We follow up the Tequila Week Sangrita with another unique and delicious recipe, of course using tequila. After throwing some shrimp in a pan and giving them some color, Sam splashed about a cup of tequila on top of the shrimp, igniting the pan and giving the shrimp and infusing the shrimp with the flavors of the tequila. Once the flames burned down we took the shrimp off the heat, where Sam then added greek yogurt and chipotle to add even more flavor to the dish.

And what would the Livecast be without discussion about the recent Paula Dean developments and what we can expect on the upcoming MasterChef with @MC4Lynn. Don’t miss MasterChef Friday’s where we get on the behind the scenes info on the recent episode.

Welcome to Tequila Week – drink responsibly! Join us as we kick off our Monday with a delicious compliment to any tequila shooter this summer, fresh Sangrita. Yes, you will most likely be drinking Tequila at some point this summer. But no, you don’t have to just do the same boring thing with limes and salt. Step outside the box and bring this specialty drink to the table for your friends and family.

And be sure not to miss the crew’s discussion regarding the proper techniques for seasoning steaks (and other types of meat). Recently there have been differing opinions and Sam and the boys run through all the options and what they think is best. From there Sam enlightened us to the greatness that is cottage cheese and how anybody can easily spruce it up with a couple easy things from the grocery store.

MasterChef Friday is once again upon us and this was the week we finally got to see Lynn get some real face time on the show (although it may not have necessarily been for the reasons Lynn wanted it to be). After being singled out to be handicapped in the competition and also getting grilled (pun intended) by Gordon, there was plenty for the crew to discuss and lots of cool behind the scenes action from Lynn.

While that discussion was underway we were finally told what Sam was hiding in the cooler next to the desk – a beautiful New York steak going through the process of being sous-vide. Without a proper sous-vide machine Sam, in true Cooking Guy fashion, created his own “cooler sous-vide” machine. Don’t judge – this steak was cooked perfectly all the way through and melted in your mouth.

The week continues with the mother of all veggie burgers. And rather than creating some traditional patty full of twigs and devoid of any flavor, Sam makes a true ‘veggie’ burger by combining a host of grilled veggies into a sandwich, then topped with a goat cheese pesto sauce to bring all the flavors together.

After a great Father’s Day weekend we have an extra special treat to help with that case of theMi days – Chicken Charlie is in the house! If you’re relatively new to the Livecast, Chicken Charlie is the king of all deep fried fair food and will be returning to the show for the 3rd time. In previous years he unveiled new items like the infamous deep fried Oreos and we were lucky enough to be treated to another round of new creations. Deep dried cookie dough, Krispy Kreme doughnut sloppy joes, waffle dogs with syrup and finally the bacon wrapped pickles just absolutely blew us away.

After we checked out all these tasty treats and received our yearly update from Charlie (you may soon see a Chicken Charlie restaurant), Sam and Charlie hopped in the kitchen to attempt to deep dry marshmallows. It may have been a little difficult but in the end they were amazing – thanks to Chicken Charlie for another great show!