DID A SUBSCRIBER JUST PUT ALL MY VERSIONS OF CREAMY ALFREDO PASTA TO SHAME? | SAM THE COOKING GUY
Vložit
- čas přidán 3. 06. 2024
- Chicken Alfredo is clearly one of our favorite pasta recipes - as one might guess based on the amount of times we've done it (even in burrito form) ⤵️ But could today be the day that I learn I've been doing it all wrong?? 🤷🏻♂️
1️⃣ • The Best Fettuccine Al...
2️⃣ • Old School Chicken Alf...
3️⃣ • INSTANT POT CHICKEN AL...
4️⃣ • THE BEST CHICKEN BURRI...
🔴 RECIPE: www.thecookingguy.com/recipes...
🔴 PRE-ORDER MY NEW GRILLING COOKBOOK!: tinyurl.com/3ekranuv
🔴 FOR A SIGNED COPY, GO HERE: tinyurl.com/ayy4vx9u
🔪🔪 CHECK OUT OUR KNIVES + OTHER PRODUCTS LIKE THE 'THIRST TRAP'❗️tinyurl.com/466xv8bz | shopstcg.com
🔴 SHOP THE REST OF OUR PRODUCTS❗️
🔪 THE ESSENTIAL - 7'' NAKIRI KNIFE: bit.ly/3IFERYu
🔪 THE STATEMENT - 10.5'' EXECUTIVE CHEF KNIFE: bit.ly/3k9g712
🔪 THE SIDEKICK - 5'' SANTOKU KNIFE: bit.ly/3Kw0kUW
🍳 THE OG - 12'' CAST IRON PAN: bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): bit.ly/3xDu7Uf
👕 F#^% MAX TEE: bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️shopstcg.com
00:00 Intro & Knife Winner
00:53 Grilling Sausages
1:48 Cooking Vegetables
3:01 Cooking Pasta
3:17 Making Alfredo Sauce
4:27 Slicing Sausage & Combining
5:41 First Bite
6:14 Outro
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ / discord
🔴 CONNECT:
⭕️ INSTAGRAM ➔ bit.ly/stcg-insta
⭕️ TIKTOK ➔ bit.ly/stcg-tiktok
⭕️ TWITTER ➔ bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ thecookingguy.com
⭕️ MY COOKBOOKS ➔ www.thecookingguy.com/books-f...
⭕️ MY RECIPES ➔ thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
-
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
-
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
-
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.
-
THANK YOU ❗️ - Zábava
We like Alfredo 🙂
1⃣ czcams.com/video/9Y6xcuru3V0/video.html
2⃣ czcams.com/video/ROFRjeCcda4/video.html
3⃣ czcams.com/video/66IgiAzv64E/video.html
4⃣ czcams.com/video/8bh_bqgnkwY/video.html
And congrats to todays winner! 🔪
I call dibs on the last knife of 2024!!
The sausage should’ve been 5-7 minutes in the air fryer. Just saying, in the interest of simple and quick
@samthecookingguy I have the BEST twice baked potatoes recipe that I’d like to submit. Where can I send it to you?
I don’t have a recipe but i do wanna win a knife
Thank you for selecting our recipe. And btw, we approve of the addition of red pepper flakes.
"I want to get this recipe as close as possible" next minute "I know it's not his recipe but he isn't here to stop me" 😂😂😂
It’s ok though because I approve 😊
@@redcryptoknight6489 😁😁 very good 👍
@redcryptoknight6489 You lucky bastard 😂
Buttered toast: 1 slice white toast, 1 tbs butter. Toast bread and spread butter from crust to crust
Add salt an d pepper to that and you've got something special.
Sam would add soy sauce and hot pepper flakes somehow.
😳🤣😂🤣😂
@@g54b95 I've got a feeling he'd add those hot pepper flakes to his cereal in the morning as well. Sure would wake up the body and soul.
OMG that's genius!!
I am very happy that some of your viewers liked my submission. I hope that they follow up with feedback!
This is the best fried rice with Orange Chicken
Spam Fried Rice:
INGREDIENTS
• ▢3 cups cold, cooked white rice medium or long grain
• ▢1 tablespoon olive oil
• ▢12 ounces Spam diced
• ▢1/2 cup diced onion
• ▢3 cloves garlic minced
• ▢2 teaspoons minced ginger
• ▢1 1/2 cups frozen peas and carrots
• ▢3 tablespoons soy sauce divided
• ▢2 large eggs
• ▢2 tablespoons chopped scallions
• ▢1 tablepoon sesame oil optional
• ▢1 tablespoon sriracha optional
INSTRUCTIONS
1. Heat the oil in a large deep skillet or wok over medium high heat.
2. Add the Spam to the skillet and cook, stirring often, until browned, about 5 minutes.
3. Add the onions and cook for 2 more minutes.
4. Add the garlic and ginger and continue cooking for 30 seconds.
5. Add the peas and carrots to the skillet and cook, stirring often, for 5 minutes.
6. Add rice to the skillet, sprinkle with 2 tablespoons of soy sauce, and cook for 3 minutes, stirring often.
7. Push everything in the pan off to the side and crack the eggs into the empty space of the pan. Sprinkle with remaining tablespoon soy sauce and stir to break up the eggs. When eggs are cooked through, stir them into the rice mixture.
8. Remove from the heat and top with scallions. Add a drizzle of sesame oil and sriracha, if desired.
Looks great. I’ll make this tonight but with shrimp because it’s Friday during Lent. Yum.
OF "model" and a devout follower of the Invisible Sky Wizard? Marry me...
@@leq6992simp
This broad Catholics.
I'm doing pasta with shrimp in the sauce for the same reason, but having just seen this now it's too late to make as I don't have all those other ingredients. But I will make it next month.
Wtf does that mean? Cant eat food because of a book?
March: Cheeseburger soup
5 strips bacon, 2 tbsp drippings reserved.
1 lb. ground beef
Salt/Pepper
½ cup light beer, see notes
2 tablespoons butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons yellow mustard
2 teaspoons ketchup
2 teaspoons dill pickle juice
1/3 cup flour
4 cups chicken broth
1 cup beef broth
1 ½ cups half and half
1 ¼ lbs. potatoes, Yukon gold, russet, or red
2 cups cheddar cheese, shredded
Seasonings
½ teaspoon EACH: brown sugar, garlic powder
¼ teaspoon EACH: onion powder, pepper, smoked paprika
Don't forget soy paste ;)
March: Sam , Garlic butter salmon get one whole salmon filet cut into 5 equal pieces. 1 tsp. of each. onion powder, garlic powder, dried parsley, thyme, lemon pepper, smoked paprika, season salt. half tsp. ground black pepper. mix well. make garlic butter sauce in a skillet melt 3 tbl. sp. butter 1 clove minced garlic 1 chicken bouillon cube crushed up fine squeeze in one lemon add some fresh parsley. partially cook the salmon in cast iron pan with 3 tbl. sp butter first. remove salmon make the garlic butter sauce out of the butter that you cooked the salmon in. put the salmon back in the pan to finish cooking in the sauce baste the salmon with the sauce
March: Cheesy Tteokbokki
INGREDIENTS
- 500 gr fresh/frozen Korean rice cakes (I get frozen ones from HMart or 99Ranch. The long cylindrical kind is what I use)
- 2 c dashi/soup stock - I usually wing this recipe with dried mushrooms/seaweed/miso paste/etc. Whatever I have on hand.
- 1 c grated mozzarella cheese (or more - always more)
SAUCE
- 3 Tbsp gochujang
- 2 tsp gochugaru
- 1.5 Tbsp granulated sugar (or 1 Tbsp sugar + 1/2 Tbsp corn syrup. )
- 1 Tbsp soy sauce
- 2 tsp minced garlic
GARNISH (Optional)
- 1 tsp sesame oil
- Finely chopped scallions/green onions
- Toasted sesame seeds or Furikake
OPTIONAL ADDITIONS:
- Meat - We typically add in some sort of spicy bulgogi beef (our favorite), spicy pork sausage or kurobuta pork. It isn't required, but it is delicious. I like to cook it in the pan prior to everything else so the juices/spices go into the whole dish.
INSTRUCTIONS:
1. Soften frozen rice cakes for 20-30 minutes. If using fresh, you can skip this step.
2. In a small bowl, combine all the sauce ingredients. Mix well to combine.
3. Heat a large frying pan/skillet over medium-high heat. If adding meat, cook meat and set aside. Use same pan for next steps.
4. Add the dashi/soup stock and rice cakes. Bring to a boil. Add the sauce and stir until incorporated. Let the sauce boil until it thickens.
5. Optional Meat: I add the cooked meat back in at this point.
6. After the sauce has thickened to your liking (I don't like it overly reduced, so like a chef boyardee canned pasta sauce consistency) , even the rice cakes out in the pan and sprinkle mozzarella cheese on top. Close the lid. Turn off the heat but keep the pan on the stove to let the residual heat melt the cheese.
7. Optional: Drizzle sesame oil and add scallions/sesame seeds/furikake.
8. Serve hot while the cheese is still melted. Enjoy!
This is my absolute favorite dish to make and it’s a staple in our house. Hope you like it as much as we do!
March: Ingredients: Feel free to change whatever you’d like, I’m not a chef. I just wanna see what my favorite cooking guy can do
For the Lamb Shawarma:
- 1 pound lamb leg or shoulder, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 large pita breads or flatbreads
For the Garlic Sauce:
- 1/2 cup mayonnaise or Greek yogurt (for a lighter version)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
Additional Toppings:
- 1/2 cup crumbled feta cheese
- diced tomatoes
- Sliced cucumbers
- Red Onions
- Fresh parsley, chopped
- Additional pomegranate molasses for drizzling(if you know any Syrians / Lebanese people they might have some from their home country)
Instructions:
1. Marinate the Lamb:
- In a large bowl, mix together the olive oil, pomegranate molasses, cumin, paprika, coriander, cinnamon, salt, and pepper. Add the sliced lamb to the bowl and toss until well coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight maybe but up to you
2. Prepare the Garlic Sauce:
3. Cook the Lamb:
- Heat a grill pan or skillet over medium-high heat. Remove the lamb from the marinade and cook for however long it needs
5. Assemble the Sandwiches:
- Warm the pita bread by putting it above the lamb while you were cooking it until it is pliable. Spread a generous amount of garlic sauce over each pita, add the cooked lamb, and then top with crumbled feta cheese, sliced tomatoes, cucumbers, red onions , and fresh parsley. Drizzle with a little (A LOT) more pomegranate molasses and additional garlic sauce if desired.
