Something's Burning

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S6 E16: Bunnie Xo, Leanne Morgan, and I Are Not Supposed to be Here

Tue, 02 Dec 2025 21:00:00 -0000

Some of my favorite women, Bunnie Xo and Leanne Morgan, come by the Nashville kitchen to talk about menopause, Jelly Roll’s shaved face, where we vacationed as kids, and of course, LeeAnn Kreischer. Plus, I make a cheese-overloaded croque monsieur with a fall salad on the side that’s bound to back you up...

Bunnie: https://www.instagram.com/xomgitsbunnie

Leanne: https://www.instagram.com/leannemorgancomedy

Recipes: https://www.somethingsburning.show/recipes-season-5

Kitchen provided by: ⁠https://beautyonbeech.com

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https://www.instagram.com/sklarbrothers

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S1 E33: The Sklar Brothers Take One

Fri, 28 Nov 2025 20:00:00 -0000

They asked for it, so I gotta deliver. My vanity is no match for the demands of Jason and Randy Sklar. Go back in time when I was skinner and we ALL had more hair – and I make a veggie pasta dish that didn’t turn out half bad.

To purchase tour tickets: https://www.supersklars.com

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer

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S6 E15: Becky Lynch and Seth Rollins: A WWE Love Story

Wed, 26 Nov 2025 00:30:00 -0000

Becky Lynch and Seth Rollins of WWE fame give POWER COUPLE a whole new meaning. They come by the kitchen to talk wrestling, marriage, their love story, and what Becky misses most about Ireland (it’s sausages). I cook a mean spatchcock chicken with a bunch of vegetables–and Seth and I perfect our wives’ accent.

Seth: https://www.instagram.com/wwerollins

Becky: https://www.instagram.com/beckylynchwwe

Recipes: https://www.somethingsburning.show/recipes-season-5

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https://www.instagram.com/sklarbrothers

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S6 E14: How Joy Works with Luke & Sassy Scott

Tue, 18 Nov 2025 23:00:00 -0000

Sibling stars Luke and “Sassy” Scott O’Halloran swing by the kitchen while in the States to visit one of their favorite people – ME. We talk about Tall Poppy Syndrome, allergies, cat people, and whether I was bullied – or the bully. I make chicken and waffles, which blows ALL Aussie minds – and they blow MY mind with all their new friendships… J.Lo and Bunnie XO to name a few. They are truly killing it. Follow https://www.instagram.com/lukeandsassyscott Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: Momentous - Go to https://livemomentous.com, and use promo code BURNING for up to 35% off your first order Cornbread Hemp - Just visit https://cornbreadhemp.com/BURNING and use promo code BURNING at checkout. Set sail with Fully Loaded at Sea here: https://bertkreischercruise.tbits.me/trk/kcRec SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer

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S6 E13: Just a Couple of Good Guys | Josh Peck + Ben Soffer

Tue, 11 Nov 2025 20:00:00 -0000

This week, Josh Peck and Ben Soffer come over to eat some lamb lollipops and mashed cauliflower. We discuss fatherhood, loving our wives, and not drinking – just what you would expect from a couple of Good Guys. Check out Josh & Ben’s podcast, Good Guys - https://dearmedia.com/shows/good-guys Follow https://www.instagram.com/shuapeck https://www.instagram.com/boywithnojob Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: CrowdHealth - to get started today for $99 for your first three months using code BURNING at https://joincrowdhealth.com. Chubbies - Your Holiday wardrobe awaits! Get 20% off @chubbies with the code burning at https://www.chubbiesshorts.com/burning #chubbiespod HexClad - Find your forever cookware @hexclad and get 10% off at https://hexclad.com/BURNING! #hexcladpartner Ro - Go to https://RO.CO/BURNING for your free insurance check. Original Grain - Right now if you — use code BERT and you’ll get an extra $50 off any watch. Just hit https://originalgrain.com/discount/BERT Set sail with Fully Loaded at Sea here: https://bertkreischercruise.tbits.me/trk/kcRec SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer

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S6 E12: Naïve Compliance with the Sklar Brothers

Tue, 04 Nov 2025 20:00:00 -0000

Randy and Jason Sklar are back in the kitchen with me to talk about twinning, trade schools, skin tags, and whether OJ was really guilty or not. And in honor of one of our favorite restaurants, Genghis Cohen, I am making Chinese / Jewish fusion food: kungpao chicken and pastrami fried rice. Plus, they call my dad to see if he's actually proud of me or not. The answer is still unclear.

To purchase tour tickets: https://www.supersklars.com

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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S6 E11: Squid Ink, Scallops + Quick Sand Kinks with Sal Vulcano + Jay Larson

Tue, 28 Oct 2025 19:00:00 -0000

My friends Sal Vulcano and Jay Larson come by the kitchen to talk about crowd work comedy, old man health, and quicksand p*rn – just to name a few. I make squid ink pasta and scallops while we figure out exactly HOW the squid ink is obtained… and Jay and I bully Sal into sticking his finger into boiling hot pasta sauce.

Check out Jay’s special, Sounds Like Bruce - https://youtu.be/V_8KgbIHc4E?si=vHxp1lhfYCKCTdwm

Sal: https://www.instagram.com/salvulcano

Jay: https://www.instagram.com/jaylarsoncomedy

Recipes: https://www.somethingsburning.show/recipes-season-5

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S6 E10: Breaking down Les Mascots with Feitelberg and Mikey Pavinelli

Tue, 21 Oct 2025 22:00:00 -0000

Barstool’s very own John Feitelberg and Mikey Pavinelli swing by the kitchen to talk about their latest project–Les Mascots on YouTube. And between the acting, the directing, and the budget–it’s a homerun. Also a homerun? The NY Strip, French Fries, and Tableside Caesar I make ‘em. Follow John: https://www.instagram.com/feitelberg Mikey: https://www.instagram.com/mikeypavss Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: Cornbread Hemp - Just visit https://cornbreadhemp.com/BURNING and use promo code BURNING at checkout. DraftKings - New Customers Bet $5 Get $300 in Bonus Bets If Your Bet Wins PLUS 3 Months of NBA League Pass on us! The Crown Is Yours! Sign up using https://dkng.co/burning or through my promo code BURNING. #dkpartner Every Plate - New customers can enjoy this special offer of only $1.99 a meal. Go to https://everyplate.com/podcast and use code BURNING199 to get started. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in NH/OR/ONT. Eligibility restrictions apply. Terms: draftkings.com/sportsbook. On behalf of Boot Hill Casino & Resort (KS). Fees may apply in IL. 1 per new DraftKings customer. Must register new DraftKings account to receive reward Token. Must select Token BEFORE placing min. $5 bet to get 1 promo code to redeem complimentary 3-month NBA League Pass subscription, and max. $300 in Bonus Bets if your bet wins. Min. -500 odds req. Token and Bonus Bets are single-use and non-withdrawable. Bonus Bet expires in 7 days (168 hours) and stake removed from payout. Token expires 11/23/25. Terms: sportsbook.draftkings.com/promos. NBA League Pass: Subscription auto-renews monthly at then-current price (currently $16.99/mo); cancel anytime. Terms, restrictions, and eligibility requirements apply. Redeem League Pass by 12/19/25 at 11:59 PM ET. Addt’l terms: https://support.watch.nba.com/hc/en-us/articles/9165532876183-League-Pass-Terms-of-Use_. Offer ends 11/16/25 at 11:59 PM ET. Sponsored by DK.

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S6 E09: Breaking Down Hip Hop + Hood Movies w/Big Boy, Jeezy + Eric Blake

Tue, 14 Oct 2025 20:00:00 -0000

It’s my favorite combination in the kitchen today–comedy and music. Radio legend Big Boy, Jeezy, and Eric Blake come by to eat oxtail and breakdown hip hop, hood movies, and my white boy energy. We also talk about Big Boy’s career, his weight loss and Jeezy’s residency in Vegas.

Buy tickets to Big Boy’s Comedy Kings show at Yaamavá Theater on December 13th: https://www.axs.com/events/1165500/big-boys-comedy-kings-tickets

Big Boy: https://www.instagram.com/bigboy

Jeezy: https://www.instagram.com/jeezy

Eric Blake: https://www.instagram.com/ericblake21

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD).

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S6 E08: The Locker Room with Chase Rice + Brian Urlacher

Wed, 08 Oct 2025 19:10:00 -0000

Country star Chase Rice and former linebacker Brian Urlacher come by the kitchen to discuss playing football, having fans, and B&E. I stuff a Dutch oven FULL of food for a traditional Korean Army Stew and we create a business that’s bound to be a hit

Chase: https://www.instagram.com/chaserice

Brian: https://www.instagram.com/54urlacher

Recipes: https://www.somethingsburning.show/recipes-season-5

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S6 E07: Burnin’ Down the House W/ Cedric the Entertainer + Anthony Anderson

Tue, 30 Sep 2025 20:55:00 -0000

Cedric the Entertainer and Anthony Anderson bring their own BBQ to the kitchen today – from their joint AC Barbecue. And since there’s no outdoing THAT, I’m cookin’ up the Instagram-worthy sizzling cheese smash burger. We talk about The Cabin, what words white guys can use, and how Gege Kreischer went ballistic when she met Cedric. And I do my best not to burn down the house.

Cedric - https://www.instagram.com/cedtheentertainer

Anthony - https://www.instagram.com/anthonyanderson

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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S6 E06: Rob Lowe, Adam Ray And Me = Three Heartthrobs

Tue, 23 Sep 2025 19:00:00 -0000

Rob Lowe and Adam Ray swing by the kitchen and it’s as good as you’re hoping it is. Between the low country she-crab soup, the pork crackling, and the stories that Rob shares – it’s a dream come true. It doesn’t hurt that Adam pulls out some of his best impressions and Rob offers marital advice.

Rob: https://www.instagram.com/roblowe

Adam: https://www.instagram.com/adamraycomedy

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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S6 E05: Not A Damn Chance That Something’s Burning | Neen Williams + Chef Phillip Frankland Lee

Tue, 16 Sep 2025 19:00:00 -0000

Neen Williams and Chef Phillip Frankland Lee swing by the kitchen to chat about their new podcast, Not a Damn Chance! And, as always with chefs, I like to cook to impress – so, a rockfish moilee curry over (not) cooked rice and some papadums is sure to wow them. We also talk about skateboarding, how to get a Michelin star, and of course – burgers.

Neen Williams: https://www.instagram.com/neenwilliams

Chef Phillip Frankland Lee: https://www.instagram.com/phillipfranklandlee

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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S6 E04: A Musician, A Model, and a Hot Meal | Chanel West Coast + Dom Fenison

Tue, 09 Sep 2025 21:30:00 -0000

Chanel West Coast and her baby daddy, Dom Fenison stop by the kitchen for some conversation and cooking. But Dom’s not just a pretty face –he’s actually a cook with his own cookbook. So Bert’s whipping up some of his recipes, Picadillo (Picadomo) and guacamole, and getting the low down on Chanel’s music career, what it’s like to be a male model, and when they’re banging out a couple more kids.

To view this recipe, see Dom’s cookbook: Dom’s Smokin’ Hot Recipes

Chanel: https://www.instagram.com/chanelwestcoast

Dom: https://www.instagram.com/domfenison

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. $5+ first-time bet req. Max. $200 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 9/29/25 at 11:59 PM ET. Sponsored by DK.

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S6 E03: Marrow Shots Are Not a Good Idea | Landon Bridges + Daddy Steve

Tue, 02 Sep 2025 22:06:00 -0000

Social media stars Landon Bridges and Daddy Steve are comin’ by the kitchen and I’m blowin’ their minds with bone marrow and beef tenderloin. We talk about comedy, p*rn stars, and how to clean a cast iron pan. We also attempt a bone marrow shot, and I will say – DO NOT RECOMMEND.

Daddy Steve: https://www.instagram.com/daddysteve

Landon: https://www.instagram.com/imlandn

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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S6 E02: Animal Control + Impossible Meat with Joel McHale and Grace Palmer

Tue, 26 Aug 2025 22:18:00 -0000

Joel McHale and Grace Palmer come by the kitchen to chat about season 4 of their show, Animal Control. And, since Grace is vegetarian, I try my hand at Impossible Meat... news flash –the smell is aggressive. We also talk about the best way to drink Diet Coke, how much money I make and how awesome New Zealand is.

Joel: https://www.instagram.com/joelmchale

Grace: https://www.instagram.com/gracemmpalmer

Recipes: https://www.somethingsburning.show/recipes-season-5

Sponsors:

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S6 E01: LeeAnn’s Classic Country Cookin’ w/ Katherine Blanford + Shane Torres

Tue, 19 Aug 2025 20:00:00 -0000

With Bert away, LeeAnn’s stepping in to cook for Shane Torres + Katherine Blanford. She’s serving up some of her famous country cookin’ – just the way her grandmother did. And while she scratch-makes biscuits, she’s learning all about Shane + Katherine’s new podcast, life on the road with Bert, and how Katherine’s Uncle Pop came to be.

Shane: https://www.instagram.com/shanetorres

Katherine: https://www.instagram.com/itskatherineblanford

LeeAnn: https://www.instagram.com/leeannkreischer

Recipes: https://www.somethingsburning.show/recipes-season-5

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S5 E25: No Berts Allowed | Tiffany Haddish, Antonia Lofaso + LeeAnn

Tue, 12 Aug 2025 19:00:00 -0000

Bert’s out and LeeAnn is IN... along with a guest chef (Antonia Lofaso) and everyone’s favorite –Tiffany Haddish. Antonia’s making a summer pasta and a delicious ice cream sundae for the ladies while they talk about lady things, alpha men, and colonics.

Tiffany: https://www.instagram.com/tiffanyhaddish

Antonia: https://www.instagram.com/chefantonia

LeeAnn: https://www.instagram.com/leeannkreischer

Recipes: https://www.somethingsburning.show/recipes-season-5

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S5 E24: Bert’s Assistants Spill Secrets | Andrew, Peter + Kyle

Tue, 05 Aug 2025 19:00:00 -0000

My former and current assistants, Andrew Hobson, Peter Juliano + Kyle Shaffer, come by the kitchen to relive some of their favorite memories of the road. We make our bus specialty, Snee-Sny-Snackers, out of all the Something’s Burning leftovers from the week and toast to the upcoming tour. It’s a roast of ME, some of the comedians that I travel with, and an eye-opener for Kyle, who’s about to head out with me on the Permission to Party World tour (starting Sept.18th).

Recipes: https://www.somethingsburning.show/recipes-season-5

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S5 E23: Reliving My WWE Choke Slam Debut with Grayson Waller + Austin Theory

Tue, 29 Jul 2025 19:00:00 -0000

WWE stars Grayson Waller + Austin Theory stop by the kitchen for a recap of my WWE Monday Night Raw appearance with Tom... and bask in the glory of my epic choke slam. I make a traditional Australian brekkie and we chat about Aussie women, a wrestler’s diet, and why Emily Sears and I blocked each other.

Purchase tickets to WWE’s biggest event of the summer, SummerSlam, on Saturday, August 2 and Sunday, August 3 at MetLife Stadium in New Jersey - https://onlocationexp.com/wwe/summerslam-tickets

Follow Austin: https://www.instagram.com/austin_theory

Follow Grayson: https://www.instagram.com/graysonwallerwwe

Recipes: https://www.somethingsburning.show/recipes-season-5

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IG: https://www.instagram.com/theblackkeys

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S5 E22: Oz The Mentalist’s Mind Games Make Bert Cry

Tue, 22 Jul 2025 21:00:00 -0000

Oz the Mentalist swings by the kitchen – and it does not disappoint. My sister, Kottie, her podcast partner, Sam, and their sons are all wowed by the mind games… and the crab legs. Follow Oz the Mentalist: https://www.instagram.com/ozthementalist Check out Sam and Kottie’s podcast “Don’t Worry About It” https://www.instagram.com/dontworryaboutitpodcast https://www.instagram.com/kottiekreischer https://www.instagram.com/samanthamollen For recipes click here: https://www.somethingsburning.show/recipes-season-5 This episode is brought to you by Shopify. Sign up for your $1 per month trial and start selling today at https://shopify.com/burning This episode is brought to you by Factor. Get started at https://factormeals.com/BERT50OFF and use code BERT50OFF to get 50% off plus FREE shipping on your first box. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer

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S5 E21: Little People Make Good Hot Sauce! | Brad Williams + Chris Porter

Tue, 15 Jul 2025 19:00:00 -0000

Comedians Chris Porter and Brad Williams stop by the kitchen for some Haitian Hot Chicken… and we’re putting Brad’s new hot sauces to the test. We also talk about Gallagher 2, Harvey Weinstein, and a bunch of other problematic topics.

Check out Brad’s tour + hot sauce: https://www.bradwilliamscomedy.com

Check out Chris’ tour: https://www.chrisportercomedy.com

Recipes: https://www.somethingsburning.show/recipes-season-5

Haitian Hot Chicken with quick pickles

Chicken:

6 - 8 Chicken Drumsticks, chicken legs skin on
1 tsp. kosher salt, plus more to taste
6 cloves garlic
3 scallions, roughly chopped
5 sprigs parsley
7 sprig thyme, stemmed if thick stems
2-4 deseeded habanero
½ green bell pepper, stemmed, seeded, and thinly sliced
2 tbsp. canola oil
1 large white onion, halved and thinly sliced
1⁄2 red bell pepper, stemmed, seeded, and thinly sliced
Freshly ground black pepper, to taste
3 tbsp. tomato paste
4 limes
1 orange
1 tablespoon Garlic powder
1 Bouillon cube
1 tsp Sugar
3 tablespoons Butter plus more for buttering bread
Slices white Bread

Cut two slits in the fleshy side of each leg to help absorb the marinade, place chicken in large bowl.
Make the marinade by putting garlic, scallions, parsley, thyme and habaneros in a Nutri bullet small blender and add juice of a lime and one tablespoon oil. Set aside 2 tablespoon in small bowl.
Rub down chicken with orange and lime segments, squeezing the juice over. Place marinade on top of the chicken and rub the marinade all over the chicken firmly, massaging it in. Set the chicken aside covered for up to 25 minutes out of fridge or up to 24 hours in the fridge to marinade while you make your quick pickles.
Continue with chicken by heating oil in a Dutch oven over medium heat. Add enough oil to cover the bottom of the pot and sprinkle sugar in oil and warm.
Scrape most of the marinade off the chicken and place chicken in the Dutch oven, cooking until well browned, regularly. About 11-15 minutes.
Transfer chicken to plate and set aside, turn heat to medium low on Dutch oven, then add green bell peppers, and red bell peppers to the pot, season with salt and pepper, and cook, stirring, until just soft, 2 minutes.
Add tomato paste, garlic powder, bouillon and reserved marinade cook, stirring, for 4 minutes.
Add 2 cups water, bring to a simmer and add the chicken back to the pot, stir well, reduce heat to medium and cover, cook for 15 minutes.
Add onion slices and butter, cook another 5-10 minutes.

Pikliz:

2 1/2 cups finely sliced RED AND GREEN cabbage
1 medium carrot, julienned (in a pinch can be shredded carrot)
1 large shallot, finely sliced
2 habaneros, stemmed, quartered
6 sprigs thyme
8 whole cloves
4 garlic cloves
1 teaspoon kosher salt
2 cups distilled white vinegar
3 tablespoons lime juice
1 cup water

Pack the cabbage, carrots, shallots, habanero, thyme, cloves and garlic in a large 1 and ½ quart glass jar (with lid).
Add the vinegar, lime juice, salt and water to a medium pot and bring to a boil. When vinegar mix is boiling carefully pour it over the vegetables in the jar. Seal the jar and gently turn the jar back and forth to make sure all the vegetables get coated. Set aside at room temp.

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S5 E20: Breaking Down Ticket Prices With The Black Keys

Tue, 08 Jul 2025 20:30:00 -0000

Dan Auerbach and Patrick Carney, more commonly known as the Black Keys, stop by the kitchen for some shrimp + grits and crispy chicken skins. We also break down GOOD music and I offer them a gig on my new show they might not be able to say no to. Plus, we breakdown ticket prices for concerts, News Flash: it’s not the artists.

Check out The Black Keys new album, No Rain, No Flowers and their upcoming tour dates - https://theblackkeys.com/pages/tour

Follow:

CRISPY CHICKEN SKIN CRACKLINGS

8 - 12 chicken thigh skins
Kosher Salt
Olive oil spray (optional)

Preheat oven to 425 and line a baking tray with foil. Place a wire rack on top of the tray and spray the rack very lightly with cooking oil spray
Pat dry chicken skins with paper towel and sprinkle them with kosher salt
Place chicken skins in a single layer skin side down on your sprayed wire rack
Place the tray in the oven and bake for 20 minutes, flipping the chicken skins to skin side up halfway through the cook.

NEW ORLEANS STYLE SHRIMP AND GRITS WITH CAVIAR

Shrimp Ingredients

1 pound large or jumbo shrimp 16/20 size- peeled and deveined
2 tablespoons blackened seasoning (can be homemade or store brand like Zatarains Blackened Seasoning)
3 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
½ pound spicy pork smoked sausage - diced or sliced thin
½ red bell pepper - fine dice
½ green bell pepper - fine dice
1 small yellow onion - fine dice
3 cloves garlic - crushed or grated
1 cups low-sodium chicken stock
1 cup heavy cream
2 tablespoons Worcestershire sauce
Salt and black pepper

Cheesy Grits Ingredients

2 ½ cups filtered water
2 cups half and half
1 ½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ - ½ teaspoon cayenne
1 cup old fashioned corn grits
8 ounces freshly grated sharp cheddar
3 ounces freshly grated smoked gouda (optional)
6 tablespoons cultured butter
2 tablespoons creme fraiche
Salt and black pepper to taste

Garnish Ingredients

1 oz tin caviar
Chopped parsley
Finely sliced spring onion

Add water, half and half, salt, onion powder, garlic powder, and cayenne to a medium saucepan. Bring to a boil over medium-high heat.
Very slowly pour in the grits to the boiling liquid, stirring quickly as you pour. Lower the heat to medium-low, cover the pot and cook the grits for 25-30 minutes, stirring at least every 5 minutes for an even cook with no lumps.
While grits are cooking, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside.
Heat the oil and butter in a 10 or 12-inch skillet over medium-high heat.
Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for 30 seconds to a minute.
Season the mixture with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan and bring to a simmer.
Add the heavy cream and Worcestershire sauce, lower the heat a little and cook the sauce for 3 to 4 minutes until slightly thickened.
Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat.
Once the grits are thick and creamy, remove them from the heat and stir in cheese, creme fraiche and butter. Season the grits with more salt and cracked black pepper to taste.
Serve shrimp and grits immediately by spooning grits, shrimp and sprinkling with parsley and a little spring onion then a generous amount of caviar on top.

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S5 E19: LeeAnn’s Lasagna + Loud Music with Strawberry Fuzz

Tue, 01 Jul 2025 19:00:00 -0000

Venice-based band Strawberry Fuzz is out with a new album – and stops by the kitchen to talk about it. It’s a family-style Italian feast with warm, marinated olives and LeeAnn’s famous lasagna. We also have a heart-to-heart about who is actually famous around here. Check out their new album, Miller’s Garage - https://open.spotify.com/album/43vXOnMekXe9XlxoTGBIPG?si=zprF5N7YRIuuX5ynap7iSQ Follow Strawberry Fuzz IG: https://www.instagram.com/strawberry.fuzz YT: https://www.youtube.com/@strawberryfuzz-band This episode is brought to you by NASCAR. It’s all going down Sunday, July 6th at 2 PM Eastern on TNT Sports and MAX—this one’s gonna be rowdy. https://www.nascar.comFor recipes click here: https://www.somethingsburning.show/recipes-season-5 SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer

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S5 E18: Squid, Kimchi, and Carbonara on Pizza?? | Brad Leone + Steph Tolev

Tue, 24 Jun 2025 20:00:00 -0000

Chef Brad Leone and comedian Steph Tolev stop by… so I crank up the pizza oven Brad gave me, and we have a feast. We’re all getting our hands dirty with squid pie, a kimchi Korean pie, and a Carbonara pizza I’ve been dying to try… make sure to check-out Brad’s YouTube channel – and check out Steph’s new special "Filth Queen" on Netflix! Follow Brad Leone: https://www.instagram.com/brad_leone Follow Steph Tolev: https://www.instagram.com/stephtolev This episode is brought to you by biöm. Unlock 10% off your entire order this June and July! Visit https://betterbiom.com and use promo code BURNING at checkout. This episode is brought to you by Factor. Get started at https://factormeals.com/BERT50OFF and use code BERT50OFF to get 50 percent off plus FREE shipping on your first box. This episode is brought to you by Chubbies. Your new wardrobe awaits! Get 20% off @chubbies with the code burning at https://www.chubbiesshorts.com/burning #chubbiespod SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer

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S5 E17: Wrestle Mania + Restaurant Impossible w/ Robert Irvine + Gail Kim

Tue, 17 Jun 2025 21:30:00 -0000

Power couple Robert Irvine and Gail Kim stop by the kitchen to chat about two of my favorite things… wrestling and food. Robert gives me some culinary tips while I serve up one of HIS ramen recipes, and Gail and I geek out on WWE. We also may or may not have a new side-biz with Guy Fieri. Follow Robert Irvine: https://www.instagram.com/chefirvine Follow Gail Kim: https://www.instagram.com/gailkimitsme This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Cornbread Hemp. Just visit https://cornbreadhemp.com/BURNING and use promo code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer CHEESEBURGER RAMEN Cheese Sauce: * 2 cups chicken stock * 1 cup heavy cream * 1 tbsp soy sauce * 1 cup shredded cheddar cheese * 1 tbsp togarashi seasoning * Salt and pepper to taste 1. Add chicken stock, heavy cream, and soy sauce to pot; bring to a boil 2. Remove mixture from heat and whisk in cheddar 3. Season with togarashi, salt, and pepper Cheeseburger Ramen: * 2 tbsp grapeseed oil * 1 onion, sliced * 1 lbs ground beef * 1 tbsp togarashi seasoning * 1 cup Bok choy, chopped * 12 oz bunches ramen * 4 eggs * 2 TBSP grapeseed oil * 3 tbsp kimchi * 1 bunch scallions, sliced * Salt and pepper to taste 1. In a pan, add grapeseed oil and onions and cook over medium heat 2. Add ground beef. Once browned, add Bok choy. Then season with togarashi, salt and pepper. 3. In a separate sauté pan, add grapeseed oil and eggs. Drop heat to low and cook until eggs are fried. 4. Incorporate beef into cheese sauce 5. Add ramen noodles into a pot of boiling water, cooking for 1 minute. 6. Add ramen noodles to cheese sauce and cook another minute. 7. Place ramen on plate and top with kimchi, cooked egg, and scallions Non-Dairy Sweet Chili Ramen: * 2 tsp sweet red chili sauce * 4 ½ tsp toasted sesame oil * 3 tbs tamari * 1 thumb ginger, peeled and minced * 3 garlic cloves, peeled and minced 1. Combine all ingredients 2. Follow all steps above, substituting the sweet chili sauce for the cheese sauce…

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S5 E16: A Real NASCAR Experience | Tailgate Special

Tue, 10 Jun 2025 20:30:00 -0000

We’re poppin’ up a tailgate at one of NASCAR’s biggest races, the Coca Cola 600, in Charlotte NC. I’m bringing two of my barbeque buddies to help me make brisket biscuits for the fans. And Justin Marks, from Trackhouse Racing, and Noah Gragson - #4 - swing by the tent for a little race talk and fan interaction. Follow Noah Gragson: https://www.instagram.com/noahgragson Follow Justin Marks:https://www.instagram.com/realmarksjustin Follow Dave Williamson:https://www.instagram.com/davewcomedy Follow BBQ DAD Jody:https://www.instagram.com/bbqdadjody Follow Trackhouse Racing:https://www.instagram.com/teamtrackhouse Follow NASCAR:https://www.instagram.com/NASCAR This episode is brought to you by NASCAR. Catch the race Sunday, June 15th at 3 PM Eastern on Prime—you’ll thank me later. https://www.nascar.com This episode is brought to you by Original Grain Watches. Go to https://OriginalGrain.com/Bert, use promo code BERT, and get your dad—or yourself—a piece of history you can wear. Don’t miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. $5+ first-time bet req. Max. $300 issued as non-withdrawable Bonus Bets if your bet wins. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 6/22/25 at 11:59 PM ET. Sponsored by DK.

