CHEATER RECIPE FOR INSANELY EASY PAD THAI NOODLES AT HOME! | SAM THE COOKING GUY
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- čas přidán 3. 06. 2024
- Viewer Recipe Month rolls along with an incredibly easy (and hopefully delicious?) recipe for Pad Thai noodles at home! Congrats to todays winner 👏🏻 Subscribe, submit your recipe and you can still win and STCG KNIFE 🔪
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00:00 Intro & Knife Winner
1:32 Prepping Noodles
1:43 Making a Sauce
2:28 Cooking Components
4:03 Serving
4:44 First Bite
5:14 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.
-
THANK YOU ❗️ - Zábava
March: Donair (Canadian east-coast specialty)
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Mix all ingredients together and add 2 pounds medium ground beef and 3 cloves of minced garlic. Form into a loaf pan and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top.
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Mix all ingredients until thickened
Wrap the hot, sliced beef in a warm pita and top with finely diced white onion, diced tomato and top with the sweet garlic sauce.
Yes!
100%
Where’s the meat.
- YES!
March:
Everyone should try this Nigerian Chicken. I made it a few weeks ago and the flavors are amazing.
3 Red Bell Peppers
4 Tomatoes
1 Onion
2 Habanero seeds removed
A few Serrano chilis
5 Garlic cloves
Cut everything in half and roast at 425F for 30 minutes.
Blend everything with 1” of ginger root.
Season 8 or so chicken drumsticks with:
1tsp Thyme
1tsp Paprika
1tsp curry powder
Brown chicken and remove from pan. Cook until translucent 1 md onion then add blended veges and 3 bay leaves. Simmer 10 minutes.
Add:
1 1/2 cups chicken stock
1tsp curry powder
1tsp paprika
2 chicken bouillon cubes
Bring back to simmer and add browned chicken. Simmer 20-30 minutes until chicken can easily be shredded from bones.
Remove bones and enjoy with naan or any other flatbread.
I’m subscribed to quite a few cooking channels on CZcams and instagram. If I see one that looks interesting I’ll try making it or searching for a recipe of something similar to it. I’ve got a good idea of what flavors I like. I’ll tweak the recipies if needed and write them down if I think they are good.
For this one I happened to be watching a cooking channel where they were trying different types of Nigerian food and they all looked really good. So I went down the rabbit hole looking for ideas. I will say for this particular recipe I would make it the first time with one habanero seeded. Then adjust for spicyness from there. I’ve also make it without tomatoes before and it was really good as well.
March: Syrian kofta
I refuse to give up Sam!!! You have to try this I promise it’s a life changer.
Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets.
In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef):
1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara)
Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! (You can throw the beef in the freezer for 30 minutes to firm up and make easier to skewer)
cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!
Yummy
Hey Sam I love your channel so much! I’m actually recovering from an eating disorder, and your channel has really helped me regain my passion for food!! Thanks for all the videos!❤
March Viewer Recipe Month:
Shashlik (lamb kabobs)
Ingredients:
1 boneless leg of lamb (Costco anyone?) cut into large cubes. (trim off the hard fat but leave some. I trust you on this, Sam)
2-3 lemons juiced
3 yellow or white onions
1-2 heads of garlic
3 Tbls Greek seasoning. (Konriko or Kavenders)
1.5 cups or so of 100% pomegranate juice. (Not the sugary pomegranate cocktail)
Combine all the ingredients and marinade for 3 whole days.
Skewer the meat tightly and cook over open coals hot and fast, turning every couple minutes until you get a nice brown char and the meat is about 130 f
Serve with tomatoes, cucumbers, pita bread and a garlic-lemon aioli or tzatziki sauce.
The lamb haters will never know they didn't just eat the best beef kabobs they ever had.
Love how simple this one is
March: haluski. My mom made it without a protein. I incorporated kielbasa but then recently bacon. Halushki
- [ ] Stick butter
- [ ] Large onion diced
- [ ] Garlic diced. I like a lot
- [ ] Sauté that stuff
- [ ] 1 head cabbage chopped up
- [ ] Add cabbage and let it cook down a lot.
