That’s right. A heavy metal cook book.
Black Tusk at the grill
For those who think that headbangers subsist solely on beer and bat heads, this collection proves that there are gourmet gods in Valhalla as well. Yes, there are the iron-stomach recipes like Pasta Terror (Kreator), Bittner’s Brutal Breakfast Burrito (Shadows Fall) and Krakatoa Surprise (Lemmy from Motörhead), but you’ll also find more “refined” dishes like Kale ‘Em All (Dillinger Escape Plan), Cheese ‘n Egg Party Puffs (Andrew W.K.) and Daly Squash Soup (Eddie Spaghetti from The Supersuckers).
It’s a fun collection of family recipes that musician, label owner, and heavy metal überfan, Steve Seabury, has gathered over the years of going to shows and rockin’ with the best of them. Steve was kind enough to let us excerpt a recipe from the book, and we have one copy of the book to give away. Leave a comment here with your top five choices for best bands/albums of 2010 (Heavy metal, hip-hop, merenge or country – it doesn’t matter – share what you love!) and a winner will be chosen at random. Links to band pages are a bonus and will earn a hearty horned salute! \m/ \m/
And now, the recipe:
DRUNK TOURING BAND MUSH
Erik Larson, Alabama Thunderpussy
Well, I don’t really have a recipe, per se, but here’s something I like to make. Can be made vegan!
Feeds seven or eight drunk band and crew members
4 to 6 yukon gold potatoes
5 or 6 baby bella mushrooms
½ red onion
3 large garlic cloves
1 tablespoon butter or margarine
2 good-size jalapeño chiles (substitute cayenne peppers or Thai chiles depending on tolerance for pain and degree of inebriation)
Basil (6 fresh leaves is best, but prepared shake bottle will work, too)
Vegetable oil
8 ounces sharp white cheddar cheese
First and foremost, the kitchen must be free and clear of all bullshit. This includes nu-metal, rap-core music, and fashion. If any hip-hop or rap is audible within 100 yards of the cooking process, the food will spoil. You need good metal or crust punk to make this dish work. So pick a record, and turn it up loud! (I’ve found the first Tragedy record to be ideal chopping vegetable music.)
Anyhow, wash the potatoes and all the vegetables under clean running water and set aside. Fill a large pot, big enough for Rosie O’Donnell’s severed head, with water and place on back burner on high. While the water is heating up, chop the potatoes into small pieces, about the size of the bottom of a 1-ounce shot glass, placing the pieces in the pot as you chop. Periodically stir the pot of potatoes as you bring them to a boil.
Once all the potatoes are in the pot, cut the mushrooms into little pieces (size depends on preference, I like about the size of a quarter). Do the same for the onion and garlic (chopping to preference—I usually dice these so they’re the size of a pinky nail or smaller). Melt the butter in a small iron skillet and cook the mushrooms, onion, and garlic on low heat. Be sure to stir that shit up every now and then so it doesn’t burn.
Meanwhile, chop the chiles into small pieces. Be sure to save all the seeds with the pepper sections. DO NOT DISPOSE OF THE SEEDS; ONLY LIGHTWEIGHTS DISPOSE OF THEIR SEEDS. If you have acquired fresh basil leaves, chop them into tiny pieces; if not, move on. Pour enough oil into the bottom of a large skillet to coat just the surface and place on a medium heat, adding the hot peppers and their seeds.
At this point, check the potatoes. They should be soft but still retaining shape, with a faded whitish color. If they are, dump those suckers into the colander and let them drain. Once drained, put them into the large skillet with the hot peppers and add the basil (if using a shaker of basil, lightly coat the surface of the potatoes so they look kinda dirty). Stir the contents of the large skillet until the potatoes have lost shape and have become a mush-like substance. Add the mushrooms, onion, and garlic to the mix and continue cooking over medium heat, stirring frequently until it starts to brown (add oil as needed so as not to burn the bottom of the skillet or potatoes).
Once the mix seems sufficiently cooked through and brown, turn off stove and remove from heat. Grate cheese over the mix as desired. Cover to let the cheese melt. Serve with ketchup or hot sauce as needed. Pass out on the floor full. Enjoy!
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