Explorez tous les épisodes du podcast Rebel Chef Radio
| Titre | Date | Durée | |
|---|---|---|---|
| episode four: meatloaf & mayhem | 13 Jun 2025 | 00:56:20 | |
In episode four, I go over another week of food in the Blume household. A sausage party, a coconut crusted cod, a classic Roman pasta dish and more! We dip our toes in the pool of flavor layering and balancing, talk about how to make the best meatloaf and as always, I share some quick and easy tips to make your life in the kitchen more enjoyable. Happy Listening! ACKNOWLEGMENTS Theme music by Paul Neil // @katzulhuproductions ---> check out Paul's podcast, Don't Quit You Day Job Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com DISCLAIMERS I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more. This show contains colorful, adult language. LINKS N THINGS Buy & Eat Local Recipes Justin Doiron Coconut Cod w. Cilantro Rice ---> watch the reel Our Friend Corbin's Basil Dressing
blend everything but the oils using a stick blender and then stream in oil slowly to emulsify Marcus Olaoire Makes Amatriciana My Mom's Meatloaf
Combine all ingredients, form into a loaf inside of a 9x13 baking dish. Bake at 350 for one hour. Resources How to Balance the Five Flavor Elements | |||
| Talking Trash with Nick Hahn & Dan Macchia | 30 May 2025 | 01:14:50 | |
My first multi-guest interview! My friends, neighbors and customers Nick and Dan stopped by to share vastly differing meal planning strategies for their big and busy families. We talked about finding joy at the grocery store, argued about Aldi and discuss how they both approach getting creative in the kitchen. Dan shares his dreams of gathering all his friends and family for pizza making and Nick divulges that he enjoys a nice quiet Friday night at Mariano's. It was a really fun conversation and I hope you enjoy the listen! ACKNOWLEGMENTS Theme music by Paul Neil // @katzulhuproductions ---> check out Paul's podcast, Don't Quit You Day Job Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com DISCLAIMERS I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more. This show contains colorful, adult language. Dan's Easter Pie Easter Pie (Calzone) Josephine Macchia's recipe 9" Pyrex pie plate (deep dish pie plate would be best because this makes a lot of filling) I make homemade crust but you can purchase Pillsbury® unroll-and-fill pie crusts unbaked frozen pie crust for a 2 crust pie (need a bottom & top) Filling: 1 ½ pounds mild Italian sausage, bulk or remove casings 1 ½ pounds ricotta cheese ¾ C. Romano cheese, grated (I buy it already grated) 6-8 eggs, lightly beaten with a fork ¾ C. Italian parsley (also called Plain or Flat Parsley), chopped fine 1 tsp. salt Black pepper to taste Preheat oven to 425 degrees. Add sausage to a fry pan and cook until it is no longer pink, breaking it up as it cooks. Remove from pan and drain on paper towels. In a bowl mix ricotta cheese, Romano cheese, parsley and lightly beaten eggs with a large spoon. Add sausage and mix well. Line the pie plate with the bottom crust. Don't trim edges. Add the filling. Top with the 2nd pie crust. Flute pie edges. Beat one egg white with a fork and brush it on top of crust. Lightly sprinkle with sugar. With a sharp knife make about 8 slits (1" long) in the top crust so steam can be released during cooking. Cut strips of foil about 1 ½" wide and cover the edges (fluted part) of the pie so they don't burn. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 45-55 minutes until nicely browned. Take the foil off the crust edges for the last 15 minutes. Refrigerate after it cools. Cut into small squares for serving. I usually make it the day before serving. We like to eat it cold rather than just baked & at room temp. Don't put a drip pan directly underneath. Put it on a lower shelf if needed. Nick's Plant-Based Chili 1 T chili powder 1/2 T salt 1 tsb cumin 1 tsb paprika 1 tsb garlic powder 1/2 tsb onion powder Bell peppers Onion Garbanzo beans Dark Red kidney beans Black beans Sauté the veggies, add the seasoning, add the beans, liquid and all, and add about 1 T sugar. | |||
| episode three: a lot of takeout and glass vs plastic balls | 15 May 2025 | 01:01:23 | |
In episode three, I share our family dinner menu from one of the last weeks of the school year. I divulge that I did not make soup this week (gasp), answer some great listener questions about managing food for a household, getting out of a weeknight meal rut and some simple DIYs to elevate your home cooking. Please enjoy! ACKNOWLEGMENTS Theme music by Paul Neil // @katzulhuproductions ---> check out Paul's podcast, Don't Quit You Day Job Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com DISCLAIMERS I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more. This show contains colorful, adult language. In this episode, I make a few comments/analogies about Martha Stewart. Just to be clear, I love Martha and reach for her recipes often. LINKS N THINGS Local Restaurant Menus Recipes My Sister's Chicken Shawarma & Sunday Beef Stew | |||
| Talking Trash with Lindsey Grande | 02 May 2025 | 00:47:31 | |
