The Sam Livecast

Ep143 – Okonomiyaki

Lynn — Fri, 18 May 2012 20:42:52 +0000

So normally we wouldn’t make a recipe that has a difficult ingredient to locate let alone a name you can hardly pronounce. However, this one was way too much fun and we’ll do something like this again in the future. So stay tuned while Sam tries really hard to make Okonomiyaki from a box.

Ep142 – Greek Panzanella Salad

Lynn — Thu, 17 May 2012 17:33:57 +0000

Cool down your summer days with this refreshing salad that’s a simple to make and amazing eat. The best part is that it utilizes day-old bread so if you got some sitting out on the counter, consider making a Panzanella. Remember to subscribe to us on iTunes (we have an HD, SD Mobile, and audio version).

Ep141 – Grilled Baby Artichokes

Lynn — Tue, 15 May 2012 21:00:29 +0000

If you can find baby artichokes in your neighborhood… go get them now! This is perhaps one of the most delicious tasting things we have ever made on the livecast and it was so easy. The grilling adds a slight crispiness on the outside that complements the soft, warm artichokiness on the inside and the basil mayo dipping sauce is the stuff of your food-filled dreams.

Ep140 – Grilled Peach & Blueberry Pies

Lynn — Fri, 11 May 2012 18:48:44 +0000

In honor of our guest, Greg Rempe from The BBQ Central Show, we are making delicious peach and blueberry pies on the grill. Who said you had to do them in an oven? They are just as good over a grate. We do another “Who Eats This Shit?” segment but put a little twist on it and you’ll be surprised who ends up doing the eating.

Get the recipe

Ep139 – Burrata Margherita Pizza

Lynn — Thu, 10 May 2012 16:30:56 +0000

How could something so simple be so good?! The classic combination of tomato sauce, basil, and mozzarella have been a staple for Italian food forever. There’s a reason for that. If you can find it at your local grocery store, get burrata cheese, get San Marzano tomatoes, and get fresh basil. Hey, with only so many ingredients you want to make sure they’re the best right? Thank for watching, remember, catch us on iTunes, Stitcher Radio, and Youtube.

Ep138 – Cinnamon pecan carmelly pull-apart thing

Lynn — Tue, 08 May 2012 16:51:20 +0000

Are you wearing socks? You better be, because this sweet and glorious pull-apart thing is something that will probably knock them off of your feet. Okay, that was a stupid intro line but there is nothing stupid about this cinnamon pecan carmelly pull-apart thing… well except the name, we gotta work on that. Do yourself a favor, make it for mom this Mother’s day. You’ll be the favorite child for sure after this.

Get the recipe

Ep137 – Crispy Chinese Noodles

Lynn — Fri, 04 May 2012 17:44:22 +0000

You ever had those crispy noodles at your local Chinese joint? You know, the crunchy, toasty strands of egg noodles covered with a rich sauce garnished by shrimp and veggies? You know what I’m talking about. Sam gets curious and tries to make it on his own. Surprisingly, it’s not all that difficult. You just need some heat and a seasoned wok.

Ep136 – Chili-rubbed chicken and grilled avocados

Lynn — Thu, 03 May 2012 19:40:28 +0000

We’re bringing grilling back. And we’re doing it live. Tonight Sam puts together the most amazing grilled chicken ever to grace your plates and pairs it with an unusually delicious grilled avocado. You want to start your grilling season off right? Start it off with this dish. You already have the ingredients in your pantry.

Ep135 – Gnocchi Alla Sarda

Lynn — Tue, 01 May 2012 21:49:57 +0000

Last time we asked the viewers what they would like to see us make on the livecast and someone chimed in with ‘Gnocchi Alla Sarda’, a recipe that Sam had made on his submarine (USS Asheville) show on TV. Good suggestion faithful livecast viewer, it was really delicious.

Get the recipe

Ep134 – 17 Minute Soft Pretzels

Lynn — Fri, 27 Apr 2012 19:05:37 +0000

It’s National Pretzel Day (there is such a thing, we promise) and to celebrate we make them on the show in the only way we know how: easily. Buy a can of breadstick dough, roll ‘em out, shape them into knots, and put a little egg wash on top. Finish them in the oven and in about 17 (2 to prep, 15 to bake) minutes from start to finish you have chewy, salty, mouth-watering pretzels. We make our own honey-mustard horseradish dip to go with it while they’re in the oven. Forget the plate, they’re best right off the baking sheet.

