This time, power-couple Gabby Reece and Laird Hamilton stop by the kitchen to talk about eating healthy, surfing, and our favorite podcasts. Plus I am paying tribute to Laird’s home state with a Hawaiian-inspired menu: poke, Spam musubi, and my absolute favorite – Hawaiian Shaved Ice. Oh, and we’re spilling a few secrets, too.

Follow Gabby Reece:

https://www.instagram.com/gabbyreece/?hl=en

Follow Laird Hamilton:

https://www.instagram.com/lairdhamilton/?hl=en

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg

For TOUR DATES: http://www.bertbertbert.com

For FULLY LOADED: https://fullyloadedfestival.com

For #THEMACHINEMOVIE Updates: TheMachine.Movie

For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com

For MERCH: https://store.bertbertbert.com/

Follow Me!

X: http://www.Twitter.com/bertkreischer

Facebook: http://www.Facebook.com/BertKreischer

Instagram: http://www.Instagram.com/bertkreischer

YouTube: http://www.YouTube.com/user/Akreischer

TikTok: http://www.TikTok.com/@bertkreischer

Threads: https://www.threads.net/@bertkreischer

Text Me: https://my.community.com/bertkreischer

POKE BOWLS w/ SPAM MUSUBI

AHI POKE

* Fresh cubed Ahi

* Sticky rice; cooked

* Sea salt

* Fresh minced ginger

* Shoyu (or Soy Sauce)

* Oyster Sauce

* Sesame Oil

* Sambal

* Diced onions

* Chopped scallions

* Sesame seeds

1. Cut ahi into cubes

2. Mix thoroughly with sea salt; allow to cure for 5 min

3. Add minced ginger, shoyu, oyster sauce, esame oil, and sambal.

4. Mix thoroughly

5. Add onions, scallions and sesame seeds; mix.

6. Chill for at least 30 min.

7. Serve on sticky rice; garnish with toppings of your choice (mango, avocado, cucumber…)

SPAM MUSUBI

* Sticky rice; cooked

* Teriyaki sauce

* Can of Spam

* Sushi nori sheets

* Furikake

* Dark brown sugar

* Soy Sauce

* Mirin

* Sesame oil

1. Whisk together Teriyaki sauce, brown sugar, soy sauce, mirin, and sesame oil.

2. Microwave 30-60 seconds to dissolve sugar; set aside

3. Slice Spam lengthwise; arrange in a single layer on griddle / skillet.

4. Cook 4-5 min; flip and cook the other side

5. Spoon prepared sauce on top; cook for additional 2-3 min

6. Repeat flipping and saucing another 2-3 min.

7. Place wax paper on countertop

8. Set down nori sheet (rough side down; longer side towards you)

9. Paddle rice onto sheet; top with slice of Spam and sprinkle furikake.

10. Roll up; dab water on edge and seal

11. Cut into pieces

Learn more about your ad choices. Visit megaphone.fm/adchoices

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer.

Follow Matty Matheson:

https://www.instagram.com/mattymatheson

Follow Courtney Storer:

https://www.instagram.com/courtney__storer

This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING

This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning

This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost

This episode is brought to you by Rocket Money. Stop wasting money on things you don’t use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING

This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg

For TOUR DATES: http://www.bertbertbert.com

For FULLY LOADED: https://fullyloadedfestival.com

For #THEMACHINEMOVIE Updates: TheMachine.Movie

For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com

For MERCH: https://store.bertbertbert.com/

Follow Me!

X: http://www.Twitter.com/bertkreischer

Facebook: http://www.Facebook.com/BertKreischer

Instagram: http://www.Instagram.com/bertkreischer

YouTube: http://www.YouTube.com/user/Akreischer

TikTok: http://www.TikTok.com/@bertkreischer

Threads: https://www.threads.net/@bertkreischer

Text Me: https://my.community.com/bertkreischer

ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS

STUFFED MUSHROOMS

* Cremini mushrooms

* Bacon

* Ground sausage

* Garlic

* Cream cheese

* Parsley

* Shredded mozzarella cheese

* Grated Parmesan cheese

1. Wash and de-stem mushrooms

2. Cook bacon on the flattop; once cooked allow to drain on papertowel

3. Add minced garlic to skillet

4. Add ground sausage and cook until browned

5. Stir in cream cheese, parsley, mozzarella, and Parmesan.

6. Chop bacon and add to sausage mixture

7. Spoon mixture into mushroom caps

8. Bake at 400° until cheese is bubbling

9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked.

ITALIAN BEEF

* Beef chuck roast

* Garlic

* Diced onion

* Dried oregano

* Dried basil

* Onion powder

* Paprika

* Garlic powder

* Red pepper flakes

* Salt and Pepper

* Beef broth

* Brine from giardiniera

* Hoagie rolls

1. Combine all seasonings and rub all over the roast.

2. Add oil to Instapot; saute onion and garlic

3. Place roast in and brown on all sides; remove and set aside.

4. Deglaze pot with beef broth; add in brine from giardiniera.

5. Place trivet in pot; set roast on top

6. Set Instapot to pressure cook for 30 minutes and then a natural release.

7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot.

8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect!

