New Music Monday

Will Smith – Get Lit

Will Smith and his longtime partner DJ Jazzy Jeff debuted their new EDM-inspired song “Get Lit” during this year’s Livewire Festival in the UK and now they officially release the song to digital retailers. Stream “Get Lit” via Spotify up top or download your own copy on iTunes now.

Keyshia Cole – Vault

Keyshia Cole will release her new album 11:11 Reset on October 20. After releasing the new song ‘Best Friend‘ and the video for her latest single ‘Incapable’ earlier this week, the singer is back with another song called ‘Vault’. Have a listen up top and pre-order “11:11 Reset” now on iTunes.

Stream Fetty Wap’s “For My Fans Pt.2” EP

Fetty Wap released the first installment of his For My Fans EP series back in December of 2015 and now he’s back with the second part.

Fetty explains the 11-track project as, “just something for my fans to vibe to until the album.”

Download it from Datpiff:


1.Talkin Like This
2.From The Zoo
4.Get It How I Earn It
5.She Mine
6.I Remember
7.Bad Lil Shorty
8.Hold It Down
9.Ride For Me
10.Diamonds In My Chain
11.Let It Pop

Kid Ink – His & Hers

Kid Ink is back with a new record he calls “His & Hers.” The track was produced by M-Millz. Stream it up top and let us know what you think in the comment section below.


Tasty Tuesday

shawarma-spiced-braised-leg-of-lambSHAWARMA-SPICED BRAISED LEG OF LAMB


  1. Rub:
    • 1 (6-pound) bone-in leg of lamb, shank attached, frenched
    • Kosher salt, freshly ground pepper
    • 2 tablespoons cumin seeds
    • 2 teaspoons caraway seeds
    • 2 teaspoons coriander seeds
    • 2 Thai chiles, very finely chopped
    • 4 garlic cloves, finely grated
    • 1/2 cup olive oil
    • 1 tablespoon paprika
    • 1/2 teaspoon ground cinnamon
  2. Assembly:
    • 1/2 teaspoon caraway seeds
    • 1/2 teaspoon coriander seeds
    • 1/4 cup olive oil
    • 1 large onion, thinly sliced
    • 1 tablespoon ancho chile powder
    • 1 tablespoon chipotle chile powder
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon ground cinnamon
    • 1 (28-ounce) can crushed tomatoes
    • 4 cups low-sodium chicken broth
    • Kosher salt
    • Herb Salad with Pickled Red Onion and Preserved Lemon (for serving)
  3. Special equipment:
    • A spice mill or a mortar and pestle


  1. Rub:
    1. Trim excess fat from lamb and remove any membrane. Lightly score flesh with a knife and pat dry with paper towels. Season lamb very generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet.
    2. Grind cumin, caraway, and coriander seeds in a spice mill or with a mortar and pestle to a powder. Transfer to a small bowl and stir in chiles, garlic, oil, paprika, and cinnamon; rub all over lamb. Chill uncovered on wire rack 12–24 hours.
  2. Assembly:
    1. Let lamb sit to come to room temperature, about 1 hour.
    2. Preheat oven to 450°F. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce oven temperature to 250°F.
    3. Meanwhile, grind caraway and coriander seeds in a spice mill or with a mortar and pestle to a powder.
    4. Heat oil in a large Dutch oven or other heavy pot over medium (if lamb doesn’t fit in the pot you have, set a roasting pan over two burners instead). Add onion and cook, stirring occasionally, until translucent, 5–7 minutes. Add ancho chile powder, chipotle chile powder, turmeric, black pepper, cinnamon, and ground seeds and stir to coat onion. Cook, stirring, until spices are fragrant, about 2 minutes. Add tomatoes and broth and bring liquid to a simmer; season lightly with salt.
    5. Carefully place lamb in pot and add just enough water to cover if it is not submerged. Cover pot and braise lamb in oven until meat is very tender and bone wiggles easily in the joint, 4 1/2–5 1/2 hours. (If using a roasting pan, add water as needed so liquid comes halfway up side of leg, cover with foil, and turn lamb once during braising.) Transfer lamb to a platter and tent with foil to keep warm while you make the sauce.
    6. Increase heat to medium-high and bring braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by half, 25–30 minutes. Taste sauce and season with salt if needed. Spoon over lamb. Serve with Herb Salad alongside.
  3. Do Ahead
    1. Lamb can be braised 2 days ahead. Keep in braising liquid; cover and chill. Reheat, covered, over medium-low until liquid is simmering and meat is warmed through.

