Ebook Thug Kitchen Party Grub: For Social Motherf*ckers (Thug Kitchen Cookbooks), by Thug Kitchen
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Thug Kitchen Party Grub: For Social Motherf*ckers (Thug Kitchen Cookbooks), by Thug Kitchen
Ebook Thug Kitchen Party Grub: For Social Motherf*ckers (Thug Kitchen Cookbooks), by Thug Kitchen
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About the Author
Thug Kitchen blew up the Internet back in 2012, when they first began blogging. Their first cookbook was an instant #1 New York Times bestseller. They are based in Los Angeles, CA.
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Excerpt. © Reprinted by permission. All rights reserved.
WAKE AND BAKE SOME SHITMELON AND MINT FRUIT SALADDamn right we gutted a melon and filled it with other melon chunks. That's pretty fucked up when you think about it. Looks good though.MAKES ENOUGH FOR 6 PEOPLEIf you're at a summer picnic, people will be expecting a fruit salad, no question. So roll up with this shit and make everyone else who brought a storebought one look like careless assholes who hate their friends and good food.2 small melons, chopped up into chunks no bigger than a nickel (about 10 cups)1/4 teaspoon grated lemon zest1/2 teaspoon sugar1 tablespoon minced fresh mint1 Mix the melon, lemon zest, sugar, and mint together in a big ass bowl. Let this chill in the fridge for a minimum of 2 hours, or you can let it hang out overnight. If you're going for the longer chill, leave the mint out until you're ready to serve so that green is still looking all nice and fresh.2 Serve cold and appreciate how badass melons are.We like to do a combo of cantaloupe and honeydew, but use whatever the hell is ripe when you run to the store. All the same melon is chill too if you're super into cantaloupe or whatever.So fucking fancy. See page 218 if you are lost.You can leave this sugar out if your melons are just that fucking good, but this shit helps them release a little extra juice and sweetness in case you got one that's doing you dirty.SAVORY GRITS WITH MIDSUMMER SUCCOTASHMAKES ENOUGH FOR 4, OR YOU CAN JUST EAT IT FOR 4 DAYS AND LEAVE THE OTHER LAZY FUCKS TO FEND FOR THEMSELVESIf you're in the mood for a fancy-looking brunch that will actually fill you the fuck up, then look no further. The creamy grits are like a warm blanket for your belly and the succotash will give you all the protein you need to deal with whatever bullshit the day might bring.Savory Grits (recipe follows)2 teaspoons olive oil1/4 cup chopped yellow or white onion1 zucchini, chopped1 red bell pepper, chopped1 clove garlic, minced2 cups shelled edamame or lima beans1 cup corn kernels1/4 cup chopped fresh basil1 teaspoon lemon juice1/4 teaspoon saltToppers: chopped chives, fresh basil, dill1 Make the savory grits (next page, dumbass) and while they're cooking, make the succotash. Grab a wok or large skillet and warm up the olive oil over medium heat. Add the onion, zucchini, and bell pepper and saute that shit until the onion starts to look translucent, about 5 minutes.2 Add the garlic, edamame, and corn and cook for another 3 minutes so everything gets warmed up. Add the basil, lemon juice, and salt. Stir that shit up, then turn off the heat.3 Serve the grits up right away and top with the succotash and a couple pinches of the fresh herbs.Lima beans are more traditional, but we like edamame better. We'll leave the decision up to you.This is about 1 corncob's worth, but you can get kernels from the freezer if you really fucking have to.HOUSE RULESEdamame are just immature soybeans and tasty as hell. You can find that shit already shelled in the freezer near the peas. Don't accidently grab the shit still in the pods and make a ton of fucking work for yourself. #notworthitSAVORY GRITSMAKES ABOUT 6 CUPS3 1/2 cups vegetable broth or water3 cups unsweetened nondairy milk1 1/2 cups stoneground grits1/4 teaspoon salt1/4 cup nooch1 Grab a large pot and bring the broth and milk to a boil over medium heat. Gently whisk in the grits and the salt. Don't just dump all the grits in there and get them all