- [ ] S &P
- [ ] Fry up kielbasa and then add it at the end
- [ ] Kalushka noodles
All done now take a picture! I’m
March: Käsespätzle is a traditional German dish that combines spätzle (soft egg noodles) with cheese and is often topped with crispy fried onions.
### Ingredients:
- **For the Spätzle:**
- 2 cups (250g) all-purpose flour
- 4 eggs
- 1/2 cup (120ml) water (or as needed)
- Salt (to taste)
- Nutmeg (optional, to taste)
- **For the Käsespätzle:**
- 1 1/2 cups (150g) grated Emmental, Gruyère, or another similar cheese
- 1 large onion, thinly sliced
- 2 tablespoons butter
- Salt and pepper (to taste)
- Fresh chives or parsley, chopped (for garnish)
### Instructions:
1. **Make the Spätzle Dough:**
- In a large bowl, mix the flour, eggs, a pinch of salt, and nutmeg (if using). Gradually add water until the dough is smooth but still thick. Let it rest for about 15-30 minutes.
2. **Cook the Spätzle:**
- Bring a large pot of salted water to a boil. Using a spätzle maker or a colander with large holes, press the dough through the holes directly into the boiling water. You can also cut small pieces and drop them into the water if you don't have a spätzle maker.
- Once the spätzle floats to the top, let it cook for another 2-3 minutes, then remove it with a slotted spoon and drain. Repeat until all the dough is used.
3. **Prepare the Onions:**
- While the spätzle cooks, melt the butter in a pan over medium heat and add the thinly sliced onions. Fry them until they are golden brown and crispy. Set aside.
4. **Assemble the Käsespätzle:**
- Preheat your oven to 350°F (175°C) if you prefer baking. In a separate pan or a baking dish, layer the cooked spätzle with the grated cheese. Begin with spätzle, add cheese, and repeat until all ingredients are used, finishing with a layer of cheese.
5. **Bake or Cook on Stove:**
- For a stove-top version, simply cook on low heat until the cheese melts, stirring gently. For a baked version, place the dish in the oven and bake for about 20 minutes or until the cheese is melted and bubbly.
6. **Serve:**
- Serve the käsespätzle hot, topped with the fried onions and a sprinkle of fresh chives or parsley.
This dish is hearty and comforting, perfect for a cold day or any time you're in the mood for something cheesy and satisfying. Enjoy your homemade Käsespätzle!
I know you’ll turn this into something even better 😇
Isn’t “cheese noodles” kind of boring?
@@Sniperboy5551 no…. Nooooo. Think Mac n cheese but with better noodles and the crispy onions it’s hell but good
@@Sniperboy5551its not really a noodle, its more soft an damn a good dish
@@Sniperboy5551 This is different. This is better. As a German, this is far superior to "cheese noodles"
So richtig geil Schmeckt das
Sam, been watching you for years. I've learned so much about cooking all I can say is thanx. my favorite is your chix parmo. I follow just the way you make it and comes out a 10+. So, a few years back I made a summer salad that came out great. ever since than family and friends ask when I'll make again. So here goes. First rule, nothing is too big or too small chopped. You want about 3 things to fit on your fork. this is the only way I know how to make it and it is incredible. 2 boxes of barilla tri color rotini pasta. cook 8+ minutes until tender. than gently pour into a colander. rinse with cool water, then place in a freezer for 20 minutes. this will firm up the pasta, so it does not tear when tossing.
1 summer sausage. sliced in 1/4"cuts. then quartered.
1 bag of shrimp. cleaned. if you use large, u may want to cut in half. don't use bay shrimp! 1 lbs. bacon. cook extra crispy. Cut off extra fat because cold fat taste nasty ! 1 diced sweet onion 1 ringed red onion 1/2 dozen cherry tomatoes, cut in half. about 6 small colored sweet bell peppers. Sliced small or ringed. 1 peeled cucumber. 1/4" cut and quartered. 4 celery stocks. 1/8" cuts. puts a nice crunch in the salad. 1carrot. small ringed Broccoli florets. small cut, how much your call 1 can sliced black olives. 1 can of chopped pineapple. I cut each in half again. This is the magic of the salad. When eating the salad and come across the pineapple, boom it just makes you smile. small brick of Monterey jack cheese and Sharpe jack cheese. Small cubed. celery seed. Sesame seed, I mix it in while I'm mixing. Paul Neumann Italian dressing and 1/2 jar of Mayonnaise. whisk together, pour on as I gently hand tossing. refrigerate until chilled. Enjoy Feeds 15 to 20. last 2 weeks in fridge. Great as a lite summer meal or side dish...
