If anyone is wondering if Sam cooked these the way I do, I can confirm. He made it exactly the way I do. The only thing I do differently is leave out the serranos and use the jalapeños without seeds because my wife can’t handle the heat. But I make a hot batch of salsa to top with.
@@lemeleme Glad to hear man. When I make mine, I just use the whole chicken. I usually get about three 9x13 trays. We eat one and wrap the other two in foil and freeze them. You can pop them in the oven just like any other frozen enchilada or lasagna. It’s no more work really and they taste just as good as the freshly made ones. I don’t even care if I don’t get a knife out of it, though I’ve drooled over them for years. Just happy to hear of so many people saving money by making their own delicious food.
@@03cobrah I have a killer potato soup recipe I’ve tweaked over the years. I know. Soup doesn’t sound interesting but my family likes it equally as good as the enchiladas. Very intense flavor. I’m gonna type it up and send to Sam as well. If I send him the cheesy garlic biscuits recipe I use, maybe it will catch his eye and he’ll make another video. I don’t even need a knife out of it. So if he ever makes it, listen for my profile name, Survivalguy, and make that as well. Every time I take it to a potluck, everyone asks for the recipe. I don’t guard my recipes. Why? Spread the knowledge.
I have lived in Jalisco for 13 years. All I can say is, "YES, YES, YES, YES," in a "When Harry Met Sally" kind of way. So happy to see this recipe on your channel!
@@blueenglishstaffybreeder6956 In truth, I would say, "sort of." I love enchiladas, and they look delicious! Authentic? Not quite. There are so many ways to make enchiladas though. In Jalisco, they are most commonly served with a red or green sauce, and sometimes a mole sauce, although that is more common in Oaxaca. I will be making this recipe later today. The one thing I'll do differently is char the chilis before blending them. These look fantastic!
I have lived most of my life in Jalisco, owner of a popular restaurant for over 40 years and have never seen anything like this here. Looks tasty but not sure where the Jalisco moniker comes from.
@@blueenglishstaffybreeder6956 i live out here bro in guadalajara and ive never seen sum like that. they look similar to enchiladas suizas but thats about it.
I’ve been making these enchiladas for years, and had no idea they were Jalisco enchiladas. The more you know. I prefer slightly fried corn tortillas, they hold firm texture opposed to flour that gets mushy.
Made these tonight. Absolutely wonderful. Cooking with tomatillos lately has been an inspiration. Here's my additions. I don't like the idea of boiling any vegetables when the alternative is too fire roast. Put everything into a Ziploc bag with olive oil and shake vigorously. Grill them for 20 minutes or so until they are softened. Let them cool and add to the blender. I'm not 100% certain that it's better than boiling, but common sense tells me that it's going to add a deeper level of flavor. It seems like it did to me. Also, I included a teaspoon of Mexican oregano and half a teaspoon of cumin. Check your salt levels.
OMG - these enchiladas are by far the best things I ever made - My husband and I were so excited when we saw your video we ran to the store and got the ingredients and made it that night - shared with the neighbors and they loved it too! And the sauce don’t get me started - amazing !!! Love you and your videos!
As a Jaliscience, I approve. Only thing I’d change is hold the queso fresco until the end. It tastes better as a fresh bite of cheese against the baked cheese goodness. Al 100 Samuel El Cocinero!
Steak rolls: Get you some flank or skirt steak Strip them out so they are 4 inches wide. Put down some cheese (i like feta) Add a bunch of chopped olives (green and kalamata or whatever you like) or muffuletta hash. Add some fresh basil leaves Roll up and after rolled cut into 1inch or 2.. steaks (may need to tie) Grill the “steaks” Chimi chury: You know a good chimi but I like Oil Parsley Shallot Red pepper flake Garlic Salt pepper Lemon Drizzle on top of grilled or pan fried “steaks” Winner! I want a Sammy Knife!!!
These look SO delicious. As I am Vegetarian I will use an alternate to Chicken and some beans….I know your viewers will understand. AND THAT SALSA is to dream about. Will cook these in the air fryer. LOVE cilantro. Cheers from Barcelona.
Yup. The reason for flour tortillas came from Iberian Jews immigrants to Mexico who didn’t eat corn because it wasn’t Kosher. A lot of them settled in what is now Texas. That’s why you see flour tortillas in a lot of the Mexican cuisine around the border.@@sonevgirl6331
I was so excited to find out what these were, imagine the letdown when I realized they're "only" my mom's Chicken Enchiladas that I've been eating for almost 50 years. Truly there was no letdown, they're fantastic and tomorrow is her 87th birthday and we're making them for her dinner.
I feel like the enchilada sauce is really the only thing that makes it different. Who cares if its corn or flour lol your same argument could be made for the corn. It could be a taco, tostadas, flautas@@7Wolf2k
Bacon wrapped, Goat cheese stuffed mini bell peppers! Goat cheese, shallots, garlic, shredded Jack, salt and pepper. Mix and stuff into mini bell peppers. Wrap with bacon and bake or smoke until bacon is crispy. Drizzle with balsamic if you're fancy.
Yum - that sounds good. Have done a red bell pepper "boat" (like 1/4 of a pepper) filled with goat cheese and then roasted on grill then drizzled with hot honey. But love the idea of bacon and a balsamic drizz!
I love these subscriber recipe videos. It gives another take on things especially from other cultures. That french onion subscriber video is a dream come true as a french onion soup lover. Been watching sam for 5 years now and made so many recipies. Im definitely trying this one tomorrow night for the fam
You SAY the recipe's below, but I sure couldn't find it. I took the time to watch again and write it out, because I am definitely making this. Looks delicious!
I came here to say the same thing. He says the recipe is below at least twice. That's my one gripe with this channel is I can't easily save the recipe for later.
You are not dumb. It aint there. I am hopeful that when they read all these comments about it not being listed, they will correct the mistake (and maybe we'll all get a knife).
I made this recipe a couple months ago and it was a big hit with the family. Our kitchen is in shambles due to a pipe leak so I am going to slightly revamp the method and make everything on the grill and coleman camp stove for the 4th. We live in Oceanside so that will be a no-brainer, and drive my neighbors nuts! Great Job!
MARCH Authentic Hungarian Chicken Paprikash! Spaetzle ingredients: 2 eggs 1 and 3/4 cup flour 1 pinch of salt 1 and 1/4 cups of milk or water 1tbs oil Water for boiling Salted butter for tossing Stew ingredients: 4 bone in or boneless chicken thighs (skin is optional as it doesn't get crispy) 2 small onions finely chopped 1 and 1/2 tbs Hungarian paprika + extra for thickening 1-2 tomatoes 1-2 Hungarian sweet peppers (similar to banana wax peppers) 1 scant cup sour cream 2tbs flour 2tbs oil or lard Method for Spaetzle: Combine and mix dry ingredients then add wet to combine. The batter should be on the thick side, so adjust as needed. The batter can either be spooned in about the size of gnocchi into the boiling water or put through the large holes of a horizontal grater to form droplets. Once they rise to the top of the water they are done and can be transferred to a bowl and tossed in butter. Method for stew: Sauté the finely chopped onions in a little oil until translucent, remove from heat and stir in the paprika. Note the paprika will bloom in the pan, so if you want to add more now is the time to do it. Season with salt & pepper. Mix well, add a touch of water and simmer. Remember to add more water if it's getting too thick Add the chicken and return pan to the stove. Add pepper and tomatoes. Put the lid on, reduce the heat and simmer chicken until tender. If needed gradually add some water a little at a time, to thin out the gravy a bit. Using a small bowl, mix flour into the sour cream. Stir until smooth. Add some of the gravy into the sour cream and flour mixture a little at a time, mix until it's blended. Remove the pot from the stove, remove the chicken. Add the sour cream mixture to the sauce mix it well and put the chicken back and simmer for 4-5 minutes more. Check chicken temperature, if correct turn off the burner and leave covered.
My ex-wife is Bavarian, oil does NOT belong in Spaetzle...ever. They actually make Spaetzle makers to make your life easier. Fill the square container and slide it back and forth over broth if for soup but mostly over simmering water. They run about 13 to 16 bucks, get the stainless steel ones. Clean with cold water only or the batter will stick to your maker and you will regret it. trust me. After all the batter is off Hot soapy water. Most of them come with the basic recipe.
