Vegetable week comes to a close with an Asian inspired dish containing one of the things Sam loves to cook with most – black bean sauce. We even used ‘Chilli’ black bean sauce as opposed to the regular, more traditional version. The end result was a dish that could have been served straight out of an authentic chinese restaurant.

We also spent most of the sit-down portion of the show discussing Lynn’s latest exploits as a contestant on Master Chef. We’ll be doing this every Friday so make sure to stay up to date on the show! We’ll see you next week.

Vegetable week continues, and as Sam says during the show – just because its vegetable week, doesn’t mean it has to be vegetarian week. This Maque Choux is something special from down in Louisiana. On top of the Creole, corn, cream, bacon and the rest, this is truly something unique that you can add as a side to any meal.

Along with the recipe we had a great discussion with Greg Rempe from The BBQ Central Show about the differences between grilling and BBQ, what you should be grilling this summer and also whether they prefer gas or charcoal grills.

It’s a beautiful Memorial Day (a big thanks to all our veterans out there!) and Vegetable Week is here. We’re kicking it off with this curry roasted cauliflower – get ready for most amazing, healthy recipes the rest of the week.

Ramen week has been awesome and we close it out by using it for the crispy topping on curried chicken – and we fricking LOVED it.  And now that Master Chef has premiered, we dive head on into the behind the scenes conversation about it with our very own Master Chef contestant, Lynn.  And starting Monday is Vegetable week, we’ll see you then.

More ramen week – and this time we do it sweet & sour. It’s got bacon, peppers, and ketchup – it’s as simple as that. Who else besides Sam can show you how to take a package of plain ramen and turn it into this?