This time, Luenell and Kathy Griffin stop by, and things go from chaos to absolute pandemonium… there’s cancel culture, celebrity cameos, the obliteration of my name, and of course, critiques on my cooking. And then they went to The Ivy.

Follow Luenell:

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Million Dollar Filet O’ Fish Sandwich + Truffle Shoestring Fries

Fish Sandwich:

Tartar sauce:

* 12 tbs mayo

* 3 tbs onions

* 3 tbs capers

* 3 tbs Gherkins

* 1.5 tbs dill

* 1.5 tbs lemon juice

Fish Sandwiches:

* Cod filets

* Caviar

* Brioche Buns

* American Cheese

* Heirloom tomato

* Butter Lettuce

* Salt to taste

* Oil for frying

* 1.5 bottle of beer

* Flour

* 4 tsp smoked paprika

* 2 tsp kosher salt

* 1 tsp garlic powder

* 1 tsp onion powder

1. Heat oven to 425. Pat filets dry, then season both sides. Combine paprika, salt, garlic and onion powder to create your rub.

2. Mix flour with the rub then dry dredge cod filets into flour. Add additional flour, salt, more rub, and beer until the batter creates a slightly thick consistency. Dip each filet into the batter.

3. Heat up oil for frying, and fry each filet for 3-4 minutes until crispy. Bake in oven for an additional 10 minutes.

4. Combine all ingredients for tartar sauce. Top sandwich with tomato, tartar sauce, onion, lettuce, cheese, and top with additional caviar.

Shoestring Fries:

* Frozen shoestring fries

* Chopped parsley

* Truffle Oil

* Garlic

* Shaved Parmesan

1. Heat oven to 425

2. Chop up garlic and add to big bowl with truffle oil. Toss fries in mixture then bake for 30 minutes. Pan fry in additional truffle oil in a pan to finish crisping.

3. Sprinkle parmesan cheese and parsley on top

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I sit down with the legendary KISS bassist/singer, Gene Simmons. We talk about dating Cher, Diana Ross, how KISS got their makeup, how he met his wife, the future of concerts, and much more!  

My new special “Lucky” is streaming now on Netflix!

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O’Shea Jackson Jr and Paul Walter Hauser come by the kitchen to impress me with their epic movie roles… while I try and impress them with braised short ribs. But, I can’t hold a candle to playing Ice Cube, Richard Jewel, Chris Farley OR being in a Den of Thieves trilogy. We also talk a lot about their true passion – wrestling. And they definitely have a LOT to say.

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Trenne Pasta w/ Short Ribs + Caprese Burrata

Short Ribs:

* Short Ribs

* Yellow onion

* Bone broth

* Garlic

* Dry red wine

* Trenne pasta

* Salt and pepper

* Garlic

* EVOO

* Salt and pepper to taste

* Oil for frying

* Kale

* Parmesan Cheese

Steps:

1. Preheat oven to 250°

2. Braise short ribs in Dutch oven; add onion, bone broth, garlic, red wine, salt and pepper to taste

3. Place in oven and roast for 5 hours

4. Cook pasta to al dente

5. Cook kale with salt, pepper, garlic, and EVOO

6. Heat oil for frying pasta, and fry in small batches

7. Layer noodles, kale, then meat and sauce

8. Top with parmesan cheese

Burrata Balls:

* Heirloom Tomatoes

* Cherry Tomatoes

* Basil Leaves

* French Bread

* Balsamic

* EVOO

* Burrata

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I sit down with comedian Matteo Lane. We talk about being bilingual, vocal ranges, fluffing, cooking, and much more! 

Check out his special “The Al Dente Special” on Hulu on May 16th

Order his book “Your Pasta Sucks: A "Cookbook":

https://amzn.to/42eHidi  

My new special “Lucky” is streaming now on Netflix!

Follow Matteo

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Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR’s hot mom to sex after pregnancy. We also deep dive Noel’s ethnicity, talk about sex addicts anonymous, and create a hit song.

