Episode 21

May 13, 2022


Episode 21 - Kevin Bozeman

Episode 21 - Kevin Bozeman
Hot Dish
Episode 21 - Kevin Bozeman

Show Notes

This week, Hot Dish goes live from The Lincoln Lodge with host Lauren Hooberman and comedian Kevin Bozeman! As they discuss Kevin's stand-up style, playing Vegas, and raising kids, they whip up some tasty Chilaquiles for Cinco de Mayo! For more of Kevin's comedy, go to kevinbozeman.com! Today's recipes:


Our theme music is Just for Fun courtesy of Ketsa

Other Episodes

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, ...



Episode 19

March 16, 2022

Episode 19 - Jim Flannigan

This week, our host Lauren Hooberman talks with comedian Jim Flannigan! As they discuss his recent run at the legendary Caroline's comedy club in NYC, podcasting at Madison Square Gardens and Jim's lack of cooking skills, they whip up a batch of Irish Mac & Cheese! For more of Jim's work, follow him @jimmyflann! Today's recipes: IRISH MAC & CHEESE Our theme music is Just for Fun courtesy of Ketsa.  ...



Episode 5

April 09, 2021

Episode 5 - Jessica Besser-Rosenberg

This week, our host Lauren Hooberman talks with comedian, Jessica Besser-Rosenberg. As they discuss comedy, motherhood and the Real Housewives franchise, Lauren bakes a dozen Mini Italian Frittatas! This week, Lauren is joined by a special guest and Sassy Side Dish, Barbara Hooberman, her mother! You can follow Jessica @JessGBR Our theme music is Just for Fun courtesy of Ketsa.  Watch on Youtube! Listen on Amazon Prime / Audible TODAY'S RECIPE: MINI ITALIAN FRITTATAS by Ina Garten INGREDIENTS 2 tablespoons good olive oil, plus extra for greasing the pans 1 1/2 cups chopped leeks, white and light green parts, washed and spun dry 4 ounces sliced Italian prosciutto, coarsely chopped 8 ounces fresh baby spinach 2 1/2 tablespoons julienned fresh basil leaves 1 tablespoon freshly squeezed lemon juice 1 1/2 cups (4 ounces) grated Italian Fontina cheese (6 ounces with rind) 8 extra-large eggs 1 1/2 cups half-and-half Kosher salt and freshly ground black pepper 4 tablespoons freshly grated Parmesan cheese DIRECTIONS Preheat the oven to 375 degrees. Brush a standard 12-cup muffin tin with olive oil, including the top of the pan. Heat the olive oil over medium heat in a large (12-inch) sauté pan. Add the leeks and sauté for 3 minutes, until tender. Add the prosciutto and sauté for 2 to 3 minutes, breaking it up with a fork. Add the spinach, tossing with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. Off the heat, stir ...