Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.
This week we have GRiZ‘s “Dank AF meal for your friends… or someone you want to impress.” You may know GRiZ as the incredible dance music saxophonist from Detroit with a penchant for thrilling electronic jams and a hearty love of weed. As you’ll soon find out, he’s just as much of a mastermind behind the stovetop as he is on stage.
As we prepped to cook this one in the office, it quickly became clear just how truly dank it is. From the thick-cut filet mignon to the vine tomatoes and brussels sprouts, it was satisfaction at first sight even before the stovetop sparked. “I invented this recipe with my roommates back at our old house in Boulder,” GRiZ reveals. “We used to cook this all the time.” As complex as the recipe and photo gallery make it seem, this meal was actually incredibly easy to prepare and requires little more than a few solid ingredients and decent timing.
“Music wise, I cook food to a bunch of different stuff. Mostly, it’s the time I get to play out some of my vinyls… but to make this simple and to share my true go-to-dinner-playlist the prep playlist has to have loungey jazz vibes. I make a lot of loud and crazy music, so when I’m cooking I like to dial in those intimate chill vibes. Cooking is a zone for me; I like to make it as relaxing and fun as possible.”
Recipe: Dank AF Meal for Your Friends… or Someone You Want to Impress
For the Swaggy Steak:
Fresh Herbs (Rosemary / Thyme)
Tarragon Herb Butter (optional style points)
Cast Iron Pan
For the Everyday I’m Brusslin:
Balsamic Glaze / Reduction
Real Maple Syrup (Aunt Jemima doesn’t cut it)
Thick Cut Pancetta
For the Tomato / Tomato, whatever…:
Cherry Tomatoes / Cherubs / Grape Tomatoes / Whatever you call them
Fresh Cilantro (If you don’t like cilantro because it tastes like soap to you, this recipe can totally be made without it.)
Directions (see photo gallery below)
1. Preheat oven to 400-415ºF, doesn’t need to be exact.
2. Filet mignon is delicious (if steak is your thing). The idea here is to not over cook your meat and keep it simple.
3. First you want to prep your steaks. Chop up the garlic and herbs and combine them with salt and pepper. Just enough to lightly cover both sides of the meat.
4. Place the meat in a Cast Iron Pan over medium to high-ish heat. Sear both sides of your steak for 2-4 minutes. It should look a little grilled brown – you’re doing this to get some color on it.
5. After searing the steak, take the pan and place it in the oven for about 8 minutes (yielding a medium rare temp). You can keep your meat in the oven longer but only if you’re a buster and don’t actually like steak done properly.
6. Once you remove your steaks from the oven, add a little bit of Tarragon Butter on the top to finish! BAM.
Everyday I’m Brusslin:
1. Preheat oven to 400ºF or whatever.
2. Cut the ends of the sprouts off (toss that bit in the trash) and then cut them in half. Once you have your halved sprouts, wash those puppies.
3. Dry the sprouts and place them on a Baking Pan with Tin Foil on top (so clean up is easier).
Combine with Olive Oil, Salt and Pepper.
4. Cut up pancetta into small chunks, approximately the size of your middle finger tip (or smaller). Place pancetta chunks sporadically around the Baking Pan and sprouts.
5. Cook sprouts in the oven for 15 minutes, or whenever they start to get a bit crispy… or you are on your second glass of wine. Take the sprouts out of the oven and drizzle the Maple Syrup and Balsamic glaze. The more dressing the merrier, but don’t over do it because then you’re having dessert and not dinner.
6. Place sprouts back in the oven and cook for another 15 minutes (ish).
7. After they look super delicious (and not burned) take the sprouts out of the oven and mix them up in a serving bowl.
8. Add a bit more Maple Syrup and Balsamic Glaze if you feel like you haven’t added enough. Realistically they shouldn’t be in a puddle of sauce though – just a nice and wet / glazed looking finish.
Tomato / Tomato, whatever…:
This is easier than Mac and Cheese.
2. Cut the cilantro.
3. Wash your tomatoes.
4. Put olive oil in a pan over medium heat.
5. Add your cherry tomatoes and cilantro and drizzle with balsamic glaze.
6. Let it cook for like… 10 minutes or until the tomatoes start to blister.
7. The less cooked the crunchier, the more cooked the softer. It’s really up to you. I like my tomatoes cooked more for when I’m eating things like steak and less cooked for a lighter meal like chicken or fish. Totally up to you!
“For the dining playlist, I chose the album Malibu by Anderson .Paak because if they don’t like the food, and they don’t like the music… then whoever you just cooked for clearly isn’t someone that knows good food or music. But! If they hate the food, at least they’ll enjoy the wine and the music :) it’s fool proof.”
Photos: Nathan Beer