A stripped down history podcast with a culinary twist. New episodes on a bi-weekly basis.
The podcast The Hungry Historian is created by Chef Money. The podcast and the artwork on this page are embedded on this page using the public podcast feed (RSS).
“Let us understand: North Vietnam cannot defeat or humiliate the United States. Only Americans can do that.”—President Richard Nixon
As the 1960s drew to a close, 1969 became a pivotal year that marked the end of an era—a time when the dreams of peace, love, and unity that defined the decade began to unravel.
It was a year steeped in blood, both in the jungles of Vietnam and in the streets of America. The turbulent events of 1969 did not just signal the end of a decade, but also shattered the hopeful ideals of an entire generation.
In this episode, the Hungry Historian will guide you through the chaotic and transformative year of 1969. From the escalating war in Vietnam to the rise of cultural and political upheaval in America, this was a year that saw conflict, rebellion, and a redefinition of societal values.
On the battlefields of Vietnam, the war raged on with no clear end in sight. US military strategies shifted as President Nixon began the process of "Vietnamization," aiming to reduce American troop presence while bolstering the South Vietnamese forces.
However, the horrors of war were undeniable, as evidenced by the tragic My Lai Massacre, a watershed moment that shocked the world and intensified the anti-war sentiment back home. The American public’s faith in their government was further eroded as images of devastation filtered back to their living rooms, fueling protests that were impossible to ignore.
Meanwhile, the anti-war movement grew to new heights. Demonstrations turned violent. Universities became epicenters of activism, with students leading the charge in demanding an end to the war. This era of civil unrest saw Americans questioning not just the war, but the very ideals of democracy, freedom, and justice.
At the same time, American culture was undergoing its own revolution. The year 1969 also saw monumental events that would shape the cultural landscape for decades to come. Woodstock, a festival of music and counterculture, symbolized the zenith of the 1960s' countercultural movement.
Yet, even in this celebration of unity, the undercurrents of a nation divided were present. The utopian ideals of the 1960s were beginning to fracture as the harsh realities of war, politics, and societal change took hold.
And what better way to represent the battle and grit of 1969 than with this episode's featured recipe? Chef Money is stepping into the kitchen with his take on a classic diner staple that reflects one of the year's most brutal and unforgettable events—Hamburger Hill.
Inspired by the infamous battle in May 1969, Chef Money’s "Hot Hamburger Hill" serves as a culinary tribute to the courage and sacrifice of those who fought in Vietnam, while also reflecting the heat and intensity of a year that changed the course of history.
Cheers!
Hot Hamburger Hill
Ingredients:
Hamburgers:
Gravy:
** Featured Recipe directions and chef tips available within the show
“You send the best of this country off to be shot and maimed. They rebel in the streets. They will take pot, and they will get high. They don't want to go to school, 'cause they're going to be snatched off from their mothers to be shot in Vietnam." - Eartha Kitt
In Vietnam, 1968 marked the Tet Offensive—a massive, coordinated assault by North Vietnamese and Viet Cong forces that shocked the world and exposed the brutal reality of the war.
It shattered any lingering illusion of US dominance and turned public opinion sharply against the conflict.
Half a world away, the American people were watching, questioning, and protesting. The anti-war movement gained momentum, and the country was further shaken by a series of tragic assassinations.
As much as this whole series is about the Vietnam War, it's important to explore all facets of the year that weren't just about the war. It was about civil rights, political unrest, and a new generation demanding change.
From college campuses to the Democratic National Convention in Chicago, where police and protesters clashed, the US was in a state of upheaval.
Meanwhile, the war dragged on, and the draft sent thousands more young Americans to fight in a conflict that many no longer believed in.
Join The Hungry Historian as he dishes up a serving on one of the most important years in both American history and the history of the 20th century—1968.
A year that changed the course of the Vietnam War, and a year that saw American society torn apart and transformed in ways that still resonate today.
As a featured recipe, Chef Money is stopping by to bring you a dish inspired by an item that is synonymous with the war in Southeast Asia - Agent Orange Chicken.
Cheers!
Agent Orange Chicken
Ingredients:
•4 Boneless Skinless Chicken Breasts
•3 Eggs
•⅓ cup Cornstarch
•⅓ cup Flour
•Salt, to taste
•Oil, for frying
•1 cup Orange Juice
•½ cup Sugar
•2 Tablespoons Rice Vinegar or White Vinegar
•2 Tablespoons Soy Sauce use tamari for a gluten-free dish
•¼ teaspoon Ginger
•2 garlic cloves
•½ teaspoon Red Chili Flakes
•Orange Zest from 1 orange
•1 Tablespoon Cornstarch
*featured recipe directions and chef tips available within the show
“You could never tell who was the enemy and who was not. Therefore you treated everybody with suspicion and distrust. The enemy was everywhere and everybody at all times, and we were the foreigners in their country…" - Thomas Giltner, U.S. Soldier
The two year run from 1965-66, was a period of intense escalation in Vietnam, as the U.S. became deeply entrenched in a war that became increasingly unpopular.
At home, America was undergoing significant social change, with the civil rights movement, anti-war protests, and the counterculture movement challenging the political and cultural status quo.
On this episode, the Hungry Historian investigates 1967. A critical year in the Vietnam War, as the conflict reached new levels of intensity and the situation became more divisive both in Vietnam and the United States.
By this time, the war was becoming a deadly stalemate. The US military continued its "search-and-destroy" missions and increased its bombing campaigns, but North Vietnam and the Viet Cong were proving incredibly resilient.
In the U.S., public opinion was sharply turning against the war. Despite reassurances from military and government leaders that victory was near, Americans were increasingly skeptical as the costs of the war — in both lives and money — mounted.
President Lyndon B. Johnson's Great Society programs were increasingly overshadowed by the war, as the conflict consumed more and more resources; leaving domestic issues like poverty and education underfunded.
As a featured recipe, Chef Money is offering you his take on Vietnamese-Mexican fusion with a dish inspired by one of the years memorable events - Khe Sanh Dillas.
Cheers!
Khe Sanh Dillas
Ingredients:
Marinade:
•1½ tablespoon lime juice
•1½ tablespoon neutral or vegetable oil
•2 tablespoon soy sauce
•½ tablespoon Fish sauce (Worcestershire or Soy as substitute)
•2 tablespoon brown sugar
•2 teaspoon minced garlic
•1 teaspoon fresh grated ginger, or a pinch of ground ginger
•¼ teaspoon red chili flakes
•(optional) 1 tablespoon cilantro (and more for garnish)
* Featured Recipe Instructions, Chef tips, and the rest of the recipe are available within the episode or on the official Instagram page of the @hungry_historian
“It’s silly talking about how many years we will have to spend in the jungles of Vietnam when we could pave the whole country and put parking stripes on it and still be home for Christmas.” —Ronald Reagan
In 1961, the Vietnam War was a conflict that seemed far away to many Americans, but it was quickly becoming one of the most defining struggles of the Cold War.
The US had been supporting South Vietnam for years, but it was under President John F. Kennedy that military advisors began to increase.
As the years passed, the war intensified. By the end of 1963, Kennedy had increased the number of US military personnel to over 16,000, but he was cautious—he knew the danger of direct military involvement.
Tragically, in November 1963, Kennedy was assassinated, and his successor, Lyndon B. Johnson, faced the growing pressure of the Vietnam crisis. The following year, things changed dramatically.
In August 1964, The Gulf of Tonkin incident occurred, which became a major turning point. After a reported attack on US Navy ships by North Vietnamese forces, Johnson asked Congress for permission to use military force.
With little evidence of the alleged attack, Congress passed the Gulf of Tonkin Resolution, granting Johnson the authority to escalate American involvement.
By the end of 1964, the U.S. was on the brink of full-scale combat.
On this episode, the Hungry Historian examines the crucial two year span from 1965-66, when the United States ramped up it's military actions within Vietnam. A time that saw the conflict move from a "policing effort" into full blown warfare.
For today's featured recipe, Chef Money is stopping by and bringing with him a family favourite from his personal stash of soups, sauces, and marinades. This time around, he'll be offering you something that he's been calling "McNamarinara Sauce."
Cheers!
McNamarinara Sauce
•Large can of whole tomatoes
•one onion, chopped
•garlic... how much do you want?
•Olive oil
•dried oregano
•dried basil
•chicken stock
•pinch of sugar
•salt and pepper (healthy amount of pepper)
•red wine (optional)
•chili flakes (optional)
** Featured Recipe Instructions and Chef tips available within the episode or on the official Instagram page of the Hungry Historian (@hungry_historian)
“We are not about to send American boys nine or ten thousand miles away from home to do what Asian boys ought to be doing for themselves.” —President Lyndon Johnson
Between 1960 and 1964, the conflict in Vietnam escalated from a simmering insurgency to a full-blown international crisis. It was a time of political intrigue, military build-up, and ideological warfare. By the end of 1964, the stage was set for one of the longest and most controversial wars in U.S. history.
Looking back, it’s clear that many of the challenges the U.S. faced in Vietnam were already apparent during this period: a lack of clear objectives, deep divisions within South Vietnam, and the difficulty of fighting a guerrilla war in unfamiliar terrain. These years were a prelude to a conflict that would come to define a generation.
On this episode, the Hungry Historian will guide you through the events that made Vietnam more than just a regional conflict for the United States—it was now a test of American resolve in the Cold War. The decisions made between 1960 and 1964 laid the groundwork for the massive U.S. military intervention that followed.
As for the culinary portion of the program, Chef Money will be stopping by to serve up a recipe inspired by events that will be highlighted within this episode. This is one that you won't want to miss out on. A dish from the depths of the ocean brought to your kitchen table - Roasted Monk(fish) with Lemon and Herb Butter.
Cheers!
Roasted Monk(fish) with Lemon and Herb Butter
Ingredients:
** Directions and Chef Money tips available within the show or on the official Instagram account of The Hungry Historian - @hungry_historian
“Just as Rome civilised the barbarians beyond its borders, we too have a duty to extend French culture and religion to the backwards peoples of the world.” - Paul Doumer, President of France
On 8 March 1965, 3,500 US Marines landed near Da Nang in South Vietnam. This marked the beginning of the American ground war in Vietnam.
It's important to distinguish this as the ground war because as you'll find out, this wasn't the start of the Vietnam War as it was often historically portrayed from 1965-73.
With the benefit of hindsight, and declassified documents, recordings, and interviews, it shouldn't be a surprise that what we were taught in school, especially pre-internet, wasn't the entire “truth.”
The history and facts of what the Vietnamese refer to as The Resistance War Against America, is shrouded in lies, deceit, and misinformation. It's easily among the darker moments in American history, and not because of the eventual outcome.
On this series, The Hungry Historian sets out to help better explain and understand the conflict in Southeast Asia that was one of the key moments in the 20th century, and still affects us today.
This episode explores the early beginnings of the French colonial era through World War II, and until its conclusion in the mid-1950s. You'll find out exactly when the United States started becoming involved in a conflict that they had no business being in.
As a featured recipe, Chef Money is taking it back to the roots of the Hungry Historian and offering up the perfect dish to start this series off with - The Ho Chi Minh Trail Mix.
Cheers!
** Featured Recipe Ingredients and directions are available within the show or on the Hungry Historian's official Instagram page - @hungry_historian
"Christmas is doing a little something
extra for someone." - Charles Schulz
Twas the night before Christmas, and while everyone might be nestled all snug in their beds at your house, over at the House of the Hungry Historian him and the Hungry Herstorian were cooking up one last minute gift.
That's right!
Coming in hot on the heels of the first part of The Hungry Historian's 2024 Holiday Gift is the highly anticipated sequel!
This time around, he is accompanied by his better half, The Hungry Herstorian, and the two of them sit down to discuss their favourite history movies before giving you the best gift of all. Another featured recipe for a sweet treat that is sure to win over even the pickiest of eaters!
However, in order to make Christmas Crack Cookies, you'll need to listen to Part I in order to get the recipe for the Christmas Crack, before tuning into Part II to get the recipe for the cookies!
Happy Holidays!
Merry Christmas!!
and Happy New Years!!!
** Ingredients and directions are available within the show or on the official Instagram of the Hungry Historian- @hungry_historian **
“Christmas is the season for kindling the fire of hospitality.” - Washington Irving
With less than a week to go before the big bearded man in red makes his way down the chimney, the Hungry Historian is coming at you with a gift of his own. A holiday gift guide made up of his favourite historical reads!
