Smashmouth: Recipes from the Road

This one time in 2001 we were knee deep in a no-end-in-sight tour supporting our third record "Smashmouth". Man!...You don't...you don't even know how fun this is.

Whenever you tell anyone you're on the eve of a 9 month rock 'n roll tour around the U.S. in a BUS!, the standard reaction is; "Oh you poor desperate vagabond minstrels! How ever will you survive?!"

Most of these people have never seen the inside of a 45-foot PrevostXLII Entertainer Coach.

This is not the bus that took you to and from elementary school. The Prevost is a full luxury apartment on wheels baby. How did a cast-out little San Ho band like us acquire this swank ride?

Simple industry equation: Hit Song=Prevost.

From front to back, the tour bus is comprised of three sections:

ALBUQUERQUE NM

"everyday is 4th of july on the stevo prevo"

1) The front lounge (complete with kitchen, dinette set, bathroom, couches and entertainment center).

2) Sleeping area (bunks). Ever see that Three Stooges episode where they're trying to sleep on a train? It looks like that.

3) Back lounge. Aaww yeah baby...this is where the party party...y' know...ice cream and cake...

As plush and comfy as the interior is, the vehicle's true virtue may have more to do with its exterior.

Along with taxi-cabs, ambulances, meter-maids, and other cops, policemen rarely pull over and harass tour busses. That is, of course, if you decide to shoot fireworks (I mean REAL fireworks) out the window of your 45-foot Prevost XLII Entertainer Coach. Like Steve did!

(P.S We got pulled over and Steve told us to get in our bunks and fake sleep but when one of the cops found Greg fake sleeping with a beer in one hand and a cell phone in the other he asked if he always slept this way and Greg said,"Yes").

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2111 church street nw albuquerque, nm

chicken fajita salad

CHURCH STREET

serves 1

ingredients

directions

2 chicken breasts sliced in strips ¼ cup orange juice ½ teaspoon oregano ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon lime juice mixed greens (your favorite choice) ¼ cup shredded cheddar cheese ¼ cup olives ¼ cup tomatoes ¼ cup sprouts

Slice the chicken breasts. Make the marinade mixing the orange juice, oregano, salt, black pepper, and lime juice. Briefly cook these ingredients in a sauce pan (flash fry them). Allow the marinade to cool then place in zip lock bags with the sliced chicken. Allow this to marinade overnight. When ready to have the salad fry the chicken until all pink is gone. Place chicken over your favorite greens (mine are spinach leaves). Place sprouts, olives, tomatoes, and finally the shredded cheese over the chicken. Enjoy.

RECIPES FROM THE ROAD

guacamole

church street cafe

3

serves 2 cups

ingredients

directions

2 large avocados 2 cloves of garlic or ¼ cup of garlic salt ¼ cup diced onion ¼ cup diced tomatoes ¼ cup diced jalapenos 1 tablespoon mayonaise 1 tablespoon lemon jucie

Peel avocados, remove pit and mash with a fork in a small mixing bowl. Mix in all remaining ingredients into avocados. Place cup of lettuce in small serving bowl.

Spoon guacamole onto lettuce and garnish with tomato's and black olives

garnish 1 cup shredded lettuce 2 tablespoons diced tomatoes 2 tablespoons sliced black olives

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2111 church street nw albuquerque, nm

fried ice cream

CHURCH STREET

serves 16

ingredients

directions

½ box your favorite cornflake cereal ₁⁄₅ teaspoon cinnamon 2 teaspoons sugar 1 gallon vanilla ice cream

Mix all ingredients (except ice cream) in flat hotel pan.

Scoop out individual scoops of ice cream and roll them in the other ingredients in the hotel pan. Place all scoops of ice cream in the freezer until they are very hard. When they are ready you fry them in vegetable oil for about 5-10 seconds (flash fry).

THE STANDARD DINER baked brie & apple compote

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320 central avenue se albuquerque, nm

serves 1

ingredients

directions

6 ounce piece of brie puff pastry egg wash cinnamon

Preheat oven to 350º F. Take a 6 ounce piece of brie and wrap with 3 inch x 3 inch piece of puff pastry. Egg wash the brie and lightly dust with cinnamon. Place in a 350º F oven for 12 minutes.

apple compote

For the compote: Peel & core apples. Add water, sugar, vanilla bean, star anise and zest in sauce pan.

Bring to a boil & simmer. Slice apples into ¾ inch cubes . Pull star anise & vanilla bean from the mix.

Add apples to mix, bring back to boil. Once boiling reduce heat & simmer. Cover with parchment paper and simmer for 30 min or until the mix is syrupy & apples are soft.

2 granny smith apples 2 cups water ¼ cup sugar ½ vanilla bean ½ star anise ½ orange ½ lemon zest

Serve baked brie with apple compote, port reduction & crostini.

