Food That Rocks: Favorite Recipes from the World of Music

Overview

Everybody loves food and everybody loves music. Put the two together and you have a sumptuous one-of-a-kind cookbook guaranteed to stir the senses and tickle the tastebuds. Authors Cindy Coverdale and "Kitchen Goddess" Margie Lapanja have cooked up sheer delight in Food That Rocks where everybody gets a front row seat, a backstage pass, AND dinner with the band. Revealing stories about the stars and their favorite recipes pepper the pages and keep the reading (and cooking) red ...
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Overview

Everybody loves food and everybody loves music. Put the two together and you have a sumptuous one-of-a-kind cookbook guaranteed to stir the senses and tickle the tastebuds. Authors Cindy Coverdale and "Kitchen Goddess" Margie Lapanja have cooked up sheer delight in Food That Rocks where everybody gets a front row seat, a backstage pass, AND dinner with the band. Revealing stories about the stars and their favorite recipes pepper the pages and keep the reading (and cooking) red hot!

Includes recipes from Patti LaBelle, Shania Twain, Sarah McLachlan, Ted Nugent, Bob Weir, Joe Satriani, Joe Perry of Aerosmith, Croce's Restaurant, Jennifer Lopez's Madre's, and more!

Guaranteed to satisfy every taste, Food That Rocks spotlights musician-owned restaurants, musical cookbooks and songs about food, chefs who jam, writers who rock. Cleverly organized like a rock concert, this show kicks off with "Opening Acts" with "Special Guests" -- amped-up appetizers and signature soups & salads -- followed by a "Headliner" of electrifying entrees and an "Encore" of desserts worthy of a standing ovation, all wrapped up with an eclectically delicious "Jam Session." Food That Rocks will heat up the kitchen with red hot rock, outstanding food, and a collection of recipes you won't find anywhere else.

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Product Details

  • ISBN-13: 9781573249089
  • Publisher: Red Wheel/Weiser
  • Publication date: 2/15/2004
  • Pages: 320
  • Product dimensions: 7.00 (w) x 8.90 (h) x 0.90 (d)

Read an Excerpt

FOOD THAT ROCKS

Favorite Recipes from the Hottest Kitchens in Music
By MARGIE LAPANJA & CINDY COVERDALE

Conari Press

Copyright © 2004 Margie Beiser Lapanja and Cindy Coverdale
All right reserved.

ISBN: 1-57324-908-4


Chapter One

Opening Act

Signature Salads, Soups, and Amped-up Appetizers


Potato Salad-Patti LaBelle
Asian Chicken Salad-Eric Martin
Spicy Coleslaw-Doug Aldrich
Pork Tenderloin Salad-Doug Aldrich
Tour Bus Tuna-Leslie West
Russian Salad-Billy Corgan
Brussels Sprouts Salad-Gordon Drysdale
Sweet Potato-Plantain Soup with Coconut and Rum Cream-Joey Altman
Yucatan Pork Chile-Joey Altman
Soulful Shrimp Soup-David Coverdale
Pea Soup-Nate Mendel
Basic Bread-Bob Kastelic
Potato Leek Soup-Tommy Aldrige
Curried Pumpkin Soup-Gregg Bissonette
Spicy Chicken Wingers-Reb Beach
Baked Stuffed Avocados-Chuck Bürgi
Mama's Ceviche-Marco Mendoza

Patti LaBelle

From the time I was a little girl, I knew there were two things in this world I was born to do: sing and cook.

When "Lady Marmalade" cooks, she cooks! This "soulful diva extraordinaire" heats up the kitchen, stage, and the world with her warmth, enthusiasm, and unbridled optimism. In addition to her newest CD, When a Woman Loves, and the thirty-plus albums she's recorded in various incarnations (in the '60s as leader of Patti LaBelle & the Bluebelles; in the '70s with Labelle; and since 1977, as a soloist), Patti has established herself as a bestselling author, inspirational spokesperson, and artist-development manager.