Sure, historical books might not be your bag, but when it comes to shopping for those hard to buy for people on your Xmas list, you might be thankful that you tuned in for this episode! Just remember to get a gift receipt with any purchases.
As a festive Featured Recipe, Chef Money is rolling in with another tasty treat to make this Holiday season that much sweeter. Sure, it might not be the most appropriately named of my recipes, but you won't care about that once you try some Christmas Crack!
This is a recipe that will come in handy for my next episode when we use it as an ingredient in another featured recipe, but you'll have to wait for that one. Trust me, it will be worth it!
Cheers!
Christmas Crack
Ingredients:
**Directions and Chef tips available within the show!**
"Men, we are surrounded by the enemy. We have the greatest opportunity ever presented an army. We can attack in any direction." - Brig. General Anthony McAuliffe
December 16th, 2024 will mark the 80th anniversary of what Sir. Winston Churchill proclaimed as the "greatest American battle of the war." It was on that date in 1944 that the last major German offensive in World War II against the Western Front commenced.
The Battle of the Bulge, also know as The Ardennes Offensive, was a brutal six week long campaign that took place in frigid winter conditions. It was the Germans last chance gasp at pressuring the Western allies to sue for piece before turning their focus on the Soviet steamroller in the East.
On this episode, the Hungry Historian will take a look at the overall battle, as well as examine some of the finer points of the campaign. Additionally, Chef Money has come up with a Featured recipe that not only ties into one of the more famous moments of the Battle of the Bulge, but is also a perfect sweet treat to put out this Holiday season.
As a special holiday bonus, Chef Money has concocted an additional fun treat that is inspired by the members of the 506th Parachute Infantry Regiment of the 101st Airborne Division, better known as the "Band of Brothers," but you'll have to listen in order to find out what it is!
Cheers!!
** Featured Recipe Ingredients and directions are available within the show or on the Hungry Historian's official Instagram account (Hungry_Historian) **
“We have devoured the land and our animals eat up the wheat and cornfields close. All the people retire before us and desolation is behind. To realize what war is one should follow our tracks.” - Maj. General William Tecumseh Sherman
Sherman’s March to the Sea was the name given to the American Civil War campaign from November 15th until December 21st, 1864 that concluded Union operations in the Confederate state of Georgia.
On this episode, The Hungry Historian will go over the actions of Union Maj. Gen. William Tecumseh Sherman after seizing Atlanta, including his famed "scorched-earth" policy, which intended to cripple the South’s war-making capacity and wound their psyche.
As a featured recipe, Chef Money is coming by to drop off his grandmother Sherman's spin on a classic side dish that's perfect to accompany any festive holiday meal.
You'll come to hear about Sherman’s March to the Sea, but stay for Sherman's March to the Sweet Potato Pie.
Cheers!
Sweet Potato Pie
Ingredients:
** Recipe and directions available within the episode **
On November 9th, 1989, one of the defining moments of the twentieth century took place when the Berlin Wall, itself, an iconic symbol of the Cold War, effectively came down.
For almost thirty years, the wall had divided East from West Berlin, and acted as the partition to keep the Eastern Soviet Bloc countries away from those of the democratic West.
The wall was built with one specific goal: to keep the people of East Germany from leaving for the West. It would become known as Berlin's "Wall of Shame."
On this episode, the Hungry Historian will walk you through the closing days of the Second World War in Europe and the events that led to the construction of the "Antifascistischer Schutzwall.
Additionally, Chef Money will stop by to serve you up a Featured recipe that not only ties into this episode, but is also inspired by one of his favourite action movies. A dessert that he's decided to call the Atomic Blondie.
Cheers!
** ingredients and directions are available within the show or on the @hungry_historian Instagram page. **
Imagine coming home from work, dealing with the family and all that goes into the nightly routine, and then finally settling into your own bed for a relaxing nights sleep in the shadow of a decrepit chemical plant that is one small error away from killing you and everyone you whole dear.
In this year's edition of "Horrific History," the Hungry Historian brings to you a terrifying tale from the scariest and largest threat to us today - corporate greed and it's impact on humanity.
Before there was Chernobyl, there was Bhopal.
This December 3rd will mark the fortieth anniversary of a massive toxic gas leak from Union Carbide Corporation’s chemical plant in Bhopal in the state of Madhya Pradesh, India that killed almost 4,000, and caused significant terror and premature death for countless thousands more.
The disaster indicated a need for enforceable international standards for environmental safety, preventative strategies to avoid similar accidents, and industrial disaster preparedness. Not to mention that whole deal about a “first world corporation setting up shop in a third world country in order to skirt the usual worker safety standards” deal.
As a featured recipe, Chef Money is dipping into the local cuisine and bringing to you a Spicy Potato Curry, that will not only please those who love a little heat in their dish, but it's also a great vegan option, too!
Spicy Potato Curry
Ingredients:
Cheers!
** Directions and Chef tips available within episode! **
"Half a league, half a league,
Half a league onward,
All in the valley of Death
Rode the Six Hundred." - Lord Tennyson
History is loaded with moments full of bravery, courage, and determination in the face of overwhelming odds. It's why there is so much romanticism tied to something as horrific as war.
History is also brimming with inept, underqualified, and bumbling leaders, who are often the reason as to WHY these moments of bravery are forced to occur in the first place.
Today's episode brings BOTH of these together.
October 25th, 2024 will mark the 170th anniversary of an event that has become known as "The Charge of the Light Brigade."
If you're not familiar with the events themselves, I can (almost) assure you that you will be aware of the famous poem by Lord Tennyson, released mere weeks after the event, that shares its name with the charge.
If both of these have escaped your recollection, well, this is why you have come to the Hungry Historian!
Not only will he go over the actions of the Light Brigade, but he'll also talk you through why they were there in the first place, and just how they came to be infamously charging into the "valley of Death," and into the annals of history.
Additionally, it wouldn't be an episode of the Hungry Historian without a Featured Recipe, and Chef Money has the perfect one to not only tie into Today's show, but also to satisfy any hankering you may have for something sweet that isn't a halloween treat.
You'll have to tune in for both the ingredients and directions to make the "Charge of the (not so) Light Brigadeiro."
Cheers!!
"Wealth is like sea-water; the more we drink, the thirstier we become; and the same is true of fame." - Arthur Schopenhauer
When gold was found in the Klondike region of Canada during the late summer of 1896, it kicked off a series of events that led to almost 100,000 people "stampeding" north in search of fame and fortune. Most, came in vain; searching in desperation for the "pay streak" but finding nothing more than heartache and hardships.
Boom towns and tent cities popped up all along the routes that brought these stampeders to the Klondike. With them came a whole cavalcade of characters, many of whom, would become immortalized in the mythos that surrounded the Gold Rush.
On this third and final episode, The Hungry Historian will walk you through the streets of Skagway and Dawson and tell you what day to day life was like for the prospectors, businesses, and everyone else who was wrapped up in the rush. Additionally, you'll discover what happened to these cities post-Gold Rush, and the lasting legacy that can still be felt and explored today.
Finally, as a featured recipe, Chef Money is bringing to you the perfect cocktail to tie in and cap this series off! For this one, you'll need to listen to the episode!
Cheers!
"The desire of gold is not for gold. It is for the means of freedom and benefit." - Ralph Waldo Emerson
Of the estimated 30,000 to 40,000 people who reached Dawson City during the gold rush, only around 15,000 to 20,000 became prospectors.
Of these, no more than 4,000 struck gold and only a few hundred became rich.
By the time most of the stampeders arrived in 1898, the best creeks had all been claimed, either by the long-term miners in the region or by the first arrivals of the year before.
On this episode, the Hungry Historian guides you through the methods the prospectors took in order to extract that sweet, sweet gold from the clutches of Earth.
Additionally, you'll find out more about what day to day life was like for a Klondiker, including the length of the long arm of the law, and the availability of information from the outside world.
As if that wasn't good enough, Chef Money has finally decided to part with one of his most treasured recipes as he teaches you how to sauce up your own "Golden Nuggets."
Cheers!
Golden Nuggets
Ingredients:
**Directions, Chef tips, and a bonus dipping sauce available on the epsiode**
The Klondike Gold Rush was a migration by some 100,000 prospectors to the Klondike region of the present Yukon Territory, in north-western Canada. Gold was discovered there by local miners on August 16th, 1896; with the news eventually reaching Seattle and San Francisco the following year.
This triggered a proverbial stampede of prospectors. Some became wealthy, but the majority travelled North in vain. To accommodate this sudden mass of humanity, boom towns sprang up along the routes. The most notable being Dawson City.
The wealthiest prospectors spent extravagantly, gambling and drinking in Dawson's saloons. On the other hand, the indigenous people of the area, suffered from the rush.
Like, the Wild West, the Klondike has been immortalized in films, literature, and photographs.
On this first episode in a three part series, the Hungry Historian will tell you about the early years of the gold rush and the routes taken by the prospectors in order to reach the gold fields in the Yukon.
As a featured recipe, Chef Money is coming at you with a recipe fit for a prospector after a day of panning the creeks for his pay dirt - Pan Seared Trout with Wild Rice Pilaf and Mixed Greens.
Cheers!
Pan Seared Trout with Wild Rice Pilaf and Mixed Greens
Ingredients:
**Directions and chef tips available within the episode**
"It was a horrible picture of charred remains amid foot-deep embers and melted glass. I saw the blackened bits that were once people. There was a young woman clutching her baby. The remains crumpled when picked up by firemen." - Edwin Feeny, Toronto Evening Star
The next time you're in downtown Toronto, near the waterfront, and you're close to the Westin Harbour Castle, keep your eye out for an Ontario Heritage plaque placed among the picturesque backdrop of green, grassy knolls and sailboats bobbing on the blue water.
The plaque stands as a reminder, near the city's current ferry docks and the site of the inferno that destroyed the largest cruise ship on the Great Lakes while on its final trip of the season.
On September 17th, 1949, one hundred and nineteen passengers perished and many more were injured in the S.S Noronic disaster, which still stands as the worst in the city’s history in terms of loss of life.
To mark the 75th anniversary of the demise of the Noronic, the Hungry Historian is going to walk you through the early years of the ship and all the way through her final, harrowing hours in the fall of 1949.
As a featured recipe, Chef Money is coming up with an episode specific spin on an all-time classic dish - the Caprese Salad. This time around he'll be charring up a baguette in order to bring to you his Charred Caprese Sandwich!
Cheers!
Charred Caprese Sandwich
• ½ Cup mayonnaise
• 2 Teaspoons Dijon mustard
• 1 tsp fresh lemon juice
• Kosher salt
• ¼ white onion, thinly sliced into rings
• 1 Garlic clove, finely grated
• 3 tbsp red wine vinegar
• ½ Baguette, cut in half lengthwise
• 4 tbsp olive oil, divided
• 3 Cups cherry tomatoes
• 1 Cup (packed) torn basil leaves
• ½ Cup (loosely packed) parsley leaves with tender stems
• ½ Tsp finely grated lemon zest
• (at least) 4 Ounces fresh mozzarella, torn into pieces
• Kosher salt
• Freshly ground black pepper
• Optional: Crushed red pepper flakes (for garnish)
** Directions and chef tips available within the episode! **
"My good friends, for the second time in our history, a British Prime Minister has returned from Germany bringing peace with honour. I believe it is peace for our time. We thank you from the bottom of our hearts. Go home and get a nice quiet sleep." - British Prine Minister, Neville Chamberlain, 1938.
This upcoming September 1st will mark the 85th anniversary of the beginning of one of the most important and destructive events in all of human history – the Second World War.
Growing up, and learning about it in school, it always seemed like one day, the Germans were just restless enough that they decided to invade their neighbour to the east – Poland.
In reality, the build up to World War II, or “the Gathering Storm,” as it is often described as, was a series of episodes and affairs that came to pass between the end of the First World War and September 1st, 1939.
While each one of these is more than worthy of having an entire show or series dedicated to themselves, today, the Hungry Historian is going to briefly focus on the series of events that transpired from the middle of the 1930's until the breakout of war in the fall of 1939.
