I grew up in the Pittsburgh area. We do steak salads here on a bed of lettuce and with fries. You, sir, have made a Pittsburgh Steak Salad!! 😂❤ Bravo!!
That is reminiscent of a Pittsburgh steak salad ..... A Pittsburgh steak salad the salad part is more basic than what you have, but then it has a cheese component .... Also done with grilled chicken, Love your channel I look forward to every one of your postings.
A little grated parm would have been amazing to top the salad with as well one thing about cooking its creativity that turns it into art. I’m absolutely gonna make it again!
Finding ways to spice up salad has been such a revelation for me, I hate restaurant salads but being able to put whatever you want in one makes all the difference!
'Salad' is just various bits of food tossed together. Once you've got that lesson, you can do all sorts of stuff. Lettuce became the baseline for some reason, maybe because it's bland and easily dressed up, but most salads I make for a long while now don't even have lettuce. (Roast and char lettuce heads/hearts as steaks [cross-cut segments] and then you got a worthy salad base though.) A great salad is blueberries and corn. Toss that with a vinaigrette, some pepper, salt. Mmm. And then of course there's the 'bound salads' (salad, plus a binder) of Lebanese origin (where the binder is often yogurt) that disgusting southerners decided to bastardize entirely into 'Five cups of mayonnaise, call it a salad'.
Yes! Love crispy, salty, fried potatoes tossed straight from the hot oil onto a wonderful vinaigrette salad with all the trimmings! A bit of tomato, steak, fried potato, salad… Yeah, going to have to make this soon. I could eat this anytime of the year. Poor little neighbor’s doggie. All these years he has had to smell all those wonderful Sam The Cooking Guy’s aromatic food smells wafting over into his yard, and never once a nibble was had by him. I think his yelping was him finally having a nervous breakdown. Just one nibble, Sam! For the love of all that is good in this world JUST ONE NIBBLE!
Sam, leave all of the husk on the corn. Put it in the microwave for a minute or two. Cut off the stem end just above where the corn cob stars and with a kitchen towel squeeze the corn out of the husk from the tasle end. Then do whatever you want with it. No plastic wrap and no corn silk...
Sorry for the bad "dad" joke, but I couldn't help it. Sung to great white's once bitten twice shy... Myyy French fries, are once boiled twice fried babe.... Love your stuff, often cook several of your recipes. Thanks for all the fun and good food!
Have you tried to microwave the corn in the husk? Just cut off the wide end, microwave for 3 minutes, then squeeze the other end and it should slide ride out!
My wife has been yelling at me to comment all year. So, here I am commenting. Been following for a while and you've inspired me to start cooking more at home.
I reverse seared a steak last week in the oven , first time ever ... i will never cook a steak a different way again , most incredible steak ive ever put on a plate
Love the way this entire meal comes together! After memorial Day it looks like it's time to continue grilling. Look forward to trying the way this steak has been cooked!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them. Peanut Butter & Horseradish Deviled Eggs... 1 Part Cooked Egg Yolks 1/4 Part Peanut Butter 1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub) 1/2 Part Mayo Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide) Smoked Paprika Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos) Slice hard boiled eggs lengthwise and remove yolks. Mash yolks with fork until fine. Mix in Peanut Butter and Horseradish Sauce. After PB and Horseradish are mixed… Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!! Put mixture in eggs - I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers... Sprinkle with Smoked Paprika. Add small slice of Kosher Dill Pickle on top of each. Zigzag Sriracha Hot Sauce on top.
