Contemporary Retro - Fitz & the Tantrums with Sundried Tomato Feta Turkey Meatloaf

Audrey Hepburn, Marilyn Monroe, and Sandra Dee all wore skinny jeans/pants.  Jeans style then moved to 70s bell bottoms; 80s high-wasted (sometimes pleated  - ack!);  90s acid wash; into the 2000s bootcut, and now skinny is again all the rage (for boys and girls alike)! 


The new skinnies, however, are not your mama's jeans - they have a modern touch - hip rouching, extra long longs worn bunched up, zippers and look fab with chic flats or sexy high heels.

Skinny jeans are not the only thing that continually experience a renaissance. Musicians, of course, borrow from their predecessors to create their own sounds -  hence LA based Fitz and the Tantrums - A 60s style soul indie rock-pop outfit - Fitz is Motown meets Indie-Pop and the result is the perfect combo for dancing, running, bopping in the car, partying, and of course cooking.

Fitz played the New Noise Santa Barbara conference back in October and I was intrigued...  I then heard "Moneygrabber" on Sirius in January and immediately was into it - I felt like K-Earth 101 - but fresh.  I since then grabbed Pickin' up the Pieces - the band's full length LP released on Dangerbird Records and promptly memorized every song.

In interviews, front-man Michael Fitzpatrick, lead soulful diva female vocalist Noelle Scaggs and the rest of the Tantrums make it clear that they are not trying to recreate a carbon copy of 60s era soul music - rather - are interpreting their fav era with their own spin.  Fitz doesn't even use guitars - he said that he wants to create a big sound without use of guitars and he has wildly succeeded

Moneygrabber is the first sizzling single below!

Michael Fitzpatrick wrote the below track "Breaking the Chains of Love" in 5 minutes on a vintage 60s organ!



And the next two round out my top 4 fav that exemplify the throwback Fitz sound.






To go with Fitz and the Tantrums modernized retro sound - the answer is obvious - Meatloaf. However, we are not talking about the "Brady Bunch Alice the housekeeper Sam the Butcher" style of meatloaf recipes.   No sireee -  this is the old school classic dinner with modern flare - Thank you Giada!  The below recipeI is way healthier, very flavorful, easy to make, and looks really pretty when its done with green and red flecks.  I cooked it up wearing skinny jeans and listening to Fitz!

Sundried Tomato Feta Cheese Turkey Meatloaf (serves 4 - 6)


Here is what you need:

- Cooking spray
-1/2 cup bread crumbs (plain or seasoned)
-1/3 cup chopped fresh flat-leaf parsley
-1/4 cup chopped garlic and herb-marinated sun-dried tomatoes (or just regular packed in oil)
-2 cloves garlic, minced, optional (use if your sundried tomatoes are not marinated in garlic)
-2 eggs, at room temperature, lightly beaten
-2 tablespoons milk (whole, light, skim)
-1/2 cup crumbled feta cheese (regular or with herbs)
-1 1/2 teaspoons kosher salt (use much less, if any, if using seasoned bread crumbs)
-1 teaspoon freshly ground black pepper
-1 pound ground turkey, preferably dark meat
 
Here is what you do:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper.

Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 - 55 minutes (mine took closer to 55 minutes).

Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

And for a colorful side-dish, try Rachael Ray's Pesto Mashed Potatoes.

Here is what you need:
-2 1/2 pounds small red skinned potatoes (TJ's sells a multi-color potato bag)
-Coarse salt
-1 cup stock or chicken broth
-1 cup prepared store bought pesto (or use less if you like!)


Here is what you do:
Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.

Alright kids - I am off to hit the sweaty Austin streets to join the the rest of the skinny jean wearing guys and gals here at SXSW . 

Will keep you all updated - Fitz show tomorrow night!  On the menu for this eve - Austin BBQ!  And in my homage to SXSW - off to change into flat cowboy boots, a red flannel shirt, and skinny jeans ;)

Hugs and Kisses.