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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.
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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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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.
Watch Sam's new hour special You've Changed on Amazon Prime https://amzn.to/3RVl3og
Get tickets and info for Sam's tour at https://www.SamMorril.com
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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
https://bit.ly/3VQe4PD
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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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All four members of Papa Roach swing by the kitchen to reminisce about when we were in Australia together… and I make ‘em a meal to help bring back the memories of Down Under. We chat about touring with the Red Hot Chili Peppers, getting sober, bus-life, and of course – music. Plus, I get a private, impromptu concert like no-one’s ever heard.
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MEAT PIE AND OYSTERS KILPATRICK
Oysters Kilpatrick:
Ingredients:
1 TBS Worcestershire Sauce
¼ Balsamic Vinegar
2 TBS unsalted butter
1-2 Dashes Tabasco Sauce
2 Slices Bacon
12 shucked Oysters
Steps:
1. Heat and combine Worcestershire sauce, vinegar, butter and tobacco
2. Cook Bacon slices
3. Set oysters in pan, top with sauce and bacon, broil for 1 minute
Meat Pie:
Ingredients:
1 medium onion
1.5 LBS ground beef
1 1/4c water
2 ½ tsp superior touch better than bouillon beef base
1/3 c ketchup
1 Tbsp Worcestershire sauce
1 tsp oregano
¼ tsp garlic powder
¼ c flour
¼ c water
1 sheet Pillsbury pie sheet
1 sheet puff pastry
1 egg
Steps:
1. Cook and combine onion and meat
2. Dissolve bouillon in 1 cup water, add ketchup, sauce and seasonings and bring to boil. Simmer for 15 minutes. Add in flour and bring to boil once again.
3. Spoon meat and sauce into pie sheet
4. Top with puff pastry and bake at 375 for 35-40 minutes
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Sean Evans of Hot Ones and Gabriel “Fluffy” Iglesias pop over to my kitchen for a very “on topic” meal of Fluffy Japanese Pancakes and Nashville Hot Chicken Fried Steak. We talk about how we spent our first “big” paycheck, the fact that I was Hot One’s first celebrity guest… and Fluffy’s record-breaking show at Dodgers Stadium. Plus Fluffy’s got a surprise for me that I absolutely didn’t see coming.
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Nashville Hot Chicken Fried Steak w/ Japanese Fluffy Cakes
Japanese Fluffy Cakes
Ingredients:
* 1 ½ cups all-purpose flour
* 3 TBS granulated sugar
* 2 TSP baking powder
* ¼ TSP baking soda
* ¾ TSP kosher salt
* 1 1/4cups buttermilk at room temperature
* 4 TBS butter melted
* 1 TSP vanilla extract
* 2 egg yolks
* 4 egg whites
* ¼ TSP cream of tartar
* Cooking spray
* 3” x 2.5” wide ring molds
Steps:
1. Combine flour, sugar, baking powder, baking soda and salt
2. Whisk buttermilk, butter, vanilla, and egg yolk
3. Beat egg whites and cream of tartar until stiff peaks form
4. Stir the buttermilk mixture into the flour mixture until partially combined
5. Stir the egg whites into the batter until combined
6. Spoon batter into molds, cover with a lid and cook until the batter rises to the top and the bottom of the pancake is golden, about 5-8 minutes
Nashville Hot Chicken Fried Steak
Ingredients:
* 2 cube steaks
* 3 tbsp olive oil
* 1 tbsp butter
* 3/4 cup flour
* 1/4 cup cornstarch
* 2 tbsp cayenne
* 1 tbsp berbere
* 1 tbsp dark brown sugar
* 1/2 tsp garlic powder
* 1/2 tsp smoked paprika
* 1/2 tsp black pepper
* 1 egg
* 1/4 cup water
* 1 tsp hot sauce
Steps:
1. Combine dry ingredients
2. Mix egg, water and hot sauce together
3. Melt butter and oil in skillet
4. Season steak then dredge in flour mixture and shake off any extra
5. Dip steak into egg wash then back to flour mixture
6. Cook steak about 4 minutes per side
Hot Honey
Ingredients:
* 1 cup honey
* 2/3 cup water
* 3 dried or fresh chiles of your choice (jalapeno, Thai, chile de arbol, or guajillo chiles all work well)
Steps:
1. Combine all ingredients in a saucepan and bring to a boil
2. Reduce heat and simmer for 10 minutes, stirring occasionally
3. Pour the honey syrup through strainer
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Sarah Silverman and Todd Glass stop by the kitchen for some meat prints and tofu nuggets. We talk Todd’s OCD, Sarah’s experience watching porn, and how great a person Mister Rogers was. I make a new take on chicken and waffles, Todd treats us to Pop-Tart ice cream sandwiches… and I’m serenaded at the end. All in all, a pretty great day.