clumpy and fucked up from the start. Bring it all to a boil and then reduce that heat to low. Cover the pot and let that deliciousness simmer for 20 to 30 minutes. Stir the fucker on occasion, because if it gets too hot, it's corny ass will stick to the bottom.2 When the grits have absorbed most of the liquid and are tender, turn off the heat and stir in the nooch.Almond milk is fine, use whatever you want.Not that instant shit.WTF? See page 231.LAZY-MORNING FRITTATAMAKES ONE 9-INCH PIE, ENOUGH FOR 4 TO 6 PEOPLEA frittata is like a savory cake you can munch on all morning while deciding when the fuck you're gonna get in the damn shower. It's okay if you don't, because this frittata loves you no matter what.1 tablespoon olive oil1 medium yellow onion, chopped2 red bell peppers, roasted and chopped1 1/2 cups finely chopped broccoli (about the size of chickpeas)1 cup chopped button or cremini mushrooms3 cups chopped kale or spinach3 cloves garlic, minced1/2 teaspoon salt2 teaspoons dried basil1 teaspoon dried thyme1/2 teaspoon dried oreganoBlack pepper1 £d extra-firm tofu, drained1 cup cooked chickpeas1/2 cup unsweetened nondairy milk1 tablespoon lemon juice3/4 cup nooch1 tomato, sliced into roundsSpray oil1 Warm up your oven to 350°F. Grease up a pie pan or similar-size baking dish.2 In a large skillet, warm up the oil over medium heat. Add the onion and saute it around until it starts to brown, 5 to 7 minutes. Add the roasted bell peppers, broccoli, and mushrooms and cook until the mushrooms start releasing their liquid, about 3 minutes. Add the kale, garlic, and salt and cook all of that together until the kale starts to wilt, 3 to 4 more minutes. Add the basil, thyme, oregano, and a dash of black pepper and cook for 1 more minute to warm up the herbs, and then turn the fucking heat off.3 Throw the tofu, chickpeas, milk, and lemon juice into a blender or food processor and run that shit until it looks sort of smooth. A couple of chickpea chunks are cool, so don't stress. Pour this into the skillet full of veggies, sprinkle in the nooch, and mix it up so everything is combined. Spread this all into the greased pie pan in an even layer, place the tomato slices on top, spray with a little oil, and throw that fucker right in the oven.4 Bake until it looks set and is kinda golden around the edges, 30 to 40 minutes. Let it sit for about 15 minutes before slicing so it doesn't just fall apart. Cut into slices like a pie and serve warm.WTF? See page 217.This is about two-thirds of a 15-ounce can of chickpeas. Just save the rest of that shit for a salad or something.WTF? See page 231.CINNAMON APRICOT FRENCH TOASTMAKES 6 PIECES OF FRENCH TOAST, BUT IT'S EASY AS HELL TO DOUBLE OR TRIPLE FOR A BRUNCH CROWDThis contains some of the dopest shit in life: cinnamon, apricots, and French fucking toast. If you disagree, then clearly you don't appreciate the simple things and you should GTFO of the kitchen.BATTER2 cups sweetened vanilla nondairy milk1/4 cup packed dried apricots1/4 teaspoon grated orange zest (optional)1 tablespoon ground flaxseed or chia seeds1 1/2 teaspoons nooch1/4 teaspoon ground cinnamonSpray oil1/2 loaf day-old crusty bread, cut into six1/2-inch-thick slicesMaple syrup, cinnamon, and fresh fruit, for serving1 Make the batter: Grab a small saucepan and dump in the milk and apricots. Let that shit simmer over medium heat for 5 minutes and then let it cool for another 5.2 Pour the cooled milk/apricot mixture into a blender with the orange zest (if using) and ground flaxseeds. Blend that bitch up until it looks mostly smooth.3 Pour the batter from the blender into a pie pan or similar-size shallow dish and then slowly stir in the nooch and cinnamon. SLOWLY, GODDAMMIT.4 Warm a griddle over medium heat and spray a little oil on it so these fuckers won't stick. Soak your bread slices in the batter for a couple seconds on each side and then throw them right on the griddle. Cook until they look golden and tasty all over, 1 to 2 minutes a side. Serve with maple syrup, an extra dash of cinnamon, and some fresh fruit if you're feeling Frenchy.We use