March: 5 Star Loco Moco I usually eye-ball everything, but these measurements should be pretty close... For the burger, mix: - 1 lb of ground beef (80/20 or 85/15) - equal parts of salt, black pepper, garlic powder onion powder (1 tbs) - split into 4 quarter-lb or 2 half-lb balls - form balls into a patty shape, pan fry to desired doneness, set aside somewhere warm For the gravy: - remove excessive oil if more than 1 tbs - add 1 tbs of truffle oil - add diced onions and dice mushrooms (I like shitake) - cook down until mushrooms are dry and onions are somewhat caramelized - add salt, black pepper, onion powder (1 tbs) - add 1 tbs roasted garlic (squeezable bottle) - add 1 tbs of gochujang paste (optional) - add couple splashes of Worchestiire sauce - stir for 1 min, add 2 tbs of flour - stir for 1 min, add cup of beef broth, bone broth, or water (if water, you'll need to add more salt later) - bring to boil, then simmer and stir 10-15 min or until thicken Cook any rice you want, I do Jasmine. Plating: - rice form in bowl, set on plate - patty on top of rice - egg on top of patty (traditionally with one sunny side up egg, but I do an egg tornado with two beaten eggs) - gravy ladled on top of egg - drizzle chili oil - diced chives
Love the Loco Moco idea! On my last trip to Hawaii, I discovered I liked it way better with sliced rounds of Portuguese sausage, instead of the ground beef patty.
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!
What an amazing recipe! Had to compromise a little with the ingredients (location is Cyprus Eu) but the procedure and imagination was amazing! Thanks again sam
March: *Extremely Delicious* Baked Mushroom Chicken Ingredients 4 boneless skinless chicken breast halves (1 pound) 1/4 cup all-purpose flour 3 tablespoons butter, divided 1 cup sliced fresh mushrooms 1/2 cup chicken broth 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup shredded part-skim mozzarella cheese 1/3 cup grated Parmesan cheese 1/4 cup sliced green onions Directions 1. Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. 2. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken. 3. Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Hey Sam! My mom’s best dish: Moms shrimp dish In a 9x12 Pyrex dish add: 1. 6 Roma tomatoes each one cut into eight pieces. Firmly hand crush tomatoes. 2. Salt and pepper to taste 3. 4-6 cloves fresh garlic minced 4. 1/4 cup olive oil 5. Cook at 400 for 25 mins. Then add: 6. 2lbs XL raw shrimp deveined and de-tailed. 7. 6 ounces feta cheese 8. 1/3 cup lemon juice 9. About a handful of curley parsley 10. Cook at 400 for another 20 minutes. 11. Best eaten over sliced sourdough bread or linguine. Hope it makes the cut!
MARCH... I know you dig your burgers, here's a twist on one. If not for you guys, I would never have even thought to create it. Bun - I like Arnold's because of the seeds. But Pepperidge farm is ok too. At least those are the options I have around me. Feel free to choose what curls your toes. Burger - 3-4 ounce patties. 50/50 mix of beef short rib and smoked kielbasa ground together with a half to full tspn of bread crumbs per patty. Preferably from butter pretzels but any will work. Salt and pepper to taste. Start some thin sliced yellow onion in a touch of oil and compound butter (recipe below). Once a touch of browning begins to appear, throw your meat ball on there and smash it right into them - going pretty thin on the outside. Flip and add cheese to taste... 1 or 2 slices of Emmentaler is my personal choice for this but you do you. Remove when appropriate, being sure to take the onions with you. Butter your bun well with the compound butter mentioned above and get them toasted up. Spread a little "secret sauce" (recipe below) on both buns, add patty ( or 2 if ya like) and onions.... go to town. Compound butter... 3-4 TBSP unsalted butter, 1/2 tsp marjoram, 1/4 tsp coriander, 1/4 tsp thyme, pinch of rosemary and pinch of paprika. "Secret sauce" 2 parts mayo - 1 part dijon mustard - 1 part horseradish Salt and pepper to taste. Hope ya try it and enjoy!
March: Donair (Canadian east-coast specialty) Donair Meat: 2 pounds medium ground beef 3 cloves minced garlic 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 Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Additional ingredients: Pita bread (warmed) Finely diced white onion Diced tomato For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat. To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce. Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
MARCH: Please make this. I know you’ll absolutely love it. **Barbecue Chicken Recipe** **Ingredients:** - 1 whole chicken - Your preferred barbecue sauce - Crushed red pepper - Garlic powder - Onion powder - Smoked chipotle - Chili powder **For the Homemade Barbecue Sauce:** - 1 1/2 cups brown sugar - 1 1/2 cups ketchup - 1/2 cup red wine vinegar - 1 tablespoon Worcestershire sauce - 2 teaspoons paprika - 2 teaspoons salt - 1 1/2 teaspoons black pepper - 2 dashes hot sauce (Tabasco) - 2 1/2 tablespoons dry mustard **Instructions:** 1. Preheat the oven to 350°F (175°C). 2. Prepare the homemade barbecue sauce by combining brown sugar, ketchup, red wine vinegar, Worcestershire sauce, paprika, salt, black pepper, hot sauce, and dry mustard. Mix well. 3. Spatchcock the whole chicken by removing the backbone and flattening it out. 4. Season the chicken generously with your preferred barbecue rub, including crushed red pepper, garlic powder, onion powder, smoked chipotle, and chili powder. 5. Place the seasoned chicken on a baking tray or roasting pan. 6. Brush a layer of the prepared barbecue sauce over the chicken, ensuring it's evenly coated. 7. Place the chicken in the preheated oven and roast until the internal temperature reaches about 170°F (77°C) in the thighs and 165°F (74°C) in the breasts. Baste the chicken with more barbecue sauce every 15-20 minutes during cooking. 8. Once done, remove the chicken from the oven and let it rest for a few minutes before serving. 9. Serve the barbecue chicken with any remaining barbecue sauce on the side.
Avocado Pesto 1 medium sized ripe avocado, pitted 1/2 lemon, juiced* 1-2 garlic cloves* 1/2 tsp kosher salt good handful fresh cilantro 2 tbsp extra virgin olive oil 8oz of your choice of pasta Freshly ground black pepper Instructions 1. Bring salted water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes. 2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, parsley, pepper and salt. Process until smooth and creamy. 3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Serve immediately. Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. Add your favorite protein to make it a complete meal. I prefer blackened shrimp.
I made these but only had shredded pork, they were really good, so I HAD to go get some rotisserie chicken and make them again, very delicious. Definitely a keeper!
March: King Ranch Casserole * 3 - large chicken breasts, grilled and chopped * 2 - 10.5oz cans cream of mushroom soup * 2 - 10.5oz cans cream of jalapeño soup * 1 - 10oz can of Rotel diced tomatoes & green chilies * 1 - large sweet onion, chopped * 1 - jalapeños, seeds removed diced * 1 lb freshly grated cheddar cheese * 1 tbsp Chili Seasoning * 4-5 handfuls of crushed Nacho Doritos * 12 - tostadas * 1 cup shredded cheddar for topping Recipe • Preheat smoker or oven at 350 degrees • Sauté the onion and jalapeños for 10 minutes. Set aside. • Mix all of the ingredients in a large mixing bowl. • Line the 9x13 pan with 6 tostadas. Pour in half of the casserole mix. • Add the final 6 tostadas on top of the mixture. Pour the remainder of the casserole mix on top and spread evenly. • Top with the grated cheese topping. • Place the casserole in the smoker or oven for 40 minutes. • Remove the casserole and allow it to cool for 15 minutes.
March: Pasta Salad for people that don't like pasta salad. 1 lb Penne (salt the fucking water) 8oz Fresh Mozzerella, 1 inch cubes or pearls 4oz to 8oz Feta, crumbled 8oz summer sausage, 1 inch cubes 2 large red/orange bell peppers, cut to size of Penne noodle Bottle of Balsamic Vinagarette Dressing of choice or make your own. Throw all that shit in a bowl and stir. Let it camp out in the fridge over night or for at least 4 hours. (Longer, the better) Enjoy.
I have proceeded to make these enchiladas the day after this video. Then again on Friday and my family is asking for them again tomorrow. There aren't any tomatillos left to buy in Texas. THANK YOU!
