Dream Seed

Fortune Feimster and Jay Pharoah come to the kitchen for some homemade ice cream sandwiches and chunky white Russians. We’re also talking about fetishes and revealing our REAL names.

Shane Torres’ special “The Blue Eyed Mexican” is out NOW:

https://www.youtube.com/watch?v=C9mHurqZh_0 

Follow Fortune Feimster:

https://www.instagram.com/fortunefeimster 

Follow Jay Pharoah:

https://www.instagram.com/jaypharoah 

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com 

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer 

Facebook: http://www.Facebook.com/BertKreischer 

Instagram: http://www.Instagram.com/bertkreischer 

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

HOMEMADE ICE CREAM SANDWICHES

Vanilla Ice Cream

INGREDIENTS:

Heavy Cream

Whole Milk

Sugar

Fine Sea Salt

Vanilla Extract

Ice Cream Maker

STEPS:

Pour 2/3 of the cream, sugar, and salt into a saucepan

Warm until sugar is dissolved

Remove from heat; add remaining cream, milk, and vanilla extract

Stir to combine and chill in fridge

Pour chilled mixture into frozen ice cream maker insert

Churn according to manufacturer directions

Chocolate Chip Cookies

INGREDIENTS:

AP Flour

Cornstarch

Baking Soda

Salt

Unsalted Butter

Brown Sugar

Granulated Sugar

Egg + One Yolk

Vanilla Extract

Semi-Sweet Chocolate Chips

STEPS:

Mix flour, cornstarch, baking soda, and salt in one bowl

With a mixer, beat butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy 

Add egg + yolk and vanilla extract; continue mixing on medium-high speed

Decrease speed to low and add dry ingredients

Add chocolate chips and mix until combined

Scoop out cookies and place on a greased baking sheet

Bake for 12-15 min at 350°

Remove and allow to cool completely (best to freeze before assembling sandwiches)

Brownie

INGREDIENTS:

AP Flour

Baking Soda

Brown Sugar

Granulated Sugar

Eggs

Unsalted Butter

Semi-Sweet Chocolate Chips

Vanilla Extract

Salt

STEPS:

Melt butter and chocolate chips in microwave

Once cooled, whisk in both sugars

Whisk in eggs and vanilla extract

In a separate bowl, whisk flour, baking soda, and salt.

Pour the chocolate mixture into the flour mixture and combine. 

Pour batter on greased, lined baking sheet 

Cook for 12-15 min at 350°

Remove, cut and allow to cool completely (best to freeze before assembling sandwiches)

Sandwiches

STEPS:

Sandwich ice cream in between two cookies or brownies

Add sprinkles along the edges, if desired

Freeze before eating for best result

Learn more about your ad choices. Visit megaphone.fm/adchoices

Subscribe to Shane Torres’ YouTube page to watch his new special “The Blue Eyed Mexican” premiering December 10th at 4PM PST: https://www.youtube.com/channel/UCYqBZNLk2Vf-ErSOb_sqMew?sub_confirmation=1 

Colin Quinn and Nick Di Paolo not-so-patiently watch as I cook them Chicken Parm Sandwiches in this season 1 flashback.  We also talk about how the industry is changing and Colin’s hatred of cheese.

Follow Colin Quinn:

https://www.instagram.com/iamcolinquinn 

Follow Nick Di Paolo:

https://www.instagram.com/nickdipaolo 

This episode is brought to you by BetterHelp. Get 10% off your first month at https://www.BetterHelp.com/burning 

Subscribe to the new Something's Burning podcast page 

Apple Podcasts:

https://podcasts.apple.com/us/podcast/somethings-burning/id1702241962 

Spotify:

 https://open.spotify.com/show/37IbtDi4z3z6HRtnbAi25Z?si=72718abc47344336

CHICKEN PARMESAN SANDWICHES

INGREDIENTS:

* Boneless, skinless chicken breasts

* AP flour

* Large eggs

* Panko breadcrumbs

* Kosher salt

* Black pepper

* Olive oil

* Tomato sauce (store-bought or homemade)

