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Regular Folks Food
United States
เข้าร่วมเมื่อ 22 มิ.ย. 2020
Just a regular guy in the heart of the Tennessee Valley, throwing down in the kitchen..................... cooking up regular stuff in a regular way.
Not a chef, not even a professional cook. Grandmaw, momma and self-trained. Only intent is to inspire folks to get into the kitchen or onto the patio and put together a fittin bite or two of something to eat.
We will be cooking up all kinds of stuff in a laid-back environment free from yelling, over animated gestures or pressured speech. Cooking is supposed to be a chill activity and it will be presented that way here.
Plain good cooking and preparation that in the end tastes pretty dern good.
Not going to find much for the health conscious around these parts.
Not a chef, not even a professional cook. Grandmaw, momma and self-trained. Only intent is to inspire folks to get into the kitchen or onto the patio and put together a fittin bite or two of something to eat.
We will be cooking up all kinds of stuff in a laid-back environment free from yelling, over animated gestures or pressured speech. Cooking is supposed to be a chill activity and it will be presented that way here.
Plain good cooking and preparation that in the end tastes pretty dern good.
Not going to find much for the health conscious around these parts.
Beef Tips w / Debris Gravy
Beef chunks simmered in a flavorful sauce with bits of beef debris.
Pat dry a two to three pound chuck , sirloin roast, round, eye or any other less expensive tougher cut of beef into 1/2 to one inch cubes.
Chop about 1/2 pound of that up into a mince.
In large heavy bottom pot, add a tablespoon of high smoke point oil over medium high heat. Add the beef mince, sprinkle with a little salt and pepper and cook the mince until it is very brown.
Add 1/2 cup low sodium beef broth to the pot, pout off broth and mince into a bowl to reserve for later.
Season the beef cubes with salt, apx One (1) Tsp per pound. Sprinkle with 1/2 Tsp black pepper. Toss cubes with Four (4) Tbsp all-purpose flour.
Sear the beef cubes off in pot with some high smoke point cooking oil.
Allow the flour to brown off really well, stick to the bottom of the pot.
Deglaze pot with 1/2 cup low sodium beef broth and pour into a bowl to reserve for later.
Cook beef cubes in batches to prevent overcrowding and aid in good browning.
Before removing second batch of beef , sprinkle with a teaspoon or two of brown sugar, allow sugar to caramelize, then deglaze and pour contents into reserve bowl.
Sautee one large onion, medium diced in a tablespoon of butter, seasoned with a pinch of salt/pepper until the tips of onions are browned.
Add three or four cloves chopped garlic. One (1) Tsp dried Thyme and One (1) Tsp dried Rosemarry.
Sautee one minute with the onions.
Add three to three 1/2 cups low sodium beef broth.
Add a tablespoon of Worcestershire sauce.
Add all beef back to the pot. Bring to good simmer.
Taste for seasoning, add additional salt, pepper if desired.
Cover and lightly simmer two to four hours until beef is almost coming apart.
Add a little water if the gravy thickens to much.
Remove lid and allow to thicken/reduce if to thin.
Be sure to stir and scrape the bottom of the pot every 15 minutes to prevent flour from sticking to bottom of pot.
Once to desired tenderness and thickness, add a tablespoon or two of dried parsley flake. Serve.
Pat dry a two to three pound chuck , sirloin roast, round, eye or any other less expensive tougher cut of beef into 1/2 to one inch cubes.
Chop about 1/2 pound of that up into a mince.
In large heavy bottom pot, add a tablespoon of high smoke point oil over medium high heat. Add the beef mince, sprinkle with a little salt and pepper and cook the mince until it is very brown.
Add 1/2 cup low sodium beef broth to the pot, pout off broth and mince into a bowl to reserve for later.
Season the beef cubes with salt, apx One (1) Tsp per pound. Sprinkle with 1/2 Tsp black pepper. Toss cubes with Four (4) Tbsp all-purpose flour.
Sear the beef cubes off in pot with some high smoke point cooking oil.
Allow the flour to brown off really well, stick to the bottom of the pot.
Deglaze pot with 1/2 cup low sodium beef broth and pour into a bowl to reserve for later.
Cook beef cubes in batches to prevent overcrowding and aid in good browning.
Before removing second batch of beef , sprinkle with a teaspoon or two of brown sugar, allow sugar to caramelize, then deglaze and pour contents into reserve bowl.
