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Posted: 1:23 AM, November 29, 2009

“I was an ugly-duckling kid. Nobody liked me. My lips were this size when I was 12. You can imagine what I looked like. I had a big-ass head, big lips, and I used to like to read so much that I would walk down the street literally with my head in a book, only looking up to cross the street. They used to call me ‘Old Man Artis’ ” — Coolio, real name Artis Ivey Jr., on the Radio Happy Hour on DrBlogstein.com . . .

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Coolio

Coolio on the Radio Happy Hour begins at the 5:30 mark below. . .

Just Hit Play–>

Coolio on the Radio Happy Hour begins at the 5:30 mark below. . .

Just Hit Play–>

And now, Coolio deep fries a turkey, courtesy of My Damn Channel

Shaka Zulu!

DOWNLOAD RECIPE HERE

Cookin’ With Coolio Episode 4: Game Day Turkey

Ingredients:

Whatever Junk Food you got in your Pantry
One 12 lb. Turkey
Diced Garlic
1/4 shot of Tequila
1/4 cup Balsamic Vinegar
1/4 cup Hickory BBQ Sauce
1/4 Lemon Juice
1/4 Lime Juice
1/8 cup of Soy Sauce
1/4 cup of regular Italian Dressing
A dollop of Honey
1 Teaspoon of Onion Powder
1 Dime-bag of Seasoning Salt
1 Dime-bag of Pepper
Enough Peanut Oil to fill your fryer

One Deep Fryer Instructions:

1. Take all that junk food you got in your house and toss that shit down the drain.
2. In a large cup, pour in 1/4 shot of tequila. This is optional, ’cause some people don’t drink alcohol. But Coolio does.
3. Splash in 1/4 cup of lime juice. Shaka!
4. Follow that up with 1/4 cup of lemon juice. Zulu!
5. Now drop in a dollop of honey.
6. Add a full level teaspoon of onion powder.
7. Pour in 1/4 cup of balsamic vinegar. You know I like to use this in a variety of ways.
8. Mix in 1/8 cup of soy sauce.
9. Take that regular old Italian Dressing in your fridge, and pour in 1/4 cup.
10. Throw in that Garlic. Everything is better with garlic, baby.
11. Get yourself some of that hickory BBQ sauce and dribble in 1/4 cup.
12. Dump in a dime-bag of seasoning salt, followed by a dime-bag of pepper.
13. Now stir it all up like motherfuckin’ coffee.

THUMB-TARDED WARNING: Do not drink, or you’ll be shitting like a goose.

14. Start injecting your bird. The more injections, the merrier!
15. Take a little garlic and rub it down. Smack it around. Show that bird who’s boss.
16. Once your peanut oil is up to temperature, drop that Turkey in there. Drop it like it’s hot.

THUMB-TARDED WARNING: Come on, people! Don’t fry in your house! If you knock that shit over, your ass will be looking for a new house.

17. Let your fowl boil in its hot tub for 50-60 minutes.
18. Get yourself a large tray or dish, lay down a bed of leafy lettuce, some yellow bell peppers, and lay your bird out. Make it look pretty. Remember, it’s all about the presentation.
19. Bring yo’ ass to the table. It’s time to eat some turkey.

The Coolio interview begins at the 5:30 Mark
Hit Play–>

This week on Dr. Blogstein’s
Radio Happy Hour:

Not only is Coolio a Grammy Award winning and multi-platinum selling artist and actor but he is now a cookbook author as well.

Fresh off the success of his online cooking show on My Damn Channel, the self proclaimed “Ghetto Gourmet” has released Cookin’ with Coolio: 5 Star Meals at a 1 Star Price.

We’ll get some pre-Thanksgiving recipes and kitchen tips from the hood’s answer to Martha Stewart.

Hit Play–>

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The Dasha interview begins at the 43:44Mark
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Soulful, smooth and downright sizzling R&B talent, Dasha has released Back 2 The Future: Remakes and

Remixes Vol1, a collection of already popular songs, mainly hip hop, that the brown-eyed has put her own spin on.

• Collette McLafferty, lead singer of edibleRed will debut as permanent co-host of the Radio Happy Hour.

• Co-host Vinny Bond sits on his Big Leather Couch to chat live with the listeners

• The Burl of Annie and Burl Live works behind the scenes as pro-doucher

• Shawn Amos returns with another Pop Culture IQ
  

• and we’ll take your calls at 646-652-4804