we first saw this recipe about a year ago I think and it has become a weekly staple for us. we add Italian sausage to it, we cook it first then keep it warm, add a scoop to the top of the spaghetti.
I heard that your pasta smells like dead orangutans. I think you've some explaining to do. Never mind how I know the smell of dead orangutans. This is about noodles.
Yes, we do that too. Just throw leftover pasta and sauce in the frying pan and cook to get that crispyness. The sauce changes (carmelizes?) and has a different flavor.
March: Donair (Canadian east-coast specialty) 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Mix all spices together and add to the ground beef and 3 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.
MARCH: Dutch Bitterbalen (40 pieces) Litlle dutch snack. We enjoy this with a nice drink like beer. It is ideal to share with a group of friends :) [ ] 450g beef rib steaks [ ] 380 ml meat stock [ ] 2 bay leaves [ ] 1 piece mace [ ] 30g fresh parsley [ ] 400 water [ ] 100 wheat flour [ ] 80g unsalted butter [ ] 2 tbsp mustard [ ] 6 leaves gelatin [ ] 4 medium eggs [ ] 20g wheat flour [ ] 220g bread-crumbs [ ] 2 l frying oil [ ] Roasting pan (15 x 20 cm) Place the meat in a pan with the stock, bay leaf, mace and parsley and the water. Bring to the boil. Cook on low heat for 3 hours with the lid on the pan. Turn off the heat and let the meat cool in the broth without a lid on the pan. This takes about 3 hours. Remove the meat from the pan and chop finely. Strain the broth. Measure 400 ml of the stock. Melt the butter in a pan. Add 4/5 flour. Cook over low heat, stirring, until the flour starts to color (roux). This takes about 5 minutes. Pour the reserved stock into the roux in parts and stir over low heat to form a thick sauce. Cook gently over low heat for 3 minutes, until the ragout is glossy and cooked. Add the meat. Add the mustard. Season with pepper and salt if necessary. Remove from heat. Soak the gelatin in cold water for 5 minutes. Squeeze out and let it dissolve in the still warm ragout. Spoon the ragout into the roasting pan. Let cool to room temperature for 1 hour. Place covered in the refrigerator for 3 hours. Cut the thick ragout (also called salpicon) into 40 pieces and roll them into balls. Beat the eggs. Dip the balls successively in the rest of the flour, the egg, fine breadcrumbs, the egg again and finally the panko. Place in the freezer for 30 minutes. Heat the oil in a deep fryer or large pan to 180 °C. Fry approximately 10-12 bitterballen each for approximately 4 minutes until golden brown. Let drain on kitchen paper. Delicious with mustard.
March: Damn, we're all doing pasta! Meatballs and Penne in a Spinach and Tomato Cream Sauce Sorry, all amounts are from the heart. Figure it out. Penne pasta: Do it by the box Meatballs: Ground pork Panko bread crumbs Ricotta cheese Garlic powder Salt Pepper Form into balls (I like big balls) Sear all sides in cast iron then throw in 400° oven until 155° internal (carryover to 160° or whatever). Tomato Cream Sauce: Butter... Flour... Roux... Milk... Bechamel Garlic powder, salt, white pepper Add in marinara sauce. I bought Rao's, but make it if you want. Italian seasoning Salt and pepper to taste Plate it up: Add pasta and whatever pasta water to marinara cream sauce to make it nice. Get to simmering then add spinach until almost wilted. Add meatballs and toss to sauce. Garnish with green and Parm. Enjoy.
From Chicago and I worked down in New Orleans for 3 months about 5 years ago. I came across New Orleans delicacy that I’ve been craving for so so long. They are amazing and so addicting. Boudin balls * 1¾ pounds boneless pork shoulder, cut into 1-inch cubes * 6 ounces chicken livers, rinsed and trimmed * 1 yellow onion, diced * 2 stalks celery, diced * ½ cup diced poblano pepper * ½ cup seeded and diced jalapeno pepper * 6 cloves garlic, minced * 3 tablespoons kosher salt * 1 ½ tablespoons ground black pepper * 1 teaspoon chili powder * 1 teaspoon cayenne pepper * 4 cups cooked white rice, or more to taste * ½ cup chopped fresh parsley * ½ cup chopped green onion * 2 cups oil for frying, or as needed * 1 cup all-purpose flour * 1 pinch cayenne pepper, or to taste * salt and ground black pepper to taste * 1 cup dry bread crumbs * 2 large eggs, beaten 1. Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight. 2.Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately. 3.Transfer drained meat mixture to a cutting board and finely chop. 4.Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight. 5.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 6.Roll chilled meat mixture into 1-inch balls. 7. Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl. 8. Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls. 9. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
I'm from Texas and I can confirm this one. This version is fantastic and I've had them or something similar many times, and they're just as good when you stuff this same mixture into sausage casings and make regular Boudin. Would love to see this.
March: Grandmother's "Horentje" (Cornetti Pasta) My grandmother learned this recipe from an American soldier after the second world war. She made it a lot for me and now I also make it from time to time and hope to make it for my children and grandchildren. It's a very easy recipe. For 4 person you needs: - 400g Cornetti (DeCecco Cornetti Pasta 454 g) - 400g pork-veal mince - 2 or 3 big yellow onions - A thin of Cream of Tomato Soup (Heinz Soup Cream of Tomato 400 g) - brand here is Knorr, so I hope this is the same, should be very thick - Black pepper and salt ( you can use your BFF) Cut the onions finely. Put some butter in your cast iron skillet and caramelize the onions in it. When the onions are almost done, add the pork-veal mince, stirring with a fork to loosen it. Add some salt and black pepper (or BFF, but be sure to add enough black pepper). Let it sit until fully fried In the mean time cook the Cornetti as mentioned on the pack. When the mince is fully fried, add the cream of tomato soup and half a ladle of cooking fluid from the Cornetti. Drain the pasta and add to the cast iron skillet, mix it with the sauce. Taste and maybe add some more BFF.
March: Panagatee Mum made this all the time as a kid, true comfort food. About as UK as it gets without being a classic. Only 5 ingredients as well 3 large potatoes Enough Bacon 2 white onions 1 block Extra mature Cheddar 300ml Chicken stock Pre heat oven to 160c (whatever that is in Fahrenheit) Thinly slice the potatoes into 1cm rounds, think slice the bacon and onions and grate the Cheddar. 1 later of potatoes in a Dutch Oven, then bacon then onions and finally Cheddar. Salt and pepper each layer. Repeat the process until you run out of potatoes. Finish with a thick layer of cheese. Pour the stock over the top. Bake for the 2 hours with the lid on Take the lid off and turn up the oven to 200, allow to get crisp on top. Enjoy with some bread. Hope you like it, not sure how you couldn't. From George (Sheffield, UK)
A very simple recipe, but a DAMN good one. It's a classic bar food in western NY. -Lay down an Egg Roll Wrapper -Add pepperoni and either brick mozz, or string cheese -Brush the edges in egg wash to prevent leakage -Tuck corners and roll it up like an egg roll. -Place all rolls in a container and freeze, this needs to be frozen or the cheese will either separate, or leak. -Take out once frozen solid, and fry -Fry at 350 for around 4-5 minutes or until GBD - Optionally brush with garlic butter and sprinkle with parsley and parm. --------------------- Serve with Marinera sauce, blue cheese, or ranch, depending on preference. You can use any fixins inside, mushrooms, sausage, onions and peppers, etc... So long as theres a good amount of Mozz inside and a marinera dip. ;)
March: Colcannon with Irish bacon I am probably cutting it a bit short for this with St Patrick’s day just around the corner but I figured I’d throw my hat into the ring with my colcannon recipe. Colcannon with Irish bacon: Serves 4 Ingredients: About 2lbs of russet potatoes About 2.5 cups of shredded cabbage 1 leek 1 lb of Irish bacon (more is fine too) heavy cream and butter Optional green onions Procedure: Dice and start to boil the potatoes. Chop and cook the Irish bacon in a large pan to desired doneness and remove it from the pan. (This pan should be big enough to fit the leak and cabbage in once the bacon is removed.) Add the sliced leek and sliced cabbage into the pan with all the remaining bacon grease. This is where you would add the whites of the green onion if so desired. When the potatoes are ready, add in the heavy cream and mash adding salt and pepper to taste. Ideally the mashed potatoes will be done as the cabbage and leek become nice and tender. Once that happens combine all the ingredients, bacon included, and mix well. Again, adjust with salt, pepper, and butter to desired taste and texture. Bonus points for including a pinch of nutmeg here as well. If desired, you can top with the remaining tops of the green onions. A lot of this can be done in advance and then just heated back up to make things a bit easier. This also stores pretty well. -enjoy
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!
@chelsealedbetter3578 I don't know if Sam is going to pick this, but I thought it sounded great, so I made it for lunch today and it is amazing! Thanks for sharing.
Been a fan for years and tried many of your YT recipes. March: Sloppy Joes - Makes about 4 to 6 servings. This recipe has always been eye balled so my measurements aren’t exact. But the important ingredients are unsweetened ketchup, mustard, and sugar. Their portions can be tweaked to your liking. More mustard = more tang, More Ketchup = Tomatoey Flavor, More Sugar = Sweet. Ingredients About 1lb of ground beef. (no more than a 85/15 fat content. 80/20 is ideal.) 1 Green Bell Pepper ½ an Onion (I like white or yellow for this but use what you like) 4 garlic cloves Unsweetened Ketchup (Primal Kitchen Ketchup) Yellow Mustard Brown Sugar Tomato Paste (Cento Brand in the tube) Worcester Sauce Salt + Pepper Cayenne Pepper (Optional) Buns Cooking Oil Steps Dice your bell pepper and onion, mince garlic. Set your pan to a medium high heat on the stove. Oil your pan and throw in the bell pepper and onion. Cook for a few minutes until they start to soften. Move the bell pepper and onion to the edges of the pan. Add the beef to the center of the pan to get a nice browning. Let it brown for a few minutes, then break up the beef and add your garlic. Cook until beef is nearly no longer pink or until the pink is gone. You can drain SOME of the fat from the pan if you’d like. Once the beef is cooked, add a ¼ of the tomato paste tube, give the pan a stir to incorporate the tomato paste. Let that cook for a couple of min. Then add maybe ½ Cup Ketchup, ½ of that of mustard, 2 dinner spoons of brown sugar, a dash or two of Worcester Sauce, Salt and Pepper and a couple dashes Cayenne Pepper (optional and add more to your liking) Combine the ingredients and bring it up to the simmer, turn down the heat to medium or one notch below medium. Simmer until the sloppy joes start to thicken. If the mixture is too thick for your liking, add some water or more of the wet ingredients to get the consistency and flavor you're looking for. While that simmers, toast your buns. I prefer adding oil to a hot cast iron and placing the cut sides of the buns down, but you do you on this one. Once buns are toasted, sloppy joes have been simmered,and it tastes how you want. Serve immediately on your toasted buns and enjoy. Joes are best served with a side or just themselves.
March: The BEST BUTTER CHICKEN EVER - My own recipe - From AUSTRALIA Dazza’s Butter Chicken Ingredients 200g Butter Handful chopped cashews 2 tsp coriander powder ½ tsp fenugreek powder ½ tsp cumin seeds 1 tsp garam masala 1 tsp turmeric 2 cup cream 2 tsp minced ginger 2 tsp minced garlic 4 tbls oil 1 onion 1kg chicken thigh cut into strips 2 tsp chilli powder 2 tsp sugar 400g tin diced tomatoes 3/4 cup tomato sauce 2/3 cup greek yoghurt Salt to taste Method Put chicken strips in a bowl and add ginger, garlic, 1 tsp chilli powder, pinch of salt, 1 tsp coriander powder and yoghurt. Mix well and refrigerate for a few hours Add ½ the oil to large frying pan and shallow fry chicken in batches then set aside. (no need to cook chicken through at this stage, just looking to brown the outside) Add remaining oil and add onion, cumin seeds, diced tomato, remaining coriander powder, fenugreek powder, turmeric, chopped cashews and remaining chilli powder (if you want it warm), add ¾ cup of water to get the tasty bits off the bottom then cook over a low heat until everything is soft, allow to cool then blend until really smooth and run through a sieve back into a pan. (don’t blend whilst hot). Add butter to pan with blended ingredients and cook for a few minutes, return chicken and add tomato sauce, garam masala, sugar and cream. Simmer for 20 to 30 minutes.
make this with filet mignon instead of chicken.... trust me =) (obviously alter how you cook the meat, to ensure it's not overcooked when served) I know it's maybe blasphemous in Indian culture to eat beef, but the combination is amazingly good. I have a modified recipe for butter chicken I use.
I've been making this for a few years--it its absolutely phenomenal. The first ever time I made it, I was about 5 minutes in and realized you're making insanely good, homemade rice-a-roni. Once you get the logistics of that, this recipe is a snap. It will find it's way into your heavy rotation.
March: Recipe Turkey Stuffing Meatball Poutine 2lbs ground turkey 1 box stove top stuffing for turkey 1 egg Russet potatoes pub cut, double fried Package of dried turkey gravy, made per directions. (I use 2 packages as I love the gravy) Preheat oven to 350F Combine the turkey, stuffing and egg Roll in to 1.5 to 2 inch meatballs (depending on using as appetizer for a party or as a main) Place on a parchment lined baking sheet and cook for 35 to 40 minutes Cut the russets into pub style potatoes and double fry. ( or I sometimes use frozen pub fries done in the oven) Make the gravy as per the instructions on the package Serve by plating a layer of fries, however many meatballs you want and cover with gravy. As you know traditional poutine has cheese curds, but I don’t think these need that. Christmas in your mouth! From two Canadian followers, Patti and Bill
March: Northern Plains Tator Tot Hotdish 8oz bacon (diced into lardon) 1 small-medium onion (diced) 5 cloves garlic (minced) 1 6oz can tomato paste (not traditional but I like it) 1 12-16oz beer (stout or lager) 1 pound ground beef {8oz mushrooms, 3 tbsp butter, 3 tbsp AP flour, 3 cups milk} or {10 oz cream of mushroom soup & 10 oz cream of chicken or celery soup} 2 15oz cans of your favorite veggie (corn & green bean is what I grew up with, feel free to use mixed) 1.5 cup shredded cheese (CoJack, cheddar, pick your fav) 32oz frozen tater tots Preheat pellet grill/smoker (or oven) to 350 degrees F. In a skillet, cook the bacon until the fat has rendered, then add the onion & saute until softened, season with BFF, seasoned salt, or cajun seasoning (whichever you prefer). Add the garlic and tomato paste and fry until fragrant, deglaze with beer & cook until liquid has reduced by half. Empty into a 9x13 casserole dish, leaving any bacon fat in skillet. Add ground beef to skillet & cook (with your same seasoning) until no longer pink. Add to casserole. Saute mushrooms in remaining fat, then add butter until melted. Whisk in flour to create a roux, then add milk for a bechemel. Cook until thick & mix into the casserole. (or use the northern plains cheat code of canned cream soup). Drain canned vegetables & mix in. No need to dirty a separate bowl, mix all previous ingredients right in your casserole dish. Sprinkle a cup of cheese on top of the mixture. Place tater tots on top of the casserole, covering the top entirely. Cook the casserole in a 350 degree pellet grill/smoker (or oven) for about 40 minutes, until bubbly and the tater tots are golden brown and crispy on top. Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes. My parents were born & raised in MN, I was born & raised in IA, & have lived in SD for 25 years. This was a staple growing up, both at home & in the school cafeteria. I've added some flare from what I've learned from cooking, hope you enjoy!