Authentic Mexican enchiladas. I made your other enchilada recipe the other week… delicious as well, and kid approved. Thanks for the inspiration Sam and spawn;)
This was really good. It's going into the rotation. I had to dumb it down a bit with no cilantro (wife/soap) and just used pepper jack cheese, as that is what I had but it was still outstanding and cheap!
Hey Sam! Thanks for fantastic enchiladas! Love your casserole dish! Think I found but curious to know what size dish you’d recommend? Your irreplaceable!
Pesto Pizza: Make your pizza dough, spread out dough to circular shape: give spread with pesto sauce over all of pie. give a good shaving of parm and then then mozzarella cheese. on it place sliced portabella mushrooms and sliced onion. If you like a little meat, you can add sausage but I like a veg pizza occasionally. Very simple but oh soo freaking good.
March: Jalapeño Popper Pizza 1 lb. Bacon 3-4 Jalapeños 8 oz. Softened Cream Cheese 8 oz. Mild Cheddar (shredded) Pizza Dough Pre-heat oven to 500°F. Slice jalapeños into 1/4-inch slices. Cut bacon into 1- to 2-inch pieces. Sauté bacon and jalapeños until bacon is almost crispy. Remove to a paper towel lined plate to drain. Press out pizza dough and par-bake for 2-3 minutes (until it firms up and takes on slight color. Remove from oven. While dough is warm spread cream cheese over dough, sprinkle cheddar over cream cheese, add bacon and jalapeños. Return to oven and bake until cheese is melted and bubbly and bacon is fully crisp. Remove and let cool. Slice and enjoy! I'd like to see a Sam's version of this!
Chicken Sandwich: Chicken breast, grilled with salt, peeper and olive oil. Fresh asiago cheese bread Arugula lettuce Havarti cheese Pesto mayo: lemon juice, mayo, pesto, salt and pepper Roma tomatoes: halved and baked in the oven with salt, pepper, olive oil and some Parmesan. Toast 3 slices of the bread, top half gets pesto mayo, arugula and tomatoes, middle bread pesto on both sides. Bottom half gets the chicken and havarti cheese and bottom bread gets more pesto mayo.
March: Versatile off the boat red sauce It makes a large amount so you’ll probably want to do 1/3. 9 cans 28 oz can tomatoes - half crushed, half purée. I only use Tutturoso (green label is fine)or Cento brands. Never use Hunts, it’s terrible. If you really want to splurge, use some San Marzano tomatoes. They are pricey. That’s a type of tomato, not a brand. 3 small cans tomato paste - Contadina or Cento brands 2-3 medium onions, chopped 9 cloves garlic, minced (using press, otherwise use less) 3 large slivers green pepper (this helps with the acidity) 5 leaves fresh basil 3 bay leaves Minced Italian parsley, fresh, to taste. I use about 1/2 cup. Make sure it’s Italian with the flat leaves, not curly parsley. Italian seasoning about 1-1.5 teaspoons. I don’t think Sue uses this and am pretty sure your mom did. Salt and pepper to taste Olive oil 1/4 C or enough to cover bottom of pot Sautee onion and garlic in oil in large pot or Dutch oven until tender. Add tomatoes and paste. Add herbs, green peppery, salt and pepper. Add water. You’ll need a fair amount due to the tomato paste and evaporation as it cooks. I “rinse” the tomato cans with it, dump in pot. Start with the consistency you want and add water as needed while cooking. Simmer on low heat for several hours about 5 or so. Stir occasionally, every 20 minutes or so, and don’t let it stick! If it does stick to the point of being burned, dump it into a new pot to save it, without scraping the bottom of the burnt pan. Otherwise the whole batch will taste burnt. One important thing is you need some meat in there for flavor. I use pork ribs - 3 to 4 country style for a large recipe. Cook them in a frying pan then put in sauce after everything else is mixed in. I leave it in there until the meat falls off the bone. I don’t recall your mom doing that, but cooking meatballs in the sauce gives you the same result, which is probably what she did. You can add some of the grease from cooking the pork if you want - more flavor! Don’t use the pork and then cook meatballs in it, it will be too greasy. Aren’t you glad to learn from my mistakes? 🤣 Important! I think you already know this. Use fresh garlic, basil and parsley. It makes a difference.
I have to say Sam, I hope you are proud of the work you have come to do. I know I am (even though we do not know each other). I am sure Max, Zach, Jordan and of course Chancy are proud of what you put out there. Thanks for not giving up and the support you got when you first started. Kee🤟p it up buttercup. Barbara From Toronto! MMMMMMMMMMM FOOD!!!
Sweet Potato Turkey Chili 3lbs Ground Turkey 2 good sized sweet potatos can of tomatoe sauce can of ranch beans can of chickpeas can of kidney beans packet of favorite chili seasoning Brown ground turkey. Cube up the sweet potato. Then just throw everyting into a crockpot. Can choose whichever beans you want, whichever sauce you want. Add whatever additional spices or create your own chili spices. This recipe is simple and adaptable. For me i just throw all this in and let it sit for 5 hours on high.
Just made these. The best enchiladas ever. Thank you. Every recipe I've made has been bomb. Thanks Sam There wasn't any rotisserie chickens available so I marinated chicken breast, grilled them and sliced super thin. So damn good
I make enchiladas using home made enchi sauce from a recipe I found on the 'net, but the rest of it is all stuff I got from watching this channel. THIS recipe looks like all the work is in the sauce prep!
I usually make this salsa without the sour cream for topping after the enchiladas are cooked. I also keep a bowl of it in my fridge for chips. If I'm in a hurry, I'll just use store bought salsa verde to make the actual enchiladas and it's still amazing. Just make sure you don't skip adding the store bought stuff to some sauted garlic. Try it that way if you need it easier. I promise you'll love it.
okay sam try this! Alligator Alfredo pasta for the pasta you'll need flour salt msg and lemon zest and add finely cracked pepper make dough. roll out the dough out and cut with a knife thinner but thicker than egg noodles. set to the side then lightly salt and pepper the alligator with garlic and cook until done and leave to the side. for the sauce you'll need white aged cheddar cheese cooked alligator juice. After you cook pasta. leave like 1/3rd pasta water (add water with the heat on if needed) mix grated cheese , cooked alligator juice, half lemon juice with the zest of lemon with pepper salt and msg plate with parsley.
Love you STCG and Sons, Max & Chance. It looks like it could have used an extra 5 to 10 minutes in the oven or at least 5 solid minutes in the broiler. Just my my opinion, but it looks delicious!!
March: Beef stroganoff depends on the beef you use I have made it two ways but the way I would like your take on is chuck roast cubed sliced mushrooms, any kind you like to use I usually use sliced crummies? If that is what they are called. To start I put 2 to 3 tablespoons of butter in a big sauce pan let that mealt then throw in about a half pound of mushrooms and cook them to tender take them out i season the meat before putting beef cubes in the pan oh should cook at medium heat. Brown the meat then add the mushrooms back in and add 1cube or equale amount of beef bullion after that add in 1 to 2 cans of cream of mushrooms let that meld in then add 8 to 10 ounces of sourcream stir until combined. Add cheese if you want, but once everything is cooked threw. serve over egg noodles or what you want.
March: Greek burger lamb meat burger tzatziki for spread sliced olives kalamatas lettuce tomato instead of burger buns... use 2 small pitas like the ones used in gyros
Best chicken soup ever: 8 chicken thighs 32 Oz of chicken broth Celery Carrots Onion In large pot brown chicken thighs in a little oil and butter Take thighs out and add garlic paste then veggies stir for couple minutes Add potatoes and chicken and chicken broth stir and let liquid come to boil Turn down heat simmer until chicken is cooked through and potatoes are fork tender. Cheers, Eric
Looks so delicious. Gotta love Sam. Where else can you watch a professional quality cooking show and be told if you don’t like us well F off. Love it !! 😂
My Holy Grill book arrived on Tuesday!!! Reading the Intro: "One thing, though:..." I read it a couple times and was like, I have no idea what any of that means... Then I see the last sentence and following paragraph and was pleasantly surprised! THANK YOU for explaining that!!! 😂 I'm SO EXCITED to start using my grill for more than just brats and corn on the cob and making some of these amazing recipes!!! 😃
Must Make in March Recipe! First had these in Nashville and recreated at home. Great use of that leftover corned beef! IRISH EGGROLLS (Reuban eggrolls) I make in different quantities but always use the same ratios. INGREDIENTS 2 cups chopped or shredded leftover corned beef 2 cups sauerkraut (well drained and towel dried) 2 cups shredded swiss cheese Eggroll wrappers DIPPING SAUCE 1/4 cup dijon mustard 1/4 cup Kewpie brand mayo (no substitutes) :) 1/4 cup honey 1 Tbl yellow mustard 1/8 tsp paprika or CAYENNE pepper In a bowl, stir together the corned beef, sauerkraut and swiss cheese until well blended. Spoon the amount of mixture you want onto an eggroll wrapper. Roll and seal as you would a traditional eggroll. Repeat for rest of filling. When they are all made, start deep frying until they are brown and crispy. Sauce Put all ingredients in a suitable bowl annnnnd....stir. All set to take a hot one and dip it in sauce and enjoy!!!!!!
