DID A SUBSCRIBER JUST PUT ALL MY VERSIONS OF CREAMY ALFREDO PASTA TO SHAME? | SAM THE COOKING GUY
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- Опубликовано: 21 май 2024
- Chicken Alfredo is clearly one of our favorite pasta recipes - as one might guess based on the amount of times we've done it (even in burrito form) ⤵️ But could today be the day that I learn I've been doing it all wrong?? 🤷🏻♂️
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00:00 Intro & Knife Winner
00:53 Grilling Sausages
1:48 Cooking Vegetables
3:01 Cooking Pasta
3:17 Making Alfredo Sauce
4:27 Slicing Sausage & Combining
5:41 First Bite
6:14 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ 
Развлечения
![A Boogie Wit da Hoodie - Body (feat. Cash Cobain) [Official Music Video]](http://i.ytimg.com/vi/RMT3AlAs0r8/mqdefault.jpg)
We like Alfredo 🙂
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And congrats to todays winner! 🔪
I call dibs on the last knife of 2024!!
The sausage should’ve been 5-7 minutes in the air fryer. Just saying, in the interest of simple and quick
@samthecookingguy I have the BEST twice baked potatoes recipe that I’d like to submit. Where can I send it to you?
I don’t have a recipe but i do wanna win a knife
Thank you for selecting our recipe. And btw, we approve of the addition of red pepper flakes.
"I want to get this recipe as close as possible" next minute "I know it's not his recipe but he isn't here to stop me" 😂😂😂
It’s ok though because I approve 😊
@@redcryptoknight6489 😁😁 very good 👍
@redcryptoknight6489 You lucky bastard 😂
Buttered toast: 1 slice white toast, 1 tbs butter. Toast bread and spread butter from crust to crust
Add salt an d pepper to that and you've got something special.
Sam would add soy sauce and hot pepper flakes somehow.
😳🤣😂🤣😂
@@g54b95 I've got a feeling he'd add those hot pepper flakes to his cereal in the morning as well. Sure would wake up the body and soul.
OMG that's genius!!
Looks great. I’ll make this tonight but with shrimp because it’s Friday during Lent. Yum.
OF "model" and a devout follower of the Invisible Sky Wizard? Marry me...
@@leq6992simp
This broad Catholics.
I'm doing pasta with shrimp in the sauce for the same reason, but having just seen this now it's too late to make as I don't have all those other ingredients. But I will make it next month.
Wtf does that mean? Cant eat food because of a book?
This is the best fried rice with Orange Chicken
Spam Fried Rice:
INGREDIENTS
• ▢3 cups cold, cooked white rice medium or long grain
• ▢1 tablespoon olive oil
• ▢12 ounces Spam diced
• ▢1/2 cup diced onion
• ▢3 cloves garlic minced
• ▢2 teaspoons minced ginger
• ▢1 1/2 cups frozen peas and carrots
• ▢3 tablespoons soy sauce divided
• ▢2 large eggs
• ▢2 tablespoons chopped scallions
• ▢1 tablepoon sesame oil optional
• ▢1 tablespoon sriracha optional
INSTRUCTIONS
1. Heat the oil in a large deep skillet or wok over medium high heat.
2. Add the Spam to the skillet and cook, stirring often, until browned, about 5 minutes.
3. Add the onions and cook for 2 more minutes.
4. Add the garlic and ginger and continue cooking for 30 seconds.
5. Add the peas and carrots to the skillet and cook, stirring often, for 5 minutes.
6. Add rice to the skillet, sprinkle with 2 tablespoons of soy sauce, and cook for 3 minutes, stirring often.
7. Push everything in the pan off to the side and crack the eggs into the empty space of the pan. Sprinkle with remaining tablespoon soy sauce and stir to break up the eggs. When eggs are cooked through, stir them into the rice mixture.
8. Remove from the heat and top with scallions. Add a drizzle of sesame oil and sriracha, if desired.
I am very happy that some of your viewers liked my submission. I hope that they follow up with feedback!
March: Cheeseburger soup
5 strips bacon, 2 tbsp drippings reserved.
1 lb. ground beef
Salt/Pepper
½ cup light beer, see notes
2 tablespoons butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons yellow mustard
2 teaspoons ketchup
2 teaspoons dill pickle juice
1/3 cup flour
4 cups chicken broth
1 cup beef broth
1 ½ cups half and half
1 ¼ lbs. potatoes, Yukon gold, russet, or red
2 cups cheddar cheese, shredded
Seasonings
½ teaspoon EACH: brown sugar, garlic powder
¼ teaspoon EACH: onion powder, pepper, smoked paprika
Don't forget soy paste ;)
Looks SO yummy!! Will definitely try that! Thanks for sharing!
March: Sam , Garlic butter salmon get one whole salmon filet cut into 5 equal pieces. 1 tsp. of each. onion powder, garlic powder, dried parsley, thyme, lemon pepper, smoked paprika, season salt. half tsp. ground black pepper. mix well. make garlic butter sauce in a skillet melt 3 tbl. sp. butter 1 clove minced garlic 1 chicken bouillon cube crushed up fine squeeze in one lemon add some fresh parsley. partially cook the salmon in cast iron pan with 3 tbl. sp butter first. remove salmon make the garlic butter sauce out of the butter that you cooked the salmon in. put the salmon back in the pan to finish cooking in the sauce baste the salmon with the sauce
March: Cheesy Tteokbokki
INGREDIENTS
- 500 gr fresh/frozen Korean rice cakes (I get frozen ones from HMart or 99Ranch. The long cylindrical kind is what I use)
- 2 c dashi/soup stock - I usually wing this recipe with dried mushrooms/seaweed/miso paste/etc. Whatever I have on hand.
- 1 c grated mozzarella cheese (or more - always more)
SAUCE
- 3 Tbsp gochujang
- 2 tsp gochugaru
- 1.5 Tbsp granulated sugar (or 1 Tbsp sugar + 1/2 Tbsp corn syrup. )
- 1 Tbsp soy sauce
- 2 tsp minced garlic
GARNISH (Optional)
- 1 tsp sesame oil
- Finely chopped scallions/green onions
- Toasted sesame seeds or Furikake
OPTIONAL ADDITIONS:
- Meat - We typically add in some sort of spicy bulgogi beef (our favorite), spicy pork sausage or kurobuta pork. It isn't required, but it is delicious. I like to cook it in the pan prior to everything else so the juices/spices go into the whole dish.
INSTRUCTIONS:
1. Soften frozen rice cakes for 20-30 minutes. If using fresh, you can skip this step.
2. In a small bowl, combine all the sauce ingredients. Mix well to combine.
3. Heat a large frying pan/skillet over medium-high heat. If adding meat, cook meat and set aside. Use same pan for next steps.