I've made this a couple times a month ever since I first saw this video. What I've started doing is throwing in a couple cans of chopped clams at the very end (last couple minutes). I also cut out the water and instead use the clam juice from the cans, and make up the difference with Clamato juice. I also reduced the chili flakes by half. It's become my favorite seafood pasta ever.
Just so you guys know this guy is a real deal chef he knows what assassin’s spaghetti is and has made it 1000 times don’t get too excited that other people have made it. It’s only been around for a few hundred years.
This effort is exactly like mine that I have made for over 40 years. The only exception is that I dice up bacon which is added with the broth mixture. Plus I like to grind up some pepper. It gives it that extra depth but a very simple amazing pasta. This new recipe vision of yours is great.
@@matthewbarr5274 There's something weird about John. He doesn't know how to talk correctly. He'd weirdly not human in a way. It sends shivers down my spine when I watch his videos.
I noticed you cooked the noodles in a cast iron pan. Didn't the acidity from the tomatoes cause a reaction in the iron giving off a very slight metallic taste?
@@SuzeFeledyJones Yep, much love to the channel, but this is NOT a dish you want to make in a cast iron pan. That's an error Sam makes quite a bit in his pasta videos, actually.
To do this, a couple rules need to be adhered to. First, your pan needs to be seasoned extremely well. Second, diluting your acidic ingredients helps to increase the pH to slow down any potential leeching of metal ions into the sauce. Additionally, and probably most important, the duration of time the sauce simmers is vital. Less than 30 minutes in a well seasoned pan and you'll be fine. Keep in mind, he probably made this choice because this is a product he sells, and otherwise would use stainless steel.
March: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now) This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too. It’s fried in the oven instead of on the stove. Ingredients: Boneless pork chops, pounded thin 4 cups panko bread crumbs Oregano Kosher salt Pepper Eggs, lightly beaten Vegetable oil 4 T butter Red sauce, warmed Shredded cheese Bread the pork chops: Preheat the oven to 450. Season the bread crumbs with oregano, salt, and pepper. Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded. Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted. VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit. Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble. Assemble the porky parms: On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
March: My great grandmas smothered sweet potatoes recipee. Boil sweet potatoes peel after boiled and cooled. 13x9pan and put glaze over them. Glaze recipe: 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup orange juice 1tbs corn starch boil all for 5 min add 1 tbs oleo or butter pour over sweet potatoes cover and bake at 350 for 30 min Really hope you can get this one in before april.
This pasta has been floating around for a while. I think pastagrammar might’ve been close to first a few years ago but then it made its rounds. I am shocked it took it this long to get to Sam though.
Love all of your videos and my STCG chef knife, best I've ever owned! My wife's grandparents are from south america and this Spaghetti all'Assassina is essentially what they call Sopa De Fideo and its on the table for every family gathering.
March: CHORIZO, POTATO, & ONION TACOS. Ingredients * Pine Street Market Chorizo (1 pound) * Sliced Sweet Onion (1 onion) * Bacon grease * Lane’s Fiesta and Chili Lime Rubs * Modelo Mango y Chile Beer * Klondike Gold Potatoes (~6) * Flour Street Taco Tortillas Cook Base recipe from @rick_bayless: ruclips.net/video/sqEUPD8mxsE/видео.html 1. As always, we started with a little mise en place: washing and dicing the potatoes, slicing the onions, dicing the cilantro, and opening the beer! 2. The chorizo, onions, and bacon grease went into the preheated cast iron braiser to start cooking with some of the Fiesta rub. 3. The potatoes were diced small, and went into the microwave with some salt and a few splashes of water, to par-cook for ~5 minutes, before being drained. 4. Once the chorizo and onions were cooked, we deglazed the pan with the beer (Modelo Mango y Chile). When it cooked off, the potatoes went in with a little more bacon grease and everything cooked for a while. 5. Get the potatoes crispy/charred. 6. Serve with some salsa verde and street taco tortillas. www.drivestop.net/blog/chorizopotatoonionstreettacos
Can't believe you guys chose a recipe that was just released on "not another cooking shows" channel just recently.. the fact it was submitted by someone who likely just saw that and reposted it... flippin infuriating.
@@Ki_Adi_Mundi I cook and create recipes.. I've submitted recipes as do other people and it should be a fair attempt, not a copy and paste of someone else's hard work for a cheap win.
March: Gammon Stir fry Use to make this as a way to get more fruit and veg into our triplets without them realizing Butter 2 red onions, finely chopped 1 lb Gammon steaks, cut into mouth size pieces A thumb of grated ginger Broccoli bulb, torn into small pieces 2 Red apples, peeled and diced Noodles 2 Tbsp Dark Soy sauce 1. Melt butter in a wok. Fry the onion until soft, place on plate. 2. Fry gammon until almost cooked then return onions to the pan. 3. Start cooking noodles 4. Mix in grated ginger 5. Add Broccoli and apples to wok and cook until tender 6. Add noodles to wok and stir 7. Add Soy sauce and stir until everything is coated 8. Serve Any improvements you can think of would be great, as we still eat this now and then on mid week nights. Jim
March: Chicken Bacon Ranch Chicken Salad Randomly decided to try this out after making chicken salad on its own for a while. Boiled chicken tenders to 165 then shredded with tongs or forks (sous vide could work but I don't have one) Dukes mayo - more is better Celery - chopped small Parsley - finely minced Green Onion Bacon bits SPG 1 Packet Hidden Valley Ranch seasoning - (never made more then 2 pounds of tenders) I don't have exact measurements for anything I just buy a big pack of tenders and measure with my eyes. This could easily be served on a toasted sandwich or croissant with cheese lettuce and additional bacon strips but I eat it on its own or spread on crackers.
March: MIDWEST ST. PATTYMELT 1 section for meat & potatos, another section for the patty melt. You can skip to the patty melt section if you already have corned beef & mashed potatos. CORNED BEEF & MASHED RED POTATOES: Ingredients: 3-4 lb corned beef w/ spice packet 4 cups beef stock 3 lbs red potatos 1 stick butter, softened 1 cup milk 3 scallions, diced pepper celery salt Instructions: 1. Place brisket and beef stock in slow cooker with spices from the spice packet. (note: can also use dutch oven on stovetop if desired) 2. Cook on low for approx. 8 hours or until temp. 3. Halfway through, add the red potatos. 4. After 8 hours, remove the brisket and rest. To make mashed red potatoes: 1. Remove the red potatos, and mash. 2. Add butter and slowly add milk, and mash until incorporated. 3. Stir in the diced scallions, and season with pepper and celery salt to taste ST. PATTYMELT: Ingredients: Cooked corned beef, pulled or sliced (from above) Mashed red potatoes (from above) Rye bread Swiss cheese slices 1000 Island dressing (homemade or store-bought) Crispy onion strings Mayo Instructions: 1. Turn on broiler, and arrange rye bread on a pan. Broil swiss slices over the rye until melted. 2. Top one piece of rye with a smear of 1000 Island, and the other piece of rye with a heavy smear of red mashed potatos. 3. Fill sandwich with corned beef and crispy onion strings. 4. Close the sandwich and spread the top of the top slice with mayo. 5. On a hot skillet with butter & oil, fry the sandwich (mayo side up) until golden brown. Flip and fry the mayo-side until golden brown. 6. Slice in half and serve with more 1000 Island to dip, and a side of more mashed red potatoes.
MARCH: EASY One pot Sweet and Sour Pork like you've never had! [Ingredients] 2 lbs Country style ribs or Pork butt 1 bottle Creamy French Dressing(16oz) 1 packet Liptons Onion soup mix 1/2 jar Apricot Preserves 1 can Pineapple chunks 2 Tbsp Yellow Mustard 1/2 tspn Five spice 2-3 Bay leaves Salt and pepper to taste Water [1] Preheat oven to 400F. Preheat dutch oven or pot on stove at med/high for searing. [2] Cut pork into 2 inch pieces. Once pan is hot, put in neutral oil and brown meat for about 7 minutes total or color has developed. [3] Dump all other ingredients into pot and mix around making sure to scrape bottom and deglaze. Add 1-2 cups water or until meat is just covered. [4] Once everything is bubbling after 2-3 minutes, cover with lid and place in oven to braise for 1.5-2hrs or until tender, stirring and flipping once about an hour in. [5] Serve over fresh white rice. Optional - Side of salad with vinaigrette, potato salad or mac salad.
Hey Sam been a subscriber for 6 years, thanks for all the great videos. You should make some beef jerky. March: Marinade - 2 tbs soy sauce 1 juice of lime 3 or 4 chipotles from the can 1/4 cup of brown sugar 1 tbs honey 1 tsp cumin 1 tsp chili powder 1 tsp onion powder 4 cloves of garlic Maybe 2 oz of hot sauce, I chose Cholula ( I like the heat) Salt Pepper Garlic powder Liquid smoke (optional if you are doing it in a oven) 1 lb of Top Round or any lean cheap beef cut You need to marinate the beef for at least 2 hours up to over night. So take all the marinade ingredients and put them in a blender and until smooth. Cut the beef in to about 1/4 inch strips (beef jerky like) and submerge into the marinade for some time. Then to cook it just set the oven or smoker to 200 deg F and cook for about 2 hours on wire rack until dry like beef jerky. Enjoy!
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!!!
I've never made spaghetti all'assassina but I have enjoyed leftover spaghetti lightly pan fried with fresh herbs and sauce that renders the dish with crispy bits, rich, and somewhat crunchy and I like that texture and taste. I can't wait to try the recipe as per Sam and the boys.
March, Classy chicken 3 Chicken breasts can sub thighs. 2 tbs pepper Splash of olive oil Cut chicken in bite size pieces and cook with pepper and oil. Fresh broccoli 1 head depending on size. 1 can cream of chicken soup 1/2 cup mayo 1 tsp curry powder 1 tsp lemon juice 1 cup cheddar cheese once cooked Cook broccoli slightly about 1/2 way till tender. Mix cream of chicken soup, mayo, curry powder and lemon juice together. Add in cooked chicken and broccoli mix all together and bake at 375f for 30-35 minutes. Once done put cheddar cheese on top and let melt. We usually make a 1-1/2 cups of white rice and mix that in with the chicken dish on our plate once done. It’s delicious! Best cooking channel around!!! 😊
March: Traeger stuffed Skirt Steak Ingredients full skirt steak 1/2 pound bacon chopped 1 yellow bell pepper chopped 2 jalapeno diced 1 shallot diced 2 roma tomatoes chopped 1 small package feta cheese 2 tbl spoons BFF 5 tbl spoons BBQ Rub Directions fry chopped bacon until crispy and let cool in bowl mix all ingredients minus skirt steak and BBQ Rub lay out skirt steak and cover with salad mixture roll skirt steak and tie with butcher twine season outside of steak with bbq rub Put tied steak on Traeger at 225F until internal temp of 130F Blow torch Steak roll to get textured crust Rest 5 mins and slice and serve Love your channel!
March: Belfair Fish Tacos Slaw -1/4 head cabbage -1 large carrot -1 large lime - zested and juiced -1/2 cup Mayo -1/4 cup table cream (or sour cream / milk) -2 tsp garlic powder -1 tsp onion powder -1 tsp chili powder -1 tsp cumin -1 tsp smoked paprika -2 tsp vinegar -salt and pepper to taste Fish 2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin) Batter -3/4 cup AP flour -2 tbsp corn starch -1/2 tbsp baking powder -3/4 cup cold water -1/2 tsp salt Directions Make slaw up to 1 day in advance (min 2 hours) -Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl -mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge Make batter and place in fridge for at least 10 minutes before frying Heat oil to 350 F Cut fish into street taco sized pieces (aprox. 4 pieces per filet) - season lightly with salt and pepper Dip fish in batter and fry for about 10 minutes until crispy (batter will be somewhat lighter in color) Place fish onto wire rack to drain and salt right away Assembly Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco Serve with cold cerveza w Lime Crowd favorite in our household, hope you enjoy!
BEEF ROULADEN: -use slices of ground round or thing beef Put salt and pepper on the meat Then smear a thin amount of Dijon mustard on one side Then put one strip of bacon on the mustard Then put 2-3 slices of thinly sliced onion in a row done one side and then put 1-2 pickle spears on top. Then roll it all together tightly and wrap with butcher string to hold together or use tooth picks to keep it together. Sear the beef all the way around in a hot pan. Then add beef broth to the pan and bring to a simmer and slow cook the Rouladen until it’s tender. Around 1 1/2 hours Remove the Rouladen and add a corn starch slurry to the broth to thicken and make a gravy. Add Rouladen back and warm it up in the gravy. Serve with mashed potatoes
MARCH: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now) This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too. Ingredients: Boneless pork chops, pounded thin 4 cups panko bread crumbs Oregano Kosher salt Pepper Eggs, lightly beaten Vegetable oil 4 T butter Red sauce, warmed Shredded cheese Bread the pork chops: Preheat the oven to 450. Season the bread crumbs with oregano, salt, and pepper. Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded. Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted. VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit. Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble. Assemble the porky parms: On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
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.
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: recipe Cheesy Beef Dip: Need: drizzle of neutral oil for non stick. one whole yellow onion - diced how ever large you like, I do medium size, whole garlic - chopped 2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy) 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 one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces paprika, chipotle chili powder hot sauce ( I use garlic Chulula) half bottle lemon juice salt/season salt pepper 1. in a hot pan cook onions stirring occasionally for about 3-4 minutes in neutral oil. 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 occasionally until dissolved. 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: Terry's Chili Recipe Adapted a recipe that my stepdad, Terry, used to make. Texas Chili purists turn away now (or unfriend me, your choice). Here's my take: 1 lb of stew meat. 1 can of red kidney beans 1 can of black beans 1 small onion (prefer red) 1 small clove of garlic 1 can of stewed tomatoes 1 bottle of medium ale 2 tsp Chipotle Chili powder (or regular Chili powder, yer choice) 2 tsp dried Oregano 1 tsp ground Cumin 1 tsp ground Coriander 1 tsp salt 1 small can of tomato paste pepper to taste 4 Tbsp. vegetable oil ********* 1. Drain beans & stewed tomatoes. Chop those tomatoes up into bits! 2. Mix spices together in small bowl, reserve half the chili powder if you have someone around with "sensitive" tastes. 3. Peel and dice onion, garlic 4. Cut stew meat into small cubes 5. Add 2 Tbsp oil to a heavy bottom stew pot and use high heat 6. Add onion & garlic, brown 7. Add remaining oil and dump in meat to brown 8. Dump in spices and mix thoroughly for a minute. 9. Pour in half the beer. Bring to a boil and drink the other half of the beer. 10. Place beans & tomatoes in the pot, fill water to level and bring to a boil. 11. Reduce heat to simmer and spoon in tomato paste. Cover. 12. Cooking time is roughly two hours. Two and a half hours to 3 hours is better. Stir every 15 minutes and reduce heat if you notice it sticking. I used the side burner on my gas grill to start off, and then moved to indirect heat on the grill to simmer. Don't forget the saltine crackers and Cheddar Cheese!! Love the show!
