COOKING CONTAMINATED EPISODE 6: BAKED MAC N’ CHEESE AND COLLARD GREENS WITH WOE’S CHRIS GRIGGS
Philadelphia’s Woe are one of our favorite bands in the American black metal uprising of the last five years or so; A Spell For the Death of Man was positively mesmerizing, and this year’s Quietly, Undramatically follows in its path (we even premiered one of its tracks).
In this, the sixth episode of MetalSucks’ own cooking show Cooking Contaminated, Woe mastermind and Krieg drummer Chris Grigg — a man who confesses his diet consists mostly of ramen noodles and macaroni and cheese — steps into host Eli Shaika’s kitchen where the two team up to serve a Contaminated edition of one of those very dishes, a 3-cheese baked mac and cheese, along with some vegetarian/vegan collard greens. Watch and learn, and as always, find the ingredients after the jump so you can follow along at home.
Vegan Collard Greenz
1 lbs of collard greens
1 white onion
5 cloves garlic
3 1/2 cups vegetable stock
1 cup apple cider vinegar
1 teaspoon of smoked paprika
1 teaspoon kosher salt
Heat vegetable stock in large pot. Chop collard greens roughly. Dice remaining vegetable ingredients and combine into pot with vinegar and dry ingredients. Bring to boil, then simmer for 45 minutes to an hour.
Mac Daddy Mac N’ Cheese
1 lb of macaroni (1 box)
8 oz Sharp Cheddar Cheese
6 oz Asiago Cheese
4 oz Muenster Cheese
1/2 cup Peco Romano Parmesan cheese (grated)
Half of 1 onion
2 cloves garlic
1 cup flour
1 cup butter
4 cups Whole Milk
1 tablespoon dried Mustard
1/2 tablespoon black pepper
2 tablespoon vegetable oil
Bring water to boil in large pot. Add box of macaroni and cook until JUST before al dente. Drain and set aside. Rinse pot and reuse for cheese sauce. Shred all cheeses beforehand and combine into a bowl. In bottom of your pot, heat oil then add chopped onion and garlic. Saute on medium heat until translucent then melt in butter. Once butter is melted, add flour to make a roux. Cook for 3-5 minutes on medium heat stirring CONSTANTLY so the roux doesn’t burn. Slowly add whole milk while stirring. Add mustard powder and black pepper. Cook for 3-5 minutes. 1 handful at a time, add in shredded cheese mixture. Allow each handful to melt into the mixture before adding the next, stirring continuously throughout. Stir in a “figure 8” motion. Once all cheese is melted, add 1/2 cup Peco Romano Parmesan. Stir until smooth. Combine cooked pasta with cheese sauce and mix thoroughly. Once mixed, pour into large lasagna pan. Preheat oven to 350 degrees F. Make topping.
Mn’C Topping
1 half stick butter
2 cups seasoned Italian bread crumbs
Melt butter and combine into bowl with bread crumbs. Mix together until all bread crumbs are moist. Spread evenly across top of Mac N’ Cheese. Place pan into preheated oven at 350 degrees F and bake for 20 minutes, or until bread crumbs are golden brown. Remove from oven and let rest for 10 minutes.
Serve and DIE!
Beer Suggestion: YARDS Philly Pale Ale
