a 2 Chainz cookbook

Fork (T. Epps, M. Williams, P. Slaughter) (ASCAP/BMI) Produced by Mike WiLL Made-It
& P-Nasty for Eardrummers Entertainment, LLC Recorded by Jack “SUTHERNFOLK”
Brown at Deuce Mobile Studio and by Finis “KY” White for KY Recordings at
Deuce Station, Atlanta, GA Mixed by Finis “KY” White for KY Recordings at Tree
Sound Studios, Norcross, GA and Patchwerk Recording Studios, Atlanta, GA,
assisted by Jack Bartlett and Alverne Emmanuel. Additional vocals by
Jeanette Epps (Mom) 36 Produced by Tommy Brown for Vietom, Inc. Recorded
by Jack “SUTHERNFOLK” Brown and Finis “KY” White for KY Recordings at Deuce
Station, Atlanta, GA Mixed by Finis “KY” White for KY Recordings at Silent
Sound Studios, Atlanta, GA, assisted by Kory Aaron Feds Watchingfeaturing
Pharrell (T. Epps, P. Williams) (ASCAP) Produced by Pharrell Williams
Recorded by Jack “SUTHERNFOLK” Brown and Finis “KY” White for KY Recordings
at Deuce Station, Atlanta, GA, and by Mike Larson for i am OTHER Entertainment
at Chalice Recording Studio, Los Angeles, CA and The Hit Factory Criteria,
Miami, FL 2 Chainz vocals mixed by Finis “KY” White for KY Recordings at Deuce
Station, Atlanta, GA Mixed by Fabian Marasciullo for That’s A Dope Mix at The
Hit Factory Criteria, Miami, FL, assisted by Sam Bohl Pharrell appears
courtesy of Columbia Records Where U Been? featuring Cap.1 (T. Epps, L.
Smith, M. Williams, M. Middlebrooks) (ASCAP/BMI) Produced by Mike WiLL
Made-It & Marz for Eardrummers Entertainment, LLC Recorded by Jack
“SUTHERNFOLK” Brown at Deuce Mobile Studio and by Finis “KY” White for KY
Recordings at Deuce Station, Atlanta, GA and at Les Studios de la Seine, Paris,
France Mixed by Finis “KY” White for KY Recordings at Tree Sound Studios,
Norcross, GA, assisted by Jack Bartlett Additional vocals by Nakesha Ward
Cap.1 appears courtesy of The Real University (T.R.U.) I Do It featuring Drake
& Lil Wayne (T. Epps, A. Graham, D. Carter, D. Richardson, T. Pentz, G. Arillo,
O. Redding) (ASCAP/BMI/SOCAN) Produced by D Rich for Rich Territory CoProduced by Wonder Arillo and Diplo Recorded by Jack “SUTHERNFOLK” Brown
at Deuce Station, Atlanta, GA, by Finis “KY” White for KY Recordings at
NightBird Studios, Los Angeles, CA and by Derek Allen at Mad Decent Studios,
Atwater, CA Mixed by Finis “KY” White for KY Recordings at Patchwerk
Recording Studios, Atlanta, GA, assisted by Alverne Emmanuel Additional
vocals by Betty Idol Drake appears courtesy of Young Money/Cash Money/
Universal Republic Lil Wayne appears courtesy of Young Money/Cash Money/
Universal Republic CONTAINS AN INTERPOLATION OF “RESPECT,” WRITTEN BY OTIS
REDDING AND PUBLISHED BY IRVING MUSIC INC. (BMI). ALL RIGHTS RESERVED.
Contains “#METIME” skit. Produced by Sean C for Flight School Productions.
Used 2 (ASCAP/BMI) Produced by Mannie Fresh for Flight School Productions
Recorded by Jack “SUTHERNFOLK” Brown at Deuce Mobile Studio and by Finis
“KY” White for KY Recordings at Deuce Station, Atlanta, GA and at Premier
Studios, NYC Mixed by Finis “KY” White for KY Recordings at Patchwerk
Recording Studios, Atlanta, GA, assisted by Alverne Emmanuel Netflix
featuring Fergie (T. Epps, S. Ferguson, J. Jones, C. Mays Jr., T. Pentz, D. Allen)
(ASCAP/BMI) Produced by Da Honorable C.N.O.T.E. for Honorable Court/POWER
Entertainment, LLC Co-Produced by Diplo Additional Production and
Programming by DJA for Mad Decent Recorded by Jack “SUTHERNFOLK” Brown
and Finis “KY” White for KY Recordings at Deuce Station, Atlanta, GA; by Derek
Allen at Mad Decent Studios, Atwater, CA and by Jeremy “J” Stevenson at
Parhelion Studios, Atlanta, GA Mixed by Finis “KY” White for KY Recordings at
Patchwerk Recording Studios, Atlanta, GA, assisted by Alverne Emmanuel
Fergie appears courtesy of will.i.am records/Interscope Records Extra
featuring Rich Homie Quan (T. Epps, D. Lamar, G. Arillo) (ASCAP/BMI) Produced
by Wonder Arillo Recorded by Jack “SUTHERNFOLK” Brown at Deuce Mobile
Studioand by Finis “KY” White for KY Recordings at Deuce Station, Atlanta, GA
Mixed by Finis “KY” White for KY Recordings at Patchwerk Recording Studios,
Atlanta, GA, assisted by Alverne Emmanuel U Da Realest (T. Epps, C. Gholson)
(ASCAP) Produced by Christopher “Drumma Boy” Gholson for Drum Squad
Recorded by Jack “SUTHERNFOLK” Brown at Deuce Mobile Studioand by Finis
“KY” White for KY Recor ings at Deuce Station, Atlanta, GA Mixed by Finis “KY”
White for KY Recordings at Patchwerk Recording Studios, Atlanta, GA,
assisted by Zane Shoemake Background vocals by Chimere Scott Sermon by
Bishop Henry W. White of Christian Missionary Baptist Church R.I.P. Puerto
Rico Johnny Beautiful Pain featuring Lloyd and Ma$e (T. Epps, L. Polite, M.
