Something's Burning

Musicians G-Eazy and Goody Grace stop by my kitchen for some seafood, veggies, AND I impress them with homemade cheese. It’s a gangster move. We talk Canada, Icelandic pick-up lines, The Box, and their new tour, Freak Show, starting TODAY. Ticket link below…

Freak Show tour

https://g-eazy.com/pages/tour

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MIXED GRILL WITH VEGGIES ON HOMEMADE RICOTTA

Homemade Ricotta with Vegetables Ingredients:

* 8 cups whole milk

* 1 tsp salt

* 4 TBS lemon juice

* Yellow squash

* Red onion

* Sweet onion

* Garlic

* Zucchini

* Sweet peppers

* EVOO

* Balsamic Vinegar

Steps:

1. Line colander with damp cheese cloth folded over itself 3-4 times.

2. Heat milk on medium-high in saucepan adding the salt and stirring for about 20 minutes with a wood spoon

3. Lower the heat and add lemon juice stirring continuously

4. Ladle the ricotta into the cheesecloth to drain

5. Cut and grill up veggies

6. Lay out ricotta, drizzle with olive oil and balsamic, then top with grilled veggies

Seafood Grill Ingredients:

* 1 LBS Mussels

* 1 LBS shrimp

* Branzino filets

* Salmon filets

* Sea Bream filets

* Cherry tomatoes

* Lemons

* Basil

* EVOO

* Rosemary

* Cilantro

* Lime zest

* Grated ginger

* Salt and pepper

* Butter

* Garlic

Steps:

1. Season fish and shrimp

* Salmon: basil and EVOO

* Branzino: Lemon thyme and lemon slices

* Sea Bream: Rosemary and EVOO

* Shrimp: Cilantro, lime zest, grated ginger, and olive oil

2. Place fish, mussels, shrimp, clams, and cherry tomatoes onto cooking tray. Sprinkle with chopped garlic, salt, pepper, and butter.

3. Whack the pan under hot broiler for 6 minutes until fish is golden and shells have opened

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YouTube internetainers, Rhett and Link, stop by the kitchen, and we do a deep dive into content, creating content, the history of creating content, what kinds of content should be created… oh, and I make a variety of “burger bowls” like mushroom/swiss, McDonald’s style, BBQ brisket, and more! We also talk about their new show, Wonderhole, which everyone should check out on youtube.

Check out Rhett & Link’s Wonderhole here: https://www.youtube.com/@rhettandlink

Follow Rhett McLaughlin:https://www.instagram.com/rhettmc

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BURGER BOWLS

Ingredients:

* 1 lbs ground beef

* 1 tsp Worcestershire sauce

* 1 tsp kosher salt

* ½ tsp garlic powder

* ¼ tsp black pepper

* Sauteed onion

* Crumbled bacon

* Chopped pickles

* Sharp cheddar cheese

* Bleu cheese

* Swiss cheese

* Mushrooms

* Eggs

* American cheese

* Canadian bacon

* Dijon mustard

* Cherry tomatoes

* Ketchup

* Yellow mustard

* Lettuce

Steps:

1. Preheat oven to 400 degrees

2. Crumble beef and add Worcestershire sauce and seasonings

3. Form the beef into 4 small bowls and add toppings to create the four types of burgers:

* American cheese, eggs, and Canadian bacon

* Bleu cheese, bacon crumbles, and jalapenos

* Swiss cheese, mushrooms, onion, and Dijon mustard

* American cheese, chopped pickles, onions, tomatoes, ketchup, yellow mustard, Lettuce

4. Cook in oven for 15 minutes

Mexican Onion Rings

Ingredients:

* Shredded Cheese

* Onions

* Cooked Golden potatoes

* Grease

Steps:

1. Preheat oven to 400 degrees and cut onion into rings and cut up pre-cooked golden potatoes into tiny pieces

2. Grease a donut pan then layer with shredded cheese, onion rings, potatoes, and more cheese

3. Bake for 20 minutes until golden and crispy

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I’m makin’ Korean Nachos for the three amigos – me, Bill Burr, and Tom Segura. Things get spicy, salty, and a little sweet.