Get the recipe

Ep133 – Biscuits and Chorizo Gravy

Lynn — Thu, 26 Apr 2012 20:18:57 +0000

Biscuits and gravy are a staple for a reason. It’s comforting, hearty, and downright satisfying. Tonight on the livecast, we decide to augment it a bit and put some spicy chorizo in there. If you’ve never had chorizo you should really go out to the store now, buy some, and make this dish. All you need is a little flour and milk on the side and you’re good to go.

Ep132 – Asian Salmon Tacos

Lynn — Tue, 24 Apr 2012 20:00:59 +0000

And… we’re back! After a two episode hiatus, The Sam Livecast is back and better than ever. Tonight we bring you an intriguing Asian-inspired salmon taco that uses a hoisin-chili sauce and a fresh jicama and green onion slaw. So get that pan smoking hot and follow along (wait, bad idea, watch first and then get that pan smoking hot) because you’re going to want to make this one tonight.

Get the recipe

Ep131 – Bruce’s Favorite Dessert

Lynn — Tue, 17 Apr 2012 18:03:36 +0000

After 130 episodes you almost start to feel like family with the ones you’re with. We have a saying here at the livecast, “It’s not always about food…” and it’s true. But food is the common thread and by sharing it we are brought together and it makes us family. At 7AM on 4/16/2012 Sam received a call that his father Bruce had passed away peacefully in his sleep. At 7PM that same day, Sam made Bruce’s favorite dessert. Thanks for sharing that moment with us and being part of the livecast family.

Get the Recipe

Ep130 – The World’s Freshest Pea Soup

Lynn — Fri, 13 Apr 2012 22:21:15 +0000

A fresh, just-made pea soup is one of those fine things in life that doesn’t take a fine budget or motor skills to make. Sam takes just a few ingredients and turns it into a verdant bowl of green goodness that is destined to elevate just about any dinner you serve it with. Top it with a dollop of sour cream and bacon and you better consider making a double batch. It’s that good.

Get the Recipe

Ep129 – LIVE! At Fixtures Living

Lynn — Thu, 12 Apr 2012 18:53:17 +0000

Fixtures Living is a big believer in this livecast and we are a big believer in their business as well. So tonight, we come live from Fixtures Living in San Diego and bring you a tasty shrimp appetizer on Sam’s favorite grill, the EVO. Also, in fiery fashion, Sam cooks up a spice rubbed tri-tip that has amazing flavor and tenderness. It was a fun night, we’ll see you soon.

Ep128 – The Wedge

Lynn — Wed, 11 Apr 2012 00:18:25 +0000

Ah, the classic Wedge Salad, made famous at steakhouses worldwide. There’s a reason why it’s classic too. The marriage of crisp iceberg lettuce and creamy blue cheese dressing topped with smokey bacon is downright drool-inducing. Add some avocado and this salad might be darn near perfect.

Get the Recipe

Ep127 – Matzo Brei & Black Eyed Peas

Lynn — Fri, 06 Apr 2012 20:36:16 +0000

Tonight we make two dishes that have nothing to do with each other other than the fact that they’re surprisingly delicious. We make Matzo Brei to celebrate the Passover (and because Sam is Jewish) and Black Eyed Peas because… well… because Sam wanted to make Black Eyed Peas.

Ep126 – Best Grilled Cheese. Ever.

Lynn — Thu, 05 Apr 2012 07:02:59 +0000

If you haven’t seen The Sam Livecast, this might be a good episode to start on. Lynn and Steve do a baby food taste test and we celebrate National Grilled Cheese Month! Hungry yet? Here’s how we do it on the livecast: gooey goat cheese, garlicky mushrooms, and tender spinach encased between two buttery slices of bread. You’ll be amazed at how simple and fast this one comes together.

Get the Recipe

Ep125 – What is Sous Vide?

Lynn — Wed, 04 Apr 2012 09:55:56 +0000

You may have heard of sous vide cooking already. You may not even know how to pronounce ‘sous vide’. But don’t worry, we got you covered as we talk about this (relatively) new form of cooking. Let’s just say it’s not as complex as it seems and Sam does a perfect, juicy ribeye with a tangy balsamic, tomato compote.

Ep124 – Baked Feta

Lynn — Sat, 31 Mar 2012 02:41:45 +0000

Imagine this, people are coming over now and you need to make an appetizer that will calm their cravings a few extra minutes while you whip up the main course (from our delicious recipe index: http://thesamlivecast.com/recipes of course). So obviously it can’t be like 20 ingredients and 50 steps right? How about this, grab a block of Feta from the grocery store and line up some common pantry ingredients. Bake until soft and you got yourself a dip that will have people ravenous for your next dish.