March: Makes around 30ish maybe more stuffed mushrooms~ ~ 2packs of mushrooms (about 30~40 mushrooms) ~ 1/4 cup finely chopped Celery ~ 2Tbs finely chopped Sweet Red bell pepper ~2Tbs finely chopped Yellow Onion ~1 packet of Imitation Crab Meat(the pack i get is about hmmm 2cups give or take) ~2cups crushed Oyster Crackers ~1/2cup Cheddar Cheese (shredded) ~1/4Tsp Garlic Powder ~1/2Tsp Old Bay seasoning ~1/4Tsp Black Pepper ~1/4Tsp Salt ~1Egg ~1/2cup Water ------------------------- Wash mushrooms and put in strainer. Pick off stems and finely chop. Preheat oven to 400° Saute chopped stems, celery, onion, red bell pepper, in a little butter for 2mins. (Somtimes i split it up in 2batches so its easier but i have a small pan:] . ) Transfer to a Large bowl and combine everything else and mix mix mix :) Spoon in stuffing and lay the stuffed mushrooms on a greased cooking sheet and bake for 12~15mins (they r done when the mushrooms are soft and squishy) •••••all the ingredients dosnt have to be perfect, if you add too much it wont hurt it at all! I always tweek it depending on what i have left lol so this is a no sweat recipe🤗🥰🤤 thanks! You guys are awesome!!! Keep up the amazing videos ❤❤❤
RECIPE TIME! Im from Rhode Island, and we have a specialty called a "New York System Hot Wiener", which is a beef hot dog, on a New England split top bun that's softened by steaming, and adding a yellow mustard, chili sauce, white onion, and celery salt. We call it having them, "all the way"! Chili: 3 pounds ground beef 2 teaspoons chili powder 2 teaspoons dry mustard ½ teaspoon ground allspice ½ teaspoon ground nutmeg ½ teaspoon onion salt ½ teaspoon garlic salt ½ teaspoon celery salt ¼ teaspoon minced fresh ginger root 1 teaspoon ground cumin ½ teaspoon Worcestershire sauce 1 teaspoon soy sauce 10 ounces ketchup 1 - Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain. 2 - Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. 3 - Boil some dogs of choice and steam some NE style buns 4 - Put dog in the bun, add mustard, add chili, add white onion, and add some selery salt. BOOM! Youre now one of us. HOLLA!
Third comment why not; this story behind this dish is basically the cook made this 100s of years ago and the king thought he was trying to kill him so they called it assassin spaghetti.
March: Potato soup and pfannkuchens. I’m amazed that a collection of 5 simple ingredients creates such a masterful dinner. My grandfather taught my mom this recipe, she taught me, and I’ve taught my wife. I love sharing this with the people I love. The Potato soup is a chicken bone broth seasoned with salt, pepper, and new addition from my family miso. In the bone broth boil pealed and quartered potatoes until softened. Mash softened potatoes until a thick porridge forms. The pfannkuchens (fon-coo-ns) are a savory egg crepe. They are made with a 1-1-1/2 ratio 1 part egg, 1 part milk, and 1/2 part flour. Melt butter and lace batter liberally with butter, season with salt, and the secret ingredient a scoop of the soup. This leaves delicious little potato pockets in the final crepe. Melt butter in a medium/high pan and fry pfannkuchens into thin crepes. 5 simple ingredients Chicken broth Potatoes Flour Egg Milk And the result is like a hug in a bowl. When I was at my sickest going through chemo this brought me joy… Sometimes things are greater than the sum of their parts and this is true for this…
March: Dog Food on Buns -1 lg white onion(diced) - 1 1/2 lbs ground beef - 1 can cream of celery soup - 1 can cream of chicken soup - 1 can cheddar cheese soup - 1 pkg hamburger buns - salt, pepper and garlic to taste Preheat oven to 350 sauté onion until translucent, add ground beef and season then brown hard, drain extra grease if desired, add cans of soup and mix, place buns open face up on baking sheet, top each bun(tops and bottoms) with mixture, put in oven for 1 hour, pull from oven and let rest for 5-15 minutes, enjoy Has a weird name but is absolutely delicious Would love to see recipes for viewer recipe month that are not something you would normally make, something outside your typical wheel house.
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!
Bacon Cheddar Ranch Potatoes Peel and cut up potatoes into bite-size pieces Boil until tender Mix a can (or two) of cream of mushroom soup, a packet of ranch powder, 1 cup-ish of cheese (whatever sounds good, I like mixed cheddar), crumbled bacon, and then add potatoes, mix again, and put in baking dish. Top with more cheese and bacon and bake in the oven until bubbly. Top with green onions and sour cream (or whatever you want)
MARCH: I grew up with two massively comforting dishes. My family grew up in the summers eating this every week. I tried to decide which one I would submit. But I couldn't do it, I eat these almost once a week in the summer to this day, 1 - "Marinated Meat" 2-3 cloves of garlic, minced 1 TBSP Brown Sugar, packed 1/2 tsp. Ground Ginger 1/2 tsp. Black Pepper (I used to always use course ground but have found in my adult life, regular grocery store paper works best) 1 TBSP oil 2 TBSP water 1/4 cup soy sauce (I used to try and "gourmet" this up but I have found that La Choy soy sauce is the best for this recipe. Can be hard to find. I found it at Winco) Mix all into a zip lock bag. I would use for the meat; a 2 pound chuck roast, but it really is nice to use a nicer cut of beef, your choice. Cut the meat into 1-1/2" cubes and put in a zip lock bag. Keep it overnight, but no longer than 24 hours and grill to desired finish. Especially good over searing hot coals to caramelize edges. 2 - "Tomato Cocktail" 2 to 2 1/2 cups tomatoes, cubed with juice/seeds removed (I'm from Ohio when the tomatoes are at their best in the summer, this recipe is amazing, but have not had high quality tomatoes in decades. This a key ingredient, great tomatoes!) 1/2 green pepper, diced 3 green onions 1/8" sliced 1-1/2 TBSP white sugar 2 TBSP apple cider vinegar 3-4 squirts of Franks Hot sauce (MUST use Franks, I've tried others over the years, but never have found a better flavor.) Mix all together, chill 1-2 hours
March: Salisbury Steaks!!! Ingredients Steaks: 1 pound 85% lean ground beef ½ cup plain bread crumbs 1 large egg, beaten 2 tablespoons ketchup 1 tablespoon Worcestershire 1 teaspoon dry mustard 1 teaspoon soy sauce ½ teaspoon freshly ground black pepper 1 pinch cayenne pepper, or to taste 2 tablespoons salted butter Gravy: 2 tablespoons salted butter 12 large white button mushrooms, sliced 1 cup diced onion salt to taste 2 tablespoons all-purpose flour 3 cups high-quality, low-sodium beef broth 2 tablespoons ketchup 1 tablespoon Worcestershire sauce --- Step 1: Mix ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, mustard, soy sauce, pepper, and cayenne together in a mixing bowl with a fork or your hands until well combined. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Step 2: When almost ready to cook the steaks, make the gravy: Melt butter in a large nonstick skillet over high heat. Add mushrooms, onion, and salt; sauté until mushrooms are deeply browned, 5 to 8 minutes. Reduce the heat to medium and add flour; cook and stir for 3 minutes. Step 3: Stir in broth, ketchup, and Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Step 4: Transfer gravy to a liquid measure. Scrape the pan clean with a spatula. Step 5: Finish the steaks: Remove meat from the refrigerator and divide into four equal portions. Moisten hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides of patties with salt. Step 6: Melt butter in the clean skillet over medium-high heat. Add patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer. Reduce the heat to medium and continue to cook until gravy is piping hot and steaks are no longer pink in the center, about 5 more minutes until steaks are 160º F when temperature checked. Serve with buttered mashed potatoes (a must!!!) and choice of vegetable
My dad taught me to make this pasta with just tomato paste, boiled pasta, but first bunch of butter melted, put in tomato paste, mix those to, and then you put in the pasta and you fry it a bit. Simple dish and is pretty good, quick and easy too.
March: English Cottage Pie • 3 tbsp olive oil • 1¼kg beef mince • 2 onions, finely chopped • 3 carrots, chopped • 3 celery sticks, chopped • 2 garlic cloves, finely chopped • 3 tbsp plain flour • 1 tbsp tomato purée • large glass of red wine (optional) • 850ml beef stock • 4 tbsp Worcestershire sauce • a few thyme sprigs • 2 bay leaves For the mash • 1.8kg potatoes, chopped • 225ml milk • 25g butter • 200g strong cheddar, grated • freshly grated nutmeg Heat 1 tbsp olive oil in a large saucepan and fry 1¼kg beef mince until browned. • STEP 2 Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft. • STEP 3 Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan • STEP 4 Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves. • STEP 5 Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks. • STEP 6 Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender. • STEP 7 Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper. • STEP 8 Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. • STEP 9 If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden
March recipe: Eggroll wrappers Cream cheese Guava paste And powdered sugar optional. Wrap the eggroll wrappers with cream cheese and guava inside.( i don't measure) fry, and put powdered suger on after fried.
March: chicken and rice (Mexican twist) I got the idea from your video of chicken and rice in the rice maker! These are the ingredients. I basically just put them all in the rice maker to cook and then crisp up the thighs on a pan when done: Marinated Chicken thighs Rice Chicken stock Tomato paste Garlic powder Onion powder Butter Sazón seasoning Smoked paprika Fresh chopped cilantro (for topping) Chopped onion (for topping) Lime drizzle and zest
MARCH: Ultimate pork blue cheese and apple burger 600g pork shoulder roughly 15% fat cubed 2 parts tablespoons brown sugar .5 parts tablespoon chili powder 2 parts teaspoons smoked paprika 1 parts teaspoon garlic powder 1 parts teaspoon dried thyme .5 part teaspoon onion powder 1 part teaspoon salt .5 part teaspoon black pepper 1 sharp apple (granny smith) Balsamic Vinegar Blue cheese (soft and gooey I use st agur) Brioche bun Mayo Bbq sauce (your favourite but not spicy) Siratcha/hot sauce Rocket (arugula) Serves 5 Place the pork in to bowl and coat with your favorite pork Seasoning (a simple yet tasty rub in in the ingredients list.) Grind the pork shoulder in for mince (ground pork) then grind again, this helps the fat and intertwine with the meat. Split in to 5 equal parts and form you pattys make them slighty bigger than your buns. Hint; make them on grease proof paper so they won't stick. Place the Patties in the fridge for an hour. Wash your hands Take the apple and slice thinly use a mandolin if you have one set to 2mm if you don't slice as thin as you can Place in a bowl and coat in balsamic Vinegar, mix well so everything is covered. Slice the blue cheese For best results cook an a charcoal grill. If you don't have a charcoal grill you can cook this on a gas grill, flat top or in a skillet. Set you grill for 50/50 direct and indirect cooking. Medium heat. Place the Patties on the indirect (because of the sugar) side of the grill. Shut the lid and cook for 5 to 10 mins Flash the Patties over the direct side of the grill for flavour and colour cook to the safe temp for your counrty 74c UK/145f US. Move back to indirect and Place on the cheese for melting. (If you don't like blue cheese a mature cheddar works well) Coat the buns in a scraping of mayo and toast to seal the bun. Build bottom bun Bbq sauce Patty Apple Rocket Hot sauce Crown with Top bun. Enjoy
Another excellent choice for Viewers' Recipes month, however, I would have to omit the red pepper flakes. I'm sure doing so wouldn't affect this dish. I need to get a cast iron pan! You're right Sam, it should be a 'love' button instead of a like, so let me give this one a ♥
March: The Italian Sloppy Joe - 1lb Ground Beef, preferrably on the leaner side - 1 can tomato sauce, I think it might have been a 10-12oz can? - 4 slices of a nice crusty bread - Garlic, A LOT of garlic. - Butter - Olive Oil - A good handful of grated whole milk, low moisture mozz - Parmigiano Reggiano - Some fresh finely chopped basil - Oregano In a skillet, fry up some garlic in butter and oil, get it crispy. Set garlic aside, use the remaining butter and olive oil to make garlic toast. Separate pan, or just, after you're done with the garlic bread, toss lb of ground beef in, cook it, drain it. After most of the fat is drained out, in goes the can of tomato sauce with the basil and oregano, stir, stir, mix and melt in the mozzarella. It's done as long as it's not too liquidy. Like a sloppy joe kinda consistency almost. Serve like an open faced sandwich on top of garlic bread, top with the crispy garlic. Dust with the parm. Feeds about 4.
March: Two ingredient deep fried Parmesan cheese balls. 200 grams grated Parmesan cheese 2 egg whites Mix together well with fork. Pack and form into 1" balls. Deep fry for about two to three minutes until dark golden brown and they start to float. That's it. Great with marinara sauce. I just use the store brand grated Parmesan cheese in a jar and it works great.
March: Chocolate chocolate chip cookies: 1 1/4 cup butter, softened 2 cups sugar 2 eggs 2 tsp. vanilla 2 cups flour 3/4 cup sifted cocoa 1 tsp.baking soda 1/2 tsp. salt 2 cups chocolate chips (I like using a 1:1 mix of milk chocolate and white chocolate) Flakey salt - Cream butter, add sugar, beat until fluffy, then add eggs and vanilla, beat. - Combine dry ingredients together, add to butter mixture, blend, then mix in chocolate chips - Make ping pong ball sized balls and place them on a cooking sheet with one of those silicone mats on it - Bake at 350 degrees for 8 minutes, let cool on cooking sheet for a few minutes before removing to cooling rack. - Sprinkle a bit of flakey salt on each cookie while they're still warm
I haven't tried or made it yet but a secret ingredient I add to pasta sauces including pizza sauce is anchovies. I don't tell anyone I serve it to otherwise the vast majority of them will not eat it but so far I have had no complaints and everyone has loved my dishes. It is a good substitute for salt. Many people whom I have met and dined with say they hate anchovies but are more than happy to use A1 or Worcestershire sauce on a steak which is made from anchovies. About half a tin of anchovies finely chopped to a puree to hide them added to about a quart of sauce.
March: SAM you should make Kapestetisch! I grew up eating this in Germany! 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!
