RHODE ISLAND HOT WIENERS (MY NEW FAVORITE HOT DOG?) | SAM THE COOKING GUY
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- čas přidán 28. 05. 2024
- Our next viewer recipe month submission comes from Rhode Island, say hello to the RI Hot Weiners! 🔥
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00:00 Intro & Knife Winner
1:30 Cooking Onion
2:35 Seasoning Onions
3:03 Cooking Beef & Seasoning
4:28 Boiling Hotdogs & Steaming Buns
4:59 Building
5:51 First Bite
6:55 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ - Zábava
ha ha ha, your video editor left the Jalisco Enchiladas sweeping title at the beginning of the video!!!! hilarious
You forgot the celery salt...and I would suggest letting the Chile cool down a bit and running it through a food processor. Back here the Chile is much finer and all those spices just come together better. One tiny last thing the onion onion topping should be chopped finer... Other than that they looked pretty good.
MAAAAAX! lol
Nah, that must be "Hot Weiners" in Spanish, right? For a Canadian, probably....lol
Infamous 🇨🇦 poutine
@@leobrotherton2398agree. I make the chili then pull some out for making dog sauce which gets mustard, celery salt, and a quick pulse of the stick blender to smooth it out.
What happened to the celery salt?
I was thinking the same thing!
Beat me to it!
I can't have a dog without celery salt!
Own up Sam! 😅
Yeah, what happened to the celery salt. I mean…
As being from RI mustard 1st weinner 2nd sauce then chopped onion topped with extra celery salt. And mash the Hamburg with a potato smacher very tiny. But, none the less great job
His choice of dog was poor too.
Westerly here. I submitted the real recipe a few videos back. This one was not it. Ugh. Trainwreck
Let's give credit though it looked good
Missing the celery salt. Abomination.
@@joejackson6396 certainly. But it's not an RI gagger.
They use a specific hot dog in RI - they are like a bright red and a very different taste than your traditional hot dog, as is cooked in this video. Makes a HUGE difference.
It’s a wiener not a hot dog!
How is this one any different from a Coney dog?
Jalisco Enchiladas again?? The boys messed up Poppa Sam
Jesus loves you ❤️
Nothing can compare to how he loves you. When he hung on that cross, he thought of you. As they tore open his back, he thought of your prayer time with him. As the thorns dug into his head, he thought of you spending time in the word of God. As the spears went into his side, he imagined embracing you in heaven. Please turn to Jesus and repent and receive Salvation before it's too late. The end times described in the Bible are already happening in the world. Jesus was born into this world free of sin and then he died on the cross for our sins and God raised him from the dead on the third day. He is waiting for you with open arms. His heart longs to be with you.
March: CHORIZO, POTATO, & ONION TACOS.
Ingredients
* Pine Street Market Chorizo (1 pound)
* Sliced Sweet Onion (1 onion)
* Bacon grease
* Lane’s Fiesta and Chili Lime Rubs
* Modelo Mango y Chile Beer
* Klondike Gold Potatoes (~6)
* Flour Street Taco Tortillas
Cook
Base recipe from @rick_bayless: czcams.com/video/sqEUPD8mxsE/video.html
1. As always, we started with a little mise en place: washing and dicing the potatoes, slicing the onions, dicing the cilantro, and opening the beer!
2. The chorizo, onions, and bacon grease went into the preheated cast iron braiser to start cooking with some of the Fiesta rub.
3. The potatoes were diced small, and went into the microwave with some salt and a few splashes of water, to par-cook for ~5 minutes, before being drained.
4. Once the chorizo and onions were cooked, we deglazed the pan with the beer (Modelo Mango y Chile). When it cooked off, the potatoes went in with a little more bacon grease and everything cooked for a while.
5. Get the potatoes crispy/charred.
6. Serve with some salsa verde and street taco tortillas.
@@DriveStop1911I love the idea of this dish but you posted it as a comment. please repost in the proper place. i soooooooooo want you to get that 'hand me a kniiiiiffffeee'
I was getting Police Squad! vibes out of it.
@@L17_8 Matthew 6:6-7.
NOW this one is near and dear to my heart. Couple problems though. You need a ton of celery salt. You need the traditional weiner, not a beef dog. And you need to add all the toppings while balancing the buns/hot dogs on your arm.