Her books-LaBelle Cuisine, Patti LaBelle's Lite Cuisine, Don't Block the Blessings, and Patti's Pearls-highlight her passion for cooking and living wisely and well. Pattonium Management, based out of her hometown of Philadelphia, is Patti's way of reciprocating her life's gifts: "I still have so much more to do, so many other things to try. I have a lot of blessings, a lot to be thankful for ... but I'm always excited about what else there is for me to do. My desire is to help young and talented artists achieve the kind of success that I've been fortunate enough to experience throughout my career."

And to this she adds, "Now get your apron, Sugar, and let's do some cooking, Patti-style."

Backstage with Patti LaBelle ...

If you were a food, what would you be?

An extra-jumbo hard-shell Maryland male crab with lots of spice on him!

What is your favorite food?

Pasta.

Do you have a favorite restaurant?

The Cheesecake Factory. My favorite items on the menu are the crabcakes, calamari, all the cheesecakes, and the sliders.

Have you written/recorded a song with a food theme or title?

"Lady Marmalade."

Do you have any special "backstage food" requests?

[That there is] an assortment of seafood.

Do you have a signature dish you like to cook or serve?

Potato Salad (recipe follows).

What song would you recommend playing while preparing this?

"I Believe I Can Fly."

Potato Salad

20 large Yukon Gold or "all-purpose" red potatoes, boiled and diced One dozen large eggs, hard-boiled

2 medium Vidalia or Bermuda onions, finely chopped

1 large green bell pepper, diced into small pieces

3 stalks celery, diced into small pieces

1/2 cup sweet relish

1 cup Hellmann's mayonnaise (approximately)

4 to 6 tablespoons French's yellow mustard

1 tablespoon cayenne pepper

1 habañero pepper, finely chopped (optional)

Celery seed, to taste

Lawry's Seasoned Salt, to taste

Paprika, as garnish

Hard-boil the eggs (see Rehearsal Notes following). Boil potatoes (with or without skin) in a large pot of water until you can stick a fork into them and it goes in easily, approximately 20 to 25 minutes. When the potatoes are done, remove from water, remove the skins, and dice into bite-sized chunks.

Slice the eggs into large chunks (they will crumble when you are mixing the salad). Reserve a few slices to use as a garnish.

Place the potatoes and eggs in an extra-large bowl and gently fold in onions, green pepper, celery, and relish. Add the mayonnaise and mustard, mixing gently (the salad should be "wet" but not "runny"). Finally, add the cayenne pepper and habañero pepper, if using, and season with celery seed and Lawry's salt according to taste. Stir all of the ingredients together.

Garnish with large slices of hard-boiled egg and paprika. Refrigerate until ready to serve. Enjoy! Makes 15 to 20 servings.

Rehearsal Notes

* In her cookbook, LaBelle Cuisine, Patti demystifies the secret for perfect hard-boiled eggs:

I know that most people actually boil their eggs to hard-cook them, but if you overdo it, you get that thin green line around the yolk that everyone just hates. Here's the foolproof professional way to hard-cook eggs that cuts down on the actual boiling time to avoid overcooking.

Place the eggs in a saucepan just large enough to hold them in one layer. Fill with enough cold water to cover by 1 inch. Bring to a gentle boil over high heat. Cook for 30 seconds. Remove from the stove and cover tightly. Let stand for 15 minutes. Pour out most of the water and place the pan in the sink. Let cold water run over the eggs for about 3 minutes. Crack and peel the eggs while still warm.

* As all mayonnaise connoisseurs know, Hellmann's is "known as Best Foods west of the Mississippi."

Eric Martin

What more can be said about man who avows, "Life couldn't be better. I have a loving wife, a pool, a six-pack o' Guinness in the fridge, and a guitar on my lap"? That he is Mr. Big and that the "loving wife" is also the talented Eric Martin Band drummer, Denise Martin. And that the EMB has come full circle-launching its debut Sucker for a Pretty Face in 1983, then transforming into the wildly successful Mr. Big (with singer Eric Martin still holding the tune) throughout the late '80s into the new millennium, and now once again rocking as the Eric Martin Band.

