Episode Template Page - Spatchcock Funk

EP 201: SLIPPERY WHEN WET

Our hosts deal out all the tips and tricks to host a great poker night, with winning drinks and jackpot food. The players go all in on how to host a winning card game, with cocktails and food that shine a light on the history of the cocktail, the highlife and how to put all your chips in on a great party. Whether you’re playing Go Fish with the family or Texas Hold ‘Em with some real pros, we’re slinging a great hand for you to play from. Deal ’em up!

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Recipes from this episode

Cocktail

Appetizer

Main Course

Dessert

THE TANLINE

Yields: 1 Cocktail
Prep Time: 5 Minutes

Pool parties, cookouts, gettin’ outdoors, there’s all sorts of things we love about the summer. One of our faves? Tanlines, baby! They let you know you’re out there, making the best of the weather, and sometimes they can let you know you’re going in the right direction, if you get our drift... Anyways, besides sunscreen, another way to keep your skin and body healthy is to stay hydrated, so we’ve got a refreshing cocktail that’s got some hydration qualities, and still works perfectly as a mocktail for those who don’t want to drink, too.

Ingredients:

• 4 torn large basil leaves
• 1 1⁄2 oz of a good, clean vodka (we used 1911’s for this one)
• 5 oz of coconut water
• 3 cucumber slices (1⁄4 inch thick)
• Splash of freshly squeezed lemon juice
• Ice
• Cucumber wheel for garnish
• (note: seltzer can be added if people want bubbles)

Directions:

• In a shaker, add the vodka, basil leaves and cucumber wheels and muddle
• Let sit for a minute
• Add ice, shake vigorously
• Add in coconut water and lemon juice, shake again
• Pour ice into a Collins glass
• Strain cocktail over ice
• Garnish with a cucumber wheel
• Work on that tan!

BBQ Corn Ribs

Yields: 4-6 servings
Prep Time: 25 minutes

For a good barbecue, you want a solid starch, and something that can stick to your ribs, and these babies really hit the spot. They’re also great to use as a main for your vegetarian friends, cuz you know we ain’t hatin’. One of our favorite flavors for the summer (or anytime, really) is corn, we like corn chips, corn on the cob, creamed corn, corn nuts... If you can make it corny, we are completely down for it, so here’s how you can get down on this incredible summer treat, so let’s hop in the pool and see if we can locate ya’ right, ready? Marco: Imagine the good, tasty flavor of grilled corn, but without the mess, and you’re in the right spot... Polo: Same great flavor, and really fun and different. We take some classic barbecue seasoning and cut some corn off the cob to make these ribs of kernels, and they’ll tickle your ribs, too. Great for adults and kids, they are another thing to just do differently. We also hit it with our Maple Beer barbecue sauce, and man is it good.

Ingredients:

• 4 Tbsp of barbecue rub (see below if you want to make your own)
• 4 ears of corn, shucked
• 2 C of barbecue sauce (see below if you want to make one of ours)
• Grill spray
• Thinly sliced green onions and fresh chopped parsley

Ingredients for Barbecue Rub
• 2 Tbsp chili powder
• 1 tsp Cajun seasoning
• 1 tsp packed light brown sugar
• 1 tsp smoked paprika
• 1⁄4 tsp cayenne pepper
• 1⁄8 tsp chipotle Chile pepper (if available, or you can leave it out)
• Kosher salt

Directions:

Directions for Barbecue Rub
• Mix all ingredients, set aside

Ingredients for Maple Bourbon Barbecue Sauce
• 3 tsp of cooking oil
• 2 medium onions, diced
• 2 16 oz cans (or 2.5 12 oz bottles) of a malty beer, like an amber or a porter (we could
try it with a cider from beak n’ skiff but might be pressing our luck with that)
• 1/2 cup of brown sugar
• 1 1/2 cups of tomato sauce
• 2 Tbsp of apple cider vinegar
• 8 Tbsp of real maple syrup
• 2 tsp of cumin
• 4 tsp of garlic powder
• 2 Tbsp of fresh grown black pepper
• Course salt to taste after you’ve made the sauce

