A NEW REGIONAL RECIPE THAT MIGHT BE THE BEST LATE NIGHT MUNCHIES EVER... | SAM THE COOKING GUY
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- Опубликовано: 21 май 2024
- Fire up the engines because it's time for us to make a trip to St. Louis for the STL Slinger that's clearly one of the best ever late night munchies! 🤤
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00:00 Intro & Knife Winner
2:39 Grating Potato
3:11 Processing Beef & Forming Patty
4:42 Cooking Hash Browns
6:23 Cooking Patty
7:05 Heating Chili
7:44 Cooking Eggs
8:10 Serving
9:44 First Bite
10:30 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ 
Развлечения
Memories of the Eat Rite Diner on Chouteau in STL. So good. Slinger was best drunk food there is. 😂😂😂
Love Eat Rite. It’s currently attempting to reopen? New owner fixed it up, dressed it really nice annnnd leaves it closed.
The Eat Rite Diner, Courtesy Counter or OT Hodges Chili Parlor had great late night slingers after the bars. 😊
RIP Eat Rite
Eat rite. Down the street from Busch Stadium.
Yep! I used to work at Nestle-Purina right down the road.
"I'm Canadian" seems like the most versatile apology ever
😂
I laughed right there, too. 'I'm Canadian' covers a lot of transgressions! 😄
@@burghbrat3319 Even war crimes! which we're obviously very sorry about too... lolol
@@jodybarrett8832 "Sore-ry aboot all the war crimes, eh
The best bit is when travelling and you run into people from the USA. "Oh, you're from the usa? I am sorry. I'm Canadian." They never get the dis.
It looks like the perfect blend between east coast and Midwest drunk munchie food.
That's what I was thinking!
i was thinking it looks like the midwestern version of a garbage plate lol
Yes! I’m a musician is St. Louis and I spent many nights in the 1990’s as a young musician at O.T. Hodges gobbling these down. Good times!
Can we just give a quick shout out to the transitions Max puts in? Really clean, really simple and effective. Good job, Max. 👍🏻
I’m a STL area municipal cop. Many a night shift was made better by slinger (aka nightmare). The slinger was also known as the nightmare due to the indigestion you got after a night of drinking and then the slinger/nightmare
You come to the STL314, let us know. Cops know where to eat. Not fancy, but good food
If you get the chance go to Bob Evans for breakfast, order the pot roast hash a cup of their sausage gravy and biscuit. Make sure the egg is sunny side up, crumble the biscuit over the hash and pour sausage gravy over all of it. This will change your life!!
Thank you for your service to our community, you are appreciated.
The dude who wrecked into the bar probably could have used one that night
Cardinal gang ⚾️
O.T. Hodges Chili Parlor ;-) the experience is half the fun of a slinger there. "you've never had a slinger? we've got a virgin here! you can see a menu, but you're having a slinger."
Aussie here. That looked fecking AMAZING! I'll definitely be trying that at 2am after a drunken night. No, wait, it's 2pm here right now. I think I'm having this for dinner tonight! I'll probably be drunk by then, so it will be OK.
They're pretty good the morning after also
Sam - you must now make toasted ravioli. The most STL food there is.
Oooh, he needs to attempt a St. Paul!
I think another St. Louis food, equally fantastic, is gooey butter cake!
And we get him to try Provel cheese and the pizza.
@@kewpiefan72 This is correct :)
R.I.P Eat Rite diner. Had many slingers there after the nights out on the landing.
For sure, I drive by that building twice a day and still wish I went there one more time.
I believe the one in South County near rollercade an Killebrew's is still open
Sam, don't listen to any of the haters and pronounce 'con carne' however the heck you want to!
MARCH:
Sweet tea brined pork chop
Brine is:
4 cups water
1/4 cup sugar
3 tbsp salt
1 tbsp molasses
1 bay leaf
pinch black pepper
4 black tea bags
Bring all that to a boil, cool, and then use to brine ~1.5-2lbs pork chops. We sous vide for a couple hours, season as preferred (salt & pepper, BFF, BBQ rub, etc.), and finish on the flat top, but grilling over charcoal is amazing as well! Pairs great with roasted sweet potatoes and cinnamon apples.
