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Blue sky
For us, a great cocktail should have a pretty big effect on you, right? Now, we’re not talking about something dangerous like Crystal Meth, but we can’t lie, that’s what inspired tonight’s libation. One of the greatest bingeable shows of all time unfortunately focused on one of the most binged chemicals in the United States, methamphetamines. Now this drink is completely legal, and like Walter White and Jesse Pinkman, a really great little guilt pleasure. Smooth, with some class, too, as we make some blueberry and thyme simple syrup, some American gin and a cool looking drink, almost as cool as Jesse’s El Camino. We also keep you hydrated, and like Heisenberg, we use chemistry to have the drink actually change flavors while you drink it. We freeze up some blue Gatorade (you know Jesse would approve, wherever he is) to make the ice, which melts as you sip, changing the drink flavor and adding to the intrigue.
- Yield: 1 cocktail
Ingredients
- 1 ½ ounces. gin
- Blue Sky ice cubes (ingredients and directions below)
- ½ ounce of blueberry and thyme simple syrup (ingredients and directions below)
- Fresh blueberries for garnish
- A thyme sprig for garnish
- Seltzer
Ingredients for Blue Sky Ice Cubes
- 1 12-ounce bottle of Glacier Freeze gatorade or any blue sports drink
- 1 clean, empty ice cube tray
Directions for Blue Sky Ice Cubes
- Pour the sports drink into the trays
- Freeze overnight
Ingredients for Blueberry and Thyme Simple Syrup
- 1 cup water
- 1 cup granulated sugar
- 1 pint blueberries
- Splash of lemon juice
- 1 bunch of thyme sprigs, approximately 15-20 sprigs
Directions for Blueberry and Thyme Simple Syrup
- Over medium heat, combine the sugar, water, blueberries and lemon juice and stir until all of the sugar is dissolved
- Remove from heat, throw in the thyme, and let steep for 30 minutes
- Remove the blueberries, thyme sprigs, and strain
Directions
- Fill a rocks glass with the Blue Sky ice cubes
- Add in the gin
- Add in the simple syrup
- Stir
- Top with the seltzer
- Stir again
- Garnish with 3 blueberries and a thyme sprig
- Get cookin’
Gabagool Sandwiches
One of the most beloved television characters of all time, Tony Soprano, was actually a very bad human being. Complicated, sure. But very, very bad. However, his favorite sandwich isn’t that complicated and is absolutely incredible. He wasn’t great at making life decisions, but he was spot-on in picking sandwiches (and ice cream too, he enjoyed himself a great sundae every now and again). He’d eat ‘em big, but for a party with friends, we want to make a few sliders, so we’re going to take a Portuguese sweet roll (like a King’s Hawaiian), and pile it with Gabagool, the wiseguy term for capicola. This beautiful, balanced, fatty cured meat nestles up against some roasted red peppers the way Tony would nestle up against his goomar, under a blanket of provolone. We top it with some really nice garlic mayo, and you’ve got a sandwich that’d make Satriale’s and the Bada Bing proud. Making this sandwich won’t get your phone tapped, but keep an eye out because it’s going to be really good.
