World Class Rock Recipes – Eric Clapton’s Split Pea Soup

This is Eric Clapton’s personal recipe for this traditional British starter. This soup is good hot or cold.


  • ½ cucumber
  • 1 medium onion
  • 1 small head lettuce
  • Fresh mint Fresh
  • Parsley
  • 2 ounces butter
  • 5 pints chicken or vegetable stock
  • 1 pound shelled (or frozen) peas
  • 1 teaspoon sugar
  • Salt & pepper to taste
  • 2 teaspoons curry powder (optional)
  • 1/2 cup milk


Peel and chop the cucumber and onion. Clean and chop the lettuce, mint, and parsley. Heat the butter in a saucepan and add lettuce, cucumber, onion, mint, and parsley. Stir until the butter is absorbed. Add stock, peas, sugar and season to taste with the salt and pepper. Simmer until the peas are soft. Pour into a blender and puree. Add the curry powder, milk and reheat.

World Class Rock Recipes – Amy Ray’s Pasta e Ceci

The Indigo Girls will play with Melissa Etheridge at Everwise Amphitheater at White River State Park on August 14th

Here’s how to make one of her family’s favorite dishes…


  • 3 16 oz. cans of chickpeas (or prepare your own from 2 cups dried chickpeas.)
  • 5 medium yellow onions (coarsely chopped)
  • 6 cloves of garlic (finely minced)
  • 2 tbs. of olive oil
  • Freshly ground pepper
  • Parmesan cheese (shaved)
  • 1.5 cups pasta of your choice


Heat olive oil in large skillet (with lid) on medium. Add chopped onions to sauté, stir frequently until onions are translucent and sweet. Turn Heat to low, add garlic and stir (add more olive oil if it’s too dry at this point). Cook for about 5 more minutes. Add chickpeas and enough cooking liquid until liquid is even with the surface of other ingredients in skillet. Simmer covered on low for 15 minutes. To thicken sauce, use a fork to mash up some of the chickpeas. Add pepper and salt as needed. Prepare pasta. Farfalle and Penne are great for this, but use what you want. Serve chickpeas over warm pasta and most importantly—add plenty of shaved parmesan cheese.

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.

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.