Betha, C. Mays Jr.) (ASCAP/BMI) Produced by Da Honorable C.N.O.T.E. for
Honorable Court/POWER Entertainment, LLC Recorded by Finis “KY” White for
KY Recordings at Deuce Station, Atlanta, GA Mixed by Finis “KY” White for KY
Recordings at Patchwerk Recording Studios, Atlanta, GA, assisted by Alverne
Emmanuel Additional Vocals by Wayne Blazed So We Can Live featuring T-Pain
(T. Epps, T-Pain, M. Humphrey, W. Jones, E. Ortiz, K. Crowe, K. Bartolomei) (ASCAP/
BMI) Part I Produced by DJ Montay and Co-Produced by Mr. Jonz from the
Oomp Camp for Top Quality Productions Part II Produced by J.U.S.T.I.C.E.
League Additional production on Part I by Wonder Arillo Recorded by Jack
“SUTHERNFOLK” Brown at Deuce Mobile Studio and by Finis “KY” White for KY
Recordings at Deuce Station, Atlanta, GA Part I Mixed by Finis “KY” White for
KY Recordings at Patchwerk Recording Studios, Atlanta, GA, assisted by Zane
Shoemake Part II Mixed by Leslie Brathwaite at Music Box Studios, Atlanta, GA
Additional vocals on Part II by Betty Idol Scratches by DJ Jaycee T-Pain
appears courtesy of RCA Records, a division of Sony Music Entertainment
Mainstream Ratchet (T. Epps, M. Humphrey, K. Roberson) (ASCAP/BMI) Produced
by Big Korey and Co-Produced by DJ Montay from the Oomp Camp for Top
Quality Productions Recorded by Jack “SUTHERNFOLK” Brown at Deuce Mobile
Studio and by Finis “KY” White for KY Recordings at Deuce Station, Atlanta, GA
Mixed by Finis “KY” White for KY Recordings at Patchwerk Recording Studios,
Atlanta, GA, assisted by Alverne Emmanuel and Nick Bassani Black Unicorn
featuring. Chrisette Michele & Sunni Patterson (T. Epps, C. Payne, A. Davis) (ASCAP/SESAC/BMI) Produced by DJ Toomp for Zone Boy Productions Recorded
by Jack “SUTHERNFOLK” Brown at Deuce Mobile Studio, by Finis “KY” White for
KY Recordings at Deuce Station, Atlanta, GA, and by DJ Toomp at Soundtrap
Studios, Atlanta, GA, and by Brian Stanley for M.I.M.G. at Jungle City Studios,
NYC Mixed by Finis “KY” White for KY Recordings at Patchwerk Recording
Studios, Atlanta, GA, assisted by Alverne Emmanuel Keys by DJ Toomp Guitar
by Markeith Black Additional production elements and guitar production by
Jack “SUTHERNFOLK” Brown Contains I Love My Family. Written and performed
by Heaven Epps. Produced by Mannie Fresh for Flight School Productions.
Outroduction (T. Epps, N. Warwar, V. Venditto, V. Bullock, C. Ingersoll, R.
Preyer,R. Solomon) (ASCAP/BMI) Produced by STREETRUNNER for Run The
Streets, LLC Additional Production by Vinny Venditto for Cleanface
Management Recorded by Jack “SUTHERNFOLK” Brown and Finis “KY” White for
KY Recordings at Deuce Station, Atlanta, GA Mixed by Finis “KY” White for KY
Recordings at Patchwerk Recording Studios, Atlanta, GA, assisted by Alverne
Emmanuel Contains samples from “Stop What You’re Doing Girl” performed
by The Younghearts, under license from Universal Music Enterprises. Used
by permission. Written by V. Bullock, C. Ingersoll, R. Preyer and R. Solomon,
published by Unichappell Music Inc. (BMI)/Mafundi Music Company (BMI), all
rights administered by Unichappell Music, Inc. (BMI). All rights reserved.