Sautee one large onion, medium diced in a tablespoon of butter, seasoned with a pinch of salt/pepper until the tips of onions are browned.
Add three or four cloves chopped garlic. One (1) Tsp dried Thyme and One (1) Tsp dried Rosemarry.
Sautee one minute with the onions.
Add three to three 1/2 cups low sodium beef broth.
Add a tablespoon of Worcestershire sauce.
Add all beef back to the pot. Bring to good simmer.
Taste for seasoning, add additional salt, pepper if desired.
Cover and lightly simmer two to four hours until beef is almost coming apart.
Add a little water if the gravy thickens to much.
Remove lid and allow to thicken/reduce if to thin.
Be sure to stir and scrape the bottom of the pot every 15 minutes to prevent flour from sticking to bottom of pot.
Once to desired tenderness and thickness, add a tablespoon or two of dried parsley flake. Serve.
มุมมอง: 2 353
วีดีโอ
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Pork and beef seasoned up and simmered in a tomato base, trinity infused sauce with red beans and green onions. Mix two (2) pounds of ground pork and One (1) pound of ground beef with the following: One (1) Tsp Garlic powder One (1) Tsp Onion powder Two (2) Tsp Cayenne Pepper One (1) Tsp red flake One (1) Tbsp Chili powder One (1) Tbsp smoked Paprika Two (2) Tsp sweet paprika 1/2 Tsp ground Thy...
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มุมมอง 80114 วันที่ผ่านมา
Old school broiled Flank Steak marinated in homemade Italian dressing that turns into a delectable glaze. Mix the Good Seasons homemade Italian dressing mix per package instructions using a Balsamic vinegar. Pour 2/3 of the homemade dressing in a sheet pan and over a pound or two of Flank, Skirt or Flat Iron steak. Pour in about 1/4 cup Worcestershire sauce. Coat meat well and place in refriger...
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Blackened ground beef, smoked sausage, and the Cajun trinity cooked down several times are bound together by a corn roux, bold and flavorful broth chock full of chili peppers. Pat two to two and a half pound ground beef out. Season liberally with Chef Pauls meat magic or a good quality Cajun/Creole seasoning. Lay beef patties in pot, seasoned side down........ smashing down for good contact and...
Blackened Rib-Eye w/ Molasses Pan Sauce
มุมมอง 74721 วันที่ผ่านมา
Rib steak seasoned with Cajun blackening seasonings, cooked off in hot cast iron skillet. Basted with tallow fat infused with garlic, rosemary and thyme. Served with an earthy sweetened molasses pan sauce. Pat very dry a rib eye steak about 3/4 to one inch thick. Coat with high smoke point cooking oil. Coat with blackening seasoning. (sprinkle with salt first if blackening spice is low sodium o...
Super Easy Cast Iron Skillet Old School Pizza Hut Style Supreme Pizza
มุมมอง 2Kหลายเดือนก่อน
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Hawaiian "big boy" Hot Dog - Bacon Teriyaki wrapped w / pineapple salsa
มุมมอง 906หลายเดือนก่อน
Nathans quarter pound hot dog wrapped with bacon and slathered with Teriyaki sauce. Served on toasted Hogie bun, topped with pineapple salsa, jalapeno and siracha sauce. V cut the core out of Hogie buns and place in toaster oven to just slightly toast. Wrap 1/4 pound hot dog with room temperature piece of bacon. Stick with toothpicks if desired to prevent unraveling. Place onto skillet or gridd...
Seafood Gumbo - Sausage, Shrimp, Scallops, Crab
มุมมอง 1.3Kหลายเดือนก่อน
Rich dark roux, seafood stock simmered down with the Cajun trinity, well-seasoned and loaded with all kinds of good seafood. STOCK Place one pound shrimp shells in a pot with a splash of olive oil. Toast for a minute. Add eight (8) cups of unsalted or low sodium chicken broth. Add the scraps from onion, celery and bell pepper used for the "trinity" mix. Add around Two (2) Tsp of wet lobster bas...
Creole Bloody Mary Chuck Roast
มุมมอง 1.4Kหลายเดือนก่อน
Beef chuck seasoned with Cajun/Creole spices, roasted with Cajun Trinity, taters and carrots in bloody Mary mix and beef broth. Pat dry two-to-three-pound beef chuck. Coat with high smoke point cooking oil. Season with salted Cajun/Creole seasoning and/or blackening rub liberally as well as some cracked black pepper. Place in pre-heated ad lightly oiled skillet over medium high heat. Brown off ...
