Something’s Burning: My Last Resort With Papa Roach

All four members of Papa Roach swing by the kitchen to reminisce about when we were in Australia together... and I make ‘em a meal to help bring back the memories of Down Under. We chat about touring with the Red Hot Chili Peppers, getting sober, bus-life, and of course – music. Plus, I get a private, impromptu concert like no-one’s ever heard.

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MEAT PIE AND OYSTERS KILPATRICK

Oysters Kilpatrick:

Ingredients:

1 TBS Worcestershire Sauce

1⁄4 Balsamic Vinegar

2 TBS unsalted butter

1-2 Dashes Tabasco Sauce

2 Slices Bacon

12 shucked Oysters

Steps:

1. Heat and combine Worcestershire sauce, vinegar, butter and tobacco

2. Cook Bacon slices

3. Set oysters in pan, top with sauce and bacon, broil for 1 minute

Meat Pie:

Ingredients:

1 medium onion

1.5 LBS ground beef

1 1/4c water

2 1⁄2 tsp superior touch better than bouillon beef base

1/3 c ketchup

1 Tbsp Worcestershire sauce

1 tsp oregano

1⁄4 tsp garlic powder

1⁄4 c flour

1⁄4 c water

1 sheet Pillsbury pie sheet

1 sheet puff pastry

1 egg

Steps:

1. Cook and combine onion and meat

2. Dissolve bouillon in 1 cup water, add ketchup, sauce and seasonings and bring to boil. Simmer for 15 minutes. Add in flour and bring to boil once again.

3. Spoon meat and sauce into pie sheet

4. Top with puff pastry and bake at 375 for 35-40 minutes

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