top of page

Greatest Oh S&^*t Moments in History. Guest Star: Shaun O'Neale MasterChef Winner

Updated: Jan 7




Second Act Scratch: Season One. Episode One: Greatest Oh Sh&*t Moments in History with Guest Star: Shaun O'Neale Winner of MasterChef Season 7 on Fox.


___________________________________


They say it's not about what happens to you, it's about how you handle what happens to you. Join us for a riveting episode where Doreen and Tony dive into life's unexpected twists and turns with none other than Master Chef Season 7 Winner, Shaun O'Neale!

In a candid conversation, Shaun shares invaluable insights on navigating those 'Oh S&*&t Moments,' of life, mastering the art of pivoting, and discovering genuine happiness in the present moment. Get ready to be inspired by Shaun's awe-inspiring journey—from rags to riches and from the lowest lows to the highest peaks. Prepare to be captivated by Shaun's unique life philosophy, a philosophy that played a pivotal role in gearing him up for his biggest television performance ever before judges Gordon Ramsey, Christina Tosi and the whole world.


2024 Update: After recording this episode, many changes took place for our friend Shaun. He is now living in beautiful Arizona and the Executive Chef of restaurant 333 which will be opening in Spring 2024. Three Thirty Three combines cool and contemporary interiors with a superlative culinary offering. The Asian inspired menu encompasses wood-fired dishes along with an extensive sushi selection with over-the-top touches like peking duck with caviar and dry aged wagyu tomahawk.


Inspired by Shaun, Doreen & Tony cook her famous Cosi Buono Che Crea Dipendenza (Tomato Basil Pasta). Photos and the recipe are below! And remember to tune in each episode on Apple, Amazon, Google and Spotify.


Sean's Website: djshaunoneale.com







Recipe:


Chef Doreen’s Tomato Basil Pasta

così buono che crea dipendenza


4 roma tomatoes (I would add another 4 at least)

1/2 can diced tomatoes and juice (bc I didn't have enough tomatoes)

3 small bags peeled garlic from TJ's

1/2 large container of basil, chiffonade

1/2 container, parmigiano reggiano, grated from TJ's

3/4# Angel hair pasta

1/4-1/2 cup olive oil add more if needed

Salt

Pepper

Red Pepper Flakes (Optional)*


Heat the olive oil on medium-low, add the garlic and slow cook until softened (about 1-2 minutes), add the tomatoes and all the juice, slowly cook, add salt and pepper to taste. You want to make sure there's plenty of sauce, so it can really coat all of the pasta.


After you cook off the pasta and drain, add some of the parmigiano reggiano and black pepper and olive oil. Start with olive oil first of course and then add the pepper and parmigiano reggiano and mix it in.


Once the sauce is flavorful to where you want it, just add the pasta in and toss until it's fully mixed. Add parmigiano reggiano to taste. If you think it's too much keep adding more because it can take it and it really adds the flavor to it. Then finish off with the fresh basil and toss. And when serving just add more parmigiano reggiano.


*You may also use crushed red pepper for spice. Put that in the very beginning with the olive oil and garlic.



Comments


bottom of page