Mosh Potatoes: Recipes, Anecdotes, and Mayhem from the Heavyweights of Heavy Metal

By Steve Seabury

Divided into “Opening Acts” (appetizers), “Headliners” (entrees), and “Encores” (desserts), Mosh Potatoes features 147 recipes that every rock ’n’ roll fan will want to devour—including some super-charged Spicy Turkey Vegetable Chipotle Chili from Ron Thal of Guns N’ Roses, Orange Tequila Shrimp from Joey Belladonna of Anthrax (complete with margarita instructions), Italian Spaghetti Sauce and Meatballs from Zakk Wylde of Black Label Society (a homemade family dish), Krakatoa Surprise from Lemmy of Motörhead (those who don’t really like surprises may want to keep a fire extinguisher handy), and Star Cookies from Dave Ellefson of Megadeth.

Mosh Potatoes comes with a monster serving of backstage stories and liner notes, making this ideal for young headbangers, those who still maintain a viselike grip on the first Black Sabbath album, and everyone who likes to eat.

• Language: English
• Publisher: Atria Books
• Release date: Nov 16, 2010
• ISBN: 9781439181331

Steve Seabury

Steve Seabury has an extensive history in the music industry from performing, working at various record and marketing companies, interviewing major acts, and hosting events – most recently ZZ Top’s anniversary DVD release at the Hard Rock Cafe. He began his career at Mayhem Records, where he helped launch such acts as Cradle of Filth and Nothingface into stardom. At Spitfire Records/Eagle Rock Entertainment, Steve was the National Sales Director and A&R and had the opportunity to work with rock legends Testament, Zakk Wylde, Ronnie James Dio, Alice Cooper, Ted Nugent, and new developmental acts like Dog Fashion Disco and Sixty Watt Shaman. At Concrete Marketing, Steve orchestrated and initiated several marketing campaigns for numerous platinum artists, including Metallica, Velvet Revolver, Iron Maiden, Avenged Sevenfold, Breaking Benjamin, Damageplan, Judas Priest, and many more. He has taken his experience and recently formed two new companies: Barley & Hops Management and a new record company called Giddy Up! Records that is distributed through Sony/Red. You can also see him thrashing like a maniac with his new metal band, Moth Eater. Steve lives in Queens (home of the New York Mets) with his wife Lisa. This is his first book.

Book preview

OPENING ACTS

BLACK BEAN AND CORN SALSA

Lita Ford

This salsa is awesome with your favorite margarita and tortilla chips. I also love it in the morning with scrambled eggs and melted cheddar cheese wrapped in a flour tortilla. I love the smells of all the different ingredients. It stays fresh a long time if refrigerated and wrapped up tight. It’s mouthwatering and spicy—great for parties too!

THIS FEEDS MY WHOLE FAMILY, WITH ENOUGH FOR LEFTOVERS

Two 15-ounce cans black beans, drained and rinsed

1 tomato, finely diced

Kernels cut from 2 ears corn

4 jalapeño chiles, seeded and finely diced

½ red onion, finely diced

¼ cup minced fresh cilantro

¼ cup fresh lime juice

1 teaspoon ground cumin

4 teaspoons olive oil

Salt

Mix together all the ingredients and chill for at least 1 hour.

Chow Down.

PARTY POTATOES

Tyler Connolly, Theory of a Deadman

The first time I had Party Potatoes was at my wife’s parents’ house on Vancouver Island. Took one bite and thought, This is the bomb!! These go with any dish and are great as a morning hangover remedy. The only thing missing from this rock ’n’ roll staple is waking up next to Giada De Laurentiis from the cooking channel. Which I obviously have done.

SERVES 6

One 3-pound bag frozen hash browns

Two 10.75-ounce cans condensed cream of mushroom soup

½ cup melted margarine

2 cups sour cream

2 cups grated cheddar cheese

Take the frozen hash browns out of the bag to thaw out a bit. Mix the soup, margarine, and sour cream in a casserole dish. Mix in hash browns and then the cheese. Bake at 350°F for 30 to 45 minutes. Eat, then partyyyyyyyyy!

ROCK ’N’ ROLLY GUACAMOLE

Jeff Pilson, Dokken/Dio

The secret to great guacamole is really quite simple: nice, ripe, tasty avocados! You never want the other ingredients to overshadow the avocado taste, just enhance it. I don’t make my guacamole very spicy. I prefer a very avocado-rich flavor, so the spice is mild. But if you do like it spicier, just add a bit of cayenne pepper, serrano chiles, or a spicier chili powder. Do enjoy. This is addictive!!

