Avsnitt
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Country music’s own Ernest and Travis Denning stop by my home away from home in Nashville for some singing and some souse. There’s also a pepper eating bet, a songwriting session, grits and Johnny cakes.
Follow Ernest:
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Kitchen provided by: https://beautyonbeech.com
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Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3
Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist
For upcoming TOUR DATES: http://www.bertbertbert.com/tour
For FULLY LOADED: https://fullyloadedfestival.com
Catch me on NETFLIX
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Chicken Souse, Johnny cakes and Grits
Chicken Souse Ingredients:
* 2 lbs. chicken wings and drumsticks
* ½ cup fresh lime juice
* 2-4 habanero peppers
* 1 TBS seasoned salt
* 1 TBS allspice
* 4 bay leaves
* 1 TBS black pepper
* Salt to taste
* 1 TBS oil
* 1 large yellow onion
* 2 large carrots
* 2 sticks celery
* 3 large potatoes
* 2 tsp fresh thyme
Steps:
1. Combine chicken with lime juice, season salt, pepper, allspice and bay leaves into container to marinate. Chop up onions, carrots, celery and potatoes.
2. Heat oil in Dutch oven then add chicken, cooking until browned on all sides. Save the marinade from the chicken and set aside.
3. Add in onions, carrots, celery and sauté in the Dutch oven.
4. Add in potatoes and fresh thyme. Then return chicken to the pot along with the remaining marinade.
5. Pour enough water into the pot to cover the chicken and bring to a boil, simmering for 45 minutes.
6. Remove chicken, de-bone, then add chicken meat back into pot. Add salt to taste.
Johnny Cakes Ingredients:
* 1 cup cornmeal
* 1 cup flour
* 2 ½ tsp baking powder
* 2 TBS sugar
* 1 tsp salt
* 2 eggs
* ¾ cup buttermilk
* 1/3 cup water
* 1/3 cup melted butter
* Oil
Steps:
1. Whisk together cornmeal, flour, baking powder, sugar and salt.
2. Make a well in the center and add in egg, buttermilk, water, and melted butter mixing well.
3. Heat oil in skillet and drop in batter. Flip once edges start to bubble.
Grits Ingredients:
* 4 cups of water
* 1 cup grits
* Salt to taste
* Shredded cheddar cheese
* Unsalted butter
Steps:
1. Stir grits into boiling water
2. Reduce heat, cover and let sit for 15-20 minutes stirring occasionally until thick.
3. Add in cheese, butter, and salt to taste
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Big Jay Oakerson and Mark Normand are in Nashville with me, so I’m serving them the quintessential Nashvillian meal: Nashville Hot Fried Chicken Sandwiches with Pimento Mac & Cheese and Moon Pies. They’re also getting me up to date on current events (re: P Diddy) and us two expert dads are givin’ Mark some advice on how to be an amazing Father / Comedian Combo.
Kitchen provided by: https://beautyonbeech.com
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Nashville Hot Chicken Sandwiches with Pimento Mac and Cheese
Nashville Hot Chicken Sandwich Ingredients:
* 2 Medium Chicken Breasts sliced into 4 cutlets
* Canola Oil
* Burger buns
* Bread and butter pickles
* Coleslaw
* Mayonnaise
* Hot honey
Breading:
* 1 cup buttermilk
* 2 Tbs vinegar-based hot sauce
* 1 cups flour
* 2 tsp black pepper
* 2 1/2 tsp salt
* 3-7 tsp cayenne pepper
* 2 tsp red pepper flakes
* 1 ½ tsp smoked paprika
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp light brown sugar
Dipping Oil:
* 2 tsp light brown sugar
* 2 tsp cayenne pepper
* ¼ tsp chili powder
* ¼ tsp paprika
* ½ tsp garlic powder
* ½ cup hot oil from cooked chicken
Steps:
1. Slice chicken breasts into 4 cutlets, sprinkling with salt and pepper.
2. Mix dry breading ingredients in one bowl and wet ingredients in another. Dredge the chicken multiple times and shake off any excess flour.
