Absolutely nailed it. Sorry about the messy recipe, never written them for others before and my mind is chaotic lol. I do drain the beans though, may have made a bad assumption with that but looks like yours turned out awesome
Amazing!! Beans are delicious, I’ve made a similar recipe, I just add smoked sausage as well and a little brown sugar. And a nice cornbread on the side. Perfect comfort food🤤
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.
Our baked beans are very similar.. we add yellow mustard for some tanginess. Pre ordered our signed version of your book during the Walmart live event. Should be coming soon .. can't wait
March: Reuben Casserole 6 slices rye bread, cubed 1 (16 ounce) can sauerkraut, drained and rinsed 1 pound deli sliced corned beef, cut into strips ¾ cup Russian-style salad dressing cooking spray 2 cups shredded Swiss cheese Directions Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray one sheet of aluminum foil with cooking spray. Spread bread cubes in the bottom of the prepared baking dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down. Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.
March: Beef and Guinness Stew 1KG stewing beef (cubed 1” pieces) 1 cup flour seasoned with BFF 2TBSP Avocado Oil Carrot diced Celery diced Yellow onion diced 440ml Guinness Foreign Extra Stout (can use draught, but best with stout) 750ml Beef Stock Fresh Thyme, Fresh Rosemary (best if wrapped in cheese cloth…a bouquet garni) 1 - 2 TBSP Butter Cremini mushroom caps (225 grams) ½ to 1 cup of Guinness (drink what isn’t absorbed by the shrooms, because why not?) Puff Pastry Tops Frozen Puff Pastry 200 grams 1 egg Tsp Fresh Thyme leaves Flour for dusting surface and rolling pin Recipe 1. Season flour with BFF and dredge cubed beef to lightly coat 2. Heat Avocado oil in cast iron dutch oven (med-high) 3. Add coated beef to brown the beef 4. Once browned add the vegetables for 2-3 minutes until softened. 5. Deglaze the pot with the Guinness Stout. 6. Add the herbs 7. Add the beef stock. 8. Cover and reduce heat to simmer for an hour and a half until beef is tender. 9. Melt butter in a frying pan 10. Sauté mushroom caps 11. When butter is absorbed add Guinness ¼ cup at a time until absorbed (remember to drink the leftovers). 12. Add drunken mushrooms into stew. Puff Pastry Tops 1. Thaw puff pastry. 2. Preheat oven to 375F 3. Roll puff pastry onto flour dusted surface to ¼” thickness 4. Use a round cutter that is the approximate diameter of your beef serving bowl/cup 5. Cut 4-6 circle tops and place on a parchment paper lined tray 6. Beat an egg with a tsp of water to make an egg wash 7. Paint the puff pastry tops with the egg wash 8. Sprinkle the fresh thyme leaves on top of the painted puff pastry top 9. Place in the oven for 10 - 15 minutes until done Remove the bouquet garni from the stew pot. Ladle stew into serving bowls and place puff pastry top.
that looks southern approved , 1 addition fire up your smoker do a butt or sholder of pork put it on the top rack with the beans under neath so it catches all those luvely drippings , shred up a hand full or more to go in the beans
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!
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
Smoked Cream Cheese 1- 8oz block of cream cheese favorite BBQ seasoning, salt and pepper, or even everything bagel seasoning Coat the bottom and the other fours sides with the seasoning of choice. On the top slice diagonally in apposing directions across around a third of the way in and coat in the seasoning. Makes for great presentation Place on a foil boat or small cookie sheet. Smoke at 225 degrees for 2 and a half to 3 hours Can be served hot off the smoker for an amazing appetizer or chilled to eat cold for another day. I still really good while cold spread on crackers and bagels. The smoked cream cheese can also be used to making amazing crab ragoons This would also make for some outstanding munchies food
March: Cheesy Chicken Ingredients: 2 eggs 2 sticks of butter 2 large chicken breasts, butterflied into two filets Italian breadcrumbs (regular or Panko) 8 oz package of sliced baby bella mushrooms Thin sliced Muenster cheese ¼ to ½ cup chicken stock Directions: 1. Lightly beat two eggs in large bowl. Place chicken in beaten eggs making sure to coat well and refrigerate for one hour. 2. Preheat oven to 350 degrees. 3. Melt one stick (8 tablespoons) of butter in large skillet. 4. Remove chicken from egg soak and coat well with breadcrumbs. 5. Fry chicken in melted butter for 3 minutes on each side until lightly browned. Transfer chicken to large casserole pan. You will want to do this in batches. 6. After chicken is browned, add 4 tablespoons of butter to pan. 7. Add mushrooms and cook until golden browned. You mad need to add additional butter to the pan. 8. Spoon cooked mushrooms over chicken filets. 9. Pour remaining butter and liquid from pan over filets and mushrooms. 10. Place sliced Muenster cheese over each filet. Make sure each filet is completely covered. 11. Add enough chicken stock to cover bottom of casserole pan. 12. Bake uncovered for 20 minutes at 350 degrees until cheese is melted over filet and mushrooms and slight browning occurs. 13. Remove from oven and let rest for 5 minutes. 14. Serve with favorite side dish.
Big-OL-Mess: cajun style andouille sausage cut 1/4" slices, 1 green bell pepper diced, 1 whole onion diced, 3 jalapenos sliced thin. Sauce: 1 jar sweet-And-sour sauce (kikomans), Tabasco sauce (to taste). Mix everything in a foil bag with salt and pepper. Oven: 350 for 1 hour shaking bag at 30 minute mark! Yum!
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: 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 ml water [ ] 100 g 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- Mexican surprise 1 pound of ground beef Refried beans Salsa Rice Mexican cheese Sour cream Lettuce Diced tomatoes Tortilla chips First you cook the ground beef with whatever seasoning you want. Then you put in the rice and the cook it and then add the tomatoes and then put some in a casserole dish and then put some refried beans on top of the meat . Keep doing that until the pan is filled . Then add the cheese.Then crush up some tortilla chips for the top and then put them on the top of the casserole. Then put it in the oven 350 until the cheese on top is browned. Then when it comes out top with more cheese and lettuce and sour cream and salsa.