* Grated parmesan 

* Sliced provolone

* Baguettes

STEPS:

1. Put chicken breasts between 2 pieces of parchment and pound down with a mallet until about ¼” thick.

2. In separate bowls, set up a dredging station:

    * Flour in one bowl

    * Beaten eggs in one bowl

    * Panko breadcrumbs in one bowl

3. Season chicken with salt and pepper.

4. Dip chicken into flour, then eggs, and finally coat with panko; set aside.

5. Repeat until all the chicken is coated.

6. Heat oil in large skillet; fry chicken in batches, turning halfway until golden brown.

7. Transfer to a paper-towel lined plate to drain excess oil.

8. Slice open baguettes and place on baking tray.

9. Layer chicken on bottom slice, then sliced provolone.

10. Bake at 350° until the cheese is melted on top

11. Ladle pre-heated tomato sauce on top

12. Top with bread and slice in half.

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer  

Facebook: http://www.Facebook.com/BertKreischer  

Instagram: http://www.Instagram.com/bertkreischer  

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

Josh Peck and Jason Nash come by the kitchen for some lighthearted conversation about making amends, rock bottom, and therapy. We’re also making eggplant lasagna and pitching box-office gold: “America Sings in High School” and “Sister Act 3: The Sisters Meet Bert.

Follow Josh Peck:

https://www.instagram.com/shuapeck

Follow Jason Nash:

https://www.instagram.com/jasonnash

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg

For TOUR DATES: http://www.bertbertbert.com

For FULLY LOADED: https://fullyloadedfestival.com 

For #THEMACHINEMOVIE Updates: TheMachine.Movie

For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com

For MERCH: https://store.bertbertbert.com/

Follow Me!

X: http://www.Twitter.com/bertkreischer 

Facebook: http://www.Facebook.com/BertKreischer 

Instagram: http://www.Instagram.com/bertkreischer 

YouTube: http://www.YouTube.com/user/Akreischer

TikTok: http://www.TikTok.com/@bertkreischer

Threads: https://www.threads.net/@bertkreischer

Text Me: https://my.community.com/bertkreischer

EGGPLANT LASAGNA

INGREDIENTS:

* Thinly Sliced Eggplant

* Salt

* Olive Oil

* Ground Beef

* Marinara Sauce

* Italian Seasoning

* Ricotta Cheese

* Shredded Cheddar Cheese

* Thawed Frozen Spinach

* Egg

* Shredded Mozzarella Cheese

STEPS:

1. Sprinkle eggplant slices with salt to draw out the moisture; pat dry.

2. Roast eggplant at 350° for 15-20 min

3. Cook ground beef on stove

4. Add marinara sauce and Italian Seasoning; remove from heat

5. Combine ricotta and cheddar cheeses, thawed spinach, and egg

6. Spread layer of marinara sauce on bottom of greased casserole dish

7. Add a single layer of eggplant

8. Cover with ricotta mixture, then sprinkle with mozzarella cheese 

9. Pour marinara sauce on top and repeat the layers until all the ingredients have been used up

10. Cover with foil and bake at 350° for 30 min

11. Uncover and continue baking for another 15-20 min lightly with salt and pepper. 

16. Serve warm with mustard.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Donnell Rawlings and Red Grant are schoolin’ me on how to host a cooking show WHILE I’m cooking up Game Day snacks for them.

Follow Donnell Rawlings:

https://www.instagram.com/donnellrawlings 

Follow Red Grant:

https://www.instagram.com/redgrant 

MINI MONTE CRISTO SANDWICHES

INGREDIENTS:

* White sandwich bread

* Ham lunch meat

* Turkey lunch meat

* Sliced Swiss cheese

* Crisco

* Eggs

* Milk

* Krusteaz pancake mix

* Cinnamon

* Salt

* Powdered sugar

* Raspberry jelly

STEPS:

