A NEW REGIONAL RECIPE THAT MIGHT BE THE BEST LATE NIGHT MUNCHIES EVER... | SAM THE COOKING GUY
ฝัง
- เผยแพร่เมื่อ 26 มิ.ย. 2024
- Fire up the engines because it's time for us to make a trip to St. Louis for the STL Slinger that's clearly one of the best ever late night munchies! 🤤
🔪🔪 CHECK OUT OUR KNIVES + OTHER PRODUCTS LIKE THE 'THIRST TRAP'❗️tinyurl.com/466xv8bz | shopstcg.com
🔴 ORDER MY NEW GRILLING COOKBOOK: tinyurl.com/3ekranuv
🔴 SHOP THE REST OF OUR PRODUCTS❗️
🔪 THE ESSENTIAL - 7'' NAKIRI KNIFE: bit.ly/3IFERYu
🔪 THE STATEMENT - 10.5'' EXECUTIVE CHEF KNIFE: bit.ly/3k9g712
🔪 THE SIDEKICK - 5'' SANTOKU KNIFE: bit.ly/3Kw0kUW
🍳 THE OG - 12'' CAST IRON PAN: bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): bit.ly/3xDu7Uf
👕 F#^% MAX TEE: bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️shopstcg.com
00:00 Intro & Knife Winner
2:39 Grating Potato
3:11 Processing Beef & Forming Patty
4:42 Cooking Hash Browns
6:23 Cooking Patty
7:05 Heating Chili
7:44 Cooking Eggs
8:10 Serving
9:44 First Bite
10:30 Outro
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ / discord
🔴 CONNECT:
⭕️ INSTAGRAM ➔ bit.ly/stcg-insta
⭕️ TIKTOK ➔ bit.ly/stcg-tiktok
⭕️ TWITTER ➔ bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ thecookingguy.com
⭕️ MY COOKBOOKS ➔ www.thecookingguy.com/books-f...
⭕️ MY RECIPES ➔ thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
-
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
-
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
-
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ - บันเทิง
Can we just give a quick shout out to the transitions Max puts in? Really clean, really simple and effective. Good job, Max. 👍🏻
Memories of the Eat Rite Diner on Chouteau in STL. So good. Slinger was best drunk food there is. 😂😂😂
Love Eat Rite. It’s currently attempting to reopen? New owner fixed it up, dressed it really nice annnnd leaves it closed.
The Eat Rite Diner, Courtesy Counter or OT Hodges Chili Parlor had great late night slingers after the bars. 😊
RIP Eat Rite
Eat rite. Down the street from Busch Stadium.
Yep! I used to work at Nestle-Purina right down the road.
It looks like the perfect blend between east coast and Midwest drunk munchie food.
That's what I was thinking!
i was thinking it looks like the midwestern version of a garbage plate lol
"I'm Canadian" seems like the most versatile apology ever
😂
I laughed right there, too. 'I'm Canadian' covers a lot of transgressions! 😄
@@burghbrat3319 Even war crimes! which we're obviously very sorry about too... lolol
@@jodybarrett8832 "Sore-ry aboot all the war crimes, eh
The best bit is when travelling and you run into people from the USA. "Oh, you're from the usa? I am sorry. I'm Canadian." They never get the dis.
R.I.P Eat Rite diner. Had many slingers there after the nights out on the landing.
For sure, I drive by that building twice a day and still wish I went there one more time.
I believe the one in South County near rollercade an Killebrew's is still open
I’m a STL area municipal cop. Many a night shift was made better by slinger (aka nightmare). The slinger was also known as the nightmare due to the indigestion you got after a night of drinking and then the slinger/nightmare
You come to the STL314, let us know. Cops know where to eat. Not fancy, but good food
If you get the chance go to Bob Evans for breakfast, order the pot roast hash a cup of their sausage gravy and biscuit. Make sure the egg is sunny side up, crumble the biscuit over the hash and pour sausage gravy over all of it. This will change your life!!
Thank you for your service to our community, you are appreciated.