Instead of French fries being the new croutons how about tater tots instead? Their more salad friendly and would be perfect in a southwest salad rendition
Lol, Max, was that David Attenborough? Haha, perfect! "The Wiley San Diego Chef .... CUT the asparagus (dramatically spoken) ........ then PLACED it on the grill ........ and much like other Western Chef's! ..... let it do its thing" (spoken with a bit of letdown). 😂😂😂😂😅😎
First Recommendation 05/01/24. Today's recommendation 05/31/24. Re-posting each video because this recipe is THAT good: Chicken Enchilada Soup Dishes: Large Soup pot, medium pot for the protein & broth Protein - Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth), and shred. Reintroduce to the final pot along with broth as needed. Spices - Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper. Add-ins - frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes. Sauce-Add-ins - Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas). Prepare the protein in a separate pot / pan, once again, be sure to save the broth. Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level. Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired. Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil. Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture
I’m still waiting on you to try Chicken Parm Cremera Pizza. If you want to add arugula and call it a "salad" you can do that. Pizza Crust Tomato Sauce Alfredo Sauce Diced Grilled Chicken Mozzarella Cheese Parmesan Cheese Bacon Crumbles Roasted Garlic Ricotta Cheese Red Pepper Flakes Italian Seasoning The way I do it is tomato sauce on the crust then Alfredo sauce on top of that diced grilled chicken, Mozzarella, Parmesan, crispy bacon crumbles, and chopped roasted garlic. I like to add red pepper flakes, dollops of ricotta, and Italian seasoning. I’ve been asking since September 5, 2023
Sam you made my recipe I sent you back in the send in your recipe month. I suggested steak salad with french fries made any way you want with the steak and salad. I make my salads with argula and romaine lettuce. Yours looks good. Its a Pennsylvania salad. Its the bomb. I should get a knife 😂
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
We’ve been watching your videos and cooking your recipes for years (subscribed on my husband’s YT account) - but I had to login and make my first ever YT comment - not because this is legit my favorite recipe you’ve ever shared but because your way of peeling potatoes is 🤯 How have I never known this before? SO SMART to chop off the ends and peel in easy, little slices. Mind. Blown. Can’t wait to make this salad
Sam… Sam…. Sam, the proper way to break Asparagus is to grab the stalk by the bottom and the middle. The natural break will happen when bent. Usually, this is at the last 2-3 inches from the bottom - due to the moisture and fibrous make up of the stalk. If your asparagus breaks higher up, it is either too old or too oversized. To help alleviate the waste, cut 1/2” off the bottom and store in a glass/tall container with water in the fridge. A few hours later try the method above. It will save you money and waste! Love your channel, Max, Chance, Louis and of course You! Thanks for all your work at making cooking FUN!
Loved this Salad. Ummm……”English Cucumber”?? What is the difference between “English Cucumber” and every other cucumber……I am intrigued. Big Fan, from England.
Dude! What’s with the black band on your finger? Awhile back I thought you sliced yourself with the statement! We have that knife by the way! So what’s up? Oh, BTW we’d love another Sam knife..:SAM are you listening? 😜😜😜😎😎😎
What are my chances of winning a knife? Not good... You mean not good like, 1 out of a hundred? I'd say more like 1 out of 3.71 million. So you're tellin' me there's a chance... YEAH!!!
The editing of this video was 100%. Talk about loving this on a public mainstream cooking channel. Your team will wake people up! Food Network, you're wasting your time with this competitive game show. Sam The Cooking Guy has it all.
June: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones. Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings. Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde. Green salsa Verde is like red salsa, but made with tomatillo instead of tomato. Dip the sandwich into some yellow mustard when eating.
Steak dinner in a bowl. Good stuff. A favorite of mine is to do a weekend BBQ in a bowl ... bbq pulled chicken a/o chunked burger patties, baked beans, corn, mixed and simmered, serve with chips on the side and garnished with red onions. A/o pickles, if you're a gross pickle-eater.
Ok, damnit I'm hungry now. JFC that looks good. Only thing I would modify is use some baking soda when blanching/boiling the taters. It will increase the crispiness factor and add little nugs of crispy flavor :)
I always watch TH-cam from my TV so maybe this is unique to that, but whenever you pop up the person’s name who won the knife, their name is covered by two thumbnails of videos of yours to watch next. Maybe placing it higher or earlier would be better! Love your videos. 😊
Huh. In my admittedly limited experience croutons tend to be cubes of bread. I’m going to make this salad but cut the “fries” into cubes first so they can’t break. I see from some other comments that putting fries in salad is a thing in some eastern US cities which explains why I’ve never seen it done before, being as I’ve never been east of the Mississippi. I love the idea though and I’m pretty sure that crispy cube fries are going to be worlds better than stale bread. Keep showing us food ideas that you think everyone knows about because hey, we don’t all know about them!