We definitely know Japan loves him. In 1999 Mr. Big released Get Over It in Japan, played a rousing New Year's Eve show with Aerosmith at the Osaka Dome in Tokyo, and then watched Get Over It go multi-platinum there while yielding a number one hit, "Superfantastic," along the way. And we are excited to say Eric Martin and his "signature soulful voice" are now back in the U.S.A. celebrating I'm Goin' Sane, the revitalized band's new CD.

Backstage with Eric Martin ...

If you were a food, what would you be?

I would be the all-knowing, all-seeing carrot!

What is your favorite food?

Italian and Japanese.

Favorite restaurant ... Favorite item on the menu?

Sushi to Dai For in San Rafael, California ... Bonito Tuna Sashimi and the Pork Tonkatsu.

Have you written or recorded a song with a food theme or title?

No, but I've hungered for love all my life.

Special "backstage food" requests ...

I pretty much get the usual: Deli tray and beer. But in a perfect world: Thai food and sake with some green tea ice cream.

What song would you recommend to accompany your recipe?

"Stone in Love" by Journey ... Motown or Stax/Volt [music labels].

My wife, Denise Martin, is a great cook. I love her recipe for Asian Chicken Salad.

Asian Chicken Salad

2 large chicken breasts, skinned and deboned

One 3-ounce package Asian rice noodles, crushed into small pieces

1 head lettuce, shredded

5 green onions, chopped 1 cucumber, sliced

2 1/2 tablespoons slivered almonds

3/4 tablespoon sesame seeds

Mandarin oranges (optional)

The Dressing

1/3 cup vegetable oil

3 1/2 tablespoons vinegar

2 1/4 tablespoons sugar (or less, to taste)

2 1/4 tablespoons lemon juice

1 tablespoon peeled ginger root

3/4 teaspoon salt

1/2 teaspoon pepper

In a large saucepan, simmer chicken breasts in water over medium-low heat for about 25 minutes or until tender. Remove chicken and let cool. Shred and set aside.

Break the Asian rice noodles into small pieces by crushing the package. Follow the directions on the noodle package to cook (except substitute water for oil).

Combine remaining salad ingredients-lettuce, green onions, cucumber, almonds, sesame seeds, and mandarin oranges, if using-with chicken and noodles.

Prepare dressing by whisking all ingredients together. Toss with salad immediately. Best if served cold. Makes 4 servings.

Doug Aldrich

Doug Aldrich is blessed with an extraordinary talent for guitar playing and an exceptional feel for technique and melody. For Doug, freeing the music his guitar has to offer is not simply a job or a hobby, but a way of life. His commitment is total. Onstage he moves gracefully-as if the guitar and he are one-proving beyond a doubt that this is where he belongs.

His first acknowledged successful band was Lion, followed by stints with Hurricane, House of Lords, and Burning Rain. His guitar wizardry, featured on Killing the Dragon by the heavy metal band Dio, also works its mojo on several attention-grabbing solo albums. In 2003 Doug took the stage as a member of Whitesnake, a band known for its outstanding rock guitarists.

Staying true to his influences, the great exponents of the electric guitar-Jimi Hendrix, Eric Clapton, Jeff Beck, Jimmy Page, and Edward Van Halen-Aldrich exudes an enduring confidence in his playing and performing that transcends more fashionable movements in music. He proudly notes, "Musically I still listen to the old music, because I don't want to lose my roots. I'm not one of those guys who is interested in following whatever is trendy. I'd rather stick to what I do best and do it to the best of my ability."

Backstage with Doug Aldrich ...

If you were a food, what would you be?

Steak.

What is your favorite food?

Japanese sashimi.

Your favorite restaurant ... Favorite item on the menu?

Matsuhisu in Los Angeles ... Everything is great-the Tuna Tataki Salad!

Do you have any special "backstage food" requests?