Got one you’ll regret not making💪🏼 Green Chili Cheeseburger Quesadilla Ground Beef Poblano (Roasted) white american cheese onion Cook beef/onions together (&seasoning) and add chopped roasted poblano onto quesadilla. Chipotle Mayo to top
I’m not really a recipe guy so I’ll give you a rough plan. Brisket and Gravy. Instead of breakfast sausage I use leftover chopped up brisket. The biscuits are always homemade and usually I jazz those up as well. Incorporating parmesan cheese, crumbled up fried sage. Pretty much whatever is in my fridge that looks good. They’re a hit every time and a great way to use leftovers and play around with ingredients.
March Recipe: Chicken-and-gravy style enchiladas So I was watching this while brainstorming what to do with some leftover gravy and came up with this recipe. It turned out absolutely delicious and I thought I ought to share it here. I won't be giving exact quantities for this recipe as it's very much 'just wing it' and 'season to taste'. I only made a batch of 3 since I wasn't sure how it would turn out and I figured it would get soggy in the fridge, so now I've got a bunch of leftover ingredients to play with this week. Just use as much as you like for the size of enchilada and the quantity you're making. Use more or less as you like. A couple spoonfuls each of chicken, mushroom and stuffing per enchilada worked for mine. Anyways, here's what all went into it: - Deli roasted chicken - shredded - Mushrooms - fine chopped (duxelle for you fancy types), I used a typical 6oz pack and had some leftover, doesn't really matter what type, I just used some cheap whites, but I figure something like shitake would be a good step up - Stuffing - from a box, I got one that had extra herb flavor, you could totally do stuffing form scratch if you want to go the extra ten miles, but I went for convenience, and the small bread pieces from the store-bought stuffing were better for final assembly anyway - Sliced cheese - I had some leftover havarti and a fresh pack of thin sliced swiss, you'll want something mild and melty - Tortillas - medium sized - Chicken (or turkey) gravy - you'll probably need more of this than you think, think of how much enchilada sauce you would normally use for the batch you're making and apply that here - Chicken Stock - I've been using that 'better than bullion' goop, but fresh stock works too - Butter - Salt, Pepper, Thyme, Sage, Rosemary - I just used the dry herbs I had on hand, but fresh would probably kick it up a notch for sure Instructions: Prep: - Shred the chicken and set aside. If you do this while it's cool to preserve your fingers, remember to reheat it before final assembly. - Chop the mushrooms. Do a fine chop. You'll want to be able to spread these by spoon later. - Cook the mushrooms in a pan with a knob of butter. Season to taste with S&P and herbs. I added a splash (about 1/2 cup) of chicken stock here after the mushrooms were cooked most of the way to help re-hydrate the dry herbs and add a little more flavor. Cook it down until the stock is fully reduced. Set aside. - Prepare the stuffing by the package instructions, but be cool and use chicken stock instead of just plain water. Set aside Assembly: - Prep the pan or baking dish by ladling a layer of gravy in the bottom - Warm your tortillas in the microwave to make them pliable. - Spoon gravy over the tortilla in a thin layer - Spread a couple spoonfuls of mushrooms down the center - Next do a layer of chicken - Optional: I added a bit of extra S&P here when I realized I had under-seasoned the mushrooms - Next, lay two halves of a slice of cheese down the middle, this will get you a layer of cheese in the center of the enchilada - Do one final layer of stuffing - Close the enchilada by gently folding it shut, ends open, and place in the pan/dish seam side down - Repeat the assembly process for however many enchiladas you are making - Ladle additional gravy over top of the pan/dish full of enchiladas - Top with slices of cheese - Cover and cook on stove top if using a pan or in oven if using a baking dish. Medium-low heat until heated through and cheese has melted. Remember, everything is already cooked so you're just re-heating at this point. - Plate and garnish with fresh cracked pepper & optional leftover herbs
If anyone is wondering if Sam cooked these the way I do, I can confirm. He made it exactly the way I do. The only thing I do differently is leave out the serranos and use the jalapeños without seeds because my wife can’t handle the heat. But I make a hot batch of salsa to top with.
Dude - made them yesterday. 10/10
Great recipe. Definitely making this soon.
Gonna make it today bro I can’t wait. Ty for this recipe
@@lemeleme Glad to hear man. When I make mine, I just use the whole chicken. I usually get about three 9x13 trays. We eat one and wrap the other two in foil and freeze them. You can pop them in the oven just like any other frozen enchilada or lasagna. It’s no more work really and they taste just as good as the freshly made ones. I don’t even care if I don’t get a knife out of it, though I’ve drooled over them for years. Just happy to hear of so many people saving money by making their own delicious food.
@@03cobrah I have a killer potato soup recipe I’ve tweaked over the years. I know. Soup doesn’t sound interesting but my family likes it equally as good as the enchiladas. Very intense flavor. I’m gonna type it up and send to Sam as well. If I send him the cheesy garlic biscuits recipe I use, maybe it will catch his eye and he’ll make another video. I don’t even need a knife out of it. So if he ever makes it, listen for my profile name, Survivalguy, and make that as well. Every time I take it to a potluck, everyone asks for the recipe. I don’t guard my recipes. Why? Spread the knowledge.
I have lived in Jalisco for 13 years. All I can say is, "YES, YES, YES, YES," in a "When Harry Met Sally" kind of way. So happy to see this recipe on your channel!
I’m glad to see your comment, so it’s pretty close to authentic yeh?
@@blueenglishstaffybreeder6956 In truth, I would say, "sort of." I love enchiladas, and they look delicious! Authentic? Not quite. There are so many ways to make enchiladas though. In Jalisco, they are most commonly served with a red or green sauce, and sometimes a mole sauce, although that is more common in Oaxaca. I will be making this recipe later today. The one thing I'll do differently is char the chilis before blending them. These look fantastic!
Can you just use the sauce?
Or put the sauce into pastry to deep fry?
I have lived most of my life in Jalisco, owner of a popular restaurant for over 40 years and have never seen anything like this here. Looks tasty but not sure where the Jalisco moniker comes from.
@@blueenglishstaffybreeder6956 i live out here bro in guadalajara and ive never seen sum like that. they look similar to enchiladas suizas but thats about it.
I’ve been making these enchiladas for years, and had no idea they were Jalisco enchiladas. The more you know. I prefer slightly fried corn tortillas, they hold firm texture opposed to flour that gets mushy.
My question was whether you could use corn. Thanks for clearing it up.
Yeah you don’t make enchiladas with flour tortillas
I've never had an enchilada made with a flour tortilla before. I'm sure they are still good though.
I prefer corn tortillas for taste, so I will try your suggestion. I’m assuming it’s just a quick dip in hot oil?
@@pianodjr Yes sir, just quick enough to firm them up, but still being malleable enough to roll
Made these tonight. Absolutely wonderful. Cooking with tomatillos lately has been an inspiration.
Here's my additions. I don't like the idea of boiling any vegetables when the alternative is too fire roast. Put everything into a Ziploc bag with olive oil and shake vigorously. Grill them for 20 minutes or so until they are softened. Let them cool and add to the blender. I'm not 100% certain that it's better than boiling, but common sense tells me that it's going to add a deeper level of flavor. It seems like it did to me.
Also, I included a teaspoon of Mexican oregano and half a teaspoon of cumin. Check your salt levels.
Agreed! Broil/Roast the veggies.. not boil..
