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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I sit down with comedian, Adam Ray to talk about doing Kill Tony as Biden, Fully Loaded, why we love Corey Feldman, Dr. Phil, and much more!  

Check out his special “Like & Subscribe” here: https://www.youtube.com/watch?v=YpiCjTkryl0

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I sit down with country star, HARDY to talk about the beer olympics, being a songwriter in Nashville, touring, Morgan Wallen, and we try to write my next hit song.

Pre-order his new album “Quit!!” here: https://amzn.to/3LdFusP

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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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I sit down with Whitney Cummings, Big Jay Oakerson, Dan Soder, Matt McCusker, Cipha Sounds, and Shane Torres to recap our third week of the Fully Loaded Festival.

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I sit down with Chelsea Handler to talk about her incredible lifestyle, her show, her most hated guest, being a bad gift giver, partying, and much more!  

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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.

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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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I sit down with Dan Soder, Big Jay Oakerson, Sam Morril, Chad Daniels, Kyle Kinane to recap our first week of the Fully Loaded Festival.

Go to https://fullyloadedfestival.com for tickets!

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I sit down with singer/songwriter, Marcus King. We talk about his musical influences, mental health struggles, touring, and quitting drugs. Marcus also plays some music and writes a song with me.

Check out Marcus King's new album "Mood Swings" wherever you get your music 

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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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