51241920_grilled-short-ribs_1x1GRILLED SHORT RIBS WITH LEMON AND PARSLEY


    • 3 English-style bone-in beef short ribs (about 3 1/2 pound)
    • Kosher salt, freshly ground pepper
    • 1 medium sweet onion (such as Vidalia), thinly sliced
    • 3/4 cup fresh orange juice
    • 1/3 cup fresh lime juice
    • 1/3 cup olive oil
    • 1/2 cup chopped fresh flat-leaf parsley, plus leaves for serving
    • Flaky sea salt (such as Maldon)
    • 1 teaspoon finely grated lemon zest


    1. Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
    2. Cover and chill at least 3 hours.
    3. Let ribs sit at room temperature 1 hour before grilling.
    4. Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
    5. Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes.
    6. Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5–10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
    7. Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.
    8. Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.

Celeb News

Young Dro – Real One

Hustle Gang rapper Young Dro follows up “Dirty Money” with another fresh effort titled “Real One” off his forthcoming Da’ Real Atlanta project. Stream the song up top and pre-order Da’ Real Atlanta on iTunes before it arrives October 27th.


Yo Gotti – I Still Am (Album Cover/Tracklist/Release Date)


Memphis rapper and Collective Music Group CEO, Yo Gotti, is preparing to release a new album titled “I Still Am” on October October 27.

He’s lined up features from Meek Mill, Nicki Minaj, Chris Brown, YFN Lucci, French Montana and 21 Savage.

Peep the album cover and pre-order “I Still Am” now on iTunes:

I Still Am Tracklist:

1. Betrayal
2. Back Gate
3. Brown Bag
4. Rake It Up (feat. Nicki Minaj)
5. Juice
6. Different
7. Save It For Me (feat. Chris Brown)
8. 2809
9. One on One (feat. YFN Lucci & Meek Mill)
10. Oh Yeah (feat. French Montana)
11. Yellow Tape (feat. 21 Savage)
12. Don’t Wanna Go Back
13. Around the World


Yo Gotti – Juice

Memphis veteran Yo Gotti has announced the release of his sixth studio album titled I Still Am which is set to arrive October 27 via Roc Nation/Epic Records and along with launching the pre-order, Gotti has also unveiled a new single called ‘Juice’. Stream it up top.

I Still Am will feature guest appearances from Nicki Minaj along with Chris BrownFrench MontanaMeek Mill21 Savage and YFN Lucci.

New Videos Saturday

Trinidad James – Riker$ (Official Music Video)

Atlanta rapper Trinidad James delivers the official music video for “Riker$” song of his latest album Father FiGGA which came out in July.

Watch it below.

Purchase yourself a copy of the LP on iTunes.


Ludacris – Vices (Official Music Video)


Check out the official music video for “Vices” from Ludacris.

The single is available now!



Google Play:…


Tasty Tuesday


4 servings
10 minutes
45 minutes


    • 2 tablespoons canola oil
    • 2 medium yellow onions, halved
    • 1 (2-inch) piece ginger, cut into 1/4-inch slices
    • 1 tablespoon coriander seeds
    • 3 star anise pods
    • 5 cloves
    • 1 cinnamon stick
    • 3 cardamom pods, lightly smashed
    • 6 bone-in, skin-on chicken thighs
    • 3 tablespoons fish sauce
    • 1 tablespoon sugar
    • 8 cups water
    • Kosher salt
    • Freshly ground black pepper
    • 4 servings rice noodles, prepared according to package directions
  1. Toppings:
    • 3 scallions, sliced
    • 1 small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped
    • 1 lime, cut into wedges
    • Handful of bean sprouts (optional)
    • 1 jalapeño, thinly sliced (optional)


    1. Preheat the Instant Pot by selecting Sauté on high heat.
    2. Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred—about 4 minutes.
    3. Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
    4. Select Manual and cook at high pressure for 15 minutes.
    5. Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
    6. Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).
Ingredient Tip
If you have trouble finding whole dried spices, try your local international market or health food store, or order them online.

chicken-escabeche-recipe-091117CHICKEN ESCABÈCHE

4 servings


    • 1 tablespoon cumin seeds
    • 1 tablespoon coriander seeds
    • 1/3 cup plus 2 Tbsp. olive oil
    • 1 medium onion, chopped
    • 1 medium carrot, peeled, chopped
    • 6 garlic cloves, smashed
    • 1 bay leaf
    • 2/3 cup sherry vinegar or red wine vinegar
    • 4 chicken legs, thighs and drumsticks separated, patted dry
    • 1 serrano chile, very thinly sliced
    • 1/2 cup golden raisins
    • 3/4 cup mint leaves