OMG - these enchiladas are by far the best things I ever made - My husband and I were so excited when we saw your video we ran to the store and got the ingredients and made it that night - shared with the neighbors and they loved it too! And the sauce don’t get me started - amazing !!! Love you and your videos!
Oh No no, This has to be the most facinating combination. I was impressed by the array of peppers. Once again AMAZING!
As a Jaliscience, I approve. Only thing I’d change is hold the queso fresco until the end. It tastes better as a fresh bite of cheese against the baked cheese goodness. Al 100 Samuel El Cocinero!
Steak rolls:
Get you some flank or skirt steak
Strip them out so they are 4 inches wide.
Put down some cheese (i like feta)
Add a bunch of chopped olives (green and kalamata or whatever you like) or muffuletta hash.
Add some fresh basil leaves
Roll up and after rolled cut into 1inch or 2.. steaks (may need to tie)
Grill the “steaks”
Chimi chury:
You know a good chimi but I like
Oil
Parsley
Shallot
Red pepper flake
Garlic
Salt pepper
Lemon
Drizzle on top of grilled or pan fried “steaks”
Winner!
I want a Sammy Knife!!!
This is fun!!! Even if Sam doesn't make all these recipes, people are sharing things I'll definitely try. Thanks everyone for your ideas 😊
Dude! I love watching your channel and the unfiltered discussion. Don’t ever change! This recipe is next on my list!
yeah, dont boil the tomatillos and chiles, instead place them under direct fire until charred and then blend into a salsa
also, wrong kind of totrillas
Good lord, thank you for making your subscriptions public Enrique 👏
huh? not sure what you meant but yeah thanks for checking them, not weird at all
I'm thinking of smoking them instead. Thoughts?
I'm thinking of just eating them raw, anyone else?
Looks AWESOME! I have also made a similar enchilada with crab and shrimp instead of chicken.
Definitely trying this recipe!!!
These look SO delicious. As I am Vegetarian I will use an alternate to Chicken and some beans….I know your viewers will understand. AND THAT SALSA is to dream about. Will cook these in the air fryer. LOVE cilantro. Cheers from Barcelona.
Nice video Sam close, but the tortillas, should be corn tort, authentic, as a starter, but still, these look amazing
I believe those are corn tortillas. He just didn’t flash fry them before rolling them.
@@randymousley1427 Not only did he show flour tortillas, he plainly stated, "These are flour tortillas." It can't get any clearer than that.
He literally says flour tortillas.@@randymousley1427
Yep, flour tortillas should only be used for smothered burritos. If you make enchiladas with flour tortillas it gets a weird gummy texture
Yup. The reason for flour tortillas came from Iberian Jews immigrants to Mexico who didn’t eat corn because it wasn’t Kosher. A lot of them settled in what is now Texas. That’s why you see flour tortillas in a lot of the Mexican cuisine around the border.@@sonevgirl6331
As a Texan, this is my preferred enchilada. I've grown up on these but always called them green enchiladas/verde.
I was so excited to find out what these were, imagine the letdown when I realized they're "only" my mom's Chicken Enchiladas that I've been eating for almost 50 years. Truly there was no letdown, they're fantastic and tomorrow is her 87th birthday and we're making them for her dinner.
That's so cool. I hope your mum loves them and has/is having a fantastic birthday.
Love it when Max adds the cinematic aspect ratio during the WOW moments!
I live in Guadalajara, I have never seen these! They look awesome, also in 44 years, I have never tried flour tortilla enchiladas!
Because then they’d be burritos
@user-ey2ei5yv3fOk, so now, 2 people have said to not use flour ones. romanwoodcutter mentioned it too.
So, corn tortillas it is.
@@titocarbonelli-hernandez2659 Thank you for this. It absolutely drives me nuts when people make wet burritos and call them enchiladas.
Interesting. I have always used flour and all my family. I think it tastes great. But i am also not a big fan of the rubbery corn tortillas
I feel like the enchilada sauce is really the only thing that makes it different. Who cares if its corn or flour lol your same argument could be made for the corn. It could be a taco, tostadas, flautas@@7Wolf2k
Great video, Sam. I look forward to watching your videos every Monday, Wednesday, and Friday. You are the highlight of my day. Keep up the great work!
I don't see the recipe anywhere
Going to have to be super anal & write it down I guess.
Huge fan of the show! I totally made this. Best enchiladas I've ever had. Thanks for being so much fun to watch. You're my favorite cooking show!
Bacon wrapped, Goat cheese stuffed mini bell peppers!
Goat cheese, shallots, garlic, shredded Jack, salt and pepper. Mix and stuff into mini bell peppers. Wrap with bacon and bake or smoke until bacon is crispy. Drizzle with balsamic if you're fancy.
Dam son!! Im gonna give that a go.
@@Last_Chance. Are you gonna do it up fancy or not fancy? But, yeah, either way, I'm copying/pasting that for near future assembly.
@@bikeny not sure but definitely going to do it
Yum - that sounds good. Have done a red bell pepper "boat" (like 1/4 of a pepper) filled with goat cheese and then roasted on grill then drizzled with hot honey. But love the idea of bacon and a balsamic drizz!
I love these subscriber recipe videos. It gives another take on things especially from other cultures. That french onion subscriber video is a dream come true as a french onion soup lover. Been watching sam for 5 years now and made so many recipies. Im definitely trying this one tomorrow night for the fam
You SAY the recipe's below, but I sure couldn't find it. I took the time to watch again and write it out, because I am definitely making this. Looks delicious!
Check the transcript.
there is nothing in the transcript...
@@persnikitty3570
Right? I’m too lazy to write this out, I’ll probably just try to remember the steps instead!
I came here to say the same thing. He says the recipe is below at least twice. That's my one gripe with this channel is I can't easily save the recipe for later.
I can't find it either.
I love this channel. Great food, great recipes and the commentary is the best! Brutally honest and funny as hell 😂
HELLO SAM
MAKE YOUR FAVOURITE TUNA STEAK RECIPES !
Made this for my wife and her co-workers for lunch yesterday. HUGE hit! 👍👍
Great video as always. You probably didn't think anyone would notice but at 4:50 your spatula falls into the salsa and I exclaimed "I saw that!" haha
Oh you must be a genius then! lol
I’m cooking these enchiladas today. The sauce is excellent! Had to deli roast some chicken myself but they look wonderful in the oven…
Good god i feel bad for vegans.
lol I’m going to veganize it 😊
No one is forced to be vegan, son!
Same goes with religious Jews who don’t eat 🐖
@@joeb4142 how dare you 🤣
Agreed!
I don't know how they do it. I would starve to death. I'm a meat and potatoes kinda man
Thanks SurvivalGuyFYI & Team Sam. Looks delicious.
I'm not finding this recipe in the description. Can someone point me to it? I feel dumb lol
I can’t find it here or on his website. 🤷🏻♂️
You are not dumb. It aint there. I am hopeful that when they read all these comments about it not being listed, they will correct the mistake (and maybe we'll all get a knife).
Yeah, me either.
I agree - it ain't anywhere. I guess Max is falling on the job, again.
You can always check the transcript, which I've had to do a few times while typing up the recipe in textpad.
I made this recipe a couple months ago and it was a big hit with the family. Our kitchen is in shambles due to a pipe leak so I am going to slightly revamp the method and make everything on the grill and coleman camp stove for the 4th. We live in Oceanside so that will be a no-brainer,
and drive my neighbors nuts! Great Job!
MARCH Authentic Hungarian Chicken Paprikash!
Spaetzle ingredients:
2 eggs
1 and 3/4 cup flour
1 pinch of salt
1 and 1/4 cups of milk or water
1tbs oil
Water for boiling
Salted butter for tossing
Stew ingredients:
4 bone in or boneless chicken thighs (skin is optional as it doesn't get crispy)
2 small onions finely chopped
1 and 1/2 tbs Hungarian paprika + extra for thickening
1-2 tomatoes
1-2 Hungarian sweet peppers (similar to banana wax peppers)
1 scant cup sour cream
2tbs flour
2tbs oil or lard
Method for Spaetzle:
Combine and mix dry ingredients then add wet to combine. The batter should be on the thick side, so adjust as needed. The batter can either be spooned in about the size of gnocchi into the boiling water or put through the large holes of a horizontal grater to form droplets. Once they rise to the top of the water they are done and can be transferred to a bowl and tossed in butter.