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Black Bean Mole, Street Corn Fritters with Chili Lime Crema

Black Bean Mole

* ½ LBS crumbled chorizo

* 1 cup chopped onion

* 1 cup chopped sweet red pepper

* Garlic cloves

* 1 can black beans

* 1 can pinto beans

* 1 can black-eyed peas

* 1 ½ cups tomatillo salsa

* 1 cup chili sauce

* 2 TBSP honey

* 1 TBSP instant coffee granules

* 1 tsp cinnamon

* 3 ounces semi-sweet chocolate

* Queso fresco

* Avocado

* Tortillas

1. Preheat oven to 375

2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned

3. Add remaining ingredients and mix well

4. Bake, uncovered for 40 minutes

5. Sprinkle with queso fresco, serve with avocado and warmed tortillas

Street Corn Fritters

* 3 cups frozen corn kernels, defrosted

* ½ cup diced red onion

* 1 diced jalapeno

* ½ cup finely minced cilantro

* 1 cup shredded cotija/chihuahua cheese

* 1 cup flour

* 2 TBSP cornmeal

* 1 ½ tsp baking powder

* Salt and pepper

* 2 tsp tajin

* 1 tsp garlic powder

* 1 cup half and half

* 2 eggs

* Cotija cheese crumbled

* Frying oil

1. Combine everything except half and half, eggs, and crumbled cotija

2. Beat eggs then add to mixture with half and half

3. Form patties then fry in oil

4. Top with chili lime crema and cotija cheese crumbles

Chili Lime Crema

* ½ cup sour cream

* ½ lime, juiced and zested

* 1 tbsp cilantro

* 1 tsp chili powder

* Salt to taste

1. Whisk all ingredients together and chill

Berty-Boy-Rita (Vodka Margarita)

* 2 Oz. Por Osos Vodka

* 1 oz. Cointreau or triple sec

* ¾ oz. lime juice

* ½ oz. orange juice

* Tajin

1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice.

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I sit down with country star Gavin Adcock. We discuss his transition from playing college football, becoming the bus chugger, getting suspended, and what lead him to playing music. Gavin plays my wife and I some songs! 

My new special “Lucky” is streaming now on Netflix!

Follow Gavin

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Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick’s sobriety, Trae’s weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific.

Check out Nick's new YT Special, Born Young here!

https://tinyurl.com/tbtncjby

Check out Trae's new YT Special, Trash Daddy here!

https://tinyurl.com/mt4777zk

Follow Nick Thune:

https://www.instagram.com/nickthune

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Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini

Gnocchi

* 1.5 LBS russet potatoes peeled, baked, and riced

* Salt to taste

* 2 TBSP olive oil

* 2 ½ cups AP flour

1. Rice and mash potatoes until no longer lumpy

2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball

3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces

4. Roll each piece on the back of a fork and place on floured surface

5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float

Bolognese

* ½ diced sweet onion

* 2 TBS olive oil

* 2 medium carrots, chopped

* 1 stalk celery, diced

* 6 cloves garlic, chopped

* 12 ounces vegan beef

* 1 tsp Italian seasoning

* 1 TBS tomato paste

* ½ cup red or marsala wine

* 1 tsp agave syrup

* 1 can tomato sauce

* 2 cups vegetable broth

* 2 bay leaves

* 1/3 cup vegan parmesan

* Salt and pepper to taste

1. Heat olive oil in pan and add onion, carrots, celery and garlic

2. Season with salt and pepper, sauté until onion is translucent

3. Add “beef”, breaking up with spoon until it’s in small pieces, combine veggies and sauté an additional 5 minutes until browned

4. Add Italian seasoning, tomato paste, and red wine stirring to combine

5. Add agave, tomato sauce, veggie broth and bay leaves, stirring

6. Reduce heat, cover and simmer for 10 minutes

7. Stir in cheese, simmer an additional 10 minutes

8. Pour on top of gnocchi

Caprese Salad with Bocconcini

* 6 sliced vine ripe or heirloom tomatoes

* 6 sliced bocconcini balls

* Bunch of basil leaves

* Balsamic glaze to taste

* Salt and pepper to taste

1. Layer cheese slice, tomato slice, and basil leaves on a plate

2. Drizzle balsamic glaze and sprinkle with salt and pepper

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I sit down with the legend, Tom Green. We talk about Tom’s farm, why Canada boos America, The Tom Green Show, his movie career, traveling, getting third degree burns, and much more! 

My new special “Lucky” is streaming now on Netflix!

Check out Tom’s new documentary “This is the Tom Green Documentary” on Amazon Prime

Follow Tom

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Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we’re waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high.