Directions for Barbecue Sauce
• Sauté the diced onions on the cooking oil in a medium-to-large saucepan
• Once the onions soften up, deglaze the pan with a few splashes of beer, let the foam die
down
• Stir a bit, then add in the rest of the beer
• Once that beer/onion mixture has reduced to half lower the heat
• Add in all of the rest of the ingredients and slowly stir well together
• Let simmer for at least 10 minutes, so it thickens up (to your liking, then set aside to
cool)
• You can either use an immersion blender to smooth it out in the pan, or pour it (cooled)
into your blender
• This stays good for up to 2 weeks in your fridge, and goes great with a lot of things

Directions
• Chop off the ends of the corn and make them flat
• Then, break the cobs in half crosswise
• Stand a cob on one flat end and split the cob in half, lengthwise, but be careful!
• Repeat with all of ‘em
• Now, lay them flat, and rock them back and forth to make 2 long ribs, and keep going,
you would end up with about 32, but we usually mess a few up
• Toss the corn in the rub
• Heat your grill to medium high, and spray the grates with oil
• Place the corn, cut side down, and lightly brush with some sauce
• Close the lid and cook until they char up, 6 minutes or so, then flip them
• Baste with more sauce, and cook ‘em for another 6 minutes, but keep an eye on them
• Put ‘em on a platter, and garnish with the green onions and parsley (and a side of the
sauce, too)
• Now throw it out (we’re ribbin’ ya, eat up!)

Bánh Mi Burger

Yields: 4 burgers
Total time: 35 minutes

You know we love cultures clashin’, comin’ together and making one beautiful, sometimes messy thing, right? A summer cookout is the perfect time to crash into others, in the pool or on the grill (just not in your cars). That crash is why we love Bánh Mi Burgers so much. The burger brings the collision of French cooking plus Vietnamese culinary creativity and joins forces to create one of the greatest sandwiches the world has ever seen. European and Asian food fusion? Sounds kind of like North America, for that matter. You know we’re on board with that, and we wanted to push the envelope even further and make it even stronger so we’re throwing some good ol’ ‘Merica into the mix: a Bánh Mì burger, with juicy pork, sriracha mayo, do-it- yourself pickled veggies, homemade pâté give you a really easy, incredible handheld that will make you put that phone down to take a huge bite, and then probably pick it back up to take another picture of this mighty, beautiful multi-cultural fireworks display on a bun. You know we respect all them cultures, and bringin’ ‘em together brings tears to our eyes.

Ingredients:

• 4 fresh brioche buns
• 3-4 Tbsp of sesame oil
• Sriracha mayo (instructions below)
• 1⁄2 lb. of pickled veggies (instructions below)
• Fresh cilantro, chopped
• 3 fresh jalapenos, sliced into rings (optional, if you want more heat)
• 1 lb. ground pork
• 1⁄4 C finely chopped basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped up
• 1 Tbsp fish sauce
• 1 Tbsp sriracha
• 1 Tbsp sugar
• 2 tsp cornstarch
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt
• 1⁄4 lb. chicken pâté

Ingredients for Sriracha Mayo
• 1 C mayo
• 4 green onions, really finely chopped or minced
• 2 Tbsp sriracha sauce
• Dash of granulated garlic
• 1 tsp of sea salt
• 1 Tbsp honey
• Mix all ingredients together, and refrigerate for 20 minutes

Ingredients for Pickled Veggies
• 1⁄2 lb. carrots, shredded
• 1⁄2 lb. cucumbers, cut into matchstick size pieces
• 1 tsp salt
• 1⁄4 C sugar
• 1 C distilled white vinegar
• 1 C water

Directions:

Pickled Veggies:
• Mix carrots, cukes and salt in a big bowl
• Gently massage ‘em, tender them a little bit, particularly the carrots
• Heat water, vinegar and sugar in a pan until the sugar dissolves
• Pack the veggies into a 1⁄4 quart jar and pour the vinegar/sugar mix over it
• Seal it and store ‘em in the fridge, they last around 5 weeks, and good after 2 hours
Ingredients for the Chicken Pâté
• 1 lb. chicken livers (trim off all the thicker connective tissue)
• 6 tbsp unsalted butter, at room temperature
• 2-3 cloved of minced garlic
• Splash of port wine
• 2 diced up shallots
• 1 Tbsp chopped fresh thyme
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/2 cup water
• 2 Tbsp heavy cream

Chicken Pâté:
• Heat a Tbsp of the butter in a large pan over medium, and cook the garlic and shallot for
a minute
• Add in the livers, thyme, salt, port, pepper and water
• Turn the heat to high and simmer, then reduce to low
• Cover with a lid and simmer for 5 minutes or so
• Stir until the livers are browned, but pink on the inside
• Leave ‘em covered for 5 minutes with the heat off
• Pour the liver mixture into your blender and puree…
• …slowly adding in the cream and remaining butter
• Transfer it to a shallow bowl, drizzle a thin layer of melted butter on top
• Wrap with plastic wrap, making sure it touches the butter layer
• Store in the fridge for at least 4 hours (or overnight)

Directions:
• In a big bowl, combine the pork, basil, garlic, green onions, fish sauce, Sriracha, sugar,
cornstarch, pepper and kosher salt
• Once it’s good and mixed, make them into 4 patties, until evenly thick, about 1⁄3”
• Heat your grill to medium high heat.
• Throw the patties on the grill, and put them on one side for 5 minutes
• Flip ‘em once, and do the second side for 5 minutes too (if you’re not cooked through,
you can flip them every minute after)
• While they’re cooking, crisp up your brioche buns on the grill
• Remove the meat and let ‘em rest for a few minutes
• Meanwhile, on the bottom of your bun, spread a healthy layer of pate
• On the top, another healthy later of the Sriracha mayo
• Add your pickled veggies, some cilantro, and jalapeno slices…
• Celebrate your hot pig summer with a killer sandwich!

BLUEBERRY SALSA

Yields: 10 Servings
Prep Time: 10 Minutes

One thing we love is a great salsa, especially in the summer ya’ll. One thing we DO NOT love? The same ol’ same ol. At Spatchcock Funk, that is the opposite of how we roll. We’re all about creativity, fresh ingredients and the type of flavor that you vibe to all day. This blueberry salsa is fresh to death and will chase your blues away, no doubt. A different take on a classic, with some new colors make this a guaranteed head-turner, just like you are. Start turning heads and turn over a new leaf by replacing the same ol’ tomatoes and use some blueberries in your next salsa. Same bright, acidic profile as a traditional salsa, but something a little more creative, ya’ll. Like Bonnie Raitt said, let’s give ‘em something to talk about. Blue man group, singin’ the blues, the blue power ranger? They were all onto something.

Ingredients:

• 2 Cups of fresh blueberry puree (leave ‘em in their juice, get all that goddess in there)
• 1 Cup of whole, un chopped blueberries
• 1⁄2 of the juice from a fresh squeezed lime (always use fresh when you can, ya’ll)
• 3 Tbsp of chopped fresh cilantro
• 2 de-seeded and finely chopped jalapeno peppers (add another pepper if you want more
heat)
• 1⁄4 Cup of finely diced red pepper
• 1⁄4 Cup diced basil
• 1⁄4 Cup diced red onion
• 1⁄2 tsp of kosher salt (or more to taste)
• 1 bag of white corn tortilla chips (the type that come in the paper bag)

Directions:

• Combine all ingredients in a bowl
• Chill for a half hour to let the flavors meld, and you chill and have a beer
• Serve with some white corn tortilla chips
• Take a bite and chase your blues away