Help Fund Todd’s show “The Event of a Lifetime”: https://tinyurl.com/yep3zzxm
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FALAFEL WAFFLES W/ TOFU FINGERS
Falafel Waffles
* Falafel mix
* Beaten egg
* Olive oil
* Water
1. In a large bowl, combine falafel mix, ¼ olive oil and one beaten egg along with water as falafel mix directs.
2. Stir to combine; let sit for 15 min.
3. Spray waffle maker with cooking spray
4. Add heaping tablespoons of batter to waffle maker; close and cook according to waffle maker’s directions.
Tomato / Cucumber / Feta Salad
* Red onion; thinly sliced
* Fresh cilantro leaves
* Fresh parsley leaves
* Lemon juice
* Red wine vinegar
* English cucumber
* Cherry tomatoes
* Feta cheese
* Olive oil
1. In a food processor, pulse cilantro, parlsey, lemon juice, red wine vinegar, and a dash of black pepper.
2. With the machine running, add ¼ cup olive oil.
3. Transfer to a large bowl with sliced cherry tomatoes, thinly sliced red onion, feta, and cucumbers.
4. Toss to coat veggies; set aside.
Crispy Tofu Fingers
* Extra-firm tofu
* Veggie broth
* Nutritional yeast flakes
* Soy Sauce
* Ground cumin
* Onion powder
* Garlic powder
* Milk
* White vinegar
* AP Flour
* Flaxseed
* Salt
* Cornstarch
* Paprika
* Canola oil
1. Press tofu to drain out water
2. Combine veggie broth, nutritional yeast, soy sauce, cumin, onion powder, and garlic powder to make marinade; mix well
3. Pour marinade over cut / cubed tofu; let sit for 30 min
4. Whisk together milk, white vinegar, AP flour, flaxseed, and salt to make batter.
5. Combine AP flour, cornstarch, paprika, onion powder, garlic powder, and salt for the breading.
6. Pour canola oil into skillet and set over medium heat.
7. Take tofu out of the marinade and roll into breading mixture.
8. Remove and transfer to the batter; roll to coat.
9. Remove and place back into breading mixture; roll to cover.
10. Place tofu into hot oil and fry about 4 min, until golden and crispy.
Tzatziki Sauce
* Grated cucumber
* Whole milk Greek yogurt
* Lemon Juice
* EVOO
* Grated garlic
* Sea salt
* Chopped dill and mint
1. Gently squeeze moisture from grated cucumbers
2. Combine all ingredients; chill for service.
To Plate
1. Dish out cucumber salad onto bottom of plate
2. Top with falafel waffle, then tofu fingers
3. Drizzle tzatziki sauce over.
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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:
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For #THEMACHINEMOVIE Updates: TheMachine.Movie
For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com
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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
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I’m living out every college kid’s fantasy today – when Cheech and Chong stop by the kitchen for a little cooking and a lot of conversation. And you guessed it – we light it up. A lot. They’ve got stories to tell and I am here for them all. Plus, we chat movies, merch, and I make birria ramen.
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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.
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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!
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Donnell Rawlings and Whitney Cummings swing by to eat some Ahi Burgers, Lobster Mac & Cheese, and talk trash. We’re covering everything from Katt Williams Chappelle… monkey branching to my vodka… and anything else Whitney’s missed out on since she hit motherhood.
Don’t forget to check out Donnell’s new special, “A NEW DAY,” now available to stream on Netflix.
