Sup Livecasters today we start by making a delicious and easy cocktail called Bourbon Dishwater. It is a refreshing thing to have for these summer days so make sure you tune in to find how easy it is.

For those that aren’t in San Diego, let me introduce our special guest from one of the city’s most successful restaurants: Urban Solace. If you are from San Diego and haven’t heard of Matt Gordon and his brain-child Urban Solace… what the heck? Go try their food, tell them Sam sent you! Chef Matt Gordon has journeyed on one of the strangest paths to restaurant ownership. It’s certainly an interesting departure from the traditional “go to culinary school, work under a bunch of great chefs, and then open your own place” type of deal. Matt doesn’t disappoint either. He brings Sam and the crew some of his signature dishes from the restaurant like duck-a-roni, chicken and dumplings, and house biscuits.

Yo, let’s get the word out livecasters, tell people to tune in on this website for all the Sam you want, whenever you want. Remember, we go live Monday, Wednesday, and Thursday at 6PM PST. We’ll be there. Will you?

Now you may say to yourself, “Self, that is the weirdest episode title ever. How is this show going to be any good?” I can tell you for sure that we all couldn’t stop laughing at tonight’s livecast. It was hilarious. Sam finally gets around to talking about why he hates the Food Network in our new segment. However, before we got there, we must have hit every other random topic ranging from the plague of hot laptops to male genitals, why British accents make everything better (including porn, yes you read that right, we keep it PG-13 so don’t worry), Steve’s terrible experience at Oliver Peoples, and addressing the livecast from last Thursday that has stirred up quite a ruckus.

You won’t want to miss this one, we make a simple soju and tea cocktail that was really refreshing and Sam makes a 2.5 minute-flat teriyaki chicken that he says is “the bomb”. It really was, I had two bowls.

 

What’s up livecasters, it’s Thursday which is like our Friday so we hope that you’ll have a great weekend after this show. Tonight, Sam drinks an agave sweetened tequila and makes the crew some “Blue Steels”–Steve’s drink of choice. Then we have a Skype caller joining us for the show and Sam gives out some tips for the grilling season. I talk about my trip to Chicago and my dining experience at the number one restaurant in North America: Alinea. Finally, Sam makes Chiliquiles with a fried egg on top and a bit of sangrita and tequila to drink with it. The chiliquiles literally took 4 minutes in the microwave and about 1 minute to prep. Sam took longer trying to find a can opener.

BTW, thanks for participating in “What’s different about this show?”

Yes you heard right: mashed potato tacos. Think warm corn tortillas with a creamy mashed potato filling, crunchy potato chips, sharp green onions, and a tangy hot sauce drizzled over it all. They were so good that I hardly had the time to take the food shots after the show. The crew devoured them that quickly.

But I’m getting ahead of myself. On this livecast we make a refreshing raspberry gin and tonic and Sam talks about his 12th (or at least this is the number we think) Today Show appearance where he shows off his summer grilling skills in the Big Apple. We also check out a new fashion trend and–as mentioned earlier–make a fabulous mashed potato taco that is so easy a caveperson can do it. Yes, I know the correct term is caveman but we don’t want to get sued.

Alright livecasters. It’s hot, the sun’s out, and you gotta go out and get some grilling done. Go get Sam’s new book “Just Grill This” and impress all your friends and family with some killer recipes. We’ll see you on Episode 20.

Mashed Potato Tacos

Wow what a freaking day. The crew hung out together all day and set up our livecast studio at Donovan’s Prime Seafood to entertain a thoroughly packed house of The Sam Livecast fans. Thank you all for showing up, for saying hi to the crew, and for an amazing food-filled evening. I’ll tell you what, this won’t be the last “live livecast” we do and the whole crew looks forward to meeting more of you out there in livecast nation.