Amen
Bingo. This poster knows how it’s done on Rt. 44.
@@StephenSkoutasnow i gotta hit up route 44 this weekend
I never saw the celery salt go in
You need New England style rolls too
I am from RI. The secret is the weiner itself. I have never had ones like them elsewhere. They also sell them in southern Massachusetts.
CELERY SALT!!!! a must
If you come to Rhode Island you need to go to Onlyville New York System in Providence
Amen, he will definitely redo the vid lol.
He better do it quick, they are in danger of closing.
I think a few members of The Talking Heads worked there back in the day
czcams.com/video/fwaa3L910mc/video.html
New york lunch in woonsocket ri been around 100 plus yrs smokes onlyville
Those look beautiful! The colors are fabulous!
As someone born/raised/loving in RI this made me so happy. We’d love to have you!
MARCH: UP Pasties (Upper Peninsula of Michigan)
Veg Filling:
1 medium rutabaga
1 medium parsnip
1 medium carrot
1 white onion
2 medium white potatoes
Meat:
1 1/2 pounds of bottom round beef roast
Other stuff:
Salt, Pepper, dried parsley
Two eggs, + 1 Tbsp water, whisked together
Dough (you need to make two batches, these amounts are per batch)
1/2 cup butter flavored crisco, chilled very cold
2 1/4 cups AP flour
1 tsp salt
ice water
Because it needs to chill, start with the dough:
Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together.
Dice up the crisco, and toss into the mixer bowl.
Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles.
With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough.
Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours.
REPEAT this process and make a 2nd batch of dough.
While the dough rests, prepare the filling:
Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling.
Dice the onion, add to the bowl of meat.
Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion.
Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble.
Assemble and bake:
Preheat oven to 425 F.
Divide all the dough into 8 equal size pieces.
Roll out each piece into a circle approx 10 inches across.
Equally divide and apply the filling to the disks of dough.
Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet)
Using a sharp knife, cut a small slit on the top to vent steam.
Brush the top/sides of each pasty with the egg/water mixture.
Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
SAM, SAM, SAM ... you gotta make this recipe!
Make your own video
Is this a hotdog recipe? Seriously, I’m stoned not yet hungry.
close to a RI dog but the mustard goes under the meat sauce, and its not a RI dog unless you sprinkle celery salt on the top with lots of onions, but looks like it was good !
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
The food in that backyard looks like my idea of springtime lounging. Thanks Sam!
Hmm, I can't wait to make these! Thank you for the video!
MARCH: Lobster Bucatini
1 lb lobster (whole lobster preferred but 3 tsp of lobster boullion can be used if you only have lobster tails)
1/2 yellow onion
1/2 large Carrot
1 Celery stalk
1 bunch of parsley stalks
1 bay leaf
1/2 tbsp tomato paste
1 fresh tomato or 2 Roma tomatoes
5 sprigs of fresh time
4 calibrian chilis
1/2 head of garlic
3/4 ounce Brandy
1.6 oz vermouth
1/4 cup heavy cream
1) boil lobster tails 1 min for every ounce and immediately put in ice bath
2) remove meat, chop and set aside
3) place shells and ingredients above in sauce pan and let the ingredients sweat for 4 min. I like to flambé the pan when I put the brandy in
4) Add 3-4 cups of water and let the stock reduce for 40 min on med-low heat
5) blend everything in sauce pan into a puree and then strain. Once strained, throw away the solids.
6) put broth into the blender again with 1/4 cup of cream and strain again.
7) heat up the bisque and reduce as you prefer. Make your pasta of choice and add to the bisque with your cooked lobster meat and 1 tbsp of cold butter.
Optional: I like to toast panko breadcrumbs with butter and old bay herb and garlic seasoning for a topping
PS: Thanks Sam! You've been a huge inspiration!
Sounds super yummy! Definitely going to try it!
Make your own videos.
Sam - a request please... how do you take care of your cast iton pans? Seasoning, certain oils? cleaning, storing... Thank you
Only wash with hot water and a sponge. No soap, no abrasives, and hand dry dont air dry. Cast iron is easy to clean. Personally I only season and oil carbon steel pans. Cast iron is pretty low maintenance.
@@BonelessPeanutbutterModern dish soap is fine as is a standard scrubber sponge. But, most of the time, it wipes right out anyway. I always clean mine while hot and put it back on a hot burner to boil off any water. Quicker and easier than drying with a towel, in my experience.
