Dream Seed

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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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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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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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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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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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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