4. Add the dashi/soup stock and rice cakes. Bring to a boil. Add the sauce and stir until incorporated. Let the sauce boil until it thickens.
5. Optional Meat: I add the cooked meat back in at this point.
6. After the sauce has thickened to your liking (I don't like it overly reduced, so like a chef boyardee canned pasta sauce consistency) , even the rice cakes out in the pan and sprinkle mozzarella cheese on top. Close the lid. Turn off the heat but keep the pan on the stove to let the residual heat melt the cheese.
7. Optional: Drizzle sesame oil and add scallions/sesame seeds/furikake.
8. Serve hot while the cheese is still melted. Enjoy!
This is my absolute favorite dish to make and it’s a staple in our house. Hope you like it as much as we do!
wow.. super simple and looks freaking delicious! Love the insider view you give us some times!
Looks delicious I love just about every pasta dish going and I'm sure this one will check all the boxes thanks Sam for your doing subscribers recipes the ones so far are whicked and the ones to come will not disappoint
Congrats Crypto. Love the Italian dishes. Nice one. Thanks guys.
Love this recipe ❤ Looks amazing! Will definitely make it.😊
Love the simple receipts
This dish has been in my dinner rotation for ever. The flavor/simplicity factor is amazing and very affordable. I make a big batch and freeze half. Broccoli and mushrooms are great in it too. Thanks guys
The Johnsonville sizzling sausage grill works great too!! Love the show Sam!
That’s cool with max and chance! Thank you always great videos!!
Can you make SOS (Sh*t on a Shingle)? Its what the soldiers ate in WW2! My grandfather was in the war and would make it for us when we were younger after the war!
The military still makes it!
We make these for every big football game around my house ... always a hit!
Spinach, Garlic and Pepper Jack Calzones (Although we grew up just calling them Spinach Pies for short)
3 pizza dough balls (~180-200g each)
3 pkgs of frozen chopped spinach
EVOO
1T Oregano
1 t Salt
1 ½ t Black Pepper
6 med/lg cloves garlic (minced)
2 t Crushed Red Pepper flakes
1 lb Hot Pepper Jack cheese (shredded) … Use a good quality pepper jack cheese to avoid having it melt into a greasy puddle inside your dough. Cabot is what I use.
Begin Prep pizza dough 72 hours before making Spinach Pies
Pizza Dough Recipe (makes 5-6 dough balls)
Ingredients
1000 grams bread flour (or 00 pizza dough flour, if you can find it!)
32 grams (4 tsp) fine sea salt
2 gram (1/2 tsp) active dry yeast
700 grams warm water (about 100-110 degrees F)
Drizzle of olive oil
Directions
1. In a large bowl of stand mixer, whisk together the bread flour, salt, and yeast.
2. Slowly add the water and a drizzle of EVOO, and mix until a dough ball forms (it will be very sticky!). Keep scraping the bowl and mixing until the dough ball starts to take shape. It doesn't have to be perfect.
4. Cover and place on counter and let sit 24 hours at room temperature. It will double or triple in size and you may see bubbles forming on the surface.
5. Lightly flour a large cutting board or your kitchen countertop, and place the dough on it.
6. Divide dough into five or six equal portions (for pizza) and make your dough balls.
7. Place the dough balls into oiled cylindrical airtight containers (deli takeaway containers are ideal), date the containers, and place in the fridge for 48 to 96 hours.
8. Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable. Remove and reform dough balls and let rest with a towel covering for 30 minutes- 1 hour.
To build Spinach Pies …
1. Defrost spinach in a bowl on the counter or in microwave. Squeeze as much water out of the spinach as possible. Squeeze the living shit out of it!
2. Add EVOO (just enough to moisten), oregano, salt, pepper, and garlic to spinach mixture. Mix thoroughly by hand. Set aside.
3. Flatten one of the loaves on a lightly oiled cookie sheet. Make as large a square as possible without breaking the dough.
4. Scoop 1/3 of the shredded cheese and place evenly in a narrow line from left to right on top of the flattened dough, leaving about 1” on each end bare.
5. Scoop 1/3 of the spinach mixture and place in a narrow line on top of the cheese.
6. Fold the 1” ends in and then fold one side over the other and pinch together to form a sealed loaf. Flip the seam side down onto another lightly oiled cookie sheet.
7. Repeat steps 4-7 for the remaining two loaves. Space the loaves out on the baking sheet as much as possible.
8. Lightly oil hands with EVOO and rub all over each loaf.
9. Lightly sprinkle salt/pepper over the top of each loaf.
10. Bake in a 400 deg. oven for 15-25 minutes or until loaves are well browned.
11. Enjoy!
March: Ingredients: Feel free to change whatever you’d like, I’m not a chef. I just wanna see what my favorite cooking guy can do
For the Lamb Shawarma:
- 1 pound lamb leg or shoulder, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 large pita breads or flatbreads
For the Garlic Sauce:
- 1/2 cup mayonnaise or Greek yogurt (for a lighter version)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
Additional Toppings:
- 1/2 cup crumbled feta cheese
- diced tomatoes
- Sliced cucumbers
- Red Onions
- Fresh parsley, chopped
- Additional pomegranate molasses for drizzling(if you know any Syrians / Lebanese people they might have some from their home country)
Instructions:
1. Marinate the Lamb:
- In a large bowl, mix together the olive oil, pomegranate molasses, cumin, paprika, coriander, cinnamon, salt, and pepper. Add the sliced lamb to the bowl and toss until well coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight maybe but up to you
2. Prepare the Garlic Sauce:
3. Cook the Lamb:
- Heat a grill pan or skillet over medium-high heat. Remove the lamb from the marinade and cook for however long it needs
5. Assemble the Sandwiches:
- Warm the pita bread by putting it above the lamb while you were cooking it until it is pliable. Spread a generous amount of garlic sauce over each pita, add the cooked lamb, and then top with crumbled feta cheese, sliced tomatoes, cucumbers, red onions , and fresh parsley. Drizzle with a little (A LOT) more pomegranate molasses and additional garlic sauce if desired.
I hope you like this one Sam and the team because my mouth is watering just writing this. Enjoy!
A psychic told me that the spirit of an old Italian chef is haunting my house...
I'm not worried though, I ain't alfredo no ghost.
This looks great! Deffinately trying this one.
March: spaghetti bolognese. Hearty and excellent.
Ingredients:
5 or 6 Streaky bacon chopped into pieces.
