Test Episode 1

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

Shrimp En Papillote Recipe

BoomBox BLT

Hot Tater Salad

Chicken Wing Dip

Shrimp En Papillote Recipe

We love runnin’ with other animals, in the kitchen or the jungle, and one of our favorite pack mates, the great Allison Walts, Executive Chef of the Rosamond Gifford Zoo in Syracuse, treats all critters just right. For the end of summer and beginning of fall, she loves to cook en papillote, a simple-yet-elegant cooking method, just like the beautiful flamingos this dish is inspired by. All you need is some parchment paper, shrimp or fish, some fresh veggies, a dash of wine, some butter and a dream. This old school French method of cooking is a great way to use any food you have laying around in your fridge, so get creative. We loved learning that flamingos’ colors are based on what they eat, and they love shrimp, and you will too after folding up some paper and setting up a nice, light and delicious dinner, perfect for this time of year. Butter, white wine, fresh shrimp and veggies? Whether you’re standing on one leg or not, you’re going to love this dish. We flocked to it.

Ingredients (Per Serving)
• 9” x 10” square of parchment paper
• 6 cherry tomatoes
• ½ C chopped fennel
• ½ C yellow squash cut into discs
• ½ C zucchini cut into discs
• ½ C asparagus
• 1 lemon, cut into discs
• 1 Tbsp of a nice white wine, like a chardonnay
• 3 Tbsp of butter, cut into thin slices
• ½ lb of peeled, deveined raw shrimp
• Salt and pepper to taste

• Preheat your oven to 400 degrees
• In the center of the paper, line up all your veggies and shrimp
• Sprinkle with salt and pepper
• Layer the butter over the top of the veggies and shrimp
• Layer half of the lemon slices over the top of the butter
• Fold the paper in half, and roll up the edges like you’re rolling a sleeping bag, up until it’s an inch or two from the pile of all that great food, leaving a little opening at the end…
• Pour in the wine in that opening (and in your mouth too if you’d like)
• Fold it closed
• Place on a cookie sheet and place in the oven for 15-20 minutes
• Remove from the oven, let cool for a few minutes
• Cut a hole in the paper, remove and plate all that goodness
• Enjoy al fresca, with your favorite animals

*Bonus Tip – You can use a nice piece of fish, like salmon or haddock too, and make individual ones for your family so you have a wide range of flavor choices.

BoomBox BLT

Growing up, one of our favorite Saturday lunch treats was the classic BLT – our mom would whip it up on some white bread, some bacon, and we’re off to a day of adventure in the backyard. As we’ve grown up (at least physically), we got inspired by one of our favorite grown up restaurants, the one and only Dinosaur BBQ. This is a spin off on that, our take on a BLT, and ours uses thick cut bacon, crispy, juicy fried green tomatoes, and a honey sesame mayo that pairs perfectly with the cold romaine lettuce for that temperature contrast. We’re taking more inspo from another favorite hangout, the fried green tommies are from the mighty Dinosaur BBQ cookbook. We put all that on some of that incredible Pasta’s stretched bread, so this is a great sandwich to make for the kids, your crew or someone you’re trying to get on your side, too. Picture meeting your boyfriend’s parents for the first time – cook these up on your grill or in your kitchen and they’ll be bought in from day one.

Ingredients for Honey Sesame Mayo
⅓ C honey
½ C mayo
2 tsp Dijon mustard
3 Tbsp rice vinegar
½ tsp sesame oil
⅛ tsp ground black pepper

Directions for Honey Sesame Mayo
Whisk all the ingredients together in a glass bowl, set aside

Honey Sesame Mayo
4 Tbsp vegetable oil
½ lb. of good, thick cut bacon
1 head of romaine lettuce, cleaned and left in whole leaves
1 Loaf of Pastabilities’ stretch bread or something similar, cut
4 large green tomatoes
2 eggs
Pinch plus 2 tsp of freshly ground black pepper
4 cup panko crumbs
4 tsp kosher salt
½ tsp cayenne pepper
½ C vegetable oil, as needed

Core the tomatoes, cut ‘em into ¼” rounds, dry ‘em between several layers of paper towels
Sprinkle the creole seasoning into the tomato slices
Whisk the eggs and a pinch of black pepper in a class bowl
In another bowl, combine the panko crumbs, salt, cayenne and black pepper
Dip the tomatoes into the egg mixture
Press them tommies into the panko mix
Put ‘em on a parchment paper lined cookie sheet in the fridge for a half hour
While the tommies set, throw your bacon on the grill, get that grease, and remove it when it is done to your likeness, set aside
Add more oil as needed, but cook your tommies on each side for 2-3 minutes
When they’re done, add a layer of that mayo to the top of your bread, and build up from the bottom – Fried Green tommies, then the bacon on top, and finally the lettuce
Have yourself a beautiful sandwich, today just got a little better

*Bonus Tip – Obviously these work as just the tommies, and you can prep them the day before to save time. You can always use turkey bacon, facon (vegan bacon), or stack ‘em with a regular beefsteak tomato, too!

Hot Tater Salad

You know at the Funk we don’t have many food allergies, but one is to the same ol’ same ol’, so for a fresh new take for a starchy side for a cookout, steak dinner or seafood boil, we pulled out all the stops, because we can’t and we won’t.. We make a pretty dynamite tater salad (actually a family recipe), so we wanted to take it to the next level, and really heat things up. A warm, crispy potato salad? Now we’re talking, with some creaminess and some German potato salad vibes to make your next dinner or cookout jump all the way up. Sometimes, we can’t find the perfect side for that burger you’re craving, or the steak you’ve worked all week. We’re using salt pork to bring out the creamy potato, and crispin’ ‘em up to get them right where you want. Crispy creaminess and a touch of vinegar is the perfect side for any meat you’re making, and they work really well as leftovers, but you might want to double this recipe, because it’s gonna go quick. Easy and fun to make, and even easier and more fun to eat. See ya later, tater.