This sounds tasty
Similar to a tea brined and charcoal smoked / seared duck breast I helped prepare and serve years ago
Thanks for the recipe and reminder
Tea brined and/or tea smoked is an often overlooked delicious option 😢
❤
St. Louis is in the house! 314!
and 636!!!
This recipe, simple ingredients, is genius. Well played, St. Louis. And hello to Louis...
This is the proper meal after a night of wobbly pops
I never think up stuff like this when I'm drunk, but I'm glad someone did
I’m from St. Louis. This is the most gourmand slinger I’ve ever seen. Hits the best late night after a night out with friends. Keep up the great content!
Where? I live in STL NEVER seen this on any menu!
Courtesy Diner
@@jeremystover256
@@jeremystover256 Courtesy Diner and Uncle Bill's has it for sure. I'm not sure I have been to a diner in St. Louis that doesn't have it.
They serve them in Belleville at Corner Chill and Grill@@jeremystover256
And gourmet is a slinger not. It's diner food not a 5 star restaurant lol.
My first Slinger was when I was 6, at the original OT Hodges Chili Parlor in downtown St. Louis. I make them constantly for my family now.
Had to Google and see it's closed. But with a name like, "OT Hodges Chili Parlor," that place just sounds authentic and amazing.
OT Hodges was the best!!
There's an eat rite in house springs still, great food
He needs to smoother that thing in chili!!
Someone bought the recipe. There is Chili Mac in the 500 block of Pine. Same exact chili. They have slingers there. @@jonathandaniel7424
The proper time to eat this is around 2am after closing down the bar. It's absolutely delicious, and if you don't regret all of your life choices after eating it you didn't eat a real slinger.
LOL...I commented this before he said it in the video.
For real. It's a meal you eat after a night out when you know you're not going to be getting out of bed until the afternoon.
I'm from St. Louis these are huge here for late night food. Or breakfast any day
Sam, generations of family members here that also say "KAHN KARNEY." Thanks so much!
St. Louis is inviting you to come see us. You have to have a slinger from here.
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.
Legend says Jesus Christ wanted to eat this weird thing during the Last Supper 😊
Saint Louisian here - you should try it "black and white" style, which comes from Tiffany's Original, where the slinger was created - it splits the chili with sausage gravy.
If you get the chance go to Bob Evans for breakfast, order the pot roast hash a cup of their sausage gravy and biscuit. Make sure the egg is sunny side up, crumble the biscuit over the hash and pour sausage gravy over all of it. This will change your life!
Tiffany's? Never heaed of it.
@@stlouisactor71Because it's in the County, in Maplehood. I've always heard white gravy over it is a Hoosier. Never done both, but now I'm intrigued.
And it’s smothered in chili and gravy too…. Yum!
@@flounder31 lived in maplewood for 20 years, and no tiffany's so must be new
I'm making this first thing tomorrow morning. Saturdays are the day I get up and cook everyone breakfast. This looks delicious.
So deliciously humorous you are and I love how your crew just goes with the flow WITH you and appreciates your humor!!!!! I also appreciate the tips and techniques that you include in your videos so that the recipe tirns out really, really, well!!!! Fabulous! Thank you for these wonderfully fun videos!!!!
Chili con carne...you said it perfectly. You anglicized it, which was appropriate for a St. Louis recipe.
Love the show, been using my griddle a little over a year. Your so much help. Though I did just sliced the end of my middle finger off with the mandolins slice. Another learning experience!
Chili con Carni is chili without beans! Chili con carni e frejoles is with beans.
Pick 'em out!
Wrong, chili with beans is called soup. Chili doesn’t contain beans, ever
Thank you Scout, chili with beans should be a crime. LOL
Chili is the sauce. It comprises roasted and mashed peppers, cocoa powder, cinnamon and other spices stewed down.
