The Sam Livecast

Chicken Charlie Round 3 and Deep Fried Marshmallows

Max — Mon, 17 Jun 2013 18:40:05 +0000

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!

Chipotle Chili Kettle Corn

Max — Fri, 14 Jun 2013 18:39:15 +0000

It’s another MasterChef Friday and after an action packed episode (when teams were chosen our @MC4Lynn was picked 1st for the second straight time!) Sam and Max had a lot of behind the scenes questions for Lynn. Curious about the fight between Natasha and Beth? Is Bime out of his league? All questions are answered in our weekly behind the scenes tell-alls. Next time you watch (Wednesdays @ 8 PM on Fox) write down some questions and tweet them to us to be answered!

Once we were satisfied with Lynn’s answers we hopped in the kitchen for this quick and delicious kettle corn recipe. Chipotle and chili definitely kick it up a notch or two! WARNING: this will ruin you for average popcorn. See you next week Livecasters.

Philly Cheesesteaks with Tony Luke

Max — Wed, 12 Jun 2013 16:49:58 +0000

If you have ever been to Philadelphia, you are most likely familiar with a certain sandwich that has been a culinary staple in the city for decades: the Philly Cheesesteak. And while many in this city of brotherly love attempt to lay claim to the title of Cheesesteak Champion, only one can truly have that honor. With that being said, we introduce one of the most interesting and entertaining guests we’ve ever had, the one and only Tony Luke. If you’re interested in how this former musician, fighter, actor and family man managed to build up over 30 Cheesesteak locations across the East Coast and become one of the coolest all-around dudes ever, be sure to check out this lively interview with Sam and Tony.

From there we dive into the kitchen for an informal cook-off – cheesesteak style. Tony threw together one of the classics from his Tony Luke’s Cheesesteaks restaurants, the Broccoli Rabe. Sam (despite clearly being a little intimidated) followed with his own take on the classic and essentially created an Asian style cheesesteak with chimichurri sauce. Both we’re seriously out of control good, you will NOT want to miss this episode.

Salami & Egg Panzanella

Max — Mon, 10 Jun 2013 19:13:22 +0000

New week, new flavors. This particular dish also happens to be brand new to Sam considering it was the first time he has ever made it. With your own homemade croutons combined with the salami and eggs you will be happy to have a new breakfast item to add to your repertoire.

Coming up in the next episode we have an extra special treat for you – let’s just say that we’ll be paying tribute to the one and only Philly Cheese Steak. Get ready, it’s gonna be interesting.

Sausage and Zucchini Pasta

Max — Fri, 07 Jun 2013 17:47:54 +0000

It’s MasterChef Friday’s (in case you didn’t know, our very own crew member Lynn is one of the competitors on the show) along with the end of Spring Pasta Week – what a week it’s been! We poked and prodded Lynn until he divulged some great inside information, chatted about Chef Ramsey, checked in on a certain controversial tea kettle that was recalled from JC Penny and then finally closed out the show with tangy and delicious sausage and zucchini pasta.

Orzo and Watercress with Scallops

Max — Wed, 05 Jun 2013 20:11:39 +0000

Spring pasta week continues with a unique type of pasta called orzo. Add the watercress, sear the scallops and combine with the orzo for a perfect spring pasta dish that’s fresh and delicious.

Asparagus and Pea Pasta

Max — Mon, 03 Jun 2013 18:56:22 +0000

Behold Sam in all his glory. Today we have something a little different for you. Due to busy schedules the crew unfortunately wasn’t able to convene over the weekend. Have no fear though, Sam refused to let the fans go a day without a new episode and decided to set up the cameras himself and should an entire episode. Things may look a little different than normal – but just remember, Sam did this entirely by himself so go easy on us! Now get ready for some fresh, light and delicious Asparagus and Pea Pasta – it’s going to be unreal.

Baby Bok Choy & Shrimp

Max — Fri, 31 May 2013 18:32:56 +0000

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.

Maque Choux

Max — Wed, 29 May 2013 17:09:26 +0000

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.

Curry Roasted Cauliflower

Max — Tue, 28 May 2013 01:40:15 +0000

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.

Curried Chicken with Crispy Ramen

Max — Fri, 24 May 2013 16:02:58 +0000

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.

Sweet & Sour Ramen Noodles

Max — Wed, 22 May 2013 18:20:58 +0000

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?

Teriyaki Grilled Ramen

Max — Mon, 20 May 2013 17:12:01 +0000

It’s a new week and we’ve got something to be very excited about: RAMEN! Today we took a full package of ramen noodles and threw them right into the grill pan, maintaining the square shape of the noodles. While they cooked we glazed them with some tasty teriyaki sauce, then topped it with a fried egg and watched as they yolk came oozing out. More unbelievably simple recipes coming your way, stay tuned.

Chocolate Dipped Frozen Bananas

Max — Fri, 17 May 2013 16:31:36 +0000

The week continues with more inspiration from the crazy California heat. After freezing these bananas and we determined the best way to cover them in chocolate was with a brush. We then proceeded to cover them with some of our favorite toppings: coconut, heath bar, crushed nuts and then even some of both! These tasty treats will help you forget about the heat.

Raspberry & Ginger Beer Float

Max — Wed, 15 May 2013 19:14:19 +0000

Summer is right around the corner (it’s been hot as hell in San Diego) and with that in mind Sam decided to make an incredibly refreshing dessert-like recipe to keep cool all summer long. All you need is your favorite sorbet, raspberries and some ginger beer and you’re good to go. Perfect for any summer BBQ, or really any summer event at all.