But for the most part I agree. There's a weird cast iron cult that makes it sound like it's so hard to care for. Guess it makes them feel special. Just use the damned thing regularly like your grandma did and it'll be fine.
never wash cast iron, just scrub with bristle brush and hot water. Set wet pan on flame to almost smoking and totally dried and rub little oil inside with paper towel to season. Season after every use. Mine is as nonstick as teflon.
Definitely trying these!
Looks amazing, i want try
Did he forget the celery salt too?
Well he's using the user submitted recipe, so...not necessarily. The bit about the celery salt was from an online article. So yes/no?
@@oskar6661I guess that’s true, it’s a shame with this being such a simple recipe that he missed out on a great component
@@oskar6661 Chicago dogs use celery salt. I’m from the south so I prefer chili cheese dogs with onions. And chili dogs with Cole slaw. So good.
Yes you absolutely need the celery salt!!! These are so good they are also called New York system and they are delicious.
Yeah if he had a real one from Olneyville or Sparkys my favorite he would see how good they really are
I'm from RI when we go to NY systems weiner... the correct way to order them is 3 gaggas all the way , lol yep the wieners turn into gaggas !! True facts !! And u forgot the celery salt on top at the very end.. they taste even better.. A HELL YA SHOUT OUT TO RI !! MISS HOME !!
Someone Rhode Island or MUST film the hot dog arm stacking method!
3 all the way is all you need to say.
They won’t get the accent written, gagger lol
You missed the coffee milk
Must try sounds delicious
I love cast iron! I use cast iron loaf pans to make my bread. Best bread ever! Love you guys! Your recipes are awesome!
I’ve bought your cast iron pan. To everyone reading: it’s as soon as my others. Quality iron that has made a lot of these recipes. Now if only if could find and good knife to go with it…
Celery Salt!!!
Not in the recipe submitted to him!
Save the celery salt for a bloody mary with the dog
Love your vids. Started watching in 2020. Lost one of my best friends that year she would have loved this recipe ❤
March: Portuguese rice bowl (A hybrid dish from my broke travels in Portugal)
1 whole medium onion of choice diced small (thumbnail size)
4/5 smoked linguica from Shriners fine sausage.
4 med/LG carrot medallion sliced.
Five cloves of garlic fresh diced.
Half a stick of butter and a small drizzle of olive oil.
Rice of choice. I prefer Jasmine. Cooked however you wish. I use a rice cooker, I will also add about a tablespoon of butter to the rice while it Cooks.
The key to this recipe is making it in one Pan, I use my cast iron. Cut smoked linguista bite size medallion, cook first in cast iron just until slightly browned and oils have released. Use slotted spoon to remove sausage. Set aside in bowl. Cook onions next in the same Pan, until soft with just a slight bit of color. Remove onions. Replace with carrots. Add the small drizzle of olive oil. Cook carrots until charred. Combine everything together in the pan. Add butter, Celtic gray sea salt to taste, a healthy amount of fresh cracked black pepper and lastly the garlic stir in just until you can smell the garlic become fragrant.
Now make a rice bowl and enjoy.
While on the subject of Rhode Island, any chance you could do Clam Cakes and Chowdah?
Seconded but we have to specify white chowder. People Riot if you suggest red or clear
@@PopeTheRevXXVIII White chowder would be New England style, not Rhode Island. Rhode Island is clear, Manhattan is the red.
@@brandonstafford4054 i could have sworn it was the other way around clear was New England White was New England
Rocky Point chowda hall style
Close but it's not a weiner with an all beef dog
And it has to griddled on a flat top!
I'll allow the dog because our Weiners are propertary and there really isn't anything close unless we pack some from Dave's in dry ice and send them to him.
Definitely be trying the bun steaming idea
I bought a STCG cast iron pan and use it ALL the time…..LOVE it
March:
5 Star French Toast
I usually eye-ball everything, but these measurements should be pretty close...
- Day old bread of choice (I use brioche)
In a bowl, mix:
- 2 whole eggs, 2 egg yolks
- pinch of salt
- couple shakes of Chinese 5 spice (maybe half tablespoon)
- couple drops of vanilla extract
- qtr cup of evaporated milk
- qtr cup of condensed milk
- half cup of regular milk (whole, 1%, 2% - doesn't matter)
- splash of heavy cream (maybe an oz or two, if too loose - optional)
Soak the bread for your desired amount of time (if you like it more wet, soak longer). Butter up a pan and cook on medium til golden.