Employee of the Month (T. Epps, L. Abrams, T. Pentz, T. Roberts) (ASCAP/BMI)
Produced by Diplo Co-Produced by FKi Recorded by Jack “SUTHERNFOLK” Brown
at Deuce Mobile Studio, by Finis “KY” White for KY Recordings at Deuce Station,
Atlanta, GA and by Andrew Swanson at Mad Decent, Atwater, CA 2 Chainz
vocals mixed by Finis “KY” White for KY Recordings at Patchwerk Recording
Studios, Atlanta, GA Mixed by Luca Pretolesi at The Studio at Wynn, Las Vegas,
NV, assisted by Mark Afable Additional drum programming by Andrew Swanson
Additional vocals by LIZ Live and Learn (It Will)featuring Pusha T and Dolla
Boy (T. Epps, T. Thornton, E. Conyers, T. Key, S. Hacker) (ASCAP/BMI) Produced
by V DON for HEBREW HUSTLE, Inc. Recorded by Jack “SUTHERNFOLK” Brown at
Deuce Mobile Studio, Minneapolis, MN and by Finis “KY” White for KY
Recordings at Deuce Station, Atlanta, GA Mixed by Finis “KY” White for KY
Recordings at Patchwerk Recording Studios, Atlanta, GA, assisted by Alverne
Emmanuel Living featuring IamSu! (T. Epps, S. Williams, T. Storey Jr.) (ASCAP/
BMI) Produced by League of Starz Recorded by Jack “SUTHERNFOLK” Brown at
Deuce Mobile Studioand by Finis “KY” White for KY Recordings at Deuce
Station, Atlanta, GA Mixed by Finis “KY” White for KY Recordings at Patchwerk
Recording Studios, Atlanta, GA, assisted by Alverne Emmanuel Thank you to
God, my kids, Heaven and Harmony Epps, Mom, Kesha, my family, fans,
management, T.R.U. team and staff, label, friends, enemies, rap peers, legal
representatives, athletic peers, DJs, radio stations, tastemakers, promoters,
bloggers, journalists, directors, engineers, studios, producers, artists,
retailers, designers, photographers, international Customs, U.S. Customs,
city of Atlanta, College Park, GA, visionaries, and everybody that assisted in
the creation of B.O.A.T.S. II. R.I.P. Pops. Executive Producer: Tauheed Epps
A&R: Tauheed Epps A&R Operations/Business Affairs for T.R.U.: Erica Novich,
Esq. A&R Administration: Terese Joseph Mastered by Glenn Schick at Glenn
Schick Mastering West, Seattle, WA Marketing: Caiaffa Management: Street
Execs Management (Dismas “Coach Tek” Matheka, Charlie Jabaley, Allen Parks
and David “D.Leeks” Leeks) Cover Photography: Jenna Pinch Package
Production: Paul Lane Legal Counsel: Theo Sedlmayr, Esq. and Lisa Donini,
Esq. for Sedlmayr & Associates, P.C. Clearances: Deborah Mannis-Gardner
for DMG Clearances, Inc. Business Affairs: Lynn Gonzalez, Antoinette
Trotman, Ian Allen, Vol S. Davis III ℗&©2013 Def Jam Recordings, a division of
UMG Recordings, Inc. 1755 Broadway, New York, New York 10019. Distributed by
Universal Music Distribution. All rights reserved.
#MEAL TIME
2 CHAINZ TOUR BUS RECIPES
#MEAL TIME
2 CHAINZ TOUR BUS RECIPES
PRESENTED BY 2 CHAINZ AND CHEF ALEEM
YOU’RE ON THE ROAD AND YOU’RE HUNGRY. 2 CHAINZ HAS BEEN THERE, AND NOW HE’S REACHING INTO HIS DEEP, FLAVORFUL POCKETS TO HOOK YOU UP WITH THE RECIPES YOU’LL NEED FOR
YOUR TIME OUT ON THE ROAD.
KEEP IN MIND, ALL MEASUREMENTS ARE AT THE DISCRETION OF YOUR PALETTE .
AS WE ALL KNOW, SOME PEOPLE HAVE A LOT OF FLAVOR, WHILE OTHERS ENJOY THEIR FOOD AND
THEIR LIFESTYLE A LITTLE MORE SUBTLE (BORING). ALSO KEEP IN MIND THAT THESE RECIPES
ARE INTENDED TO BE MADE AT 70 MPH WHEN YOU’RE ON A TOUR BUS, SO EXACT MEASUREMENTS
CAN’T ALWAYS BE ACCOMMODATED.
MEANWHILE, BE SURE TO SEASON EVERY SINGLE MEAL IN LAYERS AS YOU PREPARE THE RECIPES SO AS TO AVOID THROWING SEASONINGS ON DISHES AFTER THEY’RE ALREADY COOKED, AND
ITEMS BEING PREPARED CAN ABSORB THE FLA VORS OF THE SPICES. AND WHILE BUTTER IS
ALWAYS PREFERABLE TO SUBSTITUTES, MIXING IN OLIVE OIL CAN WORK, AS IT’S BOTH HEALTHIER
AND HAS A HIGHER SMOKE POINT THAN BUTTER.
2 CHAINZ DOESN’T WRITE DOWN HIS MUSIC, IT FLOWS NATURALLY FROM HIS MIND. FOLLOW 2
CHAINZ, AND FEEL FREE TO FREESTYLE YOUR COOKING UNTIL YOU (AND WHOEVER’S EATIN G
ALONGSIDE YOU) ENJOY IT. FINALLY, REMEMBER: EMBRACE MISTAKES, AND ALWAYS COOK WITHIN
YOUR COMFORT ZONE.