Southern Smothered Chicken & Gravy
มุมมอง 5612 หลายเดือนก่อน
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Bacon Mushroom Swiss Loaf
มุมมอง 8802 หลายเดือนก่อน
Ground beef loaf loaded with sweet onions and mushrooms along with bacon. Topped with Swiss cheese, more mushrooms and bacon. Sautee six to eight slices of bacon that has been cut into 1 1/2-inch cubes until browned and crisp. Remove from skillet with slotted spoon, reserving the bacon fat. Toss in one (1) medium onion, diced. Allow to cook in the bacon fat a few minutes. Toss in eight (8) ounc...
Chicken Parmesan
มุมมอง 2922 หลายเดือนก่อน
Thin chicken breast cutlet, breaded with crumbs and mix of cheeses. Fried golden brown. Served with homemade tomato sauce and topped with mozzarella cheese. SAUCE In a non-reactive pot heat a tablespoon of olive oil. Add 1/3 cup diced onion. Sprinkle with a touch of salt. Allow to cook a couple of minutes. Add two to four cloves of garlic, minced (to taste). Add 1/4 tsp red chili flake, allow g...
Ole School French Classic Scallop Grenobloise
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Seared scallops plated with diced lemon, capers, croutons. Smothered with a mushroom sauce. Cut a piece or two of bread up to make about 1/3 cup of croutons cut into 1/4 inch cubes. Toss in olive oil, salt, seasonings as desired. Place into toaster oven and toast off. Using a knife, remove outer peel and bitter white membrane from lemon, discard. Cut in between membranes to remove lemon segment...
Chicken au Four - Easy One Pan Meal
มุมมอง 6273 หลายเดือนก่อน
Chicken roasted on top of potatoes, onions and garlic. Drippings are degreased and poured around the plate. Scalable serving sizes with skillet size selection and additional ingredients. Heat some olive oil in skillet over medium-high heat. Slice a washed Russett Potatoe about 1/4 inch thick. Lay into skillet single layer and season with salt and pepper. Allow to sauté a few minutes, then turn ...
Rustic Roasted Tomato Basil Soup
มุมมอง 4843 หลายเดือนก่อน
Tomatoes roasted with onion, garlic and thyme. Simmered down with basil in a vegetable broth. Finished off with a bit of Parmesan cheese and cream. Remove stem/core from about four (4) pounds of Roma tomatoes. Slice in half and set aside. Slice a red onion, place in bottom of roasting pan with four (4) to six (6) cloves of garlic. Drizzle with olive oil and toss. Lay tomatoes on top. Drizzle wi...
Regular Folks Enchiladas - Quicker Weekday Night Meal
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Roasted Garlic Herb Compounded Steak Butter
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Let's Make Outstanding Ranch Dressing
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Cajun Meatball Stew (Dark Roux Gravy)
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Mississippi Style Braised Beef Sandwich
มุมมอง 8144 หลายเดือนก่อน
Mississippi Style Braised Beef Sandwich
Louisiana Crawfish Cornbread Casserole w/ Garlic Butter Sauce
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Louisiana Crawfish Cornbread Casserole w/ Garlic Butter Sauce
Beef & Mushroom Southern Style "Frenchy" Onion Soup
มุมมอง 6564 หลายเดือนก่อน
Beef & Mushroom Southern Style "Frenchy" Onion Soup
Southern Smothered Cube Steak & Browned Bits Gravy
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Fried Green Tomato w/ Chipotle Remoulade
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Fried Green Tomato w/ Chipotle Remoulade
That Chilli looks amazing, I can almost smell and taste it through the screen! Definitely going to try this recipe, thanks and greetings from the UK 👍
When the sticking starts I do what you do so I don't lose the flavor.
Looking "Ekstree good"😅
It looks good, and probably is good, but trust me: that's not a Louisiana or Cajun dish.
Well, I'd like to trust ya but since it came from Cajun Grocer cookbook, and one can buy a kit from the Cajun Grocer with what's needed for the dish. Coupled with .............Louisiana swamp gas chili recipes are all over the place................... including YTs very own Charlie Andrews, a lifelong New Orleans native who made this on his own channel (very similar), imma have to say it probably is.