I hope you like this one Sam and the team because my mouth is watering just writing this. Enjoy!
Looks SO yummy!! Will definitely try that! Thanks for sharing!
We make these for every big football game around my house ... always a hit!
Spinach, Garlic and Pepper Jack Calzones (Although we grew up just calling them Spinach Pies for short)
3 pizza dough balls (~180-200g each)
3 pkgs of frozen chopped spinach
EVOO
1T Oregano
1 t Salt
1 ½ t Black Pepper
6 med/lg cloves garlic (minced)
2 t Crushed Red Pepper flakes
1 lb Hot Pepper Jack cheese (shredded) … Use a good quality pepper jack cheese to avoid having it melt into a greasy puddle inside your dough. Cabot is what I use.
Begin Prep pizza dough 72 hours before making Spinach Pies
Pizza Dough Recipe (makes 5-6 dough balls)
Ingredients
1000 grams bread flour (or 00 pizza dough flour, if you can find it!)
32 grams (4 tsp) fine sea salt
2 gram (1/2 tsp) active dry yeast
700 grams warm water (about 100-110 degrees F)
Drizzle of olive oil
Directions
1. In a large bowl of stand mixer, whisk together the bread flour, salt, and yeast.
2. Slowly add the water and a drizzle of EVOO, and mix until a dough ball forms (it will be very sticky!). Keep scraping the bowl and mixing until the dough ball starts to take shape. It doesn't have to be perfect.
4. Cover and place on counter and let sit 24 hours at room temperature. It will double or triple in size and you may see bubbles forming on the surface.
5. Lightly flour a large cutting board or your kitchen countertop, and place the dough on it.
6. Divide dough into five or six equal portions (for pizza) and make your dough balls.
7. Place the dough balls into oiled cylindrical airtight containers (deli takeaway containers are ideal), date the containers, and place in the fridge for 48 to 96 hours.
8. Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable. Remove and reform dough balls and let rest with a towel covering for 30 minutes- 1 hour.
To build Spinach Pies …
1. Defrost spinach in a bowl on the counter or in microwave. Squeeze as much water out of the spinach as possible. Squeeze the living shit out of it!
2. Add EVOO (just enough to moisten), oregano, salt, pepper, and garlic to spinach mixture. Mix thoroughly by hand. Set aside.
3. Flatten one of the loaves on a lightly oiled cookie sheet. Make as large a square as possible without breaking the dough.
4. Scoop 1/3 of the shredded cheese and place evenly in a narrow line from left to right on top of the flattened dough, leaving about 1” on each end bare.
5. Scoop 1/3 of the spinach mixture and place in a narrow line on top of the cheese.
6. Fold the 1” ends in and then fold one side over the other and pinch together to form a sealed loaf. Flip the seam side down onto another lightly oiled cookie sheet.
7. Repeat steps 4-7 for the remaining two loaves. Space the loaves out on the baking sheet as much as possible.
8. Lightly oil hands with EVOO and rub all over each loaf.
9. Lightly sprinkle salt/pepper over the top of each loaf.
10. Bake in a 400 deg. oven for 15-25 minutes or until loaves are well browned.
11. Enjoy!
Teppo's steak sandwich;
Caramelised yellow onion
Hanger steak
Chimichurri sauce (make your own as you like but add orange juice)
Rucola
Mayo mix (don't be cheap with the sauce)
Bread can be whatever, I like to change it up.
March: spaghetti bolognese. Hearty and excellent.
Ingredients:
5 or 6 Streaky bacon chopped into pieces.
Large onion
Large pepper (can be made with carrot and celery)
250g mushrooms
500g beef mince
Wedge of permesan grated
500g passata
Tin of peeled plum tomatoes
1 knorr beef stock pot
Large glass of excellent red wine
Dried rosemary, basil and oregano
2 large bayleaves
Fresh basil
Spaghetti
4 or 5 chilli's, with seeds, minced.
Cheesy garlic bread
Method:
Glug of oil
Cook bacon till crispy with some dried rosemary.
Sauté the onions, pepper, and mushrooms with the bacon.
Salt and pepper
Once they have sweat through, turn the heat right up and add the mince to brown.
Cook until the water has evaporated. Add passata and tin of tomatoes.
Tbsp basil. 1/2 tbsp oregano. 2 large dry bayleaves.
Add the minced chilli and stock cube
Add the large glass of wine.
Stir and simmer for 45 - 60 minutes minimum.
Add a good half of the parmesan to the sauce about 15 minutes before serving. Reserve the rest for garnish. Remove bayleaves.
Ladle a couple of portions of sauce in with the spaghetti, once cooked and drained with a little bit of the pasta water left over. Stir and then serve with another ladling of sauce, fresh basil, parmesan and black pepper. Cheesey garlic bread!
wow.. super simple and looks freaking delicious! Love the insider view you give us some times!
Can you make SOS (Sh*t on a Shingle)? Its what the soldiers ate in WW2! My grandfather was in the war and would make it for us when we were younger after the war!
The military still makes it!
Congrats Crypto. Love the Italian dishes. Nice one. Thanks guys.
Perfect EASY queso:
1 12oz can evaporated milk
1 8oz bag of shredded cheese (more if you want it thicker)
1 tbsp sodium citrate (this is key, it's an emulsifying salt. Once you use it, you will thank me!)
Season with smoked paprika, onion powder, garlic powder, and cumin to taste.
I do this too, but next time you do it add one of the small cans of green diced chilis. You can thank me later.
Love this recipe ❤ Looks amazing! Will definitely make it.😊
MARCH: Baked Bean Casserole
1 1/4 lb lean ground beef
1 medium yellow onion - 1 cup
3 x 15 oz cans pork and beans
1/4 c sweet BBQ sauce
3/4 c ketchup
1/4 c light brown sugar (4 Tbsp)
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
6 slices thick bacon - 1” pieces (optional)
1 medium bell pepper - 1 cup diced (optional)
Preheat the oven to 350°
Lightly grease a 13 x 9 casserole dish.
If using bacon, heat a large nonstick skillet over medium heat and cook the bacon until it’s crispy.
Remove the bacon from the skillet and discard any grease.
Return the nonstick skillet to the stove over medium heat.
Add the ground beef.
Cook the ground beef for 3 minutes and then drain away any grease.
Add in the onions and red bell pepper (if using the pepper) and stir.
Continue to cook until the beef is no longer pink and the onions are translucent (about 5 mins).
Stir in the BBQ sauce, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and soy sauce.
Mix in the pork and beans.
Remove and discard the pork (optional).
After everything is combined, pour the mixture into the greased casserole dish.
If using bacon, place the cooked pieces evenly over the beans.
Cover the baking dish with aluminum foil and bake for 50 minutes.
Remove the dish from the oven and let it rest for at least 10 minutes to allow the beans to set and thicken.
My old Mexican Grandma (Gramita) used to make fideo. They sell it in regular stores. She preferred the "coiled fideo" and so did I. She would brown the fideo with a couple nice chunks of onion and some veggie oil, let it get nice and toasty. Add a can of tomato sauce or El Pato sauce (also sold in regular stores) along with a cup or so of water plus salt and pepper. She would simmer it for like 15 minutes until it was nice and soft and not too soupy. Adjust the water to change consistency. This was a common side dish, more than once a week in our house when I was a kid. Serve this next to some frijoles and some good carne asada! You are livin' good, my friend!
I made this Mushroom Parmesan recipe off the cuff tonight and it’s a new favorite! I’m not a vegetarian either this thing ROCKS!
2 Portobello mushrooms
Vegetable oil
1 cup all purpose flour
1/2 cup rice flour
1/2 Teaspoon garlic salt
1/2 teaspoon Old Bay
1/2 teaspoon Italian seasoning
3 eggs
Teaspoon minced garlic
1/4 stick butter.
1 cup marinara sauce.
1 cup Mozzarella cheese
1/4 cup Parmesan cheese.
De-stem mushrooms.
Add 1 table spoon olive oil to 10”cast iron frying pan heat, add mushrooms and cook covered with lid for 5 min on medium heat.
Remove lid and using burger press press mushrooms to press out moisture. Cook uncovered for two minutes and press again to remove moisture, flip and repeat.
Add butter and garlic sauté for two minutes each side. Remove shrooms from pan let rest. Clean pan, add veg oil to a depth of 1/2”. Heat to 350degrees F.
While oil is heating mix flours, and spices together in bowl. Beat three eggs in separate bowl. When oil reaches 350 degrees F dredge shroom in flour then egg wash the flour, repeat. Gently place shrooms in oil and fry for 4-5 min flip and repeat. Remove shrooms from oil, place on baking sheet add 1/4 cup marinara sauce and Mozzarella cheese sprinkle with Parmesan and broil until bubbling. Turn off heat and let sit in oven fkr 5 min.
Remove from oven serve with Caesar salad and good red wine.
Looks delicious I love just about every pasta dish going and I'm sure this one will check all the boxes thanks Sam for your doing subscribers recipes the ones so far are whicked and the ones to come will not disappoint
The Johnsonville sizzling sausage grill works great too!! Love the show Sam!
Make my Alfredo sauce the same way minus chili flakes and add just a tad of nutmeg. Grill a piece of chicken, cut it up and top the pasta Alfredo with it. Add a salad and you’ve got a meal.
