Avsnitt
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I sit down with comedian, Greg Fitzsimmons. We talk about his new special “You Know Me”, living with Joe Rogan, Casa Bonita, becoming an empty nester, and much more!
Check out Greg’s new special “You Know Me” on YT here: https://www.youtube.com/watch?v=yvUqkWh_x4U
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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.
Follow Adam Richman:
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Keep the carbs out of summer without compromising flavor with Hero Bread. Get 10% off your order at https://hero.co and use code BURNING at checkout.
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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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Saknas det avsnitt?
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I sit down with actor, writer, musician, Charlie Day. We talk about It’s Always Sunny in Philadelphia, Danny DeVito, Horrible Bosses, and Charlie writes songs on the spot.
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IG: https://www.instagram.com/charlie_day
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I sit down with actor, comedian, writer, and talk show co-host, Andy Richter. We talk about his long career on TV, becoming a parent again, how he got the job with Conan, being bad with money, weight loss, and much more!
Check out his podcast “3 Questions” here: https://teamcoco.com/podcasts/the-three-questions-with-andy-richter
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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.
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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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I sit down with legendary movie director, Paul Feig. We talk about directing Bridesmaids, creating Freaks & Geeks, his favorite movies, meeting your heroes, why he loves Gin, and much more!
Check out his new movie “Jackpot” on Prime Video!
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IG: https://www.instagram.com/paulfeig
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Bert’s getting his own private concert when legends Rick Springfield and Richard Marx stop by the kitchen for some sushi and a serenade. Bert gets a little peak into their friendship and what their show must be like – and he LOVES everything about it. They drink and dish out the stories behind the songs… and who really WAS Jessie’s Girl.
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Oma’kinda, Sushi Bundt Cake and Jessie’s Girl Cocktail
Rainbow Roll California Mix Bundt cake
Ingredients:
* Sushi Shrimp
* Sushi Rice
* Salmon
* Akami
* Madai
* Ora King
* Hamachi
* Seaweed salad with octopus and shrimp
* Miso Soup
* Miso Marinated Black Cod
Instructions:
1. Combine crab mix with jalapenos and green onions
2. Place saran wrap into mold and add a layer of rice
3. Add in a layer of California crab mix
4. Layer in avocado and cucumber
5. Finish with a final layer of rice
6. Flip and remove mold
7. Add a layer fish on top, drizzle spicy mayo and furikake
Seaweed salad with octopus and shrimp
1. Mix all of the seaweed contents in a mixing bowl
2. Plate seaweed in a small bowl and add slices of shrimp and octopus
3. Add slices of lemon and sesame seeds
Miso Soup with bit of fish
1. Chop extra fish from Bundt cake into small pieces then place raw fish into small bowl
2. Bring soup to a boil and pour hot soup into bowls
3. Add green onions
Miso marinated black cod
1. Pre-heat oven to 380
2. Smear room temp butter onto aluminum foil
3. Place pieces of cod on the buttered foil, skin side up
4. Cook for 12 minutes
5. Raise oven temp. to 450 and cook 2 minutes
6. Serve with pickled ginger on the side
Sashimi Sauce
Ingredients:
* 1 TBS Orange juice
* 2 TBS Soy sauce
* 1 TBS lime juice
Steps:
1. Mix all ingredients together.
2. Drizzle over fish
Jessie’s Girl Cocktail
Ingredients:
* 1 ½ oz Sammy’s Beach Bar Platinum Rum
* 1 ½ oz fresh pineapple juice
* 1 oz Sweet & Sour Mix
* ½ oz triple sec
* ¼ oz grenadine
* Fresh orange and pineapple wedges
Steps:
1. Shake ingredients in a mixer with ice.
2. Pour over ice and garnish with orange and pineapple wedges
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I sit down with Florian Munteanu to talk about staring in Borderlands, Creed, boxing, going to an escape room with Bobby Lee, training, meeting Arnold and Stallone, and much more!
Go see “Borderlands” in theaters now!
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IG: https://www.instagram.com/bignasty
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I sit down with comedian, Carrot Top to talk about his incredible career, his Vegas residency, his daily routine, working out, being a punchline, and his friendship with Toby Keith.
Go see Carrot Top in Vegas at https://carrottop.com
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Comedy couple Chad Daniels and Kelsey Cook stop by the kitchen to chat about peanuts and podcasts while I make a killer pretzel potpie. Kelsey’s got some breaking news that changes everything and we also talk a LOT about ball sacks.
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PRETZEL POT PIE
Ingredients:
* 2 TBS unsalted butter
* 1 medium yellow onion, chopped
* 3 medium carrots, chopped
* 2 stalks celery, chopped
* ¼ cup all-purpose flour
* 2 ½ cups chicken broth
* Kosher salt
* 2 cups shredded cooked chicken
* ½ cup frozen peas, thawed and drained
* 2 TBS chopped fresh parsley
* ½ cup baking soda
* 1 ½ pounds refrigerated pizza dough room temp
* 1 large egg
* ½ tsp pretzel salt
* Pie crust
Steps:
1. Preheat oven to 350 degrees
2. Place pie crust into pie pan
3. Melt butter in pan and add onion. Stir in celery and carrots. Add flour, stirring to coat veggies. Add broth and salt and pepper. Simmer until thick.