almond, because, well, fuck all the other milks.About 11 quarter-size apricot halves if you really stuff those bastards in there.No clue how to zest? See page 218.WTF? See page 231.HOMEMADE TORTILLAS WITH MIXED FRUIT COMPOTEMAKES 8 TO 12 TORTILLAS, DEPENDING ON HOW BIG YOU LIKE YOUR TORTILLASServe the warm tortillas with a little coconut oil on the side to smear on if people want.TORTILLA DOUGH2 cups flour (whole wheat pastry, whole wheat, or all-purpose)1/2 teaspoon salt1/4 cup olive oil3/4 cup water1 tablespoon lime juiceFRUIT COMPOTE3 cups of your favorite fresh or frozen berries (chopped into bite-size pieces if necessary)2 tablespoons orange juice2 tablespoons brown sugar1/2 teaspoon vanilla extract (optional)Pinch of salt1 First get going on the tortilla dough: In a medium bowl, mix together the flour, salt, and oil so that you get some pea-size clumps of oil all in that shit. Make a well in the center and pour in the water and lime juice. Mix it all together until there are no more dry spots. Still looking kinda dry? Add up to 1/4 cup extra water, 1 tablespoon at a time so you don't fucking overdo it like you always do, until that fucker looks all moist. Shape it into a ball, cover the bowl with some plastic wrap, and stick it in the fridge while you make the compote. Fuck it, you could even do this shit the night before.2 Now make the fruit compote while that dough chills out: Throw the berries, orange juice, brown sugar, vanilla (if using), and salt into a medium saucepan over a medium-low heat. The berries will start releasing a bunch of liquid soon, so chill the fuck out if you think it looks too dry right now. Bring that shit to a simmer and cook it until the berries start breaking down and the liquid starts to evaporate, 20 to 30 minutes depending on what berries you picked. When it looks like a cross between jam and syrup, remove from the heat and get back to those tortillas. This shit can totally be done the night before too.3 Grab the dough from the fridge and kinda knead it around in the bowl for a couple minutes. Divide the dough up into 8 to 12 equal portions (depending on how big of a tortilla you want). On a floured surface roll those fuckers out into thin tortilla shapes. You know what you're fucking looking for here. Warm up a skillet or a griddle over a medium-high heat and throw in the first tortilla right now. Cook it for about 30 seconds to 1 minute on each side until it starts getting kinda opaque and toasty looking. Again, you know what the fuck a cooked tortilla looks like. Cook it until it looks like that. These will keep for about 1 week in the fridge.4 Serve them up warm, and put a big old spoon in the compote.Strawberries, blueberries, raspberries, all that shit would be good here. If you are all about that one-berry life, don't add anything else.Optional as fuck, but if you have vanilla in the house don't skip it.GRITS AND SWEET POTATO BREAKFAST CASSEROLEMAKES ONE 9 X 13-INCH CASSEROLE, ENOUGH FOR 6 TO 8 PEOPLEWhether you're feeding a crowd or making yourself breakfast for a week, this savory son of a bitch is a solid go-to. If you need any more reasons to cook this, here are three: 1. Grits 2. Sweet Potatoes 3. Hot Sauce--need we say more?1 tablespoon olive oil1/2 yellow onion, sliced1 1/2 cups grated raw sweet potato1 medium yellow squash or zucchini, grated1 red bell pepper, chopped2 cups chopped spinach2 cloves garlic, minced1 tablespoon Bragg's, soy sauce, or tamari1 teaspoon paprika1/4 teaspoon chili powder1/4 teaspoon black pepper1 tablespoon lemon juice2 teaspoons vinegary hot sauce, such as Tabasco1 batch Savory Grits (page 7)1/2 cup unsweetened nondairy milk1/4 cup nooch1 In a large skillet or wok, heat up the olive oil over medium heat. Add the onion and saute until it starts to get browned in some spots, 5 to 7 minutes depending on your drafty-ass kitchen. Add the sweet potato, squash, and bell pepper and saute until the sweet potato starts to soften up, about 5 minutes. Throw in the spinach, garlic, Bragg's, paprika, chili powder, and black pepper and keep on cooking that shit until the spinach wilts down, about 2 