The dude who wrecked into the bar probably could have used one that night
O.T. Hodges Chili Parlor ;-) the experience is half the fun of a slinger there. "you've never had a slinger? we've got a virgin here! you can see a menu, but you're having a slinger."
Thank you for your service sir - 314 forever!
Sam, don't listen to any of the haters and pronounce 'con carne' however the heck you want to!
MARCH:
Sweet tea brined pork chop
Brine is:
4 cups water
1/4 cup sugar
3 tbsp salt
1 tbsp molasses
1 bay leaf
pinch black pepper
4 black tea bags
Bring all that to a boil, cool, and then use to brine ~1.5-2lbs pork chops. We sous vide for a couple hours, season as preferred (salt & pepper, BFF, BBQ rub, etc.), and finish on the flat top, but grilling over charcoal is amazing as well! Pairs great with roasted sweet potatoes and cinnamon apples.
This sounds tasty
Similar to a tea brined and charcoal smoked / seared duck breast I helped prepare and serve years ago
Thanks for the recipe and reminder
Tea brined and/or tea smoked is an often overlooked delicious option 😢
❤
Sam, you were pronouncing 'con carne' correctly... Cheers, from Vancouver B.C.
Aussie here. That looked fecking AMAZING! I'll definitely be trying that at 2am after a drunken night. No, wait, it's 2pm here right now. I think I'm having this for dinner tonight! I'll probably be drunk by then, so it will be OK.
They're pretty good the morning after also
Sam - you must now make toasted ravioli. The most STL food there is.
Oooh, he needs to attempt a St. Paul!
I think another St. Louis food, equally fantastic, is gooey butter cake!
And we get him to try Provel cheese and the pizza.
@@kewpiefan72 This is correct :)
The proper time to eat this is around 2am after closing down the bar. It's absolutely delicious, and if you don't regret all of your life choices after eating it you didn't eat a real slinger.
LOL...I commented this before he said it in the video.
For real. It's a meal you eat after a night out when you know you're not going to be getting out of bed until the afternoon.
I’m from St. Louis. This is the most gourmand slinger I’ve ever seen. Hits the best late night after a night out with friends. Keep up the great content!
Where? I live in STL NEVER seen this on any menu!
Courtesy Diner
@@jeremystover256
@@jeremystover256 Courtesy Diner and Uncle Bill's has it for sure. I'm not sure I have been to a diner in St. Louis that doesn't have it.
They serve them in Belleville at Corner Chill and Grill@@jeremystover256
And gourmet is a slinger not. It's diner food not a 5 star restaurant lol.
This recipe, simple ingredients, is genius. Well played, St. Louis. And hello to Louis...
My first Slinger was when I was 6, at the original OT Hodges Chili Parlor in downtown St. Louis. I make them constantly for my family now.
Had to Google and see it's closed. But with a name like, "OT Hodges Chili Parlor," that place just sounds authentic and amazing.
OT Hodges was the best!!
There's an eat rite in house springs still, great food
He needs to smoother that thing in chili!!
Someone bought the recipe. There is Chili Mac in the 500 block of Pine. Same exact chili. They have slingers there. @@jonathandaniel7424
This is the proper meal after a night of wobbly pops
St. Louis is in the house! 314!
and 636!!!
So deliciously humorous you are and I love how your crew just goes with the flow WITH you and appreciates your humor!!!!! I also appreciate the tips and techniques that you include in your videos so that the recipe tirns out really, really, well!!!! Fabulous! Thank you for these wonderfully fun videos!!!!
Shout out to Tiffany's 24-hour Diner, and the Eat-Rite (RIP).
I'm from St. Louis these are huge here for late night food. Or breakfast any day
"what shall we do tonight Brain?" , "same thing we do every night Pinky , try to take over the world"!!!
March recipe: buffalo chicken fried rice.
Stir fry diced celery and onions, then add cooked chicken and rice and mix together, then Add buffalo sauce and stir fry on high heat for a few minutes.
