I sit down with actor, Paul Scheer. We talk about the first month of parenting, The League, boat culture, famous rivalries, fighting, growing up in an unstable environment, and much more!

Follow Paul
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Get His Book “Joyful Recollections of Trauma” here: https://amzn.to/3UQ6GCq 

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# 625 - Paul Scheer's Catholic School Fights

Food phenom Adam Richman and his buddy, actor Chad Michael Murray, stop by the kitchen to overindulge in carnivore creations and America’s best sandwich.  We also talk about Lindsay Lohan, angry tweets, and being famous in the aughts.

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Keep the carbs out of summer without compromising flavor with Hero Bread. Get 10% off your order at https://hero.co and use code BURNING at checkout.

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Naked Beef Wellington and Sautéed spinach with bacon

For the Duxelles:
* 3 Pints Assorted Mushrooms / White Button, Cremini, Shitake /Sliced thin.
* 2 Shallots / Roughly Chopped
* 4 Cloves Garlic / Sliced Very Thin
* 2 Sprigs Fresh Thyme / Leaves Only
* 2 Tablespoons Unsalted Butter
* Extra Virgin Olive Oil
* Kosher Salt
* Coarse Ground Black Pepper / Freshly Ground

Steps:
1. Add mushrooms, shallots, garlic, and thyme to a hot pan. 
2. Add butter and olive oil and sauté
3. Continue sauteing for 8-10 minutes until most of the liquid has evaporated
4. Season with salt and pepper and set aside to cool.

For the Beef:
* 3 Pound Center Cut Beef Tenderloin
* Extra Virgin Olive Oil
* Kosher Salt
* Coarse Ground Black Pepper / Freshly Ground
* 12 Slices Prosciutto / Sliced Thin
* 6 Sprigs Fresh Thyme / Leaves Only
* 5 TBS horseradish cream
* 5 TBS wholegrain mustard


1. Preheat oven to 425 
2. Tie the tenderloin in 4 places so it holds its shape
3. Drizzle with olive oil, then season with salt and pepper
4. Sear all over, including the ends in a skillet lightly coated with olive oil 
5. Combine mustard and horseradish cream in a bowl
6. Set out your prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to cover the beef
7. Add duxelles on top of prosciutto
8. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. 
9. Sprinkle the thyme leaves over the beef 
10.  10.Place the beef on the prosciutto/mushroom. Fold prosciutto over beef and tie plastic wrap tight. 
11.  11.Set in the refrigerator for 30 minutes to ensure it maintains its shape.
12.  12.Bake for 40-45 min

Spinach with bacon 

Ingredients:
* 6 bacon strips 
* ½ medium onion
* 1 pound baby spinach
* Salt and pepper 
Steps: 
1. Cut bacon into small pieces and fry in skillet
2. Put bacon pieces on paper towel leaving 2-3 TBS of fat in the pan
3. Sauté onion in bacon fat
4. Add in half of the spinach, once that wilts down, add the other half
5. Add in cooked bacon and season with salt and pepper
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Something’s Burning: Cookin’ Carnivore with Adam Richman and Chad Michael Murray

I sit down with comedian, Greg Fitzsimmons. We talk about his new special “You Know Me”, living with Joe Rogan, Casa Bonita, becoming an empty nester, and much more!  

Check out Greg’s new special “You Know Me” on YT here: https://www.youtube.com/watch?v=yvUqkWh_x4U 

Follow
YT: https://www.youtube.com/@GregFitzsimmonsComedy 
IG: https://www.instagram.com/gregfitzsimmons  

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# 642 - Greg Fitzsimmons is Having a Renaissance

I sit down with singer-songwriter, Ernest. We talk about growing up with Mookie Betts, lyrics he loves, touring with Morgan Wallen, writing songs for other artists, and ERNEST sings an unreleased song live. 

Check out his album “Nashville, Tennessee” here: https://ernestofficial.lnk.to/NashvilleTN 

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YT: https://www.youtube.com/channel/UCE-bW2L6yjxEYmJwUL5ryBQ
IG: https://www.instagram.com/ernest/?hl=en 

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# 625 - Paul Scheer's Catholic School Fights

Bertcast

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