For the toppings, in a saucepan:
- dice up some fruit (I use peeled apples)
- add 1 tablespoon of granulated sugar (I use coconut palm sugar) per peeled apple
- toss and let sit for 10 mins (apples should've released some water)
- bring saucepan up to a slight boil, turn down heat to simmer (cook til apples soften)
- add splash of Crown Royal Apple (optional)
- turn off heat, add couple tablespoons of butter til smooth consistency (if too thick, add some water)
If you want to go up another level, you can make a quick creme anglaise to drizzle on top (I rarely do this because it's good without it, but it's worth it):
- 2 egg yolks
- 4 tablespoons of sugar
- roughly 1 cup of milk and couple drops of vanilla in a saucepan (bring to a boil)
- mix the egg yolks and sugar in a bowl
- slowly add the milk to the eggs while stirring constantly so the eggs don't curdle
- transfer back into the saucepan and cook on low while constantly stirring until desired thickness
- push thru strainer or hit with immersion blender (to rid of any potential curdles)
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
Omg!!!! Those look amazing!! I want one!!!
These are amazing. Good job Sam and Crew.
March: Kapsalon (Dutch-Turkish specialty)
700g French fries
500g shawarma meat
100g grated Gouda cheese (mature, 48+)
1/2 cucumber
2 tomatoes
100g iceberg lettuce
100 ml garlic sauce
Sambal sauce, to taste
Deep fry the fries
Meanwhile, fry the shawarma meat till done.
Arrange the fries on the bottom of a oven proof dish.
Cover them with a layer of shawarma and top with grated cheese.
Bake in the oven for 5 minutes, until the cheese melts.
In the meantime, cut the cucumber and the tomato into thin slices and shred the lettuce.
Take kapsalon out of the oven. Arrange cucumbers, tomatoes, and lettuce on top.
Drizzle with garlic sauce and sambal to taste.
Serve hot.
WHERE WAS THE CELERY SALT THIS WAS NOT COMPLETE
March: Nacho Cheezeburger- inspired by one of your burgers
Recipe: make a cheeseburger except you flavor it like nachos and season the beef like you would for Mexican food.
The burger from bottom to top-
The bottom bun gets sautéed onion, green sauce and mayo.
Beef-salt pepper garlic powder onion powder cumin, whatever else.
Monterey Jack cheese melted on top of the beef with optional nacho cheese drizzled.
Guacamole(home made)
Tortilla chips(this step was put on as a joke but unexpectedly the best part of the burger)
It was amazeballs. And the melty cheese made for an awesome picture I show off to people.
Gonna have to try this one!!
I'm going to have to change this to April:
Maybe it's not too trendy??
March: Cheeseburger soup
5 strips bacon, 2 tbsp drippings reserved.
1 lb. ground beef
Salt/Pepper
½ cup light beer, see notes
2 tablespoons butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons yellow mustard
2 teaspoons ketchup
2 teaspoons dill pickle juice
1/3 cup flour
4 cups chicken broth
1 cup beef broth
1 ½ cups half and half
1 ¼ lbs. potatoes, Yukon gold, russet, or red
2 cups cheddar cheese, shredded
Seasonings
½ teaspoon EACH: brown sugar, garlic powder
¼ teaspoon EACH: onion powder, pepper, smoked paprika
Don't forget soy paste ;)
Celery salt needs to be added to the finished product, partially why there is no salt in the meat sauce. Also the meat sauce is typically breifly blended to make it super fine and same with the onion topping (which the only way is to have it cover the whole thing).
This sounds so simple i need to try it!
Recieved my kewpie mayo on Saturday.. very nice.. thanks you Sam
Chili without beans is Chili Sauce
Real chili has no beans. Chili with beans is bean stew
@@e.jamesshepard7183Bean stew without beans is stew. Stew with real chili is Chilew.
@@e.jamesshepard7183 😂 😂😂😂
Looks delicious!
YUM! These look amazing. Heading to the store right now to pick up the beef to make these❤
Looks yummy going to make that
Love your videos and I am having a cocktail!
Those look phenomenal!
