice
    Add 1 ¼ ounce of Tito’s Handmade Vodka per glass & stir for a hard version.

    Perry Farrell’s Hot Pepper Margarita


    Lollapalooza founder and Jane’s Addiction frontman Perry Farrell is a spokesman for Maestro Dobel Tequila, so it’s only natural that his favorite drink is a margarita that includes the crisp tasting nectar. This drink has just the right amount of spice to accompany the bada** music of Jane’s Addiction.

    1 ½ oz. Maestro
    Dobel Tequila
    1 oz. Cointreau
    ½ oz. simple syrup
    ½ oz. lime juice
    ½ oz. Tabasco sauce
    Egg white (optional; it gives the cocktail some body and froth)
    Jalapeño pepper slices, for garnish
    Cilantro, for garnish
    Sea salt (optional)

    1. Fill a shaker halfway with ice
    2. Combine all ingredients (except jalapeño and salt) and shake
    3. Strain into a salt-rimmed rocks glass and garnish with jalapeño slices and cilantro
    4. Pair with fresh oysters and top with a small spoonful of caviar.