Large onion
Large pepper (can be made with carrot and celery)
250g mushrooms
500g beef mince
Wedge of permesan grated
500g passata
Tin of peeled plum tomatoes
1 knorr beef stock pot
Large glass of excellent red wine
Dried rosemary, basil and oregano
2 large bayleaves
Fresh basil
Spaghetti
4 or 5 chilli's, with seeds, minced.
Cheesy garlic bread
Method:
Glug of oil
Cook bacon till crispy with some dried rosemary.
Sauté the onions, pepper, and mushrooms with the bacon.
Salt and pepper
Once they have sweat through, turn the heat right up and add the mince to brown.
Cook until the water has evaporated. Add passata and tin of tomatoes.
Tbsp basil. 1/2 tbsp oregano. 2 large dry bayleaves.
Add the minced chilli and stock cube
Add the large glass of wine.
Stir and simmer for 45 - 60 minutes minimum.
Add a good half of the parmesan to the sauce about 15 minutes before serving. Reserve the rest for garnish. Remove bayleaves.
Ladle a couple of portions of sauce in with the spaghetti, once cooked and drained with a little bit of the pasta water left over. Stir and then serve with another ladling of sauce, fresh basil, parmesan and black pepper. Cheesey garlic bread!
My old Mexican Grandma (Gramita) used to make fideo. They sell it in regular stores. She preferred the "coiled fideo" and so did I. She would brown the fideo with a couple nice chunks of onion and some veggie oil, let it get nice and toasty. Add a can of tomato sauce or El Pato sauce (also sold in regular stores) along with a cup or so of water plus salt and pepper. She would simmer it for like 15 minutes until it was nice and soft and not too soupy. Adjust the water to change consistency. This was a common side dish, more than once a week in our house when I was a kid. Serve this next to some frijoles and some good carne asada! You are livin' good, my friend!
Teppo's steak sandwich;
Caramelised yellow onion
Hanger steak
Chimichurri sauce (make your own as you like but add orange juice)
Rucola
Mayo mix (don't be cheap with the sauce)
Bread can be whatever, I like to change it up.
Quick, easy, and looks seriously yummy.
Make my Alfredo sauce the same way minus chili flakes and add just a tad of nutmeg. Grill a piece of chicken, cut it up and top the pasta Alfredo with it. Add a salad and you’ve got a meal.
That is a really good and quick one!
March: recipe
Cheesy Beef Dip:
Need:
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
one whole yellow onion - diced how ever large you like, I do medium size,
whole garlic - chopped
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired
2 cans of fire roasted tomato chunks,
1 can of green chilies
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
drizzle of neutral oil for non stick.
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes
2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick.
3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired.)
4. Add ragu/cheese sauce, simmer on low for a few minutes to combine,
5. add cans of chunk tomatoes, and green chilies, stirring occasionally
6. add cream cheese and mix
7. I like to let it cook on low for a few minutes until it is all mixed.
8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor.
9 turn off the heat and add some lemon juice to taste.
Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
Another great video, keep it up boys.
Hey Sam, I don’t comment often but your videos always make my day. I hope I get to see when you make pozole verde. It’s my favorite! Keep these great videos coming!
Can't wait tot try this!
It's 10:00 pm, and my mouth is watering. That recipe looks crazy good - and easy to make. We have a winner! 👍
I want some of that, it looked so good!
More of the behind the scenes shots please! Looks delicious!
I used some Kewpie on Momofuku noodles. I usually use a little butter but after your video I stepped into the light. It was incredible.
We just made this and it was delicious!
Looks great want to try it.
MARCH: Baked Bean Casserole
1 1/4 lb lean ground beef
1 medium yellow onion - 1 cup
3 x 15 oz cans pork and beans
1/4 c sweet BBQ sauce
3/4 c ketchup
1/4 c light brown sugar (4 Tbsp)
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
6 slices thick bacon - 1” pieces (optional)
1 medium bell pepper - 1 cup diced (optional)
Preheat the oven to 350°
Lightly grease a 13 x 9 casserole dish.
If using bacon, heat a large nonstick skillet over medium heat and cook the bacon until it’s crispy.
Remove the bacon from the skillet and discard any grease.
Return the nonstick skillet to the stove over medium heat.
Add the ground beef.
Cook the ground beef for 3 minutes and then drain away any grease.
Add in the onions and red bell pepper (if using the pepper) and stir.
Continue to cook until the beef is no longer pink and the onions are translucent (about 5 mins).
Stir in the BBQ sauce, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, and soy sauce.
Mix in the pork and beans.
Remove and discard the pork (optional).
After everything is combined, pour the mixture into the greased casserole dish.
If using bacon, place the cooked pieces evenly over the beans.
Cover the baking dish with aluminum foil and bake for 50 minutes.
Remove the dish from the oven and let it rest for at least 10 minutes to allow the beans to set and thicken.
can't wait to try it!
I'm definitely making this one
I made this Mushroom Parmesan recipe off the cuff tonight and it’s a new favorite! I’m not a vegetarian either this thing ROCKS!
2 Portobello mushrooms
Vegetable oil
1 cup all purpose flour
1/2 cup rice flour
1/2 Teaspoon garlic salt
1/2 teaspoon Old Bay
1/2 teaspoon Italian seasoning
3 eggs
Teaspoon minced garlic
1/4 stick butter.
1 cup marinara sauce.
1 cup Mozzarella cheese
1/4 cup Parmesan cheese.
De-stem mushrooms.
Add 1 table spoon olive oil to 10”cast iron frying pan heat, add mushrooms and cook covered with lid for 5 min on medium heat.
Remove lid and using burger press press mushrooms to press out moisture. Cook uncovered for two minutes and press again to remove moisture, flip and repeat.
Add butter and garlic sauté for two minutes each side. Remove shrooms from pan let rest. Clean pan, add veg oil to a depth of 1/2”. Heat to 350degrees F.
While oil is heating mix flours, and spices together in bowl. Beat three eggs in separate bowl. When oil reaches 350 degrees F dredge shroom in flour then egg wash the flour, repeat. Gently place shrooms in oil and fry for 4-5 min flip and repeat. Remove shrooms from oil, place on baking sheet add 1/4 cup marinara sauce and Mozzarella cheese sprinkle with Parmesan and broil until bubbling. Turn off heat and let sit in oven fkr 5 min.
Remove from oven serve with Caesar salad and good red wine.
Perfect EASY queso:
1 12oz can evaporated milk
1 8oz bag of shredded cheese (more if you want it thicker)
1 tbsp sodium citrate (this is key, it's an emulsifying salt. Once you use it, you will thank me!)
Season with smoked paprika, onion powder, garlic powder, and cumin to taste.
I do this too, but next time you do it add one of the small cans of green diced chilis. You can thank me later.