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SPICY KOREAN NACHOS

Ingredients:

* Egg roll wrappers

* Oil for frying

* Bean paste

* Kewpie mayo

* Pork butt

* Kimchi

* Gojuchang

* Green onions

* Green chili peppers

* Salted shredded shrimp

* Sprouts

* Shredded cheese

Steps:

1. Cut egg roll wrappers into triangles; fry in oil

2. Chop up and then cook pork butt

3. Cut up green onions and peppers

4. Make sauce by mixing bean paste, kewpie mayo, kimchi juices, and gojuchang

5. Layer nachos: start with a base of tortilla chips, then pork butt, onions and peppers.

6. Garnish with kimchi, shredded cheese, shredded shrimp, sprouts, and sauce

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Owen Han and Joseph Baena stop by the kitchen so I can one-up Owen’s sandwiches, adding a little chorizo to make it my own. We also talk about Joe’s dad, Arnold, Owen’s breakfast sandwich game, and what bread is the best.

Don’t forget to check out Owen’s new cookbook – STACKED: The Art of the Perfect Sandwich, available NOW at https://amzn.to/4805x1f

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Shakshuka Breakfast Sandwich

From Owen Han’s Cookbook Stacked

Ingredients:

* 1 tbs extra virgin olive oil

* 1 small yellow onion

* ½ red bell pepper

* 3 garlic cloves

* ½ tsp smoked cumin

* ½ tsp smoked paprika

* 1/8 tsp cayenne pepper

* 14.5 oz can diced tomatoes

* Jalapeños

* Avocados

* Chorizo

* Salt and pepper

* 4 eggs

* ½ cup feta cheese

* 2 tbs chopped parsley

* 4 sandwich rolls or croissants

Steps:

1. Heat oil In skillet with onion, bell pepper, and garlic. Once onion is tender, add in Chorizo.

2. Add cumin, paprika, and cayenne. Once that is mixed in, add tomatoes and the juice from can, reducing the heat to simmer. Simmer until juices thicken then season with salt and pepper

3. Create 4 small spaces in the sauce. Crack an egg into each spot and cover skillet cooking the eggs for about 5 minutes.

4. Remove from heat and sprinkle feta, more salt and pepper, parsley, jalapeños, and avocados.

5. Serve on sandwich rolls

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The Fighter and The Kid podcasters, Brendan Schaub and Byran Callen, stop by the studio to talk sneakers, wine, and the proper way to cook a crab. It gets messy, but it’s worth it!

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Cioppino

Ingredients:

10 – Crabs

5 lbs Clams

3 lbs of Prawns

3 large onions

½ bunch of fresh parsley chopped

6 cloves of garlic chopped

1 green chili pepper chopped

4 small sprigs of rosemary chopped

1 tsp oregano

1 tsp salt

1 tsp pepper

1 tsp nutmeg

4 small cans of Del Monte tomato sauce

5 oz of Sauternes

Directions:

- Important to buy LIVE FRESH crabs, otherwise sauce will be dry and tasteless.

- Wash crabs and clams thoroughly

- Kill live crabs humanely

- Save yellow (FAT) and bluish juices

- Don’t have the store do it as you’ll lose good juice and fat. It may look horrible but it’s the secret to good taste

- In a large pot, sauté chopped onions and celery

- Season with salt, pepper and nutmeg

- When onion, celery becaome transparent, add the chopped parsley, rosemary, garlic, chilli pepper, oregano

- Saute five minutes

- Add tomato sauce and sauternes

- Add crab fat and juices

- Cook 10 minutes

- Add clams

- Add crab and prawns

- Cover pot and let it steam for 20-30 minutes

- Top pot every 5 minutes and ladle sauce over prawns

- Sauce should be more orange than red color

Original Recipe Walt’s Lagomarsino

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The Brittany’s (Furlan and Schmitt) stop by the kitchen to talk about their podcast, This is the Worst Podcast, over some fruit sandwiches, cold soup, and kimchi. We chat about OCD, Open Tabs, and exactly how big Tommy really is. You’ll be shocked.

