WE’RE BACK IN LONDON. LET’S COOK UP! CELEBRATING OUR BOOK! YOU READY?!

RIDE OR FRY: London Book Launch & HellaCrisis Exhibition / FREE
4th April 2013 / 7pm – 9pm / 18 Hewett Street, EC2A 3NN, London

Afterparty hosted by Earnest Endeavours & Protein / FREE
4th April 2013 / 9pm – 2am / The Horse & Groom, 28 Curtain Road, EC2A 3NZ, London

Darkhouse Fam
The Insomniax
Tom Patchwork
Joe Ballers
Terence Teh
Protein Soundsystem
Black Atlantic Soundsystem
Psychedelic Psyblings

Facebook event
More info with the good folk at Protein

RSVP: kat.chan@proteinos.com

DFC GUEST CHEF TAKEOVER OF DEATH BY BURRITO – LONDON CALLING
Dinners & all day Sunday Brunch
11th April – 14th April 2013 / Death by Burrito at Catch, 22 Kingsland Road, E2 8DA, London

Dinner Bookings: from Top Table or 0207 729 6097
Brunch Bookings: (noon / 3pm / 6pm) from Billetto

We’ll be announcing the menus on Facebook. Keep connected!

For Dante Fried Chicken and the launch of the Ride or Fry book, exhibition and guest chef takeover – DFC x Shay Ola at Death By Burrito – Earnest Endeavours and HellaCrisis are releasing this dope limited edition mixtape by Darkhouse Fam. The afterparty’s gonna get wild. To get one holla terence@earnestendeavours.com.

Designed by Kevin Harris / Creative Direction by HellaCrisis

As part of the cookbook release, London celebrations Dante Fried Chicken will be part of the Protein Forum talks event at 18 Hewett Street, EC2A 3NN on Tuesday 9th April. 2013.

Joining an esteemed panel of food culture visionaries, Dante will be joined by Yego Moravia and Omar Almufti from HellaCrisis, Shay Ola and Petra Barran, moderated by Terence Teh. For more information head over to Protein and pick up your tickets here.

Attention ChickenHeadz worldwide! Our first cookbook is here published by Sterling Epicure, the awesome folk behind books from Gordon Ramsay, Bompas & Parr and PDT’s Jim Meehan.

More information coming very soon, in the meantime check out updates here.

Here is a DFC classic i performed with Santigold. She really is one of the most awesome humans i’ve meet the kind of person that would have the same demeanor or energy regardless to if she was evil good rich or poor. Her music speaks for it’s self and it’s so fucking refreshing in a world of ghetto penis and vagina swag laced scatology (not that i’m hating that).

Anyways this recipe has become a holiday classic for some of you Chicken-Heads out there. Here is the recipe and video of Santi helping me make this, have fun. Remember always contact me via any social means if you need guided help or any extra tips. Cheers DFC

Serves 6 to 8

Prep and Cooking Time: 45 minutes

1 lb. elbow pasta, or your favorite small shape

Olive oil

2 tbsps. unsalted butter

1 small red onion, minced

1 to 2 sprigs fresh rosemary, leaves minced

2 cups thick coconut milk

1 cup heavy cream

24 oz. cream cheese (1½ 16-oz. bricks)

2 cups grated Parmesan

6 cups grated sharp or extra-sharp Cheddar

Green onion, minced (as much as you like)

1 cup sweetened coconut flakes, preferably Baker’s

1 garlic clove, minced (optional)

A pinch of cayenne pepper

Sea salt and freshly ground pepper

1. With an oven rack positioned in upper third of oven, preheat oven to 375°F.

2. Cook the pasta al dente, according to the directions on the package. Add a pinch of salt and a dab of olive oil to the boiling water.

3. When cooked, cool the pasta by running it under cold water in a colander. Transfer the pasta to a bowl, then toss with olive oil and set aside.

4. In a 6-quart pot set on low, melt the butter. Add the red onions and rosemary, and sauté until fragrant and soft, about 5 minutes.

5. Add the coconut milk, cream, and cream cheese, and stir to combine. Simmer on low heat until cream cheese has melted, stirring constantly to avoid cheese sticking to the bottom of pan.

6. When the cream cheese has completely melted, add the Parmesan, salt and pepper to taste, and stir until the Parm melts. Remove from heat.