Love the way this came together. Can't wait to try it. Doubt that I'll move to Rhode Island!
that looks delish, going to make these soon
MARCH:
My husband's family is Italian and they make this every year for Easter. It MUST be eaten cold :)
Easter Ham Pies
Dough:
9 c flour
1 tsp salt
4 eggs
3 cups water
6 TB Crisco
Mix and set aside.
Filling:
9 c ground ham (we buy whatever cooked/smoked bone-in/boneless ham is at the grocery store and blitz it in the food processor)
3/4 c romano cheese
1 TB black pepper - heaping!
12 eggs
This makes about 9 ham pies so I divide dough into thirds and thirds again ...
Roll dough out VERY thin in an oval (this will end up being a calzone shape). Place 1 cup of filling on the bottom half of the dough and fold over, crimping edges. Apply an egg wash (2 eggs/4TB water) and bake on cookie sheet lined with parchment paper 450 degrees for 35-40 minutes. I can usually get two on my 1/2 sheet pan ... but you can make as big or as little as you like.
Most important > Ham pies should be eaten COLD from fridge. We cut them into 1-2 inch slices and eat ALL WEEKEND!!
Wow, looks great!!
My god I grew up on these at New York Lunch in Woonsockett RI. I take a trip down when I visit my parents in NH. Made my day
I’m pretty sure that we need an entire episode of every chili dog recipe. Thank you please.
This is awesome!
This hits close to home!
March: Hot dog casserole
1 package of Hot dogs
2 cans of Chili
8 oz Cheese shredded
1 bag of tater tots
1Onion
10 oz Bacon
Salt, pepper and garlic and cumin
First chop up the hot dogs and bacon and onions. Then cook the tator tots until golden brown. Then cook the onions and bacon together in a pan with the seasoning . Then layer the hotdogs and onion/ bacon mixture and cheese and chili until it fills the pan . Then cover top with cheese and put in the oven at 350 until cheese is golden brown. Then take it out and serve.
You did a great job there look lovely must try them .👍😄🇨🇮☘️
March: Make “The Yorkie Wrap” from UK cook one large tortilla sized Yorkshire pudding (cast iron pan can be used )Slow roast and slice roast beef - mash potato, carrots, Brussels spouts w/bacon, caramelised onions, horseradish..
A side bowl of thick rich beef gravy for dipping..
Squash the cooled Yorkshire pudding with a chopping board/cast iron..
Add all your preferred veggies and horseradish inside the big Yorkshire pudding, add BFF and wrap it like a tortilla, then dunk it straight in the gravy.. Not only fun to make but it’s truly a delight!
Trust a welsh man.
March colon! : So for the 3rd time, do “Scrambled Pancakes!” Step 1, go camping. In your case out on the patio is fine. Step 2, mix up your favorite pancake batter. Step 3, in a non non stick aluminum pan heat some butter. Pour in some pancake batter, enough to make as many pancakes as will fit in the pan. Then, start to try to flip them, but because the batter will stick to pan, you will need to think fast and just go with scraping and scrambling. But, they are good! Okay, it’s your show and your patio/kitchen so go ahead and use a non stick pan. But if you do just don’t cook them the regular way like you would a pancake, and then they would just be pancakes. You need to scramble them. Ingredients up to you, whatever floats your boat. You do you. Oh and I highly recommend REAL Maple syrup. Please don’t use the fake shit.
March:
Grandma's Chicken and Rice (30 year old family recipe)
8-12 pieces chicken
( can be legs, thighs , breasts, or a mix of dark and light )( I like boneless skinless thighs)
-2 cans Cream of mushroom soup
-1 medium container sour cream (16-24oz)
-3/4 cup Cooking Sherry Wine
Minute or Fresh Rice
Lightly cook the chicken in frying pan , just to brown a bit. Place on paper towel to get as much grease off as possible. Put to the side .
Mix soup, sour cream, and Sherry all together in a bowl. Use a whisk and mix well.
Place chicken in an 8x10 baking dish. Pour liquid mixture over the chicken completely. Cover tightly with foil.
Bake at 325 for 2 hours.
About 15 min before done , make rice according to box. I usually use 4 cups rice/4cups water. Don't lift cover on rice till you know it's done.
Serve chicken over rice and enjoy!
It's great as a leftover also.