3. Combine ingredients for dipping oil
4. Heat oil in Dutch oven and fry chickens for 3-4 minutes each side. While chicken is cooking, take half a cup of the hot oil and pour over the dipping oil spices. Baste chicken with this mixture.
5. Cover buns with mayonnaise, chicken, pickles, hot honey, and coleslaw.
Pimento Mac and Cheese Ingredients:
* ½ pound elbow macaroni
* 1 ½ cup whole milk
* 2 TBS salted butter
* 2 TBS flour
* 2 cups shredded Colby jack cheese
* Garlic powder
* Onion powder
* Salt
* Pepper
* 4 oz. jar of pimentos
* 1 ½ cup mayo full fat
* 1 tsp Worcestershire sauce
* 1 tsp finely grated yellow onion
* ¼ tsp cayenne pepper
Pimento Cheese Steps:
1. Drain pimentos then combine with mayo, Worcestershire, onion, and cayenne pepper
Mac and Cheese Steps:
1. Preheat oven to 375 degrees and cook macaroni
2. Add butter to saucepan, once melted, add flour. Cook for about a minute then add milk. Bring this mixture to a boil for about 5 minutes, stirring constantly
3. Combine cooked noodles, pimento cheese, white sauce, and 1 cup shredded cheese, garlic powder, onion powder, and paprika to taste. Mix well, then transfer to baking dish. Top with remainder of shredded cheese and bake for 20-25 minutes.
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Saknas det avsnitt?
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The Bussin’ with the Boys boys… Taylor Lewan and Will Compton are celebrating New Years with me! We’re ringing in 2025 with LeeAnn’s family tradition: collards, black eyed peas, cornbread, and some pork – because pigs root forward. But the headline is that we’ve got a HUGE bet in the works… stay tuned for the details!!
Kitchen provided by: https://beautyonbeech.com
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Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3
Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist
For upcoming TOUR DATES: http://www.bertbertbert.com/tour
For FULLY LOADED: https://fullyloadedfestival.com
Catch me on NETFLIX
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Pork loin, Collards, Black-eyed peas and Cornbread
Welsh Rarebit Pork Loin Ingredients:
Rarebit:
* Pork loin
* Brick of grated cheddar cheese
* Can of Guinness
* 1.5 tbs Worcestershire sauce
* 2 tbsp Coleman’s Mustard
* 1 stick of unsalted butter
Steps:
1. Preheat oven to 375 degrees
2. Mix together cheese, beer, butter, Worcestershire sauce, and mustard.
3. Sear pork loin 3-5 minutes, then add mixture on top.
4. Bake for 25-30 minutes
Honey Garlic Glazed Pork Loin Ingredients:
Rub:
* 1 tsp sweet paprika
* 1 tsp garlic onion
* ½ tsp onion powder
* ½ tsp dried thyme
* ½ tsp dried rosemary
* Salt and pepper to taste
Glaze:
* 4 cloves garlic
* ¼ cup honey
* 3 tbs soy sauce
* 1 tbs Dijon mustard
* 1 tbs olive oil
Steps:
1. Preheat oven to 375
2. Combine paprika, garlic powder, onion powder, dried thyme, rosemary, salt and pepper
3. Rub olive oil onto pork loin then rub spice mix over loin
4. Sear loin 3-5 minutes
5. Combine garlic, honey, soy sauce, mustard and oil. Brush onto the lion then place in oven, baking for 25-30 minutes
Black-Eyed peas Ingredients:
* Black-eyed peas
* Onion
* Vegetable oil
* Salt and pepper
* Texas Pete’s peppers
Steps:
1. Soak peas overnight in water
2. Place peas in pot and cover with water, adding in a dash of oil and salt and pepper. Slice onion into thick pieces and place on top, cooking until done.
3. Splash pepper juice on peas to taste
Granny’s Collards Ingredients:
* Collard greens
* Sugar
* Vegetable oil
Steps:
1. Wash and remove stems from collards, then chop into bite size pieces.
2. Cover collards with water and bring to a rolling boil. Once rolling, reduce to a slow boil and add vegetable oil. 30 minutes before eating, add sugar. Adding 1 TBS sugar per cup of collards.