March: Schnitzel with mushroom gravy
4 cubed pork steaks
Seasoned flour (for dredging)
3-4 scrambled eggs (for dredging)
1C Panko bread crumbs (I like Italian seasoned, but it's your choice)
1C corn meal
Oil for frying (deep fryer or pan fry, both are good)
1lb mushrooms sliced about 1/4" (Portobello is what I use)
2C Beef stock
2-3 TBS flour
2-3TBS neutral oil or butter or combination of both
For the schnitzel:
Make a dredge station with seasoned flour, eggs, and combine the bread crumbs and cornmeal for the last part. Dredge pork steaks in seasoned flour, then egg, then a mix of panko bread crumb and cornmeal mixture. Fry until well done and golden/crispy on the outside. The cornmeal makes it extra crispy.
For the mushroom gravy:
Saute the sliced mushrooms in oilor butter or combination. Add more fat as needed. Add a little salt to help extract moisture. Once mushrooms are well sauteed, add more fat if needed and add flour to create a roux within the saute mushrooms. Once four is cooked, add beef stock a little at a time so it will thicken into a medium thin gravy.
Serve schnitzel with mushroom gravy on top. Hold on to your socks because their likely going to get knocked off with the first bite!!!
March: 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: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March:
Depression Shirred Eggs
- circle-sliced Bologna
- 6 eggs
- american & cheddar shredded cheese
- milk (any kind should be fine)
- salt, pepper, paprika
- a cupcake tin
1
fry the bologna till its browned and trying to puff up out of the pan, both sides
2
let it cool a bit, and line the cupcake tin with the bologna, forming a cup
3
crack an egg into each cup, splash the top with milk, a teaspoon should be fine.
4
Sprinkle the cheese on top of the egg (you can also put some cheese in before cracking the egg if you want more) then add some salt, pepper, and paprika
5
Oven at 375, bake until the egg is set, generally to preferred run on the eggs, (lean towards 15 mins for runny, 20 for medium, 25 for a hard egg)
6
remove from tin, taking care to keep everything contained in the bologna cup
Enjoy. I don't make a lot of things, but in my short list I like breakfast stuff, and these are incredibly easy.
Making this next week!
March: "Beef Wellington" appetizer
Full disclosure, this is very similar to one of your recipes from Ultimate Party Appetizers V2. (the beef tenderloin on toasted bread with mustard horseradish). Having said that, I've added a couple items and made a specific change to the bread. Have a look.
Bread: Three Cheese Semolina Loaf (store bought) - sliced not too thin and toasted or griddled until GBD
Sauce: Prepared horseradish and dijon mustard, equal parts
Duxelles: 2-3 large shallots, minced and about 1 lb mixed mushrooms, finely diced and sautéed (I used shiitake and cremini).
Beef tenderloin: Seared then roasted to medium rare, sliced thin or to desired thickness. Make extra and use for other dishes!
Smoked gouda, or other smoked cheese: to taste but microplaned or finely grated
Arugula for garnish
Give the duxelles (like your beef Wellington vid in recent weeks) plenty of time to cook the liquid out
Prepare the toasted Semolina bread. The cheese flavor adds a nice tang. Top with the prepared sauce of horseradish and dijon. Top the with the duxelles, covering the whole bread. Add the sliced tenderloin, then top with grated smoked cheese. Place in oven under broiler or bake just until the cheese is melty and golden. Top with arugula....I used regular though I know you used micro arugula in your Party Apps recipe. Enjoy.
March: Creamy Chicken and Gnocchi
Made this for my family it was decent but could defiantly use more flavor!
1.25 lbs. chicken thighs
1 Tbsp Italian Seasoning
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
2 Tbsp EV olive oil
1 medium yellow onion diced
2 garlic cloves
2 Tbsp salted butter, divided
1 lb. potato gnocchi the dry kind
2 cups fresh spinach
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup Parmesan
Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
Add the onion and garlic to the skillet. Sauté until the onions have softened and the garlic is fragrant, about 2 minutes
Add the gnocchi and 1 tablespoon salted butter to the skillet and brown for 2 minutes.
Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.
I can't wait to try the Alfredo!
March: Mom's Burrocos (Bur-ah-cos)
3lbs ground beef
2 bottles La Victoria sauce (mild or hot, your choice)
2 small cans sliced mushrooms
Salt/Pepper to taste
1 pack large tortillas
1 medium can sliced black olives to garnish
Season and brown ground beef, drain fat. Add the La Victoria sauce to desired sauciness, add mushrooms, and let cook for ~5min or until desired thickness. Serve over warmed or fried tortillas (fried is WAY better!) and garnish with shredded cheese, sour cream, black olives, and whatever else you want. It's really good with jalapenos and queso too! You can eat it flat or make it into a burrito. I'll leave "season ground beef" up to you, Sam. You can really do whatever you want with it . This is an easy/quick weeknight meal my mom would do for us a lot and we all love it!
March: 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!
I made this recipe with my 13 year old daughter and it was fantastic!! BUT!!! We also added small shrimp to the mix!! OMG!! The flavors were fantastic. She cannot wait to make it again! Thanks Sam and fam!!
Louisiana Chicken Pasta (greatest pasta ever)
Parmesan Panko Chicken
Pasta
Sauce
Heavy Cream
Cajun Seasoning
Juice of one lemon
White wine
Chicken Stock
Butter
Minced Garlic
Parmesan cheese
Mushrooms
red and yellow bell pepper
Red onion
I usually shallow fry the chicken first. Then use the residual chicken flavored fry oil for the rest of the meal.
been watching this since 2019 and this has been my favorite cooking channel since. Recipes, camera work, production value and quality have all increased so much over the years. Keep up the good work.
March: Swedish dish! A "Laxsmörgåstårta" (Salmon Sandwich Cake). It's a beautiful and impressive layered appetizer or light lunch option.
Ingredients:
Bread:
8 slices white bread, crusts removed
Butter, softened
Filling:
1 pound cooked shrimp, chopped
1/2 cup mayonnaise
1/4 cup chopped fresh dill
1 tablespoon lemon juice
Salt and pepper to taste
Salmon Layer:
8 ounces smoked salmon, thinly sliced
Egg Layer:
4 hard-boiled eggs, thinly sliced
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
Salt and pepper to taste
Decoration:
Fresh dill sprigs
Lemon wedges (optional)
Instructions:
Prepare the Bread:
Using a rolling pin, gently flatten each bread slice to make them thinner and easier to spread.
Make the Shrimp Filling:
In a medium bowl, combine chopped shrimp, mayonnaise, dill, lemon juice, salt, and pepper. Mix well.
Assemble the Cake:
Place one bread slice on a serving platter. Spread a thin layer of softened butter on the bread.
Top the butter with half of the shrimp mixture. Spread evenly.