March: Scrambled egg pasta Cook your pasta - whatever shape you desire. In a separate pan melt enough butter to coat the pasta until it has that nutty smell. Drain the cooked pasta and toss in the butter. Remove noodles from the pan and set aside. Add beaten eggs to the pan and push around until it's starting to come together but still wet. Add the butter noodles back in with the egg and toss until the eggs are cooked During this final toss add lots of Parmesan cheese and season to taste with fresh cracked pepper (or tony chachere's creole seasoning if you're not boring and want more kick) I have no idea where this recipe came from, it's weird but so delicious
March: my birthday month 😊 Chicken Chorizo Orzo Skillet 1 tbs vegetable oil 9 Oz Mexican pork chorizo 1 cup cooked chicken 1 can rotel 1/4 cup red peppers diced 1/4 cup green peppers diced 1/2 onion diced 2 cloves garlic minced 2 tbs jalapeños fresh or pickled 2 tbs of tomato paste 1/2 cup black beans drained and rinsed 2 tbs taco seasoning 1 tsp smoked paprika 1/2 cup orzo pasta 1 1/2 cups chicken stock 1 cup of cheese of choice for top In a large skillet brown chorizo. Set aside on paper towels Wipe chorizo grease from pan and add oil Sauté onions, jalapeños and bell peppers until softened Add garlic and cook about 30 seconds Add taco seasoning, smoked paprika and tomato paste and cook for a minute Add chicken stock and beans and bring to a boil Reduce to a simmer and add chicken and orzo Cover and simmer about 10-12 minutes until orzo is tender Top with cheese and either cover to melt or place under a broiler for 3-5 minutes Garnish with cilantro and green onions if desired
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
March recipe: My mom’s Mexican casserole recipe! Love this dish! Ingredients: 1 pound ground beef; 1 fresh jalapeño, diced; 1 white or yellow onion, diced; 1 can of cream of chicken soup; 1 small can of tomato sauce; 1 bag of tortilla chips; 2 cups of grated cheese Brown ground beef, drain. Add jalapeño, onion, soup, and tomato sauce to ground beef. Let simmer. Layer chips on bottom of 9x13 baking dish. Pour beef mixture over chips. Layer cheese on top. Bake at 350 for 20 minutes. Serve with salsa, sour cream and guac!
March: British Tacos A recipe of my own division, this recipe came about after not doing any grocery shopping and literally pulling random items from our fridge. I ended up drawing on my dual UK-Canadian citizenship, and a couple thoughts of ‘what would STGC do with all of this? They were a hit in our condo, these tacos are big in flavour and very easy! I’ve given you two options- chicken and sausage . Makes approx 4 tacos Ingredients: -4 small-medium white flour tortillas -1 large or 2 small yellow onions (sliced). -3 Bell peppers (yellow/red/orange) sliced. -breast of a deli chicken sliced & diced (or shredded) OR 2-3 of your favourite British sausages eg: Cumberland, Lincolnshire, or whatever your store passes off as ‘bangers’ *Do not be tempted to use Italian,Mexican or other spicy hot sausages! -1.5 cup shredded sharp/old English cheddar. -Tomato chutney -Kewpie Mayo -2-3chopped green onions for garnishing Method: Carmelise the onions set aside Saute the bell peppers set aside Pan fry sausages (if your not using the deli chicken) then chop up or slice lengthways Heat the small tortillas on a cast iron flat top or STGC cast iron pan ;) Building your taco: Heat your flour tortillas on the flat iron or cast iron pan then place on a baking sheet Spread a dessert spoonful of chutney on the tortillas Place the sausage or chicken Place a spoonful of caramelized onions Place sliced sautéed peppers Cover with shredded cheese and bake in a hot oven until the cheese is good and melty! Remove from oven and run a few lines of kewpie over and garnish with chopped green onion. Enjoy! *note you could use double the amount of tortillas and make them into quesadillas! *for tomato chutney try to find Baxters,Bransons or Marks & Spencer. All are available on Amazon. Maybe the British Pub or store near your restaurant can help or Shakespeare’s corner store? I did some googling for the ingredients in your area seeing as I’m in Toronto 😁
March: smoked st louis ribs -Get your ribs and remove the silverskin -Use plain mustard as a binder for the seasoning Season liberally with your favorite bbq seasoning. I use the smokehouse maple from mccormick (my wife likes that seasoning) -allow to adhere for 30 minutes. -smoke ribs for 2 hours between 250F and 275F, or until a mahogany color (i always use oak for smoking ribs) -spritz ribs once after the first hour with a 1:1 ratio of water and apple cider vinegar -once color is achieved, wrap in foil with several pads of butter, brown sugar, and drizzle of honey on the meat side -put ribs back in smoker meat side down for another 2 hours, or until tender -optional: unwrap ribs and glaze with favorite bbq sauce, leaving the ribs in the smoker long enough for the sauce to thicken -serve
Sweet Potato Turkey Chili 3lbs Ground Turkey 2 good sized sweet potatos can of tomatoe sauce can of ranch beans can of chickpeas can of kidney beans packet of favorite chili seasoning Brown ground turkey. Cube up the sweet potato. Then just throw everyting into a crockpot. Can choose whichever beans you want, whichever sauce you want. Add whatever additional spices or create your own chili spices. This recipe is simple and adaptable. For me i just throw all this in and let it sit for 5 hours on high.
March; 1 tbsp olive oil 1 chopped onion (i prefer white) 1 can of crushed tomatoes 1 teaspoon of salt a pinch of black pepper a pinch of oregano a teeny tiny pinch of crushed red pepper around 5 to 8 little basil leaves a full stick of butter cut in half 3 cups heavy cream half a cup of vodka 2 tbsp of corn starch some prosciutto if u want but not necessary parmesan cheese (however much u wanna add at the end add olive oil to a saucepan, heat on high add onions for like 4-6 min until they brown add crushed tomatoes, salt, black pepper, basil, and oregano and simmer for up to an hour (you can do less but the longer the better) after about 30-45 of simmering add the prosciutto if u got some. take out another sauce pan and melt half the butter on medium heat, then add crushed red pepper. then slowly add the vodka and simmer to cook of alc for around 5 to 6 min (don’t smell to check it will burn your nose) add the heavy cream to the vodka butter mixture i like to turn the heat up to low medium from simmer and let the mix start to bubble. don’t turn too high or it’ll foam up and overflow add the heavy cream vodka butter to the tomato sauce that was simmering and mix dat shit up gewd heat it a bit to let that bubble up to and thicken a little. Mix corn starch with some water and stir to combine (avoid clumps). This will thicken up the sauce. If not enough, add one more teaspoon and mix. Be patient, sometimes it takes a minute to thicken. melt the other half stick of butter and mix it into penne then add however much sauce u want. then add however much parm u want voila!!! Calories: Sauce: 3750 total
MARCH: French Fries all'Assassina (Assassin’s French Fries). I saw this recipe on Chef John's page in January and thought it looked amazing. I've made it once a week ever since. I thought since you've done the pasta version, the fries version might tickle your fancy. Ingredients 3 tablespoons tomato paste 1/4 cup olive oil 3 cloves garlic, finely crushed or minced 1/2 teaspoon granulated garlic 1 1/2 teaspoons red pepper flakes or more to taste 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 16 ounces frozen crinkle cut French fries (use the crinkle cuts. Straight fries don't do it justice) 2 ounces Parmigiano-Reggiano cheese 1 teaspoon chopped fresh Italian parsley (optional) Directions -Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment. -Add tomato paste, olive oil, crushed garlic, granulated garlic, red pepper flakes, cayenne, black pepper, and salt to a large mixing bowl, and whisk thoroughly to combine. -Add the fries in using your hands, a few at a time; make sure fries are all separated, and no ice goes into the bowl. -Toss gently with a spatula until every fry is completely and evenly coated. -Use a microplane or other very fine grater to grate a dusting of Parmigiano-Reggiano over the top of the fries. Toss with spatula until evenly mixed in, and then repeat for a total of 2 grated cheese additions. -Transfer fries to the prepared baking sheet in a single, even layer; space out as evenly as possible. Grate Parmigiano-Reggiano over the top until every fry is covered. -Bake in the preheated oven until the fries are very well browned, charred in spots, and the edges of the fries have crisped up, 30 to 35 minutes. Depending on the size and shape of your frozen fries, you may need to bake longer, but start checking at 30 minutes. -Grated additional Parmigiano-Reggiano over fries, sprinkle with chopped parsley, and serve immediately.
March: Easy to make Shawarma that is better than restaurants Shawarma is perhaps one of the worlds most loved street food but it requires special tools to make, this recipe we’re making at home almost every week, it’s so simple we no longer go out to eat it Ingredients: Meat 2 lb of Female turkey skinless boneless thigh (yes female taste better) Or 2 lb chicken skinless boneless thigh - If you cannot get turkey 100 g / 3.5 oz of goat fat Rectangular bread pan (English cake pan) Aluminium foil Marinade 2 large garlic clove 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp ground cardamon 1 tsp ground cayenne pepper 2 tsp smoked paprika 2 tsp salt Black pepper 2 tbsp corn flour 8 tbsp of nuteral oil / olive oil Optional Yoghurt sauce 1 cup Greek yoghurt 1 crushed clove garlic 1 tsp cumin Squeeze of lemon juice Salt and pepper To serve 4-5 flatbreads 2 large onions cut in stripes Slices lettuce Slices tomato and cucamber salad Parsley and cilantro Instructions Mix all spices with corn flour In a large mixing bowl combine spices mix with the oil Leave at room temperature for 1 hour to marinate Pre heat oven to 400F Oil the bread pan well Layer the the bread pan with the chicken/turkey by stacking them one on top of the other, spead some of the goat fat between each layer press to make sure not to leave spaces Wrap the bread pan well with the aluminium foil and bake for 40-50 min covered When done On a cutting board turn the bread pad up side down to remove and using Sam the cooking guy knife slice /shred width wide Oil a cast iron 12” pan and cook the shredded pieces until ready (I like to have some browned pieces) Remove the meat - keeping the oil and cook the sliced onlion in the same oil to get that Shawarma taste Wrap the shawarma in the flat bread mixing with the salad and onions Enjoy
March: bacon tried cabbage 3 ingrediency: Bacon half a pack 12 oz 1 cabbage old bay seasoning directions: cut and fry the bacon (fattier the bacon the better) in a pot chop cabbage add to pot and miss to coat with the geese add old bay seasoning and mix it is done when you think the cabbage softened like you like
March: Grandma's Chicken and Rice (30 year old family recipe) 8-12 pieces chicken ( can be legs, thighs , breasts, or a mix of dark and light )( I like boneless skinless thighs) -2 cans Cream of mushroom soup -1 medium container sour cream (16-24oz) -3/4 cup Cooking Sherry Wine Minute or Fresh Rice Lightly cook the chicken in frying pan , just to brown a bit. Place on paper towel to get as much grease off as possible. Put to the side . Mix soup, sour cream, and Sherry all together in a bowl. Use a whisk and mix well. Place chicken in an 8x10 baking dish. Pour liquid mixture over the chicken completely. Cover tightly with foil. Bake at 325 for 2 hours. About 15 min before done , make rice according to box. I usually use 4 cups rice/4cups water. Don't lift cover on rice till you know it's done. Serve chicken over rice and enjoy! It's great as a leftover also.
March recipe: buffalo chicken fried rice. Stir fry diced celery and onions, then add cooked chicken and rice and mix together, then Add buffalo sauce and stir fry on high heat for a few minutes.
March: Chicken Biryani For Marination: 500g chicken, cut into pieces 1 cup yogurt 2 tablespoons ginger-garlic paste 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 teaspoon coriander powder Salt to taste Juice of 1 lemon For Rice: 2 cups basmati rice, soaked for 30 minutes 4 cups water 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick Salt to taste For Biryani Masala: 2 onions, thinly sliced 2-3 green chilies, slit lengthwise 1/2 cup chopped mint leaves 1/2 cup chopped coriander leaves 2 tablespoons biryani masala powder (readily available or homemade) 1/2 cup fried onions (optional, for garnish) Ghee or oil for cooking Marinate the chicken: In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, salt, and lemon juice. Let it marinate for at least 1 hour, preferably longer in the refrigerator. Cook the rice: In a large pot, bring water to a boil. Add soaked rice, whole spices (cardamom, cloves, cinnamon), and salt. Cook until the rice is 70% done. Drain the rice and set aside. Prepare the biryani masala: In a separate pan, heat ghee or oil. Add sliced onions and sauté until golden brown. Add chopped tomatoes and cook until they turn soft. Add green chilies, mint leaves, coriander leaves, and biryani masala powder. Cook for a few minutes until the masala is well combined. Layer the biryani: In a heavy-bottomed pan or a deep baking dish, spread a layer of cooked rice at the bottom. Top it with a layer of marinated chicken pieces followed by a layer of biryani masala. Repeat the layers until all the rice, chicken, and masala are used up. Finish with a layer of fried onions on top for added flavor. Dum cooking: Cover the pan tightly with aluminum foil or a lid. Cook on low heat for about 20-25 minutes, allowing the flavors to meld together and the chicken to cook completely.
March: Chicken Sludge 2 tbl butter melted in pot soften 1/4 cup chopped celery add 2 tbl chicken bouillon and just melt add 2 tbl ap flour, 1/2 tsp salt, 1/4 tsp poultry seasoning all together and mix add 1 1/4 cup cup and whisk on medium heat constantly until mixture thickens add diced rotisserie chicken, half a lemon juice and pepper heat through and serve with pasta - double quantities for more; also add more milk to make it creamier if preferred
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
March: PB&J 3 simple ingredients - 2 slices Bread - I prefer white Peanut butter - I prefer crunchy Jelly - I prefer grape Holding a slice of bread in one hand, spread desired amount of peanut butter across bread. With the other slice of bread, spread desired amount of jelly across bread. For both steps, ensure that entire surface is covered with peanut butter and jelly. Join both halves together. Optional - cut sandwich in half Not optional - do NOT remove crust While this may not be the most fancy or savory sandwich in your arsenal, its ease and convenience is life changing!
we first saw this recipe about a year ago I think and it has become a weekly staple for us. we add Italian sausage to it, we cook it first then keep it warm, add a scoop to the top of the spaghetti.
Something very comforting/satisfying about this one. Cook it all the time too.
@@timk6181 its even become a hit at my wifes work. I prepare an extra to go container for her to take with!
I heard that your pasta smells like dead orangutans. I think you've some explaining to do. Never mind how I know the smell of dead orangutans. This is about noodles.
Thank you for this comment. Was planning to add gb same way. Thanx for confirming.
Well I’m Italian from Rome and I think your recipe is perfect! Good job!
Thank you, now I will try this recipe. I would not try if you were Spanish from Madrid.
@@user-ri4xe7tw7r I know well this dish and is delicious , you should eat it even if I was Nepalese from Kathmandu
Are you serious?
My mother used to make this with left over pasta. She called it fried spaghetti and it was amazing!
Yes, we do that too. Just throw leftover pasta and sauce in the frying pan and cook to get that crispyness. The sauce changes (carmelizes?) and has a different flavor.
Fried spaget is very much a thing in the Italian community where I am.
I've been frying leftover spaget for ages. Love it for breakfast or brunch.
Yes that is the best way to reheat leftover pasta with sauce ❤❤
My german mom did that too, haven’t had that in about 45 yrs
thats how i ate it growing up,so funny
March: Donair (Canadian east-coast specialty)
2 pounds medium ground beef
3 cloves minced garlic
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Mix all spices together and add to the ground beef and 3 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.
MARCH: Dutch Bitterbalen (40 pieces)
Litlle dutch snack. We enjoy this with a nice drink like beer. It is ideal to share with a group of friends :)
[ ] 450g beef rib steaks
[ ] 380 ml meat stock
[ ] 2 bay leaves
[ ] 1 piece mace
[ ] 30g fresh parsley
[ ] 400 water
[ ] 100 wheat flour
[ ] 80g unsalted butter
[ ] 2 tbsp mustard
[ ] 6 leaves gelatin
[ ] 4 medium eggs
[ ] 20g wheat flour
[ ] 220g bread-crumbs
[ ] 2 l frying oil
[ ] Roasting pan (15 x 20 cm)
Place the meat in a pan with the stock, bay leaf, mace and parsley and the water. Bring to the boil. Cook on low heat for 3 hours with the lid on the pan. Turn off the heat and let the meat cool in the broth without a lid on the pan. This takes about 3 hours. Remove the meat from the pan and chop finely. Strain the broth. Measure 400 ml of the stock.
