World Class Rock Recipes: Johnny Cash’s Fried Okra

The man in black loved his southern comfort food… Give this one a try!

2 pounds okra
1 large yellow onion
½ cup cornmeal
¼ cup flour
1 teasponn salt
Finely ground black pepper, to taste
Bacon drippings or vegetable oil, for frying

Start by washing, drying, and cutting the stems off the okra. Cut the okra into pieces if the pods are large. After peeling and chopping the onion, put the okra and onion into the cornmeal, flour, salt, and pepper mixture, coating them thoroughly. Then put the bacon drippings or oil into a pan, heat it, and fry the coated vegetables until brown.

World Class Rock Recipes: Amy Winehouse Jerk Chicken

Amy Winehouse particularly loved Caribbean food. It was once reported that Amy wouldn’t return home to the UK unless she could bring a Caribbean chef with her. Here’s a Jerk Chicken recipe she would’ve adored.

Amy Winehouse’s Jerk Chicken

½ cup malt vinegar (or white vinegar)
2 Tbsp dark rum
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses
1 (5- or 6-pound) roasting chicken, cut in half, lengthwise
½ cup lime juice
Salt and pepper

To begin, mix the vinegar, rum, peppers, onions, oil, thyme, spices, and molasses in a blender and pulse until mostly smooth. Then pour the mixture over chicken that’s been placed in a large plastic bag or baking dish and coated with the lime juice. Seal the bag or cover the dish and let the chicken sit overnight in the refrigerator. Remove the chicken from the marinade. Put the marinade in a small sauce pan and bring to a boil, lower the heat and simmer for 10 minutes. To cook the chicken, you can grill it or bake it in the oven, coating it with the marinade as you go. Once the chicken is thoroughly cooked, cut it into pieces and serve with black beans and rice.

WTTS In Conversation – The Heavy Heavy

WTTS In Conversation’ is a bi-weekly podcast delivering decades of WTTS interviews with emerging and legendary artists.
For Episode #77, The Heavy Heavy are slated to release a full-length album this year, and indeed already have a busy schedule this coming Spring. We caught up last year before their very well-attended set at WonderRoad Festival and talked about how things have changed since they found success in the US.

Find “WTTS In Conversation” here.

World Class Rock Recipes – David Bowie Shepherd’s Pie

Listen Thursday mornings at 7:05 for a weekly recipe created or inspired by your favorite artists…

It’s no secret that one of David Bowie’s favorite dishes was a classic Shepherd’s Pie. His wife Iman would often make it at home, and there was even a restaurant in Japan that served a version named after him.

The foodies at dedicated this variation on the recipe to the late rock pioneer:

David Bowie’s Shepherd’s Pie

¼ cup (65 mL) olive oil
1.1 lb (500 g) ground lamb (or ground beef if making cottage pie)
1 medium onion
2 medium carrots
2 sticks celery
2 cloves garlic
14.5 oz (411 g) can of chopped tomatoes
1 cup (250 mL) vegetable stock
6 dashes Worcestershire sauce
Salt and pepper to taste
1 small turnip
1 Bosc pear
5 medium Russet potatoes
5 Tbsp (75 mL) butter

Cook the lamb in oil over medium-high heat until brown, remove it from the heat, drain excess oil, and set aside. Dice vegetables and garlic, and saute over medium heat for 10 minutes. Combine the mixture with the lamb, adding tomatoes, stock, and Worcestershire sauce, as well as salt and pepper. Let the dish simmer for 20 minutes. Peel and chop the turnip, cover with water, bring to a boil for 12 minutes, drain. Place the chopped pear into a roasting pan and bake it with the whole, scrubbed potatoes for 35 minutes at 350 degrees. Once the potatoes are cooked, cut them in half and remove the insides, mashing them and adding in the pear and turnip. Blend in the butter, and spread over the lamb and vegetable mixture that’s been put into a casserole dish. Bake it for about 30 minutes at 375 degrees and increase the temperature to 425 degrees for the final 5 minutes, making sure it’s golden brown on top. Variations on Shepherd’s Pie may include capers, Madeira wine, and anchovies.