Egg Layer:
Layer half of the sliced eggs on top of the shrimp mixture.
Salmon Layer:
Arrange half of the smoked salmon slices over the egg layer.
Repeat:
Repeat steps 3-5 to create another layer with remaining shrimp mixture, eggs, and salmon.
Top Layer:
Spread the remaining mayonnaise and mustard mixture on the final bread slice. Season with salt and pepper.
Place this seasoned bread slice on top of the cake as the final layer.
Decorate:
Cover the entire cake with the remaining smoked salmon slices, gently pressing them to adhere.
Garnish with fresh dill sprigs and lemon wedges (optional).
Tips:
You can use gluten-free bread for a dietary-friendly option.
If you don't have fresh dill, you can substitute with 1 teaspoon dried dill.
To make slicing easier, refrigerate the cake for at least 30 minutes before serving.
Enjoy brother!
The pause between the sizzle from the last sausage to the next one.
I make a recipe very similar to this with one exception. My wife does not like the sausage so I grill some chicken with Creole seasoning. I also sometimes use a little bit of Asiago cheese as the final topping in stead of parmesan. It just adds a little bite of flavor.
March: Smoked, Spicy Korean Spareribs
INGREDIENTS
3 lb pork spare ribs
1 green onion chopped
1 tsp sesame seeds
1/2 onion sliced
Marinade
1/4 Asian pear
2 tbsp onion
2 tbsp garlic
1 tsp ginger
1 tbsp mirin
1 tbsp soy sauce
1/3 cup oligodang (cooking syrup) or sugar
1 tbsp sesame oil
1 tbsp dwenjang fermented soybean paste
2/3 cup gochujang
1 tbsp gochugaru
1/2 tsp black pepper
1/2 tsp msg optional
Blend all marinade ingredients together.
Prepare spareribs (trim off excess fat and remove membrane).
Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours.
Smoke ribs at 200 degrees (at least 4 hours), while basting.
Cover with foil and let rest for about 20 minutes in a cooler to keep warm.
Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
March: Korean Steak salad, with mexican twist.
Flat iron or skirt steak;
Marinade/ Dressing: Beef broth, olive oil, Worcestershire sauce, gochujang, lime juice, minced garlic
marinade the steak in about half the dressing before grilling
Salad; Tomatoes, spinach and/or arugula red onion, avocado topped with queso fresco apply dressing to taste
optional side; grilled corn topped with more of the queso fresco.
March: Pulled Pork Loaded Fries
-1 smoked Pork butt with a brown sugar, pepper, salt, etc rub
-Make homemade French fries in either air fryer or shallow fry
-Make queso blanco with roux, cream, Monterey Jack, tomatoes, green chilies, seasoning
-Chop up green onion and jalapeños
- shred some cheddar cheese
Assemble as follows:
1. Fries
2. Shredded Cheese
3. Pulled pork
4. Queso blanco
5. Drizzle of favorite bbq sauce
6. Jalapeños
7. Green onion
The best combination and use of pulled pork ever 👌👌👌
2:06 "I want everybody staying in this section"...
Random onion bit - "FREEDOM!!!"
Finally moved all the way to California! Can't wait to visit little Italy again! Sam you're the man!
You need to get the Johnsonville Brat and Sausage cooker. Holds 5 links and cooks them through in about 12 minutes. I love using mine.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
March: Make “The Yorkie Wrap” cook one large tortilla sized Yorkshire pudding (cast iron pan can be used )Slow roast and slice roast beef - mash potato, carrots, Brussels spouts w/bacon, caramelised onions, horseradish..
A side bowl of thick rich beef gravy for dipping..
Squash the cooled Yorkshire pudding with a chopping board/cast iron..
Add all your preferred veggies and horseradish inside the big Yorkshire pudding, add BFF and wrap it like a tortilla, then dunk it straight in the gravy.. Not only fun to make but it’s truly a delight!
Trust a welsh man.
I'm making this right now!!!
March:
Debbie’s Crawfish Etouffée
2 medium onions, chopped
2 tsp. minced garlic
2 sticks salted Butter
(1/4 cup finely chopped Red Bell Pepper - optional)
2 pounds, peeled Louisiana Crawfish - Certified Cajun (not those imported ones from China)
2 tablespoons All Purpose Flour
1 cup of water/chicken stock
Salt & Cayenne Pepper, to taste
(a little bit of Paprika, for color - ½ - 1 tsp.)
1 tablespoon, dried parsley flakes (or you can use ¼ cup fresh chopped)
On a medium/high heat, sauté onions and garlic in butter until transparent.
Add crawfish and cook on med/low heat for about 15 - 20 minutes. Sprinkle flour evenly over the crawfish, stir well and continue to cook for an additional 10 minutes.
Add water/stock until desired consistency is reached (usually ½ - 1 cup), and simmer for about 10 - 15 minutes. Add salt and cayenne pepper, to taste, then add parsley and cook for an additional 5 minutes.
Serve over hot steamed rice
Debbie Guidry-Gauthier
Breaux Bridge, LA
March: Bacon Cheese Noodles
-- Ingredients --
1 to 2 Lbs of bacon depending on your love of bacon. I do 2 lbs of the thicc cut
16oz cottage cheese
8oz sour cream
1 box of rotini noodles
-- Directions --
1. Pan fry the bacon. When done, drain most of the grease but make sure to leave some / all the brown bits from cooked bacon (it's not an exact science). Let the pan cool a little.
2. Start the water / cook the Rotini noodles (dont forget to salt the water!)
3. While noodles are cooking you'll want to crumble the bacon and set aside.
4. Once the pan has cooled, turn on a low flame, add the 8oz sour cream, and continually mix as it slowly warms up. you should have a nice brownish / tan color.
5. When pasta has cooked, fully drain water and return back to the original pot.
6. Mix in the sour cream, cottage cheese, and crumbled bacon.
March: this recipe is a family favorite
beef tips and noodles
-2-3 lb chuck roast
-Minced garlic- measure with your heart
-1 medium white onion- minced
-1 packet Lipton onion mix
-4 cups beef broth
-1 tablespoon Worcestershire sauce (in my house it’s worst in the shire sauce
-salt & pepper
-2 tablespoon EVOO
-16 oz egg noodles
GRAVY
-3 tablespoons cornstarch
-2 tablespoons water
-4 tablespoons unsalted butter
-1/4 cup flour
-4 cups of reserved liquid
-16oz mushrooms
Instructions
-using an Instapot, put it on the sautéed mode. Once hot, add EVOO and chuck roast and sear for 3-4 minutes per side.
-sauté onion for serval minutes add garlic, sautéed until fragrant.
