Could I Get In Your Pantry‪?‬ Audioboom Studios

In the pantry this week is a collection of Joey’s favorite bits from season one. For this season’s recipes and more, visit us on Instagram: @pantrypodcast

Thanks to our sponsors:
Lucy - Promo code: PANTRY
Thrive Market
Babbel

In the pantry this week is Nico Tortorella (Younger, Scream 4) and things get VERY heated in the kitchen!

Zuppa Di Pesce AKA Frutti Di Mare
Ingredients: 3 tablespoons of olive oil, 1 pound of spaghetti, 1 small onion - finely chopped, 2 garlic cloves - minced, 2 cups of crushed tomatoes, ½ tsp of crushed hot red peppers, 1 pound (450g) of mussels - scrubbed 12 little neck clams, ¼ cup of dry white wine, ½ of a lemon - sliced, 12 large shrimp - peeled and deveined, 1 pound (450g) baby squid - cleaned, tubes sliced into rings, 3 tablespoons of chopped parsley, salt and freshly ground black pepper.

Directions: Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook until al dente. While the water is coming to a boil, prepare the sauce. Heat the olive oil in a large saucepan over medium heat. Add onions and garlic, stirring often, cook for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute.

Meanwhile, combine the mussels, clams, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally until the mussels and clams have opened. Transfer the seafood to a bowl, discarding any unopened shells.

Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels and clams in their shells for garnish and remove the flesh from the remaining shells. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce. Simmer for 2 minutes, stirring, until almost opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

Thanks to our sponsors:
BetterHelp
Lucy - Promo code: PANTRY

In the pantry this week is Actor, Comedian, and TikToker, Charles Osborne! Charles shares his sugary sweet Parisian hookup. Plus, Joey gets labeled as a “bad homo.”

Click HERE for Pink Champagne Cupcakes Recipe.

Thanks to our sponsors:
Babbel

In the pantry this week is one of Joey’s besties, Tara Lynn! Tara shares the “dicey” meal that sealed the deal with her former hot Australian mate.

Click HERE for Paula Deen’s Taco Soup Recipe.

Thanks to our sponsors:
Thrive Market

Additional Music from incompetech.com | Sound Effects from freesound.org. Licensed under Creative Commons: By Attribution 3.0 License.

In the pantry this week is Comedian and Host of “Dress Down Day,” Eric D'Alessandro! Eric regales Joey with his homemade ‘In-N-Out’ date with his future fiancé. Plus, Eric discovers poppers!

Click HERE for In-N-Out's Double-Double, Animal-Style Recipe.

Thanks to our sponsors:
Manscaped - Promo code: PANTRY
Babbel

In the pantry this week is Pat “Trish” McAuliffe (Barstool Sports) and things get EXTREMELY gay! Below is the recipe featured in today’s episode:

Thai Lettuce Wraps
Ingredients: 2 pounds ground chicken, 1 red onion - diced, 1 red bell pepper - diced, 4 sticks of celery - diced, 1 large carrot - shredded, 1 cup red cabbage - diced, 2 cups shiitake mushrooms - chopped, 1 tablespoon grated ginger, 4 cloves garlic - crushed, 2 sliced scallions + more for garnish, 1 jalapeño or Fresno chili - thinly sliced, 1 bunch cilantro, 1 large head of butter lettuce, 2 tablespoons of avocado oil, a ¼ cup of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of peanut or almond butter, Sriracha to taste, a ¼ cup peanuts, crushed for garnish.

Directions: In a skillet, add avocado oil and ground chicken. Cook until no longer pink. Add red onion, ginger, and garlic; sauté till softened. Add mushrooms, cabbage, bell pepper, celery, and sauté. Add sesame oil, soy sauce, and peanut butter to a bowl and whisk until blended. Add sauce to skillet and sauté until all vegetables are cooked. Serve with Boston lettuce leaves and garnish with cilantro scallions, Fresno chilies, and chopped peanuts.

This episode is sponsored by:
BetterHelp