Dream Seed

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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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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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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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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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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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.

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