1980’s Food! (10 Layer Dip, Tri-Colored Pasta Salad, Chicken Kiev, Blackened Monkfish & Spumoni Pudding Pops)

Home cooking in the 1980s was an era when microwaves became kitchen gods, turning frozen meals into weeknight heroes. Casseroles and pasta salads ruled with grace, while dishes like chicken Kiev added a pinch of pretend sophistication. So, today, we're taking a trip back in time to see if we can blend the best of the 2020s with the quirky flavors of the 80’s. 🤘🏼 Adam

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STUFF I USE...

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

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10 Layer Dip (Not Seven)

Yield: feeds 5-6 as starter

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10 Layer Dip (Not 7)

Ingredients

10 Layer Dip

• Refried Black Beans
• Poblano Crema *see note
• Fresh Mexican Chorizo, cooked
• Guacamole
• Oaxacan Cheese, shredded
• Ice burg Lettuce, shredded
• Pico de Gallo
• Pickled Jalapeños, chopped
• Cotija Cheese
• Scallions, sliced thin

Instructions

To build...

1. Stack the ingredients in order to form a layered dip. Refrigerate for 30 minutes before serving cold with chips or warm tortillas.

Adam's Notes

• To make the pablano crema. Fire roast 2 pablanos until charred then transfer to a large bowl and cover with plastic wrap steaming the peppers for 5 minutes. Remove the black skin and seeds. Blend the peppers with Mexican cream (or plain yogurt) with a pinch of salt and squeeze of lemon juice. The mixture will be slightly slack if using crema and thicker if using plain yogurt.

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Tri-Colored Pasta Salad (with Burrata)

Yield: 6-8 servings

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Tri-Colored Pasta Salad (with Burrata)

Ingredients

Italian Vinaigrette

• 3 parts Olive Oil
• 1 part Red Wine Vinegar
• 1/2 part Lemon Juice
• Oregano
• Paprika
• Garlic clove, minced
• Black Pepper, to taste
• Kosher Salt, to taste

Pasta Salad

• Tri-Colored Pasta, cooked
• Buttery Green Olives, sliced
• Burrata
• Parmesan Cheese, Sliced
• Canned Artichoke Hearts, seared
• Pine Nuts, toasted
• Tomatoes, diced
• Macerated Shallot
• Kosher Salt, to taste
• Black pepper, to taste

Instructions

Italian Vinaigrette

1. Add everything to a jar with a lid. Shake until mixed. Set aside.

Pasta Salad

1. Mix everything together. Serve chilled.

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Spicy Chicken “Seoul” (Not Kiev)

Yield: 4 servings

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Spicy Chicken “Seoul” (Not Kiev)

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Ingredients

Chicken "Seoul"

• 4 Chicken Breasts
• 1 stick Butter, room temperature
• 1/4 cup Gochujang (Korean Red Chili Paste)
• 1 bunch Chives, minced
• 2 Garlic cloves, minced
• All-purpose Flour
• Egg wash
• Bread Crumbs
• 1 Tbsp Chicken Bouillon Powder
• 1 Tbsp Gochugaru (Korean Red Chili Flakes)
• Neutral Oil, for frying

Instructions

Chicken "Seoul"

1. Pound the chicken bread flat. Set aside.
2. Add the gochujang, chives and garlic to a large bowl then mix in the tempered butter. Set aside.
3. Add a quarter of the butter in the center of a chicken breast and season with a pinch of salt. Fold the chicken breast over the butter and close like a burrito. Use plastic wrap and string to shape the chicken into a roulade and tie tightly with string. Allow the chicken roulades to set in the fridge for 1 hour, better yet overnight.
4. Preheat frying oil to 350F. Preheat the oven to 375F.
5. Set up the flour, egg wash and bread crumbs in 3 bowls. Add the chicken Bouillon powder and gochugaru to the bread crumbs and mix. Dredge the chicken twice the fry for 5 minutes until golden brown. Drain the fried chicken roulades on a sheet tray with a wire wrack on it then finish in the oven for 15 minutes until cooked through.
6. Transfer to a serving plate and slice in half. Serve warm.

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Blackened Monkfish “Escabeche” (Party Fish)

Yield: 3-4 servings

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Blackened Monkfish Escabeche

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

Vinaigrette

• Olive Oil
• Lemon Juice
• 2 tsp Cajun Blackening spices
• Kosher Salt, to taste

Charred Scallion Aioli

• 1 cup Charred Scallion Oil
• 2 Tbsp Charred Lemon Juice
• 1 Tbsp White Wine Vinegar
• 1 Egg
• 1 tsp Honey
• Kosher Salt, to taste

Monkfish

• 1 Monkfish Loin, cleaned
• 3 Tbsp Cajun Blackened Spice Blend
• Kosher Salt, to taste
• Sourdough, toasted for serving

Instructions

Vinaigrette

1. Mix all ingredients, set aside.

Charred Scallion Aioli

1. Add all of the ingredients to a mason jar ensuring the egg is on the bottom. Pour over the oil.
2. Use a stick or "emersion" blender to puree the ingredients until a thick mixture forms. Taste and adjust seasoning. Set aside.

Monkfish

1. Preheat the oven to 400F.
2. Season the monkfish with salt then cajun spices.
3. Sear over high heat until charred in a cast iron pan. Transfer to the oven for 12-15 minutes, until cooked through.
4. Serve with aioli and toasted sourdough.

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“Spumoni” Pudding Popsicles

Yield: 6 pops

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Spumoni Pudding Pops

Ingredients

• 1 Package Pistachio Pudding
• ½ cup Dried Cherries, soaked in rum for 24 hours
• ¼ cup Dark Chocolate, grated
• 2 Tbsp Toasted Pistachios, chopped
• 1/2 tsp Kosher Salt

Instructions

1. Make the pudding following the package instructions. Stir all other ingredients into pudding until thick.
2. Transfer to popsicle molds and freeze until solid. CRUSH!

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