Could I Get In Your Pantry?

Audioboom Studios

The quickest way to someone's heart is through food and host Joey Camasta has the recipe! Each episode, Joey welcomes a guest who shares a hookup story and the meal that was involved. They’ll recreate the dish and the date. Let’s open the pantry and make you a snack!

11: Playing House with Nico Tortorella
25-04-2022
11: Playing House with Nico Tortorella
In the pantry this week is Nico Tortorella (Younger, Scream 4) and things get VERY heated in the kitchen! Zuppa Di Pesce AKA Frutti Di Mare Ingredients: 3 tablespoons of olive oil, 1 pound of spaghetti, 1 small onion - finely chopped, 2 garlic cloves - minced, 2 cups of crushed tomatoes, ½ tsp of crushed hot red peppers, 1 pound (450g) of mussels - scrubbed 12 little neck clams, ¼ cup of dry white wine, ½ of a lemon - sliced, 12 large shrimp - peeled and deveined, 1 pound (450g) baby squid - cleaned, tubes sliced into rings, 3 tablespoons of chopped parsley, salt and freshly ground black pepper. Directions: Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook until al dente. While the water is coming to a boil, prepare the sauce. Heat the olive oil in a large saucepan over medium heat. Add onions and garlic, stirring often, cook for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute. Meanwhile, combine the mussels, clams, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally until the mussels and clams have opened. Transfer the seafood to a bowl, discarding any unopened shells. Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels and clams in their shells for garnish and remove the flesh from the remaining shells. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce. Simmer for 2 minutes, stirring, until almost opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper. Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot. Thanks to our sponsors: BetterHelp Lucy - Promo code: PANTRY
6: Playing Footsie with Bradford Knight
21-03-2022
6: Playing Footsie with Bradford Knight
In the pantry this week is Bradford Knight, a beauty industry veteran who’s worked on various TV shows including The Martha Stewart Show and Who Wants To Be A Millionaire. Bradford shares a hookup story that’ll curl your toes! Pecan Waffles Ingredients: King Arthur Cake Flour, baking powder, baking soda, kosher salt, sugar, butter, buttermilk, eggs, vanilla extract, whole pecans (toast and chop), maple syrup, frozen cherries. Directions: In a large bowl, whisk together the dry ingredients. 2 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 2-3 tablespoons of sugar. In a second bowl, mix together 1¾ - 2 cups of buttermilk, 3 eggs, a ½ cup (one stick) of butter, 1 teaspoon of vanilla. Mix the wet ingredients into the dry ingredients until it’s combined and smooth; a few tiny lumps are okay. Do not over mix the batter because it will cause gluten to form and create tough waffles. Set the batter aside to rest while the waffle maker heats. When the waffle maker is ready, pour a ½ cup of batter and add approximately 2 tablespoons of toasted, chopped pecans on top. The waffle will be ready once the steam from the waffle maker comes to a near stop. For cherry maple syrup, heat 1 cup of maple syrup and ½ a cup of frozen cherries on medium in a small saucepan until the syrup lightly bubbles. Take the pan off the heat, steep for 30 minutes to an hour before preparing/serving waffles. Thanks to our sponsors: Feals