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S5 E15: British Rock Bands + English Breakfast | The Struts

Tue, 03 Jun 2025 19:30:00 -0000

British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it’s totally worth it.

Follow The Struts:

https://www.instagram.com/thestruts

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Big Mac Taco:

* 1 LBS ground beef

* 8-10 mini tortillas

* 10 slices cheddar cheese

* 1 cup chopped lettuce

* 1 cup pickles

* Salt

* EVOO

* 1 cup mayonnaise

* 3 TBS ketchup

* 1 TBS Dijon mustard

* 2 TBS diced yellow onion

* 1 TBS chopped relish

* 1 TBS white vinegar

* 1 TBS garlic powder

* 1 tsp black pepper

* 1 tsp smoked paprika

1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes.

2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt.

3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy.

4. Top each taco with cheese, lettuce, pickles and sauce.

One Sheet breakfast:

* Potatoes, cut into 3cm chunks

* Salt and pepper

* Chorizo

* Red pepper

* Cherry tomatoes

* Eggs

* Mushrooms, whole or halved

* Sprigs of parsley, chopped

* Bacon

* Roma tomatoes

* Sausage

* Shredded cheese

* Beans

* Sourdough bread

1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry.

2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice.

3. Heat beans over stove, then serve over cut up and toasted sourdough bread.

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S5 E14: A “Pinch Me, I Must Be Dreaming” Something’s Burning w/ Heather Locklear + Jillian Barberie

Tue, 27 May 2025 19:00:00 -0000

My 15-year-old self would not believe that Heather Locklear + Jillian Barberie willingly showed up to my kitchen for a Korean meal and conversation… but it happened. These icons and I talked about sharks, therapy, Heather’s exes, and for the first time in Something’s Burning history – they asked for a to-go container. Nailed it. Follow Heather Locklear: https://www.instagram.com/heatherlocklear Follow Jillian Barberie: https://www.instagram.com/askjillian Don’t miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Factor. Get started at https://factormeals.com/BERT50OFF and use code BERT50OFF to get 50 percent off plus FREE shipping on your first box. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Recipe: Roy Choi’s Bomb Kha Chowder and Drunken Kimchi Tofu Sifu Drunken Kimchi Tofu Sifu: See page 116 Bomb Kha Chowder: See page 139 Butter Kimchi Jam: See page 254 Soy Ginger Sauce: See page 244 Korean Crying Tiger Sauce: See page 246 GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. $5+ first-time bet req. Max. $300 issued as non-withdrawable Bonus Bets if your bet wins. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 6/22/25 at 11:59 PM ET. Sponsored by DK. Pick6 not available everywhere, including, but not limited to NY and CA-ONT (for up-to-date list of jurisdictions please visit pick6.draftkings.com/where-is-pick6-available).

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S5 E13: If We Had $60,000,000, We’d ALL Be Rich | Ed Robertson + Mark McGrath

Tue, 20 May 2025 22:35:00 -0000

Sugar Ray and Barenaked Ladies lead singers, Mark McGrath and Ed Robertson, swing by my kitchen to discuss the music industry, how their songs affected my life, and getting older. I make ‘em Chinese Chicken (of course) and we ALL sing One Week. Because, you have to. Catch them on tour TOGETHER this summer… Last Summer on Earth Tour - https://www.barenakedladies.com/tour-2 Follow Mark McGrath: https://www.instagram.com/therealmarkmcgrath Follow Ed Robertson: https://www.instagram.com/barenakedladiesmusic SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischerDRUNKEN NOODLES W/ CHINESE CHICKENDrunken Noodles:Sauce:* 3 TBS oyster sauce* 2 TBS light soy sauce* 2 TBS dark soy sauce* 1 TBS rice wine vinegar* ½ TBS fish sauce* 1 TBS brown sugar* 2 TBS waterStir-Fry:* 7 ounces dried wide rice noodles* 1 TBS sesame oil* 1 brown onion* 1 TBS grated garlic* 1 carrot, julienned* 1 bunch Bok choy, chopped* 4 scallion stems, sliced* 1 firmly packed cup basil leaves* Chili oil * Crushed roasted peanuts1. Mix together ingredients for sauce.2. Cook rice noodles, then rinse with cold water before draining.3. Heat sesame oil in pan. Add onion and garlic. Add carrot, Bok choy, spring onion, noodles, and stir-fry sauce. Toss well until combined. Remove and serve with basil leaves, topping with chili oil and crushed peanuts.Yu Xiang ChickenChicken Marinade: * ½ tsp kosher salt* 3 tsp potato starch* 4 tsp Rice Wine* 2 TBS light soy sauce* 1 tsp sesame oilSauce: * 2 tsp potato starch* 2 TBS white sugar* Salt* ¼ tsp light soy sauce* 4 TBS Rice Wine* 2 TBS Chinkiang vinegar* 1 tsp dark soy sauce* 2 tsp sesame oil* 2 tsp pure chili oil* ½ cup & 4 TBS waterStir-Fry:* ¼ cup cloud ear mushrooms* ½ cup peanut oil* 4-6 TBS chopped pickled red chilis* 2 spring onions, chopped, white and green parts separated* 4 TBS minced ginger* 12 garlic cloves, minced* 1-10 fresh red chilis * 6-20 dried red chilis, snipped into ½” pieces* ½ cup sliced bamboo shoots1. Slice chicken into thin strips. Combine chicken with salt, potato starch, rice wine, light soy sauce, sesame oil, mixing well, then let marinate.2. Combine all sauce ingredients to make sauce3. Chop spring onion, ginger, garlic, fresh red chilies, and snip the dried red chilis into ½” pieces. Drain and rinse bamboo shoots.4. Bring pot of water to a boil and add sliced mushrooms and bamboo shoots boiling for 1-2 minutes then drain in fine mesh strainer and rinse with cold water.5. Heat peanut oil over high heat then add marinated chicken, stir-frying for 40 seconds. Transfer to strainer and let excess oil drip back into wok. Remove all but 3 TBS of oil from wok.6. Heat oil in wok and add pickled red chilis. Then add spring onion white and light green parts, ginger and garlic. Add fresh and dried chilies cooking for 1 minute, then add sliced mushrooms and bamboo shoots.7. Add chicken and sauce into wok. Serve and garnish with dark green parts of spring onion.

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S5 E12: Drinking Ladies Drinks and Tattooing Man Stuff with AlexSucks

Tue, 13 May 2025 19:00:00 -0000

All four members of the band, ALEXSUCKS, come by the kitchen for corn dogs, French 75s, and tattooing that could definitely go aggressively wrong. Follow ALEXSUCKS: https://www.instagram.com/alexsucks This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer

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S5 E11: Iliza Shlesinger + Noah Galuten + The World’s Greatest Sausage Bread

Tue, 06 May 2025 20:30:00 -0000

Comedian Iliza Shlesinger and her chef-husband Noah Galuten come by the kitchen so I can show Noah EXACTLY how to make his food… pulling recipes right out of his newest cookbook. And, not gonna lie – I killed it at the sausage bread. Follow Iliza Shlesinger: https://www.instagram.com/ilizas Follow Noah Galuten: https://www.instagram.com/galuten Don’t miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT) or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. $5+ first-time bet req. Max. $200 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Terms: sportsbook.draftkings.com/promos. Ends 5/18/25 at 11:59 PM ET. Sponsored by DK.

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S5 E10: Trevor Wallace + Michael Blaustein + The Secret

Tue, 29 Apr 2025 19:00:00 -0000

Stiff Socks hosts Trevor Wallace + Michael Blaustein stop by the kitchen for a good ol’ fashioned crawfish boil. We go in deep on porn, other comedians, and I spill a secret I haven’t told ANYONE. Follow Trevor Wallace: https://www.instagram.com/trevorwallace Follow Michael Blaustein: https://www.instagram.com/blaucomedy This episode is brought to you by Tastemade. Try Tastemade+ free for 7 days right now at https://tastemade.com/BURNING This episode is brought to you by Cornbread Hemp. Just visit https://cornbreadhemp.com/BURNING and use promo code BURNING at checkout. This episode is brought to you by Acorns. Head to https://acorns.com/burning or download the Acorns app to get started. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Recipe: Crawfish Boil * 8 LBS crawfish * 4 LBS shrimp * Halved frozen corn * Red potatoes * Zatarians Crawfish shrimp + Crab boil Complete seasoning * Zatarians Crawfish Shrimp + Crab Boil Seasoning * Zatarians Liquid shrimp + crab boil garlic + onion flavor * Distilled Vinegar * Powdered Chicken Bouillon * Kosher salt * Yellow onions * Garlic pods * Oranges * Jalapenos * Lemons * Andouille Sausage * Brown bags * Butter Steps: 1. Wash all crawfish until water is clear, getting rid of the dead ones 2. Add seasoning, lemon, orange, onion, garlic, and potatoes to 8 quarts of water in large pot 3. Bring water to a boil, then add crawfish, shrimp, and corn 4. Turn off heat and let sit for 20 minutes 5. Drain and serve 6. Melt butter and drizzle on top

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S5 E09: It’s Racin’ Season With Kyle + Samantha Busch

Tue, 22 Apr 2025 19:00:00 -0000

NASCAR legend Kyle Busch and his wife, Samantha, stop by the kitchen on their way to the Daytona 500… and we talk about everything from Kyle’s career to Samantha’s cooking content. And, while we chat - I make a Sweet Tea Fried Chicken Sandwich with pimento cheese and Alabama White Sauce – in honor of Race Day!

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This episode is brought to you by NASCAR. It’s all happening this Sunday, April 27th at 3 PM Eastern on FOX.

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Sweet Tea Chicken Sandwich w/ pimento cheese + Ramen Coleslaw

Sweet Tea Chicken:

Sauce:

* ¾ cup mayonnaise

* ¼ cup buttermilk

* ¼ cup distilled white vinegar

* 1 TBSP fresh cracked pepper

* 1 ½ tsp dark brown sugar

* 1 ½ tsp kosher salt

* ½ tsp Dijon mustard

* ½ tsp garlic powder

* ½ tsp Worcestershire sauce

* 1/8 tsp cayenne pepper

1. Whisk all ingredients until smooth.

Pimento Cheese:

* 3 cups shredded extra-sharp cheddar cheese

* 8 ounces cream cheese

* ½ cup mayonnaise

* 1 jar diced pimentos, drained

* 1 jalapeno pepper, minced

* ¼ tsp garlic powder

* ¼ tsp cayenne pepper

* ¼ tsp onion powder

* Salt and pepper to taste

1. Mix all ingredients together until combined.

Chicken:

* 2 TBSP kosher salt

* 1 tsp baking soda

* 4 Cups Extra Sweet Tea

* Skinless boneless chicken breasts

* 1 ½ cups flour

* ½ cup cornstarch

* 2 tsp garlic powder

* 1 tsp fresh cracked pepper

* ¾ tsp cayenne pepper

* Buttermilk

* Brioche Buns

* Heirloom tomatoes

* Pickles

1. Mix sweet tea and baking soda. Add chicken to mixture, cover with lid and let sit for 1-12 hours before dredging and frying. After chicken has marinated, tenderize and flatten out.

2. Whisk flour, cornstarch, kosher salt, garlic powder, fresh cracked pepper, cayenne. Pour buttermilk into separate bowl. Dredge chicken back and forth between the two.

3. Heat air fryer to 380 and cook chicken for ~20 minutes, flipping halfway through.

4. Add chicken to buns, drizzle with white sauce, add heirloom tomatoes, pickles, and pimento cheese.

Ramen Noodle Coleslaw:

* 1 - 14 oz bag of coleslaw

* 2 green onions, sliced

* 1 – 3 oz package of chicken-flavored ramen

* 4 TBS sugar

* 2 TBS vegetable oil

* 2 TBS sesame oil

* 2 TBS seasoned rice vinegar

* Slivered toasted almonds

* Salt

1. Combine coleslaw, green onions, and crumbled/uncooked ramen noodles

2. Whisk sugar, vegetable oil, sesame oil, vinegar, seasoning packet from ramen noodles, and salt to taste

3. Pour dressing over the coleslaw mixture, sprinkle toasted almonds on top

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S5 E08: Complete Chaos with Luenell and Kathy Griffin

Tue, 15 Apr 2025 19:00:00 -0000

This time, Luenell and Kathy Griffin stop by, and things go from chaos to absolute pandemonium… there’s cancel culture, celebrity cameos, the obliteration of my name, and of course, critiques on my cooking. And then they went to The Ivy.

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Million Dollar Filet O’ Fish Sandwich + Truffle Shoestring Fries

Fish Sandwich:

Tartar sauce:

* 12 tbs mayo

* 3 tbs onions

* 3 tbs capers

* 3 tbs Gherkins

* 1.5 tbs dill

* 1.5 tbs lemon juice

Fish Sandwiches:

* Cod filets

* Caviar

* Brioche Buns

* American Cheese

* Heirloom tomato

* Butter Lettuce

* Salt to taste

* Oil for frying

* 1.5 bottle of beer

* Flour

* 4 tsp smoked paprika

* 2 tsp kosher salt

* 1 tsp garlic powder

* 1 tsp onion powder

1. Heat oven to 425. Pat filets dry, then season both sides. Combine paprika, salt, garlic and onion powder to create your rub.

2. Mix flour with the rub then dry dredge cod filets into flour. Add additional flour, salt, more rub, and beer until the batter creates a slightly thick consistency. Dip each filet into the batter.

3. Heat up oil for frying, and fry each filet for 3-4 minutes until crispy. Bake in oven for an additional 10 minutes.

4. Combine all ingredients for tartar sauce. Top sandwich with tomato, tartar sauce, onion, lettuce, cheese, and top with additional caviar.

Shoestring Fries:

* Frozen shoestring fries

* Chopped parsley

* Truffle Oil

* Garlic

* Shaved Parmesan

1. Heat oven to 425

2. Chop up garlic and add to big bowl with truffle oil. Toss fries in mixture then bake for 30 minutes. Pan fry in additional truffle oil in a pan to finish crisping.

3. Sprinkle parmesan cheese and parsley on top

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S5 E07: Epic Roles + Wrestle-Mania w/ O’Shea Jackson Jr + Paul Walter Hauser

Tue, 08 Apr 2025 19:00:00 -0000

O’Shea Jackson Jr and Paul Walter Hauser come by the kitchen to impress me with their epic movie roles… while I try and impress them with braised short ribs. But, I can’t hold a candle to playing Ice Cube, Richard Jewel, Chris Farley OR being in a Den of Thieves trilogy. We also talk a lot about their true passion – wrestling. And they definitely have a LOT to say.

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https://www.instagram.com/osheajacksonjr

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https://www.instagram.com/paulwhausergram

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Trenne Pasta w/ Short Ribs + Caprese Burrata

Short Ribs:

* Short Ribs

* Yellow onion

* Bone broth

* Garlic

* Dry red wine

* Trenne pasta

* Salt and pepper

* Garlic

* EVOO

* Salt and pepper to taste

* Oil for frying

* Kale

* Parmesan Cheese

Steps:

1. Preheat oven to 250°

2. Braise short ribs in Dutch oven; add onion, bone broth, garlic, red wine, salt and pepper to taste

3. Place in oven and roast for 5 hours

4. Cook pasta to al dente

5. Cook kale with salt, pepper, garlic, and EVOO

6. Heat oil for frying pasta, and fry in small batches

7. Layer noodles, kale, then meat and sauce

8. Top with parmesan cheese

Burrata Balls:

* Heirloom Tomatoes

* Cherry Tomatoes

* Basil Leaves

* French Bread

* Balsamic

* EVOO

* Burrata

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S5 E06: Sober Coins + SAA with Noel Miller + JR De Guzman

Tue, 01 Apr 2025 19:00:00 -0000

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR’s hot mom to sex after pregnancy. We also deep dive Noel’s ethnicity, talk about sex addicts anonymous, and create a hit song.

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Black Bean Mole, Street Corn Fritters with Chili Lime Crema

Black Bean Mole

* ½ LBS crumbled chorizo

* 1 cup chopped onion

* 1 cup chopped sweet red pepper

* Garlic cloves

* 1 can black beans

* 1 can pinto beans

* 1 can black-eyed peas

* 1 ½ cups tomatillo salsa

* 1 cup chili sauce

* 2 TBSP honey

* 1 TBSP instant coffee granules

* 1 tsp cinnamon

* 3 ounces semi-sweet chocolate

* Queso fresco

* Avocado

* Tortillas

1. Preheat oven to 375

2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned

3. Add remaining ingredients and mix well

4. Bake, uncovered for 40 minutes

5. Sprinkle with queso fresco, serve with avocado and warmed tortillas

Street Corn Fritters

* 3 cups frozen corn kernels, defrosted

* ½ cup diced red onion

* 1 diced jalapeno

* ½ cup finely minced cilantro

* 1 cup shredded cotija/chihuahua cheese

* 1 cup flour

* 2 TBSP cornmeal

* 1 ½ tsp baking powder

* Salt and pepper

* 2 tsp tajin

* 1 tsp garlic powder

* 1 cup half and half

* 2 eggs

* Cotija cheese crumbled

* Frying oil

1. Combine everything except half and half, eggs, and crumbled cotija

2. Beat eggs then add to mixture with half and half

3. Form patties then fry in oil

4. Top with chili lime crema and cotija cheese crumbles

Chili Lime Crema

* ½ cup sour cream

* ½ lime, juiced and zested

* 1 tbsp cilantro

* 1 tsp chili powder

* Salt to taste

1. Whisk all ingredients together and chill

Berty-Boy-Rita (Vodka Margarita)

* 2 Oz. Por Osos Vodka

* 1 oz. Cointreau or triple sec

* ¾ oz. lime juice

* ½ oz. orange juice

* Tajin

1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice.

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S5 E05: Talkin’ (But Not Doing) Clean Living with Nick Thune + Trae Crowder

Tue, 25 Mar 2025 19:00:00 -0000

Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick’s sobriety, Trae’s weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific.

Check out Nick's new YT Special, Born Young here!

https://tinyurl.com/tbtncjby

Check out Trae's new YT Special, Trash Daddy here!

https://tinyurl.com/mt4777zk

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https://www.instagram.com/officialtraecrowder

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Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini

Gnocchi

* 1.5 LBS russet potatoes peeled, baked, and riced

* Salt to taste

* 2 TBSP olive oil

* 2 ½ cups AP flour

1. Rice and mash potatoes until no longer lumpy

2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball

3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces

4. Roll each piece on the back of a fork and place on floured surface

5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float

Bolognese

* ½ diced sweet onion

* 2 TBS olive oil

* 2 medium carrots, chopped

* 1 stalk celery, diced

* 6 cloves garlic, chopped

* 12 ounces vegan beef

* 1 tsp Italian seasoning

* 1 TBS tomato paste

* ½ cup red or marsala wine

* 1 tsp agave syrup

* 1 can tomato sauce

* 2 cups vegetable broth

* 2 bay leaves

* 1/3 cup vegan parmesan

* Salt and pepper to taste

1. Heat olive oil in pan and add onion, carrots, celery and garlic

2. Season with salt and pepper, sauté until onion is translucent

3. Add “beef”, breaking up with spoon until it’s in small pieces, combine veggies and sauté an additional 5 minutes until browned

4. Add Italian seasoning, tomato paste, and red wine stirring to combine

5. Add agave, tomato sauce, veggie broth and bay leaves, stirring

6. Reduce heat, cover and simmer for 10 minutes

7. Stir in cheese, simmer an additional 10 minutes

8. Pour on top of gnocchi

Caprese Salad with Bocconcini

* 6 sliced vine ripe or heirloom tomatoes

* 6 sliced bocconcini balls

* Bunch of basil leaves

* Balsamic glaze to taste

* Salt and pepper to taste

1. Layer cheese slice, tomato slice, and basil leaves on a plate

2. Drizzle balsamic glaze and sprinkle with salt and pepper

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S5 E04: Waiting for Warren Sapp with Pacman + Tish Jones & LeeAnn

Tue, 18 Mar 2025 19:00:00 -0000

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we’re waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high.

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GUMBO AND CHEDDAR CORN BISCUITS

Gumbo Ingredients:

* 1 stick unsalted butter

* 1 cup flour

* 3 Tbsp EVOO – Divided

* 1 LBS Gulf Shrimp, peeled, deveined and tails removed

* 1 LBS jumbo lump crab, picked clean

* 7 oz. Andouille sausage

* 1 cup frozen okra, thawed

* 8 oz can of petite diced tomatoes

* 5 cups fish broth

* ¼ dry white wine

* 2 – 12 oz bottles of amber ale

* ¾ cup celery, sliced on the bias 1/8” thick

* 1 cup green bell pepper, diced

* 1 cup sweet onion, diced

* 3 Tbsp garlic

* 2 large bay leaves

* 4 sprigs fresh thyme

* 2 TBSP Worcestershire sauce

* 2 Tbsp Cajun seasoning

* 1 ½ tsp kosher salt

* ½ tsp pepper

* Green parts of scallion

* Parsley

* 1 LBS Mussels

Steps:

1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside.

2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps.

3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes.

4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté.

5. Steam or boil mussels. Then shuck and put the meat to the side

6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes.

Cheddar Corn Biscuits:

* 4 ¼ cups flour

* 2 TBS baking powder

* 1 tsp ground mustard

* ¾ tsp salt

* ¾ cup cold butter, cubed

* 1 can cream-style corn

* 1 ½ cups shredded cheddar cheese

* 2 large eggs, lightly beaten

* 2 TBS 2% milk

Steps:

1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs.

2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes.

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S5 E03: Track and Field and Football with RG3 + Grete Griffin

Tue, 11 Mar 2025 19:00:00 -0000

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I’m experimenting with upside-down cooking… and it goes as well as can be expected.

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Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese

Upside-down pizza:

* 1 pizza dough

* Red onion

* EVOO

* Spicy sausage

* Pepperoni

* Garlic

* Marinara sauce

* Garlic butter

* Mushrooms

* Green pepper

* Sliced mozzarella cheese

Steps:

1. Heat oven to 400°.

2. Cook sausage and onion in deep pan.

3. Add desired toppings to pan.

4. Pour sauce over toppings, the lay sliced cheese to cover.

5. Top with crust; drizzle olive oil and garlic butter over.

6. Cook for 35 min, until the dough is golden brown.

7. Take out of oven, allow to rest and set-- then flip and serve

Garlic Knots:

* 1 1/3 cups warm water

* 2 ¼ tsp Platinum instant yeast

* 1 TBS granulated sugar

* 3 TBS olive oil

* 1 tsp salt

* ½ tsp garlic powder

* 3 ½ cups flour

* 5 TBS unsalted butter, melted

* 3 garlic cloves, minced

* 1 tsp Italian seasoning

* ¼ tsp salt

* ¼ cup grated parmesan cheese

* 2 TBS chopped fresh parsley

* Marinara Sauce

Steps:

1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min.

2. Add olive oil, salt, garlic powder, and half of the flour.

3. Mix; add remaining flour, then mix again.

4. Knead the dough on a floured surface.

5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air.

6. Preheat oven to 400°.

7. Shape dough into knots and arrange on cooking sheets.

8. Let sit an additional 30 minutes before baking.

9. Melt butter then add garlic, Italian seasoning, and salt.

10. 10.Brush top of the knots with seasoned butter; bake for 20 min.

11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley.

Beer Cheese:

* 4 TBS unsalted butter

* 6 TBS flour

* 1 ½ cups half and half

* 1 1/3 cup Guinness

* 2 tsp Worcestershire sauce

* Good squeeze of Dijon mustard

* 1 tsp garlic powder

* ½ tsp smoked paprika

* ½ tsp salt

* 5 cups shredded sharp cheddar cheese

Steps:

1. Melt butter in pan, then add in flour mixing well.

2. Slowly whisk in milk, whisk until it thickens slightly.

3. Whisk in remaining ingredients.

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S5 E02: Becoming Besties with Brianna LaPaglia and Josh Richards

Tue, 04 Mar 2025 20:00:00 -0000

The BFF’s of Barstool, Josh Richards and Brianna (Chickenfry) LaPaglia stop by my New Orleans kitchen for a little luck of the Irish… I’m making dingle pies, mushy peas, and getting the low-down on how a new generation handles fame. We’re also shot-gunning beer, shooting Por Osos espresso shots and getting to know each other’s backstories – the Sway House and the Rolling Stones story are hot topics.

