In this episode of Chef’s Night Out, we join Nick Erven of LA restaurant Saint Martha to eat our way through a booze-fueled feast of seafood, chicken wings, and crispy pig ears.

Nick and his pals start off the night at TART for some classic American comfort food, including truffled coddled eggs, fried chicken, and “the best French fries in the city.” After polishing off an entire punch bowl, the gang heads to the mecca of hands-on dining: The Boiling Crab. Armed with nothing but plastic bibs and an assortment of BYO-beer, the chef and his friends devour a pile of Cajun-style mussels, crawfish, shrimp, and crabs.

With the table (and their dignity) destroyed, the crew stumbles around the corner for shots at Nick’s favorite dive bar, HMS Bounty, before heading back to Saint Martha. After sabering some bottles of Champagne, Nick stumbles into the kitchen to help his rock-star sous chef whip up a late night snack of lamb curry with steamed sushi rice and pickled papaya.

Up Next: How-To Make Mission-Style Tacos with Tony Trujillo – http://bit.ly/1Hj9T3u

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Get this popular recipe for Vegan Cupcakes at http://allrecipes.com/Recipe/Vegan-Cupcakes/Detail.aspx

These dairy-free cupcakes are made with coconut oil and almond milk. They are just sweet enough and have a lovely aroma of vanilla extract. Regardless of your dietary restrictions, you’ll be happy once you bake a batch, or two.

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Get the recipe for One Skillet Mexican Quinoa at http://allrecipes.com/Recipe/One-Skillet-Mexican-Quinoa/Detail.aspx

In this video, we prepare a healthy and delicious quinoa dish with Mexican-inspired ingredients. The quinoa is simmered with fire-roasted tomatoes, corn, and black beans. We add a little bit of jalapeno and chili powder for a nice kick to the dish. Top this off with avocado and cilantro and serve right away.

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In this episode of Fat Prince, Chef Robbie Wilson of Mattei’s Tavern joins Andy to drop a few flavor bombs by whipping up a decadent and cheesy Steak-umm sandwich with foie gras mayo, pulverized Cheetos, Aleppo pepper, and a touch of syrupy sweetness.

Later, Kroll Show’s Nick Kroll stops by to chew the fat (and his gum) and to overindulge in the deliciously sweet, salty, and crunchy meal they’ve prepared for him.

Remember: Always wash your hands before fondling the food, and the quality of the meat is good if it sticks to the hood.

Up Next: Keep It Canada: British Columbia – http://bit.ly/1csKTcI

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Inspired by the classic tapas dish of Patatas Bravas, this version goes the extra mile. With a rich, red wine and tomato sauce, spicy chorizo and fresh broad beans all being added to sautéd potatoes. Plus, it’s ready in about 20 minutes… no excuses!

Get the full recipe here: http://sortedfood.com/chorizoandpotato

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Get the recipe for Chicken Souvlaki with Tzatziki Sauce at http://allrecipes.com/recipe/chicken-souvlaki-with-tzatziki-sauce/detail.aspx

In this video, we’ll show you how to make a perfect summer grilled appetizer. These Greek-inspired chicken kabobs are seasoned with lemon juice, garlic, and oregano. Dip them into a cool, fresh yogurt sauce made with cucumbers and garlic. Or enjoy in a warm pita wrap with a green salad.

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Why take a trip to your local Mexican joint when you can have one on your patio? Watch Tony Trujillo—a pro skater and member of the band Bad Shit—make simple and fast Mission-style tacos for his family in their San Francisco backyard. Trujillo soups up his gas grill by rigging it to a shopping cart, creating a mobile taquería in the process. Add carne asada, some onions and herbs, and a six-year-old skater who recently learned how to use the word “bro,” and you’ve got a memorable meal in the making.

Up Next: Keep It Canada: British Columbia – http://bit.ly/1csKTcI

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Mike is driving from L.A to Austin. SOLO. He’s never driven in the US before and he’s stopping off wherever you tell him along the way. This is going to be interesting.

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Get the recipe for Loaded Cauliflower at http://allrecipes.com/recipe/loaded-cauliflower/detail.aspx

In this video, we’ll show you how to steam cauliflower and mash it together with sour cream and cheese to create a delicious, baked casserole that’s reminiscent in taste to loaded baked potatoes. You can keep this side dish vegetarian, or add cooked and crumbled bacon at the end.

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