Method for stew:
Sauté the finely chopped onions in a little oil until translucent, remove from heat and stir in the paprika. Note the paprika will bloom in the pan, so if you want to add more now is the time to do it. Season with salt & pepper.
Mix well, add a touch of water and simmer. Remember to add more water if it's getting too thick
Add the chicken and return pan to the stove.
Add pepper and tomatoes. Put the lid on, reduce the heat and simmer chicken until tender. If needed gradually add some water a little at a time, to thin out the gravy a bit.
Using a small bowl, mix flour into the sour cream. Stir until smooth. Add some of the gravy into the sour cream and flour mixture a little at a time, mix until it's blended.
Remove the pot from the stove, remove the chicken. Add the sour cream mixture to the sauce mix it well and put the chicken back and simmer for 4-5 minutes more. Check chicken temperature, if correct turn off the burner and leave covered.
My ex-wife is Bavarian, oil does NOT belong in Spaetzle...ever. They actually make Spaetzle makers to make your life easier. Fill the square container and slide it back and forth over broth if for soup but mostly over simmering water. They run about 13 to 16 bucks, get the stainless steel ones. Clean with cold water only or the batter will stick to your maker and you will regret it. trust me. After all the batter is off Hot soapy water. Most of them come with the basic recipe.
@@jimmydough407The oil goes into the water not the batter. It's there to prevent the dumplings from sticking together.
I’m winning by just watching. Thanks for the recipe Sam!
March:
5 Star Loco Moco
I usually eye-ball everything, but these measurements should be pretty close...
For the burger, mix:
- 1 lb of ground beef (80/20 or 85/15)
- equal parts of salt, black pepper, garlic powder onion powder (1 tbs)
- split into 4 quarter-lb or 2 half-lb balls
- form balls into a patty shape, pan fry to desired doneness, set aside somewhere warm
For the gravy:
- remove excessive oil if more than 1 tbs
- add 1 tbs of truffle oil
- add diced onions and dice mushrooms (I like shitake)
- cook down until mushrooms are dry and onions are somewhat caramelized
- add salt, black pepper, onion powder (1 tbs)
- add 1 tbs roasted garlic (squeezable bottle)
- add 1 tbs of gochujang paste (optional)
- add couple splashes of Worchestiire sauce
- stir for 1 min, add 2 tbs of flour
- stir for 1 min, add cup of beef broth, bone broth, or water (if water, you'll need to add more salt later)
- bring to boil, then simmer and stir 10-15 min or until thicken
Cook any rice you want, I do Jasmine.
Plating:
- rice form in bowl, set on plate
- patty on top of rice
- egg on top of patty (traditionally with one sunny side up egg, but I do an egg tornado with two beaten eggs)
- gravy ladled on top of egg
- drizzle chili oil
- diced chives
I’d love to see Sam do the egg tornado part… but they have to leave in the takes where he screws it up
Love the Loco Moco idea! On my last trip to Hawaii, I discovered I liked it way better with sliced rounds of Portuguese sausage, instead of the ground beef patty.
@@Adam13Chalmers I see... That's really similar to longcilog in that way (Filipino dish)
"Set aside somewhere". 😅
We don’t normally use flour tortillas in Jalisco but I guess I can’t speak for the entire state, just Guadalajara where I’m from
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!
Temperature please
What an amazing recipe! Had to compromise a little with the ingredients (location is Cyprus Eu) but the procedure and imagination was amazing! Thanks again sam
March:
*Extremely Delicious*
Baked Mushroom Chicken
Ingredients
4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Directions
1. Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
2. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken.
3. Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
Hey Sam! My mom’s best dish:
Moms shrimp dish
In a 9x12 Pyrex dish add:
1. 6 Roma tomatoes each one cut into eight pieces. Firmly hand crush tomatoes.
2. Salt and pepper to taste
3. 4-6 cloves fresh garlic minced
4. 1/4 cup olive oil
5. Cook at 400 for 25 mins. Then add:
6. 2lbs XL raw shrimp deveined and de-tailed.
7. 6 ounces feta cheese
8. 1/3 cup lemon juice
9. About a handful of curley parsley
10. Cook at 400 for another 20 minutes.
11. Best eaten over sliced sourdough bread or linguine.
Hope it makes the cut!
MARCH... I know you dig your burgers, here's a twist on one. If not for you guys, I would never have even thought to create it.
Bun - I like Arnold's because of the seeds. But Pepperidge farm is ok too. At least those are the options I have around me. Feel free to choose what curls your toes.
Burger - 3-4 ounce patties. 50/50 mix of beef short rib and smoked kielbasa ground together with a half to full tspn of bread crumbs per patty. Preferably from butter pretzels but any will work. Salt and pepper to taste.
Start some thin sliced yellow onion in a touch of oil and compound butter (recipe below). Once a touch of browning begins to appear, throw your meat ball on there and smash it right into them - going pretty thin on the outside. Flip and add cheese to taste... 1 or 2 slices of Emmentaler is my personal choice for this but you do you. Remove when appropriate, being sure to take the onions with you.
Butter your bun well with the compound butter mentioned above and get them toasted up.
Spread a little "secret sauce" (recipe below) on both buns, add patty ( or 2 if ya like) and onions.... go to town.
Compound butter...
3-4 TBSP unsalted butter, 1/2 tsp marjoram, 1/4 tsp coriander, 1/4 tsp thyme, pinch of rosemary and pinch of paprika.
"Secret sauce"
2 parts mayo - 1 part dijon mustard - 1 part horseradish
Salt and pepper to taste.
Hope ya try it and enjoy!
This dish was a hit at the fire station, the guys loved it. Def putting this meal in my rotation. Thank you.
March: Donair (Canadian east-coast specialty)
Donair Meat:
2 pounds medium ground beef
3 cloves minced garlic
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
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Additional ingredients:
Pita bread (warmed)
Finely diced white onion
Diced tomato
For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat.
To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce.
Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
Yes, yes, yes. I'm down to do this. And I will very soon. Thanks survivalguy. ❤❤❤❤❤❤
MARCH:
Please make this. I know you’ll absolutely love it.
**Barbecue Chicken Recipe**
**Ingredients:**
- 1 whole chicken
- Your preferred barbecue sauce
- Crushed red pepper
- Garlic powder
- Onion powder
- Smoked chipotle
- Chili powder
**For the Homemade Barbecue Sauce:**
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 dashes hot sauce (Tabasco)
- 2 1/2 tablespoons dry mustard
**Instructions:**
1. Preheat the oven to 350°F (175°C).
2. Prepare the homemade barbecue sauce by combining brown sugar, ketchup, red wine vinegar, Worcestershire sauce, paprika, salt, black pepper, hot sauce, and dry mustard. Mix well.
3. Spatchcock the whole chicken by removing the backbone and flattening it out.
4. Season the chicken generously with your preferred barbecue rub, including crushed red pepper, garlic powder, onion powder, smoked chipotle, and chili powder.
5. Place the seasoned chicken on a baking tray or roasting pan.
6. Brush a layer of the prepared barbecue sauce over the chicken, ensuring it's evenly coated.
7. Place the chicken in the preheated oven and roast until the internal temperature reaches about 170°F (77°C) in the thighs and 165°F (74°C) in the breasts. Baste the chicken with more barbecue sauce every 15-20 minutes during cooking.
8. Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
9. Serve the barbecue chicken with any remaining barbecue sauce on the side.
my mouth is dripping in anticipation for these.....trying this week for sure 😊😊
Avocado Pesto
1 medium sized ripe avocado, pitted
1/2 lemon, juiced*
1-2 garlic cloves*
1/2 tsp kosher salt
good handful fresh cilantro
2 tbsp extra virgin olive oil
8oz of your choice of pasta
Freshly ground black pepper
Instructions
1. Bring salted water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, parsley, pepper and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Serve immediately.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
Add your favorite protein to make it a complete meal. I prefer blackened shrimp.
What do the asterisks mean with regards to the lemon and garlic items? Thanks.
I made these but only had shredded pork, they were really good, so I HAD to go get some rotisserie chicken and make them again, very delicious. Definitely a keeper!