March: Knophela Soup - North Dakota's favorite soup(Arguably, some people prefer borscht)
Soup Base ingredients:
4 Tablespoons Butter
4 Celery Stocks, chopped
4 Carrots, Chopped
1 Onion, chopped
1/4 Cups flour
4 Medium Potatoes, Chopped
8 Cups Chicken Stock
Salt to taste
1 Cup Heavy Whipping Cream
Dumplings:
2 cups flour
2 eggs
1/2 cup milk or cream
1 Teaspoon salt
½ Teaspoon baking powder
Make dumplings - Mix dry, add wet, knead, set aside. This is a slightly dry dough, but it should hold together. If you think its too dry, add milk, too wet, add flour.
Melt butter, add onions, carrots, celery, cook low for 5ish minutes. Add flour and mix, cook for a few minutes. Add stock 1 cup at a time. Bring to boil, add potatoes. Divide dumpling dough, roll into cylinder, about 3/4 inch in diameter. Cut into ¾-1 inch pieces and set aside. Taste soup for salt. Once potatoes are almost done, add dumplings. They take about 3-5 minutes to cook. Once dumplings are done, add cream. Eat, sometimes parsley is put on top. I have added bacon in the beginning before to great success.
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!
This is very similar from the Coney Dogs you can get around Cincinnati, OH
March:
Alright, i'm giving one last try to this iconic Hungarian potato dish :D (Rakott krumpli):
In my opinion it's one of the more underrated dishes we have :) it's easy AND very tasty!
Ingredients:
4-5 potatoes
6 eggs
half a pound of Hungarian sausage (smoked, dried, spicy and consumed raw // could be replaced with spicy salami)
3 cups of sour cream
-Peel the potatoes
-Hard boil the eggs
-Once they are cooled down a bit, slice up the eggs, potatoes and sausage around the same thickness (0,5cm).
-Add a pinch of salt to the sour cream
-Take a large heatproof dish, butter it up and start building the layers: potato slices > sour cream > egg slices > sausage, until you reach the top.
-Finish the top layer with a thin layer of sour cream or cheese.
-Cook it in the oven on 350°F for 30-40 minutes
Enjoy
those look top notch!
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.
Everything about this is foul
Make your own video
That SNAP! I gotta try that! Love anything with cinnamon!
♥️ from New England!
Visit sometime,
It's more than just Boston.
March:
You left the wrong into😂😂😂
Stuffed back strap
*Elk is preferred, any back strap will do*
Ingredients:
1. Roughly 1ft of back strap
2. 8oz Cream cheese
3. One large lime
4. One cup finely chopped mushrooms of your choice
5. 1/2 cup chopped cilantro
6. One full package of bacon
7. Salt and pepper to taste
Recipe:
1. In a large bowl, mix together cream cheese, chopped mushroom, chopped cilantro, and a large squeeze of lime (to your liking).
2. Lay out bacon vertically, side by side like a bacon blanket.
3. Butterfly back strap, lightly season inside with salt and pepper.
4. Lay back strap onto bacon (perpendicular to how the bacon is laying)
5. Fill inside of back strap with cream cheese mixture and close. Wrap bacon around entire back strap, and secure with as many tooth picks as needed.
6. On a charcoal grill, cook wrapped back strap until bacon is crispy and internal temp is 125 (or to your desired doneness).
7. Slice into medallions & serve.
March:
Taco Salads (semi-homemade)
- Prepare your preferred taco meat (my preferred is Old El Paso) using 1.5 lbs of ground beef (or turkey optional)
- Prepare 1 package of Knorr’s Rice Sides - Mexican Rice according to directions, add to taco meat
- Add one 11oz. can of Mexicorn (corn with red and green bell peppers)
- And we mix
- Take a large tostada bowl (or small taco boats) place a layer of refried beans in the bottom.
- Top with shredded iceberg lettuce.
- Pour over taco mix.
- Top with your favorite cheese, died onion, diced jalapeños, black olives, taco sauce/hot sauce
- Enjoy!
so love these dogs!!
The editing is perfect!
March: Breakfast Sammies. Fry an egg in a skillet. Fry some bacon. Take a ciabatta roll and place a slice of provolone cheese on the bottom. Put your fried egg on top of the cheese. Place some bacon on top of your egg. Sprinkle some goat cheese on top of the bacon. Give it some sriracha sauce on top of the goat cheese. On the lid of the bun spread some fig jam. Place the lid on the top and toast in a panini press. When browned to your liking, Enjoy!