I never think up stuff like this when I'm drunk, but I'm glad someone did
Thank you Sam I’m a St. Louis native myself. Appreciate you making a great video with one of our meals.
I'm making this first thing tomorrow morning. Saturdays are the day I get up and cook everyone breakfast. This looks delicious.
Legend says Jesus Christ wanted to eat this weird thing during the Last Supper 😊
Chili con Carni is chili without beans! Chili con carni e frejoles is with beans.
Pick 'em out!
Wrong, chili with beans is called soup. Chili doesn’t contain beans, ever
Thank you Scout, chili with beans should be a crime. LOL
Chili is the sauce. It comprises roasted and mashed peppers, cocoa powder, cinnamon and other spices stewed down.
“Con carne” literally means “with meat”.
“Con frijoles” literally means “with beans”.
As far as I know, chili con frijoles only exists north of the border. South of it the chili contains meat and or vegetables, beans are a side.
And "Chili con Carnie" is chili with bits of traveling festival worker.
Yes! I’m a musician is St. Louis and I spent many nights in the 1990’s as a young musician at O.T. Hodges gobbling these down. Good times!
I've had this at the one and only Eat Rite Diner in St. Louis, awesome drunk food!
RIP Eat Rite
@@kreediggitydogg I know, really sad, that place was legendary.
I'm from St. Louis and I have not had this in YEARS. But I will soon! Keep on cooking, fellas. Cheers! 🍻
March: Black Bean Bites, based on "STCG A Veggie Burger That Doesn't Suck!"
I just made these today after a few nights of thinking about how to make them...they don't suck!
I adjusted a few ingredients. Makes about 13 balls.
1/2 Medium red onion, sliced thin
1 TBS Butter
1 TBS Olive Oil
1 TBS Sherry Vinegar
pinch of sugar
1/3 cup red onion diced
1-2 jalapenos diced (I like spicy and left the seeds)
1 cup sliced shiitake mushrooms
1- 15 oz can black beans, rinsed and drained
2 TBS flour
1-2 eggs lightly beaten ( I actually used water and flour mixture instead of egg. Either works, but the panko stuck really well)
1 TSP each: cumin, garlic powder and chipotle powder
1/4 cup flour
1 1/2 cups panko divided
kosher salt and pepper to taste
Extra Olive oil for cooking
Heat pan on med , add butter, olive oil and sliced onions. Saute for about 20-30 min, adding sherry vinegar and a pinch of sugar about 1/2 way. Add a little water if sticking to pan.
Dry cook diced Onion, mushrooms and jalapenos in one pan and beans in another for 6-8 min on high. Stirring frequently.
Put cooked veggies and beans in food processor. Pulse about 5 times. Then add 1/3 cup Panko, flour, spices and salt and pepper.
Process until blended well.
Chop caramelized onions into small pieces. Scoop enough mixture to form a small golf ball and add a few onions to the middle. This was a little tricky, but the onions are so good with the mix.
Balls can be refrigerated at this point, but do not need to be.
When ready to cook, coat balls in flour, then egg, then panko
Cover bottom of 12 inch frying pan with olive oil. Heat until hot, not smoking. brown each ball by moving them around.
I dipped mine in queso after.
BTW, I have 2 of your knives and LOVE them!
Thanks for being awesome.
St. Louis is inviting you to come see us. You have to have a slinger from here.
Chili con carne...you said it perfectly. You anglicized it, which was appropriate for a St. Louis recipe.
Sam, that is one hunk of a meal: breakfast, lunch, supper (dinner).
Love the show, been using my griddle a little over a year. Your so much help. Though I did just sliced the end of my middle finger off with the mandolins slice. Another learning experience!
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
Chili on top of over easy eggs is very underrated, queso fresco green onions
Saint Louisian here - you should try it "black and white" style, which comes from Tiffany's Original, where the slinger was created - it splits the chili with sausage gravy.