“Con carne” literally means “with meat”.
“Con frijoles” literally means “with beans”.
As far as I know, chili con frijoles only exists north of the border. South of it the chili contains meat and or vegetables, beans are a side.
And "Chili con Carnie" is chili with bits of traveling festival worker.
Oh my, that looks amazing! Might to make that at elk camp this year
always love the munchie videos Sam makes
Sam, that is one hunk of a meal: breakfast, lunch, supper (dinner).
I'm from St. Louis and I have not had this in YEARS. But I will soon! Keep on cooking, fellas. Cheers! 🍻
That looks fantastic. Im gonna make it. Thank you for sharing.
Probably have eaten 100 slingers when I was young and trashed at 3am.
That looks like the best one yet this month.
Beautiful! ... The magic of editing!!!😀
March: Black Bean Bites, based on "STCG A Veggie Burger That Doesn't Suck!"
I just made these today after a few nights of thinking about how to make them...they don't suck!
I adjusted a few ingredients. Makes about 13 balls.
1/2 Medium red onion, sliced thin
1 TBS Butter
1 TBS Olive Oil
1 TBS Sherry Vinegar
pinch of sugar
1/3 cup red onion diced
1-2 jalapenos diced (I like spicy and left the seeds)
1 cup sliced shiitake mushrooms
1- 15 oz can black beans, rinsed and drained
2 TBS flour
1-2 eggs lightly beaten ( I actually used water and flour mixture instead of egg. Either works, but the panko stuck really well)
1 TSP each: cumin, garlic powder and chipotle powder
1/4 cup flour
1 1/2 cups panko divided
kosher salt and pepper to taste
Extra Olive oil for cooking
Heat pan on med , add butter, olive oil and sliced onions. Saute for about 20-30 min, adding sherry vinegar and a pinch of sugar about 1/2 way. Add a little water if sticking to pan.
Dry cook diced Onion, mushrooms and jalapenos in one pan and beans in another for 6-8 min on high. Stirring frequently.
Put cooked veggies and beans in food processor. Pulse about 5 times. Then add 1/3 cup Panko, flour, spices and salt and pepper.
Process until blended well.
Chop caramelized onions into small pieces. Scoop enough mixture to form a small golf ball and add a few onions to the middle. This was a little tricky, but the onions are so good with the mix.
Balls can be refrigerated at this point, but do not need to be.
When ready to cook, coat balls in flour, then egg, then panko
Cover bottom of 12 inch frying pan with olive oil. Heat until hot, not smoking. brown each ball by moving them around.
I dipped mine in queso after.
BTW, I have 2 of your knives and LOVE them!
Thanks for being awesome.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
The content you guys put out are next level thanks for being great!
That looks sooooo GOOD! Am gonna go get the stuff to make it tomorrow!
One word, PERFECTIOH!!! that's Lunch tomorrow ... Love the channel. keep it coming Sam & team.
I need to make this almost as much as I need a STCG knife! Love this channel!
Good to see you are shouting out the viewers who send you recommendations.
Awesome, and best intro ever. Perfect after an evening of Mules.
Ya this looks like a perfect 2am food for sure.
I think we have the winning combination for the largest morning turd in history:
- Beer
- More Beer
- STL Slinger
Oh the poops from one of these are damn near deadly 😂😂😂. I know from many of beers followed by stingers in the STL.
@@FrankTiefenbruch 🤣
This just made me 🤣🤣🤣
Hey Sam, that looks awesome. I'm a born and raised St. Louis Southsider. We also use fries and sausage patty instead of hashbrowns and beef patty. It's delicious either way. Come to St Louis and I'll treat you to the best one.
Wow. That looks really good. Definitely on the list.
Oh my what a beautiful plate! Definitely making this!
Had one of these when I lived in Chicago at a diner after a late night of drinking. It was amazing...
St. Louis guy here. This dish is indeed an STL classic and really good late at night after a few drinks. There are also versions of this with pasta added to it... awww yeah!
