Hot Dish

Hot Dish

By Lauren HoobermanComedySociety & CultureArtsComedy InterviewsFood
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Hot Dish episodes

  • Episode 22 - Hari Rao

    This week, our host Lauren Hooberman talks with the hilarious multi-hyphenate, Hari Rao! As they discuss comedy, music and vegan diets, they whip up a batch of Vegan Mexican Tater Tots! For more of Hari's work, follow him @iamharirao! Today's recipes:

    VEGAN MEXICAN TATER TOT CASSEROLE!

    Our theme music is Just for Fun courtesy of Ketsa. 

    56 min
  • Episode 21 - Kevin Bozeman

    This week, Hot Dish goes live from The Lincoln Lodge with host Lauren Hooberman and comedian Kevin Bozeman! As they discuss Kevin's stand-up style, playing Vegas, and raising kids, they whip up some tasty Chilaquiles for Cinco de Mayo! For more of Kevin's comedy, go to kevinbozeman.com! Today's recipes:

    CHILAQUILES WITH SALSA VERDE

    Our theme music is Just for Fun courtesy of Ketsa. 

    57 min
  • Episode 20 - Caitlin Checkeroski

    This week, our host Lauren Hooberman talks with comedian Caitlin Checkeroski! As they discuss Caitlin's stand-up comedy style, veganism, and being a wife and mother... OR NOT, they whip up some tasty Potato Pancakes! For more of Caitlin's work, go to caitlincheckeroski.com! Today's recipes:

    POLISH POTATO PANCAKES

    Our theme music is Just for Fun courtesy of Ketsa. 

    1 hr 21 min
  • Episode 19 - Jim Flannigan

    This week, our host Lauren Hooberman talks with comedian Jim Flannigan! As they discuss his recent run at the legendary Caroline's comedy club in NYC, podcasting at Madison Square Gardens and Jim's lack of cooking skills, they whip up a batch of Irish Mac & Cheese! For more of Jim's work, follow him @jimmyflann! Today's recipes:

    IRISH MAC & CHEESE

    Our theme music is Just for Fun courtesy of Ketsa. 

    1 hr 14 min
  • Episode 18 - Blake Burkhart

    This week, our host Lauren Hooberman talks with comedian, Blake Burkhart! As they discuss bartending, the Super Bowl and Blake's comedy special, they whip up  a batch of homemade potato chips and onion dip! For more of Blake's work, follow him @blakeburkhartcomedy! Today's recipes:

    HOMEMADE BLACK PEPPER POTATO CHIPS

    FRENCH ONION DIP

    Listen on Amazon Prime / Audible

    Our theme music is Just for Fun courtesy of Ketsa. 

    1 hr 20 min
  • Episode 17 - Mark James Heath

    This week, our host Lauren Hooberman talks with comedian, Mark James Heath! As they discuss comedy, Hip Hop and poetry, Mark whips up (and sort of burns) some French Toast & Berries! For more of Mark's follow him @markjamesheath or @Mjh708! Today's recipes:

    CLASSIC FRENCH TOAST 

    BERRY SYRUP 

    Listen on Amazon Prime / Audible

    Our theme music is Just for Fun courtesy of Ketsa. 

    54 min
  • Episode 16 - Janice Rodriquez

    This week, our host Lauren Hooberman talks with comedian, Janice Rodriguez! As they discuss comedy, being Latina and why Indiana is not bad, Janice whips up some Coquitos and Cheese Quesadillas! For more of Janice's work go to: janicevrodriguez.com!

    Watch on Youtube!

    Listen on Amazon Prime / Audible

    Our theme music is Just for Fun courtesy of Ketsa. 

    TODAY'S RECIPES: COQUITOS by Delish D'Lites & CHEESE QUESADILLAS by Janice Feuer Haugen 

    54 min
  • Episode 15 - Matt Brown

    This week, our host Lauren Hooberman talks with comedian, Matt Brown! As they discuss comedy, gender and trailer parks, Matt whips up a big pot of Easy Tuna Casserole! For more of Matt's work go to: @msbrowncomedy!

    Watch on Youtube!

    Listen on Amazon Prime / Audible

    Our theme music is Just for Fun courtesy of Ketsa. 

    TODAY'S RECIPE: EASY TUNA CASSEROLE by The Dollar Store

    INGREDIENTS

    • ½ Cup Frozen or Canned Peas
    • 2 Cans of White Tuna, Drained
    • ½ Cup Onion, Chopped
    • 2 Cups of Shredded Cheddar Cheese
    • 1 Can of Cream of Mushroom Soup
    • 1 Cup of Celery
    • Bag of Egg Noodles
    • 9x12'' Baking Dish
    • Non-Stick Cooking Spray

      • INSTRUCTIONS

      1. Preheat oven to 350º and spray your baking dish with non-stick cooking spray.
      2. Cook and drain egg noodles.
      3. In a large bowl, mix together all ingredients until noodles are coated.
      4. Pour tuna mixture into your baking dish and spread into an even layer.
      5. Bake for 30 minutes, remove, and serve immediately!
        6. 57 min
      6. Episode 14 - Emily Ogle

        This week, our host Lauren Hooberman talks with comedian, Emily Ogle! As they discuss comedy, cooking and Louisville, Emily whips up a delicious Kentucky Hot Brown! For more of Emily's work go to: @emily_toofly!

        Watch on Youtube!

        Listen on Amazon Prime / Audible

        Our theme music is Just for Fun courtesy of Ketsa. 

        TODAY'S RECIPE: KENTUCKY HOT BROWN by Turf Catering Company & Eddie Mars

        INGREDIENTS

        4 ounces butter

        Flour to make a roux (about 6 tablespoons)

        3 to 3 1/2 cups milk

        1 beaten egg

        6 tablespoons grated Parmesan cheese, plus extra for topping

        1 ounce whipped cream (optional)

        Salt and pepper, to taste

        1 cup sauteed mushrooms

        1 whole tomato, sliced

        Slices roast turkey

        8 to 12 slices of toast (may be trimmed)

        8 to 12 strips fried bacon

        DIRECTIONS
        1. Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil. 
        2. Remove from heat. Fold in whipped cream. Add salt and pepper to taste. 
        3. For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.
          4. 51 min
        4. Episode 13 - Laura Hugg

          This week, our host Lauren Hooberman talks with comedian and vegan, Laura Hugg! As they discuss vegan diets, sobriety and ageism, Laura whips up a batch of Crispy Sheet-Pan Noodles With Glazed Tofu! For more of Laura's work go to: @laura_hugg.

          Watch on Youtube!

          Listen on Amazon Prime / Audible

          Our theme music is Just for Fun courtesy of Ketsa. 

          TODAY'S RECIPE: CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU by Hetty McKinnon

          INGREDIENTS

          FOR THE NOODLES:

          3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded

          2 tablespoons sesame oil

          2 tablespoon neutral oil, such as grapeseed or vegetable

          2 tablespoons soy sauce

          Kosher salt

          1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices

          3 baby bok choy, trimmed and sliced vertically into 4 pieces

          Handful of cilantro leaves

          FOR THE MARINADE:

          2 tablespoons hoisin

          1 tablespoon sesame oil

          1 tablespoon maple syrup

          1 garlic clove, grated

          PREPARATION

          Step 1

          Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.

          Step 2

          Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.

          Step 3

          Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.

          Step 4

          Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.

          Step 5

          1 teaspoon sesame seeds Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.

          Step 6

          Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

          56 min

        About Hot Dish

        From the publisher's feed

        A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host,…