THIS FEEDS THE BAND AND CREW FOR THE AFTER-SHOW PARTY

3 large or 4 medium ripe Hass avocados

½ small ripe tomato

4 small green onions (scallions)

¼ to 1/3 bunch of cilantro (healthy sprigs)

½ clove garlic

½ lime

2 tablespoons LaVictoria Mild Green Taco Sauce (very important!)

1½ teaspoons chili powder

Salt and pepper

Scoop the avocados out of the shells with a spoon and save at least one or two of the pits, as we’ll use them to preserve the guac when we store it.

Chop the tomato into fine bits, and avoid the watery parts with the seeds (they could add too much moisture to the guacamole and make it too runny).

Chop the green onions (use about half the stalk as well).

Chop the cilantro into small pieces, avoiding their stems (removing the leaves before you chop is easiest).

Combine the avocados, tomato, green onions, and cilantro in a bowl that has been swiped with a bit of fresh garlic (just a very mild coating). This is preferred to actually adding garlic, as that tends to be too strong.

Now squeeze the lime, not completely, just moisten the mixture mildly, and add the taco sauce.

Put the chili powder on top and begin to mash. A potato masher works well to start, then as it gets fine you can mash with a fork.

Add salt and pepper to taste. But remember that if you’re serving with tortilla chips, they tend to be very salty, so you may wanna test with tortilla chips. Now pig out!!!!!

To store the guacamole, immerse the pits you put aside earlier into the mixture. Cover and refrigerate. The pits help ease the browning that tends to happen to guacamole left overnight. Should last at least another day or so.

NACHO PIE

Claudio and Chondra Sanchez, Coheed and Cambria

Contrary to popular belief, I am not Mexican. But somewhere between the Italian and the Puerto Rican lies my inner bandito. I could eat Mexican food three square meals a day, and nachos would most likely be two of the three. Nachos are pretty simple to make and filling as long as you don’t skimp on the cheese. My wife and I came up with this super awesome variation that we make every time I come home from the road.

SERVES 4 TO 8

1 tablespoon extra virgin olive oil

2 garlic cloves, finely diced

1 pound lean ground turkey

1 to 2 packets Goya Sazón con Azafrán

3/4 teaspoon ground cumin

1 teaspoon chili powder

One 15-ounce can Goya red kidney beans, drained and rinsed

One 15-ounce can Goya black bean soup, liquid drained off

1 green onion (scallion), green portion finely chopped

One 15-ounce bag tortilla chips (we like multigrain, but go ahead and get crazy with it)

8 ounces grated sharp white cheddar cheese (2 cups)

8 ounces grated Jack cheese (2 cups)

OPTIONAL GOODIES

Pickled jalapeños (Claudio likes to buy the 100-ounce cans from wholesale stores, which last pretty much forever)

Sour cream

Salsa

Avocado, diced

Fresh cilantro (if you’re into that sort of thing)

Hot sauce

Preheat the oven to 400°F.

Heat a nonstick skillet over medium heat. Add oil and garlic, sauté for one minute, then crumble in the ground turkey. Season with 1 to 2 packets of Sazón, the cumin, and chili powder, mixing occasionally with a wooden spoon.

While the turkey cooks, heat the red beans, black beans, and remaining Sazón packet together in a large saucepan over medium heat, stirring frequently, for 8 minutes or so. When meat is browned, add the cooked beans to the skillet and stir gently together. Add the green onion to mixture.

In a 9 by 13-inch pan, arrange one layer of chips (half the bag). Cover with half the meat and bean mixture. Sprinkle with half of each cheese. Repeat with the remaining chips, meat mixture, and cheese so there are two layers. Bake for 5 to 10 minutes, until cheese is melted and bubbly.

Enjoy immediately with optional goodies, a Corona, and a funny or terrifying DVD.

BUFFALO-STYLE BLOOMING ONION WITH 666 SAUCE

Jesse Zuretti, The Binary Code

Anything with Buffalo sauce is awesome. I love it. I’ll eat a Buffalo vegetable that I don’t even like. If you deep-fry a mushroom and serve with Buffalo sauce I’ll eat it, and I can’t stand mushrooms! I stumbled across this recipe while experimenting with Buffaloing everything that I possibly could. I Buffaloed a hamburger, I Buffaloed lemongrass pot stickers, anything at all, and I just came to the conclusion that you can Buffalo anything and it’ll be fantastic. The blooming onion beckoned, so I tried it out with Buffalo sauce and it ended up being a big hit. Enjoy!