Melt the butter in a pan. Add 4/5 flour. Cook over low heat, stirring, until the flour starts to color (roux). This takes about 5 minutes. Pour the reserved stock into the roux in parts and stir over low heat to form a thick sauce. Cook gently over low heat for 3 minutes, until the ragout is glossy and cooked. Add the meat. Add the mustard. Season with pepper and salt if necessary. Remove from heat. Soak the gelatin in cold water for 5 minutes. Squeeze out and let it dissolve in the still warm ragout. Spoon the ragout into the roasting pan. Let cool to room temperature for 1 hour. Place covered in the refrigerator for 3 hours.
Cut the thick ragout (also called salpicon) into 40 pieces and roll them into balls. Beat the eggs. Dip the balls successively in the rest of the flour, the egg, fine breadcrumbs, the egg again and finally the panko. Place in the freezer for 30 minutes. Heat the oil in a deep fryer or large pan to 180 °C. Fry approximately 10-12 bitterballen each for approximately 4 minutes until golden brown. Let drain on kitchen paper. Delicious with mustard.
Oh, yeah. Sam should definitely make this. I never heard of it before, but it sounds quite tasty. With beer? Even better. And it's got a ballin' name!
So glad you made this recipe! Ive been seeing it on social recently and all the recipes left me with so many technique questions! Thanks sam
March:
Damn, we're all doing pasta!
Meatballs and Penne in a Spinach and Tomato Cream Sauce
Sorry, all amounts are from the heart. Figure it out.
Penne pasta:
Do it by the box
Meatballs:
Ground pork
Panko bread crumbs
Ricotta cheese
Garlic powder
Salt
Pepper
Form into balls (I like big balls)
Sear all sides in cast iron then throw in 400° oven until 155° internal (carryover to 160° or whatever).
Tomato Cream Sauce:
Butter... Flour... Roux... Milk... Bechamel
Garlic powder, salt, white pepper
Add in marinara sauce. I bought Rao's, but make it if you want.
Italian seasoning
Salt and pepper to taste
Plate it up:
Add pasta and whatever pasta water to marinara cream sauce to make it nice.
Get to simmering then add spinach until almost wilted.
Add meatballs and toss to sauce.
Garnish with green and Parm.
Enjoy.
From Chicago and I worked down in New Orleans for 3 months about 5 years ago. I came across New Orleans delicacy that I’ve been craving for so so long. They are amazing and so addicting.
Boudin balls
* 1¾ pounds boneless pork shoulder, cut into 1-inch cubes
* 6 ounces chicken livers, rinsed and trimmed
* 1 yellow onion, diced
* 2 stalks celery, diced
* ½ cup diced poblano pepper
* ½ cup seeded and diced jalapeno pepper
* 6 cloves garlic, minced
* 3 tablespoons kosher salt
* 1 ½ tablespoons ground black pepper
* 1 teaspoon chili powder
* 1 teaspoon cayenne pepper
* 4 cups cooked white rice, or more to taste
* ½ cup chopped fresh parsley
* ½ cup chopped green onion
* 2 cups oil for frying, or as needed
* 1 cup all-purpose flour
* 1 pinch cayenne pepper, or to taste
* salt and ground black pepper to taste
* 1 cup dry bread crumbs
* 2 large eggs, beaten
1. Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
2.Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
3.Transfer drained meat mixture to a cutting board and finely chop.
4.Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
5.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6.Roll chilled meat mixture into 1-inch balls.
7. Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
8. Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.
9. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
I'm from Texas and I can confirm this one. This version is fantastic and I've had them or something similar many times, and they're just as good when you stuff this same mixture into sausage casings and make regular Boudin.
Would love to see this.
March: Grandmother's "Horentje" (Cornetti Pasta)
My grandmother learned this recipe from an American soldier after the second world war. She made it a lot for me and now I also make it from time to time and hope to make it for my children and grandchildren. It's a very easy recipe.
For 4 person you needs:
- 400g Cornetti (DeCecco Cornetti Pasta 454 g)
- 400g pork-veal mince
- 2 or 3 big yellow onions
- A thin of Cream of Tomato Soup (Heinz Soup Cream of Tomato 400 g) - brand here is Knorr, so I hope this is the same, should be very thick
- Black pepper and salt ( you can use your BFF)
Cut the onions finely. Put some butter in your cast iron skillet and caramelize the onions in it.
When the onions are almost done, add the pork-veal mince, stirring with a fork to loosen it. Add some salt and black pepper (or BFF, but be sure to add enough black pepper). Let it sit until fully fried
In the mean time cook the Cornetti as mentioned on the pack.
When the mince is fully fried, add the cream of tomato soup and half a ladle of cooking fluid from the Cornetti.
Drain the pasta and add to the cast iron skillet, mix it with the sauce. Taste and maybe add some more BFF.
March: Panagatee
Mum made this all the time as a kid, true comfort food. About as UK as it gets without being a classic. Only 5 ingredients as well
3 large potatoes
Enough Bacon
2 white onions
1 block Extra mature Cheddar
300ml Chicken stock
Pre heat oven to 160c (whatever that is in Fahrenheit)
Thinly slice the potatoes into 1cm rounds, think slice the bacon and onions and grate the Cheddar.
1 later of potatoes in a Dutch Oven, then bacon then onions and finally Cheddar. Salt and pepper each layer.
Repeat the process until you run out of potatoes.
Finish with a thick layer of cheese.
Pour the stock over the top.
Bake for the 2 hours with the lid on
Take the lid off and turn up the oven to 200, allow to get crisp on top.
Enjoy with some bread.
Hope you like it, not sure how you couldn't.
From
George (Sheffield, UK)
A very simple recipe, but a DAMN good one. It's a classic bar food in western NY.
-Lay down an Egg Roll Wrapper
-Add pepperoni and either brick mozz, or string cheese
-Brush the edges in egg wash to prevent leakage
-Tuck corners and roll it up like an egg roll.
-Place all rolls in a container and freeze, this needs to be frozen or the cheese will either separate, or leak.
-Take out once frozen solid, and fry
-Fry at 350 for around 4-5 minutes or until GBD
- Optionally brush with garlic butter and sprinkle with parsley and parm.
---------------------
Serve with Marinera sauce, blue cheese, or ranch, depending on preference.
You can use any fixins inside, mushrooms, sausage, onions and peppers, etc... So long as theres a good amount of Mozz inside and a marinera dip. ;)
Thats just a mozzarella stick in a wonton with pepperoni. Lol.
March: Colcannon with Irish bacon
I am probably cutting it a bit short for this with St Patrick’s day just around the corner but I figured I’d throw my hat into the ring with my colcannon recipe.
Colcannon with Irish bacon:
Serves 4
Ingredients:
About 2lbs of russet potatoes
About 2.5 cups of shredded cabbage
1 leek
1 lb of Irish bacon (more is fine too)
heavy cream and butter
Optional green onions
Procedure:
Dice and start to boil the potatoes.
Chop and cook the Irish bacon in a large pan to desired doneness and remove it from the pan. (This pan should be big enough to fit the leak and cabbage in once the bacon is removed.)
Add the sliced leek and sliced cabbage into the pan with all the remaining bacon grease. This is where you would add the whites of the green onion if so desired.
When the potatoes are ready, add in the heavy cream and mash adding salt and pepper to taste.
Ideally the mashed potatoes will be done as the cabbage and leek become nice and tender. Once that happens combine all the ingredients, bacon included, and mix well.
Again, adjust with salt, pepper, and butter to desired taste and texture. Bonus points for including a pinch of nutmeg here as well.
If desired, you can top with the remaining tops of the green onions.
A lot of this can be done in advance and then just heated back up to make things a bit easier. This also stores pretty well.
-enjoy
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!
@chelsealedbetter3578 I don't know if Sam is going to pick this, but I thought it sounded great, so I made it for lunch today and it is amazing! Thanks for sharing.
So glad you liked it!!!
Been a fan for years and tried many of your YT recipes.
March: Sloppy Joes - Makes about 4 to 6 servings.
This recipe has always been eye balled so my measurements aren’t exact. But the important ingredients are unsweetened ketchup, mustard, and sugar. Their portions can be tweaked to your liking. More mustard = more tang, More Ketchup = Tomatoey Flavor, More Sugar = Sweet.
Ingredients
About 1lb of ground beef. (no more than a 85/15 fat content. 80/20 is ideal.)
1 Green Bell Pepper
½ an Onion (I like white or yellow for this but use what you like)
4 garlic cloves
Unsweetened Ketchup (Primal Kitchen Ketchup)
Yellow Mustard
Brown Sugar
Tomato Paste (Cento Brand in the tube)
Worcester Sauce
Salt + Pepper
Cayenne Pepper (Optional)
Buns
Cooking Oil
Steps
Dice your bell pepper and onion, mince garlic. Set your pan to a medium high heat on the stove.
Oil your pan and throw in the bell pepper and onion. Cook for a few minutes until they start to soften.
Move the bell pepper and onion to the edges of the pan. Add the beef to the center of the pan to get a nice browning. Let it brown for a few minutes, then break up the beef and add your garlic. Cook until beef is nearly no longer pink or until the pink is gone. You can drain SOME of the fat from the pan if you’d like.
Once the beef is cooked, add a ¼ of the tomato paste tube, give the pan a stir to incorporate the tomato paste. Let that cook for a couple of min.
Then add maybe ½ Cup Ketchup, ½ of that of mustard, 2 dinner spoons of brown sugar, a dash or two of Worcester Sauce, Salt and Pepper and a couple dashes Cayenne Pepper (optional and add more to your liking)
Combine the ingredients and bring it up to the simmer, turn down the heat to medium or one notch below medium. Simmer until the sloppy joes start to thicken. If the mixture is too thick for your liking, add some water or more of the wet ingredients to get the consistency and flavor you're looking for.
While that simmers, toast your buns. I prefer adding oil to a hot cast iron and placing the cut sides of the buns down, but you do you on this one.
Once buns are toasted, sloppy joes have been simmered,and it tastes how you want. Serve immediately on your toasted buns and enjoy. Joes are best served with a side or just themselves.
Burnt pasta was one of the top appetizers at my bistro, the flavor is just outstanding.
Garnished mine with green onion. Tastes amazing! Thanks for the recipe
March: The BEST BUTTER CHICKEN EVER - My own recipe - From AUSTRALIA
Dazza’s Butter Chicken
Ingredients
200g Butter
Handful chopped cashews
2 tsp coriander powder
½ tsp fenugreek powder
½ tsp cumin seeds
1 tsp garam masala
1 tsp turmeric
2 cup cream
2 tsp minced ginger
2 tsp minced garlic
4 tbls oil
1 onion
1kg chicken thigh cut into strips
2 tsp chilli powder
2 tsp sugar
400g tin diced tomatoes
3/4 cup tomato sauce
2/3 cup greek yoghurt
Salt to taste
Method
Put chicken strips in a bowl and add ginger, garlic, 1 tsp chilli powder, pinch of salt, 1 tsp coriander powder and yoghurt. Mix well and refrigerate for a few hours
Add ½ the oil to large frying pan and shallow fry chicken in batches then set aside. (no need to cook chicken through at this stage, just looking to brown the outside)
Add remaining oil and add onion, cumin seeds, diced tomato, remaining coriander powder, fenugreek powder, turmeric, chopped cashews and remaining chilli powder (if you want it warm), add ¾ cup of water to get the tasty bits off the bottom then cook over a low heat until everything is soft, allow to cool then blend until really smooth and run through a sieve back into a pan. (don’t blend whilst hot).
Add butter to pan with blended ingredients and cook for a few minutes, return chicken and add tomato sauce, garam masala, sugar and cream. Simmer for 20 to 30 minutes.
Have to try this. I did the pasta Alfredo with the penne pasta and that was a good one
make this with filet mignon instead of chicken.... trust me =)
(obviously alter how you cook the meat, to ensure it's not overcooked when served)
I know it's maybe blasphemous in Indian culture to eat beef, but the combination is amazingly good. I have a modified recipe for butter chicken I use.
Oh boy that looks nice
I love Butter Chicken. I will have my son make this for me. Thank you for the recipe.
If I sent you a plane ticket would you come to the states & make it for me? 🤗💜
Pinnacle clearly got this recipe from Chef John @ Food Wishes channel. (Not sure where he got it from but..)
This was step by step, exactly the same.
I've been making this for a few years--it its absolutely phenomenal. The first ever time I made it, I was about 5 minutes in and realized you're making insanely good, homemade rice-a-roni. Once you get the logistics of that, this recipe is a snap. It will find it's way into your heavy rotation.
Something about the tree trimmers in the background added to the comedic quality... Flawless timing in your intro! You made my day 😂😂😂😂
They likely would have paused their work had you offered to share.
@@treelimbjim no doubt!
March: Recipe Turkey Stuffing Meatball Poutine
2lbs ground turkey
1 box stove top stuffing for turkey
1 egg
Russet potatoes pub cut, double fried
Package of dried turkey gravy, made per directions. (I use 2 packages as I love the gravy)
Preheat oven to 350F
Combine the turkey, stuffing and egg
Roll in to 1.5 to 2 inch meatballs (depending on using as appetizer for a party or as a main)
Place on a parchment lined baking sheet and cook for 35 to 40 minutes
Cut the russets into pub style potatoes and double fry. ( or I sometimes use frozen pub fries done in the oven)
Make the gravy as per the instructions on the package
Serve by plating a layer of fries, however many meatballs you want and cover with gravy. As you know traditional poutine has cheese curds, but I don’t think these need that.
Christmas in your mouth!
From two Canadian followers, Patti and Bill
March: Northern Plains Tator Tot Hotdish
8oz bacon (diced into lardon)
1 small-medium onion (diced)
5 cloves garlic (minced)
1 6oz can tomato paste (not traditional but I like it)
1 12-16oz beer (stout or lager)
1 pound ground beef
{8oz mushrooms, 3 tbsp butter, 3 tbsp AP flour, 3 cups milk} or {10 oz cream of mushroom soup & 10 oz cream of chicken or celery soup}
2 15oz cans of your favorite veggie (corn & green bean is what I grew up with, feel free to use mixed)
1.5 cup shredded cheese (CoJack, cheddar, pick your fav)
32oz frozen tater tots
Preheat pellet grill/smoker (or oven) to 350 degrees F.
In a skillet, cook the bacon until the fat has rendered, then add the onion & saute until softened, season with BFF, seasoned salt, or cajun seasoning (whichever you prefer).
Add the garlic and tomato paste and fry until fragrant, deglaze with beer & cook until liquid has reduced by half. Empty into a 9x13 casserole dish, leaving any bacon fat in skillet.
Add ground beef to skillet & cook (with your same seasoning) until no longer pink. Add to casserole.