- Yield: 8 sliders
Ingredients
8 slider size/dinner roll size Portuguese sweet rolls, cut in half
5 sliced up roasted red peppers (you can buy these at the store, but we make our own, ingredients/directions below)
8 circular slices of provolone cheese, folded in half and half again
½ lb of thinly sliced capicola
¼ cup garlic mayo (ingredients/directions below)
Ingredients for Roasted Red Peppers
- 4 large red or green bell peppers, cut in half, deseeded
- 2 tablespoons extra virgin olive oil
- 2 ounce of granulated garlic
Directions for Roasted Red Peppers
- The peppers are cut in half, so take a sharp knife, and lightly score the insides so they can lay flat
- Mix the oil with the granulated garlic
- Preheat your grill to medium heat
- Brush both sides of pepper halves with the olive oil mix
- Lightly grill on each side for 2-3 minutes until you get a little char on them (you can do these over a gas burner too, but your stove top will get messy)
- Let them cool, then cut them into strips
Ingredients for Garlic Mayo
- ½ cup mayo
- ½ tablespoon granulated garlic
- 2 tablespoons of dried parsley
Directions for Garlic Mayo
- Combine all ingredients, mix evenly in a bowl
Directions
Open your slider roll
Fold 3 slices of capicola to fit the bun, lay on the bottom
On the top of the roll, put a healthy spread of that garlic mayo
Top the capicola with the cheese
Add the peppers into the mayo
Top your sandwich, and eat like a gangster
Crab and Corn Bisque
- Yield: 6-8 servings
Ingredients
- 4 cups seafood stock (chicken stock if you can’t find any)
- 1 teaspoon of creole seasoning
- ½ teaspoon granulated garlic
- Cornbread croutons (see ingredients/directions below)
- ¼ cup flour
- ¼ cup butter
- 1 teaspoon hot sauce
- 2 tablespoon fresh parsley
- 2 cups heavy cream
- 1 cup fresh or frozen corn, cut off the cob if fresh
- 1 pound Claw crab meat (or more, or any crab will do, but we prefer claw because of the sweetness)
- Dash of black pepper
- ½ cup sliced green onions
Ingredients for Cornbread Croutons
- 2-3 cup of cornbread, cut into 1 ½ inch cubes
- 1 teaspoon extra virgin olive oil ( add more if needed)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon of granulated garlic
Directions for Cornbread Croutons
- In a large mixing bowl, lightly toss the cornbread, olive oil and salt, pepper, and garlic but be careful not to break ‘em up, be gentle with it y’all
- Preheat the oven to 350 degrees
- Bake for 10 minutes, then flip them and..
- Bake for another 10 minutes
Directions
- In a dry frying pan, throw the corn into the pan, and heat over medium heat until they are toasted and browned a little, set aside
- In a large pot, put the stock, spices and ½ of the corn and bring to a boil, then let simmer for 10 minutes or so
- In another pot, make a blonde roux, by combing the flour and butter until it turns a golden color, but not really brown
- Add the roux into the larger pot
- Pour in the cream and stir, add in the remainder of the corn and all the crab meat, simmer for another 5 minutes, but do not boil
- Add a splash of sherry if you want… but that’s typically for lobster, and this doesn’t need it…
- Ladle into some bowls…
- Garnish with the green onions and drizzle with some clarified butter
- Have a memorable bisque
Madison Ave Chips
Don Draper had a style. Crisp suits, silky demeanor, with a little bite, too. But he could be sweet. He also had a run-in with Utz potato chips, and what started out as a sweet deal, didn’t work out the way he wanted. But here’s the thing, at the Funk, we would never insult someone like Edith Schiling, so we’re going to make it right – all you need, you can find in the grocery store. If you’ve got a microwave or a stove top, you can make some magic out of nothing, Sweet chocolate, creamy peanut butter, with some crunch and salt? It might be the perfect bite. Some people, when they see something, hear it, feel it, they just know. This chip is exactly that. Like another brand said, you can’t have just one. just like Don, Sterling Cooper and all those wizards on Madison Avenue. As a couple former ad guys ourselves, we know when something might hit, and you are going to be stylin’ and profilin’ if you whip these up and settle back in that couch, just like Mad Men. Time to get a little chippy.
- Yield: 6-8 servings
Ingredients
- 1 large bag of rippled potato chips (you definitely need ripples, they’re sturdier than regular chips. You could use kettle cooked but then they may be too crunchy)
- 2 23-ounce bags of milk chocolate chips
- 1 23-ounce bag of peanut butter morsels/peanut butter chips
- 2 tablespoon vegetable oil (only if needed)
- 2 tablespoon cacao butter (only if needed)
Directions
- Pick out all the biggest, most beautiful chips. Bigger is better here
- Add in the mint extract, continue beating
- Melt your peanut butter chips :30 seconds at a time, until liquid, but if it is still too thick, add in and stir 1 teaspoon of vegetable oil until it is thin enough to coat but still thick enough to stick
- Use a brush or dip the chips, halfway, into the peanut butter and let cool on parchment paper
- Let the chips cool with the peanut butter on them
- Then, start the same process of melting the chocolate chips, the same way. If it is too thick, add in and stir 1 teaspoon of the cacao butter so it’s thin enough to coat but still thick enough to stick to the chips
- Using the brush or dipping, get the other end of the chip in the chocolate
- Put them on freezer paper and then put them on a cookie sheet and put them in the freezer for at least 10 minutes
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