John Urschel joins host Justin Warner to make Cosmic Yogurt Bowls!

Travel the Rainbow Bridge to Asgard on today’s episode of Marvel’s Eat the Universe!

In this installment, John Urschel—former NFL player and current mathematician—joins the show to make some Cosmic Yogurt!

John, a doctoral candidate in applied mathematics at MIT, teams up with your host, celebrity chef Justin Warner, to calculate the craft of this special extraterrestrial snack. Watch the video above, then dive into the ingredients and instructions below!

Instructions:
The Big Bang of a Cosmic Yogurt universe is the greek yogurt. That’s where it all begins.

The Bifrost-inspired color palette is created by adding different all-natural powders to the mix. For specific colors, use the following add-ins: Beet Powder (Red), Raspberry Powder (Pink), Turmeric (Yellow), Blue Spirulina (Blue), Activated Charcoal (Black), Mango powder (Orange), Chlorophyll (Green), Dragon Fruit Powder (Hot Pink).

Once the different colors are created, they can be spread on a plate to paint the supernovae of the scene! With a nebulous yogurt setting as a backdrop, the sky is the limit when it comes to toppings. Fruits and grains work well to create out-of-this-world textures, while sweet and salty elements come together to engage the taste buds with this stellar dish!

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The 'Marvel's Runaways' star makes a dish alongside host Justin Warner!

On the newest episode of Marvel’s Eat the Universe, star of Marvel’s “Runaways” Lyrica Okano cooks up some okonomiyaki!

The Nico Minoru actor teams up with celebrity chef Justin Warner to craft the dish, whichmuch like the Runaways—gets its power from combining an eclectic mix into one cohesive whole.

Watch the episode above, then check out the recipe below to try it for yourself!

For the wet works:
-2 inches yamaimo/nagaimo (I haven’t tried it, but I bet using a regular potato will also work)
-2 eggs
-1 tsp mirin
-1/2 cup water

For the dry works:
-1 cup AP flour
-1 tsp baking powder
-2 tsp hon-dashi (dashi powder) (you can use chicken bouillon if hon dashi is not available)

For the filling:
-1lb kale
-1/2 lemon
-1/2 cup shredded chicken

For the noodles:
-1 portion yakisoba noodles
-1 TB okonomiyaki sauce (steak sauce isn’t a terrible substitute)
-2 TB vegetable oil

For the toppings:
-Aonori (seaweed flakes)
-Katsuoboshi (bonito flakes)
-Japanese mayo (or regular mayo, but I have my favorite Japanese mayo logo tattooed on me because it’s that good)
-Okonomiyaki sauce

Instructions:
Okonomiyaki basically means “cooked how you like it” so feel free to riff on the fillings and toppings to create your own super-team of savory pancake-y goodness.

Start by mixing together the wet works. Then, in a separate bowl, mix together the dry works. Set these aside for now. De-rib the kale by removing the tough stems. I personally think it’s very fun to do, so maybe you can task a kid with doing it.

Once the kale is de-ribbed, put it in a bowl with the juice of half a lemon. Rub and squeeze the kale until it is coated with lemon juice and the color brightens.

Add the wet works in to the dry works while stirring to make the pancake batter. Add the kale and chicken and stir once more to combine.

In a large pan over medium-high heat, add the vegetable oil. Once the oil is hot, about 2 minutes, add the yakisoba noodles and okonomiyaki sauce and toss to cook the noodles. It’s okay if a few get stuck to the pan.

Corral the noodles in to a circle and pour the batter over top. Let the batter cook about 4-5 minutes. You might see some bubbling happen on the surface. Carefully, and I mean it, use the biggest spatula you have to flip the pancake. Hesitation will cost you here. Continue to cook until the batter is cooked through, about 4-5 more minutes. You can test this with a chopstick or toothpick by inserting it in the pancake. If it comes out with batter on it, it needs to keep cooking.

Once cooked, top how you’d like and devour!

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Chef Justin Warner stirs up Venom Black Noodles with guests Flatbush Zombies!

Welcome back, Marvel foodies! In this week’s episode of our new digital series, Marvel’s Eat the Universe, celebrity chef Justin Warner is joined by guests Flatbush Zombies for a Venom-themed dish that you’ll definitely want to merge with.

The symbiote isn’t just looking for human hosts — it’s found a pasta host! This week, Justin and the Flatbush Zombies are stirring up Pad See “Us” with Venom Black Noodles to celebrate Venom’s 30th Anniversary!

Pad-See “Us”

For the pasta
– 2 cups plus extra AP flour
– 1 TB activated charcoal
– 3 whole eggs
– 1 TB soy sauce

For stir frying
– 2 TB vegetable oil, divided
– 8 oz broccoli florets
– 1 clove garlic, minced

For the sauce
– 2 TB oyster sauce
– 2 TB rice wine vinegar
– 2 TB sweet soy sauce

For the tongue
– 1/4 red bell pepper

Make the pasta. Just do it. Place the flour on a clean work surface and make a well with your fingers. Beat together the eggs, activated charcoal and soy sauce. Add this to the well, and using you fingers, slowly incorporate the egg mixture in to the flour. Eventually, you will end up with a shaggy mess of doughy stuff. Congrats. Wad this up in to a ball, knead it a few times, and wrap with plastic wrap and refrigerate at least a half our.

