We like Alfredo 🙂 1⃣ th-cam.com/video/9Y6xcuru3V0/w-d-xo.html 2⃣ th-cam.com/video/ROFRjeCcda4/w-d-xo.html 3⃣ th-cam.com/video/66IgiAzv64E/w-d-xo.html 4⃣ th-cam.com/video/8bh_bqgnkwY/w-d-xo.html And congrats to todays winner! 🔪
This is the best fried rice with Orange Chicken Spam Fried Rice: INGREDIENTS • ▢3 cups cold, cooked white rice medium or long grain • ▢1 tablespoon olive oil • ▢12 ounces Spam diced • ▢1/2 cup diced onion • ▢3 cloves garlic minced • ▢2 teaspoons minced ginger • ▢1 1/2 cups frozen peas and carrots • ▢3 tablespoons soy sauce divided • ▢2 large eggs • ▢2 tablespoons chopped scallions • ▢1 tablepoon sesame oil optional • ▢1 tablespoon sriracha optional INSTRUCTIONS 1. Heat the oil in a large deep skillet or wok over medium high heat. 2. Add the Spam to the skillet and cook, stirring often, until browned, about 5 minutes. 3. Add the onions and cook for 2 more minutes. 4. Add the garlic and ginger and continue cooking for 30 seconds. 5. Add the peas and carrots to the skillet and cook, stirring often, for 5 minutes. 6. Add rice to the skillet, sprinkle with 2 tablespoons of soy sauce, and cook for 3 minutes, stirring often. 7. Push everything in the pan off to the side and crack the eggs into the empty space of the pan. Sprinkle with remaining tablespoon soy sauce and stir to break up the eggs. When eggs are cooked through, stir them into the rice mixture. 8. Remove from the heat and top with scallions. Add a drizzle of sesame oil and sriracha, if desired.
March: Sam , Garlic butter salmon get one whole salmon filet cut into 5 equal pieces. 1 tsp. of each. onion powder, garlic powder, dried parsley, thyme, lemon pepper, smoked paprika, season salt. half tsp. ground black pepper. mix well. make garlic butter sauce in a skillet melt 3 tbl. sp. butter 1 clove minced garlic 1 chicken bouillon cube crushed up fine squeeze in one lemon add some fresh parsley. partially cook the salmon in cast iron pan with 3 tbl. sp butter first. remove salmon make the garlic butter sauce out of the butter that you cooked the salmon in. put the salmon back in the pan to finish cooking in the sauce baste the salmon with the sauce
March: Cheesy Tteokbokki INGREDIENTS - 500 gr fresh/frozen Korean rice cakes (I get frozen ones from HMart or 99Ranch. The long cylindrical kind is what I use) - 2 c dashi/soup stock - I usually wing this recipe with dried mushrooms/seaweed/miso paste/etc. Whatever I have on hand. - 1 c grated mozzarella cheese (or more - always more) SAUCE - 3 Tbsp gochujang - 2 tsp gochugaru - 1.5 Tbsp granulated sugar (or 1 Tbsp sugar + 1/2 Tbsp corn syrup. ) - 1 Tbsp soy sauce - 2 tsp minced garlic GARNISH (Optional) - 1 tsp sesame oil - Finely chopped scallions/green onions - Toasted sesame seeds or Furikake OPTIONAL ADDITIONS: - Meat - We typically add in some sort of spicy bulgogi beef (our favorite), spicy pork sausage or kurobuta pork. It isn't required, but it is delicious. I like to cook it in the pan prior to everything else so the juices/spices go into the whole dish. INSTRUCTIONS: 1. Soften frozen rice cakes for 20-30 minutes. If using fresh, you can skip this step. 2. In a small bowl, combine all the sauce ingredients. Mix well to combine. 3. Heat a large frying pan/skillet over medium-high heat. If adding meat, cook meat and set aside. Use same pan for next steps. 4. Add the dashi/soup stock and rice cakes. Bring to a boil. Add the sauce and stir until incorporated. Let the sauce boil until it thickens. 5. Optional Meat: I add the cooked meat back in at this point. 6. After the sauce has thickened to your liking (I don't like it overly reduced, so like a chef boyardee canned pasta sauce consistency) , even the rice cakes out in the pan and sprinkle mozzarella cheese on top. Close the lid. Turn off the heat but keep the pan on the stove to let the residual heat melt the cheese. 7. Optional: Drizzle sesame oil and add scallions/sesame seeds/furikake. 8. Serve hot while the cheese is still melted. Enjoy! This is my absolute favorite dish to make and it’s a staple in our house. Hope you like it as much as we do!
We make these for every big football game around my house ... always a hit! Spinach, Garlic and Pepper Jack Calzones (Although we grew up just calling them Spinach Pies for short) 3 pizza dough balls (~180-200g each) 3 pkgs of frozen chopped spinach EVOO 1T Oregano 1 t Salt 1 ½ t Black Pepper 6 med/lg cloves garlic (minced) 2 t Crushed Red Pepper flakes 1 lb Hot Pepper Jack cheese (shredded) … Use a good quality pepper jack cheese to avoid having it melt into a greasy puddle inside your dough. Cabot is what I use. Begin Prep pizza dough 72 hours before making Spinach Pies Pizza Dough Recipe (makes 5-6 dough balls) Ingredients 1000 grams bread flour (or 00 pizza dough flour, if you can find it!) 32 grams (4 tsp) fine sea salt 2 gram (1/2 tsp) active dry yeast 700 grams warm water (about 100-110 degrees F) Drizzle of olive oil Directions 1. In a large bowl of stand mixer, whisk together the bread flour, salt, and yeast. 2. Slowly add the water and a drizzle of EVOO, and mix until a dough ball forms (it will be very sticky!). Keep scraping the bowl and mixing until the dough ball starts to take shape. It doesn't have to be perfect. 4. Cover and place on counter and let sit 24 hours at room temperature. It will double or triple in size and you may see bubbles forming on the surface. 5. Lightly flour a large cutting board or your kitchen countertop, and place the dough on it. 6. Divide dough into five or six equal portions (for pizza) and make your dough balls. 7. Place the dough balls into oiled cylindrical airtight containers (deli takeaway containers are ideal), date the containers, and place in the fridge for 48 to 96 hours. 8. Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable. Remove and reform dough balls and let rest with a towel covering for 30 minutes- 1 hour. To build Spinach Pies … 1. Defrost spinach in a bowl on the counter or in microwave. Squeeze as much water out of the spinach as possible. Squeeze the living shit out of it! 2. Add EVOO (just enough to moisten), oregano, salt, pepper, and garlic to spinach mixture. Mix thoroughly by hand. Set aside. 3. Flatten one of the loaves on a lightly oiled cookie sheet. Make as large a square as possible without breaking the dough. 4. Scoop 1/3 of the shredded cheese and place evenly in a narrow line from left to right on top of the flattened dough, leaving about 1” on each end bare. 5. Scoop 1/3 of the spinach mixture and place in a narrow line on top of the cheese. 6. Fold the 1” ends in and then fold one side over the other and pinch together to form a sealed loaf. Flip the seam side down onto another lightly oiled cookie sheet. 7. Repeat steps 4-7 for the remaining two loaves. Space the loaves out on the baking sheet as much as possible. 8. Lightly oil hands with EVOO and rub all over each loaf. 9. Lightly sprinkle salt/pepper over the top of each loaf. 10. Bake in a 400 deg. oven for 15-25 minutes or until loaves are well browned. 11. Enjoy!
March: Ingredients: Feel free to change whatever you’d like, I’m not a chef. I just wanna see what my favorite cooking guy can do For the Lamb Shawarma: - 1 pound lamb leg or shoulder, thinly sliced - 2 tablespoons olive oil - 1 tablespoon pomegranate molasses - 1 teaspoon ground cumin - 1 teaspoon paprika - 1/2 teaspoon ground coriander - 1/4 teaspoon ground cinnamon - Salt and pepper, to taste - 4 large pita breads or flatbreads For the Garlic Sauce: - 1/2 cup mayonnaise or Greek yogurt (for a lighter version) - 2 cloves garlic, minced - 1 tablespoon lemon juice - Salt, to taste Additional Toppings: - 1/2 cup crumbled feta cheese - diced tomatoes - Sliced cucumbers - Red Onions - Fresh parsley, chopped - Additional pomegranate molasses for drizzling(if you know any Syrians / Lebanese people they might have some from their home country) Instructions: 1. Marinate the Lamb: - In a large bowl, mix together the olive oil, pomegranate molasses, cumin, paprika, coriander, cinnamon, salt, and pepper. Add the sliced lamb to the bowl and toss until well coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight maybe but up to you 2. Prepare the Garlic Sauce: 3. Cook the Lamb: - Heat a grill pan or skillet over medium-high heat. Remove the lamb from the marinade and cook for however long it needs 5. Assemble the Sandwiches: - Warm the pita bread by putting it above the lamb while you were cooking it until it is pliable. Spread a generous amount of garlic sauce over each pita, add the cooked lamb, and then top with crumbled feta cheese, sliced tomatoes, cucumbers, red onions , and fresh parsley. Drizzle with a little (A LOT) more pomegranate molasses and additional garlic sauce if desired. I hope you like this one Sam and the team because my mouth is watering just writing this. Enjoy!
This dish has been in my dinner rotation for ever. The flavor/simplicity factor is amazing and very affordable. I make a big batch and freeze half. Broccoli and mushrooms are great in it too. Thanks guys
Teppo's steak sandwich; Caramelised yellow onion Hanger steak Chimichurri sauce (make your own as you like but add orange juice) Rucola Mayo mix (don't be cheap with the sauce) Bread can be whatever, I like to change it up.
March: spaghetti bolognese. Hearty and excellent. Ingredients: 5 or 6 Streaky bacon chopped into pieces. Large onion Large pepper (can be made with carrot and celery) 250g mushrooms 500g beef mince Wedge of permesan grated 500g passata Tin of peeled plum tomatoes 1 knorr beef stock pot Large glass of excellent red wine Dried rosemary, basil and oregano 2 large bayleaves Fresh basil Spaghetti 4 or 5 chilli's, with seeds, minced. Cheesy garlic bread Method: Glug of oil Cook bacon till crispy with some dried rosemary. Sauté the onions, pepper, and mushrooms with the bacon. Salt and pepper Once they have sweat through, turn the heat right up and add the mince to brown. Cook until the water has evaporated. Add passata and tin of tomatoes. Tbsp basil. 1/2 tbsp oregano. 2 large dry bayleaves. Add the minced chilli and stock cube Add the large glass of wine. Stir and simmer for 45 - 60 minutes minimum. Add a good half of the parmesan to the sauce about 15 minutes before serving. Reserve the rest for garnish. Remove bayleaves. Ladle a couple of portions of sauce in with the spaghetti, once cooked and drained with a little bit of the pasta water left over. Stir and then serve with another ladling of sauce, fresh basil, parmesan and black pepper. Cheesey garlic bread!
My old Mexican Grandma (Gramita) used to make fideo. They sell it in regular stores. She preferred the "coiled fideo" and so did I. She would brown the fideo with a couple nice chunks of onion and some veggie oil, let it get nice and toasty. Add a can of tomato sauce or El Pato sauce (also sold in regular stores) along with a cup or so of water plus salt and pepper. She would simmer it for like 15 minutes until it was nice and soft and not too soupy. Adjust the water to change consistency. This was a common side dish, more than once a week in our house when I was a kid. Serve this next to some frijoles and some good carne asada! You are livin' good, my friend!
Can you make SOS (Sh*t on a Shingle)? Its what the soldiers ate in WW2! My grandfather was in the war and would make it for us when we were younger after the war!
Make my Alfredo sauce the same way minus chili flakes and add just a tad of nutmeg. Grill a piece of chicken, cut it up and top the pasta Alfredo with it. Add a salad and you’ve got a meal.
MARCH: Baked Bean Casserole 1 1/4 lb lean ground beef 1 medium yellow onion - 1 cup 3 x 15 oz cans pork and beans 1/4 c sweet BBQ sauce 3/4 c ketchup 1/4 c light brown sugar (4 Tbsp) 2 Tbsp Dijon mustard 2 Tbsp Worcestershire sauce 1 Tbsp soy sauce 6 slices thick bacon - 1” pieces (optional) 1 medium bell pepper - 1 cup diced (optional) Preheat the oven to 350° Lightly grease a 13 x 9 casserole dish. If using bacon, heat a large nonstick skillet over medium heat and cook the bacon until it’s crispy. Remove the bacon from the skillet and discard any grease. Return the nonstick skillet to the stove over medium heat. Add the ground beef. Cook the ground beef for 3 minutes and then drain away any grease. Add in the onions and red bell pepper (if using the pepper) and stir. Continue to cook until the beef is no longer pink and the onions are translucent (about 5 mins). Stir in the BBQ sauce, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and soy sauce. Mix in the pork and beans. Remove and discard the pork (optional). After everything is combined, pour the mixture into the greased casserole dish. If using bacon, place the cooked pieces evenly over the beans. Cover the baking dish with aluminum foil and bake for 50 minutes. Remove the dish from the oven and let it rest for at least 10 minutes to allow the beans to set and thicken.
March: Pulled Pork Loaded Fries -1 smoked Pork butt with a brown sugar, pepper, salt, etc rub -Make homemade French fries in either air fryer or shallow fry -Make queso blanco with roux, cream, Monterey Jack, tomatoes, green chilies, seasoning -Chop up green onion and jalapeños - shred some cheddar cheese Assemble as follows: 1. Fries 2. Shredded Cheese 3. Pulled pork 4. Queso blanco 5. Drizzle of favorite bbq sauce 6. Jalapeños 7. Green onion The best combination and use of pulled pork ever 👌👌👌
I made this recipe with my 13 year old daughter and it was fantastic!! BUT!!! We also added small shrimp to the mix!! OMG!! The flavors were fantastic. She cannot wait to make it again! Thanks Sam and fam!!
MARCH: UP Pasties (Upper Peninsula of Michigan) Veg Filling: 1 medium rutabaga 1 medium parsnip 1 medium carrot 1 white onion 2 medium white potatoes Meat: 1 1/2 pounds of bottom round beef roast Other stuff: Salt, Pepper, dried parsley Two eggs, + 1 Tbsp water, whisked together Dough (you need to make two batches, these amounts are per batch) 1/2 cup butter flavored crisco, chilled very cold 2 1/4 cups AP flour 1 tsp salt ice water Because it needs to chill, start with the dough: Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together. Dice up the crisco, and toss into the mixer bowl. Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles. With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough. Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours. REPEAT this process and make a 2nd batch of dough. While the dough rests, prepare the filling: Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling. Dice the onion, add to the bowl of meat. Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion. Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble. Assemble and bake: Preheat oven to 425 F. Divide all the dough into 8 equal size pieces. Roll out each piece into a circle approx 10 inches across. Equally divide and apply the filling to the disks of dough. Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet) Using a sharp knife, cut a small slit on the top to vent steam. Brush the top/sides of each pasty with the egg/water mixture. Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
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!
March: Creamy Chicken and Gnocchi Made this for my family it was decent but could defiantly use more flavor! 1.25 lbs. chicken thighs 1 Tbsp Italian Seasoning 1/2 tsp smoked paprika 1/2 tsp salt 1/4 tsp pepper 2 Tbsp EV olive oil 1 medium yellow onion diced 2 garlic cloves 2 Tbsp salted butter, divided 1 lb. potato gnocchi the dry kind 2 cups fresh spinach 1 cup vegetable broth 1/2 cup heavy cream 1/4 cup Parmesan Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined. Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan. Add the onion and garlic to the skillet. Sauté until the onions have softened and the garlic is fragrant, about 2 minutes Add the gnocchi and 1 tablespoon salted butter to the skillet and brown for 2 minutes. Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated. Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling. Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce. Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.
March: recipe Cheesy Beef Dip: Need: 2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy) one whole yellow onion - diced how ever large you like, I do medium size, whole garlic - chopped one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired 2 cans of fire roasted tomato chunks, 1 can of green chilies paprika, chipotle chili powder hot sauce ( I use garlic Chulula) half bottle lemon juice salt/season salt pepper drizzle of neutral oil for non stick. 1. in a hot pan cook onions stirring occasionally for about 3-4 minutes 2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick. 3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired.) 4. Add ragu/cheese sauce, simmer on low for a few minutes to combine, 5. add cans of chunk tomatoes, and green chilies, stirring occasionally 6. add cream cheese and mix 7. I like to let it cook on low for a few minutes until it is all mixed. 8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor. 9 turn off the heat and add some lemon juice to taste. Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
March: Pastaco (Pasta and Taco) Night This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me. Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream. Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream. Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March: Smoked, Spicy Korean Spareribs INGREDIENTS 3 lb pork spare ribs 1 green onion chopped 1 tsp sesame seeds 1/2 onion sliced Marinade 1/4 Asian pear 2 tbsp onion 2 tbsp garlic 1 tsp ginger 1 tbsp mirin 1 tbsp soy sauce 1/3 cup oligodang (cooking syrup) or sugar 1 tbsp sesame oil 1 tbsp dwenjang fermented soybean paste 2/3 cup gochujang 1 tbsp gochugaru 1/2 tsp black pepper 1/2 tsp msg optional Blend all marinade ingredients together. Prepare spareribs (trim off excess fat and remove membrane). Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours. Smoke ribs at 200 degrees (at least 4 hours), while basting. Cover with foil and let rest for about 20 minutes in a cooler to keep warm. Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
Perfect EASY queso: 1 12oz can evaporated milk 1 8oz bag of shredded cheese (more if you want it thicker) 1 tbsp sodium citrate (this is key, it's an emulsifying salt. Once you use it, you will thank me!) Season with smoked paprika, onion powder, garlic powder, and cumin to taste.
Chicken Caesar Wrap 1 boneless chicken breast or thigh Burrito tortillas Parmesan cheese Croutons Romaine lettuce Caesar dressing 1. Season the chicken to taste and cook it in a skillet (or grill). 2. Slice into bite sized pieces. 3. Assemble the wrap with remaining ingredients. 4. Roll it up, then toast it in a skillet to secure the closure of it
March: "Beef Wellington" appetizer Full disclosure, this is very similar to one of your recipes from Ultimate Party Appetizers V2. (the beef tenderloin on toasted bread with mustard horseradish). Having said that, I've added a couple items and made a specific change to the bread. Have a look. Bread: Three Cheese Semolina Loaf (store bought) - sliced not too thin and toasted or griddled until GBD Sauce: Prepared horseradish and dijon mustard, equal parts Duxelles: 2-3 large shallots, minced and about 1 lb mixed mushrooms, finely diced and sautéed (I used shiitake and cremini). Beef tenderloin: Seared then roasted to medium rare, sliced thin or to desired thickness. Make extra and use for other dishes! Smoked gouda, or other smoked cheese: to taste but microplaned or finely grated Arugula for garnish Give the duxelles (like your beef Wellington vid in recent weeks) plenty of time to cook the liquid out Prepare the toasted Semolina bread. The cheese flavor adds a nice tang. Top with the prepared sauce of horseradish and dijon. Top the with the duxelles, covering the whole bread. Add the sliced tenderloin, then top with grated smoked cheese. Place in oven under broiler or bake just until the cheese is melty and golden. Top with arugula....I used regular though I know you used micro arugula in your Party Apps recipe. Enjoy.