These enchiladas look delicious!!
The Pines Clubhouse Sandwich
-‐-------------------------------
From my Uncle & Aunts small Canadian town "Niverville Mb."The Pines" restaurant . This sandwich is greater than the sum if it's parts! It's a clubhouse but without chicken or turkey. Instead, it uses a runny fried egg! Here's how to make it. From the bottom up..
- Use 3 pieces of toast, I prefer light rye.
- 1 piece of toast
- mayo
- deli ham of your choice
- thin cheddar cheese
- lettuce
- another piece of toast with butter on the bottom and top
- rashers of bacon, enough to cover bread
- runny fried egg
- tomatoes
- lettuce
- the final piece of toast spread with mayo.
- stab a pickle with a wood skewer, then stab the sandwich to hold it together.
- serve with creamy coleslaw and crispy crinkle fries!
ENJOY!!!!!!!!
March: Lobster grilled cheese ingredients
Lobster meat
Kerry Gold Butter
Parsley
Old bay seasoning
Red Pepper Flakes
Lemons
Roaster garlic paste
All purpose seasoning
Cheddar jalapeno bread
2 Havarti Cheese slice
2 Smoked Gouda cheese slice
- Add stick of butter to pan and slowly melt.
- Add onions to pan and season with all purpose seasoning. cook for 10 minutes until caramelized.
- add more butter to onions, lobster meat, and roasted garlic paste, zest on lemon, squeeze lemon juice, red pepper flakes, paprika, and cook
- Lastly add parsley and cook another minute. Set mixture to side.
- Add cheddar jalapeño bread to pan with 2 slices of havarti cheese on one bread, 2 slices of smoked Gouda on other slice. Toast and melt cheese.
- Add lobster mixture back and make grilled cheese cheesy.
March: All instant pot. 1 cup or jasmine rice to 1 cup of water/bullion or/ chicken broth (Better with broth but made both ways) 1 Green pepper diced, 1/2 onion diced, 2 stalks celery diced. Mix and cook. cook for 10 mins high pressure. After cooking immediate depressurize, add 1 can tomato soup, I can of chili, and 1/4 lb american cheese or cheddar cheese. One can of Jalapeno peppers or hatch chilies. let cook on slow cook for 45-50 mins. Stir every 15 mins. add more cheese and pepper as necessary (Sometimes not hot enough) and eat on corn tortillas, slowly heated on skillet. A little oil doesn't hurt
My family's infamous hot dog soup!
Hot Dog Soup Recipe:
Open any can of soup and add it to a pot on the stove.
Add sliced hot dogs.
Cook until warm.
Serve.
BOOM!
Thanks for the mayo, it arrived today!!
I agree 💯 We’ve got 5 cast iron pans
What a coincidence, i just made a batch of RI hot weiner sauce on Monday for the 2nd time in my life. My recipe has no cinnamon. Good call on garlic. I add garlic and onion powder, and a squirt of yellow mustard in the sauce. The sauce shouldnt be hot spicy, but it is definitely well seasoned. In RI, we put the mustard under the dog, pack the onion on top and sprinkle with celery salt (explains why there's no salt in the sauce). Thanks for making this.
I live in NYC and the Rhode Island dog is hands above what I get here. They have the best mom & pop hotdog spots on the east coast. The best ones are cooked in beer. Your recipe guy failed to mention that secret. You're right about the cast iron skillet. I have a few for specific cooking purposes (frying/baking) going on 30 years now.
Man that looks good !
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
Love the cast iron cooking. Not a PR guy but you should make another cookbook dedicated to cast ❤
Best Mississippi Italian beef!!!!
In a crockpot combine a chuck roast that has been sliced
1 jar of pepperchins peppers mild or hot
1 pack of Au Jus seasoning mix
Half a stick of butter
Cook on high for 4 hours or until cooked through and tender.
Toast hoagie buns and put mayonnaise meat and add provolone cheese and enjoy!
I just made this stuff but used chili powder and chipotle powder.
It's delicious.
I made it right after seeing the video.
Close to a type of Texas chili.
Holy cow that looks amazing. I think I will have one. ❤❤😮
March: Sausage Dip.
