Rebel Chef Radio

Welcome back to the season one finale of Low & Slow on Rebel Chef Radio. We’re talking all things Thanksgiving! This year will be your most competent, confident and ENJOYABLE, yet! You can always listen with your eyes, if you prefer. Happy Thanksgiving to all and thanks so much for listening to season one!xoxo RCACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.subscribe to Rebel Chef Radio, it’s free! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

My friend Lindsey is back to update us on her kitchen confidence progress! Is she sticking to a meal plan? Using her grill? Roasting whole chickens? Listen and find out! We also played another few rounds of Kitchen Trivia and ‘Trash or Treasure’. Maybe you’ll learn something new, maybe you’ll get a good laugh there’s only one way to find out!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show may contain colorful, adult language. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

In episode eight:We discuss the merits of the humble potato, learn about how to doctor less desirable cuts of steak and several other little nuggets of food wisdom. You’ll indulge me in a rant on the power of high quality communication and hear me gush about our homemade pasta nights. We’ll get real about cabbage, hear what’s new at the pub and have so much fun along the way. Thanks so much for tuning in!xoxo RCACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] theme from Youtube audio libraryDISCLAIMERSI am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSBaked Potato Fries & The Art of Doing StuffA Guide to Prime CutsSauerkraut and salt water solutionSUBSCRIBE TO MY SUBSTACK - it’s free! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Carolyn's back for another great conversation in this latest episode of Talking Trash! We're hearing how life has changed since she became a Costco (executive!) member, the crazy ride she's been on with her chest freezer, garden updates, grocery shopping woes and so much more. We wrap things up with some fun rapid fire questions to really get the culinary brain stretching. Please Enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show may contain colorful, adult language.LINKS N THINGSSlow Roasted Tomato and Chickpea Pasta as recommended in the Mama Eats Plants weekly meal planFact check: a truffle is in fact a mushroom- what do I know? This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

In episode seven:We make a bit of a pivot in honor of the new (school) year. I share my step by step process for meal planning, go on a bit of an existential 'rebel rant', give an entire five minutes to zucchini, plus a peek at what's happening over at B&F Public House , and more!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSSUBSCRIBE TO MY SUBSTACK - it's free! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

In episode six:I implore everyone to shop at The Farm.I orate a love letter on Alison Roman's Spicy Vinegar Chicken recipe.I update you all on my quest for Roman Pasta mastery.I answer some great listener questions:How do I add more umami flavor to soups?A discussion on cutting board materials and care.Any good pot roast recipes?And finally we round things out with some great Fan Mail questions, and a few quick tips on how to finger test the doneness of your steak, the simplest way to start composting at home and how to balance out the flavor of a dish when you overdo salt, sweet, spicy, etc.Thanks for listening, folks!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSSUBSCRIBE TO MY SUBSTACK Alison Roman's Spicy Vinegar Chicken- A MUST MAKERecipeVideoCashew Lime Crema for tacos (I add garlic and lots of salt)The Flavor BiblePot Roast Recipes and best practices are ON MY SUBSTACK. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn the latest episode of Talking Trash, I meet an instagram friend in person for the first time! Local Chef and Culinary Instructor, Melissa Nuttall joins me to talk about her journey to the chef life, the wonderful classes she has created to teach valuable kitchen skills, and some excellent advice for beginner sourdough bakers and food preservers. Please enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show may contain colorful, adult language.LINKS N THINGSGet in touch with Melissa:on instagram or email at [email protected]'s Upcoming ClassesFundamentals of Canning Demo @ Marcel's in Glen Ellyn on Aug 6Garden Focaccia (hands on) @ Marcel's in Glen Ellyn on Aug 20Park District classes for this fall: Beginner Sourdough (regular and gluten free), Apple Butter Making and Knife Skills! Class Descriptions here, sign up at dgparks.orgMelissa's Book Reccs King Arthur Baking Co's Big Book of BreadThe Perfect Loaf by Maurizio LeoSourdough School by Vanessa KimbellVeg-Table by Nik SharmaCanning ResourcesBall Canning SiteUniversity of Illinois Extension This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn episode five, I finally name the monologue series: Low & Slow. We'll discuss in depth how to spatchcock and grill a whole chicken (and the perfect seasonal summer salad to serve along side) my favorite way to make caesar dressing at home, and my new found obsession with mastering the Roman pastas. Listeners wanna know: What are some garden veggies that will give me the most mileage in my home garden?What are some other pantry staples I can make at home besides the vinaigrette you're always droning on about?What is your go to brine recipe for pickled goods?And as always, some fun quick tips to elevate your home cooking game. How to take the heat off raw onions and garlic, how to instantly diffuse stress and overwhelm in the middle of cooking, how to reheat your leftovers at next level status, and so much more. Please enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSSUBSCRIBE TO MY SUBSTACK <3Beginner SpatchcockSlightly more advanced spatchcock **sidenote, Rebel Chef Radio does not condone rinsing your chicken. Please just pat dry with paper towels.Caesar DressingPantry Staples This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textA very special episode of Talking Trash with the one and only, my husband- AJ Blume. We talk about his thoughts and methods for the best cocktails- made at home, how to host a party that's enjoyable for guest and host alike and a peek into the world of Blume and Ferris Public House! Please Enjoy!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductionsRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSyou can view AJ's Guide to Cocktails on my Substack. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com

Send us a textIn episode four, I go over another week of food in the Blume household. A sausage party, a coconut crusted cod, a classic Roman pasta dish and more! We dip our toes in the pool of flavor layering and balancing, talk about how to make the best meatloaf and as always, I share some quick and easy tips to make your life in the kitchen more enjoyable. Happy Listening!ACKNOWLEGMENTSTheme music by Paul Neil // @katzulhuproductions---> check out Paul's podcast, Don't Quit You Day Jobon appleon SpotifyRebel Chef logos and branding by Dusty Buyck // [email protected] am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.This show contains colorful, adult language.LINKS N THINGSBuy & Eat LocalLeffelman Meat CenterPapa Passero'sRecipesJustin Doiron Coconut Cod w. Cilantro Rice---> watch the reelOur Friend Corbin's Basil Dressing4oz package basil, leaves picked2 lemons, juice and zest2 oz champagne vinegar2 tbsp honey2 tbsp grain mustard2 egg yolks6 oz veg oil  (I use less)2 oz olive oilsalt and pepper to tasteblend everything but the oils using a stick blender and then stream in oil slowly to emulsifyMarcus Olaoire Makes AmatricianaMy Mom's Meatloaf2 lbs ground beef2 eggs1 envelope onion soup mix1/2 cup milk1/2 cup bread crumbs1/3 cup bbq sauceCombine all ingredients, form into a loaf inside of a 9x13 baking dish. Bake at 350 for one hour.Lidia's MeatloafRebel Chef PozoleResourcesHow to Balance the Five Flavor ElementsHow to Build Flavor in Layers This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com