Hot Dish

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!

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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

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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

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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

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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

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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 

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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!

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

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!

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

INGREDIENTS

INSTRUCTIONS

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!

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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

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.

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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.