March: Pulled Pork Loaded Fries
-1 smoked Pork butt with a brown sugar, pepper, salt, etc rub
-Make homemade French fries in either air fryer or shallow fry
-Make queso blanco with roux, cream, Monterey Jack, tomatoes, green chilies, seasoning
-Chop up green onion and jalapeños
- shred some cheddar cheese
Assemble as follows:
1. Fries
2. Shredded Cheese
3. Pulled pork
4. Queso blanco
5. Drizzle of favorite bbq sauce
6. Jalapeños
7. Green onion
The best combination and use of pulled pork ever 👌👌👌
This dish has been in my dinner rotation for ever. The flavor/simplicity factor is amazing and very affordable. I make a big batch and freeze half. Broccoli and mushrooms are great in it too. Thanks guys
Love the simple receipts
That’s cool with max and chance! Thank you always great videos!!
March:
Depression Shirred Eggs
- circle-sliced Bologna
- 6 eggs
- american & cheddar shredded cheese
- milk (any kind should be fine)
- salt, pepper, paprika
- a cupcake tin
1
fry the bologna till its browned and trying to puff up out of the pan, both sides
2
let it cool a bit, and line the cupcake tin with the bologna, forming a cup
3
crack an egg into each cup, splash the top with milk, a teaspoon should be fine.
4
Sprinkle the cheese on top of the egg (you can also put some cheese in before cracking the egg if you want more) then add some salt, pepper, and paprika
5
Oven at 375, bake until the egg is set, generally to preferred run on the eggs, (lean towards 15 mins for runny, 20 for medium, 25 for a hard egg)
6
remove from tin, taking care to keep everything contained in the bologna cup
Enjoy. I don't make a lot of things, but in my short list I like breakfast stuff, and these are incredibly easy.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
March: pulled pork stuffed peppers with pear chutney
Chutney: 2 pears, 2 tbsp of apple juice, 1 tsp cayenne, shake of cinnamon, pinch of salt, 1 tbsp of ACV, 2 tbsp of ghee
Other ingredients: pulled pork, Jack cheese, Cubanelle peppers
Preheat oven to 350.
Chutney: dice pears up into 1/4 inch pieces. Melt ghee in sauce pan, add pears, cinnamon, apple juice and cayenne to your desire. Cook until pear is soft(10 mins). Add acv and salt to taste.
Peppers: stuff peppers with pulled pork, slather with chutney, top with Jack cheese. Bake in preheated oven for 30 mins
Texas Chili
Texas Style Chili!! (Not to be confused with tradition Texas chili, but it’s damn good!!) Sam needs some more chili in his life
-2lb Ground Beef
-1lb Breakfast Sausage
-1Ib Chuck Roast, cubed
-3 Red Onions, diced
-8 Cloves of Garlic, minced
-7oz Can Chipotle Peppers in Adobo Sauce
-4 Cans (14.5oz) Fired Roasted Tomatoes
-2 Cans (14.5oz) Tomato Sauce
-5Tbsp Chili Seasoning, we used Meat Church
-1 Beer of Choice
**Combine Onions, Garlic, Chipotle Peppers and sauté for 10 ish minutes. Medium Heat
**10 art Dutch Oven, brown Chuck Roast for about 10 minutes and
remove
**Brown Ground Beef and Sausage, remove fat is you wish
**Add Onion mix into browned meat
**Add Tomatoes and Seasoning
**We smoked on Traeger Timberline at 225 degrees overnight from 10pm to 6am. Let it cool for several hours then reheated for lunch
**You can do this in Crock Pot or on Stove Top, whatever heat source you prefer
**Toppings we like....Fritos, Onions, Jalapeños, Cheddar Cheese, Sour Cream
**Enjoy
A psychic told me that the spirit of an old Italian chef is haunting my house...
I'm not worried though, I ain't alfredo no ghost.
Chicken Caesar Wrap
1 boneless chicken breast or thigh
Burrito tortillas
Parmesan cheese
Croutons
Romaine lettuce
Caesar dressing
1. Season the chicken to taste and cook it in a skillet (or grill).
2. Slice into bite sized pieces.
3. Assemble the wrap with remaining ingredients.
4. Roll it up, then toast it in a skillet to secure the closure of it
March: Spaghetti all'Assassina - Killer Spagetti
Ingredients
Tomato Broth:
1 tablespoon olive oil
2 cloves garlic, minced
3 cups tomato puree
3 cups water
1 teaspoon salt, or to taste
Assassin's Spaghetti:
¼ cup olive oil
2 teaspoons red chili flakes, or to taste
6 ounces dry spaghetti
salt to taste
1 tablespoon finely chopped parsley, for garnish
Directions
Step 1 : Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.
Step 2 : Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.
Step 3 : Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.
Step 4 : Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.
Step 5 : Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.
Step 6 : Serve with a drizzle of olive oil and more chili flakes if desired. Enjoy!
Would love to see you incorporate some meat with this too!! Thanks Max, Sam & Chance!!
Burnt pasta... yea no thanks!! 🤡
March: Rotisserie Chicken
1 whole chicken, washed in cold water pat dry inside and out.
Stuff with 2 lemons cut in half
Several sprigs of Rosemary.
Spear onto spit.
Prep basting sauce: 1 bottle of beer, 1 stick of butter. Place in a disposable aluminum pan on a BBQ grate.
Preheat the BBQ, leave the center burners off, and fire 2 on the outside edges. Needs an infrared burner for browning.
Start rotisserie in motion. Put pan with basting sauce under spit.
Baste chicken to start then every 20 minutes until it reaches desired temp. Adjust burners to brown but not burn skink
March: Schnitzel with mushroom gravy
4 cubed pork steaks
Seasoned flour (for dredging)
3-4 scrambled eggs (for dredging)
1C Panko bread crumbs (I like Italian seasoned, but it's your choice)
1C corn meal
Oil for frying (deep fryer or pan fry, both are good)
1lb mushrooms sliced about 1/4" (Portobello is what I use)
2C Beef stock
2-3 TBS flour
2-3TBS neutral oil or butter or combination of both
For the schnitzel:
Make a dredge station with seasoned flour, eggs, and combine the bread crumbs and cornmeal for the last part. Dredge pork steaks in seasoned flour, then egg, then a mix of panko bread crumb and cornmeal mixture. Fry until well done and golden/crispy on the outside. The cornmeal makes it extra crispy.
For the mushroom gravy:
Saute the sliced mushrooms in oilor butter or combination. Add more fat as needed. Add a little salt to help extract moisture. Once mushrooms are well sauteed, add more fat if needed and add flour to create a roux within the saute mushrooms. Once four is cooked, add beef stock a little at a time so it will thicken into a medium thin gravy.
Serve schnitzel with mushroom gravy on top. Hold on to your socks because their likely going to get knocked off with the first bite!!!
March: Leberkase (Austrian sausagemeat style meatloaf type thing)
Meat & Spices for Leberkase
For 1000 g of Leberkase:
150 g beef brisket / chuck
500 g pork butt
200 g pork back fat
150 g crushed ice
Spices per 1000 g:
18 g Salt
2,5 g Cure #1
5 g Onion powder
3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
2 g White Pepper
0,5 g Cardamom
0,25 g Ginger powder
0,5 g Paprika powder
0,5 g Mace
0,5 g Nutmeg
Equipment for making Leberkäse
Meat Grinder
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor .
Pâté dish / glasses / aluminium dish / other dishes
It is up to you which dish you use. You can achieve the same result with any shape.
Making Leberkase - Step-By-Step Instructions
1. Cut the meat into strips or cubes. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Leberkase cut meat
2. Add all the spices, except for the salt and the cure, to the meat and mix them well. Afterwards put the meat into the freezer for 1-2 hours. This will help with the grinding process and the temperature.
Tip: Also put the movable parts of your grinder into the freezer.
Leberkase spices
3. Now it’s time to grind the meat. Grind the meat through the finest perforated disc (2mm). You can also grind it through twice. The next step will be easier this way.
Tip: If you want to make coarse Leberkäse, you can let 1/3 of the mixture pass through with the smallest disc and 2/3 with the medium perforated disc.
Leberkase grind
4. Now add the minced meat together with the salt , cutter phosphate and the cure to the food processor . Now mix the ingredients until they form a nice cohesive mass.
Gradually add the crushed ice as you process it.
Leberkase food processor
5. Grease your form and “throw” the mass into it. I do not mean literally throwing but make sure to really punch the mass into the mold so that there are no trapped air bubbles.
The air bubbles won’t affect the taste but the look of the slices later on.
Leberkase grease
6. Cut the meat loaf on the surface in a cross pattern. This gives it a nice shape when baking.
Leberkase cut
7. Now it is time to bake your Leberkase.
First step is to bake it in a 180 °C (356 °F) preheated oven for 15 minutes. Then reduce the temperature to 120 °C (248 °F) and finish baking.
The baking time varies depending on the size of your baking dish (rule of thumb 1 hour / kg).
You can also measure the core temperature and bake it until it reaches a core temperature of 69 - 72 ° C (150 - 162 F).
Get it out of the oven and let it cool down for 10 minutes. Then remove from the mold and serve.
Leberkase bake
8. Your Leberkäse is ready. Enjoy it warm or you can also eat it cold and store it in the freezer.
March: Make “The Yorkie Wrap” cook one large tortilla sized Yorkshire pudding (cast iron pan can be used )Slow roast and slice roast beef - mash potato, carrots, Brussels spouts w/bacon, caramelised onions, horseradish..
A side bowl of thick rich beef gravy for dipping..
Squash the cooled Yorkshire pudding with a chopping board/cast iron..
Add all your preferred veggies and horseradish inside the big Yorkshire pudding, add BFF and wrap it like a tortilla, then dunk it straight in the gravy.. Not only fun to make but it’s truly a delight!
Trust a welsh man.
March: Mom's Burrocos (Bur-ah-cos)
3lbs ground beef
2 bottles La Victoria sauce (mild or hot, your choice)
2 small cans sliced mushrooms
Salt/Pepper to taste
1 pack large tortillas
1 medium can sliced black olives to garnish
Season and brown ground beef, drain fat. Add the La Victoria sauce to desired sauciness, add mushrooms, and let cook for ~5min or until desired thickness. Serve over warmed or fried tortillas (fried is WAY better!) and garnish with shredded cheese, sour cream, black olives, and whatever else you want. It's really good with jalapenos and queso too! You can eat it flat or make it into a burrito. I'll leave "season ground beef" up to you, Sam. You can really do whatever you want with it . This is an easy/quick weeknight meal my mom would do for us a lot and we all love it!