7. In a large bowl, combine half of the cooked pasta with half of the cheese sauce, using a spatula to evenly coat pasta with sauce.

8. In a baking dish, firmly pack the cheesy pasta, then cover it with a thin layer of Cheddar. Repeat process with other half of pasta and sauce.

9. Top the Mac UP with the remaining Cheddar, the green onions, and the coconut flakes.

10. Place casserole on a baking sheet and bake for 20 minutes, or until golden brown. Keep eye on the Mac UP because the coconut can burn pretty fast. Let cool at least 15 minutes before serving.

We are back this friday at Top Line check out info on flyer. Also i will be saling samples of our Sock-It-To-Me Apricot Sauce (AKA Apricot Crack Sauce).

Soon we will be offering this DFC signature sauce for purchase. In the mean time we are looking to test it out on willing taste buds (you fool). We want to hear from you and what you use the sauce for. Don’t be coy let us know.

Tell us what you use our addictive swaggin’ sauce for and if we publish your story … we will give you a free one on the house. If you need tips, recpies, or any culinary uses with the sauce just contact me directly on    Twitter      Facebook or email me dante@rideorfry.com.

Send all Stories to info@rideorfry.com

Thats right ChickenHeadz… It’s going down this Friday and it’s all about fried chicken and tacos…  Join us in our weekly installment of our DFC Jump Off taco stand… You can BYOB it and chill out in our shady patio….

Where:

4916 Santa Monica BLVD. 90029    (Top Line barber shop)

Parking: You can park in the parking lot of Rite Aid or Staples on the corner of Santa Monica and Vermont. They are pretty relaxed with the security. There’s also plenty of parking on surrounding streets.

Menu:

Sock-It-To-Me Fried Chicken Taco

DFC’s Signature pasture-raised Fried Chicken recipe topped with Apricot Crack sauce, and Toasted Sesame Coconut Milk Slaw on a tortilla.

Sock-It-To-Me Chicken Fried Bacon

DFC’s Signature spice chicken fry flour recipe on a humane Black Forrest Bacon WTF. Yup.. Topped with  Apricot Crack sauce,  and Toasted Sesame Coconut Milk Slaw on a Tortilla. Truly for the debaucherous.

Blueberry Guinness Seitan Taco (Vegterian)

DFC’s HomeMade seitan (wheat gluten) seasoned like a MUTHA#$%, smoked, sliced up, simmered in our own Blueberry and Guinness BBQ sauce topped with Sesame Coconut Milk Slaw on a  tortilla.

We will be at our usal space TOP LINE BARBERSHOP. We will be serving tacos in the front this time but you are welcome to come chill our shady DFC patio. We will not have Warning Taste Like Chicken Tacos (Sorry Veg heads) But i will have my homemade Smoked Guinness Blueberry Sietan Tostadas….  And we are bringing back Sock-It-To-Me Fried Bacon Tacos.

Here is where we will be:

Adress: 4619 santa monica blvd 90029

Time: 1pm -till we sell out (event ends 8pm)

gonna be so real (so rrreeal!)

Dante Fried Chicken  & Top Line Barber Shop are here 4 U. Summertime patio + signature DFC tacos + fades & lineups = you this week! Come through, look good, and get fed.

We’ll be serving from 12 -4pm, but we’ve been known to sell out!

MENU

Sock-It-To-Me Fried Chicken Taco
DFC’s Signature pasture-raised Fried Chicken recipe topped with Apricot Crack sauce, avocado, and Toasted Almond Coconut Milk Slaw on a Homemade Black Sesame Tortilla.

Blueberry Guiness Smoked Brisket
DFC’s humanely-raised beef brisket seasoned like a MUTHA#$%, then smoked for 9-13 hours, sliced up, simmered in our own Blueberry and Guinness BBQ sauce topped with Toasted Almond Coconut Milk Slaw on a Homemade Black sesame tortilla.

Warning-Taste-Like-Chicken Tofu Taco
DFC’s Whole World Famous Tofu Nuggets (warning: tastes like chicken, but it’s not, so don’t trip!), topped with our Apricot Crack Sauce, and Toasted Almond Coconut Milk Slaw on a homemade black sesame tortilla.

WE HOPE TO SEE YOU THERE!
#wecookup #ecofreshyo #kfcrip

Parking: Lots of street parking, as well as secret parking in lots nearby.