Octosquid and Uncle Jed


Alright people. This is a juicy one. If you have been following this blog, you are familiar with "The Little Timmies," a rock opera composed within my teen Song Production Workshop. If you haven't read the screenplay yet, click here to check it out. While the good people of Ridgefield were enjoying a relaxed spring break, I was in the studio mixing two more pieces from the 7 song opus. They are:  "The Octosquid" & "Uncle Jed." 

Scroll down and you will find a "making-of" music video of Octosquid, Uncle Jed with the other mixes finished so far, and even a recipe for Octosquid curry. Why? I love cooking almost as much as music, and octosquid is delicious--as long as it doesn't eat you first.

Here's Octosquid. We recorded all of the basic tracks in two 1-hour sessions. Maddie and Kyle then came in to do vocal overdubs. This mix was the most challenging for me so far. This was due to the fact that the recording was dense with great ideas, all happening at the same time. So it became a process of sorting through and buiding the arrangement. The other challenge was in effectively telling the story with the music. The intro had to be haunting, subdued and creepy, but then had to transition in an exciting way to the appearance of the Octosquid. And the Octosquid itself had to be huge! If you think we achieved these goals, or if you'd like to know more about the process, please give me a shout in the comments section below.

Oh and by the way, the predominant sound you hear at the end of the song is a Tuvan Throat Singer from the ensemble Alash, who I recorded a few years ago.

In contrast to the Octosquid, Uncle Jed came together quickly and easily. The foundation tracks (guitar, bass, claps) were simple and tight. If you listen closely, you'll hear Jed's ATV driving across the speakers.


If you manage to bag an Octosquid, I highly recommend cooking it like this:

Octosquid Curry by Chef Noah

The Octosquid:

4 fillets of octosquid (substitute Monkfish if octosquid is out of season in your area)

1 egg beaten

1/3 cup flour

1 TBSP sugar

1 tsp turmeric

1/2 tsp garlic powder

1/2 tsp white pepper

Salt and ground cayenne to taste

Zest of 1 lime (reserve juice of 1/2 lime, and use the other half as garnish)

Canola or peanut oil

Combine dry ingredients and lime zest

Divide each fillet into six pieces

Dip each piece in the egg, and coat lightly with flour mixture

Heat oil in a wok or large skillet until very hot

Saute the octosquid pieces in batches, turning once until golden on all sides

Set aside, and prepare...

The Curry:

1 large sweet yellow onion

2 red bell peppers

3 cloves garlic minced

2 inches ginger peeled and grated or minced

a generous splash of dry sherry

a few drops of fish sauce (look in the asian foods section, it's there.)

curry powder to taste (use a generous amount)

ground cayenne to taste

juice of 1/2 a lime

Clean out the pan if necessary, and heat up some fresh oil

Slice the onion and peppers thinly

Sauté until they lose their firmness, mixing occasionally

Combine the garlic, ginger, sherry, and fish sauce. Set aside.

When veggies are ready, add curry powder and cayenne (go easy with the cayenne; you can always add more later)

Cook until fragrant

Stir in the garlic mixture and cook until it is softened and absorbed (about 2 minutes)

Reduce heat to low and nestle the octosquid pieces into the curry. Let them simmer there and heat up for 10 minutes or so.

Serve on top of soba noodles, rice, quinoa or cous cous.

Serves 4 1/2