a t lik e e a k c s o t r a r more than 100 recipes from rock & roll’s greatest m a r k b e g o Introduction by Mary Wilson of the Supremes Skyhorse Publishing • i Copyright © 2017 by Mark Bego All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or [email protected]. Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Jenny Zemanek Cover photo credit by Mark Bego Photographs by Mark Bego Print ISBN: 978-1-5107-2115-9 Ebook ISBN: 978-1-5107-2119-7 Printed in China Dedication In loving memory to three dear friends: Jimmy Greenspoon of Three Dog Night, Barbara Shelley, and Don Kevern. All three of these people, each in different ways, greatly influenced my life and my writing career. To this trio, I lovingly dedicate this book. Jimmy Greenspoon devoted his life to the rock group Three Dog Night and his vast circle of family and friends. I was honored to be one of his friends, having cowritten his autobiography, One Is the Loneliest Number. When I told him about Eat Like a Rock Star he was so excited he not only gave me a pair of his favorite recipes but, with his boundless enthusiasm, would also phone me every couple of weeks to ask when we were going on TV together to cook and promote the book. When he passed away in 2015, he left behind a wealth of music that will be his legacy. Barbara Shelley was a music industry publicist extraordinaire, and one of my dearest friends. She was a champion of my writing career from the minute she met me in 1975 to the last days of her life. We went to parties and openings, danced at Studio 54, and had forty years of fun together. She introduced me to her many clients, including Aretha Franklin, Micky Dolenz, and Cher, all three of whom became the subjects of hugely successful music biographies that were written by me. We had lots of rock & roll adventures together, and she absolutely loved the idea of the book that you are now holding in your hands. Don Kevern was one of my junior high school English teachers. He was so proud of me when I hit the New York Times best seller list—not once, but twice. Don was especially thrilled that one of his students—me!—had taken what I learned from his teachings and accomplished such an achievement. He was a dear friend who always encouraged me and my writing career throughout the years. e l b a t iv • Dedication e l b a s t t o f n e t n o c Jay Siegel of The Tokens: Macaroni Salad 30 Acknowledgments viii Debbie Gibson: Bison Burger on a Introduction by Mary Bed of Greens 32 Dennis DeYoung of Styx: “Fast and Wilson ix Easy” Salad Dressing 34 Preface xiii Mary Wilson of The Supremes: Swordfish Tacos 36 About the Rock & Betty Kelly of Martha & The Vandellas: Crock-Pot Chili 38 Roll Chefs xxii breakfast & brunch 1 Mary Wilson and Mark Bego: Tomato Artichoke Soup 40 Ray Parker Jr.: Salmon, Eggs & Grits 2 Vegan Caviar Black Bean Salad 42 Marilyn McCoo of The Fifth Detroit-Style Coney Dogs 44 Dimension: Dr. Mary’s Grits Casserole 4 Lobster & Shrimp Salad Sandwich 46 Terri Nunn of Berlin: Ultimate Breakfast Smoothie 6 hors d’oeuvres 49 Angela Bowie: Shrimp Frittata 8 Joey Fatone of ’N Sync: Rice Balls 50 Debbie Gibson: Coconut Biscuits 10 Spanky McFarlane of Spanky & Tommy James of The Shondells: Our Gang: Baked Artichoke Dip 52 Niles, Michigan, Omelet 12 Cory Daye of Dr. Buzzard’s Original Mary Wilson of The Supremes: Savannah Band: Empanadas 54 Caviar Omelet 14 Walter Egan: Thick or Thin Key Lime Coconut Donuts 16 Crust Pizza 56 Cherry Pineapple Almond Scones 18 Randy Jones of The Village People: Caprese Bruschetta with Apple Banana Cranberry Muffins 20 Prosciutto 58 Crab Cakes Benedict 22 Mary Wilson of The Supremes: lunch, soups & salads 25 Grilled Artichokes & Dipping Sauce 60 Randy Jones of The Village People: Crab Cakes 62 Minestrone 26 Deep Fried Tofu 64 Jimmy Greenspoon of Three Dog Night: Three Alarm Chili 28 Dedication • v Sesame Chicken Stuffed August Darnell of Kid Creole & The Endive 66 Coconuts: Seven People Salmon 112 Bourbon Meatballs 68 Soft-Shell Crabs on Black Linguini 114 Coconut Shrimp 70 Lobster Egg Rolls 116 meat 73 Coquille St. Jacques 118 pasta 121 Bill Wyman of The Rolling Stones: Lamb Chops with Endive Salad 74 Michael McDonald: Pasta with Ham, Pete Filleul of Climax Blues Band: Peas & Parmesan Cheese 122 Roasted Lamb Shoulder 76 Lou Christie: Summer Linguini 124 Duncan Faure of The Bay City Jade Starling of Pretty Poison: Rollers: Beef Shabu Shabu 78 Jade Lasagna 126 