You may not actually be a rock star (Guitar Hero skills aside), but that doesn’t mean you can’t live like one. Indulging in crazy parties and lavish spending is one way to emulate music’s most famous, but if that’s not your style, you can live like your favorite chart-topping performers in other ways. Here are the favorite recipes of some of the world’s best-known musicians.
1. Jack White’s Guacamole
Jack White landed in the news in early 2015 after the University of Oklahoma student newspaper published his tour rider, which included a very specific recipe for guacamole. While some people thought it was a sign of diva-ish rock star demands from White, he said it was simply an “inside joke” and actually his tour manager’s recipe (“I can’t even make Kool-Aid,” he claimed). Whatever its origin, the recipe itself earned praise from food experts. You’ll have to make it to decide for yourself.
- 8 large, ripe Haas avocados
- 4 vine-ripened tomatoes, diced
- ½ yellow onion, finely chopped
- 1 full bunch cilantro, chopped
- 4 Serrano peppers, de-veined and chopped
- 1 lime
- Salt and pepper to taste
Directions: Cut the avocados in half the long way, remove the pit (save the pit) and dice into large cubes with a butter knife, 3 or 4 slits down, 3 or 4 across. Scoop out the chunks with a spoon, being careful to keep the avocado in fairly large chunks.
Mix all ingredients in a large bowl, taking care not to mush the avocados too much. Once properly mixed, add the pits into the guacamole and even out the top with a spoon or spatula. Squeeze ½ the lime over the top later so you cover most of the surface with the juice (the pits and lime will keep it from browning prematurely). Cover with plastic wrap and refrigerate until served or eat immediately.
2. Freddie Mercury’s Chicken Dhansak
Queen frontman Freddie Mercury was a big fan of this spicy, Indian dish, according to his former personal assistant Peter Freestone. He shared the recipe on FreddieMercury.com.
- 25 grams channa lentils
- 25 grams moong lentils
- 25 grams red lentils
- 50 grams toor lentils
- 125 milliliters oil
- 650 grams boneless chicken, cut into 2-centimeter cubes (about 1½ pounds)
- 3 medium onions
- 2 cloves garlic
- 1 (14½-ounce) can of tomatoes
- 1 medium eggplant, chopped
- 1 large potato, chopped
- 115 grams frozen spinach
- 100 grams fresh cilantro
- 50 grams fresh mint
- 1 teaspoon cumin seeds
- 1 brown cardamom
- 5 centimeters cassia bark
- ½ teaspoon black mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground fenugreek seeds
- ½ teaspoon chili powder
Directions: Wash the lentils thoroughly, making sure you remove all the grit and residual husk. Soak together overnight.
The next day, cook the lentils in twice their volume of water for about 30 minutes. While the lentils cook, heat the oil in a heavy saucepan and fry the chicken over high heat for 5 to 10 minutes until browned. Remove from the saucepan and keep warm.
Fry the cumin seeds, cardamom, cassia bark, and mustard seeds, and then add the onions, garlic, and salt. When everything has turned a golden brown, add the tomatoes and cook for about 5 more minutes.
Add the remaining chopped vegetables, mix and cook for 10 minutes. Add the lentils and roughly mash everything together. Add the meat and rest of the spices. Mix well and cook gently for another 40 minutes. Add the fresh cilantro and mint and cook for 10 minutes.
Serve with plain cooked rice.
3. Ziggy Marley’s Crunchy Sesame Hemp Tofu
Reggae star Ziggy Marley shared this vegetarian recipe with Elle magazine, calling it the “the perfect dish to serve anyone who thinks they don’t like tofu.”
- 1 pound extra-firm tofu
- ½ cup Thai sweet chili sauce
- 1 teaspoon dried garlic granules
- 3 tablespoons tamari or soy sauce
- ½ cup sesame seeds
- ¼ cup shelled hemp seeds
- 1 tablespoon dry cornmeal
- 2 tablespoons rice flour or whole wheat pastry flour
- 4 tablespoons coconut oil
Directions: Cut the tofu into 8 slabs. Press between paper towels to remove excess moisture. Remove from paper towels and cut sliced tofu into 2-inch triangles.
Place the tofu in a single layer on a plate. Sprinkle evenly with the garlic and tamari.