Cornbread Ingredients:
* Dollop of Crisco
* 1 egg
* 2 cups white lily cornmeal mix
* 1 cup buttermilk
* Black pepper to taste
Steps:
1. Preheat oven to 425 degrees
2. Add a dollop of Crisco into a skillet and place in oven to heat.
3. Mix cornmeal, buttermilk, and egg, mixing thoroughly. Add mixture to skillet and cook for 30-35 minutes.
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It’s the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We’ve got Cornish Game Hens and Latkes… and Nate doesn’t like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink.
KITCHEN PROVIDED BY: beautyonbeech.com
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Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3
Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist
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For FULLY LOADED: https://fullyloadedfestival.com
Catch me on NETFLIX
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A FESTIVUS FEAST
Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter
Steps:
1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil.
2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes.
3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft.
4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick.
Potato Latkes Ingredients:
• 3 medium potatoes
• 1 egg
• 2 TBS flour
• 1 TBS grated onion
• Salt
• Peanut oil
• Apple sauce
• Sour cream
Steps:
1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth.
2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined.
3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain.
4. Serve with apple sauce and sour cream
Crescent and almond butter Ingredients:
• Crescent rolls
• 1 stick unsalted butter
• 1 can almond pastry filling
Steps:
1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown
2. Combine stick of butter with almond filling, mixing until well combined
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Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey’s tuna salad, Snoop Dogg’s fried bologna, and Matty Matheson’s tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show.
KITCHEN PROVIDED BY: https://beautyonbeech.com
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Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3
Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist
For upcoming TOUR DATES: http://www.bertbertbert.com/tour
For FULLY LOADED: https://fullyloadedfestival.com
Catch me on NETFLIX
For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com
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CELEBRITY SOUP AND SANDWICHES
Tuna Fish Melt Ingredients:
* ½ cup mayo
* 2 tsp white wine vinegar
* 1 tbs lemon juice
* 2 tsp wasabi paste
* Touch of agave
* Touch of Italian dressing
* 3 tbs finely chopped red onion
* 3 tbs finely chopped Gherkin dill pickles
* 1/3 cup crispy jalapeno chips
* ¼ cup chopped apple
* ½ cup corn
* ½ cup frozen peas
* 10 ounces tuna
* White bread
* American cheese
Steps:
1. Mix all ingredients well (not including bread and cheese)
2. Add tuna mixture and American cheese to bread and toast on griddle.
Bologna Sandwich Ingredients:
* White bread
* Beef bologna
* Deluxe American cheese
* Yellow mustard
* Barbeque chips
Steps:
1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you’re cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted.
2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread.
Deviled Eggs Ingredients:
* 12 eggs
* 1/3 cup mayonnaise
* 2 tbs pickle relish
* 1 ½ tsp Dijon mustard
* Salt
* Pepper
* Paprika
Steps:
1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side.
2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well.
3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika.
Matty Matheson’s Tomato Soup Ingredients:
* 12 hothouse tomatoes
* 1 red onion
* 3 jalapenos
* 3 garlic cloves
* ½ cup EVOO
* Salt and pepper
* 2 cups tomato puree
* 6 cups vegetable stock
* Heavy cream
* Parmesan
* Croutons
Steps:
1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste.
2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered.
3. Puree the entire soup, top with parmesan and croutons.
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Comedians Steve Furey and Craig Conant stop by the kitchen for “fish in a bag,” dirty rice, and a deep dive into the world of touring, drinking, ayahuasca, the “yips” and what put Craig on the wagon. Bet you’re not thinking it’s cops on horses. But it is.
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Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3
Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist
For upcoming TOUR DATES: http://www.bertbertbert.com/tour
For FULLY LOADED: https://fullyloadedfestival.com
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Fish in a Bag and Dirty Rice
Fish in a Bag Ingredients:
* Olive Oil
* 4 swordfish filets
* Onions
* Cherry tomatoes
* Yellow, red and orange bell peppers
* Red onion
* Capers
* Salt
* Pepper
* 4 tsp minced garlic
* 2/3 cup chopped basil
* Creole seasoning
Steps:
1. Preheat oven to 425 degrees. Fold parchment paper into envelope. Sprinkle each filet with creole seasoning and place into bottom half of parchment envelope.