Havasi: Hungarian Goulash 80 Shawn Stockman of Boyz II Men: Walter Egan: Pot Roast 82 Asian Fusion Garlic Noodles 128 Marilyn McCoo of The Fifth Jimmy Greenspoon of Three Dog Dimension: Leg of Lamb à la Night: All Purpose Spaghetti & Chonita 84 Pizza Sauce 130 Scherrie Payne of The Supremes: Cherry Vanilla: “Quick and Stiff” Spicy Meatloaf 86 Spinach Lasagna 132 Donnie Dacus of Chicago: Fennel Freddy Cannon: Ziti & Turkey & Anise Grilled Pork Chops 88 Meatballs 134 Stuffed Hatch Chile Peppers 90 Manicotti 136 Pork Dan Dan Noodles 92 Rigatoni Bolognese 138 Mongolian Beef 94 Spaghetti with Tuna Fish 140 fish & seafood 97 Chinese Cold Sesame Noodles 142 poultry 145 Sean Lennon: Ginger Scallion Salmon 98 Boz Scaggs: Tuscan Devil’s Susaye Greene of The Supremes: Chicken 146 Bouillabaisse 100 Martha Reeves: Smoked Turkey Shawn Stockman of Boyz II Men: Necks & Lima Beans 148 Ginger Red Sea Bass 102 Debby Campbell: Mexican Tortilla Freda Payne: Gumbo 104 Chicken Casserole 150 Paul Antonelli of Animotion: Tiffany: Lebanese Cinnamon Dijon Caper Salmon 106 Chicken 152 Mari Wilson: Tuna Bake 108 Michelle Phillips of The Mamas & The Papas: Organic Lemon Chicken Thelma Houston: Cooked Cabbage 154 & Shrimp 110 vi • Dedication Marilyn McCoo of The Fifth Dimension: Spanky McFarlane of Spanky & Our Gang: Aunt Mil’s Polynesian Chicken 156 Honey Yogurt & Fruit Parfait 200 Thelma Houston: Chicken Soup 158 Havasi: Hungarian Dessert Crepes 202 Tanya Tucker: Chicken Mole Thelma Houston: “Better Than Sex” Cake Enchilada Casserole 160 204 Chicken Paprikash 162 Tanya Tucker: Chocolate Chip Peanut Butter Chip Cookies 206 Spicy Turkey Tacos 164 Thelma Houston: Red Velvet Cake 208 Indian Chicken Vindaloo 166 Green Tea Cake 210 vegetables & sides 169 French Macarons 212 Melanie: Cheesy Corn on the Cob 170 French Fruit Tart with Vanilla Mary Wilson of The Supremes: Pastry Cream 216 Supreme Stir-Fried Vegetable Peach Almond Galette 220 Brown Rice Medley 172 Boozy Banana Cream Pie 222 Thelma Houston: Orange Glazed Sweet Potatoes 174 cocktails 225 Mari Wilson: Tomato & Cashew Micky Dolenz of The Monkees: The Nut Risotto 176 Micky “D” 226 Marilyn McCoo of The Fifth Dimension: Mary Wilson of The Supremes: Sheila’s Dressing 178 Bourbon Passion Cocktail 228 Sarah Dash of LaBelle: August Darnell of Kid Creole & The Spinach Sauté 180 Coconuts: Lilikoi Lemon Drop 230 Angela Bowie: Rösti Hash Brown Paul Antonelli of Animotion: Potatoes 182 The Ultimate Dirty Martini 232 Rita Coolidge: Spicy Sautéed Kale & Richie Sambora of Bon Jovi: Collard Greens 184 Mint Julep 234 Asian Style Green Beans 186 Randy Jones of The Village People: Roasted Carrots, Turnips & The Hollywood Cocktail 236 Beets 188 White Sangria 238 Penne with Artichoke Hearts, Sun- The Sidecar 240 Dried Tomatoes, Shiitake Mushrooms 190 Around the World in Cocktails: Blue Hawaiian / Tuscan Sunset / Moscow desserts 193 Mule / Mai Tai 242 Mary Wilson of The Supremes: Mark Bego: Rainbow of Cocktails: Southern Sweet Potato Pie 194 Cosmopolitan / Violet Martini / Banshee / Melon Martini 246 Angela Bowie: Cowboy Cookies 196 Sarah Dash of LaBelle: Sugar Cookie Conversion Charts 249 Peach Cobbler 198 Dedication • vii Index 250 Acknowledgments Cindy Adams, J. J. Arévalo, Paul Antonelli, Bobby Bank, Kathy Bego, Mary and Bob Bego, Angela Bowie, Rudy Calvo, Freddy Cannon, Debby Campbell, Jay Cassell, Lou Christie, Rita Coolidge, Tom Cuddy, Donnie Dacus, August Darnell aka Kid Creole, Sarah Dash, Billy Davis, Jr., Cory Daye, Dennis DeYoung, Donna Dolenz, Micky Dolenz, Alyse Dorese, Gregory Eddings, Walter Egan, Joey Fatone, Duncan Faure, Pete Filleul, Nicole Frail, Abigail Gehring, Debbie Gibson, Susaye Greene, Jimmy Greenspoon, Barbara Halterman, Jim Halterman, David Hanshaw, Balázs Havasi, Thelma Houston, Tommy James, Randy Jones, Sergio Kardenas, Betty Kelly, Alan LaFever, Anne LaFever, Heather LaFever, Michelle LaFever, Sean Lennon, Kim Lim, Alice Lizee, Marcy MacDonald, Dave Marken, Marilyn McCoo, Melanie, Michael McDonald, Spanky McFarlane, Kevin Milburn, Larry Nicola, Terri Nunn, Ray Parker, Jr., Elaine Parker, Freda Payne, Scherrie Payne, Michelle Phillips, Al Pontillo, Martha Reeves, Carol Ross, David Salidor, Richie Sambora, Boz Scaggs, “Chef” Benny Schneider, Jay Siegel, Barbara Shelley, Andy Skurow, Jade Starling, Shawn Stockman, Derek Storm, Tiffany, Tanya Tucker, Katherine Turman, Cherry Vanilla, George Vissichelli, Beth Wernick, Mari Wilson, Mary