If you get the chance go to Bob Evans for breakfast, order the pot roast hash a cup of their sausage gravy and biscuit. Make sure the egg is sunny side up, crumble the biscuit over the hash and pour sausage gravy over all of it. This will change your life!
Tiffany's? Never heaed of it.
@@stlouisactor71Because it's in the County, in Maplehood. I've always heard white gravy over it is a Hoosier. Never done both, but now I'm intrigued.
And it’s smothered in chili and gravy too…. Yum!
@@flounder31 lived in maplewood for 20 years, and no tiffany's so must be new
Oh my, that looks amazing! Might to make that at elk camp this year
That looks fantastic. Im gonna make it. Thank you for sharing.
MARCH: Pizza Logs
A very simple recipe, but a DAMN good one. It's a classic bar food in western NY.
-Lay down an Egg Roll Wrapper
-Add pepperoni and either brick mozz, or string cheese
-Brush the edges in egg wash to prevent leakage
-Tuck corners and roll it up like an egg roll.
-Place all rolls in a container and freeze, this needs to be frozen or the cheese will either separate, or leak.
-Take out once frozen solid, and fry
-Fry at 350 for around 4-5 minutes or until GBD
- Optionally brush with garlic butter and sprinkle with parsley and parm.
---------------------
Serve with Marinera sauce, blue cheese, or ranch, depending on preference.
You can use any fixins inside, mushrooms, sausage, onions and peppers, etc... So long as theres a good amount of Mozz inside and a marinera dip. ;)
That looks like the best one yet this month.
always love the munchie videos Sam makes
Probably have eaten 100 slingers when I was young and trashed at 3am.
One word, PERFECTIOH!!! that's Lunch tomorrow ... Love the channel. keep it coming Sam & team.
I think we have the winning combination for the largest morning turd in history:
- Beer
- More Beer
- STL Slinger
Oh the poops from one of these are damn near deadly 😂😂😂. I know from many of beers followed by stingers in the STL.
@@FrankTiefenbruch 🤣
This just made me 🤣🤣🤣
The content you guys put out are next level thanks for being great!
Hey Sam, that looks awesome. I'm a born and raised St. Louis Southsider. We also use fries and sausage patty instead of hashbrowns and beef patty. It's delicious either way. Come to St Louis and I'll treat you to the best one.
Man... I miss OT Hodge Chili Parlor in STL.
Ya this looks like a perfect 2am food for sure.
Beautiful! ... The magic of editing!!!😀
March: Brunswick Stew A.K.A Virginia Ambrosia Stew, invented in 1828 by Jimmy Matthews, an African American chef
Ingredients: The original recipe called for Squirrel. Today, that is substituted with chicken, pork or beef (or Rabbit), along with chunks of tomatoes, potatoes, beans, corn, okra, and salt pork or bacon. The stew has a distinctively smoky flavor due to smoking the meats before adding them to the pot, accompanied by a hefty dose of barbecue sauce.
Ingredients:
4 Tablespoon butter
3 cloves garlic,, minced
1 large yellow onion,, finely chopped
1 (15 oz) can fire roasted tomatoes (undrained)
4 cups chicken stock
1 1/2 cups barbecue sauce, (I used Sweet Baby Ray's)
2 Tablespoon Worcestershire sauce
1 Tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 1/2 pounds smoked pulled pork, (or chicken)
8 oz. frozen corn
8 oz. frozen lima beans
Salt and pepper, to taste
Instructions:
0. Smoke Chicken, Pork or Beef (Or Rabbit)
1. Melt butter in a large Dutch oven over medium-high heat. Once melted, add the garlic and onions and sauté until soft, about 5 minutes.
2. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and salt and pepper.
3. Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 1 1/2 hours, stirring occasionally.
That looks sooooo GOOD! Am gonna go get the stuff to make it tomorrow!
St. Louis guy here. This dish is indeed an STL classic and really good late at night after a few drinks. There are also versions of this with pasta added to it... awww yeah!
Yeah BABY! This looks sooo good! New brunch recipe! One mod: I’d change out the ground beef for breakfast sausage!!