March recipe: INDIAN FRY BREAD TACOS 4 cups flour 3 tablespoons baking powder 2 teaspoons salt 2 1/2 cups warm milk Heat fryer oil to 375 degrees. Combine dry ingredients and milk in a bowl until dough is formed. Portion into desired size for tacos. Usually about 2 inches wide and a half inch thick. Tear small hole in the middle before frying to keep flat while cooking. Cook until golden and drain on paper towel. Really you can eat anything on them. Sweet or savory. When I grew up we usually would put chili with cheese and tomatoes for our tacos. Would love to see you too these with a few other creative ideas. Thank you for the videos.
March: Broccoli Casserole Here’s my favorite recipe that my mom usually makes every thanksgiving and Christmas Broccoli Casserole (Canadian recipe) INGREDIENTS - 2 packages of frozen broccoli or 1 fresh broccoli head - 1 can of cream of chicken soup - 2 tablespoons of Kraft miracle whip - 1/4 cup shredded mild white cheddar cheese - 1/4 cup garlic bread crumbs ( croutons) - 1/4 cup Kraft Parmesan cheese - 2 tablespoons melted butter METHOD Cook broccoli for 5 minutes in the microwave with water Arrange in dish Combine soup, miracle whip, and shredded cheddar cheese and pour over broccoli In another bowl, but croutons, Parmesan and melted butter. Mix well. Spread over broccoli mixture . Cook at 350 degrees for 25 minutes My boyfriend and I watch all your videos and absolutely love your channel! Marissa
March: Vermicelli Pasta Salad (always one that friends say is their favorite and ask for the recipe) Ingredients: • 3 TBSP lemon juice • 1 TBSP Accent • 4 TBSP vegetable oil • 1 TBSP Lowry’s Salt • 16 oz vermicelli ( cooked, rinsed and drained) Blend the first 4 ingredients in a small bowl. Toss with the cooked pasta and marinade overnite. Next day add: • 1 cup chopped green pepper. • ¾ cup chopped onion • 1 can chopped black olives. • 2 cups diced celery. • 1 ½ cups Mayo Toss and refrigerate for a minimum of one hour or until ready to serve.
March: Fried Banana Burrito (Dessert) This dessert is the shit, I've been making it for guests for over a decade and everyone loves it. Sounds weird, tastes and looks amazing. Fried Banana Burrito (Dessert) • 1 banana (the softer the better, not gross) • 1 flour tortilla, large enough to wrap banana • ¼ to ½ Hershey’s milk chocolate bar • Tooth picks or egg wash to seal wrapper • 2 Tbs white sugar • 1 tsp cinnamon • Frying oil to fill fryer of choice • Ice cream of choice • Caramel syrup, Abuelita syrup, or dulce de leche as desired 1. Choose a frying vessel and fill with oil to manufacturers specs, or best practices, I use a fry daddy 2. Peel banana and wrap in the tortilla of choice. For mine, I use half the banana and about a 10 in tortilla, fresh lard Mexican tortillas from the tienda are best. You know where to get them 3. Place the banana in the tortilla and add crushed up chocolate of choice all over the banana 4. Wrap the banana like a burrito, sides in, then wrap until covered 5. Either use an egg wash or water to seal the flap 6. Place two tooth picks in to ensure the shape is maintained through frying 7. Make as many burritos as guests and set them aside for frying 8. In a separate container with lid big enough for fried banana, mix sugar and cinnamon 9. Fry each banana burrito until golden delicious, ensuring enough time to melt chocolate and soften banana 10. Move straight from fryer to sugar mixture and toss until covered 11. Remove toothpicks and discard 12. Cut on long bias so its pretty and enough internal surface area is exposed 13. Stack on pretty serving bowl or plate 14. Spoon on ice cream of choice 15. Add desired syrups in a drizzling pattern to make it pretty 16. Serve to guests.
March: skirt steak pinwheels Whole skirt steak (big one) Bunch of parsley 3-4 cloves garlic Olive oil Hard block of pec. Romano Crushed red pepper flakes Worstershire sauce 1. Pound/tenderize skirt steak 2. Fine chop parsley add to bowl 3. Press garlic cloves add to bowl 4. Grate pec. Romano add to bowl 5. Add crushed red pepper to preference n 6. Add olive oil to bowl (make it pasty) 7. Lay skirt steak out and add the bowl mixture to the top 7. Roll the skirt steak like a “pinwheel” 8. Tie two strings, one toward each end. 9. Cut down the middle so you have two “pinwheels” 10. Coat outside in worstershire (binder) add salt and pepper to taste 11. Reverse sear at 250 until internal reads 125ish 12. Finish on the grill
Mexican manicotti 1 pound ground beef, can of refried beans, 2 tsp. oregano 1/2 tsp. cumin. 10 manicotti shells, 120z salsa 1 1/4 cups water, 1 cup grated cheese (cheddar or Mexican blend) mix beef and beans with oregano and cumin. stuff into uncooked shells and arrange in 9x13 pan. mix salsa and water together and pour over shells, cover and bake 350 for 45 minutes. remove cover and sprinkle with cheese. return to oven until cheese melts. serve with your choice of chopped green oinions, sour cream guacamole or whatever you prefer.
March: tortilla soup 4 large tomatoes cut in quarters Half a large onion or a whole small one rough chopped 3 cloves of garlic Chicken stock or water with chicken knorr A few tortillas rough chopped Salt and pepper Remove the stem part of the tomatoes In a large pot add the chicken stock and the tomatoes along with the onion and garlic and cook until softened When it's softened enough throw everything in the blender and give it a blitz until everything's combined Put about 3/4s of it back in the pot and then drop the tortillas in with what's left in the blender and blend until smooth Throw that in the pot too and cook 30 to 40 minutes then add salt and pepper to taste. Top with cheddar cheese and avocado. Serve with tostadas or fried tortilla strips.