2. Finely slice peppers and onions. Cut cherry tomatoes in half.
3. Top each envelope with onion, tomatoes, peppers, capers, salt, garlic, basil, and sprinkle olive oil. Close the bag, flip over onto a baking sheet and bake for 20 minutes.
Dirty Rice Ingredients:
* 3 tbs vegetable oil
* 1 pound chicken livers
* ½ pound chicken sausage
* 1 cup chopped yellow onion
* ¾ cup chopped green bell pepper
* ¼ cup chopped celery
* 2 tsp minced garlic
* 1 tbsp creole seasoning
* 1 tsp salt
* 1 tsp black pepper
* 2 cups chicken stock
* 2 bay leaves
* 5 cups cooked rice
* ¼ cup minced parsley
Steps:
1. Cook rice.
2. Sauté chicken livers and sausage in oil. Once meat is brown, add onions, bell peppers, celery, garlic, creole seasoning, salt and pepper.
3. Add stock and bay leaves, bringing to a boil. Once boiling, lower heat to simmer and cook for 5 minutes. Add cooked rice and stir thoroughly. Remove bay leaves and add parsley.
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A HUGE congratulations to Omar Dorsey and Tone Bell, who both received second seasons for their shows Bookies and Survival of the Thickest, respectively. And to show them how proud I am, I’m making Toad in a Hole and mustard greens. We talk about the business, African geography, the worst thing we’ve ever said when breaking up, and we do a deep dive in the whole Kendrick, Drake, J Cole situation.
Follow Omar Dorsey:
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Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3
Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist
For upcoming TOUR DATES: http://www.bertbertbert.com/tour
For FULLY LOADED: https://fullyloadedfestival.com
Catch me on NETFLIX
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TOAD IN THE HOLE AND MUSTARD GREENS
Toad in the Hole Ingredients:
* Sunflower Oil
* 4 large sausages
* 4 sprigs of fresh rosemary
* 1 large red onion, peeled and sliced
* 2 garlic cloves, sliced fine
* Butter
* 6 TBS balsamic vinegar
* 1 TBS vegetable stock
* 1 ¼ cups milk
* 1 cup flour
* Salt
* 3 eggs
Steps:
1. Mix milk, flour, salt, and eggs together to make batter
2. Put ¼ inch of sunflower oil into baking pan and place in oven at 475 degrees. Once oil is hot, put sausages in the oiled pan, cooking until slightly golden.
3. Pour the batter over the sausages, throwing in rosemary sprigs, and placing the pan back into the oven, cooking for about 20 minutes until golden and crisp.
4. Fry onions and garlic in butter. Then add balsamic vinegar to cook down. Add vegetable stock and simmer.
Mustard Greens Ingredients:
* ½ cup thinly sliced sweet onion
* 1 TBS EVOO
* 2 Cloves minced garlic
* 1 LBS mustard greens
* 2-3 TBS chicken broth
* ¼ tsp toasted sesame oil
* Salt
* Pepper
Steps:
1. Sauté onions in olive oil. Once cooked add minced garlic
2. Add mustard greens and broth cooking until leaves are barely wilted. Once cooked, toss in sesame oil and season with salt and pepper.
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The boys from Country Club Adjacent stop by for Thanksgiving Dinner. I’m cookin’ up a turducken, creamed spinach and a sweet potato pie while we chat about the best golf courses, country club rules, and Chase Koepka’s amazing hole-in-one. And then there’s Griff’s gift of spot-on accents.
Catch Bert and his team in New Orleans over the Big Game Weekend!
