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I sit down with Tom Papa to talk about being an empty nester, sleeping alone, the hardest our parents have laughed, his new special and much more!
Watch Tom’s new special “Home Free” on Netflix now
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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.
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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 sit down with the band Sum 41 to talk about their final tour, Deryck’s new tell-all book, getting sober, Avril Lavigne, Paris Hilton, the manager from hell, a bad trip in Japan, and much more!
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I sit down with Joe Gatto to talk Impractical Jokers, his Dad leaving money, Steve Byrne, the best snacks in the world, having kids, and much more!
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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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I sit down with The Offspring to talk about their incredible career, punk rock, early influences, getting stabbed at a show, touring the world, and much more!
Check out their new album “Supercharged” streaming everywhere.
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I sit down with comedian, Deon Cole. We talk about comedy heroes, Angie Tribeca, aging, getting pulled over, bleeding on The Cabin, and much more!
Check out his new special “OK, Mister” on Netflix! https://www.netflix.com/title/81742818
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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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I sit down with singer-songwriter, Ernest. We talk about growing up with Mookie Betts, lyrics he loves, touring with Morgan Wallen, writing songs for other artists, and ERNEST sings an unreleased song live.
Check out his album “Nashville, Tennessee” here: https://ernestofficial.lnk.to/NashvilleTN
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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.
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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
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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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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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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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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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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.
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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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