Funny Man. Real Food. — Every Recipe From the Show

Ep. 3

Bang Bang Shrimp

Crispy air-fryer shrimp with a cinnamon secret — and yes, there’s cinnamon on them.

Per serving: ~690 kcal · ~30g protein · ~107g carbs · ~14g fat Estimate — sauce counted as a drizzle, the way he plates it.

12 large shrimp, peeled and deveined (the filmed batch — he made about 40 total)
Marinade: paprika, garlic powder, chili powder, a dash of cumin, a dash of cinnamon, mixed with a little oil
Flour, for dredging
3 eggs, whisked (the egg wash)
Panko breadcrumbs
Oil spray
2 cups Minute rice (dry)
The sauce, 1:1:1 — ½ cup sriracha, ½ cup mayo, ½ cup sweet chili sauce

Mix the marinade spices with a little oil, coat the shrimp, and let them sit.
Bread every shrimp: flour, then egg wash, then panko. Spray with oil.
Air fry until golden and crispy outside, juicy inside.
Minute rice: water to a boil, rice in, stir, lid on, heat OFF — it finishes itself.
Stir the sauce together. Equal parts — the batch makes extra, fridge bonus.
Plate the rice, line up the shrimp, drizzle the sauce over the top.

Makes 2 servings as filmed — scale it up, you’ll need to.

Ep. 2

Every European knows this salad. The juice at the bottom is the whole point — catch it with a piece of bread.

Per serving: ~205 kcal · ~4g protein · ~19g carbs · ~14g fat Estimate — most of those calories are the olive oil. Very keto.

Halve about 30 cherry tomatoes.
Dice 1 English cucumber and ½ a red onion.
Roll 1 whole lemon on the counter first — it gives more juice — then squeeze it all in.
Chop ⅕ of a bunch of cilantro and drop it in. Yes, cilantro.
Add 1 tsp salt and 2 Tbsp olive oil.
Toss it and let it sit a few minutes. The juice builds at the bottom — that’s the whole point.
Serve it next to rice and beef, or potatoes. The juice runs over everything.
Last step, not optional: catch the last of that juice with a piece of bread.

Makes 2 servings — it’s a side; it goes next to the main plate.

Ep. 1

These aren’t chicken patties. They’re chicken CDs — ground chicken thighs, smashed so thin they needed a new name.

Per burger: ~350 calories · ~25g protein Estimate — I cook by feel, not by scale.

Grind 7 chicken thighs. (Half a yellow onion and 3–4 garlic cloves get ground right in with them. Only 6 thighs appear in the video — symmetry matters. 😄)
Season by heart — smoked paprika, salt, black pepper. We don’t measure with teaspoons; we measure by heart. (Exact measurements are in the ingredient list, for everyone who doesn’t.)
Mix it all by hand.
Hot pan, light spray of oil. Drop a ball of the mix, parchment paper on top, and SMASH it thin with the press.
Fry till golden and cooked through (165°F, no pink), flip once.
Build it: brioche bun, 2–3 patties with cheese in the middle, homemade burger sauce (ketchup + mustard + a little pickle juice), tomato, red onion, shredded iceberg lettuce, pickles.

Makes 27 thin patties — about 8–10 burgers. My family eats well tonight.