#TRU
ALL RECIPES FOR 2-4 PEOPLE
THESE RECIPES ARE PROVIDED “AS IS” AND NO WARRANTY, IMPLIED OR OTHERWISE, IS PROVIDED BY ISLAND DEF JAM,
UNIVERSAL MUSIC GROUP, GAMEBREAD LLC OR 2 CHAINZ (COLLECTIVELY “UMG”), AND USE OF THESE RECIPES IS AT
YOUR OWN RISK. UMG IS NOT RESPONSIBLE FOR THE OUTCOME OF ANY RECIPE YOU TRY. YOU SHOULD COOK ALL FOODS
THOROUGHLY , USE APPROPRIATE CARE WITH KITCHEN APPLIANCES AND UTENSILS AND AVOID INGREDIENTS THAT MAY
CAUSE A MEDICAL REACTION FOR THOSE CONSUMING THE FOOD.
TERIYAKI SALMON
1 POUND FRESH SALMON
1 TO 1.5 CUPS TERIYAKI SAUCE
COLORED BELL PEPPERS, JULIENNE SLICED
½ SMALL RED ONION, SLICED THIN
KOSHER SALT OR SEA SALT
BLACK PEPPER
BUTTER
OLIVE OIL
•PUT ON YOUR VERSACE APRON.
•SLICE FRESH SALMON, DRIZZLE IT WITH OLIVE OIL AND SEASON IT WITH SALT.
•MARINATE SALMON IN TERIYAKI SAUCE AND OLIVE OIL FOR 20 TO 30 MINUTES.
•WHILE YOU WAIT, FEEL FREE TO WATCH BELLY ON THE BIG SCREEN.
•BEFORE THE MOVIE IS DONE, PREPARE GRILL OR NON-STICK GRILL-PAN AND DRIZZLE OLIVE OIL ON PAN.
•PLACE MARINATED SALMON SLICES ON GRILL (OR GRILL-PAN) ON MEDIUM-HIGH HEAT.
•COOK FOR 3 TO 4 MINUTES WHILE BLASTING “HIT IT WITH FORK” AT AN IGNORANT LEVEL.
•FLIP AND COOK ANOTHER 2 ½ TO 3 MINUTES, BEFORE TAKING THE SALMON OFF THE GRILL.
•ADD 1 TEASPOON OF BUTTER TO PAN AND TOSS IN SLICED PEPP ERS AND ONIONS TO SAUTÉ.
•PLATE SALMON AND GARNISH WITH SAUTÉED PEPP ERS AND ONIONS, USING LEFTOVER JUICES FOR ADDITIONAL FLAVORING.
SAUTÉED ASPARAGUS
12 TO 14 PIECES ASPARA GUS
1 TABLESPOON BUTTER
OLIVE OIL
KOSHER SALT , BLAC K PEPPER, GARLIC POWDER
•DRAPE YOURSELF IN AN ADIDAS SWEATSUIT, CHAINZ N THANGS.
•DRIZZLE OLIVE OIL IN A PAN AND ADD BUTTER, MAKING SURE NOT TO SPILL ANY ON YOUR ADIDAS SWEATSUIT.
•CUE UP “MAINSTREAM RATCHET” AND START IT FROM THE TOP.
•PLACE ASPARAGUS INTO PAN.
•COOK 5 TO 6 MINUTES, UNTIL ASPARAGUS IS CRISPY OR SONG IS OVER. IF THE SONG IS OVER, START IT FROM THE TOP.
•SEASON ASPARAGUS WITH SALT, PEPP ER AND GARLIC POWDER.
•SERVE WARM, LEAN BACK AND VIBE OUT.
“ME TIME” SAUCE
OLD BAY SEASONING
4 TABLESPOONS MAYONNAISE
1 TEASPOON DIJON MUSTARD
2 TABLESPOONS BBQ SAUCE
LEMON JUICE
•GO TO THE MALL, SPEND A HANDFUL OF RACKS ON A NEW OUTFIT FOR THE NIGHT.
•GET A MANICURE AND PEDICURE.
•SP END SOME MORE “ME TIME” AT THE HOUSE, CATCHING UP ON OLD SEASONS OF THE WIRE.
•WHEN DONE, MIX ALL INGREDIENTS AND SPRINKLE OLD BAY SEASONING.
•STIR UNTIL YOU REACH A RICH, DEEP PINKISH COLOR.
•ADD “EXTRA” BBQ SAUCE IF DESIRED.
GARLIC MASHED POTATOES
2 TO 3 POUNDS YUKON GOLD POTATOES (HALF PEELED, HALF UNPEELED)
¼ STICK UNSALTED BUTTER
½ PINT HEAVY CREAM
3 TABLESPOONS MINCED GARLIC
3 TABLESPOONS SOUR CREAM
HANDFUL OF CHOPPED PARSLEY
KOSHER SALT , BLAC K PEPPER, GARLIC POWDER
•IF WEARING A FOUR-FINGER RING, CAREFULLY PLACE IT ON A SIDE TABLE BEFORE STARTING TO COOK.
•CUT POTATOES INTO QUARTERS ADD BUTTER WITH THE MIXTURE .