Episode Two of the Talking Trash interview series on Rebel Chef Radio. In this episode, I interview my friend and neighbor Lindsey. We talk about some different meal planning strategies, discuss how to grill just about anything and talk a whole lot about roasting a whole chicken in cast iron. We set some simple, attainable goals to make the day to day and week to week planning in the kitchen a little more manageable and how to pivot your leftovers into something brand new when you're not a fan of leftovers. Please enjoy! ACKNOWLEGMENTS Theme music by Paul Neil // @katzulhuproductions Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com DISCLAIMERS I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more. This show contains colorful, adult language. LINKS N THINGS | |||
| episode two: let's talk knife skills and produce storage | 18 Apr 2025 | 01:25:23 | |
In episode two, I'll share my origin story, realize I've made two soups in one week again, implore you to become comfortable with a knife and give you all my tips for making every produce item last as long as possible. Additionally, I'll encourage you to give blanching a try and give you some simple, actionable tips for elevating your meals. Please enjoy! xoxo ACKNOWLEGMENTS Theme music by Paul Neil // @katzulhuproductions Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com PSA Commercial Music// Hopping Trains by Nathan More free on YouTube DISCLAIMERS I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more. This show contains colorful, adult language. LINKS N THINGS Local Restaurant Menus Recipes Minestrone/Vinaigrette/Pan Sauce Framework Resources | |||
| Talking Trash Episode 1: With Carolyn Philips | 04 Apr 2025 | 01:07:54 | |
Episode One of the Talking Trash interview series on Rebel Chef Radio. In this episode, I interview my good friend and neighbor, Carolyn Phillips. We talk about how a Costco membership and a new deep freezer have transformed her life and given some new perspective on meal prepping. We discuss what can and can't be frozen for future use, how exactly you should be storing your garlic and as a bonus- Carolyn gives me some much-needed dental advice. Much laughter is shared and many tangents are gone on. Please enjoy! ACKNOWLEGMENTS Theme music by Paul Neil // @katzulhuproductions Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com DISCLAIMERS I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more. This show contains colorful, adult language. LINKS N THINGS Carolyn's Ice Cream base recipe Bob's Pita Bread : Ingredients: 8 grams salt 7.5 grams dry active yeast 13 grams olive oil 85 grams milk 85 grams water 300 grams all purpose flour Directions: 1. Combine milk and water, warm in microwave until liquid is between 90-100 degrees F. Add sugar and yeast, stir to combine. Cover and let sit 15 minutes for yeast to bloom. 2. Combine flour and salt. Add yeast mixture and olive oil. Mix and form into dough ball. 3. Turn onto lightly floured surface. Knead dough for approximately. 10-15 minutes. Lightly coat bowl with olive oil and place dough in bowl. Pour and rub olive oil onto dough ball to keep it from drying out. Cover tightly with plastic wrap or lid and let proof for 1 hour. Preheat oven with pizza steel or baking sheet inside to 450-500 degrees F. 4. Remove dough from bowl and portion into individual dough balls. 80-90 grams per portion makes approximately 6 dough balls. Tightly ball individual portions and place onto lightly floured surface. Cover with a towel and let rest for 15 minutes. 5. Roll each ball out on floured surface until approximately 1/8" thick (should be 6-8 inch rounds) Place rolled dough onto baking pan or other surface and cover with damp dish towel. Let rest for 20-30 minutes. 6. Bake dough on baking steel or sheet pan in heated oven. Cooking time will depend on oven temperature but should take between 90 seconds and 3 minutes. Flip the pita every 45 seconds. Pita is done when bottom in slightly golden (hopefully dough ball has puffed up like a balloon) 7. Remove from steel, place on plate and over with towel to keep warm. | |||
| episode one: in which I talk alot about chicken | 20 Mar 2025 | 01:22:27 | |
In episode one, we'll meet and fall in love. I'll tell you all about what I cooked this week (and the mistakes I made along the way), I'll answer questions from instagram including how to cook a chicken breast without regrets and how to go toe-to-toe with your picky eaters without breaking a sweat. I'll wrap things up with some quick tips for fun and success in your home kitchen. Together we'll achieve, competence, confidence and (dare I say) enjoyment, in the kitchen. ACKNOWLEGMENTS Theme music by Paul Neil // @katzulhuproductions Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com Cast Iron Commercial Music// One Last Ride by Great Adventures free on artlist.io DISCLAIMERS I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more. This show contains colorful, adult language. LINKS N THINGS Books- Please buy local whenever able! The Pie Room by Calum Franklin The Ball Book of Canning and Preserving Recipes Love and Lemons Broccoli Cheddar Soup Half Baked Harvest No Knead Bread Resources The National Center for Home Food Preservation | |||