pb and j: two pieces white cheap fingerprint bread, 2 tbs peanut butter, 2 tbs grape jelly, add peanut butter to one side of the bread, jelly on the other, put together,eat - lets see ya try to improve on that classic!!!! muuch love to yall
That sandwich will never suck
Grilled pb & j. Which he's already done before
Fried pb and j
Way better if you toast the bread first!
It's called bachelor pie. Best dessert ever.
Been following you guys for years now, love everything you make, keep it up!
Been waiting for a recipe like this!! Love it, no idea how to make it
Great recipe. I will definitely make this.
Love your show Sam. Watch it every week. Keep up the good work chance and max. 👍
March: omelette rice
3 tbsp vegetable oil divided
1/2 green onion white parts
1/4 onion diced
1/4 cup (30 g) carrot diced
100 g spam or your choice of meat or veggies
2-3 (50 g) button mushrooms diced
1 cup cooked rice preferably day-old
1 tbsp soy sauce
2 tbsp ketchup
Omelette
3 eggs large
1 tbsp milk
pinch of salt
ketchup and parsley (optional) for garnish
Oh awesome! Love Pad Thai but have only ever made from a kit. Have prawns in the freezer and very keen to try this one!
I just made this. The written recipe says 3 TBSN rice vinegar but the video shows 2 TBSN. Go with 2. I could taste the extra vinegar. Needed a hair more heat but I’m happy with my first attempt at pad Thai. Thank you Zack et al.
March: Best Asian wing sauce you’ve ever had and freezes well:
- 1.5 cups Plum sauce (0.75 lbs)
- 1.5 cups Hoisin sauce (0.75 lbs)
- 1/4 cup Oil, sesame
- 1/4 cup Honey
- 1/3 cup Garlic, minced
- 1/3 cup Ginger, minced
- 1 tablespoon serranos minced
- 1.35 cups Cilantro, chopped
- 3 tablespoons Soy sauce
- 1 teaspoon Salt, kosher
- 3/4 cups Sriracha
Also surprisingly good on Mexican food thanks to the high amounts of cilantro and you can add more Serrano if wanted.
Ohhhhh myyyyyy!!! You make it look sooooo easy!!! This I gotta try!!!
Palm sugar is really good and you can substitute it for regular sugars. A plus is that it has a lower glycemic index. Light brown sugar is a decent substitute though.
Just found this video trying to improve my home cooked pad thai sauce. I will be trying these substitutes. So excited!!
Thanks for the inspiration for my next orient dish. I’ve been making a number of dishes and appetizers. I’ve got a great Asian supermarket around the corner
Looks good and simple.
Looks wonderful. Thanks for the wonderful recipe. We only cook with cast iron, and yes, they are heavy!
Love this dish....crispy pad thai with fried noodles...even better...
Nice simple recipe that anyone can knock out awesome
Pad Thai is an amazing dish. I'm now going to make it for my mother, after watching this video. Thanks!!
This is my favorite channel for noodle-softening content!
Love seeing these recipes 🤤
Holy crap, I absolutely love Pad Thai! I thought this would be impossible to see you make, yet here we are living the dream!
Gotta try this
I’m trying this recipe this weekend
Looking forward to getting your book on Tuesday 👍from Amazon Canada Kelowna!
Mmmm that looks bangin. Thanks guys!
Looks great. I have a wok so I will use that.
I'll definitely try!
That looks so delicious!
Fantastic videos Sam! Thanks for your time, much appreciated! Bon Appetit
March: thanksgiving on a stick
Ingredients
Sliced turkey
Mashed potatoes
Stuffing
Corndog batter
Gravy
cranberry mayonnaise
Take the turkey slices and lay them down, put mashed potatoes down in the center add stuffing to each end. Roll up like an eggroll, dip in the corndog batter and deep fry. Serve with gravy and a side of cranberry Mayo.
