8 Recipes Created by Your Favorite Cap Musicians
Cooking at home during the quarantine? There’s a lot more to the world of home cooking than pasta and grilled cheese! If you're getting tired of eating the same things, try Page McConnell's Tuna Fish Sandwich or Phil Lesh's Terrapin Chopped Salad. Feast your eyes on the unofficial rock 'n' roll cookbook.
Eric Clapton's Split Pea Soup
Start off your meal with 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
- 2 ounces butter
- 5 pints chicken or vegetable stock
- 1 pound shelled (or frozen) peas
- 1 teaspoon sugar
- Salt & pepper to taste
- 2 teaspoons curry powder (optional)
- 1/2 cup milk
Peel and chop the cucumber and onion. Clean and chop the lettuce, mint, and parsley. Heat the butter in a saucepan and add lettuce, cucumber, onion, mint, and parsley. Stir until the butter is absorbed. Add stock, peas, sugar and season to taste with the salt and pepper. Simmer until the peas are soft. Pour into a blender and puree. Add the curry powder, milk and reheat. Dig in!
Snoop Dogg's 8-Layer Dip
This dip from the Dogfather is the perfect indulgence, one might say that it's the chronic. Simple and easy to make! Just make sure not to drop it like it's hot when it comes out of the oven. Pairs well with gin and juice.
- 7-Layer Dip
- Chicken Wings
Watch this video on how to prepare this tasty 8-layer dip.
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
- Balsamic Dressing
Combine all ingredients and enjoy!
Page McConnell's Tuna Fish Sandwich
How did the "Pages Loves Sandwiches" urban legend spread? No one knows for sure. During Phish's recent Dinner And A Movie Ep 3, Page shared some intimate details! "Perhaps someone asked me if I like sandwiches. I would have said, 'yes.' But, I don’t know a lot of folks who don’t like sandwiches." So if you've got some Tuna "Phish" in the pantry, get ready! Here it goes:
- Tuna Fish – 1 or 2 cans, preferably in water
- Mayo – I use avocado-based mayonnaise
- Celery – 1 or 2 stalks, diced
- Pickles to taste
- Bread – I have been on a gluten-free diet for about seven years, but if you can eat non-GF bread, I would recommend it
Open and drain the excess liquid from the cans of tuna. Chop the celery and pickles. Mix all ingredients in a bowl with the mayo. Sometimes I toast my bread with thin slices of Vermont Cheddar Cheese. Put the tuna salad on your bread/toast and get ready to enjoy!
This meal pairs nicely with a black cherry seltzer and BBQ potato chips.
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)
Heat olive oil in large skillet (with lid) on medium. Add chopped onions to sauté, stir frequently until onions are translucent and sweet. 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. 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. To thicken sauce, use a fork to mash up some of the chickpeas. Add pepper and salt as needed. 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.
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
Sift salt and flour together, then mix with the remaining dry ingredients. Add the figs, lemon rind and juice, milk, and beaten eggs. Beat well. The mixture should have a soft dropping consistency. Put into a greased 2-pint pudding basin, cover securely and steam for 3 hours.
Sheryl Crow's Watermelon Margaritas
We could use a good drink right now! Sheryl Crow's got exactly what you need without the calories! Her cookbook If It Makes You Healthy is filled with easy and healthy recipes that anyone can make!
- 4½ cups peeled, diced seedless watermelon
- ¾ cup high-quality tequila (I prefer Patrón Silver tequila)
- ¼ cup sugar
- ¼ cup freshly squeezed lime juice
- 2 tablespoons triple sec
- 4 cups ice
In a blender, process half the watermelon, half the tequila, 2 tablespoons of sugar, 2 tablespoons of lime juice, 1 tablespoon of triple sec, and 2 cups of ice until smooth. Transfer to a pitcher. Repeat with the remaining watermelon, tequila, sugar, lime juice, triple sec, and ice. Add this second batch to the first and refrigerate until ready to serve.
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 & Sea salt (optional)
Instructions: Fill a shaker halfway with ice. Combine all ingredients (except jalapeño and salt) and shake. Strain into a salt-rimmed rocks glass and garnish with jalapeño slices and cilantro. Pair with fresh oysters and top with a small spoonful of caviar, or just enjoy as is!