Perfectly acceptable STL substitution.
It's not just for after midnight munchies...Dinner is looking good in the near future. ❤❤❤❤❤
Awesome, and best intro ever. Perfect after an evening of Mules.
That’s definitely a late night after the bar kinda munch !
The way Sam pronounces chili con carne is actually closer to how folks from STL actually sound. He’s going for authenticity.
Fried eggs and chili is something that once you try it, you'll never eat chili without a fried egg. or a burger.
March:
iconic (and underrated) Hungarian potato dish - Rakott krumpli:
Ingredients:
4-5 potatoes
6 eggs
half a pound of Hungarian sausage (smoked, dried, spicy and consumed raw // could be replaced with spicy salami)
3 cups of sour cream
-Peel the potatoes
-Hard boil the eggs
-Once they are cooled down a bit, slice up the eggs, potatoes and sausage around the same thickness (0,5cm).
-Add a pinch of salt to the sour cream
-Take a large heatproof dish, butter it up and start building the layers: potato slices > sour cream > egg slices > sausage, until you reach the top.
-Finish the top layer with a thin layer of sour cream or cheese.
-Cook it in the oven on 350°F for 30-40 minutes
Very interesting! I have never been to St. Louis, but I may have to try this one. The funny thing is, I have been doing something very similar for years without ever knowing about it. I make a breakfast version, using a hot spicey sausage patty instead of burger, with a Southwest flair to the seasoning. Cayenne, chipotle salsa, pico de gallo, etc. Very intriguing, thank you for showing this one.
I need to make this almost as much as I need a STCG knife! Love this channel!
Sam, thank you for making this. We have restaurants like this and you go there 😢 drunk. Thank you for this video!
March: Israel's favorite street food Shawarma with Yemen spicy red Zhug
Shawarma is perhaps one of the worlds most loved street food but it requires special tools to make, this recipe we’re making at home almost every week, it’s so simple we no longer go out to eat it
Ingredients:
Meat
2 lb of Female turkey skinless boneless thigh (yes female taste better)
Or 2 lb chicken skinless boneless thigh - If you cannot get turkey
100 g / 3.5 oz of goat fat
Rectangular bread pan (English cake pan)
Aluminium foil
Marinade
2 large garlic clove
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp corn flour
8 tbsp of nuteral oil / olive oil
Optional Yoghurt sauce
1 cup Greek yoghurt
1 crushed clove garlic
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
Red Zhug
10 Yaman red chili or red chili peppers
12 garlic cloves
1 cap of water
1.5 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp sweet paprika
1/4 tsp cloves
3 tbsp olive oil
How to make Zhug
Place all chili peppers in a bowl cover with water and let it rest for 2 hours
Grind chili and garlic in food processor
Add 3 tbsp olive oil and grind again
Transfer to source pan, simmer and constantly stir to reduce liquids (about 7 min)
5 min into the simmering add spices (salt, black pepper, cumin, paprika and cloves)
- You can store the extra Zhug in jars cover the top with oil and refrigerate
To serve
4-5 flatbreads
2 large onions cut in stripes
Slices lettuce
Slices tomato and cucamber salad
Parsley and cilantro
Instructions
Mix all spices with corn flour
In a large mixing bowl combine spices mix with the oil
Leave at room temperature for 1 hour to marinate
Pre heat oven to 400F
Oil the bread pan well
Layer the the bread pan with the chicken/turkey by stacking them one on top of the other, spead some of the goat fat between each layer press to make sure not to leave spaces
Wrap the bread pan well with the aluminium foil and bake for 40-50 min covered
When done
On a cutting board turn the bread pad up side down to remove and using Sam the cooking guy knife slice /shred width wide
Oil a cast iron 12” pan and cook the shredded pieces until ready (I like to have some browned pieces)
Remove the meat - keeping the oil and cook the sliced onlion in the same oil to get that Shawarma taste
Wrap the shawarma in the flat bread mixing with Yoghurt sauce
, Zhug to taste and the salad and onions
Enjoy
Israel? Gross!