Follow Josh Richards:

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DINGLE PIES AND MINTY MUSHY PEAS

Dingle Pies:

* 6 TBS unsalted butter

* 1 large onion finely chopped

* 1 TBS chopped fresh sage

* 1 TBS chopped fresh thyme

* 1 TBS chopped fresh rosemary

* 2 lamb shoulders

* ¼ cup flour

* 1 liter chicken stock

* Salt and pepper to taste

* 1 egg

* Splash of water

* Pastry dough

Steps:

1. Melt butter in skillet. Add onion, thyme, sage, and rosemary. Add lamb cubes and cook until brown. Add flour stirring occasionally until flour is lightly browned.

2. Add stock and bring to a boil stirring constantly. Once boiled, bring to simmer for 35 minutes. Cook until liquid has become a gravy. Season with salt and pepper.

3. Preheat oven to 350. Beat egg with a splash of water to make an egg wash.

4. Lay out one sheet of dough, ladle lamb gravy into 4 sections on the dough. Layer the edges with an egg wash and place the second sheet on top. Cut around the 4 sections and press the edges. Bake for 25 minutes, until puff pastries are golden brown.

Minty Mushy Peas:

* 1 garlic clove

* 1 ¾ cups of peas

* 1 TBS chopped mint

* 3-5 TBS crème fraiche

* ½ tsp salt

* ¼ tsp pepper

Steps:

1. Peel garlic. Bring saucepan of water to boil and add salt, peas and garlic letting them simmer for 4 minutes

2. Drain peas and return them to the pan. Crush the garlic and add to the pan with crème fraiche, pepper and mint. Using a potato masher, roughly combine. Add more salt and pepper to taste.

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S5 E01: Jews Can’t Handle Spice with Adam Ray, Cam Heyward, + Rich Eisen

Tue, 25 Feb 2025 20:00:00 -0000

It’s a mixed bag when comedian Adam Ray, pro-athlete Cam Heyward, and sportscaster Rich Eisen swing by my New Orleans kitchen during Super Bowl week to sample a local fav – po’ boys! We also almost kill Adam with jalapenos, make Rich eat food outside his comfort zone, and load Cam up with some one-liners for next season’s defensive line.

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Shrimp and Sausage Po-boys with spicy Cajun potato salad

Shrimp Po-boy:

* 2 LBS peeled and deveined shrimp

* 4 TBS Cajun seasoning

* 1 cup buttermilk

* 2 TBS creole mustard

* 2 large eggs

* 1 ½ cups flour

* 1 ½ cups cornmeal

* ½ cup softened unsalted butter

* 4 loaves of French bread

* Shredded iceberg lettuce

* Sliced tomatoes

* Sliced dill pickles

* Cajun remoulade

* Hot sauce to taste

* Salt to taste

* Vietnamese pickled veggies

* Jalapeno

Steps:

1. Whisk together 2 TBS Cajun seasoning, mustard, hot sauce, buttermilk, and eggs.

2. Add in shrimp and coat well, letting them sit to marinate for 30 minutes.

3. Heat up oil in frying pan.

4. Add flour, cornmeal, remaining 2 TBS Cajun seasoning, and salt to separate bowl and whisk.

5. Add shrimp to corn-flour mixture. Tossing well to coat on all sides. Add coated shrimp into hot oil cooking 2-3 minutes. Then place shrimp on paper towel to drain excess oil.

6. Add lettuce, tomatoes, pickled veggies, pickles, shrimp, mayonnaise, jalapeno, and remoulade.

Sausage Po-boy:

Spicy Remoulade:

* ¾ cups mayonnaise

* ¼ cup creole mustard

* ¼ cup dill pickles, chopped

* 1 TBS sriracha

* 1 tsp creole seasoning

* 1 TBS green onion, green parts only

Po-boy:

* 2 packs Zatarian’s Andouille smoked sausage, split in half lengthwise

* 2 TBS Avocado oil

* 4 loaves of French bread

* 4 small Roma tomatoes, sliced

* Dill pickle slices

* Iceberg lettuce, shredded

* 1 ¼ cup spicy remoulade

* Vietnamese pickled veggies

* Jalapeno

Steps:

1. Add oil to skillet and add sausages, cut-side down and sear until golden brown. Flip sausage and cook another 3 minutes.

2. Add remoulade, sausage, tomatoes, lettuce, pickles, jalapeno and pickled veggies.

Spicy Cajun Potatoes:

* 5 LBS medium Yukon potatoes, peeled and cubed

* 1 large yellow onion

* ½ medium lemon

* ½ tsp salt

* 8 hard boiled eggs, chopped

* 1 ½ cups mayonnaise

* Pepper to taste

* 1 cup dill pickle relish

* ½ cup yellow mustard

* 2 TBS Cajun seasoning

* ¼ cup minced fresh parsley

* Paprika

Steps:

1. Place potatoes in a pot, add water to cover. Cut onion in half crosswise and add to pot. Add lemon and salt to cooking water and bring to a boil. Reduce heat and cook until potatoes are tender.

2. Chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning.

3. Drain potatoes, rinse under cold water. Discard lemon and onion. Add potatoes to egg mixture, tossing well.

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S4 E25: Hot Gossip + History Lessons with Jack Osbourne + Nick Viall

Tue, 18 Feb 2025 20:00:00 -0000

Jack Osbourne and Nick Viall, fast friends from Fox’s Special Forces, stop by the kitchen for a shawarma cake that may or may not work out. We’re spilling tea, talking British History, and I’m getting the inside scoop about the Royals.

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SHAWARMA HUMMUS CAKE

Chicken Shawarma:

* ½ pound ground chicken

* 1 tbsp garlic powder

* 1 tbsp coriander

* 1 tbsp cumin

* 1 tbsp cardamom

* 1 tsp cayenne

* 1 tsp cinnamon

* 2 tsp smoked paprika

1. Combine all seasonings together

2. Cook up ground chicken and add shawarma seasoning.

Lamb Shawarma

* 2 LBS boneless leg of lamb

* 2 TBSP yogurt

* ½ juice of lemon

* 1 & ½ tsp paprika

* 1 tsp turmeric

* 1 & ½ tsp ground garlic

* 1 tsp ground ginger

* ¼ tsp ground clove

* 1 tsp ground onion

* Salt to taste

* 1 tsp pepper

* ½ tsp allspice

* ½ tsp cayenne pepper

* EVOO

* Sliced red onion

1. Thinly slice lamb and place in bowl. Add yogurt, EVOO, lemon juice, and spices, mixing well. Let sit for as long as possible.

2. Heat EVOO and sauté lamb for about 5 minutes on high. Lower heat to medium and cook for another 7-10 minutes

3. Stir occasionally to make sure lamb does not stick. Once cooked, toss with thinly sliced red onions and more EVOO

Beef Shawarma:

Shawarma Spices:

* 1 tsp cumin

* 1 tsp ground coriander

* 1 tsp sweet Spanish paprika

* ¾ tsp turmeric

* ½ tsp ground cloves

* ½ tsp cayenne

* ½ tsp cinnamon

Beef Marinade / Shawarma:

* ¼ cup EVOO

* ¼ cup white wine vinegar

* 1 lemon

* Salt and pepper

* 4 garlic cloves, minced

* 1 medium yellow onion, halved and sliced

* 1 ½ LBS beef flank steak

1. In mixing bowl, add shawarma spices, olive oil, vinegar, and zest and juice of lemon.

2. Cut flank steak against the grain into thin bite-sized pieces

3. Add meat to the bowl and add salt and pepper. Add onions and garlic. Toss well and ensure everything is covered.

4. Heat cast iron and cook meat, may take up to 15 minutes.

Babaganoush:

* 2 pounds Italian eggplant

* 2 cloves of garlic

* 2 tbs lemon juice

* ¼ cup tahini

* 1/3 cup EVOO

* 2 tbs chopped parsley

* ¾ tsp salt

* ¼ tsp ground cumin

1. Preheat oven 450 degrees. Half the eggplants and brush cut sides with olive oil. Place them halved side down on parchment paper and roast for 35-40 minutes.

2. Let eggplant cool then scoop out the flesh with large spoon. Discard the skins and using a strainer, remove as much moisture as possible.

3. Add eggplant, garlic, and lemon juice and stir vigorously until the eggplant breaks down. Add tahini and stir well, then slowly pour in EVOO and incorporate. The mixture should become pale and creamy.

4. Stir in parsley, salt and cumin. You may need more salt and lemon juice.

Cake:

* 6 slices of pita bread sliced in half

* 1 cup diced pickled onions

* Garlic sauce

* Hummus

* Toum

* Babaganoush

* Shawarmas

* chopped parsley for garnish

* paprika for garnish

* Olives

1. Layer:

* Half of pita pocket

* garlic sauce

* babaganoush

* chicken shawarma

* pickled onions

* repeat with lamb

* repeat with beef

2. Spread the hummus around the pita layers similar to icing a cake.

3. Top with olives, paprika, parsley, garlic sauce dollops on bottom

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S4 E24: Berty Boy + The Three Bears | Hardy, Koe Wetzel, + Stephen Wilson Jr

Tue, 11 Feb 2025 20:00:00 -0000

Country music stars Hardy, Koe Wetzel, and Stephen Wilson Jr. all stop by the Nashville kitchen for some Italian eats and a private concert. We talk hunting, high blood pressure, and all about the bear community. I really opened their eyes to a whole new fanbase.

Kitchen provided by: https://beautyonbeech.com

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Recipe: Stracci and Cheesy pull-apart bread

Stracci Ingredients:

* 2 large eggplants, dice into 1” pieces

* 2 tsp coriander seeds

* Red pepper flakes, to taste

* Olive oil

* One can of 28-oz peeled plum tomatoes

* 2 handfuls of black olives

* Salt and pepper

* Splash of red wine vinegar

* 3 handfuls of fresh basil

* 4 handfuls of grated parmesan

* Lasagna noodles

* Marinara sauce (optional)

Steps:

1. Preheat oven 350, cut eggplants in circles and bake for 20 minutes

2. Fry eggplants, coriander seeds and red pepper flakes in olive oil until golden

3. Add tomatoes and cook for 5 minutes. Then add olives, cooking until you get a sauce.

4. Season with salt and pepper and a splash of red wine vinegar

5. Cook the lasagna noodles, cut into strips and add to sauce, tossing altogether. If there is not enough liquid, add a touch of marinara sauce.

6. Rip up basil leaves and put into the sauce. Serve, topping with parmesan.

Cheesy pull-apart bread ingredients:

* Sourdough loaf

* 2 cups shredded mozzarella cheese

* 4 tbs butter

* 2 cloves garlic

Steps:

1. Preheat oven to 375 degrees

2. Slice upper half of bread in cross-hatch pattern and stuff cheese into crevices

3. Combine melted butter and garlic then drizzle into bread crevices and on top

4. Wrap bread in foil and bake for 20 minutes. Take foil off and bake for an additional 5 minutes.

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S4 E23: Things Get Weird with Al Yankovic and Thomas Lennon

Tue, 04 Feb 2025 20:00:00 -0000

It’s a dream come true when Weird Al Yankovic and Thomas Lennon drop by the kitchen for some curried-up bunny chow and veggie samosas. We also dive into history, Broadway shows, and of course – our favorite Weird Al songs and The State characters.

Check out Weird Al on his BIGGER & WEIRDER 2025 Tour - https://www.weirdal.com/tour

Follow Thomas Lennon:

https://www.instagram.com/thomaspatricklennon

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https://www.instagram.com/alfredyankovic

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Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3

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SWEET POTATO BUNNY CHOW AND VEGGIE SAMOSAS

Raita:

* 3 cups plain Greek yogurt

* 2 cups finely diced English cucumber

* ½ cup minced cilantro

* 1 tsp cumin

* 1 tsp garam masala

* 1 tsp sea salt

1. Mix all ingredients until smooth.

Potato Curry:

* 4 bread bowls

* 2 medium onions

* EVOO

* 2 tsp ground coriander

* 2 tsp cumin

* 4 tsp garam masala

* 1 tsp cayenne pepper

* 4 tsp turmeric

* 1 tsp allspice

* 2 pieces of grated ginger

* 6 cloves of garlic, sliced

* 6 tomatoes, chopped up

* 1 ½ cups coconut cream

* 1 ½ cups water

* 2 sweet potatoes, peeled and diced

* 2 cans chickpeas

* Salt and pepper to taste

* Raita

1. Add EVOO to large pan and fry onions until soft. Then add spices, garlic and ginger, stirring to combine.

2. Add tomatoes and cook for 3 minutes until they break down.

3. Add sweet potatoes, coconut cream and water to the pan. Cover the pan and let simmer until the sweet potatoes are soft, around 15 minutes.

4. Finally add in the chickpeas and season with salt and pepper cooking for another 2 minutes.

5. Cut off the top of buns and scoop out the insides, spoon in the curry then flip the filled bun upside-down onto a plate. Cover the bun with more curry and drizzle raita on then serve.

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S4 E22: A Lot of Clickbait-y Topics with Jim + Nikki Norton

Tue, 28 Jan 2025 20:00:00 -0000

Comedian Jim Norton and his wife stop by my kitchen for a sampling of skewers, some kimchi fried rice, and more s*x talk than I usually chat about. Sounding and latex are top of the list.

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Skewers with Kimchi Fried Rice

Shrimp Teriyaki Kabobs

* 6 bacon slices cut into thirds

* 1 LBS raw shrimp

* 8 oz package baby bella mushrooms

* 16 cubed fresh pineapple

* 1 tsp garlic pepper seasoning

* ½ honey teriyaki sauce

* 12 slices of bacon

1. Let shrimp marinade in teriyaki sauce for 12 hours

2. Thread bacon wrapped shrimp with peppers, mushrooms, and pineapple then sprinkle with garlic seasoning

3. Grill about 8—10 minutes, flipping occasionally. Brush honey teriyaki sauce halfway through cooking.

4. Cook bacon, crumble, and sprinkle on top of shrimp

Lamb Lollipops:

* 1 LBS lamb chops

* 1 cup brown sugar

* ½ TBS ground ginger

* 3 cloves garlic

* ½ cup soy sauce

* 1 TBS sambal chili garlic paste

* 2 TBS EVOO

1. Whisk brown sugar, ginger, garlic, soy sauce, and sambal. Marinade pork chops in this for 4-6 hours.

2. Cook pork chops in oil over medium-heat. Bring extra marinade to rolling boil in sauce pan, should become thick and syrup-like. Brush this over chops after they have cooked.

Miso Black Cod Skewers:

* ½ cup mirin

* ½ cup sake

* 2/3 cup miso paste

* 2/3 cup cane sugar

* 2 Cod filets

1. Boil the mirin and sake for 3 minutes

2. Add in sugar, miso then cook for a few minutes making sure it does not boil. Then let cool.

3. Cube fish into small bite sized pieces then pour cooled mixture over fish. Let marinate for 6 hours.

4. Broil the fish for around 7 minutes.

Suya Beef Stickers:

* 2 rib eye steaks

* ¼ cup roasted peanuts

* 1 TBS garlic powder

* 1 TBS onion powder

* 1 ½ tsp smoked paprika

* 1 TBS white pepper

* 1 TBS cayenne pepper

* 1 TBS hot ground pepper

* 1 TBS chicken bouillon

* 2 TBS vegetable oil

* Salt to taste

1. Preheat oven to 450 and lightly spray cooking sheet with oil.

2. Peel roasted peanut and grind them, careful not to turn them into a paste.

3. Mix garlic powder, onion powder, paprika, white pepper, cayenne, hot ground pepper, bullion, and ground peanuts.

4. Add 2 TBS oil onto sliced beef and half of the spice mixture. Let sit for an hour.

5. Rub the steak into the remaining spice mixture, add to skewers, drizzle with oil, then grill for about 3-5 minutes each side until cooked.

Kimchi-Fried Rice

* 2 cups cooked rice

* ¼ cup water

* 1 cup chopped kimchi

* ¼ cup kimchi juice

* 2-3 TBS gochujang

* 3 tsp toasted sesame oil

* 1 tsp vegetable oil

* 1 TBS roasted sesame seeds

* Furikake

1. Heat oil in pan and stir fry kimchi

2. Add pre-cooked rice, kimchi juice, water, and gochujang to pan and stir well.

3. Remove from heat and add sesame oil, sprinkle with sesame seeds and furikake

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S4 E21: Kissing and Making Up with Bobby Lee + Shapel Lacey

Tue, 21 Jan 2025 20:00:00 -0000

Bobby Lee + Shapel Lacey stop by the kitchen and immediately proceed to fight the entire meal. I’m hoping my meatloaf lasagna will help bring these two together, but even LeeAnn starts to get worried. Spoiler Alert: A kiss seems to make it all good.

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MEATLOAF LASAGNA WITH SMASHED POTATOES

Meatloaf Lasagna:

* Lasagna noodles

* 2 LBS ground beef

* 3 Bags shredded mozzarella

* 2 jars pasta sauce

* Grated Parmesan

Ricotta Cheese Mixture:

* 32 oz ricotta cheese

* ½ cup shredded mozzarella

* 1/3 cup parmesan cheese

* 2 eggs

* Ground black pepper

* ½ fresh parsley leaves

* ½ tsp garlic powder

1. Cook lasagna noodles. While noodles are cooking, season raw beef to your liking.

2. Place parchment paper or wax paper down. Lay out raw ground beef flat and top with one layer of cooked noodles. Add ricotta mixture on top, then a handful of shredded mozzarella.

3. Add second layer of noodles and cheeses, then top with a final layer of noodles

4. Roll the meat up over itself into a log and smother with pasta sauce, mozzarella and parmesan, then cook at 375 for 50 minutes.

5. Garnish with parsley and parmesan on top

Garlic Smashed Potatoes:

* 1 ½ LBS Yukon gold potatoes

* 2 TBS and ¾ tsp kosher salt

* 4 TBS unsalted butter

* 4 cloves grated garlic

* 2 TBS chopped parsley

* ¼ tsp black pepper

1. Heat oven to 500

2. Place potatoes in sauce pan, covering with cold water. Stir in 2 TBS salt and bring to boil over high heat. Reduce heat and simmer until potatoes are very tender, then drain and set aside.

3. Place butter in empty sauce pan and melt. Add garlic, parsley, pepper, and remaining salt. Add potatoes and coat in mixture.

4. Place potatoes onto baking sheet, drizzle with remaining butter and smash. Roast potatoes for 10-15 minutes until crispy.

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S4 E20: A Sing-A-Long With Ernest & Travis Denning

Tue, 14 Jan 2025 20:00:00 -0000

Country music’s own Ernest and Travis Denning stop by my home away from home in Nashville for some singing and some souse. There’s also a pepper eating bet, a songwriting session, grits and Johnny cakes.

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Chicken Souse, Johnny cakes and Grits

Chicken Souse Ingredients:

* 2 lbs. chicken wings and drumsticks

* ½ cup fresh lime juice

* 2-4 habanero peppers

* 1 TBS seasoned salt

* 1 TBS allspice

* 4 bay leaves

* 1 TBS black pepper

* Salt to taste

* 1 TBS oil

* 1 large yellow onion

* 2 large carrots

* 2 sticks celery

* 3 large potatoes

* 2 tsp fresh thyme

Steps:

1. Combine chicken with lime juice, season salt, pepper, allspice and bay leaves into container to marinate. Chop up onions, carrots, celery and potatoes.

2. Heat oil in Dutch oven then add chicken, cooking until browned on all sides. Save the marinade from the chicken and set aside.

3. Add in onions, carrots, celery and sauté in the Dutch oven.

4. Add in potatoes and fresh thyme. Then return chicken to the pot along with the remaining marinade.

5. Pour enough water into the pot to cover the chicken and bring to a boil, simmering for 45 minutes.

6. Remove chicken, de-bone, then add chicken meat back into pot. Add salt to taste.

Johnny Cakes Ingredients:

* 1 cup cornmeal

* 1 cup flour

* 2 ½ tsp baking powder

* 2 TBS sugar

* 1 tsp salt

* 2 eggs

* ¾ cup buttermilk

* 1/3 cup water

* 1/3 cup melted butter

* Oil

Steps:

1. Whisk together cornmeal, flour, baking powder, sugar and salt.

2. Make a well in the center and add in egg, buttermilk, water, and melted butter mixing well.

3. Heat oil in skillet and drop in batter. Flip once edges start to bubble.

Grits Ingredients:

* 4 cups of water

* 1 cup grits

* Salt to taste

* Shredded cheddar cheese

* Unsalted butter

Steps:

1. Stir grits into boiling water

2. Reduce heat, cover and let sit for 15-20 minutes stirring occasionally until thick.

3. Add in cheese, butter, and salt to taste

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S4 E19: Fatherly Advice and Current Events with Mark Normand and Big Jay

Tue, 07 Jan 2025 20:00:00 -0000

Big Jay Oakerson and Mark Normand are in Nashville with me, so I’m serving them the quintessential Nashvillian meal: Nashville Hot Fried Chicken Sandwiches with Pimento Mac & Cheese and Moon Pies. They’re also getting me up to date on current events (re: P Diddy) and us two expert dads are givin’ Mark some advice on how to be an amazing Father / Comedian Combo.

Kitchen provided by: https://beautyonbeech.com

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Nashville Hot Chicken Sandwiches with Pimento Mac and Cheese

Nashville Hot Chicken Sandwich Ingredients:

* 2 Medium Chicken Breasts sliced into 4 cutlets

* Canola Oil

* Burger buns

* Bread and butter pickles

* Coleslaw

* Mayonnaise

* Hot honey

Breading:

* 1 cup buttermilk

* 2 Tbs vinegar-based hot sauce

* 1 cups flour

* 2 tsp black pepper

* 2 1/2 tsp salt

* 3-7 tsp cayenne pepper

* 2 tsp red pepper flakes

* 1 ½ tsp smoked paprika

* 1 tsp garlic powder

* ½ tsp onion powder

* ½ tsp light brown sugar

Dipping Oil:

* 2 tsp light brown sugar

* 2 tsp cayenne pepper

* ¼ tsp chili powder

* ¼ tsp paprika

* ½ tsp garlic powder

* ½ cup hot oil from cooked chicken

Steps:

1. Slice chicken breasts into 4 cutlets, sprinkling with salt and pepper.

2. Mix dry breading ingredients in one bowl and wet ingredients in another. Dredge the chicken multiple times and shake off any excess flour.

3. Combine ingredients for dipping oil

4. Heat oil in Dutch oven and fry chickens for 3-4 minutes each side. While chicken is cooking, take half a cup of the hot oil and pour over the dipping oil spices. Baste chicken with this mixture.

5. Cover buns with mayonnaise, chicken, pickles, hot honey, and coleslaw.

Pimento Mac and Cheese Ingredients:

* ½ pound elbow macaroni

* 1 ½ cup whole milk

* 2 TBS salted butter

* 2 TBS flour

* 2 cups shredded Colby jack cheese

* Garlic powder

* Onion powder

* Salt

* Pepper

* 4 oz. jar of pimentos

* 1 ½ cup mayo full fat

* 1 tsp Worcestershire sauce

* 1 tsp finely grated yellow onion

* ¼ tsp cayenne pepper

Pimento Cheese Steps:

1. Drain pimentos then combine with mayo, Worcestershire, onion, and cayenne pepper

Mac and Cheese Steps:

1. Preheat oven to 375 degrees and cook macaroni

2. Add butter to saucepan, once melted, add flour. Cook for about a minute then add milk. Bring this mixture to a boil for about 5 minutes, stirring constantly

3. Combine cooked noodles, pimento cheese, white sauce, and 1 cup shredded cheese, garlic powder, onion powder, and paprika to taste. Mix well, then transfer to baking dish. Top with remainder of shredded cheese and bake for 20-25 minutes.

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S4 E18: Always Bet on Bussin’ with the Boys

Tue, 31 Dec 2024 20:00:00 -0000

The Bussin’ with the Boys boys… Taylor Lewan and Will Compton are celebrating New Years with me! We’re ringing in 2025 with LeeAnn’s family tradition: collards, black eyed peas, cornbread, and some pork – because pigs root forward. But the headline is that we’ve got a HUGE bet in the works… stay tuned for the details!!

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Pork loin, Collards, Black-eyed peas and Cornbread

Welsh Rarebit Pork Loin Ingredients:

Rarebit:

* Pork loin

* Brick of grated cheddar cheese

* Can of Guinness

* 1.5 tbs Worcestershire sauce

* 2 tbsp Coleman’s Mustard

* 1 stick of unsalted butter

Steps:

1. Preheat oven to 375 degrees

2. Mix together cheese, beer, butter, Worcestershire sauce, and mustard.

3. Sear pork loin 3-5 minutes, then add mixture on top.

4. Bake for 25-30 minutes

Honey Garlic Glazed Pork Loin Ingredients:

Rub:

* 1 tsp sweet paprika

* 1 tsp garlic onion

* ½ tsp onion powder

* ½ tsp dried thyme

* ½ tsp dried rosemary

* Salt and pepper to taste

Glaze:

* 4 cloves garlic

* ¼ cup honey

* 3 tbs soy sauce

* 1 tbs Dijon mustard

* 1 tbs olive oil

Steps:

1. Preheat oven to 375

2. Combine paprika, garlic powder, onion powder, dried thyme, rosemary, salt and pepper

3. Rub olive oil onto pork loin then rub spice mix over loin

4. Sear loin 3-5 minutes

5. Combine garlic, honey, soy sauce, mustard and oil. Brush onto the lion then place in oven, baking for 25-30 minutes

Black-Eyed peas Ingredients:

* Black-eyed peas

* Onion

* Vegetable oil

* Salt and pepper

* Texas Pete’s peppers

Steps:

1. Soak peas overnight in water

2. Place peas in pot and cover with water, adding in a dash of oil and salt and pepper. Slice onion into thick pieces and place on top, cooking until done.

3. Splash pepper juice on peas to taste

Granny’s Collards Ingredients:

* Collard greens

* Sugar

* Vegetable oil

Steps:

1. Wash and remove stems from collards, then chop into bite size pieces.

2. Cover collards with water and bring to a rolling boil. Once rolling, reduce to a slow boil and add vegetable oil. 30 minutes before eating, add sugar. Adding 1 TBS sugar per cup of collards.