SERVES 1

THE ONION

1 large egg

3/4 cup 2% milk

1 cup all-purpose flour

1½ teaspoons kosher salt

1½ teaspoons cayenne pepper

½ teaspoon ground black pepper

1/8 teaspoon red pepper flakes

1 large Spanish onion (3/4 pound or more)

Vegetable oil, for frying

THE SAUCE

One 12-ounce bottle Frank’s Red Hot Sauce (or whatever you dig)

Juice of 1 lemon

1 teaspoon honey

4 tablespoons (½ stick) salted butter

1 tablespoon virgin olive oil

1 garlic clove, minced

One 16-ounce bottle Newman’s Own Ranch Dressing (or any brand will do)

For the onion

Beat the egg and combine it with the milk in a bowl big enough to hold the onion.

In a separate bowl, combine the flour, salt, cayenne and black peppers, and red pepper flakes. Now, slice the onion (this is the tricky part). Slice ¾ to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin, sharp knife to cut an inch-diameter core out of the middle of the onion. Cut into petals: Cut down through the onion as though you were cutting it in half, but do not cut all the way through. Turn the onion 90° and make a perpendicular cut; again do not cut through to the bottom. Continue making cuts, each time cutting the section in half, until you’ve cut the onion at least 15 times. Spread the petals out (sort of like a flower). They might keep going back, so make sure to continue to pull them apart.

Dip the onion in the milk mixture, and then coat it lightly with the flour mixture. Repeat this step. Let onion sit in the fridge for 20 minutes.

Heat oil in a deep-fryer (or a deep pot) to 325°F. Fry onion for 10 minutes, right side up. When it browns, remove it, and set it on a tray covered in paper towels.

For the sauce

Combine the entire bottle of hot sauce, the lemon juice, and honey in a bowl.

Melt the butter (microwave is fine). Whisk the butter into the bowl of hot sauce slowly, for a good 10 minutes. Make sure the honey has dissolved into the mixture (so it’s not clumpy or thick). Whisk again.

Bring a saucepan to medium-low heat. Add the olive oil. Add the garlic. Keep an eye on these guys, because they can brown, and that’s not going to be a good flavor for you. Simmer for a minute or so (until fragrant).

Add the sauce mixture to the pan, and stir for 5 minutes (keep your eye on it the whole time). Pour the mixture back into the bowl. Add the bottle of Ranch Dressing. Stir liberally.

Serve the blooming onion in a large bowl or plate with deep sides. You can put a small dish inside the center of the onion, and fill with the sauce.

HUMMUS

Jason Becker, Cacophony/David Lee Roth

This is a delicious and healthy-ass dip, so you can stuff your face and not feel guilty. When I got ALS in 1989, while playing with David Lee Roth, doctors told me there was nothing I could do but die in three to five years. I had just turned twenty. I asked about diet, but they said nothing would help. I didn’t believe them, so I went from a junk-food diet, consisting of McDonald’s, Cool Ranch Doritos, donuts, soda, and Ho Hos, to a healthy diet. It was hard at first because everything tasted like cardboard. Then I started dating Serrana, who knew how to make delicious, healthy food. She showed me her hummus, and I tinkered with it. It was so cool to have something so delicious, yet healthy, that I could stuff my face with and not feel guilty. Whatever you dip into it, it tastes fantabulous.

FOR 2 PEOPLE TO SNACK ON WHILE HANGING OUT

One 15.5-ounce can garbanzo beans (chickpeas)

½ cup tahini

2 teaspoons olive oil, plus more for garnish

2 garlic cloves, minced

2 tablespoons lemon juice

Salt

Paprika, for garnish

Cayenne pepper, for garnish

Pour the garbanzos into a medium saucepan with the liquid from the can. Heat gently over medium-low heat. Drain the garbanzos, but hold on to the liquid.

Combine the garbanzos, tahini, olive oil, garlic, and lemon juice in a food processor, and process to a smooth puree. Add some of the reserved liquid from the can to thin the hummus out (if it needs it). Add salt to taste. Pour onto a flat serving dish, drizzle more olive oil over the top, and sprinkle with paprika and cayenne. Serve with pita bread, veggies, or chips.

SUMMIT SALSA

Chris Letchford, Scale the Summit

Mexican food has always been my absolute favorite style of food, which includes the almighty salsa that I personally eat daily when not on the road! I was born and raised in Texas, where all the best Tex-Mex restaurants are located. That, and the fact that both of my parents were born in South America predestined my love for spicy foods. My dad’s mom was full-blooded Peruvian. When I was a little kid, whenever she made me anything, even if it was a hot dog, there were multiple jars of salsa, hot sauces, and jalapeños ready for me to grab off the table. She knew I loved hot things. Grocery stores have never carried any great, fresh salsa, so I decided to make up my own recipe to keep me covered 24/7! Enjoy!