Remove the pasta from the fridge and roll it out according to the instructions on your pasta roller like we did, or just make little Play-Doh snakes. That’s a real pasta noodle, and it’s called pici. It’s totally legit. We cut ours in to more of a tagliatelle, because fancy.

Boil the noodles in water for about 4-5 minutes or until they feel lovely, strain, run under cold water to stop the cooking, and set aside.

In a wok or large frying pan, heat up 1 TB of the oil over medium heat.

Add the minced garlic and stir fry until aromatic. Add the broccoli and continue to stir fry until the color of the broccoli is bright green. Transfer the broccoli and garlic to a serving bowl and cover with plastic wrap to steam.

By all means, after adding the garlic, but before the broccoli, fry an egg in that oil, cut it up in to chunks, and recombine at the end of cooking.

Add the other TB of oil to the pan, allow it to heat up a bit, and then carefully add the noodles, oyster sauce, and rice wine vinegar. Toss this around until the noodles are warmed through and coated with the sauces. Drizzle with sweet soy sauce to finish. Pile this up on top of your broccoli.

If you wanna make a venom tongue, roast 1/4 red bell pepper over open flame until the skin is charred. Put this in a plastic bag and seal to steam. Rub the skin off and plate.

“We” hope you enjoy!

 

The Flatbush Zombies’ “Vacation in Hell” is out now featuring the new single “Headstone.” The band just played Coachella and will return to the desert THIS WEEKEND for Round 2 – after that, their headlining North American tour kicks off April 24 in Portland. More info at thegloriousdead.com.

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Guests John Hodgman and Jean Grae join host Justin Warner for the new cooking show!

Attention, food lovers! In our newest digital series, Marvel’s Eat the Universe, celebrity chef Justin Warner is joined by special guests to craft unique, fun dishes inspired by Marvel characters and stories!

In the premiere episode, guests John Hodgman and Jean Grae hang out with Justin to talk Marvel, their latest projects, and create a Dark Phoenix and Cable inspired plate! Watch the episode now—then check out the recipe below!

Phoenix Hot Chicken and Egg Bowl – Serves two!

For the fried chicken
– 4 boneless skinless chicken thighs
– 3 cups buttermilk
– 2 TB vinegar based hot sauce
– 4 cups all purpose flour
– kosher salt
– black pepper
– about 4 TB paprika*
– about 6 TB cayenne pepper*
– vegetable oil for deep frying

For the sauce
– 2 TB of chicken seasoned hot oil from frying
– 2 TB paprika
– 2 TB cayenne pepper
– 1/4 cup brown sugar
– 2 TB soy sauce
– 1 TB mirin
– 1/2 white onion, sliced, and soaked in 1 cup of water with one small packet of dashi seasoning
– 2 TB vinegar based hot sauce

For the bowl
– 3 cups of cooked rice, warmed
– 2 eggs
– 2 TB of chicken seasoned hot oil from frying
– 4 oblate discs
– 1 food coloring marker
– pickles for garnish

Instructions
Combine 1/2 of the buttermilk with 1/2 of the hot sauce and 1TB kosher salt in a nonreactive bowl or vacuum bag. Place the chicken in the bowl or bag with the marinade and refrigerate for up to 24 hours.

Fill a dutch oven halfway (or a deep fryer to it’s manufacturer’s specifics) with the vegetable oil. If using a dutch oven, over medium heat, heat the oil to 375 degrees. If using a deep fryer, set the thermostat to 375 degrees.

Prepare a dredging station—in two shallow dishes or trays, divide the AP flour. In a third shallow dish or tray, add the remaining buttermilk. Arrange the trays of flour on either side of the buttermilk. Season the first tray of flour with plenty of kosher salt and black pepper. It’s hard to overdo the salt and pepper, but if you need a measurement, let’s just say 1 TB of kosher salt and 2 tsp of black pepper. Season the second tray of flour with more kosher salt and plenty of cayenne and paprika. This is the main heat component of the chicken, so use your head here. *Jean likes it spicy so she added about 6 TB of cayenne. Doctor this according to your tastes. Paprika isn’t hot, mostly there for aroma and color; Jean used about 4 TB of paprika.

Dredge the chicken by shaking off the excess marinade and dragging through the first tray of flour, shaking off the excess, then dragging through the buttermilk, shaking off the excess, and then finally the tray of spicy flour. Don’t shake off the excess for the third tray.

Gently lower the dredged chicken in to the oil and frying in batches, (if using a dutch oven, adjust the heat to keep the oil at 375 degrees as the chicken will cause the oil to drop in temperature) about 7 minutes—it’ll be dark reddish brown. Allow the chicken to drain and rest on paper towels or a wire rack set over a tray to catch the oil. Season with just a little more kosher salt.

While the chicken is resting, make the sauce by combining all ingredients in a bowl. Put this in to a sauce pan and heat until the onions are tender.

Add the oil to a nonstick pan and fry the eggs over medium heat to your preferred level of doneness.

Get out your serving bowls and divide the rice among the bowls. Plate the chicken on top of the rice, then add the sauce to the chicken and rice. Top with the eggs. Garnish the eggs with the oblate discs. Add pickles, and devour in good company!

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