2lbs of Jimmy Deans (sage or regular)
3lbs of cream cheese
1 can of rotel (diced tomatoes for non-spicy)
Brown sausage. Season with Cajun and minced garlic. Drain. Melt cream cheese (optional: add milk to help process). Add meat and tomatoes. Chips of choice in descending order: Sweet chili Doritos, Nacho cheese Doritos, Tostitos with hint of lime, or regular Tostitos.
Enjoy!
MARCH: Cheeseburger Rice
This was a staple at my house growing up, and now I make it for my family. It's highly adaptable for however you like your cheeseburgers!
1lb ground beef, or some grinded up combo, like Sam likes
1tbsp smoked paprika
1tbsp cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp ground mustard or 1 tbsp prepared mustard
Salt and pepper to taste
2/3c BBQ sauce
3-4c cooked rice
1c shredded cheddar cheese
1/3c chopped dill pickles
5 strips of bacon, cooked and crumbled
In a large saucepan over medium heat, cook the ground beef until brown. Drain. Add seasonings and stir. Add BBQ sauce and precooked rice and stir until combined and heated through. Sprinkle with cheese. Reduce heat and cover, simmering until cheese is melted.
Serve topped with pickles and bacon.
OH MY GOODNESS 😮😮😮I CAN'T WAIT TO MAKE THESE ❤❤❤
Sam you rock 🔥🔥enjoy watching your videos 💯
Love it
March: Grandmother's "Horentje" (Cornetti Pasta)
My grandmother learned this recipe from an American soldier after the second world war. She made it a lot for me and now I also make it from time to time and hope to make it for my children and grandchildren. It's a very easy recipe.
For 4 person you needs:
- 400g Cornetti (DeCecco Cornetti Pasta 454 g)
- 400g pork-veal mince
- 2 or 3 big yellow onions
- A thin of Cream of Tomato Soup (Heinz Soup Cream of Tomato 400 g) - brand here is Knorr, so I hope this is the same, should be very thick
- Black pepper and salt ( you can use your BFF)
Cut the onions finely. Put some butter in your cast iron skillet and caramelize the onions in it.
When the onions are almost done, add the pork-veal mince, stirring with a fork to loosen it. Add some salt and black pepper (or BFF, but be sure to add enough black pepper). Let it sit until fully fried
In the mean time cook the Cornetti as mentioned on the pack.
When the mince is fully fried, add the cream of tomato soup and half a ladle of cooking fluid from the Cornetti.
Drain the pasta and add to the cast iron skillet, mix it with the sauce. Taste and maybe add some more BFF.
March: Enchilada Meatball Bake
Meatballs:
3/4 pound ground pork
3/4 pound ground beef
10 ounce can enchilada sauce
1 jalapeno chopped
2 cloves garlic minced
1/2 cup cilantro fresh, chopped
1 tablespoon oregano
5 green onions chopped
1 cup breadcrumbs
salt and pepper to taste
Mix well, shape into golf ball sized balls, then cook at 400 deg in smoker or pellet grill for 20 minutes. Optionally, you can bake or fry but not as good.
Bake:
10 ounce can enchilada sauce
1 1/2 cups Monterey Jack cheese shredded
In bottom of casserole dish pour enchilada sauce and half the cheese. Place meatballs on top then cover with rest of cheese. Bake at 400 for 20 minutes. Add toppings of your choice:
cilantro
green onions
jalapenos
diced tomatoes
avocados
salsa
sour cream
March: Eggs and noodles.
You just boil some kluski noodles. Once they are done you put them in a skillet and fry them until they are done to your preferred crispness. Then you add your eggs to them. It’s a super simple recipe and one that I’ve never seen anyone else ever make.
This is something that I always got super excited when I was told we were having them for dinner as a child. I would love to see you make this with your own flair. Maybe give me a new better way to make them.
MARCH: Clam Chowder Hot Dogs
Clam chowder (whatever kind you like)
Bacon
Hot Dogs
Buns
Butter
Oyster crackers
Cook hotdogs with the bacon to soak up all the bacony goodness, then remove from pan and add in butter and place buns in and rotate around until golden, crispy, and...buttery!
While that's going, heat up the chowdah.
When it's all done, assemble - hot dogs in the buns, chowder on top, and garnish with crumbled bacon, crackers...maybe some chives.