-deglaze with the beef stock
-add onion soup mix, Worcestershire sauce, salt and pepper; stir until well combined.
-pressure cook on high for 45 minutes and natural release for 25 minutes
-reserve 4 cups of liquid and cut beef into bite size pieces.
-cook egg noodles per package instructions
Gravy instructions
-Using a small bowl, add cornstarch and water; whisk together until well combined. Set bowl aside.
-Using a large saucepan, add butter and place on stove top over medium-low heat. Once butter has melted, and mushrooms and Sauté until desired tenderness- couple minutes
- add flour; continue sautéing, stirring frequently, for 4-5 minutes or until mixture turns golden brown.
-Add 4 cups of reserved liquid and stir until well combined. Increase heat to medium-high and bring mixture to a boil
-Once boiling, add cornstarch mixture. Using a whisk, stir until mixture is well combined.
-Simmer over medium heat, stirring often, for 3-5 minutes, or until gravy thickens noticeably
Assemble
Place egg noodles on plate, followed by chuck roast covered with delicious gravy. Garnish with parsley.
Chicken Caesar Wrap
1 boneless chicken breast or thigh
Burrito tortillas
Parmesan cheese
Croutons
Romaine lettuce
Caesar dressing
1. Season the chicken to taste and cook it in a skillet (or grill).
2. Slice into bite sized pieces.
3. Assemble the wrap with remaining ingredients.
4. Roll it up, then toast it in a skillet to secure the closure of it
March: Grandma's German-Style Potato Salad.
2 lbs new potatoes (reds work well), 1/4-1/2 lb bacon, chopped, 1 med. white onion, chopped, 1 stalk celery, chopped, 1/2 C. Sugar, Salt & pepper to taste, Water, White Vinegar, Apple Cider Vinegar, 1 TBSP or to taste any grainy mustard.
Cook potatoes until tender & drain. Cut into 1/4 slices (keep or remove skins). Should have 5+ cups. Fry bacon until crisp & remove. Add onion and celery to fat and cook til tender and onions have some browning on them. If to much bacon grease in the pan for cooking the onion/celery, remove some but save it. Put 1/2C sugar in a measuring cup. Add a combination of white & apple cider vinegars so the liquid level is to 3/4 cup mark. Add enough water to make 1 Cup of dressing. Stir to mix together. Add this dressing & grainy mustard to onion/celery mixture. Add reserved bacon drippings (if any), if needed. Layer in a dish that can be covered; 1/2 potatoes, 1/2 bacon, salt/pepper to taste, 1/2 dressing. Repeat layer. After 1 hour put in refrigerator and chill for at least 2 hours. I flip the covered dish at least 2 times during the refrigeration process to make sure all the dressing gets dispursed. Serve room temperature or warm. From my grandma who came to America in 1892 as a little girl.
March Recipe; Souper Onion Sloppy Joes. 1 LB 90/10 Ground Beef, 1 Medium Yellow onion, Dehydrated Garlic Flakes, Worcestershire Powder, 1 can of Campbell Cream of onion soup, salt, black and white pepper. Brown the ground beef, and the thin sliced onion and dehydrated garlic when the meat starts to brown. Once the meat and onion are done and the dehydrated garlic is rehydrated add the Worcestershire power and “We Mix”. Add the Cream of Onion soup, Salt and pepper to taste. Serve on a toasted hamburger bun. You can add cheese and dill pickles. Extra’s add dill pickle relish to the mix when finishing the simmer. Enjoy! Make some French fries to go with it. Challenging Sam the Cooking Guy!!!❤
March:
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
Try substituting evaporated milk and adding sliced sun-dried tomatoes. It's great.
March: Feijoada (Brazilian black bean stew)
INGREDIENTS:
FOR THE FEIJOADA
1 pound dry black beans (soaked overnight)
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages (roughly 11 oz each), sliced
1 smoked sausage (roughly 7 oz), such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
Water
Cooked white rice for serving
FOR THE BRAISED KALE
27 ounces Kale
½ onion
1 garlic clove
2 tablespoons olive oil
salt
FOR THE FAROFA
2 thick strips of bacon diced
2 tbsp of butter cold
1/2 onion diced
2 cloves of garlic minced
1 c of white yuca/cassava flour
s+p to taste
DIRECTIONS:
FOR THE FEIJOADA
1. In a large bowl with water, soak beans overnight.
2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes.
5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups).
6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
7. Remove a ladleful of the beans, without liquid. Mash the beans with a fork, forming a paste. Add that paste to the stew and cook until the stew thickens to the desired consistency
8. Taste and adjust salt and pepper as needed.
FOR THE BRAISED KALE
1. Wash and remove the tough middle stem of the kale.
2. Pile the leaves and make them into a roll; cut it very finely, transversally.
3. Sauté the chopped onion and the crushed garlic in the olive oil.
4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary.
FOR THE FAROFA
1. Add the bacon to a cold skillet, and heat up over medium heat
2. When the fat from the bacon begins to melt, add 1 tbsp of butter
3. When the bacon begins to fry, add the second tbsp of butter
4. Add the onions and sautee until transparent, about 2 mins
5. Add the garlic and fry until golden
6. Add the yuca flour and season with salt and pepper to taste
7. Let it toast, stirring gently and constantly to avoid burning, about 2 mins
PLATE ASSEMBLY
Serve the feijoada over white rice and garnish it with farofa and braised kale to the sides. If you want to go super traditional, put a slice of orange on the side too
March: chicken and sausage gumbo.
Note:some would say it's not gumbo without okra. Celery causes a similar gummy sauce and it tastes better.
2 lbs andouille sausage
2 lb boneless chicken (choice of cut)
5 ribs celery (chopped fine)
1 lg red onion 1green bell pepper (both diced small)
2 lg diced potatoes
3 c cooked white rice
4 c low sodium chicken broth
Salt, blk pepper, garlic, Tony Chachere's
Slice andouille sausage into small coins and fry in zesty Italian dressing.(Remove) Add chicken in small pieces, brown well before adding veggies. Add finely diced celery first. Then after 4-5 minutes add diced bell pepper and red onion. Saute until tender. Transfer to a large pot and add 4 cups of low sodium chicken broth. Add back sausage 3 cups cooked white rice and 2 diced potatoes. QUICK easy and tastes great. Seasonings added at different stages include salt, blk pepper, garlic, Tony Chachere's
March: Spaghetti all'Assassina - Killer Spagetti
Ingredients
Tomato Broth:
1 tablespoon olive oil
2 cloves garlic, minced
3 cups tomato puree
3 cups water
1 teaspoon salt, or to taste
Assassin's Spaghetti:
¼ cup olive oil
2 teaspoons red chili flakes, or to taste
6 ounces dry spaghetti
salt to taste
1 tablespoon finely chopped parsley, for garnish
Directions
Step 1 : Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.
