Oz the Mentalist swings by the kitchen – and it does not disappoint. My sister, Kottie, her podcast partner, Sam, and their sons are all wowed by the mind games… and the crab legs.

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Comedians Chris Porter and Brad Williams stop by the kitchen for some Haitian Hot Chicken… and we’re putting Brad’s new hot sauces to the test.  We also talk about Gallagher 2, Harvey Weinstein, and a bunch of other problematic topics.

Check out Brad’s tour + hot sauce: https://www.bradwilliamscomedy.com

Check out Chris’ tour: https://www.chrisportercomedy.com

Recipes: https://www.somethingsburning.show/recipes-season-5

Haitian Hot Chicken with quick pickles

Chicken:

6 - 8 Chicken Drumsticks, chicken legs skin on

1 tsp. kosher salt, plus more to taste

6 cloves garlic

3 scallions, roughly chopped

5 sprigs parsley

7 sprig thyme, stemmed if thick stems

2-4 deseeded habanero

½ green bell pepper, stemmed, seeded, and thinly sliced

2 tbsp. canola oil

1 large white onion, halved and thinly sliced

1⁄2 red bell pepper, stemmed, seeded, and thinly sliced

Freshly ground black pepper, to taste

3 tbsp. tomato paste

4 limes

1 orange

1 tablespoon Garlic powder

1 Bouillon cube

1 tsp Sugar

3 tablespoons Butter plus more for buttering bread

Slices white Bread

Cut two slits in the fleshy side of each leg to help absorb the marinade, place chicken in large bowl.

Make the marinade by putting garlic, scallions, parsley, thyme and habaneros in a Nutri bullet small blender and add juice of a lime and one tablespoon oil. Set aside 2 tablespoon in small bowl. 

Rub down chicken with orange and lime segments, squeezing the juice over. Place marinade on top of the chicken and rub the marinade all over the chicken firmly, massaging it in. Set the chicken aside covered for up to 25 minutes out of fridge or up to 24 hours in the fridge to marinade while you make your quick pickles.

Continue with chicken by heating oil in a Dutch oven over medium heat. Add enough oil to cover the bottom of the pot and sprinkle sugar in oil and warm. 

Scrape most of the marinade off the chicken and place chicken in the Dutch oven, cooking until well browned, regularly. About 11-15 minutes. 

Transfer chicken to plate and set aside, turn heat to medium low on Dutch oven, then add green bell peppers, and red bell peppers to the pot, season with salt and pepper, and cook, stirring, until just soft, 2 minutes.

Add tomato paste, garlic powder, bouillon and reserved marinade cook, stirring, for 4 minutes.

Add 2 cups water, bring to a simmer and add the chicken back to the pot, stir well, reduce heat to medium and cover, cook for 15 minutes.

Add onion slices and butter, cook another 5-10 minutes.

Pikliz: 

2 1/2 cups finely sliced RED AND GREEN cabbage 

1 medium carrot, julienned (in a pinch can be shredded carrot)

1 large shallot, finely sliced

2 habaneros, stemmed, quartered

6 sprigs thyme

8 whole cloves

4 garlic cloves

1 teaspoon kosher salt

2 cups distilled white vinegar

3 tablespoons lime juice

1 cup water

Pack the cabbage, carrots, shallots, habanero, thyme, cloves and garlic in a large 1 and ½ quart glass jar (with lid). 

Add the vinegar, lime juice, salt and water to a medium pot and bring to a boil. When vinegar mix is boiling carefully pour it over the vegetables in the jar. Seal the jar and gently turn the jar back and forth to make sure all the vegetables get coated. Set aside at room temp.

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Dan Auerbach and Patrick Carney, more commonly known as the Black Keys, stop by the kitchen for some shrimp + grits and crispy chicken skins.  We also break down GOOD music and I offer them a gig on my new show they might not be able to say no to.  Plus, we breakdown ticket prices for concerts,  News Flash: it’s not the artists. 

Check out The Black Keys new album, No Rain, No Flowers and their upcoming tour dates - https://theblackkeys.com/pages/tour

Follow:

IG: https://www.instagram.com/theblackkeys 

CRISPY CHICKEN SKIN CRACKLINGS

8 - 12 chicken thigh skins

Kosher Salt

Olive oil spray (optional)

Preheat oven to 425 and line a baking tray with foil. Place a wire rack on top of the tray and spray the rack very lightly with cooking oil spray

Pat dry chicken skins with paper towel and sprinkle them with kosher salt

Place chicken skins in a single layer skin side down on your sprayed wire rack

Place the tray in the oven and bake for 20 minutes, flipping the chicken skins to skin side up halfway through the cook. 

NEW ORLEANS STYLE SHRIMP AND GRITS WITH CAVIAR

Shrimp Ingredients

1 pound large or jumbo shrimp 16/20 size- peeled and deveined

2 tablespoons blackened seasoning (can be homemade or store brand like Zatarains Blackened Seasoning)

3 tablespoon unsalted butter

2 tablespoon extra-virgin olive oil

½ pound spicy pork smoked sausage - diced or sliced thin

½ red bell pepper - fine dice

½ green bell pepper - fine dice

1 small yellow onion - fine dice

3 cloves garlic - crushed or grated

1 cups low-sodium chicken stock

1 cup heavy cream

2 tablespoons Worcestershire sauce

Salt and black pepper

Cheesy Grits Ingredients

2 ½ cups filtered water

2 cups half and half

1 ½ teaspoons salt

1 teaspoon garlic powder

1 teaspoon onion powder

¼ - ½ teaspoon cayenne

1 cup old fashioned corn grits

8 ounces freshly grated sharp cheddar

3 ounces freshly grated smoked gouda (optional)

6 tablespoons cultured butter

2 tablespoons creme fraiche

Salt and black pepper to taste

Garnish Ingredients

1 oz tin caviar

Chopped parsley

Finely sliced spring onion

Add water, half and half, salt, onion powder, garlic powder, and cayenne to a medium saucepan. Bring to a boil over medium-high heat. 

