Rock & Roll Cookbook: The Ventures

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Walk, Don't Run to the Table

UPDATE 7/10/12
The Lex Wine blog is totally down :(
So I've reposted these articles here.
Thankfully I retained the rights to this project


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The thermometer is dropping and fall is finally asserting itself. Dark evenings and chilly days are upon us, for many of us that change is met with a mix of joy and sadness. This week I’m encouraging you to hold onto the sun just a little bit longer with a kid-friendly meal inspired by surf-rock gods The Ventures.

THE BAND

The Ventures are one of the most famous bands you’ve never heard of; a living symbol of the phrase “Big in Japan.” Their playing style and use of guitar effects was revolutionary; remaining one of the most influential groups of all time, inspiring such musicians as Peter Frampton, Ray and Dave Davies of The Kinks, Blondie, The Beach Boys, The Beatles, and Brian May of Queen. Yet who was this all instrumental, surf rock before surf rock group that championed upbeat melodies and wrote the theme song to Hawaii Five-0?

Formed in Tacoma, Washington in 1958 by Don Wilson and Bob Bogle. Later Noki Edwards joined the group. Their first hit was a cover tune Walk-Don’t Run, and they pioneered concept albums with their 1961 record The Colorful Ventures, with each song on the album reflecting the central theme.  Though they had much commercial success in the USA, the 1960’s and early 1970’s brought a sharp turn in the musical cultures. It seemed that there was no place for an upbeat surf band in the edgy and frequently dark new market. Japan was calling however, and the boys hopped over to the Island. Their unique sound and lack of lyrics turned out to be a huge help breaking into the musical scene in a new country. 1965 saw The Ventures charting over and over, gaining 5 out of 10 of the #1 songs in Japan that year. To this day The Ventures continue to perform live and tour.

THE MEAL

A Japanese spin on a American mainstay today’s meal is Walk Don’t Run Burgers, Japanese inspired slaw, and the always popular finger food edamame.

The Walk Don’t Run Burger

Named after one of the groups most enduring popular songs, this burger is infused with ginger to give it a zesty flavor that everyone can enjoy.

You’ll need:
2 pounds of ground beef
1 egg
½ a cup of dry bread crumbs
2 tbs soy sauce
2 tbs minced garlic cloves
3 tbs minced fresh ginger

1. Beat the egg in a large mixing bowl.
2. Add ground beef, breadcrumbs, soy sauce, garlic, and minced ginger.
3. Mix using your hands. This can get messy, so if you have kids helping you in the kitchen, you might want to put them in an apron.
4. Form the meat into 8 equal sized hamburger patties.
5. Either grill the burgers on high heat, or cook them in a slightly greased pan.

Eat them as-is or put them on a bun!

Colorful Asian Slaw

This Asian slaw, inspired by The Ventures’ ‘61 album is a great way to get kids to eat their veggies, and since cabbage is low-cost it’s a great way to stretch the budget in a tight week.

You’ll need:

2 cups shredded purple cabbage
2 cups shredded napa cabbage
1 cup shredded daikon radish
3 chopped spring onions
½ a cup shredded carrots
¼ a cup rice vinegar
¼ a cup sesame oil
1 tablespoon honey
½ a teaspoon salt

1. Simply mix all the cabbage, onions, and carrots together.
2. Sprinkle the salt over the cabbage mixture
3. Put the honey, oil, salt, and vinegar together in a jar with a lid. Shake vigorously.
4. Pour the mixture over the cabbage.

Pro-Tip: To add a little crunch put some crushed almonds or cashews on top of the slaw.


Edamame

A fun finger food, these green soybeans are eaten by squeezing the beans out of their pods with your fingers. They work great as an appetizer or a side dish. Put leftovers in lunches or use as an after school snack.

You’ll Need:

½ pound fresh of frozen edamame in pods
3 tbs salt (more if you deem necessary)

1. Cut the stems off all of the pods
2. Wash edamame and well and in a bowl salt all of the pods.
3. Boil 6 cups of water in a large pot, add 2 tbs of salt to the water.
4. When the water has come to a rolling boil drop in edamame for 4 minutes
5. Drain the edamame in a colander and allow to cool before serving.


WINE

This meal works best paired with either a dry Merlot that has accents of plum, and blackberry or a Pinot Gris. Pinot Gris is made from the same grape as it’s popular brother Pinot Grigio, but is dryer with a similar citrus flavor and light spice.