As a featured recipe, Chef Money has decided to go with a dish thats as synonymous with the Germans as going to war in continental Europe is – Pork Schnitzel and German Style Potato Salad
Cheers!!
Ingredients:
Potato Salad
•½ cup white wine vinegar
•1 ½ tablespoons sugar
•1 teaspoon thyme leaves
•¼ cup canola oil
•Kosher salt and Freshly ground black pepper
•1 pound small fingerling potatoes
•3 garlic cloves
Schnitzel
•1 cup all-purpose flour
•2 large eggs, beaten with 2 tablespoons water
•2 cups panko breadcrumbs
•4 (4-ounce) boneless pork chops, butterflied and pounded 1/3-inch thick or 8 (2-ounce) pork cutlets, lightly pounded
•Kosher salt and Freshly ground black pepper
•Canola oil, for frying
•1 cup flat-leaf parsley, patted thoroughly dry
** Directions and Chef tips available within the show!**
"And Ty Cobb wanted to play. But none of us could stand the son of a bitch when we were alive so we told him to stick it, hahahahahaha!!!" - Ray Liotta, as Shoeless Joe Jackson in "Field of Dreams"
Ty Cobb was one of the greatest baseball players of all time and king of the so-called Deadball Era. He played in the major leagues from 1905 to 1928, and was the first player ever voted into the Hall of Fame.
But for all that he accomplished in his career, his legacy has been marred by the numerous incidents that happened on and off of the field, as well as various accounts of racism, bigotry, and perhaps murder.
While some of that might be well and true, other parts of it have been sensationalized, embellished or straight-up fabricated. The result of not one, but two, biographies that did nothing more than to create the image of a bloodthirsty villain that many believe to still be true today.
In this second and final episode, The Hungry Historian will complete the tale of Ty, including some of the more infamous events that Cobb is known to have taken part in; like assaulting a handicapped fan or pulling his gun on the owner of a grocery store.
Additionally, Chef Money will swing by and provide the instructions that you'll need in order to complete the episodes Featured Recipe - The Georgia Peach Cobbler.
Cheers!
The Georgia Peach Cobbler
Ingredients:
**Directions available within Part II**
"C is for Cobb,
Who grew spikes and not corn,
And made all the basemen
Wish they hadn't been born."
- Ogden Nash, "Lineup For Yesterday"
Ty Cobb was one of the greatest baseball players of all time and king of the so-called Deadball Era. He played in the major leagues from 1905 to 1928, and was the first player ever voted into the Hall of Fame.
His lifetime batting average of .366 is amazing, and has only been surpassed this year due to MLB amending their statistics to (finally) account for the Negro Leagues.
But for all that, most people, let alone fans of America's Past Time believe him to be first and foremost, an awful person—a racist and a low-down cheat who thought nothing of injuring his fellow players just to gain another base or score a run.
While some of that might be well and true, other parts of it have been sensationalized, embellished or straight-up fabricated. The result of not one, but two, biographies that did nothing more than to create the image of a bloodthirsty bigot that many believe to still be true today.
On this episode, the Hungry Historian will guide you through the tale of Ty Cobb as most people know it, before providing you with new information and research that may cast one of baseball's most famous villains in a new light.
Well, maybe.
In addition, Chef Money has created a feature recipe that will perfectly "TY" into this series and be one that you will be wanting to show off at your next summer shindig - The Georgia Peach Cobbler.
Cheers!
The Georgia Peach Cobbler
Ingredients:
**Directions will be available on Part II of this series**
"I have tried to live my life so that my family would love me and my friends respect me. The others can do whatever the hell they please.” – John Wayne
John Wayne was an American actor tuned pop culture icon during Hollywood's Golden Age. His name is synonymous with Westerns and war movies.
His career spanned from the silent era through until the “new” Hollywood. Wayne starred in over 179 film and television productions, 146 of which were motion pictures.
For over three decades he was one of the top box office draws, and for millions, he personified America's frontier heritage.
Aside from his on-screen accolades, the man known as The Duke was an incredibly polarizing figure. A hero for millions and a lightning rod for controversy.
This episode will take a more in depth look into the man that the Duke was off of the screen. In addition, you'll learn about a movie of his that's so bad, that just shooting it, may have led to his death.
As a featured recipe, Chef Money is preparing a pair of side dishes to accompany his "Dinner For the Duke." This time around, you get one of the Chef's personal favourites - Chef's Cornbread.
Cheers!
Chef's Cornbread
Ingredients:
"Never apologize, mister, it’s a sign of weakness." - John Wayne
John Wayne was an American actor tuned pop culture icon during Hollywood's Golden Age. His name is synonymous with Westerns and war movies.
His career spanned from the silent era through until the “new” Hollywood. Wayne starred in over 179 film and television productions, 146 of which were motion pictures.
For over three decades he was one of the top box office draws, and for millions, he personified America's frontier heritage.
Aside from his on-screen accolades, the man known as The Duke was an incredibly polarizing figure. A hero for millions and a lightning rod for controversy.
Over these next two episodes, the Hungry Historian will examine the life and legacy of one of Hollywood's most revered leading men. In addition, you'll learn about a movie of his that's so bad, that just shooting it, may have led to his death.
As a featured recipe, Chef Money is preparing a pair of side dishes to accompany his "Dinner For the Duke," kicking off with his take on a campfire classic - baked beans.
Cheers!
Baked Beans
Ingredients:
"Korea is where the cold war found it's hot edges." - General Matthew Ridgeway
In his previous episode, the Hungry Historian was able to guide you through the last years of the Korean War. In it, you learned of the stalemate, the armistice, and the terrible human cost of the war.
This time around, the Hungry Historian tries to answer a question that has been on his mind since he started this series six episodes and three months ago:
What is the overall legacy of the Korean War?
On this episode, not only will he try to come up with an answer to said question, but he'll also fill you in on some of the more "colorful" moments that have taken place between North and South since July 27th, 1953.
And... what would an episode of the Hungry Historian be without a featured recipe? Since this is the SIXTH and LAST episode on the Korean War, Chef Money thought it only apt to provide you with a sweet and fruity dessert. The Chef even went as far as to source some outside help for this one.
For the recipe and much more, listen now!
Cheers!!
"Old soldiers don't die. They just fade away..." - General Douglas MacArthur
After starting off with a great deal of action early on, the Korean War would quickly wind down into a stalemate, but that doesn't mean that there wasn't any mire excitement left in the conflict.
Join the Hungry Historian as he takes you through those tension filled years of the stalemate in Korea, which at times would become reminiscent of the action along the Western Front during World War I.
From there, you'll learn about the negotiations and events that would ultimately lead to a cease fire being signed, and the human cost that it took to get there.
As a featured recipe, Chef Money has prepared a late night favourite from the Korean peninsula and one that you'll want to wash down with your favourite suds - Korean Fried Chicken
Korean Fried Chicken
Ingredients
◦3lbs of chicken cut of your choice
◦2 TBSP rice wine
◦2 TSP minced ginger
◦1 TSP fine sea salt
◦½ TSP ground black pepper
◦1 cup potato/corn starch
◦Oil for cooking
Korean Fried Chicken Sauce
◦3 TBSP Ketchup
◦2 TBSP Gochujang (Korean chili paste)
◦ ¼ cup honey
◦¼ cup brown sugar
◦2 TBSP soy sauce
◦2 TBSP minced garlic
◦1 TBSP sesame oil
“We’ve been looking for the enemy for some time now. We’ve finally found him. We’re surrounded. That simplifies things.” – Lewis “Chesty” Puller
Welcome back to Part IV of the Hungry Historian's (somewhat) in-depth series on the Korean War.
When we last spoke, war had officially broken out across the 38th peninsula, and the UN was trying to rally troops to stop the Communist horde driving from the North. After some early success, the North Koreans would be pushed back by the combined strength of the UN and US forces.
Outside of various threats from the North Korean's Chinese allies, things were looking pretty good for the powers of democracy. That would be until, say, a new combatant entered the fracas.
In every major global conflict, there is at least ONE battle or event that stands out over the others. One battle that would make it hard to forget even the most “forgotten” of wars. The Korean War would be no different.
On this episode, you'll not only learn about the intervention of the Chinese People's Volunteer Army, and the Battle of Chosin Reservoir, but you'll also learn a dynamite recipe for a traditional Korean chicken soup - Dak Gomtang.
Cheers!
Dak Gomtang
Ingredients:
•1 whole chicken - 3 to 4 pounds, and cleaned
•10 - 12 Big Ol' FAT garlic cloves
•1 1" piece of ginger, sliced
•½ medium onion, diced
•3 green onions
•½ teaspoon whole black peppercorns
•Salt and pepper to taste
** Directions, Chef tips, and optional spicy sauce ingredients included within episode **
"If we let Korea down, the Soviet[s] will keep right on going and swallow up one [place] after another.” - President Harry Truman
Through the first two episodes of this series, the Hungry Historian has set the scene for the moments and events that led to war in Korea being a possibility. This episode deals with the breakout of the war itself.
June 25th, 1950, having been preceded by an artillery barrage, the North Korean People's Army drives South of the 38th parallel, thus invading the Republic of Korea.
Follow along as the Hungry Historian explains the decisions made by the newly formed United Nations that would draw other member countries into the conflict. Learn more about why President Harry Truman and the United States were so hesitant to jump back into the squared circle of global conflict.
As a featured recipe, Chef Money is serving up a Korean spin on a Japanese dish, that itself was inspired by a French dish - Donkatsu
Cheers!
** Recipe and directions are available within the episode**
"Communism is not love. Communism is a hammer which we use to crush the enemy. " - Mao Zedong
Welcome back for part two of the Hungry Historian's look at the Korean War. In the first episode, Chef Money briefly discussed the modern history of the Korean peninsula up until the end of the Second World War.
In this episode, the Chef returns to walk you through the years in between the end of World War II and the breakout of war in Korea in the summer of 1950. You'll discover that it wasn't just a simple decision that was made one day for both sides to go to war. No. This was an issue that had been simmering and was now ready to spill over.
As a featured recipe, Chef Money has decided to double down on his Bulgogi Beef recipe and brings to you a western influence on this Korean classic - Bulgogi Beef Pizza. This sweet and savoury dish is one that you WON'T want to miss out on!
Cheers!
** Recipe and directions available within the episode!**
"Eventually the Korean War will be understood as one of the most destructive and one of the most important wars of the twentieth century."
- Bruce Cumings, The Korean War: A History
Happy New Year!
Welcome to 2024 and the THIRD season of the Hungry Historian!
Chef Money has some great things coming your way this year and he is kicking it off with a multi episode look at one of the twentieth century's most impactful and least talked about events - the Korean War.
On this first episode, the Chef will walk you through the events that led to the country of Korea initially being separated. During these years, the native population would be ruled by various foreign powers before becoming the Allies concern following World War II.
To go along with this opening episode, Chef Money has also prepared a traditional Korean dish to serve your way. A favourite in both the North and South, you'll want to get your hands on this recipe for Bulgogi Beef.
Cheers!
* Recipe and Chef tips available within the episode*
“Maybe Christmas doesn’t come from a store. Maybe Christmas…perhaps…means a little bit more!” — The Grinch
Do you hear what I hear? It's the sound of Christmas! It's practically here! Chef Money has been in full swing decking the halls and rockin' around many a Christmas tree.
In the true spirit of the holiday,the Chef has a gift to bestow upon you. Well, technically it's two gifts.
The first is a holiday themed episode and a trip down memory lane via a fun draft of some of your favourite Christmas movies and songs. This gift comes with a surprise co-host.
The second present is the episode's featured recipe. A sweet and indulgen delightful twist on a breakfast classic - Crème Brûlée French Toast. It has become a staple when we host brunch, and perhaps it'll make your culinar rolodex, too!
Cheers!
**Recipe and directions Available within the episode!**
"The more I think of our assault the more wonderful it appears, we were given almost the impossible to do and did it."
- Lt. Col. Agar Adamson
On part one of his look at the Battle of Passchendaele and the role of the Canadian Corps, Chef Money walked you through the background and events of The Third Battle of Ypres, in order to get you prepared for today.
Despite being known as The Battle of Passchendaele, the battle is better known as The Third Battle of Ypres. Yet, within that campaign there were TWO Battle of Passchendaele. Both of which featured the Canadian Corps.