Place the sesame seeds, hemp seeds, cornmeal, and flour in a plastic bag and shake well to combine. In a large skillet or wok, heat the coconut oil over medium heat. Place a few of the tofu triangles in the bag and gently shake to thoroughly coat with the breading.
When the oil in the pan is hot, add the tofu in a single layer. When the tofu is golden brown and crisp on the bottom, turn over. Continue cooking until both sides are golden and crisp, then remove to paper towels to drain.
Repeat the process until all the tofu has been cooked. Drizzle with the Thai sweet chili sauce and serve.
4. Moby’s Vegan Blueberry Pancakes
Electronic musician Moby is a committed vegan, and he shared his recipe for animal-product-free pancakes with Epicurious. This recipe yields 12 pancakes.
- 1½ cups whole-grain spelt flour
- ½ cup oat bran
- ½ cup wheat bran
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cups plain full-fat soy milk or rice and soy milk blend
- Vegetable oil for cooking
- 1 cup (½ pint) fresh blueberries or frozen, unthawed, plus ½ cup fresh blueberries or raspberries for serving
- Maple syrup
Directions: In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.
Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour ¼ cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes.
Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.
Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with additional berries and maple syrup.
5. Elvis Presley’s Fried Peanut Butter and Banana Sandwich
Elvis’s love for indulgent foods is well known. He once flew from Tennessee to Colorado just to pick up a few Fool’s Gold sandwiches – a loaf of bread stuffed with peanut butter, blueberry jam, and bacon. But the King of Rock ‘n’ Roll is probably most associated with gooey peanut butter and banana concoction that sometimes bears his name on menus: The Elvis. This version comes from Nigella Lawson via the Food Network.
- 2 slices white bread
- 2 tablespoons butter
- 1 small ripe banana
- 2 tablespoons creamy peanut butter
Directions: Place 2 pieces of white bread in the toaster on a light setting. Heat skillet over medium heat with 2 tablespoons butter.
While the bread is toasting, in a small bowl, using a fork mash the ripe banana until it reaches a smooth consistency. Take both pieces of the toasted bread and spread with 2 tablespoons of creamy peanut butter, topping 1 side with the mashed banana. Place 1 slice of bread on top of the other to form a sandwich.
Place sandwich in hot skillet and let cook for about 2 minutes per side. Remove from skillet, slice on a diagonal and serve on a plate.
6. Lady Gaga’s Family Meatballs
Lady Gaga may have once worn a dress made out of meat, but other people in her family actually cook with the stuff. The singer’s parents own an Italian restaurant, Joanne’s, in New York City, and the chef, Art Smith, shared the family’s recipe for meatballs with ABC News.
- 1⅔ cups ciabatta, torn into pieces and soaked in 2/3 cups milk
- 1 egg
- ¼ cup grated parmesan cheese
- ⅓ cup chopped fresh basil
- ⅓ cup chopped fresh parsley
- 1 tablespoon finely minced garlic
- ⅓ cup minced onions
- ½ pound lean beef
- ½ pound lean pork (or substitute turkey)
- 1 tablespoon extra-virgin olive oil, plus more to brown meatballs.
- Sea salt and fresh ground pepper
- 4 cups of marinara sauce
Directions: Mix all ingredients together carefully, then shape into meatballs.
Sear meatballs in medium hot skillet. Pour off excess oil, then add the marinara sauce and simmer.
Cook spaghetti to al dente. Toss meatballs and sauce with spaghetti. Serve with grated parmesan cheese.
7. Beyoncé’s Cajun Green Bean Stir Fry
She may be one of the most famous women in the world, but one of Beyoncé favorite meals is her mom’s Cajun green bean stir fry. “It is the most tasty, delicious dish,” she said when sharing the recipe People magazine. “And it’s green beans, so you don’t feel too guilty about eating them. They taste like steak!”
- 4 slices bacon, finely chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 pounds green beans, trimmed and sliced in half (8 cups)
- ¾ pound baby potatoes, lightly steamed and halved
- 1 tablespoon seasoning salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ¼ cup water
Directions: In a very large skillet or wok, fry bacon until crisp, 3 to 4 minutes. Add onion and garlic and cook, stirring, until browned, an additional 4 to 5 minutes.
Add green beans, potatoes, seasonings and water and cook, stirring constantly, until beans are just cooked through and tender-crisp, 4 to 5 minutes.
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