March: Bacon Weave Pork Tenderloin.
Start by weaving 1 back of regular cheap thin bacon.
Butterfly and pound out 1 pork tenderloin.
Sauté 1 diced medium yellow onions and 2 diced roasted hatch green chilis. (Set aside to cook)
1 cup of shredded cheddar cheese
Lay flattened tenderloin on bacon weave.
Season with salt, pepper and garlic powder.
Top with sautéed onion, chilis and shredded cheese.
Roll the bacon weave and pork tenderloin.
Truss with butchers twine.
You can grill or smoke this to around 150°-160°
In the last 10 min glaze with teriyaki glaze.
Rest.
Top with chopped green onion and toasted sesame seeds.
Slice and enjoy!!!
March: Bucci's Italian Mac and Cheese
1 pound ground sweet Italian sausage
1 jar of marinara
1 box of Shells (pasta)
4 cups low sodium chicken broth
1-2 cups Shredded Mozzarella
1/3 cup of heavy whipping cream
In a large pan fully cook ground sweet Italian sausage. Pour half a box of the shells into the cooked sausage and mix around. Add jar of marinara and 4 cups of low sodium chicken broth. Mix and let everything sit for 20 minutes on medium stirring occasionally. The pasta should be fully cooked and liquid reduced. Add 1-2 cups of shredded mozzarella depending on how cheesy you like it. Add 1/3 cup of heaving whipping cream. Optional for serving: wait till it cools a little and top with parsley or grated parmesan cheese.
March Recipe; Souper Onion Sloppy Joes. 1 LB 90/10 Ground Beef, 1 Medium Yellow onion, Dehydrated Garlic Flakes, Worcestershire Powder, 1 can of Campbell Cream of onion soup, salt, black and white pepper. Brown the ground beef, and the thin sliced onion and dehydrated garlic when the meat starts to brown. Once the meat and onion are done and the dehydrated garlic is rehydrated add the Worcestershire power and “We Mix”. Add the Cream of Onion soup, Salt and pepper to taste. Serve on a toasted hamburger bun. You can add cheese and dill pickles. Extra’s add dill pickle relish to the mix when finishing the simmer. Enjoy! Make some French fries to go with it. Challenging Sam the Cooking Guy!!!❤
March: Meatloaf
2-4lbs 80/20 ground beef
V-8 juice
Ketchup
Heinz 57
Brown sugar
1 onion
1 bell pepper
1-2 packets of Lipton onion soup mix
One sleeve unsalted crackers (rough chopped)
2-3 eggs
1 tbps Seasoned Pepper
Sauce
V8 juice
Ketchup
Heinz 57
Brown sugar
Directions:
Combine onion packets, Seasoned pepper, eggs, bell pepper, onion and ground beef in a large bowl. Slowly add V8, ketchup, and Heinz 57 till slightly runny. Add crushed crackers until it is firm and holds together. Form one to two large loaves. Make sure you pack them tightly with no cracks. Cover and store overnight.
Pre heat oven to 350 and cook loaves for approx 1 hour covered. Periodically spooning off fat as it collects. (Could also use a broiler pan)
Meanwhile, make the sauce by heating V8, ketchup, Heinz 57, and brown sugar. (Taste it as you add. Choice on how sweet or savory you want it).
Then uncover and remove as much fat as possible from around loaves. then baste loaves with sauce periodically for another 15-20 minutes until caramelized on top (Don’t worry, it will be very juicy inside)
March : Chicken bread pie/casserole
Make bechemel sauce
Cook chicken breast and cube
Add chicken to sauce. I also add bacon, peas, sweetcorn.
Add mixture into pie dish.
Butter some bread and cut into cubes.
Place over top of pie dish fully covering, butter side up.
Scatter English cheddar across the top and bake.
This is fantastic my mother in law showed me this and now it’s one of my favs!
March: Souvlaki...Enjoy!
¼ cup olive oil
¼ cup red wine
2 Tbsp fresh lemon juice
1 Tbsp dried mint
1Tbsp dried oregano
4 cloves garlic, minced
1 bay leaf crumbed into tiny pieces
1 pound pork or steak cut into 1 ¼ cubes
Salt and pepper
In a large bowl whisk the marinade ingredients together. Add the meat and cover with plastic wrap overnight.
If using wooden skewers, soak these in a shallow pan filled with water for 15 mins.
Heat the grill. Thread meat onto skewers. Grill over medium high heat for about 10 mins, turning occasionally until they are cooked through.
Serve with Tzatziki sauce.
2 cloves minced garlic
1 tsp salt
½ tsp pepper
1 - 16 oz. sour cream
Cucumber peeled, seeds removed, cut into small pieces then place into mini processor. Place cucumber into towel and squeeze out the juice.
Mixed all above ingredients. Taste and adjust seasonings. Serve with homemade Pita chips.
March: Chinese chicken salad. Mixed your ratio choice Romaine, iceberg, red cabbage. Celery, carrots, green onions, cilantro. Enough Grilled chicken breasts seasoned with with salt pepper garlic powder Chopped into bite-sized pieces refrigerate. Wonton wrappers cut into small strips fry until light brown. DRESSING 1 cup canola oil, 1/4 cup vinegar white or rice, 1 Tbls sesame oil, 3 Tbls sugar, 2 tsp salt, 1 tsp accent (optional), 1 tsp sesame seeds, 1 Tbls crushed red pepper (or more) mix/shake thoroughly taste and adjust. Mix salad ingredients, cold chicken, apply dressing mix well, finish with ground pepper and enjoy great on hot days
Cast Iron Roast Beef..easy! (preferably in a cast iron dutch oven)
What you need: 1 chuck Roast, 1 bag of baby potatoes, 1 bag of baby carrots, and 2 stalks of celery, 3 TBS of rendered bacon fat, Thyme, Rosemary, salt, pepper, garlic powder, and salt. AND Sam's recipe for mushroom gravy..so you will need some beef stock, flour, butter (I prefer) and mushrooms-look up his recipe.
Trim the Chuck roast of excess fats and silver skin..season with pepper and garlic powder. (salt is optional as the bacon fat that you will sear it in has salt already in it)
Open and rinse your baby potato's and carrots.
Pre-heat your oven to 300F
On the stove top-place your dutch oven or other cast iron cooking device (that has an oven proof lid) on a burner and turn the heat on Med/Med high heat.
3 TBS or so of rendered bacon fat go into the pot...let that get hot and sear your Chuck roast. Once you have nice a nice brown color to the beef..turn off the heat.
Sprinkle some Rosemary and Thyme over the beef..1/2 tsp or so. Maybe a tiny bit of salt.
Add your rinsed potato's, carrots, and celery (and onion if you prefer) over the beef. Add no liquids..the veggies will release some.
Put the lid on you dutch oven and put it in your pre-heated oven for 2 to 3 hours.
While that is cooking: make Sam's Mushroom Gravy..I'd write it down..but he already shared it!
Easy Easy Easy!..and did I mention this meal is Easy!
I made this recipe with my 13 year old daughter and it was fantastic!! BUT!!! We also added small shrimp to the mix!! OMG!! The flavors were fantastic. She cannot wait to make it again! Thanks Sam and fam!!
March: Southwest eggrolls with cilantro lime ranch
1 lb shredded chicken
1/3 cup corn
1/3 cup red bell pepper finely diced
1/4 cup green onions
1 cup black beans
1 cup fresh spinach roughly chopped
1 tsp each chili powder, garlic powder, cumin and salt
2 cups cheddar jack cheese
Eggroll wrappers
Mix all ingredients in a large bowl, fill each eggroll wrapper with about 1/3 cup mixture, roll up and seal with water. Fry in oil until golden brown
Cilantro lime ranch
1 cup sour cream
2 Tbsp mayo
1/2 cup cilantro
2 Tbsp lime juice
Zest of 1/2 lime
1 tsp each onion and garlic powder
1/2 teaspoon salt
Mix until smooth
March: Rolled Tacos
Chuck roast (smoked or long cook in oven)
Cheeeeese
Corn tortillas
Cooking oil
Lay a line on the softened corn tortilla and roll them up fastening with a toothpick.
I love these because you can either keep them simple or jazz them up.
Of course you need some terrific guacamole and salsa to go with them. Or….queso or all!
Nobody puts taco in a corner,
Nobody!
March: Crawfish Étouffée
1 stick butter
1/4-1/2 cup set rising flour
1 medium onion (white or yellow)
1 clove garlic
1 can chicken broth (14.5 oz)
Seasoning: salt, pepper, Tony’s
1lb crawfish tails
Over medium heat: melt butter. Add flour and constantly stir to make medium brown roux. Add onion and garlic and cook until tender. Add crawfish, stir, and add chicken broth and seasoning (to taste). Add as much chicken broth or water as needed to reach your desired consistency. Bring to a boil then simmer on low for 20 minutes. Serve over rice
This looks great! Deffinately trying this one.
March: recipe
Cheesy Beef Dip:
Need:
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
one whole yellow onion - diced how ever large you like, I do medium size,
whole garlic - chopped
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired
2 cans of fire roasted tomato chunks,
1 can of green chilies
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
drizzle of neutral oil for non stick.
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes
2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick.
3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired.)
4. Add ragu/cheese sauce, simmer on low for a few minutes to combine,
5. add cans of chunk tomatoes, and green chilies, stirring occasionally
6. add cream cheese and mix
7. I like to let it cook on low for a few minutes until it is all mixed.
8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor.
9 turn off the heat and add some lemon juice to taste.
Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
March: Hello Sam, Max & Chance,
My wife & I are long time fans, enjoying your show every single time you upload, even if the food isn't necessarily in our pallet. Thanks to you, we've made things like your Hot Italian Sausage Pasta & Buffalo Chicken Dip/Sandwich (And thank you for introducing us to Kewpie!) staples in our home cooking repertoire!