March: Grandma's German-Style Potato Salad. 2 lbs new potatoes (reds work well), 1/4-1/2 lb bacon, chopped, 1 med. white onion, chopped, 1 stalk celery, chopped, 1/2 C. Sugar, Salt & pepper to taste, Water, White Vinegar, Apple Cider Vinegar, 1 TBSP or to taste any grainy mustard. Cook potatoes until tender & drain. Cut into 1/4 slices (keep or remove skins). Should have 5+ cups. Fry bacon until crisp & remove. Add onion and celery to fat and cook til tender and onions have some browning on them. If to much bacon grease in the pan for cooking the onion/celery, remove some but save it. Put 1/2C sugar in a measuring cup. Add a combination of white & apple cider vinegars so the liquid level is to 3/4 cup mark. Add enough water to make 1 Cup of dressing. Stir to mix together. Add this dressing & grainy mustard to onion/celery mixture. Add reserved bacon drippings (if any), if needed. Layer in a dish that can be covered; 1/2 potatoes, 1/2 bacon, salt/pepper to taste, 1/2 dressing. Repeat layer. After 1 hour put in refrigerator and chill for at least 2 hours. I flip the covered dish at least 2 times during the refrigeration process to make sure all the dressing gets dispursed. Serve room temperature or warm. From my grandma who came to America in 1892 as a little girl.
Louisiana Chicken Pasta (greatest pasta ever) Parmesan Panko Chicken Pasta Sauce Heavy Cream Cajun Seasoning Juice of one lemon White wine Chicken Stock Butter Minced Garlic Parmesan cheese Mushrooms red and yellow bell pepper Red onion I usually shallow fry the chicken first. Then use the residual chicken flavored fry oil for the rest of the meal. been watching this since 2019 and this has been my favorite cooking channel since. Recipes, camera work, production value and quality have all increased so much over the years. Keep up the good work.
March: Make “The Yorkie Wrap” cook one large tortilla sized Yorkshire pudding (cast iron pan can be used )Slow roast and slice roast beef - mash potato, carrots, Brussels spouts w/bacon, caramelised onions, horseradish.. A side bowl of thick rich beef gravy for dipping.. Squash the cooled Yorkshire pudding with a chopping board/cast iron.. Add all your preferred veggies and horseradish inside the big Yorkshire pudding, add BFF and wrap it like a tortilla, then dunk it straight in the gravy.. Not only fun to make but it’s truly a delight! Trust a welsh man.
March: Schnitzel with mushroom gravy 4 cubed pork steaks Seasoned flour (for dredging) 3-4 scrambled eggs (for dredging) 1C Panko bread crumbs (I like Italian seasoned, but it's your choice) 1C corn meal Oil for frying (deep fryer or pan fry, both are good) 1lb mushrooms sliced about 1/4" (Portobello is what I use) 2C Beef stock 2-3 TBS flour 2-3TBS neutral oil or butter or combination of both For the schnitzel: Make a dredge station with seasoned flour, eggs, and combine the bread crumbs and cornmeal for the last part. Dredge pork steaks in seasoned flour, then egg, then a mix of panko bread crumb and cornmeal mixture. Fry until well done and golden/crispy on the outside. The cornmeal makes it extra crispy. For the mushroom gravy: Saute the sliced mushrooms in oilor butter or combination. Add more fat as needed. Add a little salt to help extract moisture. Once mushrooms are well sauteed, add more fat if needed and add flour to create a roux within the saute mushrooms. Once four is cooked, add beef stock a little at a time so it will thicken into a medium thin gravy. Serve schnitzel with mushroom gravy on top. Hold on to your socks because their likely going to get knocked off with the first bite!!!
March: grilled Cajun/creole chicken. 3-2-1 proportional sauce of apple cider vinegar, water, butter (i usually do cups for the proportion…just easier and makes plenty). Must have Tony Chachere’s creole seasoning to dust with. Heat sauce to combine mixture (on side burner or whatever). Chicken halves on the grill over low ish (low medium max). Baste with sauce and dust with Tony’s. Flip them every 5 to 10 minutes. Baste with sauce liberally. Cook for about an hour. Skin should be crisp and amazing. Creole seasoning adds a bite. Chicken is buttery and moist and amazing. Watch for flare ups from the butter. When done right, best grilled chicken. Add a salad and some garlic bread!
March: this recipe is a family favorite beef tips and noodles -2-3 lb chuck roast -Minced garlic- measure with your heart -1 medium white onion- minced -1 packet Lipton onion mix -4 cups beef broth -1 tablespoon Worcestershire sauce (in my house it’s worst in the shire sauce -salt & pepper -2 tablespoon EVOO -16 oz egg noodles GRAVY -3 tablespoons cornstarch -2 tablespoons water -4 tablespoons unsalted butter -1/4 cup flour -4 cups of reserved liquid -16oz mushrooms Instructions -using an Instapot, put it on the sautéed mode. Once hot, add EVOO and chuck roast and sear for 3-4 minutes per side. -sauté onion for serval minutes add garlic, sautéed until fragrant. -deglaze with the beef stock -add onion soup mix, Worcestershire sauce, salt and pepper; stir until well combined. -pressure cook on high for 45 minutes and natural release for 25 minutes -reserve 4 cups of liquid and cut beef into bite size pieces. -cook egg noodles per package instructions Gravy instructions -Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside. -Using a large saucepan, add butter and place on stove top over medium-low heat. Once butter has melted, and mushrooms and Sauté until desired tenderness- couple minutes - add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown. -Add 4 cups of reserved liquid and stir until well combined. Increase heat to medium-high and bring mixture to a boil -Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined. -Simmer over medium heat, stirring often, for 3-5 minutes, or until gravy thickens noticeably Assemble Place egg noodles on plate, followed by chuck roast covered with delicious gravy. Garnish with parsley.
Texas Chili Texas Style Chili!! (Not to be confused with tradition Texas chili, but it’s damn good!!) Sam needs some more chili in his life -2lb Ground Beef -1lb Breakfast Sausage -1Ib Chuck Roast, cubed -3 Red Onions, diced -8 Cloves of Garlic, minced -7oz Can Chipotle Peppers in Adobo Sauce -4 Cans (14.5oz) Fired Roasted Tomatoes -2 Cans (14.5oz) Tomato Sauce -5Tbsp Chili Seasoning, we used Meat Church -1 Beer of Choice **Combine Onions, Garlic, Chipotle Peppers and sauté for 10 ish minutes. Medium Heat **10 art Dutch Oven, brown Chuck Roast for about 10 minutes and remove **Brown Ground Beef and Sausage, remove fat is you wish **Add Onion mix into browned meat **Add Tomatoes and Seasoning **We smoked on Traeger Timberline at 225 degrees overnight from 10pm to 6am. Let it cool for several hours then reheated for lunch **You can do this in Crock Pot or on Stove Top, whatever heat source you prefer **Toppings we like....Fritos, Onions, Jalapeños, Cheddar Cheese, Sour Cream **Enjoy
March: Spaghetti all'Assassina - Killer Spagetti Ingredients Tomato Broth: 1 tablespoon olive oil 2 cloves garlic, minced 3 cups tomato puree 3 cups water 1 teaspoon salt, or to taste Assassin's Spaghetti: ¼ cup olive oil 2 teaspoons red chili flakes, or to taste 6 ounces dry spaghetti salt to taste 1 tablespoon finely chopped parsley, for garnish Directions Step 1 : Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm. Step 2 : Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil. Step 3 : Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan. Step 4 : Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars. Step 5 : Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry. Step 6 : Serve with a drizzle of olive oil and more chili flakes if desired. Enjoy!
March: Beer Boiled Ham Perfect for Easter lunch, my mother's recipe. Nesco roaster, line the lid with aluminum foil. Buy a half Tavern Ham (pre-cooked) or a quarter ham depending on how many you're feeding. Put the ham in the roaster and pour one 16 oz can of Budweiser over the ham. (No other beer will work; we tried.) Cover. Turn on low or 250F for 12 hours. (We put it on at midnight to be ready at noon.) Yields the most tender ham you've ever had in your life. Serve with your preferred sides--coleslaw, potato salad, marinated veggies, warm rolls, sliced onions, and the mustard of your choice. A feast for the ages.
March: Rolled Tacos Chuck roast (smoked or long cook in oven) Cheeeeese Corn tortillas Cooking oil Lay a line on the softened corn tortilla and roll them up fastening with a toothpick. I love these because you can either keep them simple or jazz them up. Of course you need some terrific guacamole and salsa to go with them. Or….queso or all! Nobody puts taco in a corner, Nobody!
I make a recipe very similar to this with one exception. My wife does not like the sausage so I grill some chicken with Creole seasoning. I also sometimes use a little bit of Asiago cheese as the final topping in stead of parmesan. It just adds a little bite of flavor.
March: CHICKEN AND SHRIMP FAJITA PASTA!!!!!!!!!!!!!!! Super quick and easy! I take chicken breast and flatten it out to even thickness and then Marinate the chicken and shrimp in STCG carne asada recipe. After that has marinated, cut your peppers and onions into slices and then sauté with some neutral oil and butter (I use red and green bell peppers for color and a yellow onion) after you sauté the vegetables. Set them aside. (I like to grill the chicken and shrimp. I think it gives it better flavor) OR you can Add your chicken to the skillet and once the chicken is 3/4 cooked, add the shrimp and the vegetables back and cook for a few minutes. And then add STCG alfredo sauce recipe AND STCG usual Mexican spices. (Smoked paprika, salt, pepper, garlic powder, chipotle chili powder, oregano, cumin) once the seasonings have been added. Let simmer on low heat to thicken up the alfredo sauce. And then add any type of cook pasta you like. I typically use penne with this recipe. But you can use any type of pasta. Once the cooked pasta is mixed in with everything. Garnish with cilantro
March : Chicken bread pie/casserole Make bechemel sauce Cook chicken breast and cube Add chicken to sauce. I also add bacon, peas, sweetcorn. Add mixture into pie dish. Butter some bread and cut into cubes. Place over top of pie dish fully covering, butter side up. Scatter English cheddar across the top and bake. This is fantastic my mother in law showed me this and now it’s one of my favs!
March: Salmon Bowl Sam, it’s my birthday month and I want to share my husband’s favorite! -Salmon-skinless and cut into 1 inch chunks -Sriracha -Fresh lime juice -Soy sauce -Panko -BFF -Rice (I like the precooked kind) -Sliced cucumbers -Sliced avocados -Mukimame -Kewpie, sriracha and furikake to top * Add the salmon, sriracha, soy sauce, lime, and BFF to a bowl. Coat and set aside for a few minutes. I measure everything with my heart…and also, it’s easier than using specific measurements which takes the fun out of it. * Coat the salmon in panko, spray with avocado oil and air fry for 7 minutes. * Layer your bowl with the salmon, mukimame, avocado and cucumber slices, and top with a drizzle of kewpie mayo, sriracha, and furikame. Even if you don’t make a video, I hope you make this for yourself and your family because it’s super easy and delicious!
March: Bucci's Italian Mac and Cheese 1 pound ground sweet Italian sausage 1 jar of marinara 1 box of Shells (pasta) 4 cups low sodium chicken broth 1-2 cups Shredded Mozzarella 1/3 cup of heavy whipping cream In a large pan fully cook ground sweet Italian sausage. Pour half a box of the shells into the cooked sausage and mix around. Add jar of marinara and 4 cups of low sodium chicken broth. Mix and let everything sit for 20 minutes on medium stirring occasionally. The pasta should be fully cooked and liquid reduced. Add 1-2 cups of shredded mozzarella depending on how cheesy you like it. Add 1/3 cup of heaving whipping cream. Optional for serving: wait till it cools a little and top with parsley or grated parmesan cheese.
March: Chinese chicken salad. Mixed your ratio choice Romaine, iceberg, red cabbage. Celery, carrots, green onions, cilantro. Enough Grilled chicken breasts seasoned with with salt pepper garlic powder Chopped into bite-sized pieces refrigerate. Wonton wrappers cut into small strips fry until light brown. DRESSING 1 cup canola oil, 1/4 cup vinegar white or rice, 1 Tbls sesame oil, 3 Tbls sugar, 2 tsp salt, 1 tsp accent (optional), 1 tsp sesame seeds, 1 Tbls crushed red pepper (or more) mix/shake thoroughly taste and adjust. Mix salad ingredients, cold chicken, apply dressing mix well, finish with ground pepper and enjoy great on hot days
March Recipe This is a recipe that I came up with, my friends named it Chicken Waynbo. I came up with this soup/stew in the mid-eighties. I would often cook it for tailgates and group camping trips. I used to cook it in a 40 quart pot and would often feed 60 people or more. This pared down version can be done in a smaller pot. It’s a fun dish to feed a hearty meal to a lot of people. The sweet and spicy elements, along with the different textures of vegetables and the various meats are just a part of what makes it so special. It’s a lot of work, but it’s worth it. Ingredients: 1 bottle of dark beer 12 boneless, skinless chicken thighs 4 boneless skinless chicken breasts 1 pound of bacon 1 pound of hot or sweet Italian sausage, removed from the casing 4 large yellow onions 3 large carrots 3 ribs of celery 2 large red peppers 3 pounds of Yukon Gold Potatoes 8 ears of corn with the kernels removed (or 4 cans of corn) 2 cans of peas 2 8 ounce cans of water chestnuts 1 can of baby corn 6oz can of tomato paste 2 quarts of chicken stock 4 Fresno chiles 2 cups BBQ Sauce (Sweet Baby Ray’s Honey BBQ is preferred) Hot Sauce to taste 1 head of roasted garlic 4 cloves of garlic (raw) 12 green onions Process: Cut the bacon into lardons, and fry till crisp. Drain the bacon and set it aside. Brown and crumble the sausage in the bacon fat. Drain the sausage and set it aside. Season the thighs with BFF, then brown them In the fat (you can add some oil if needed), don’t fully cook the chicken thighs. Set them aside when browned. Rough chop 3 of the onions, dice the celery and carrots, and saute them in the fat till they get some color (about 5 minutes). Mince the 4 cloves of raw garlic and add it in stirring until fragrant. Clean the green onions and cut the white part into small rings and add them to the vegetables in the pot. You can cut the green part the same way but reserve them for later. Dice and add the red peppers. Add the tomato paste. Cook it for a few minutes, stirring occasionally. Add the beer and squeeze the roasted garlic in and continue to cook for another couple minutes. Now add the chicken thighs, bacon and sausage to the vegetables, Stir to combine everything. Slice the chilies (remove the seeds if you’re a wimp). Add them tp the pot and stir. Add the chicken stock, corn and water chestnuts (quartered). Bring it to a boil then reduce to a simmer. After 1 hour hour stirring every now and then to prevent burning, dice the potatoes and add them to the pot (I wash but don't peel them). You may need to add more stock or water so everything is covered by a few inches. After 30 minutes you can prep the rest of the ingredients. Dice the chicken breasts into about 1 inch cubes. Slice the baby corn into half inch rings and do a rough dice on the 4th onion. Taste and adjust seasonings then add the hot sauce. Add in the green onion tops (reserve some for garnish) the fourth onion and the baby corn. Simmer another 30 minutes. Add the BBQ sauce and stir it in. Cook for 5 minutes. Add the chicken breast and simmer for 30 minutes (or until the breast is fully cooked). Add the peas and simmer for 5 minutes. Taste and adjust seasoning. Serve in a bowl, garnish with the green onion tops and grilled garlic bread on the side.
March: Korean Steak salad, with mexican twist. Flat iron or skirt steak; Marinade/ Dressing: Beef broth, olive oil, Worcestershire sauce, gochujang, lime juice, minced garlic marinade the steak in about half the dressing before grilling Salad; Tomatoes, spinach and/or arugula red onion, avocado topped with queso fresco apply dressing to taste optional side; grilled corn topped with more of the queso fresco.
March: Grandma's Chicken and Rice (30 year old family recipe) 8-12 pieces chicken ( can be legs, thighs , breasts, or a mix of dark and light )( I like boneless skinless thighs) -2 cans Cream of mushroom soup -1 medium container sour cream (16-24oz) -3/4 cup Cooking Sherry Wine Minute or Fresh Rice Lightly cook the chicken in frying pan , just to brown a bit. Place on paper towel to get as much grease off as possible. Put to the side . Mix soup, sour cream, and Sherry all together in a bowl. Use a whisk and mix well. Place chicken in an 8x10 baking dish. Pour liquid mixture over the chicken completely. Cover tightly with foil. Bake at 325 for 2 hours. About 15 min before done , make rice according to box. I usually use 4 cups rice/4cups water. Don't lift cover on rice till you know it's done. Serve chicken over rice and enjoy! It's great as a leftover also.
March Recipe; Souper Onion Sloppy Joes. 1 LB 90/10 Ground Beef, 1 Medium Yellow onion, Dehydrated Garlic Flakes, Worcestershire Powder, 1 can of Campbell Cream of onion soup, salt, black and white pepper. Brown the ground beef, and the thin sliced onion and dehydrated garlic when the meat starts to brown. Once the meat and onion are done and the dehydrated garlic is rehydrated add the Worcestershire power and “We Mix”. Add the Cream of Onion soup, Salt and pepper to taste. Serve on a toasted hamburger bun. You can add cheese and dill pickles. Extra’s add dill pickle relish to the mix when finishing the simmer. Enjoy! Make some French fries to go with it. Challenging Sam the Cooking Guy!!!❤
March: pulled pork stuffed peppers with pear chutney Chutney: 2 pears, 2 tbsp of apple juice, 1 tsp cayenne, shake of cinnamon, pinch of salt, 1 tbsp of ACV, 2 tbsp of ghee Other ingredients: pulled pork, Jack cheese, Cubanelle peppers Preheat oven to 350. Chutney: dice pears up into 1/4 inch pieces. Melt ghee in sauce pan, add pears, cinnamon, apple juice and cayenne to your desire. Cook until pear is soft(10 mins). Add acv and salt to taste. Peppers: stuff peppers with pulled pork, slather with chutney, top with Jack cheese. Bake in preheated oven for 30 mins
Cast Iron Roast Beef..easy! (preferably in a cast iron dutch oven) What you need: 1 chuck Roast, 1 bag of baby potatoes, 1 bag of baby carrots, and 2 stalks of celery, 3 TBS of rendered bacon fat, Thyme, Rosemary, salt, pepper, garlic powder, and salt. AND Sam's recipe for mushroom gravy..so you will need some beef stock, flour, butter (I prefer) and mushrooms-look up his recipe. Trim the Chuck roast of excess fats and silver skin..season with pepper and garlic powder. (salt is optional as the bacon fat that you will sear it in has salt already in it) Open and rinse your baby potato's and carrots. Pre-heat your oven to 300F On the stove top-place your dutch oven or other cast iron cooking device (that has an oven proof lid) on a burner and turn the heat on Med/Med high heat. 3 TBS or so of rendered bacon fat go into the pot...let that get hot and sear your Chuck roast. Once you have nice a nice brown color to the beef..turn off the heat. Sprinkle some Rosemary and Thyme over the beef..1/2 tsp or so. Maybe a tiny bit of salt. Add your rinsed potato's, carrots, and celery (and onion if you prefer) over the beef. Add no liquids..the veggies will release some. Put the lid on you dutch oven and put it in your pre-heated oven for 2 to 3 hours. While that is cooking: make Sam's Mushroom Gravy..I'd write it down..but he already shared it! Easy Easy Easy!..and did I mention this meal is Easy!
