Musician Willy Jak of the Dayglo Abortions has always seen a connection between punk rock and cooking. A discussion with Dave Witte of Municipal Waste inspired him to compile the recipes he had been collecting from other musicians while touring, along with some new additions. Each recipe is prefaced by personal comments from the musician. The Dayglos are from Victoria BC, and there is a definite Canadian vibe in these pages. There is even a dish from my ancestral people, the oft-overlooked Metis.
“Chaos in the Kitchen” is well-organized, and recipes include clear and detailed directions, albeit with an occasionally threatening tone, “…DON’T OVERCOOK OR LEAVE THE KITCHEN OR I WILL KILL YOU.” (-Randy Rampage, DOA).
Dishes vary from the simple – Bruce Calderwood’s Loose Nuts, to the complex – Gor Gor Eggs, an elaborate take on Scotch Eggs by Balsac the Jaws of Death from GWAR. There is everything from healthy salads to Felix Griffin’s hardcore Chicken Fried Steak. Adventurous types will not be disappointed. As much as we love Tony Bee of the Adolescents, we won’t be in a hurry to try his grilled cheese with fiery serrano peppers.
As you might expect, the cookbook has an impressive number of drink recipes, from Milo’s Bonus Cup to East Bay Ray’s Ramos Fizz. As you would also expect from a punk rock cookbook, there are some dishes that are clearly born of necessity and ingenuity, like Chuck Dukowski’s Black Bowl, Dexter Holland’s Ramen Magnifico, and Boom King’s Food Stamp Delight. Some of the names sound a little off-putting. Consider if you will, Tesco Vee’s Horse Cock Gumbo Poopa, and Brandon Cruz’s Dog Bowl. But the recipes look delicious; no horses or dogs were harmed during the making of this cookbook.
The photographs are not overly bright and glossy, but they are appetizing, and clearly show what the dishes are supposed to look like. The book is illustrated with collages of stickers and album covers that will make you nostalgic for your mohawked Reagan-hating innocence. So buy this cookbook OR I WILL KILL YOU.
EARL LIBERTY’S JAMBALAYA
Straight from New Orleans’ famous French Quarter, this Creole favorite is a descendant of the Spanish paella. Featuring local ingredients and a healthy dose of French flair, Jambalaya has been a Louisiana favorite for over a century. This simple recipe is easy to make, reheats beautifully, and is great for entertaining.
1 Tbsp vegetable oil
16 oz diced pork Adouille sausage, or other smoked spicy sausage
1 Tbsp butter
1/2 lb skinless, boneless chicken thighs, cut into 3/4 inch pieces
1/2 tsp. salt
1/3 tsp freshly ground black pepper
1 onion, chopped
2 sticks celery
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups uncooked long-grain rice
2 1/4 cups chicken broth
1 Tbsp smoked paprika
1/4 tsp dried thyme
1/2 tsp ground cayenne pepper
1 (14.5 oz) can puree tomatoes
20 large shrimp, peeled and deveined (you may de-tail and cut in quarters if you like)
2 green onions, thinly sliced
Louisiana hot sauce, to taste
Heat the vegetable oil in a Dutch oven or large skillet over medium-high heat. Add the sausage to the pan, and cook 10 minutes, stirring occasionally, until lightly browned. Add the butter, chicken, onion, celery, bell pepper, salt, black pepper and garlic. Reduce the heat to low, cover and cook 15 minutes, stirring occasionally, until vegetables are tender. Add the rice, and stir until completely coated with oil. Add the broth, paprika, thyme, cayenne, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes. Uncover, add the tomatoes, and cook about 15 minutes, until the liquid is absorbed. Stir in shrimp and green onions, cover, and cook 10 minutes. Turn the heat, let rest 10 minutes before fluffing with a fork.
Serve with Louisiana hot sauce.