Saute mushrooms in remaining fat, then add butter until melted. Whisk in flour to create a roux, then add milk for a bechemel. Cook until thick & mix into the casserole. (or use the northern plains cheat code of canned cream soup). Drain canned vegetables & mix in. No need to dirty a separate bowl, mix all previous ingredients right in your casserole dish.
Sprinkle a cup of cheese on top of the mixture. Place tater tots on top of the casserole, covering the top entirely.
Cook the casserole in a 350 degree pellet grill/smoker (or oven) for about 40 minutes, until bubbly and the tater tots are golden brown and crispy on top. Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes.
My parents were born & raised in MN, I was born & raised in IA, & have lived in SD for 25 years. This was a staple growing up, both at home & in the school cafeteria. I've added some flare from what I've learned from cooking, hope you enjoy!
I've made this a couple times a month ever since I first saw this video. What I've started doing is throwing in a couple cans of chopped clams at the very end (last couple minutes). I also cut out the water and instead use the clam juice from the cans, and make up the difference with Clamato juice. I also reduced the chili flakes by half. It's become my favorite seafood pasta ever.
Just so you guys know this guy is a real deal chef he knows what assassin’s spaghetti is and has made it 1000 times don’t get too excited that other people have made it. It’s only been around for a few hundred years.
Since 1967 actually, but close enough.
This effort is exactly like mine that I have made for over 40 years. The only exception is that I dice up bacon which is added with the broth mixture. Plus I like to grind up some pepper. It gives it that extra depth but a very simple amazing pasta. This new recipe vision of yours is great.
Originally watched this on Sip and Feast, then last week on "Not Another Cooking Show", and now by Sam! Must be gaining popularity
Sip and feast is a great channel.
I feel like it's a meme recipe. Haven't ever seen it on a menu anywhere.
Food Wishes with Chef John is the best one.
@@matthewbarr5274 no it isnt. He speaks like hes talking to pudding brained individuals.
@@matthewbarr5274 There's something weird about John. He doesn't know how to talk correctly. He'd weirdly not human in a way. It sends shivers down my spine when I watch his videos.
That’s the kind of delightful comedy money can’t buy. Sam, you handled the situation beautifully, like the gifted person you are.
I noticed you cooked the noodles in a cast iron pan. Didn't the acidity from the tomatoes cause a reaction in the iron giving off a very slight metallic taste?
Agreed, I've heard other chefs say, "Never cook anything acidic in your cast iron pans."
@@SuzeFeledyJones Yep, much love to the channel, but this is NOT a dish you want to make in a cast iron pan. That's an error Sam makes quite a bit in his pasta videos, actually.
To do this, a couple rules need to be adhered to. First, your pan needs to be seasoned extremely well. Second, diluting your acidic ingredients helps to increase the pH to slow down any potential leeching of metal ions into the sauce. Additionally, and probably most important, the duration of time the sauce simmers is vital. Less than 30 minutes in a well seasoned pan and you'll be fine.
Keep in mind, he probably made this choice because this is a product he sells, and otherwise would use stainless steel.
@@travistotle I'm thinking his train of thought was toward getting those crispy bits of pasta. Nothing browns food like a hot iron skillet!
March: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now)
This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too. It’s fried in the oven instead of on the stove.
Ingredients: Boneless pork chops, pounded thin
4 cups panko bread crumbs
Oregano
Kosher salt
Pepper
Eggs, lightly beaten
Vegetable oil
4 T butter
Red sauce, warmed
Shredded cheese
Bread the pork chops:
Preheat the oven to 450.
Season the bread crumbs with oregano, salt, and pepper.
Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded.
Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted.
VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit.
Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble.
Assemble the porky parms:
On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
time wise, I have found doubling the cook time on the pasta box to be pretty accurate
March: My great grandmas smothered sweet potatoes recipee.
Boil sweet potatoes peel after boiled and cooled.
13x9pan and put glaze over them.
Glaze recipe:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup orange juice
1tbs corn starch
boil all for 5 min
add 1 tbs oleo or butter
pour over sweet potatoes
cover and bake at 350 for 30 min
Really hope you can get this one in before april.
This pasta has been floating around for a while. I think pastagrammar might’ve been close to first a few years ago but then it made its rounds. I am shocked it took it this long to get to Sam though.
Then the good guy 100% is all good. I think people think I was trying to say something bad but that’s crazy love this channel full on love
You can stir in a little boiling water right after the charring and caramelization are complete to soften it if you like.
I have a hard time believing you actually ate the pasta since you cut the shots
Love all of your videos and my STCG chef knife, best I've ever owned! My wife's grandparents are from south america and this Spaghetti all'Assassina is essentially what they call Sopa De Fideo and its on the table for every family gathering.
March: CHORIZO, POTATO, & ONION TACOS.
Ingredients
* Pine Street Market Chorizo (1 pound)
* Sliced Sweet Onion (1 onion)
* Bacon grease
* Lane’s Fiesta and Chili Lime Rubs
* Modelo Mango y Chile Beer
* Klondike Gold Potatoes (~6)
* Flour Street Taco Tortillas
Cook
Base recipe from @rick_bayless: ruclips.net/video/sqEUPD8mxsE/видео.html
1. As always, we started with a little mise en place: washing and dicing the potatoes, slicing the onions, dicing the cilantro, and opening the beer!
2. The chorizo, onions, and bacon grease went into the preheated cast iron braiser to start cooking with some of the Fiesta rub.
3. The potatoes were diced small, and went into the microwave with some salt and a few splashes of water, to par-cook for ~5 minutes, before being drained.
4. Once the chorizo and onions were cooked, we deglazed the pan with the beer (Modelo Mango y Chile). When it cooked off, the potatoes went in with a little more bacon grease and everything cooked for a while.
5. Get the potatoes crispy/charred.
6. Serve with some salsa verde and street taco tortillas.
www.drivestop.net/blog/chorizopotatoonionstreettacos
Can't believe you guys chose a recipe that was just released on "not another cooking shows" channel just recently.. the fact it was submitted by someone who likely just saw that and reposted it... flippin infuriating.
Who cares?
@@Ki_Adi_Mundi I cook and create recipes.. I've submitted recipes as do other people and it should be a fair attempt, not a copy and paste of someone else's hard work for a cheap win.
@@TheRealJayGutta you’re assuming he knows this
Isn't every recipe submitted going to be that to some degree though? Nothing new under the Sun, and all that.
Sam don’t give this guy a knife.
March: Gammon Stir fry
Use to make this as a way to get more fruit and veg into our triplets without them realizing
Butter
2 red onions, finely chopped
1 lb Gammon steaks, cut into mouth size pieces
A thumb of grated ginger
Broccoli bulb, torn into small pieces
2 Red apples, peeled and diced
Noodles
2 Tbsp Dark Soy sauce
1. Melt butter in a wok. Fry the onion until soft, place on plate.
2. Fry gammon until almost cooked then return onions to the pan.
3. Start cooking noodles
4. Mix in grated ginger
5. Add Broccoli and apples to wok and cook until tender
6. Add noodles to wok and stir
7. Add Soy sauce and stir until everything is coated
8. Serve
Any improvements you can think of would be great, as we still eat this now and then on mid week nights.
Jim
This isn't a reader recipe. The Pasta Queen cooked this in one of her videos almost 3 years ago and she said in the video that she didn't invent it.
March: Chicken Bacon Ranch Chicken Salad
Randomly decided to try this out after making chicken salad on its own for a while.
Boiled chicken tenders to 165 then shredded with tongs or forks (sous vide could work but I don't have one)
Dukes mayo - more is better
Celery - chopped small
Parsley - finely minced
Green Onion
Bacon bits
SPG
1 Packet Hidden Valley Ranch seasoning - (never made more then 2 pounds of tenders)
I don't have exact measurements for anything I just buy a big pack of tenders and measure with my eyes. This could easily be served on a toasted sandwich or croissant with cheese lettuce and additional bacon strips but I eat it on its own or spread on crackers.
I think this would also go good if you were to freeze it in a patty and then breading and frying it, just a thought
does the first one here get a knife???????
March: MIDWEST ST. PATTYMELT
1 section for meat & potatos, another section for the patty melt. You can skip to the patty melt section if you already have corned beef & mashed potatos.
CORNED BEEF & MASHED RED POTATOES:
Ingredients:
3-4 lb corned beef w/ spice packet
4 cups beef stock
3 lbs red potatos
1 stick butter, softened
1 cup milk
3 scallions, diced
pepper
celery salt
Instructions:
1. Place brisket and beef stock in slow cooker with spices from the spice packet. (note: can also use dutch oven on stovetop if desired)
2. Cook on low for approx. 8 hours or until temp.
3. Halfway through, add the red potatos.
4. After 8 hours, remove the brisket and rest.
To make mashed red potatoes:
1. Remove the red potatos, and mash.
2. Add butter and slowly add milk, and mash until incorporated.
3. Stir in the diced scallions, and season with pepper and celery salt to taste
ST. PATTYMELT:
Ingredients:
Cooked corned beef, pulled or sliced (from above)
Mashed red potatoes (from above)
Rye bread
Swiss cheese slices
1000 Island dressing (homemade or store-bought)
Crispy onion strings
Mayo
Instructions:
1. Turn on broiler, and arrange rye bread on a pan. Broil swiss slices over the rye until melted.
2. Top one piece of rye with a smear of 1000 Island, and the other piece of rye with a heavy smear of red mashed potatos.
3. Fill sandwich with corned beef and crispy onion strings.
4. Close the sandwich and spread the top of the top slice with mayo.
5. On a hot skillet with butter & oil, fry the sandwich (mayo side up) until golden brown. Flip and fry the mayo-side until golden brown.
6. Slice in half and serve with more 1000 Island to dip, and a side of more mashed red potatoes.
MARCH: EASY One pot Sweet and Sour Pork like you've never had!
[Ingredients]
2 lbs Country style ribs or Pork butt
1 bottle Creamy French Dressing(16oz)
1 packet Liptons Onion soup mix
1/2 jar Apricot Preserves
1 can Pineapple chunks
2 Tbsp Yellow Mustard
1/2 tspn Five spice
2-3 Bay leaves
Salt and pepper to taste
Water
[1] Preheat oven to 400F. Preheat dutch oven or pot on stove at med/high for searing.
[2] Cut pork into 2 inch pieces. Once pan is hot, put in neutral oil and brown meat for about 7 minutes total or color has developed.
[3] Dump all other ingredients into pot and mix around making sure to scrape bottom and deglaze. Add 1-2 cups water or until meat is just covered.
[4] Once everything is bubbling after 2-3 minutes, cover with lid and place in oven to braise for 1.5-2hrs or until tender, stirring and flipping once about an hour in.
[5] Serve over fresh white rice. Optional - Side of salad with vinaigrette, potato salad or mac salad.
Hey Sam been a subscriber for 6 years, thanks for all the great videos. You should make some beef jerky.
March:
Marinade -
2 tbs soy sauce
1 juice of lime
3 or 4 chipotles from the can
1/4 cup of brown sugar
1 tbs honey
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
4 cloves of garlic
Maybe 2 oz of hot sauce, I chose Cholula ( I like the heat)
Salt
Pepper
Garlic powder
Liquid smoke (optional if you are doing it in a oven)
1 lb of Top Round or any lean cheap beef cut
You need to marinate the beef for at least 2 hours up to over night. So take all the marinade ingredients and put them in a blender and until smooth.
Cut the beef in to about 1/4 inch strips (beef jerky like) and submerge into the marinade for some time.
Then to cook it just set the oven or smoker to 200 deg F and cook for about 2 hours on wire rack until dry like beef jerky. Enjoy!
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!!!
I've never made spaghetti all'assassina but I have enjoyed leftover spaghetti lightly pan fried with fresh herbs and sauce that renders the dish with crispy bits, rich, and somewhat crunchy and I like that texture and taste. I can't wait to try the recipe as per Sam and the boys.
March, Classy chicken
3 Chicken breasts can sub thighs.
2 tbs pepper
Splash of olive oil
Cut chicken in bite size pieces and cook with pepper and oil.
Fresh broccoli 1 head
depending on size.
1 can cream of chicken soup
1/2 cup mayo
1 tsp curry powder
1 tsp lemon juice
1 cup cheddar cheese once cooked
Cook broccoli slightly about 1/2 way till tender. Mix cream of chicken soup, mayo, curry powder and lemon juice together. Add in cooked chicken and broccoli mix all together and bake at 375f for 30-35 minutes. Once done put cheddar cheese on top and let melt.
We usually make a 1-1/2 cups of white rice and mix that in with the chicken dish on our plate once done.
It’s delicious!
Best cooking channel around!!! 😊
Gotta say as an Italian American I've made and eaten all kinds of pasta dishes and this one is new to me but can't wait to try
March: Traeger stuffed Skirt Steak
Ingredients
full skirt steak
1/2 pound bacon chopped
1 yellow bell pepper chopped
2 jalapeno diced
1 shallot diced
2 roma tomatoes chopped
1 small package feta cheese
2 tbl spoons BFF
5 tbl spoons BBQ Rub
Directions
fry chopped bacon until crispy and let cool
in bowl mix all ingredients minus skirt steak and BBQ Rub
lay out skirt steak and cover with salad mixture
roll skirt steak and tie with butcher twine
season outside of steak with bbq rub
Put tied steak on Traeger at 225F until internal temp of 130F
Blow torch Steak roll to get textured crust
Rest 5 mins and slice and serve
Love your channel!
March: Belfair Fish Tacos
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish into street taco sized pieces (aprox. 4 pieces per filet) - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
BEEF ROULADEN:
-use slices of ground round or thing beef
Put salt and pepper on the meat
Then smear a thin amount of Dijon mustard on one side
Then put one strip of bacon on the mustard
Then put 2-3 slices of thinly sliced onion in a row done one side and then put 1-2 pickle spears on top.
Then roll it all together tightly and wrap with butcher string to hold together or use tooth picks to keep it together.
Sear the beef all the way around in a hot pan.
Then add beef broth to the pan and bring to a simmer and slow cook the Rouladen until it’s tender. Around 1 1/2 hours
Remove the Rouladen and add a corn starch slurry to the broth to thicken and make a gravy. Add Rouladen back and warm it up in the gravy.
Serve with mashed potatoes
MARCH: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now)
This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too.
Ingredients: Boneless pork chops, pounded thin
4 cups panko bread crumbs
Oregano
Kosher salt
Pepper
Eggs, lightly beaten
Vegetable oil
4 T butter
Red sauce, warmed
Shredded cheese
Bread the pork chops:
Preheat the oven to 450.
Season the bread crumbs with oregano, salt, and pepper.
Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded.
Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted.
VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit.
Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble.
Assemble the porky parms:
On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
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.
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: recipe
Cheesy Beef Dip:
Need:
drizzle of neutral oil for non stick.
one whole yellow onion - diced how ever large you like, I do medium size,
whole garlic - chopped
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
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
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes in neutral oil.
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 occasionally until dissolved.
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: Terry's Chili Recipe
Adapted a recipe that my stepdad, Terry, used to make.
Texas Chili purists turn away now (or unfriend me, your choice).
Here's my take:
1 lb of stew meat.