minutes. Stir in the lemon juice and hot sauce, then remove from the damn heat. Taste and add more of whateverthefuck you think it's missing. Let that cool while you make the grits or even make this shit the night before and sleep in the extra 30 minutes. You know you want to. (See House Rules on opposite page.)2 Make the grits just like we say to on page 7. When they are all cooked through, remove from the heat and stir in the sweet potato mixture, the milk, and the extra 1/4 cup nooch (the grits already have nooch in them-- this is extra).3 Warm up your oven to 350°F. Grease up a 9 x 13-inch baking dish.4 Pour that whole mess into the baking dish and bake until the edges look golden and fucking delicious, about 30 minutes. Let it cool for a couple minutes before serving.5 Serve warm with extra hot sauce on the side.This takes about 1 medium sweet potato and is a fucking workout on your arm. If someone in your place owes you a favor, call it in for this shit or borrow their food processor with that fancy grating attachment thing.WTF? See page 231.HOUSE RULESGet a head start and cook this shit the night before. To reheat it, just cover it in foil and throw it back in the oven at 350°F for 15 to 20 minutes to get warm. Take a longer shower instead because you earned that shit for being so damn clever.PARTY PLAYBOOK: IT'S BRUNCH, BITCHESBrunch--because breakfast has come and gone but lunch is just too fucking far away. Seize what's left of your Sunday and wake up your taste buds with some of these dope dishes.DEVILED CHICKPEA BITES (page 64)COBB SALAD (page 104)MELON AND MINT FRUIT SALAD (page 5)GRITS AND SWEET POTATO BREAKFAST CASSEROLE (page 12) or LAZY-MORNING FRITTATA (page 8)CINNAMON APRICOT FRENCH TOAST (page 9) or APPLE-COCONUT BUNDT CAKE (page 186)SPARKLING WINTER CITRUS AND GIN PUNCH (page 196)
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Product details
Series: Thug Kitchen Cookbooks
Hardcover: 256 pages
Publisher: Rodale Books; 1 edition (October 13, 2015)
Language: English
ISBN-10: 1623366321
ISBN-13: 978-1623366322
Product Dimensions:
7.8 x 1 x 9.4 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
564 customer reviews
Amazon Best Sellers Rank:
#6,942 in Books (See Top 100 in Books)
I own and love the predecessor to this book - Thug Kitchen : The Official Cookbook ;and was so excited to see this I preordered right away. In a nutshell this makes vegan and healthy food so much fun. I own a lot of books in this category and most call for a plethora of complicated and expensive ingredients that are near impossible to find and you will never use again, along with the components of a fully stocked chefs kitchen. Who needs that ? Not me. So having used the original for many a meal, I could not wait to get my hands on this...Party Grub as we head into the holiday season..heck yes!!This book has five chapters covering: Breakfast, small bites / dips and just great snacks you can serve, salads /sauces and sides; main courses and finally in Spin the bottle: Sweet stuff -desserts, cocktails - all the good stuff you need for a social gathering (think Sangria, setting up a good Bloody bar; or reliving those sneaky high school days with a hard lemonade) This is fun food, party food - it tastes so good yet is really is quite healthy and these folks show you how the two can go hand in hand!As was the case in the first book; you will not find yourself on the hunt for Dulse Flakes, Sea Cucumbers or Orange Blossom Nectar - yes all things I have found in recipes from other cookbooks - instead this is real food made of real ingredients you can find in your local grocery store: Tofu, Chick Peas, fruits and veggies, herbs. And that is why I love this book most, it does not break the bank, or take time hunting down obscure stuff. The recipes vary in simplicity; some do require a little more technique or time, but all area attainable for even those of us who are self professed terrors in the kitchen!Much as I could not wait, I got started using the sneak peeks the authors provided through Amazon and so far, so very good!! The Roasted beet Hummus is AMAZING