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Book: Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck by Thug Kitchen
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hour if you’ve got the fucking time.
2 While the eggplant marinates, cook the soba noodles according to the package directions. Drain the noodles and rinse them with cool water so that they aren’t still cooking. Place them in a large bowl and add the toasted sesame oil and rice vinegar. Stir it all up.
3 Bring your grill or grill pan to a medium heat (around 300° to 350°F). Oil the grill grates. When the eggplant is done marinating, grill the eggplant slices (but don’t throw away that marinade) on each side 2 to 3 minutes or until you see some grill marks. If the eggplant begins to look a little dry, take the slices and dip them in or brush them with the remaining marinade and continuing cooking them until done. Eggplant hydration. Boom.
4 When all of the eggplant is done cooking and has cooled slightly, cut it up into ½-inch squares. Mix together ½ cup of the leftover marinade and the 3 tablespoons of water. Pour that mess all over the noodles and mix. Toss in the eggplant and basil and mix again. Top with sesame seeds and serve at room temperature or cold.
*
You can use whole wheat pasta or whatever here, but soba noodles—made of buckwheat flour—taste way fucking better
.
SWEET CORN AND GREEN CHILE BAKED FLAUTAS
If you know what flautas are, then we don’t need to sell you on them. if you don’t know what flautas are, then grab your lunch box because we’re taking your ass to school. Serve them with salsa and guacamole if you’re feeling fancy.
MAKES ABOUT 12 FLAUTAS USING STANDARD FLOUR TORTILLAS
Cooking spray
1 teaspoon olive oil
1 cup chopped yellow or white onion (about ½ onion)
2 teaspoons chili powder
¾ teaspoon ground cumin
½ teaspoon salt
4 to 5 cloves garlic, chopped
3 cups cooked pinto beans
1 can (4 ounces) mild green chiles*
Juice of ½ lime
1 cup sweet corn kernels**
12 flour tortillas
1 Crank your oven to 400°F. Grab a large baking sheet and coat it with a little cooking spray.
2 Heat up the oil in a large sauté pan over medium heat and throw in the onion. Cook until the onion starts to brown, about 5 minutes. Add the chili powder, cumin, salt, and garlic and cook for another 30 seconds and then turn off the heat.
3 Throw the beans, chiles, and lime juice together in a big-ass bowl. Mash them up using a potato masher or a spoon until a paste forms. It’s cool if there are some whole beans left here and there; you don’t need to spend the whole goddamn day mashing. Fold in the sautéed onions and corn and stir that motherfucker up. Your filling is ready.
4 Using a griddle, your oven, or the microwave, warm up the tortillas. Grab about 2 heaping tablespoons of the filling and spread that shit in a nice line toward the edge of the left side of one of the tortillas from top to bottom. Then roll that shit up nice and tight from left to right. You could even put a small smear of beans toward the other end of the tortilla to help that fucker stay shut. Place the flauta seam side down on the baking sheet about an inch or two away from its flauta brethren. Make sure the filling got all the way to the ends and then adjust how you distribute the filling the next time. Damn. Keep going until you run out of tortillas or filling.
5 Lightly coat them all with cooking spray and bake for 10 minutes. When you pull them out, the bottoms should be golden—if not, stick them in for another couple minutes. When the bottoms look good, turn them over and bake those bitches until they’re golden and crispy on both sides, another 5 to 7 minutes. Serve warm topped with lettuce and salsa if you want to impress some motherfuckers.
*
These should be in a tiny can near the salsa in your grocery store. If you can’t find them, you can roast 2 poblano peppers following the method for bell peppers on this page
.
**
This is about 1 cob’s worth. That’s a fucking ridiculous phrase but whatever. You can use frozen if that’s all you can find
.
SMOKY BLACK-EYED PEAS WITH ROASTED SWEET
2 While the eggplant marinates, cook the soba noodles according to the package directions. Drain the noodles and rinse them with cool water so that they aren’t still cooking. Place them in a large bowl and add the toasted sesame oil and rice vinegar. Stir it all up.
3 Bring your grill or grill pan to a medium heat (around 300° to 350°F). Oil the grill grates. When the eggplant is done marinating, grill the eggplant slices (but don’t throw away that marinade) on each side 2 to 3 minutes or until you see some grill marks. If the eggplant begins to look a little dry, take the slices and dip them in or brush them with the remaining marinade and continuing cooking them until done. Eggplant hydration. Boom.
4 When all of the eggplant is done cooking and has cooled slightly, cut it up into ½-inch squares. Mix together ½ cup of the leftover marinade and the 3 tablespoons of water. Pour that mess all over the noodles and mix. Toss in the eggplant and basil and mix again. Top with sesame seeds and serve at room temperature or cold.
*
You can use whole wheat pasta or whatever here, but soba noodles—made of buckwheat flour—taste way fucking better
.
SWEET CORN AND GREEN CHILE BAKED FLAUTAS
If you know what flautas are, then we don’t need to sell you on them. if you don’t know what flautas are, then grab your lunch box because we’re taking your ass to school. Serve them with salsa and guacamole if you’re feeling fancy.
MAKES ABOUT 12 FLAUTAS USING STANDARD FLOUR TORTILLAS
Cooking spray
1 teaspoon olive oil
1 cup chopped yellow or white onion (about ½ onion)
2 teaspoons chili powder
¾ teaspoon ground cumin
½ teaspoon salt
4 to 5 cloves garlic, chopped
3 cups cooked pinto beans
1 can (4 ounces) mild green chiles*
Juice of ½ lime
1 cup sweet corn kernels**
12 flour tortillas
1 Crank your oven to 400°F. Grab a large baking sheet and coat it with a little cooking spray.
2 Heat up the oil in a large sauté pan over medium heat and throw in the onion. Cook until the onion starts to brown, about 5 minutes. Add the chili powder, cumin, salt, and garlic and cook for another 30 seconds and then turn off the heat.
3 Throw the beans, chiles, and lime juice together in a big-ass bowl. Mash them up using a potato masher or a spoon until a paste forms. It’s cool if there are some whole beans left here and there; you don’t need to spend the whole goddamn day mashing. Fold in the sautéed onions and corn and stir that motherfucker up. Your filling is ready.
4 Using a griddle, your oven, or the microwave, warm up the tortillas. Grab about 2 heaping tablespoons of the filling and spread that shit in a nice line toward the edge of the left side of one of the tortillas from top to bottom. Then roll that shit up nice and tight from left to right. You could even put a small smear of beans toward the other end of the tortilla to help that fucker stay shut. Place the flauta seam side down on the baking sheet about an inch or two away from its flauta brethren. Make sure the filling got all the way to the ends and then adjust how you distribute the filling the next time. Damn. Keep going until you run out of tortillas or filling.
5 Lightly coat them all with cooking spray and bake for 10 minutes. When you pull them out, the bottoms should be golden—if not, stick them in for another couple minutes. When the bottoms look good, turn them over and bake those bitches until they’re golden and crispy on both sides, another 5 to 7 minutes. Serve warm topped with lettuce and salsa if you want to impress some motherfuckers.
*
These should be in a tiny can near the salsa in your grocery store. If you can’t find them, you can roast 2 poblano peppers following the method for bell peppers on this page
.
**
This is about 1 cob’s worth. That’s a fucking ridiculous phrase but whatever. You can use frozen if that’s all you can find
.
SMOKY BLACK-EYED PEAS WITH ROASTED SWEET
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