•PLACE POTATOES IN A POT OF SALTED, COLD WATER, AND BRING TO A BOIL.
•LET POTATOES BOIL VIGOROUSLY UNTIL THEY ARE FORK-TENDER.
•WHILE POTATOES ARE BOILING, POUR HEAVY CREAM, MINCED GARLIC, SALT AND PEPP ER INTO SMALL GOLD SAUCE POT,
ADD BUTTER WITH THE MIXTURE, AND BRING MIXTURE TO A BOIL.
•STRAIN POTATOES THROUGH GOLDEN COLANDER, AND PLACE IN A SEPARATE GOLDEN BOWL.
•ONCE THIS IS DONE, PLAY “FEDS WATCHING” AND CELEBRATE THE GOOD TIMES YOU HAD THIS YEAR.
•ONCE DONE WITH THAT, ADD SOUR CREAM AND HALF OF THE CHOPP ED PARSLEY TO THE POTATOES.
•SLOWLY ADD THE HEATED CREAM MIXTURE TO THE POTATOES WHILE WHISKING, CREATING A CREAMY, SMOOTH CONSISTENCY.
•ADJUST FLAVOR WITH SALT, PEPP ER, AND/OR GARLIC POWDER.
•SERVE IN GOLD BOWL AND GARNISH WITH REMAINING PARSLEY.
SHRIMP SCAMPI
2 POUNDS LAR GE OR XL SHRIMP (DE-VEINED, BUTTERFLIED, TAIL LEFT ON)
2 CUPS OLIVE OIL
1 STICK BUTTER
4 TABLESPOONS MINCED GARLIC
HANDFUL CHOPPED PARSLEY
1 LEMON
KOSHER SALT , BLAC K PEPPER AND GARLIC POWDER
•PLACE SHRIMP INTO A BAKING DISH AND SEASON WITH SALT, PEPP ER, AND GARLIC POWDER.
•DRIZZLE THE SHRIMP WITH OLIVE OIL.
•IN SAUCE PAN, COMBINE OLIVE OIL, BUTTER, GARLIC, HALF OF THE PARSLEY, JUICE OF ½ OF THE LEMON, SALT AND PEPPER.
ADD LEMON TO THE PAN .
•BRING TO A BOIL AND THEN POUR LIQUID MIXTURE OVER THE SHRIMP.
•PUT THE OVEN ON HIGH BROIL.
•PLAY “I DO IT” AS YOU DO IT.
•PLACE SHRIMP IN OVEN UNTIL TAILS BEGIN TO BROWN.
•WHEN READY, REMOVE FROM OVEN, ADD TO PLATTER OF LINGUINE OR YOUR FAVORITE PASTA, AND ADD THE EXTRA LIQUID
FOR FLAVORING.
•GARNISH WITH REST OF PARSLEY AND EAT.
CRAB CAKES WITH MANGO SALSA
CRAB CAKES
1 POUND JUMBO LUMP CRAB MEAT
2 LARGE EGGS
2 TABLESPOONS WORCESTERSHIRE SAUCE
¼ CUP ITALIAN BREAD CRUMBS
3 TABLESPOONS MAYONNAISE
1 TABLESPOON DIJON MUSTARD
OLD BAY SEASONING
1 LEMON
2 TABLESPOONS OLIVE OIL
LESS THAN 1 TABLESPOON GREEN SCALLION, SLICED THIN
1 STICK BUTTER
MANGO SALSA
2 MANGOS, PEELED AND DICED
½ SMALL PURPLE ONION, DICED
CILANTRO , CHOPPED
KOSHER SALT AND BLACK PEPPER
1 LIME
4 TABLESPOONS OLIVE OIL
•POSITION YOURSELF IN A ROOM SURROUNDED BY A HANDFUL OF TVS PLAYING SPORTSCENTER
WITH THE SOUND OFF.
•PLAY “USED TO” AS YOU PREPARE YOUR INITIAL INGREDIENTS AND PREHEAT OVEN TO 375F.
•MIX SALSA INGREDIENTS TOGETHER AND PLACE IN FRIDGE TO CHILL.
•PLACE CRAB MEAT INTO BOWL, AND CRACK 2 EGGS INTO SAME BOWL.
•SEASON MIXTURE WITH OLD BAY, WORCESTERSHIRE SAUCE, GREEN SCALLION, MAYONNAISE,
MUSTARD ,BREAD CRUMBS, JUICE OF ½ LEMON AND OLIVE OIL.
•KNEAD MIXTURE IN BOWL, THEN TASTE MIXTURE WITH YOUR 24-KARAT GOLD SPOON.
•MELT BUTTER INTO BAKING PAN OF YOUR CHOICE.
•FORM 4 TO 6 CRAB CAKES AND PLACE INTO BAKING PAN, AND PUT IN OVEN.
•AFTER 10 MINUTES (“USED TO” SHOULD STILL BE PLAYING, ON REPEAT), OPEN OVEN, TILT PAN TO
ACCUMULATE MELTED BUTTER, AND BASTE CRAB CAKES WITH BUTTER.
•CLOSE OVEN, COOK 10 MORE MINUTES, BASTE AND REPEAT UNTIL TOP OF CAKES ARE GOLDEN BROWN.