That's why you're here today. To hear the conclusion of the series, as well as get the directions for the series' featured recipe - Pasta 'n Kale.
Cheers!
**Directions available within the show!**
"A man may die, nations may rise and fall, but an idea lives on." - John F. Kennedy
November 22nd, 1963. Dallas, Texas.
It has been sixty years since the 35th President of the United States, John F. Kennedy, was assassinated by a lone gunman or a massive conspiracy. Whichever of those two you subscribe to.
Today, on the sixtieth anniversary of that day, I am not here to talk about it or the entire world of tin foil hat truthers that it has spawned.
No. On the anniversary of what was easily his darkest hour, I have decided to serve up what is most likely his finest one.
Along with the story of PT-109, I'll also be giving you a list of ingredients and directions to make an incredibly delicious and decadent twist on a classic dessert - Coconut Cream Pie.
Cheers!
You'll find out in the episode why coconuts matter to this story.
**Ingredients and directions available within the episode**
“Hell is not fire; that would be the ultimate in suffering. Hell is mud.”
– the Wipers Times, a trench newspaper produced secretly by British Troops
With Remembrance Day upon us Chef Money has decided to cook up a story of one of Canada’s defining moments - The Battle of Passchendaele.
In this first of two parts, the Chef will briefly walk you through the background and events that led us to The Third Battle of Ypres, also known as The Battle of Passchendaele.
As a featured recipe, Chef Money is bringing you a spin on an Italian staple, as you'll be making his version of Pesto in today's dish - Pasta n' Kale.
Cheers!
Pasta n' Kale
Ingredients:
**Directions and tips to follow**
What is this?! ANOTHER episode on Curses?!?!
And JUST in time for Halloween?! A perfect treat, and you didn't even have to go door to door in order to get it!
That's right! The Chef has doubled down, returned to his bag of terrifying tales, and pulled out another episode on famous curses throughout history.
This time, he focuses on those curses associated with the wide world of sports and the arts, while offering up a cocktail recipe perfect for having in hand when that first flood of trick or treaters hit the streets.
Come for the curses, but stay for the Banshee Bite.
Cheers!
**Recipe and directions available within the episode. **
With Halloween mere days away, Chef Money decided to dig through his bag of tricks in order to provide you with the perfect Halloween treat.
Hollywood and folklore are LOADED with stories of curses. Cursed objects. Cursed tombs. Cursed burial grounds, and even Cursed theatre and film productions.
To help get you in the Halloween spirit, over the next couple of episodes, the Chef is going to walk you through some of the more famous curses throughout history, and might even be able to get an answer to a question that has been nagging him.
What is the difference between a curse and a haunting?
As a reward for being so brave, Chef Money is offering up a tasty treat sure to tantalize even the most terrified of tastebuds. Something that he and the Hungr HERstorian have been calling "Midnight Magic Cheesecake."
Cheers!
Midnight Magic Cheesecake
For the crust…
•2 cups of Oreo cookie crumbs
•6 tablespoons unsalted butter melted
•¼ cup granulated sugar
•1 teaspoon pumpkin pie spice
For the cake…
•900 g of softened cream cheese
•1 cup granulated sugar
•¼ cup packed light brown sugar
•3 large eggs
•1 can 15 oz. pure pumpkin puree
•⅓ cup heavy cream
•2 teaspoons pure vanilla extract
•1 tablespoon pumpkin pie spice
**Directions and Chef tips available within the episode. **
“A scar is a sign of strength. The sign of a survivor." - Laurie Halse Anderson
Through the first two episodes of this series, Chef Money has taken a look at the background and lead-up to the Dresden raid, as well as the bombing itself.
This time he returns to offer some insight into the immediate reactions of the time; the arguments given in favour of, as well as opposed to the bombing; and the enduring legacy that stems from those days in February 1945.
Once again, the Chef will be offering up a recipe that features roasted red peppers. This time however, the peppers will be accompanied with an additional selection of roasted vegetables and served with a super simple Tzatziki.
Cheers!
*Ingredients and Directions available only within the episodes.*
"The dropping of bombs on people - isn't that terrorism?" - Alice Walker
On part one of this series, Chef Money took a look at a few different topics that helped give a better idea of just how the Allies came to the decision to bomb Dresden in February 1945.
This episode, the Chef will focus predominantly on the bombing itself, including some of the points that were used in order to justify said decision, the night and day bombing raids themselves, as well as what it would have looked like to have been on the ground during those harrowing and horrific hours.
For a featured recipe, Chef Money is once again using the Roasted Red Pepper as the "star" of this dish, but this time the inspiration and recipe itself comes from the creative culinary mind of the Hungry HERstorian.
Cheers!
Roasted Red Pepper Dip
Ingredients:
**Directions available in the episode**
"Dresden was one big flame. The one flame ate everything organic, everything that would burn..." - Kurt Vonnegut
With a name as synonymous with annihilation as Hiroshima and Nagasaki, Dresden has become a moral fixation almost since the moment that the first bombs fell on the city in February 1945. Even today, the Dresden raid stands as a stark reminder that sometimes the good guys can do bad things.
Depending on who you talk to that is.
Join Chef Money as he takes you through the lead up to one of the most devastating bombing raids of the Second World War in part one of a three part series on the Dresden raid.
On this episode, the Chef will walk you through a few of the defining moments that eventually set the Allies down the road to Dresden.
Along the way, he'll provide you with the list of ingredients and directions needed to make this episode's featured recipe - Roasted Red Pepper Soup.
Cheers!
Roasted Red Pepper Soup
Ingredients:
•1 tbsp olive oil
•1 large onion, chopped
•2 carrots, chopped
•3 stalks of Celery, chopped
•1 tsp salt
•1½ tsp cracked black pepper
•2 cloves of garlic, chopped
•2 tbsp fresh torn basil; more for garnish
•1 tbsp fresh thyme
•4 red bell peppers
•Large can of crush tomatoes
•4 cups of vegetable broth
•¼ cup or Greek yogurt; or sour cream
**Directions are available on the episode**
"Carthago delenda est." (Carthage Must Be Destroyed)
- Cato
Fifty years after the end of the Second Punic War, Rome and Carthage would wind up returning to the battlefields of North Africa to settle the score once and for all. This time, with the Carthaginians on their home turf, would they have the advantage? Or would the Romans mop things up in less than half a decade?
Join Chef Money as he leads you to the great city of Carthage, situated along the North African coastline, and the site of what would become known as the Third Punic War.
As a featured recipe, the Chef is dropping one from his childhood archive. A North American twist on an Italian staple - Chicken Cacciatore.
Cheers!
Chicken Cacciatore
Ingredients:
*denotes optional ingredient
** amounts and directions given within the episode **
“I am not carrying on a war of extermination against the Romans. I am contending for honor and empire. My ancestors yielded to Roman valour. I am endeavouring that others, in their turn, will be obliged to yield to my good fortune, and my valour.” - Hannibal Barca
After enjoying a few weeks of vacation time, Chef Money is back in the kitchen and ready to serve up the conclusion to the Second Punic War, as well as the steps needed to complete the featured recipe - the Carthaginian Smore.
Fresh off of the decimation of an entire Roman army at Cannae, Hannibal now has his eyes set firmly on the capital of the Republic. Join Chef Money as he walks you through the final years of the conflict, and takes a last look at the great Carthaginian general Hannibal Barca.
Cheers!
** FEATURED RECIPE directions are available within the episode.**
"That’s always the trick with sequels, is how much do you repeat from the first one. Because we all get bummed out when you go see a sequel and it's beat for beat." - Adam McKay
If there is one thing that I can say about the follow-up to the First Punic War, it definitely wasn't a "beat for beat" remake. In fact, you could say that it is even "better" than it's predecessor, from a historical research stance that is.
This time, when exploring the details of Rome v. Carthage II: Electric Bugaloo, Chef Money has opted to intertwine the events with a person who was there for the duration of the conflict, and is one of history's most fascinating figures - Hannibal Barca.
On the dish side of the docket, the Chef is serving up his take on a summer time staple that should appeal to your sweet tooth - a White Chocolate and Blackberry Smore.
Cheers!
White Chocolate and Blackberry Smore
Ingredients:
**Directions to come on Part II**
Beginning in 264 B.C, the Roman Republic would fight a series of wars against a rival civilization from Northern Africa called Carthage.
On land, these conflicts would be fought in Italy, Sicily, Sardinia, Corsica, Iberia, and North Africa. On the sea, the waters of the western Mediterranean would serve as the battlefield.
Join Chef Money as he takes a more in depth look into the background of the conflicts and the First Punic War itself in part one of a four part look into the Punic Wars.
For a featured recipe, the Chef is saucing up a favourite from the area which the First Punic War was predominantly fought - Sicily. This traditional pasta dish will have you waging war just to get your hands on a bowl of it - Penne Alla Norma.
Cheers!
Penne Alla Norma
Ingredients:
•2 cups marinara sauce - can be store-bought or your favourite recipes.
•2 medium eggplants - about 2 ¼ pounds total
•¼ cup extra-virgin olive oil
•¼ teaspoon fine salt, more for taste
•8 ounces rigatoni
•½ cup chopped fresh basil
•½ to 1 teaspoon red pepper flakes, to taste (optional)
•½ teaspoon dried oregano
•¾ cup finely grated ricotta salata and/or Parmesan cheese
**Directions available in episode
Welcome back for part two of our look into the historical context of popular pub songs, or Irish Pub Songs as I call them.
Hopefully you haven't been stewing about.
In part one of the series, Chef Money took a look at a pair of songs that told the tale of the Irish Famine and Penal Servitude, and explored the history behind them.
This episode will once again feature a duo of tracks, both of which tell the tale of youth loss for King and Country during one of the bloodiest conflicts in history - World War I.
As a tribute to those brave souls featured in these melodies, Chef Money will divulge the steps needed in order to complete this episode's featured recipe - Steak and Guinness Stew.
Cheers!
Steak and Guinness Stew
Ingredients:
•1½ Ibs stewing beef, diced
•2 Tablespoons flour (heaping)
•2-3 Tablespoons olive oil
•Onion, peeled and roughly chopped
•2-3 Carrots, peeled and chopped - (depending on size)
•2-3 Potatoes, peeled and chopped - (depending on size)
•Fresh thyme (fresh herbs, pick leaves - about a handful)
•2 Cups Guinness stout (Can substitute for beef stock) or 2 cups of your dark stout beer of choice
•A large can of diced tomatoes – I go unsalted
•Sea salt, to taste
•Fresh ground black pepper, to taste
•Sheet of puff pastry
•1 beaten egg – for wash
*Directions available within the show*
Sure, it’s a few months past the proverbial season, but Chef Money, who is a fan of the Irish, their pubs, their music, and not just on the 17th of March, has a special episode for you.
Over these next two episodes, the Chef will take a look at a Quartet of Irish pub songs and the historical events that are mentioned within them.
As a featured recipe, Chef Money is pulling out a favourite of his own, and a perfect accompaniment for these episodes - Steak and Guinness Stew
Cheers!
Steak and Guinness Stew
Ingredients:
•1½ Ibs stewing beef, diced
•2 Tablespoons flour (heaping)
•2-3 Tablespoons olive oil
•Onion, peeled and roughly chopped
•2-3 Carrots, peeled and chopped - (depending on size)
•2-3 Potatoes, peeled and chopped - (depending on size)
•Fresh thyme (fresh herbs, pick leaves - about a handful)
•2 Cups Guinness stout (Can substitute for beef stock) or 2 cups of your dark stout beer of choice
•A large can of diced tomatoes – I go unsalted
•Sea salt, to taste
•Fresh ground black pepper, to taste
•Sheet of puff pastry
•1 beaten egg – for wash
*Directions to come in the next episode*
"It is not the mountain we conquer, but ourselves..." - George Mallory
As of July 2022, Mount Everest has seen approximately 11,346 summit
ascents by 6,098 people. This episode will focus on one of the VERY first attempts.
It's been a minute since we first discussed George Mallory and his place on the first two British Everest Expeditions, but now Chef Money has returned to the Himalayas in order to serve up the conclusion to his two part series.
This time, the Chef focuses on the 1924 British Everest Expedition and George Mallory's historical role in it. Chef Money will walk you through those last days on the slopes of the mighty peak, as well as the legacy that has followed.
