This week Adam is joined by Nick of the Epic Film Guys Podcast, and David the Producer of Unwritable Rant to serve you up a special episode dedicated to cooking. The 3 cocks discuss terrible kitchen gadgets, keys to a perfect summer BBQ, and play a life boat game with 4 key cooking ingredients, and finally the trio shares three signature recipes! This episode is hot and jam packed with a whole lot of fun.
You can hear more from Nick on his podcast "Epic Film Guys" Podcast and be sure to visit www.epicfilmguys.com for all of your film needs!
Make sure to also check out the "Unwritable Rant" Podcast at www.morningneurosis.com and check out the show he produces for his great and talented wife Juliette Miranda!
Adam's Chilli Con Loco
- 4 tablespoons olive oil
- 1 yellow onion, chopped or grated
- 1 red bell pepper, chopped
- 1 Anaheim chile pepper, chopped
- 2 jalapeno pepper, chopped
- 6 garlic cloves, minced
- 2 1/2 pounds lean ground beef or a 2.5 pound chuck roast cubed to bite sized pieces
- 2 beef bouillon cubes
- 1 (12 fluid ounce) can or bottle of beer
- 1 (28 ounce) can crushed San Marzano tomatoes
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (12 ounce) can tomato paste
- 1/2 cup red wine
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon brown sugar
- 1 tablespoon chipotle pepper sauce
- 2 1/2 teaspoons basil or a 1/4 cup of chopped fresh basil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 cinnamon stick
- 2 (16 ounce) cans dark red kidney beans
- 1 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Grated old cheddar cheese for days
Drop some oil (about 4 tbsp) in a large stock pot over medium high heat.
Add 6 cloves of minced garlic and 1 whole diced (or if you're like me) grated medium yellow onion to the oil and sauté until translucent.
Throw in a one chopped red bell pepper, one chopped Anaheim pepper, and two chopped Jalapeño peppers. Cook down until peppers are hot, and soft.
Meanwhile, in a medium-high heat skillet, cook down 2.5 lbs of that lean ground beef (or optionally, 2 and a half lbs of well marbled chuck roast cut into small bite sized pieces).
Add a 1/4 cup of Worcester sauce and a nice sized pinch of garlic powder and 2 beef bullion cubes, crumble them up, and pour out one can or bottle of beer into that skillet and deglaze the pan. It's gonna take about 3 minutes to get that liquid hot, and good, and cooked down.
Add the contents of the skillet to your pepper mixture in that stock pot.
Stir in a 28 oz can of D.O.P. San Marzano Tomatoes, a 14.5 oz can of Fire roasted tomatoes, and a 12 oz can of tomato paste, and a half a cup of red wine.
Season with chilli powder, 2 tablespoons cumin, brown sugar, chipotle Tobasco sauce, dried or chopped basil, smoked paprika, salt, oregano, and black pepper and toss in a single cinnamon stick.
Bring that chilli to a boil and reduce heat to medium-low. Cover and simmer until meat and fruit are very tender and flavors have developed in the chilli. This is gonna open you up to about 90 minutes of stirring occasionally.
Add 32 oz of Dark red kidney beans.
Simmer for another 30 minutes.
Blend together 1 cup of sour cream, 3 tablespoons of fresh cilantro, and 1/2 teaspoon cumin in a food processor until smooth.
Serve up a dollop of the sour cream mixture atop of a hearty hillock of chilli, and add some Cheddar cheese and allow it to melt.
Nicks Mouthwatering Meatloaf
- 4 lbs of ground beef, 80/20
- 1 cup of fresh onion, chopped
- 6-8 cloves of fresh garlic, minced
- 2 sprigs of fresh rosemary, finely chopped
- 1/2 t of dried thyme
- 1/2 t of Salt 1 t of Pepper
- 1/2 cup ketchup
- 3/4 cup of saltine crackers, crushed
- 1/8 cup of worcestershire sauce
- 2 eggs
- 1 cup of ketchup
- 1/4 cup of Worcestershire sauce
- 1/4 cup of brown sugar
- 1 T of balsamic vinegar (get something more artisanal and more robust in flavor)
First up, we've gotta cook down those onions a bit. Add some olive oil to a medium skillet at medium heat; once the oil is ready, toss in your onions. Once they become slightly translucent, sprinkle some salt over them and add 1 T of unsalted butter.
Continue cooking as they soften and brown; sprinkle a little brown sugar over them if you prefer. When your onions are just about done to your liking, toss in your garlic.
Let everything continue cooking for 1-2 minutes and remove from the heat. Set these aside to cool.
Pre-heat your oven to 400 degrees.
In a large bowl, add your ground beef, ketchup, salt, pepper, rosemary, thyme, ketchup, crackers, Worcestershire sauce, and eggs. Mix together, then add your sauteed onions and garlic.
Mix together well, and transfer to a 9x13 un-greased baking dish.
Cover in foil and bake for 30 minutes; then remove the foil and slather with half of the topping.
Finish uncovered for 15 minutes, I personally turn on the broiler for the last ten minutes instead. Remove and allow to rest for ten minutes.
David's Grilled Creole Shrimp with Cauliflower Crumble Remoulade
- 1 cup good quality mayonaisse
- 1/4 cup creole mustard OR whole grain mustard
- 2-3 tsp Old Bay seasoning
- 1 tbl chopped chives
- 1 tsp sugar
- Squeeze of lemon juice
- 1 bag of cauliflower crumbles OR 1 head cauliflower, finely chopped
[Creole Shrimp Seasoning]
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Creole Shrimp Skewers:
2 tablespoons Creole Seasoning 6 tablespoons unsalted butter, melted 1 pound medium shrimp (30/40)
Mix all ingredients in a large bowl, making sure sugar is dissolved. Store in fridge until ready to eat.
Toss crumbled with salt, pepper, EVOO.
Spread crumbles out on a pan for roasting or foil tray for grilling.
Top with thin slices of butter.
Roast at 400 degrees or grill until lightly browned.
2 tablespoons Creole Seasoning 6 tablespoons unsalted butter, melted 1 pound medium shrimp (30/40) peeled and deveined.
Combine the Creole Seasoning ingredients thoroughly and set aside.
Combine the Creole Seasoning and melted butter in a medium bowl. Whisk to combine.
Skewer the shrimp. Lay the skewers in a shallow dish and coat both sides with the butter seasoning.