Man... I miss OT Hodge Chili Parlor in STL.
I've had this at the one and only Eat Rite Diner in St. Louis, awesome drunk food!
RIP Eat Rite
@@kreediggitydogg I know, really sad, that place was legendary.
Shout out to Tiffany's 24-hour Diner, and the Eat-Rite (RIP).
Hope these videos catch on in the Philippines. I watch them while here to remember what good food is.
Looks Fantastic. Going to have to do some drinking and have this soon. Thank you for the Processor meat Tip.
Michigan Man here, just got home from St. Louis. That was the real deal, loved it !!
I am from Saint Louis and have had this many times. It is as good as you would think. You can make the eggs anyway you want. I have them scrambled.
I've had this with sausage instead of the hamburger meat. I've had it with scrambled as well as dipp yolk eggs. Always delicious.
Anybody wanting to try this outside of st Louis without making it, go to a waffle house, order a double hashbrown bowl with sausage (I don't know if they will do hamburger), it comes with scrambled eggs but they will make them however you want, and order a cup of chili. It's essentially the same thing. Salt your eggs and hash browns before pouring the chili over it. I add jalapeños and tomatoes to my hash but that's a personal flavor thing.
Instead of the chili, put some corned beef hash on there. Now that’s a breakfast.
Gotta Eat Rite!
Same. I prefer the scrambled. Had this plenty of times in the the early morning hours at Courtesy Diner.
Yeah BABY! This looks sooo good! New brunch recipe! One mod: I’d change out the ground beef for breakfast sausage!!
Perfectly acceptable STL substitution.
It's not just for after midnight munchies...Dinner is looking good in the near future. ❤❤❤❤❤
Happy Good Friday! Love any new recipe but especially viewer recipes ❤
Still hoping for that fabulous knife🎉Thank you @samthecookingguy & Happy Easter to all✝️🐣💞✝️
"what shall we do tonight Brain?" , "same thing we do every night Pinky , try to take over the world"!!!
Now your talking!! My home town. Had one on the morning of my wedding. lol
These are great. Lots of diners have them here and they're perfect hangover food.
The way Sam pronounces chili con carne is actually closer to how folks from STL actually sound. He’s going for authenticity.
Ahh, the good old NERPORC. A bastion of order in a sea of chaos.
Made the braciole recipe you did a while back. It was incredible! Thanks very much for all your work!
Fried eggs and chili is something that once you try it, you'll never eat chili without a fried egg. or a burger.
This looks so delicious. I'm sharing this video with my brother-in-law. We throw darts once a week at his house and this would be great to have with a few beers while doing so. Can't wait to try it. Thanks for making and sharing this with us.
Looks good, will try.
Gonna make this tonight, can't wait. Specifically made a batch of chilli yesterday for this
March: Israel's favorite street food Shawarma with Yemen spicy red Zhug
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
Red Zhug
10 Yaman red chili or red chili peppers
12 garlic cloves
1 cap of water
1.5 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp sweet paprika
1/4 tsp cloves
3 tbsp olive oil
How to make Zhug
Place all chili peppers in a bowl cover with water and let it rest for 2 hours
Grind chili and garlic in food processor
Add 3 tbsp olive oil and grind again
Transfer to source pan, simmer and constantly stir to reduce liquids (about 7 min)
5 min into the simmering add spices (salt, black pepper, cumin, paprika and cloves)
- You can store the extra Zhug in jars cover the top with oil and refrigerate
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 Yoghurt sauce
, Zhug to taste and the salad and onions
Enjoy
Israel? Gross!
My parents taught me never to say gross on food. I suggest you try it you may find Israel amazing… anyway, Don’t think this is a political channel… but I guess you have no idea what Israel is so I’ll explain that 20% of Israel are Israeli Arabs… and they make that too…
@@AmirAharonovich Oh believe me, I dislike those 20% as much as I dislike the Hebrew ones.