APPROXIMATE COOKING TIME IS 25 MINUTES, JUST ENOUGH TIME TO LISTEN TO “USED TO” A DOZEN TIMES.
•SP READ SALSA EVENLY AND SERVE CAKES
GARLICKY GREEN BEANS
HANDFUL (APPROXIMATELY ½ POUND) FRESH GREEN BEANS
2 TABLESPOONS MINCED GARLIC
KOSHER SALT , BLAC K PEPPER, GARLIC POWDER
1 ½ CUPS WATER
OLIVE OIL
2 TABLESPOONS UNSALTED BUTTER (OPTIONAL)
•CALL FERGIE, INVITE HER TO WATCH A MOVIE ON NETFLIX. ONCE SHE ACCEPTS, START MAKING GREEN BEANS.
•BOIL LIGHTLY SALTED WATER IN A SILVER-LINED POT WITH A MAHOGANY HANDLE.
•ADD GREEN BEANS INTO THE POT.
•BOIL 3 ½ TO 4 MINUTES, OR JUST BEFORE TENDER.
•DRAIN GREEN BEANS.
•HEAT A MARBLE SKILLET, AND ADD OLIVE OIL AND BUTTER.
•ADD GREEN BEANS TO MARBLE SKILLET, AND COOK THEM OVER MEDIUM-HIGH HEAT.
•TOSS FOR 30 SECONDS, THEN ADD GARLIC AND SEASON WITH SALT, PEPP ER AND GARLIC POWDER.
•COOK FOR 1 TO 2 MORE MINUTES, AND TASTE FOR DONENESS.
•AFTER EATING A TASTY SERVING, PACK UP THE REST FOR LATER AND WATCH SHOTTAS ON NETFLIX.
SMOKY KALE GREENS
1 POUND KALE
½ SMALL PURPLE ONION
OLIVE OIL
2 TEASPOONS GARLIC
SMOKED TURKEY OF YOUR CHOICE
4 CUPS CHICKEN STOCK
SALT & PEPPER
•HEAT UP SOME OLIVE OIL IN A PAN, AND ADD ONION AND GARLIC TO IT.
•LET THE MIXTURE COOK FOR 1 TO 2 MINUTES, THEN ADD SMOKED TURKEY AND TOSS THAT FOR 1 MORE MINUTE.
•ADD 4 CUPS CHICKEN STOCK TO A POT, AND SEASON WITH SALT AND PEPP ER FOR DESIRED FLAVOR.
•BRING TO A BOIL, THEN ADD KALE, COOKING UNTIL KALE STALKS ARE TENDER. THIS SHOULD TAKE
APROXIMATELY 20 TO 25 MINUTES.
•SIT DOWN AND ENJOY ALL YOUR GREENS WHILE LISTENING TO “BLACK UNICORN.”
CHICKEN MARSALA
2 POUNDS BONELESS, SKINLESS CHICKEN BREAST
1 POUND PORTOBELLO MUSHROOMS (OR MUSHROOM OF YOUR CHOICE)
¾ CUP ONIONS, DICED
¾ CUP DRY MARSALA WINE
¾ CUP MASCARPONE CHEESE
2 TABLESPOONS MINCED GARLIC
KOSHER SALT AND BLAC K PEPPER
½ CUP OLIVE OIL
FLAT LEAF (ITALIAN ) PARSLEY
•PUT ON YOUR FAVORITE ALEXANDER WANG TEE AND PUT ON “U DA REALEST,” AND TAKE A MINUTE
TO ZONE OUT TO THE MUSIC BEFORE YOU START COOKING.
•HEAT NON-STICK SKILLET AND ADD ¼ CUP OLIVE OIL.
•SEASON CHICKEN ON BOTH SIDES WITH SALT AND PEPP ER.
•ADD CHICKEN TO PAN AND SEAR OVER MEDIUM-HIGH HEAT FOR APP ROXIMATELY 4 MINUTES ON EACH
SIDE, UNTIL A BROWN CRUST HAS FORMED. DO NOT BURN!!
•REMOVE CHICKEN AND SET ASIDE ON A PLATE.
•START “U DA REALEST” FROM THE TOP AND GET INTO THE RIGHT HEADSPACE TO FINISH UP THE MEAL.
•ADD ONIONS AND REMAINING OLIVE OIL TO THE SAME PAN, AND COOK UNTIL THE ONIONS ARE TRANSLUCENT,
ABOUT 2 TO 3 MINUTES.
•ADD IN MUSHROOMS AND GARLIC, AND SIMMER UNTIL LIQUID ALMOST EVAPORATES.
•POUR IN MARSALA WINE, MIX UNTIL HALF EVAPORATES (APP ROXIMATELY 4 TO 5 MINUTES), AND THEN
MIX IN MASCARPONE. ADJUST FLA VOR WITH SALT AND PEPPER.
•ADD HALF OF THE PARSLEY TO MIX, AND SIMMER THE SAUCE ON MEDIUM HEAT.
•SLICE CHICKEN BREASTS LENGTHWISE AND PLACE INTO THE SAUCE, THEN LET COOK UNTIL DONE
(APP ROXIMATELY 3 TO 5 MINUTES).