Cornbread Ingredients:

* Dollop of Crisco

* 1 egg

* 2 cups white lily cornmeal mix

* 1 cup buttermilk

* Black pepper to taste

Steps:

1. Preheat oven to 425 degrees

2. Add a dollop of Crisco into a skillet and place in oven to heat.

3. Mix cornmeal, buttermilk, and egg, mixing thoroughly. Add mixture to skillet and cook for 30-35 minutes.

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S4 E17: Keeping Things Clean with Nate Bargatze and Dusty Slay

Tue, 24 Dec 2024 20:00:00 -0000

It’s the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We’ve got Cornish Game Hens and Latkes… and Nate doesn’t like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink.

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A FESTIVUS FEAST

Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter

Steps:

1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil.

2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes.

3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft.

4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick.

Potato Latkes Ingredients:

• 3 medium potatoes

• 1 egg

• 2 TBS flour

• 1 TBS grated onion

• Salt

• Peanut oil

• Apple sauce

• Sour cream

Steps:

1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth.

2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined.

3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain.

4. Serve with apple sauce and sour cream

Crescent and almond butter Ingredients:

• Crescent rolls

• 1 stick unsalted butter

• 1 can almond pastry filling

Steps:

1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown

2. Combine stick of butter with almond filling, mixing until well combined

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S4 E16: Tattoos and Tour Bus Births with Brantley Gilbert and John Crist

Tue, 17 Dec 2024 20:00:00 -0000

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey’s tuna salad, Snoop Dogg’s fried bologna, and Matty Matheson’s tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show.

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CELEBRITY SOUP AND SANDWICHES

Tuna Fish Melt Ingredients:

* ½ cup mayo

* 2 tsp white wine vinegar

* 1 tbs lemon juice

* 2 tsp wasabi paste

* Touch of agave

* Touch of Italian dressing

* 3 tbs finely chopped red onion

* 3 tbs finely chopped Gherkin dill pickles

* 1/3 cup crispy jalapeno chips

* ¼ cup chopped apple

* ½ cup corn

* ½ cup frozen peas

* 10 ounces tuna

* White bread

* American cheese

Steps:

1. Mix all ingredients well (not including bread and cheese)

2. Add tuna mixture and American cheese to bread and toast on griddle.

Bologna Sandwich Ingredients:

* White bread

* Beef bologna

* Deluxe American cheese

* Yellow mustard

* Barbeque chips

Steps:

1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you’re cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted.

2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread.

Deviled Eggs Ingredients:

* 12 eggs

* 1/3 cup mayonnaise

* 2 tbs pickle relish

* 1 ½ tsp Dijon mustard

* Salt

* Pepper

* Paprika

Steps:

1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side.

2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well.

3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika.

Matty Matheson’s Tomato Soup Ingredients:

* 12 hothouse tomatoes

* 1 red onion

* 3 jalapenos

* 3 garlic cloves

* ½ cup EVOO

* Salt and pepper

* 2 cups tomato puree

* 6 cups vegetable stock

* Heavy cream

* Parmesan

* Croutons

Steps:

1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste.

2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered.

3. Puree the entire soup, top with parmesan and croutons.

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S4 E15: To Drink Or Not To Drink with Steve Furey and Craig Conant

Tue, 10 Dec 2024 20:00:00 -0000

Comedians Steve Furey and Craig Conant stop by the kitchen for “fish in a bag,” dirty rice, and a deep dive into the world of touring, drinking, ayahuasca, the “yips” and what put Craig on the wagon. Bet you’re not thinking it’s cops on horses. But it is.

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Fish in a Bag and Dirty Rice

Fish in a Bag Ingredients:

* Olive Oil

* 4 swordfish filets

* Onions

* Cherry tomatoes

* Yellow, red and orange bell peppers

* Red onion

* Capers

* Salt

* Pepper

* 4 tsp minced garlic

* 2/3 cup chopped basil

* Creole seasoning

Steps:

1. Preheat oven to 425 degrees. Fold parchment paper into envelope. Sprinkle each filet with creole seasoning and place into bottom half of parchment envelope.

2. Finely slice peppers and onions. Cut cherry tomatoes in half.

3. Top each envelope with onion, tomatoes, peppers, capers, salt, garlic, basil, and sprinkle olive oil. Close the bag, flip over onto a baking sheet and bake for 20 minutes.

Dirty Rice Ingredients:

* 3 tbs vegetable oil

* 1 pound chicken livers

* ½ pound chicken sausage

* 1 cup chopped yellow onion

* ¾ cup chopped green bell pepper

* ¼ cup chopped celery

* 2 tsp minced garlic

* 1 tbsp creole seasoning

* 1 tsp salt

* 1 tsp black pepper

* 2 cups chicken stock

* 2 bay leaves

* 5 cups cooked rice

* ¼ cup minced parsley

Steps:

1. Cook rice.

2. Sauté chicken livers and sausage in oil. Once meat is brown, add onions, bell peppers, celery, garlic, creole seasoning, salt and pepper.

3. Add stock and bay leaves, bringing to a boil. Once boiling, lower heat to simmer and cook for 5 minutes. Add cooked rice and stir thoroughly. Remove bay leaves and add parsley.

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S4 E14: Congrats on the Second Seasons, Omar Dorsey and Tone Bell!

Tue, 03 Dec 2024 20:00:00 -0000

A HUGE congratulations to Omar Dorsey and Tone Bell, who both received second seasons for their shows Bookies and Survival of the Thickest, respectively. And to show them how proud I am, I’m making Toad in a Hole and mustard greens. We talk about the business, African geography, the worst thing we’ve ever said when breaking up, and we do a deep dive in the whole Kendrick, Drake, J Cole situation.

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TOAD IN THE HOLE AND MUSTARD GREENS

Toad in the Hole Ingredients:

* Sunflower Oil

* 4 large sausages

* 4 sprigs of fresh rosemary

* 1 large red onion, peeled and sliced

* 2 garlic cloves, sliced fine

* Butter

* 6 TBS balsamic vinegar

* 1 TBS vegetable stock

* 1 ¼ cups milk

* 1 cup flour

* Salt

* 3 eggs

Steps:

1. Mix milk, flour, salt, and eggs together to make batter

2. Put ¼ inch of sunflower oil into baking pan and place in oven at 475 degrees. Once oil is hot, put sausages in the oiled pan, cooking until slightly golden.

3. Pour the batter over the sausages, throwing in rosemary sprigs, and placing the pan back into the oven, cooking for about 20 minutes until golden and crisp.

4. Fry onions and garlic in butter. Then add balsamic vinegar to cook down. Add vegetable stock and simmer.

Mustard Greens Ingredients:

* ½ cup thinly sliced sweet onion

* 1 TBS EVOO

* 2 Cloves minced garlic

* 1 LBS mustard greens

* 2-3 TBS chicken broth

* ¼ tsp toasted sesame oil

* Salt

* Pepper

Steps:

1. Sauté onions in olive oil. Once cooked add minced garlic

2. Add mustard greens and broth cooking until leaves are barely wilted. Once cooked, toss in sesame oil and season with salt and pepper.

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S4 E13: Talkin’ Turkey w/ Country Club Adjacent: Jake, Griff, Mark, & Blake

Tue, 26 Nov 2024 20:00:00 -0000

The boys from Country Club Adjacent stop by for Thanksgiving Dinner. I’m cookin’ up a turducken, creamed spinach and a sweet potato pie while we chat about the best golf courses, country club rules, and Chase Koepka’s amazing hole-in-one. And then there’s Griff’s gift of spot-on accents.

Catch Bert and his team in New Orleans over the Big Game Weekend!

It's SHIRT v SKINS with Nikki Glaser, Tony Hinchcliffe, and Adam Ray as Dr. Phil 2/08/25 at the UNO Lakefront Arena

Tix at https://bertbertbert.com

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THANKSGIVING DINNER

Cornbread Stuffing Ingredients:

* 4 slices keto bread

* 2 slices Keto cornbread

* 3 TBSP melted butter

* 1 egg

* 2 stalks celery

* ¼ cups leeks

* ½ tsp garlic

* 1 tsp Italian seasoning

* ¼ tsp sage

* ½ tsp salt & pepper

* Olive oil

* ½ tsp celery seasoning

* ½ chicken broth

Steps:

1. Crumble keto bread and corn bread and drizzle with olive oil, baking for 10 minutes at 350 degrees.

2. Sauté veggies in olive oil and seasonings

3. Mix egg with melted butter and chicken broth, adding sauteed veggies and mixing well.

4. Combine all ingredients and bake for 10 minutes, covered in foil

Turducken Roll Ingredients:

* 6 cups water

* 1/3 cup kosher salt

* Boneless, skinless turkey breast

* 2 boneless, skinless duck breasts

* 2 TBSP chopped sage

* 2 TBSP chopped thyme

* Salt and pepper

* 2 chicken-apple sausages

* 12 slices hardwood smoked bacon

* 2 TBSP olive oil

Steps:

1. Bring water and salt to a boil, then let cool and brine turkey for an hour. Preheat oven to 325 degrees.

2. Tenderize turkey and duck then season with herbs, salt and pepper.

3. Lay down turkey, then duck, keto cornbread stuffing, and place two sausages the length of the breasts. Roll meats up. Layer bacon slightly overlapping each other and roll onto turducken, securing with butcher’s twine to form a roulade.

4. Sear roulade in olive oil on all sides then bake for 95 minutes.

Gravy Ingredients:

* 1 chicken bouillon cube

* 1 beef stock bouillon cube

* 2 ¼ cups boiling water

* 4 tbsp butter

* 4 tbsp flour

* ½ tsp onion powder

* ¼ tsp ground pepper

* Salt

Steps:

1. Dissolve bouillon in boiling water

2. Melt butter in saucepan. Then add flour, onion powder and pepper.

3. While stirring, pour in half of the liquid to creating a roux. Stir until thick. Add salt and pepper to taste.

Creamed Spinach Ingredients:

* 1 pound frozen chopped spinach

* 2 tbsp butter

* ½ medium onion

* 2 cloves garlic

* ¾ cups heavy whipping cream

* 4 ounces cream cheese

* 1 cup parmesan

* Pinch of nutmeg

* Salt and pepper

Steps:

1. Thaw spinach and drain water

2. Sauté butter and onion. Once lightly browned, stir in garlic, cream, cheeses, and nutmeg.

3. Stir in spinach and add salt and pepper to taste.

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S4 E12: A Skateboard Sesh with Pro-Skaters Chris Cole and Paul Rodriguez

Tue, 19 Nov 2024 20:00:00 -0000

Pro-Skateboarders, Chris Cole and P-Rod, stop by the kitchen to chat about my obsession with skating, P-Rod’s dad, and how hard it is to make friends while I create a cultural clash of dumplings – from Chris’ Philly background, Paul’s Mexican roots, and a classic Asian-inspired pork version.

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Recipe: Dumpling Party and Veggie Spring Rolls

Pork Dumpling Ingredients:

* Vegetable Oil

* Gyoza Wrappers

* Corn flour

* 1 TBS sesame seeds

* 2 Spring onions

* 1 1/3 cups Chinese Cabbage

* 1 Cup Lean Pork, minced

* 1 TBS sesame oil

* 3 TBS rice wine

* White pepper

* 6 TBS soy sauce

* Ginger

* 4 garlic cloves

* 1 tsp chili oil

Steps:

1. Slice onions, remove outer cabbage leaves and shred finely. Then mix together with pork, sesame oil, 1 TBS rice wine, and 2 TBS soy sauce.

2. Peel and grate ginger and garlic, season with a pinch of white pepper mixing well with the pork mixture.

3. Dust gyoza wrappers with corn flour, place 1 tsp of pork filling into each wrapper, folding into a half-moon shape, then sealing with water.

4. Heat oil in pan then add potstickers frying for 2 minutes. Pour 1-cm of water into pan then simmer for 6-8 minutes with a lid on the pan.

5. Combine 2 TBS rice wine, 4 TBS soy sauce, and chili oil to create a sauce for the potstickers.

Philly Cheesesteak Dumpling Ingredients:

* 1 LBS raw beef steak, preferably short rib

* 1 green pepper, finely chopped

* ½ large or 1 small-medium onion, finely chopped

* 1 teaspoon mustard

* ½ teaspoon Worcestershire sauce

* ½ teaspoons salt and freshly ground black pepper

* ½ LBS sliced provolone or American cheese

* 1 package round, white dumpling wrappers (about 35-40)

* 2-3 tablespoons vegetable oil

* Cheese Whiz

Steps:

1. Freeze steak until it’s halfway frozen then slice into thin slices. Add to bowl with pepper, onion, mustard, Worcestershire sauce, salt and pepper.

2. Place mixture into dumpling wrapper, place a wad of cheese on top, use a second dumpling wrapper on top to seal it.

3. Pan fry dumplings, add ½ cup water and finish by steaming

Mexican Style Dumplings Ingredients:

* 12 oz. ground beef

* 1 cup finely chopped sweet bell pepper

* 1 cup finely chopped onion

* 2 cloves peeled and minced garlic

* 2 tbsp chili paste

* 2 cups Mexican shredded cheese

* 1 pack taco seasoning

* 1 tsp. cumin

* 1 tbsp. chili powder

* Salt & pepper to taste

* 1 large egg

* ½ cup water

* 2 tbsp EVOO

Steps:

1. Cook garlic in oil until soft then add chili paste, diced peppers and onions.

2. Add ground beef, cumin, chili powder and taco seasoning sautéing mixture

3. Add water, stir, and cover for 5 minutes. Once mixture is cooked and completely cooled, add shredded cheese and egg combining well.

4. Put mixture in wrappers, fold over, seal with water and pan fry for two minutes, then steam for 10 minutes to finish cooking.

Sour Cream Dip Ingredients:

* 16 oz sour cream

* 1 tsp dried dill

* 2 tsp dried parsley

* ½ tsp garlic powder

* ½ tsp onion powder

* ½ tsp kosher salt

* ½ cup red salsa

* ½ cup shredded Mexican cheese

* 1 jalapeño, diced small

Steps:

1. Mix everything together

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S4 E11: Breaking Down the State with David Wain and Joe Lo Truglio

Tue, 12 Nov 2024 20:00:00 -0000

A couple of my comedy heroes, David Wain and Joe Lo Truglio, come over so I can geek out about The State. We talk about all my favorite sketches, great movies, and why a homemade tortilla can make or break a taco.

Make sure to check out Joe’s new holiday movie, Hot Frosty, on Netflix!

https://www.netflix.com/title/81764579

Follow David Wain:

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https://www.instagram.com/joelotruglio

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AL’S BREAKFAST TACOS

Breakfast Tacos and Tortillas ingredients:

* Shredded Cheddar Cheese

* Eggs

* Pico de gallo

* Cotija cheese

* Chorizo

* Jalapeños

* Brisket

* Pulled Pork with Seasoning

* 3 cups flour

* 1 tsp salt

* 1 tsp baking powder

* 1/3 cup extra virgin olive oil

* 1 cup warm water

* Sour Cream

* Avocados

Steps:

1. Combine flour, salt and baking powder

2. Make a well in mixture and add water and oil, mixing from bottom up until dough forms. Then kneed dough on floured surface until it is smooth

3. Make small dough balls, coat each in flour, then cook in tortilla press

4. Cook chorizo, cook eggs,

5. Add eggs, cheese, meats, and toppings of your choice to tortilla

Pulled pork seasoning:

* ½ cup apple cider vinegar

* 1 ½ tbs dark brown sugar

* ½ tsp Creole seasoning

* ½ tsp salt

* ½ tsp crushed red pepper flakes

* ¼ tsp black pepper

Corned Beef Hash Ingredients:

* 2-3 tbs unsalted butter

* 1 medium onion

* 2-3 cups cooked corned beef

* 2-3 cups cooked and chopped potatoes

* Salt and pepper

* Fresh parsley

Steps:

1. Heat butter in pan and cook onions

2. Add chopped potatoes and corned beef cooking until brown, then flip. Do not stir them together

3. Remove from heat, salt and pepper to taste, and serve, garnishing with parsley

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S4 E10: Rappin’ and Snackin’ with G-Eazy and Goody Grace

Tue, 05 Nov 2024 20:00:00 -0000

Musicians G-Eazy and Goody Grace stop by my kitchen for some seafood, veggies, AND I impress them with homemade cheese. It’s a gangster move. We talk Canada, Icelandic pick-up lines, The Box, and their new tour, Freak Show, starting TODAY. Ticket link below…

Freak Show tour

https://g-eazy.com/pages/tour

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MIXED GRILL WITH VEGGIES ON HOMEMADE RICOTTA

Homemade Ricotta with Vegetables Ingredients:

* 8 cups whole milk

* 1 tsp salt

* 4 TBS lemon juice

* Yellow squash

* Red onion

* Sweet onion

* Garlic

* Zucchini

* Sweet peppers

* EVOO

* Balsamic Vinegar

Steps:

1. Line colander with damp cheese cloth folded over itself 3-4 times.

2. Heat milk on medium-high in saucepan adding the salt and stirring for about 20 minutes with a wood spoon

3. Lower the heat and add lemon juice stirring continuously

4. Ladle the ricotta into the cheesecloth to drain

5. Cut and grill up veggies

6. Lay out ricotta, drizzle with olive oil and balsamic, then top with grilled veggies

Seafood Grill Ingredients:

* 1 LBS Mussels

* 1 LBS shrimp

* Branzino filets

* Salmon filets

* Sea Bream filets

* Cherry tomatoes

* Lemons

* Basil

* EVOO

* Rosemary

* Cilantro

* Lime zest

* Grated ginger

* Salt and pepper

* Butter

* Garlic

Steps:

1. Season fish and shrimp

* Salmon: basil and EVOO

* Branzino: Lemon thyme and lemon slices

* Sea Bream: Rosemary and EVOO

* Shrimp: Cilantro, lime zest, grated ginger, and olive oil

2. Place fish, mussels, shrimp, clams, and cherry tomatoes onto cooking tray. Sprinkle with chopped garlic, salt, pepper, and butter.

3. Whack the pan under hot broiler for 6 minutes until fish is golden and shells have opened

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S4 E09: A Very Mythical Morning with Rhett & Link

Tue, 29 Oct 2024 19:00:00 -0000

YouTube internetainers, Rhett and Link, stop by the kitchen, and we do a deep dive into content, creating content, the history of creating content, what kinds of content should be created… oh, and I make a variety of “burger bowls” like mushroom/swiss, McDonald’s style, BBQ brisket, and more! We also talk about their new show, Wonderhole, which everyone should check out on youtube.

Check out Rhett & Link’s Wonderhole here: https://www.youtube.com/@rhettandlink

Follow Rhett McLaughlin:https://www.instagram.com/rhettmc

Follow Link Neal:https://www.instagram.com/linkneal

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BURGER BOWLS

Ingredients:

* 1 lbs ground beef

* 1 tsp Worcestershire sauce

* 1 tsp kosher salt

* ½ tsp garlic powder

* ¼ tsp black pepper

* Sauteed onion

* Crumbled bacon

* Chopped pickles

* Sharp cheddar cheese

* Bleu cheese

* Swiss cheese

* Mushrooms

* Eggs

* American cheese

* Canadian bacon

* Dijon mustard

* Cherry tomatoes

* Ketchup

* Yellow mustard

* Lettuce

Steps:

1. Preheat oven to 400 degrees

2. Crumble beef and add Worcestershire sauce and seasonings

3. Form the beef into 4 small bowls and add toppings to create the four types of burgers:

* American cheese, eggs, and Canadian bacon

* Bleu cheese, bacon crumbles, and jalapenos

* Swiss cheese, mushrooms, onion, and Dijon mustard

* American cheese, chopped pickles, onions, tomatoes, ketchup, yellow mustard, Lettuce

4. Cook in oven for 15 minutes

Mexican Onion Rings

Ingredients:

* Shredded Cheese

* Onions

* Cooked Golden potatoes

* Grease

Steps:

1. Preheat oven to 400 degrees and cut onion into rings and cut up pre-cooked golden potatoes into tiny pieces

2. Grease a donut pan then layer with shredded cheese, onion rings, potatoes, and more cheese

3. Bake for 20 minutes until golden and crispy

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S1 E32: Comedy Gold with Bill Burr and Tom Segura

Tue, 22 Oct 2024 19:00:00 -0000

I’m makin’ Korean Nachos for the three amigos – me, Bill Burr, and Tom Segura. Things get spicy, salty, and a little sweet.

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SPICY KOREAN NACHOS

Ingredients:

* Egg roll wrappers

* Oil for frying

* Bean paste

* Kewpie mayo

* Pork butt

* Kimchi

* Gojuchang

* Green onions

* Green chili peppers

* Salted shredded shrimp

* Sprouts

* Shredded cheese

Steps:

1. Cut egg roll wrappers into triangles; fry in oil

2. Chop up and then cook pork butt

3. Cut up green onions and peppers

4. Make sauce by mixing bean paste, kewpie mayo, kimchi juices, and gojuchang

5. Layer nachos: start with a base of tortilla chips, then pork butt, onions and peppers.

6. Garnish with kimchi, shredded cheese, shredded shrimp, sprouts, and sauce

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S4 E08: Sandwich Makers and Schwarzenegger’s Son (Owen Han and Joe Baena)

Tue, 15 Oct 2024 19:00:00 -0000

Owen Han and Joseph Baena stop by the kitchen so I can one-up Owen’s sandwiches, adding a little chorizo to make it my own. We also talk about Joe’s dad, Arnold, Owen’s breakfast sandwich game, and what bread is the best.

Don’t forget to check out Owen’s new cookbook – STACKED: The Art of the Perfect Sandwich, available NOW at https://amzn.to/4805x1f

Follow Owen Han:

https://www.instagram.com/owen.han

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Shakshuka Breakfast Sandwich

From Owen Han’s Cookbook Stacked

Ingredients:

* 1 tbs extra virgin olive oil

* 1 small yellow onion

* ½ red bell pepper

* 3 garlic cloves

* ½ tsp smoked cumin

* ½ tsp smoked paprika

* 1/8 tsp cayenne pepper

* 14.5 oz can diced tomatoes

* Jalapeños

* Avocados

* Chorizo

* Salt and pepper

* 4 eggs

* ½ cup feta cheese

* 2 tbs chopped parsley

* 4 sandwich rolls or croissants

Steps:

1. Heat oil In skillet with onion, bell pepper, and garlic. Once onion is tender, add in Chorizo.

2. Add cumin, paprika, and cayenne. Once that is mixed in, add tomatoes and the juice from can, reducing the heat to simmer. Simmer until juices thicken then season with salt and pepper

3. Create 4 small spaces in the sauce. Crack an egg into each spot and cover skillet cooking the eggs for about 5 minutes.

4. Remove from heat and sprinkle feta, more salt and pepper, parsley, jalapeños, and avocados.

5. Serve on sandwich rolls

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S1 E31: Crabbin’ w/ The Fighter (Brendan Schaub) & The Kid (Bryan Callen)

Tue, 08 Oct 2024 19:00:00 -0000

The Fighter and The Kid podcasters, Brendan Schaub and Byran Callen, stop by the studio to talk sneakers, wine, and the proper way to cook a crab. It gets messy, but it’s worth it!

Follow Brendan Schaub:

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https://www.instagram.com/bryancallen

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Cioppino

Ingredients:

10 – Crabs

5 lbs Clams

3 lbs of Prawns

3 large onions

½ bunch of fresh parsley chopped

6 cloves of garlic chopped

1 green chili pepper chopped

4 small sprigs of rosemary chopped

1 tsp oregano

1 tsp salt

1 tsp pepper

1 tsp nutmeg

4 small cans of Del Monte tomato sauce

5 oz of Sauternes

Directions:

- Important to buy LIVE FRESH crabs, otherwise sauce will be dry and tasteless.

- Wash crabs and clams thoroughly

- Kill live crabs humanely

- Save yellow (FAT) and bluish juices

- Don’t have the store do it as you’ll lose good juice and fat. It may look horrible but it’s the secret to good taste

- In a large pot, sauté chopped onions and celery

- Season with salt, pepper and nutmeg

- When onion, celery becaome transparent, add the chopped parsley, rosemary, garlic, chilli pepper, oregano

- Saute five minutes

- Add tomato sauce and sauternes

- Add crab fat and juices

- Cook 10 minutes

- Add clams

- Add crab and prawns

- Cover pot and let it steam for 20-30 minutes

- Top pot every 5 minutes and ladle sauce over prawns

- Sauce should be more orange than red color

Original Recipe Walt’s Lagomarsino

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S4 E07: This is the Worst Something's Burning w/ Brittany Furlan & Brittany Schmitt

Tue, 01 Oct 2024 19:00:00 -0000

The Brittany’s (Furlan and Schmitt) stop by the kitchen to talk about their podcast, This is the Worst Podcast, over some fruit sandwiches, cold soup, and kimchi. We chat about OCD, Open Tabs, and exactly how big Tommy really is. You’ll be shocked.

Follow Brittany Furlan:

https://www.instagram.com/brittanyfurlan

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https://www.instagram.com/brittanyschmitt

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Watermelon & Feta Sandwiches with Gazpacho and Pineapple Kimchi

Watermelon & Feta Sandwiches:

Ingredients:

* Seedless watermelon

* Feta Cheese Block

* Arugula

* Prosciutto

* Peeled and sliced mini cucumber

Steps:

1. Slice watermelon and cucumbers into thin slices

2. Layer with feta, arugula, prosciutto and cucumber

Gazpacho

Ingredients:

* 2 LBS ripe Roma tomatoes

* 1 small cucumber

* 1 medium green bell pepper

* ½ red onion

* 2 small garlic cloves

* 3 TBS olive oil

* 2 TBS sherry vinegar

* 1 tsp salt

* ½ tsp freshly-cracked pepper

* ½ tsp. ground cumin

* 1 thick slice of soaked white bread

* Crème Fresh

Steps:

1. Combine all ingredients today and blend until fully mixed

2. Refrigerate for a few hours to chill prior to serving

3. Garnish with parsley and crème fresh

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S1 E30: Cuban Sandwiches, My Sisters, and the Super Bowl

Tue, 24 Sep 2024 19:00:00 -0000

We’re going way back to when my sisters, Annie and Kottie Kreischer, swabbed up and stopped by so I could cook ‘em Cuban sandwiches and celebrate the Buccs goin’ to the Super Bowl. Also, I coated everything in mayo or butter. It was delicious.