Thai Noodles with Peanut Sauce

Max — Mon, 13 May 2013 17:25:02 +0000

It’s a new week, and on top of new product Monday (we tested out some powdered peanut butter – it was actually really good!) we decided to use that same product in the recipe we made. After whipping up a nice peanut sauce and prepping the noodles, all that was left was to mix it all up and serve. Simple and delicious, what else would you expect?

Black Forest Ham Wrapped Asparagus

Max — Fri, 10 May 2013 07:28:32 +0000

This week of random recipes concludes with another Sam favorite: grilled asparagus wrapped with Black Forest ham. Some have grainy Dijon mustard in them, and some have cream cheese – so take your pick and enjoy because they were both amazing.

Halibut with Tomatoes & Anchovies

Max — Wed, 08 May 2013 16:55:58 +0000

Another Wednesday, another Livecast and today the crew brings you a special recipe courtesy of Sam’s foodie-neighbor, Peter. Don’t let the anchovies turn you off – they are just one component of the sauce, and rather than make everything fishy they actually add a really unique flavor that brings this dish together.

Lamingtons…what?

Max — Mon, 06 May 2013 08:26:08 +0000

Today we have a special guest on for an interview – Emily Maguire, producer of the DSC Morning Show here in San Diego. Emily is up for the position of “Chief Fun-ster” for New South Whales, Australia tourism so make sure to check out the interview for all the details about her adventure to the finals of this amazing competition.

And in the tradition of introducing fans of the show to new foods from different places, we bring you Lamingtons, a classic Australian dessert. And for good measure we had some real Aussies in studio to let us know if Sam was doing anything wrong. He did a great job with the Lamingtons, but don’t get us started about his Aussie accent, if you can call it that.

Cold Cucumber Soup

Max — Fri, 03 May 2013 13:36:17 +0000

We press on with an easy and delicious recipe that is so easy all you need to do is throw a couple ingredients into a food processor. Once finished you will have this tangy soup with an amazing light green color. We served this soup in tiny espresso cups, so get creative with the way you serve your food and your guests, family and friends will love you for it.

Shrimp with Dill & Avocado

Max — Wed, 01 May 2013 14:14:34 +0000

The week continues with something you may have never tried before – endives. Using these we made little “endive spoons” with which we used to serve the shrimp dish. Try to pick up some fresh dill (even though we didn’t!).

Cheater Hummus

Max — Mon, 29 Apr 2013 07:04:18 +0000

We’re kicking the week off with one of Sam’s favorite cheater recipes – cheater hummus. “Cheater” in the sense that it gives you a way around any of the time consuming steps in a tradition hummus recipe. This hummus may be tahini-less, but it is by no means flavorless. Feel free to throw in some extras (cilanto, jalapeños, artichokes, etc.) to make a custom hummus that suits your needs.

Tuna Cakes with Lemon Salsa

Max — Fri, 26 Apr 2013 07:27:07 +0000

The final installment of canned tuna week is exclusively in the kitchen, and you know when Sam is putting that much time into the cooking its going to be great, or a disaster – one never really knows. But in this case, we’re happy to say it all turned out super delicious – not to mention if you’re watching the pounds, this should be on your list of what to eat. The recipe is here.

Orecchiette with Tuna & Arugula

Max — Wed, 24 Apr 2013 15:32:18 +0000

The greatness of canned tuna week continues with a simple and delicious pasta recipe. Another great way to utilize those boring cans of tuna you’ve never liked!

Tuna & White Bean Salad

Max — Mon, 22 Apr 2013 19:35:30 +0000

With Sam trying to eat a lot of protein, he decided on canned tuna week. And before you run away from this most pedestrian of foods – maybe you should check out what he makes first. It’s gonna be a great week. I mean come on, have we steered you wrong yet…?

Leftover Meatloaf Pasta Sauce

Max — Fri, 19 Apr 2013 07:08:45 +0000

Meatloaf week comes to a close as we make the 2nd recipe using the original meatloaf that we made at the beginning of the week. Most bolognese sauces start with ground meat – so why not skip a step with the leftover meatloaf? It’s already loaded with flavor, and all you need to do is add a few other ingredients and you’re there. And eating. And happy.

The Meatloaf Sandwich

Max — Wed, 17 Apr 2013 13:46:41 +0000

It’s day 2 of Meatloaf week and we make a crazy good sandwich from the Mexican Meatloaf we made at the beginning of the week. So if you made the meatloaf (like we told you to) you can easily cut off a few slices and turn it into this unbelievable sandwich you see in front of you. The recipe is here.

Mexican Meatloaf

Max — Mon, 15 Apr 2013 08:34:54 +0000

It’s Meatloaf week and before you think yuck, meatloaf – wait until you try this simple version that’s spiked with green chiles and topped with a glaze that includes chipotle chilies and apricot jam. And in the next two shows we’ll show you what to do with the leftovers. We love Meatloaf week! The recipe is here.

Feta Stuffed Lamb Burgers

Max — Fri, 12 Apr 2013 14:00:35 +0000

Ep263 – From a Machaca burrito to Cream Cheese and Jelly Stuffed French Toast all the way to Stuffed Feta Lamb Burgers – random week (or is it just a regular week?) has been absolutely amazing. Stuffing burgers is an easy way to add your favorite flavors into a melty, cheesy pocket in the middle of the burger, and trust us when we say there is no exception to that with these lamb burgers.

Get the recipe!

Cream Cheese and Jelly Stuffed French Toast

Max — Wed, 10 Apr 2013 16:42:15 +0000

Do you need any other information besides the episode title? Random week continues with another Cooking Guy classic. Kick that tired old breakfast up a notch.

Get the recipe!