It's SHIRT v SKINS with Nikki Glaser, Tony Hinchcliffe, and Adam Ray as Dr. Phil 2/08/25 at the UNO Lakefront Arena
Tix at https://bertbertbert.com
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THANKSGIVING DINNER
Cornbread Stuffing Ingredients:
* 4 slices keto bread
* 2 slices Keto cornbread
* 3 TBSP melted butter
* 1 egg
* 2 stalks celery
* ¼ cups leeks
* ½ tsp garlic
* 1 tsp Italian seasoning
* ¼ tsp sage
* ½ tsp salt & pepper
* Olive oil
* ½ tsp celery seasoning
* ½ chicken broth
Steps:
1. Crumble keto bread and corn bread and drizzle with olive oil, baking for 10 minutes at 350 degrees.
2. Sauté veggies in olive oil and seasonings
3. Mix egg with melted butter and chicken broth, adding sauteed veggies and mixing well.
4. Combine all ingredients and bake for 10 minutes, covered in foil
Turducken Roll Ingredients:
* 6 cups water
* 1/3 cup kosher salt
* Boneless, skinless turkey breast
* 2 boneless, skinless duck breasts
* 2 TBSP chopped sage
* 2 TBSP chopped thyme
* Salt and pepper
* 2 chicken-apple sausages
* 12 slices hardwood smoked bacon
* 2 TBSP olive oil
Steps:
1. Bring water and salt to a boil, then let cool and brine turkey for an hour. Preheat oven to 325 degrees.
2. Tenderize turkey and duck then season with herbs, salt and pepper.
3. Lay down turkey, then duck, keto cornbread stuffing, and place two sausages the length of the breasts. Roll meats up. Layer bacon slightly overlapping each other and roll onto turducken, securing with butcher’s twine to form a roulade.
4. Sear roulade in olive oil on all sides then bake for 95 minutes.
Gravy Ingredients:
* 1 chicken bouillon cube
* 1 beef stock bouillon cube
* 2 ¼ cups boiling water
* 4 tbsp butter
* 4 tbsp flour
* ½ tsp onion powder
* ¼ tsp ground pepper
* Salt
Steps:
1. Dissolve bouillon in boiling water
2. Melt butter in saucepan. Then add flour, onion powder and pepper.
3. While stirring, pour in half of the liquid to creating a roux. Stir until thick. Add salt and pepper to taste.
Creamed Spinach Ingredients:
* 1 pound frozen chopped spinach
* 2 tbsp butter
* ½ medium onion
* 2 cloves garlic
* ¾ cups heavy whipping cream
* 4 ounces cream cheese
* 1 cup parmesan
* Pinch of nutmeg
* Salt and pepper
Steps:
1. Thaw spinach and drain water
2. Sauté butter and onion. Once lightly browned, stir in garlic, cream, cheeses, and nutmeg.
3. Stir in spinach and add salt and pepper to taste.
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Pro-Skateboarders, Chris Cole and P-Rod, stop by the kitchen to chat about my obsession with skating, P-Rod’s dad, and how hard it is to make friends while I create a cultural clash of dumplings – from Chris’ Philly background, Paul’s Mexican roots, and a classic Asian-inspired pork version.
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Recipe: Dumpling Party and Veggie Spring Rolls
Pork Dumpling Ingredients:
* Vegetable Oil
* Gyoza Wrappers
* Corn flour
* 1 TBS sesame seeds
* 2 Spring onions
* 1 1/3 cups Chinese Cabbage
* 1 Cup Lean Pork, minced
* 1 TBS sesame oil
* 3 TBS rice wine
* White pepper
* 6 TBS soy sauce
* Ginger
* 4 garlic cloves
* 1 tsp chili oil
Steps:
1. Slice onions, remove outer cabbage leaves and shred finely. Then mix together with pork, sesame oil, 1 TBS rice wine, and 2 TBS soy sauce.
2. Peel and grate ginger and garlic, season with a pinch of white pepper mixing well with the pork mixture.
3. Dust gyoza wrappers with corn flour, place 1 tsp of pork filling into each wrapper, folding into a half-moon shape, then sealing with water.
4. Heat oil in pan then add potstickers frying for 2 minutes. Pour 1-cm of water into pan then simmer for 6-8 minutes with a lid on the pan.
