3 Cocks and a Pot III


There are many reasons that I enjoy podcasting. The freedom to do whatever I want in what I would deem as my own creative space is one of them. In many ways the kitchen has also become a creative space for me. Cooking is something I truly enjoy, and the track is seemingly endless for indefinite and ongoing improvement. Cooking can be challenging. It can be fun. It can be frustrating, and even meditative at times. It’s also a passion that could not survive in a vacuum, which is why I enjoy sharing it with others. Sharing in the love of cooking, the experiences and techniques, as well as the dishes themselves, never ceases to yield a reward of some kind. Last week I had the privilege of talking food with two people who I truly admire in the kitchen. David, the producer of the Unwritable Rant podcast and Nick of Epic Film Guys, and RestauRANT joined me for a couple hours to discuss all things food. We discuss the best and worst of online cooking videos, early cooking inspirations, five ingredient recipes, and top it all off with three signature dishes that are sure to please. Pull up a seat and enjoy!

Four chefs to scratch your food video itch.

Action Bronson - The World's Best Sandwich


Matty Matheson - "Guaranteed to Get You Laid" Lasagna


Chef John - Buttermilk Fried Chicken


Binging with Babish - Homer's Moon Waffles

Signature dishes

David's Chili-Honey glazed Grilled Salmon with two sauces

•1 pound tomatillos, husked

•1 red onion, coarsely chopped

•8 garlic cloves, 2 chopped

•2 large jalapeños, stemmed

•1/4 cup olive oil

•freshly ground salt and pepper

•1/4 cup fresh lime juice

•1/4 cup chopped cilantro, plus sprigs for garnish

•1/4 cup honey •1 canned chipotle in adobo, chopped

•1 teaspoon ground cumin

•One 19-ounce can black beans with their liquid

•1 1/2 teaspoons pure ancho chile powder

•1 1/2 teaspoons Dijon mustard

•Four 8-ounce center-cut salmon fillets, with skin

•Sour cream, for serving


Step 1 - Roasting vegetables  

Preheat the oven to 375°. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapeños. Toss with 2 tablespoons of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.

Step 2 - Tomatillo Sauce  

Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tablespoons of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.

Step 3 - Mole’ Sauce

In a medium saucepan, heat another 2 tablespoons of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt.

Step 4 - Honey Chili Glaze for salmon

Combine the remaining 2 tablespoons of honey with the ancho chile powder and mustard and season with salt. 

Step 5 - Grilling the salmon  

Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over 3 slices of lemon. high heat until about 3 minutes. Cook the fish on the remaining 3 sides 3 minutes each. Brush the salmon with the chile-honey glaze after the second side

Step 6 - Serving   

Spoon the tomatillo salsa on plates and top with the salmon. Garnish with sour cream and the cilantro sprigs and serve with the mole’ sauce.

Adam's Dark Chocolate Soufflé

•Unsalted butter, for greasing ramekins

•4 oz Dark chocolate (The good stuff. 70% cocoa solids; Gihrardelli or something nice)

•5 Large Eggs

•5 tbsp heavy cream

•4 tbsp milk

•2 tbsp and 2 tsp of sugar

•2 tbsp plain flour

•2 tbsp cocoa powder

•1/2 tsp cornstarch


Step 1 - Ramekin Prep

Grease four 6 oz ramekins completely with softened butter. Chill them in the fridge for 10 mins, and apply a second coat of butter (to insure the soufflé doesn’t stick to the dish). Grate 1/4 oz of dark chocolate and sprinkle it into each ramekin and roll the dish around ensuring that it evenly lines and coats the inside of the ramekins, before returning them to the fridge.

Step 2 - Crème Patisserie

Mix the flour, 2 tsp of sugar and cornstarch together in a small bowl. In a mixing bowl separate one egg yolk plus one whole egg and stir into broken up, retaining the extra egg white for later. Beat in half of the flour mixture to a smooth paste before adding in the rest of the flour mixture and mix well until a uniform consistency is achieved. Pour the milk and 1 tbsp of heavy cream into a heavy bottomed saucepan and bring just to the boil, before pulling it off of the heat. Add 1 oz of the dark chocolate and gradually stir in the cocoa powder. Return the pan over a medium-low heat for about 5 mins until it becomes a smooth, thick chocolatey paste. Remove the pan from the heat and set it aside, beating occasionally with a wire whisk to keep it from setting.

Step 3 - Chocolate Ganache 

To make the ganache, slowly warm the rest of the heavy cream in a pan. Just before it boils, take it off the heat and add the remaining chocolate. Beat until it produces a velvety texture and gradually sprinkle in the rest of the cocoa powder and combine before allowing it to cool.

Step 4 - Egg Whites

Heat the oven to 375°F. Whisk the egg whites to soft peaks with an electric mixer. Sprinkle in the sugar as you are mixing and continue to mix until to stiff peaks form (this will give you the volume to the soufflé)

Step 5 - Combine

Mix that crème patisserie and ganache in a large bowl. Stir in 1/3 of the egg whites and mix until uniform. Carefully fold in the rest of the egg whites, a third at a time, gently rolling through the mixture with a rubber spatula, being careful not to lose any volume. Spoon the mixture into the ramekins to fill them by three-quarters, then gently press with a spoon, to make sure it fills all the gaps. Fill the dishes to the top with the remainder of the mixture, and then gently tap each ramekin against the counter top to expel any air pockets from the batter.

Step 6 - Cooking

Take a palette knife (or something with a nice flat edge) and level off the top of each dish so the mixture is completely flat. Wipe any splashes off the outside of each dish. Pinch the edge of the ramekin with your finger and run it along the inside edge of the dish making a small channel around the inside edge to further ensure that the soufflé rises nice and evenly. Bake the soufflés in the oven for 15-17 mins. The soufflés should rise by about two thirds of their original height and jiggle when moved, but also should appear be set on their tops like a good brownie. Serve them with a couple scoops of quality mint chip ice cream, and then roll over and go to sleep.

Nick's Marinated Flank Steak with Tomato & Corn Salad

3-4 lb flank steak
1/2 cup Worcestershire sauce
1/4 cup organic lime juice
10 cloves garlic, roughly chopped
2 T whole peppercorns (put these in a spice bag or you'll have to pick them all out)
Cracked Black Pepper
Bacon Fat

2 cups roughly chopped tomatoes
2 cups whole kernel corn
1/2 cup balsamic vinegar
Garlic Powder
Chili Powder
1/2 cup chopped jalapeño peppers

Mix Worcestershire, lime juice, garlic, and peppercorns together in a resealable bag.
Add steak and marinate for 24-48 hours.

Heat a large skillet to mid-high. Add bacon fat until melted and hot.
Remove flank steak from marinade; reserve the marinade. Discard the peppercorns.
Season flank steak w/ salt and pepper.
Sear on both sides for 2-3 minutes or to desired doneness.
Remove from heat and allow to rest.

Add marinade into the skillet.
Add balsamic vinegar, salt, pepper, garlic powder, and chili powder.
Bring to a quick boil and cook for 5 minutes, allowing to thicken slightly and for elements to come together.
Add tomatoes, corn, and peppers into a bowl.
Pour marinade over the veggies and toss until coated.

Slice flank steak at an angle against the grain.
Place about a cup of salad in the center of the plate.
Place slices of flank steak over the top.