The bomb:
Ingredients
Frito
Peanut butter
Chocolate covered peanut butter
Take frito, dip end in peanut butter add chocolate covered peanut to the peanut butter
Great for the munchie , the regular frito work best
One of my favorites!
Love your channel, would love to see if u could make some quick cheap meals for breakfast to go
might have to make this for my man .. right up his alley. thanks for sharing.
MARCH: Recipe
Cachapas (Venezuelan Corn Pancakes)
Ingredients
2 cups fresh corn, cut from the cob*
1 egg
1/2 cup milk
4 Tbsp masa harina
1 Tbsp sugar
1 tsp salt
2 Tbsp butter
8 oz Queso de mano or fresh mozzarella, sliced
Instructions
-Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste form. Let stand for about 10 minutes for the mixture to thicken. (If your mixture is still too thin, add a little more masa harina or flour to thicken it to a spoon-able consistency.)
-Preheat a 5-1/2 inch frying pan, over medium heat.
-When the pan is hot, add some butter to grease it.
-Pour 1/3 cup of batter into the frying pan, making a circle around the pan.
-Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown.
-Place sliced Queso de mano or mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. These are best if served hot, straight from the skillet.
-Spread butter on top like you would a pancake (Optional)
March: Feijoada (Brazilian black bean stew)
INGREDIENTS:
FOR THE FEIJOADA
1 pound dry black beans (soaked overnight)
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages (roughly 11 oz each), sliced
1 smoked sausage (roughly 7 oz), such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
Water
Cooked white rice for serving
FOR THE BRAISED KALE
27 ounces Kale
½ onion
1 garlic clove
2 tablespoons olive oil
salt
FOR THE FAROFA
2 thick strips of bacon diced
2 tbsp of butter cold
1/2 onion diced
2 cloves of garlic minced
1 c of white yuca/cassava flour
s+p to taste
DIRECTIONS:
FOR THE FEIJOADA
1. In a large bowl with water, soak beans overnight.
2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes.
5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups).
6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
7. Remove a ladleful of the beans, without liquid. Mash the beans with a fork, forming a paste. Add that paste to the stew and cook until the stew thickens to the desired consistency
8. Taste and adjust salt and pepper as needed.
FOR THE BRAISED KALE
1. Wash and remove the tough middle stem of the kale.
2. Pile the leaves and make them into a roll; cut it very finely, transversally.
3. Sauté the chopped onion and the crushed garlic in the olive oil.
4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary.
FOR THE FAROFA
1. Add the bacon to a cold skillet, and heat up over medium heat
2. When the fat from the bacon begins to melt, add 1 tbsp of butter
3. When the bacon begins to fry, add the second tbsp of butter
4. Add the onions and sautee until transparent, about 2 mins
5. Add the garlic and fry until golden
6. Add the yuca flour and season with salt and pepper to taste
7. Let it toast, stirring gently and constantly to avoid burning, about 2 mins
PLATE ASSEMBLY
Serve the feijoada over white rice and garnish it with farofa and braised kale to the sides. If you want to go super traditional, put a slice of orange on the side too!
Yoooo SammyBoy still banging out these great cooking vids. The best at it. Hands down🔥🔥❤️❤️🙏🏾🙏🏾
I love this!
I love making pad thai, I'm gonna try your way when I get home
Congrats to Zack. Thanks for trying his recipe cause I've always wanted to make Pad Thai but never knew how.
Your vids are as addictive as the recipes
I’ve been waiting for this!!! Can’t wait to pull out off!
im definetly will be trying that.
March: Recipe
I don't know if this is your cup of tea but I love popcorn and I make it many different ways. Great for a movie night.
Most of the time my base is popcorn with melted butter -- depending on the seasoning is whether I add salt. So here's what I make that's sweet I make popcorn with added butter and salt then I drizzle some pure maple syrup not too much just enough and a natural peanut butter that went left on the counter is soft (The one you have to stir the oil in) and then stir it into all the popcorn or as much as you can.
I make one with curry powder and Parmesan cheese added to the melted butter/salt base. Maybe movie night snacks could be the theme and you can add more besides popcorn. Homemade cheese-its?