Ep123 – Mussels, Bacon, & Beer

Lynn — Thu, 29 Mar 2012 19:56:14 +0000

There’s not a whole lot that can go wrong with the rich taste of bacon perfumed by a bubbling New Castle ale. Throw in some fresh mussels and you’ve got yourself a party. Sam gives you a few tips on how to check for bad ones and how to clean them too. And trust me, once you smell this dish, you’ll be wondering why they don’t make mussels, bacon, & beer air fresheners for your house.

Ep122 – What to do with leftovers: Sloppy Joes

Lynn — Tue, 27 Mar 2012 07:47:55 +0000

You got leftovers? You’re in luck. Today Sam shouts out a bunch of recipe ideas for his favorite leftover items. We just happened to have a bit of hamburger meat and transformed it into glorious Sloppy Joe sandwiches. Delicious.

Ep121 – Mushroom Crostini

Lynn — Fri, 23 Mar 2012 20:14:16 +0000

I wish you could be here to smell the fragrant sautéed garlic and mushrooms or waft of sweetness from the splash of vermouth. I wish you could hear the sound of crispy pugliese bread and taste all the elements come tied together with a bit of floral rosemary. Call me wax poetic but you might be thinking of new ways to describe your enlivened tastebuds after making this delicious appetizer. What other show does this live? We even had a tech glitch in the beginning, so enjoy the ranting by Sam early on. No worries, we finished strong.

Make this: Mushroom Crostini

Ep120 – Loco Moco

Lynn — Thu, 22 Mar 2012 17:22:20 +0000

Sam and Kelly are back from Hawaii and that means the Livecast is back from Spring Break. To celebrate we’re making Loco Moco (I think I have more fun saying Loco Moco than I do eating it). What is it? Just a seriously delicious piece of Hawaiian genius that combines gravy, meat, a runny egg and puts it over a bed of hot steamy rice. Cheers Livecasters, glad to be back.

Ep119 – A Shrimp Thing and An Egg Thing

Lynn — Tue, 13 Mar 2012 18:56:08 +0000

You ever heard of Egg Beaters? The egg whites in a carton? We try the Southwest flavor live on air and the results are surprising. Then afterward, Sam goes to the kitchen and cooks up a delicious shrimp dish that is great for a party and fun to eat. Remember, we’re on our “Spring Break” while we re-tool the livecast for the next week. We’ll see you on 3/21!

Ep118 – Hoisin Turkey Lettuce Cups

Lynn — Fri, 09 Mar 2012 22:39:52 +0000

Ready for an Asian inspired dish that will blow your guests’ freaking minds? Of course you are. Watch this episode and follow along. It takes all of 15 minutes to finish and probably all of 5 to devour.

Ep117 – Chili Pork Pot Pie.

Lynn — Thu, 08 Mar 2012 18:34:55 +0000

Folks, are you drooling yet? Tonight on the livecast we start by prepping a delicious, oven-finished, absurdly good chili pork pot pie. We use Bisquick as the crust and smokey-hot chipotle chili as the spice. What’s not to like? Don’t forget to enter into The Sam Livecast’s t-shirt contest for an epic prize. Check it out on Sam’s Facebook photos at: http://facebook.com/samthecookingguy for more details and rules.

Ep116 – Black bean salmon. (unrelated) Stuff we found in a Doritos bag.

Lynn — Tue, 06 Mar 2012 20:28:43 +0000

Sam’s black bean salmon is a dish of epic flavor and wow factor and only consists of three main ingredients including the salmon–I get hungry just talking about it. And on a completely separate and unrelated note, we open up a bag of Doritos on the livecast today and find the tasty triangles we know and love plus a big, added bonus. Hint: it wasn’t a tortilla chip.

Ep115 – Go Frittata yourself.

Lynn — Fri, 02 Mar 2012 07:37:37 +0000

It’s been another fun week of livecasts everyone. Thanks for tuning in and making us the greatest live cooking show on earth. Tonight Sam makes an dense and flavor-packed frittata featuring our friend “ready bacon”. You owe it to yourself to try it out on dishes like this where it saves you time and a messy pan too. Top this frittata with sour cream and salsa and you got yourself a killer breakfast.

Ep114 – Fan picked ingredients. Tasty success or kitchen disaster?

Lynn — Thu, 01 Mar 2012 18:35:07 +0000

What happens when you ask your fans what they want to see in the dish tonight? We asked the Livecast nation to pick and we ended up with pizza dough, mushrooms, cheetos, shrimp, and bacon. If you’re scratching your head about what good could possibly come out of that, Sam did too. Tune in to see what he ended up with.