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Hot Dish

A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren...more

Latest Episodes

Episode 16 - Janice Rodriquez

Episode 5

December 15, 2021

Episode 16 - Janice Rodriquez

This week, our host Lauren Hooberman talks with comedian, Janice Rodriguez! As they discuss comedy, being Latina and why Indiana is not bad, Janice whips up some Coquitos and Cheese Quesadillas! For more of Janice's work go to: janicevrodriguez.com! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPES: COQUITOS by Delish D'Lites & CHEESE QUESADILLAS by Janice Feuer Haugen  ...

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00:53:44

Episode 15 - Matt Brown

Episode 4

November 24, 2021

Episode 15 - Matt Brown

This week, our host Lauren Hooberman talks with comedian, Matt Brown! As they discuss comedy, gender and trailer parks, Matt whips up a big pot of Easy Tuna Casserole! For more of Matt's work go to: @msbrowncomedy! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: EASY TUNA CASSEROLE by The Dollar Store INGREDIENTS ½ Cup Frozen or Canned Peas 2 Cans of White Tuna, Drained ½ Cup Onion, Chopped 2 Cups of Shredded Cheddar Cheese 1 Can of Cream of Mushroom Soup 1 Cup of Celery Bag of Egg Noodles 9x12'' Baking Dish Non-Stick Cooking Spray INSTRUCTIONS Preheat oven to 350º and spray your baking dish with non-stick cooking spray. Cook and drain egg noodles. In a large bowl, mix together all ingredients until noodles are coated. Pour tuna mixture into your baking dish and spread into an even layer. Bake for 30 minutes, remove, and serve immediately! ...

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00:56:02

Episode 14 - Emily Ogle

Episode 3

November 11, 2021

Episode 14 - Emily Ogle

This week, our host Lauren Hooberman talks with comedian, Emily Ogle! As they discuss comedy, cooking and Louisville, Emily whips up a delicious Kentucky Hot Brown! For more of Emily's work go to: @emily_toofly! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: KENTUCKY HOT BROWN by Turf Catering Company & Eddie Mars INGREDIENTS 4 ounces butter Flour to make a roux (about 6 tablespoons) 3 to 3 1/2 cups milk 1 beaten egg 6 tablespoons grated Parmesan cheese, plus extra for topping 1 ounce whipped cream (optional) Salt and pepper, to taste 1 cup sauteed mushrooms 1 whole tomato, sliced Slices roast turkey 8 to 12 slices of toast (may be trimmed) 8 to 12 strips fried bacon DIRECTIONS Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.  Remove from heat. Fold in whipped cream. Add salt and pepper to taste.  For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately. ...

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00:50:34

Episode 13 - Laura Hugg

Episode 2

October 27, 2021

Episode 13 - Laura Hugg

This week, our host Lauren Hooberman talks with comedian and vegan, Laura Hugg! As they discuss vegan diets, sobriety and ageism, Laura whips up a batch of Crispy Sheet-Pan Noodles With Glazed Tofu! For more of Laura's work go to: @laura_hugg. Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU by Hetty McKinnon INGREDIENTS FOR THE NOODLES: 3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded 2 tablespoons sesame oil 2 tablespoon neutral oil, such as grapeseed or vegetable 2 tablespoons soy sauce Kosher salt 1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices 3 baby bok choy, trimmed and sliced vertically into 4 pieces Handful of cilantro leaves FOR THE MARINADE: 2 tablespoons hoisin 1 tablespoon sesame oil 1 tablespoon maple syrup 1 garlic clove, grated PREPARATION Step 1 Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5. Step 2 Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds. Step 3 Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly. Step 4 Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the ...

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00:55:54

Episode 12 - Amy Sumpter

Episode 1

October 22, 2021

Episode 12 - Amy Sumpter

Hot Dish is back! Season 2 kicks off with host Lauren Hooberman and comedian Amy Sumpter! As they discuss Amy's all-female comedy group, The Kates, and her all-female Beastie Boys tribute band, She's Crafty, Lauren whips up a crazy fried fish sandwich/hot dog called a Sea Dog! For more of Amy's work go to: amysumpter.com! Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa TODAY'S RECIPE: SEA DOG by Rick Martinez INGREDIENTS 1 pound skinless, boneless cod fillet, cut crosswise into 8 strips Kosher salt, freshly ground black pepper 1 cup all-purpose flour 1 cup cornstarch 1 tablespoon Old Bay seasoning 2 teaspoons baking powder 1 teaspoon sweet paprika ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon baking soda ¼ teaspoon cayenne pepper 12 ounces pale ale 3 tablespoons malt or cider vinegar Vegetable oil (for frying; about 3 quarts) 8 New England–style split-top hot dog buns 4 tablespoons unsalted butter, room temperature Tartar Sauce, shredded lettuce, and lemon wedges (for serving) SPECIAL EQUIPMENT A deep-fry thermometer INSTRUCTIONS Step 1 Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish). Step 2 Whisk flour, cornstarch, Old Bay, baking powder, paprika, garlic powder, onion powder, baking soda, cayenne, 2½ tsp. salt, and ½ tsp. black pepper in a medium bowl. Add beer and vinegar and whisk just until combined and no lumps remain. Step 3 Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, ...

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00:59:49

Episode 11 - Ben Noble

June 23, 2021

Episode 11 - Ben Noble

This week, our host Lauren Hooberman talks with comedian, Ben Noble. As they discuss Ben growing up in Englewood, becoming legally blind and his advice for new stand-ups, Lauren whips up a batch of Indian-ish Nachos! For more of Ben's work go to: bensofunny. Watch on Youtube! Listen on Amazon Prime / Audible Our theme music is Just for Fun courtesy of Ketsa.  TODAY'S RECIPE: INDIAN-ISH NACHOS WITH CHEDDAR, BLACK BEANS & CHUTNEY by Priya & Ritu Krishna INGREDIENTS For the Cilantro Chutney: 1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups). 1 small Indian green chile or serrano chile, stem removed and roughly chopped. 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed. ¼ teaspoon granulated sugar. ¾ teaspoon kosher salt, plus more as needed. For the nachos: 1 (15-ounce) can black beans, rinsed and drained Kosher salt. 1 (8-ounce) bag white corn tortilla chips, preferably unsalted. 1 medium red onion, finely chopped. 2 medium Roma tomatoes, cored and finely chopped. 4 cups shredded sharp Cheddar cheese (about 1 pound). ¼ cup store-bought tamarind sauce (or ¼ cup date syrup or maple syrup whisked with 1 tablespoon lime juice). For the Chhonk: ¼ cup ghee or olive oil. 2 tablespoons cumin seeds Pinch of red chile powder, such as ground cayenne Greek yogurt, for serving (optional). PREPARATION Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste ...

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00:55:17