Love this Chef ❤️
Excellent food channel I really enjoy watching, Sam I’m from Cornwall in the UK and our main dish is a Cornish Pasty, I would love to watch you make one good luck
Schnitzel: pork chops,salt and pepper and prepared mustard ,flour and oil for frying 1 cup heavy cream and 1 cup white wine maybe some picked sauerkraut on the side
I make mine with chicken. The family loves this one!
March: My mom makes a dish every Christmas. It’s called Ham Strata. We’d love to see your take on it. Everyone loves it! Here’s the recipe:
20 slices of white bread, trimmed and cut in half
3 cups bite size pieces of ham
10 oz. sharp grated cheddar cheese
10 oz. grated swiss cheese
Sauce: Combine and mix with a whisk or an electric beater on low
6 eggs
3 cups milk
½ tsp. salt
½ tsp. onion salt
½ tsp. dry mustard
Topping:
½ cup melted butter
3 cups slightly crushed corn flakes
9 x 13 pan. Spray with Pam
Layer ½ of the bread
Cover with ½ of the ham and ½ of the cheeses
Repeat layer
Pour sauce over the layers
Cover and refrigerate overnight
***Before cooking- add topping. Bake 1 hour at 375 uncovered. Let stand 10 minutes before serving.
Nicely Done!!!
March: Carne Adovada
My favorite New Mexican dish. Makes a great burrito or even better in a stuffed sopapilla.
Pork shoulder 3-4 pounds
1 large onion
About 20 dried Hatch red Chiles(Hotter the better)
5 cloves garlic
2 cups beef stock
3 tbsp cumin
Soak Chiles in boiling water for 15 minutes. Put Chiles in a blender. Add garlic, broth, cumin salt and pepper to taste and puree. Put mixture thru a strainer.
Cut pork shoulder into 1-2 inch pieces
Seer pork and remove. Add some oil and the diced onion to pan. (Can add some extra garlic here also. Once onion is softened add pork and red chile sauce bring to simmer and let cook for about 2 hrs. (Add broth if needed )Can also do in an instant pot in about 40 minutes with 10 minute natural release.
Now I’m hungry! Gonna definitely try this when my daughter comes home from college.
March: Potato Casserole
(favorite holiday recipe passed down)
5 medium potaoes
half cup cottage cheese
half cup sour cream
1 med onion chopped
3 tbs chives
salt/pepper to to taste
peal/boil and mash potatoes
add rest of ingredients
put in casserole dish and dot with butter, cover/bake 350 degrees 45 min.
Left overs are better since it gets thicker/creamier.
Looks delicious and easy 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽
They all sound tasty
Looks great as usual
❤❤❤❤❤❤😮😊making it right now thanks again Sam
I appreciate the substitutions!
You guys need to do a video on Timpano!!! It is a great recipe for a family Sunday dinner and the best part is, you can fill it with whatever you want!
March. I learned the basics of this dish from a friend a few years ago and this being the way I learned it is my favorite. I like mine a little spicier nut others may not so the pepper here is to me a good middle ground. I've tried to lay this out as you have metioned you prefer to make things clearer.
Here is:
General Tso's Chicken
Sauce/marinade
I don't always keep hoisin sauce and often just use whatever or
leave it out or sub something different in for fun
½ cup hoisin sauce
¼ cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons
cornstarch
1 ½ cups water
4 boneless, skinless
chicken breasts
(about 1 1/2 pounds) cut
into 1-inch pieces
1 tablespoon
vegetable oil
4 garlic cloves, minced
2 tablespoons grated
fresh ginger
½ teaspoon red pepper
flakes
Chicken coating and frying stuff
3 large egg whites
1 ½ cups cornstarch
½ cup all-purpose flour
½ teaspoon baking soda
4 cups vegetable oil, for
frying
Marinade/sauce
Whisk hoisin, vinegar, soy sauce, sugar, cornstarch, and water
in bowl.
Marinade: 6 tablespoons hoisin mixture
and chicken in zipper-lock bag; refrigerate for
30 minutes
HErbs/aromatics
Heat oil until shimmering add garlic, ginger, and
pepper flakes cook about 1 minute. Add
2 cups hoisin mixture and simmer constantly stirring until it turns dark
and thickens some. Cover and keep warm.
