We may not all agree on everything in this wild world of electronic music but I think it's safe to say we all like the following things—DJs, free music, and food. And there aren't many people that can serve it up like Myrryrs. Not only is this Nashville native chillin' in the Phoenix desert making peak-time club anthems, but he's also a really good cook. Who knew?
Myrryrs, whose government name is Justin (which is way easier to spell) just released his Horror VIP EP on Body High and you can download it for free on their Soundcloud page. He is also going on his Southside Horror Tour starting this week so he can play these songs IRL in the club for you. Because we love when DJs have super cool secret talents, we asked the master chef selectah to give us recipes for each song on the EP. That way we can listen to his record while cooking dinner before we go see him at the club when he comes to our city.
"RX SHAKUR" vs. NASHVILLE HOT CHICKEN
"Sometimes you just have to say 'I don't give a fuck' and go in on some spicy food regardless of the consequences. This one is an ode to my love for all things spicy and my hometown, Nashville. The Southside Horror Tour is also being referred to as the Myrryrs Spicy Food Challenge USA. Stay tuned for more on that."
INGREDIENTS
For the brine:
2 quarts water
1/2 cup hot sauce
1/2 cup salt
1/2 cup sugar
1 (31/2 to 4 pound) whole chicken
For the coating:
3 quarts peanut or vegetable
1 tablespoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sugar
2 cups all-purpose flower
1/2 teaspoon pepper
METHOD
Whisk water, hot sauce, salt and sugar in large bowl until salt and sugar dissolve. Add chicken and refrigerate, covered, for 30 minutes or up to one hour. Heat 3 tablespoons oil in small saucepan over medium heat until shimmering. Add cayenne pepper, paprika, 1/2 teaspoon salt, garlic powder and sugar and cook until fragrant, about 30 seconds. Transfer to small bowl.
Remove chicken from refrigerator and pour off brine. Combine flour, 1/2 teaspoon salt and pepper in large bowl. Dredge chicken pieces two at a time in flour mixture. Shake excess flour from chicken and transfer to a wire rack.
Adjust oven rack to middle position and heat oven to 200 degrees. Heat remaining oil in large Dutch oven over medium-high heat to 350 degrees. Return chicken pieces to flour mixture and turn to coat. Fry half of chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep, golden brown and white meat registers 160 degrees (175 for dark meat), 20 to 25 minutes. Drain chicken on a clean wire rack set inside a rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining chicken.
Stir spicy oil mixture to recombine and brush over both sides of chicken. Serve on white bread with pickles.
If you think you can handle it hotter: For spiced oil in step 2, increase oil to 1/4 cup, cayenne to 3 1/2 tablespoons and sugar to 3/4 teaspoon and add 1 teaspoon dry mustard. Continue with recipe as directed.
"YELLO VIP" vs. MUSTARD GREENS
"Greens and chicken are sort of a peas and carrots thing for me. Typically I'd reach for collard greens but we're playing with theme here. Not only is the name fitting, but they're spicier than your average greens."
INGREDIENTS
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 tablespoon olive oil
1 pound mustard greens, washed
2 to 3 tablespoons chicken or cegetable brother
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
METHOD
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
"YAAAH REFIX" vs. HOMEMADE MAC N' CHEESE
"Rounding out the meal with our second side, a big fuck yaaah goes to Southern style mac n' cheese. Add some green chilies, jalapeños, and Southwestern spices if you prefer yours the Phoenix-meets-Nashville way like I do."
INGREDIENTS
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
METHOD
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
In a large pot of boiling, salted water cook the pasta to al dente.While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.