March ; Sam here is a recipe I’d love to see you cook and put your own twist on it. I’ve been eating this since a little kid it’s sooo good. Chicken and Crepes Broth/ chicken 1. 1 whole chicken 2. 1 onion 3. 2 carrots 4. 2 stalks of celery 5. 1 box of chicken broth 6. 2 cups of water 7. Salt/ pepper/ garlic to taste 8. 2 tablespoons of oil In large pot add oil, roughly chop vegetables and cook for a few minutes then add chicken broth and chicken add water till chicken is covered, bring to a boil and turn down to a simmer and cook till chicken is cooked through. Take chicken out and place in refrigerator and let cool, strain broth into a bowl place in refrigerator and till it sets off and strain fat off the top. Crepes 1. 1 cup flour 2. 2 large eggs 3. 1/2 cup milk 4. 1/2 cup water 5. 1/4 teaspoon salt 6. 2 tablespoons melted butter Mix ingredients till you have no lumps and smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Place chicken in crepe with Parmesan cheese and salt and pepper and roll up, repeat procedure till all crepes are filled. Cut crepes into thirds and place in a bowl add chicken hot chicken broth with a little more Parmesan cheese and some fresh parsley or chives on top and eat.
March: Stjerneskud continuing on my crusaide "Sam, put these ingredients together..." by prepping all the separate ingredients: I want to start by saying I'd never actually make this all for just one sandwich... this is about right for 6 servings - loaf of slice Danish rye bread (seedy, square dark rye bread) - 10x white fish (flat fish would be the most traditional) - flour - salt and pepper - 1 egg - breadcrumb - neutral oil for frying - 2x shallots - 1.5 cups dry white wine - water as needed - white asparagus (whole or jarred) - 450-500 g (1 lb) cooked, peeled small shrimp (cocktail shrimp), usually frozen, thawed and drained in advance - 200 mL mayo - 2 tbsp 14% sour cream (or whipped cream) - Salt - Pepper - creme fraiche - just buy it - caviar (I've always preferred the red, but black is just fine) - 3 lemons - bundle of finely minced fresh chive instructions: In a cast iron pan, fill with approximately 1/2 in of oil for frying and preheat. Season 6 fillets with salt and pepper then dredge in flour, egg and breadcrumb. Fry till golden brown and set aside. Meanwhile, prep poaching liquids by combining white wine, rough chopped shallots salt and pepper. I'll personally add bay leave, thyme or whatever other green herbs inspire me that day. bring to a low simmer and poach the remaining 6 fish fillets. The white asparagus you have two options: if you get a fresh bunch, you can also poach them with the white wine fish poaching, and i would do that before the fish gets cooked.( I generally cook them a bit more on the done side, as this is knife and fork open faced sandwich) IF you get the jarred white asparagus, I'll dice the majority of them and set aside for the shrimp salad, but leave 6 spear tips intact for presentation. reserve the liquid from the asparagus jar for the shrimp salad. Place the thawed shrimp in a mixing bowl and combine mayo, sour cream, juice of 2 lemons, chopped asparagus (if using jarred). mix and use the reserved asparagus liquids to thin, if not just water. It should be thick enough to lightly coat the shrimp but not so thick it's a creamed sauce. 4 tbsp or so if memory serves. salt and pepper to taste. feel free to use white paper for aesthetics. slice remaining lemon into wedges and finely mince the chives. Assemble on buttered rye in this order: battered fish, poached fish, asparagus, shrimp salad, creme fraiche, caviar and finished with minced chives (i know how you love your green garnish) and a side lemon wedge.
March: Souvlaki...Enjoy! ¼ cup olive oil ¼ cup red wine 2 Tbsp fresh lemon juice 1 Tbsp dried mint 1Tbsp dried oregano 4 cloves garlic, minced 1 bay leaf crumbed into tiny pieces 1 pound pork or steak cut into 1 ¼ cubes Salt and pepper In a large bowl whisk the marinade ingredients together. Add the meat and cover with plastic wrap overnight. If using wooden skewers, soak these in a shallow pan filled with water for 15 mins. Heat the grill. Thread meat onto skewers. Grill over medium high heat for about 10 mins, turning occasionally until they are cooked through. Serve with Tzatziki sauce. 2 cloves minced garlic 1 tsp salt ½ tsp pepper 1 - 16 oz. sour cream Cucumber peeled, seeds removed, cut into small pieces then place into mini processor. Place cucumber into towel and squeeze out the juice. Mixed all above ingredients. Taste and adjust seasonings. Serve with homemade Pita chips.
March: Dragon Tails 1-2 pounds of Oxtail 1large Onion chopped, 1red bell pepper chopped , 4-5 cloves of garlic chopped, basil (optional) 4 cans of vegetable broth or enough to cover. S&P and whatever you care to add like maybe some red pepper flakes , avichuelas blancos (white beans) oil to sear ,and a big cooking pot. Now sear the Oxtail in oil on all sides and remove. Add onion garlic bell pepper and fry until soft then add some red wine to deglaze and make sure to scrape the fond from the bottom of the pot because that means flavor ! Add the Oxtail and cover with broth and simmer for 3-4 hours but remember to add the beans for the last half hour and your done !!! My suggestion is to have nice Harty buttered bread to dip is a plus !!! One more thing, you can do this faster in a pressure cooker but, you won't get that MARROW !!!
March: Rotisserie Chicken 1 whole chicken, washed in cold water pat dry inside and out. Stuff with 2 lemons cut in half Several sprigs of Rosemary. Spear onto spit. Prep basting sauce: 1 bottle of beer, 1 stick of butter. Place in a disposable aluminum pan on a BBQ grate. Preheat the BBQ, leave the center burners off, and fire 2 on the outside edges. Needs an infrared burner for browning. Start rotisserie in motion. Put pan with basting sauce under spit. Baste chicken to start then every 20 minutes until it reaches desired temp. Adjust burners to brown but not burn skink
We made this recipe over here in Okinawa last night! Phenomenal!! Try this recipe: 2.25 lb of Ground beef seasonings: 1/4 tsp of each seasoned salt, chili powder, onion powder, garlic powder, black pepper, 1 tbsp of beef broth and 2 tbsp of Lipton onion soup packet. 1/4 cup of each of purple onions, yellow onions, green peppers, red peppers cook this with your meat of choice. 8 tortillas lay them out and spread salsa con queso cheese dip cheese all around it, add some meat( as much as you want), 2 tbsp of rice white rice roll them up in place in a skillet with 1 tsp garlic butter let each side cook for 3 minutes or until golden brown. Dipping sauce : 2tbsp mayo, 1/2 tbsp of sour cream and 3tsp of kinder buttery buffalo sauce add red pepper flakes on top with a little parsley.
Looks delicious I love just about every pasta dish going and I'm sure this one will check all the boxes thanks Sam for your doing subscribers recipes the ones so far are whicked and the ones to come will not disappoint
March: chicken and sausage gumbo. Note:some would say it's not gumbo without okra. Celery causes a similar gummy sauce and it tastes better. 2 lbs andouille sausage 2 lb boneless chicken (choice of cut) 5 ribs celery (chopped fine) 1 lg red onion 1green bell pepper (both diced small) 2 lg diced potatoes 3 c cooked white rice 4 c low sodium chicken broth Salt, blk pepper, garlic, Tony Chachere's Slice andouille sausage into small coins and fry in zesty Italian dressing.(Remove) Add chicken in small pieces, brown well before adding veggies. Add finely diced celery first. Then after 4-5 minutes add diced bell pepper and red onion. Saute until tender. Transfer to a large pot and add 4 cups of low sodium chicken broth. Add back sausage 3 cups cooked white rice and 2 diced potatoes. QUICK easy and tastes great. Seasonings added at different stages include salt, blk pepper, garlic, Tony Chachere's
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!!!
March: Arais, a Middle Eastern dish, are delicious grilled pita sandwiches stuffed with spiced meat. Here's a simple recipe: Ingredients: - 1 lb ground lamb or beef - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon paprika - Salt and pepper to taste - Pita bread - Olive oil for brushing Instructions: 1. In a skillet, cook the chopped onion until soft, then add minced garlic and cook for another minute. 2. Add ground meat, cumin, coriander, paprika, salt, and pepper to the skillet. Cook until the meat is browned and fully cooked. 3. Preheat your grill or grill pan. 4. Cut the pita bread into halves or quarters, depending on the size you prefer. 5. Stuff each piece of pita with the cooked meat mixture. 6. Brush the stuffed pitas with olive oil and grill for a few minutes on each side until they are crispy and golden. 7. Serve with your favorite dipping sauce or yogurt. Enjoy your tasty Arais!
March: Hello Sam, Max & Chance, My wife & I are long time fans, enjoying your show every single time you upload, even if the food isn't necessarily in our pallet. Thanks to you, we've made things like your Hot Italian Sausage Pasta & Buffalo Chicken Dip/Sandwich (And thank you for introducing us to Kewpie!) staples in our home cooking repertoire! Now guys, this recipe is very sentimental to me. Long story short, my dad was injured at work when I was little. Money became very tight. My mother somehow managed to throw all of these things into a pot & create a family staple that anybody who spent the night at my house as a kid, or visited for dinner, knows & loves. We call it "Chicken & Rice", but it's really not what you think it is. What you'll need to make this is as follows: Four chicken breasts, cut into bite sized chunks Four cans of Cream of Chicken Soup Two cups of whatever your favourite white rice variety is (we usually use long grain) 1/2 to 1 cup of lemon juice, depending entirely on what your taste is on the lemon-y scale A little bit of your BFF to taste (thank you for making that, it makes seasoning a lot faster!) Head of broccoli (chop the excess stem pieces off, you'll want the broccoli in little bits so you get some in every spoonful) 1/2lb of Bacon (diced, optional but HIGHLY recommended) 1/3 cup of unsalted butter (makes the soup velvety, adds a lot) Now, the particulars of preparing: Put a bit of unsalted butter in large pot, let melt (eyeball it as you do) Add the diced chicken breast, cook until it gets a nice brownness to it while adding the BFF & some lemon juice to infuse the chicken & make it taste even better When the chicken is browned, add the cans of soup, add the broccoli, bring to a boil, reduce heat & let simmer for 20 minutes Cook the bacon (if you use any) to your desired doneness Prepare the rice (as I said, 2 cups is usually sufficient for this serving size) Set cooked bacon aside, you'll want to add this on top of the finished product Once rice is cooked, scoop desired amount into a bowl Ladel the soup mix on top of the rice (Be generous, the rice absorbs much of the soup base, & treat yourself to that chicken/broccoli mix!) Garnish with the bacon bits Enjoy (and please don't scald your mouth on our family recipe, that would humiliate us lol). And that's that. Gentlemen, thank you for the entertainment & inspiration in the kitchen. We attribute much of our growth as home cooks to your show & your lightheartedness is cathartic in this crazy world. Forever fans, Liam & Sabina Carnohan from Stratford, Ontario, Canada.
MARCH: grilled paneer masala soft tacos. Cut up a block of paneer (you could use chicken), a bell pepper, and a red onion. Marinate with oregano, kashmiri chili powder, ground coriander, salt, pepper, and a little neutral oil. Give it a half hour to do its thing. Skewer and grill. Sautee some more red onion, 10-15 peppercorns, a sliced chili, couple cloves of garlic, an inch or so of sliced ginger, and a bay leaf. When the onions are translucent, add 1 cup tomato ketchup, a bit of soy sauce, salt, pepper, and up to a tablespoon of garam masala. Simmer about 20 minutes to cook off some of the ketchup taste. Strain and add water or stock if you want it thinner. Toast some coriander seeds, grind, and add to some plain Greek yogurt. On a flour tortilla, smear of the yogurt. Chiffonade romaine lettuce. Your grilled paneer (or chicken) and veggies. Top with your masala bbq sauce and cilantro. If you have the defective gene like me, green onion instead. Makes about 5, 6-inch tacos. Partially inspired by your tandoori chicken tacos, and Ranveer Brar's paneer sizzler video. The bbq sauce is mostly his.
March! Sam I know you love Korean food. So here’s 2 recipes for recipe month to tickle your fancy Creamy Ssamjang Pasta (2 healthy servings) 1/2pound bacon Lots of garlic… like 4 big cloves or 6 regulation cloves 1 big or 1.5 small green onion, sliced and separated between greens and whites. 1.5 tbs butter Spaghetti 1/2 pound Parmigiano Reggiano 3/8cup Ssamjang paste - about 3-4 tbs Cream - 3/4 cup 1. Cook the bacon till crispy 2. Sweat the green onion whites in the butter (in a separate pan, just use medium to medium low to let it slowly infuse). Season salt pepper 3. When the green onion starts to get golden, add in your garlic crushed 4. Throw in the ssamjang, and let it cook out for 1-2 min to bring out the flavors, and add a small bit of salt 5. Turn down the heat to low and pour in the cream. Stir to mix. Salt pepper. 6. On your very low heat, stir in the cheese. 7. Cook the spaghetti 2.5 mins less than packet al dente 8. Throw it in the cream sauce for 2minutes on very low heat, occasionally stirring 9. Toss it off the heat for the final half minute 10. Serve with kimchi on the side and top with the bacon Easy 2 step galbi jjim! 2lb short rib bone in - blanched for 5 minutes and rinsed of impurities Sauce 1 korean pear 1 golden kiwi 1/2 to 3/4 of a big apple 4 big cloves of garlic 1 stalk of green onion rough chopped into 2-inch pieces 1/2 onion 1/2 cup water Blend all of the sauce ingredients to pulpy, not watery. You want a bit of a smoothie/frappe consistency. Throw the blanched ribs in a big pot, and pour in the blender sauce. Add in: - 1/2 cup soy sauce - 1/4 cup mirin - 3tablespoon sugar - 3 tablespoon sesame oil - 2tbs cracked black pepper - salt Bring the whole thing to a boil and when it boils hit it to a low simmer. After the first hour, add in: 2 carrots (bite sized pieces) 1 green onion (1-2 inch chunks) 6-7 shiitake mushrooms 1 daikon radish (bite sized pieces) Let it go for another hour or 2 until fork tender. Just before serving glaze it with another tbs of sesame oil and stir. Garnish with some green onion, and some sesame seeds. Best enjoyed with hot rice. This is pretty legit
Yeah I know that you probably won’t ever see this but I would love that shirt for my kid , her favorite thing to do when we cook together is mix. Best feeling to have your 3 year old wanna be with you and learn these skills as they grow.
I made this Mushroom Parmesan recipe off the cuff tonight and it’s a new favorite! I’m not a vegetarian either this thing ROCKS! 2 Portobello mushrooms Vegetable oil 1 cup all purpose flour 1/2 cup rice flour 1/2 Teaspoon garlic salt 1/2 teaspoon Old Bay 1/2 teaspoon Italian seasoning 3 eggs Teaspoon minced garlic 1/4 stick butter. 1 cup marinara sauce. 1 cup Mozzarella cheese 1/4 cup Parmesan cheese. De-stem mushrooms. Add 1 table spoon olive oil to 10”cast iron frying pan heat, add mushrooms and cook covered with lid for 5 min on medium heat. Remove lid and using burger press press mushrooms to press out moisture. Cook uncovered for two minutes and press again to remove moisture, flip and repeat. Add butter and garlic sauté for two minutes each side. Remove shrooms from pan let rest. Clean pan, add veg oil to a depth of 1/2”. Heat to 350degrees F. While oil is heating mix flours, and spices together in bowl. Beat three eggs in separate bowl. When oil reaches 350 degrees F dredge shroom in flour then egg wash the flour, repeat. Gently place shrooms in oil and fry for 4-5 min flip and repeat. Remove shrooms from oil, place on baking sheet add 1/4 cup marinara sauce and Mozzarella cheese sprinkle with Parmesan and broil until bubbling. Turn off heat and let sit in oven fkr 5 min. Remove from oven serve with Caesar salad and good red wine.
March: Tater tot casserole. 1lb ground beef, browned and drained, seasoned to taste. While browning the beef, grease a 13x9 pan and line bottom with tater tots seasoned to taste (I use Dan-O’s chipotle and salt) Place in 350 degree oven. After the beef is browned and drained add one can of evaporated milk, one can of cream of mushroom soup, one can of cream of chicken soup and one can (drained) of French cut green beans. Add cheese. (I use both Monterey Jack and mozzarella/provolone blend). Stir until well combined. Remove tater tots from oven, add a layer of cheese, then add beef mixture. Add another layer of cheese. Cover with foil and bake at 350 until bubbly (about an hour). Remove foil and continue baking until cheese on top is toasted, about 15 minutes. Serve with warm garlic bread.
March: Chicken Creole 4 to 6 chicken breasts cut into inch size pieces 1/4 cup oil 1 medium onion, chopped 1 green pepper, chopped 1 cup celery, chopped 1 (14.5 ounce) can petite diced tomatoes, undrained 1 cup chicken broth 1 (6 ounce) can tomato paste 1/4 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon each dried basil, oregano, thyme, marjoram, and minced garlic 2 cups of rice, cooked according to package directions. Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.