3 lbs. Of baby yukon potatoes or small red creamers
12 oz. of salt pork, cut into ½” cubes
½ C chopped shallots
1 Tbsp of butter
1 Tbsp of honey
⅓ C mayo
⅓ C apple cider vinegar
1 Tbsp of dried parsley
2 tsp of fresh rosemary sprigs, chopped
1 Tbsp of german brown mustard
1 12-pack of German Oktoberfest beer (we used Sam Adams, 6 for cooking, the rest to drink while you cook)

Take your potatoes, cover them in beer (we used Sam Oktoberfest), by an inch and cook until they are tender enough to pierce with a fork, about 10 minutes
Remove the potatoes, drain them well
After they cool a little, cut them into quarters (or more, about ½” to 1” sizes)
Mix the mayo, honey, vinegar, mustard and parsley in a bowl and set aside
Throw the salt pork onto the flattop or frying pan, until they crisp a bit, and fat is rendered
Remove the salt pork cubes, but leave the grease on the hot surface
Add the butter and melt it
Throw the potatoes on, and coat them in the pork fat and butter, we’re going to crisp them a bit
After a few minutes, add in the chopped shallots and rosemary
Once the shallots are translucent and the potatoes are crispy on the edges, place the mixture into a large metal bowl
Add in the mayo/mustard/honey mix, and give it a heckuva stir
Grab a fork, and take a heckuva bite

Bonus Tip – You can use an air fryer to crisp up the potatoes, and use this method to make other potato salads, we’ve got a great recipe that you can use crispy taters for too, our Fightin’ Words potato salad, which you can see here. Crispiness all around.

Chicken Wing Dip

With the end of summer/start of fall comin’, you know that means one thing – cookouts, tailgates and football season. One of the most common dishes-to-passed that are passed around at football games is Buffalo Chicken Wing dip, but a lot of those passes are incompletions. See, many people just add hot sauce and don’t go all in with Buffalo sauce. Well, there’s a difference. We show you how to make real buffalo sauce, and pair it with the right ingredients to make a killer dip (dark meat, like chicken wings, two types of blue cheese), so when you break the huddle, the crowd starts cheerin’. Traditionally served with tortilla chips, we also bring up some celery because that’s a traditional serving utensil with buffalo wings, and we want to pay homage to the original. We got this recipe from some friends who we trust and are real, live masters of the dip game. So from Buffalo to San Diego, wherever you’re pre-gaming, you’ve already won with this touchdown. Let’s party!

• 1 8-oz package of cream cheese, left out at room temperature for 20 minutes
• 8 oz of sharp cheddar cheese, we used Lake Effect from Epicuse
• ½ C Buffalo wing sauce (ingredients/directions below)
• ½ C chunky blue cheese dressing (can be store bought, but ingredients/directions below)
• 2 cups shredded dark chicken meat (you can use some white meat too, we like to get a rotisserie chicken and shred that up)
• ¼ C crumbled blue cheese (we used a brick of Maytag we got at Epicuse and crumbled ourselves)
• 4 diced green onions (for garnish)
• Cooking spray
• 1 bunch of celery, 1 stalk chopped finely, the rest cut into 3 inch sticks
• 1 bag of tortilla chips (preferably bought in a brown paper bag)

• 10 oz (or 1 ¼ C) of blue cheese crumbles
• 1 C Mayo (Mason says to use Duke’s, so that’s what we used here)
• ½ C Sour cream
• ¼ C Buttermilk
• 1 Tbsp fresh lemon juice
• 1 Tbsp poppy seeds
• 1 ½ teaspoon hot sauce (like a tabasco)
• 1 ½ tsp garlic powder
• 1 ¼ tsp onion powder
• 1 tsp freshly ground black pepper
• ½ tsp celery salt
• ½ tsp celery seed
• Kosher salt to taste

Directions for Chunky Blue Cheese Dressing
• In a large glass mixing bowl, mix everything together
• Take a taste, and if you need to add more salt or lemon juice, go for it
(This will stay in your fridge for a week)

Ingredients for Buffalo Wing Sauce
• ½ C cold, unsalted butter
• ⅔ C hot sauce (we used Tuff’s, which we got at Epicuse)
• 1 ½ Tbsp white vinegar
• ¼ tsp worcestershire sauce
• ¼ tsp cayenne pepper
• ¼ tsp granulated garlic
• Salt to taste

Directions for Buffalo Wing Sauce
• Combine all of the ingredients above in a pot over medium heat, bring to a simmer while stirring the whole time
• When the sides start to bubble, remove it from heat, and you’re ready to go

• Pre-heat that oven to 350 degrees
• In a large bowl, using mixers, beat that cream cheese until it’s really smooth
• Add in the wing sauce, chunky blue cheese dressing, chicken and a cup of the shredded cheese, and all those blue cheese crumbles (also the chopped up celery small pieces if you’d like)
• Spray a pan with cooking spray
• Scoop/pour it into the pan and spread evenly with a spatula
• Spring with the remaining shredded cheese
• Bake for 20-25 minutes until it is bubbly
• Top with chopped green onions or chopped celery
• Serve with tortilla chips and celery sticks
• Take a lap around New Era Stadium, you just scored a touchdown

*Bonus Tip – You can make a vegetarian version, just replace the chicken with white beans (drained and rinsed) or jackfruit. Leftovers, if you have any, can be a great topping on a sandwich or a pizza, too. We’ve even used them to make Chicken Wing Deviled Eggs, which you can find here.