    1. Preheat oven to 400°F. Toast cumin and coriander seeds in a dry medium saucepan over medium heat, tossing, until fragrant, about 1 minute. Add 1/3 cup oil, followed by onion, carrot, and garlic and cook, stirring occasionally, until onion is translucent but hasn’t taken on any color, about 5 minutes. Add bay leaf, vinegar, and 1/2 cup water and bring mixture to a boil. Reduce heat and simmer 1 minute. Remove marinade from heat; season with salt and pepper.
    2. Season chicken generously all over with salt and pepper. Heat remaining 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Working in batches if needed, cook chicken, skin side down, in a single layer until skin is well browned and very crisp, 8–12 minutes. Turn pieces over and cook on the other side 1 minute (if cooking in batches, transfer pieces to a plate as they’re done). Chicken will not yet be cooked through. Return chicken to pot, arranging skin side up and nestling pieces side by side to form as even a layer as possible. Pour in marinade (meat should be mostly submerged, but you want the skin still exposed). Scatter chile and raisins over top.
    3. Transfer pot to oven and bake, uncovered, until chicken is cooked through, 10–15 minutes (an instant-read thermometer inserted into a thigh should register 165°F). Let rest 10–15 minutes, then top with mint.

Tasty Tuesday


4 servings


    • 1/4 cup chopped almonds
    • 1/4 cup plus 3 tablespoons olive oil; plus more for drizzling
    • 2 tablespoons drained capers, patted dry, divided
    • Kosher salt
    • 1/2 medium romanesco or cauliflower, cored, cut into small florets
    • 8 garlic cloves, very thinly sliced
    • 1/2 teaspoon crushed red pepper flakes, plus more for serving
    • 1/2 cup dry white wine
    • 12 ounces lumaconi (snail shells) or other medium shell pasta
    • 2 ounces aged Asiago cheese or Pecorino, finely grated
    • 2 tablespoons unsalted butter


    1. Preheat oven to 425°F. Cook almonds, 1/4 cup oil, and 1 Tbsp. capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
    2. Meanwhile, heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, 1/2 tsp. red pepper flakes, and remaining 1 Tbsp. capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
    3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
    4. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until pasta is al dente and liquid is slightly thickened, about 3 minutes. Add 1/4 cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco.
    5. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.



Serves 4


    • 3 pounds chicken wings, flats and drumettes separated if desired
    • Kosher salt, freshly ground pepper
    • 1 1/4 cups Sesame-Lime Vinaigrette, divided
    • 1 1/2 cups shishito peppers
    • 2 tablespoons vegetable oil
    • 1 red jalapeño or Fresno chile, thinly sliced
    • 1 1/2 cups mixed tender herbs (such as mint, cilantro, and/or basil)


    1. Season chicken wings with salt and black pepper, place in a large resealable plastic bag, and add 1 cup vinaigrette. Seal bag and turn to coat; chill at least 2 hours and up to 1 day.
    2. Prepare a grill for medium heat. Grill chicken, turning occasionally, until wings are evenly charred and cooked through, 8–10 minutes if separated, 12–15 minutes if left whole. Transfer to a platter.
    3. Meanwhile, toss shishito peppers and oil in a medium bowl; season with salt and black pepper. Grill, turning occasionally, until charred in spots and blistered, about 3 minutes. Transfer to platter with wings.
    4. Scatter jalapeño and herbs over wings and shishito peppers. Drizzle with remaining 1/4 cup vinaigrette.

New Music Monday

Meek Mill – Contagious ft. Migos

Meek Mill follows “Team Rich” with a new collaboration featuring Migoscalled “Contagious”. Have a listen up top. Wins And Losses is out now.

Tyga – ‘My Way’ & ‘The Race Freestyle’

Tyga returns today with two tracks. First up is an original track called ‘My Way’ and the other is a remix/freestyle over Dallas-area rapper Tay-K’s viral hit ‘The Race’. Stream them both up top.

Wiz Khalifa – Rain ft. PARTYNEXTDOOR

Wiz Khalifa teams up with PARTYNEXTDOOR for a new collaboration called “Rain” produced by Sledgren and Cardo. Have a listen up top and expect Wiz’s Rolling Papers 2 project to arrive in the coming months.

Mike WiLL Made-It – Heart Of A Lion ft. YG

Super producer Mike WiLL Made-It connects with YG on a brand new track called “Heart Of A Lion” in collaboration with Adidas

The designing company is getting ready for the Fall season, and now with some help from the artists and Denver Broncos linebacker Von Miller they have shared a commercial for their Z.N.E. Pulse line.

The concept of their ad was inspired by a recording of Von’s heartbeat, which Mike Will Made It then turned into an instrumental for YG to rap over. 

Watch the commercial below.

“It’s really all about Von Miller working out. They recorded his heartbeat and asked if we could do something with that. So I took the approach of finding a tempo from his BPM and built from there. Finding something new and fresh and different, like I always do when I go in the studio and work”says Mike. 

The Weeknd – Down Low

Toronto crooner The Weeknd issues a cover of R. Kelly’s “Down Low,“ which was premiered during the latest episode of OVO Sound Radioby Oliver El-Khatib. Stream it up top.