My mom used to make these when I was at home. March : Salmon cakes Ingredients 15 ounces pink canned salmon, bones and skin removed, drained 1/2 cup seasoned breadcrumbs 2 tablespoons mayonnaise 1 tablespoon chopped fresh dill, plus more for garnish 1 tablespoon grainy Dijon mustard 1 teaspoon kosher salt 1 teaspoon seafood seasoning, such as Old Bay Pinch freshly ground black pepper 1 large egg, beaten 1 clove garlic, grated 1 lemon, zested 1 green onion, sliced thin 2 tablespoons olive oil 2 tablespoons salted butter 1 cup sour cream Directions Add the salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, pepper, egg, garlic, lemon zest and green onion to a bowl. Mix well. Scoop into mounded tablespoons, forming each into small discs. Add 1 tablespoon each of olive oil and butter to a large nonstick skillet. Add half of the salmon cakes to the skillet. Cook until golden brown on the first side, 2 to 3 minutes. Carefully flip and cook until golden on the second side, an additional 2 minutes. Remove and repeat with the remaining oil, butter and salmon cakes. Transfer the salmon cakes to a serving platter. Dollop each with a little sour cream and top with a dill frond. Serve warm.😮
March: Greek burger lamb meat burger tzatziki for spread sliced olives kalamatas lettuce tomato instead of burger buns... use 2 small pitas like the ones used in gyros
March: Meatloaf 2-4lbs 80/20 ground beef V-8 juice Ketchup Heinz 57 Brown sugar 1 onion 1 bell pepper 1-2 packets of Lipton onion soup mix One sleeve unsalted crackers (rough chopped) 2-3 eggs 1 tbps Seasoned Pepper Sauce V8 juice Ketchup Heinz 57 Brown sugar Directions: Combine onion packets, Seasoned pepper, eggs, bell pepper, onion and ground beef in a large bowl. Slowly add V8, ketchup, and Heinz 57 till slightly runny. Add crushed crackers until it is firm and holds together. Form one to two large loaves. Make sure you pack them tightly with no cracks. Cover and store overnight. Pre heat oven to 350 and cook loaves for approx 1 hour covered. Periodically spooning off fat as it collects. (Could also use a broiler pan) Meanwhile, make the sauce by heating V8, ketchup, Heinz 57, and brown sugar. (Taste it as you add. Choice on how sweet or savory you want it). Then uncover and remove as much fat as possible from around loaves. then baste loaves with sauce periodically for another 15-20 minutes until caramelized on top (Don’t worry, it will be very juicy inside)
March: simple dish I grew up on, bacon egg rice. Steamed rice, scrambled eggs mixed in, 1 inch slices of bacon mixed in. Would love to see you make a fried rice variation of it or any Sam twists you want to try with it
March: my dad's kielbasa and vegetable stew half head cabbage head cauliflower 5 carrots 3 potatoes 4 stalks celery 2 kielbasa (pork or beef) sausage 6 - 8 cups water worcestershire sauce lawry's seasoning powder Chop all ingredients into quarter-sized medallions. Brown sausage in pot. Add water to deglaze. Add veggies in order of cook time - potato, then cauliflower, then celery and carrot, and cabbage last. Season with worcestershire sauce, lawry's seasoning spice, and/or garlic/onion powders. Salt and pepper to taste
March: Leberkase (Austrian sausagemeat style meatloaf type thing) Meat & Spices for Leberkase For 1000 g of Leberkase: 150 g beef brisket / chuck 500 g pork butt 200 g pork back fat 150 g crushed ice Spices per 1000 g: 18 g Salt 2,5 g Cure #1 5 g Onion powder 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos) 2 g White Pepper 0,5 g Cardamom 0,25 g Ginger powder 0,5 g Paprika powder 0,5 g Mace 0,5 g Nutmeg Equipment for making Leberkäse Meat Grinder You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed. Food processor / Cutter You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor . Pâté dish / glasses / aluminium dish / other dishes It is up to you which dish you use. You can achieve the same result with any shape. Making Leberkase - Step-By-Step Instructions 1. Cut the meat into strips or cubes. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be. Leberkase cut meat 2. Add all the spices, except for the salt and the cure, to the meat and mix them well. Afterwards put the meat into the freezer for 1-2 hours. This will help with the grinding process and the temperature. Tip: Also put the movable parts of your grinder into the freezer. Leberkase spices 3. Now it’s time to grind the meat. Grind the meat through the finest perforated disc (2mm). You can also grind it through twice. The next step will be easier this way. Tip: If you want to make coarse Leberkäse, you can let 1/3 of the mixture pass through with the smallest disc and 2/3 with the medium perforated disc. Leberkase grind 4. Now add the minced meat together with the salt , cutter phosphate and the cure to the food processor . Now mix the ingredients until they form a nice cohesive mass. Gradually add the crushed ice as you process it. Leberkase food processor 5. Grease your form and “throw” the mass into it. I do not mean literally throwing but make sure to really punch the mass into the mold so that there are no trapped air bubbles. The air bubbles won’t affect the taste but the look of the slices later on. Leberkase grease 6. Cut the meat loaf on the surface in a cross pattern. This gives it a nice shape when baking. Leberkase cut 7. Now it is time to bake your Leberkase. First step is to bake it in a 180 °C (356 °F) preheated oven for 15 minutes. Then reduce the temperature to 120 °C (248 °F) and finish baking. The baking time varies depending on the size of your baking dish (rule of thumb 1 hour / kg). You can also measure the core temperature and bake it until it reaches a core temperature of 69 - 72 ° C (150 - 162 F). Get it out of the oven and let it cool down for 10 minutes. Then remove from the mold and serve. Leberkase bake 8. Your Leberkäse is ready. Enjoy it warm or you can also eat it cold and store it in the freezer.
March : Golden Sausages 2 lbs pork sausage (small) 14 oz. can of sliced peaches - diced 1/2 - 3/4 cup sugar (white or brown) if using peaches that are canned in water, otherwise omit 1 tsp curry powder 1/2 onion - diced 1 cup chili Sauce 1/2 cup ketchup - In a frying pan, brown the sausages but you don't necessarily have to cook them fully. - Saute the onion, trying to scrape up any of the fond in the pan. -Cut sausages into bite size pieces and place in 1.5 L casserole dish with all the rest of the ingredients. -Stir everything together. -Bake uncovered at 350 F for 45-50 minutes, stiring again around 30 minutes in. Serve with mashed (garlic) potatoes. This was a childhood recipe of my husband's. We are huge Sam and crew fans, we watch every episode religiously. We'd love to see Sam make this, and "Samify" it.
Sam: we go way back to last year (you googled “Petawawa,Ontario”) MARCH: Aunt Sheila’s Taco Salad: brown a lb. of hamburger and mix-in a pkg of Old Alpaso taco seasoning as per instructions. Let cool. Toss a salad (lettuce and tomatoes, etc) like you would make for dinner. Mix in cooled taco mix, a small bottle of Kraft Catalina dressing, 1/4 cup of cheddar cheese, and just before each serving, sprinkle some Frito corn chips on top. This is my go-to contribution at picnics and bbqs and I have never brought any home. Come on up for a holiday sometime. (Doors always open)
March: SAM, You should make Kapestetisch I ate it all the time growing up! The recipe below will make half the batch I brought in- • 1 jar of sauerkraut • half a package of bacon • kielbasa sausage (you can use any type of meat or skip altogether) • 1 bag of yukon gold potatoes • cornstarch or flower • bay leaves (2-4) • milk • butter • salt • nutmeg • chicken bouillon Below are the steps on how to prepare- 1 Peel and quarter your potatoes, cover with water in a pot and boil until fork tender. 2 Cut up bacon into bite sized pieces and fry up in a large pot. 3 While the bacon and potatoes are cooking, drain the juices from the sauerkraut, but SAVE THE JUICE. 4 Once the bacon is crispy, remove from the pot. 5 Reduce heat to low and add about 1 - 1.5 cups of sauerkraut juice to the bacon grease. Slowly add in spoonfuls of cornstarch/flour and whisk. You are basically making a roux, you want the consistency to be similar to a gravy. This sauce will generously coat your sauerkraut, if you do not think it is enough- add more juice and cornstarch/flower. Add in a tbsp of chicken bouillon- this tones down the sourness of the sauerkraut. Add more or less depending on your preferences. 6 Once you reach the right consistency, add the sauerkraut, bacon and bay leaves. Cook on low until warm. 7 By now the potatoes should be tender. You can make your mashed potatoes however you want, but I would recommend to minimally spice them. Here is how I make mine- Melt about 1/2 cup of butter. Add about 1 cup of milk, melted butter, half a tbsp of nutmeg, tsp of salt to the potatoes and mix. Continue mixing until it reaches the desired smoothness- add more milk/spices if needed. 8 Mix in mashed potatoes with the sauerkraut mixture. 9 Add kielbasa 10 Cook on low till warm 11 You are ready to serve! You typically eat this with some buttered french bread. It is far from healthy, but the best comfort food!
March: Cuban Arroz con pollo (chicken and rice) 2 tbs garlic 1 tsp cummin 1 lbs rice 3 cups water 1 bottle beer 1 small can pimentos 1 onion 1 green pepper 1 cube chicken bouillon 2 packs sazon - saffron 1 lbs chicken thighs Put oil in Dutch oven and cook chicken 5 mins per side to brown. Remove chicken. Add onions and peppers and cook till onions are Translucent. Add garlic, chicken bouillon and cummin and mix with vegetables. Cube pimentos. Add water ,beer and pimentos. Add sazon with saffron, rice and chicken. Turn to high bring to boil. Turn down to simmer about 25 to 30 mins. Plate and add some parsley. Enjoy. Hope you try it.
I like using Boudin, Italian sausages, Kielbasa and grilled chicken,shrimp and use Jalapeno in mine I like the heat in my Alfredo. What I do not eat I freeze for leftovers
March Chicken rice dish. Reminds me of Chipotle Ingredients 1 can mexican corn, drained, patted dry 1.5 lbs chicken (I use breasts, but can use thighs) 2 cups white rice 2 cups tomatillo salsa (I use jarred, but can make your own) 2 cups chicken broth 1 Cup Mexican blend shredded cheese Southwestern seasoning Chopped parsley 2 tbs avocado oil In a sauce pan over medium high heat heat up 1 tbs oil Adding corn and stir to coat, spread corn out evenly in the pan Cook 5 min without stiring (once the corn starts popping it is about done). Remove off to the side Cut up chicken into 1 in pieces and coat with southwest seasoning Cook chicken in the same pan, until done. Remove to same container as the the corn Add 1tbs oil to pan Pour in rice, and mix to coat Adding broth and salsa and stir to mix Reduce to med low, cover and simmer for 5 min Most of the liquid will be gone when done Add chicken and corn to pan and mix Add cheese and mix briefly Serve with parsley on top (for a little green)
March: 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
March: Daddy’s “Heavy Kevy” Salsa: Mince together in a food processor: 10-12 roma tomatoes 1 entire garlic bulb 1 large red onion 1 large yellow onion 3-4 fresh jalapeños 1 clump fresh cilantro *1 red bell pepper (optional) *1 green bell pepper (optional) Blend together with spatula and add: ¼ cup olive oil 2 Limes (juice of) 1 cup frozen corn (white/yellow mix) 2 large pinches of sugar Salt, lime, and sugar to taste - - For a real kick, prior to mincing: • Roll half the tomatoes, all of the onions, and all of the peppers in olive oil, salt & pepper and grill them! • To roast the garlic, place it along with some olive oil in a foil “pouch” so it doesn’t fall through the grill grates.
March: I have tried my own variations of this recipe but would love to see it Samified. Ingredients 12 ounces linguine pasta however, I think you could just do the 16oz box and be fine 1 can 15 ounces diced tomatoes with liquid ( I used fire roasted for a little kick) 1 large sweet onion sliced thinly 1 TBS minced garlic ½ teaspoon red pepper flakes or a lot more if you like it spicy! 2 teaspoon dried oregano leaves 2 large sprigs basil chopped 4 cups vegetable broth 2 TBS extra virgin olive oil Parmesan cheese for garnish Instructions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about a half ince of liquid in the bottom of the pot - but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
March: Texas Roadhouse Rattlesnake Bites. 2 1/2 cups Monterey Jack Cheese, shredded 1 cup chopped fresh Jalapenos 1 cup chopped pickled Jalapenos 1 cup chopped Red or Green Bell Peppers 1/2 cup Buttermilk or regular Milk 1 1/2 cup Bread Crumbs, seasoned or unseasoned 1 1/2 cups Buttermilk Vegetable Oil Directions In a shallow bowl, mix well cheese, jalapenos, bell peppers and 1/2 cup buttermilk. Roll into a firm “golf ball-sized” balls. Place bites in covered bowl and let set for 30 to 45 minutes in the freezer. Take the balls out of the freezer and dip in buttermilk, then roll around in breadcrumbs. You can do this early and place them in the freezer until you are ready to fry them Deep fry in hot oil until golden brown
March: Matambre (Argintine-version of braciole) with chimichurri sauce Ingredients: For matambre: • 1.5-2lbs. flank steak • Butcher twine • Olive oil • BFF (salt/pepper/garlic powder) • Red pepper flakes • Parmigiano Reggiano cheese • Baby carrots (halved) • 1 white or yellow onion (sliced) • 1 cup sliced green olives • 4 hard boiled eggs (sliced) • 1 bottle (750 ml) of malbec • 1 large white or yellow onion • 1 head garlic For sauce: • 1 cup olive oil • 6 tbs. white wine vinegar • 2 bunches Italian parsley • 2 bunches cilantro • 4 cloves garlic • Big pinch of BFF and oregano Method: For matambre: • Butterfly the flank steak • Cover in cling wrap and pound it out • Season with BFF on both sides • Grate cheese all over it • Cover with red pepper flakes • Cover with spinach • Align sliced carrots in rows • Align sliced onions in rows • Align eggs in rows alternating with carrot and onion rows • Cover with olives • Roll up the meat so that when sliced it goes against grain • Tie with twine like you would with braciola; if some ingredients spill out, it’s no big deal • In large pot or Dutch oven over high heat, sear the meat until browned on all sides (use some olive oil) • Leave meat in pot and cover with entire bottle of wine and enough water to get all the way up the sides • Bring up to boil/aggressive simmer…then EITHER leave on stove on low simmer OR put in 325-degree oven • Cook for about 1.5 hours (turning at least one time) until meat is fork tender • Remove and cover with foil while you make your sauce (rest for at least 15 minutes) For sauce: • Put everything in food processor and go to town • Try on toasted crostini and adjust seasoning (can add a fresh jalapeño if you want extra punch) For serving: • Remove all twine from meat and discard • Slice into at least 1-1.5-inch slices (center ones are the BEST) • Cover in sauce
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.
Hey Sam! I don't have a recipe for all of the details, but you should make a Navajo Burrito, which is a solid 10/10. You used to see these a lot in the Southwest US. Essentially it is a Navajo taco, but stuffed instead of topped, but still fried and then smothered like everything great in life. I could only find a description online, as the last time I had one I made it and that was a decade ago: "Navajo burrito, a large frybread stuffed with meat, melted cheese, onions and smothered with either red or green chili sauce." They were always amazingly delicious, especially when you add Chipotle and other spices that aren't common in diner fare. A lot better ways of doing Meat and maybe even flavoring frybread these days I imagine, but delicious in every way. Everything good about a chimichanga but with frybread/'scones' depending on what you call it.
March: Hot and Sticky Wings 3 pounds Chicken Wings 1/4 cup ketchup 1 (18-ounce) jar apricot-pineapple preserves Works with just apricot also if cannot find 2 tablespoons citrus herb seasoning 1 tablespoon chili seasoning 1 finely diced jalapeño (I use two) 1 Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing. 2 Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.
March: Debbie’s Crawfish Etouffée 2 medium onions, chopped 2 tsp. minced garlic 2 sticks salted Butter (1/4 cup finely chopped Red Bell Pepper - optional) 2 pounds, peeled Louisiana Crawfish - Certified Cajun (not those imported ones from China) 2 tablespoons All Purpose Flour 1 cup of water/chicken stock Salt & Cayenne Pepper, to taste (a little bit of Paprika, for color - ½ - 1 tsp.) 1 tablespoon, dried parsley flakes (or you can use ¼ cup fresh chopped) On a medium/high heat, sauté onions and garlic in butter until transparent. Add crawfish and cook on med/low heat for about 15 - 20 minutes. Sprinkle flour evenly over the crawfish, stir well and continue to cook for an additional 10 minutes. Add water/stock until desired consistency is reached (usually ½ - 1 cup), and simmer for about 10 - 15 minutes. Add salt and cayenne pepper, to taste, then add parsley and cook for an additional 5 minutes. Serve over hot steamed rice Debbie Guidry-Gauthier Breaux Bridge, LA
March: chicken and rice (Mexican twist) I got the idea from your video of chicken and rice in the rice maker! These are the ingredients. I basically just put them all in the rice maker to cook and then crisp up the thighs on a pan when done: Marinated Chicken thighs Rice Chicken stock Tomato paste Garlic powder Onion powder Butter Sazón seasoning Smoked paprika Fresh chopped cilantro (for topping) Chopped onion (for topping) Lime drizzle and zest
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? ( part : 1/2 ) [โกงไหมครับ ep.89 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
We like Alfredo 🙂
1⃣ th-cam.com/video/9Y6xcuru3V0/w-d-xo.html
2⃣ th-cam.com/video/ROFRjeCcda4/w-d-xo.html
3⃣ th-cam.com/video/66IgiAzv64E/w-d-xo.html
4⃣ th-cam.com/video/8bh_bqgnkwY/w-d-xo.html
And congrats to todays winner! 🔪
I call dibs on the last knife of 2024!!
The sausage should’ve been 5-7 minutes in the air fryer. Just saying, in the interest of simple and quick
@samthecookingguy I have the BEST twice baked potatoes recipe that I’d like to submit. Where can I send it to you?
I don’t have a recipe but i do wanna win a knife
Thank you for selecting our recipe. And btw, we approve of the addition of red pepper flakes.
"I want to get this recipe as close as possible" next minute "I know it's not his recipe but he isn't here to stop me" 😂😂😂
It’s ok though because I approve 😊
@@redcryptoknight6489 😁😁 very good 👍
@redcryptoknight6489 You lucky bastard 😂
Buttered toast: 1 slice white toast, 1 tbs butter. Toast bread and spread butter from crust to crust
Add salt an d pepper to that and you've got something special.
Sam would add soy sauce and hot pepper flakes somehow.
😳🤣😂🤣😂
@@g54b95 I've got a feeling he'd add those hot pepper flakes to his cereal in the morning as well. Sure would wake up the body and soul.
OMG that's genius!!