That recipe sounds awesome. Here's the recipe I use for baked beans: 2- 28 oz cans of Bush's Original Baked Beans, mildly drained. 2-28oz cans of Pork n Beans, mildly drained. 1 LG Onion, lg dice. 1 Cup of Dark Brown Sugar 1 Cup of BBQ Sauce. I usually make my own. 1 Can of Chipotles in Adobo chopped up 3 TBLS yellow Mustard 1 lb of leftover Shredded Pork Butt Put on the smoker with whatever meat I'm smoking that day for about 5 hours.
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: Irish Egg Rolls *makes around 20 egg rolls so adjust amounts to your needs Ingredients 1 pd pastrami chopped 1 cup sauerkraut 1 cup cabbage shredded 2 cups shredded Swiss cheese 1/2 cup 1000 island dressing Mix all ingredients in a bowl Scoop desired amount into egg roll wrappers - fold into traditional looking egg roll. Fry them up Dipping Sauce 1/4 cup Mayo 1/3 cup Dijon mustard 3 tbsp Guinness beer * I sub pastrami instead of corned beef because it’s way better. I make this for when I’m invited places and then get asked to bring it every time after that. Which is nice but this isn’t a quick process. I hope you enjoy them #stcg #marchrecipes
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.
So I'm originally from Alabama (where these beans are a very normal thing) and I've been living in Southern California for about 12 years now. It seriously blows my mind how much of a difference in food there is.. ESPECIALLY Mexican food between here and there. This looks great
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!
This looks great. I will try it before long. It now looks like I'll have a home for my leftover homemade BBQ sauce. My sauce recipe makes quite a large amount and I find myself getting nervous when it sits in the fridge too long. Thanks Dylan, Sam & the boys.
March: Spiced cola pork nachos! -Spiced cola pork (see below) -Tortilla chips (store-bought or make em, roughly 1/2 bag) -2+ cups of cheese (grate your own cheddar/mexican blend) -1 can of black beans, rinsed and drained -1 medium onion (red preferably) diced -1 whole jalapeño, sliced (or about 1/4 cup pickled) -1 cob roasted corn kernels (or one can corn kernels drained), coated in elote seasoning -1/2 cup of sour cream -1 lime Seasonings: cumin, paprika, garlic powder, chile powder, BFF OPTIONAL: 1 jar/cup salsa, cilantro, guacamole For spiced cola pork: -Pork shoulder/butt -1 20 oz. Bottle of spiced cola or 1 bottle of root beer and 1/4 cup raspberries -2 cups bone broth Seasonings: 2 tbsp smoked paprika, 2 tbsp BFF, 2 tsp cumin, 1 cinnamon stick, 2 bay leaves, 2 tbsp chile powder (or hydrated and blended dry chiles) Add seasonings to broth and set aside. Brown pork in Dutch oven or slow cooker then add cola and broth mixture. Simmer/cook covered low for ~6 hours or until tender, making sure the liquid doesn’t fully evaporate; then shred and simmer uncovered in sauce for about half an hour. For nachos: lay tortilla chips onto a half sheet pan in a single layer; sprinkle generously with a layer of shredded cheese (reserve about 1/4 of it). Add cumin, garlic powder, and chile powder (1 tsp of each) to the beans and toss to coat. Add a sprinkling of seasoned beans on top of cheese, then diced onions, jalapeños, corn, and small dollops of salsa (optional). Top with a generous layer of shredded pork (with no liquid) and the remainder of cheese then broil for 3-5 minutes or until cheese is melted. Serve with garnish of sour cream (with lime and chile powder mixed in), cilantro, additional salsa, guac, etc. Could do a side-by-side with Irish nachos as well (thick kettle potato chips, sausage, scallions, onions, cheese, garnished with sour cream that’s seasoned with garlic and onion powder and chives, etc.) Note that the pork recipe should make extra, which is perfect for a rice bowl, tacos, pork&mash, etc. the rest of the week! You can substitute chicken for pork if you can’t eat pork; I’d recommend using a combination of skinless boneless breasts and thighs, 3-4 of each.
March recipe: scalloped potatoes with chops: Slice 6 potatoes with a grater (slices). In a baking dish spread a couple largest spoonfuls of cream of mushroom soup, layer potatoes grated cheddar cheese, onion,thin pork chops salt and pepper . I use season salt and McCormick steak seasoning on the layers. Make sure there is cheese on the top. Pour about a cup of whole milk around the edges. Bake about two hours ( until the potatoes are tender)
Bacon blue cheese jalapeno burgers Grilled Ground chuck burgers, thick cut pepper bacon A good quality blue cheese mixed with soft butter 50/50 set aside roasted jalapeños, sliced tomatoes, lettuce on a toasted Kaiser roll cook the burgers medium as they’re resting add the butter/blue cheese on top cover and let rest 5 minutes then assemble and enjoy ✌🏻
That deserves justice with a batch of hot fresh cornbread. I usually half the molasses with hot honey. Hope he enjoys his new knife, he earned it well. Thanks again guys
Day 52 of nominating HOMESTEAD HALIBUT My grandparents homesteaded up here in Alaska back in the day. Whenever they got some halibut my grandma always made it this way and I keep the tradition alive with my kids! Halibut fillets cut into 1x2 in strips/chunks. 1 stick of butter melted and I like to add some smashed garlic and let it simmer 1 bag of lays potato chips smashed to smitherinees. Lightly season the halibut with salt pepper and garlic Toss in the melted garlic butter Roll in potato chips Spread evenly in a baking dish and then top with the remaining butter and smashed chips Bake at 450 for 7-8 minutes or until just flaky It’s life changing, you gotta try it!