Now guys, this recipe is very sentimental to me. Long story short, my dad was injured at work when I was little. Money became very tight. My mother somehow managed to throw all of these things into a pot & create a family staple that anybody who spent the night at my house as a kid, or visited for dinner, knows & loves.
We call it "Chicken & Rice", but it's really not what you think it is.
What you'll need to make this is as follows:
Four chicken breasts, cut into bite sized chunks
Four cans of Cream of Chicken Soup
Two cups of whatever your favourite white rice variety is (we usually use long grain)
1/2 to 1 cup of lemon juice, depending entirely on what your taste is on the lemon-y scale
A little bit of your BFF to taste (thank you for making that, it makes seasoning a lot faster!)
Head of broccoli (chop the excess stem pieces off, you'll want the broccoli in little bits so you get some in every spoonful)
1/2lb of Bacon (diced, optional but HIGHLY recommended)
1/3 cup of unsalted butter (makes the soup velvety, adds a lot)
Now, the particulars of preparing:
Put a bit of unsalted butter in large pot, let melt (eyeball it as you do)
Add the diced chicken breast, cook until it gets a nice brownness to it while adding the BFF & some lemon juice to infuse the chicken & make it taste even better
When the chicken is browned, add the cans of soup, add the broccoli, bring to a boil, reduce heat & let simmer for 20 minutes
Cook the bacon (if you use any) to your desired doneness
Prepare the rice (as I said, 2 cups is usually sufficient for this serving size)
Set cooked bacon aside, you'll want to add this on top of the finished product
Once rice is cooked, scoop desired amount into a bowl
Ladel the soup mix on top of the rice (Be generous, the rice absorbs much of the soup base, & treat yourself to that chicken/broccoli mix!)
Garnish with the bacon bits
Enjoy (and please don't scald your mouth on our family recipe, that would humiliate us lol).
And that's that.
Gentlemen, thank you for the entertainment & inspiration in the kitchen. We attribute much of our growth as home cooks to your show & your lightheartedness is cathartic in this crazy world.
Forever fans,
Liam & Sabina Carnohan from Stratford, Ontario, Canada.
March: Smoked, Spicy Korean Spareribs
INGREDIENTS
3 lb pork spare ribs
1 green onion chopped
1 tsp sesame seeds
1/2 onion sliced
Marinade
1/4 Asian pear
2 tbsp onion
2 tbsp garlic
1 tsp ginger
1 tbsp mirin
1 tbsp soy sauce
1/3 cup oligodang (cooking syrup) or sugar
1 tbsp sesame oil
1 tbsp dwenjang fermented soybean paste
2/3 cup gochujang
1 tbsp gochugaru
1/2 tsp black pepper
1/2 tsp msg optional
Blend all marinade ingredients together.
Prepare spareribs (trim off excess fat and remove membrane).
Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours.
Smoke ribs at 200 degrees (at least 4 hours), while basting.
Cover with foil and let rest for about 20 minutes in a cooler to keep warm.
Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
My mom used to make these when I was at home. March : Salmon cakes
Ingredients
15 ounces pink canned salmon, bones and skin removed, drained
1/2 cup seasoned breadcrumbs
2 tablespoons mayonnaise
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon grainy Dijon mustard
1 teaspoon kosher salt
1 teaspoon seafood seasoning, such as Old Bay
Pinch freshly ground black pepper
1 large egg, beaten
1 clove garlic, grated
1 lemon, zested
1 green onion, sliced thin
2 tablespoons olive oil
2 tablespoons salted butter
1 cup sour cream
Directions
Add the salmon, breadcrumbs, mayonnaise, dill, mustard, salt, seafood seasoning, pepper, egg, garlic, lemon zest and green onion to a bowl. Mix well. Scoop into mounded tablespoons, forming each into small discs.
Add 1 tablespoon each of olive oil and butter to a large nonstick skillet. Add half of the salmon cakes to the skillet. Cook until golden brown on the first side, 2 to 3 minutes. Carefully flip and cook until golden on the second side, an additional 2 minutes. Remove and repeat with the remaining oil, butter and salmon cakes.
Transfer the salmon cakes to a serving platter. Dollop each with a little sour cream and top with a dill frond. Serve warm.😮
March: Daddy’s “Heavy Kevy” Salsa:
Mince together in a food processor:
10-12 roma tomatoes
1 entire garlic bulb
1 large red onion
1 large yellow onion
3-4 fresh jalapeños
1 clump fresh cilantro
*1 red bell pepper (optional)
*1 green bell pepper (optional)
Blend together with spatula and add:
¼ cup olive oil
2 Limes (juice of)
1 cup frozen corn (white/yellow mix)
2 large pinches of sugar
Salt, lime, and sugar to taste
- - For a real kick, prior to mincing:
• Roll half the tomatoes, all of the onions, and all of the peppers in olive oil, salt & pepper and grill them!
• To roast the garlic, place it along with some olive oil in a foil “pouch” so it doesn’t fall through the grill grates.
March: Creamy Chicken and Gnocchi
Made this for my family it was decent but could defiantly use more flavor!
1.25 lbs. chicken thighs
1 Tbsp Italian Seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
2 Tbsp EV olive oil
1 medium yellow onion diced
2 garlic cloves
2 Tbsp salted butter, divided
1 lb. potato gnocchi the dry kind
2 cups fresh spinach
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup Parmesan
Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
Add the onion and garlic to the skillet. Sauté until the onions have softened and the garlic is fragrant, about 2 minutes
Add the gnocchi and 1 tablespoon salted butter to the skillet and brown for 2 minutes.
Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.
March: Dragon Tails 1-2 pounds of Oxtail 1large Onion chopped, 1red bell pepper chopped , 4-5 cloves of garlic chopped, basil (optional) 4 cans of vegetable broth or enough to cover. S&P and whatever you care to add like maybe some red pepper flakes , avichuelas blancos (white beans) oil to sear ,and a big cooking pot. Now sear the Oxtail in oil on all sides and remove. Add onion garlic bell pepper and fry until soft then add some red wine to deglaze and make sure to scrape the fond from the bottom of the pot because that means flavor ! Add the Oxtail and cover with broth and simmer for 3-4 hours but remember to add the beans for the last half hour and your done !!! My suggestion is to have nice Harty buttered bread to dip is a plus !!! One more thing, you can do this faster in a pressure cooker but, you won't get that MARROW !!!
March: Matambre (Argintine-version of braciole) with chimichurri sauce
Ingredients:
For matambre:
• 1.5-2lbs. flank steak
• Butcher twine
• Olive oil
• BFF (salt/pepper/garlic powder)
• Red pepper flakes
• Parmigiano Reggiano cheese
• Baby carrots (halved)
• 1 white or yellow onion (sliced)
• 1 cup sliced green olives
• 4 hard boiled eggs (sliced)
• 1 bottle (750 ml) of malbec
• 1 large white or yellow onion
• 1 head garlic
For sauce:
• 1 cup olive oil
• 6 tbs. white wine vinegar
• 2 bunches Italian parsley
• 2 bunches cilantro
• 4 cloves garlic
• Big pinch of BFF and oregano
Method:
For matambre:
• Butterfly the flank steak
• Cover in cling wrap and pound it out
• Season with BFF on both sides
• Grate cheese all over it
• Cover with red pepper flakes
• Cover with spinach
• Align sliced carrots in rows
• Align sliced onions in rows
• Align eggs in rows alternating with carrot and onion rows
• Cover with olives
• Roll up the meat so that when sliced it goes against grain
• Tie with twine like you would with braciola; if some ingredients spill out, it’s no big deal
• In large pot or Dutch oven over high heat, sear the meat until browned on all sides (use some olive oil)
• Leave meat in pot and cover with entire bottle of wine and enough water to get all the way up the sides
• Bring up to boil/aggressive simmer…then EITHER leave on stove on low simmer OR put in 325-degree oven
• Cook for about 1.5 hours (turning at least one time) until meat is fork tender
• Remove and cover with foil while you make your sauce (rest for at least 15 minutes)
For sauce:
• Put everything in food processor and go to town
• Try on toasted crostini and adjust seasoning (can add a fresh jalapeño if you want extra punch)
For serving:
• Remove all twine from meat and discard
• Slice into at least 1-1.5-inch slices (center ones are the BEST)
• Cover in sauce
March:
Baked Tunawiches
2 large cans or 6 small cans Albacore Tuna
1 cup rehydrated dried onions
1 cup sweet relish
6 hard boiled eggs (diced)
1 to 1 1/2 cup or so of mayonaise
salt and pepper to taste
Blend until spreadable whilst holding together
Thick slice tomatoes 16 slices
1 package of hamburger buns (sesame seeded)
Open buns put crowns and heels on baking sheet
Spread tuna mixture on buns
Put tomato slice on top
Put slice of meltable cheese (American or Swiss) on top
Bake at 350f for 20-30min until cheese slightly browned
Serve and eat
March: Stjerneskud
continuing on my crusaide "Sam, put these ingredients together..." by prepping all the separate ingredients:
I want to start by saying I'd never actually make this all for just one sandwich... this is about right for 6 servings
- loaf of slice Danish rye bread (seedy, square dark rye bread)
- 10x white fish (flat fish would be the most traditional)
- flour
- salt and pepper
- 1 egg
- breadcrumb
- neutral oil for frying
- 2x shallots
- 1.5 cups dry white wine
- water as needed
- white asparagus (whole or jarred)
- 450-500 g (1 lb) cooked, peeled small shrimp (cocktail shrimp), usually frozen, thawed and drained in advance
- 200 mL mayo
- 2 tbsp 14% sour cream (or whipped cream)
- Salt
- Pepper
- creme fraiche - just buy it
- caviar (I've always preferred the red, but black is just fine)
- 3 lemons
- bundle of finely minced fresh chive
instructions:
In a cast iron pan, fill with approximately 1/2 in of oil for frying and preheat. Season 6 fillets with salt and pepper then dredge in flour, egg and breadcrumb. Fry till golden brown and set aside.
Meanwhile, prep poaching liquids by combining white wine, rough chopped shallots salt and pepper. I'll personally add bay leave, thyme or whatever other green herbs inspire me that day. bring to a low simmer and poach the remaining 6 fish fillets.
