tag:blogger.com,1999:blog-313366002007-06-04T00:11:55.032-07:00crunkrockradio crewBlogger10125tag:blogger.com,1999:blog-31336600.post-56104963171700670802007-06-04T00:05:00.000-07:002007-06-04T00:11:55.061-07:00ok...ok...ok...<br />we're workin' on a new one...we've been too busy eating take out food, selling our houses, looking after our kids, traveling every weekend, moving, trying to sell our homes, and considering brain surgey to stay on top of this website sssshhhtuff...fo' real-io emilio.<br /><br />sorry...more coming soon.crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1168104266779017712007-01-06T09:21:00.000-08:002007-01-06T09:40:43.443-08:00According to folklore, collards served with black-eyed peas and hog jowl on New Year's Day promises a year of good luck and financial reward. This may be a southern tradition, but hopefully everyone had their fill on New Year's Day.<br /><br />If not, here is what you should do right away...oh, don't forget the cornbread and cabbage.<br />======================================================<br /><span style="font-weight: bold;">Southern Style "Spiked" Collard Greens</span><br />- Get a mess of collard greens, 3 cans of beer, a liter of chicken broth, a stick of butter, some spicy mexican sausage, garlic, lemon, salt, pepper, and one hot pepper.<br />- Clean the greens (i.e. leaf only, no stalks).<br />- Mince the mexican sausage (and take it out of it's packaging).<br />- Stick it all in a big pot (there should be enough liquid to fill the pot at least 2/3s of the way).<br />- Boil it for 2 hours.<br />======================================================<br /><span style="font-weight: bold;">Cajun Black Eyed Peas</span><br />- Put 2 or 3 Cans of Black Eyed Peas in a pot with some water...stick it on the stove til it is barely boiling.<br />- Add Old Bay Seasoning and Louisiana Hot Sauce in...add a little bit at a time, mix, and taste until you have it the heat-level you like.<br />======================================================<br /><span style="font-weight: bold;">Yuppie-Style Asian Hog Jowl</span><br />- Get a nice pork tenderloin, a "meat syringe" (a.k.a. injector), and some teriyaki sauce made for grilling.<br />- Take the syringe and pump that tenderloin full of the teriyaki sauce...make so that if you squeeze the tenderloin, sauce squirts out.<br />- Put grill on about 6-700 degrees to sear the outside (2 min on each side)...this "locks in" the juices. Turn the grill down to about 350-400 and cook for another 10 minutes per side.<br />======================================================<br />Yo! This is how we rolled on New Year's Day...CrunkRockStyle...Mixin' It Up!!!crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1166923278520425522006-12-23T17:17:00.000-08:002006-12-23T17:21:18.530-08:00the crunkrock bloody maria...vodka is the default bloody mary liquor, but try this on for size!<br /><br />2 ounces Patron Silver Tequila<br />3 ounces Mr. and Mrs. T Bloody Mary Mix<br />1 squeeze of Lime Juice<br />1 dash Tabasco Sauce<br />1 dash Celery Salt<br /><br />Shake with ice and strain into an old-fashioned glass over ice cubes. <br />Garnish with a slice of lime, a celery stick, an okra, and a bananna pepper.crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1165818234658276342006-12-10T22:15:00.000-08:002006-12-10T22:25:06.396-08:00If you went out last night and got completely shit-canned, this will help with the recovery...<br /><br />- 5 parts Gatorade (Citrus or Punch Flavor)<br />- 1 part Sprite<br />- 1 Airborne Lemon-Lime Flavor Pill (get at your local pharmacy)<br />- 2 Emergen-C Vitamin Packets (also found at the local pharmacy)<br /><br />Mix in a glass. Drink it down with about 3-5 Aleve. If you aren't in too much of a drunken haze to remember, drink this before you go to sleep as well...and then again in the morning.crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1155620056968366242006-08-14T22:31:00.000-07:002006-08-14T22:57:13.923-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.crunkrockradio.com/recipes/uploaded_images/kk_donuts-739481.gif"><img style="cursor:pointer; cursor:hand;" src="http://www.crunkrockradio.com/recipes/uploaded_images/kk_donuts-738824.gif" border="0" alt="" /></a><br />Mmmmm...hot off the press...<br />If you are an Atlantan...better get to Ponce De Leon and pick you up some hot, fresh, and now...we love our Krispy Kreme.crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1155620966878253092006-08-14T22:41:00.000-07:002006-08-14T22:49:26.876-07:00We had a great dish prepared by our buddy Sturgis @ M&T. <br /><br />Take flank steak, pound the shit out of it till it's flat, smear some good stilton cheese on one side, cut it in long slices, roll it up, grill it.<br /><br />Damn...we never thought we'd say that we love stickin's someone's tube steak in our mouth...crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1155619811981857472006-08-14T22:29:00.000-07:002006-08-14T22:30:11.990-07:00A simple variation of corn bread, similar to corn pone and ashcakes. Made of corn meal, water and salt, and originally cooked on the flat of a hoe over an open fire, hence the name.<br /><br />Johnnycakes, johnny cakes, jonnycake, ashcake, battercake, corn cake, cornpone, hoecake, hoe cake, journey cake, mush bread, pone, Shawnee cake, jonakin, and jonikin.<br /><br />These are all regional names for cornmeal flatbread. The name, exact type of batter and cooking method varies from region to region. They may be cooked over the ashes of a campfire, on hot stones, on a griddle, in a cast iron pan, or in the oven.crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1153286978298641302006-07-18T22:26:00.000-07:002006-07-18T22:30:54.406-07:00Like juicy chicken? Did you say, "Yeeeaah-ass!" Well, you're grill is gonna look like some crazy ass shit, but it's finger lickin' good.<br /><br />Here's what you need:<br />- 1 whole chicken<br />- 1 tall can o' beer (16 oz. tallboy)<br />- some olive oil<br />- 4 cloves garlic crushed<br />- some seasoning. this can be made from the following suggestion (or use a seasoning or rub of your own): fresh basil, a pinch of cayenne, salt and pepper.<br /><br />A. Start with a hot grill (coals all white and ready to cook). <br />B. Drink about 1/4 of that can of beer, and set it aside 3/4 full.<br />C. Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets. <br />D. Rub liberally with your favorite meat rub or seasoning described above.<br />E. Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.<br />F. Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.<br />G. Cover your grill and cook the chicken until its wings are loose and the skin turns clear.<br /><br />Pair with Redstripe or Colt 40 oz depending on your style.crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1153286409805464452006-07-18T22:37:00.000-07:002006-07-18T22:20:32.926-07:002 parts Jagermeister® herbal liqueur<br />1 part cranberry juice<br />1 part triple sec<br /><br />mmmm...get that bitchslapped on ya.crunkrockradio crewtag:blogger.com,1999:blog-31336600.post-1153286199559082122006-07-18T22:14:00.000-07:002006-07-18T22:17:56.390-07:00- plenty of ice<br />- 6 parts crunk<br />- 9 parts rock<br />- shaken and stirred<br />- garnish with somethin' that smells funkycrunkrockradio crew