March: Crawfish Étouffée 1 stick butter 1/4-1/2 cup set rising flour 1 medium onion (white or yellow) 1 clove garlic 1 can chicken broth (14.5 oz) Seasoning: salt, pepper, Tony’s 1lb crawfish tails Over medium heat: melt butter. Add flour and constantly stir to make medium brown roux. Add onion and garlic and cook until tender. Add crawfish, stir, and add chicken broth and seasoning (to taste). Add as much chicken broth or water as needed to reach your desired consistency. Bring to a boil then simmer on low for 20 minutes. Serve over rice
March: Señor Reuben (Use a flour tortilla and green chile instead of rye bread for a Rueben sandwich) Pile thinly sliced corned beef on half of the tortilla and cover with a healthy amount of sauerkraut and 1/4 cup of hot green chile and top with swiss cheese. Fold in half and cook in a cast iron skillet/griddle/flat top until heated through and toasted. Open it up and drizzle with your choice of 1,000 island or a good mustard.
March: Teriyaki Burgers 3lbs ground beef 80/20 1 cup soy sauce (Aloha brand soy sauce is my favorite) 1 cup white sugar 1TBS grated fresh ginger 3 cloves of garlic minced Put ground beef in large bowl. In medium bowl combine soy sauce, sugar, ginger and garlic. Pour the sauce into the ground beef and mix with your hands until the ground beef absorbs the sauce. Form into patties and grill over charcoal until cooked through. Serve with white rice and grilled pineapple.
Bubble Pizza. 2-3 tubes buttermilk biscuits 1 16 oz. jar of pizza sauce 1 1/2 Ibs. ground beef or sausage 2 c. mozzarella cheese 2 c. cheddar cheese Brown meat and drain. Add any toppings such as mushrooms, green peppers, onions, olives, etc. Quarter the biscuits and mix with the ground beef and pizza sauce. Put into a greased 9 x 13" pan. Bake at 400 degrees for 20 minutes. Remove from oven and top with cheeses. Bake for 10-15 minutes more.
March: breakfast tostadas: fry a tortilla, homemade red salsa (tomatoes, cilantro, onion, bff, serranos or jalapeños depending on spice level) throw that on top with a fried egg (yolk undisturbed until ready to eat) and avocado slices. Boom!
Cajun pasta Andouille sausage smoked 4-5 links Holy trinity Celery, onion, and green pepper about a cup each. Garlic 1 can drained diced tomato I box elbow mac 2 cups milk 4 cups chicken broth 3 cups colby jack cheese BFF Cut sausage into coins and sear in a large skillet. Remove sausage and add the trinity. Once it starts to soften add garlic. Cook med high for a couple minutes. Add sausage, tomatoes, pasta, milk and broth. Heat to boil then cover and simmer until pasta is tender and liquid is absorbed. Season to taste. Then remove from heat and layer the top with cheese. Cover it melts then serve.
Finally a recipe that I don't have to travel 3hrs to get to a city to buy ingredients for! The beans look so delicious that I am cooking them for dinner tonight! Thank you Dylan and Sam!
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 recipe: chicken with dried beef- 4 chicken breast pound thin about 1/4 inch I pkg dried beef 12 sour cream I can cream of mushroom soup Paprika Pound the chicken, add a layer of dried beef Roll the chicken and lay it seam side down in a baking pan Mix can cream of mushroom soup and sour cream over the chicken Sprinkle smoky paprika over Bake at 350 for 45 minutes
March: Crab cakes 1 pound crab - doesn’t have to be lump, don’t be a snob 1 egg 1 teaspoon old bay 2 teaspoons Worcestershire 1/3 cup mayo 3/4 cup panko breadcrumbs 2 tablespoons chopped parsley 1 tablespoon Dijon mustard Salt and pepper
Nice. I do the same basic recipe, drain the beans, and BBQ sauce with one added ingredient. Instead of the oven, I place them in my offset smoker for an hour stirring every 15 minuets. Trust me when I say that the beans will take on that smokey flavor and be comfort food from heaven
March: Arroz Con Pollo Spent years trying to recreate Arroz Con Pollo from a mexican restaurant near my childhood home. This is not an exact replica, but it keeps my entire family REALLY happy. Also, I don't really measure stuff, it's all cheats and easy - I got three kids, two jobs, and am in school for my Master's. Easy and Delicious win every time. 1 package chicken breasts 1 package taco seasoning 1 15oz jar Queso Blanco sauce 1 15oz can Del Monte Southwest Corn 1 6 oz can of green chiles (Hatch preferred) 2 boxes chicken flavored rice Put chicken breasts in a Ziploc with the taco seasoning to coat evenly. I usually put this in the fridge for a couple of hours. Put Queso Blaco, drained corn, and green chiles all into crock-pot, Cover on low. Cook chicken then slice into chunks or shred. Add cooked chicken to crock pot. Cover on low for an hour or two, all is cooked, but this lets the flavors get happy together. Cook rice according to box directions Add rice to crock pot. Stir. Cover on warm for 20-30 minutes. Eat. It's delicious. My kids and wife like to add some sour cream or taco sauce to their bowls. My son particularly likes to use tortilla chips or corn chips to scoop and eat. Can't beat an edible spoon.