My parents taught me never to say gross on food. I suggest you try it you may find Israel amazing… anyway, Don’t think this is a political channel… but I guess you have no idea what Israel is so I’ll explain that 20% of Israel are Israeli Arabs… and they make that too…
@@AmirAharonovich Oh believe me, I dislike those 20% as much as I dislike the Hebrew ones.
@@2200Stingerare we still talking food? :-)
@@AmirAharonovich No, but I do enjoy mediterranean cuisine.
Oh my what a beautiful plate! Definitely making this!
Good to see you are shouting out the viewers who send you recommendations.
Wow. That looks really good. Definitely on the list.
Ahh, the good old NERPORC. A bastion of order in a sea of chaos.
Looks Fantastic. Going to have to do some drinking and have this soon. Thank you for the Processor meat Tip.
Winner winner slinger dinner. 😮🎉
I'm sure I'm too late for the March recipe challenge but if you're looking for regional recipe challenges in West Virginia it was customary when I was a child to go to ramps dinners in the early spring, ramps are wild mountain onion that are like leeks on steroids. When I was in elementary school in the 70's kids who ate too many ramps were sent home from school because they would literally ooze the ramp smell from their pores no matter how many times they bathed. It was a long held hillbilly tradition that every church and volunteer fire department would have ramp dinners and as an involuntary Illinois transplant I'm still trying to figure out how to get ramps at this time of the year. The ramp dinners would have ramp salads, ramps and soup beans, ramps and corn bread, pretty much anything you could combine strong strong onions and food.
March: Sausage Dip.
2lbs of Jimmy Deans (sage or regular)
3lbs of cream cheese
1 can of rotel (diced tomatoes for non-spicy)
Brown sausage. Season with Cajun (2 tbs) and minced garlic (2 tsp). Drain. Melt cream cheese (optional: add milk to help process). Add meat and tomatoes. Chips of choice in descending order: Sweet chili Doritos, Nacho cheese Doritos, Tostitos with hint of lime, or regular Tostitos.
Enjoy!
Happy Good Friday! Love any new recipe but especially viewer recipes ❤
Still hoping for that fabulous knife🎉Thank you @samthecookingguy & Happy Easter to all✝️🐣💞✝️
Had one of these when I lived in Chicago at a diner after a late night of drinking. It was amazing...
I am going to make this one myself. I know the flavor profiles will work, I might add Coleslaw on under the Egg though hmmmmm
These are great. Lots of diners have them here and they're perfect hangover food.
Morning after a bender this is the shit to eat !
LIfe-long STL resident...great job, but you're missing one thing. Two pieces of buttered toast to sop up your plate till it's perfectly clean. If you visit, find a Courtesy Diner. Hit the town first with local music, make sure you've had plenty to drink, smoke a pack of Winstons and finish off the night properly with a slinger, some Johnny Cash on the juke box & an Uber. You're welcome.
Hope these videos catch on in the Philippines. I watch them while here to remember what good food is.
Clearly not getting picked, but I'll try one last time.
March: Mom's Burrocos (Bur-ah-cos)
3lbs ground beef
2 bottles La Victoria sauce (mild or hot, your choice)
2 small cans sliced mushrooms
Salt/Pepper to taste
1 pack large tortillas
1 medium can sliced black olives to garnish
Season and brown ground beef, drain fat. Add the La Victoria sauce to desired sauciness, add mushrooms, and let cook for ~5min or until desired thickness. Serve over warmed or fried tortillas (fried is WAY better!) and garnish with shredded cheese, sour cream, black olives, and whatever else you want. It's really good with jalapenos and queso too! You can eat it flat or make it into a burrito. I'll leave "season ground beef" up to you, Sam. You can really do whatever you want with it . This is an easy/quick weeknight meal my mom would do for us a lot and we all love it!