1. Remove crusts and flatten out bread with rolling pin.

2. Top with one slice ham, one slice turkey, and one slice swiss cheese

3. Roll sandwich to form a log; slice into 3 pieces

4. Put prepared sandwiches in the fridge to set up

5. Heat Crisco in big blue pot for deep frying.

6. Make the batter by whisking eggs and milk.

7. Add pancake mix, cinnamon, and salt to egg/milk mixture

8. Dip sandwiches into batter; deep fry until golden brown

9. Dust with powdered sugar and make the football laces using raspberry jelly

BUFFALO CHICKEN DIP

INGREDIENTS:

* Butter

* Shredded chicken

* Frank’s Red Hot 

* Lemon juice

* Sour cream

* Cream cheese

* Shredded white cheddar cheese

* Blue Cheese

* Chives

STEPS:

1. In a cast-iron skillet, melt butter over medium-high heat.

2. Add shredded chicken and Frank’s Red Hot; simmer until the sauce has reduced by half, 2 to 3 minutes.

3. Turn off the heat; stir in lemon juice, sour cream and cream cheese until combined. 

4. Sprinkle shredded White Cheddar Cheese over the top.

5. Bake at 375° until bubbling around the edges and the cheese has melted, about 10 minutes.

6. Immediately garnish with ¼ cup blue cheese and chopped chives.

SCOTCH EGGS

INGREDIENTS:

* Eggs

* Flour

* Crushed corn flakes

* Ground sausage

* Salt and pepper

* Mustard

STEPS:

1. Place eggs in a small saucepan; add cold water to cover.

2. Bring to a boil; remove from heat, cover, and let stand for 3 minutes.

3. Carefully drain, then fill pan with ice water to cool eggs

4. Gently crack shells and carefully peel 

5. Place eggs in a bowl of cold water; cover and chill until cold.

6. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.

7. Form sausage into thin patties 

8. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.

9. Repeat with remaining sausage and eggs.

10. Whisk eggs in a medium bowl to make egg wash.

11. Dip sausage-wrapped egg into flour, shaking off excess, then coat in egg wash.

12. Roll in corn flakes to coat. 

13. Heat oil to 375° in a large heavy pot

14. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.

15. Use a slotted spoon to transfer to paper towels to drain; season lightly with salt and pepper. 

16. Serve warm with mustard.

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer  

Facebook: http://www.Facebook.com/BertKreischer  

Instagram: http://www.Instagram.com/bertkreischer  

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

I turn my kitchen into a spa for Yung Gravy and Trevor Wallace… there’s nothing like the smell of spray tans and sizzling pork chops at the same time. And while we each take a turn at getting branded and going into the booth, we’re also discussing the finer points in life… like one-night-stands, hammocks, and Gravy’s camp counseling career.

Follow Yung Gravy:

https://www.instagram.com/yunggravy

Follow Trevor Wallace:

https://www.instagram.com/trevorwallace

This episode is brought to you by Nuts.com. Receive a free gift and free shipping when you spend $29 or more at https://Nuts.com/burning

BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS

COLLARD GREENS

INGREDIENTS:

* Olive Oil

* Chopped Uncooked Bacon

* Chopped Country Ham

* Chopped Onion

* Chicken Broth

* Apple Cider Vinegar

* Brown Sugar

* Crushed Red Pepper Flakes

* Collard Greens, destemmed and roughly chopped

STEPS:

1. Add olive oil to instant pot and hit sauté

2. Add bacon, ham, and onions; cook 4-5 min

3. Deglaze pot with some chicken broth, scraping bits off the sides.

4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine

5. Pack collards in well; close instant pot and switch to pressure cook

6. Ensure valve is set to “seal” and set for 5 minutes

7. Let it naturally release for 20 min

SAWMILL GRAVY

INGREDIENTS:

* Ground Sausage

* Butter

* Almong Flour

* Heavy Cream

* Water

STEPS:

1. Brown sausage in a skillet, breaking into small pieces

2. Add butter and almond flour; whisk

3. Add heavy cream while whisking until combined

4. Season with salt and pepper

5. Add water as needed to thin out gravy; simmer 3-5 min

BLACKENED PORK CHOPS

INGREDIENTS:

* Pork Chops

* Paprika

* Sea Salt

* Garlic Powder

* Onion Powder

* Cayenne Pepper

* Black Pepper

* Thyme 

* Oregano

* Cumin

* Butter

STEPS:

1. Combine all the spices in a bowl

2. Melt butter 

3. Dip pork chop into butter, then spice mixture

4. Cook in a skillet for about 5 min on each side

5. Serve with gravy overtop

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com 

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer 

Facebook: http://www.Facebook.com/BertKreischer 

Instagram: http://www.Instagram.com/bertkreischer 

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

From the Something’s Burning vault – back when I was fat and so was Bobby Kelly. Plus, Michelle Wolf’s talking about her acid reflux, which is something Bobby and I know all about. We also dive into our thoughts about reading, our favorite foods, and I make Eggs Benedict on Cheesy Biscuits.

Follow Bobby Kelly:

https://www.instagram.com/robertkellylive 

Follow Michelle Wolf:

https://www.instagram.com/michelleisawolf 

This episode is brought to you by BetterHelp. Get 10% off your first month at https://www.BetterHelp.com/burning 

CHEESY BISCUIT EGGS BENEDICTION

BISCUITS

INGREDIENTS:

Buttermilk

Sour Cream

AP Flour

Baking Powder

Baking Soda

Salt

Cold Butter

Shredded Cheddar Cheese

Sliced Scallions

STEPS:

1. Whisk together buttermilk and sour cream in a small bowl.

2. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt; process until blended.

3. Scatter cold butter patties evenly over the flour and pulse until the mixture resembles coarse meal

4. Transfer to a large bowl.

5. Add the buttermilk mixture to the flour mixture; fold until just combined.

6. Transfer the dough to a floured work surface; knead until it just comes together, adding extra flour as necessary.

7. Roll the dough into a 12” square; fold sides in to form a 4” square.

8. Press the square down and roll it out again into a 12” square.

9. Sprinkle cheddar cheese and sliced scallions over the dough square; fold into a 4” square again.

10. Roll the dough again into a 12” square. 

11. Cut six 4” rounds out of the dough with a floured biscuit cutter.

12. Transfer to a parchment-lined baking sheet, spacing them about 1” apart.

13. Form the dough scraps into a ball; knead and repeat rolling process until big enough to get more biscuits.

14. Brush the tops of the biscuits with the melted butter; bake at 425° until golden brown and well risen, about 15 minutes, rotating the pan halfway through. 

EGGS BENEDICT

INGREDIENTS:

unsalted butter

large eggs

egg yolks

fresh lemon juice

cayenne or hot paprika

Kosher salt and freshly ground pepper

white distilled vinegar

Kosher salt

English muffins

Canadian bacon

chopped chives

chopped dill, tarragon or parsley

STEPS:

1. Make the hollandaise: 

  * Melt unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes.

  * Place egg yolks and 2 teaspoons water in a blender.

  * Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated.

  * Add lemon juice and cayenne; season with salt and pepper.

  * Transfer to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin; set aside.

2. Poach the eggs

  * Fill a medium pot with 3” of water.

  * Add vinegar, season with salt and bring to a simmer

  * Using the handle of a spoon, stir the water with a clockwise motion.

  * Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk.

  * Repeat with remaining eggs — you could probably do up to four at a time.

  * Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so.

  * Let cook until the whites are just set, but the yolks are still completely runny 4 to 5 minutes; let eggs drain on a towel-lined plate.

3. Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.

4. Assemble the Benedicts.

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

 For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer 

Facebook: http://www.Facebook.com/BertKreischer 

Instagram: http://www.Instagram.com/bertkreischer 

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam DeVine, Blake Anderson, and Anders Holm, aka The Workaholics, stop by the kitchen to talk about driving Ubers, spending stupid money, their new movie, and the fastest we’ve ever—you know... Plus, I’m making a fancy business dinner – Steak Florentine.