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: Sausage Tortellini Soup 1. Cook 1 yellow onion and 1 pound Ground sausage in cast iron Dutch oven 2. Drain the grease and add the sausage and onion back in 3. Add garlic, cook until fragrant 4. Add flour, mix to coat. Cook to remove raw flour taste 5. Add basil, oregano, Ground mustard, hot sauce. 6. Add 5 cups of chicken broth and 1 cup Heavy cream. Bring to boil 7. Add Tortellini and spinach (we use frozen for both). Cook until Tortellini is done. 8. Serve with 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
March: twice baked potato Ingredients 8 medium russet potatoes 1 tablespoon olive oil 1 1/4 cup sour cream 4 ounces cream cheese 1 pound bacon (fried and crumbled) 2 cups shredded cheddar ¼ cup chopped green onions 1 teaspoon minced garlic 1 teaspoon salt plus more for potatoes 1 teaspoon cracked pepper Preheat oven to 400 degrees. Rub the oil over the potatoes and sprinkle with salt. Bake for 45 minutes to an hour, until potatoes are tender and cooked through. Reduce oven to 350 degrees. Let potatoes cool for 15 minutes and then chop into bite-sized pieces. Add the potatoes to a large mixing bowl with the sour cream. Microwave the cream cheese until very soft and add to the potatoes. Stir to coat. Mix the bacon and cheddar together in a small bowl. Add half of the mixture to the potatoes. Add the green onions, garlic, salt, and pepper to the potatoes. Stir well to combine. The potatoes will begin to break down a bit as you stir. For a smoother consistency, keep stirring. For a chunkier consistency, stir gently until just combined. Scoop potato mixture into a 9×13 baking dish. Sprinkle the reserved cheese mixture over the top. Cover with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes. Sprinkle with additional green onions before serving, if desired.
March: Beef A La Stroganoff : 1 1/2 lbs flank steak or boneless sirloin. I use sirloin, or if on sale I used to use filet. (Back in the day) 1/4 cup all purpose flour 2Tbsp butter 2Tbsp oil 1cup sliced green onions 12oz quartered mushrooms 1/2 cup dry red wine 2cups sour cream 2 tsp Dijon mustard 2 tsp Worcestershire sauce S&P 1/4 snipped fresh dill Cut meat across the grain in 1/4 in wide slices. Cut down the center of each strip in to approx 1/2 inch wide pieces. Toss with flour. Add half butter and half oil till hot but not smoking. Brown about 1/3 of beef over high heat, then remove. Add butter and oil and repeat till all beef is browned. Add green onions and mushrooms, sauté till wilted and remove. Ass wine to pan, and heat, stirring to deglaze, and boil 2-3 minutes. Reduce heat to low and add sour cream, Dijon, Worcestershire,salt, pepper and dill. Heat and stir till well blended. Add meat, onions, mushrooms and mix, heat until just heated throughout and piping hot. Taste as season accordingly. Serve over mashed potatoes, pasta, or wild rice. This recipe is one I cut out of the newspaper in I think mid 1990s from I think the Chicago Tribune and still have taped to the recipe card.
we smoke everything down here, my 3 favorites are st louis ribs, boston butt and brisket and of course those beans, where i live we use pinto, cannelleni and kidney beans with beef, sausage or bacon and sometimes a combo of of bacon plus hamburger. the old guy who taught me about them calls them cowboy beans and those too get smoked for a couple hours
march : Grandmas Fried Chicken (also use for chicken fried steak) 1 (3 pound) fryer cut into pieces 2 cups buttermilk 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper 2 cups oil 1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.) 2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet cast iron, stainless steel on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
March: Brown BUTTERnut Squash Sage Gnocchi Ingredients: Gnocchi (homemade or store bought) Butternut squash Brown sugar Bacon Sage Pine nuts Salt/pepper Olive oil 1. Cut bacon into small strips and fry until crispy 2. Start to cut butternut squash into cubes. (Planks then strips then cubes) 3. Roast/sautéed squash cubes with some olive oil until golden and tender. Make sure pan is hot before adding squash, you can use bacon pan if you remove the bacon and set aside. Make sure you add a little bit of olive oil so it doesn’t burn. Season with salt and a tablespoon of brown sugar or more !! 4. Start to boil salted pot of water 5. Start on brown butter sauce 6. Brown butter 7. Add garlic + sage + pine nuts and fry 8. Remove brown butter Sage garlic mixture and turn off heat 9. Add gnocchi to boiling water when it floats take it out 10. Get pan heat up add olive oil and fry gnocchi (make it crispy! You can add some more sage to the olive oil 11. Add brown butter back to sauté pan along with room temp butternut squash. And bacon 12. Mix all together
Cauliflower Casserole Bake 1 cauliflower 1 cup mayo 1/4 cup mustard 1 tablespoon dry onion bits 2 cups Grated Mozzarella ( less or more to taste ) Salt pepper to taste Directions Boil cauliflower 1-2 minutes after water boils In a bowl mix mayo , mustard , onion bits , salt pepper , marinate it in fridge 1 hour minimum so flavours combine Once you have cauliflower cooked and sauce made , lay cauliflower in casserole pan and spread sauce on top or pre mix in bowl first Put cheese over mix as much too taste Bake in oven at 350 until golden brown Let sit a bit and devour my favourite way to eat Cauliflower My moms recipe she wings without measuring anything
March: Wing Stop Cajun Fried Corn 4 Sweet Corn on the cob cut into quarters 1 Stick Melted Butter 2 TBSP Cajun Seasoning 1/2 TBSP parsley Fresh Ground Black Pepper & salt Heat oil to 350. Cook corn for 8 minutes or until golden brown. Put in a bowl and salt and pepper. Mix butter, Cajun seasoning and parsley. Toss Cajun butter with corn and serve.
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
Creamy sweet corn and chicken (or seafood) soup Use a large pot and set to medium heat Melt down butter 1 stick Stir in 2 tbs flower Add chopped onion and minced garlic, then saute down Season 1.5 lbs of cubed chicken (or 1lb of shrimp if doing seafood), then add to pot and saute down Add 1/2 cup chicken broth and 1 - 1.5 cups half & half Let simmer for 15 min Add 1 can of evaporated milk, 1 can of cream of potato, and 1 can of sweet corn (add .5lb crab if doing seafood) Season to taste with cajun seasoning and add 1/2 lb velveta Then add chopped jalapeños, hot sauce, and w sauce as desired Let simmer for 30 minutes on low heat Top with green onions Serve with biscuit in a bowl😮
So this is a childhood favorite. It's beef stroganoff? but as cheap as can be. My mom would make this all the time because of its simplicity. Also her dad used to make it for her all the time. 1lb ground meat.