Follow Annie Kreischer:

https://www.instagram.com/anniekreischer

Follow Kottie Kreischer:

https://www.instagram.com/kottiekreischer

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Cuban Sandwiches and Tostones

Ingredients:

* Pork

* Ham

* Olive Oil

* Garlic

* Chili Flakes

* Salt

* Pepper

* Cumin

* Oregano

* 1 large white onion

* Bay leaves

* Orange juice

* Lime juice

* 1 cup chicken stock

* Ciabatta bread

* Mayonnaise

* Dijon mustard

* Pickles

* Swiss cheese

* Butter

Steps:

1. Set instead pot to sauté and add olive oil, garlic, chili flakes

2. Season meat with salt, pepper, cumin, and oregano then put into instant pot

3. Slice onion and add to meat to brown

4. Add orange and lime juice, chicken stock, and bay leaves

5. Set pressure cooker to 25 minutes

6. Chop up pork and add finishing salt

7. Heat skillet on stove

8. Split bread and layer the sandwich with Dijon, Swiss cheese, pickles, ham, pork, then more Swiss

9. Dip sandwich into melted putter then toast on skillet, place another heay skillet on top of sandwich press down to make bread more crisp

10. Heat a few inches of oil in a pot for deep frying and peel plantains into 1-inch chunks

11. Fry plantains until golden brown, take out, smash plantains and refry for another minute

12. Sprinkle with seasoning salt

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S4 E06: Cookin’ Carnivore with Adam Richman and Chad Michael Murray

Tue, 17 Sep 2024 19:00:00 -0000

Food phenom Adam Richman and his buddy, actor Chad Michael Murray, stop by the kitchen to overindulge in carnivore creations and America’s best sandwich. We also talk about Lindsay Lohan, angry tweets, and being famous in the aughts.

Follow Adam Richman:

https://www.instagram.com/adamrichman

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https://www.instagram.com/chadmichaelmurray

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Naked Beef Wellington and Sautéed spinach with bacon

For the Duxelles:

* 3 Pints Assorted Mushrooms / White Button, Cremini, Shitake /Sliced thin.

* 2 Shallots / Roughly Chopped

* 4 Cloves Garlic / Sliced Very Thin

* 2 Sprigs Fresh Thyme / Leaves Only

* 2 Tablespoons Unsalted Butter

* Extra Virgin Olive Oil

* Kosher Salt

* Coarse Ground Black Pepper / Freshly Ground

Steps:

1. Add mushrooms, shallots, garlic, and thyme to a hot pan.

2. Add butter and olive oil and sauté

3. Continue sauteing for 8-10 minutes until most of the liquid has evaporated

4. Season with salt and pepper and set aside to cool.

For the Beef:

* 3 Pound Center Cut Beef Tenderloin

* Extra Virgin Olive Oil

* Kosher Salt

* Coarse Ground Black Pepper / Freshly Ground

* 12 Slices Prosciutto / Sliced Thin

* 6 Sprigs Fresh Thyme / Leaves Only

* 5 TBS horseradish cream

* 5 TBS wholegrain mustard

1. Preheat oven to 425

2. Tie the tenderloin in 4 places so it holds its shape

3. Drizzle with olive oil, then season with salt and pepper

4. Sear all over, including the ends in a skillet lightly coated with olive oil

5. Combine mustard and horseradish cream in a bowl

6. Set out your prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to cover the beef

7. Add duxelles on top of prosciutto

8. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.

9. Sprinkle the thyme leaves over the beef

10. 10.Place the beef on the prosciutto/mushroom. Fold prosciutto over beef and tie plastic wrap tight.

11. 11.Set in the refrigerator for 30 minutes to ensure it maintains its shape.

12. 12.Bake for 40-45 min

Spinach with bacon

Ingredients:

* 6 bacon strips

* ½ medium onion

* 1 pound baby spinach

* Salt and pepper

Steps:

1. Cut bacon into small pieces and fry in skillet

2. Put bacon pieces on paper towel leaving 2-3 TBS of fat in the pan

3. Sauté onion in bacon fat

4. Add in half of the spinach, once that wilts down, add the other half

5. Add in cooked bacon and season with salt and pepper

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S1 E29: Dinner Party Tips with Todd Glass

Tue, 10 Sep 2024 19:00:00 -0000

For the first time EVER, we have one guest carrying Something’s Burning – and Todd Glass can certainly handle it. I’ve got Tasty Kakes and Perogies for him; he’s got plenty of party tips for me. There are games, threats, and a goodbye song you don’t want to miss.

Help Fund Todd’s show “The Event of a Lifetime”: https://tinyurl.com/yep3zzxm

Follow Todd Glass:

https://www.instagram.com/thetoddglassshow

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Philly Cheesesteak Pierogi

Ingredients:

* 2 ¼ cups all-purpose flour

* 1 tsp kosher salt

* 1 large egg, beaten

* 1 cup sour cream

* 6 tbs unsalted butter, softened

* 1 large yellow onion

* 3 tbs oil

* 10 ounces thinly sliced steak

* Freshly ground pepper

* 1 ½ cups shredded provolone cheese

* 1 cup shredded mozerella cheese

* Parsley

* Cheese Wiz

Steps:

1. To make dough, whisk flour and kosher salt

2. Add egg, sour cream, and 4 TBS butter stirring until combined

3. Thinly slice onion and heat on a skillet with salt and pepper

4. Roughly chop half of the onion and set the other half aside

5. Add oil to pan and cook steak in batches, 1 minute each batch

6. Once meat is cooked, roughly chop steak and add to chopped onions, tossing in shredded cheese

7. Roll out dough and cut into 3” circular pieces

8. Place 2 tsp of filling into center of each dough round. Using a wet finger, fold the dough into semi-circles, pressing a fork as the end to seal

9. Heat 1 TBS oil and 2 TBS butter into skillet and saute pierogis

10. Heat cheeze wiz in microwave while heating remaining half of onions to pan. Serve both on top of pierogis

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S4 E05: Gettin’ Down with Goose

Tue, 03 Sep 2024 19:00:00 -0000

It’s a dream episode when Bert’s favorite band, Goose, swings by the Something’s Burning kitchen. And, while he’s dishin’ out paella – they’re dishin’ about their music, lyrics, and life. There’s laughter, uncomfortable crying, and a private concert that may or may not have been consensual.

Follow Goose:

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SEAFOOD PAELLA

Ingredients:

* 8 cloves of garlic

* 1 1/3 cup of chopped shallots

* 4 lemons

* 2 red or green chili peppers

* 2 cups baby plum tomatoes

* Few handfuls of fresh parsley

* Smoked Mussels

* Langoustines

* Squid

* Clams

* Thick slices of seabass

* Pinch of saffron

* 6 2/3 cups fish stock and/or vegetable stock

* 2 2/3 cups paella rice

* 2 Red Peppers

* 2 Orange or yellow peppers

* 1 ¼ cups white wine

* 4 TBS olive oil

* 4 TBS smoked paprika

* 2 tsp salt

* 4 tsp cracked pepper

* 1 cup sofrito

Steps:

1. 1 TBS olive oil in pan over medium-high heat. Add shallots, garlic and chili, and fry for 4 minutes

2. Add rice, smoked paprika, peppers, and half of the parsley. Fry for 2 minutes.

3. Add the wine and tomatoes and simmer for a few minutes for wine to reduce. Add ¼ cup of stock and saffron. Continue adding more stock as it reduces down.

4. Add shrimp, mussels, crab meat, squid, langoustines, and seabass and simmer for 5 minutes.

5. Add sofrito to pan

6. Add salt and pepper to taste.

7. Squeeze lemon juice over and mix together.

Sofrito

-1 Yellow onion

-2 cloves garlic

-1/2 green bell pepper

-1/2 cup red wine

-2 28 oz cans of whole tomatoes, drained

-1 spring rosemary

-1/2 tsp fine grain sea salt

-Olive oil

1. Heat oil and cook onions. Add garlic, green bell pepper, cooking until soft

2. Add wine and let evaporate

3. Stir in tomatoes, rosemary and salt simmering for 50 minutes. Remove rosemary.

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S1 E28: Gettin’ Way Too Drunk with Brad Williams and Adam Ray

Tue, 27 Aug 2024 19:00:00 -0000

On this throwback episode of Something’s Burning, Brad Williams and Adam Ray come over and we drink each other under the table. There’s not enough steak, potatoes or mini-bloomin’ onions to absorb all the alcohol… Chaos ensues when I cut my hand, we start a fire, and SOMEONE falls off their stool.

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STEAK, TWICE BAKED POTATOES AND MINI BLOOMIN’ ONIONS

Steaks:

Ingredients:

40 oz Tomahawk Steak 38 Day Dry-Aged

18 oz Bone-in Ribeyes Dry Aged 28 days

10 oz Prime Filet Mignon Wet Aged 28 days

All pre-season, already salted

Butter

Salt

Pepper

Steps:

Cook all the meats

Twice Baked Potatoes

Ingredients:

1 stick butter

½ cup bacon bits

½ cup sour cream

½ cup cheese

½ cup milk

Seasoned salt

Green onions

Black pepepr

Steps:

1. Cut each potato in half length wise and scrape out inside

2. Smash inside of potatoes with 1 stick of butter, bacon bits and sour cream then mix in cheese, milk, salt, onions, and pepper

3. Fill potato shells with filling, top with more cheese, and bake at 250 for 15-20 minutes

Bloomin’ Onion

Ingredients:

2 ½ cups flour

1 tsp cayenne

2 tbs paprika

½ tsp thyme

½ tsp oregano

½ tsp cumin

Black pepper

2 eggs

1 cup whole milk

1 cup water

Steps:

1. Mix dry ingredients in bowl

2. Mix wet ingredients into separate bowl

3. Cut onion and pour flour mixture on top, cover with bowl, and shake

4. Submerge onion into egg mixture, then back into flour mixture

5. Fry onion for about 3 minutes, flip, and fry for another 3 minutes

Bloomin Onion Dip

Mix the following together:

2 tbs mayonnaise

2 Tbs sour cream

1 ½ tsp ketchup

½ tsp Worcestershire sauce

1 tbs drained horseradish

¼ tsp paprika

Pinch of cayenne

Salt

Pepper

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S4 E04: Rockin’ Out with Rick Springfield and Richard Marx

Tue, 20 Aug 2024 19:00:00 -0000

Bert’s getting his own private concert when legends Rick Springfield and Richard Marx stop by the kitchen for some sushi and a serenade. Bert gets a little peak into their friendship and what their show must be like – and he LOVES everything about it. They drink and dish out the stories behind the songs… and who really WAS Jessie’s Girl.

Follow Rick Springfield:

https://www.instagram.com/rickspringfield

Follow Richard Marx:

https://www.instagram.com/therichardmarx

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Oma’kinda, Sushi Bundt Cake and Jessie’s Girl Cocktail

Rainbow Roll California Mix Bundt cake

Ingredients:

* Sushi Shrimp

* Sushi Rice

* Salmon

* Akami

* Madai

* Ora King

* Hamachi

* Seaweed salad with octopus and shrimp

* Miso Soup

* Miso Marinated Black Cod

Instructions:

1. Combine crab mix with jalapenos and green onions

2. Place saran wrap into mold and add a layer of rice

3. Add in a layer of California crab mix

4. Layer in avocado and cucumber

5. Finish with a final layer of rice

6. Flip and remove mold

7. Add a layer fish on top, drizzle spicy mayo and furikake

Seaweed salad with octopus and shrimp

1. Mix all of the seaweed contents in a mixing bowl

2. Plate seaweed in a small bowl and add slices of shrimp and octopus

3. Add slices of lemon and sesame seeds

Miso Soup with bit of fish

1. Chop extra fish from Bundt cake into small pieces then place raw fish into small bowl

2. Bring soup to a boil and pour hot soup into bowls

3. Add green onions

Miso marinated black cod

1. Pre-heat oven to 380

2. Smear room temp butter onto aluminum foil

3. Place pieces of cod on the buttered foil, skin side up

4. Cook for 12 minutes

5. Raise oven temp. to 450 and cook 2 minutes

6. Serve with pickled ginger on the side

Sashimi Sauce

Ingredients:

* 1 TBS Orange juice

* 2 TBS Soy sauce

* 1 TBS lime juice

Steps:

1. Mix all ingredients together.

2. Drizzle over fish

Jessie’s Girl Cocktail

Ingredients:

* 1 ½ oz Sammy’s Beach Bar Platinum Rum

* 1 ½ oz fresh pineapple juice

* 1 oz Sweet & Sour Mix

* ½ oz triple sec

* ¼ oz grenadine

* Fresh orange and pineapple wedges

Steps:

1. Shake ingredients in a mixer with ice.

2. Pour over ice and garnish with orange and pineapple wedges

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S1 E27: Super Troopers and Catchphrases with Steve Lemme and Kevin Heffernan

Tue, 13 Aug 2024 19:00:00 -0000

In this season-one-walk-down-memory-lane, the Super Troopers (Steve Lemme and Kevin Heffernan) come by the kitchen to give me my flowers for helping on the movie. They also give me a hand making homemade McGriddles and help me with my branding. Apparently, I need a catchphrase.

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Homemade McGriddles and Hashbrowns

Ingredients:

* Potatoes

* 1 cup maple syrup

* Kosher salt

* Black pepper

* ½ tsp paprika

* Eggs

* 1 cup and 2 TBS flour

* 2 TBS sugar

* 2 tsp baking powder

* 1 Cup milk

* 2 TBS melted butter

* Olive Oil

* Ground Sausage

Steps:

Syrup Crystals

1. Heat syrup over medium heat while stirring until thick then pour onto a chilled plate for syrup to crystalize

Hashbrowns:

1. Preheat oven to 350 degrees

2. Rub potatoes with oil and salt then bake for 45 minutes

3. Shred cooked potatoes with box grater and add salt, pepper, paprika and 1 beaten egg

4. Add 2 TBS flour, stirring together, then create ½-inch thick patties

5. Pan fry patties then let them dry on paper towels

Sausage Patties:

1. Form patties and fry in a skillet

Pancake Buns:

1. Whisk together 1 cup flour, sugar, baking powder and ½ teaspoon salt

2. In a separate bowl, whisk milk, butter, and 1 egg

3. Add dry ingredients to the milk mixture and whisk until it is just combined

4. Crumble the maple crystals into pieces. Cook buns in molds filling up halfway with batter then adding syrup crystals, then topping with batter

Eggs:

1. Cook eggs any way

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S4 E03: Comedy Power Couple Chad Daniels and Kelsey Cook

Tue, 06 Aug 2024 19:00:00 -0000

Comedy couple Chad Daniels and Kelsey Cook stop by the kitchen to chat about peanuts and podcasts while I make a killer pretzel potpie. Kelsey’s got some breaking news that changes everything and we also talk a LOT about ball sacks.

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PRETZEL POT PIE

Ingredients:

* 2 TBS unsalted butter

* 1 medium yellow onion, chopped

* 3 medium carrots, chopped

* 2 stalks celery, chopped

* ¼ cup all-purpose flour

* 2 ½ cups chicken broth

* Kosher salt

* 2 cups shredded cooked chicken

* ½ cup frozen peas, thawed and drained

* 2 TBS chopped fresh parsley

* ½ cup baking soda

* 1 ½ pounds refrigerated pizza dough room temp

* 1 large egg

* ½ tsp pretzel salt

* Pie crust

Steps:

1. Preheat oven to 350 degrees

2. Place pie crust into pie pan

3. Melt butter in pan and add onion. Stir in celery and carrots. Add flour, stirring to coat veggies. Add broth and salt and pepper. Simmer until thick.

4. Stir in chicken, peas and parsley then add mixture to pie pan

5. Put baking soda, 2 tsp kosher salt, and 8 cups of water in a pot and bring to a boil

6. Form pretzels with Pizza dough

7. Cook pretzels in water for 30 seconds, flip and cook another 30 seconds

8. Arrange pretzels on top of pie mixture. Whisk together egg and 1 tbs water in a bowl then brush onto pretzels, sprinkle with pretzel salt

9. Bake for 45 minutes

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S1 E26: Gettin’ Drunk & Eating Dumplings with Grace Helbig & Brooks Wheelan

Tue, 30 Jul 2024 19:00:00 -0000

YouTube personality Grace Helbig and comedian Brooks Wheelan pop into the kitchen for some gyoza, sake bombs, and pressing questions… things like “is it cooler to be a stoner or a drunk…?” and “how disgusting is Jersey, really?” Plus, Bert surprises everyone with some pretty delicious food.

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Gyoza

Ingredients for Gyoza:

-Napa Cabbage

-2 tsp salt

-Shrimp

-3 Cloves of garlic

-1 tsp ginger

-5 green onions

-5 pounds ground pork

-2 tsp sugar

-Dumpling wrappers

-½ cup water

-Vegetable oil

-Cheesecloth

Steps:

1. Finely shred cabbage and sprinkle with salt. Using the cheesecloth, wring out excess liquid from cabbage

2. Cut up shrimp

3. Mince garlic, ginger, and green onions

4. Combine all ingredients into a bowl and mix

5. Place 1tsp-2tbs of gyoza filling into wrapper, dip fingertip into water and moisten the edge of the wrapper to fold and form the dumpling

6. Heat oil in pan and fry gyoza

7. Steam gyoza by adding ½ water to pan and covering with lid

8. Double fry by removing the lid and cooking until again on the bottom

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S4 E02: A Sister Sit-Down w/ Jenny & Sam Mollen and the Kreischer Sisters

Tue, 23 Jul 2024 19:00:00 -0000

Bert’s sisters, Kottie and Annie, and the Mollen sisters sit down to chat about family secrets, wedding songs, and who’s the funniest in the family… spoiler alert: it’s Bert. Plus, we’re putting a spin on one of Bert’s favorite dishes, Carbonara, adding a Korean kick.

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Tomato Bruschetta and Gochujang Carbonara

Ingredients for Bruschetta:

-3 Cups Cherry tomatoes

-1/2 ounce fresh basil

-Kosher salt and black pepper-1 loaf baguette or French loaf

-Extra virgin olive oil

-2-3 garlic cloves

-Balsamic glaze

Steps:

1. Cook tomatoes in oil for 2-3 minutes, then add garlic, salt and pepper

2. Slice bread into ½ inch pieces and brush one side with oliva oil

3. Cook oiled side of bread in cast-iron pan

4. Brush top of bread with olive oil, flip, and cook other side

5. Spoon cooked tomatoes onto each slice of bread and top with balsamic and basil

Ingredients for Gochujang Carbonara:

-3 ounces parmesan cheese

-2 tbs gochujang

-1 tbs rice vinegar

-1 tsp honey

-3 garlic cloves

-2 medium scallions

-8 ounces pancetta

-1 tbs canola oil

-1 LBS dry spaghetti

-4 large egg yolks

-Kosher salt

-2 tsp ground pepper

Steps:

1. Combine gochujang, rice vinegar, honey into small bowl

2. Dice the pancetta and cook in oil in a skillet. Then remove all but ¼ of the remaining fat from pan

3. Add garlic and scallions to the skillet, cook until golden brown, then add gochujang mixture

4. Cook spaghetti. While spaghetti is cooking, whisk together egg yolks, then add parmesan, kosher salt, and black pepper

5. Transfer spaghetti to skillet with ¼ cup pasta water and toss until coasted in sauce. Slowly pour egg into spaghetti while tossing.

6. Turn heat to lowest setting and return pancetta to the skillet.

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S1 E25: Something’s Gagging with Jeff Danis & Ryan O’Neill

Tue, 16 Jul 2024 19:00:00 -0000

On this throwback episode, Jeff Danis and Ryan O’Neill from the Danish and O’Neill stop by the kitchen for some questionable cuisine. We’re throwing the recipe away and winging it for some American-Style Poutine. We also talk about being a dad, which celebrity chef we would make out with all while concocting our very own Poutine Shot. And things get aggressively sweaty.

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Classic Poutine and Bert’s Breakfast of Champions Poutine

Ingredients:

-4 Tbs butter

-4 Tbs flour

-2 cans beef broth

-Eggs

-1/2 tsp garlic powder

-1 tsp onion powder

-4 Tbs ketchup

-4 tsp Dijon mustard

-4 tsp Worcestershire

-Salt

-Pepper

-Potatoes

-Cheese curds

-Cooking oil

Steps:

Gravy:

1. Melt butter

2. Add in flour and mix for two minutes

3. Whisk in beef broth

4. Add garlic powder, onion powder, ketchup, mustard, Worcestershire, salt and pepper and stir until thick

American Poutine:

1. Cut potatoes into 1/4-inch sticks and place in cold water for one hour

2. Fry potatoes in 350-degree oil, pull out, then drain

3. Double fry potatoes in 425-degree oil

4. Fry eggs

5. Top fries with gravy, cheese curds, and eggs

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S4 E1: Wrestle-Mania with Ric Flair and Sam Morril

Tue, 09 Jul 2024 19:00:00 -0000

The Nature Boy himself swings by the kitchen to chat with Sam Morril and Bert about the good ol’ wrestling days. He opens up about his son, his women, and his FLAIR. They’ll laugh, they’ll cry… and they’ll eat French Onion – inspired chicken with a side of Bodega Cat whiskey. Plus, he’s promo’ing the hell out of Sam’s new special. You should check it out, too.

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S1 E24: Rapport with Whitney Cummings and Michael Rapaport

Tue, 02 Jul 2024 19:00:00 -0000

On this blast from the past episode, Whitney Cummings and Michael Rapaport stop by for homemade pizza. I also get a lesson on why washing hands is important AND how to spell Michael’s name correctly. And Whitney’s reminding everyone that strong women STILL belong in the kitchen.

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Platter Pizza

Ingredients:

4 Cups Italian tipo “00” flour or bread flour

2 tsps. kosher salt

1 tsp active dry yeast

1 ½ cups water

Cooking spray

1 can whole peeled Italian tomatoes

4 tbs olive oil

Toppings:

Roasted Garlic

Green Peppers

Pepperoni

Onions

Basil Leaves

Black Olives

Green Olives

Red Peppers

Fennel

Buffalo Mozzarella

Dough Steps:

1. Combine flour, salt, and yeast

2. Add water to mix then knead dough

3. Cover bowl tightly with plastic wrap and refrigerate for 8 hours

4. Divide dough into 4 sections into oil covered bowls, let sit at room temperature for 2 hours to rise

Sauce Steps:

1. Pulse tomatoes through food processor

Assemble Pizzas:

1. Stretch out dough ball on floured surface

2. Spread sauce, basil leaves, and olive oil onto dough

3. Add Toppings

4. Bake at 475 degrees for 5-7 minutes

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S3 E25: My Real Bros, Jimmy Tatro and Christian Pierce

Tue, 25 Jun 2024 19:00:00 -0000

Real Bros Jimmy Tatro and Christian Pierce stop by the kitchen for a deep dive on their new movie, the top five coolest actors, and if they could see themselves getting caught up with the Capitol stormers. I am also making a polenta board with three different toppings AND we’re sampling Por Osos, like good friends, and bros, would.

The Real Bros of Simi Valley: High School Reunion premieres July 5th on Roku

https://bit.ly/3VQe4PD

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POLENTA PARTY

Ingredients:

1 package ground corn meal

12 cups Water

Butter

Grated parmesan

½ cup Mascarpone cheese

4 Large peppers

2 white onions

olive oil

4 italian sausages

chili flakes

2 lbs fresh mushrooms

1 tbsp soy sauce

Garlic

½ cup chardonnay

1 tbsp dry thyme

2 cups fresh basil

½ cup pine nuts

Polenta Steps:

1. Bring water to boil and add corn meal. Let simmer for 30-40 minutes

2. Remove from heat and add 1 cup grated parmesan and mascarpone and ¼ cup butter

TOPPINGS:

Spicy sausage and peppers Steps:

1. Cut sausages and cook in pan

2. Cook onions until clear then add peppers to pan

3. Add sausage back to pan and cook altogether for another 3 minutes

Mushrooms in White Wine Sauce

1. Cook 2 cloves of garlic in 1 tbsp butter and 1 tbsp olive oil

2. Add mushrooms to pan. Once cooked halfway, add soy sauce, thyme, and wine cooking until it is all absorbed.

Basil Pesto Sauce

1. Toast pine nuts

2. In a food processor, add toasted pine nuts, basil, ½ cup oil, 3 garlic cloves, and ½ cup parmesan until combined

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S1 E23: McKoy Burgers & Sake Bombin’ with Jo Koy and Heather McDonald

Tue, 18 Jun 2024 19:00:00 -0000

Heather McDonald and Jo Koy stop by the kitchen – and I’m mashin’ up their names for inspiration. Meet the McKoy. There’s nothing like sushi burgers and sake bombs to help carry the conversation. And it only took me until the end to realize… sushi is Japanese – and Jo is Filipino. Oops.

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McKoy/Bert Sushi Burgers

Ingredients:

1 tbsp bakers sugar

1 tbsp rice wine vinegar

1 tbsp mirin

Pickled cucumber

Kewpie mayo

Sriracha

Tuna

Wasabi Paste

Salmon

Avocado

Sticky Rice

1. Combine bakers sugar, rice wine vinegar, and mirin in a bowl

2. Mix into cooked white rice

Special Sauce for burgers:

1. Mix to taste: Kewpie mayo, sriracha, chopped pickled cucumber

McKoy/Bert Sushi Burger

1. Chop tuna into fine pieces and mix with wasabi paste and mayo, then form into patties

2. Chop salmon into fine pieces and form 3 patties

3. Mold sticky rice into patties, fry, and top with sesame seeds

4. Assemble the burgers and add a layer of avocado

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S3 E24: My Last Resort With Papa Roach

Tue, 11 Jun 2024 19:00:00 -0000

All four members of Papa Roach swing by the kitchen to reminisce about when we were in Australia together… and I make ‘em a meal to help bring back the memories of Down Under. We chat about touring with the Red Hot Chili Peppers, getting sober, bus-life, and of course – music. Plus, I get a private, impromptu concert like no-one’s ever heard.