Thank you, this sounds good ~ I will be making it 😋
March: Sandwiches
Lobster grilled cheese ingredients
Lobster meat
Kerry Gold Butter
Parsley
Old bay seasoning
Red Pepper Flakes
Lemons
Roaster garlic paste
All purpose seasoning
Cheddar jalapeno bread
2 Havarti Cheese slice
2 Smoked Gouda cheese slice
- Add stick of butter to pan and slowly melt.
- Add onions to pan and season with all purpose seasoning. cook for 10 minutes until caramelized.
- add more butter to onions, lobster meat, and roasted garlic paste, zest on lemon, squeeze lemon juice, red pepper flakes, paprika, and cook
- Lastly add parsley and cook another minute. Set mixture to side.
- Add cheddar jalapeño bread to pan with 2 slices of havarti cheese on one bread, 2 slices of smoked Gouda on other slice. Toast and melt cheese.
- Add lobster mixture back and make grilled cheese cheesy.
March: Egg Foo Yung/ St. Paul Sandwich
Ingredients:
5 x-large eggs
Bean sprouts
Diced onion
Green pepper
Cubbed ham
Shrimp
Salt n pepper
Garlic powder
Onion powder
Pinch of sugar
Sesame oil- few dashes
Green onion
Chicken bouillon cube
Smoked paprika
Splash of dark soy sauce
Oil- deep fryer
Japanese mayo
Tomato- seasoned with/ S&P, Garlic powder
Lettuce
Pickles
- Heat peanut oil to 325 degrees in wonk
- Crack eggs, stir like you’re scrambling them in bowl.
- Add onions, green onion, bean sprouts, green pepper, ham and shrimp, splash of dark soy, dash of sesame oil, seasoning to egg mixture.
- Use soup ladle and scoop out 1 scoop and pour in hot grease. Cook close to 2 minutes per side or until golden brown.
- take 3 slices of bread out, and put 2 slices of bread together. Rest patty on bread.
- Other slice of bread add Japanese mayo, pickles, lettuce and seasoned tomato’s.
- Make St. Paul sandwich
- for egg foo yung, make brown gravy, add patty to bed of rice and gravy on top.
This looks so delicious. I'm sharing this video with my brother-in-law. We throw darts once a week at his house and this would be great to have with a few beers while doing so. Can't wait to try it. Thanks for making and sharing this with us.
Now your talking!! My home town. Had one on the morning of my wedding. lol
Chicken & andouille jambalaya
2 whole chickens boiled the day before and shredded (keep all the broth)
2-3 pounds andouille sausage (smoked sausage will work) sliced into small rounds
1 pound of boneless pork shoulder cut into small chunks
1 pound Tasso (pickeled pork) cut into small chunks
2 bags frozen seasoning mix veggies (onion, bell pepper, and celery)
3 pound bag of long grain rice
1 jar minced garlic
Seasoning mix (mix in a bowl and keep on side) I make in large batches and just keep
15-20 bay leaves
2/3 cup salt
2/3 cup cayenne pepper
2/3 cup dried oregano
1/2 cup white pepper
1/3 cup black pepper
1/4 cup dried thyme
In large cast iron pot brown meat (works best in batches to get crispy bits on all meat). Once browned remove meat and keep drippings in pot and sauté veggies until tender. Once veggies done add in meat, rice, 3/4 of seasoning mix and chicken broth. Enough chicken broth should be added to cook the rice. Stir occasionally until pot comes to boil. Once boiling let boil for 2-3 minutes while storing and then cover, reduce heat and let go 30-45 minutes until rice is tender. For color in end add a cap fills of kitchen bouquet.
Serve with toasted French bread
Gonna make this tonight, can't wait. Specifically made a batch of chilli yesterday for this
MARCH:
Two layer cheesecake.
Vanilla Wafer Crust: (Nilla Wafers)
2 cups (or so) of vanilla wafer cookies made into small crumbs
1/2 cup of melted butter (or less if you want a more crumbly cookie style crust)
1/3 cup of sugar
Combine crumbs and sugar. Add butter. Toss until well combined. LIGHTLY press into a 9.5" deep pie plate. Bake at 350 for 8-10 minutes. (Press too hard and it will stick!)