Some TH-camrs have reported that their subscribers have been unsubscribed automatically without the subscriber being notified. One TH-camr reported an almost 40,000 uptick in subscribers in less than a week after she asked her viewers to check to see if they were still subscribed. Maybe you could slip in a comment about people making sure that they are still subscribed even if it’s been years since they joined. Just right at the end. Great show today. Love Summer salads with a tall iced tea.
That looks so good. Remove the fries and you got a rather healthy meal. I don't buy into the nonsense of healthy, but I do believe that the body benefits from greens and protein over fries, chips, nutella, etc. I recently made a change in my diet for more sustainable options, and I'm already noticing a huge difference in weight, sleep, energy and my ability to be alert. I just introduced more greens and removed white bread completely. Edit: Fruit as well, fruit is very good for your system apparently.
No you can't be a knive winner by being a subscriber.. you need to comment also Edit: I've gone to California from Massachusetts twice literally to eat Sam's food. Once for work once to eat. I was told you must comment by his staff to be considered for a knive. Just an FYI
Max, you're slacking, letting Sam say "toss our salad" and "a salad I can really get behind" without a "that's what she said." I especially love the little speech about changing our cooking life. Ya'll chroles 😂
I love a big salad with simple toasty croutons and a vinegar forward, garlicky dressing to soak everything up. Cheese is a must, be it bleu, parm, grated, whatever.. So satisfying, as does this steak salad look to be. A classic summertime deal. We used to do a London broil on the grill outside, fresh beefsteak tomatoes. Simpler times... ❤❤❤
That infamous TH-cam hack for snapping asparagus is so wrong, I don't know who started it but people keep showing it. The correct way to prep your asparagus is to cut off 1/2 to 1 inch of the bottom end, if the asparagus is thick like the ones you had then you use a vegetable peeler to peel the tough outer skin away, using the "snapping" method does nothing but waste money.
Couple of upgrades, dice the potato and toss in a little bit of rice flour after boiling. Throw the corn on the smoker sans oil. Microwave in a plastic bag with a splash of water. Add cucumber to salad dressing and lightly pickle for a few minutes. Any leftovers or you want for lunch wrap in ricepaper rolls.
Amazing salad, very inspirational. 'here for a long time, not a good time' is definitely a residual song reference from a Western Canadian rock band from the 70's that I guarantee Sam heard on Canadian radio in his youth. Trooper!
Glad folks are catching on I’ve been making /eating / enjoying what I call a salad based meal for decades So many variations and permutations it’s almost endless Any grilled meat/ veggies etc Sub the pasta out for a generous salad base and add your favorite pasta sauce The only limiting factor is your imagination Get creative and enjoy
The asparagus snapping thing is bs, just cut off the thickest part. You can also partially peel them. Also, the easiest way to cook corn is to throw them in the microwave husk and all. When they’re done, cut off the stem end and squeeze the cob out with a towel like a tube of toothpaste. Comes out super easy and silk free.
I talk shit on you guys sometimes, but overall you have a great channel. If I’m watching your videos, I’m not thinking about all the daily life bullshit. Thank you. 🖕🏻
2 Things… that’s an amazing looking salad! Mostly, thanks for introducing me to Kewpie… managed to find it in an Asian wholesalers market here in Lanzarote. 🎉
I learned a tip 2 years ago from a corn grower. 3 minutes in a microwave with the husk on. It's freaking amazing. Also you can follow this with a quick grill for some char and it's more freaking amazing.
That is a Pittsburgh style salad. We put french fries on all our salads. If you order a salad at a restaurant, it has fries on top.
Pittsburgh in the house they don't know we've been doing this from the start
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
I was gonna say that! One of my best friends is from Pittsburgh and he makes us these salads so much! We crave them.
Well, I love Pittsburgh already!!! lol. Greetings from Montreal, Canada! :)
“We put french fries on all our salads” is such an American thing to say hahaha.
I grew up in the Pittsburgh area. We do steak salads here on a bed of lettuce and with fries. You, sir, have made a Pittsburgh Steak Salad!! 😂❤ Bravo!!
That is reminiscent of a Pittsburgh steak salad ..... A Pittsburgh steak salad the salad part is more basic than what you have, but then it has a cheese component .... Also done with grilled chicken, Love your channel I look forward to every one of your postings.
ummm in Pittsburgh we put fries on our salads and sandwiches ..... but great looking salad!! great jog guys!!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
I love you sam you're my internet dad
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
Fries on a salad has been a staple in the Pittsburgh area forever! I'm glad you've seen the light! Spread the word.
Just FYI, the name of the knife winner is often obscured by the boxes showing other videos to watch. Might want to move that name up a tad.
A little grated parm would have been amazing to top the salad with as well one thing about cooking its creativity that turns it into art. I’m absolutely gonna make it again!
We love that you promote more cooking at home, especially now that fast food is becoming unaffordable. That salad looked amazing.
Voiceover while Sam shucking corn is EPIC! So funny. Great recipe presentation!
Finding ways to spice up salad has been such a revelation for me, I hate restaurant salads but being able to put whatever you want in one makes all the difference!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
'Salad' is just various bits of food tossed together. Once you've got that lesson, you can do all sorts of stuff. Lettuce became the baseline for some reason, maybe because it's bland and easily dressed up, but most salads I make for a long while now don't even have lettuce. (Roast and char lettuce heads/hearts as steaks [cross-cut segments] and then you got a worthy salad base though.) A great salad is blueberries and corn. Toss that with a vinaigrette, some pepper, salt. Mmm.
And then of course there's the 'bound salads' (salad, plus a binder) of Lebanese origin (where the binder is often yogurt) that disgusting southerners decided to bastardize entirely into 'Five cups of mayonnaise, call it a salad'.
You realize you can do whatever you want in your own kitchen right? Put whatever you want on your salad.
“Now that I’ve seen this recipe, I’ve suddenly unlocked the ability to put other things on salads” lol
I need to stop watching those while working...now I'm hungry!
OMG! The David Attenborough insert - brilliant! The steak salad slaps! Thx to all.
Yes! Love crispy, salty, fried potatoes tossed straight from the hot oil onto a wonderful vinaigrette salad with all the trimmings! A bit of tomato, steak, fried potato, salad… Yeah, going to have to make this soon. I could eat this anytime of the year.
Poor little neighbor’s doggie. All these years he has had to smell all those wonderful Sam The Cooking Guy’s aromatic food smells wafting over into his yard, and never once a nibble was had by him. I think his yelping was him finally having a nervous breakdown. Just one nibble, Sam! For the love of all that is good in this world JUST ONE NIBBLE!
WOW. I can't believe I never have had a salad with french fries b4. I gotta try this
Come visit Pittsburgh!! That's how we have done steak salads ever since I was a child (I turn 60 this year)!!
That's a salad I can get behind
Hey, man. An assbot hijacked your comment and its waay up near the top.
hell yeah pittsburgh in the building. i liked the shucking corn bit lmao
I want your outdoor kitchen!
Honestly, you had me at fries! 🍟
Sam, leave all of the husk on the corn. Put it in the microwave for a minute or two. Cut off the stem end just above where the corn cob stars and with a kitchen towel squeeze the corn out of the husk from the tasle end. Then do whatever you want with it. No plastic wrap and no corn silk...
Sorry for the bad "dad" joke, but I couldn't help it. Sung to great white's once bitten twice shy...
Myyy French fries, are once boiled twice fried babe....
Love your stuff, often cook several of your recipes. Thanks for all the fun and good food!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
Damn good looking salad Sam. Been making more and more salads with grilled chicken or steak on top lately for the hot days.
Damn just that thumbnail got me salivating
Sure wish I had a knife to cut.the steak with :).... Japanese mayo pork belly?... let's go
Please rest your steaks 110 or so after the reverse sear to 125. If you go straight to a sear you’ll over cook your steak GUARANTEED!
Have you tried to microwave the corn in the husk? Just cut off the wide end, microwave for 3 minutes, then squeeze the other end and it should slide ride out!
What a delicious salad Sam! Can hardly wait to try.😋
My wife has been yelling at me to comment all year. So, here I am commenting. Been following for a while and you've inspired me to start cooking more at home.
You can't go wrong with a salad like that ❤yummy yum.
In my quest to make every recipe you post this year this on will have to go on the back burner for a while.
Marco/Gordon Ramsay &now this chef...*The best....
Oh, Boy! Cool Salads just in time for Blazing Hot Summer Days!
I've never put fries on a salad before! Next salad I eat I'm putting them on! ❤❤❤❤
You make such incredible food, Sam.
The community would like to know when the B.F.F. Is gonna be back in stock
I reverse seared a steak last week in the oven , first time ever ... i will never cook a steak a different way again , most incredible steak ive ever put on a plate
Damn, this all sounds delicious!
Definitely going on my summer ideas!
Kewpie is the best.🇦🇺🇦🇺
Brilliant and delicious
I think I will be making this the next time I host Sunday Dinner. :)
I like Max & Chance well enough. But can we see more of Louis?
This is called a Pittsburgh Salad and has been around for years.
So many great ideas on what to cook! Thanks
Love your channel and the amazing food you put out. Looking forward to trying this salad!
Steak Frites Salad!? You damn genius, you!
Crispy AF fries on a salad......GENIUS!!!!
Love the way this entire meal comes together! After memorial Day it looks like it's time to continue grilling. Look forward to trying the way this steak has been cooked!
As a Yinzer fries on a salad is just the norm tbh lol.
Made my wife one of ur recipes for our anniversary. She loved it. Thank you
I just made something similar for my work lunch this week! Minus the fancy sauces. 😆
I'm from Pittsburgh, and this is a Pittsburgh steak salad. We ear fries on everything, including our sandwiches and pizza.
Sounds fantastic. Going to try this.
Been waiting for you all day Sam! 😂
Sounds like a case of the components being awesome individually, but combined into something epic
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA
BTW, Favuzzi has a great version in its website 😊
Cheers from Miami
2:23 Thanks Max, I'm just as childish 🤣🤣
Sam! That’s a PITTSBURGH salad!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs...
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed…
Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!!
Put mixture in eggs - I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers...
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
That is a massive bowl of steak salad.
Instead of French fries being the new croutons how about tater tots instead? Their more salad friendly and would be perfect in a southwest salad rendition
Lol, Max, was that David Attenborough? Haha, perfect!
"The Wiley San Diego Chef .... CUT the asparagus (dramatically spoken) ........ then PLACED it on the grill ........ and much like other Western Chef's! ..... let it do its thing" (spoken with a bit of letdown). 😂😂😂😂😅😎
First Recommendation 05/01/24. Today's recommendation 05/31/24. Re-posting each video because this recipe is THAT good: Chicken Enchilada Soup
Dishes: Large Soup pot, medium pot for the protein & broth
Protein - Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth), and shred. Reintroduce to the final pot along with broth as needed.
Spices - Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper.
Add-ins - frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes.
Sauce-Add-ins - Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas).
Prepare the protein in a separate pot / pan, once again, be sure to save the broth.
Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level.
Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired.
Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil.
Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture
I’m still waiting on you to try Chicken Parm Cremera Pizza. If you want to add arugula and call it a "salad" you can do that.
Pizza Crust
Tomato Sauce
Alfredo Sauce
Diced Grilled Chicken
Mozzarella Cheese
Parmesan Cheese
Bacon Crumbles
Roasted Garlic
Ricotta Cheese
Red Pepper Flakes
Italian Seasoning
The way I do it is tomato sauce on the crust then Alfredo sauce on top of that diced grilled chicken, Mozzarella, Parmesan, crispy bacon crumbles, and chopped roasted garlic. I like to add red pepper flakes, dollops of ricotta, and Italian seasoning.
I’ve been asking since September 5, 2023
Sam you made my recipe I sent you back in the send in your recipe month. I suggested steak salad with french fries made any way you want with the steak and salad. I make my salads with argula and romaine lettuce. Yours looks good. Its a Pennsylvania salad. Its the bomb. I should get a knife 😂
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
We’ve been watching your videos and cooking your recipes for years (subscribed on my husband’s YT account) - but I had to login and make my first ever YT comment - not because this is legit my favorite recipe you’ve ever shared but because your way of peeling potatoes is 🤯 How have I never known this before? SO SMART to chop off the ends and peel in easy, little slices. Mind. Blown. Can’t wait to make this salad
This man’s videos are always on point 💪🏼
Sam… Sam…. Sam, the proper way to break Asparagus is to grab the stalk by the bottom and the middle. The natural break will happen when bent. Usually, this is at the last 2-3 inches from the bottom - due to the moisture and fibrous make up of the stalk. If your asparagus breaks higher up, it is either too old or too oversized. To help alleviate the waste, cut 1/2” off the bottom and store in a glass/tall container with water in the fridge. A few hours later try the method above. It will save you money and waste! Love your channel, Max, Chance, Louis and of course You! Thanks for all your work at making cooking FUN!
Loved this Salad. Ummm……”English Cucumber”?? What is the difference between “English Cucumber” and every other cucumber……I am intrigued. Big Fan, from England.
Dude! What’s with the black band on your finger? Awhile back I thought you sliced yourself with the statement! We have that knife by the way! So what’s up? Oh, BTW we’d love another Sam knife..:SAM are you listening? 😜😜😜😎😎😎
Salads CAN be healthy. It just depends what you have in it. Dressings can EASILY add several hundreds even 1 thousands calories.
What are my chances of winning a knife?
Not good...
You mean not good like, 1 out of a hundred?
I'd say more like 1 out of 3.71 million.
So you're tellin' me there's a chance... YEAH!!!
The editing of this video was 100%. Talk about loving this on a public mainstream cooking channel. Your team will wake people up! Food Network, you're wasting your time with this competitive game show. Sam The Cooking Guy has it all.
June: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
Steak dinner in a bowl. Good stuff. A favorite of mine is to do a weekend BBQ in a bowl ... bbq pulled chicken a/o chunked burger patties, baked beans, corn, mixed and simmered, serve with chips on the side and garnished with red onions. A/o pickles, if you're a gross pickle-eater.
You guys make the best videos
Ok, damnit I'm hungry now. JFC that looks good. Only thing I would modify is use some baking soda when blanching/boiling the taters. It will increase the crispiness factor and add little nugs of crispy flavor :)
I always watch TH-cam from my TV so maybe this is unique to that, but whenever you pop up the person’s name who won the knife, their name is covered by two thumbnails of videos of yours to watch next. Maybe placing it higher or earlier would be better! Love your videos. 😊
Huh. In my admittedly limited experience croutons tend to be cubes of bread. I’m going to make this salad but cut the “fries” into cubes first so they can’t break.
I see from some other comments that putting fries in salad is a thing in some eastern US cities which explains why I’ve never seen it done before, being as I’ve never been east of the Mississippi. I love the idea though and I’m pretty sure that crispy cube fries are going to be worlds better than stale bread.
Keep showing us food ideas that you think everyone knows about because hey, we don’t all know about them!
Some TH-camrs have reported that their subscribers have been unsubscribed automatically without the subscriber being notified. One TH-camr reported an almost 40,000 uptick in subscribers in less than a week after she asked her viewers to check to see if they were still subscribed. Maybe you could slip in a comment about people making sure that they are still subscribed even if it’s been years since they joined. Just right at the end.
Great show today. Love Summer salads with a tall iced tea.
That looks so good. Remove the fries and you got a rather healthy meal. I don't buy into the nonsense of healthy, but I do believe that the body benefits from greens and protein over fries, chips, nutella, etc. I recently made a change in my diet for more sustainable options, and I'm already noticing a huge difference in weight, sleep, energy and my ability to be alert. I just introduced more greens and removed white bread completely.
Edit: Fruit as well, fruit is very good for your system apparently.
No you can't be a knive winner by being a subscriber.. you need to comment also
Edit: I've gone to California from Massachusetts twice literally to eat Sam's food. Once for work once to eat. I was told you must comment by his staff to be considered for a knive. Just an FYI
Max, you're slacking, letting Sam say "toss our salad" and "a salad I can really get behind" without a "that's what she said." I especially love the little speech about changing our cooking life. Ya'll chroles 😂
I love a big salad with simple toasty croutons and a vinegar forward, garlicky dressing to soak everything up. Cheese is a must, be it bleu, parm, grated, whatever.. So satisfying, as does this steak salad look to be. A classic summertime deal. We used to do a London broil on the grill outside, fresh beefsteak tomatoes. Simpler times... ❤❤❤
Thanks Sam for this recipe. I love salads so this works for me.
I would’ve made a burrito or an unrealized *’Mediterranean Wrap’* 🤣🤷🏾♂️🤦🏾♂️ instead of an salad with these particular ingredients and recipe lmao
That’s looks lovely. Quite similar to what I make that I call a “warm salad”.
Great job and much love from Scotland 🏴 👍🏻
That infamous TH-cam hack for snapping asparagus is so wrong, I don't know who started it but people keep showing it. The correct way to prep your asparagus is to cut off 1/2 to 1 inch of the bottom end, if the asparagus is thick like the ones you had then you use a vegetable peeler to peel the tough outer skin away, using the "snapping" method does nothing but waste money.
Couple of upgrades, dice the potato and toss in a little bit of rice flour after boiling.
Throw the corn on the smoker sans oil. Microwave in a plastic bag with a splash of water.
Add cucumber to salad dressing and lightly pickle for a few minutes.
Any leftovers or you want for lunch wrap in ricepaper rolls.
Looks interesting, super confusing, just gonna make the old McDonald's Chef Salad. Still enjoyed the video, STCG and his gang.
Tell me yinz are from Pittsburgh without telling me yinz are from Pittsburgh 💛🖤
We put fries on everything sandwiches 🤝 salads
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Amazing salad, very inspirational. 'here for a long time, not a good time' is definitely a residual song reference from a Western Canadian rock band from the 70's that I guarantee Sam heard on Canadian radio in his youth. Trooper!
Sam. Do you ever do desserts?
Glad folks are catching on
I’ve been making /eating / enjoying what I call a salad based meal for decades
So many variations and permutations it’s almost endless
Any grilled meat/ veggies etc
Sub the pasta out for a generous salad base and add your favorite pasta sauce
The only limiting factor is your imagination
Get creative and enjoy
The asparagus snapping thing is bs, just cut off the thickest part. You can also partially peel them. Also, the easiest way to cook corn is to throw them in the microwave husk and all. When they’re done, cut off the stem end and squeeze the cob out with a towel like a tube of toothpaste. Comes out super easy and silk free.
Best cooking show...👍.I looooove your style .....🙂.shagufta from Pakistan.....
I talk shit on you guys sometimes, but overall you have a great channel. If I’m watching your videos, I’m not thinking about all the daily life bullshit. Thank you. 🖕🏻
2 Things… that’s an amazing looking salad!
Mostly, thanks for introducing me to Kewpie… managed to find it in an Asian wholesalers market here in Lanzarote. 🎉
I learned a tip 2 years ago from a corn grower. 3 minutes in a microwave with the husk on. It's freaking amazing. Also you can follow this with a quick grill for some char and it's more freaking amazing.