1 can of red kidney beans
1 can of black beans
1 small onion (prefer red)
1 small clove of garlic
1 can of stewed tomatoes
1 bottle of medium ale
2 tsp Chipotle Chili powder (or regular Chili powder, yer choice)
2 tsp dried Oregano
1 tsp ground Cumin
1 tsp ground Coriander
1 tsp salt
1 small can of tomato paste
pepper to taste
4 Tbsp. vegetable oil
*********
1. Drain beans & stewed tomatoes. Chop those tomatoes up into bits!
2. Mix spices together in small bowl, reserve half the chili powder if you
have someone around with "sensitive" tastes.
3. Peel and dice onion, garlic
4. Cut stew meat into small cubes
5. Add 2 Tbsp oil to a heavy bottom stew pot and use high heat
6. Add onion & garlic, brown
7. Add remaining oil and dump in meat to brown
8. Dump in spices and mix thoroughly for a minute.
9. Pour in half the beer. Bring to a boil and drink the other half of the beer.
10. Place beans & tomatoes in the pot, fill water to level and bring to a boil.
11. Reduce heat to simmer and spoon in tomato paste. Cover.
12. Cooking time is roughly two hours. Two and a half hours to 3 hours is better. Stir every 15 minutes and reduce heat if you notice it sticking.
I used the side burner on my gas grill to start off, and then moved to indirect heat on the
grill to simmer. Don't forget the saltine crackers and Cheddar Cheese!!
Love the show!
March:
Makes around 30ish maybe more stuffed mushrooms~
~ 2packs of mushrooms (about 30~40 mushrooms)
~ 1/4 cup finely chopped Celery
~ 2Tbs finely chopped Sweet Red bell pepper
~2Tbs finely chopped Yellow Onion
~1 packet of Imitation Crab Meat(the pack i get is about hmmm 2cups give or take)
~2cups crushed Oyster Crackers
~1/2cup Cheddar Cheese (shredded)
~1/4Tsp Garlic Powder
~1/2Tsp Old Bay seasoning
~1/4Tsp Black Pepper
~1/4Tsp Salt
~1Egg
~1/2cup Water
-------------------------
Wash mushrooms and put in strainer.
Pick off stems and finely chop.
Preheat oven to 400°
Saute chopped stems, celery, onion, red bell pepper, in a little butter for 2mins.
(Somtimes i split it up in 2batches so its easier but i have a small pan:] . )
Transfer to a Large bowl and combine everything else and mix mix mix :)
Spoon in stuffing and lay the stuffed mushrooms on a greased cooking sheet and bake for 12~15mins (they r done when the mushrooms are soft and squishy)
•••••all the ingredients dosnt have to be perfect, if you add too much it wont hurt it at all! I always tweek it depending on what i have left lol so this is a no sweat recipe🤗🥰🤤 thanks! You guys are awesome!!! Keep up the amazing videos ❤❤❤
RECIPE TIME! Im from Rhode Island, and we have a specialty called a "New York System Hot Wiener", which is a beef hot dog, on a New England split top bun that's softened by steaming, and adding a yellow mustard, chili sauce, white onion, and celery salt. We call it having them, "all the way"!
Chili:
3 pounds ground beef
2 teaspoons chili powder
2 teaspoons dry mustard
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon onion salt
½ teaspoon garlic salt
½ teaspoon celery salt
¼ teaspoon minced fresh ginger root
1 teaspoon ground cumin
½ teaspoon Worcestershire sauce
1 teaspoon soy sauce
10 ounces ketchup
1 - Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
2 - Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained.
3 - Boil some dogs of choice and steam some NE style buns
4 - Put dog in the bun, add mustard, add chili, add white onion, and add some selery salt.
BOOM! Youre now one of us. HOLLA!
Third comment why not; this story behind this dish is basically the cook made this 100s of years ago and the king thought he was trying to kill him so they called it assassin spaghetti.
March: Potato soup and pfannkuchens.
I’m amazed that a collection of 5 simple ingredients creates such a masterful dinner. My grandfather taught my mom this recipe, she taught me, and I’ve taught my wife. I love sharing this with the people I love.
The Potato soup is a chicken bone broth seasoned with salt, pepper, and new addition from my family miso. In the bone broth boil pealed and quartered potatoes until softened. Mash softened potatoes until a thick porridge forms.
The pfannkuchens (fon-coo-ns) are a savory egg crepe.
They are made with a 1-1-1/2 ratio
1 part egg, 1 part milk, and 1/2 part flour. Melt butter and lace batter liberally with butter, season with salt, and the secret ingredient a scoop of the soup. This leaves delicious little potato pockets in the final crepe. Melt butter in a medium/high pan and fry pfannkuchens into thin crepes.
5 simple ingredients
Chicken broth
Potatoes
Flour
Egg
Milk
And the result is like a hug in a bowl. When I was at my sickest going through chemo this brought me joy…
Sometimes things are greater than the sum of their parts and this is true for this…
March: Dog Food on Buns
-1 lg white onion(diced)
- 1 1/2 lbs ground beef
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- 1 pkg hamburger buns
- salt, pepper and garlic to taste
Preheat oven to 350
sauté onion until translucent, add ground beef and season then brown hard, drain extra grease if desired, add cans of soup and mix, place buns open face up on baking sheet, top each bun(tops and bottoms) with mixture, put in oven for 1 hour, pull from oven and let rest for 5-15 minutes, enjoy
Has a weird name but is absolutely delicious
Would love to see recipes for viewer recipe month that are not something you would normally make, something outside your typical wheel house.
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!
Bacon Cheddar Ranch Potatoes
Peel and cut up potatoes into bite-size pieces
Boil until tender
Mix a can (or two) of cream of mushroom soup, a packet of ranch powder, 1 cup-ish of cheese (whatever sounds good, I like mixed cheddar), crumbled bacon, and then add potatoes, mix again, and put in baking dish.
Top with more cheese and bacon and bake in the oven until bubbly. Top with green onions and sour cream (or whatever you want)
MARCH: I grew up with two massively comforting dishes. My family grew up in the summers eating this every week. I tried to decide which one I would submit. But I couldn't do it, I eat these almost once a week in the summer to this day,
1 - "Marinated Meat"
2-3 cloves of garlic, minced
1 TBSP Brown Sugar, packed
1/2 tsp. Ground Ginger
1/2 tsp. Black Pepper (I used to always use course ground but have found in my adult life, regular grocery store paper works best)
1 TBSP oil
2 TBSP water
1/4 cup soy sauce (I used to try and "gourmet" this up but I have found that La Choy soy sauce is the best for this recipe. Can be hard to find. I found it at Winco)
Mix all into a zip lock bag.
I would use for the meat; a 2 pound chuck roast, but it really is nice to use a nicer cut of beef, your choice.
Cut the meat into 1-1/2" cubes and put in a zip lock bag. Keep it overnight, but no longer than 24 hours and grill to desired finish. Especially good over searing hot coals to caramelize edges.
2 - "Tomato Cocktail"
2 to 2 1/2 cups tomatoes, cubed with juice/seeds removed (I'm from Ohio when the tomatoes are at their best in the summer, this recipe is amazing, but have not had high quality tomatoes in decades. This a key ingredient, great tomatoes!)
1/2 green pepper, diced
3 green onions 1/8" sliced
1-1/2 TBSP white sugar
2 TBSP apple cider vinegar
3-4 squirts of Franks Hot sauce (MUST use Franks, I've tried others over the years, but never have found a better flavor.)
Mix all together, chill 1-2 hours
March: Salisbury Steaks!!!
Ingredients
Steaks:
1 pound 85% lean ground beef
½ cup plain bread crumbs
1 large egg, beaten
2 tablespoons ketchup
1 tablespoon Worcestershire
1 teaspoon dry mustard
1 teaspoon soy sauce
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons salted butter
Gravy:
2 tablespoons salted butter
12 large white button mushrooms, sliced
1 cup diced onion
salt to taste
2 tablespoons all-purpose flour
3 cups high-quality, low-sodium beef broth
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
---
Step 1: Mix ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, mustard, soy sauce, pepper, and cayenne together in a mixing bowl with a fork or your hands until well combined. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Step 2: When almost ready to cook the steaks, make the gravy: Melt butter in a large nonstick skillet over high heat. Add mushrooms, onion, and salt; sauté until mushrooms are deeply browned, 5 to 8 minutes. Reduce the heat to medium and add flour; cook and stir for 3 minutes.
Step 3: Stir in broth, ketchup, and Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed.
Step 4: Transfer gravy to a liquid measure. Scrape the pan clean with a spatula.
Step 5: Finish the steaks: Remove meat from the refrigerator and divide into four equal portions. Moisten hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides of patties with salt.
Step 6: Melt butter in the clean skillet over medium-high heat. Add patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer. Reduce the heat to medium and continue to cook until gravy is piping hot and steaks are no longer pink in the center, about 5 more minutes until steaks are 160º F when temperature checked.
Serve with buttered mashed potatoes (a must!!!) and choice of vegetable
My dad taught me to make this pasta with just tomato paste, boiled pasta, but first bunch of butter melted, put in tomato paste, mix those to, and then you put in the pasta and you fry it a bit. Simple dish and is pretty good, quick and easy too.
March: English Cottage Pie
• 3 tbsp olive oil
• 1¼kg beef mince
• 2 onions, finely chopped
• 3 carrots, chopped
• 3 celery sticks, chopped
• 2 garlic cloves, finely chopped
• 3 tbsp plain flour
• 1 tbsp tomato purée
• large glass of red wine (optional)
• 850ml beef stock
• 4 tbsp Worcestershire sauce
• a few thyme sprigs
• 2 bay leaves
For the mash
• 1.8kg potatoes, chopped
• 225ml milk
• 25g butter
• 200g strong cheddar, grated
• freshly grated nutmeg
Heat 1 tbsp olive oil in a large saucepan and fry 1¼kg beef mince until browned.
• STEP 2
Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft.
• STEP 3
Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan
• STEP 4
Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
• STEP 5
Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
• STEP 6
Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
• STEP 7
Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
• STEP 8
Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
• STEP 9
If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden
March recipe: Eggroll wrappers
Cream cheese
Guava paste
And powdered sugar optional.
Wrap the eggroll wrappers with cream cheese and guava inside.( i don't measure) fry, and put powdered suger on after fried.
Vincenzo's plate made this dish two years ago and he was the one who introduced this amazing style into RUclips. Credit goes to Vincenzo's plate 🙏
March: chicken and rice (Mexican twist) I got the idea from your video of chicken and rice in the rice maker!
These are the ingredients. I basically just put them all in the rice maker to cook and then crisp up the thighs on a pan when done:
Marinated Chicken thighs
Rice
Chicken stock
Tomato paste
Garlic powder
Onion powder
Butter
Sazón seasoning
Smoked paprika
Fresh chopped cilantro (for topping)
Chopped onion (for topping)
Lime drizzle and zest
MARCH:
Ultimate pork blue cheese and apple burger
600g pork shoulder roughly 15% fat cubed
2 parts tablespoons brown sugar
.5 parts tablespoon chili powder
2 parts teaspoons smoked paprika
1 parts teaspoon garlic powder
1 parts teaspoon dried thyme
.5 part teaspoon onion powder
1 part teaspoon salt
.5 part teaspoon black pepper
1 sharp apple (granny smith)
Balsamic Vinegar
Blue cheese (soft and gooey I use st agur)
Brioche bun
Mayo
Bbq sauce (your favourite but not spicy)
Siratcha/hot sauce
Rocket (arugula)
Serves 5
Place the pork in to bowl and coat with your favorite pork Seasoning (a simple yet tasty rub in in the ingredients list.)
Grind the pork shoulder in for mince (ground pork) then grind again, this helps the fat and intertwine with the meat.
Split in to 5 equal parts and form you pattys make them slighty bigger than your buns. Hint; make them on grease proof paper so they won't stick.
Place the Patties in the fridge for an hour.
Wash your hands
Take the apple and slice thinly use a mandolin if you have one set to 2mm if you don't slice as thin as you can
Place in a bowl and coat in balsamic Vinegar, mix well so everything is covered.
Slice the blue cheese
For best results cook an a charcoal grill.
If you don't have a charcoal grill you can cook this on a gas grill, flat top or in a skillet.
Set you grill for 50/50 direct and indirect cooking. Medium heat.
Place the Patties on the indirect (because of the sugar) side of the grill. Shut the lid and cook for 5 to 10 mins
Flash the Patties over the direct side of the grill for flavour and colour cook to the safe temp for your counrty 74c UK/145f US. Move back to indirect and Place on the cheese for melting.
(If you don't like blue cheese a mature cheddar works well)
Coat the buns in a scraping of mayo and toast to seal the bun.
Build
bottom bun
Bbq sauce
Patty
Apple
Rocket
Hot sauce
Crown with Top bun.
Enjoy
Another excellent choice for Viewers' Recipes month, however, I would have to omit the red pepper flakes. I'm sure doing so wouldn't affect this dish. I need to get a cast iron pan!
You're right Sam, it should be a 'love' button instead of a like, so let me give this one a ♥
March: The Italian Sloppy Joe
- 1lb Ground Beef, preferrably on the leaner side
- 1 can tomato sauce, I think it might have been a 10-12oz can?
- 4 slices of a nice crusty bread
- Garlic, A LOT of garlic.
- Butter
- Olive Oil
- A good handful of grated whole milk, low moisture mozz
- Parmigiano Reggiano
- Some fresh finely chopped basil
- Oregano
In a skillet, fry up some garlic in butter and oil, get it crispy. Set garlic aside, use the remaining butter and olive oil to make garlic toast.
Separate pan, or just, after you're done with the garlic bread, toss lb of ground beef in, cook it, drain it. After most of the fat is drained out, in goes the can of tomato sauce with the basil and oregano, stir, stir, mix and melt in the mozzarella. It's done as long as it's not too liquidy. Like a sloppy joe kinda consistency almost.
Serve like an open faced sandwich on top of garlic bread, top with the crispy garlic. Dust with the parm. Feeds about 4.
March: Two ingredient deep fried Parmesan cheese balls.
200 grams grated Parmesan cheese
2 egg whites
Mix together well with fork. Pack and form into 1" balls. Deep fry for about two to three minutes until dark golden brown and they start to float. That's it. Great with marinara sauce. I just use the store brand grated Parmesan cheese in a jar and it works great.
Somebody watches Stephen Cusado @NotAnotherCookingShow.....one of the best cooking channels on YT.
March:
Chocolate chocolate chip cookies:
1 1/4 cup butter, softened
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup sifted cocoa
1 tsp.baking soda
1/2 tsp. salt
2 cups chocolate chips (I like using a 1:1 mix of milk chocolate and white chocolate)
Flakey salt
- Cream butter, add sugar, beat until fluffy, then add eggs and vanilla, beat.
- Combine dry ingredients together, add to butter mixture, blend, then mix in chocolate chips
- Make ping pong ball sized balls and place them on a cooking sheet with one of those silicone mats on it
- Bake at 350 degrees for 8 minutes, let cool on cooking sheet for a few minutes before removing to cooling rack.