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MEAT PIE AND OYSTERS KILPATRICK

Oysters Kilpatrick:

Ingredients:

1 TBS Worcestershire Sauce

¼ Balsamic Vinegar

2 TBS unsalted butter

1-2 Dashes Tabasco Sauce

2 Slices Bacon

12 shucked Oysters

Steps:

1. Heat and combine Worcestershire sauce, vinegar, butter and tobacco

2. Cook Bacon slices

3. Set oysters in pan, top with sauce and bacon, broil for 1 minute

Meat Pie:

Ingredients:

1 medium onion

1.5 LBS ground beef

1 1/4c water

2 ½ tsp superior touch better than bouillon beef base

1/3 c ketchup

1 Tbsp Worcestershire sauce

1 tsp oregano

¼ tsp garlic powder

¼ c flour

¼ c water

1 sheet Pillsbury pie sheet

1 sheet puff pastry

1 egg

Steps:

1. Cook and combine onion and meat

2. Dissolve bouillon in 1 cup water, add ketchup, sauce and seasonings and bring to boil. Simmer for 15 minutes. Add in flour and bring to boil once again.

3. Spoon meat and sauce into pie sheet

4. Top with puff pastry and bake at 375 for 35-40 minutes

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S1 E22: Comedy Store Stories with Sources Rick Ingraham & Eleanor Kerrigan

Tue, 04 Jun 2024 19:00:00 -0000

Inside sources from the Comedy Store, Rick Ingraham and Eleanor Kerrigan, are spillin’ secrets about their time working there – and plenty of names are being dropped (think – Ari Shaffir). And, while I fry up some Mac and Cheese Balls and cook corn dogs, we also talk about fist fights, losing our virginity, and what era of time made the best meals…

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Recipe: Deep-Fried Mac and Cheese Balls with Waffle Iron Corn Dogs

Mac and Cheese Balls:

Ingredients:

4 TBS butter

2 TBS flour

2 Cups Milk

1.5 LBS shredded cheddar cheese

1 TSP Frank’s Red Hot

½ TSP mustard powder

¼ garlic powder

2 eggs

Panko

Steps:

1. Cook macaroni

2. Combine cooked mac with 2 TBS butter

3. Heat 2 TBS butter with flour then add milk

4. Add cheese into sauce mixture

5. Add hot sauce, mustard powder and garlic powder to sauce

6. Add noodles into sauce

7. Dredge noodle balls into beaten eggs, then into panko

8. Deep Fry mac and cheese balls

Waffle Iron Corn Dogs:

Ingredients:

Corn muffin mix

1 egg

½ cup sour cream

½ cheddar cheese

2 TBS chives

Hot Dogs

Steps:

1. Combine corn muffin mix, egg, sour cream, mix well, then add cheese and chives

2. Cut hot dogs

3. Pour batter into waffle iron, place hot dogs into batter, then add more batter

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S3 E23: Hot, Fluffy & Uncomfortable w/ Sean Evans and Gabe “Fluffy” Iglesias

Tue, 28 May 2024 19:00:00 -0000

Sean Evans of Hot Ones and Gabriel “Fluffy” Iglesias pop over to my kitchen for a very “on topic” meal of Fluffy Japanese Pancakes and Nashville Hot Chicken Fried Steak. We talk about how we spent our first “big” paycheck, the fact that I was Hot One’s first celebrity guest… and Fluffy’s record-breaking show at Dodgers Stadium. Plus Fluffy’s got a surprise for me that I absolutely didn’t see coming.

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Nashville Hot Chicken Fried Steak w/ Japanese Fluffy Cakes

Japanese Fluffy Cakes

Ingredients:

* 1 ½ cups all-purpose flour

* 3 TBS granulated sugar

* 2 TSP baking powder

* ¼ TSP baking soda

* ¾ TSP kosher salt

* 1 1/4cups buttermilk at room temperature

* 4 TBS butter melted

* 1 TSP vanilla extract

* 2 egg yolks

* 4 egg whites

* ¼ TSP cream of tartar

* Cooking spray

* 3” x 2.5” wide ring molds

Steps:

1. Combine flour, sugar, baking powder, baking soda and salt

2. Whisk buttermilk, butter, vanilla, and egg yolk

3. Beat egg whites and cream of tartar until stiff peaks form

4. Stir the buttermilk mixture into the flour mixture until partially combined

5. Stir the egg whites into the batter until combined

6. Spoon batter into molds, cover with a lid and cook until the batter rises to the top and the bottom of the pancake is golden, about 5-8 minutes

Nashville Hot Chicken Fried Steak

Ingredients:

* 2 cube steaks

* 3 tbsp olive oil

* 1 tbsp butter

* 3/4 cup flour

* 1/4 cup cornstarch

* 2 tbsp cayenne

* 1 tbsp berbere

* 1 tbsp dark brown sugar

* 1/2 tsp garlic powder

* 1/2 tsp smoked paprika

* 1/2 tsp black pepper

* 1 egg

* 1/4 cup water

* 1 tsp hot sauce

Steps:

1. Combine dry ingredients

2. Mix egg, water and hot sauce together

3. Melt butter and oil in skillet

4. Season steak then dredge in flour mixture and shake off any extra

5. Dip steak into egg wash then back to flour mixture

6. Cook steak about 4 minutes per side

Hot Honey

Ingredients:

* 1 cup honey

* 2/3 cup water

* 3 dried or fresh chiles of your choice (jalapeno, Thai, chile de arbol, or guajillo chiles all work well)

Steps:

1. Combine all ingredients in a saucepan and bring to a boil

2. Reduce heat and simmer for 10 minutes, stirring occasionally

3. Pour the honey syrup through strainer

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S1 E21: Going Greek with Bonnie McFarlane and Gary Gulman

Tue, 21 May 2024 19:00:00 -0000

On this blast from the past, Bonnie McFarlane and Gary Gulman come by the kitchen for some dolmas, falafel, and far too much laughing. We hit on everything from the size of our balls to Ralphie May and Rachael Ray. And things don’t turn out so good…

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DOLMAS and FALAFEL

Dolmas

* Grape leaves

* Rice

* Olive Oil

* Diced Onion

* Pine Nuts

* Dried Currants

* Allspice

* Chopped mint

* Chopped parsley

* Water

* Sugar

* Fresh lemon juice

1. Mix olive oil, sugar and lemon to make the sauce; set aside.

2. Cook rice according to directions

3. Mix rice, mint, parsley, and allspice until well combined

4. Rinse grape leave; pat dry

5. Place leaf on cutting board; add a heaping tablespoon of rice mixture.

6. Fold the bottom of the lead over the mixture; bring the sides inwards and roll tightly to form a cigar shape.

7. Place seam side down in a skillet lined with grape leaves

8. Pour water and lemon/sugar sauce over the dolmas

9. Weight it down with a plate; cover and cook for about 20 min.

Falafel

* Dried chickpeas; soaked overnight and drained

* Chopped onion

* Chopped jalapeno

* Crushed garlic clove

* Chopped cilantro

* Chopped parsley

* Almond flour

* Kosher salt

* Baking powder

* Ground cardamom

* Ground cumin

* Veggie oil for frying.

1. Pulse chickpeas in a food processor for about a minute; transfer to large bowl

2. Pulse onion, jalapeno, garlic, cilantro, and parsley for about a minute; combine with chickpeas

3. Add almond flour, salt, baking powder, cardamom, and cumin

4. Mix well; form into ping-pong sized balls

5. Heat veggie oil in a large heavy pot

6. Drop falafel balls into oil, turning occasionally until they become deep brown and crispy (about 5 min)

7. Transfer to a papertowel to drain

8. Serve with tahini sauce and a pita.

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S3 E22: Meat Prints and Tofu Nuggets with Sarah Silverman and Todd Glass

Tue, 14 May 2024 19:00:00 -0000

Sarah Silverman and Todd Glass stop by the kitchen for some meat prints and tofu nuggets. We talk Todd’s OCD, Sarah’s experience watching porn, and how great a person Mister Rogers was. I make a new take on chicken and waffles, Todd treats us to Pop-Tart ice cream sandwiches… and I’m serenaded at the end. All in all, a pretty great day.

Help Fund Todd’s show “The Event of a Lifetime”: https://tinyurl.com/yep3zzxm

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https://www.instagram.com/sarahkatesilverman

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https://www.instagram.com/thetoddglassshow

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FALAFEL WAFFLES W/ TOFU FINGERS

Falafel Waffles

* Falafel mix

* Beaten egg

* Olive oil

* Water

1. In a large bowl, combine falafel mix, ¼ olive oil and one beaten egg along with water as falafel mix directs.

2. Stir to combine; let sit for 15 min.

3. Spray waffle maker with cooking spray

4. Add heaping tablespoons of batter to waffle maker; close and cook according to waffle maker’s directions.

Tomato / Cucumber / Feta Salad

* Red onion; thinly sliced

* Fresh cilantro leaves

* Fresh parsley leaves

* Lemon juice

* Red wine vinegar

* English cucumber

* Cherry tomatoes

* Feta cheese

* Olive oil

1. In a food processor, pulse cilantro, parlsey, lemon juice, red wine vinegar, and a dash of black pepper.

2. With the machine running, add ¼ cup olive oil.

3. Transfer to a large bowl with sliced cherry tomatoes, thinly sliced red onion, feta, and cucumbers.

4. Toss to coat veggies; set aside.

Crispy Tofu Fingers

* Extra-firm tofu

* Veggie broth

* Nutritional yeast flakes

* Soy Sauce

* Ground cumin

* Onion powder

* Garlic powder

* Milk

* White vinegar

* AP Flour

* Flaxseed

* Salt

* Cornstarch

* Paprika

* Canola oil

1. Press tofu to drain out water

2. Combine veggie broth, nutritional yeast, soy sauce, cumin, onion powder, and garlic powder to make marinade; mix well

3. Pour marinade over cut / cubed tofu; let sit for 30 min

4. Whisk together milk, white vinegar, AP flour, flaxseed, and salt to make batter.

5. Combine AP flour, cornstarch, paprika, onion powder, garlic powder, and salt for the breading.

6. Pour canola oil into skillet and set over medium heat.

7. Take tofu out of the marinade and roll into breading mixture.

8. Remove and transfer to the batter; roll to coat.

9. Remove and place back into breading mixture; roll to cover.

10. Place tofu into hot oil and fry about 4 min, until golden and crispy.

Tzatziki Sauce

* Grated cucumber

* Whole milk Greek yogurt

* Lemon Juice

* EVOO

* Grated garlic

* Sea salt

* Chopped dill and mint

1. Gently squeeze moisture from grated cucumbers

2. Combine all ingredients; chill for service.

To Plate

1. Dish out cucumber salad onto bottom of plate

2. Top with falafel waffle, then tofu fingers

3. Drizzle tzatziki sauce over.

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S1 E20: Tricks, Treats, and Talkin’ Porn with Kyle Kinane and Matt Braunger

Tue, 07 May 2024 19:00:00 -0000

Bert, Kyle Kinane, and Matt Braunger are ringin’ in Halloween six months early. Or late. There’s a pretty scary maple syrup / cider drink and a deviled eggs even Dracula himself would appreciate. Plus, they’re talkin’ a little about the Chicago comedy scene and a LOT about porn.

Follow Kyle Kinane:

https://www.instagram.com/kylekinane

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Bourbon Maple Cider Cocktails and Deep-Fried DEVILED Eggs

Bourbon Maple Cider Cocktails

* Bourbon

* Applejack

* Maple Syrup

* Angostura bitters

1. Fill cocktail shaker with ice, 4 ounces bourbon, 4 ounces applejack, 2 ounces maple syrup, and 1dash Angostura bitters.

2. Strain into ice-filled cocktail glasses, then top each glass with cider.

Deep-Fried Deviled Eggs

* Hard Boiled Eggs

* Flour

* Beaten egg wash

* Panko Breadcrumbs

* Mayonnaise

* Salt

* Pepper

* Ritz crackers

1. Fill a pot with 2” oil; preheat to 350° F.

2. Hard-boil eggs; shock in ice water and peel.

3. Scoop egg yolks out and place into a mixing bowl; set whites aside.

4. Add 2 tablespoons mayonnaise, 1.5 tablespoons relish and 2 teaspoons Dijon mustard to yolks; lightly season with salt and pepper.

5. Dredge egg whites in flour, then into egg wash

6. Coat egg whites in breadcrumb mixture

7. Drop into hot oil and fry 2-3 min or until golden brown

8. Remove from oil; set aside on paper towel to cool / drain

9. Scoop yolk mixture into bowl of the egg

10. Garnish with your choice of hot sauce, dill, paprika (or all!)

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S3 E21: Hawaiian Hits with Gabby Reece and Laird Hamilton

Tue, 30 Apr 2024 19:00:00 -0000

This time, power-couple Gabby Reece and Laird Hamilton stop by the kitchen to talk about eating healthy, surfing, and our favorite podcasts. Plus I am paying tribute to Laird’s home state with a Hawaiian-inspired menu: poke, Spam musubi, and my absolute favorite – Hawaiian Shaved Ice. Oh, and we’re spilling a few secrets, too.

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https://www.instagram.com/gabbyreece/?hl=en

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POKE BOWLS w/ SPAM MUSUBI

AHI POKE

* Fresh cubed Ahi

* Sticky rice; cooked

* Sea salt

* Fresh minced ginger

* Shoyu (or Soy Sauce)

* Oyster Sauce

* Sesame Oil

* Sambal

* Diced onions

* Chopped scallions

* Sesame seeds

1. Cut ahi into cubes

2. Mix thoroughly with sea salt; allow to cure for 5 min

3. Add minced ginger, shoyu, oyster sauce, esame oil, and sambal.

4. Mix thoroughly

5. Add onions, scallions and sesame seeds; mix.

6. Chill for at least 30 min.

7. Serve on sticky rice; garnish with toppings of your choice (mango, avocado, cucumber…)

SPAM MUSUBI

* Sticky rice; cooked

* Teriyaki sauce

* Can of Spam

* Sushi nori sheets

* Furikake

* Dark brown sugar

* Soy Sauce

* Mirin

* Sesame oil

1. Whisk together Teriyaki sauce, brown sugar, soy sauce, mirin, and sesame oil.

2. Microwave 30-60 seconds to dissolve sugar; set aside

3. Slice Spam lengthwise; arrange in a single layer on griddle / skillet.

4. Cook 4-5 min; flip and cook the other side

5. Spoon prepared sauce on top; cook for additional 2-3 min

6. Repeat flipping and saucing another 2-3 min.

7. Place wax paper on countertop

8. Set down nori sheet (rough side down; longer side towards you)

9. Paddle rice onto sheet; top with slice of Spam and sprinkle furikake.

10. Roll up; dab water on edge and seal

11. Cut into pieces

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S1 E19: Clean Comedy and Cookin’ Candy with Brian Regan and Tom Papa

Tue, 23 Apr 2024 19:00:00 -0000

A couple clean comics come by the kitchen for peanut brittle, rum runners, and conversation. Brian Regan, Tom Papa, and I chat about baking bread, cooking shows, and stealing jokes. Plus, we talk about what artisanal hobbies we would have if we quit comedy.

Follow Brian Regan:

https://www.instagram.com/brianregancomedian

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https://www.instagram.com/tompapa

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RUM RUNNERS:

1. Combine 1 ounce of each into a cocktail shaker with ice

* Light Rum

* Dark Rum

* Banana Liqueur

* Blackberry Liqueur

* Orange Juice

* Pineapple Juice

* A SPLASH of grenadine

2. String into glass over fresh ice

3. Float a little rum on top and light it on fire

4. Garnish with orange slice

BACON PEANUT BRITTLE

1. Butter a foil-lined baking sheet

2. Cook slices of bacon until crisp; drain and split in half

3. Make sugar candy

* Combine sugar, corn syrup, water in a saucepan

* Cook over medium-high heat until 260°

* Remove from heat and add butter, peanuts, and salt.

* Stir and continue cooking on medium-high heat untip the syrup turns golden brown and reaches 285°

* Stir in bacon, vanilla extract, and baking soda

* Cook until the foam subsides and darkens slightly

4. Pour onto lined baking sheet and spread around to form a thin layer

5. Let cool; break into pieces

HOMEMADE BUTTER

1. Fill jar with heavy cream; screw on lid

2. Shake 5-7 minutes until a lump has formed

3. Separate out the buttermilk

4. Rinse the butter ball in water until water is clear

5. Mix in salt

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S3 E20: Dreams Come True with Cheech and Chong

Tue, 16 Apr 2024 19:00:00 -0000

I’m living out every college kid’s fantasy today – when Cheech and Chong stop by the kitchen for a little cooking and a lot of conversation. And you guessed it – we light it up. A lot. They’ve got stories to tell and I am here for them all. Plus, we chat movies, merch, and I make birria ramen.

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https://www.instagram.com/cheechandchong

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https://www.instagram.com/cheechmarin

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https://www.instagram.com/heytommychong

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S1 E18: Tongue-Tied with Michael Rosenbaum and Harland Williams

Tue, 09 Apr 2024 19:00:00 -0000

I’m cooking up the WHOLE cow for Harland Williams and Michael Rosenbaum with this tongue, bacon, and bottom round sandwich. We are also doing imitations, throwing up, and I burn my arm. Oh, and Harland is allergic to everything I am making, so there’s that.

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KISS MY GREASY A** SANDWICH W/ A PALATE CLEANSER COCKTAIL

Kiss My Greasy A** Sandwich

* Tongue

* Bacon

* Bottom Round

* Hoagie rolls

* White onion

* Tomato

* Mustard, Mayo, Horseradish

1. Boil tongue ahead of time

2. Cut and peel outer layer of tongue membrane and discard

3. Slice thin

4. Cook bacon; set aside on paper towel

5. Slice bottom round beef into super thin slices

6. Season with salt and pepper

7. Cook bottom round in bacon grease; set aside

8. Cook tongue in bacon grease

9. Slice white onion and rolls

10. Slather mayo and horseradish on bread

11. Layer meats, onion, and tomato on sandwich

Palate Cleanser Cocktail

* Frozen bananas and pineapples

* Coconut milk

* Vodka

1. Blend frozen banana, frozen pineapple, and vodka in blender

2. Stream in coconut milk until it reaches the right consistency

3. Add a floater of vodka and maraschino cherry on top

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S3 E19: Italian Beef with Bears Matty Matheson, Coco Storer and Me

Tue, 02 Apr 2024 19:00:00 -0000

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer.

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ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS

STUFFED MUSHROOMS

* Cremini mushrooms

* Bacon

* Ground sausage

* Garlic

* Cream cheese

* Parsley

* Shredded mozzarella cheese

* Grated Parmesan cheese

1. Wash and de-stem mushrooms

2. Cook bacon on the flattop; once cooked allow to drain on papertowel

3. Add minced garlic to skillet

4. Add ground sausage and cook until browned

5. Stir in cream cheese, parsley, mozzarella, and Parmesan.

6. Chop bacon and add to sausage mixture

7. Spoon mixture into mushroom caps

8. Bake at 400° until cheese is bubbling

9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked.

ITALIAN BEEF

* Beef chuck roast

* Garlic

* Diced onion

* Dried oregano

* Dried basil

* Onion powder

* Paprika

* Garlic powder

* Red pepper flakes

* Salt and Pepper

* Beef broth

* Brine from giardiniera

* Hoagie rolls

1. Combine all seasonings and rub all over the roast.

2. Add oil to Instapot; saute onion and garlic

3. Place roast in and brown on all sides; remove and set aside.

4. Deglaze pot with beef broth; add in brine from giardiniera.

5. Place trivet in pot; set roast on top

6. Set Instapot to pressure cook for 30 minutes and then a natural release.

7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot.

8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect!

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S1 E17: Keith and The Girl and the Berty Boy

Tue, 26 Mar 2024 19:00:00 -0000

In this throwback episode, I bring on OG New York podcasters Keith and The Girl. I’m a huge fan of Keith Malley and Chemda and tried to wow them with a one of the most complicated dessert recipes. Tune in and watch us go through every egg in the greater Los Angeles area!

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CROQUEMBOUCHE

INGREDIENTS:

Eggs

Milk

Vanilla

Sugar

Cornstarch

Butter

Salt

Corn syrup

Heavy cream

MAKE THE CUSTARD

1. Preheat oven to 425˚F

2. Separate out egg yolks

3. In a pot, heat milk and vanilla over medium heat; ring to a boil and turn off heat.

4. Using a hand mixer, beat the egg yolks and sugar until light and fluffy

5. Add cornstarch and mix until fully incorporated.

6. Add some of the milk mixture to the egg yolk mixture and mix until well combined; add remaining milk mixture and beat until fully incorporated.

7. Over medium heat, whisk the mixture constantly until thickened - 7-10 minutes.

8. Remove from the heat and add butter, whisking to combine.

9. Strain the custard into a bowl; cover with plastic wrap and chill for 2 hours

MAKE THE PUFFS (“PATE A CHOUX”)

1. In a large pot, bring water, butter, salt, and sugar to a boil over high heat.

2. Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.

3. Return the pot to the heat and cook for another 30 seconds to remove excess moisture; remove from heat and put in stand mixer.

4. Mix in one egg at a time until fully incorporated.

5. Using a piping bag with a round tip, fill the bag with the batter

6. Place 1” dollops on a parchment paper-lined baking sheet, spaced 1” apart.

7. Use a wet fingertip to gently press down any points on the puffs; brush the egg wash over the puffs

8. Bake for 15 minutes at 425°; reduce heat to 375° and bake for 15 minutes.

9. Fill the cream puffs with custard

MAKE THE CARAMEL

1. Add sugar, corn syrup, and water to a pan over medium heat; bring to a boil and cover for 5 min.

2. Remove the lid and cook for an additional 7-10 minutes

3. Remove the pan from the heat and add heavy cream, stirring vigorously.

ASSEMBLE THE CROQUEMBOUCHE

1. Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.

2. Continue to stack caramel-dipped cream puffs in a tower shape.

3. Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.

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S3 E18: Donnell Rawlings, Whitney Cummings and I Say Things We Shouldn’t

Tue, 19 Mar 2024 19:00:00 -0000

Donnell Rawlings and Whitney Cummings swing by to eat some Ahi Burgers, Lobster Mac & Cheese, and talk trash. We’re covering everything from Katt Williams Chappelle… monkey branching to my vodka… and anything else Whitney’s missed out on since she hit motherhood.

Don’t forget to check out Donnell’s new special, “A NEW DAY,” now available to stream on Netflix.

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S1 E16: Mark Normand, Jessica Kirson, and the Diner Surprise

Tue, 12 Mar 2024 19:00:00 -0000

Had to bring back this throwback episode from our storied run in NYC! If you see either of these two on the lineup, it’s guaranteed to be a brain-altering show. But if you see this dish on the menu, results may be hit or miss. Tune in to see if I can pull it off!

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Shakshuka

North African–Style Poached Eggs in Spicy Tomato Sauce

INGREDIENTS:

* 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

* 1 medium onion, thinly sliced

* 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced

* 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced

* 2 to 3 cloves garlic, thinly sliced

* 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika

* 2 teaspoons (8g) whole or ground cumin seed

* 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)

* Kosher salt and freshly ground black pepper

* Large handful minced cilantro, parsley, or a mix

* 6 eggs

* Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)

STEPS:

1. Chop 1 medium onion, 1 red pepper

2. Crush 1 can whole tomatoes by hand

3. Thinly slice 2-3 cloves garlic

4. Heat 3 tablespoons olive oil in cast iron skillet over high heat until shimmering.

5. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.

6. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds.

7. Add 1 1/2 tablespoons paprika and 2 teaspoons cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

8. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

9. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

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S3 E17: A Mystery Meal with Mythical Chefs

Tue, 05 Mar 2024 20:00:00 -0000

Josh Scherer and Nicole Enayati from Mythical Kitchen stop by MY kitchen for a little culinary training. And, spoiler alert – I have no idea what we’re making. I brought the ingredients and they tell me what to make… and how to make it. But don’t worry – there’s still plenty of time to chat about religion, make mystery cocktails, and debate whether Italy is a real country.

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MYSTERY BOX

Chicken
Pork
Veil
Filets
Shrimp
Scallops
Onion
Tomato
Broccoli
Spinach
Cauliflower
Garlic
Blueberries
Bananas
Bell Peppers
Jalapeno
Serrano Peppers
Rice
Couscous
Bread
Polenta
Dill
Lemongrass
Cilantro
Rosemary
Thyme
Chives
Basil
Milk
Cheddar cheese
Swiss Cheese
Pepperoni
Crackers
Gummy Bears
Skittles
Raisons
Dried apricots
Lime
Cream Cheese
Olive Oil
Capers
Olives

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S1 E15: Ari Shaffir, Steve Rannazzisi and the Big League BBQ Tailgate

Tue, 27 Feb 2024 20:00:00 -0000

On this special throwback episode, I host a BBQ at my house for my buddies, comedians Ari Shaffir and Steve Rannazzisi. They help me grind my meat, we throw down some wieners, and wash it all down with some jell-o shots.

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THE PERFECT BURGER

INGREDIENTS

· 1 egg

· 1 teaspoon mustard(regular or Dijon)

· 1 teaspoonWorcestershire sauce

· 1 small onion, finely grated

· 1 clove garlic, minced

· 1⁄2 teaspoon salt

· 1⁄2 teaspoon pepper

· 1 lb medium ground beef

· FLAVOUR PERK STIR-INS

· 1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing

· 1 tablespoon chopped sun-dried tomato

· 1 tablespoon sour cream or 1 tablespoon yoghurt

· 1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind

· 1 tablespoon grated ginger root

· 1 tablespoon ketchup or 1 tablespoon barbecue sauce

· 1 teaspoon lemon pepper

· 1 teaspoon curry powder

· 1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary

· 1 tablespoon fresh herb

· 2 teaspoons cajun seasoning

· 1 teaspoon sesame oil

· 1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce

· 1 fresh jalapeños or 1 pickled jalapeño pepper, chopped

DIRECTIONS

1. Lightly oil grill & heat BBQ to medium.

2. Whisk egg in a bowl & add next 6 ingredients.

3. Add any of the “stir-ins” that appeal to you.

4. Crumble in beef & using your hands or a fork, gently mix together.

5. Handle the meat as little as possible – the more you work it, the tougher it gets.

6. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.

7. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.

8. Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.

9. An instant read thermometer should read 160F.

10. Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!

11. Tuck into a warm crusty bun & add your favorite toppings.

GRILLED PINEAPPLE AND ICE CREAM

· 1 pineapple

· 2 tablespoons granulated sugar

· 1/4 cup/60 grams butter

· 1/2 cup/100 grams brown sugar

· 1/4 cup/60 milliliters cream

· 8 scoops vanilla ice cream

1. Preheat GRILL

2. Remove the top and the bottom of the pineapple, and peel it. Cut the pineapple into rings. Season the pieces all over with granulated sugar.

