Fuct gets a recipe because quite frankly they need the publicity so if you click on the title you go to their webpage and can have the chance to see them.
They are a very talented group or to my mind a wonderful profusion of great ingredients that could use the help of a chef (director) to take them to the next level. Their show has a promising opening in that they completely get your attention and make you believe they will go anywhere for a laugh, and sometimes they do. It is however a promise that could be much more fully realized. There is a lot of intellegence and if they are willing to take a few more emotional, physical and intellectual risks they will be the caviar of comedy troupes ie fish abortions.
Less reliance on beer and more reliance on strong writing with great endings will move them into prime time.
For now they get a tv dinner. It's a nice meal, you can make it home, ahead of time and pop it in the oven to warm. Maybe not as fresh and exciting as you like, but still fully satisfying.
1 lb ground lamb
1 large onion
1 finely chopped carrot
1 cup finely chopped celery
1 cup fresh or frozen peas
5 finely chopped cloves of garlic
A dash of freshly grated nutmeg
5 Large potatoes boiled and mashed
1/4 lb butter
1/2 pound goat cheese
1 cup finely chopped green onion or scallion
Brown the lamb with the onion, when almost done add the garlic carrot and and celery. Season with salt, pepper and nutmeg, when it tastes right add the peas and chopped olives and set aside.
Mash your potatoes and make creamy with the butter and enough heavy cream. Stir in the goat cheese and scallion.
Divide the lamb into 4 small ovenproof dishes. Full cover with the mashed potato mixture.
Pop in the frig, go see Fuct at the Cherry Lane. Come home hungry and a little drunk, pop in oven for 30 minutes. Consume at a rapid pace. Take a Rolaids. Go to bed.
If you don't eat them in a couple of days, freeze. They freeze well.