Special

EHAP XXXX MAS Special 2018

This years winter has left many starving and cold and lost. Three men aim to change that through their strong Christmas passion. You might not think it's much. Maybe it isn't. All they know, is what they know...and that's Christmas, man. Not the neon, plastic, over-commercialized Christmas...nah, that shit's Zeller's. That shit is Cadbury. That shit is Pinã Colada candy canes. This ain't that. So, go elsewhere. This is pure 100% unabashed, gratuitous displays of holiday mirth and cheer. So, if that's your bag, stick around. We have a lovely progrum for you to enjoy.

Register your team for the 2019 Fitness Challenge over at www.ehappodcast.com/fitness

If you want to stay connected with Adam and Bryon you can like our Facebook page www.facebook.com/ehappodcast. If you want to engage with us on Facebook, feel free to join our Facebook group www.facebook.com/groups/ehappodcast. You can also follow us on Twitter and Instagram @ehappodcast. Feel free to checkout our website www.ehappodcast.com seeing as how you’re becoming mildly obsessed with us.

You can contact Adam and Bryon via email at ehappodcast@gmail.com.

If you feel like supporting the show, you can buy a t-shirt from our Teepublic store at www.ehappodcast.com/shop.

If you don’t like wearing clothes and want exclusive content, you can support us on Patreon for the price of a $1 cup of coffee at: www.patreon.com/ehap. Join the ranks of other fine Patreon supporters such as Mat, Emily, Theresa, Jarret, and Julia!

Music:

Assistant to Mr. Depp: Daniel Repholz

This weeks Chris pick:

Truth Doesn’t Live in a Book by Ben Caplan

If you enjoy the music on the show and happen to be an Apple Music subscriber, be sure to subscribe to our ever-growing Apple Music playlist. You can check that bad daddy out right here: https://itunes.apple.com/ca/playlist/everyone-has-a-podcast/pl.u-eaqfK2PEEq

Any music used in the ‘Chris Pick’ segment is for entertainment and educational purposes only. All works belong to their original owners and are used solely for the promotion of the artists. If you enjoy the music used in this segment we strongly encourage you to purchase it and support the artists. All music used in this show has been purchased digitally from iTunes prior to use.

2018 © Everyone Has A Podcast

Hellaween 3: Season of the Witch

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Halloween show for you to watch with your ears.

EDIT: This is a re-upload of the 2018 Hellaween special. I felt as though much of it was not quite right and figured I would correct the things that I did not like about the special in an effort to put forth a better product. The first attempt suffered at the had of time constraints, and I feel worlds better about this version, so I truly hope you enjoy it!

If you want to stay connected with Adam and Bryon you can like our Facebook page www.facebook.com/ehappodcast. If you want to engage with us on Facebook, feel free to join our Facebook group www.facebook.com/groups/ehappodcast. You can also follow us on Twitter and Instagram @ehappodcast. Feel free to checkout our website www.ehappodcast.com seeing as how you’re becoming mildly obsessed with us. 

You can contact Adam and Bryon via email at ehappodcast@gmail.com.

If you feel like supporting the show, you can buy a t-shirt from our Teepublic store at www.ehappodcast.com/shop.

If you don’t like wearing clothes and want exclusive content, you can support us on Patreon for the price of a $1 cup of coffee at: www.patreon.com/ehap. Join the ranks of other fine Patreon supporters such as Mat, Emily, Theresa, Jarret, and Julia! 

Music: 

Intro Song: “Kingdom in the Clouds”

Written by Adam Boutilier

Performed by Chris Layes and Adam Boutilier

Guitarist: Chris Layes

Clapping: Chris Layes

Outro music: “EHAP Outro 2018”

Created by: Adam Boutilier using Logic Pro.

Assistant to Mr. Depp: Daniel Repholz

This weeks Chris Pick:

Gateways by Dimmu Borgir

If you enjoy the music on the show and happen to be an Apple Music subscriber, be sure to subscribe to our ever-growing Apple Music playlist. You can check that bad daddy out right here: https://itunes.apple.com/ca/playlist/everyone-has-a-podcast/pl.u-eaqfK2PEEq 

Any music used in the ‘Chris Pick’ segment is for entertainment and educational purposes only. All works belong to their original owners and are used solely for the promotion of the artists. If you enjoy the music used in this segment we strongly encourage you to purchase it and support the artists. All music used in this show has been purchased digitally from iTunes prior to use.

2018 © Everyone Has A Podcast 

3 Cocks and a Pot III

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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)
Salt
Cracked Black Pepper
Bacon Fat

2 cups roughly chopped tomatoes
2 cups whole kernel corn
Salt
Pepper
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.

Triple-X-Mas Special III

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We really hope you enjoy this years Triple-X-Mas Special! Adam and Bryon would like to extend a very special thanks to Chrispix, Mat of the One Word, Go! Show, Daniel Repholz of Toe On The Trigger Podcast, Emily of The Story Behind Podcast, and Mike Jolitz of the Mike Jolitz. You all rock, and you helped make this special what it is!

EHAP Hellaween Special 2017

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Welcome to this years EHAP Halloween Special! Thank you for checking us out, if you’re new to the podcast. This year we did something decidedly stupid. We sat down and improv’d an entire hour long skit. It was a long exhausting editing nightmare full of frustration, and I don’t think we’ve ever had more fun podcasting. We really hope you enjoy this fun filled episode, pulled straight out of our taught asses. Enjoy. Share. Happy Halloween.  

3 Cocks and a Pot II

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!

Try out the great recipes you heard in this episode and let us know what you think in the comments, on our Facebook page, or on Twitter @EHAPpodcast   

RECIPES:

Adam's Chilli Con Loco

INGREDIENTS

  • 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

PREPARATION 

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.