and the accompanying Walnut Herb Crumble was a simple yet delicious touch; and once the beets were roasted, this took minutes to make -on that note, I should point out that while you do not need a boatload of kitchen tools, a high powered blender such as a Vitamix does help for several of the dishes.There are just a lot of great choice here, and they replicate fun, bold food, just in a vegan manner - Veggie and Tempeh Kebabs, 'meat'ball subs, lasagna (black bean and pumpkin), snacks such as their take on Chex Mix, Artichoke Dip, Carmel Corn, dips ,drinks, finger foods. You could easily host a party for vegans and non vegans alike and keep everyone happy with tasty foods, that are not ,missing flavors or textures.Now as there are always folks that thumbs down the Thug Kitchen books for attitude, cussing etc; lets also address that -this book is in your face, its tongue in cheek and yes, they like to drop the F-bomb on every page. If that is your thing, or you do not care, find it funny, want really good recipes - they buy it. If not, do not buy then complain afterwards -that is like buying and eating a whole chocolate cake, then grumbling that it was not diet food and you are now rocking a food belly. Read the previews and if you are looking for fun, delicious , simple foods, that are vegan and quite frankly, not like anything you will find in any other vegan cookbook, then get this -you will not be disappointed! If you do not like cussing, you might want to steer clear...but personally I love their recipes, the unique dishes and will post pictures of my results as I work my way through this book!
Awesome recipes!First thing I made was the Queso-ish dip....it is KILLER. 100% recommend everyone make it.Just like the original Thug Kitchen it does not disappoint and the recipes are easy to follow.
I ordered this and the original cookbook and love them both dearly. They have some really awesome recipes in here. I definitely advise going through the cookbooks and Gathering up your most common ingredients, because there are some. And they will help to have on hand at any given time when you want to make something. Overall great recipes easy preparation and the food tastes phenomenal. Love Thug kitchen.
I really love how the authors emphasize that eating healthy does not make you better than other people. Have some respect for others' choices and just do what you do! Bring food that you love and feel good about to a party. Not to show off your ethical values, but to show off your awesome cooking skills! I've enjoyed every recipe I've made so far as much as I've enjoyed reading the hilarious potty mouth humor that goes along with it.
My stepchildren are Vegan. I purchased this for my older stepson, who is a chef in Philadelphia.Please beware, there is language in here that might be offensive to some. However, the recipes are amazing! I've tried some for my husband and myself (non-Vegans) and we love them!
I made a few dishes from this book for my party and everyone liked them even though none of them were vegan or even vegetarian. Butternut squash queso was the biggest hit- my meat eater friends didn't even realize that there was no cheese it. These recipes are pretty easy but not the quickest to make- they do take some time and effort. I don't think I would be making them on most week nights but when I have time they are totally worth it.
While I do not limit myself to a plant-based diet, I absolutely love Thug Kitchen's recipes and the manner in which they are written. These guys kill me! In fact, I made their Beet Hummus...OMG! It was amazing and I do not like beets. This cookbook, as well as their other 2 cookbooks, are a must have for any kitchen.Thug Kitchen Party Grub: For Social Motherf*ckers
I absolutely love Thug Kitchen books. I honestly had no idea that it was vegan based. Honestly, I bought it because of the language. The recipes are hilarious to read!!! Not being a vegan, I have to say that every recipe that I have made has been fantastic! These are my go-to books when I'm looking for a recipe.
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