Bertcast

I sit down to drink with punk band, Strawberry Fuzz. We talk about 80's icons, writing/recording their own music, skate culture, Dave Matthews, and they play acoustic versions of 5 of their songs. 

Song Order:

No Lighter 

RATFACE

Green Room 

Way Too Fast 

WHERE HAVE YOU BEEN F*CK

Follow 

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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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Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist

Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com

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Catch me on NETFLIX

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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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I sit down with comedian, Marc Maron. We talk about our little mix up, how he prepares for an interview, his girlfriends passing, working with Sharon Stone, and much more!

Go to https://www.wtfpod.com for all of Marc’s tour dates

Follow 

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

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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.

Follow Jack Osbourne:

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Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist

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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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I sit down with comedian, Felipe Esparza to talk about Ken Flores passing, going to a Dodger game with George Lopez, his brother stealing his identity, his new special, and much more!

Watch Felipe’s new special “Raging Fool” on Netflix now!

Follow 

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

YT: https://www.youtube.com/user/felipeesparza

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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.

Kitchen provided by: https://beautyonbeech.com

Follow Hardy:

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Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist

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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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I sit down with the band ALEXSUCKS. We talk about their huge year, why Alex got sober, opening for the Red Hot Chili Peppers, pranks, and they play 3 of my favorite songs. 

For upcoming tour dates check out: https://www.alexsucks.com 

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Spotify: https://open.spotify.com/artist/0zmxCsd8aIJHfNC95gdT2i 

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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

Follow Jim Norton:

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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

Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist

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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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