March:
King Ranch Casserole
* 3 - large chicken breasts, grilled and chopped
* 2 - 10.5oz cans cream of mushroom soup
* 2 - 10.5oz cans cream of jalapeño soup
* 1 - 10oz can of Rotel diced tomatoes & green chilies
* 1 - large sweet onion, chopped
* 1 - jalapeños, seeds removed diced
* 1 lb freshly grated cheddar cheese
* 1 tbsp Chili Seasoning
* 4-5 handfuls of crushed Nacho Doritos
* 12 - tostadas
* 1 cup shredded cheddar for topping
Recipe
• Preheat smoker or oven at 350 degrees
• Sauté the onion and jalapeños for 10 minutes. Set aside.
• Mix all of the ingredients in a large mixing bowl.
• Line the 9x13 pan with 6 tostadas. Pour in half of the casserole mix.
• Add the final 6 tostadas on top of the mixture. Pour the remainder of the casserole mix on top and spread evenly.
• Top with the grated cheese topping.
• Place the casserole in the smoker or oven for 40 minutes.
• Remove the casserole and allow it to cool for 15 minutes.
Made these tonight. Outstanding. Best enchiladas I’ve ever made
March:
Pasta Salad for people that don't like pasta salad.
1 lb Penne (salt the fucking water)
8oz Fresh Mozzerella, 1 inch cubes or pearls
4oz to 8oz Feta, crumbled
8oz summer sausage, 1 inch cubes
2 large red/orange bell peppers, cut to size of Penne noodle
Bottle of Balsamic Vinagarette Dressing of choice or make your own.
Throw all that shit in a bowl and stir. Let it camp out in the fridge over night or for at least 4 hours. (Longer, the better)
Enjoy.
Homemade beef vegetable soup with chuck roast. I've been asking.
For a couple of years now.
We just made these and OMG they are the best enchiladas we’ve ever had!!!
Thoughts on smoking the tomatillos and peppers instead of boiling them?
I can't wait to make this on Tuesday. I am making your whole fryer chicken for dinner tonight. I will use this chicken for my enchiladas. Looks great.
many times when we are faced with challenges we pray for strength when we should pray for comfort
Dannng... those look delicious! I have to try this recipe thanks Sam & Survivalguy.
I have proceeded to make these enchiladas the day after this video. Then again on Friday and my family is asking for them again tomorrow. There aren't any tomatillos left to buy in Texas. THANK YOU!
Authentic Mexican enchiladas.
I made your other enchilada recipe the other week… delicious as well, and kid approved.
Thanks for the inspiration Sam and spawn;)
Made this for my fam today. It was delicious!
This was really good. It's going into the rotation. I had to dumb it down a bit with no cilantro (wife/soap) and just used pepper jack cheese, as that is what I had but it was still outstanding and cheap!
Hey Sam! Thanks for fantastic enchiladas! Love your casserole dish! Think I found but curious to know what size dish you’d recommend? Your irreplaceable!
Pesto Pizza: Make your pizza dough, spread out dough to circular shape: give spread with pesto sauce over all of pie. give a good shaving of parm and then then mozzarella cheese. on it place sliced portabella mushrooms and sliced onion. If you like a little meat, you can add sausage but I like a veg pizza occasionally. Very simple but oh soo freaking good.
Hello Sam! Love all your video's and i have to say these Jalisco Enchiladas are one of the best. cant wait for your next video!
Just saw this video. I’m so going to make these. My dad even said they look delicious 😋
March: Jalapeño Popper Pizza 1 lb. Bacon 3-4 Jalapeños 8 oz. Softened Cream Cheese 8 oz. Mild Cheddar (shredded) Pizza Dough Pre-heat oven to 500°F. Slice jalapeños into 1/4-inch slices. Cut bacon into 1- to 2-inch pieces. Sauté bacon and jalapeños until bacon is almost crispy. Remove to a paper towel lined plate to drain. Press out pizza dough and par-bake for 2-3 minutes (until it firms up and takes on slight color. Remove from oven. While dough is warm spread cream cheese over dough, sprinkle cheddar over cream cheese, add bacon and jalapeños. Return to oven and bake until cheese is melted and bubbly and bacon is fully crisp. Remove and let cool. Slice and enjoy! I'd like to see a Sam's version of this!
Gotta go with the red sauce enchilada
Or a mole
❤
Quick tip if you wanna cool down tomatillo salsa, add an avocado in after cooled
Chicken Sandwich:
Chicken breast, grilled with salt, peeper and olive oil.
Fresh asiago cheese bread
Arugula lettuce
Havarti cheese
Pesto mayo: lemon juice, mayo, pesto, salt and pepper
Roma tomatoes: halved and baked in the oven with salt, pepper, olive oil and some Parmesan.
Toast 3 slices of the bread, top half gets pesto mayo, arugula and tomatoes, middle bread pesto on both sides. Bottom half gets the chicken and havarti cheese and bottom bread gets more pesto mayo.
It came out good, instead of sour cream I use Greek yogurt 😋
March:
Versatile off the boat red sauce
It makes a large amount so you’ll probably want to do 1/3.
9 cans 28 oz can tomatoes - half crushed, half purée. I only use Tutturoso (green label is fine)or Cento brands. Never use Hunts, it’s terrible. If you really want to splurge, use some San Marzano tomatoes. They are pricey. That’s a type of tomato, not a brand.
3 small cans tomato paste - Contadina or Cento brands
2-3 medium onions, chopped
9 cloves garlic, minced (using press, otherwise use less)
3 large slivers green pepper (this helps with the acidity)
5 leaves fresh basil
3 bay leaves
Minced Italian parsley, fresh, to taste. I use about 1/2 cup. Make sure it’s Italian with the flat leaves, not curly parsley.
Italian seasoning about 1-1.5 teaspoons. I don’t think Sue uses this and am pretty sure your mom did.
Salt and pepper to taste
Olive oil 1/4 C or enough to cover bottom of pot
Sautee onion and garlic in oil in large pot or Dutch oven until tender. Add tomatoes and paste. Add herbs, green peppery, salt and pepper. Add water. You’ll need a fair amount due to the tomato paste and evaporation as it cooks. I “rinse” the tomato cans with it, dump in pot. Start with the consistency you want and add water as needed while cooking.
Simmer on low heat for several hours about 5 or so. Stir occasionally, every 20 minutes or so, and don’t let it stick! If it does stick to the point of being burned, dump it into a new pot to save it, without scraping the bottom of the burnt pan. Otherwise the whole batch will taste burnt.
One important thing is you need some meat in there for flavor. I use pork ribs - 3 to 4 country style for a large recipe. Cook them in a frying pan then put in sauce after everything else is mixed in. I leave it in there until the meat falls off the bone. I don’t recall your mom doing that, but cooking meatballs in the sauce gives you the same result, which is probably what she did. You can add some of the grease from cooking the pork if you want - more flavor! Don’t use the pork and then cook meatballs in it, it will be too greasy. Aren’t you glad to learn from my mistakes? 🤣
Important!
I think you already know this. Use fresh garlic, basil and parsley. It makes a difference.
Wow! Definitely the best enchiladas ever!!
I live in Puerto Vallarta and that’s exactly how I make my enchiladas Jalisco perfecto Amigo
I have to say Sam, I hope you are proud of the work you have come to do. I know I am (even though we do not know each other). I am sure Max, Zach, Jordan and of course Chancy are proud of what you put out there. Thanks for not giving up and the support you got when you first started. Kee🤟p it up buttercup.
Barbara From Toronto! MMMMMMMMMMM FOOD!!!
Sweet Potato Turkey Chili
3lbs Ground Turkey
2 good sized sweet potatos
can of tomatoe sauce
can of ranch beans
can of chickpeas
can of kidney beans
packet of favorite chili seasoning
Brown ground turkey. Cube up the sweet potato. Then just throw everyting
into a crockpot. Can choose whichever beans you want, whichever sauce you
want. Add whatever additional spices or create your own chili spices.
This recipe is simple and adaptable. For me i just throw all this
in and let it sit for 5 hours on high.
Wow, that looks awesome! thanks for sharing this recipe!
My tummy is growling! That looks fantastic!
Just made these. The best enchiladas ever. Thank you. Every recipe I've made has been bomb. Thanks Sam
There wasn't any rotisserie chickens available so I marinated chicken breast, grilled them and sliced super thin. So damn good
I make enchiladas using home made enchi sauce from a recipe I found on the 'net, but the rest of it is all stuff I got from watching this channel. THIS recipe looks like all the work is in the sauce prep!