Eat.

 

Nicks Mouthwatering Meatloaf

INGREDIENTS

  • 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

Topping:

  • 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)

PREPARATION

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

INGREDIENTS

[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

[Cauliflower Crumbles]

  • 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

PREPARATION

Creole Shrimp Skewers:

2 tablespoons Creole Seasoning 6 tablespoons unsalted butter, melted 1 pound medium shrimp (30/40)

Remoulade:

Mix all ingredients in a large bowl, making sure sugar is dissolved. Store in fridge until ready to eat. 

Cauliflower Crumbles:

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.  

Shrimp Skewers:

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.

Grill.

EHAP Cooking Special: 3 Cocks In A Pot

 

It's the very first episode of the EHAP Cooking Special!  Adam sits down with Nick of the Epic Film Guys Podcast and David the Producer of the Unwritable Rant Podcast.  The trio discuss the ins and outs of home cooking, as well as kitchen fails, kitchen tricks, and some deep recipe analysis.  Pull up a seat and leave hungry.

Recipes:

David's Vaca Frita (Fried Cow)

Servers 4 (or 2 really hungry people)

Ingredients:
•    2 lbs flank steak
•    2 onions
•    1 teaspoon salt
•    6 cloves of garlic
•    1 bay leaf
•    1 teaspoon cumin
•     juice of 3 limes
•    2 tablespoons sunflower seed oil

Simple Instructions:
1.    Put 2 quarts of water in a pot. Add bay leaf, the 2 onions (large chopped), salt, and 3 cloves of garlic (smashed)
2.    When the water boils, cringe, grit your teeth, and drop the whole flank steak in the water and cook for 30 minutes
3.    Fish the grey chunk of steak out and place onto a cutting board.
4.    When cooled, shred it with a fork… this build character.
5.    In a large bowl, mix the lime juice, cumin, remaining garlic (finely minced) and shredded beef. Give a few tosses.
6.    Heat a large skillet (high heat), add the oil. When hot, add the beef mixture and mix until crispy brown.
7.    Serve immediately in corn tortillas… feel free to add chopped fresh cilantro.
8.    Also serve with a tequila. Hell yeah.

 

Nick's Steamed Clams

•  16 oz pale ale (locally brewed)
•  50 count littleneck clams
•  8-10 cloves garlic
•  fresh basil (about two cups of loose basil leaves)
•  One lemon
•  salt (to taste)
•  pepper (to taste)
•  1 stick of butter

1.  Scrub & clean the clams. Leave clams in a sink full of cold water w/ pepper for around an hour.

2.  Pour beer into a large skillet (I used a 13" deep wall skillet). Heat on medium heat.

3.  Add fresh garlic (minced)

4.  Add basil.

5.  Add salt & pepper.

6.  Zest lemon, then halve and juice both halves into the broth.

7.  Let boil and let the flavors come together for about five minutes.

8.  Add clams to the broth. Add stick of butter on the top and cover.

9.  Steam for 20 minutes until clams are all opened. Discard any clams that did not open. Serve and enjoy!!!

 

Adam's Italian Sausage and Peppers

Ingredients.

•  2 lbs of Hot Italian sausage links (from a butcher or Italian market)
•  3 Sweet Bell peppers (Red, Yellow, Orange, or any mix of the three) sliced thinly.
•  2 16 oz cans of San Marzano Tomatoes
•  5 Cloves of Garlic, minced
•  1/4 Cup of freshly grated Parmigiano Reggiano cheese
•  1 Tbsp of dried basil (or a quarter cup of fresh)
•  1 Tsp oregano
•  2 Tbsp Olive oil
•  1/4 Tsp Brown Sugar
•  Salt and Pepper to taste
•  3 Cups of dry Penne Pasta

Directions:

1.  Heat Olive oil in heavy bottomed Frying pan or skillet on medium high heat.

2.  When oil becomes loose, add Italian sausages one by one, letting them fall away from you.

3.  Allow sausages to get nice brown color before turning them.  Use the sides of the frying pan or skillet to help cook the sides of the Sausages.

4.  When the sausages feel slightly firm, remove them from the pan with kitchen tongs, and transfer them to a cutting board.Slice sausages with a knife into small medallions at about half an inch thickness.  The sausages may appear pink to slightly raw through the middle, but this is okay as you will be transferring them into the frying pan again.

5.  Continue to cook sausages until a nice color has been achieved on either side of the pieces. Don't be afraid of the little bits sticking to the pan, as this will add to the overall flavour of the finished product.

6.  Once the Sausages are nicely browned transfer them to a plate and allow them to rest, keeping your skillet on medium heat.

7.  Add the minced garlic and allow it to sweat out for 2 minutes.With clean hands, strain and separate the juices from the tomatoes, and pour the juices into a bowl. By hand, crush the tomatoes into the skillet, and then add the juices. Bring to a boil and add the sliced bell peppers.

8.  Turn heat down to a slow simmer and allow the sauce to reduce and thicken.

9.  Bring a large well salted pot of water to a boil and cook Penne paste until el dente.

10.  Add the basil and oregano and the 1/4 Tsp of brown sugar.

11.  Add the sausage back into the sauce and sprinkle the with the fresh Parmigiano- Reggiano, and season to taste with sea salt and cracked pepper.

12.  Add the Penne to sauce and roll it through. Plate and serve with some more of that delicious Parmigiano, and some fresh cracked pepper if desired.

 

Triple-X-Mas Special 2016

It's finally that time of year and Bryon and Adam have a Christmas special chocked full of songs, skits, and segments to help you get into the Holiday spirit.  Special Thanks to Emily Prokop from The Story Behind for her contribution to this episode.  Another great big thank you to all of you who have supported us through this crazy year.  See you all in 2017!