"it's not really what you put in it, so much as being a technique". That's an honest man. :)
Overcooked the meat in beginning
Opinions are worth zero points. Wrong ones are worth -1, are we really going to start the year off in a deficit?
What an ignorant comment.
@ not sure if you truly understand the irony of your reply
I'll be making my hot dogs with those buns from here on out. They're always on discount at Walmart bakery. Nothing aggravates me more than getting a Kung Fu grip on my hot dog and then the damn hot dog and all the toppings go out the bottom from them flimsy ass hot dog buns! Enjoyed this one for sure!
LOL. You are absolutely correct. Just find the big hot dogs and it works perfect with the hogie buns. I just made a chili dog this way last night.
Thanks alot ❤
This looks terrific. Would it work with Kary's roux? And if so, how much and how would you use it?
Karys roux will always work in any dish needing a lil dark roux. Id use 1/3 to 1/2 a jar. Just taste it and keep adding till its where you want it to be. Let it simmer though, those jar rouxs really need to simmer a good hour to mellow out.
@@regularfolksfood Thanks brother. Happy New Year. I served your Creole Chile last night and it was fantastic. Made your gumbo Sunday and it was a show stopper. I'm making these collards today. I really appreciate your content.
Goodness .... You on a throwdown. Yawl eating real good! I wish I had a big pot of collards and some cornbread but at the grind today. Happy new year to you and yours.
I make a variation of this chili. It has been dubbed "bullet train." I'll leave it at that.
i love to chew on some Fond...
Very nice...
Now this man knows how to brown off some meat...and make flavor. 🚀
If you're measuring then you are losing!
Any secrets for the carrots?
No. Just tossed in olive oil , salt and pepper single layer in foil . Wrapped tight and into the toaster oven for about a hour at 350. A lil thyme , maybe a lil brown sugar would spruce em up. I like my carrots simple.
Another outstanding recipe Jason! Never heard of Debris Gravy but now I want some! Happy New Year! 🎇🎇🎇🎇
It's a popular gravy used for beef Po Boys. Happy to New Years to you, filled with good health, prosperity and peace.
Now this cat can cook! Awesome video and recipe!
Goodness..that’s gotta be good and yes rich too! That’s soppin gravy right there.
Making stuff Extree Guuud! Absolutey love it ! You’ve done it again!
That's some fine dining right there my friend
Oh my goodness! Another outstanding video! Yes I like the idea about the rice or noodles also on this one. We had two different Christmas celebration meals one was steaks. For my creamed potatoes I used Sam’s member marks brand Yukon gold fully cooked mashed potatoes. I find they excellent and I doctor them up with a little heavy cream. Thank you this homestyle cooking. I can tell this gone B ex-tree good! I still never made it to stay at the camp cooking that chili but can’t wait. Maybe for ringing in the new year! I’m going to save this recipe in my journal and put it on my to do list! Be blessed with a great week and I hope you enjoy your new year. You get a south Louisiana bayou girl regular folks approved approval two thumbs up!
Happy New Years! Hopefully full of good health, prosperity and peace.
Wow, great recipe. You explained everything as you went along. Fantastic job....!!
YUM YUM YUM! Question: Can I do this recipe in a enameled dutch oven on the stove top?
You cAn do it in any pot as long as it's not Teflon coated. No acid in the cook to strip any cookware seasoning.
Dang, that looks better than my Momma’s ❤
👍👍👍
Can't wait to make this. Just put the recipe in the Paprika app and noticed that the kidney beans are left out of the written instructions. Please keep making these videos! They are terrific!
I dern sure did leave that out. I always take a ton of time making sure to not mis something and there it is. Imma fix it.
Looks good as a cajun version of chili but this Texan prefers the jalapenos shredded along with some serranos and lotsa red onion and garlic too (shred the peppers seeds and all for the heat from the peppers) and then cook it all down to where it's a lot less soupy. Thicker and spicier is always what I'm after with a hearty meaty balance, somethin that'll warm you right the F up on a chilly night! Thanks for NOT addin any beans!
You Texans can't stand a bean in a chili .... I know that for sure. A ole bowl of red Texas chili does hit the spot. I like em all though.
I'm Turkish from the Netherlands. NGL I watched this video for the accent.
Now that there is a mighty fine lookin' plate o' viddles. I mean!
This channel is awesome!
Thanks, and welcome along. We fix up all kinds of fittin to eat stuff around here, never know what's going to be on the menu.