Wilson, Bill Wyman Special thanks to Mary Wilson, David Hanshaw, and Dave Marken: Mary Wilson, you believed in this project from the very beginning. First of all, your recipes are fantastic, and they literally are responsible for inspiring this entire book. Thank you so much for helping me reach out to so many of my guest chefs included in this book, and for forty years of dear friendship. You are truly Supreme! David Hanshaw, you were very supportive of my crazy photo sessions featuring the food that is in this book. You acted as my stylist, my critic, and my sounding board. Then when it came time to promote this book, you helped with my television food demonstrations and whatever other crazy schemes I came up with along the way. Dave Marken, my amazing manager! You loved the idea of this book from the moment I mentioned it to you in 2013. You helped me set up the blog that gave birth to this book, you got me auditions at The Food Network, and no matter what anyone else said, you stuck with me until this book became a reality. You rock, Marken! Introduction by mary wilson I have known Mark Bego since 1975 when he first interviewed me for an article in Record World magazine. From our first meeting, we became instant lifelong best friends, and since that time we have traveled all over the world together. Mark helped me write both of my best-selling autobiographies, Dreamgirl: My Life as a Supreme and Supreme Faith: Someday We’ll Be Together. He has also spotlighted quotes from me in several of his sixty-two published books. In addition, he has hosted my birthday parties, babysat my children, and on one particular tour of Japan and Korea even served as my road manager and stage manager. We have gambled and won money together at the Kentucky Derby; we have gone to Monaco to dance all night with Prince Albert; and we’ve been in Sweden together partying with the always gracious Princess Christina. We have collaborated on so many projects that we could write a book about our many shared adventures. And, amidst it all, we have had some incredible food together! In Japan, while my band members were going to the local branches of American fast food chains, Mark and I were eating at all of the yakitori restaurants we could find: from Okinawa to Misawa. We have had pastries together in Paris, amazing Italian food in Louisville, sushi in Tokyo, and fresh seafood in Monte Carlo. And, it isn’t just fine cuisine that we appreciate together; we have also eaten currywurst in Germany, ramen in Los Angeles, deli sandwiches in New York City, and es even fabulous hot dogs v hi after midnight from street c o Ar vendors in Stockholm. t o h P B Mark Bego and I have also J M cooked some great food t: di for each other. He still e Cr reminds me of a seafood Longtime friends Mark Bego and Mary Wilson in 2017, on their soup, which I made for him way to celebrate The Academy Awards Night Gala, Night of 100 Stars, in Los Angeles, California. in his Greenwich Village apartment, and my beet soup, prepared at his house in Tucson. He came out to Las Vegas one March, and he and my daughter, Turkessa, spent all day making hors d’oeuvres for my birthday party. I loved the idea of this cookbook from the moment he mentioned it to me. Mark has not only gathered recipes from our rock star friends, but he has also proved that he can cook as well, and every chapter of this book contains some of his favorite recipes. I truly believe that cooking and sharing food for your family and your friends is one of the most personal gifts you can give them. That is what this book is all about, and this is why I am so happy to be a part of it. We all share parts of our lives and our experiences by cooking for one another. This isn’t just a colorful cookbook that you are holding in your hands; it is the product of years of culinary experiences by some of the most talented and gifted celebrities in the rock & roll world. Every rock star in this book has personally shared their favorite recipes with Mark, and through these pages they, in turn, share them with you. I am glad to be one of them. Where else can you have chicken with Boz Scaggs, pasta with Michael McDonald, soul food with Martha Reeves, Polynesian chicken with Marilyn McCoo, appetizers with Joey Fatone, lamb with Bill Wyman of The Rolling Stones, a cocktail with Micky Dolenz of The Monkees, gumbo with Freda Payne, and dessert with Tanya Tucker? x • Acknowledgments