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Josh Scherer and Nicole Enayati from Mythical Kitchen stop by MY kitchen for a little culinary training. And, spoiler alert – I have no idea what we’re making. I brought the ingredients and they tell me what to make… and how to make it. But don’t worry – there’s still plenty of time to chat about religion, make mystery cocktails, and debate whether Italy is a real country.
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MYSTERY BOX
Chicken
Pork
Veil
Filets
Shrimp
Scallops
Onion
Tomato
Broccoli
Spinach
Cauliflower
Garlic
Blueberries
Bananas
Bell Peppers
Jalapeno
Serrano Peppers
Rice
Couscous
Bread
Polenta
Dill
Lemongrass
Cilantro
Rosemary
Thyme
Chives
Basil
Milk
Cheddar cheese
Swiss Cheese
Pepperoni
Crackers
Gummy Bears
Skittles
Raisons
Dried apricots
Lime
Cream Cheese
Olive Oil
Capers
Olives
GAMBLING PROBLEM? CALL 1-800-GAMBLER (1-800-426-2537) (AZ/CO/IA/IL/IN/KS/KY/LA/MD/ME/MI/NJ/OH/OR/PA/TN/VA/VT/WV/WY), (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY).
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My best friend, Tom Segura, and I stop by Roy Choi’s Las Vegas restaurant – Best Friends – to reminisce about the old times… and indulge in his Korean Fusion food. We’re talking Sticky Icky Ribs, Cubano sandwiches, and of course… the thing that started it all – the Kogi Taco. And, it’s not just tastes from his fancy joint. We’re also eating what’s available at the Chef Truck within Park MGM. | Something’s Burning | S3 E16
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Comedian Felipe Esparza and his buddy, up-and-comer Ken Flores, stop by the kitchen for an epic conversation including the best fast-food joint, getting arrested for a food fight, how Felipe saved the life of a rabbit, and a hot debate on the similarities of gangs and fraternities. There’s not one, but TWO massage parlor stories… oh, and I’m making Felipe’s vegan chilaquiles recipe. | Something’s Burning | S3 E15
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CHILAQUILES - beauties
TOMATILLO SAUCE
* Tomatillos
* Onions
* Garlic cloves
* Jalapeños
1. De-husk and then boil tomatillos for about 15 mints.
2. Char jalapeños, onions, and garlic on stovetop
3. Combine everything into a blender and blend until smooth
4. Salt and pepper to taste.
VEGAN CHILAQUILES
* Liquid plant-based eggs (Just Egg)
* Tortilla chips; the thicker the better
* El Pato sauce (yellow can – 27 oz)
* Tomatillo sauce
* Non-dairy shredded mozzarella
* Non-dairy feta crumbles (Follow Your Heart)
* Black Salt
1. Add oil to two different pans; add chips to both and move around pan to coat.
2. Pour liquid eggs all over chips, starting on the outside of the pan and working your way in.
3. Using tongs, move chips all around to ensure they’re coated with egg
4. Sprinkle generous portion of black salt; move chips around to make ensure seasoning is well distributed.
5. Cover one pan of chips with El Pato sauce; continue mixing around the pan to coat.
6. Cover the other pan with tomatillo sauce; continue mixing around the pan to coat.
7. Add mozzarella cheese; allow to melt
8. Plate chips; sprinkle with feta cheese crumbles
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CMA’S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I’m making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that’s got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something’s Burning | S3 E14
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HOMEMADE PASTA TRIO
HOMEMADE PASTA
* Semolina Flour
* Eggs
* EVOO
* Fine grain sea salt
1. Make a mound of flour directly on the countertop; form a deep crater in the middle
2. Add eggs, EVOO, and salt right into the crater
3. Using a fork, break up the eggs without breaking the walls of the flour
4. Slowly work more and more flour from the mound into the egg mixture
5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic)
6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes
7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand.
8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles.