Learn more about your ad choices. Visit megaphone.fm/adchoices

In this throwback episode, I bring on OG New York podcasters Keith and The Girl. I’m a huge fan of Keith Malley and Chemda and tried to wow them with a one of the most complicated dessert recipes. Tune in and watch us go through every egg in the greater Los Angeles area!

Follow Keith & The Girl:

https://www.instagram.com/keithandthegirl

Follow Keith Malley:

https://www.instagram.com/malleykeith

Follow: Chemda Khalili

https://www.instagram.com/chemdakatg

This episode is brought to you by Freeze Pipe. Get 10% off your order when you use code BURNING at https://thefreezepipe.com

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg

For TOUR DATES: http://www.bertbertbert.com

For FULLY LOADED: https://fullyloadedfestival.com

For #THEMACHINEMOVIE Updates: TheMachine.Movie

For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com

For MERCH: https://store.bertbertbert.com/

Follow Me!

X: http://www.Twitter.com/bertkreischer

Facebook: http://www.Facebook.com/BertKreischer

Instagram: http://www.Instagram.com/bertkreischer

YouTube: http://www.YouTube.com/user/Akreischer

TikTok: http://www.TikTok.com/@bertkreischer

Threads: https://www.threads.net/@bertkreischer

Text Me: https://my.community.com/bertkreischer

CROQUEMBOUCHE

INGREDIENTS:

Eggs

Milk

Vanilla

Sugar

Cornstarch

Butter

Salt

Corn syrup

Heavy cream

MAKE THE CUSTARD

1. Preheat oven to 425˚F

2. Separate out egg yolks

3. In a pot, heat milk and vanilla over medium heat; ring to a boil and turn off heat.

4. Using a hand mixer, beat the egg yolks and sugar until light and fluffy

5. Add cornstarch and mix until fully incorporated.

6. Add some of the milk mixture to the egg yolk mixture and mix until well combined; add remaining milk mixture and beat until fully incorporated.

7. Over medium heat, whisk the mixture constantly until thickened - 7-10 minutes.

8. Remove from the heat and add butter, whisking to combine.

9. Strain the custard into a bowl; cover with plastic wrap and chill for 2 hours

MAKE THE PUFFS (“PATE A CHOUX”)

1. In a large pot, bring water, butter, salt, and sugar to a boil over high heat.

2. Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.

3. Return the pot to the heat and cook for another 30 seconds to remove excess moisture; remove from heat and put in stand mixer.

4. Mix in one egg at a time until fully incorporated.

5. Using a piping bag with a round tip, fill the bag with the batter

6. Place 1” dollops on a parchment paper-lined baking sheet, spaced 1” apart.

7. Use a wet fingertip to gently press down any points on the puffs; brush the egg wash over the puffs

8. Bake for 15 minutes at 425°; reduce heat to 375° and bake for 15 minutes.

9. Fill the cream puffs with custard

MAKE THE CARAMEL

1. Add sugar, corn syrup, and water to a pan over medium heat; bring to a boil and cover for 5 min.

2. Remove the lid and cook for an additional 7-10 minutes

3. Remove the pan from the heat and add heavy cream, stirring vigorously.

ASSEMBLE THE CROQUEMBOUCHE

1. Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.

2. Continue to stack caramel-dipped cream puffs in a tower shape.

3. Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Had to bring back this throwback episode from our storied run in NYC! If you see either of these two on the lineup, it’s guaranteed to be a brain-altering show. But if you see this dish on the menu, results may be hit or miss. Tune in to see if I can pull it off!

Follow Mark Normand:

https://www.instagram.com/marknormand

Follow Jessica Kirson:

https://www.instagram.com/jessykirson

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg

For TOUR DATES: http://www.bertbertbert.com

For FULLY LOADED: https://fullyloadedfestival.com

For #THEMACHINEMOVIE Updates: TheMachine.Movie

For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com

For MERCH: https://store.bertbertbert.com/

Follow Me!

X: http://www.Twitter.com/bertkreischer

Facebook: http://www.Facebook.com/BertKreischer

Instagram: http://www.Instagram.com/bertkreischer

YouTube: http://www.YouTube.com/user/Akreischer

TikTok: http://www.TikTok.com/@bertkreischer

Threads: https://www.threads.net/@bertkreischer

Text Me: https://my.community.com/bertkreischer

Shakshuka

North African–Style Poached Eggs in Spicy Tomato Sauce

INGREDIENTS:

* 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

* 1 medium onion, thinly sliced

* 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced

* 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced

* 2 to 3 cloves garlic, thinly sliced

* 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika

* 2 teaspoons (8g) whole or ground cumin seed

* 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)

* Kosher salt and freshly ground black pepper

* Large handful minced cilantro, parsley, or a mix

* 6 eggs

* Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)

STEPS:

1. Chop 1 medium onion, 1 red pepper

2. Crush 1 can whole tomatoes by hand

3. Thinly slice 2-3 cloves garlic

4. Heat 3 tablespoons olive oil in cast iron skillet over high heat until shimmering.

5. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.

6. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds.

7. Add 1 1/2 tablespoons paprika and 2 teaspoons cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

8. Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

9. Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

Learn more about your ad choices. Visit megaphone.fm/adchoices