Step 2 : Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.
Step 3 : Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.
Step 4 : Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.
Step 5 : Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.
Step 6 : Serve with a drizzle of olive oil and more chili flakes if desired. Enjoy!
Would love to see you incorporate some meat with this too!! Thanks Max, Sam & Chance!!
Burnt pasta... yea no thanks!! 🤡
Might make this tomorrow
Mmmmmmm! I make this with chicken and asparagus, will be trying it with the sausage.
Thanks!
March: Meatloaf
2-4lbs 80/20 ground beef
V-8 juice
Ketchup
Heinz 57
Brown sugar
1 onion
1 bell pepper
1-2 packets of Lipton onion soup mix
One sleeve unsalted crackers (rough chopped)
2-3 eggs
1 tbps Seasoned Pepper
Sauce
V8 juice
Ketchup
Heinz 57
Brown sugar
Directions:
Combine onion packets, Seasoned pepper, eggs, bell pepper, onion and ground beef in a large bowl. Slowly add V8, ketchup, and Heinz 57 till slightly runny. Add crushed crackers until it is firm and holds together. Form one to two large loaves. Make sure you pack them tightly with no cracks. Cover and store overnight.
Pre heat oven to 350 and cook loaves for approx 1 hour covered. Periodically spooning off fat as it collects. (Could also use a broiler pan)
Meanwhile, make the sauce by heating V8, ketchup, Heinz 57, and brown sugar. (Taste it as you add. Choice on how sweet or savory you want it).
Then uncover and remove as much fat as possible from around loaves. then baste loaves with sauce periodically for another 15-20 minutes until caramelized on top (Don’t worry, it will be very juicy inside)
March: Southwest eggrolls with cilantro lime ranch
1 lb shredded chicken
1/3 cup corn
1/3 cup red bell pepper finely diced
1/4 cup green onions
1 cup black beans
1 cup fresh spinach roughly chopped
1 tsp each chili powder, garlic powder, cumin and salt
2 cups cheddar jack cheese
Eggroll wrappers
Mix all ingredients in a large bowl, fill each eggroll wrapper with about 1/3 cup mixture, roll up and seal with water. Fry in oil until golden brown
Cilantro lime ranch
1 cup sour cream
2 Tbsp mayo
1/2 cup cilantro
2 Tbsp lime juice
Zest of 1/2 lime
1 tsp each onion and garlic powder
1/2 teaspoon salt
Mix until smooth
The marriage of two classic Italian dishes! Nice...some bread a side salad and BOOM!
Absolutely doing this!!!!!
That looks like fire. Nice recipe.
March: Chinese chicken salad. Mixed your ratio choice Romaine, iceberg, red cabbage. Celery, carrots, green onions, cilantro. Enough Grilled chicken breasts seasoned with with salt pepper garlic powder Chopped into bite-sized pieces refrigerate. Wonton wrappers cut into small strips fry until light brown. DRESSING 1 cup canola oil, 1/4 cup vinegar white or rice, 1 Tbls sesame oil, 3 Tbls sugar, 2 tsp salt, 1 tsp accent (optional), 1 tsp sesame seeds, 1 Tbls crushed red pepper (or more) mix/shake thoroughly taste and adjust. Mix salad ingredients, cold chicken, apply dressing mix well, finish with ground pepper and enjoy great on hot days
March: CHICKEN AND SHRIMP FAJITA PASTA!!!!!!!!!!!!!!!
Super quick and easy! I take chicken breast and flatten it out to even thickness and then Marinate the chicken and shrimp in STCG carne asada recipe. After that has marinated, cut your peppers and onions into slices and then sauté with some neutral oil and butter (I use red and green bell peppers for color and a yellow onion) after you sauté the vegetables. Set them aside. (I like to grill the chicken and shrimp. I think it gives it better flavor) OR you can Add your chicken to the skillet and once the chicken is 3/4 cooked, add the shrimp and the vegetables back and cook for a few minutes. And then add STCG alfredo sauce recipe AND STCG usual Mexican spices. (Smoked paprika, salt, pepper, garlic powder, chipotle chili powder, oregano, cumin) once the seasonings have been added. Let simmer on low heat to thicken up the alfredo sauce. And then add any type of cook pasta you like. I typically use penne with this recipe. But you can use any type of pasta. Once the cooked pasta is mixed in with everything. Garnish with cilantro
Cutie standing up! But yes, loving the content!!!
March: Leberkase (Austrian sausagemeat style meatloaf type thing)
Meat & Spices for Leberkase
For 1000 g of Leberkase:
150 g beef brisket / chuck
500 g pork butt
200 g pork back fat
150 g crushed ice
Spices per 1000 g:
18 g Salt
2,5 g Cure #1
5 g Onion powder
3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
2 g White Pepper
0,5 g Cardamom
0,25 g Ginger powder
0,5 g Paprika powder
0,5 g Mace
0,5 g Nutmeg
Equipment for making Leberkäse
Meat Grinder
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Food processor / Cutter
You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor .
Pâté dish / glasses / aluminium dish / other dishes
It is up to you which dish you use. You can achieve the same result with any shape.
Making Leberkase - Step-By-Step Instructions
1. Cut the meat into strips or cubes. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Leberkase cut meat
2. Add all the spices, except for the salt and the cure, to the meat and mix them well. Afterwards put the meat into the freezer for 1-2 hours. This will help with the grinding process and the temperature.
Tip: Also put the movable parts of your grinder into the freezer.
Leberkase spices
3. Now it’s time to grind the meat. Grind the meat through the finest perforated disc (2mm). You can also grind it through twice. The next step will be easier this way.
Tip: If you want to make coarse Leberkäse, you can let 1/3 of the mixture pass through with the smallest disc and 2/3 with the medium perforated disc.
Leberkase grind
4. Now add the minced meat together with the salt , cutter phosphate and the cure to the food processor . Now mix the ingredients until they form a nice cohesive mass.
Gradually add the crushed ice as you process it.
Leberkase food processor
5. Grease your form and “throw” the mass into it. I do not mean literally throwing but make sure to really punch the mass into the mold so that there are no trapped air bubbles.
The air bubbles won’t affect the taste but the look of the slices later on.
Leberkase grease
6. Cut the meat loaf on the surface in a cross pattern. This gives it a nice shape when baking.
Leberkase cut
7. Now it is time to bake your Leberkase.
First step is to bake it in a 180 °C (356 °F) preheated oven for 15 minutes. Then reduce the temperature to 120 °C (248 °F) and finish baking.
The baking time varies depending on the size of your baking dish (rule of thumb 1 hour / kg).
