S3E10: Crown Royale

In the Season 3 finale, the Funk committee pulls out all the stops to throw an adults-only prom. Imagine if you could go back in time and relive your prom? The outfits, food, music and the people are all grows up, and this glow up makes you want to show up.

Watch the full episode

Recipes from this episode

Rainbow Warrior Punch

Lady & the Scamp
Shrimp Cocktail

Cumberbund Busters

Foie Gras Sliders

Rainbow Warrior Punch

Yields: 1 cocktail
Prep Time: 5 minutes

For our all-out, all generations prom, we’re goin’ back in time to a classic! This vintage dish is one of those things that’s truly timeless, like Converse All Stars or the Corvette. Back in the day, this was used to celebrate anniversaries, New Year’s Eves, and more. We think it’s the perfect libation delivery system for all our attendees - it’ll throw down some nostalgia for those that have had it before and introduce a super cool new cocktail concept to the neophytes! It’s not too sweet and has a velvety mouth feel that really pairs perfectly when dressing up, too. It also uses some pretty common ingredients to deliver something pretty darn magical. This punch is as tasty as it is colorful, just make sure you don’t spill any on your dress or shirt!

Ingredients:

1 half gallon rainbow sherbert
2 L lemon lime soda
2 C pineapple juice
2 C hawaiian punch
750 ml white rum
¼ C melon liqueur
¼ C pomegranate liqueur
¼ C limoncello
Ice (if needed)
Lemon for garnish

Directions for Each Drink:

Make sure all liquid is chilled
In a large punch bowl, add in the soda, punch, pineapple juice, liqueurs, and rum and stir
One scoop at a time, add in the sherbert
When serving, fill a glass with ice and add punch
Get your groove on, baby!

Lady & the Scamp
Shrimp Cocktail

Yields:: 5-6 servings
Prep Time: 20 Minutes (not counting 20 min rest time for cocktail sauce, and cooling time for shrimp, at least an hour)

We’re bringing a black-tie hors d'oeuvre into your kitchen. At proms or formal events, shrimp cocktail is a classic, and we like to put our vibe into it, and a little booze too, because why not? This dish is totally chill, whether your vibe for the day includes tuxedos and evening gowns or sweatpants. Great to get some quick protein before hitting the dance floor, and a little sweet-and-spicy flavor to match that style you’re bringing to the dance, ya heard? We basically create a shrimp scampi, with some great white wine, garlic, and butter, to get some good flavor into these babies, and then chill ‘em. Meanwhile, we make a beautiful Thai vodka cocktail sauce that brings another level of flavor to separate your shrimp from everyone else’s. Meanwhile, remember not all shrimp are created the same, and sometimes, size does matter, so we’re using U15 shrimp, meaning it takes 15 of these babies to make a pound, so you really get a mouthful, if you get our drift. Party on!

Ingredients:

1 lb raw shrimp (U15 at least, U12 size is ideal, that means there are 12 shrimp or less to make up the total point
¾ C Thai vodka cocktail sauce (ingredients/directions below)
2 Tbsp butter
1/3 C of a dry white wine (we use sauvignon blanc, alcohol-free wine works great too)
2 tsp Italian seasoning
1 Tbsp fresh lemon juice
1 Tbsp of finely minced fresh garlic
1 tsp crushed red pepper
Lemon wedges to serve them with
Hot sauce to serve with

Ingredients for Thai Vodka Cocktail Sauce

1/3 C ketchup
1/4 C horseradish (or more, depending on the heat you want) • 2 Tbsp Thai-chili sauce
½ Tbsp chili-garlic sauce
2 Tbsp vodka (we prefer Tito’s)
1 tsp sriracha sauce

Directions:

Heat butter in a pan on the stove
Add garlic, cook until fragrant
Add shrimp, sprinkle with Italian seasoning and crushed red pepper
Add wine and lemon juice
Cook for 1-2 minutes until they turn pink towards the center
Flip shrimp
Cook another minute until pink and firm on the outside
Remove shrimp from heat, put in fridge to chill
Ring the bowl of sauce with the shrimp
Serve with extra hot sauce and lemon wedges for your guests to use at their discretion
Have a lil’ cocktail, baby!