Go see the Workaholics crew live on their This Is Important Podcast Tour: https://www.tiitour.com 

Follow Adam Devine:

https://www.instagram.com/adamdevine/?hl=en

Follow Blake Anderson:

https://www.instagram.com/blakeanderson/?hl=en

Follow Anders Holm: https://www.instagram.com/ders808 

STEAK FLORENTINE W/ MASHED CAULIFLOWER AND WILTED SPINACH

MASHED CAULIFLOWER

INGREDIENTS:

Couple heads of cauliflower

Unsalted butter

Minced Garlic

Softened Cream Cheese 

Grated Parmesan

Salt

White Pepper

STEPS:

Chop cauliflower into manageable pieces

Steam cauliflower florets in boiling water until tender

Transfer to food processor

Melt butter and garlic; add to food processor

Add cream cheese, salt and pepper; puree until smooth

Transfer to a bowl; add parmesan and season to taste

WILTED SPINACH

INGREDIENTS:

Baby Spinach

Goat Cheese

STEPS:

Wash spinach and place in pan still damp

Cook until spinach has cooked down

Fold in goat cheese

STEAK FLORENTINE

INGREDIENTS:

Thick T-Bone Steaks

Salt and Pepper

EVOO

STEPS:

Pat steak dry; brush with olive oil

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com 

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer 

Facebook: http://www.Facebook.com/BertKreischer 

Instagram: http://www.Instagram.com/bertkreischer 

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

From the season 1 vault, I’m making my favorite pasta dish for Chris Distefano and Sal Vulcano. We’re also talking about spreading germs, Scotty Karate, and kissing each other on the lips.

Follow Chris Distefano:

https://www.instagram.com/chrisdcomedy 

Follow Sal Vulcano:

https://www.instagram.com/salvulcano 

This episode is brought to you by BetterHelp. Get 10% off your first month at https://www.BetterHelp.com/burning 

PASTA CARBONARA

INGREDIENTS:

Kosher Salt

Guanciale (or bacon)

Grated Pecorino Romano (or Parmesan)

Eggs + extra egg yolks

Black Pepper

EVOO

Bucatini, Spaghetti, or Rigantoni

STEPS:

Boil water with salt

Cut guanciale into strips

Whisk egg yolks and whole eggs; stir in grated cheese.

Season with pepper and set aside

Heat EVOO and cook guanciale in Dutch oven until crisp around the edges

Transfer to a bowl; reserve fat

Cook pasta until al dente

Drain; reserving cup of pasta water

Add guanciale fat and pasta water to Dutch oven; bring to a boil

Cook pasta about 2 min, stirring constantly

Whisk some pasta water into egg mixture; slowly stream into the Dutch oven, stirring constantly until cheese is melted and egg is thickened

Mix in guanciale.

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer  

Facebook: http://www.Facebook.com/BertKreischer  

Instagram: http://www.Instagram.com/bertkreischer  

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.

Follow Benny Blanco:

https://www.instagram.com/itsbennyblanco/

Follow Josh Weissman:

https://www.instagram.com/joshuaweissman/

Here’s what I tried to make:

1. SPICY CURRY PUFFED CHICKPEAS

INGREDIENTS:

Chickpeas

Kosher Salt

Vegetable Oil

Smoked Paprika

Ground Coriander

Ground Cumin

Ground Ginger

Ground Tumeric

Ground Cinnamon

Ground Cardamom

Cayenne

Sugar

Garlic Powder

Onion Powder

STEPS:

Preheat oven to 350°

Drain and rinse chickpeas.

Place in a pot with water and kosher salt over high heat; boil for 10-12 min – until they are mushy, but don’t lose their shape.

