Something’s Burning - I Treat the Legion of Skanks to the Food of Their People | S2 E15

Big Jay Oakerson, Luis J. Gomez, and Dave Smith from The Legion of Skanks join me in the kitchen for a stacked 

plate of Jewish, Latino, and Alt Right recipes.

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Petits Filets w/ Tomato Confit, Potato Latkes and Chimichurri Sauce

Tomato Confit

- Grape or Cherry Tomatoes

- Garlic Cloves

- Olive Oil

- Salt and Pepper

- Balsamic Vinegar

1. Split tomatoes in half

2. Crush garlic cloves

3. Wrap tomatoes and garlic in aluminum foil; roast at 350° for 30 min

4. Remove, season with salt and pepper, toss with balsamic

Chimichurri Sauce

- Stemmed / Chopped Parsley

- Olive Oil

- Red Wine Vinegar

- Dry oregano

- Cumin

- Sea Salt

- Minced garlic

1. Place all ingredients in food processor and pulse until smooth

2. Transfer to bowl; add more olive oil to get desired consistency

Latkes

- Russet potatoes; peeled and shredded

- Minced onions

- Lemon juice

- Eggs, beaten

- Flour

- Chives

- Salt, Pepper, Garlic Powder

1. Combine shredded potatoes, minced onions, and lemon juice; allow to 

sit for 20 min.

2. Wring excess liquid from mixture

3. Add beaten eggs, flour, salt, pepper, garlic powder, and chives

4. Heat frying oil in skillet

5. Ladle scoops of potato mixture into hot oil and allow to fry for a few 

mins, until crispy on edges

6. Flip and fry other side until golden brown

7. Remove and drain on paper towel; hold 

Filets

- Petit filet 

- Salt and pepper

1. Sprinkle filets with salt and pepper

2. Place filets on griddle and sear to desired temp (med rare)

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