On top of that, Chef Money will provide you with the THREE SETS of directions that you are going to need on order to finish the featured recipe - the Everest Eclair.
Cheers!
**Listen to the episode to get directions and tips!
"If I ever become a Saint–I will surely be one of ‘darkness.’ I will continually be absent from Heaven–to light the light of those in darkness on earth."
With Mother's Day right around the corner, Chef Money decided to take a quick break from hanging around the Himalayas with George Mallory and the British, and bring you a special Mother's Day episode.
This time around, the Chef takes a look into the life of Agnes Gonxha Bojaxhiu. You may know her better by her moniker - Mother Teresa.
Mother Teresa spent the majority of her life living among the poor and destitute, providing care and aid to the masses. Did I mention that she is a LITERAL Saint?
But... was there more to the woman of God than the narrative we have been told? Were her actions and intentions pure, or was there more to the woman who inspired millions as a symbol of peace, love, and humanitarian relief?
Find out more on this special episode of The Hungry Historian. Plus, as a featured recipe for this most important of days, the Chef will be serving up one of his favourite recipes from his private stash.
Cheers!
Smothered Pork Tenderloin
Ingredients:
•2 pork tenderloins
•12 medium sized mushrooms
•6 tbsp olive oil
•1 cup dry white wine
•1 cup chicken stock
•1 tbsp rosemary
•¼ cup AP flour
•½ cup heavy cream
•Salt and Pepper – to taste
*parsley as a garnish (optional)
"For the stone from the top for geologists, the knowledge of the limits of endurance for the doctors, but above all for the spirit of adventure to keep alive the soul of man." - George Mallory
In 1953, Sir Edmund Hillary and Tenzing Norgay became the first two people to reach the summit of the highest peak on Earth - Mount Everest. Yet, they were far from the first people who had attempted to do so.
Join Chef Money as he takes you through a trio of British Everest Expeditions that occurred over a century ago, as well as introduces you to one of history's most famous mountaineers - George Mallory.
As a featured recipe, the Chef is swapping out his Chef toque for a bakers cap, and set deliver an Everest sized treat. Similar to reaching the summit of the mountain, this recipe isn't a walk in the park.
Listen along to Part 1 of 2 in order to receive the list of ingredients you'll need to make "The Everest Eclair."
Cheers!
Listen for the three recipes. Directions to come in episode 2.
“The only crime that I have committed is in judgement of my values. Apparently, I valued my troops’ lives more than I did that of the enemy.” - William Calley Jr.
Fifty five years ago, on March 16th, 1968, while the United States involvement was at it's peak involvement in Vietnam, a group of American soldiers carried out what many consider the "most shocking moment of the Vietnam War."
What transpired that morning in the hamlet of My Lai, was nothing short of crimes against humanity perpetrated by US troops against the local population. It has come to be known as the My Lai Massacre.
Although numerous men were involved in the atrocities, it would be the actions of one man, the leader of Charlie Company, the unit specifically cited for committing the war crimes, that would captivate the global population - Lt. William Calley Jr.
What made the entire matter even more revolting, was the length that numerous higher ranking officials went to in order to cover-up the entire situation.
Join Chef Money as he takes you through the events of the massacre, the aftermath, and the legacy that still lingers today. As a featured recipe, the Chef will be providing you with a list of ingredients and directions to make a traditional Vietnamese dish - Pho.
Cheers!
Pho
Ingredients:
•1 pound large shrimp.
•1 ½ liters of vegetable or chicken broth.
•1 Tbsp fish sauce.
•1 Tbsp soy sauce.
•1 cinnamon stick.
•1 star anise pod.
•1 piece of ginger, sliced - about 1 tbsp.
•1 bunch cilantro.
•Salt to taste.
•one pack of thin rice noodles.
•3 cups cauliflower or broccoli, chopped.
•Garnish: Thinly sliced jalapeno, lime wedges, mung bean sprouts, fresh mint, Thai basil, sliced scallions, sriracha, and/or hoisin sauce.
Directions and tips available on the episode!
Welcome back for the second part and exciting conclusion of the Battle of the Alamo!
When we last checked in, another wave of Mexican reinforcements had arrived and the Texian defenders were left to look on in despair.
Now, Chef Money returns to walk you through the events that occurred in the early morning hours of March 6th, 1836 as the Battle of the Alamo reached a fevered pitch.
Aside from walking you through that, the Chef will also guide you through the steps you'll need to take in order to complete today's featured recipe - Black Bean and Cheese Enchiladas.
Cheers!
Directions available in the episode!
"I have answered the demand with a cannon shot, & our flag still waves proudly from the walls - I shall never surrender or retreat."
- William B. Travis
There are fewer moments in American History more important than the Battle of the Alamo. On March 6th, 1836, following a thirteen day siege, the Alamo defenders were overwhelmed by Mexican forces under General Santa Anna, and killed.
The Battle was a part of the Texas Revolution, and has been compared to other heroic historical last stands like the Spartans at Thermopylae. Similar to Thermopylae, a lot of myth and lore surround the facts.
Join Chef Money as he takes you on a more in depth look into the events that led up to the battle, the men who fought there, it's lasting legacy on American culture; as well as the battle itself.
As a featured recipe, the Chef will offer you up not one but TWO recipes to go along with the episodes. You won't want to miss out on this either! Black Bean and Cheese Enchilada with Enchilada Sauce.
Cheers!
Black Bean and Cheese Enchiladas with Enchilada Sauce
Black Bean Enchiladas
•2 cups of enchilada sauce
•2 tbsp vegetable oil
•1 cup red onion; diced
•1 red bell pepper; diced
•1 bunch of broccoli or cauliflower; bite size chop
•5-6 cups of spinach
•1 can of black beans
•1 tsp ground cumin
•¼ tsp cinnamon
•1 cup Monterey Jack; shredded
•Salt and pepper to taste
•Tortillas
•Cilantro; for garnish
Enchilada Sauce
•3 tbsp vegetable oil
•3 tbsp flour
•1 tbsp ground chili powder
•1 tsp ground cumin
•½ tsp garlic powder
•¼ tsp dried Oregano
•¼ tsp salt
•Pinch of cinnamon
•2 tbsp tomato paste
•2 cups vegetable broth
•1 tsp apple cider vinegar
•Pepper to taste
Directions to come on part two!
Greetings, comrades! It's always a red banner day when we get to talk about the Soviet Union and Mother Russia. The real "happiest place on Earth."
This time around Chef Money is taking you back to the early days of the USSR, where a "real" Man of Steel was in charge and the de facto "boss of bosses." That's right! Today's episode will feature Josef Stalin, and focus on one of the ways that he consolidated his power - purges.
More specifically, The Great Purge. An event that would see hundreds of thousands, if not millions, of his own citizens and civilians arrested and murdered in the span of two years.
Cheery Communist history aside, as a featured recipe, the Chef is keeping it pun free and serving up a simple and tasty Penne Alla Vodka.
Cheers!
Penne Alla Vodka
Ingredients:
•2 tablespoons butter
•2 teaspoons garlic
•½ teaspoon crushed red pepper flakes; add more if using for garnish
•1 large (28 oz) can of whole tomatoes
•¼ cup vodka
•1 cup heavy cream
•¾ cup grated parmesan cheese; add more for garnish
•2 tablespoons chopped parsley for garnish
•salt and pepper to taste
"Long, long time ago, I can still remember how that music use to make me smile..."
Having already covered the tragic story that helped to inspire the lyrics on part one of this two part series, join Chef Money as he takes a deeper look into the 1971 iconic hit by American singer/songwriter Don McLean - "American Pie."
(Happily) returning to help the Chef give some insight, as well as toss in a few of her own thoughts and interpretations is the Hungry HERstorian.
Plus, the culinary couple will give you list of ingredients and directions needed in order to complete this episode's incredibly delicious adult only featured recipe. Something that the dynamic duo of desserts has called "Whiskey 'n' Rye American Pie. "
Cheers!
“Hey Ritchie, relax man. Everything's cool. Besides, the sky belongs to the stars, right?”
February 3rd will mark the 64th anniversary of the "Day the Music Died." It was on that day in 1959, that the world lost the musical talents of Buddy Holly, Ritchie Valens, and J.P Richardson better known as the Big Bopper, in a plane crash outside of Clear Lake, Iowa.
Similar to those three musicians, Chef Money won't be flying solo on this episode. Joining him to discuss the "Day the Music Died," as well as the iconic song that has since become synonymous with the plane crash 64 years ago, will be the Hungry HERstorian.
Part one of this two part series will take a further look into the day and events surrounding that tragic February day back in 1959.
Part Two, will not only take an in depth look into the 1971 Don McLean classic, "American Pie," but will also include the recipe and directions needed in order to make this episode's featured recipe. Something that the Chef and his Mrs. have been calling "Whiskey 'n' Rye American Pie."
Cheers!
Join Chef Money as he concludes his series on the Tomb of Tutankhamun. On the last episode, the Chef took a look into the lives of the Egyptian boy King as well as the man whose discovery of his tomb has now made his name synonymous with that of Tut's - Howard Carter.
Discovery and "Tutmania" aside, this time around the Chef will look further into the excavation and the preservation of artifacts, the "Mummy's Curse," as well as the legacies of both Carter and Tutankhamun.
You'll Falafel if you miss this one, as Chef Money will provide you with the directions and some tasty tips to complete the episodes featured recipe - Ta'ameya (Egyptian Falafel)
But you have to listen in order to get the directions.
Cheers!
"Now, when I die,
Don't think I'm a nut,
Don't want no fancy funeral,
Just one like ole king Tut..."
This past November marked the 100th anniversary of the British Egyptologist Howard Carter and his excavation team discovering the tomb of the Egyptian Pharoah Tutankhamun.
Take a trip back to the days of discovery as Chef Money talks the tomb, the King, the curse, and everything in between.
On top of that, the Chef will provide you with a list of ingredients and the directions needed to make the featured recipe - Ta'ameya. An Egyptian spin on a Middle Eastern classic.
Cheers!
Ta'ameya (Egyptian Falafel).
Ingredients:
• 2 cups dried split fava beans
• 1 red onion, quartered
• ½ cup fresh parsley
• ½ cup fresh cilantro
• ½ cup fresh dill
• 1 ½ teaspoobs ground coriander
• 1 ½ teaspoons salt
• Vegetable oil for frying
• 1 cup sesame seeds (optional)
Directions to come on part two.
The tree is trimmed, the presents wrapped, and the stockings hung, but before the big man in red shows up, an even bigger man has a delivery of his own to make - one last episode for 2022.
So hop in the sleigh with Chef Money as he briefly explores some of the important historical moments that have occurred on December 25th throughout the ages.
As a Christmas gift and featured recipe, the Chef will be giving you the list of ingredients and directions needed to bake up a batch or two of his favourite Holiday cookie - Toblerone Shortbread.
Cheers!
Tune in for the recipe for Toblerone Shortbread.
In an explosive conclusion, Chef Money continues the story of the Halifax Explosion, picking up where he left off with the SS Mont-Blanc and SS Imo having just collided and a blast seeming imminent.
Jump right back in with the Chef as he navigates you through the events of that fateful December morning 105 years ago, and concludes by offering an insight into the aftermath and legacy of the darkest day in Halifax's history.
Chef Money will also provide you with the directions you'll need in order to complete this episode's featured dish - Mont Beurre Blanc.
Cheers!
You have to listen to the episode in order to get the directions!
It has been 105 years since the French munitions ship SS Mont-Blanc and the Norwegian steamship SS Imo collided in the waters of Halifax Harbour, setting off a chain of events that would change the Maritime city forever.
Join Chef Money as he examines what happened on that December morning, as well as takes a look at the city of Halifax before the explosion and what would become of it in the days, months, and years that followed.
As a featured recipe, the Chef will be hooking you up with a list of ingredients and directions in order for you to make a savoury sauce that he's been calling "Mont Beurre Blanc."
Cheers!
Mont Beurre Blanc
Ingredients:
•¼ cup dry vermouth
•½ of a small white onion finely diced
•1 tbsp of lemon juice,
•1 tbsp of heavy cream
•¼ cup of unsalted butter
You'll want to forget your plans to watch "Honk if You're Horny" and grab a garbage bag full of popcorn for this special episode of the Hungry Historian.
This time around, Chef Money is accompanied by a former colleague, fellow Chef Karl Murtha to discuss the iconic 1977 War movie "A Bridge Too Far." Aside from talking about the movie, Chef Money will also be going over the historical accuracies and inaccuracies depicted within it.
In lieu of a recipe, the two chefs will be sampling a selection of adult beverages from some of the countries portrayed in the movie. Plus, they may even offer a dish or two in which you could pair them with.
Cheers!
November 19th will mark the 80th anniversary of the Soviet Red Army's Operation "Uranus;" an ambitious campaign designed to encircle the Germans and their Axis brethren currently occupied in the city of Stalingrad.
Join Chef Money as he briefly explores the Operation that would eventually lead to the overall German defeat at Stalingrad. A loss that would have serious repercussions for the Germans for the remainder of the war.
In lieu of one of his usual culinary creations, the Chef has opted to tantalize your taste buds with an adult beverage to aptly accompany a tale involving a Russian winter - the White Russian
Cheers!
White Russian
Ingredients:
Directions:
From late summer 1914 through the early autumn months of 1918, the majority of the world had been locked in a conflict that spanned the globe.
All of that would change at the eleventh hour on the eleventh day of the eleventh month.
Join Chef Money as he takes a look at the actions and events that led up to Armistice Day aka Remembrance Day and how it would impact the world in the years to come.
With the poppy being the official symbol of Remembrance Day what better ingredient to use in a featured recipe than poppy seeds. So the Chef will give you a list of ingredients for you to whip up your very own poppy seed dressing.
As a bonus, Chef Money is going to include the perfect salad for this dressing to highlight.
Cheers!
Poppy Seed Dressing
Directions and Salad recipe available in episode!
On November 10th, 1975 the S.S Edmund Fitzgerald sank beneath the waves of Lake Superior during a brutal winter storm. A little over a year later, Canadian singer-songwriter and music icon, Gordon Lightfoot turned the tale of the tragedy into an instant classic.
Today, Chef Money takes a look at both the song as well as the event that inspired it on this special edition of the Hungry Historian. Joining the Chef in studio to discuss "the pride of the American side" will be none other than the Hungry HERstorian.
As a recipe, Chef Money is keeping it simple and providing you with the list of ingredients and directions so you can make your very own Whitefish Bake.
Cheers!
Ingredients:
Make sure to listen to the episode for the directions and any Chef's tips!
In this latest and last installment of his Horrifying History series, Chef Money takes another look at executions throughout history. This time, he focuses on beheadings and the men who performed the task.
Recipe wise, the Chef is keeping it simple. We're going to roast a HEAD... of Cauliflower.
But fear not, this isn't your mom's bland Cauliflower. As a bonus, Chef Money will be providing you with an additional recipe for a spicy, buttery Buffalo sauce for you to drizzle up on your colour challenged veg
Cheers!
Ingredients:
Buffalo Sauce
Tune in for the directions and tips!
Welcome back to the second part of our look at hangings and hangmen throughout British history.
This episode features Chef Money looking into the life of Albert Pierrepoint, one of the most prolific British hangmen.
The Chef will also go over the steps that you’ll need to take in order to complete the episode's featured recipe - Alphabet Soup.
Cheers!
Alphabet Soup
Ingredients:
•1 tbsp vegetable oil
•3 cloves of garlic- minced
•1 cup of onion -minced (½ a large onion)
•1 tsp salt
•1tsp black pepper
•½ tbsp Oregano
•½ tbsp Basil
•1 liter of veg, chicken or beef broth
•3 - 4 cups of frozen vegetables (can use fresh or canned)
•1 medium potato – peeled and cut into small cubes
•1 small can of Tomato Paste
•1 can of tomatoes – don’t drain
•1 Package of Alphabet pasta
Directions:
1.Heat pan over medium-high heat; add oil and let it heat up.
2.Once oil is hot, toss in your onions and garlic, and cook until fragrant and the onions have sweat
3.Add all other ingredients except the pasta and bring to a boil
4.When it’s boiling, add your pasta and reduce to a simmer; cooking for at least 30 minutes
In this installment of Horrific History, Chef Money takes a closer look at the history of public hangings and the men who performed them.
More specifically, the Chef will delve into the life of Albert Pierrepoint, the most famous and efficient in the rich history of British hangmen.
You'll want to "hang around" for this episodes recipe, too. As the Chef cooks up his take on a childhood classic - Alphabet Soup.
Cheers!
Alphabet Soup
Ingredients:
•1 tbsp vegetable oil
•3 cloves of garlic- minced
•1 cup of onion -minced (½ a large onion)
•1 tsp salt
•1tsp black pepper
•½ tbsp Oregano
•½ tbsp Basil
•1 liter of veg, chicken or beef broth
•3 - 4 cups of frozen vegetables (can use fresh or canned)
•1 medium potato – peeled and cut into small cubes
•1 small can of Tomato Paste
•1 can of tomatoes – don’t drain
•1 Package of Alphabet pasta
Directions:
1.Heat pan over medium-high heat; add oil and let it heat up.
2.Once oil is hot, toss in your onions and garlic, and cook until fragrant and the onions have sweat
3.Add all other ingredients except the pasta and bring to a boil
4.When it’s boiling, add your pasta and reduce to a simmer; cooking for at least 30 minutes
Spooky season is upon us! Sure, Halloween is still a month away, but doesn't it just feel like that time of year?
Join Chef Money on this special "Horrifying History" episode as he explores one of history's most terrifying locations - the Tower of London.
And, in lieu of one of the chef's delicious dishes, he'll be giving you a list of ingredients and directions to mix up today's Creepy Cocktail - the "Beefeater Bloody Mary"
Ingredients:
Directions:
Cheers!
The Hungry Historian continues his look into the anniversaries of famous historical events that occurred in September by tackling not one but TWO major events of the Second World War - the Blitz, and the Siege of Leningrad.
Join Chef Money as he explores these two events in which the horrors and devastation of war were directly and willfully inflicted upon civilians. A theme that would be played out by both sides during the conflict.
As a treat for tuning in, the Chef will provide you with both a list of ingredients as well as the directions needed in order for you to take a crack at today's recipe tie-in. Something he's been calling "Lemon(grad) and Ricotta Blintzes"
Cheers!
Lemon(grad) and Ricotta Blintzes.
Ingredients:
◦Batter:
▪3 large eggs
▪1 cup – All Purpose Flour
▪1 cup Milk
▪¼ cup of cold water
▪2 TBSP vegetable Oil
▪1 TBSP white sugar
▪½ TSP salt
▪¼ TSP vanilla extract
◦Filling:
▪1½ cups ricotta cheese
▪½ cup cream cheese
▪1 lemon; zested
▪1 TBSP lemon juice
▪1 large egg
▪2 TBSP confectioners (icing) sugar
▪1 pinch salt
▪1 TBSP butter; as needed
▪1 TBSP confectioners (icing) sugar; as needed – dusting/garnish
Directions will be provided in the episode!
Step right back into the mayhem happening in Munich 50 years ago, as Chef Money prepares to tell you the dramatic conclusion, aftermath, and legacy of the even that has come to be known as the Munich Massacre.
Chef Money will also provide you with the steps that you'll need to take in order to complete our recipe - "Somber Shakshouka"
Cheers!
Directions to recipe available within the episode!
For ten days, the 1972 Olympic Games in Munich, West Germany had been known as the "cheerful" games or the serene ones. All of that was changed in the early morning hours of September 5th.
When eight Palestinians, members of a group called "Black September," had broke into the Olympic Village and taken eleven members of the Israeli team hostage.
What happened over the next 18+ hours would both horrify and captivate viewers around the world.
Join Chef Money as he takes a look back on that day in September, fifty years ago. In honour of those who were lost, the Chef will be serving up a simple and flavourful dish. Something he calls "Somber Shakshouka."
Cheers!
“Somber Shakshouka.”
Ingredients:
•3 TBSP EVOO
•1 large onion; halved and thinly sliced
•1 large red bell pepper; seeded and thinly sliced
•3 garlic cloves; minced
•1 tsp cumin
•1 tsp paprika
•⅛ tsp cayenne; or to taste
•1 can whole plum tomatoes and their juice; rough chop
•¾ tsp of kosher salt; or as needed
•¼ Tsp of ground black pepper; or as needed
•5 oz of feta cheese; crumbled (about 1¼ cups)
•6 large eggs
•Chopped cilantro for garnish
•Hot sauce for garnish
Tune in to the episode for the directions!
Nearly 140 years ago, a small Indonesian island would EXPLODE onto the front pages of newspapers around the globe. It's name: Krakatoa.
Join Chef Money as he explores the details of that day in 1883 and investigates the global fallout that accompanied one of history's most famous volcanic eruptions.
From there, the Chef will serve you up an all-time culinary highlight from his recipe rolodex, something that he has been calling "Krakletoa."
Krakletoa (Pork Belly)
Ingredients:
Tune in for the directions and some helpful tips!!
Cheers!
Jump right back in and hit the high seas with Chef Money and Sir Francis Drake, as the latter wraps up his circumnavigation of the globe, and the Chef continues his discussion on the life and legacy of history's greatest Privateer.
Not only that, but the Chef will also provide you with the directions for you to be able to complete your very own Privateer Portobellos.
Cheers!
Privateer Portobellos
Ingredients:
•4 or more Portobello caps – lightly rinsed, and the ribs removed.
•2-3 medium tomatoes – diced.
•1/4 cup of Green Onions – sliced
•1/2 cup of feta – crumbled. You could use mozza or goat cheese here as well.
•Tbsp fresh parsley – minced
•2-3 cloves of Garlic - minced
•tsp of Oregano
•1/4 cup of olive oil
•salt and pepper to taste
Directions:
1.Heat up your BBQ or skillet over medium high
2.Clean and remove the ribs from your portobellos, it will help from making them overly soggy, pat dry and Drizzle w olive oil and add a bit of S&P.
3.Put your tomatoes, green onion, garlic, oregano, parsley, and a little S&P in a mixing bowl and mix lightly. Dont want to mash the tomatoes. *Chef's Tip* feel free to add some additional feta here.
4.Mushrooms cap down, and spoon your tomato mixture into your portobellos, then top with your cheese.
5.Grill for 10-12 minutes or until the cheese has melted and the caps have softened.
Set sail and prepare for plundering and pillaging the Spanish with Chef Money as he takes a look into the life and legacy of the most famous of all the Privateers - Sir Francis Drake.
Not only that, but the Chef will provide you with a list of ingredients and a recipe in order for you to make today's recipe tie-in: Privateer Portobellos
Stay tuned for Pt. II in order to get the directions and the conclusion of our episode.
Cheers!
Privateer Portobellos
Ingredients:
•4 or more Portobello caps – lightly rinsed, and the ribs removed.
•2-3 medium tomatoes – diced.
•1/4 cup of Green Onions – sliced
•1/2 cup of feta – crumbled. You could use mozza or goat cheese here as well.
•Tbsp fresh parsley – minced
•2-3 cloves of Garlic - minced
•tsp of Oregano
•1/4 cup of olive oil
•salt and pepper to taste
This Tuesday, July 19th will mark 85 years since the official search for Amelia Earhart and her navigator Fred Noonan was called off following their disappearance while attempting to circumnavigate the globe. Not only is it one of history's greatest mysteries but it also still manages to captivate the public almost a century later.
Join Chef Money as he dives into the life, flights, infamous disappearance and subsequent theories; as well as the everlasting legacy of a true feminist icon and female role model for untold amounts of young girls and women.
Since we'll be spending so much time in the air, alongside Amelia, the Chef has decided to cook up the PERFECT recipe - Wings. Not just any plain wing either... these will be barbecued and sauced up with the chef's own Tropical Tailspin BBQ sauce.
Cheers!
Tropical Tailspin BBQ Sauce
Ingredients:
•1 tbsp of a neutral oil like canola or vegetable oil
•1 cup of onion – minced (1 medium onion)
•2 tsp fresh ginger -grated
•(At least) 3 cloves of garlic – minced
•2 cups of mango – peeled and diced (2 mangos)
•¾ cup of Pineapple juice
•1 cup tomato sauce
•½ cup Brown Sugar
•¼ cup of Honey
•½ cup of apple cider vinegar
•¼ cups jalapeño peppers – seeded and minced - Im also lightly roasting these, too
Directions:
1.In a large sauce pan, heat oil over med-high heat.
2.Sauté onions for about 5mins and then add your garlic and ginger and cook for about 2 mins more.
3.Add diced mango and Cook for 2 mins, stirring often so nothing sticks to the bottom.
4.Add remaining ingredients to pot and stir to combine. Bring to a simmer and cook for 30 mins, until reduced by ⅓
5.Remove from heat and set aside to cool.
6.Using an immersion blender, puree until smooth.
**Chef $ recommendation**
If you're looking for more of a kick, swap the jalapeños out for some scotch bonnets or habaneros.
While many Canadians celebrate July 1st as the day that their country came into being, others in Newfoundland remember July 1st for an entirely different reason.
July 1st, 1916, over 100 years ago, right smack in the middle of World War I, the Newfoundland Regiment climbed out of their trenches and advanced toward the German lines on the first day of the Battle of the Somme near a French commune called Beaumont-Hamel.
Join Chef Money as he looks back on that fateful July morning and explores the actions and Legacy of the Newfoundland Regiment, as well as a brief look into the Battle of the Somme itself.
In honour of the Newfoundland Regiment, the Chef will be cooking up an East Coast spin on a Canadian classic. Come and find out just exactly what are Newfie Fries, and get a recipe to make your very own "Over the Top" version of them.
Cheers.
Newfie Fries, are a Newfoundland spin on Poutine, a Canadian classic. In lieu of cheese curds, Newfie Fries are made using a savory, herb filled stuffing - the stuff you have on Thanksgiving. With that in mind, here is our recipe for a herb rich stuffing with a Maple twist that you can use when making your own "Over the Top" Newfie Fries.
Chef Money's Maple and Herb Stuffing
•8 cups of bread cubes – store bought or stale from your freezer. I’m using a baguette that’s been in the freezer for a little while.
•½ cup of Unsalted Butter
•1½ cups of yellow onion – diced
•1 cup celery – diced
•4 cloves of garlic – minced
•1 lb of Maple Sausage – removed from the casing.im using Maple Leaf Breakfast sausages
•2¾ cup of Chicken Stock
•1 Large egg – beaten
•1 tbsp fresh Rosemary – chopped
•1 tbsp fresh Sage – chopped
•¼ cup Fresh Parsley
•½ tsp (each) salt and pepper
** you can use a pack of Poultry herbs if youd like. Beats having to find other recipes to use sage in!*
Directions:
1.Preheat oven to 350°F
2.Grease a 9x13 baking dish with butter.
3.Place your bread into a large mixing bowl.
4.In a large pan, melt your butter and cook your onion and celery over med-high heat until they’ve softened (about 8-10mins).
5.Add your minced garlic and cook for 2-3 more minutes. Remove and add to the bread in the mixing bowl.
6.In the same pan or a new one, cook your Maple Sausage until it’s browned; breaking it up with a spatula as it cooks.
7.Once done, add it to your mixing bowl along with the bread and veg.
8.Add your chicken broth, egg, herbs, salt and pepper to the bread mixture and mix until bread has become MOIST
9.Transfer to your baking dish and pop it in the oven. Cooking it uncovered for 65-75 mins. Or until it has become golden and crisp on top.
With Father's Day taking place this weekend in North America, join Chef Money as he offers you a brief glimpse into the lives of several of history's most famous father figures - both good and bad.
Not only that, but the Chef will offer up a list of ingredients and directions in order for you to make your own Daddy Day dessert. Something I like to call "Cats in the Cradle Crisp."
Cheers!
Cats in the Cradle Crisp.
Ingredients:
•2½ cups of apples – sliced (could be 6-8 apples)
•2 tbsp sugar
•1 cup of oats
•⅓ cup AP Flour
•⅓ cup Brown Sugar
•½ cup butter
•Squeeze of fresh lemon
Directions:
1.Preheat oven to 350°
2.Lightly Grease inside of baking dish with butter and add you apples.
3.Sprinkle with 2 tbsp sugar and a squeeze of fresh lemon juice.
4.In another bowl combine a cup of large flake oats (again you can add more - it up to you), 1/3 cup of white flour and 1/3 cup of brown sugar (add more if you like). Stir all around.
5. Break up about 1/2 cup of butter into small pieces and add to oat mixture. Use your hands as you need to mix all the ingredients to form a consistent mixture of all 4 ingredients. You don't want any lose flakes when you're done.
6.Once you have made the crisp add to the bowl with the berries.
7.Once it is made bake at 350 for about 40 to 60 minutes.
On June 6th, 1944, tens of thousands of Allied Forces stormed the beaches of Normandy as a part of Operation Overlord - the D-Day invasions. Join Chef Money, in this FIRST of TWO episodes, as he takes a look into the "behind the scenes" planning and decision making that helped to ensure the success of D-Day.
In honour of the "Longest Day," the Chef will provide you with a list of ingredients and directions in order to make your own "Operation Overloaded Baked Potato."
Cheers!
Operation Overloaded Baked Potato
Ingredients:
•4 Russet Potatoes – skin on and scrubbed
•8 slices of Bacon
•2 cups or Broccoli Florets – rough chop
•½ cup of red bell pepper – finely diced
•1 jalapeño – minced
•2 green onions – finely chopped
•1 Cup of Whole Milk
•2 TBSP of Butter
•2 TBSP AP flour
•1 Cup of Cheddar cheese – grated
•½ tsp of Cayenne
•4 Tbsp of butter
•EVOO – to rub on potatoes
•Sour cream – garnish
•BBQ sauce - garnish
•Salt and pepper – to taste
Directions:
1.Preheat oven to 400° F.
2.Pierce skin with a fork, and rub them with olive oil, salt and pepper, then place in the oven for an hour.
3.Dice the bacon and cook it over med-high heat until crispy. Remove and set aside.
4.Immediately add red and jalepeno peppers to Grease and saute until lightly softened. Remove and set aside.
5.Next, add your broccoli and lightly sauté. Remove and set aside.
6.In another saucepan over medium heat, add your milk and allow it to warm until bubbles form around the edges.
7.In a small skillet, melt your butter over medium-high heat
8.Lightly add your flour over the melted butter and stir constantly until a roux is formed. Doesn’t need to be a very firm roux.
9.Whisking constantly, slowly add your warm milk to the roux. Continue cooking until mixture thickens. Should be thick but pourable.
10.Add cheese, cayenne, and season with SP, continuing to whisk until cheese is fully melted.
11.Add broccoli, and allow to cook for 2-3 more minutes.
12.Once potatoes are done, remove them, and allow to cool slightly, before cutting a V (for Victory) out of them.
13.Assemble in order: butter, cheese and broccoli sauce, jalapeño and red peppers, sour cream, bacon, and green onions
In the second episode of our two part series about Operation Overlord, the D-Day invasions, join Chef Money as he takes a closer look at the airbourne landings and Operation Neptune, the Normandy Beach landings themselves, and what awaited the men.
Plus, the Chef will provide you with ANOTHER D-Day inspired dish to go along with your own D-Day Dinner. Something he likes to call "Operation Neptune Caps."
Cheers!
Operation Neptune Caps
Ingredients:
•20 mushroom caps big enough to stuff – I’m using just regular old white mushrooms
•1 tbsp olive oil
•½ package of cream cheese
•¼ cup of Swiss cheese – shredded
•⅛ cup of parm – grated
•1 tsp lemon juice
•¼ tsp salt
•¼ tsp pepper
•¼ cup of crab meat – finely chopped
•¼ cup of cooked shrimp, finely chopped
•2 green onions, sliced
Directions:
1.Preheat oven to 400° F
2.Heat oil up in a skillet over med-high heat.
3.Wash your mushrooms, and CAREFULLY remove the stems from them, then place in the skillet. Cook on both sides for 2 mins, and add some S & P
4.Using your microwave, soften the cream cheese for about 20 seconds, then, in a large bowl, add cheeses, crab, shrimp, lemon juice, green onions, SP, and mix thoroughly.
5.Line a baking sheet with parchment, then place your mushrooms top down on it, and spoon or pipe in your filling.
6.Bake on lowest oven rack for 15mins, then remove, raise oven rack up, place oven on broil, and broil for 2-3 mins or until tops are lightly browned.
7. Serve while hot.
You'll want to grab your cross, stethoscope, and machete for this "Super-Sized" episode of the Hungry Historian, as Chef Money leads you into the jungles and wilderness of Central and South Africa in pursuit of the legendary Victorian explorer, Sir David Livingstone; a man known as "Africa's Greatest Missionary. "
Not only that, but the Chef will also provide you with a recipe so you can cook up a super simple and tasty take an a staple of Italian cuisine. Something that we like to call "Easy (Peasy) Zambezi Caprese Bake.
Easy (Peasy) Zambezi Caprese Bake
Ingredients :
•3-5 of Your favourite tomatoes – I recommend Roma's
•a Healthy amount of Fresh Basil
•a ball of Fresh Mozzarella
•Your Favourite EVOO
•Your Favourite Balsamic Vinegar
•a lil S and P - for taste
Directions:
1.Preheat oven to 350°F.
2.Slice tomatoes and mozza into slices between 1/8" and a 1/4" in thickness.
3.Layer them on a baking sheet in sets of tomato, basil, mozza. Until you get to your desired amount.
4.Drizzle with EVOO and Balsalmic, and put into the oven.
5.Cook until the mozza begins to soften and turn golden brown – 7-10 mins depending on how hot your oven is.
6.Remove and serve in stacks of tomato, basil, and mozza.
Cheers!
Have you ever heard of Josh Gibson?
The legendary baseball player who was rumoured to have hit over 800 home runs? Including some that were over 580 feet? A man, who despite winning numerous home run and batting titles, and being compared to the Great Bambino himself, was never allowed to play Major League Baseball because of the colour of his skin.
Join me, Chef Money, as we take a look into the life of the man who could have beaten Jackie Robinson to breaking the "colour barrier."
And, along the way, I will provide you with a list of ingredients and directions in order to make a tasty dessert - Home Run Squares.
Home Run Squares
Ingredients:
Shortbread Crust:
Home Run Filling:
Directions:
Crust:
Filling:
Cheers!
"Y'know the thing about a shark, he's got... lifeless eyes, black eyes, like a doll's eyes. When he comes at ya, doesn't seem to be livin'... until he bites ya. And those black eyes roll over white, and then... oh, then you hear that terrible high-pitch screamin', the ocean turns red, and spite of all the poundin' and the hollerin', they all come in and they... rip you to pieces."
Come set sail with me, Chef Money, as we take a look into the true story that inspired the scene from which the above quote was taken. The Sinking of USS Indianapolis.
We'll explore everything from her construction, early days, wartime service, sinking, tarnished legacies, and overdue exonerations. Not only that, but I will give you the recipe to mix up a delicious summertime cocktail in order to toast with me the men of the USS Indianapolis; something that I like to call a "Slaughter in the Water."
Slaughter in the Water
Ingredients:
• 1 oz of gin – doesn’t have to be fancy as its getting mixed.
• 1 oz of Blue Curaçao – did I say that right?
• 1 oz of Tonic Water
• 3-5 oz of Club Soda – this is really to your preference. Personally, I prefer more soda.
• ½ a lime – juiced. You can use more or less
• a splash of Grenadine
• twist of lime for garnish.
Directions:
1. First, add a few ice cubes to a rock glass or your glassware of choice.
2. Combine the gin, blue curacao, tonic, club soda, and lime juice and stir.
3. Now comes the Slaughter… drizzle your grenadine over the top, allow it to sink, then enjoy.
Cheers!
Get ready for a story that will literally crash and burn, although not in that order, as we take a look at LZ 129, better known as the Hindenburg. From it's first flight and season of travel to it's demise a little over a year later in one of the most iconic disasters ever caught on film. As a recipe, we will be making a tasty and easy dinner that's perfect for the warm weather ahead. So fire up your grill or cast iron skillet and get ready to me some "Horseradish Hindenburgers."
Cheers!
Horseradish Hindenburgers
Ingredients:
•1lb of Ground Beef
•2-3 cloves of fresh garlic – minced
•1 Heaping tbsp of Prepared Horseradish
•2 tbsp Fresh Parsley – finely chopped
•salt and pepper - taste
Directions:
1.Place all ingredients into a bowl mix to combine.
2.Form into balls, not pattys, and let sit in the fridge for at least 30 mins. Should be able to get four nice sized balls.
3.Heat up grill or skillet on medium-high.
4.In a traditional smash burger, there is no seasoning until you press down on or smash the burger for the first time. You then season it accordingly. We are not making smash burgers however... we are making CRASH Hindenburgers, which is why we have seasoned ahead of time.
5.Place your Hindenburger onto your heated surface, and using a spatula, burger press or a skillet wrapped in saran wrap, PRESS down on the burger until it crashes flat.
6.Cook for 4-5 mins or desired doneness, flip, and repeat. This is also the step where you would add cheese, this time around, we are leaving it off.
7.Once done, garnish to your liking... we will be topping ours with mustard, mayo, barbecue sauce (a bold one), and sauteed onions, served on a kaiser bun.
Start loosening up your throwing arm and get ready to heckle some politicians, as we take a look into the life of Emily Davison, a woman who put the "FIGHT" into "Fight For the Right to Vote!" To celebrate her, and the movement that she gave her life for, we'll be making a dish that I like to call "Suffrage and Succotash."
Suffrage and Succotash:
•1 tbsp Olive Oil
•1 ½ tsp butter
•¼ cup of water
•2 cups frozen corn niblets
•1 cup frozen lima beans
•1 cup frozen green beans
•1 small yellow onion – diced
•1 red bell pepper – diced
•1 zucchini – diced
•1 tomato – diced
•1 jalapeño peppers- finely chopped
•3-4 cloves of fresh garlic – minced
•½ tsp cumin
•Tsp fresh thyme
•Pinch of cayenne
•Salt and pepper to taste
Directions:
1.Heat the olive oil and butter in a skillet over medium heat. Cook and stir until onion is softened and slightly golden.
2.Next, add your red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened.
3.Stir in the tomatoes, thyme, cumin, and cayenne pepper; cook until heated through.
4.Add zucchini, green beans, water; cook until zucchini are almost tender.
5.Stir in the corn and lima beans into zucchini mixture until heated through.
Cheers!
You'll BEARly be able to believe today’s episode! Listen along to hear about a historical moment from the "lighter" side of war, as we discuss Wojtek and the Battle of Monte Cassino. Additionally, I will provide you with a list of ingredients and directions to a recipe that I like to call Private Woj's Honey Basted Salmon.
Private Woj's Honey Basted Salmon
Ingredients:
•4 fillets of salmon – I am using one large piece that I will cut into 2 fillets.
•⅓ Cup of Honey
•⅓ Cup thinly sliced green onions – I recommend chopping a bit more than the ⅓ cup and use it as garnish.
•2 tbsp of Soy Sauce – I recommend low sodium
•2 cloves of garlic, minced
•¾ tsp of grated fresh ginger
•½ tsp of chili flakes
•salt and pepper to taste
•*Optional* sesame seeds for garnish
Directions:
1.Preheat Oven to 375
2.Combine honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and chili flakes in a bowl and mix.
3.Place salmon in a baking dish. Spoon honey mixture evenly over the top of the salmon; trying to coat the entire surface.
4.Put salmon in the oven, and, using a spoon, baste your salmon with the sauce in the pan, every 5 minutes .
5.Cook until it easily flakes with a fork,or reaches an internal temp of 140°, which is approximately 18-20 minutes.
Cheers!
A look into the life of one of the preeminent primatologists of the 20th century - Dian Fossey. Plus, we will be blending up a fun filled fruit smoothie inspired by the diet of her study of expertise - the Mountain Gorilla - that I like to call "Fossey Fuel."
Ingredients:
• 2 Cups of Frozen Berries
• ¼ Cup of Greek Yogurt
• ½ Cup of Guava Juice – normally, I would recommend staying away from fruit juices, but for the purpose of this, I think we’ll be OK.
• ¼ Cup of Filtered Water
• 1 TBSP Unshelled Sunflower Seeds, I’m using salted
• 1 TBSP Ground Flax
• One Handful of Spinach
Direction:
Toss all of your ingredients into a blender and blend until smooth... a smoothie.
Pro Tip #1: Add a few ice cubes to your blender in order to keep your smoothie nice and cold.
Pro Tip #2: You can always add additional water if you want a "thinner" consistency.
Pro Tip #3: Freeze it in a popsicle mould for a tasty treat on a warm day.
Cheers!
What does a bespectacled photographer from New York have to do with the bloodiest day in American History? Join me, Chef Money, as we look to not only solve the question above, but also cook a delicious side dish thats a perfect accompaniment to that roast chicken dinner or barbecue ribs.
Creamed in the Corn
Ingredients:
•¼ cup unsalted butter
•3 Cups of frozen corn niblets – can use canned, but drain it first
•½ package (½ cup) of cream cheese room temperature, cut into chunks
•1 cup of cream – I’m using 10%
•2 teaspoons granulated sugar
•Salt and Pepper to taste
•** parm as garnish**
Directions:
Cheers!
On May 29th, 1914, the Canadian Pacific Steamship "Empress of Ireland" collided with the Norwegian coal ship "SS Storstad," and sank 14 minutes later.
Join me, Chef Money, on this St. Patrick's Day inspired show, as we take a look back at a marine tragedy on par with RMS Titanic, but not nearly as talked about.
And, along the way, we will make an Irish inspired dish. Something that I like to call, "Starboard Side Shepherd's Pie."
Starboard Side Shepherd's Pie
•2 lbs of ground beef or ground lamb
•1 onion – diced
•2-3 lbs of potatoes – you’ll want enough mashed potatoes to cover the top of your dish
•2½ cups of frozen peas and carrots
•1 tbsp EVOO
•2½ tbsp butter
•¼ cup cream cheese
•¼ cup cream – I’ll be using 35%
•⅓ Cup of flour
•At least 3 cloves of garlic- minced
•2 tsp fresh rosemary – finely chopped
•1 tbsp ketchup
•1 tsp paprika
•⅛ tsp of cinnamon
•⅛ tsp of cayenne pepper
•¼ at least of your fav. Sharp cheddar
•2 cups of water or beef broth
•½ cup of Guiness
•Salt and Pepper – to taste
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place olive oil and butter into a large pot or Dutch oven over medium heat. Stir in onion and ground meat; brown the meat, breaking it up as it cooks, about 10 minutes.
3.Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cayenne, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
4.Stir in water and scrape up any brown bits from the bottom of the pot. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
5.Stir in peas and carrots until combined.
6.Spread meat mixture into the bottom of a 9x13-inch baking dish and set aside.
7.Place potatoes and (at least) 2 cloves of peeled garlic into a large pan of water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pot.
8.Mash butter, garlic, cream, cream cheese, and cheddar cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper
9.Top the meat mixture in the baking dish with the mashed potatoes and spread evenly to cover.
10.Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Almost 180 years have passed since 129 British sailors and officers departed England and headed to one of the most remote regions on the planet - the Canadian Arctic. They came in search of the Northwest Passage, and have never left. Join me, Chef Money, as we take a look at the circumstances and events that lead to this Arctic Expedition becoming known as "Franklin’s Lost Expedition." Not only that, but I will provide you with both a list of ingredient and the directions needed to make a delicious Bone Broth that I like to call, "Beechy Island Bone Broth."
Beechy Island Bone Broth
Ingredients:
• 1 big ass pot
• 4 lbs of bones – either chicken or beef
• ¼ cup of apple cider vinegar
• 2 stalks of Celery - roughly chopped
• 3 carrots - roughly chopped, include top & peelings
• 2 yellow onions – quartered, include peelings
• 1 head of garlic – quartered, including skins
• 1 tbsp whole black peppercorns
• ¼ cup of sea salt – divided
• 1 sprig of fresh thyme
• 1 stem of fresh sage leaves
• 1 sprig of fresh rosemary
• 1 cup or fresh parsley
Or you can buy a pack of fresh poultry spices – cheaper and don’t have a bunch of fresh herbs to worry about
•2 Bay Leaves
•2 tbsp of EVOO
•Upwards of 10L of water – depends on cooking.
Directions:
1.Preheat oven to 375°F. Spread your bones out on a baking sheet. Season with 1 tbsp of salt and drizzle your apple cider vinegar over them. Pop in the oven and roast for 20 mins.
2.Heat up your big ass pot on medium high heat. Add your olive oil and allow it to heat up before adding your vegetables, garlic, and 1.5 tbsp of salt
3.When the bones are done, remove them and place them in the pot with the vegetables. Add your herbs, peppercorns, and remaining salt. Next comes the water.
4.I use distilled water, and I use approximately between 8 and 10L of water. The reason for this is that I am cooking mine for 24 hours, and am using a larger pot. The amount of water you will use will depend on those two factors.
5.Bring broth to a boil, then turn down to a simmer for between 8 and 24 hours. You can transfer it to a slow cooker and cook it on LO setting if you don’t want to deal with having to add water on a continued basis.
6.Strain broth until you are just left with the liquid. I usually use a large colander first to remove the larger pieces, and then pass it through a fine mesh sieve. Bottle while it’s hot. Allow to cool before storing in fridge (a week) or in the freezer (about 6 months)
7.This broth is great for soups, stews, and sauces, and can be drank on its own. Just heat up, and add salt or olive oil. Great cure all for what ails you! – personally, I scoop the fat off, but most dont!
Cheers!
*** on the episode I said DISTILLED water instead of FILTERED water!! Use FILTERED if you can!***
Hungry? For dinner? For History? Well, you've come to the right place. Welcome, to the Hungry Historian; a recipe for learning. Join me, Chef Money, as we explore History, Herstory and everything else in between. This isn't you're typical History pod though; this one comes with a tasty twist.
Join me, Chef Money, for the debut episode of The Hungry Historian. On this episode we will take a brief look at the life and highlights of the man known as "the Hero of Upper Canada." Not only that, but I will give you a recipe and directions for a incredibly tasty and easy Beef and Broccoli stir fry dish.
Beef and General Isaac Brockoli
Ingredients
•1lb of Steak or Roast
•4 cups of Broccoli Florets
•1 onion – white or cooking, chopped
•3 tbsp (divided) of Corn Starch
•1 1/2 cups of Water
•1/2 tsp of Garlic Powder
•2 tbsp of Vegetable Oil
•1/3 cup of Soy Sauce
•2 tbsp of Brown Sugar
•1 tsp of fresh grated Ginger
•Your favourite rice or noodle
•Chopped Green Onions*
•Toasted Sesame Seeds*
* optional garnish.
• WASH YOUR HANDS!
• Add 2 cups of water to a sauce pan and bring to a boil. Once it's boiled, add your rice or noodles. For rice, use a 2:1 water to rice ratio, add to the pot, give a stir, cover and turn the heat down to low. Cook for 20 mins.
• Wash and prepare your vegetables.
• Trim and remove any fat from your beef, and cut into strips 2" to 3", and place into a mixing bowl.
• WASH YOUR HANDS! You just handled raw meat!
• Heat up a pan over med-high heat. You always want to heat the pan before you add the oil, then allow the oil to heat up before adding our ingredients.
• With the pan heating up, combin 2 tbsp of corn starch with 2 tbsp of water and the 1/2 tsp of garlic powder; mix until the corn starch and garlic powder have completely dissolved, and pour over the beef, making sure to mix and toss to get a nice even coating.
• Put the beef into the heated pan, flipping and turning it to ensure you "brown" it on all sides
• When the meat has been browned on all sides and is done to your degree of satisfaction, remove it from the pan and set it aside with a cover so it remains warm.
• With the beef removed from the pan, add the remaining tbsp of vegetable oil and allow it to briefly heat up before adding the onions.
• Sweat the onions until they are translucent and tender.
• When the onions are done, add the broccoli to the pan and cook until tender but crisp. When the broccoli is cooked, re-introduce the beef to the pan.
• For the sauce, combine the soy sauce, brown sugar, fresh ginger, remaining tbsp of corn starch and half a cup of water in a bowl and blend until smooth.
• Add the sauce to the pan and cook for two minutes allowing it to thicken while continually stirring and tossing to ensure an even distribution of the sauce.
• Once the sauce has thickened and everything is coated, serve over your rice and top with a garnish of chopped green onions, toasted sesame seeds or both.
Cheers!
En liten tjänst av I'm With Friends. Finns även på engelska.