Coating and cooking chicken
Whisk egg whites until foamy. Combine cornstarch,
flour, baking soda, and remaining hoisin
mixture It should look like a coarse cornmeal.
Remove chicken from
marinade and pat dry
Toss
half of chicken with egg whites until well
coated, then dredge chicken in cornstarch
mixture. Do the same with other half.
Cooking
Heat oil to about 375 degrees. add however much chicken will fit in your frying pan.
Fry chicken about a minute and a half then turn. 3 minutes total. Place
on paper towel lined pan.
Warm sauce to simmering add chicken to coat. Eat good.
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!
Can’t wait to see the book!
I ❤ pad Thai, thanks for Thaiing us up!
March: lemon pasta
6oz dried pasta
Zest of 2 lemons
Juice of 1-2 lemons
3 tablespoons butter
S & FCP to taste
I cook it in one pan.
Bring About 5 cups of water to a boil, season with salt, add pasta & cook to just under al dente.
Leave a bit of the pasta water and add the zest, juice & butter. Cook until the pasta is finished and sauce is thick. Add FCP and taste for seasoning.
Finish with parm, parsley and maybe a drizzle of nice olive oil
Serve with grilled pork, chicken, fish or shellfish
Beef and cheddar. Beef, cheddar, horseradish mayo, bread.
March - Cajun Seafood Boil: Shrimp (any other seafood like crawfish, crab legs), Sausage, and Corn, Potatoes. Steam or Boil seafood with old bay packet. Then make a garlic butter dipping sauce with a whole bunch of garlic and Cajun seasoning to dip and drench the boil in. By melting a couple sticks of butter and adding the garlic and Cajun seasoning.
Garlic, capers and chillies in equal amounts. Warm through. Broccoli steamed until almost done. Pasta shells done, drain and stir through the other ingredients. Maybe some shredded cheese on top.
Love pad Thai but after trying half a dozen recipes it never turn out well but just made this dinner and I can’t wait to eat the leftovers for lunch tomorrow
Hmm I gotta try this out. Does seem weird cheating the tamarind since that is the defining ingredient of pad thai I would have to say, but I do think this might be viable I can't remember but I think these flavors were interchangeable when I was working at thai restaurant but I can't remember for sure but vinegar commonly used so seems tasty
Looks darn tasty!
March: Smoked Brisket-style Tri-tip: Season tri-tip with your favorite BBQ rub (I use Meat Church Holy Cow, but your BFF would work great as well). Place seasoned tri-tip in your smoker at 250 until it reaches an internal temperature of 165-170. Remove and place in a foil pan that is lined with some sliced yellow onions. Add about 1/2 cup beef broth. Cover with foil and return to the smoker. Let cook until the meat reaches 200-205. Let rest, slice, and enjoy! Thanks Sam! 😀
That rely looks good too
Love this!
I do as cheesecake stuff. French toast I make the French toast like you normally would but the differences as I take 2 slices of bread and use. A little bit of the egg wash to come out. Get the edges of the bolt pieces of bread kinda gummy. I put cheesecake filling in the middle. You could do PB and J whatever and then I kind of press the 2 pieces to get. And I'll put vanilla and cinnamon in my egg mixture. When I dump the bread and then I just cook it like you would French toast. Very rich, very definitely very good.
Looks delicious
May give it a go
Love this recipe. Looks easy and tasty. Another asian inspired recipe to try is below. My husband loves this . The sauce is a MUST and it really compliments the pork meatballs.
Asian Pork meatball noodle bowl.
Ingredients
1 lb. ground pork
2 scallions, finely chopped
1 garlic clove, finely grated
1 Tbsp. soy sauce
1¼ tsp. Shaoxing wine (Chinese rice wine)
1¼ tsp. sugar
1¼ tsp. toasted sesame oil
¾ tsp. finely grated ginger
Directions
Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl. Form into 1 inch ball and cook thoroughly in a cast iron skillet. (preferrable a STCG 10 inch cast iron pan!)
Cook rice noodles are directed. I prefer Lotus brand but whatever one you like.
Sauce
2 tlb fish sauce
1 tbsp rice vinegar
2 tsp white sugar
4 tlb water (hot to help dissolve the sugar)
2 garlic cloves finely chopped
1 red birdseye chilli finely chopped - use as much or a little as you dare.