Very slowly pour in the grits to the boiling liquid, stirring quickly as you pour. Lower the heat to medium-low, cover the pot and cook the grits for 25-30 minutes, stirring at least every 5 minutes for an even cook with no lumps.

While grits are cooking, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside.

Heat the oil and butter in a 10 or 12-inch skillet over medium-high heat. 

Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for 30 seconds to a minute.

Season the mixture with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan and bring to a simmer. 

Add the heavy cream and Worcestershire sauce, lower the heat a little and cook the sauce for 3 to 4 minutes until slightly thickened.

Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat.

Once the grits are thick and creamy, remove them from the heat and stir in cheese, creme fraiche and butter. Season the grits with more salt and cracked black pepper to taste.

Serve shrimp and grits immediately by spooning grits, shrimp and sprinkling with parsley and a little spring onion then a generous amount of caviar on top.

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Venice-based band Strawberry Fuzz is out with a new album – and stops by the kitchen to talk about it. It’s a family-style Italian feast with warm, marinated olives and LeeAnn’s famous lasagna. We also have a heart-to-heart about who is actually famous around here.

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Chef Brad Leone and comedian Steph Tolev stop by… so I crank up the pizza oven Brad gave me, and we have a feast. We’re all getting our hands dirty with squid pie, a kimchi Korean pie, and a Carbonara pizza I’ve been dying to try… make sure to check-out Brad’s YouTube channel – and check out Steph’s new special "Filth Queen" on Netflix!

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Power couple Robert Irvine and Gail Kim stop by the kitchen to chat about two of my favorite things… wrestling and food. Robert gives me some culinary tips while I serve up one of HIS ramen recipes, and Gail and I geek out on WWE. We also may or may not have a new side-biz with Guy Fieri.

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We’re poppin’ up a tailgate at one of NASCAR’s biggest races, the Coca Cola 600, in Charlotte NC. I’m bringing two of my barbeque buddies to help me make brisket biscuits for the fans. And Justin Marks, from Trackhouse Racing, and Noah Gragson - #4 - swing by the tent for a little race talk and fan interaction.

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British rock band, The Struts, is in the kitchen for an English Breakfast inspired by my love of Jamie Oliver. They also teach me the right way to way to eat beans… and I cook up a Big Mac Taco. And of course I make them sing. And it’s totally worth it.

Follow The Struts:

https://www.instagram.com/thestruts

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Big Mac Taco:

* 1 LBS ground beef

* 8-10 mini tortillas

* 10 slices cheddar cheese

* 1 cup chopped lettuce

* 1 cup pickles

* Salt

* EVOO

* 1 cup mayonnaise

* 3 TBS ketchup

* 1 TBS Dijon mustard

* 2 TBS diced yellow onion

* 1 TBS chopped relish

* 1 TBS white vinegar

* 1 TBS garlic powder

* 1 tsp black pepper

* 1 tsp smoked paprika

1. Combine mayo, ketchup, Dijon, onion, salt, relish, vinegar, garlic powder, pepper, and smoked paprika to create Big Mac sauce. Mix well and refrigerate for at least 30 minutes.

2. Heat small amount of oil in pan on high heat. Place 2-3 TBS of ground beef in each tortilla, pressing down on the beef to create an even layer then sprinkle with salt.

3. Place meat side down on skillet, lower heat to medium-low, and cook for 4 minutes. Flip tacos and cook on tortilla side until crispy.

4. Top each taco with cheese, lettuce, pickles and sauce.

One Sheet breakfast:

* Potatoes, cut into 3cm chunks

* Salt and pepper

* Chorizo

* Red pepper

* Cherry tomatoes

* Eggs

* Mushrooms, whole or halved

* Sprigs of parsley, chopped

* Bacon

* Roma tomatoes

* Sausage

* Shredded cheese

* Beans

* Sourdough bread

1. Preheat oven to 350 degrees. Parboil the potatoes in a pan of salted boiling water for 5-6 minutes until almost cooked through, drain and steam dry.

2. Drop chorizo all over pan, cut up bacon, potatoes, and tomatoes. Bake until potatoes are soft. Add eggs and bake until eggs are at the consistency of your choice.

3. Heat beans over stove, then serve over cut up and toasted sourdough bread.

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My 15-year-old self would not believe that Heather Locklear + Jillian Barberie willingly showed up to my kitchen for a Korean meal and conversation… but it happened. These icons and I talked about sharks, therapy, Heather’s exes, and for the first time in Something’s Burning history – they asked for a to-go container. Nailed it.

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Sugar Ray and Barenaked Ladies lead singers, Mark McGrath and Ed Robertson, swing by my kitchen to discuss the music industry, how their songs affected my life, and getting older. I make ‘em Chinese Chicken (of course) and we ALL sing One Week. Because, you have to. Catch them on tour TOGETHER this summer…

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