Just healthy foods: fish or chicken and baked potato

Spicy Coleslaw

1 teaspoon cumin seeds 1 teaspoon coriander seeds

1 cup mayonnaise

1/2 to 1 habañero pepper, seeded, finely chopped

3 tablespoons canned green chiles, finely chopped

2 garlic cloves, finely chopped

2 to 3 tablespoons fresh lime juice

2 tablespoons pure maple syrup

1 tablespoon cilantro, finely chopped

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

Salt

5 cups green cabbage, shredded

3 cups purple cabbage, shredded

2 medium carrots, shredded

In a small dry skillet, toast cumin and coriander seeds over medium heat until fragrant (about 2 minutes). Let cool, then grind in a mortar or spice grinder.

In a blender or food processor, combine the remaining ingredients except for both cabbages and carrots. Season with salt. (This dressing can be refrigerated for up to one day.)

In a large bowl, combine both cabbages and carrots with dressing, toss well to coat, and refrigerate for 2 hours or more until chilled. Serves 6 to 8.

Pork Tenderloin Salad

1 pound pork tenderloin

Assorted mixed greens

1 bunch asparagus, blanched

1 red pepper, sliced

1 avocado, sliced

Marinade

1/2 cup soy sauce

1/4 cup Oriental sesame oil

1/4 cup sugar

1/4 cup pineapple, diced

2 cloves garlic, minced

1 teaspoon red chile flakes

Combine soy sauce, sesame oil, sugar, pineapple, garlic, and red chili flakes in a bowl, pour over pork, and marinate overnight. (I like to use an airtight, resealable plastic bag.)

Honey Ginger Dressing

1/4 cup peanut oil 3 tablespoons balsamic or red wine vinegar

2 teaspoons honey

1 teaspoon minced ginger

1 teaspoon Dijon mustard

Salt and pepper to taste

Whisk oil, vinegar, honey, ginger, mustard together in a bowl. Season with salt and pepper. (Dressing can be made up to one day ahead.)

Cooking and serving:

Heat grill and cook marinated tenderloin until cooked through, about 6 minutes per side. Transfer meat to plate and let rest for 5 minutes.

Arrange mixed greens and blanched asparagus on a platter. Cut pork across the grain and arrange over the greens. Scatter the red peppers and avocado around the meat and drizzle with the vinaigrette. Bon appetit! Makes 4 servings.

Leslie West

Prodigious blues-rock guitarist and singer Leslie West is perhaps best known for his involvement with the unforgettable '70s band Mountain, considered by many to be the only serious rival to the legendary progressive blues band Cream, which featured the one and only Eric Clapton on guitar. In fact, Leslie West and Cream bass player extraordinaire Jack Bruce actually worked together in the well remembered West, Bruce, and Laing, featuring Leslie's best friend Corky Laing on drums.

Leslie was first exposed to guitar playing when his grandmother took him to see a taping of The Jackie Gleason Show, where his uncle was a writer. After they arrived, that day's show was cancelled, and instead Leslie found himself in the studio audience for the first television broadcast of Elvis Presley! From that moment, he began playing the guitar every day and never stopped.

As well as being a guitar teacher and designer, Leslie continues to tour as a solo performer, flying the flag of progressive blues and thrilling audiences wherever he appears.

Bakstage with Leslie West ...

If you were a food, what would you be?

I would be any kind of food so people could just "Eat Me!"

What is your favorite food?

British bangers!

What is your favorite restaurant?

Since my brother Larry owns several restaurants and my cousin Mike owns thirty restaurants-an array of all kinds-in New York City, any one of them: Rigoletto's is Italian.

New York-New York Hotel in Las Vegas [where there] are thirteen restaurants, including the world-famous Stage Deli. No wonder I got so fat years ago!

Do you have any special "backstage food" requests?

I don't care what food is backstage really. It is not for me anyway; just [for] all the moochers.

Tour Bus Tuna

This is serious tuna salad. We used to have contests on the tour bus as to who made the best. Guess who always won? Not Charlie Tuna! This version was always a hit.

Continues...