3. Put the pineapple rings onto the grill with one of the cut sides down for 10 minutes. Tip the pineapple on their other cut sides and continue to cook until they’re nicely browned, another 5 minutes or so.

4. While the pineapple is roasting, put the brown sugar in a small, high-sided saucepan along with just enough water to make the sugar look like wet sand. Cook over high heat until the water cooks off and the sugar froths and bubbles, 2 to 3 minutes; then reduce the heat to medium-low and cook for another minute or so. Add the cream in a steady stream (be careful -- it will boil violently on contact with the melted brown sugar) and stir to incorporate. Or buy some caramel sauce at the market!

5. Serve the roasted pineapple on the skin but sliced from it and cut into bite-sized pieces, as in the photos, topped with the ice cream and drizzled with the warm caramel sauce.

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S3 E16: Best Friends From When I was Poor: Tom Segura and Roy Choi

Tue, 20 Feb 2024 20:00:00 -0000

My best friend, Tom Segura, and I stop by Roy Choi’s Las Vegas restaurant – Best Friends – to reminisce about the old times… and indulge in his Korean Fusion food. We’re talking Sticky Icky Ribs, Cubano sandwiches, and of course… the thing that started it all – the Kogi Taco. And, it’s not just tastes from his fancy joint. We’re also eating what’s available at the Chef Truck within Park MGM. | Something’s Burning | S3 E16

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S1 E14: Nick Swardson, Simon Rex, and Noodle-less Noodles

Tue, 13 Feb 2024 20:00:00 -0000

Nick Swardson and Simon Rex reminisce about partying with Paris Hilton, Nick’s writing of Malibu’s Most Wanted, and their Comedy Central web series, Typical Rick. Meanwhile, I attempt to cook a meal according to Nick’s insane dietary restrictions.

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VEGAN, GLUTEN-FREE MINI THAI PIZZAS and THAI KELP NOODLES

Dairy-free

Grain-free

Citrus and fruit-free

Gluten-free

Sugar-free

No seafood

VEGAN GLUTEN-FREE MINI THAI PIZZAS

Instructions:

1. Bring a pot of water to a boil

2. Use a box grater to make the cauliflower rice from 1 head

cauliflower.

3. Add riced cauliflower to water. Cook for 5 minutes to soften.

Then drain in a fine mesh strainer Let cool 5 minutes.

4. Transfer cauliflower rice to a clean dish towel and ring out as

much of the excess liquid as possible. Ring until no more water comes out. Set aside.

5. In a large mixing bowl, prepare the flax egg (1½ TBSP flax meal and 4 TBSP water) and let rest 5 minutes.

6. Then add these things to the cauliflower rice:

a. ¼ TSP salt

b. 3 TBSP vegan parmesan cheese

c. 1 TSP oregano

d. 1 TSP dried basil

e. 3 cloves minced garlic

f. 1 TBSP Arrowroot starch

7. Stir with a mixing spoon or your hands to thoroughly combine.

8. Form into small, ½-inch thick discs, pan fry and drain.

9. Top with pre-made peanut sauce (peanut butter, tamari sauce,

sriracha, fake sugar, ginger) and vegan cheese.

10. Pop in the oven to melt the cheese.

THE THAI KELP NOODLES

1. Drain and rinse the kelp noodles and set aside

2. Saute bell peppers and spinach. Set aside.

3. MAKE THE SAUCE. Combine these ingredients in the blender:

a. 1 can organic full-fat coconut milk

b. 1/2 cup peanut butter

c. 3 tablespoons Swerve artificial sweetener

d. 2 tablespoons organic extra-virgin olive oil

e. 1 tablespoon cilantro

f. 2 cloves crushed garlic

g. 1 red pepper

h. 1 teaspoon red pepper flakes

i. 1 teaspoon salt

4. Combine the noodles, sauce, bell peppers and spinach together. Garnish with cilantro

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S3 E15: Shady Massages & Chilaquiles with Felipe Esparza, Ken Flores

Tue, 06 Feb 2024 20:00:00 -0000

Comedian Felipe Esparza and his buddy, up-and-comer Ken Flores, stop by the kitchen for an epic conversation including the best fast-food joint, getting arrested for a food fight, how Felipe saved the life of a rabbit, and a hot debate on the similarities of gangs and fraternities. There’s not one, but TWO massage parlor stories… oh, and I’m making Felipe’s vegan chilaquiles recipe. | Something’s Burning | S3 E15

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CHILAQUILES - beauties

TOMATILLO SAUCE

* Tomatillos

* Onions

* Garlic cloves

* Jalapeños

1. De-husk and then boil tomatillos for about 15 mints.

2. Char jalapeños, onions, and garlic on stovetop

3. Combine everything into a blender and blend until smooth

4. Salt and pepper to taste.

VEGAN CHILAQUILES

* Liquid plant-based eggs (Just Egg)

* Tortilla chips; the thicker the better

* El Pato sauce (yellow can – 27 oz)

* Tomatillo sauce

* Non-dairy shredded mozzarella

* Non-dairy feta crumbles (Follow Your Heart)

* Black Salt

1. Add oil to two different pans; add chips to both and move around pan to coat.

2. Pour liquid eggs all over chips, starting on the outside of the pan and working your way in.

3. Using tongs, move chips all around to ensure they’re coated with egg

4. Sprinkle generous portion of black salt; move chips around to make ensure seasoning is well distributed.

5. Cover one pan of chips with El Pato sauce; continue mixing around the pan to coat.

6. Cover the other pan with tomatillo sauce; continue mixing around the pan to coat.

7. Add mozzarella cheese; allow to melt

8. Plate chips; sprinkle with feta cheese crumbles

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S1 E13: Greg Fitzsimmons, Beth Stelling, and Taco Bell Cravings

Tue, 30 Jan 2024 20:00:00 -0000

We recreate Taco Bell’s Mexican Pizza and bring the Choco Taco back to life. Greg and Beth wrote on HBO’s Crashing together and are one of my favorite pairings. Stay ’til the end for a fun surprise!

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TACO BELL MEXICAN PIZZAS, CRUNCH WRAPS, AND CHOCO TACOS

Start with the CHOCO TACO SHELLS (waffle cones):

Whisk together until no lumps remain:

- 2 whole eggs plus 2 egg whites

- 1/2 teaspoon salt

- 1/2 cup plus 2 tablespoons superfine sugar

- 1 cup plus 4 tablespoons all purpose flour

- 1/2 cup (1 stick) unsalted butter, melted

- 4 tablespoons whole milk

- 2 teaspoons vanilla extract

- Heat waffle cone maker (pizzelle cookie maker)

- Pour 3-3½ tablespoons batter into the center of discs

- Cook until golden brown. Remove and fold over wooden spoon to form taco. Rest spoon between cups until cool (1 minute).

- Carefully spoon ice cream into the cooled shells, smoothing the edges. Place in loaf pans upright and stacked against one another.

- Refreeze ice cream tacos for a while.

Prepare the ingredients for the MEXICAN PIZZAS and CRUNCHWRAPS:

- Heat a bunch of oil in pot for deep frying.

- Prepare taco meat.

- Combine Ground beef and Packaged taco seasoning.

- Heat up canned refried beans

- Fry the 8-in flour tortillas until golden brown 30-45 seconds, then drain on paper towels.

Assemble the pizzas:

- Top a fried tortilla with a thin layer of refried beans.

- Then a layer of taco meat.

- Put another tortilla on top of the taco meat.

- Enchilada sauce on tortilla.

- Put a few diced tomatoes and green chiles on top of red sauce.

- Top with the Mexican blend cheese.

- Put finished Mexican pizzas on cookie sheet and broil in oven until cheese is melted.

- Top with a few chopped green onions.

- Cut into fourths and serve.

While the Mexican Pizzas are getting melty, MAKE CRUNCH WRAP:

- Heat 12-in flour tortilla to warm.

- Heat nacho cheese.

Assemble:

- Place ground beef mixture in the center of each tortilla.

- Top with nacho cheese and tostada shell.

- Spread sour cream in an even layer over the tostada shell

- Top with lettuce, tomato and cheese.

- Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.

- Heat 1 tablespoon olive oil in skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.

Finish the CHOCO TACOS:

- Heat Chocolate chips in a pot until melted.

- Remove ice cream tacos from freezer- Dip in chocolate.

- Top with crushed peanuts if you want.

- Freeze for a sec then eat

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S3 E14: Jelly Roll, Bunnie, LeeAnn and Super Thick Pasta

Tue, 23 Jan 2024 20:00:00 -0000

CMA’S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I’m making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that’s got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something’s Burning | S3 E14

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HOMEMADE PASTA TRIO

HOMEMADE PASTA

* Semolina Flour

* Eggs

* EVOO

* Fine grain sea salt

1. Make a mound of flour directly on the countertop; form a deep crater in the middle

2. Add eggs, EVOO, and salt right into the crater

3. Using a fork, break up the eggs without breaking the walls of the flour

4. Slowly work more and more flour from the mound into the egg mixture

5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic)

6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes

7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand.

8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles.

VODKA SAUCE

* Olive Oil

* Butter

* Minced garlic

* Diced shallot

* Salt and Black Pepper

* Dried oregano leaves

* Dried basil

* Red chili flakes

* Can whole peeled tomatoes (San Marzano)

* Dry white wine

* Heavy cream

* Parmesan cheese

1. Heat oil in pan; add butter and shallots

2. Add garlic, oregano, basil, and red chili flakes

3. Add white wine to deglaze the pan

4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min

5. Stir in heavy cream and parmesan

SCALLOPS IN LEMON GARLIC SAUCE

* Butter

* Minced garlic

* Sea scallops

* Chopped fresh basil

* Chopped fresh parsley

* Fresh lemon juice

* Salt and Pepper

1. Melt butter in skillet; stir in garlic and cook until fragrant.

2. Slice any scallops over ¾” thick in half to ensure even cooking

3. Add scallops, basil, and parsley to skillet; cook and stir gently.

4. Reduce heat to low; add lemon juice, salt and pepper

RABBIT RAGU SAUCE

* Cooked rabbit meat

* Red wine

* Chopped tomatoes

* Diced onion

* Diced carrot

* Minced garlic

* San Marzano tomatoes in can

* Chicken broth

* Rosemary sprig

* Thyme sprig

* Bay leaves

* EVOO

1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours

2. Brown rabbit in skillet or dutch oven; remove once fully cooked.

3. Saute onions, carrots, and garlic

4. Deglaze the pan with the wine marinade; add rabbit meat back in

5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour

(thin out with chicken stock if the sauce seems too thick)

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S1 E12: New York Flings with Andrew Schulz and Yannis Pappas

Tue, 16 Jan 2024 20:32:00 -0000

In this blast from the past, Andrew Schulz, Yannis Pappas, and I talk New York, Hannah Gadsby, and relationships.

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MATZO BALL SOUP

Chicken Stock

INGREDIENTS:

1 4–5-lb. chicken, cut into 8 pieces

1 pound chicken wings, necks, and/or backs

2 large yellow onions, unpeeled, quartered

6 celery stalks, cut into 1" pieces

4 large carrots, peeled, cut into 1” pieces

1 large parsnip, peeled, cut into 1” pieces

1 large shallot, quartered

1 head of garlic, halved crosswise

6 sprigs flat-leaf parsley

1 tablespoon black peppercorns

(You could also buy a roasted chicken and pull apart for the broth)

STEPS:

Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

Matzo ball Mixture

INGREDIENTS:

3 large eggs, beaten to blend

¾ cup matzo meal

¼ cup schmaltz (chicken fat), melted

3 tablespoons club soda

1¼ teaspoon kosher salt

STEPS:

1. In a medium bowl mix 2 large eggs with 1/4 cup of vegetable oil.

2. Add the contents of the package marked "Matzo" and mix until uniform. Let stand for 15 minutes.

3. In a large pot with a tight fitting lid, bring 2 1/2 quarts water to a boil. Add contents of the package marked "soup" and mix to dissolve.

4. Using wet hands, form matzo mix into balls about the size of walnuts.

5. Drop balls into boiling soup, cover tightly and reduce heat to a simmer and cook for 30 minutes. Store in a dry place.

Assembly

INGREDIENTS:

2 small carrots, peeled, sliced ¼” thick on a diagonal

Kosher salt

2 tablespoons coarsely chopped fresh dill

Coarsely ground fresh black pepper

STEPS:

Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.

Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

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S3 E13: Breakfast With My Buddies Adam Ray and Brad Williams

Tue, 09 Jan 2024 20:00:00 -0000

After he fell out of his chair the first time around, Bert’s invited Brad Williams BACK into the kitchen with Adam Ray to talk about The Machine sequels, being a fat kid, and the most overused saying of the year. Let’s F’ing Go! | Something’s Burning | S3 E13

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EGGS BENEDICT SAMPLER

1. Hollandaise Sauce

INGREDIENTS:

* Egg Yolk

* Butter

* Lemon juice

* Salt and Pepper

* Cayenne Pepper

STEPS:

1. Melt butter to bubbling

2. Add egg yolks to blender, and while on – gradually add hot butter.

3. Add lemon juice

4. Salt, pepper, and cayenne to taste

2. Eggs Benedict

INGREDIENTS:

* English muffins

* Poached Eggs

* Hollandaise sauce

* Canadian bacon

* Smoked Salmon

* Ribeye / Tenderloin (not sure which we had)

STEPS:

1. Toast English muffins

2. For traditional benedict, layer Canadian bacon, poached egg, pour hollandaise sauce over top

3. For salmon benedict, layer smoked salmon, poached egg, pour hollandaise sauce over and sprinkle capers on top.

4. For steak and eggs benedict, layer cooked steak, poached egg, hollandaise sauce, and sprinkle chives on top.

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S1 E11: Hot Sauce and Hanky Panky | LeeAnn Kreischer and Wheeler Walker Jr

Tue, 02 Jan 2024 20:00:00 -0000

On this blast from the past episode, I sit down with my wife and Wheeler Walker Jr for some Nashville Hot fried chicken, homemade coleslaw, and what happens when you cook with hot sauce, don’t wash your hands, and then get down and dirty. Spoiler Alert - it’s not pretty.

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NASHVILLE FRIED CHICKEN and PICKLEBACK COLESLAW

INGREDIENTS:

Pickleback Coleslaw

Cabbage

Apples

Shredded carrots

Mayo

Pickle juice

Dijon

Cider Vinegar

Louisiana Hot Sauce

Salt and Pepper

COLESLAW

STEPS:

Cut the cabbages into quarters and remove the core; slice into thin ribbons.

Cut apples into matchsticks

Mix cabbage and apples with shredded carrots

Whisk together mayo, pickle juice, Dijon,cider vinegar,Louisiana hot sauce,salt and pepper

Pour over cabbage mixture; hold cold

NASHVILLE FRIED CHICKEN

INGEDIENTS:

Milk

Eggs

Louisiana Hot Sauce

Flour Salt

Chicken Breasts

Crisco

Cayenne Pepper

Brown Sugar

Black Pepper

Paprika

Garlic Powder

Bread

Pickles

STEPS:

Make the dredge: in a bowl, whisk together milk, eggs, and louisiana hot sauce.

In a separate bowl, whisk together flour and salt

Dredge the chicken in flour mixture, then milk mixture, then flour mixture.

Heat Crisco in deep fryer to 325 degrees.

Fry chicken in batches. 15-20 minutes each batch.

Remove and let drain on the rack.

Ladle hot oil from fryer into a bowl and whisk in cayenne pepper,light brown sugar, black pepper,paprika,and garlic powder

Baste the spicy oil over the chicken.

Serve with bread and pickles.

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S3 E12: Wellness Hacks with Lauryn and Mike Bosstick

Tue, 26 Dec 2023 19:56:00 -0000

Lauryn and Mike Bosstick, from the Skinny Confidential podcast, pop into the kitchen for a lettuce wrap sampler platter. We also talk about the health benefits of sunning your perineum, having a “sober house” and mouth tape.

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Subscribe to the new Something's Burning podcast page

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LETTUCE WRAP SAMPLER PLATTER

PHILLY CHEESESTEAK LETTUCE WRAPS

INGREDIENTS:

Vegetable oil

Large onion, thinly sliced

Large bell peppers, thinly sliced

Dried oregano

Kosher salt

Freshly ground black pepper

Skirt steak, thinly sliced

Shredded provolone

Lettuce cups

STEPS:

Saute onion and bell peppers

Season with oregano, salt, and pepper; cook until tender

Remove veggies; add oil to cook steak

Add steak to pan; season with salt and pepper

Cook until seared on one side; flip and cook other side

Add veggie mixture back into pan; toss to combine

Add provolone cheese, cover and heat until cheese is melted

VIETMANESE SPICY SHRIMP

INGREDIENTS:

Raw shrimp, cleaned and deveined

Lime juice

Sea salt

Pepper

Serrano pepper, chopped

STEPS:

Combine all ingredients, except the shrimp; stir to mix

Add shrimp; marinate for 30 min

Cook on flattop or in a sauté pan

BLT CHICKEN SALAD LETTUCE WRAPS

INGREDIENTS:

Rotisserie chicken, shredded

Bacon

Greek yogurt or vegan Mayo

Avocado

Celery, thinly sliced

Lemon

Apple cider vinegar

Salt

Pepper

Onion powder

Garlic powder

Cayenne

Green onion, thinly sliced

Red onion, chopped

Cherry tomatoes, sliced

Lettuce scoops

STEP:

Cook bacon until crispy and chop into “bacon bit” sized pieces.

Place shredded rotisserie chicken in a bowl and add Greek yogurt.

Add half of an avocado; mix so the avocado is mashed in and creamy.

Add celery, juice from 1/2 lemon, vinegar, salt, pepper, garlic powder, onion powder, cayenne and sliced green onion.

Mix to combine and add any seasonings to taste.

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S1 E10: Holiday Stress and Holiday Recipes | Gareth Reynolds and Sam Tripoli

Tue, 19 Dec 2023 20:00:00 -0000

It’s a jolly holiday with Gareth Reynold and Sam Tripoli as we drink egg nog and make soyrizo waffles in this Something’s Burning season one throwback.

Subscribe to Shane Torres’ YouTube page to watch his new special “The Blue Eyed Mexican” now:

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S3 E11: Desires with a Side of Ice Cream for Fortune Feimster & Jay Pharoah

Wed, 13 Dec 2023 01:35:00 -0000

Fortune Feimster and Jay Pharoah come to the kitchen for some homemade ice cream sandwiches and chunky white Russians. We’re also talking about fetishes and revealing our REAL names.

Shane Torres’ special “The Blue Eyed Mexican” is out NOW:

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HOMEMADE ICE CREAM SANDWICHES

Vanilla Ice Cream

INGREDIENTS:

Heavy Cream

Whole Milk

Sugar

Fine Sea Salt

Vanilla Extract

Ice Cream Maker

STEPS:

Pour 2/3 of the cream, sugar, and salt into a saucepan

Warm until sugar is dissolved

Remove from heat; add remaining cream, milk, and vanilla extract

Stir to combine and chill in fridge

Pour chilled mixture into frozen ice cream maker insert

Churn according to manufacturer directions

Chocolate Chip Cookies

INGREDIENTS:

AP Flour

Cornstarch

Baking Soda

Salt

Unsalted Butter

Brown Sugar

Granulated Sugar

Egg + One Yolk

Vanilla Extract

Semi-Sweet Chocolate Chips

STEPS:

Mix flour, cornstarch, baking soda, and salt in one bowl

With a mixer, beat butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy

Add egg + yolk and vanilla extract; continue mixing on medium-high speed

Decrease speed to low and add dry ingredients

Add chocolate chips and mix until combined

Scoop out cookies and place on a greased baking sheet

Bake for 12-15 min at 350°

Remove and allow to cool completely (best to freeze before assembling sandwiches)

Brownie

INGREDIENTS:

AP Flour

Baking Soda

Brown Sugar

Granulated Sugar

Eggs

Unsalted Butter

Semi-Sweet Chocolate Chips

Vanilla Extract

Salt

STEPS:

Melt butter and chocolate chips in microwave

Once cooled, whisk in both sugars

Whisk in eggs and vanilla extract

In a separate bowl, whisk flour, baking soda, and salt.

Pour the chocolate mixture into the flour mixture and combine.

Pour batter on greased, lined baking sheet

Cook for 12-15 min at 350°

Remove, cut and allow to cool completely (best to freeze before assembling sandwiches)

Sandwiches

STEPS:

Sandwich ice cream in between two cookies or brownies

Add sprinkles along the edges, if desired

Freeze before eating for best result

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S1 E9: Cookin’ Chicken Parm for My Heroes Colin Quinn and Nick Di Paolo

Tue, 05 Dec 2023 20:00:00 -0000

Subscribe to Shane Torres’ YouTube page to watch his new special “The Blue Eyed Mexican” premiering December 10th at 4PM PST: https://www.youtube.com/channel/UCYqBZNLk2Vf-ErSOb_sqMew?sub_confirmation=1

Colin Quinn and Nick Di Paolo not-so-patiently watch as I cook them Chicken Parm Sandwiches in this season 1 flashback. We also talk about how the industry is changing and Colin’s hatred of cheese.

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Subscribe to the new Something's Burning podcast page

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Spotify:

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CHICKEN PARMESAN SANDWICHES

INGREDIENTS:

* Boneless, skinless chicken breasts

* AP flour

* Large eggs

* Panko breadcrumbs

* Kosher salt

* Black pepper

* Olive oil

* Tomato sauce (store-bought or homemade)

* Grated parmesan

* Sliced provolone

* Baguettes

STEPS:

1. Put chicken breasts between 2 pieces of parchment and pound down with a mallet until about ¼” thick.

2. In separate bowls, set up a dredging station:

* Flour in one bowl

* Beaten eggs in one bowl

* Panko breadcrumbs in one bowl

3. Season chicken with salt and pepper.

4. Dip chicken into flour, then eggs, and finally coat with panko; set aside.

5. Repeat until all the chicken is coated.

6. Heat oil in large skillet; fry chicken in batches, turning halfway until golden brown.

7. Transfer to a paper-towel lined plate to drain excess oil.

8. Slice open baguettes and place on baking tray.

9. Layer chicken on bottom slice, then sliced provolone.

10. Bake at 350° until the cheese is melted on top

11. Ladle pre-heated tomato sauce on top

12. Top with bread and slice in half.

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S3 E10: Josh Peck, Jason Nash, and I Make Amends and Lasagna

Tue, 28 Nov 2023 20:00:00 -0000

Josh Peck and Jason Nash come by the kitchen for some lighthearted conversation about making amends, rock bottom, and therapy. We’re also making eggplant lasagna and pitching box-office gold: “America Sings in High School” and “Sister Act 3: The Sisters Meet Bert.

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EGGPLANT LASAGNA

INGREDIENTS:

* Thinly Sliced Eggplant

* Salt

* Olive Oil

* Ground Beef

* Marinara Sauce

* Italian Seasoning

* Ricotta Cheese

* Shredded Cheddar Cheese

* Thawed Frozen Spinach

* Egg

* Shredded Mozzarella Cheese

STEPS:

1. Sprinkle eggplant slices with salt to draw out the moisture; pat dry.

2. Roast eggplant at 350° for 15-20 min

3. Cook ground beef on stove

4. Add marinara sauce and Italian Seasoning; remove from heat

5. Combine ricotta and cheddar cheeses, thawed spinach, and egg

6. Spread layer of marinara sauce on bottom of greased casserole dish

7. Add a single layer of eggplant

8. Cover with ricotta mixture, then sprinkle with mozzarella cheese

9. Pour marinara sauce on top and repeat the layers until all the ingredients have been used up

10. Cover with foil and bake at 350° for 30 min

11. Uncover and continue baking for another 15-20 min lightly with salt and pepper.

16. Serve warm with mustard.

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S1 E8: Hard Core Lessons are Learned with Donnell Rawlings & Red Grant

Tue, 21 Nov 2023 20:00:00 -0000

Donnell Rawlings and Red Grant are schoolin’ me on how to host a cooking show WHILE I’m cooking up Game Day snacks for them.

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MINI MONTE CRISTO SANDWICHES

INGREDIENTS:

* White sandwich bread

* Ham lunch meat

* Turkey lunch meat

* Sliced Swiss cheese

* Crisco

* Eggs

* Milk

* Krusteaz pancake mix

* Cinnamon

* Salt

* Powdered sugar

* Raspberry jelly

STEPS:

1. Remove crusts and flatten out bread with rolling pin.

2. Top with one slice ham, one slice turkey, and one slice swiss cheese

3. Roll sandwich to form a log; slice into 3 pieces

4. Put prepared sandwiches in the fridge to set up

5. Heat Crisco in big blue pot for deep frying.

6. Make the batter by whisking eggs and milk.

7. Add pancake mix, cinnamon, and salt to egg/milk mixture

8. Dip sandwiches into batter; deep fry until golden brown

9. Dust with powdered sugar and make the football laces using raspberry jelly

BUFFALO CHICKEN DIP

INGREDIENTS:

* Butter

* Shredded chicken

* Frank’s Red Hot

* Lemon juice

* Sour cream

* Cream cheese

* Shredded white cheddar cheese

* Blue Cheese

* Chives

STEPS:

1. In a cast-iron skillet, melt butter over medium-high heat.

2. Add shredded chicken and Frank’s Red Hot; simmer until the sauce has reduced by half, 2 to 3 minutes.

3. Turn off the heat; stir in lemon juice, sour cream and cream cheese until combined.

4. Sprinkle shredded White Cheddar Cheese over the top.

5. Bake at 375° until bubbling around the edges and the cheese has melted, about 10 minutes.

6. Immediately garnish with ¼ cup blue cheese and chopped chives.

SCOTCH EGGS

INGREDIENTS:

* Eggs

* Flour

* Crushed corn flakes

* Ground sausage

* Salt and pepper

* Mustard

STEPS:

1. Place eggs in a small saucepan; add cold water to cover.

2. Bring to a boil; remove from heat, cover, and let stand for 3 minutes.

3. Carefully drain, then fill pan with ice water to cool eggs

4. Gently crack shells and carefully peel

5. Place eggs in a bowl of cold water; cover and chill until cold.

6. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.

7. Form sausage into thin patties

8. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.