The white asparagus you have two options: if you get a fresh bunch, you can also poach them with the white wine fish poaching, and i would do that before the fish gets cooked.( I generally cook them a bit more on the done side, as this is knife and fork open faced sandwich)
IF you get the jarred white asparagus, I'll dice the majority of them and set aside for the shrimp salad, but leave 6 spear tips intact for presentation. reserve the liquid from the asparagus jar for the shrimp salad.
Place the thawed shrimp in a mixing bowl and combine mayo, sour cream, juice of 2 lemons, chopped asparagus (if using jarred). mix and use the reserved asparagus liquids to thin, if not just water. It should be thick enough to lightly coat the shrimp but not so thick it's a creamed sauce. 4 tbsp or so if memory serves. salt and pepper to taste. feel free to use white paper for aesthetics.
slice remaining lemon into wedges and finely mince the chives.
Assemble on buttered rye in this order: battered fish, poached fish, asparagus, shrimp salad, creme fraiche, caviar and finished with minced chives (i know how you love your green garnish) and a side lemon wedge.
March: Beer Boiled Ham
Perfect for Easter lunch, my mother's recipe.
Nesco roaster, line the lid with aluminum foil.
Buy a half Tavern Ham (pre-cooked) or a quarter ham depending on how many you're feeding.
Put the ham in the roaster and pour one 16 oz can of Budweiser over the ham. (No other beer will work; we tried.) Cover.
Turn on low or 250F for 12 hours. (We put it on at midnight to be ready at noon.)
Yields the most tender ham you've ever had in your life. Serve with your preferred sides--coleslaw, potato salad, marinated veggies, warm rolls, sliced onions, and the mustard of your choice. A feast for the ages.
March: Salmon Bowl
Sam, it’s my birthday month and I want to share my husband’s favorite!
-Salmon-skinless and cut into 1 inch chunks
-Sriracha
-Fresh lime juice
-Soy sauce
-Panko
-BFF
-Rice (I like the precooked kind)
-Sliced cucumbers
-Sliced avocados
-Mukimame
-Kewpie, sriracha and furikake to top
* Add the salmon, sriracha, soy sauce, lime, and BFF to a bowl. Coat and set aside for a few minutes. I measure everything with my heart…and also, it’s easier than using specific measurements which takes the fun out of it.
* Coat the salmon in panko, spray with avocado oil and air fry for 7 minutes.
* Layer your bowl with the salmon, mukimame, avocado and cucumber slices, and top with a drizzle of kewpie mayo, sriracha, and furikame.
Even if you don’t make a video, I hope you make this for yourself and your family because it’s super easy and delicious!
March: "Beef Wellington" appetizer
Full disclosure, this is very similar to one of your recipes from Ultimate Party Appetizers V2. (the beef tenderloin on toasted bread with mustard horseradish). Having said that, I've added a couple items and made a specific change to the bread. Have a look.
Bread: Three Cheese Semolina Loaf (store bought) - sliced not too thin and toasted or griddled until GBD
Sauce: Prepared horseradish and dijon mustard, equal parts
Duxelles: 2-3 large shallots, minced and about 1 lb mixed mushrooms, finely diced and sautéed (I used shiitake and cremini).
Beef tenderloin: Seared then roasted to medium rare, sliced thin or to desired thickness. Make extra and use for other dishes!
Smoked gouda, or other smoked cheese: to taste but microplaned or finely grated
Arugula for garnish
Give the duxelles (like your beef Wellington vid in recent weeks) plenty of time to cook the liquid out
Prepare the toasted Semolina bread. The cheese flavor adds a nice tang. Top with the prepared sauce of horseradish and dijon. Top the with the duxelles, covering the whole bread. Add the sliced tenderloin, then top with grated smoked cheese. Place in oven under broiler or bake just until the cheese is melty and golden. Top with arugula....I used regular though I know you used micro arugula in your Party Apps recipe. Enjoy.
We made this recipe over here in Okinawa last night! Phenomenal!!
Try this recipe:
2.25 lb of Ground beef seasonings: 1/4 tsp of each seasoned salt, chili powder, onion powder, garlic powder, black pepper, 1 tbsp of beef broth and 2 tbsp of Lipton onion soup packet.
1/4 cup of each of purple onions, yellow onions, green peppers, red peppers cook this with your meat of choice.
8 tortillas lay them out and spread salsa con queso cheese dip cheese all around it, add some meat( as much as you want), 2 tbsp of rice white rice roll them up in place in a skillet with 1 tsp garlic butter let each side cook for 3 minutes or until golden brown.
Dipping sauce : 2tbsp mayo, 1/2 tbsp of sour cream and 3tsp of kinder buttery buffalo sauce add red pepper flakes on top with a little parsley.
March: Swedish dish! A "Laxsmörgåstårta" (Salmon Sandwich Cake). It's a beautiful and impressive layered appetizer or light lunch option.
Ingredients:
Bread:
8 slices white bread, crusts removed
Butter, softened
Filling:
1 pound cooked shrimp, chopped
1/2 cup mayonnaise
1/4 cup chopped fresh dill
1 tablespoon lemon juice
Salt and pepper to taste
Salmon Layer:
8 ounces smoked salmon, thinly sliced
Egg Layer:
4 hard-boiled eggs, thinly sliced
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste
Decoration:
Fresh dill sprigs
Lemon wedges (optional)
Instructions:
Prepare the Bread:
Using a rolling pin, gently flatten each bread slice to make them thinner and easier to spread.
Make the Shrimp Filling:
In a medium bowl, combine chopped shrimp, mayonnaise, dill, lemon juice, salt, and pepper. Mix well.
Assemble the Cake:
Place one bread slice on a serving platter. Spread a thin layer of softened butter on the bread.
Top the butter with half of the shrimp mixture. Spread evenly.
Egg Layer:
Layer half of the sliced eggs on top of the shrimp mixture.
Salmon Layer:
Arrange half of the smoked salmon slices over the egg layer.
Repeat:
Repeat steps 3-5 to create another layer with remaining shrimp mixture, eggs, and salmon.
Top Layer:
Spread the remaining mayonnaise and mustard mixture on the final bread slice. Season with salt and pepper.
Place this seasoned bread slice on top of the cake as the final layer.
Decorate:
Cover the entire cake with the remaining smoked salmon slices, gently pressing them to adhere.
Garnish with fresh dill sprigs and lemon wedges (optional).
Tips:
You can use gluten-free bread for a dietary-friendly option.
If you don't have fresh dill, you can substitute with 1 teaspoon dried dill.
To make slicing easier, refrigerate the cake for at least 30 minutes before serving.
Enjoy brother!
With St. Patrick's Day coming up and in homage to my Irish heritage, I submit to you my favorite Irish comfort food:
Colcannon!!
Ingredients:
2 pounds Yukon gold or Russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter, or ghee
4 cups (lightly packed) chopped kale or cabbage
3 green onions, thinly sliced
½ cup milk, any type works
salt and pepper, to taste
Instructions
Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.
Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.
Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.
Transfer the colcannon to a serving bowl take a large spoon and make a cupped depression in the top center of the mix and add plenty of butter (or cream if you are in a decadent mood) and top with a light sprinkle of green onion.
Alternately if you have some leftover ham on hand it can be shredded and added to the dish for a little something extra. Just remember to adjust the added salt to account for the salty ham. 😋😋
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March: Korean Steak salad, with mexican twist.
Flat iron or skirt steak;
Marinade/ Dressing: Beef broth, olive oil, Worcestershire sauce, gochujang, lime juice, minced garlic
marinade the steak in about half the dressing before grilling
Salad; Tomatoes, spinach and/or arugula red onion, avocado topped with queso fresco apply dressing to taste
optional side; grilled corn topped with more of the queso fresco.
March: Cuban Arroz con pollo (chicken and rice)
2 tbs garlic
1 tsp cummin
1 lbs rice
3 cups water
1 bottle beer
1 small can pimentos
1 onion
1 green pepper
1 cube chicken bouillon
2 packs sazon - saffron
1 lbs chicken thighs
Put oil in Dutch oven and cook chicken 5 mins per side to brown. Remove chicken. Add onions and peppers and cook till onions are Translucent. Add garlic, chicken bouillon and cummin and mix with vegetables. Cube pimentos. Add water ,beer and pimentos. Add sazon with saffron, rice and chicken. Turn to high bring to boil. Turn down to simmer about 25 to 30 mins. Plate and add some parsley. Enjoy. Hope you try it.
March: Bacon Cheese Noodles
-- Ingredients --
1 to 2 Lbs of bacon depending on your love of bacon. I do 2 lbs of the thicc cut
16oz cottage cheese
8oz sour cream
1 box of rotini noodles
-- Directions --
1. Pan fry the bacon. When done, drain most of the grease but make sure to leave some / all the brown bits from cooked bacon (it's not an exact science). Let the pan cool a little.
2. Start the water / cook the Rotini noodles (dont forget to salt the water!)
3. While noodles are cooking you'll want to crumble the bacon and set aside.
4. Once the pan has cooled, turn on a low flame, add the 8oz sour cream, and continually mix as it slowly warms up. you should have a nice brownish / tan color.
5. When pasta has cooked, fully drain water and return back to the original pot.
6. Mix in the sour cream, cottage cheese, and crumbled bacon.
I used some Kewpie on Momofuku noodles. I usually use a little butter but after your video I stepped into the light. It was incredible.
March: Arais, a Middle Eastern dish, are delicious grilled pita sandwiches stuffed with spiced meat. Here's a simple recipe:
Ingredients:
- 1 lb ground lamb or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Pita bread
- Olive oil for brushing
Instructions:
1. In a skillet, cook the chopped onion until soft, then add minced garlic and cook for another minute.
2. Add ground meat, cumin, coriander, paprika, salt, and pepper to the skillet. Cook until the meat is browned and fully cooked.
3. Preheat your grill or grill pan.
4. Cut the pita bread into halves or quarters, depending on the size you prefer.
5. Stuff each piece of pita with the cooked meat mixture.
6. Brush the stuffed pitas with olive oil and grill for a few minutes on each side until they are crispy and golden.
7. Serve with your favorite dipping sauce or yogurt.
Enjoy your tasty Arais!