Drain and transfer to a baking sheet

Dry in preheated oven for 5 min

Heat vegetable oil in dutch oven

Whisk all seasonings in a bowl until combined

In small batches, gently lower chickpeas into hot oil; fry for 1-2 min

Drain on paper towels

Season generously immediately

2. GRILLED PORK SECRETO

PORK INGREDIENTS:

Ground Coriander

Ground Cumin

Kosher Salt

Garlic Powder

Pork Secreto

SALSA VERDE INGREDIENTS:

Tomatillos; husked and cut lengthwise

White Onion; cut in half

Vegetable Oil

Serrano Chilis

Garlic Cloves

Cilantro

Zest and Juice of Lime

CORN RELISH INGREDIENTS:

Jalapeno

Corn Kernels

Chopped Cilantro

Olive Oil

Freshly Squeezed Lime Juice

Kosher Salt

STEPS:

Preheat oven to broil

Combine tomatillos and white onion; add vegetable oil and toss until fully coated.

Place on a baking sheet lined with foil; put under the broiler for 5-6 min or until vegetables are charred and blistered.

In a blender, combine tomatillos, onion, serrano chilis, garlic, cilantro, lime zest and juice; blend until smooth and season to taste with Kosher salt.

Heat grill and generously oil the grates.

Grill jalapeno until charred on all sides; wipe off char, slice in half, deseed, and dice.

Combine diced jalapeno, corn kernels, cilantro, olive oil, and lime juice; stir until incorporated and season with salt to taste.

In a small bowl, whisk together coriander, cumin, salt, and garlic powder.

Pat pork dry with paper towel; season generously on all sides with spice mix.

Place pork on hot grill for 2 min; rotate 45° to create hatch marks.

Flip and repeat on the other side.

Thinly slice pork and serve topped with a spoonful of salsa verde and a scoop of corn relish.

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com 

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer 

Facebook: http://www.Facebook.com/BertKreischer 

Instagram: http://www.Instagram.com/bertkreischer 

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.

Follow Dan Soder:

https://www.instagram.com/dansoder 

Follow Big Jay Oakerson:

https://www.instagram.com/bigjayoakerson 

WAWA-INSPIRED FRITTERS

1. Fritters

INGREDIENTS:

Bread flour

Instant yeast

Granulated sugar

Fine sea salt

Whole milk, warmed

Pure vanilla extract

Large egg yolks

Unsalted butter, at room temperature

Sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks

Granulated sugar

Ground cinnamon

Vegetable oil, for frying

STEPS:

1. In a stand mixer with the paddle attachment, stir together the bread

flour, instant yeast, sugar, and sea salt.

2. Add warm milk, vanilla, and egg yolks; mix until smooth.

3. Add remaining flour and butter; mix until dough is soft and smooth.

4. Cover the bowl with plastic and let rise for an hour.

5. While it’s rising, melt unsalted butter in skillet

6. Add chopped apples; sprinkle with sugar, cinnamon, and sea salt.

7. Cook until tender and the liquid is a syrupy glaze (about 10 min)

8. Allow to cool completely.

9. Roll out dough to ½” thick

10. Spread apple mixture onto ½ the dough; fold over other half to cover

apples.

11. Cut the dough into ½” strips, then into ½” pieces in cross pattern

12. Scoop up the pieces and rearrange, cutting again in a cross pattern

13. Form dough into a 12” x 3” log; sprinkle with flour and slice into 12 pieces.

14. Coat baking sheet with flour; transfer fritters, smashing pieces of dough together and press into each one into a flat round.

15. Let them rise until puffy, about 20 min.

16.Fry in 2” of hot oil, about 2 min per side.

17. Remove and drain; allow to cool slightly before glazing

2. Glaze

INGREDIENTS:

Powdered sugar

Pure maple syrup

Pure vanilla extract

Warm water

STEPS:

1. Sift powdered sugar into a bowl.

2. Add maple syrup and vanilla; stir until smooth.

3. Add enough water to form a loose glaze.

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  

For MERCH: https://store.bertbertbert.com 

Follow Me!

Twitter: http://www.Twitter.com/bertkreischer  

Facebook: http://www.Facebook.com/BertKreischer  

Instagram: http://www.Instagram.com/bertkreischer  

YouTube: http://www.YouTube.com/user/Akreischer 

TikTok: http://www.TikTok.com/@bertkreischer 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices