March: Donair (Canadian east-coast specialty) ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Mix all ingredients together and add 2 pounds medium ground beef and 3 cloves of minced garlic. Form into a loaf pan and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top. Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Mix all ingredients until thickened Wrap the hot, sliced beef in a warm pita and top with finely diced white onion, diced tomato and top with the sweet garlic sauce.
Sam, been watching you for years. I've learned so much about cooking all I can say is thanx. my favorite is your chix parmo. I follow just the way you make it and comes out a 10+. So, a few years back I made a summer salad that came out great. ever since than family and friends ask when I'll make again. So here goes. First rule, nothing is too big or too small chopped. You want about 3 things to fit on your fork. this is the only way I know how to make it and it is incredible. 2 boxes of barilla tri color rotini pasta. cook 8+ minutes until tender. than gently pour into a colander. rinse with cool water, then place in a freezer for 20 minutes. this will firm up the pasta, so it does not tear when tossing. 1 summer sausage. sliced in 1/4"cuts. then quartered. 1 bag of shrimp. cleaned. if you use large, u may want to cut in half. don't use bay shrimp! 1 lbs. bacon. cook extra crispy. Cut off extra fat because cold fat taste nasty ! 1 diced sweet onion 1 ringed red onion 1/2 dozen cherry tomatoes, cut in half. about 6 small colored sweet bell peppers. Sliced small or ringed. 1 peeled cucumber. 1/4" cut and quartered. 4 celery stocks. 1/8" cuts. puts a nice crunch in the salad. 1carrot. small ringed Broccoli florets. small cut, how much your call 1 can sliced black olives. 1 can of chopped pineapple. I cut each in half again. This is the magic of the salad. When eating the salad and come across the pineapple, boom it just makes you smile. small brick of Monterey jack cheese and Sharpe jack cheese. Small cubed. celery seed. Sesame seed, I mix it in while I'm mixing. Paul Neumann Italian dressing and 1/2 jar of Mayonnaise. whisk together, pour on as I gently hand tossing. refrigerate until chilled. Enjoy Feeds 15 to 20. last 2 weeks in fridge. Great as a lite summer meal or side dish...
Hey Sam I love your channel so much! I’m actually recovering from an eating disorder, and your channel has really helped me regain my passion for food!! Thanks for all the videos!❤
March: haluski. My mom made it without a protein. I incorporated kielbasa but then recently bacon. Halushki - [ ] Stick butter - [ ] Large onion diced - [ ] Garlic diced. I like a lot - [ ] Sauté that stuff - [ ] 1 head cabbage chopped up - [ ] Add cabbage and let it cook down a lot. - [ ] S &P - [ ] Fry up kielbasa and then add it at the end - [ ] Kalushka noodles All done now take a picture! I’m
March: Everyone should try this Nigerian Chicken. I made it a few weeks ago and the flavors are amazing. 3 Red Bell Peppers 4 Tomatoes 1 Onion 2 Habanero seeds removed A few Serrano chilis 5 Garlic cloves Cut everything in half and roast at 425F for 30 minutes. Blend everything with 1” of ginger root. Season 8 or so chicken drumsticks with: 1tsp Thyme 1tsp Paprika 1tsp curry powder Brown chicken and remove from pan. Cook until translucent 1 md onion then add blended veges and 3 bay leaves. Simmer 10 minutes. Add: 1 1/2 cups chicken stock 1tsp curry powder 1tsp paprika 2 chicken bouillon cubes Bring back to simmer and add browned chicken. Simmer 20-30 minutes until chicken can easily be shredded from bones. Remove bones and enjoy with naan or any other flatbread.
I’m subscribed to quite a few cooking channels on TH-cam and instagram. If I see one that looks interesting I’ll try making it or searching for a recipe of something similar to it. I’ve got a good idea of what flavors I like. I’ll tweak the recipies if needed and write them down if I think they are good. For this one I happened to be watching a cooking channel where they were trying different types of Nigerian food and they all looked really good. So I went down the rabbit hole looking for ideas. I will say for this particular recipe I would make it the first time with one habanero seeded. Then adjust for spicyness from there. I’ve also make it without tomatoes before and it was really good as well.
March: Syrian kofta I refuse to give up Sam!!! You have to try this I promise it’s a life changer. Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets. In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef): 1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara) Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! (You can throw the beef in the freezer for 30 minutes to firm up and make easier to skewer) cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!
I just made this. The written recipe says 3 TBSN rice vinegar but the video shows 2 TBSN. Go with 2. I could taste the extra vinegar. Needed a hair more heat but I’m happy with my first attempt at pad Thai. Thank you Zack et al.
Love pad Thai but after trying half a dozen recipes it never turn out well but just made this dinner and I can’t wait to eat the leftovers for lunch tomorrow
Hmm I gotta try this out. Does seem weird cheating the tamarind since that is the defining ingredient of pad thai I would have to say, but I do think this might be viable I can't remember but I think these flavors were interchangeable when I was working at thai restaurant but I can't remember for sure but vinegar commonly used so seems tasty
March Viewer Recipe Month: Shashlik (lamb kabobs) Ingredients: 1 boneless leg of lamb (Costco anyone?) cut into large cubes. (trim off the hard fat but leave some. I trust you on this, Sam) 2-3 lemons juiced 3 yellow or white onions 1-2 heads of garlic 3 Tbls Greek seasoning. (Konriko or Kavenders) 1.5 cups or so of 100% pomegranate juice. (Not the sugary pomegranate cocktail) Combine all the ingredients and marinade for 3 whole days. Skewer the meat tightly and cook over open coals hot and fast, turning every couple minutes until you get a nice brown char and the meat is about 130 f Serve with tomatoes, cucumbers, pita bread and a garlic-lemon aioli or tzatziki sauce. The lamb haters will never know they didn't just eat the best beef kabobs they ever had.
March: thanksgiving on a stick Ingredients Sliced turkey Mashed potatoes Stuffing Corndog batter Gravy cranberry mayonnaise Take the turkey slices and lay them down, put mashed potatoes down in the center add stuffing to each end. Roll up like an eggroll, dip in the corndog batter and deep fry. Serve with gravy and a side of cranberry Mayo. The bomb: Ingredients Frito Peanut butter Chocolate covered peanut butter Take frito, dip end in peanut butter add chocolate covered peanut to the peanut butter Great for the munchie , the regular frito work best
March recipe: use any style noodles 8oz, leftover corned beef about a cup, 3/4 cup buttered breadcrumbs, 1 can cream chicken soup, 1/4 cup cubed cheese, 1cup milk. Combine chicken soup with milk. Alternate layers of noodles corned beef cheese fill with soup/milk mix, then top with bread crumbs add seasoning as anyone’s heart so desires place in oven 350 for about 45mins. Corned beef casserole. This is a recipe I found in my late grandmas cookbook that was given to her by a friend. I haven’t made it yet so I will wait to see if you do before I do to see what it turns out like. Thanks Ryan the cooker
pb and j: two pieces white cheap fingerprint bread, 2 tbs peanut butter, 2 tbs grape jelly, add peanut butter to one side of the bread, jelly on the other, put together,eat - lets see ya try to improve on that classic!!!! muuch love to yall
March: Best Asian wing sauce you’ve ever had and freezes well: - 1.5 cups Plum sauce (0.75 lbs) - 1.5 cups Hoisin sauce (0.75 lbs) - 1/4 cup Oil, sesame - 1/4 cup Honey - 1/3 cup Garlic, minced - 1/3 cup Ginger, minced - 1 tablespoon serranos minced - 1.35 cups Cilantro, chopped - 3 tablespoons Soy sauce - 1 teaspoon Salt, kosher - 3/4 cups Sriracha Also surprisingly good on Mexican food thanks to the high amounts of cilantro and you can add more Serrano if wanted.
March: omelette rice 3 tbsp vegetable oil divided 1/2 green onion white parts 1/4 onion diced 1/4 cup (30 g) carrot diced 100 g spam or your choice of meat or veggies 2-3 (50 g) button mushrooms diced 1 cup cooked rice preferably day-old 1 tbsp soy sauce 2 tbsp ketchup Omelette 3 eggs large 1 tbsp milk pinch of salt ketchup and parsley (optional) for garnish
Palm sugar is really good and you can substitute it for regular sugars. A plus is that it has a lower glycemic index. Light brown sugar is a decent substitute though.
March. I learned the basics of this dish from a friend a few years ago and this being the way I learned it is my favorite. I like mine a little spicier nut others may not so the pepper here is to me a good middle ground. I've tried to lay this out as you have metioned you prefer to make things clearer. Here is: General Tso's Chicken Sauce/marinade I don't always keep hoisin sauce and often just use whatever or leave it out or sub something different in for fun ½ cup hoisin sauce ¼ cup white vinegar 3 tablespoons soy sauce 3 tablespoons sugar 2 tablespoons cornstarch 1 ½ cups water 4 boneless, skinless chicken breasts (about 1 1/2 pounds) cut into 1-inch pieces 1 tablespoon vegetable oil 4 garlic cloves, minced 2 tablespoons grated fresh ginger ½ teaspoon red pepper flakes Chicken coating and frying stuff 3 large egg whites 1 ½ cups cornstarch ½ cup all-purpose flour ½ teaspoon baking soda 4 cups vegetable oil, for frying Marinade/sauce Whisk hoisin, vinegar, soy sauce, sugar, cornstarch, and water in bowl. Marinade: 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate for 30 minutes HErbs/aromatics Heat oil until shimmering add garlic, ginger, and pepper flakes cook about 1 minute. Add 2 cups hoisin mixture and simmer constantly stirring until it turns dark and thickens some. Cover and keep warm. Coating and cooking chicken Whisk egg whites until foamy. Combine cornstarch, flour, baking soda, and remaining hoisin mixture It should look like a coarse cornmeal. Remove chicken from marinade and pat dry Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture. Do the same with other half. Cooking Heat oil to about 375 degrees. add however much chicken will fit in your frying pan. Fry chicken about a minute and a half then turn. 3 minutes total. Place on paper towel lined pan. Warm sauce to simmering add chicken to coat. Eat good.
My wife is Thai, and she just got back from Thailand the day you released this video, and I made her this for dinner. She didn't start swearing uncontrollably so I consider it a success!
March : Make a delicious heartwarming Soljanka Soup a rusian inspired dish from east Germany: 500g beef chuck 500g Salami/Peperoni 500g Bologna sausage 5 Onions 3 Bell peppers 1 can crushed tomatoes 1l Beef stock 1 glas sweet/sour pickles Chop all ingredients in smal pieces (inch) - that's tedious so may be let the boys do this. Roast the beef in a large pot, add some Paprika Power, add the Onions, Bell peppers then the Salami, Bologna then add the beef stock, tomatoes and the small cut pickles. Then, very important, strain the pickle Juice an add to the pot. Add a bay leaf. Let it simmer on small heat for 40 min. Taste with sugar until you have your perfekt acid/sugar balance. To Serve with dash of lemon Juice and a spoon of sour cream. Eat with a slice of Baguette bread. Tastes even better the next Day. Enjoy!
March- Mexican surprise 1 pound of ground beef Refried beans Salsa Rice Mexican cheese Sour cream Lettuce Diced tomatoes Tortilla chips First you cook the ground beef with whatever seasoning you want. Then you put in the rice and the cook it and then add the tomatoes and then put some in a casserole dish and then put some refried beans on top of the meat . Keep doing that until the pan is filled . Then add the cheese.Then crush up some tortilla chips for the top and then put them on the top of the casserole. Then put it in the oven 350 until the cheese on top is browned. Then when it comes out top with more cheese and lettuce and sour cream and salsa.
March Recipe: PBJ & Egg Sandwich Ingredients: Peanut Butter (personal preference is JIF) Jelly (grape or strawberry, not anything boujee) Egg Plain white bread Instructions: Scramble or fry and egg Toast two slices of plain white bread in toaster Spread peanut butter and jelly LIBERALLY on your toast Add your egg and BOOM, you have just created a simple, odd, and delicious sandwich from my childhood!
Garlic, capers and chillies in equal amounts. Warm through. Broccoli steamed until almost done. Pasta shells done, drain and stir through the other ingredients. Maybe some shredded cheese on top.
Thanks for the inspiration for my next orient dish. I’ve been making a number of dishes and appetizers. I’ve got a great Asian supermarket around the corner
March: Potato Casserole (favorite holiday recipe passed down) 5 medium potaoes half cup cottage cheese half cup sour cream 1 med onion chopped 3 tbs chives salt/pepper to to taste peal/boil and mash potatoes add rest of ingredients put in casserole dish and dot with butter, cover/bake 350 degrees 45 min. Left overs are better since it gets thicker/creamier.
March: Feijoada (Brazilian black bean stew) INGREDIENTS: FOR THE FEIJOADA 1 pound dry black beans (soaked overnight) 1 tablespoon olive oil 4 ounces slab bacon (rind removed), diced 1 pound pork ribs, cut into individual ribs 2 Mexican chorizo sausages (roughly 11 oz each), sliced 1 smoked sausage (roughly 7 oz), such as linguica or kielbasa, sliced 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 3 bay leaves Water Cooked white rice for serving FOR THE BRAISED KALE 27 ounces Kale ½ onion 1 garlic clove 2 tablespoons olive oil salt FOR THE FAROFA 2 thick strips of bacon diced 2 tbsp of butter cold 1/2 onion diced 2 cloves of garlic minced 1 c of white yuca/cassava flour s+p to taste DIRECTIONS: FOR THE FEIJOADA 1. In a large bowl with water, soak beans overnight. 2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate. 3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked. 4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes. 5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups). 6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft. 7. Remove a ladleful of the beans, without liquid. Mash the beans with a fork, forming a paste. Add that paste to the stew and cook until the stew thickens to the desired consistency 8. Taste and adjust salt and pepper as needed. FOR THE BRAISED KALE 1. Wash and remove the tough middle stem of the kale. 2. Pile the leaves and make them into a roll; cut it very finely, transversally. 3. Sauté the chopped onion and the crushed garlic in the olive oil. 4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary. FOR THE FAROFA 1. Add the bacon to a cold skillet, and heat up over medium heat 2. When the fat from the bacon begins to melt, add 1 tbsp of butter 3. When the bacon begins to fry, add the second tbsp of butter 4. Add the onions and sautee until transparent, about 2 mins 5. Add the garlic and fry until golden 6. Add the yuca flour and season with salt and pepper to taste 7. Let it toast, stirring gently and constantly to avoid burning, about 2 mins PLATE ASSEMBLY Serve the feijoada over white rice and garnish it with farofa and braised kale to the sides. If you want to go super traditional, put a slice of orange on the side too!
March: Carne Adovada My favorite New Mexican dish. Makes a great burrito or even better in a stuffed sopapilla. Pork shoulder 3-4 pounds 1 large onion About 20 dried Hatch red Chiles(Hotter the better) 5 cloves garlic 2 cups beef stock 3 tbsp cumin Soak Chiles in boiling water for 15 minutes. Put Chiles in a blender. Add garlic, broth, cumin salt and pepper to taste and puree. Put mixture thru a strainer. Cut pork shoulder into 1-2 inch pieces Seer pork and remove. Add some oil and the diced onion to pan. (Can add some extra garlic here also. Once onion is softened add pork and red chile sauce bring to simmer and let cook for about 2 hrs. (Add broth if needed )Can also do in an instant pot in about 40 minutes with 10 minute natural release.
Anchovies Sam! Love y’all. Like the episode of curb your enthusiasm where they give Larry shit for wanting real anchovies in the salad. MAKE IT! w your own twist lol.
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: Soft shell crab sandwich (blue crab) Remove eyes, gills and tail/ apron. Put it into flower, then saute for a few minutes on each side. When done sprinkle with oldbay. On a kaiser roll put tartar sauce, lettuce, tomato, and the crab. Get the knife. Get the knife.
A1 burger 50/50 ground beef and ground pork A1 steak sauce Carmelized onions Sautéed mushroom Montreal steak seasoning Mix beef and pork, add A1 Form patties Season with Montreal steak seasoning Grill till preferred temp Top with pepper jack cheese Top with onions and mushrooms Put in bun of your choice Enjoy
Pan Crusted Gnochhi Gnochhi 2tbs butter 1 can whole San marzano tomatoes 4 cloves Garlic Bundle of Fresh Basil 8oz ricotta 3 tbs high quality olive oil Parmesan cheese 1tsp red pepper flakes Heat butter in skillet fry gnochhi until golden brown Cook garlic until fragrant in a saucepan with olive oil Crush tomatoes into garlic and oil and add basil add ricotta and let simmer until well combined Add 1tsp red pepper flakes and combine with gnochhi Shred Parmesan over the top
You guys need to do a video on Timpano!!! It is a great recipe for a family Sunday dinner and the best part is, you can fill it with whatever you want!
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: Quick Eggs Rancheros (5 minutes) Medium skillet add 5-8 oz of favorite salsa. cook down a bit add 2 eggs and cover. turn down heat and let eggs poach in salsa while eggs are cooking .... cover a plate with restaurant style corn chips, cover with shredded cheese Slide the contents of skillet onto chips dress with sour cream and green onions, hot sauce
March: My birthday is in 17 days here is my all time best birthday burger recipe: 1/4 lb brisket 1/4 lb ground beef 90/10 3 slices of bacon 1 stick butter Muenster cheese Bun Brown Sugar Sauce: 1TBSP mayo 1TBSP ketchup Splash of honey salt pepper Garlic Paprika Onion powder Grind your own brisket, get a lot of the fat in there. Mix the 90/10 ground beef with the ground brisket. Freeze that stick of butter then grate into the ground meat. Typical way to cook the bacon but add brown sugar on it. For the sauce mix all the ingredients together. Then build.
Love this recipe. Looks easy and tasty. Another asian inspired recipe to try is below. My husband loves this . The sauce is a MUST and it really compliments the pork meatballs. Asian Pork meatball noodle bowl. Ingredients 1 lb. ground pork 2 scallions, finely chopped 1 garlic clove, finely grated 1 Tbsp. soy sauce 1¼ tsp. Shaoxing wine (Chinese rice wine) 1¼ tsp. sugar 1¼ tsp. toasted sesame oil ¾ tsp. finely grated ginger Directions Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl. Form into 1 inch ball and cook thoroughly in a cast iron skillet. (preferrable a STCG 10 inch cast iron pan!) Cook rice noodles are directed. I prefer Lotus brand but whatever one you like. Sauce 2 tlb fish sauce 1 tbsp rice vinegar 2 tsp white sugar 4 tlb water (hot to help dissolve the sugar) 2 garlic cloves finely chopped 1 red birdseye chilli finely chopped - use as much or a little as you dare. 1 tlb lime juice Mix well and set aside. Add Rice noodles to bowl followed by ~ 6 pork balls. Add fresh vegetable such as 2 carrots - julienned 2 cucumbers - julienned bean sprouts Pour sauce over entire bowl. garnish with cilantro if desired
March: Hungry Jack beef casserole 1 pound ground beef 1 teaspoon salt 1 can 16 ounce pork and beans 3/4 cup barbecue sauce 2 tablespoons brown sugar 1 teaspoon instant, minced onion One can hungry Jack biscuits One cup shredded cheddar cheese Preheat oven 375 Brown beef in cast-iron pan and drain Stir next five ingredients Heat on stove until bubbly Cut biscuits in half to form 20 1/2 circles Place cut side down around sides of casserole Sprinkle cheese on top Bake 25 to 30 minutes My mom always made this when I was a kid, and I always loved it although she made her own drop biscuits instead of using the can of biscuits. All the biscuits would soak up the sauce on the bottom and it was so yummy!! When I saw your Kewpie drop biscuits on Monday It reminded me of this recipe and I had to contact my mom for it! I’ve been on a five day water fast and I’m on day four. I thought I’d make this for myself as a reward. (Once my gut is healed) but I thought if anybody could approve upon this, it would be you! Maybe mix the cheese in with the biscuits on top? Maybe add some jalapeños, I love me some spice! I think they should call this a hungry Wendy instead of hungry Jack! 😄👏
Schnitzel: pork chops,salt and pepper and prepared mustard ,flour and oil for frying 1 cup heavy cream and 1 cup white wine maybe some picked sauerkraut on the side
March: "Stuffed Cabbage" my Mom's recipe This was my favorite recipe from my mom. 1 pound ground beef 1 pound of ground sausage Rice Head of Cabbage Salt, pepper, garlic and smoked paprika 2 29 oz cans of tomato sauce Mix the ground beef, sausage, rice and seasonings together in a large enough bowl. Boil the Cabbage to get it tender enough to wrap around the meat mixture. Create large meat balls probably about 10 total and wrap them in the Cabbage and put in a large pot. Put any remaining Cabbage on the top of all the wrapped meat balls. Pour the 2 cans of tomato sauce in the pot and put into the oven. 375F for about 2 hours or until the meat balls are cooked all the way through. Hope you enjoy. My mom passed away a little over a year ago and this has always been the one recipe that brings back the best memories of her.
March: Salmon Wellington Saute shallots garlic splash of white wine, reduce, mix in spinach, cream cheese and Parmesan cheese. Spread over salmon and wrap in puff pastry. Bake until golden brown! Making it tomorrow!
March: This was something I made for my mother and little brother from one of those old game magazines on those crappy indoor ages ago and they liked it. Ingredients: 1 pound skinless, boneless chicken breast, should have used thighs, but any protein may work maybe? 6 chopped green onions 1 chopped onion 1 habanero 3/4 cup soy sauce cup white vinegar cup vegetable oil 2 tablespoons brown sugar 1 tablespoon thyme teaspoon ground cloves teaspoon ground nutmeg teaspoon ground allspice Make a marinade to like the meat soak up and cook it however you like.
MARCH: Recipe Cachapas (Venezuelan Corn Pancakes) Ingredients 2 cups fresh corn, cut from the cob* 1 egg 1/2 cup milk 4 Tbsp masa harina 1 Tbsp sugar 1 tsp salt 2 Tbsp butter 8 oz Queso de mano or fresh mozzarella, sliced Instructions -Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form. Let stand for about 10 minutes for the mixture to thicken. (If your mixture is still too thin, add a little more masa harina or flour to thicken it to a spoon-able consistency.) -Preheat a 5-1/2 inch frying pan, over medium heat. -When the pan is hot, add some butter to grease it. -Pour 1/3 cup of batter into the frying pan, making a circle around the pan. -Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown. -Place sliced Queso de mano or mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. These are best if served hot, straight from the skillet. -Spread butter on top like you would a pancake (Optional)
March: Beef Drip Sandwich: Chuck Roast seasoned and seared then put in a crock pot with beef broth, onions and pepperoncini peppers for 6 hours on low. Chuck Roast is pulled and served on a hoagie roll cheese optional
When you said you only need half of the noodles, I swear you were about to break them all in half! Just like my mom did spaghetti when I was a kid. Lol 1:34
I grew up dirt poor. One of my mom’s favorite dishes was hot dog enchiladas. I now know how to make anything an entree!! Must leave the hot dogs whole, roll up with cheese and cover with enchilada sauce prior to baking. I’d love to see you make an elevated version of this horrific dish!! Thanks
March - Cajun Seafood Boil: Shrimp (any other seafood like crawfish, crab legs), Sausage, and Corn, Potatoes. Steam or Boil seafood with old bay packet. Then make a garlic butter dipping sauce with a whole bunch of garlic and Cajun seasoning to dip and drench the boil in. By melting a couple sticks of butter and adding the garlic and Cajun seasoning.
Excellent food channel I really enjoy watching, Sam I’m from Cornwall in the UK and our main dish is a Cornish Pasty, I would love to watch you make one good luck
March: You should make big mac in a bowl! Ground Beef, Onion, thousand island (the secret sauce), relish, cheddar cheese, lettuce. It's basically a burger salad, one of my favorite low carb meals.
March: Orange Chicken. Use Sam's mom lemon chicken recipe but replace the frozen lemon concentrate with pulp free frozen orange juice. Add large chunks of white onion, red and yellow bell peppers, and pineapple chunks with the liquid under the chicken before you put it in the oven. Bake until the chicken reaches 165. Serve with white rice. My family loves this.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones. Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings. Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde. Green salsa Verde is like red salsa, but made with tomatillo instead of tomato. Dip the sandwich into some yellow mustard when eating.
March: grilled potatoes. Turn grill on high heat. While preheating, prepare ingredients Potatoes, skin on or off, sliced thick, cut in half if too large of potato. Medium yellow onion chopped as large or small as desired. Heavy duty aluminum foil about 2ft. Butter the entire sheet minus an inch around the edge. Pile the potatoes and onions on one half of this foil, sprinkle with BFF, fold the foil, and crimp the end and sides to make a sealed airtight pouch. Place on the hot grill. Turn over after 15-20 minutes. Grill another 20 minutes. The pouch should expand if the edges were crimped tight. Remove open and enjoy. You can cook them longer to get the ones touching the foil burnt if you like that. Optional, try topping them with some baked beans and that is amazing. Enjoy Kevin Cape Coral, FL
March: Cornbread Salad! Sam, you don't do any Southern food...or at least not very much. Here is a Deep South recipe from South Georgia-North Florida. An old old lady gave me this recipe after I tried it at a church dinner. It's called Cornbread Salad. Prepare 2 boxes of Jiffy Cornbread mix according to the package. Set aside to cool. Fry 9 slices of bacon and set aside to cool on paper towels. In a bowl, combine 4 chopped tomatoes, 1 green pepper, 1 Vidalia onion, 1 cup sweet pickle relish, and the crumbled bacon (save a little for the top). In another bowl, prepare the dressing which is one cup sour cream, one cup mayo (or Kewpie!) and one cup sweet pickle juice. Now it's time to build! Crumble the cornbread and put half in the bottom of a trifle dish. Top with 1/2 of the tomato mixture and then 1/2 of the dressing. Repeat the layers. You can make more if you want, just use 1/3s and not 1/2s. Top with crumbled bacon and set in the fridge to meld the flavors and get cold. It's better the next day. Keep up the enteraining work!
March: 2 step Avocado Pesto Noodles :) 1/4 cup Classico basil pesto 3 ripe avocados 1 Tbs lemon juice 2 garlic cloves 1/2 lb Cooked Shrimp Pasta of your choice (we like fettuccini) -in a food processor blend pesto, avocados, lemon juice and garlic -toss the sauce into the pasta and top with shrimp
March: Donair (Canadian east-coast specialty)
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Mix all ingredients together and add 2 pounds medium ground beef and 3 cloves of minced garlic. Form into a loaf pan and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top.
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Mix all ingredients until thickened
Wrap the hot, sliced beef in a warm pita and top with finely diced white onion, diced tomato and top with the sweet garlic sauce.
Yes!
100%
Where’s the meat.
- YES!
Sam, been watching you for years. I've learned so much about cooking all I can say is thanx. my favorite is your chix parmo. I follow just the way you make it and comes out a 10+. So, a few years back I made a summer salad that came out great. ever since than family and friends ask when I'll make again. So here goes. First rule, nothing is too big or too small chopped. You want about 3 things to fit on your fork. this is the only way I know how to make it and it is incredible. 2 boxes of barilla tri color rotini pasta. cook 8+ minutes until tender. than gently pour into a colander. rinse with cool water, then place in a freezer for 20 minutes. this will firm up the pasta, so it does not tear when tossing.
1 summer sausage. sliced in 1/4"cuts. then quartered.
1 bag of shrimp. cleaned. if you use large, u may want to cut in half. don't use bay shrimp! 1 lbs. bacon. cook extra crispy. Cut off extra fat because cold fat taste nasty ! 1 diced sweet onion 1 ringed red onion 1/2 dozen cherry tomatoes, cut in half. about 6 small colored sweet bell peppers. Sliced small or ringed. 1 peeled cucumber. 1/4" cut and quartered. 4 celery stocks. 1/8" cuts. puts a nice crunch in the salad. 1carrot. small ringed Broccoli florets. small cut, how much your call 1 can sliced black olives. 1 can of chopped pineapple. I cut each in half again. This is the magic of the salad. When eating the salad and come across the pineapple, boom it just makes you smile. small brick of Monterey jack cheese and Sharpe jack cheese. Small cubed. celery seed. Sesame seed, I mix it in while I'm mixing. Paul Neumann Italian dressing and 1/2 jar of Mayonnaise. whisk together, pour on as I gently hand tossing. refrigerate until chilled. Enjoy Feeds 15 to 20. last 2 weeks in fridge. Great as a lite summer meal or side dish...
Love how simple this one is
Hey Sam I love your channel so much! I’m actually recovering from an eating disorder, and your channel has really helped me regain my passion for food!! Thanks for all the videos!❤
March: haluski. My mom made it without a protein. I incorporated kielbasa but then recently bacon. Halushki
- [ ] Stick butter
- [ ] Large onion diced
- [ ] Garlic diced. I like a lot
- [ ] Sauté that stuff
- [ ] 1 head cabbage chopped up
- [ ] Add cabbage and let it cook down a lot.
- [ ] S &P
- [ ] Fry up kielbasa and then add it at the end
- [ ] Kalushka noodles
All done now take a picture! I’m
March:
Everyone should try this Nigerian Chicken. I made it a few weeks ago and the flavors are amazing.
3 Red Bell Peppers
4 Tomatoes
1 Onion
2 Habanero seeds removed
A few Serrano chilis
5 Garlic cloves
Cut everything in half and roast at 425F for 30 minutes.
Blend everything with 1” of ginger root.
Season 8 or so chicken drumsticks with:
1tsp Thyme
1tsp Paprika
1tsp curry powder
Brown chicken and remove from pan. Cook until translucent 1 md onion then add blended veges and 3 bay leaves. Simmer 10 minutes.
Add:
1 1/2 cups chicken stock
1tsp curry powder
1tsp paprika
2 chicken bouillon cubes
Bring back to simmer and add browned chicken. Simmer 20-30 minutes until chicken can easily be shredded from bones.
Remove bones and enjoy with naan or any other flatbread.
I’m subscribed to quite a few cooking channels on TH-cam and instagram. If I see one that looks interesting I’ll try making it or searching for a recipe of something similar to it. I’ve got a good idea of what flavors I like. I’ll tweak the recipies if needed and write them down if I think they are good.
For this one I happened to be watching a cooking channel where they were trying different types of Nigerian food and they all looked really good. So I went down the rabbit hole looking for ideas. I will say for this particular recipe I would make it the first time with one habanero seeded. Then adjust for spicyness from there. I’ve also make it without tomatoes before and it was really good as well.
March: Syrian kofta
I refuse to give up Sam!!! You have to try this I promise it’s a life changer.
Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets.
In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef):
1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara)
Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! (You can throw the beef in the freezer for 30 minutes to firm up and make easier to skewer)
cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!
Yummy
I just made this. The written recipe says 3 TBSN rice vinegar but the video shows 2 TBSN. Go with 2. I could taste the extra vinegar. Needed a hair more heat but I’m happy with my first attempt at pad Thai. Thank you Zack et al.
I make mine with chicken. The family loves this one!
Love pad Thai but after trying half a dozen recipes it never turn out well but just made this dinner and I can’t wait to eat the leftovers for lunch tomorrow
Hmm I gotta try this out. Does seem weird cheating the tamarind since that is the defining ingredient of pad thai I would have to say, but I do think this might be viable I can't remember but I think these flavors were interchangeable when I was working at thai restaurant but I can't remember for sure but vinegar commonly used so seems tasty
Holy crap, I absolutely love Pad Thai! I thought this would be impossible to see you make, yet here we are living the dream!
This is my favorite channel for noodle-softening content!
Can’t wait to see the book!
March Viewer Recipe Month:
Shashlik (lamb kabobs)
Ingredients:
1 boneless leg of lamb (Costco anyone?) cut into large cubes. (trim off the hard fat but leave some. I trust you on this, Sam)
2-3 lemons juiced
3 yellow or white onions
1-2 heads of garlic
3 Tbls Greek seasoning. (Konriko or Kavenders)
1.5 cups or so of 100% pomegranate juice. (Not the sugary pomegranate cocktail)
Combine all the ingredients and marinade for 3 whole days.
Skewer the meat tightly and cook over open coals hot and fast, turning every couple minutes until you get a nice brown char and the meat is about 130 f
Serve with tomatoes, cucumbers, pita bread and a garlic-lemon aioli or tzatziki sauce.
The lamb haters will never know they didn't just eat the best beef kabobs they ever had.
March: thanksgiving on a stick
Ingredients
Sliced turkey
Mashed potatoes
Stuffing
Corndog batter
Gravy
cranberry mayonnaise
Take the turkey slices and lay them down, put mashed potatoes down in the center add stuffing to each end. Roll up like an eggroll, dip in the corndog batter and deep fry. Serve with gravy and a side of cranberry Mayo.
The bomb:
Ingredients
Frito
Peanut butter
Chocolate covered peanut butter
Take frito, dip end in peanut butter add chocolate covered peanut to the peanut butter
Great for the munchie , the regular frito work best
Your vids are as addictive as the recipes
March recipe: use any style noodles 8oz, leftover corned beef about a cup, 3/4 cup buttered breadcrumbs, 1 can cream chicken soup, 1/4 cup cubed cheese, 1cup milk. Combine chicken soup with milk. Alternate layers of noodles corned beef cheese fill with soup/milk mix, then top with bread crumbs add seasoning as anyone’s heart so desires place in oven 350 for about 45mins. Corned beef casserole. This is a recipe I found in my late grandmas cookbook that was given to her by a friend. I haven’t made it yet so I will wait to see if you do before I do to see what it turns out like. Thanks Ryan the cooker
pb and j: two pieces white cheap fingerprint bread, 2 tbs peanut butter, 2 tbs grape jelly, add peanut butter to one side of the bread, jelly on the other, put together,eat - lets see ya try to improve on that classic!!!! muuch love to yall
That sandwich will never suck
Grilled pb & j. Which he's already done before
Fried pb and j
Way better if you toast the bread first!
It's called bachelor pie. Best dessert ever.
March: Best Asian wing sauce you’ve ever had and freezes well:
- 1.5 cups Plum sauce (0.75 lbs)
- 1.5 cups Hoisin sauce (0.75 lbs)
- 1/4 cup Oil, sesame
- 1/4 cup Honey
- 1/3 cup Garlic, minced
- 1/3 cup Ginger, minced
- 1 tablespoon serranos minced
- 1.35 cups Cilantro, chopped
- 3 tablespoons Soy sauce
- 1 teaspoon Salt, kosher
- 3/4 cups Sriracha
Also surprisingly good on Mexican food thanks to the high amounts of cilantro and you can add more Serrano if wanted.
March: omelette rice
3 tbsp vegetable oil divided
1/2 green onion white parts
1/4 onion diced
1/4 cup (30 g) carrot diced
100 g spam or your choice of meat or veggies
2-3 (50 g) button mushrooms diced
1 cup cooked rice preferably day-old
1 tbsp soy sauce
2 tbsp ketchup
Omelette
3 eggs large
1 tbsp milk
pinch of salt
ketchup and parsley (optional) for garnish
Palm sugar is really good and you can substitute it for regular sugars. A plus is that it has a lower glycemic index. Light brown sugar is a decent substitute though.
March. I learned the basics of this dish from a friend a few years ago and this being the way I learned it is my favorite. I like mine a little spicier nut others may not so the pepper here is to me a good middle ground. I've tried to lay this out as you have metioned you prefer to make things clearer.
Here is:
General Tso's Chicken
Sauce/marinade
I don't always keep hoisin sauce and often just use whatever or
leave it out or sub something different in for fun
½ cup hoisin sauce
¼ cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons
cornstarch
1 ½ cups water
4 boneless, skinless
chicken breasts
(about 1 1/2 pounds) cut
into 1-inch pieces
1 tablespoon
vegetable oil
4 garlic cloves, minced
2 tablespoons grated
fresh ginger
½ teaspoon red pepper
flakes
Chicken coating and frying stuff
3 large egg whites
1 ½ cups cornstarch
½ cup all-purpose flour
½ teaspoon baking soda
4 cups vegetable oil, for
frying
Marinade/sauce
Whisk hoisin, vinegar, soy sauce, sugar, cornstarch, and water
in bowl.
Marinade: 6 tablespoons hoisin mixture
and chicken in zipper-lock bag; refrigerate for
30 minutes
HErbs/aromatics
Heat oil until shimmering add garlic, ginger, and
pepper flakes cook about 1 minute. Add
2 cups hoisin mixture and simmer constantly stirring until it turns dark
and thickens some. Cover and keep warm.
Coating and cooking chicken
Whisk egg whites until foamy. Combine cornstarch,
flour, baking soda, and remaining hoisin
mixture It should look like a coarse cornmeal.
Remove chicken from
marinade and pat dry
Toss
half of chicken with egg whites until well
coated, then dredge chicken in cornstarch
mixture. Do the same with other half.
Cooking
Heat oil to about 375 degrees. add however much chicken will fit in your frying pan.
Fry chicken about a minute and a half then turn. 3 minutes total. Place
on paper towel lined pan.
Warm sauce to simmering add chicken to coat. Eat good.
Mmmm that looks bangin. Thanks guys!
Been following you guys for years now, love everything you make, keep it up!
Finally you give Chanici some credit for the peanuts Can I get a knife You rock Sam !!!!
Ohhhhh myyyyyy!!! You make it look sooooo easy!!! This I gotta try!!!
My wife is Thai, and she just got back from Thailand the day you released this video, and I made her this for dinner. She didn't start swearing uncontrollably so I consider it a success!
Oh awesome! Love Pad Thai but have only ever made from a kit. Have prawns in the freezer and very keen to try this one!
Just found this video trying to improve my home cooked pad thai sauce. I will be trying these substitutes. So excited!!
March:
Northern Michigan Pastie
* 3 cups cubed peeled potatoes
* 1 cup chopped carrots
* 1 medium onion, chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound ground beef
* 1/4 pound ground pork
* 1 tablespoon butter, melted
* pastry:
* 4 cups all-purpose flour
* 1-1/4 teaspoons salt
* 1 cup shortening
* 3/4 cup cold water
Serve with gravy
Yeah I’m here for Pad Thai and a Knife
March :
Make a delicious heartwarming Soljanka Soup a rusian inspired dish from east Germany:
500g beef chuck
500g Salami/Peperoni
500g Bologna sausage
5 Onions
3 Bell peppers
1 can crushed tomatoes
1l Beef stock
1 glas sweet/sour pickles
Chop all ingredients in smal pieces (inch) - that's tedious so may be let the boys do this.
Roast the beef in a large pot, add some Paprika Power, add the Onions, Bell peppers then the Salami, Bologna then add the beef stock, tomatoes and the small cut pickles. Then, very important, strain the pickle Juice an add to the pot. Add a bay leaf. Let it simmer on small heat for 40 min. Taste with sugar until you have your perfekt acid/sugar balance. To Serve with dash of lemon Juice and a spoon of sour cream. Eat with a slice of Baguette bread. Tastes even better the next Day. Enjoy!
I can just feel a knife coming my way!
Love this dish....crispy pad thai with fried noodles...even better...
Been waiting for a recipe like this!! Love it, no idea how to make it
March- Mexican surprise
1 pound of ground beef
Refried beans
Salsa
Rice
Mexican cheese
Sour cream
Lettuce
Diced tomatoes
Tortilla chips
First you cook the ground beef with whatever seasoning you want. Then you put in the rice and the cook it and then add the tomatoes and then put some in a casserole dish and then put some refried beans on top of the meat . Keep doing that until the pan is filled . Then add the cheese.Then crush up some tortilla chips for the top and then put them on the top of the casserole. Then put it in the oven 350 until the cheese on top is browned. Then when it comes out top with more cheese and lettuce and sour cream and salsa.
Now I’m hungry! Gonna definitely try this when my daughter comes home from college.
Great recipe. I will definitely make this.
March Recipe: PBJ & Egg Sandwich
Ingredients:
Peanut Butter (personal preference is JIF)
Jelly (grape or strawberry, not anything boujee)
Egg
Plain white bread
Instructions:
Scramble or fry and egg
Toast two slices of plain white bread in toaster
Spread peanut butter and jelly LIBERALLY on your toast
Add your egg and BOOM, you have just created a simple, odd, and delicious sandwich from my childhood!
Garlic, capers and chillies in equal amounts. Warm through. Broccoli steamed until almost done. Pasta shells done, drain and stir through the other ingredients. Maybe some shredded cheese on top.
Pad Thai is an amazing dish. I'm now going to make it for my mother, after watching this video. Thanks!!
That looks so delicious!
thank you for revealing the winner at the beginning.... saved me 5 minutes of my life
Congrats to Zack. Thanks for trying his recipe cause I've always wanted to make Pad Thai but never knew how.
I love making pad thai, I'm gonna try your way when I get home
Thanks for the inspiration for my next orient dish. I’ve been making a number of dishes and appetizers. I’ve got a great Asian supermarket around the corner
March: Potato Casserole
(favorite holiday recipe passed down)
5 medium potaoes
half cup cottage cheese
half cup sour cream
1 med onion chopped
3 tbs chives
salt/pepper to to taste
peal/boil and mash potatoes
add rest of ingredients
put in casserole dish and dot with butter, cover/bake 350 degrees 45 min.
Left overs are better since it gets thicker/creamier.
Fantastic videos Sam! Thanks for your time, much appreciated! Bon Appetit
I ❤ pad Thai, thanks for Thaiing us up!
Love your show Sam. Watch it every week. Keep up the good work chance and max. 👍
First time I have seen Sam measure for a sauce
March: Feijoada (Brazilian black bean stew)
INGREDIENTS:
FOR THE FEIJOADA
1 pound dry black beans (soaked overnight)
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages (roughly 11 oz each), sliced
1 smoked sausage (roughly 7 oz), such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
Water
Cooked white rice for serving
FOR THE BRAISED KALE
27 ounces Kale
½ onion
1 garlic clove
2 tablespoons olive oil
salt
FOR THE FAROFA
2 thick strips of bacon diced
2 tbsp of butter cold
1/2 onion diced
2 cloves of garlic minced
1 c of white yuca/cassava flour
s+p to taste
DIRECTIONS:
FOR THE FEIJOADA
1. In a large bowl with water, soak beans overnight.
2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes.
5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups).
6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
7. Remove a ladleful of the beans, without liquid. Mash the beans with a fork, forming a paste. Add that paste to the stew and cook until the stew thickens to the desired consistency
8. Taste and adjust salt and pepper as needed.
FOR THE BRAISED KALE
1. Wash and remove the tough middle stem of the kale.
2. Pile the leaves and make them into a roll; cut it very finely, transversally.
3. Sauté the chopped onion and the crushed garlic in the olive oil.
4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary.
FOR THE FAROFA
1. Add the bacon to a cold skillet, and heat up over medium heat
2. When the fat from the bacon begins to melt, add 1 tbsp of butter
3. When the bacon begins to fry, add the second tbsp of butter
4. Add the onions and sautee until transparent, about 2 mins
5. Add the garlic and fry until golden
6. Add the yuca flour and season with salt and pepper to taste
7. Let it toast, stirring gently and constantly to avoid burning, about 2 mins
PLATE ASSEMBLY
Serve the feijoada over white rice and garnish it with farofa and braised kale to the sides. If you want to go super traditional, put a slice of orange on the side too!
March: Carne Adovada
My favorite New Mexican dish. Makes a great burrito or even better in a stuffed sopapilla.
Pork shoulder 3-4 pounds
1 large onion
About 20 dried Hatch red Chiles(Hotter the better)
5 cloves garlic
2 cups beef stock
3 tbsp cumin
Soak Chiles in boiling water for 15 minutes. Put Chiles in a blender. Add garlic, broth, cumin salt and pepper to taste and puree. Put mixture thru a strainer.
Cut pork shoulder into 1-2 inch pieces
Seer pork and remove. Add some oil and the diced onion to pan. (Can add some extra garlic here also. Once onion is softened add pork and red chile sauce bring to simmer and let cook for about 2 hrs. (Add broth if needed )Can also do in an instant pot in about 40 minutes with 10 minute natural release.
This recipe is exactly how 99% of us cook each night. Well done Zack.
Baloney and nacho doritos sandwich.two slices of Baloney,mustard,nacho chips between 2 slices of white bread.easy peasy lemon sqeesie sandwich.
Thats simple enough to make
Looks wonderful. Thanks for the wonderful recipe. We only cook with cast iron, and yes, they are heavy!
I love this!
Anchovies Sam! Love y’all. Like the episode of curb your enthusiasm where they give Larry shit for wanting real anchovies in the salad. MAKE IT! w your own twist lol.
Love the pad Thai
THANKS SAM!
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
might have to make this for my man .. right up his alley. thanks for sharing.
March: Soft shell crab sandwich (blue crab)
Remove eyes, gills and tail/ apron. Put it into flower, then saute for a few minutes on each side. When done sprinkle with oldbay. On a kaiser roll put tartar sauce, lettuce, tomato, and the crab.
Get the knife. Get the knife.
A1 burger
50/50 ground beef and ground pork
A1 steak sauce
Carmelized onions
Sautéed mushroom
Montreal steak seasoning
Mix beef and pork, add A1
Form patties
Season with Montreal steak seasoning
Grill till preferred temp
Top with pepper jack cheese
Top with onions and mushrooms
Put in bun of your choice
Enjoy
Pan Crusted Gnochhi
Gnochhi
2tbs butter
1 can whole San marzano tomatoes
4 cloves Garlic
Bundle of Fresh Basil
8oz ricotta
3 tbs high quality olive oil
Parmesan cheese
1tsp red pepper flakes
Heat butter in skillet fry gnochhi until golden brown
Cook garlic until fragrant in a saucepan with olive oil
Crush tomatoes into garlic and oil and add basil add ricotta and let simmer until well combined
Add 1tsp red pepper flakes and combine with gnochhi
Shred Parmesan over the top
You guys need to do a video on Timpano!!! It is a great recipe for a family Sunday dinner and the best part is, you can fill it with whatever you want!
Nice simple recipe that anyone can knock out awesome
I’m trying this recipe this weekend
Love your channel, would love to see if u could make some quick cheap meals for breakfast to go
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!
LOVE THIS CHANNEL.
March: Quick Eggs Rancheros (5 minutes)
Medium skillet
add 5-8 oz of favorite salsa. cook down a bit
add 2 eggs and cover. turn down heat and let eggs poach in salsa
while eggs are cooking .... cover a plate with restaurant style corn chips, cover with shredded cheese
Slide the contents of skillet onto chips
dress with sour cream and green onions, hot sauce
March: My birthday is in 17 days here is my all time best birthday burger recipe:
1/4 lb brisket
1/4 lb ground beef 90/10
3 slices of bacon
1 stick butter
Muenster cheese
Bun
Brown Sugar
Sauce:
1TBSP mayo
1TBSP ketchup
Splash of honey
salt
pepper
Garlic
Paprika
Onion powder
Grind your own brisket, get a lot of the fat in there. Mix the 90/10 ground beef with the ground brisket. Freeze that stick of butter then grate into the ground meat. Typical way to cook the bacon but add brown sugar on it. For the sauce mix all the ingredients together. Then build.
Love this recipe. Looks easy and tasty. Another asian inspired recipe to try is below. My husband loves this . The sauce is a MUST and it really compliments the pork meatballs.
Asian Pork meatball noodle bowl.
Ingredients
1 lb. ground pork
2 scallions, finely chopped
1 garlic clove, finely grated
1 Tbsp. soy sauce
1¼ tsp. Shaoxing wine (Chinese rice wine)
1¼ tsp. sugar
1¼ tsp. toasted sesame oil
¾ tsp. finely grated ginger
Directions
Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl. Form into 1 inch ball and cook thoroughly in a cast iron skillet. (preferrable a STCG 10 inch cast iron pan!)
Cook rice noodles are directed. I prefer Lotus brand but whatever one you like.
Sauce
2 tlb fish sauce
1 tbsp rice vinegar
2 tsp white sugar
4 tlb water (hot to help dissolve the sugar)
2 garlic cloves finely chopped
1 red birdseye chilli finely chopped - use as much or a little as you dare.
1 tlb lime juice
Mix well and set aside.
Add Rice noodles to bowl followed by ~ 6 pork balls.
Add fresh vegetable such as
2 carrots - julienned
2 cucumbers - julienned
bean sprouts
Pour sauce over entire bowl.
garnish with cilantro if desired
March: Hungry Jack beef casserole
1 pound ground beef
1 teaspoon salt
1 can 16 ounce pork and beans
3/4 cup barbecue sauce
2 tablespoons brown sugar
1 teaspoon instant, minced onion
One can hungry Jack biscuits
One cup shredded cheddar cheese
Preheat oven 375
Brown beef in cast-iron pan and drain
Stir next five ingredients
Heat on stove until bubbly
Cut biscuits in half to form 20 1/2 circles
Place cut side down around sides of casserole
Sprinkle cheese on top
Bake 25 to 30 minutes
My mom always made this when I was a kid, and I always loved it although she made her own drop biscuits instead of using the can of biscuits. All the biscuits would soak up the sauce on the bottom and it was so yummy!! When I saw your Kewpie drop biscuits on Monday It reminded me of this recipe and I had to contact my mom for it! I’ve been on a five day water fast and I’m on day four. I thought I’d make this for myself as a reward. (Once my gut is healed) but I thought if anybody could approve upon this, it would be you! Maybe mix the cheese in with the biscuits on top? Maybe add some jalapeños, I love me some spice! I think they should call this a hungry Wendy instead of hungry Jack! 😄👏
Schnitzel: pork chops,salt and pepper and prepared mustard ,flour and oil for frying 1 cup heavy cream and 1 cup white wine maybe some picked sauerkraut on the side
March: "Stuffed Cabbage" my Mom's recipe
This was my favorite recipe from my mom.
1 pound ground beef
1 pound of ground sausage
Rice
Head of Cabbage
Salt, pepper, garlic and smoked paprika
2 29 oz cans of tomato sauce
Mix the ground beef, sausage, rice and seasonings together in a large enough bowl. Boil the Cabbage to get it tender enough to wrap around the meat mixture. Create large meat balls probably about 10 total and wrap them in the Cabbage and put in a large pot. Put any remaining Cabbage on the top of all the wrapped meat balls. Pour the 2 cans of tomato sauce in the pot and put into the oven. 375F for about 2 hours or until the meat balls are cooked all the way through. Hope you enjoy.
My mom passed away a little over a year ago and this has always been the one recipe that brings back the best memories of her.
Oodles and noodles! Oh boy! Get your bib on!!!!!!!!! Yes please!
March: Salmon Wellington
Saute shallots garlic splash of white wine, reduce, mix in spinach, cream cheese and Parmesan cheese. Spread over salmon and wrap in puff pastry. Bake until golden brown! Making it tomorrow!
Beef and cheddar. Beef, cheddar, horseradish mayo, bread.
March:
This was something I made for my mother and little brother from one of those old game magazines on those crappy indoor ages ago and they liked it.
Ingredients:
1 pound skinless, boneless chicken breast, should have used thighs, but any protein may work maybe?
6 chopped green onions
1 chopped onion
1 habanero
3/4 cup soy sauce
cup white vinegar
cup vegetable oil
2 tablespoons brown sugar
1 tablespoon thyme
teaspoon ground cloves
teaspoon ground nutmeg
teaspoon ground allspice
Make a marinade to like the meat soak up and cook it however you like.
MARCH: Recipe
Cachapas (Venezuelan Corn Pancakes)
Ingredients
2 cups fresh corn, cut from the cob*
1 egg
1/2 cup milk
4 Tbsp masa harina
1 Tbsp sugar
1 tsp salt
2 Tbsp butter
8 oz Queso de mano or fresh mozzarella, sliced
Instructions
-Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form. Let stand for about 10 minutes for the mixture to thicken. (If your mixture is still too thin, add a little more masa harina or flour to thicken it to a spoon-able consistency.)
-Preheat a 5-1/2 inch frying pan, over medium heat.
-When the pan is hot, add some butter to grease it.
-Pour 1/3 cup of batter into the frying pan, making a circle around the pan.
-Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown.
-Place sliced Queso de mano or mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. These are best if served hot, straight from the skillet.
-Spread butter on top like you would a pancake (Optional)
March:
Beef Drip Sandwich:
Chuck Roast seasoned and seared then put in a crock pot with beef broth, onions and pepperoncini peppers for 6 hours on low.
Chuck Roast is pulled and served on a hoagie roll cheese optional
When you said you only need half of the noodles, I swear you were about to break them all in half! Just like my mom did spaghetti when I was a kid. Lol 1:34
Yoooo SammyBoy still banging out these great cooking vids. The best at it. Hands down🔥🔥❤️❤️🙏🏾🙏🏾
Sam’s knives are so sharp, he even cut his own finger. I need one! XD
I grew up dirt poor. One of my mom’s favorite dishes was hot dog enchiladas. I now know how to make anything an entree!! Must leave the hot dogs whole, roll up with cheese and cover with enchilada sauce prior to baking. I’d love to see you make an elevated version of this horrific dish!! Thanks
March - Cajun Seafood Boil: Shrimp (any other seafood like crawfish, crab legs), Sausage, and Corn, Potatoes. Steam or Boil seafood with old bay packet. Then make a garlic butter dipping sauce with a whole bunch of garlic and Cajun seasoning to dip and drench the boil in. By melting a couple sticks of butter and adding the garlic and Cajun seasoning.
Chicken kievs with garlic and ham with some cheddar cheese as a burger with a side of patato salad next please sam
Excellent food channel I really enjoy watching, Sam I’m from Cornwall in the UK and our main dish is a Cornish Pasty, I would love to watch you make one good luck
March: You should make big mac in a bowl! Ground Beef, Onion, thousand island (the secret sauce), relish, cheddar cheese, lettuce. It's basically a burger salad, one of my favorite low carb meals.
Those shrimp will be delectable, no overcooked pad thai in the house!
March: Orange Chicken. Use Sam's mom lemon chicken recipe but replace the frozen lemon concentrate with pulp free frozen orange juice. Add large chunks of white onion, red and yellow bell peppers, and pineapple chunks with the liquid under the chicken before you put it in the oven. Bake until the chicken reaches 165. Serve with white rice. My family loves this.
I live in Thailand, and Pad Thai is the tuna casserole of Thaland. No one that lives there ever has it, unless it's throwback night.
Looks good and simple.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
March: grilled potatoes. Turn grill on high heat. While preheating, prepare ingredients Potatoes, skin on or off, sliced thick, cut in half if too large of potato. Medium yellow onion chopped as large or small as desired. Heavy duty aluminum foil about 2ft. Butter the entire sheet minus an inch around the edge. Pile the potatoes and onions on one half of this foil, sprinkle with BFF, fold the foil, and crimp the end and sides to make a sealed airtight pouch. Place on the hot grill. Turn over after 15-20 minutes. Grill another 20 minutes. The pouch should expand if the edges were crimped tight. Remove open and enjoy. You can cook them longer to get the ones touching the foil burnt if you like that. Optional, try topping them with some baked beans and that is amazing.
Enjoy
Kevin
Cape Coral, FL
March: Cornbread Salad! Sam, you don't do any Southern food...or at least not very much. Here is a Deep South recipe from South Georgia-North Florida. An old old lady gave me this recipe after I tried it at a church dinner. It's called Cornbread Salad.
Prepare 2 boxes of Jiffy Cornbread mix according to the package. Set aside to cool. Fry 9 slices of bacon and set aside to cool on paper towels. In a bowl, combine 4 chopped tomatoes, 1 green pepper, 1 Vidalia onion, 1 cup sweet pickle relish, and the crumbled bacon (save a little for the top). In another bowl, prepare the dressing which is one cup sour cream, one cup mayo (or Kewpie!) and one cup sweet pickle juice. Now it's time to build! Crumble the cornbread and put half in the bottom of a trifle dish. Top with 1/2 of the tomato mixture and then 1/2 of the dressing. Repeat the layers. You can make more if you want, just use 1/3s and not 1/2s. Top with crumbled bacon and set in the fridge to meld the flavors and get cold. It's better the next day. Keep up the enteraining work!
March:
2 step Avocado Pesto Noodles :)
1/4 cup Classico basil pesto
3 ripe avocados
1 Tbs lemon juice
2 garlic cloves
1/2 lb Cooked Shrimp
Pasta of your choice (we like fettuccini)
-in a food processor blend pesto, avocados, lemon juice and garlic
-toss the sauce into the pasta and top with shrimp