9. Repeat with remaining sausage and eggs.

10. Whisk eggs in a medium bowl to make egg wash.

11. Dip sausage-wrapped egg into flour, shaking off excess, then coat in egg wash.

12. Roll in corn flakes to coat.

13. Heat oil to 375° in a large heavy pot

14. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.

15. Use a slotted spoon to transfer to paper towels to drain; season lightly with salt and pepper.

16. Serve warm with mustard.

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S3 E9: Yung Gravy, Trevor Wallace, Pork Chops, Spray Tans and Me

Tue, 14 Nov 2023 20:00:00 -0000

I turn my kitchen into a spa for Yung Gravy and Trevor Wallace… there’s nothing like the smell of spray tans and sizzling pork chops at the same time. And while we each take a turn at getting branded and going into the booth, we’re also discussing the finer points in life… like one-night-stands, hammocks, and Gravy’s camp counseling career.

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BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS

COLLARD GREENS

INGREDIENTS:

* Olive Oil

* Chopped Uncooked Bacon

* Chopped Country Ham

* Chopped Onion

* Chicken Broth

* Apple Cider Vinegar

* Brown Sugar

* Crushed Red Pepper Flakes

* Collard Greens, destemmed and roughly chopped

STEPS:

1. Add olive oil to instant pot and hit sauté

2. Add bacon, ham, and onions; cook 4-5 min

3. Deglaze pot with some chicken broth, scraping bits off the sides.

4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine

5. Pack collards in well; close instant pot and switch to pressure cook

6. Ensure valve is set to “seal” and set for 5 minutes

7. Let it naturally release for 20 min

SAWMILL GRAVY

INGREDIENTS:

* Ground Sausage

* Butter

* Almong Flour

* Heavy Cream

* Water

STEPS:

1. Brown sausage in a skillet, breaking into small pieces

2. Add butter and almond flour; whisk

3. Add heavy cream while whisking until combined

4. Season with salt and pepper

5. Add water as needed to thin out gravy; simmer 3-5 min

BLACKENED PORK CHOPS

INGREDIENTS:

* Pork Chops

* Paprika

* Sea Salt

* Garlic Powder

* Onion Powder

* Cayenne Pepper

* Black Pepper

* Thyme

* Oregano

* Cumin

* Butter

STEPS:

1. Combine all the spices in a bowl

2. Melt butter

3. Dip pork chop into butter, then spice mixture

4. Cook in a skillet for about 5 min on each side

5. Serve with gravy overtop

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S1 E7: Fat Bert and Fat Bobby Kelly …with Michelle Wolf

Tue, 07 Nov 2023 20:00:00 -0000

From the Something’s Burning vault – back when I was fat and so was Bobby Kelly. Plus, Michelle Wolf’s talking about her acid reflux, which is something Bobby and I know all about. We also dive into our thoughts about reading, our favorite foods, and I make Eggs Benedict on Cheesy Biscuits.

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CHEESY BISCUIT EGGS BENEDICTION

BISCUITS

INGREDIENTS:

Buttermilk

Sour Cream

AP Flour

Baking Powder

Baking Soda

Salt

Cold Butter

Shredded Cheddar Cheese

Sliced Scallions

STEPS:

1. Whisk together buttermilk and sour cream in a small bowl.

2. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt; process until blended.

3. Scatter cold butter patties evenly over the flour and pulse until the mixture resembles coarse meal

4. Transfer to a large bowl.

5. Add the buttermilk mixture to the flour mixture; fold until just combined.

6. Transfer the dough to a floured work surface; knead until it just comes together, adding extra flour as necessary.

7. Roll the dough into a 12” square; fold sides in to form a 4” square.

8. Press the square down and roll it out again into a 12” square.

9. Sprinkle cheddar cheese and sliced scallions over the dough square; fold into a 4” square again.

10. Roll the dough again into a 12” square.

11. Cut six 4” rounds out of the dough with a floured biscuit cutter.

12. Transfer to a parchment-lined baking sheet, spacing them about 1” apart.

13. Form the dough scraps into a ball; knead and repeat rolling process until big enough to get more biscuits.

14. Brush the tops of the biscuits with the melted butter; bake at 425° until golden brown and well risen, about 15 minutes, rotating the pan halfway through.

EGGS BENEDICT

INGREDIENTS:

unsalted butter

large eggs

egg yolks

fresh lemon juice

cayenne or hot paprika

Kosher salt and freshly ground pepper

white distilled vinegar

Kosher salt

English muffins

Canadian bacon

chopped chives

chopped dill, tarragon or parsley

STEPS:

1. Make the hollandaise:

* Melt unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes.

* Place egg yolks and 2 teaspoons water in a blender.

* Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.

* Add lemon juice and cayenne; season with salt and pepper.

* Transfer to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin; set aside.

2. Poach the eggs

* Fill a medium pot with 3” of water.

* Add vinegar, season with salt and bring to a simmer

* Using the handle of a spoon, stir the water with a clockwise motion.

* Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk.

* Repeat with remaining eggs — you could probably do up to four at a time.

* Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so.

* Let cook until the whites are just set, but the yolks are still completely runny 4 to 5 minutes; let eggs drain on a towel-lined plate.

3. Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.

4. Assemble the Benedicts.

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S3 E8: THE WORKAHOLICS IN “CAPITAL STORMERS”

Tue, 31 Oct 2023 18:53:00 -0000

Adam DeVine, Blake Anderson, and Anders Holm, aka The Workaholics, stop by the kitchen to talk about driving Ubers, spending stupid money, their new movie, and the fastest we’ve ever—you know... Plus, I’m making a fancy business dinner – Steak Florentine.

Go see the Workaholics crew live on their This Is Important Podcast Tour: https://www.tiitour.com

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STEAK FLORENTINE W/ MASHED CAULIFLOWER AND WILTED SPINACH

MASHED CAULIFLOWER

INGREDIENTS:

Couple heads of cauliflower

Unsalted butter

Minced Garlic

Softened Cream Cheese

Grated Parmesan

Salt

White Pepper

STEPS:

Chop cauliflower into manageable pieces

Steam cauliflower florets in boiling water until tender

Transfer to food processor

Melt butter and garlic; add to food processor

Add cream cheese, salt and pepper; puree until smooth

Transfer to a bowl; add parmesan and season to taste

WILTED SPINACH

INGREDIENTS:

Baby Spinach

Goat Cheese

STEPS:

Wash spinach and place in pan still damp

Cook until spinach has cooked down

Fold in goat cheese

STEAK FLORENTINE

INGREDIENTS:

Thick T-Bone Steaks

Salt and Pepper

EVOO

STEPS:

Pat steak dry; brush with olive oil

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S1 E6: I Kissed Chris Distefano and Sal Vulcano

Tue, 24 Oct 2023 18:30:00 -0000

From the season 1 vault, I’m making my favorite pasta dish for Chris Distefano and Sal Vulcano. We’re also talking about spreading germs, Scotty Karate, and kissing each other on the lips.

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PASTA CARBONARA

INGREDIENTS:

Kosher Salt

Guanciale (or bacon)

Grated Pecorino Romano (or Parmesan)

Eggs + extra egg yolks

Black Pepper

EVOO

Bucatini, Spaghetti, or Rigantoni

STEPS:

Boil water with salt

Cut guanciale into strips

Whisk egg yolks and whole eggs; stir in grated cheese.

Season with pepper and set aside

Heat EVOO and cook guanciale in Dutch oven until crisp around the edges

Transfer to a bowl; reserve fat

Cook pasta until al dente

Drain; reserving cup of pasta water

Add guanciale fat and pasta water to Dutch oven; bring to a boil

Cook pasta about 2 min, stirring constantly

Whisk some pasta water into egg mixture; slowly stream into the Dutch oven, stirring constantly until cheese is melted and egg is thickened

Mix in guanciale.

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S3 E7: Benny Blanco & Josh Weissman Are Unconventional Crime Fighters

Tue, 17 Oct 2023 19:12:00 -0000

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.

Follow Benny Blanco:

https://www.instagram.com/itsbennyblanco/

Follow Josh Weissman:

https://www.instagram.com/joshuaweissman/

Here’s what I tried to make:

1. SPICY CURRY PUFFED CHICKPEAS

INGREDIENTS:

Chickpeas

Kosher Salt

Vegetable Oil

Smoked Paprika

Ground Coriander

Ground Cumin

Ground Ginger

Ground Tumeric

Ground Cinnamon

Ground Cardamom

Cayenne

Sugar

Garlic Powder

Onion Powder

STEPS:

Preheat oven to 350°

Drain and rinse chickpeas.

Place in a pot with water and kosher salt over high heat; boil for 10-12 min – until they are mushy, but don’t lose their shape.

Drain and transfer to a baking sheet

Dry in preheated oven for 5 min

Heat vegetable oil in dutch oven

Whisk all seasonings in a bowl until combined

In small batches, gently lower chickpeas into hot oil; fry for 1-2 min

Drain on paper towels

Season generously immediately

2. GRILLED PORK SECRETO

PORK INGREDIENTS:

Ground Coriander

Ground Cumin

Kosher Salt

Garlic Powder

Pork Secreto

SALSA VERDE INGREDIENTS:

Tomatillos; husked and cut lengthwise

White Onion; cut in half

Vegetable Oil

Serrano Chilis

Garlic Cloves

Cilantro

Zest and Juice of Lime

CORN RELISH INGREDIENTS:

Jalapeno

Corn Kernels

Chopped Cilantro

Olive Oil

Freshly Squeezed Lime Juice

Kosher Salt

STEPS:

Preheat oven to broil

Combine tomatillos and white onion; add vegetable oil and toss until fully coated.

Place on a baking sheet lined with foil; put under the broiler for 5-6 min or until vegetables are charred and blistered.

In a blender, combine tomatillos, onion, serrano chilis, garlic, cilantro, lime zest and juice; blend until smooth and season to taste with Kosher salt.

Heat grill and generously oil the grates.

Grill jalapeno until charred on all sides; wipe off char, slice in half, deseed, and dice.

Combine diced jalapeno, corn kernels, cilantro, olive oil, and lime juice; stir until incorporated and season with salt to taste.

In a small bowl, whisk together coriander, cumin, salt, and garlic powder.

Pat pork dry with paper towel; season generously on all sides with spice mix.

Place pork on hot grill for 2 min; rotate 45° to create hatch marks.

Flip and repeat on the other side.

Thinly slice pork and serve topped with a spoonful of salsa verde and a scoop of corn relish.

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S1 E5: Red Rocks Prequel with Dan Soder, Big Jay Oakerson, and Me!

Tue, 10 Oct 2023 19:34:00 -0000

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.

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WAWA-INSPIRED FRITTERS

1. Fritters

INGREDIENTS:

Bread flour

Instant yeast

Granulated sugar

Fine sea salt

Whole milk, warmed

Pure vanilla extract

Large egg yolks

Unsalted butter, at room temperature

Sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks

Granulated sugar

Ground cinnamon

Vegetable oil, for frying

STEPS:

1. In a stand mixer with the paddle attachment, stir together the bread

flour, instant yeast, sugar, and sea salt.

2. Add warm milk, vanilla, and egg yolks; mix until smooth.

3. Add remaining flour and butter; mix until dough is soft and smooth.

4. Cover the bowl with plastic and let rise for an hour.

5. While it’s rising, melt unsalted butter in skillet

6. Add chopped apples; sprinkle with sugar, cinnamon, and sea salt.

7. Cook until tender and the liquid is a syrupy glaze (about 10 min)

8. Allow to cool completely.

9. Roll out dough to ½” thick

10. Spread apple mixture onto ½ the dough; fold over other half to cover

apples.

11. Cut the dough into ½” strips, then into ½” pieces in cross pattern

12. Scoop up the pieces and rearrange, cutting again in a cross pattern

13. Form dough into a 12” x 3” log; sprinkle with flour and slice into 12 pieces.

14. Coat baking sheet with flour; transfer fritters, smashing pieces of dough together and press into each one into a flat round.

15. Let them rise until puffy, about 20 min.

16.Fry in 2” of hot oil, about 2 min per side.

17. Remove and drain; allow to cool slightly before glazing

2. Glaze

INGREDIENTS:

Powdered sugar

Pure maple syrup

Pure vanilla extract

Warm water

STEPS:

1. Sift powdered sugar into a bowl.

2. Add maple syrup and vanilla; stir until smooth.

3. Add enough water to form a loose glaze.

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S3 E6: Dr. Drew, Adam Carolla, and I Talk Keto and Make Sea Bass

Tue, 03 Oct 2023 19:12:00 -0000

While I am baking sea bass, Dr. Drew and Adam Carolla talk glory holes, keto, and growing up poor. Plus, wait’ll you hear about the America’s Biggest Hog contest. Spoiler – I won’t win.

LEMON PEPPER SEA BASS WITH WILTED SPINACH

1. Sea Bass

INGREDIENTS:

Sea Bass

Lemon Pepper

STEPS:

Season both side of fillets with lemon pepper

Bake at 425° for 25-30 min, flipping halfway through.

2. Wilted Spinach

INGREDIENTS:

Baby Spinach

Pine Nuts

Minced Garlic

Feta Cheese

STEPS:

Toast pine nuts in pan

Add garlic

Wash spinach and place in pan still damp

Cook until spinach has cooked down

Fold in feta cheese

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S1 E4: Burger Cook Off With Sebastian Maniscalco & Roy Choi

Tue, 26 Sep 2023 19:00:00 -0000

From the vaults of Something's Burning, Sebastian Maniscalco and I go head to head in the burger cook off with celebrity guest judge, Roy Choi!

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S3 E5: Crisping Up Fish & Chips for Musicians Gavin Rossdale & Corey Taylor

Tue, 19 Sep 2023 20:25:00 -0000

I’m checking all the dietary boxes for musicians Corey Taylor (Slipknot) and Gavin Rossdale (Bush)… fish and chips for a Brit and a pescatarian. Plus, we’re dissecting song lyrics, debating Stevie Wonder, and I reveal my favorite thing about Gavin’s ex-wife.

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FISH AND CHIPS W/ HOMEMADE TARTER SAUCE

1. Beer-Batter Fish

INGREDIENTS:

White fish, like cod or tilapia

Salt & Black Pepper

AP Flour

Garlic Powder

Paprika

Seasoned Salt

Egg, lightly beaten

Beer

Canola Oil

STEPS:

Cut fish into strips; pat dry

Season with salt and black pepper; set aside

Whisk together flour, garlic powder, paprika, and seasoned salt

Stir in beaten egg

Gradually whisk in beer until mixture is no longer lumpy.

Dip fish into batter, then place into hot oil on stove; cook for 3-4 min.

Place on drying rack to prevent fish from getting soggy

2. Homemade Tarter Sauce

INGREDIENTS:

Mayo

Dill pickle relish

Fresh dill

Lemon juice

Dijon Mustard

Sugar

Cayenne Pepper

Black Pepper

STEPS:

Combine all ingredients into a bowl and mix well.

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S1 E3: Ari Shaffir & Sean Patton Eat Uncle Terry’s Jambalaya

Tue, 12 Sep 2023 18:40:00 -0000

From the season 1 vault, Sean Patton and Ari Shaffir stop by and I make them Sean’s Uncle Terry’s famous jambalaya. Ari and Sean also brought their own ingredients – some Cajun seasoning and…blood pudding?

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1. HURRICANES

Ingredients:

Light Rum

Dark Rum

Fressh Lime Juice

Orange Juice

Passion Fruit Juice

Simple Syrup

Grenadine

2. JAMBALAYA

Ingredients:

Salt

Granulated Garlic

Crushed Red Pepper

Dried Thyme

Chopped Celery

Onion

Bell Pepper

Hot Sausage

Smoked Sausage

Chicken Breast

Crushed Tomatoes

Chicken Stock

Rice

Shrimp; cleaned and deveined

Steps:

Heat oil in a large pot.

Add onions, bell peppers, celery, and all seasonings.

Cook and slice the hot sausage.

Add hot and smoked sausages, and chicken; cook for 10 min.

Add crushed tomatoes and chicken stock; bring to a boil.

Add rice and shrimp; covered and simmer.

Let stand until rice is cooked.

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S3 E4: Spiralized Zucchini & Conjoined Twins w/ Jake Johnson & Gareth Reynolds

Tue, 05 Sep 2023 18:59:00 -0000

Good buddies and podcast partners Jake Johnson and Gareth Reynolds stop by the kitchen for conversation and cooking. We’re spiralizing noodles and talking about my tan. Plus, apparently Gareth’s mom has got it going on… and does Jake have conjoined twins??

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ZUCCHINI PESTO PASTA W/ BALSAMIC MUSHROOMS

1. Balsamic Mushrooms

INGREDIENTS:

Balsamic Vinaigrette

Melted Ghee

Minced Garlic

Chopped Fresh Thyme

Sea Salt

Black Pepper

Whole Baby Portabella Mushrooms

STEPS:

Combine balsamic vinaigrette, ghee, garlic, thyme, salt, pepper

Add mushrooms and toss until coated

Place mushrooms on baking sheet

Roast at 400° for 15-20 min.

2. Zucchini Pesto Pasta

INGREDIENTS:

Whole Zucchinis

Pesto

Sliced Red Onion

Sliced Mushrooms

Cherry Tomatos

Minced Garlic

Olive Oil

Salt

Black Pepper

Crushed Red Pepper

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S1 E2: Fish and Chips with Dave Attell and Gilbert Gottfried

Tue, 29 Aug 2023 20:12:00 -0000

From the Season 1 vault...Dave Attell & Gave Gottfried watch me make fish & chips. Season 1 is coming BACK every other Tuesday with NEW episodes the other weeks.

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S3 E3: I’m Treating the Lawrence Brothers to Pasta and Presents

Wed, 23 Aug 2023 02:13:00 -0000

The Lawrence Brothers (Joey, Andrew and Matt) stop by my kitchen for pasta, Sesame Street impressions, and a deep dive into what movies we should remake.

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S1 E1: Theo Von & Andrew Santino

Tue, 15 Aug 2023 19:00:00 -0000

On this episode that originally aired Jan 14, 2019, I show Theo Von (This Past Weekend podcast) and Andrew Santino (Whiskey Ginger podcast) how to make Fry Bread Tacos.

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S2 E23: I’m Grillin’ Cheeses and Talkin’ Football with the Boys

Sat, 12 Aug 2023 02:21:00 -0000

Ex-NFL’ers Will Compton and Taylor Lewan, of Bussin’ with the Boys are stopping by my Super Bowl set-up for a quick lesson in being an amazing dad. The way to your kids’ hearts is through grilled cheese sandwiches – so, I’m teaching them how to make a few different versions. And, one of ‘em is bound to make the boys Father of the Year.

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S2 E22: Tiffany Haddish, Ryan Sickler and I Talk Egg Donation + a Hummus Challenge

Sat, 12 Aug 2023 02:21:00 -0000

On this episode of Something’s Burning, Tiffany Haddish and Ryan Sickler sit down in my kitchen to chat about stealing food, harvesting eggs, and wig wearing. Oh, and I make shrimp and grits with a crab cake topper. We also do a homemade vs store bought hummus challenge AND talk about ALL our upcoming projects.

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S2 E24: RIFF RAFF, Bradley Martyn and I Become...The Burley Boys

Sat, 12 Aug 2023 02:21:00 -0000

RIFF RAFF and Bradley Martyn join me in the kitchen for a protein-packed Vegan meal...and a brand-new friend group emerges. The Burley Boys chat about healthy living, dogs, finding friends, and going to a Lakers game together. Plus, Riff’s entire posse passes around a joint.

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S2 E18: It’s All About That Bao with Meghan Trainor, Her Brother, Ryan and Me!

Sat, 12 Aug 2023 02:20:00 -0000

Meghan Trainor comes over with her brother, Ryan, to talk about buns in the oven, being sober, and the size of Pete Davidson’s dick. Plus, I’m serving up Sesame Chicken in Bao Buns and serenading her with her own song.

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S2 E17: I Really Hope Pardon My Take's Big Cat and PFT Commenter Love Cheesesteaks

Sat, 12 Aug 2023 02:20:00 -0000

I’m cooking a few different cheesesteaks - traditional, spicy, and a breakfast version - for Pardon My Take’s Big Cat and PFT Commenter just hoping they’ll add ONE of them to their Pardon My Cheesesteaks delivery / takeout service. With three to choose from, the odds seem pretty good.

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S2 E20: Luke . . . I Mean Mark . . . You Are My Father

Sat, 12 Aug 2023 02:20:00 -0000

I sit down with my co-star, and legend, Mark Hamill and his family to talk about shooting my new movie, The Machine. We’re spilling behind the scenes secrets, talking old school Hollywood, and of course, grilling Serbian-inspired hamburgers with a memory-inducing side salad.

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S2 E21: Tales From My TWO Wives

Sat, 12 Aug 2023 02:20:00 -0000

Stephanie Kurtzuba and LeeAnn sit down with me to discuss what it takes to be my wife. We chat about Flipsides, Serbia, kids, and of course, kissing me… all while I make them a meal fit for date night – with my two wives.

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S2 E19: I’m Making Irish-Inspired Eats for Mike Gibbons and Greg Fitzsimmons

Sat, 12 Aug 2023 02:20:00 -0000

Podcast partners and long-time friends Mike Gibbons and Greg Fitzsimmons stop by so I can make them some Irish-inspired Sandwiches with a side of potatoes. We’re trying a Reuben AND a Rachel – and talking old-school comedians, The Cabin, and how clean you really are after a shower.

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S2 E16: I Finally Get To Cook For Guy Fieri

Sat, 12 Aug 2023 02:19:00 -0000

Guy and Hunter Fieri walk me through making the perfect burger, onion rings, and I show them my world famous Honky Sauce

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S2 E15: I Treat the Legion of Skanks to the Food of Their People

Sat, 12 Aug 2023 02:19:00 -0000

The Legion of Skanks join me in the kitchen for a stacked

plate of Jewish, Latino, and Alt Right recipes.

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S2 E14: All About Recovery | Shane Gillis, Mark Normand, Big Jay, and Dave Williamson

Sat, 12 Aug 2023 02:19:00 -0000

I’m breaking out the recovery kit for Shane Gillis, Mark Normand, Big Jay Oakerson, and Dave Williamson - complete with IV’s, Bloody Marys, and a Hangover Breakfast that’ll get us ready for the Super Bowl!

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S2 E13: Pete Holmes and Jonathan Kite Get Me To Go Vegan For 45 Minutes

Sat, 12 Aug 2023 02:18:00 -0000

Comedians Pete Holmes and Jonathan Kite join me for some impression lessons, armchair therapy, and vegan meatloaf

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S2 E12: I Impress Chad Kroeger and JT Parr with Homemade Pasta

Sat, 12 Aug 2023 02:18:00 -0000

Chad, JT and I dive deep into our sensitive sides while lathering up a butter-

board and impressing chicks with some homemade pasta.

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S2 E11: Robert Kelly and Mike Calta Love A Good Tampa Cuban (Sandwich)

Sat, 12 Aug 2023 02:18:00 -0000

Today, on Something' Burning, I'm joined by my #4 and #12 best friends, Bobby Kelly and Mike Calta, for some Cuban sandwiches and locker room talk.

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S2 E8: Sam Morril and Brian Simpson Have A Man's Meal

Sat, 12 Aug 2023 02:17:00 -0000

Sam Morril and Brian Simpson join me in becoming real men: with steaks, cigars, and whiskey

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S2 E7: Sam Tripoli and Eddie Bravo Like Shawarma and Conspiracy Theories

Sat, 12 Aug 2023 02:17:00 -0000

Sam Tripoli and Eddie Bravo make chicken shawarma and try to convince me that Covid is just the flu

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S2 E10: Lacie Mackey and Antonia Lofaso Inform Me That It's Called "Carbonara" and not "Breakfast Pasta"

Sat, 12 Aug 2023 02:17:00 -0000

Celebrity trainer Lacie Mackey, celebrity chef Antonia Lofaso, and I talk macros, blood work, and Campari over some breakfast pasta.

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S2 E9: I Make The "Are You Garbage?" Guys Lords of Their Own Land

Sat, 12 Aug 2023 02:17:00 -0000

I make “Are You Garbage” hosts Kevin Ryan and H. Foley certified lords, then serve their lordship’s shepherd’s pie and a Scottish signature dish including sheep’s heart and possibly BBs?

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S2 E6: Moshe Kasher & Kurt Braunohler Make Sushi

Sat, 12 Aug 2023 02:16:00 -0000

Comedians Moshe Kasher, Kurt Braunohler and I have a sushi making competition judged by my fishmonger, Liwei Liao from Joint Seafood!

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S2 E5: Tim Dillon & Whitney Cummings Try Caviar & Dijon Baked Salmon

Sat, 12 Aug 2023 02:16:00 -0000

Comedians Tim Dillon & Whitney Cummings try to guess which caviar is more expensive, I make homemade potato chips, and Dijon baked salmon.

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S2 E4: Steve-O & Annie Lederman Hate My Mediterranean Seafood Stew

Sat, 12 Aug 2023 02:15:00 -0000

Comedian/Jackass star Steve-O and comedian Annie Lederman come over to watch me make a Mediterranean Seafood Stew.

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S2 E3: Jim Jefferies & Forrest Shaw Make a Bloomin’ Onion with Lamb Lollipops

Sat, 12 Aug 2023 02:15:00 -0000

Comedians, Jim Jefferies & Forrest Shaw hang out and watch me make a bloomin’ onion, Vegemite beer cheese dip, lamb lollipops, and an Oreo Vegemite cheesecake.

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S2 E2: Kevin Clancy & John Feitelberg Make a KFC Casserole

Sat, 12 Aug 2023 02:15:00 -0000

KFC Radio Hosts Kevin Clancy & John Feitelberg drink and watch me make a KFC casserole.

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S2 E1: Bobby Lee & Mark Normand Make KimCheeseBurgers

Sat, 12 Aug 2023 02:14:00 -0000

Bobby Lee and Mark Normand come over and watch me make Kimchi Smashburgers with Gochujang Cucumbers.

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S3 E2: Tony Hawk and Jason Ellis Talk Pizza Rolls and Tingling Tattoos

Fri, 11 Aug 2023 21:56:00 -0000

Tony Hawk and Jason Ellis from “Hawk vs Wolf” stop by the kitchen for some extreme pizza rolls and extreme conversation – everything from kids stealing Tony’s tricks to tingling tattoos. Plus, we’re pitching a movie for me and Russell Crowe to star in and I’m revealing my cheat code for pushups.

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