5. Combine 2 TBS rice wine, 4 TBS soy sauce, and chili oil to create a sauce for the potstickers.
Philly Cheesesteak Dumpling Ingredients:
* 1 LBS raw beef steak, preferably short rib
* 1 green pepper, finely chopped
* ½ large or 1 small-medium onion, finely chopped
* 1 teaspoon mustard
* ½ teaspoon Worcestershire sauce
* ½ teaspoons salt and freshly ground black pepper
* ½ LBS sliced provolone or American cheese
* 1 package round, white dumpling wrappers (about 35-40)
* 2-3 tablespoons vegetable oil
* Cheese Whiz
Steps:
1. Freeze steak until it’s halfway frozen then slice into thin slices. Add to bowl with pepper, onion, mustard, Worcestershire sauce, salt and pepper.
2. Place mixture into dumpling wrapper, place a wad of cheese on top, use a second dumpling wrapper on top to seal it.
3. Pan fry dumplings, add ½ cup water and finish by steaming
Mexican Style Dumplings Ingredients:
* 12 oz. ground beef
* 1 cup finely chopped sweet bell pepper
* 1 cup finely chopped onion
* 2 cloves peeled and minced garlic
* 2 tbsp chili paste
* 2 cups Mexican shredded cheese
* 1 pack taco seasoning
* 1 tsp. cumin
* 1 tbsp. chili powder
* Salt & pepper to taste
* 1 large egg
* ½ cup water
* 2 tbsp EVOO
Steps:
1. Cook garlic in oil until soft then add chili paste, diced peppers and onions.
2. Add ground beef, cumin, chili powder and taco seasoning sautéing mixture
3. Add water, stir, and cover for 5 minutes. Once mixture is cooked and completely cooled, add shredded cheese and egg combining well.
4. Put mixture in wrappers, fold over, seal with water and pan fry for two minutes, then steam for 10 minutes to finish cooking.
Sour Cream Dip Ingredients:
* 16 oz sour cream
* 1 tsp dried dill
* 2 tsp dried parsley
* ½ tsp garlic powder
* ½ tsp onion powder
* ½ tsp kosher salt
* ½ cup red salsa
* ½ cup shredded Mexican cheese
* 1 jalapeño, diced small
Steps:
1. Mix everything together
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A couple of my comedy heroes, David Wain and Joe Lo Truglio, come over so I can geek out about The State. We talk about all my favorite sketches, great movies, and why a homemade tortilla can make or break a taco.
Make sure to check out Joe’s new holiday movie, Hot Frosty, on Netflix!
https://www.netflix.com/title/81764579
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AL’S BREAKFAST TACOS
Breakfast Tacos and Tortillas ingredients:
* Shredded Cheddar Cheese
* Eggs
* Pico de gallo
* Cotija cheese
* Chorizo
* Jalapeños
* Brisket
* Pulled Pork with Seasoning
* 3 cups flour
* 1 tsp salt
* 1 tsp baking powder
* 1/3 cup extra virgin olive oil
* 1 cup warm water
* Sour Cream
* Avocados
Steps:
1. Combine flour, salt and baking powder
2. Make a well in mixture and add water and oil, mixing from bottom up until dough forms. Then kneed dough on floured surface until it is smooth
3. Make small dough balls, coat each in flour, then cook in tortilla press
4. Cook chorizo, cook eggs,
5. Add eggs, cheese, meats, and toppings of your choice to tortilla
Pulled pork seasoning:
* ½ cup apple cider vinegar
* 1 ½ tbs dark brown sugar
* ½ tsp Creole seasoning
* ½ tsp salt
* ½ tsp crushed red pepper flakes
* ¼ tsp black pepper
Corned Beef Hash Ingredients:
* 2-3 tbs unsalted butter
* 1 medium onion
* 2-3 cups cooked corned beef
* 2-3 cups cooked and chopped potatoes
* Salt and pepper
* Fresh parsley
Steps:
1. Heat butter in pan and cook onions
2. Add chopped potatoes and corned beef cooking until brown, then flip. Do not stir them together
3. Remove from heat, salt and pepper to taste, and serve, garnishing with parsley
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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
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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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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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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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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
For upcoming TOUR DATES: http://www.bertbertbert.com/tour
For FULLY LOADED: https://fullyloadedfestival.com
Catch me on NETFLIX
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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
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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.
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For upcoming TOUR DATES: http://www.bertbertbert.com/tour
For FULLY LOADED: https://fullyloadedfestival.com
Catch me on NETFLIX
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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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