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Watermelon & Feta Sandwiches with Gazpacho and Pineapple Kimchi

Watermelon & Feta Sandwiches:

Ingredients:

* Seedless watermelon

* Feta Cheese Block

* Arugula

* Prosciutto

* Peeled and sliced mini cucumber

Steps:

1. Slice watermelon and cucumbers into thin slices

2. Layer with feta, arugula, prosciutto and cucumber

Gazpacho

Ingredients:

* 2 LBS ripe Roma tomatoes

* 1 small cucumber

* 1 medium green bell pepper

* ½ red onion

* 2 small garlic cloves

* 3 TBS olive oil

* 2 TBS sherry vinegar

* 1 tsp salt

* ½ tsp freshly-cracked pepper

* ½ tsp. ground cumin

* 1 thick slice of soaked white bread

* Crème Fresh

Steps:

1. Combine all ingredients today and blend until fully mixed

2. Refrigerate for a few hours to chill prior to serving

3. Garnish with parsley and crème fresh

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We’re going way back to when my sisters, Annie and Kottie Kreischer, swabbed up and stopped by so I could cook ‘em Cuban sandwiches and celebrate the Buccs goin’ to the Super Bowl. Also, I coated everything in mayo or butter. It was delicious.

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See me DOUBLE DOWN in LAS VEGAS September 27 and 28th at the Resorts World Theatre! https://www.axs.com/series/23217/bertkreischer-tickets?skin=resortsworld

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Cuban Sandwiches and Tostones

Ingredients:

* Pork

* Ham

* Olive Oil

* Garlic

* Chili Flakes

* Salt

* Pepper

* Cumin

* Oregano

* 1 large white onion

* Bay leaves

* Orange juice

* Lime juice

* 1 cup chicken stock

* Ciabatta bread

* Mayonnaise

* Dijon mustard

* Pickles

* Swiss cheese

* Butter

Steps:

1. Set instead pot to sauté and add olive oil, garlic, chili flakes

2. Season meat with salt, pepper, cumin, and oregano then put into instant pot

3. Slice onion and add to meat to brown

4. Add orange and lime juice, chicken stock, and bay leaves

5. Set pressure cooker to 25 minutes

6. Chop up pork and add finishing salt

7. Heat skillet on stove

8. Split bread and layer the sandwich with Dijon, Swiss cheese, pickles, ham, pork, then more Swiss

9. Dip sandwich into melted putter then toast on skillet, place another heay skillet on top of sandwich press down to make bread more crisp

10. Heat a few inches of oil in a pot for deep frying and peel plantains into 1-inch chunks

11. Fry plantains until golden brown, take out, smash plantains and refry for another minute

12. Sprinkle with seasoning salt

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Food phenom Adam Richman and his buddy, actor Chad Michael Murray, stop by the kitchen to overindulge in carnivore creations and America’s best sandwich. We also talk about Lindsay Lohan, angry tweets, and being famous in the aughts.

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Naked Beef Wellington and Sautéed spinach with bacon

For the Duxelles:

* 3 Pints Assorted Mushrooms / White Button, Cremini, Shitake /Sliced thin.

* 2 Shallots / Roughly Chopped

* 4 Cloves Garlic / Sliced Very Thin

* 2 Sprigs Fresh Thyme / Leaves Only

* 2 Tablespoons Unsalted Butter

* Extra Virgin Olive Oil

* Kosher Salt

* Coarse Ground Black Pepper / Freshly Ground

Steps:

1. Add mushrooms, shallots, garlic, and thyme to a hot pan.

2. Add butter and olive oil and sauté

3. Continue sauteing for 8-10 minutes until most of the liquid has evaporated

4. Season with salt and pepper and set aside to cool.

For the Beef:

* 3 Pound Center Cut Beef Tenderloin

* Extra Virgin Olive Oil

* Kosher Salt

* Coarse Ground Black Pepper / Freshly Ground

* 12 Slices Prosciutto / Sliced Thin

* 6 Sprigs Fresh Thyme / Leaves Only

* 5 TBS horseradish cream

* 5 TBS wholegrain mustard

1. Preheat oven to 425

2. Tie the tenderloin in 4 places so it holds its shape

3. Drizzle with olive oil, then season with salt and pepper

4. Sear all over, including the ends in a skillet lightly coated with olive oil

5. Combine mustard and horseradish cream in a bowl

6. Set out your prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to cover the beef

7. Add duxelles on top of prosciutto

8. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard.

9. Sprinkle the thyme leaves over the beef

10. 10.Place the beef on the prosciutto/mushroom. Fold prosciutto over beef and tie plastic wrap tight.

11. 11.Set in the refrigerator for 30 minutes to ensure it maintains its shape.

