Mosh Potatoes: Thanksgiving Recipes From Metal Musicians
If there is one thing virtually all of us agree on when it comes to Thanksgiving, it is that we like to eat and we often do more of it on that particular day than we should. Apparently, heavy metal musicians are no different. In between blood-soaked shows filled with music that will melt your face, these guys (and gals) like to get their food on. Who knew?
Last year for Christmas, a good friend bought me Mosh Potatoes: Recipes, Anecdotes and Mayhem from the Heavyweights of Heavy Metal, proceeds of which benefit Meals on Wheels. Who says metal guys don't have heart, but can they cook? Sure, there are some really disgusting offerings like Lemmy's "Krakatoa Surprise," which is basically a mound of uncooked flour, chocolate syrup, refried beans, curry powder and strawberry syrup you smother in brandy and light on fire. He suggests you eat it while it is still burning. Oh, Lemmy. But, overall, there are some damn fine recipes in there.
For this Thanksgiving, I decided to compile a complete Thanksgiving meal with the recipes from the book and provide a little music video accompaniment so you can bang your head while you prepare dinner. Oh, and the entire book is available online at Amazon, so check out the full recipes there.
Recipe: Black Bean and Corn Salsa
Artist: Lita Ford
Lita Ford is one of the few bona fide babes of metal...or at least she was. She had a couple minor hits in the 80s when hair bands ruled the airwaves including "Kiss Me Deadly" (see above) and "Close My Eyes Forever," a ballad duet with Ozzy Osbourne. Given the fact that we are in Texas, we figured her fiery black bean and corn salsa would make an appropriate starter. This is a simple, but quality recipe that would go great with tortilla chips. Light 'em up.
Recipe: Stuffed Mushrooms
Artist: Dez (Devildriver)
I'll confess I had no clue who Devildriver was until I went to YouTube and dug up some of their music, but these are definitely guys that would make Bevis and Butt-Head bang their heads and shout, "YES!" Vocalist Dez offers up his stuffed mushroom recipe for the book and we seriously doubt with crumbled bacon and sausage that it would be a "Bitter Pill" to swallow.
Recipe:Best Damn Mac and Cheese in the Whole Damn Universe
Artist: Steve "Buckshot" Seabury (Moth Eater)
The things you learn from the internet are just fascinating. Bassist "Buckshot" Seabury not only works out some serious doom metal with Moth Eater (yum!), but he owns High River Sauces and happens to be the author of Mosh Potatoes. His mac and cheese recipe sounds like it could contend for best in the universe with over a pound of cheese including two kinds of cheddar, Swiss and smoked gouda. Damn!
Recipe: Kale 'Em All
Artist: Liam Wilson (Dillinger Escape Plan)
Kale is one of those foods that seems to be popping up everywhere and Wilson, the bassist for New Jersey mathcore band Dillinger Escape Plan, is on the bandwagon. We already like the clever twist on the name as an ode to Metallica, but his simple kale recipe with dill, parsley, lime, salt, pepper and olive oil sounds killer (pardon the pun).
Recipe: Brussel Sprouts with Chouriço Sausage
Artist: Barry Kerch (Shinedown)
Shinedown is one of those modern rock bands that end up on soundtracks to WWE and Madden Football (they've done both). People love to hate bands like that. But, what drummer Barry Kerch has done with Brussels sprouts should afford him forgiveness from the haters. In his recipe, he uses spicy Portuguese sausage in a skillet with boiled sprouts, onions and garlic. I want to see that on my plate this Thanksgiving.
Recipe: Mom's Stuffing
Artist: Charlie Benante (Anthrax)
Anthrax has been around for a long time and drummer Charlie Benante is one of only two original members. While this recipe might not be original, it sounds delicious. It's a pretty traditional recipe with a little Italian flair from crushed tomatoes and Parmigiano cheese. It also makes an enormous amount when you consider the eight onions, pound of ground turkey and one-and-a-half sticks of butter, which is plenty for leftovers -- arguably the best part of Thanksgiving.