Excerpted from FOOD THAT ROCKS by MARGIE LAPANJA & CINDY COVERDALE Copyright © 2004 by Margie Beiser Lapanja and Cindy Coverdale. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Show Time! Introduction xiii
Chapter 1 Opening Act 1
Signature Salads, Soups, and Amped-up Appetizers
Potato Salad
Asian Chicken Salad
Spicy Coleslaw
Pork Tenderloin Salad
Tour Bus Tuna
Russian Salad
Brussels Sprouts Salad
Sweet Potato-Plantain Soup with Coconut and Rum Cream
Yucatan Pork Chile
Soulful Shrimp Soup
Pea Soup
Basic Bread
Potato Leek Soup
Curried Pumpkin Soup
Spicy Chicken Wingers
Baked Stuffed Avocados
Mama's Ceviche
Chapter 2 Special Guest 45
Sizzlin' Sides and a Pasta Performance
Shania's Potato Roast
Potatoes Gratin with Bacon, Arugula, and Caramelized Onions
Green Tips Asparagus Vinaigrette with Poached Egg Mousseline
Spanakopita
Donatella's Special Tuna Pasta
Joe's Italian Meat Sauce for Pasta
Stevie's Meatballs
Pasta Alle Bossi with Pizza Bread
Spicy Chicken Pasta
Seared Tuna with Pasta
Linguine and Clams Castellamare
Shrimp with Pasta in Sour Cream and Tomato Sauce
Shrimp Scampi Pasta
Pappardelle Genovese
The "Sizzling Penne & Double Truffle" Blues Gratin
Chapter 3 Headliner 99
Electrifying Entrees
Caramelised Halibut with Parmesan and Herb Gnocchi, Mousserons, and Sweetcorn Veloute
Seared Hawaiian Ahi with Japanese Salsa
Grilled Sea Bass
Ginger-Lime-Cilantro Marinade with Halibut
Vinster Codzoni
Zen Master DJ Mix
Whole Fresh Salmon a la Chinese Style
Ty Peanut Sauce with Rice and Veggies
Not My Curry Recipe
Chicken Saltimbocca
Chicken Escalope with Cajun Mustard Sauce
Uncle Spikey's "Honeylamb" Chili
Lamb Rogan Josh
John X's Big, Fat, Greek Leg of Lamb with Occasional Potato
Veal with Lime Sauce
Chile Maple Glazed Pork Tenderloin with Braised Red Cabbage and Sweet Potato Puree
Derek's Burritos
Southern Sloppy Buffalo Burgers
Bul Kogi
"Uncle Omar's Famous Cliff Sauce" with Flank Steak
Garlic Rubbed Rock & Roll Rib Steak
Filet Mignon with Tequila and Poblano Chile Sauce
Oven BBQ Brisket
Bubble Bean Piranha a la Colorado Moose
Chapter 4 Encore 179
Desserts Worthy of a Standing Ovation
My Mum's Blackberry Puree
Currant Cake
Sticky Toffee Pudding Cake
Oozing Chocolate Souffle Cake
Meringue Torte
Gaggie's White Potato Pie
Desdemona's Island Pie
Mr. and Mrs. Steve Lukather's Cherry Cheesecake 2002
Sweet Lorraine's Chocolate Swirl Cheesecake
Chocolate Tofu Pudding
Tiramisu
Creme de la Creme Brulee
Cherry Garcia Phish Food in One Sweet Whirled Rockin' Hot Fudge Sundae
Chapter 5 Jam Session 215
A Delicious Mix of Style and Tastes
Empanadas Fritas, Crema De Frijoles Negros, and Arroz Con Pollo
Steak & Eggs
Franklin's Outstanding Oatmeal
Welsh Cakes
Pennsylvania Funnel Cakes
Musician's Popcorn
Peanut Satay Sauce
Sun-Dried Tomato Pesto
Hot Rod Hot Dogs & "Little Old Lady from Pasadena" Chocolate Fudge Brownies
Yummy Banana Bread
Peanut Butter on Toast Sandwiches with Corn Chips
Oatmeal Honey-Butter Biscuits
Steve's Sticky Banana
After-Show Party: Acknowledgments 255
The Incredible, Edible Band: Groups with "Food Names" 259
Tune into Food: Songs with "Food Names" 263
All Access: Rockin' Resources 269
Hospitality Suite: Permissions 283
Set List: Index 294
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