It Get Butter episode 2 with comedian Steve Miller, we find out his comfort food is a soup from his childhood (or so he thinks) called Sancocho Soup. We talk about the loss of one of his best friends and how he's still dealing with those feelings of loss. We also see him argue with himself through most of it, while I correct him on what his actual comfort food is.

Panamanian Sancocho soup

Ingredients:

2-3 Ibs chicken (bone-in pieces like thighs, drumsticks, or whole chicken cut up)

1 tbsp oil

1 medium onion,

chopped 4 cloves garlic,

minced 1 green bell pepper,

chopped 1 bunch culantro (recao) or substitute with cilantro if unavailable

1 Ib ñame (yam),

peeled and chopped into chunks 1-2 ears of corn, cut into rounds

1 carrot, chopped (optional)

1 green plantain, sliced thick (optional but traditional in some areas)

8 cups water or chicken broth

1 tsp oregano Salt and black pepper to taste

Fresh lime for serving

Optional: 1 chicken bouillon cube for extra flavor

Instructions:

Sauté base aromatics In a large pot, heat oil over medium heat. Add onion, garlic, and bell pepper. Cook for 3-4 minutes until soft and fragrant. Brown the chicken Add chicken pieces and lightly brown for 5-10 minutes. Season with salt, pepper, and oregano. Add water and culantro Pour in the water or chicken broth. Add the culantro leaves (whole is fine). Bring to a boil, then reduce heat to a simmer. Add root vegetables Add ñame, corn pieces, carrot, and plantain if using. Simmer for 40-60 minutes until chicken is tender and vegetables are soft. Adjust seasoning Remove culantro if desired. Add more salt, pepper, or a bouillon cube to taste. Serve hot Traditionally served with white rice, a lime wedge on the side, and sometimes hot sauce for extra flavor. Notes: Name gives the broth a slightly thick and creamy texture. Culantro is key to authentic flavor; cilantro can work if it's the only option, but use more to get close to the depth of flavor. For an extra-authentic touch, some regions add aji chombo (Panamanian hot pepper).

This episode we talk to Matt Lowery about breakups, his advice for getting through one, his grandmother's Macaroni and Cheese recipe, and why I don't think that's his true comfort food.

My grandmother's macaroni and cheese:

½ lb pasta

2 cans evaporated milk

1/3 C butter Salt and pepper

1 ½ C sharp cheddar cheese

1 ½ C mild cheddar cheese

Preheat oven to 350.

Cook pasta until just done. Mix evaporated milk, butter, and salt and pepper. Add pasta and mix until well-combined. Add sharp cheddar and mix until smooth. Pour into casserole dish and sprinkle top with mild cheddar. Cover with foil and bake 20 - 25 minutes. Uncover then bake until golden brown.