This is the best fried rice with Orange Chicken
Spam Fried Rice:
INGREDIENTS
• ▢3 cups cold, cooked white rice medium or long grain
• ▢1 tablespoon olive oil
• ▢12 ounces Spam diced
• ▢1/2 cup diced onion
• ▢3 cloves garlic minced
• ▢2 teaspoons minced ginger
• ▢1 1/2 cups frozen peas and carrots
• ▢3 tablespoons soy sauce divided
• ▢2 large eggs
• ▢2 tablespoons chopped scallions
• ▢1 tablepoon sesame oil optional
• ▢1 tablespoon sriracha optional
INSTRUCTIONS
1. Heat the oil in a large deep skillet or wok over medium high heat.
2. Add the Spam to the skillet and cook, stirring often, until browned, about 5 minutes.
3. Add the onions and cook for 2 more minutes.
4. Add the garlic and ginger and continue cooking for 30 seconds.
5. Add the peas and carrots to the skillet and cook, stirring often, for 5 minutes.
6. Add rice to the skillet, sprinkle with 2 tablespoons of soy sauce, and cook for 3 minutes, stirring often.
7. Push everything in the pan off to the side and crack the eggs into the empty space of the pan. Sprinkle with remaining tablespoon soy sauce and stir to break up the eggs. When eggs are cooked through, stir them into the rice mixture.
8. Remove from the heat and top with scallions. Add a drizzle of sesame oil and sriracha, if desired.
Looks great. I’ll make this tonight but with shrimp because it’s Friday during Lent. Yum
March: Cheeseburger soup
5 strips bacon, 2 tbsp drippings reserved.
1 lb. ground beef
Salt/Pepper
½ cup light beer, see notes
2 tablespoons butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons yellow mustard
2 teaspoons ketchup
2 teaspoons dill pickle juice
1/3 cup flour
4 cups chicken broth
1 cup beef broth
1 ½ cups half and half
1 ¼ lbs. potatoes, Yukon gold, russet, or red
2 cups cheddar cheese, shredded
Seasonings
½ teaspoon EACH: brown sugar, garlic powder
¼ teaspoon EACH: onion powder, pepper, smoked paprika
Don't forget soy paste ;)
March: Sam , Garlic butter salmon get one whole salmon filet cut into 5 equal pieces. 1 tsp. of each. onion powder, garlic powder, dried parsley, thyme, lemon pepper, smoked paprika, season salt. half tsp. ground black pepper. mix well. make garlic butter sauce in a skillet melt 3 tbl. sp. butter 1 clove minced garlic 1 chicken bouillon cube crushed up fine squeeze in one lemon add some fresh parsley. partially cook the salmon in cast iron pan with 3 tbl. sp butter first. remove salmon make the garlic butter sauce out of the butter that you cooked the salmon in. put the salmon back in the pan to finish cooking in the sauce baste the salmon with the sauce
I am very happy that some of your viewers liked my submission. I hope that they follow up with feedback!
March: Cheesy Tteokbokki
INGREDIENTS
- 500 gr fresh/frozen Korean rice cakes (I get frozen ones from HMart or 99Ranch. The long cylindrical kind is what I use)
- 2 c dashi/soup stock - I usually wing this recipe with dried mushrooms/seaweed/miso paste/etc. Whatever I have on hand.
- 1 c grated mozzarella cheese (or more - always more)
SAUCE
- 3 Tbsp gochujang
- 2 tsp gochugaru
- 1.5 Tbsp granulated sugar (or 1 Tbsp sugar + 1/2 Tbsp corn syrup. )
- 1 Tbsp soy sauce
- 2 tsp minced garlic
GARNISH (Optional)
- 1 tsp sesame oil
- Finely chopped scallions/green onions
- Toasted sesame seeds or Furikake
OPTIONAL ADDITIONS:
- Meat - We typically add in some sort of spicy bulgogi beef (our favorite), spicy pork sausage or kurobuta pork. It isn't required, but it is delicious. I like to cook it in the pan prior to everything else so the juices/spices go into the whole dish.
INSTRUCTIONS:
1. Soften frozen rice cakes for 20-30 minutes. If using fresh, you can skip this step.
2. In a small bowl, combine all the sauce ingredients. Mix well to combine.
3. Heat a large frying pan/skillet over medium-high heat. If adding meat, cook meat and set aside. Use same pan for next steps.
4. Add the dashi/soup stock and rice cakes. Bring to a boil. Add the sauce and stir until incorporated. Let the sauce boil until it thickens.
5. Optional Meat: I add the cooked meat back in at this point.
6. After the sauce has thickened to your liking (I don't like it overly reduced, so like a chef boyardee canned pasta sauce consistency) , even the rice cakes out in the pan and sprinkle mozzarella cheese on top. Close the lid. Turn off the heat but keep the pan on the stove to let the residual heat melt the cheese.
7. Optional: Drizzle sesame oil and add scallions/sesame seeds/furikake.
8. Serve hot while the cheese is still melted. Enjoy!
This is my absolute favorite dish to make and it’s a staple in our house. Hope you like it as much as we do!
We make these for every big football game around my house ... always a hit!
Spinach, Garlic and Pepper Jack Calzones (Although we grew up just calling them Spinach Pies for short)
3 pizza dough balls (~180-200g each)
3 pkgs of frozen chopped spinach
EVOO
1T Oregano
1 t Salt
1 ½ t Black Pepper
6 med/lg cloves garlic (minced)
2 t Crushed Red Pepper flakes
1 lb Hot Pepper Jack cheese (shredded) … Use a good quality pepper jack cheese to avoid having it melt into a greasy puddle inside your dough. Cabot is what I use.
Begin Prep pizza dough 72 hours before making Spinach Pies
Pizza Dough Recipe (makes 5-6 dough balls)
Ingredients
1000 grams bread flour (or 00 pizza dough flour, if you can find it!)
32 grams (4 tsp) fine sea salt
2 gram (1/2 tsp) active dry yeast
700 grams warm water (about 100-110 degrees F)
Drizzle of olive oil
Directions
1. In a large bowl of stand mixer, whisk together the bread flour, salt, and yeast.
2. Slowly add the water and a drizzle of EVOO, and mix until a dough ball forms (it will be very sticky!). Keep scraping the bowl and mixing until the dough ball starts to take shape. It doesn't have to be perfect.
4. Cover and place on counter and let sit 24 hours at room temperature. It will double or triple in size and you may see bubbles forming on the surface.
5. Lightly flour a large cutting board or your kitchen countertop, and place the dough on it.
6. Divide dough into five or six equal portions (for pizza) and make your dough balls.
7. Place the dough balls into oiled cylindrical airtight containers (deli takeaway containers are ideal), date the containers, and place in the fridge for 48 to 96 hours.
8. Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable. Remove and reform dough balls and let rest with a towel covering for 30 minutes- 1 hour.
To build Spinach Pies …
1. Defrost spinach in a bowl on the counter or in microwave. Squeeze as much water out of the spinach as possible. Squeeze the living shit out of it!
2. Add EVOO (just enough to moisten), oregano, salt, pepper, and garlic to spinach mixture. Mix thoroughly by hand. Set aside.
3. Flatten one of the loaves on a lightly oiled cookie sheet. Make as large a square as possible without breaking the dough.
4. Scoop 1/3 of the shredded cheese and place evenly in a narrow line from left to right on top of the flattened dough, leaving about 1” on each end bare.
5. Scoop 1/3 of the spinach mixture and place in a narrow line on top of the cheese.
6. Fold the 1” ends in and then fold one side over the other and pinch together to form a sealed loaf. Flip the seam side down onto another lightly oiled cookie sheet.
7. Repeat steps 4-7 for the remaining two loaves. Space the loaves out on the baking sheet as much as possible.
8. Lightly oil hands with EVOO and rub all over each loaf.
9. Lightly sprinkle salt/pepper over the top of each loaf.
10. Bake in a 400 deg. oven for 15-25 minutes or until loaves are well browned.
11. Enjoy!
March: Ingredients: Feel free to change whatever you’d like, I’m not a chef. I just wanna see what my favorite cooking guy can do
For the Lamb Shawarma:
- 1 pound lamb leg or shoulder, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 large pita breads or flatbreads
For the Garlic Sauce:
- 1/2 cup mayonnaise or Greek yogurt (for a lighter version)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
Additional Toppings:
- 1/2 cup crumbled feta cheese
- diced tomatoes
- Sliced cucumbers
- Red Onions
- Fresh parsley, chopped
- Additional pomegranate molasses for drizzling(if you know any Syrians / Lebanese people they might have some from their home country)
Instructions:
1. Marinate the Lamb:
- In a large bowl, mix together the olive oil, pomegranate molasses, cumin, paprika, coriander, cinnamon, salt, and pepper. Add the sliced lamb to the bowl and toss until well coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight maybe but up to you
2. Prepare the Garlic Sauce:
3. Cook the Lamb:
- Heat a grill pan or skillet over medium-high heat. Remove the lamb from the marinade and cook for however long it needs
5. Assemble the Sandwiches:
- Warm the pita bread by putting it above the lamb while you were cooking it until it is pliable. Spread a generous amount of garlic sauce over each pita, add the cooked lamb, and then top with crumbled feta cheese, sliced tomatoes, cucumbers, red onions , and fresh parsley. Drizzle with a little (A LOT) more pomegranate molasses and additional garlic sauce if desired.
I hope you like this one Sam and the team because my mouth is watering just writing this. Enjoy!
This dish has been in my dinner rotation for ever. The flavor/simplicity factor is amazing and very affordable. I make a big batch and freeze half. Broccoli and mushrooms are great in it too. Thanks guys
Teppo's steak sandwich;
Caramelised yellow onion
Hanger steak
Chimichurri sauce (make your own as you like but add orange juice)
Rucola
Mayo mix (don't be cheap with the sauce)
Bread can be whatever, I like to change it up.
March: spaghetti bolognese. Hearty and excellent.
Ingredients:
5 or 6 Streaky bacon chopped into pieces.
Large onion
Large pepper (can be made with carrot and celery)
250g mushrooms
500g beef mince
Wedge of permesan grated
500g passata
Tin of peeled plum tomatoes
1 knorr beef stock pot
Large glass of excellent red wine
Dried rosemary, basil and oregano
2 large bayleaves
Fresh basil
Spaghetti
4 or 5 chilli's, with seeds, minced.
Cheesy garlic bread
Method:
Glug of oil
Cook bacon till crispy with some dried rosemary.
Sauté the onions, pepper, and mushrooms with the bacon.
Salt and pepper
Once they have sweat through, turn the heat right up and add the mince to brown.
Cook until the water has evaporated. Add passata and tin of tomatoes.
Tbsp basil. 1/2 tbsp oregano. 2 large dry bayleaves.
Add the minced chilli and stock cube
Add the large glass of wine.
Stir and simmer for 45 - 60 minutes minimum.
Add a good half of the parmesan to the sauce about 15 minutes before serving. Reserve the rest for garnish. Remove bayleaves.
Ladle a couple of portions of sauce in with the spaghetti, once cooked and drained with a little bit of the pasta water left over. Stir and then serve with another ladling of sauce, fresh basil, parmesan and black pepper. Cheesey garlic bread!
My old Mexican Grandma (Gramita) used to make fideo. They sell it in regular stores. She preferred the "coiled fideo" and so did I. She would brown the fideo with a couple nice chunks of onion and some veggie oil, let it get nice and toasty. Add a can of tomato sauce or El Pato sauce (also sold in regular stores) along with a cup or so of water plus salt and pepper. She would simmer it for like 15 minutes until it was nice and soft and not too soupy. Adjust the water to change consistency. This was a common side dish, more than once a week in our house when I was a kid. Serve this next to some frijoles and some good carne asada! You are livin' good, my friend!
Can you make SOS (Sh*t on a Shingle)? Its what the soldiers ate in WW2! My grandfather was in the war and would make it for us when we were younger after the war!
The military still makes it!
Make my Alfredo sauce the same way minus chili flakes and add just a tad of nutmeg. Grill a piece of chicken, cut it up and top the pasta Alfredo with it. Add a salad and you’ve got a meal.
A psychic told me that the spirit of an old Italian chef is haunting my house...
I'm not worried though, I ain't alfredo no ghost.
MARCH: Baked Bean Casserole
1 1/4 lb lean ground beef
1 medium yellow onion - 1 cup
3 x 15 oz cans pork and beans
1/4 c sweet BBQ sauce
3/4 c ketchup
1/4 c light brown sugar (4 Tbsp)
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
6 slices thick bacon - 1” pieces (optional)
1 medium bell pepper - 1 cup diced (optional)
Preheat the oven to 350°
Lightly grease a 13 x 9 casserole dish.
If using bacon, heat a large nonstick skillet over medium heat and cook the bacon until it’s crispy.
Remove the bacon from the skillet and discard any grease.
Return the nonstick skillet to the stove over medium heat.
Add the ground beef.
Cook the ground beef for 3 minutes and then drain away any grease.
Add in the onions and red bell pepper (if using the pepper) and stir.
Continue to cook until the beef is no longer pink and the onions are translucent (about 5 mins).
Stir in the BBQ sauce, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and soy sauce.
Mix in the pork and beans.
Remove and discard the pork (optional).
After everything is combined, pour the mixture into the greased casserole dish.
If using bacon, place the cooked pieces evenly over the beans.
Cover the baking dish with aluminum foil and bake for 50 minutes.
Remove the dish from the oven and let it rest for at least 10 minutes to allow the beans to set and thicken.
OMG THIS LOOKS AWESOME! My mom used to fry up leftover spaghetti when I was a kid and it was the bomb the next day
March: Pulled Pork Loaded Fries
-1 smoked Pork butt with a brown sugar, pepper, salt, etc rub
-Make homemade French fries in either air fryer or shallow fry
-Make queso blanco with roux, cream, Monterey Jack, tomatoes, green chilies, seasoning
-Chop up green onion and jalapeños
- shred some cheddar cheese
Assemble as follows:
1. Fries
2. Shredded Cheese
3. Pulled pork
4. Queso blanco
5. Drizzle of favorite bbq sauce
6. Jalapeños
7. Green onion
The best combination and use of pulled pork ever 👌👌👌
I made this recipe with my 13 year old daughter and it was fantastic!! BUT!!! We also added small shrimp to the mix!! OMG!! The flavors were fantastic. She cannot wait to make it again! Thanks Sam and fam!!
It's 10:00 pm, and my mouth is watering. That recipe looks crazy good - and easy to make. We have a winner! 👍
MARCH: UP Pasties (Upper Peninsula of Michigan)
Veg Filling:
1 medium rutabaga
1 medium parsnip
1 medium carrot
1 white onion
2 medium white potatoes
Meat:
1 1/2 pounds of bottom round beef roast
Other stuff:
Salt, Pepper, dried parsley
Two eggs, + 1 Tbsp water, whisked together
Dough (you need to make two batches, these amounts are per batch)
1/2 cup butter flavored crisco, chilled very cold
2 1/4 cups AP flour
1 tsp salt
ice water
Because it needs to chill, start with the dough:
Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together.
Dice up the crisco, and toss into the mixer bowl.
Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles.
With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough.
Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours.
REPEAT this process and make a 2nd batch of dough.
While the dough rests, prepare the filling:
Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling.
Dice the onion, add to the bowl of meat.
Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion.
Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble.
Assemble and bake:
Preheat oven to 425 F.
Divide all the dough into 8 equal size pieces.
Roll out each piece into a circle approx 10 inches across.
Equally divide and apply the filling to the disks of dough.
Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet)
Using a sharp knife, cut a small slit on the top to vent steam.
Brush the top/sides of each pasty with the egg/water mixture.
Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
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!
March: Creamy Chicken and Gnocchi
Made this for my family it was decent but could defiantly use more flavor!
1.25 lbs. chicken thighs
1 Tbsp Italian Seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
2 Tbsp EV olive oil
1 medium yellow onion diced
2 garlic cloves
2 Tbsp salted butter, divided
1 lb. potato gnocchi the dry kind
2 cups fresh spinach
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup Parmesan
Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
Add the onion and garlic to the skillet. Sauté until the onions have softened and the garlic is fragrant, about 2 minutes
Add the gnocchi and 1 tablespoon salted butter to the skillet and brown for 2 minutes.
Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.
March: recipe
Cheesy Beef Dip:
Need:
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
one whole yellow onion - diced how ever large you like, I do medium size,
whole garlic - chopped
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired
2 cans of fire roasted tomato chunks,
1 can of green chilies
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
drizzle of neutral oil for non stick.
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes
2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick.
3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired.)
4. Add ragu/cheese sauce, simmer on low for a few minutes to combine,
5. add cans of chunk tomatoes, and green chilies, stirring occasionally
6. add cream cheese and mix
7. I like to let it cook on low for a few minutes until it is all mixed.
8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor.
9 turn off the heat and add some lemon juice to taste.
Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March: Smoked, Spicy Korean Spareribs
INGREDIENTS
3 lb pork spare ribs
1 green onion chopped
1 tsp sesame seeds
1/2 onion sliced
Marinade
1/4 Asian pear
2 tbsp onion
2 tbsp garlic
1 tsp ginger
1 tbsp mirin
1 tbsp soy sauce
1/3 cup oligodang (cooking syrup) or sugar
1 tbsp sesame oil
1 tbsp dwenjang fermented soybean paste
2/3 cup gochujang
1 tbsp gochugaru
1/2 tsp black pepper
1/2 tsp msg optional
Blend all marinade ingredients together.
Prepare spareribs (trim off excess fat and remove membrane).
Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours.
Smoke ribs at 200 degrees (at least 4 hours), while basting.
Cover with foil and let rest for about 20 minutes in a cooler to keep warm.
Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
Perfect EASY queso:
1 12oz can evaporated milk
1 8oz bag of shredded cheese (more if you want it thicker)
1 tbsp sodium citrate (this is key, it's an emulsifying salt. Once you use it, you will thank me!)
Season with smoked paprika, onion powder, garlic powder, and cumin to taste.
I do this too, but next time you do it add one of the small cans of green diced chilis. You can thank me later.
Chicken Caesar Wrap
1 boneless chicken breast or thigh
Burrito tortillas
Parmesan cheese
Croutons
Romaine lettuce
Caesar dressing
1. Season the chicken to taste and cook it in a skillet (or grill).
2. Slice into bite sized pieces.
3. Assemble the wrap with remaining ingredients.
4. Roll it up, then toast it in a skillet to secure the closure of it
March: "Beef Wellington" appetizer
Full disclosure, this is very similar to one of your recipes from Ultimate Party Appetizers V2. (the beef tenderloin on toasted bread with mustard horseradish). Having said that, I've added a couple items and made a specific change to the bread. Have a look.
Bread: Three Cheese Semolina Loaf (store bought) - sliced not too thin and toasted or griddled until GBD
Sauce: Prepared horseradish and dijon mustard, equal parts
Duxelles: 2-3 large shallots, minced and about 1 lb mixed mushrooms, finely diced and sautéed (I used shiitake and cremini).
Beef tenderloin: Seared then roasted to medium rare, sliced thin or to desired thickness. Make extra and use for other dishes!