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320 central avenue se albuquerque, nm

s’more shake

THE STANDARD DINER

serves 1

ingredients

directions

2½ cups haagen daze vanilla ice cream ½ cup milk ½ cup ghirardelli chocolate syrup graham cracker crumbs

Blend ice cream, mild and syrup in a blender.

Whip together marshmallow ingredients. Layer in glass chocolate shake with graham cracker crumb. Top with house-made marshmallow (toast marshmallow if desired).

house-made marshmallow 1 egg white ¾ cup confectioner sugar ¾ corn syrup

RECIPES FROM THE ROAD

bacon wrapped meadloaf

the standard diner

7

serves 4

ingredients

directions

2 1/2 pounds angus reserve ground beef 1 jumbo yellow onion, fine dice 1/2 cup ketchup 1 tablespoon yellow mustard 1 tablespoon worcestershire sauce 2 tablespoons soy sauce 2 tablespoons golden raisins 1 tablespoon brown sugar 2 eggs, beaten 1/4 cup bread crumbs 1 tablespoon her mix (rosemary, sage, thyme, parsley) 1/2 pound apple wood smoked bacon

Sweat the onions until soft, chill. Beat eggs than add soy, sugar, golden raisins, Worchester shire sauce, mustard, ketchup, onions & herbs mix together. Add ground beef in mixer, add above ingredients until incorporated. Season with salt & pepper. Layer bacon (shingle style) across parchment paper place meatloaf mix in center and roll into a log, making sure that bacon overlaps its self. Wrap each log in foil twist each end till snug. Place Meatloaf in 350degree oven for 20 min, pull, remove foil, put back in oven for 15 min. Cut in 4 pieces,

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320 central avenue se albuquerque, nm

truffle fries

THE STANDARD DINER

serves 1

ingredients

directions

8 ounces fries 2 ounces shredded pecorino romano cheese 1 ounce white truffle oil 1 ounce herb mix (equal parts parsley, rosemary, sage, thyme) finely chopped salt & pepper to taste

Toss fries in romano cheese and truffle oil.

Sprinkle herb mix, salt and pepper over top.

Enjoy!

This one time we were in.... christ I don't even remember where the fuck we were. We were somewhere. I remember that. If you've been living on a tour bus for 13 months straight, your brain will sooner or later throw a rod. Remember that scene from the movie "Lost Boys" where those brooding vampire youths are dangling from a railroad bridge? That's what touring is like. Just let go.

Just let the fuck GO. Whenever the band is going to be out for a while, I find it best to just slip into a sort of blissfully catatonic mind-vacation. Follow the day sheet. Try not to be a whiner or a dick. And don't bother with any of that "I wanna go home" B.S. because guess what?: You're NEVER going home. Joke's on you Elvis. Careful what you wish for. So whenever I'm feeling tired or bitchy on tour, I remind myself who the true warriors are: The Road Crew. Call them whatever you want; roadies, techs, crew guys, 9-to-5 deserters...they are the backbone of any and every rock 'n roll tour. The number of crew members on a tour depends solely on the status ($) of the artist. God (Bono) only knows how many people U2 employ when they're on the road.

ANCHORAGE AK

"road warriors"

The Smash Mouth crew consists of four beloved and long-time stalwarts: Kjel Newstrand (tour manager), Eddie Caipo (production manager and front of house), Jeff Stone (guitars and basses), and Nick Hanson (drums and keyboards).

I'll never stop appreciating someone else setting up my amp for me. Their travel logistics and work load defy laws of space and time. (How is it possible to play in Pittsburgh one night and Kansas City the next?). They're fuckin' TITS. Here are some little known facts about roadies: 1. They generally pull more tail than the band.

2. They often make more money than the band (this is the job your guidance counselor didn't tell you about).

3. None of them have any idea how they got their jobs.

4. They don't like being called roadies.

So cheers to Kjel, Eddie, Jeff, and Nick. And remember, next time you see your village crew guy, lift something for him.

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10

420 "L" street anchorage, ak

SIMON & SEAFORT’S

oven roasted red king crab & artichoke dip

serves 8 to 10

ingredients

directions

½ lb king crab meat 1 small onion, sliced paper thin into quarters 2 cups mayonnaise 14 oz artichoke hearts, canned ¼ cup parmesan cheese, grated fresh minced parsley

Chop artichoke hearts into ¼” pieces; drain well.

Drain crab meat well. Combine all ingredients and mix well. Place in an oven-safe shallow baking dish and heat in a 350˚ oven for 6-8 minutes, or until internal temperature is 140˚F. Garnish with fresh parsley, and serve with bread.

