Afleveringen
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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
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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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All four members of the band, ALEXSUCKS, come by the kitchen for corn dogs, French 75s, and tattooing that could definitely go aggressively wrong.
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Zijn er afleveringen die ontbreken?
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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.
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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.
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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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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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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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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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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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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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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.
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https://tinyurl.com/mt4777zk
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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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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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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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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.
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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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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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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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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.
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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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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.
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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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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.
2Bears5K is BACK and we’re bringing a GUEST BEAR! Join Bert, Tom, and Jelly Roll for the 2nd annual 2bears5k. Get off the couch, grab your running shoes, and meet the Bears on May 4th in Tampa, FL. Register NOW at https://2bears5k.com
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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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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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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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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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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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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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Kitchen provided by: https://beautyonbeech.com
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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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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.
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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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