Smoked gouda, or other smoked cheese: to taste but microplaned or finely grated
Arugula for garnish
Give the duxelles (like your beef Wellington vid in recent weeks) plenty of time to cook the liquid out
Prepare the toasted Semolina bread. The cheese flavor adds a nice tang. Top with the prepared sauce of horseradish and dijon. Top the with the duxelles, covering the whole bread. Add the sliced tenderloin, then top with grated smoked cheese. Place in oven under broiler or bake just until the cheese is melty and golden. Top with arugula....I used regular though I know you used micro arugula in your Party Apps recipe. Enjoy.
March: Grandma's German-Style Potato Salad.
2 lbs new potatoes (reds work well), 1/4-1/2 lb bacon, chopped, 1 med. white onion, chopped, 1 stalk celery, chopped, 1/2 C. Sugar, Salt & pepper to taste, Water, White Vinegar, Apple Cider Vinegar, 1 TBSP or to taste any grainy mustard.
Cook potatoes until tender & drain. Cut into 1/4 slices (keep or remove skins). Should have 5+ cups. Fry bacon until crisp & remove. Add onion and celery to fat and cook til tender and onions have some browning on them. If to much bacon grease in the pan for cooking the onion/celery, remove some but save it. Put 1/2C sugar in a measuring cup. Add a combination of white & apple cider vinegars so the liquid level is to 3/4 cup mark. Add enough water to make 1 Cup of dressing. Stir to mix together. Add this dressing & grainy mustard to onion/celery mixture. Add reserved bacon drippings (if any), if needed. Layer in a dish that can be covered; 1/2 potatoes, 1/2 bacon, salt/pepper to taste, 1/2 dressing. Repeat layer. After 1 hour put in refrigerator and chill for at least 2 hours. I flip the covered dish at least 2 times during the refrigeration process to make sure all the dressing gets dispursed. Serve room temperature or warm. From my grandma who came to America in 1892 as a little girl.
Louisiana Chicken Pasta (greatest pasta ever)
Parmesan Panko Chicken
Pasta
Sauce
Heavy Cream
Cajun Seasoning
Juice of one lemon
White wine
Chicken Stock
Butter
Minced Garlic
Parmesan cheese
Mushrooms
red and yellow bell pepper
Red onion
I usually shallow fry the chicken first. Then use the residual chicken flavored fry oil for the rest of the meal.
been watching this since 2019 and this has been my favorite cooking channel since. Recipes, camera work, production value and quality have all increased so much over the years. Keep up the good work.
March: Make “The Yorkie Wrap” cook one large tortilla sized Yorkshire pudding (cast iron pan can be used )Slow roast and slice roast beef - mash potato, carrots, Brussels spouts w/bacon, caramelised onions, horseradish..
A side bowl of thick rich beef gravy for dipping..
Squash the cooled Yorkshire pudding with a chopping board/cast iron..
Add all your preferred veggies and horseradish inside the big Yorkshire pudding, add BFF and wrap it like a tortilla, then dunk it straight in the gravy.. Not only fun to make but it’s truly a delight!
Trust a welsh man.
The pause between the sizzle from the last sausage to the next one.
March: Schnitzel with mushroom gravy
4 cubed pork steaks
Seasoned flour (for dredging)
3-4 scrambled eggs (for dredging)
1C Panko bread crumbs (I like Italian seasoned, but it's your choice)
1C corn meal
Oil for frying (deep fryer or pan fry, both are good)
1lb mushrooms sliced about 1/4" (Portobello is what I use)
2C Beef stock
2-3 TBS flour
2-3TBS neutral oil or butter or combination of both
For the schnitzel:
Make a dredge station with seasoned flour, eggs, and combine the bread crumbs and cornmeal for the last part. Dredge pork steaks in seasoned flour, then egg, then a mix of panko bread crumb and cornmeal mixture. Fry until well done and golden/crispy on the outside. The cornmeal makes it extra crispy.
For the mushroom gravy:
Saute the sliced mushrooms in oilor butter or combination. Add more fat as needed. Add a little salt to help extract moisture. Once mushrooms are well sauteed, add more fat if needed and add flour to create a roux within the saute mushrooms. Once four is cooked, add beef stock a little at a time so it will thicken into a medium thin gravy.
Serve schnitzel with mushroom gravy on top. Hold on to your socks because their likely going to get knocked off with the first bite!!!
March: grilled Cajun/creole chicken. 3-2-1 proportional sauce of apple cider vinegar, water, butter (i usually do cups for the proportion…just easier and makes plenty). Must have Tony Chachere’s creole seasoning to dust with. Heat sauce to combine mixture (on side burner or whatever). Chicken halves on the grill over low ish (low medium max). Baste with sauce and dust with Tony’s. Flip them every 5 to 10 minutes. Baste with sauce liberally. Cook for about an hour. Skin should be crisp and amazing. Creole seasoning adds a bite. Chicken is buttery and moist and amazing. Watch for flare ups from the butter. When done right, best grilled chicken. Add a salad and some garlic bread!
March: this recipe is a family favorite
beef tips and noodles
-2-3 lb chuck roast
-Minced garlic- measure with your heart
-1 medium white onion- minced
-1 packet Lipton onion mix
-4 cups beef broth
-1 tablespoon Worcestershire sauce (in my house it’s worst in the shire sauce
-salt & pepper
-2 tablespoon EVOO
-16 oz egg noodles
GRAVY
-3 tablespoons cornstarch
-2 tablespoons water
-4 tablespoons unsalted butter
-1/4 cup flour
-4 cups of reserved liquid
-16oz mushrooms
Instructions
-using an Instapot, put it on the sautéed mode. Once hot, add EVOO and chuck roast and sear for 3-4 minutes per side.
-sauté onion for serval minutes add garlic, sautéed until fragrant.
-deglaze with the beef stock
-add onion soup mix, Worcestershire sauce, salt and pepper; stir until well combined.
-pressure cook on high for 45 minutes and natural release for 25 minutes
-reserve 4 cups of liquid and cut beef into bite size pieces.
-cook egg noodles per package instructions
Gravy instructions
-Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
-Using a large saucepan, add butter and place on stove top over medium-low heat. Once butter has melted, and mushrooms and Sauté until desired tenderness- couple minutes
- add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
-Add 4 cups of reserved liquid and stir until well combined. Increase heat to medium-high and bring mixture to a boil
-Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
-Simmer over medium heat, stirring often, for 3-5 minutes, or until gravy thickens noticeably
Assemble
Place egg noodles on plate, followed by chuck roast covered with delicious gravy. Garnish with parsley.
Texas Chili
Texas Style Chili!! (Not to be confused with tradition Texas chili, but it’s damn good!!) Sam needs some more chili in his life
-2lb Ground Beef
-1lb Breakfast Sausage
-1Ib Chuck Roast, cubed
-3 Red Onions, diced
-8 Cloves of Garlic, minced
-7oz Can Chipotle Peppers in Adobo Sauce
-4 Cans (14.5oz) Fired Roasted Tomatoes
-2 Cans (14.5oz) Tomato Sauce
-5Tbsp Chili Seasoning, we used Meat Church
-1 Beer of Choice
**Combine Onions, Garlic, Chipotle Peppers and sauté for 10 ish minutes. Medium Heat
**10 art Dutch Oven, brown Chuck Roast for about 10 minutes and
remove
**Brown Ground Beef and Sausage, remove fat is you wish
**Add Onion mix into browned meat
**Add Tomatoes and Seasoning
**We smoked on Traeger Timberline at 225 degrees overnight from 10pm to 6am. Let it cool for several hours then reheated for lunch
**You can do this in Crock Pot or on Stove Top, whatever heat source you prefer
**Toppings we like....Fritos, Onions, Jalapeños, Cheddar Cheese, Sour Cream
**Enjoy
March: Spaghetti all'Assassina - Killer Spagetti
Ingredients
Tomato Broth:
1 tablespoon olive oil
2 cloves garlic, minced
3 cups tomato puree
3 cups water
1 teaspoon salt, or to taste
Assassin's Spaghetti:
¼ cup olive oil
2 teaspoons red chili flakes, or to taste
6 ounces dry spaghetti
salt to taste
1 tablespoon finely chopped parsley, for garnish
Directions
Step 1 : Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.
Step 2 : Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.
Step 3 : Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.
Step 4 : Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.
Step 5 : Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.
Step 6 : Serve with a drizzle of olive oil and more chili flakes if desired. Enjoy!
Would love to see you incorporate some meat with this too!! Thanks Max, Sam & Chance!!
Burnt pasta... yea no thanks!! 🤡
March: Beer Boiled Ham
Perfect for Easter lunch, my mother's recipe.
Nesco roaster, line the lid with aluminum foil.
Buy a half Tavern Ham (pre-cooked) or a quarter ham depending on how many you're feeding.
Put the ham in the roaster and pour one 16 oz can of Budweiser over the ham. (No other beer will work; we tried.) Cover.
Turn on low or 250F for 12 hours. (We put it on at midnight to be ready at noon.)
Yields the most tender ham you've ever had in your life. Serve with your preferred sides--coleslaw, potato salad, marinated veggies, warm rolls, sliced onions, and the mustard of your choice. A feast for the ages.
March: Rolled Tacos
Chuck roast (smoked or long cook in oven)
Cheeeeese
Corn tortillas
Cooking oil
Lay a line on the softened corn tortilla and roll them up fastening with a toothpick.
I love these because you can either keep them simple or jazz them up.
Of course you need some terrific guacamole and salsa to go with them. Or….queso or all!
Nobody puts taco in a corner,
Nobody!
I make a recipe very similar to this with one exception. My wife does not like the sausage so I grill some chicken with Creole seasoning. I also sometimes use a little bit of Asiago cheese as the final topping in stead of parmesan. It just adds a little bite of flavor.
MARCH:
⚡️ Sir Kev’s Cheesy Chipotle Lasagna ⚡️
- Lasagna Noodles
- Corn
- Black Beans
- Chipotle Peppers
- Red and Green Bell Pepper
- Ground Beef
- Ground Andouille Sausage
- Diced Onion
- dried Basil
- dried Oregano
- Fennel Seeds
- crushed Red Pepper Flakes
- Marinara Sauce
- Fresh Parsley, for garnish
- An Egg
- Ricotta Cheese
- Provolone Cheese, per layer
- Mozzarella Cheese, per layer
- finely shredded Romano Cheese, for garnish
- Salt and Pepper, to taste
March: CHICKEN AND SHRIMP FAJITA PASTA!!!!!!!!!!!!!!!
Super quick and easy! I take chicken breast and flatten it out to even thickness and then Marinate the chicken and shrimp in STCG carne asada recipe. After that has marinated, cut your peppers and onions into slices and then sauté with some neutral oil and butter (I use red and green bell peppers for color and a yellow onion) after you sauté the vegetables. Set them aside. (I like to grill the chicken and shrimp. I think it gives it better flavor) OR you can Add your chicken to the skillet and once the chicken is 3/4 cooked, add the shrimp and the vegetables back and cook for a few minutes. And then add STCG alfredo sauce recipe AND STCG usual Mexican spices. (Smoked paprika, salt, pepper, garlic powder, chipotle chili powder, oregano, cumin) once the seasonings have been added. Let simmer on low heat to thicken up the alfredo sauce. And then add any type of cook pasta you like. I typically use penne with this recipe. But you can use any type of pasta. Once the cooked pasta is mixed in with everything. Garnish with cilantro
March : Chicken bread pie/casserole
Make bechemel sauce
Cook chicken breast and cube
Add chicken to sauce. I also add bacon, peas, sweetcorn.
Add mixture into pie dish.
Butter some bread and cut into cubes.
Place over top of pie dish fully covering, butter side up.
Scatter English cheddar across the top and bake.
This is fantastic my mother in law showed me this and now it’s one of my favs!
March: Salmon Bowl
Sam, it’s my birthday month and I want to share my husband’s favorite!
-Salmon-skinless and cut into 1 inch chunks
-Sriracha
-Fresh lime juice
-Soy sauce
-Panko
-BFF
-Rice (I like the precooked kind)
-Sliced cucumbers
-Sliced avocados
-Mukimame
-Kewpie, sriracha and furikake to top
* Add the salmon, sriracha, soy sauce, lime, and BFF to a bowl. Coat and set aside for a few minutes. I measure everything with my heart…and also, it’s easier than using specific measurements which takes the fun out of it.
* Coat the salmon in panko, spray with avocado oil and air fry for 7 minutes.
* Layer your bowl with the salmon, mukimame, avocado and cucumber slices, and top with a drizzle of kewpie mayo, sriracha, and furikame.
Even if you don’t make a video, I hope you make this for yourself and your family because it’s super easy and delicious!
March: Bucci's Italian Mac and Cheese
1 pound ground sweet Italian sausage
1 jar of marinara
1 box of Shells (pasta)
4 cups low sodium chicken broth
1-2 cups Shredded Mozzarella
1/3 cup of heavy whipping cream
In a large pan fully cook ground sweet Italian sausage. Pour half a box of the shells into the cooked sausage and mix around. Add jar of marinara and 4 cups of low sodium chicken broth. Mix and let everything sit for 20 minutes on medium stirring occasionally. The pasta should be fully cooked and liquid reduced. Add 1-2 cups of shredded mozzarella depending on how cheesy you like it. Add 1/3 cup of heaving whipping cream. Optional for serving: wait till it cools a little and top with parsley or grated parmesan cheese.
March: Chinese chicken salad. Mixed your ratio choice Romaine, iceberg, red cabbage. Celery, carrots, green onions, cilantro. Enough Grilled chicken breasts seasoned with with salt pepper garlic powder Chopped into bite-sized pieces refrigerate. Wonton wrappers cut into small strips fry until light brown. DRESSING 1 cup canola oil, 1/4 cup vinegar white or rice, 1 Tbls sesame oil, 3 Tbls sugar, 2 tsp salt, 1 tsp accent (optional), 1 tsp sesame seeds, 1 Tbls crushed red pepper (or more) mix/shake thoroughly taste and adjust. Mix salad ingredients, cold chicken, apply dressing mix well, finish with ground pepper and enjoy great on hot days
March Recipe
This is a recipe that I came up with, my friends named it Chicken Waynbo. I came up with this soup/stew in the mid-eighties. I would often cook it for tailgates and group camping trips. I used to cook it in a 40 quart pot and would often feed 60 people or more. This pared down version can be done in a smaller pot. It’s a fun dish to feed a hearty meal to a lot of people. The sweet and spicy elements, along with the different textures of vegetables and the various meats are just a part of what makes it so special. It’s a lot of work, but it’s worth it.
Ingredients:
1 bottle of dark beer
12 boneless, skinless chicken thighs
4 boneless skinless chicken breasts
1 pound of bacon
1 pound of hot or sweet Italian sausage, removed from the casing
4 large yellow onions
3 large carrots
3 ribs of celery
2 large red peppers
3 pounds of Yukon Gold Potatoes
8 ears of corn with the kernels removed (or 4 cans of corn)
2 cans of peas
2 8 ounce cans of water chestnuts
1 can of baby corn
6oz can of tomato paste
2 quarts of chicken stock
4 Fresno chiles
2 cups BBQ Sauce (Sweet Baby Ray’s Honey BBQ is preferred)
Hot Sauce to taste
1 head of roasted garlic
4 cloves of garlic (raw)
12 green onions
Process:
Cut the bacon into lardons, and fry till crisp. Drain the bacon and set it aside.
Brown and crumble the sausage in the bacon fat. Drain the sausage and set it aside.
Season the thighs with BFF, then brown them In the fat (you can add some oil if needed), don’t fully cook the chicken thighs. Set them aside when browned.
Rough chop 3 of the onions, dice the celery and carrots, and saute them in the fat till they get some color (about 5 minutes).
Mince the 4 cloves of raw garlic and add it in stirring until fragrant.
Clean the green onions and cut the white part into small rings and add them to the vegetables in the pot. You can cut the green part the same way but reserve them for later.
Dice and add the red peppers.
Add the tomato paste. Cook it for a few minutes, stirring occasionally.
Add the beer and squeeze the roasted garlic in and continue to cook for another couple minutes.
Now add the chicken thighs, bacon and sausage to the vegetables, Stir to combine everything.
Slice the chilies (remove the seeds if you’re a wimp). Add them tp the pot and stir.
Add the chicken stock, corn and water chestnuts (quartered). Bring it to a boil then reduce to a simmer.
After 1 hour hour stirring every now and then to prevent burning, dice the potatoes and add them to the pot (I wash but don't peel them). You may need to add more stock or water so everything is covered by a few inches.
After 30 minutes you can prep the rest of the ingredients. Dice the chicken breasts into about 1 inch cubes. Slice the baby corn into half inch rings and do a rough dice on the 4th onion.
Taste and adjust seasonings then add the hot sauce.
Add in the green onion tops (reserve some for garnish) the fourth onion and the baby corn.
Simmer another 30 minutes.
Add the BBQ sauce and stir it in. Cook for 5 minutes.
Add the chicken breast and simmer for 30 minutes (or until the breast is fully cooked).
Add the peas and simmer for 5 minutes. Taste and adjust seasoning.
Serve in a bowl, garnish with the green onion tops and grilled garlic bread on the side.
March: Korean Steak salad, with mexican twist.
Flat iron or skirt steak;
Marinade/ Dressing: Beef broth, olive oil, Worcestershire sauce, gochujang, lime juice, minced garlic
marinade the steak in about half the dressing before grilling
Salad; Tomatoes, spinach and/or arugula red onion, avocado topped with queso fresco apply dressing to taste
optional side; grilled corn topped with more of the queso fresco.
March:
Grandma's Chicken and Rice (30 year old family recipe)
8-12 pieces chicken
( can be legs, thighs , breasts, or a mix of dark and light )( I like boneless skinless thighs)
-2 cans Cream of mushroom soup
-1 medium container sour cream (16-24oz)
-3/4 cup Cooking Sherry Wine
Minute or Fresh Rice
Lightly cook the chicken in frying pan , just to brown a bit. Place on paper towel to get as much grease off as possible. Put to the side .
Mix soup, sour cream, and Sherry all together in a bowl. Use a whisk and mix well.
Place chicken in an 8x10 baking dish. Pour liquid mixture over the chicken completely. Cover tightly with foil.
Bake at 325 for 2 hours.
About 15 min before done , make rice according to box. I usually use 4 cups rice/4cups water. Don't lift cover on rice till you know it's done.
Serve chicken over rice and enjoy!
It's great as a leftover also.