You can also measure the core temperature and bake it until it reaches a core temperature of 69 - 72 ° C (150 - 162 F).
Get it out of the oven and let it cool down for 10 minutes. Then remove from the mold and serve.
Leberkase bake
8. Your Leberkäse is ready. Enjoy it warm or you can also eat it cold and store it in the freezer.
MARCH: UP Pasties (Upper Peninsula of Michigan)
Veg Filling:
1 medium rutabaga
1 medium parsnip
1 medium carrot
1 white onion
2 medium white potatoes
Meat:
1 1/2 pounds of bottom round beef roast
Other stuff:
Salt, Pepper, dried parsley
Two eggs, + 1 Tbsp water, whisked together
Dough (you need to make two batches, these amounts are per batch)
1/2 cup butter flavored crisco, chilled very cold
2 1/4 cups AP flour
1 tsp salt
ice water
Because it needs to chill, start with the dough:
Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together.
Dice up the crisco, and toss into the mixer bowl.
Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles.
With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough.
Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours.
REPEAT this process and make a 2nd batch of dough.
While the dough rests, prepare the filling:
Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling.
Dice the onion, add to the bowl of meat.
Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion.
Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble.
Assemble and bake:
Preheat oven to 425 F.
Divide all the dough into 8 equal size pieces.
Roll out each piece into a circle approx 10 inches across.
Equally divide and apply the filling to the disks of dough.
Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet)
Using a sharp knife, cut a small slit on the top to vent steam.
Brush the top/sides of each pasty with the egg/water mixture.
Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
March: Hello Sam, Max & Chance,
My wife & I are long time fans, enjoying your show every single time you upload, even if the food isn't necessarily in our pallet. Thanks to you, we've made things like your Hot Italian Sausage Pasta & Buffalo Chicken Dip/Sandwich (And thank you for introducing us to Kewpie!) staples in our home cooking repertoire!
Now guys, this recipe is very sentimental to me. Long story short, my dad was injured at work when I was little. Money became very tight. My mother somehow managed to throw all of these things into a pot & create a family staple that anybody who spent the night at my house as a kid, or visited for dinner, knows & loves.
We call it "Chicken & Rice", but it's really not what you think it is.
What you'll need to make this is as follows:
Four chicken breasts, cut into bite sized chunks
Four cans of Cream of Chicken Soup
Two cups of whatever your favourite white rice variety is (we usually use long grain)
1/2 to 1 cup of lemon juice, depending entirely on what your taste is on the lemon-y scale
A little bit of your BFF to taste (thank you for making that, it makes seasoning a lot faster!)
Head of broccoli (chop the excess stem pieces off, you'll want the broccoli in little bits so you get some in every spoonful)
1/2lb of Bacon (diced, optional but HIGHLY recommended)
1/3 cup of unsalted butter (makes the soup velvety, adds a lot)
Now, the particulars of preparing:
Put a bit of unsalted butter in large pot, let melt (eyeball it as you do)
Add the diced chicken breast, cook until it gets a nice brownness to it while adding the BFF & some lemon juice to infuse the chicken & make it taste even better
When the chicken is browned, add the cans of soup, add the broccoli, bring to a boil, reduce heat & let simmer for 20 minutes
Cook the bacon (if you use any) to your desired doneness
Prepare the rice (as I said, 2 cups is usually sufficient for this serving size)
Set cooked bacon aside, you'll want to add this on top of the finished product
Once rice is cooked, scoop desired amount into a bowl
Ladel the soup mix on top of the rice (Be generous, the rice absorbs much of the soup base, & treat yourself to that chicken/broccoli mix!)
Garnish with the bacon bits
Enjoy (and please don't scald your mouth on our family recipe, that would humiliate us lol).
And that's that.
Gentlemen, thank you for the entertainment & inspiration in the kitchen. We attribute much of our growth as home cooks to your show & your lightheartedness is cathartic in this crazy world.
Forever fans,
Liam & Sabina Carnohan from Stratford, Ontario, Canada.
O boy, I sent you an Alfredo recipe as well and said it was the best lol, mine had shrimps and or scallops
March : Chicken bread pie/casserole
Make bechemel sauce
Cook chicken breast and cube
Add chicken to sauce. I also add bacon, peas, sweetcorn.
Add mixture into pie dish.
Butter some bread and cut into cubes.
Place over top of pie dish fully covering, butter side up.
Scatter English cheddar across the top and bake.
This is fantastic my mother in law showed me this and now it’s one of my favs!
March: Rolled Tacos
Chuck roast (smoked or long cook in oven)
Cheeeeese
Corn tortillas
Cooking oil
Lay a line on the softened corn tortilla and roll them up fastening with a toothpick.
I love these because you can either keep them simple or jazz them up.
Of course you need some terrific guacamole and salsa to go with them. Or….queso or all!
Nobody puts taco in a corner,
Nobody!
I love watching you cook!! xxxxoooo
March: Bacon Weave Pork Tenderloin.
Start by weaving 1 back of regular cheap thin bacon.
Butterfly and pound out 1 pork tenderloin.
Sauté 1 diced medium yellow onions and 2 diced roasted hatch green chilis. (Set aside to cook)
1 cup of shredded cheddar cheese
Lay flattened tenderloin on bacon weave.
Season with salt, pepper and garlic powder.
Top with sautéed onion, chilis and shredded cheese.
Roll the bacon weave and pork tenderloin.
Truss with butchers twine.
You can grill or smoke this to around 150°-160°
In the last 10 min glaze with teriyaki glaze.
Rest.
Top with chopped green onion and toasted sesame seeds.
Slice and enjoy!!!
March: grilled Cajun/creole chicken. 3-2-1 proportional sauce of apple cider vinegar, water, butter (i usually do cups for the proportion…just easier and makes plenty). Must have Tony Chachere’s creole seasoning to dust with. Heat sauce to combine mixture (on side burner or whatever). Chicken halves on the grill over low ish (low medium max). Baste with sauce and dust with Tony’s. Flip them every 5 to 10 minutes. Baste with sauce liberally. Cook for about an hour. Skin should be crisp and amazing. Creole seasoning adds a bite. Chicken is buttery and moist and amazing. Watch for flare ups from the butter. When done right, best grilled chicken. Add a salad and some garlic bread!
March: Greek burger
lamb meat burger
tzatziki for spread
sliced olives kalamatas
lettuce
tomato
instead of burger buns... use 2 small pitas like the ones used in gyros
Oh my!! Love it! Gotta try it now!!! Also…love seeing yer view from yer side!! Those are some good kidz!! (Lads 🤣😂). I like to think my kidz are just as good!! And they are!!! Thanks guys!!