1 tlb lime juice
Mix well and set aside.
Add Rice noodles to bowl followed by ~ 6 pork balls.
Add fresh vegetable such as
2 carrots - julienned
2 cucumbers - julienned
bean sprouts
Pour sauce over entire bowl.
garnish with cilantro if desired
March: Bacon-Wrapped Knackwurst
My dad used to make these at Barbies here in Oz back in the 80’s and 90’s. Simple, but delicious!
Ingredients:
Knackwurst sausages
Long-cut Bacon
Cheese, cut into 5mm thick slices.
Ketchup
Mustard
Toothpicks
Method:
- Par-boil the knackwurst for a few minutes to soften them up somewhat. Do not overcook!
- Once cooled slightly, cut a seam lengthways along the knackwurst. This will be used to accept the ketchup, mustard and cheese.
- Add ketchup and mustard into the seam.
- Add sliced cheese into the seam, try and get as much cheese inside the seam, without splitting the knackwurst
- Wrap knackwurst in bacon slices like you would a popper or similar.
- Use toothpicks to hold bacon in place if required
- Grill on indirect heat for best results, until bacon is crispy and cheese is melty
Notes:
1. Use cheese of your choice, I prefer Tasty, but Monterey Jack would also work.
2. Can be cooked on direct heat if desired, but keep temperature low
I ❤ trying different foods
I looooove this dish!! I was always too intimidated to make it myself, but this looks obtainable! Now I just have to learn how to make yummy tofu 😂
March:
Hot Dog, Mashed Potato and Baked Bean Casserole
(Do this recipe but upgrade/home make the 3 main ingredients)
4 mediumd potatoes peeled and cubed
2 Tbsp butter
1/2 c shredded cheddar cheese
15 oz can of baked beans
4 all beef hot dogs cut into slices
1In a medium pot add water and some salt. Cook the potatoes until soft. Drain and stir int the butter, , salt and pepper. if too dry add a little milk. Set aside.
2 Preheat oven 425 degrees. Mix the hotdogs with the beans. Place in bottom of baking dish. Top with mashed potatoes then cheese.
3 Bake 15 minutes.
I make something similar to this but instead of brown sugar, I use peanut butter. Try it!
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.
Wow tasty looking.
Empanadas with Ropas Viejas
Ingredients
1 cup masa harina
2 tbsp plain all purpose flour
1/2 tsp salt
1/2-2/3 cup warm water
1 tbsp oil, plus extra , for frying
9oz lean minced pork
1 garlic clove , crushed
3 tomatoes
Ancho chilies
1/2 onion
1/2 tsp cumin
1/2 tsp salt
March recipe: use any style noodles 8oz, leftover corned beef about a cup, 3/4 cup buttered breadcrumbs, 1 can cream chicken soup, 1/4 cup cubed cheese, 1cup milk. Combine chicken soup with milk. Alternate layers of noodles corned beef cheese fill with soup/milk mix, then top with bread crumbs add seasoning as anyone’s heart so desires place in oven 350 for about 45mins. Corned beef casserole. This is a recipe I found in my late grandmas cookbook that was given to her by a friend. I haven’t made it yet so I will wait to see if you do before I do to see what it turns out like. Thanks Ryan the cooker
March:
Greek Fried Shrimp
1 Pound of shrimp with shells or Prawns
Equal parts Vodka and Lime Juice
Tablespoon Cayenne pepper
Tablespoon Hot Sauce
S+P
Equal parts flour and Cornstarch
Add shrimp/prawns to a bowl, add cayenne pepper, hot sauce, lime juice and vodka (make sure shrimps are submerged for 4 hours)
Drain it, toss them in Flour and starch mixture with S+P
Deep fry or pan fry for 3 minutes or a minute and half each side (til cooked and nicely browned)
My preference I like to toss in old bay off the fryer and serve it with tzatziki and fresh lemon juice.
March: Mofongo con pollo en salsa criolla (Puertorican plate).
I cook without measuring so this is my best guess:
Mofongo
2 green plantains
2 garlic cloves
2 tsp butter
Chicharron
- Cut the plantains into ~1-1/2” pieces and deep fry. Similar to making tostones.