March Recipe; Souper Onion Sloppy Joes. 1 LB 90/10 Ground Beef, 1 Medium Yellow onion, Dehydrated Garlic Flakes, Worcestershire Powder, 1 can of Campbell Cream of onion soup, salt, black and white pepper. Brown the ground beef, and the thin sliced onion and dehydrated garlic when the meat starts to brown. Once the meat and onion are done and the dehydrated garlic is rehydrated add the Worcestershire power and “We Mix”. Add the Cream of Onion soup, Salt and pepper to taste. Serve on a toasted hamburger bun. You can add cheese and dill pickles. Extra’s add dill pickle relish to the mix when finishing the simmer. Enjoy! Make some French fries to go with it. Challenging Sam the Cooking Guy!!!❤
March: pulled pork stuffed peppers with pear chutney
Chutney: 2 pears, 2 tbsp of apple juice, 1 tsp cayenne, shake of cinnamon, pinch of salt, 1 tbsp of ACV, 2 tbsp of ghee
Other ingredients: pulled pork, Jack cheese, Cubanelle peppers
Preheat oven to 350.
Chutney: dice pears up into 1/4 inch pieces. Melt ghee in sauce pan, add pears, cinnamon, apple juice and cayenne to your desire. Cook until pear is soft(10 mins). Add acv and salt to taste.
Peppers: stuff peppers with pulled pork, slather with chutney, top with Jack cheese. Bake in preheated oven for 30 mins
Cast Iron Roast Beef..easy! (preferably in a cast iron dutch oven)
What you need: 1 chuck Roast, 1 bag of baby potatoes, 1 bag of baby carrots, and 2 stalks of celery, 3 TBS of rendered bacon fat, Thyme, Rosemary, salt, pepper, garlic powder, and salt. AND Sam's recipe for mushroom gravy..so you will need some beef stock, flour, butter (I prefer) and mushrooms-look up his recipe.
Trim the Chuck roast of excess fats and silver skin..season with pepper and garlic powder. (salt is optional as the bacon fat that you will sear it in has salt already in it)
Open and rinse your baby potato's and carrots.
Pre-heat your oven to 300F
On the stove top-place your dutch oven or other cast iron cooking device (that has an oven proof lid) on a burner and turn the heat on Med/Med high heat.
3 TBS or so of rendered bacon fat go into the pot...let that get hot and sear your Chuck roast. Once you have nice a nice brown color to the beef..turn off the heat.
Sprinkle some Rosemary and Thyme over the beef..1/2 tsp or so. Maybe a tiny bit of salt.
Add your rinsed potato's, carrots, and celery (and onion if you prefer) over the beef. Add no liquids..the veggies will release some.
Put the lid on you dutch oven and put it in your pre-heated oven for 2 to 3 hours.
While that is cooking: make Sam's Mushroom Gravy..I'd write it down..but he already shared it!
Easy Easy Easy!..and did I mention this meal is Easy!
That’s cool with max and chance! Thank you always great videos!!
wow.. super simple and looks freaking delicious! Love the insider view you give us some times!
March ; Sam here is a recipe I’d love to see you cook and put your own twist on it. I’ve been eating this since a little kid it’s sooo good.
Chicken and Crepes
Broth/ chicken
1. 1 whole chicken
2. 1 onion
3. 2 carrots
4. 2 stalks of celery
5. 1 box of chicken broth
6. 2 cups of water
7. Salt/ pepper/ garlic to taste
8. 2 tablespoons of oil
In large pot add oil, roughly chop vegetables and cook for a few minutes then add chicken broth and chicken add water till chicken is covered, bring to a boil and turn down to a simmer and cook till chicken is cooked through. Take chicken out and place in refrigerator and let cool, strain broth into a bowl place in refrigerator and till it sets off and strain fat off the top.
Crepes
1. 1 cup flour
2. 2 large eggs
3. 1/2 cup milk
4. 1/2 cup water
5. 1/4 teaspoon salt
6. 2 tablespoons melted butter
Mix ingredients till you have no lumps and smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Place chicken in crepe with Parmesan cheese and salt and pepper and roll up, repeat procedure till all crepes are filled. Cut crepes into thirds and place in a bowl add chicken hot chicken broth with a little more Parmesan cheese and some fresh parsley or chives on top and eat.
March: Stjerneskud
continuing on my crusaide "Sam, put these ingredients together..." by prepping all the separate ingredients:
I want to start by saying I'd never actually make this all for just one sandwich... this is about right for 6 servings
- loaf of slice Danish rye bread (seedy, square dark rye bread)
- 10x white fish (flat fish would be the most traditional)
- flour
- salt and pepper
- 1 egg
- breadcrumb
- neutral oil for frying
- 2x shallots
- 1.5 cups dry white wine
- water as needed
- white asparagus (whole or jarred)
- 450-500 g (1 lb) cooked, peeled small shrimp (cocktail shrimp), usually frozen, thawed and drained in advance
- 200 mL mayo
- 2 tbsp 14% sour cream (or whipped cream)
- Salt
- Pepper
- creme fraiche - just buy it
- caviar (I've always preferred the red, but black is just fine)
- 3 lemons
- bundle of finely minced fresh chive
instructions:
In a cast iron pan, fill with approximately 1/2 in of oil for frying and preheat. Season 6 fillets with salt and pepper then dredge in flour, egg and breadcrumb. Fry till golden brown and set aside.
Meanwhile, prep poaching liquids by combining white wine, rough chopped shallots salt and pepper. I'll personally add bay leave, thyme or whatever other green herbs inspire me that day. bring to a low simmer and poach the remaining 6 fish fillets.
The white asparagus you have two options: if you get a fresh bunch, you can also poach them with the white wine fish poaching, and i would do that before the fish gets cooked.( I generally cook them a bit more on the done side, as this is knife and fork open faced sandwich)
IF you get the jarred white asparagus, I'll dice the majority of them and set aside for the shrimp salad, but leave 6 spear tips intact for presentation. reserve the liquid from the asparagus jar for the shrimp salad.
Place the thawed shrimp in a mixing bowl and combine mayo, sour cream, juice of 2 lemons, chopped asparagus (if using jarred). mix and use the reserved asparagus liquids to thin, if not just water. It should be thick enough to lightly coat the shrimp but not so thick it's a creamed sauce. 4 tbsp or so if memory serves. salt and pepper to taste. feel free to use white paper for aesthetics.
slice remaining lemon into wedges and finely mince the chives.
Assemble on buttered rye in this order: battered fish, poached fish, asparagus, shrimp salad, creme fraiche, caviar and finished with minced chives (i know how you love your green garnish) and a side lemon wedge.
March: Souvlaki...Enjoy!
¼ cup olive oil
¼ cup red wine
2 Tbsp fresh lemon juice
1 Tbsp dried mint
1Tbsp dried oregano
4 cloves garlic, minced
1 bay leaf crumbed into tiny pieces
1 pound pork or steak cut into 1 ¼ cubes
Salt and pepper
In a large bowl whisk the marinade ingredients together. Add the meat and cover with plastic wrap overnight.
If using wooden skewers, soak these in a shallow pan filled with water for 15 mins.
Heat the grill. Thread meat onto skewers. Grill over medium high heat for about 10 mins, turning occasionally until they are cooked through.
Serve with Tzatziki sauce.
2 cloves minced garlic
1 tsp salt
½ tsp pepper
1 - 16 oz. sour cream
Cucumber peeled, seeds removed, cut into small pieces then place into mini processor. Place cucumber into towel and squeeze out the juice.
Mixed all above ingredients. Taste and adjust seasonings. Serve with homemade Pita chips.
March: Dragon Tails 1-2 pounds of Oxtail 1large Onion chopped, 1red bell pepper chopped , 4-5 cloves of garlic chopped, basil (optional) 4 cans of vegetable broth or enough to cover. S&P and whatever you care to add like maybe some red pepper flakes , avichuelas blancos (white beans) oil to sear ,and a big cooking pot. Now sear the Oxtail in oil on all sides and remove. Add onion garlic bell pepper and fry until soft then add some red wine to deglaze and make sure to scrape the fond from the bottom of the pot because that means flavor ! Add the Oxtail and cover with broth and simmer for 3-4 hours but remember to add the beans for the last half hour and your done !!! My suggestion is to have nice Harty buttered bread to dip is a plus !!! One more thing, you can do this faster in a pressure cooker but, you won't get that MARROW !!!
March: Rotisserie Chicken
1 whole chicken, washed in cold water pat dry inside and out.
Stuff with 2 lemons cut in half
Several sprigs of Rosemary.
Spear onto spit.
Prep basting sauce: 1 bottle of beer, 1 stick of butter. Place in a disposable aluminum pan on a BBQ grate.
Preheat the BBQ, leave the center burners off, and fire 2 on the outside edges. Needs an infrared burner for browning.
Start rotisserie in motion. Put pan with basting sauce under spit.
Baste chicken to start then every 20 minutes until it reaches desired temp. Adjust burners to brown but not burn skink
We made this recipe over here in Okinawa last night! Phenomenal!!
Try this recipe:
2.25 lb of Ground beef seasonings: 1/4 tsp of each seasoned salt, chili powder, onion powder, garlic powder, black pepper, 1 tbsp of beef broth and 2 tbsp of Lipton onion soup packet.
1/4 cup of each of purple onions, yellow onions, green peppers, red peppers cook this with your meat of choice.
8 tortillas lay them out and spread salsa con queso cheese dip cheese all around it, add some meat( as much as you want), 2 tbsp of rice white rice roll them up in place in a skillet with 1 tsp garlic butter let each side cook for 3 minutes or until golden brown.
Dipping sauce : 2tbsp mayo, 1/2 tbsp of sour cream and 3tsp of kinder buttery buffalo sauce add red pepper flakes on top with a little parsley.
Looks delicious I love just about every pasta dish going and I'm sure this one will check all the boxes thanks Sam for your doing subscribers recipes the ones so far are whicked and the ones to come will not disappoint
March: chicken and sausage gumbo.
Note:some would say it's not gumbo without okra. Celery causes a similar gummy sauce and it tastes better.
2 lbs andouille sausage
2 lb boneless chicken (choice of cut)
5 ribs celery (chopped fine)
1 lg red onion 1green bell pepper (both diced small)
2 lg diced potatoes
3 c cooked white rice
4 c low sodium chicken broth
Salt, blk pepper, garlic, Tony Chachere's
Slice andouille sausage into small coins and fry in zesty Italian dressing.(Remove) Add chicken in small pieces, brown well before adding veggies. Add finely diced celery first. Then after 4-5 minutes add diced bell pepper and red onion. Saute until tender. Transfer to a large pot and add 4 cups of low sodium chicken broth. Add back sausage 3 cups cooked white rice and 2 diced potatoes. QUICK easy and tastes great. Seasonings added at different stages include salt, blk pepper, garlic, Tony Chachere's
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!!!
March: Arais, a Middle Eastern dish, are delicious grilled pita sandwiches stuffed with spiced meat. Here's a simple recipe:
Ingredients:
- 1 lb ground lamb or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Pita bread
- Olive oil for brushing
Instructions:
1. In a skillet, cook the chopped onion until soft, then add minced garlic and cook for another minute.
2. Add ground meat, cumin, coriander, paprika, salt, and pepper to the skillet. Cook until the meat is browned and fully cooked.
3. Preheat your grill or grill pan.
4. Cut the pita bread into halves or quarters, depending on the size you prefer.
5. Stuff each piece of pita with the cooked meat mixture.
6. Brush the stuffed pitas with olive oil and grill for a few minutes on each side until they are crispy and golden.
7. Serve with your favorite dipping sauce or yogurt.
Enjoy your tasty Arais!
March: Hello Sam, Max & Chance,
My wife & I are long time fans, enjoying your show every single time you upload, even if the food isn't necessarily in our pallet. Thanks to you, we've made things like your Hot Italian Sausage Pasta & Buffalo Chicken Dip/Sandwich (And thank you for introducing us to Kewpie!) staples in our home cooking repertoire!
Now guys, this recipe is very sentimental to me. Long story short, my dad was injured at work when I was little. Money became very tight. My mother somehow managed to throw all of these things into a pot & create a family staple that anybody who spent the night at my house as a kid, or visited for dinner, knows & loves.
We call it "Chicken & Rice", but it's really not what you think it is.
What you'll need to make this is as follows:
Four chicken breasts, cut into bite sized chunks
Four cans of Cream of Chicken Soup
Two cups of whatever your favourite white rice variety is (we usually use long grain)
1/2 to 1 cup of lemon juice, depending entirely on what your taste is on the lemon-y scale
A little bit of your BFF to taste (thank you for making that, it makes seasoning a lot faster!)
Head of broccoli (chop the excess stem pieces off, you'll want the broccoli in little bits so you get some in every spoonful)
1/2lb of Bacon (diced, optional but HIGHLY recommended)
1/3 cup of unsalted butter (makes the soup velvety, adds a lot)
Now, the particulars of preparing:
Put a bit of unsalted butter in large pot, let melt (eyeball it as you do)
Add the diced chicken breast, cook until it gets a nice brownness to it while adding the BFF & some lemon juice to infuse the chicken & make it taste even better
When the chicken is browned, add the cans of soup, add the broccoli, bring to a boil, reduce heat & let simmer for 20 minutes
Cook the bacon (if you use any) to your desired doneness
Prepare the rice (as I said, 2 cups is usually sufficient for this serving size)
Set cooked bacon aside, you'll want to add this on top of the finished product
Once rice is cooked, scoop desired amount into a bowl
Ladel the soup mix on top of the rice (Be generous, the rice absorbs much of the soup base, & treat yourself to that chicken/broccoli mix!)
Garnish with the bacon bits
Enjoy (and please don't scald your mouth on our family recipe, that would humiliate us lol).
And that's that.
Gentlemen, thank you for the entertainment & inspiration in the kitchen. We attribute much of our growth as home cooks to your show & your lightheartedness is cathartic in this crazy world.
Forever fans,
Liam & Sabina Carnohan from Stratford, Ontario, Canada.
MARCH: grilled paneer masala soft tacos.
Cut up a block of paneer (you could use chicken), a bell pepper, and a red onion. Marinate with oregano, kashmiri chili powder, ground coriander, salt, pepper, and a little neutral oil. Give it a half hour to do its thing. Skewer and grill.
Sautee some more red onion, 10-15 peppercorns, a sliced chili, couple cloves of garlic, an inch or so of sliced ginger, and a bay leaf. When the onions are translucent, add 1 cup tomato ketchup, a bit of soy sauce, salt, pepper, and up to a tablespoon of garam masala. Simmer about 20 minutes to cook off some of the ketchup taste. Strain and add water or stock if you want it thinner.
Toast some coriander seeds, grind, and add to some plain Greek yogurt.
On a flour tortilla, smear of the yogurt. Chiffonade romaine lettuce. Your grilled paneer (or chicken) and veggies. Top with your masala bbq sauce and cilantro. If you have the defective gene like me, green onion instead. Makes about 5, 6-inch tacos.
Partially inspired by your tandoori chicken tacos, and Ranveer Brar's paneer sizzler video. The bbq sauce is mostly his.
March!
Sam I know you love Korean food. So here’s 2 recipes for recipe month to tickle your fancy
Creamy Ssamjang Pasta (2 healthy servings)
1/2pound bacon
Lots of garlic… like 4 big cloves or 6 regulation cloves
1 big or 1.5 small green onion, sliced and separated between greens and whites.
1.5 tbs butter
Spaghetti 1/2 pound
Parmigiano Reggiano 3/8cup
Ssamjang paste - about 3-4 tbs
Cream - 3/4 cup
1. Cook the bacon till crispy
2. Sweat the green onion whites in the butter (in a separate pan, just use medium to medium low to let it slowly infuse). Season salt pepper
3. When the green onion starts to get golden, add in your garlic crushed
4. Throw in the ssamjang, and let it cook out for 1-2 min to bring out the flavors, and add a small bit of salt
5. Turn down the heat to low and pour in the cream. Stir to mix. Salt pepper.
6. On your very low heat, stir in the cheese.
7. Cook the spaghetti 2.5 mins less than packet al dente
8. Throw it in the cream sauce for 2minutes on very low heat, occasionally stirring
9. Toss it off the heat for the final half minute
10. Serve with kimchi on the side and top with the bacon
Easy 2 step galbi jjim!
2lb short rib bone in - blanched for 5 minutes and rinsed of impurities
Sauce
1 korean pear
1 golden kiwi
1/2 to 3/4 of a big apple
4 big cloves of garlic
1 stalk of green onion rough chopped into 2-inch pieces
1/2 onion
1/2 cup water
Blend all of the sauce ingredients to pulpy, not watery. You want a bit of a smoothie/frappe consistency.
Throw the blanched ribs in a big pot, and pour in the blender sauce.
Add in:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 3tablespoon sugar
- 3 tablespoon sesame oil
- 2tbs cracked black pepper
- salt
Bring the whole thing to a boil and when it boils hit it to a low simmer.
After the first hour, add in:
2 carrots (bite sized pieces)
1 green onion (1-2 inch chunks)
6-7 shiitake mushrooms
1 daikon radish (bite sized pieces)
Let it go for another hour or 2 until fork tender. Just before serving glaze it with another tbs of sesame oil and stir. Garnish with some green onion, and some sesame seeds. Best enjoyed with hot rice. This is pretty legit
Yeah I know that you probably won’t ever see this but I would love that shirt for my kid , her favorite thing to do when we cook together is mix. Best feeling to have your 3 year old wanna be with you and learn these skills as they grow.
You need to get the Johnsonville Brat and Sausage cooker. Holds 5 links and cooks them through in about 12 minutes. I love using mine.
I made this Mushroom Parmesan recipe off the cuff tonight and it’s a new favorite! I’m not a vegetarian either this thing ROCKS!
2 Portobello mushrooms
Vegetable oil
1 cup all purpose flour
1/2 cup rice flour
1/2 Teaspoon garlic salt
1/2 teaspoon Old Bay
1/2 teaspoon Italian seasoning
3 eggs
Teaspoon minced garlic
1/4 stick butter.
1 cup marinara sauce.
1 cup Mozzarella cheese
1/4 cup Parmesan cheese.
De-stem mushrooms.
Add 1 table spoon olive oil to 10”cast iron frying pan heat, add mushrooms and cook covered with lid for 5 min on medium heat.
Remove lid and using burger press press mushrooms to press out moisture. Cook uncovered for two minutes and press again to remove moisture, flip and repeat.
Add butter and garlic sauté for two minutes each side. Remove shrooms from pan let rest. Clean pan, add veg oil to a depth of 1/2”. Heat to 350degrees F.
While oil is heating mix flours, and spices together in bowl. Beat three eggs in separate bowl. When oil reaches 350 degrees F dredge shroom in flour then egg wash the flour, repeat. Gently place shrooms in oil and fry for 4-5 min flip and repeat. Remove shrooms from oil, place on baking sheet add 1/4 cup marinara sauce and Mozzarella cheese sprinkle with Parmesan and broil until bubbling. Turn off heat and let sit in oven fkr 5 min.
Remove from oven serve with Caesar salad and good red wine.
March: Tater tot casserole.