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GUMBO AND CHEDDAR CORN BISCUITS

Gumbo Ingredients:

* 1 stick unsalted butter

* 1 cup flour

* 3 Tbsp EVOO – Divided

* 1 LBS Gulf Shrimp, peeled, deveined and tails removed

* 1 LBS jumbo lump crab, picked clean

* 7 oz. Andouille sausage

* 1 cup frozen okra, thawed

* 8 oz can of petite diced tomatoes

* 5 cups fish broth

* ¼ dry white wine

* 2 – 12 oz bottles of amber ale

* ¾ cup celery, sliced on the bias 1/8” thick

* 1 cup green bell pepper, diced

* 1 cup sweet onion, diced

* 3 Tbsp garlic

* 2 large bay leaves

* 4 sprigs fresh thyme

* 2 TBSP Worcestershire sauce

* 2 Tbsp Cajun seasoning

* 1 ½ tsp kosher salt

* ½ tsp pepper

* Green parts of scallion

* Parsley

* 1 LBS Mussels

Steps:

1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside.

2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps.

3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes.

4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté.

5. Steam or boil mussels. Then shuck and put the meat to the side

6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes.

Cheddar Corn Biscuits:

* 4 ¼ cups flour

* 2 TBS baking powder

* 1 tsp ground mustard

* ¾ tsp salt

* ¾ cup cold butter, cubed

* 1 can cream-style corn

* 1 ½ cups shredded cheddar cheese

* 2 large eggs, lightly beaten

* 2 TBS 2% milk

Steps:

1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs.

2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes.

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I sit down with comedians, Matthew Broussard & Ari Shaffir. We talk about Matthews brain, his new special, confrontations, judaism, and much more! 

Check out Matthew’s new special “HYPERBOLIC” on YouTube here: https://www.youtube.com/watch?v=5UECGG-CD88&t=226s 

Check out Ari’s special “America’s Sweetheart” on Netflix

Follow Matthew

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NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I’m experimenting with upside-down cooking… and it goes as well as can be expected.

Follow Robert Griffin III:

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Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese

Upside-down pizza:

* 1 pizza dough

* Red onion

* EVOO

* Spicy sausage

* Pepperoni

* Garlic

* Marinara sauce

* Garlic butter

* Mushrooms

* Green pepper

* Sliced mozzarella cheese

Steps:

1. Heat oven to 400°.

2. Cook sausage and onion in deep pan.

3. Add desired toppings to pan.

4. Pour sauce over toppings, the lay sliced cheese to cover.

5. Top with crust; drizzle olive oil and garlic butter over.

6. Cook for 35 min, until the dough is golden brown.

7. Take out of oven, allow to rest and set-- then flip and serve

Garlic Knots:

* 1 1/3 cups warm water

* 2 ¼ tsp Platinum instant yeast

* 1 TBS granulated sugar

* 3 TBS olive oil

* 1 tsp salt

* ½ tsp garlic powder

* 3 ½ cups flour

* 5 TBS unsalted butter, melted

* 3 garlic cloves, minced

* 1 tsp Italian seasoning

* ¼ tsp salt

* ¼ cup grated parmesan cheese

* 2 TBS chopped fresh parsley

* Marinara Sauce

Steps:

1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min.

2. Add olive oil, salt, garlic powder, and half of the flour.

3. Mix; add remaining flour, then mix again.

4. Knead the dough on a floured surface.

5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air.

6. Preheat oven to 400°.

7. Shape dough into knots and arrange on cooking sheets.

8. Let sit an additional 30 minutes before baking.

9. Melt butter then add garlic, Italian seasoning, and salt.

10. 10.Brush top of the knots with seasoned butter; bake for 20 min.

11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley.

Beer Cheese:

* 4 TBS unsalted butter

* 6 TBS flour

* 1 ½ cups half and half

* 1 1/3 cup Guinness

* 2 tsp Worcestershire sauce

* Good squeeze of Dijon mustard

* 1 tsp garlic powder

* ½ tsp smoked paprika

* ½ tsp salt

* 5 cups shredded sharp cheddar cheese

Steps:

1. Melt butter in pan, then add in flour mixing well.

2. Slowly whisk in milk, whisk until it thickens slightly.

3. Whisk in remaining ingredients.

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