12. 12.Bake for 40-45 min

Spinach with bacon

Ingredients:

* 6 bacon strips

* ½ medium onion

* 1 pound baby spinach

* Salt and pepper

Steps:

1. Cut bacon into small pieces and fry in skillet

2. Put bacon pieces on paper towel leaving 2-3 TBS of fat in the pan

3. Sauté onion in bacon fat

4. Add in half of the spinach, once that wilts down, add the other half

5. Add in cooked bacon and season with salt and pepper

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For the first time EVER, we have one guest carrying Something’s Burning – and Todd Glass can certainly handle it. I’ve got Tasty Kakes and Perogies for him; he’s got plenty of party tips for me. There are games, threats, and a goodbye song you don’t want to miss.

Help Fund Todd’s show “The Event of a Lifetime”: https://tinyurl.com/yep3zzxm

Follow Todd Glass:

https://www.instagram.com/thetoddglassshow

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Philly Cheesesteak Pierogi

Ingredients:

* 2 ¼ cups all-purpose flour

* 1 tsp kosher salt

* 1 large egg, beaten

* 1 cup sour cream

* 6 tbs unsalted butter, softened

* 1 large yellow onion

* 3 tbs oil

* 10 ounces thinly sliced steak

* Freshly ground pepper

* 1 ½ cups shredded provolone cheese

* 1 cup shredded mozerella cheese

* Parsley

* Cheese Wiz

Steps:

1. To make dough, whisk flour and kosher salt

2. Add egg, sour cream, and 4 TBS butter stirring until combined

3. Thinly slice onion and heat on a skillet with salt and pepper

4. Roughly chop half of the onion and set the other half aside

5. Add oil to pan and cook steak in batches, 1 minute each batch

6. Once meat is cooked, roughly chop steak and add to chopped onions, tossing in shredded cheese

7. Roll out dough and cut into 3” circular pieces

8. Place 2 tsp of filling into center of each dough round. Using a wet finger, fold the dough into semi-circles, pressing a fork as the end to seal

9. Heat 1 TBS oil and 2 TBS butter into skillet and saute pierogis

10. Heat cheeze wiz in microwave while heating remaining half of onions to pan. Serve both on top of pierogis

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It’s a dream episode when Bert’s favorite band, Goose, swings by the Something’s Burning kitchen. And, while he’s dishin’ out paella – they’re dishin’ about their music, lyrics, and life. There’s laughter, uncomfortable crying, and a private concert that may or may not have been consensual.

Follow Goose:

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SEAFOOD PAELLA

Ingredients:

* 8 cloves of garlic

* 1 1/3 cup of chopped shallots

* 4 lemons

* 2 red or green chili peppers

* 2 cups baby plum tomatoes

* Few handfuls of fresh parsley

* Smoked Mussels 

* Langoustines

* Squid

* Clams

* Thick slices of seabass

* Pinch of saffron

* 6 2/3 cups fish stock and/or vegetable stock

* 2 2/3 cups paella rice

* 2 Red Peppers

* 2 Orange or yellow peppers

* 1 ¼ cups white wine

* 4 TBS olive oil

* 4 TBS smoked paprika

* 2 tsp salt

* 4 tsp cracked pepper

* 1 cup sofrito

Steps:

1. 1 TBS olive oil in pan over medium-high heat. Add shallots, garlic and chili, and fry for 4 minutes

2. Add rice, smoked paprika, peppers, and half of the parsley. Fry for 2 minutes.

3. Add the wine and tomatoes and simmer for a few minutes for wine to reduce. Add ¼ cup of stock and saffron. Continue adding more stock as it reduces down.

4. Add shrimp, mussels, crab meat, squid, langoustines, and seabass and simmer for 5 minutes.

5. Add sofrito to pan

6. Add salt and pepper to taste.

7. Squeeze lemon juice over and mix together.

Sofrito

-1 Yellow onion

-2 cloves garlic

-1/2 green bell pepper

-1/2 cup red wine

-2 28 oz cans of whole tomatoes, drained

-1 spring rosemary

-1/2 tsp fine grain sea salt

-Olive oil

1. Heat oil and cook onions. Add garlic, green bell pepper, cooking until soft

2. Add wine and let evaporate

3. Stir in tomatoes, rosemary and salt simmering for 50 minutes. Remove rosemary.

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