VODKA SAUCE
* Olive Oil
* Butter
* Minced garlic
* Diced shallot
* Salt and Black Pepper
* Dried oregano leaves
* Dried basil
* Red chili flakes
* Can whole peeled tomatoes (San Marzano)
* Dry white wine
* Heavy cream
* Parmesan cheese
1. Heat oil in pan; add butter and shallots
2. Add garlic, oregano, basil, and red chili flakes
3. Add white wine to deglaze the pan
4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min
5. Stir in heavy cream and parmesan
SCALLOPS IN LEMON GARLIC SAUCE
* Butter
* Minced garlic
* Sea scallops
* Chopped fresh basil
* Chopped fresh parsley
* Fresh lemon juice
* Salt and Pepper
1. Melt butter in skillet; stir in garlic and cook until fragrant.
2. Slice any scallops over ¾” thick in half to ensure even cooking
3. Add scallops, basil, and parsley to skillet; cook and stir gently.
4. Reduce heat to low; add lemon juice, salt and pepper
RABBIT RAGU SAUCE
* Cooked rabbit meat
* Red wine
* Chopped tomatoes
* Diced onion
* Diced carrot
* Minced garlic
* San Marzano tomatoes in can
* Chicken broth
* Rosemary sprig
* Thyme sprig
* Bay leaves
* EVOO
1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours
2. Brown rabbit in skillet or dutch oven; remove once fully cooked.
3. Saute onions, carrots, and garlic
4. Deglaze the pan with the wine marinade; add rabbit meat back in
5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour
(thin out with chicken stock if the sauce seems too thick)
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After he fell out of his chair the first time around, Bert’s invited Brad Williams BACK into the kitchen with Adam Ray to talk about The Machine sequels, being a fat kid, and the most overused saying of the year. Let’s F’ing Go! | Something’s Burning | S3 E13
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EGGS BENEDICT SAMPLER
1. Hollandaise Sauce
INGREDIENTS:
* Egg Yolk
* Butter
* Lemon juice
* Salt and Pepper
* Cayenne Pepper
STEPS:
1. Melt butter to bubbling
2. Add egg yolks to blender, and while on – gradually add hot butter.
3. Add lemon juice
4. Salt, pepper, and cayenne to taste
2. Eggs Benedict
INGREDIENTS:
* English muffins
* Poached Eggs
* Hollandaise sauce
* Canadian bacon
* Smoked Salmon
* Ribeye / Tenderloin (not sure which we had)
STEPS:
1. Toast English muffins
2. For traditional benedict, layer Canadian bacon, poached egg, pour hollandaise sauce over top
3. For salmon benedict, layer smoked salmon, poached egg, pour hollandaise sauce over and sprinkle capers on top.
4. For steak and eggs benedict, layer cooked steak, poached egg, hollandaise sauce, and sprinkle chives on top.
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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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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!
Check out his special “Like & Subscribe” here: https://www.youtube.com/watch?v=YpiCjTkryl0
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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.
Pre-order his new album “Quit!!” here: https://amzn.to/3LdFusP
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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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Bert fucking sucks
💚WATCH>>ᗪOᗯᑎᒪOᗩᗪ>>LINK>👉https://co.fastmovies.org
Was this recorded pre or post Matthew Perry death? Cos fuckin spooky otherwise
puffy nipples tumblr the most important thing you'll learn from this episode you are welcome.
Holy fucking shit, THANK YOU Nicholas for bringing up Brain Donors! I quote that movie just as much as Holy Grail & Airplane! More ppl should watch it.
i genuinely love your podcast. Mskes my construction days feel a little shorter. Keep it up man
is it just me or is this episode broken? it started over twice during the episode
what a bunch of assholes you people are you wish you could be lucky enough to have Burt's life
loving this podcast ❤️
Bert laughing at the end just ruined it
Fat sticks
step 1 - grow up white, rich and priveleged...
Comedy!
tobacco free:great nicotine free:why bother? try fully loaded tobacco free full nicotine
its absolutely killing me how much bert interupts. its not even funny anymore. 😐
Carter Cruise is a huge buzz kill.
this has been my absolute favorite podcast
man this guest interrupts way too much even called a friend to have the friend confirm a story and he interrupted the guy so often that the friend hung up.
🤑🤑
wish Bert would let Jelly talk!!!