March: Chipotle Chicken Thighs. 8 deboned chicken thighs, paprika, salt, pepper, browned in 2 T EVO. Plate and add 1/4 lb chorizo to skillet, cook then plate Add 1 chopped carrot, 1 chopped onion, 2 cloves chopped garlic, 2 T thyme, 1 chipotle peppers in adobo, seeded and chopped, 1 T adobo sauce, reduce heat, cover and cook about 5 to 7 min. stir as needed. Then add 1 15 oz can crushed tomatoes and bring to bubble. Add sliced chicken and chorizo, simmer 7 to 8 min. then add I Cup chicken stock. Bring to bubble then cook 10 min. uncovered. Top with some cilantro when serving and have with some chunky guacamole and tortillas of choice. Enjoy
March: Turkey Meatloaf Combine the following... 2lbs lean ground turkey 1 cup dried breadcrumbs 1 cup salsa(I use Pace mild chunky salsa) 1 green pepper chopped 1 onion chopped 2 eggs Salt and pepper Press into 2 greased loaf pans(3x9) Combine 3 tbsp ketchup with 2 tbsp Worcestershire sauce and spread over the top. Bake for 40 minutes in a 350F oven.
Chicken meatloaf or chicken burgers: 2 lbs of ground chicken 2 eggs 1/2 cup bread crumbs 1 cup pecorino romano grated 1 medium onion grated plus it’s juices Couple squirts of hot sauce, I use Texas Pete’s, but you can use what you like. A squirt of mustard Garlic powder, salt, pepper, parsley and thyme to your taste. Oven set to 385 Mix everything and put it in a loaf pan, glass preferably. Cover with foil for about 45 minutes or until it doesn’t look raw in the top middle. Remove the foil and cook another 15 to 20 minutes until slight browning happens on top and internal temp is 165. Let sit for at least 20 minutes before cutting. I also use this same recipe to make chicken burgers. It’s a messy pain to make the burgers because it’s a loose mix, but they are delicious! Heat veg oil in a pan and smash a good sized ball of the mixture into the pan. Dipping your preferred smashing device in the oil helps it not stick. Did I mention the burgers are a messy pain? Lol But they may be the best chicken burgers you ever had! Brown on both sides and there you have it! A two for with the same mixture!!
March: Orleans burger Make a half pound burger.. 80/20 and season with BFF Sautee 1 large sweet onion, along with sliced mushrooms (maybe a container full... our containers here are about 8oz or so...) toast the burger bun cook 2 to 3 strips of thick cut bacon add some of the onion and mushroom mixture add a good spoonful of garlic and chive Boursin cheese drizzle with a good balsamic vinegar and there you have it!
March Madness: Challenge... Dukes Mayo vs Kewpie Cheddar Jalapeno Mayo Biscuits. ---> 2 cups self rising flour (plus some extra) 1/2 Tbsp sugar 1/2 cup cheddar 1 Jalapeno diced 1 cup butter milk 1/3 cup mayonnaise 1 Tbsp of cracked black pepper (Optional) Quickly roast diced peppers in a dry pan to release some of the moisture. Combine all ingredients in a bowl. Spoon out onto a buttered baking sheet. If you want super crunchy biscuits make them small. If you want softer biscuits, make them larger. Top with melted butter when done. A blind taste test would be fun.
Nacho's Brisket eggrolls Chopped Brisket Bacon Eggrollshell Add bacon to a pan.cook to your liking Mix in choped Brisket. Let cool. Roll in to eggroll wrap. Fry till golden. Eat with a sweet and spicy 🌶 sauce
March recipe: Sweet and Sour Sausages 2lbs sausage 14 oz sliced peaches 3/4 cup sugar 1 tsp curry powder 1 diced onion 1 cup chilli sauce or salsa 1/2 cup of ketchup Brown sausages then cut into bit sized pieces. Place in a casserole dish. Add remaining ingredients. Then we mix :) Bake uncovered at 350° Stir Bake for another 15-20 minutes.
March: bacon barbecue meatloaf 1. Chop up bacon cook until done 2 , mix's ground beef bacon cut cheddar cheese into squares add that to the meat mixture then add barbecue sauce of any kind add onions then add any kind of breading you like crackers bread or anything to hold it together and bacon in the oven until done
March: Spinach, Garlic and Pepper Jack Calzones (Although we grew up just calling them Spinach Pies for short) 5 pizza dough balls (~340g each) 5 pkgs of frozen chopped spinach EVOO 2T Oregano 2 t Salt 1T Black Pepper 12-15 lg/med cloves garlic (minced) 1T Crushed Red Pepper flakes 2 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 dough balls, approx. 340g each) 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) and refrigeratore for another 48-96 hours. 8. Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature. 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 1/5 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 1/5 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 4 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!
I make mine almost the same. I use dark beer 1/2 liter instead of the bourbon and I like to add smoked brisket leftovers or some ribeye that I have bbq'ed on the same smoker that I use to make the beans, letting the ribeye drip into the pot :) If I want to make a pimped version I also add chorizo sausage :)
MARCH recipe - Dill Pickle Pasta 2 boxes tri-color noodles 1 - 46oz jar pickles. (Chop or slice) Mild Cheddar (cube) Ham (optional) (cube) Dressing: 1 cup sour cream 2 cups dukes mayo Juice from pickle jar 2 teaspoon dillweed 1 tablespoon parsley 1/2 teaspoon garlic salt 1 tablespoon minced onion 2 teaspoon season salt Cook noodles, mix all ingredients, chill and enjoy!
Absolutely nailed it. Sorry about the messy recipe, never written them for others before and my mind is chaotic lol. I do drain the beans though, may have made a bad assumption with that but looks like yours turned out awesome
Are you going to send the knife back then??