- Once plantains have soften and are starting to get crispy on the outside remove from oil and let drip.
- In a pilón (mortar and pestle) add the plantains, garlic, butter and chicharrones and mash into a a solid mass. SPG to taste. *can add a bit of chicken broth if too dry*
Pollo en salsa criolla
4-6 chicken thighs
2 tbs sofrito *very important*
1/2 onion
1/2 bell pepper
2 tbs tomato paste
1/2 cup chicken broth
- Season chicken with Adobo Goya Con Pimienta for bonus points. If not, use SPG.
- Cook sofrito for a couple of minutes with olive oil.
- Add thin sliced onions and peppers and cook for a couple of minutes.
- Add tomato paste.
- Add chicken that’s been cut in bit size strips.
- Add broth and cook until chicken is done.
Serve the chicken and sauce on top of the mofongo and buen provecho.
Sofrito
Is the base for many dishes from Puerto Rico. I get mine from a relative so don’t have a recipe but it’s roughly this:
Rough chop 1 onion, 1 head of garlic, 3 bunches of culantro (recao, flat lead cilantro) *cut stems*, 1 bunch of cilantro *leaves only* (triple if you're not able to find culantro), 1/2 pound ají dulce (mini sweet peppers) (red bell pepper if not able to find ajíes dulces). Blitz in a food processor until you form a paste.
March: Salmon Wellington
Saute shallots garlic splash of white wine, reduce, mix in spinach, cream cheese and Parmesan cheese. Spread over salmon and wrap in puff pastry. Bake until golden brown! Making it tomorrow!
March: Sam, you should make Kapestetisch I grew up eating it
The recipe below will make half the batch I brought in-
• 1 jar of sauerkraut
• half a package of bacon
• kielbasa sausage (you can use any type of meat or skip altogether)
• 1 bag of yukon gold potatoes
• cornstarch or flower
• bay leaves (2-4)
• milk
• butter
• salt
• nutmeg
• chicken bouillon
Below are the steps on how to prepare-
1 Peel and quarter your potatoes, cover with water in a pot and boil until fork tender.
2 Cut up bacon into bite sized pieces and fry up in a large pot.
3 While the bacon and potatoes are cooking, drain the juices from the sauerkraut, but SAVE THE JUICE.
4 Once the bacon is crispy, remove from the pot.
5 Reduce heat to low and add about 1 - 1.5 cups of sauerkraut juice to the bacon grease. Slowly add in spoonfuls of cornstarch/flour and whisk. You are basically making a roux, you want the consistency to be similar to a gravy. This sauce will generously coat your sauerkraut, if you do not think it is enough- add more juice and cornstarch/flower. Add in a tbsp of chicken bouillon- this tones down the sourness of the sauerkraut. Add more or less depending on your preferences.
6 Once you reach the right consistency, add the sauerkraut, bacon and bay leaves. Cook on low until warm.
7 By now the potatoes should be tender. You can make your mashed potatoes however you want, but I would recommend to minimally spice them. Here is how I make mine- Melt about 1/2 cup of butter. Add about 1 cup of milk, melted butter, half a tbsp of nutmeg, tsp of salt to the potatoes and mix. Continue mixing until it reaches the desired smoothness- add more milk/spices if needed.
8 Mix in mashed potatoes with the sauerkraut mixture.
9 Add kielbasa
10 Cook on low till warm
11 You are ready to serve!
You typically eat this with some buttered french bread. It is far from healthy, but the best comfort food!
I wanna try this in both the wok and a cast iron pan to compare.
Chefs kiss
March: Sausage Balls (These are always a huge hit when I make them)
~2 cups (1 box) biscuit mix (Cheddar Bay are a favorite)
1 lb ground sausage (Hot Italian, Maple, Breakfast, pick your flavorite)
1 lb (4 cups) shredded cheese (Habanero cheddar is my go to but any medium hardness works fine)
Mix all by hand until incorporated into a dough.
Roll into ~1" balls, or take the easy way with mini-muffin pans (can freeze for later at this point)
Bake at 375°F for ~10-15 minutes depending on your oven and the crispyness you want.
Serve plain or with dipping sauces, whatever you fancy.
Enjoy!
-John Jackson