•SERVE CHICKEN WITH FETTUCCINE, RICE OR PASTA OF YOUR CHOICE
•GARNISH WITH REMAINING PARSLEY .
FRIED CHICKEN
1 WHOLE MEDIUM (2 POUND) CHICKEN, CARVED INTO 8 PIECES
SMALL BAG OF FLOUR
KOSHER SALT , BLAC K PEPPER, GARLIC POWDER
ONION POWDER
5 EGGS
2 TEASPOONS HEAVY CREAM
2 TEASPOONS OLIVE OIL
•WASH AND DRY CHICKEN.
•SEASON THE CHICKEN GENEROUSLY ON BOTH SIDES.
•HEAT FRYING OIL TO 350F (PREFERABLY IN DEEP FRYER).
•POUR FLOUR IN A DISH, SEASON WITH SALT AND PEPP ER AND MIX WITH FINGERS.
•MIX OLIVE OIL, EGGS AND CREAM IN A BOWL.
•CHOOSE WHETHER TO COOK LIGHT OR DARK MEAT FIRST.
•COAT CHICKEN IN EGG WASH AND ROLL IN FLOUR.
•DROP IN FRYER.
•COOK CHICKEN UNTIL CRISPY AND GOLDEN-BROWN (APP ROXIMATELY 10 MINUTES).
•PLATE CHICKEN FOR YOURSELF, SIT AT THE HEAD OF YOUR DINING ROOM TABLE AND EAT THE CHICKEN
WHILE YOU SING ALONG TO “BEAUTIFUL PAIN.”.
HERB-CRUSTED LAMB RIB CHOPS
2 LAMB RACKS, CHOPPED AND FRENCHED
FRESHLY CHOPPED MINT, THYME, AND ROSEMARY
1 TABLESPOON MINCED GARLIC
KOSHER SALT AND BLAC K PEPPER
LAWRY’S
OLIVE OIL
•PLAY “WHERE U BEEN?” FEATURING CAP.1 AND CRANK UP THE 2 CHAINZ DANCE.
•DRIZZLE OLIVE OIL ON THE MOST EXPENSIVE RACK OF LAMB IN THE STORE.
•SP RINKLE ASSORTED SEASONINGS (LAWRY’S, BLACK PEPP ER, ONION, GARLIC) ONTO LAMB, AND MIX WELL WITH CHOPPED HERBS.
•WITH THE SONG BUMPING IN THE BACKGROUND, COVER THE EXPENSIVE LAMB IN PLASTIC WRAP AND LET SIT AT ROOM TEMPERATURE FOR 20 MINUTES.
•PLACE CHOPS ONTO LIGHTLY OILED, HOT, OVEN-SAFE PAN.
•COOK OVER MEDIUM-HIGH HEAT FOR APP ROXIMATELY 2 TO 2 ½ MINUTES PER SIDE.
•FINISH COOKING IN 350F OVEN FOR ROUGHLY 10 MINUTES, OR UNTIL DESIRED DONENESS.
•ONCE FINISHED, PLATE RACKS OF LAMB ALONGSIDE A BOTTLE OF EXTRAVAGANTLY PRICED CABERNET. 2 CHAINZ AND FINE WINE. YOU WANT TRUE? THAT’S TRUE
ENOUGH.
BEER-STEAMED SNOW CRAB LEGS
3 pounds snow crab legs
22 ounces cheap beer
1 lemon
½ stick butter
Olive oil
Old Bay Seasoning
Garlic powder
•TURN THE LIGHTS DOWN AND LIGHT SOME CANDLES.
•SET THE MOOD BY PLAYING “SO WE CAN LIVE.”
•ONCE THE VIBE IS RIGHT, ADD SNOW CRAB LEGS TO LARGE STOCK POT.
•POUR THE CHEAPEST BEER IN THE SUPERMARKET OVER CRAB LEGS.
•ADD JUICE OF 1 LEMON AND PUT LEMON IN POT WHEN FINISHED.
•SEASON WITH OLD BAY AND GARLIC POWDER.
•BRING THE POT TO A BOIL AND COVER IF POSSIBLE.
•LET CRAB LEGS STEAM FOR 6 MINUTES.
•LIGHT SOME MORE CANDLES AND MEDITATE. THE VIBE IS SO IMPORTANT TO THIS DISH THAT IT IS WORTH SPENDING EXTRA TIME TO GET IT JUST RIGHT.
•TURN LEGS, THEN STEAM FOR AN ADDITIONAL 5 MINUTES.
•SERVE WITH MELTED BUTTER AND/OR “ME TIME” SAUCE.
SHRIMP & GRITS
1 POUND LARGE SHRIMP (DE-VEINED, BUTTERFLIED, TAIL LEFT ON)
¾ CUP INSTANT GRITS
3 ½ CUPS HEAVY CREAM (OR MILK)
3 TABLESPOONS BUTTER
1 POUND EXTRA SHARP CHEDDAR CHEESE
KOSHER SALT AND BLACK PEPPER
HOISIN (OR TERIYAKI) SAUCE
GARLIC POWDER (OPTIONAL)
1 LEMON
TURKEY SAUSAGE
GREEN SCALLION, SLICED THIN
OLD BAY
•SEASON SHRIMP WITH OLD BAY, HOISIN SAUCE, AND LEMON JUICE.