Hey Sam, I don’t comment often but your videos always make my day. I hope I get to see when you make pozole verde. It’s my favorite! Keep these great videos coming!
March: Black Pepper beef and rice
2lbs beef steak thinly sliced
1 Onion quartered and separated
2 Bell Peppers cut in to 1 inch pieces
3 cloves of garlic-minced
1/2 cup beef broth
1/4 cup Soy sauce
2TBSP of Tomato paste
2TBSP sugar
1TBSP Ginger-minced
Pinch of Salt
1/4 TSP black pepper- I add a bit more
1/4 TSP red pepper flakes(Optional)
2TBSP corn Starch
Green Onion for Garnish
White rice
Sesame seeds
Virgin Olive oil
1)heat oil in large pan on medium high heat
2) Add Bell Peppers and Onion and cook for 3-4 mins remove and set aside
3) add some more Oil to the pan and add the Steak salt and black pepper, increase heat to high and cook for 5-6 minutes
4)add garlic and Ginger and let it get fragrant for 30 seconds
5)place Peppers and Onion back into the pan
6) in small bowl mix soy sauce, Sugar, Cornstarch and beef broth and mix well
7) pour the sauce mix over the steak,peppers,onions and reduce to simmer until thicken about 2-3 minutes,Stir occasionally
8) server over white rice or make an easy stir-fry by adding green onion, mushrooms, soy, bell peppers, and Bean sprouts
9) Enjoy
March: grilled Cajun/creole chicken. 3-2-1 proportional sauce of apple cider vinegar, water, butter (i usually do cups for the proportion…just easier and makes plenty). Must have Tony Chachere’s creole seasoning to dust with. Heat sauce to combine mixture (on side burner or whatever). Chicken halves on the grill over low ish (low medium max). Baste with sauce and dust with Tony’s. Flip them every 5 to 10 minutes. Baste with sauce liberally. Cook for about an hour. Skin should be crisp and amazing. Creole seasoning adds a bite. Chicken is buttery and moist and amazing. Watch for flare ups from the butter. When done right, best grilled chicken. Add a salad and some garlic bread!
March: Fred Bread (Best Garlic Bread you'll ever eat!)
(Learned it from Uncle Fred, so that's what we call it)
Ingredients:
12 TBS (1 1/2 sticks) unsalted butter
1 head garlic, cloves separated and peeled
1 cup freshly grated Italian Parmesan cheese
2 TBS minced fresh parsley
2 tsp grated lemon zest
1/4 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (20 to 24-inch-long) crusty French baguette
Sea salt
Directions
1. Preheat the oven to 450 degrees F.
2. Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
3. Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don’t cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
4. Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with sea salt, and serve warm.
March: Stroganoff Sandwich
Loaf of French Bread Cut length wise garlic spread and slightly toast.
Red and Green bell pepper
Onion
Mushrooms
Ground Beef
Sour Cream
Heavy Cream
Grated cheese any kind. We usually use Colby jack
Sauté onion and mushrooms then add peppers sauté until soft.
Brown beef
Make sauce in pan with mushroom, peppers and onion by adding sour cream and cream mix and season to taste.
Add in browned beef. Mix until combined
Spread over French bread both halves and add cheese to top put in oven to broil for a few minutes to melt cheese top with green onion or parsley and slice into pieces. This is an open faced sandwich.
It's 10:00 pm, and my mouth is watering. That recipe looks crazy good - and easy to make. We have a winner! 👍
March: this recipe is a family favorite
beef tips and noodles
-2-3 lb chuck roast
-Minced garlic- measure with your heart
-1 medium white onion- minced
-1 packet Lipton onion mix
-4 cups beef broth
-1 tablespoon Worcestershire sauce (in my house it’s worst in the shire sauce
-salt & pepper
-2 tablespoon EVOO
-16 oz egg noodles
GRAVY
-3 tablespoons cornstarch
-2 tablespoons water
-4 tablespoons unsalted butter
-1/4 cup flour
-4 cups of reserved liquid
-16oz mushrooms
Instructions
-using an Instapot, put it on the sautéed mode. Once hot, add EVOO and chuck roast and sear for 3-4 minutes per side.
-sauté onion for serval minutes add garlic, sautéed until fragrant.
-deglaze with the beef stock
-add onion soup mix, Worcestershire sauce, salt and pepper; stir until well combined.
-pressure cook on high for 45 minutes and natural release for 25 minutes
-reserve 4 cups of liquid and cut beef into bite size pieces.
-cook egg noodles per package instructions
Gravy instructions
-Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
-Using a large saucepan, add butter and place on stove top over medium-low heat. Once butter has melted, and mushrooms and Sauté until desired tenderness- couple minutes
- add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
-Add 4 cups of reserved liquid and stir until well combined. Increase heat to medium-high and bring mixture to a boil
-Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
-Simmer over medium heat, stirring often, for 3-5 minutes, or until gravy thickens noticeably
Assemble
Place egg noodles on plate, followed by chuck roast covered with delicious gravy. Garnish with parsley.
March: Grandma's German-Style Potato Salad.
2 lbs new potatoes (reds work well), 1/4-1/2 lb bacon, chopped, 1 med. white onion, chopped, 1 stalk celery, chopped, 1/2 C. Sugar, Salt & pepper to taste, Water, White Vinegar, Apple Cider Vinegar, 1 TBSP or to taste any grainy mustard.
Cook potatoes until tender & drain. Cut into 1/4 slices (keep or remove skins). Should have 5+ cups. Fry bacon until crisp & remove. Add onion and celery to fat and cook til tender and onions have some browning on them. If to much bacon grease in the pan for cooking the onion/celery, remove some but save it. Put 1/2C sugar in a measuring cup. Add a combination of white & apple cider vinegars so the liquid level is to 3/4 cup mark. Add enough water to make 1 Cup of dressing. Stir to mix together. Add this dressing & grainy mustard to onion/celery mixture. Add reserved bacon drippings (if any), if needed. Layer in a dish that can be covered; 1/2 potatoes, 1/2 bacon, salt/pepper to taste, 1/2 dressing. Repeat layer. After 1 hour put in refrigerator and chill for at least 2 hours. I flip the covered dish at least 2 times during the refrigeration process to make sure all the dressing gets dispursed. Serve room temperature or warm. From my grandma who came to America in 1892 as a little girl.
March:
Debbie’s Crawfish Etouffée
2 medium onions, chopped
2 tsp. minced garlic
2 sticks salted Butter
(1/4 cup finely chopped Red Bell Pepper - optional)
2 pounds, peeled Louisiana Crawfish - Certified Cajun (not those imported ones from China)
2 tablespoons All Purpose Flour
1 cup of water/chicken stock
Salt & Cayenne Pepper, to taste
(a little bit of Paprika, for color - ½ - 1 tsp.)
1 tablespoon, dried parsley flakes (or you can use ¼ cup fresh chopped)
On a medium/high heat, sauté onions and garlic in butter until transparent.
Add crawfish and cook on med/low heat for about 15 - 20 minutes. Sprinkle flour evenly over the crawfish, stir well and continue to cook for an additional 10 minutes.
Add water/stock until desired consistency is reached (usually ½ - 1 cup), and simmer for about 10 - 15 minutes. Add salt and cayenne pepper, to taste, then add parsley and cook for an additional 5 minutes.
Serve over hot steamed rice
Debbie Guidry-Gauthier
Breaux Bridge, LA
March:
Lemon Squares
1 can sweetened condensed milk
1/2 Cup lemon juice & zest (approx 2 lemons)
24 Graham Crackers
Icing:
2 Cups powdered sugar
2 Tablespoons melted unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 to 4 tablespoons milk
Line pan with wax paper
Line bottom with graham crackers
Mix sweetened condensed milk and lemon juice and half the lemon zest
Spread over crackers
Cover with another layer of graham crackers
Combine all icing ingredients in a mixing bowl, stir until smooth.
Top graham crackers with icing and sprinkle remaining lemon zest on top.
Refrigerate 3-4 hours, cut in squares to serve
This is an amazing summertime dessert! Please make it!
March: Texas Roadhouse Rattlesnake Bites.
2 1/2 cups Monterey Jack Cheese, shredded
1 cup chopped fresh Jalapenos
1 cup chopped pickled Jalapenos
1 cup chopped Red or Green Bell Peppers
1/2 cup Buttermilk or regular Milk
1 1/2 cup Bread Crumbs, seasoned or unseasoned
1 1/2 cups Buttermilk
Vegetable Oil
Directions
In a shallow bowl, mix well cheese, jalapenos, bell peppers and 1/2 cup buttermilk.
Roll into a firm “golf ball-sized” balls.
Place bites in covered bowl and let set for 30 to 45 minutes in the freezer.
Take the balls out of the freezer and dip in buttermilk, then roll around in breadcrumbs. You can do this early and place them in the freezer until you are ready to fry them
Deep fry in hot oil until golden brown
March!
Sam I know you love Korean food. So here’s 2 recipes for recipe month to tickle your fancy
Creamy Ssamjang Pasta (2 healthy servings)
1/2pound bacon
Lots of garlic… like 4 big cloves or 6 regulation cloves
1 big or 1.5 small green onion, sliced and separated between greens and whites.
1.5 tbs butter
Spaghetti 1/2 pound
Parmigiano Reggiano 3/8cup
Ssamjang paste - about 3-4 tbs
Cream - 3/4 cup
1. Cook the bacon till crispy
2. Sweat the green onion whites in the butter (in a separate pan, just use medium to medium low to let it slowly infuse). Season salt pepper
3. When the green onion starts to get golden, add in your garlic crushed
4. Throw in the ssamjang, and let it cook out for 1-2 min to bring out the flavors, and add a small bit of salt
5. Turn down the heat to low and pour in the cream. Stir to mix. Salt pepper.
6. On your very low heat, stir in the cheese.
7. Cook the spaghetti 2.5 mins less than packet al dente
8. Throw it in the cream sauce for 2minutes on very low heat, occasionally stirring
9. Toss it off the heat for the final half minute
10. Serve with kimchi on the side and top with the bacon
Easy 2 step galbi jjim!