“If it’s wrong, Dylan, send the knife back when you get it”.
@@rogerwhitaker7873 😂😂
@@dylanmiles5552thank you for this one!!? Well done!
Thank you for this Dylan!
Where is the recipe?
Definitely making this but putting the pot in my smoker. Looks amazing
I love it. “If it’s wrong, Dylan, send the knife back when you get it”. I laughed out loud. 😂😂
Where do beans go on vacation? The Carib-bean.
What do you call a frog when his car gets impounded?
Toad
Thanks!
Amazing!!
Beans are delicious, I’ve made a similar recipe, I just add smoked sausage as well and a little brown sugar. And a nice cornbread on the side. Perfect comfort food🤤
March:
Northern Michigan Pastie
* 3 cups cubed peeled potatoes
* 1 cup chopped carrots
* 1 medium onion, chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound ground beef
* 1/4 pound ground pork
* 1 tablespoon butter, melted
* pastry:
* 4 cups all-purpose flour
* 1-1/4 teaspoons salt
* 1 cup shortening
* 3/4 cup cold water
Serve with gravy
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.
You know what? The sweet garlic sauce alone is making my mouth water. As much as I love anything meatloaf-ey I gotta try that sauce.
I bet he’s saving this one for the end of the month, it seems everyone wants to see him make it
It’s a Halifax specialty. I’ve tried donairs all across Atlantic Canada and nothing compares to Halifax
Yes!
Our baked beans are very similar.. we add yellow mustard for some tanginess.
Pre ordered our signed version of your book during the Walmart live event. Should be coming soon .. can't wait
March: Reuben Casserole 6 slices rye bread, cubed 1 (16 ounce) can sauerkraut, drained and rinsed 1 pound deli sliced corned beef, cut into strips ¾ cup Russian-style salad dressing cooking spray 2 cups shredded Swiss cheese Directions Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray one sheet of aluminum foil with cooking spray. Spread bread cubes in the bottom of the prepared baking dish. Layer bread cubes with sauerkraut and beef strips, then pour dressing over top. Cover with the aluminum foil, sprayed-side down. Bake in the preheated oven for 20 minutes. Remove and discard foil; sprinkle Swiss cheese over casserole. Continue baking until cheese is melted and bubbly, about 10 more minutes.
Love me some Reuben casserole. Make it all the time
March: Beef and Guinness Stew
1KG stewing beef (cubed 1” pieces)
1 cup flour seasoned with BFF
2TBSP Avocado Oil
Carrot diced
Celery diced
Yellow onion diced
440ml Guinness Foreign Extra Stout (can use draught, but best with stout)
750ml Beef Stock
Fresh Thyme, Fresh Rosemary (best if wrapped in cheese cloth…a bouquet garni)
1 - 2 TBSP Butter
Cremini mushroom caps (225 grams)
½ to 1 cup of Guinness (drink what isn’t absorbed by the shrooms, because why not?)
Puff Pastry Tops
Frozen Puff Pastry 200 grams
1 egg
Tsp Fresh Thyme leaves
Flour for dusting surface and rolling pin
Recipe
1. Season flour with BFF and dredge cubed beef to lightly coat
2. Heat Avocado oil in cast iron dutch oven (med-high)
3. Add coated beef to brown the beef
4. Once browned add the vegetables for 2-3 minutes until softened.
5. Deglaze the pot with the Guinness Stout.
6. Add the herbs
7. Add the beef stock.
8. Cover and reduce heat to simmer for an hour and a half until beef is tender.
9. Melt butter in a frying pan
10. Sauté mushroom caps
11. When butter is absorbed add Guinness ¼ cup at a time until absorbed (remember to drink the leftovers).
12. Add drunken mushrooms into stew.
Puff Pastry Tops
1. Thaw puff pastry.
2. Preheat oven to 375F
3. Roll puff pastry onto flour dusted surface to ¼” thickness
4. Use a round cutter that is the approximate diameter of your beef serving bowl/cup
5. Cut 4-6 circle tops and place on a parchment paper lined tray
6. Beat an egg with a tsp of water to make an egg wash
7. Paint the puff pastry tops with the egg wash
8. Sprinkle the fresh thyme leaves on top of the painted puff pastry top
9. Place in the oven for 10 - 15 minutes until done
Remove the bouquet garni from the stew pot. Ladle stew into serving bowls and place puff pastry top.
Mind telling us what "BFF" means in this context? 😅
that looks southern approved , 1 addition fire up your smoker do a butt or sholder of pork put it on the top rack with the beans under neath so it catches all those luvely drippings , shred up a hand full or more to go in the beans
That is exactly what I was about to post! Game changer..
Trying this next time I do pulled pork, thanks!
this guy fucks!
I was fixing to go write that. my favorite BBQ joint does exactly this. They turn out awesome.
Oohh, that sounds amazing! 😁
HOLY MOLEY!! These beans look absolutely delicious ❤
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!
I’ve never made baked beans before, I used this recipe and I’ve already had to make it 4 times for someone else, lol. It’s really good.
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
Smoked Cream Cheese
1- 8oz block of cream cheese
favorite BBQ seasoning, salt and pepper, or even everything bagel seasoning
Coat the bottom and the other fours sides with the seasoning of choice.
On the top slice diagonally in apposing directions across around a third of the way in and coat in the seasoning. Makes for great presentation
Place on a foil boat or small cookie sheet.
Smoke at 225 degrees for 2 and a half to 3 hours
Can be served hot off the smoker for an amazing appetizer or chilled to eat cold for another day. I still really good while cold spread on crackers and bagels.
The smoked cream cheese can also be used to making amazing crab ragoons
This would also make for some outstanding munchies food
Love this recipe. Same recipe that I use to make my beans for 40 years! The flavor is even better the next day!
Baked beans are like stew and chili and meatloaf and spaghetti sauce that way, better the second day *if there’s any left over*!