- Sprinkle a bit of flakey salt on each cookie while they're still warm
I haven't tried or made it yet but a secret ingredient I add to pasta sauces including pizza sauce is anchovies. I don't tell anyone I serve it to otherwise the vast majority of them will not eat it but so far I have had no complaints and everyone has loved my dishes. It is a good substitute for salt. Many people whom I have met and dined with say they hate anchovies but are more than happy to use A1 or Worcestershire sauce on a steak which is made from anchovies. About half a tin of anchovies finely chopped to a puree to hide them added to about a quart of sauce.
March: SAM you should make Kapestetisch! I grew up eating this in Germany!
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!
March: Scrambled egg pasta
Cook your pasta - whatever shape you desire.
In a separate pan melt enough butter to coat the pasta until it has that nutty smell.
Drain the cooked pasta and toss in the butter.
Remove noodles from the pan and set aside.
Add beaten eggs to the pan and push around until it's starting to come together but still wet.
Add the butter noodles back in with the egg and toss until the eggs are cooked
During this final toss add lots of Parmesan cheese and season to taste with fresh cracked pepper (or tony chachere's creole seasoning if you're not boring and want more kick)
I have no idea where this recipe came from, it's weird but so delicious
March: my birthday month 😊
Chicken Chorizo Orzo Skillet
1 tbs vegetable oil
9 Oz Mexican pork chorizo
1 cup cooked chicken
1 can rotel
1/4 cup red peppers diced
1/4 cup green peppers diced
1/2 onion diced
2 cloves garlic minced
2 tbs jalapeños fresh or pickled
2 tbs of tomato paste
1/2 cup black beans drained and rinsed
2 tbs taco seasoning
1 tsp smoked paprika
1/2 cup orzo pasta
1 1/2 cups chicken stock
1 cup of cheese of choice for top
In a large skillet brown chorizo. Set aside on paper towels
Wipe chorizo grease from pan and add oil
Sauté onions, jalapeños and bell peppers until softened
Add garlic and cook about 30 seconds
Add taco seasoning, smoked paprika and tomato paste and cook for a minute
Add chicken stock and beans and bring to a boil
Reduce to a simmer and add chicken and orzo
Cover and simmer about 10-12 minutes until orzo is tender
Top with cheese and either cover to melt or place under a broiler for 3-5 minutes
Garnish with cilantro and green onions if desired
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
March recipe: My mom’s Mexican casserole recipe! Love this dish! Ingredients: 1 pound ground beef; 1 fresh jalapeño, diced; 1 white or yellow onion, diced; 1 can of cream of chicken soup; 1 small can of tomato sauce; 1 bag of tortilla chips; 2 cups of grated cheese
Brown ground beef, drain. Add jalapeño, onion, soup, and tomato sauce to ground beef. Let simmer. Layer chips on bottom of 9x13 baking dish. Pour beef mixture over chips. Layer cheese on top. Bake at 350 for 20 minutes. Serve with salsa, sour cream and guac!
I am loving viewer recipe month even though I can't think of anything to submit. Who cares, because I can make all these great recipes! It is a win!
March:
British Tacos
A recipe of my own division, this recipe came about after not doing any grocery shopping and literally pulling random items from our fridge. I ended up drawing on my dual UK-Canadian citizenship, and a couple thoughts of ‘what would STGC do with all of this? They were a hit in our condo, these tacos are big in flavour and very easy! I’ve given you two options- chicken and sausage .
Makes approx 4 tacos
Ingredients:
-4 small-medium white flour tortillas
-1 large or 2 small yellow onions (sliced).
-3 Bell peppers (yellow/red/orange) sliced.
-breast of a deli chicken sliced & diced (or shredded) OR 2-3 of your favourite British sausages eg: Cumberland, Lincolnshire, or whatever your store passes off as ‘bangers’ *Do not be tempted to use Italian,Mexican or other spicy hot sausages!
-1.5 cup shredded sharp/old English cheddar.
-Tomato chutney
-Kewpie Mayo
-2-3chopped green onions for garnishing
Method:
Carmelise the onions set aside
Saute the bell peppers set aside
Pan fry sausages (if your not using the deli chicken) then chop up or slice lengthways
Heat the small tortillas on a cast iron flat top or STGC cast iron pan ;)
Building your taco:
Heat your flour tortillas on the flat iron or cast iron pan then place on a baking sheet
Spread a dessert spoonful of chutney on the tortillas
Place the sausage or chicken
Place a spoonful of caramelized onions
Place sliced sautéed peppers
Cover with shredded cheese and bake in a hot oven until the cheese is good and melty!
Remove from oven and run a few lines of kewpie over and garnish with chopped green onion. Enjoy!
*note you could use double the amount of tortillas and make them into quesadillas!
*for tomato chutney try to find Baxters,Bransons or Marks & Spencer. All are available on Amazon. Maybe the British Pub or store near your restaurant can help or Shakespeare’s corner store? I did some googling for the ingredients in your area seeing as I’m in Toronto 😁
Just tried this today. I messed up the cooking a bit by stirring the pasta a bit too often, but even then it was delicious!
For a nice variation try adding pancetta or bacon in tiny bits with the red peppers
I'm going to make this as I'm snowed in in CO... tonight! Everything I've made from Sam's channel has been delicious(ness)!!
March: smoked st louis ribs
-Get your ribs and remove the silverskin
-Use plain mustard as a binder for the seasoning
Season liberally with your favorite bbq seasoning. I use the smokehouse maple from mccormick (my wife likes that seasoning)
-allow to adhere for 30 minutes.
-smoke ribs for 2 hours between 250F and 275F, or until a mahogany color (i always use oak for smoking ribs)
-spritz ribs once after the first hour with a 1:1 ratio of water and apple cider vinegar
-once color is achieved, wrap in foil with several pads of butter, brown sugar, and drizzle of honey on the meat side
-put ribs back in smoker meat side down for another 2 hours, or until tender
-optional: unwrap ribs and glaze with favorite bbq sauce, leaving the ribs in the smoker long enough for the sauce to thicken
-serve
Sweet Potato Turkey Chili
3lbs Ground Turkey
2 good sized sweet potatos
can of tomatoe sauce
can of ranch beans
can of chickpeas
can of kidney beans
packet of favorite chili seasoning
Brown ground turkey. Cube up the sweet potato. Then just throw everyting
into a crockpot. Can choose whichever beans you want, whichever sauce you
want. Add whatever additional spices or create your own chili spices.
This recipe is simple and adaptable. For me i just throw all this
in and let it sit for 5 hours on high.
March;
1 tbsp olive oil
1 chopped onion (i prefer white)
1 can of crushed tomatoes
1 teaspoon of salt
a pinch of black pepper
a pinch of oregano
a teeny tiny pinch of crushed red pepper
around 5 to 8 little basil leaves
a full stick of butter cut in half
3 cups heavy cream
half a cup of vodka
2 tbsp of corn starch
some prosciutto if u want but not necessary
parmesan cheese (however much u wanna add at the end
add olive oil to a saucepan, heat on high add onions for like 4-6 min until they brown
add crushed tomatoes, salt, black pepper, basil, and oregano and simmer for up to an hour (you can do less but the longer the better)
after about 30-45 of simmering add the prosciutto if u got some.
take out another sauce pan and melt half the butter on medium heat, then add crushed red pepper. then slowly add the vodka and simmer to cook of alc for around 5 to 6 min (don’t smell to check it will burn your nose)
add the heavy cream to the vodka butter mixture
i like to turn the heat up to low medium from simmer and let the mix start to bubble. don’t turn too high or it’ll foam up and overflow
add the heavy cream vodka butter to the tomato sauce that was simmering and mix dat shit up gewd
heat it a bit to let that bubble up to and thicken a little.
Mix corn starch with some water and stir to combine (avoid clumps). This will thicken up the sauce. If not enough, add one more teaspoon and mix. Be patient, sometimes it takes a minute to thicken.
melt the other half stick of butter and mix it into penne then add however much sauce u want. then add however much parm u want
voila!!!
Calories:
Sauce: 3750 total
MARCH: French Fries all'Assassina (Assassin’s French Fries). I saw this recipe on Chef John's page in January and thought it looked amazing. I've made it once a week ever since. I thought since you've done the pasta version, the fries version might tickle your fancy.
Ingredients
3 tablespoons tomato paste
1/4 cup olive oil
3 cloves garlic, finely crushed or minced
1/2 teaspoon granulated garlic
1 1/2 teaspoons red pepper flakes or more to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
16 ounces frozen crinkle cut French fries (use the crinkle cuts. Straight fries don't do it justice)
2 ounces Parmigiano-Reggiano cheese
1 teaspoon chopped fresh Italian parsley (optional)
Directions
-Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment.
-Add tomato paste, olive oil, crushed garlic, granulated garlic, red pepper flakes, cayenne, black pepper, and salt to a large mixing bowl, and whisk thoroughly to combine.
-Add the fries in using your hands, a few at a time; make sure fries are all separated, and no ice goes into the bowl.
-Toss gently with a spatula until every fry is completely and evenly coated.
-Use a microplane or other very fine grater to grate a dusting of Parmigiano-Reggiano over the top of the fries. Toss with spatula until evenly mixed in, and then repeat for a total of 2 grated cheese additions.
-Transfer fries to the prepared baking sheet in a single, even layer; space out as evenly as possible. Grate Parmigiano-Reggiano over the top until every fry is covered.
-Bake in the preheated oven until the fries are very well browned, charred in spots, and the edges of the fries have crisped up, 30 to 35 minutes. Depending on the size and shape of your frozen fries, you may need to bake longer, but start checking at 30 minutes.
-Grated additional Parmigiano-Reggiano over fries, sprinkle with chopped parsley, and serve immediately.
March: Easy to make Shawarma that is better than restaurants
Shawarma is perhaps one of the worlds most loved street food but it requires special tools to make, this recipe we’re making at home almost every week, it’s so simple we no longer go out to eat it
Ingredients:
Meat
2 lb of Female turkey skinless boneless thigh (yes female taste better)
Or 2 lb chicken skinless boneless thigh - If you cannot get turkey
100 g / 3.5 oz of goat fat
Rectangular bread pan (English cake pan)
Aluminium foil
Marinade
2 large garlic clove
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp ground cayenne pepper
2 tsp smoked paprika
2 tsp salt
Black pepper
2 tbsp corn flour
8 tbsp of nuteral oil / olive oil
Optional Yoghurt sauce
1 cup Greek yoghurt
1 crushed clove garlic
1 tsp cumin
Squeeze of lemon juice
Salt and pepper
To serve
4-5 flatbreads
2 large onions cut in stripes
Slices lettuce
Slices tomato and cucamber salad
Parsley and cilantro
Instructions
Mix all spices with corn flour
In a large mixing bowl combine spices mix with the oil
Leave at room temperature for 1 hour to marinate
Pre heat oven to 400F
Oil the bread pan well
Layer the the bread pan with the chicken/turkey by stacking them one on top of the other, spead some of the goat fat between each layer press to make sure not to leave spaces
Wrap the bread pan well with the aluminium foil and bake for 40-50 min covered
When done
On a cutting board turn the bread pad up side down to remove and using Sam the cooking guy knife slice /shred width wide
Oil a cast iron 12” pan and cook the shredded pieces until ready (I like to have some browned pieces)
Remove the meat - keeping the oil and cook the sliced onlion in the same oil to get that Shawarma taste
Wrap the shawarma in the flat bread mixing with the salad and onions
Enjoy
March: bacon tried cabbage
3 ingrediency: Bacon half a pack 12 oz
1 cabbage
old bay seasoning
directions: cut and fry the bacon (fattier the bacon the better) in a pot
chop cabbage add to pot and miss to coat with the geese
add old bay seasoning and mix
it is done when you think the cabbage softened like you like
March:
Grandma's Chicken and Rice (30 year old family recipe)
8-12 pieces chicken
( can be legs, thighs , breasts, or a mix of dark and light )( I like boneless skinless thighs)
-2 cans Cream of mushroom soup
-1 medium container sour cream (16-24oz)
-3/4 cup Cooking Sherry Wine
Minute or Fresh Rice
Lightly cook the chicken in frying pan , just to brown a bit. Place on paper towel to get as much grease off as possible. Put to the side .
Mix soup, sour cream, and Sherry all together in a bowl. Use a whisk and mix well.
Place chicken in an 8x10 baking dish. Pour liquid mixture over the chicken completely. Cover tightly with foil.
Bake at 325 for 2 hours.
About 15 min before done , make rice according to box. I usually use 4 cups rice/4cups water. Don't lift cover on rice till you know it's done.
Serve chicken over rice and enjoy!
It's great as a leftover also.
Yes! Esther Choy just ate this on Heat Eaters and they made it with Carolina Reaper powder and maybe pepper X if I remember right!
March recipe: buffalo chicken fried rice.
Stir fry diced celery and onions, then add cooked chicken and rice and mix together, then Add buffalo sauce and stir fry on high heat for a few minutes.
March: Chicken Biryani
For Marination:
500g chicken, cut into pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
Salt to taste
Juice of 1 lemon
For Rice:
2 cups basmati rice, soaked for 30 minutes
4 cups water
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
Salt to taste
For Biryani Masala:
2 onions, thinly sliced
2-3 green chilies, slit lengthwise
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
2 tablespoons biryani masala powder (readily available or homemade)
1/2 cup fried onions (optional, for garnish)
Ghee or oil for cooking
Marinate the chicken: In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, salt, and lemon juice. Let it marinate for at least 1 hour, preferably longer in the refrigerator.
Cook the rice: In a large pot, bring water to a boil. Add soaked rice, whole spices (cardamom, cloves, cinnamon), and salt. Cook until the rice is 70% done. Drain the rice and set aside.
Prepare the biryani masala: In a separate pan, heat ghee or oil. Add sliced onions and sauté until golden brown. Add chopped tomatoes and cook until they turn soft. Add green chilies, mint leaves, coriander leaves, and biryani masala powder. Cook for a few minutes until the masala is well combined.
Layer the biryani: In a heavy-bottomed pan or a deep baking dish, spread a layer of cooked rice at the bottom. Top it with a layer of marinated chicken pieces followed by a layer of biryani masala. Repeat the layers until all the rice, chicken, and masala are used up. Finish with a layer of fried onions on top for added flavor.
Dum cooking: Cover the pan tightly with aluminum foil or a lid. Cook on low heat for about 20-25 minutes, allowing the flavors to meld together and the chicken to cook completely.
March: Chicken Sludge
2 tbl butter melted in pot
soften 1/4 cup chopped celery
add 2 tbl chicken bouillon and just melt
add 2 tbl ap flour, 1/2 tsp salt, 1/4 tsp poultry seasoning all together and mix
add 1 1/4 cup cup and whisk on medium heat constantly until mixture thickens
add diced rotisserie chicken, half a lemon juice and pepper
heat through and serve with pasta
- double quantities for more; also add more milk to make it creamier if preferred
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
March: PB&J
3 simple ingredients -
2 slices Bread - I prefer white
Peanut butter - I prefer crunchy
Jelly - I prefer grape
Holding a slice of bread in one hand, spread desired amount of peanut butter across bread.
With the other slice of bread, spread desired amount of jelly across bread.
For both steps, ensure that entire surface is covered with peanut butter and jelly.
Join both halves together.
Optional - cut sandwich in half
Not optional - do NOT remove crust
While this may not be the most fancy or savory sandwich in your arsenal, its ease and convenience is life changing!