Sir, you are a COOK.
Also add some pickle meat.
I cut up 2 jalapenos last week without wearing gloves and my hands were on fire. I had to rub them with a mosquito bite cream to deaden them.
They don't bother me but a habanero ..... Woo weeeeee. Hands toe up for two days
Justin Wilson would be proud!
I learned so much watching this video. I made Chef Paul's gumbo from Chef Jean Pierre's recipe on Christmas Eve. I wish I had seen this video first. I'm struggling with the roux. I'm afraid of burning it. Any roux tips would be greatly appreciated.
If you have a whisk and a flat ended spoon, you're not going to burn it. Just keep lowering the heat to keep the oil below or just at the smoke point, keep that flour moving and watch the corners where it wants to collect and hang out. As long as it's moving, and the oil isn't smoking heavily it cannot and will not burn. You just have to stay on top of it. Have everything ready and in place and plan on not moving from that spot until that roux is to the darkness you want. If the roux gets too thick, pour some oil in it, if it's to thin add some more flour. No problem adjusting the roux as it cooks. Everyone is apprehensive about these dark roux's because of the potential to burn. If that flour is moving and that oil aint smoking heavy, its browning, not burning. Once it gets like a milk chocolate, throw the veggies in. Turn the pot off and cool it down. A roux dont have to be super dark, color of a old penny is fine.
@@regularfolksfood Thanks for the great reply!
Great job! I add a little Dijon and Worcestershire to my sauce for tang and complexity. Takes the sauce in the direction of Welsh Rarebit, a little bit, so it’s spectacular! Signed, a lifetime Kentuckian. 🎉
Thank you sir and Merry Christmas!
😂😂😂😂😂
ur Arteries must love this recipe,,,, How much total salt from prep to finished product ?
Well, they are MY arteries so not sure why you would be concerned with such a matter. I didn't count the mg of salt, just like none of my ancestors who all kicked along for 80-100 years didn't either. It was perfectly seasoned at the end however :)
I'm trying to cook from scratch using different cuts of meat and dry beans, potatoes, Chilles , chicken, etc... Can't hardly afford to eat out anymore...
Too expensive, service is terrible and food quality down the drain. Stews and braised dishes give you much more in return than you put in with cheap cuts of proteins. These salt pork bean soup with a big piece of cornbread, didn't cost much to make, but deeeeelish. Merry Christmas
Best cook I've found on u tube!
That just so looks amazing, must taste as good as it looks.🤤
Just came across this. I'm eaet Texas born and raised (but live out west now), and we take our chili seriously. And I am seriously looking forward to making this!
Yawl do take chili seriously. And do it very well. Give it a try.... See what cha thinks. Merry Christmas.
SE Texas born and raised here, and dang if this chili dont look good as hell. I am definately going to be making this before mardi gras comes around
As soon as you said "keep those seasoning busted up.." I was all in.
I just followed these instructions minus the Italian seasoning I used Dougets roux because that’s all I could find so it needed 8 cups of broth and not 6. I found the chicken andouille sausages and used beef sausage as well along with the rotisserie chicken from HEB. I did not have to add too much additional seasoning due to using regular broth not unsalted. I did not add hot sauce but a cap of vinegar and a pinch of oregano instead of Italian seasoning. It came out perfect. Well seasoned! This was my first gumbo. It is delicious! Could not have done it without this video.
I love to hear this ! Make it to suit your tastes..... That's cooking. Sounds like you will be able to put a good gumbo together lickity split now. Merry Christmas to you and yours.
@@regularfolksfoodThank you! To think I was going to pay someone to do my gumbo for me because that’s what I wanted for Christmas dinner and they fell through. I said I was gonna make it myself and came across this video. So easy and it tasted even better today! Thank you for this easy to follow video!Merry Christmas 🎄
This is the best channel ive seen for cajun, southern cooking recipes and great instruction. Please keep them coming and thank you.
Well thank you sir, and Merry Christmas to ya.
Hell yea brother
If you like it extrie spicy you jes leave them seeds in them haluhpeenohs
Looks amazing!
Man, that looks good! I'm gonna have to make it soon! Glad I recently found and subscribed to your channel, sir. Thanks a lot! Merry Christmas to you and yours!
Merry Christmas also. Glad your joining along, we cook up all kinds of regular stuff around here for the folks.