2lb short rib bone in - blanched for 5 minutes and rinsed of impurities
Sauce
1 korean pear
1 golden kiwi
1/2 to 3/4 of a big apple
4 big cloves of garlic
1 stalk of green onion rough chopped into 2-inch pieces
1/2 onion
1/2 cup water
Blend all of the sauce ingredients to pulpy, not watery. You want a bit of a smoothie/frappe consistency.
Throw the blanched ribs in a big pot, and pour in the blender sauce.
Add in:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 3tablespoon sugar
- 3 tablespoon sesame oil
- 2tbs cracked black pepper
- salt
Bring the whole thing to a boil and when it boils hit it to a low simmer.
After the first hour, add in:
2 carrots (bite sized pieces)
1 green onion (1-2 inch chunks)
6-7 shiitake mushrooms
1 daikon radish (bite sized pieces)
Let it go for another hour or 2 until fork tender. Just before serving glaze it with another tbs of sesame oil and stir. Garnish with some green onion, and some sesame seeds. Best enjoyed with hot rice. This is pretty legit
March:
Poc Chuc
1 pound of pork
1/2 cup orange juice
1/4 lime juice
2 cloves of garlic minced
1 teaspoon of sea salt
1/2 oregano
1 large red onion
1/2 white vinegar
1 table spoon white sugar
1 cup white rice
Tortillas
Slasa
1) Marinate the pork in the mix of orange juice, lime juice, garlic, salt, and oregano. Preferably overnight but however long you have
2) Cook the white rice, set aside
3) Heat the vinegar and sugar over low heat
4) Dice the red onion and add to the vinegar and sugar mixture to create a quick pickel
5) Grill the pork over medium-high heat until done
6) Slice the pork into one inch strips serve with salsa, white rice, picked onions, and tortillas
7)enjoy
March ; Sam here is a recipe I’d love to see you cook and put your own twist on it. I’ve been eating this since a little kid it’s sooo good.
Chicken and Crepes
Broth/ chicken
1. 1 whole chicken
2. 1 onion
3. 2 carrots
4. 2 stalks of celery
5. 1 box of chicken broth
6. 2 cups of water
7. Salt/ pepper/ garlic to taste
8. 2 tablespoons of oil
In large pot add oil, roughly chop vegetables and cook for a few minutes then add chicken broth and chicken add water till chicken is covered, bring to a boil and turn down to a simmer and cook till chicken is cooked through. Take chicken out and place in refrigerator and let cool, strain broth into a bowl place in refrigerator and till it sets off and strain fat off the top.
Crepes
1. 1 cup flour
2. 2 large eggs
3. 1/2 cup milk
4. 1/2 cup water
5. 1/4 teaspoon salt
6. 2 tablespoons melted butter
Mix ingredients till you have no lumps and smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Place chicken in crepe with Parmesan cheese and salt and pepper and roll up, repeat procedure till all crepes are filled. Cut crepes into thirds and place in a bowl add chicken hot chicken broth with a little more Parmesan cheese and some fresh parsley or chives on top and eat.
March: my dad's kielbasa and vegetable stew
half head cabbage
head cauliflower
5 carrots
3 potatoes
4 stalks celery
2 kielbasa (pork or beef) sausage
6 - 8 cups water
worcestershire sauce
lawry's seasoning powder
Chop all ingredients into quarter-sized medallions. Brown sausage in pot. Add water to deglaze. Add veggies in order of cook time - potato, then cauliflower, then celery and carrot, and cabbage last. Season with worcestershire sauce, lawry's seasoning spice, and/or garlic/onion powders. Salt and pepper to taste
March: Halibut Olympia
Halibut - Sectioned into large pieces
Dressing - 1 part mayo
1 Part onions diced
1 Part cheeses of your choice
(usually parmesan and romono)
Season to taste
Pour dressing over halibut and bake.
Finish last 5 minutes of baking with panco bread crumbs.
March: chicken and sausage gumbo.
Note:some would say it's not gumbo without okra. Celery causes a similar gummy sauce and it tastes better.
2 lbs andouille sausage
2 lb boneless chicken (choice of cut)
5 ribs celery (chopped fine)
1 lg red onion 1green bell pepper (both diced small)
2 lg diced potatoes
3 c cooked white rice
4 c low sodium chicken broth
Salt, blk pepper, garlic, Tony Chachere's
Slice andouille sausage into small coins and fry in zesty Italian dressing.(Remove) Add chicken in small pieces, brown well before adding veggies. Add finely diced celery first. Then after 4-5 minutes add diced bell pepper and red onion. Saute until tender. Transfer to a large pot and add 4 cups of low sodium chicken broth. Add back sausage 3 cups cooked white rice and 2 diced potatoes. QUICK easy and tastes great. Seasonings added at different stages include salt, blk pepper, garlic, Tony Chachere's
March:
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!
March:
Chicken & andouille jambalaya
2 whole chickens boiled the day before and shredded (keep all the broth)
2-3 pounds andouille sausage (smoked sausage will work) sliced into small rounds
1 pound of boneless pork shoulder cut into small chunks
1 pound Tasso (pickeled pork) cut into small chunks
2 bags frozen seasoning mix veggies (onion, bell pepper, and celery)
3 pound bag of long grain rice
1 jar minced garlic
Seasoning mix (mix in a bowl and keep on side) I make in large batches and just keep
15-20 bay leaves
2/3 cup salt
2/3 cup cayenne pepper
2/3 cup dried oregano
1/2 cup white pepper
1/3 cup black pepper
1/4 cup dried thyme
In large cast iron pot brown meat (works best in batches to get crispy bits on all meat). Once browned remove meat and keep drippings in pot and sauté veggies until tender. Once veggies done add in meat, rice, 3/4 of seasoning mix and chicken broth. Enough chicken broth should be added to cook the rice. Stir occasionally until pot comes to boil. Once boiling let boil for 2-3 minutes while storing and then cover, reduce heat and let go 30-45 minutes until rice is tender. For color in end add a cap fills of kitchen bouquet.
Serve with toasted French bread
Louisiana Chicken Pasta (greatest pasta ever)
Parmesan Panko Chicken
Pasta
Sauce
Heavy Cream
Cajun Seasoning
Juice of one lemon
White wine
Chicken Stock
Butter
Minced Garlic
Parmesan cheese
Mushrooms
red and yellow bell pepper
Red onion
I usually shallow fry the chicken first. Then use the residual chicken flavored fry oil for the rest of the meal.
been watching this since 2019 and this has been my favorite cooking channel since. Recipes, camera work, production value and quality have all increased so much over the years. Keep up the good work.
March:
Tagliatelle with mussels, basil and pine nuts
Ingredients for 4 people:
- 300 grams of cooked mussels
- 350 grams tagliatelle
- salt, cayenne pepper
- 30 grams of pine nuts
- 1 onion
- 50 g lean breakfast bacon cubes
- 2 dl creme fraiche
- 1/2 fish stock tablet
- 2 tablespoons of Worcestershire sauce
- 50 grams of mature grated cheese
- 2 tablespoons chopped basil
Cook the tagliatelle in plenty of boiling water with a pinch of salt (cooking time between 10 and 15 minutes, see packaging). Drain. In the meantime, roast the pine nuts in a dry frying pan until golden brown. Let cool. Peel and chop the onion. Gently fry the bacon cubes in a dry non-stick frying pan. Add the chopped onion and fry for another 3 minutes on low heat. Add the creme fraiche and 1/2 fish stock tablet to the onion and bring to the boil. Let it cook for 3 minutes, stirring occasionally. Add a pinch of cayenne pepper, the Worcestershire sauce, the cheese, the basil and the mussels. Stir briefly and mix the sauce immediately with the cooked tagliatelle.
March: Rumbledethumps (Scottish Mashed Potatoes)
1 White/Red Onion
4 Potatoes
7 Bacon Strips
1 head of Savoy Cabbage Shredded
1.5 to 2 cups Irish Cheddar Cheese
1oz European Butter
1 Green Onion
Salt and pepper to taste
Optional and Non-traditional but worth it - 1 or 2 jalapenos
Boil potatoes, season with salt, then roughly mash.
Cook bacon until crisp, then cool.
Sautee onion and savoy cabbage with the bacon oil and butter. (and jalapeno, if using)
Off the heat add mashed potato and bacon into pan; mixing well while seasoning with salt and pepper
Transfer the mixture to an oven proof dishware, evenly spread.
Sprinkle cheese on top of the mixture
Bake at 400 until cheese turns golden brown, about 10-11 minutes.
Sprinkle spring onion
Enjoy with a glass of Laphroaig
March: Tater tot casserole.
1lb ground beef, browned and drained, seasoned to taste. While browning the beef, grease a 13x9 pan and line bottom with tater tots seasoned to taste (I use Dan-O’s chipotle and salt) Place in 350 degree oven. After the beef is browned and drained add one can of evaporated milk, one can of cream of mushroom soup, one can of cream of chicken soup and one can (drained) of French cut green beans. Add cheese. (I use both Monterey Jack and mozzarella/provolone blend). Stir until well combined. Remove tater tots from oven, add a layer of cheese, then add beef mixture. Add another layer of cheese. Cover with foil and bake at 350 until bubbly (about an hour). Remove foil and continue baking until cheese on top is toasted, about 15 minutes. Serve with warm garlic bread.
March: Crock pot chicken & Dumplins
2-3 pounds of chicken breast/thighs
Season liberally with Salt, Pepper & Rotissie chicken seasoning
2 Cans of cream of chicken soup
1 container (4 cups of chicken broth)
Cook on low for 6-8 hours
Remove chicken and shred return to crock pot.
1 Can of Grands biscuits
Cut biscuits into 6 pieces and roll into balls drop into the crock pot
Allow another 1-2hr on low or 1hr on high to cook the dumplins
Any desired veggies can be added such as carrots, peas or onion. I personally leave these out because this is a recipe I use for a potluck.