Filling:
2 - 8oz packages of cream cheese (soften to room temp)
2 Eggs
2 tsp of vanilla
2/3 cups of sugar
Topping:
1-1/2 cups of sour cream (about 12 oz)
4 Tbsp of sugar
2 tsp of vanilla
Preheat oven to 350. Mix cream cheese, sugar and vanilla. Add eggs and continue beating until smooth. (Grandma's note: No lumps!) Pour into the Vanilla Wafer crust (9.5" deep pie plate). Bake at 350 for about 30 minutes. While filling is baking, mix the topping ingredients. Take the cheesecake out of the oven, increase oven temp to 425, pour topping over filling and bake for 6-8 minutes.
Let it cool and then refrigerate.
Michigan Man here, just got home from St. Louis. That was the real deal, loved it !!
Made it.Its was just as good as Sam made it look!!! Thanks Sam! excellent as always!!
March: My great grandmas smothered sweet potatoes recipee.
Boil sweet potatoes peel after boiled and cooled.
13x9pan and put glaze over them.
Glaze recipe:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup orange juice
1tbs corn starch
boil all for 5 min
add 1 tbs oleo or butter
pour over sweet potatoes
cover and bake at 350 for 30 min
Really hope you can get this one in before april.
Do a Portuguese Steak next!
8 oz New York Sirloin
1 tsp paprika
1 tsp salt
1/8 tsp black pepper
4 cloves of garlic, sliced
2 tsp garlic powder
2 tsp onion powder
2 tblspn neutral oil
1 tblspn corn starch
1/4 cup water
1/4 cup Madeira wine
3 tblspn butter
Piquillo peppers or hot Portuguese peppers
2 large eggs
Portuguese black olives for garnish
1. Season steak with paprika, salt, pepper, onion powder, garlic powder. Let it marinate 1 hour or overnight.
2. Pre-heat cast iron pan. Once heated, brush pan with oil and cook steak to desired temperature.
3. Once to temp, place on plate and keep warm.
4. In the same skillet, deglaze pan with wine. Add butter, sliced garlic, and Piquillo pepper (or hot pepper) and stir until the butter melts.
5. Pour in cornstarch slurry and stir until sauce thickens. Turn flame off.
6. In separate pan, pan fry eggs until sunny side up (or desired liking) and season with salt and pepper.
7. Plate the steak, spoon over sauce, and top with eggs. Garnish with Portuguese olives. Serve with Spanish rice or sliced fried potatoes.
8. Enjoy!
Made the braciole recipe you did a while back. It was incredible! Thanks very much for all your work!
Looks good. I never thought about using my food processor to make ground beef. Thanks
Looks good, will try.
I have been watching yall for years... I have to say, that hash brown is the best looking thing that you have EVER fixed.
0 Love the way this comes together can't wait to try it out and anticipate this will be my next breakfast lunch or dinner
St. Louis represent. My dad has been eating these since the 80s
Your channel makes the best late night muchines..
I started putting crushed red pepper on fried eggs sometimes. Salt and pepper is always there and also old reliable, but the crushed red pepper is good too.
March: Bacon Weave Pork Tenderloin.
Start by weaving 1 back of regular cheap thin bacon.
Butterfly and pound out 1 pork tenderloin.
Sauté 1 diced medium yellow onions and 2 diced roasted hatch green chilis. (Set aside to cook)
1 cup of shredded cheddar cheese
Lay flattened tenderloin on bacon weave.
Season with salt, pepper and garlic powder.
Top with sautéed onion, chilis and shredded cheese.
Roll the bacon weave and pork tenderloin.
Truss with butchers twine.
You can grill or smoke this to around 150°-160°
In the last 10 min glaze with teriyaki glaze.
Rest.
Top with chopped green onion and toasted sesame seeds.
Slice and enjoy!!!
Oh yeah! This is definitely happening at my house!!
Holy cow that looked good. I’m making one right now