I usually make this salsa without the sour cream for topping after the enchiladas are cooked. I also keep a bowl of it in my fridge for chips. If I'm in a hurry, I'll just use store bought salsa verde to make the actual enchiladas and it's still amazing. Just make sure you don't skip adding the store bought stuff to some sauted garlic. Try it that way if you need it easier. I promise you'll love it.
Made these tonight and they were amazing!
okay sam try this! Alligator Alfredo pasta
for the pasta you'll need flour salt msg and lemon zest and add finely cracked pepper make dough. roll out the dough out and cut with a knife thinner but thicker than egg noodles. set to the side then lightly salt and pepper the alligator with garlic and cook until done and leave to the side. for the sauce you'll need white aged cheddar cheese cooked alligator juice. After you cook pasta. leave like 1/3rd pasta water (add water with the heat on if needed) mix grated cheese , cooked alligator juice, half lemon juice with the zest of lemon with pepper salt and msg plate with parsley.
Your one of the best cooking shows ever!
Love you STCG and Sons, Max & Chance. It looks like it could have used an extra 5 to 10 minutes in the oven or at least 5 solid minutes in the broiler. Just my my opinion, but it looks delicious!!
March: Beef stroganoff depends on the beef you use I have made it two ways but the way I would like your take on is chuck roast cubed sliced mushrooms, any kind you like to use I usually use sliced crummies? If that is what they are called. To start I put 2 to 3 tablespoons of butter in a big sauce pan let that mealt then throw in about a half pound of mushrooms and cook them to tender take them out i season the meat before putting beef cubes in the pan oh should cook at medium heat. Brown the meat then add the mushrooms back in and add 1cube or equale amount of beef bullion after that add in 1 to 2 cans of cream of mushrooms let that meld in then add 8 to 10 ounces of sourcream stir until combined. Add cheese if you want, but once everything is cooked threw. serve over egg noodles or what you want.
March: Greek burger
lamb meat burger
tzatziki for spread
sliced olives kalamatas
lettuce
tomato
instead of burger buns... use 2 small pitas like the ones used in gyros
Best chicken soup ever:
8 chicken thighs
32 Oz of chicken broth
Celery
Carrots
Onion
In large pot brown chicken thighs in a little oil and butter
Take thighs out and add garlic paste then veggies stir for couple minutes
Add potatoes and chicken and chicken broth stir and let liquid come to boil
Turn down heat simmer until chicken is cooked through and potatoes are fork tender.
Cheers,
Eric
Ahhhhh. Just received my cook book. I love your style ❤
Looks so delicious. Gotta love Sam. Where else can you watch a professional quality cooking show and be told if you don’t like us well F off. Love it !! 😂
My Holy Grill book arrived on Tuesday!!! Reading the Intro: "One thing, though:..." I read it a couple times and was like, I have no idea what any of that means... Then I see the last sentence and following paragraph and was pleasantly surprised! THANK YOU for explaining that!!! 😂 I'm SO EXCITED to start using my grill for more than just brats and corn on the cob and making some of these amazing recipes!!! 😃
Must Make in March Recipe!
First had these in Nashville and recreated at home. Great use of that leftover corned beef!
IRISH EGGROLLS (Reuban eggrolls)
I make in different quantities but always use the same ratios.
INGREDIENTS
2 cups chopped or shredded leftover corned beef
2 cups sauerkraut (well drained and towel dried)
2 cups shredded swiss cheese
Eggroll wrappers
DIPPING SAUCE
1/4 cup dijon mustard
1/4 cup Kewpie brand mayo (no substitutes) :)
1/4 cup honey
1 Tbl yellow mustard
1/8 tsp paprika or CAYENNE pepper
In a bowl, stir together the corned beef, sauerkraut and swiss cheese until well blended.
Spoon the amount of mixture you want onto an eggroll wrapper.
Roll and seal as you would a traditional eggroll.
Repeat for rest of filling.
When they are all made, start deep frying until they are brown and crispy.
Sauce
Put all ingredients in a suitable bowl annnnnd....stir.
All set to take a hot one and dip it in sauce and enjoy!!!!!!
Looks good. The only change I would make is to substitute the sour cream for Mexican crema fresca.
Got one you’ll regret not making💪🏼
Green Chili Cheeseburger Quesadilla
Ground Beef
Poblano (Roasted)
white american cheese
onion
Cook beef/onions together (&seasoning) and add chopped roasted poblano onto quesadilla.
Chipotle Mayo to top
Charmin reinvented the square for a smoother tear!
OMFG... That looks So Yummy ‼️💖
I am LOVING app these recipes! Im g9ing to have to hope to find one of my mom's old favorites! Thank you, Sam!
I’m not really a recipe guy so I’ll give you a rough plan. Brisket and Gravy. Instead of breakfast sausage I use leftover chopped up brisket. The biscuits are always homemade and usually I jazz those up as well. Incorporating parmesan cheese, crumbled up fried sage. Pretty much whatever is in my fridge that looks good. They’re a hit every time and a great way to use leftovers and play around with ingredients.
Mexican food is my favorite. These are a must try.
I love that Sam always mentions Max when he brings up platting. lol
March Recipe: Chicken-and-gravy style enchiladas
So I was watching this while brainstorming what to do with some leftover gravy and came up with this recipe. It turned out absolutely delicious and I thought I ought to share it here. I won't be giving exact quantities for this recipe as it's very much 'just wing it' and 'season to taste'. I only made a batch of 3 since I wasn't sure how it would turn out and I figured it would get soggy in the fridge, so now I've got a bunch of leftover ingredients to play with this week. Just use as much as you like for the size of enchilada and the quantity you're making. Use more or less as you like. A couple spoonfuls each of chicken, mushroom and stuffing per enchilada worked for mine.
Anyways, here's what all went into it:
- Deli roasted chicken - shredded
- Mushrooms - fine chopped (duxelle for you fancy types), I used a typical 6oz pack and had some leftover, doesn't really matter what type, I just used some cheap whites, but I figure something like shitake would be a good step up
- Stuffing - from a box, I got one that had extra herb flavor, you could totally do stuffing form scratch if you want to go the extra ten miles, but I went for convenience, and the small bread pieces from the store-bought stuffing were better for final assembly anyway
- Sliced cheese - I had some leftover havarti and a fresh pack of thin sliced swiss, you'll want something mild and melty
- Tortillas - medium sized
- Chicken (or turkey) gravy - you'll probably need more of this than you think, think of how much enchilada sauce you would normally use for the batch you're making and apply that here
- Chicken Stock - I've been using that 'better than bullion' goop, but fresh stock works too
- Butter
- Salt, Pepper, Thyme, Sage, Rosemary - I just used the dry herbs I had on hand, but fresh would probably kick it up a notch for sure
Instructions:
Prep:
- Shred the chicken and set aside. If you do this while it's cool to preserve your fingers, remember to reheat it before final assembly.
- Chop the mushrooms. Do a fine chop. You'll want to be able to spread these by spoon later.
- Cook the mushrooms in a pan with a knob of butter. Season to taste with S&P and herbs. I added a splash (about 1/2 cup) of chicken stock here after the mushrooms were cooked most of the way to help re-hydrate the dry herbs and add a little more flavor. Cook it down until the stock is fully reduced. Set aside.
- Prepare the stuffing by the package instructions, but be cool and use chicken stock instead of just plain water. Set aside
Assembly:
- Prep the pan or baking dish by ladling a layer of gravy in the bottom
- Warm your tortillas in the microwave to make them pliable.
- Spoon gravy over the tortilla in a thin layer
- Spread a couple spoonfuls of mushrooms down the center
- Next do a layer of chicken
- Optional: I added a bit of extra S&P here when I realized I had under-seasoned the mushrooms
- Next, lay two halves of a slice of cheese down the middle, this will get you a layer of cheese in the center of the enchilada
- Do one final layer of stuffing
- Close the enchilada by gently folding it shut, ends open, and place in the pan/dish seam side down
- Repeat the assembly process for however many enchiladas you are making
- Ladle additional gravy over top of the pan/dish full of enchiladas
- Top with slices of cheese
- Cover and cook on stove top if using a pan or in oven if using a baking dish. Medium-low heat until heated through and cheese has melted. Remember, everything is already cooked so you're just re-heating at this point.
- Plate and garnish with fresh cracked pepper & optional leftover herbs