@@2200Stingerare we still talking food? :-)
@@AmirAharonovich No, but I do enjoy mediterranean cuisine.
Sam saying "it's called the money shot" is crazy
MARCH: Pizza Logs
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. ;)
Looks good. I never thought about using my food processor to make ground beef. Thanks
I’m gonna freakin ❤this beast! Keep on rockin boys 🤘🏻
I have been watching yall for years... I have to say, that hash brown is the best looking thing that you have EVER fixed.
Very interesting! I have never been to St. Louis, but I may have to try this one. The funny thing is, I have been doing something very similar for years without ever knowing about it. I make a breakfast version, using a hot spicey sausage patty instead of burger, with a Southwest flair to the seasoning. Cayenne, chipotle salsa, pico de gallo, etc. Very intriguing, thank you for showing this one.
That flip on the tatters was f’n fantastic.
0 Love the way this comes together can't wait to try it out and anticipate this will be my next breakfast lunch or dinner
Thank you for showing us how to grind meat without a grinder! That was the best part for me!
From a native St. Louisan. Best place to get one: Courtesy Diner. Thanks for making this!
I started putting crushed red pepper on fried eggs sometimes. Salt and pepper is always there and also old reliable, but the crushed red pepper is good too.
Sam, thank you for making this. We have restaurants like this and you go there 😢 drunk. Thank you for this video!
Your channel makes the best late night muchines..
Traditional Festivus meal, the feat of strength that marks the end of festivus.
Clearly not getting picked, but I'll try one last time.
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!
Thank you, this sounds good ~ I will be making it 😋
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.
I'm sure I'm too late for the March recipe challenge but if you're looking for regional recipe challenges in West Virginia it was customary when I was a child to go to ramps dinners in the early spring, ramps are wild mountain onion that are like leeks on steroids. When I was in elementary school in the 70's kids who ate too many ramps were sent home from school because they would literally ooze the ramp smell from their pores no matter how many times they bathed. It was a long held hillbilly tradition that every church and volunteer fire department would have ramp dinners and as an involuntary Illinois transplant I'm still trying to figure out how to get ramps at this time of the year. The ramp dinners would have ramp salads, ramps and soup beans, ramps and corn bread, pretty much anything you could combine strong strong onions and food.
I love slingers, good job bro
That’s definitely a late night after the bar kinda munch !
Morning after a bender this is the shit to eat !
Looks Fantabulous!!
March:
iconic (and underrated) Hungarian potato dish - Rakott krumpli:
Ingredients:
4-5 potatoes
6 eggs
half a pound of Hungarian sausage (smoked, dried, spicy and consumed raw // could be replaced with spicy salami)
3 cups of sour cream
-Peel the potatoes
-Hard boil the eggs
-Once they are cooled down a bit, slice up the eggs, potatoes and sausage around the same thickness (0,5cm).
-Add a pinch of salt to the sour cream
-Take a large heatproof dish, butter it up and start building the layers: potato slices > sour cream > egg slices > sausage, until you reach the top.
-Finish the top layer with a thin layer of sour cream or cheese.
-Cook it in the oven on 350°F for 30-40 minutes
Holy cow that looked good. I’m making one right now
Looks great. As a suggestion try rosti instead of hash brown. It looks the same but it's easier. No need to soak. Just grate the potato like that and use a just a small amount of butter and a little salt. Put it in a# pan on the lowest heat with a lid or plate covering. No pre-soaking required and it won't go brown. Delicious and it barely requires any effort.
Looks good, hash browns in water, nice tip. Ty
As a fellow St Louisan, I wholeheartedly endorse this!
LIfe-long STL resident...great job, but you're missing one thing. Two pieces of buttered toast to sop up your plate till it's perfectly clean. If you visit, find a Courtesy Diner. Hit the town first with local music, make sure you've had plenty to drink, smoke a pack of Winstons and finish off the night properly with a slinger, some Johnny Cash on the juke box & an Uber. You're welcome.
Thanks Brain .. great late night dish idea