•IN A HOT SAUTÉ PAN, ADD SHRIMP (BUTTERFLY CUT ALLOWS YOU TO STAND THE SHRIMP STRAIGHT UP IN THE PAN ), AND COOK FOR 1 TO 1 ½ MINUTES.
•REMOVE SHRIMP FROM HEAT AND PLACE THEM TO THE SIDE.
•IN A SEPARATE PAN, ADD SLICED TURKEY SAUSAGE AND SEAR EACH SIDE UNTIL BROWN. PLACE TO THE SIDE.
•MIX BUTTER, CREAM, SALT AND PEPP ER IN A POT AND BRING TO A BOIL.
•WHISK IN GRITS AND THEN WHISK IN ½ OF CHEESE.
•LET COOK FOR 5 TO 6 MINUTES, STIRRING OCCASIONALLY UNTIL CREAMY.
•DIVIDE GRITS INTO 3 TO 4 BOWLS, ADD 4 SHRIMP TO EACH BOWL, AND ADD SAUSAGE, SCALLION, AND CHEESE IN THE MIDDLE.
•SIT BACK, COUNT YOUR BLESSINGS, PLAY “LIVE AND LEARN (IT WILL)” AND EAT SHRIMP & GRITS WITH THE HOMIES.
MIXED SEAFOOD GRILL KEBABS
1 POUND SCALLOPS
1 POUND SHRIMP (DE-VEINED, BUTTERFLIED, TAIL LEFT ON)
2 LOBSTER TAILS
4 LONG SKEWER STICKS, SOAKED IN WATER FOR 1+ HOURS
OLD BAY SEASONING
1 LEMON
OLIVE OIL
1 STICK BUTTER
KOSHER SALT AND BLAC K PEPPER
GARLIC POWDER
•CALL YOUR FRIENDS AND INVITE THEM OVER FOR A COOKOUT. TELL THEM 2 CHAINZ IS FIRING UP THE GRILL.
•USE A KNIFE TO CAREFULLY CUT THROUGH LOBSTER SHELLS, LENGTH-WISE, BEFORE PLACING LOBSTER IN A PAN .
•SEASON LOBSTER WITH OLD BAY, LEMON JUICE AND SALT AND PEPP ER.
•MELT BUTTER AND POUR OVER LOBSTER.
•PLACE SCALLOPS ON CUTTING BOARD, SEASON WITH OLD BAY, BLACK PEPP ER AND GARLIC POWDER.
•TAKE SKEWERS AND ADD 2 SHRIMP AND 2 SCALLOPS TO EACH, THEN ADD TO GRILL.
•GRILL FOR DONENESS (APP ROXIMATELY 2 TO 4 MINUTES PER SIDE FOR SKEWERS, 3 TO 5 MINUTES PER SIDE FOR LOBSTER).
•SERVE WITH GRILLED VEGETABLES OR RICE PILAF, AND OF COURSE, “ME TIME” SAUCE.
•NOW THAT’S “LIVING.”
PAN-SEARED SEA BASS WITH HEIRLOOM TOMATO SALSA
1 POUND (2 6-8 OUNCE PIECES) SEA BASS (OR HALIBUT)
OLIVE OIL
KOSHER SALT AND BLACK PEPPER
SALSA INGREDIENTS
FRESH BASIL
3 MULTI-COLORED HEIRLOOM TOMATOES, CHUNKED
JUICE OF 1 LIME
1 AVOCADO, DICED
½ PURPLE ONION, SLICED THIN
¼ CUP OLIVE OIL
•WITH THE SPEAKERS ON FULL BLAST, PLAY YOUR FAVORITE CUTS FROM B.O.A.T.S. II #METIME.
•PREHEAT OVER TO 350F.
•IN HOT, OVEN-SAFE, NON-STICK SKILLET, ADD OLIVE OIL.
•SEASON BOTH SIDES OF THE SEA BASS WITH SALT AND PEPP ER.
•ADD SEA BASS TO THE PAN AND SEAR FOR 3 TO 4 MINUTES, UNTIL BROWN CRUST FORMS.
•CALL YOUR CLOSEST FRIENDS AND LEAVE MESSAGES TELLING THEM TO COP THE NEW 2 CHAINZ ALBUM.
•TURN SEA BASS OVER AND SEAR FOR ANOTHER 2 MINUTES.
•PLACE SKILLET IN HEATED OVEN, TURN OVEN OFF, AND LEAVE IN OVEN FOR 5 MINUTES TO FINISH COOKING FISH .
•COMBINE SALSA INGREDIENTS IN LARGE BOWL AND STIR.
•PLACE GENEROUS AMOUNT OF SALSA ON TWO PLATES, TOP WITH FISH AND GARNISH AS DESIRED.
•DEVOUR YOUR MEAL AND ENJOY LISTENING THROUGH THE END OF B.O.A.T.S. II #METIME.
•TAKE A MINUTE TO CELEBRATE YOURSELF, AND CELEBRATE THE “ME TIME” YOU WERE ABLE TO SPEND COOKING THESE MEALS.