1lb ground beef, browned and drained, seasoned to taste. While browning the beef, grease a 13x9 pan and line bottom with tater tots seasoned to taste (I use Dan-O’s chipotle and salt) Place in 350 degree oven. After the beef is browned and drained add one can of evaporated milk, one can of cream of mushroom soup, one can of cream of chicken soup and one can (drained) of French cut green beans. Add cheese. (I use both Monterey Jack and mozzarella/provolone blend). Stir until well combined. Remove tater tots from oven, add a layer of cheese, then add beef mixture. Add another layer of cheese. Cover with foil and bake at 350 until bubbly (about an hour). Remove foil and continue baking until cheese on top is toasted, about 15 minutes. Serve with warm garlic bread.
March:
Chicken Creole
4 to 6 chicken breasts cut into inch size pieces
1/4 cup oil
1 medium onion, chopped
1 green pepper, chopped
1 cup celery, chopped
1 (14.5 ounce) can petite diced tomatoes, undrained
1 cup chicken broth
1 (6 ounce) can tomato paste
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme, marjoram, and minced garlic
2 cups of rice, cooked according to package directions.
Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings. Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.
My mom used to make these when I was at home. March : Salmon cakes
Ingredients
15 ounces pink canned salmon, bones and skin removed, drained
1/2 cup seasoned breadcrumbs
2 tablespoons mayonnaise
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon grainy Dijon mustard
1 teaspoon kosher salt
1 teaspoon seafood seasoning, such as Old Bay
Pinch freshly ground black pepper
1 large egg, beaten
1 clove garlic, grated
1 lemon, zested
1 green onion, sliced thin
2 tablespoons olive oil
2 tablespoons salted butter
1 cup sour cream
Directions
Add the salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, pepper, egg, garlic, lemon zest and green onion to a bowl. Mix well. Scoop into mounded tablespoons, forming each into small discs.
Add 1 tablespoon each of olive oil and butter to a large nonstick skillet. Add half of the salmon cakes to the skillet. Cook until golden brown on the first side, 2 to 3 minutes. Carefully flip and cook until golden on the second side, an additional 2 minutes. Remove and repeat with the remaining oil, butter and salmon cakes.
Transfer the salmon cakes to a serving platter. Dollop each with a little sour cream and top with a dill frond. Serve warm.😮
March: Greek burger
lamb meat burger
tzatziki for spread
sliced olives kalamatas
lettuce
tomato
instead of burger buns... use 2 small pitas like the ones used in gyros
March: Meatloaf
2-4lbs 80/20 ground beef
V-8 juice
Ketchup
Heinz 57
Brown sugar
1 onion
1 bell pepper
1-2 packets of Lipton onion soup mix
One sleeve unsalted crackers (rough chopped)
2-3 eggs
1 tbps Seasoned Pepper
Sauce
V8 juice
Ketchup
Heinz 57
Brown sugar
Directions:
Combine onion packets, Seasoned pepper, eggs, bell pepper, onion and ground beef in a large bowl. Slowly add V8, ketchup, and Heinz 57 till slightly runny. Add crushed crackers until it is firm and holds together. Form one to two large loaves. Make sure you pack them tightly with no cracks. Cover and store overnight.
Pre heat oven to 350 and cook loaves for approx 1 hour covered. Periodically spooning off fat as it collects. (Could also use a broiler pan)
Meanwhile, make the sauce by heating V8, ketchup, Heinz 57, and brown sugar. (Taste it as you add. Choice on how sweet or savory you want it).
Then uncover and remove as much fat as possible from around loaves. then baste loaves with sauce periodically for another 15-20 minutes until caramelized on top (Don’t worry, it will be very juicy inside)
March: simple dish I grew up on, bacon egg rice.
Steamed rice, scrambled eggs mixed in, 1 inch slices of bacon mixed in. Would love to see you make a fried rice variation of it or any Sam twists you want to try with it
March: my dad's kielbasa and vegetable stew
half head cabbage
head cauliflower
5 carrots
3 potatoes
4 stalks celery
2 kielbasa (pork or beef) sausage
6 - 8 cups water
worcestershire sauce
lawry's seasoning powder
Chop all ingredients into quarter-sized medallions. Brown sausage in pot. Add water to deglaze. Add veggies in order of cook time - potato, then cauliflower, then celery and carrot, and cabbage last. Season with worcestershire sauce, lawry's seasoning spice, and/or garlic/onion powders. Salt and pepper to taste
March: Leberkase (Austrian sausagemeat style meatloaf type thing)
Meat & Spices for Leberkase
For 1000 g of Leberkase:
150 g beef brisket / chuck
500 g pork butt
200 g pork back fat
150 g crushed ice
Spices per 1000 g:
18 g Salt
2,5 g Cure #1
5 g Onion powder
3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
2 g White Pepper
0,5 g Cardamom
0,25 g Ginger powder
0,5 g Paprika powder
0,5 g Mace
0,5 g Nutmeg
Equipment for making Leberkäse
Meat Grinder
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor .
Pâté dish / glasses / aluminium dish / other dishes
It is up to you which dish you use. You can achieve the same result with any shape.
Making Leberkase - Step-By-Step Instructions
1. Cut the meat into strips or cubes. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Leberkase cut meat
2. Add all the spices, except for the salt and the cure, to the meat and mix them well. Afterwards put the meat into the freezer for 1-2 hours. This will help with the grinding process and the temperature.
Tip: Also put the movable parts of your grinder into the freezer.
Leberkase spices
3. Now it’s time to grind the meat. Grind the meat through the finest perforated disc (2mm). You can also grind it through twice. The next step will be easier this way.
Tip: If you want to make coarse Leberkäse, you can let 1/3 of the mixture pass through with the smallest disc and 2/3 with the medium perforated disc.
Leberkase grind
4. Now add the minced meat together with the salt , cutter phosphate and the cure to the food processor . Now mix the ingredients until they form a nice cohesive mass.
Gradually add the crushed ice as you process it.
Leberkase food processor
5. Grease your form and “throw” the mass into it. I do not mean literally throwing but make sure to really punch the mass into the mold so that there are no trapped air bubbles.
The air bubbles won’t affect the taste but the look of the slices later on.
Leberkase grease
6. Cut the meat loaf on the surface in a cross pattern. This gives it a nice shape when baking.
Leberkase cut
7. Now it is time to bake your Leberkase.
First step is to bake it in a 180 °C (356 °F) preheated oven for 15 minutes. Then reduce the temperature to 120 °C (248 °F) and finish baking.
The baking time varies depending on the size of your baking dish (rule of thumb 1 hour / kg).
You can also measure the core temperature and bake it until it reaches a core temperature of 69 - 72 ° C (150 - 162 F).
Get it out of the oven and let it cool down for 10 minutes. Then remove from the mold and serve.
Leberkase bake
8. Your Leberkäse is ready. Enjoy it warm or you can also eat it cold and store it in the freezer.
March : Golden Sausages
2 lbs pork sausage (small)
14 oz. can of sliced peaches - diced
1/2 - 3/4 cup sugar (white or brown) if using peaches that are canned in water, otherwise omit
1 tsp curry powder
1/2 onion - diced
1 cup chili Sauce
1/2 cup ketchup
- In a frying pan, brown the sausages but you don't necessarily have to cook them fully.
- Saute the onion, trying to scrape up any of the fond in the pan.
-Cut sausages into bite size pieces and place in 1.5 L casserole dish with all the rest of the ingredients.
-Stir everything together.
-Bake uncovered at 350 F for 45-50 minutes, stiring again around 30 minutes in.
Serve with mashed (garlic) potatoes.
This was a childhood recipe of my husband's. We are huge Sam and crew fans, we watch every episode religiously. We'd love to see Sam make this, and "Samify" it.
Sam: we go way back to last year (you googled “Petawawa,Ontario”) MARCH: Aunt Sheila’s Taco Salad: brown a lb. of hamburger and mix-in a pkg of Old Alpaso taco seasoning as per instructions. Let cool. Toss a salad (lettuce and tomatoes, etc) like you would make for dinner. Mix in cooled taco mix, a small bottle of Kraft Catalina dressing, 1/4 cup of cheddar cheese, and just before each serving, sprinkle some Frito corn chips on top. This is my go-to contribution at picnics and bbqs and I have never brought any home. Come on up for a holiday sometime. (Doors always open)
March: SAM, You should make Kapestetisch I ate it all the time growing up!
The recipe below will make half the batch I brought in-
• 1 jar of sauerkraut
• half a package of bacon
• kielbasa sausage (you can use any type of meat or skip altogether)
• 1 bag of yukon gold potatoes
• cornstarch or flower
• bay leaves (2-4)
• milk
• butter
• salt
• nutmeg
• chicken bouillon
Below are the steps on how to prepare-
1 Peel and quarter your potatoes, cover with water in a pot and boil until fork tender.
2 Cut up bacon into bite sized pieces and fry up in a large pot.
3 While the bacon and potatoes are cooking, drain the juices from the sauerkraut, but SAVE THE JUICE.
4 Once the bacon is crispy, remove from the pot.
5 Reduce heat to low and add about 1 - 1.5 cups of sauerkraut juice to the bacon grease. Slowly add in spoonfuls of cornstarch/flour and whisk. You are basically making a roux, you want the consistency to be similar to a gravy. This sauce will generously coat your sauerkraut, if you do not think it is enough- add more juice and cornstarch/flower. Add in a tbsp of chicken bouillon- this tones down the sourness of the sauerkraut. Add more or less depending on your preferences.
6 Once you reach the right consistency, add the sauerkraut, bacon and bay leaves. Cook on low until warm.
7 By now the potatoes should be tender. You can make your mashed potatoes however you want, but I would recommend to minimally spice them. Here is how I make mine- Melt about 1/2 cup of butter. Add about 1 cup of milk, melted butter, half a tbsp of nutmeg, tsp of salt to the potatoes and mix. Continue mixing until it reaches the desired smoothness- add more milk/spices if needed.
8 Mix in mashed potatoes with the sauerkraut mixture.
9 Add kielbasa
10 Cook on low till warm
11 You are ready to serve!
You typically eat this with some buttered french bread. It is far from healthy, but the best comfort food!
March: Cuban Arroz con pollo (chicken and rice)
2 tbs garlic
1 tsp cummin
1 lbs rice
3 cups water
1 bottle beer
1 small can pimentos
1 onion
1 green pepper
1 cube chicken bouillon
2 packs sazon - saffron
1 lbs chicken thighs
Put oil in Dutch oven and cook chicken 5 mins per side to brown. Remove chicken. Add onions and peppers and cook till onions are Translucent. Add garlic, chicken bouillon and cummin and mix with vegetables. Cube pimentos. Add water ,beer and pimentos. Add sazon with saffron, rice and chicken. Turn to high bring to boil. Turn down to simmer about 25 to 30 mins. Plate and add some parsley. Enjoy. Hope you try it.
I like using Boudin, Italian sausages, Kielbasa and grilled chicken,shrimp and use Jalapeno in mine I like the heat in my Alfredo. What I do not eat I freeze for leftovers
March
Chicken rice dish. Reminds me of Chipotle
Ingredients
1 can mexican corn, drained, patted dry
1.5 lbs chicken (I use breasts, but can use thighs)
2 cups white rice
2 cups tomatillo salsa (I use jarred, but can make your own)
2 cups chicken broth
1 Cup Mexican blend shredded cheese
Southwestern seasoning
Chopped parsley
2 tbs avocado oil
In a sauce pan over medium high heat
heat up 1 tbs oil
Adding corn and stir to coat, spread corn out evenly in the pan
Cook 5 min without stiring (once the corn starts popping it is about done). Remove off to the side
Cut up chicken into 1 in pieces and coat with southwest seasoning
Cook chicken in the same pan, until done. Remove to same container as the the corn
Add 1tbs oil to pan
Pour in rice, and mix to coat
Adding broth and salsa and stir to mix
Reduce to med low, cover and simmer for 5 min
Most of the liquid will be gone when done
Add chicken and corn to pan and mix
Add cheese and mix briefly
Serve with parsley on top (for a little green)
March:
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
March: Daddy’s “Heavy Kevy” Salsa:
Mince together in a food processor:
10-12 roma tomatoes
1 entire garlic bulb
1 large red onion
1 large yellow onion
3-4 fresh jalapeños
1 clump fresh cilantro
*1 red bell pepper (optional)
*1 green bell pepper (optional)
Blend together with spatula and add:
¼ cup olive oil
2 Limes (juice of)
1 cup frozen corn (white/yellow mix)
2 large pinches of sugar
Salt, lime, and sugar to taste
- - For a real kick, prior to mincing:
• Roll half the tomatoes, all of the onions, and all of the peppers in olive oil, salt & pepper and grill them!
• To roast the garlic, place it along with some olive oil in a foil “pouch” so it doesn’t fall through the grill grates.
March: I have tried my own variations of this recipe but would love to see it Samified.
Ingredients
12 ounces linguine pasta however, I think you could just do the 16oz box and be fine
1 can 15 ounces diced tomatoes with liquid ( I used fire roasted for a little kick)
1 large sweet onion sliced thinly
1 TBS minced garlic
½ teaspoon red pepper flakes or a lot more if you like it spicy!
2 teaspoon dried oregano leaves
2 large sprigs basil chopped
4 cups vegetable broth
2 TBS extra virgin olive oil
Parmesan cheese for garnish
Instructions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated - I left about a half ince of liquid in the bottom of the pot - but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
March: Texas Roadhouse Rattlesnake Bites.
2 1/2 cups Monterey Jack Cheese, shredded
1 cup chopped fresh Jalapenos
1 cup chopped pickled Jalapenos
1 cup chopped Red or Green Bell Peppers
1/2 cup Buttermilk or regular Milk
1 1/2 cup Bread Crumbs, seasoned or unseasoned
1 1/2 cups Buttermilk
Vegetable Oil
Directions
In a shallow bowl, mix well cheese, jalapenos, bell peppers and 1/2 cup buttermilk.
Roll into a firm “golf ball-sized” balls.
Place bites in covered bowl and let set for 30 to 45 minutes in the freezer.
Take the balls out of the freezer and dip in buttermilk, then roll around in breadcrumbs. You can do this early and place them in the freezer until you are ready to fry them
Deep fry in hot oil until golden brown
March: Matambre (Argintine-version of braciole) with chimichurri sauce
Ingredients:
For matambre:
• 1.5-2lbs. flank steak
• Butcher twine
• Olive oil
• BFF (salt/pepper/garlic powder)
• Red pepper flakes
• Parmigiano Reggiano cheese
• Baby carrots (halved)
• 1 white or yellow onion (sliced)
• 1 cup sliced green olives
• 4 hard boiled eggs (sliced)
• 1 bottle (750 ml) of malbec
• 1 large white or yellow onion
• 1 head garlic
For sauce:
• 1 cup olive oil
• 6 tbs. white wine vinegar
• 2 bunches Italian parsley
• 2 bunches cilantro
• 4 cloves garlic
• Big pinch of BFF and oregano
Method:
For matambre:
• Butterfly the flank steak
• Cover in cling wrap and pound it out
• Season with BFF on both sides
• Grate cheese all over it
• Cover with red pepper flakes
• Cover with spinach
• Align sliced carrots in rows
• Align sliced onions in rows
• Align eggs in rows alternating with carrot and onion rows
• Cover with olives
• Roll up the meat so that when sliced it goes against grain
• Tie with twine like you would with braciola; if some ingredients spill out, it’s no big deal
• In large pot or Dutch oven over high heat, sear the meat until browned on all sides (use some olive oil)
• Leave meat in pot and cover with entire bottle of wine and enough water to get all the way up the sides
• Bring up to boil/aggressive simmer…then EITHER leave on stove on low simmer OR put in 325-degree oven
• Cook for about 1.5 hours (turning at least one time) until meat is fork tender
• Remove and cover with foil while you make your sauce (rest for at least 15 minutes)
For sauce:
• Put everything in food processor and go to town
• Try on toasted crostini and adjust seasoning (can add a fresh jalapeño if you want extra punch)
For serving:
• Remove all twine from meat and discard
• Slice into at least 1-1.5-inch slices (center ones are the BEST)
• Cover in sauce
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 do this too but I make a Cajun style with andouille sausage and Tony's creole seasoning. Easy and straight up off the hook
Hey Sam! I don't have a recipe for all of the details, but you should make a Navajo Burrito, which is a solid 10/10. You used to see these a lot in the Southwest US. Essentially it is a Navajo taco, but stuffed instead of topped, but still fried and then smothered like everything great in life. I could only find a description online, as the last time I had one I made it and that was a decade ago:
"Navajo burrito, a large frybread stuffed with meat, melted cheese, onions and smothered with either red or green chili sauce."
They were always amazingly delicious, especially when you add Chipotle and other spices that aren't common in diner fare. A lot better ways of doing Meat and maybe even flavoring frybread these days I imagine, but delicious in every way. Everything good about a chimichanga but with frybread/'scones' depending on what you call it.
March: Hot and Sticky Wings
3 pounds Chicken Wings
1/4 cup ketchup
1 (18-ounce) jar apricot-pineapple preserves
Works with just apricot also if cannot find
2 tablespoons citrus herb seasoning
1 tablespoon chili seasoning
1 finely diced jalapeño (I use two)
1
Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.
2
Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.
March:
Debbie’s Crawfish Etouffée
2 medium onions, chopped
2 tsp. minced garlic
2 sticks salted Butter
(1/4 cup finely chopped Red Bell Pepper - optional)
2 pounds, peeled Louisiana Crawfish - Certified Cajun (not those imported ones from China)
2 tablespoons All Purpose Flour
1 cup of water/chicken stock
Salt & Cayenne Pepper, to taste
(a little bit of Paprika, for color - ½ - 1 tsp.)
1 tablespoon, dried parsley flakes (or you can use ¼ cup fresh chopped)
On a medium/high heat, sauté onions and garlic in butter until transparent.
Add crawfish and cook on med/low heat for about 15 - 20 minutes. Sprinkle flour evenly over the crawfish, stir well and continue to cook for an additional 10 minutes.
Add water/stock until desired consistency is reached (usually ½ - 1 cup), and simmer for about 10 - 15 minutes. Add salt and cayenne pepper, to taste, then add parsley and cook for an additional 5 minutes.
Serve over hot steamed rice
Debbie Guidry-Gauthier
Breaux Bridge, LA
The Johnsonville sizzling sausage grill works great too!! Love the show Sam!
March: chicken and rice (Mexican twist) I got the idea from your video of chicken and rice in the rice maker!
These are the ingredients. I basically just put them all in the rice maker to cook and then crisp up the thighs on a pan when done:
Marinated Chicken thighs
Rice
Chicken stock
Tomato paste
Garlic powder
Onion powder
Butter
Sazón seasoning
Smoked paprika
Fresh chopped cilantro (for topping)
Chopped onion (for topping)
Lime drizzle and zest