4. Stir in chicken, peas and parsley then add mixture to pie pan
5. Put baking soda, 2 tsp kosher salt, and 8 cups of water in a pot and bring to a boil
6. Form pretzels with Pizza dough
7. Cook pretzels in water for 30 seconds, flip and cook another 30 seconds
8. Arrange pretzels on top of pie mixture. Whisk together egg and 1 tbs water in a bowl then brush onto pretzels, sprinkle with pretzel salt
9. Bake for 45 minutes
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I sit down with Rob Lowe to talk about our favorite movies, The Dodgers, Mike Myers, how to make friends, working with his son, parenting, and much more!
Watch Season 2 of “Unstable” on Netflix August 1st
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I sit down with The Red Clay Strays to talk about their Troubadour performance, new album, fights on the bus, working with Dave Cobb, and they play songs off their new record.
Get their new album “Made By These Moments” everywhere July 26th
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Bert’s sisters, Kottie and Annie, and the Mollen sisters sit down to chat about family secrets, wedding songs, and who’s the funniest in the family… spoiler alert: it’s Bert. Plus, we’re putting a spin on one of Bert’s favorite dishes, Carbonara, adding a Korean kick.
Follow All the Fails with Jenny Mollen:
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Follow Kottie and Sam's Don’t Worry About It Podcast:
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Tomato Bruschetta and Gochujang Carbonara
Ingredients for Bruschetta:
-3 Cups Cherry tomatoes
-1/2 ounce fresh basil
-Kosher salt and black pepper-1 loaf baguette or French loaf
-Extra virgin olive oil
-2-3 garlic cloves
-Balsamic glaze
Steps:
1. Cook tomatoes in oil for 2-3 minutes, then add garlic, salt and pepper
2. Slice bread into ½ inch pieces and brush one side with oliva oil
3. Cook oiled side of bread in cast-iron pan
4. Brush top of bread with olive oil, flip, and cook other side
5. Spoon cooked tomatoes onto each slice of bread and top with balsamic and basil
Ingredients for Gochujang Carbonara:
-3 ounces parmesan cheese
-2 tbs gochujang
-1 tbs rice vinegar
-1 tsp honey
-3 garlic cloves
-2 medium scallions
-8 ounces pancetta
-1 tbs canola oil
-1 LBS dry spaghetti
-4 large egg yolks
-Kosher salt
-2 tsp ground pepper
Steps:
1. Combine gochujang, rice vinegar, honey into small bowl
2. Dice the pancetta and cook in oil in a skillet. Then remove all but ¼ of the remaining fat from pan
3. Add garlic and scallions to the skillet, cook until golden brown, then add gochujang mixture
4. Cook spaghetti. While spaghetti is cooking, whisk together egg yolks, then add parmesan, kosher salt, and black pepper
5. Transfer spaghetti to skillet with ¼ cup pasta water and toss until coasted in sauce. Slowly pour egg into spaghetti while tossing.
6. Turn heat to lowest setting and return pancetta to the skillet.
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I sit down with comedian, Adam Ray to talk about doing Kill Tony as Biden, Fully Loaded, why we love Corey Feldman, Dr. Phil, and much more!
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I sit down with country star, HARDY to talk about the beer olympics, being a songwriter in Nashville, touring, Morgan Wallen, and we try to write my next hit song.
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The Nature Boy himself swings by the kitchen to chat with Sam Morril and Bert about the good ol’ wrestling days. He opens up about his son, his women, and his FLAIR. They’ll laugh, they’ll cry… and they’ll eat French Onion – inspired chicken with a side of Bodega Cat whiskey. Plus, he’s promo’ing the hell out of Sam’s new special. You should check it out, too.
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I sit down with Whitney Cummings, Big Jay Oakerson, Dan Soder, Matt McCusker, Cipha Sounds, and Shane Torres to recap our third week of the Fully Loaded Festival.
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I sit down with Chelsea Handler to talk about her incredible lifestyle, her show, her most hated guest, being a bad gift giver, partying, and much more!
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Real Bros Jimmy Tatro and Christian Pierce stop by the kitchen for a deep dive on their new movie, the top five coolest actors, and if they could see themselves getting caught up with the Capitol stormers. I am also making a polenta board with three different toppings AND we’re sampling Por Osos, like good friends, and bros, would.
The Real Bros of Simi Valley: High School Reunion premieres July 5th on Roku
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POLENTA PARTY
Ingredients:
1 package ground corn meal
12 cups Water
Butter
Grated parmesan
½ cup Mascarpone cheese
4 Large peppers
2 white onions
olive oil
4 italian sausages
chili flakes
2 lbs fresh mushrooms
1 tbsp soy sauce
Garlic
½ cup chardonnay
1 tbsp dry thyme
2 cups fresh basil
½ cup pine nuts
Polenta Steps:
1. Bring water to boil and add corn meal. Let simmer for 30-40 minutes
2. Remove from heat and add 1 cup grated parmesan and mascarpone and ¼ cup butter
TOPPINGS:
Spicy sausage and peppers Steps:
1. Cut sausages and cook in pan
2. Cook onions until clear then add peppers to pan
3. Add sausage back to pan and cook altogether for another 3 minutes
Mushrooms in White Wine Sauce
1. Cook 2 cloves of garlic in 1 tbsp butter and 1 tbsp olive oil
2. Add mushrooms to pan. Once cooked halfway, add soy sauce, thyme, and wine cooking until it is all absorbed.
Basil Pesto Sauce
1. Toast pine nuts
2. In a food processor, add toasted pine nuts, basil, ½ cup oil, 3 garlic cloves, and ½ cup parmesan until combined
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