RECIPES FROM THE ROAD

steak & crab sliders

simon & seafort’s

11

serves 1

ingredients

directions

5 - 6 oz sirloin (cap steak or top sirloin), lightly smoked ½ teaspoon chef seasoning (kosher salt, black pepper, granulated onion & garlic) 1 tablespoon olive oil 2 tablespoons garlic butter (butter, fresh minced garlic, minced shallot, salt, chopped parsley) 3 slider buns 1 oz dungeness crab meat ¼ cup béarnaise sauce (recipe follows) lemon squeeze french fries

The simplest way to add a light smoke flavor to the steak is to add soaked applewood chips to a charcoal grill a minute or two before grilling, and allowing the steak to cook with the grill lid on. Season the steak well, brush with oil and place on a hot area of the grill.

Cook for 2-3 minutes, then turn over. Cook another 1-2 minutes then turn over again and repeat the process. Cook to preference. Let steak rest for 2 minutes and slice in six even slices (two slices per slider). Brush buns on both sides with softened garlic butter and lightly toast. Heat crab meat slightly and squeeze lemon over crab. Place bottom half of bun on corner of plate top with two slices of steak and 1/3oz crab (remember to divide 1 oz of crab into thirds). Top with béarnaise. Place top half of bun above, and alternate the remaining sliders tops and bottoms (see picture) Serve french fries in parchment lined cup.

bèrnaise sauce ½ shallot, minced 1 teaspoon white wine vinegar

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420 "L" street anchorage, ak

dark & stormy cocktail

SIMON & SEAFORT’S

serves 1 ingredients 1 shot mount gay eclipse rum 1 ½ tablespoon fresh lime juice 1 ½ tablespoon simple syrup (1 part sugar and 1 part water, heated to dissolve and chilled) dash of bitters ¼ cup ginger beer ice directions Fill mixing glass with ice followed by rum, lime juice and simple syrup and shake well. Strain into ice filled rocks glass and top with ginger beer and a dash of bitters. Garnish with straws and stir.

SNOW CITY CAFE snow city granola

1034 west 4th avenue ancorage, ak

13

serves 6

ingredients

directions

3 ½ cups rolled oats ½ cup wheat germ ¾ cups sweetened coconut ¾ cups walnuts 6 tablespoons sunflower seeds 6 tablespoons pumpkin seeds (green) ¾ cup canola oil 2/3 cups honey 3 tablespoons molasses ½ cup sesame seeds ¾ cup dried cranberries ¾ cup raisin

Preheat oven to 350º F. In a large bowl, mix together oats, wheat germ and coconut. Place cooking oil, honey and molasses in a saucepan. Bring to a low boil and simmer for 5 minutes. Fold honey mixture into dry ingredients and mix thoroughly. Place granola sheet pans lined with parchment. Bake for 10 minutes. Rotate and stir. Bake for 10 more minutes and add nuts and seeds (Except sesame). Bake 10-15 minutes more until the mixture is golden brown. Remove granola from oven and stir in dried fruit and sesame seeds. Cool completely before storing. For a truly Alaskan breakfast, try it with fresh blueberries and milk.

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1034 west 4th avenue anchorage, ak

berry stuffed french toast

SNOW CITY CAFE

serves 1

ingredients

directions

1 cup mixed berries (we use a blueberry/raspberry/

Add berries and sugar to saucepan. Heat on medium to medium low until reduced to about ½ cup.

blackberry mix

2 tablespoons sugar 8 oz cream cheese, room temperature lemon zest (to taste) 1 teaspoon lemon juice Pinch of salt 1 – 21” baguette 6 eggs

Whip cream cheese until soft. Add lemon zest, lemon juice, salt, and berry reduction and mix until incorporated. Yields approximately 10 oz of filling.

Slice baguette on the bias into 5” long, 1 ½” high pieces (should yield approximately 8 pieces). Cut a pocket into the baguette pieces without cutting all the way through the baguette pieces. Spoon 1 ½ oz of filling into each pocket.

Combine eggs in bowl and mix thoroughly.

Coat each stuffed baguette slice with the egg mixture and place on a 375º F griddle. Flip when brown. For a more even cooking, cover toast with a metal lid while grilling. Enjoy!

ASPEN CO "greg louganis" This one time when we were making the "Walking On The Sun" video (very early in our career) we were staying at the Venerable Roosevelt hotel in Hollywood. Super-swank digs indeed for us grubby Campbellites. Dizzy with excitement from our first real taste of success, we were splashing and dashing in the hotel pool until the wee hours. Out of nowhere, Greg stood perched like a statue atop the two-story roof of the adjacent Cabana Bar. With a full head of steam, he took a mighty leap off the plank-like roof and somehow landed safely in the pool. To this day, whenever we stay at the Roosevelt, we stand poolside and inspect the sheer physics of height and distance.

And wonder how the fuck he ever made it.

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