I sit down with my favorite band, Goose. We talk about their rise, influences, the magic of music, getting arrested on tour, jam band drug scenes, and much more! 

 

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Josh Peck and Jason Nash come by the kitchen for some lighthearted conversation about making amends, rock bottom, and therapy. We’re also making eggplant lasagna and pitching box-office gold: “America Sings in High School” and “Sister Act 3: The Sisters Meet Bert.

 

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EGGPLANT LASAGNA

 

INGREDIENTS:

* Thinly Sliced Eggplant

* Salt

* Olive Oil

* Ground Beef

* Marinara Sauce

* Italian Seasoning

* Ricotta Cheese

* Shredded Cheddar Cheese

* Thawed Frozen Spinach

* Egg

* Shredded Mozzarella Cheese

 

STEPS:

1. Sprinkle eggplant slices with salt to draw out the moisture; pat dry.

2. Roast eggplant at 350° for 15-20 min

3. Cook ground beef on stove

4. Add marinara sauce and Italian Seasoning; remove from heat

5. Combine ricotta and cheddar cheeses, thawed spinach, and egg

6. Spread layer of marinara sauce on bottom of greased casserole dish

7. Add a single layer of eggplant

8. Cover with ricotta mixture, then sprinkle with mozzarella cheese 

9. Pour marinara sauce on top and repeat the layers until all the ingredients have been used up

10. Cover with foil and bake at 350° for 30 min

11. Uncover and continue baking for another 15-20 min lightly with salt and pepper. 

16. Serve warm with mustard.

 

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I sit down with baseball legend, Wade Boggs. We talk about is long career in MLB, winning the World Series, his episode of "It's Always Sunny in Philadelphia, the airplane drinking story, his favorite players, the hardest partiers and much more! 

 

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I sit down with comedian, Mike Vecchione. We talk about our favorite assassins, silent swag, getting bullied, our comedy mafia, and much more!  

 

Check out his special “The Attractives” on YouTube here: https://www.youtube.com/watch?v=M5pI5Dj5JTk 

 

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I turn my kitchen into a spa for Yung Gravy and Trevor Wallace… there’s nothing like the smell of spray tans and sizzling pork chops at the same time. And while we each take a turn at getting branded and going into the booth, we’re also discussing the finer points in life… like one-night-stands, hammocks, and Gravy’s camp counseling career.

 

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BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS

 

COLLARD GREENS

 

INGREDIENTS:

* Olive Oil

* Chopped Uncooked Bacon

* Chopped Country Ham

* Chopped Onion

* Chicken Broth

* Apple Cider Vinegar

* Brown Sugar

* Crushed Red Pepper Flakes

* Collard Greens, destemmed and roughly chopped

 

STEPS:

1. Add olive oil to instant pot and hit sauté

2. Add bacon, ham, and onions; cook 4-5 min

3. Deglaze pot with some chicken broth, scraping bits off the sides.

4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine

5. Pack collards in well; close instant pot and switch to pressure cook

6. Ensure valve is set to “seal” and set for 5 minutes

7. Let it naturally release for 20 min

 

SAWMILL GRAVY

 

INGREDIENTS:

* Ground Sausage

* Butter

* Almong Flour

* Heavy Cream

* Water

 

STEPS:

1. Brown sausage in a skillet, breaking into small pieces

2. Add butter and almond flour; whisk

3. Add heavy cream while whisking until combined

4. Season with salt and pepper

5. Add water as needed to thin out gravy; simmer 3-5 min

 

BLACKENED PORK CHOPS

 

INGREDIENTS:

* Pork Chops

* Paprika

* Sea Salt

* Garlic Powder

* Onion Powder

* Cayenne Pepper

* Black Pepper

* Thyme 

* Oregano

* Cumin

* Butter

 

STEPS:

1. Combine all the spices in a bowl

2. Melt butter 

3. Dip pork chop into butter, then spice mixture

4. Cook in a skillet for about 5 min on each side

5. Serve with gravy overtop

 

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I sit down with comedian, Chris Distefano. We talk about the 1975, treats, fasting, struggling with weight, performing for the troops, sharts, family time, and much more!   

 

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I sit down with comedian, Ralph Barbosa. We talk about what our kids would look like, pocket dogs, touring together, mushroom trips, hot sauce, who would carry our baby and much more!   

 

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Check out his new special “Ralph Barbosa: Cowabunga” on Netflix now! 

 

This episode is brought to you by Black Buffalo Zero. Go to http://www.blackbuffalo.com and use the code “BERT” at checkout for 15% off your first order. WARNING: This product contains nicotine. Nicotine is an addictive chemical. Black Buffalo products are intended for adults aged 21 and older who are consumers of nicotine or tobacco.

 

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