SERVES 4

Two 14.5-ounce cans diced tomatoes

1 habanero chile, finely diced

4 garlic cloves, finely diced

2 green onions (scallions), chopped

Two 4-ounce cans green chiles

1 tablespoon salt

First drain the juice from each can of tomatoes. Set the tomatoes aside for later. Pour the juice into a blender (it will help blend the habanero and garlic cloves when they are pureed). Add the habanero and garlic and blend together until they form a paste. Set aside.

Next chop only the white parts of the green onions. Blend until smooth. Then add both cans of green chiles, the tomatoes, and the salt. Blend until smooth. Add the habanero and garlic paste to the mixture. Last, let chill in the fridge for 3 hours for the best taste!

GUACAMOLE

Alex Skolnick, Testament

Though I have no Mexican heritage, I grew up in Northern California where taquerias (Mexican cafés) are as common as coffee houses in Seattle. As a result, guacamole feels like more a part of my cultural upbringing than matzo ball soup.

I threw this recipe together when I was asked to bring food to a party. I’ve made it countless times since, and it always seems to be a hit even though it’s simple to make and can be easily adjusted to suit different tastes.

FEEDS 6 HUNGRY METAL HEADS

4 avocados, dark green and very ripe (the softer the better)

1 green onion (scallion), chopped

1 large tomato, seeded and diced

1 tablespoon mild green taco sauce

2 tablespoons garlic powder

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon your favorite hot sauce, or more (optional) I like Blair’s Death sauce and Dave’s Insanity

½ lemon

Slice each avocado in half with a kitchen knife (doesn’t need to be sharp), cutting around the pit. Remove pit and discard. With a large spoon, scoop contents of each half out of the skin and into a large bowl. Discard the skin. Take knife and cut avocado meat into as many sections as possible. Take fork and mash thoroughly.

Toss in the green onion and tomato and stir. Add the taco sauce, garlic powder, pepper, salt, and hot sauce (if using). Stir it all together. Feel free to adjust ingredients to taste. When ready, squeeze the juice from the lemon all over the top. Do not stir. Cover with plastic wrap and refrigerate. Serve cold with tortilla chips. Bueno!

BURNT BY THE SHRIMP

Teddy Patterson, Burnt by the Sun

Spicy, but not painfully spicy, just some damn good shrimp!

SERVES 6

3 to 6 jumbo shrimp

SECRET BBQ SAUCE

2 tablespoons spicy mustard (the bolder the better!)

3 tablespoons hot sauce (your favorite: Tabasco sauce, habanero, whatever you like)

1 tablespoon minced garlic

Get your favorite fresh shrimp, the bigger the better. I get them from the Co-Op in Belford, New Jersey, on the Westside! Clean them well (peel, remove veins, etc.). Stick those suckers on BBQ

Reviews for Mosh Potatoes

[Omar Chavarria · Rating: 5 out of 5 stars]

Hasta el rockero mas rudo, sabe cocinar, hell yeah!! ?

[count_zero-837732 · Rating: 4 out of 5 stars]

So, one would think that Heavy Metal musicians would be terrible cooks. This line of thinking is horrifically wrong. Considering that at various points in their careers most musicians end up on tight budgets, the ability to cook becomes something of a necessity. Thus, they tend to come up with interesting recipes of their own.

This leads to this book, which is basically a collection of recipes which aren't necessarily complicated to prepare, generally aren't expensive, and which don't use a lot of dishes. Some of the recipes could be described as "advanced bachelor cooking", but that's not necessarily a bad thing. The recipes do err on the side of spicy, but as someone who likes spicy food, I don't really have a problem with that.

This book has one minor problem that isn't exactly a problem. While some of the contributors have figured out the proportions of the ingredients in their recipes so they can be reasonably re-created by someone else, others aren't. Consequently, I've encountered a few recipes where I felt kind of lost without some idea what the end result should look like.

Otherwise, I'd say this is a really good cookbook for the aspiring home chef - particularly ones who like spice, like heavy metal, or both.

[jackieblem · Rating: 4 out of 5 stars]

This book is going to be a phenomenon. It's got its own website, Facebook page, there is tweeting involved--it's a full-on rock-n-roll mega promotion for the November 16 release of this book. And you know what? It's worth it.I had my doubts when I first got it, but I quickly figured out that this really is a mostly serious cookbook (some of these rockers are actually trained chefs and a whole lot of them are really passionate about great food), albeit with plenty of fun extras, trivia, and behind the scenes dish. There are some seriously amazing recipes in here, and they all come with some sort of story. Some of the recipes are there because they are easy to make on the road. Others are there because it's one of the things the guys miss about home when they are on tour. Some of the recipes are generations old. Others are straight off a Seven Eleven shelf. But pretty much all of them make you want to crank up the tunes and head for the kitchen.