Directions for Thai Vodka Cocktail Sauce

Mix all ingredients evenly
Chill for at least 20 minutes to let the flavor meld

Cumberbund Busters

Yields: 24 servings
Total time: 40 minutes

One of our favorite things to make are stuffed mushies - easy handhelds for fun parties, and they really help kick things up a notch. Like that killer jacket you keep for special occasions, they’re awesome for any type of party situation, and there are so many combinations, too. Here is one of our absolute faves - Manchego and chorizo. We use some cornbread stuffing, roasted red peppers, and onions, then kick things up a notch with a little paprika and thyme to make these the type of apps you tell yourself you’re only going to eat one of… And then you find yourself eating 10 more. These freeze really well too and are great to have on hand to bring to parties or deliver to a friend who might be goin’ through a tough time.

Ingredients:

12 large white button or large baby mushrooms
1 Tbsp olive oil
1 lb ground or sliced/cubed chorizo into small pieces, sauteed, reserving the grease
1 ½ lb of cornbread (alternately, you could make cornbread stuffing from a box if you’d like, use the whole box)
¾ lb Manchego cheese, shredded and divided
½ C chopped roasted red peppers
1 whole chopped white onion, sauteed in the Chorizo fat rendered
2 tsp smoked paprika
2 tsp red pepper flakes
½ tsp thyme
Splash of lemon juice
Cooking spray
¼ C chopped fresh parsley

Directions:

Preheat oven to 350 degrees
Pop the stems out of all the mushrooms, careful not to tear the cap
Use the back of a spoon to dig out all of the filling to make room for that stuffin’
Heat the oil in a frying pan, cook the sausage, and make sure you keep the grease, then cook the onions in the grease if you haven’t already
In a large mixing bowl, mix the onions, peppers, and spices together
Add in the sauce, the grease, and the lemon juice, and mix evenly
Add in half of the cheese and mix evenly again

Spray down a large casserole dish or foil pan
Using your hands, scoop the stuffing into the mushroom caps
Place in the pan and cover with the remaining cheese
Throw them in the oven for 22-25 minutes until the cheese is melted
Once it comes out of the oven, top with the chopped parsley
Take a bite and bust that cummerbund

Foie Gras Sliders

Yields: 12 sliders
Prep Time: 20 minutes

A lot of people have enjoyed sliders and mini-burgers before or after their prom. Some dinners were had at Mickey D’s, others at White Castle, and a lot of late-night eats involved feedin’ the beauties these beautiful little hamburgers. Sliders are something that can be the perfect handheld, but we needed to elevate for our elevated tastes, after all. You’ve learned to eat better food since you were in high school, right? Us too. So we went all the way in here, y'all. We’ve truly dolled this thing up, and this might be one of the best sliders in the world. We take some great ground beef, and mix it with sauteed shallots and shredded mushrooms, and wrap it around an incredible piece of foie gras for incredible, luxurious flavor. We also top it with a cognac and peach aioli, and this baby burger gets people goin’, so you should get goin’ on ‘em.

Ingredients:

2 lb 80/20 ground beef
2 whole shallots, finely diced and sauteed
6 baby portabella mushrooms, shredded with a cheese shredder
12 oz Foie gras
Cognac and peach mayo (ingredients/directions below)
½ lb of baby spinach
3 Large Roma tomatoes, sliced to ¼” thick
1 Tbsp flake salt
1 Tbsp freshly ground black pepper
1 12-pack of slider rolls
4 Tbsp of butter
½ lb. of mild brie cheese, cut into ½” thick strips

Ingredients for Cognac Peach Mayo

1 C mayo
½ C canned peaches, drained and chopped up in a food processor
2 Tbsp cognac
½ Tbsp granulated garlic
1 tsp lemon juice
½ tsp hot sauce
Splash of prosecco vinegar

Directions:

Take the ground beef, and add in all the shallots and shredded mushrooms, and mix evenly with your hands
Wait until the very last minute, then take out your foie gras, and slice into ¼”-½” thick slices, or if softer, scoop directly from the foie gras
Take about a palm of the ground beef mix, and flatten out into thin patties
Take the slice of foie gras, and place it in the center of the beef patty, and fold the excess meat around, and use your hands to roll into a ball and thicken it into a thick burger
Heavily salt and pepper each side of all your patties
On your frying pan or flat top, toast each side of your buns
Add the butter to the flat top
Toast each flat part of the slider rolls
Then add more butter and oil as needed, and add your patties
After 2 minutes, some juice starts to run, flip the patties
Top with the brie slices and dome them until it melts (2 minutes)
Take the burgers off and rest them for 3 minutes
On the bottom of the bun, place a few pieces of baby spinach
Rest the burger on the spinach (cheese side up, obviously)
Top with a slice of the tomato
Spread a layer of the mayo on the inside of the top of the bun
Top it off, and then take a luxurious bite