Going to try these in the smoker this weekend when I do the brisket
March: Cheesy Chicken
Ingredients:
2 eggs
2 sticks of butter
2 large chicken breasts, butterflied into two filets
Italian breadcrumbs (regular or Panko)
8 oz package of sliced baby bella mushrooms
Thin sliced Muenster cheese
¼ to ½ cup chicken stock
Directions:
1. Lightly beat two eggs in large bowl. Place chicken in beaten eggs making sure to coat well and refrigerate for one hour.
2. Preheat oven to 350 degrees.
3. Melt one stick (8 tablespoons) of butter in large skillet.
4. Remove chicken from egg soak and coat well with breadcrumbs.
5. Fry chicken in melted butter for 3 minutes on each side until lightly browned. Transfer chicken to large casserole pan. You will want to do this in batches.
6. After chicken is browned, add 4 tablespoons of butter to pan.
7. Add mushrooms and cook until golden browned. You mad need to add additional butter to the pan.
8. Spoon cooked mushrooms over chicken filets.
9. Pour remaining butter and liquid from pan over filets and mushrooms.
10. Place sliced Muenster cheese over each filet. Make sure each filet is completely covered.
11. Add enough chicken stock to cover bottom of casserole pan.
12. Bake uncovered for 20 minutes at 350 degrees until cheese is melted over filet and mushrooms and slight browning occurs.
13. Remove from oven and let rest for 5 minutes.
14. Serve with favorite side dish.
Big-OL-Mess: cajun style andouille sausage cut 1/4" slices, 1 green bell pepper diced, 1 whole onion diced, 3 jalapenos sliced thin. Sauce: 1 jar sweet-And-sour sauce (kikomans), Tabasco sauce (to taste). Mix everything in a foil bag with salt and pepper. Oven: 350 for 1 hour shaking bag at 30 minute mark! Yum!
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: 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 ml water
[ ] 100 g 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.
You have 400 water, 100 wheat flour, I'm guessing you meant 400ml water and 100g wheat flour? And 2 l frying oil, do you mean 2 Litre frying oil?
Good point.. made a little mistake 😅@@xpyr
March- Mexican surprise
1 pound of ground beef
Refried beans
Salsa
Rice
Mexican cheese
Sour cream
Lettuce
Diced tomatoes
Tortilla chips
First you cook the ground beef with whatever seasoning you want. Then you put in the rice and the cook it and then add the tomatoes and then put some in a casserole dish and then put some refried beans on top of the meat . Keep doing that until the pan is filled . Then add the cheese.Then crush up some tortilla chips for the top and then put them on the top of the casserole. Then put it in the oven 350 until the cheese on top is browned. Then when it comes out top with more cheese and lettuce and sour cream and salsa.
March recipe:
INDIAN FRY BREAD TACOS
4 cups flour
3 tablespoons baking powder
2 teaspoons salt
2 1/2 cups warm milk
Heat fryer oil to 375 degrees. Combine dry ingredients and milk in a bowl until dough is formed. Portion into desired size for tacos. Usually about 2 inches wide and a half inch thick. Tear small hole in the middle before frying to keep flat while cooking. Cook until golden and drain on paper towel.
Really you can eat anything on them. Sweet or savory. When I grew up we usually would put chili with cheese and tomatoes for our tacos. Would love to see you too these with a few other creative ideas. Thank you for the videos.
March: Swiss Steak
Round steak (flor and fry)
1c tomatoes
Onion
Celery
Oregano
Garlic
Parsley
Beef broth
Cook until soft and tender. Serve over mashed potatoes
Best Asian wing sauce you’ve ever had. Definitely up your alley. Just mix all ingredients blend.
- 1.5 cups Plum sauce (0.75 lbs)
- 1.5 cups Hoisin sauce (0.75 lbs)
- 1/4 cup Oil, sesame
- 1/4 cup Honey
- 1/3 cup Garlic, minced
- 1/3 cup Ginger, minced
- 1 tablespoon serranos minced
- 1.35 cups Cilantro, chopped
- 3 tablespoons Soy sauce
- 1 teaspoon Salt, kosher
- 3/4 cups Sriracha
Also really good on oven Mexican food thanks to the high amounts of cilantro.
March: Broccoli Casserole
Here’s my favorite recipe that my mom usually makes every thanksgiving and Christmas
Broccoli Casserole (Canadian recipe)
INGREDIENTS
- 2 packages of frozen broccoli or 1 fresh broccoli head
- 1 can of cream of chicken soup
- 2 tablespoons of Kraft miracle whip
- 1/4 cup shredded mild white cheddar cheese
- 1/4 cup garlic bread crumbs ( croutons)
- 1/4 cup Kraft Parmesan cheese
- 2 tablespoons melted butter
METHOD
Cook broccoli for 5 minutes in the microwave with water
Arrange in dish
Combine soup, miracle whip, and shredded cheddar cheese and pour over broccoli
In another bowl, but croutons, Parmesan and melted butter.
Mix well. Spread over broccoli mixture .
Cook at 350 degrees for 25 minutes
My boyfriend and I watch all your videos and absolutely love your channel!
Marissa
March: Vermicelli Pasta Salad (always one that friends say is their favorite and ask for the recipe)
Ingredients:
• 3 TBSP lemon juice
• 1 TBSP Accent
• 4 TBSP vegetable oil
• 1 TBSP Lowry’s Salt
• 16 oz vermicelli ( cooked, rinsed and drained)
Blend the first 4 ingredients in a small bowl. Toss with the cooked pasta and marinade overnite.
Next day add:
• 1 cup chopped green pepper.
• ¾ cup chopped onion
• 1 can chopped black olives.
• 2 cups diced celery.
• 1 ½ cups Mayo
Toss and refrigerate for a minimum of one hour or until ready to serve.
March: Fried Banana Burrito (Dessert)
This dessert is the shit, I've been making it for guests for over a decade and everyone loves it. Sounds weird, tastes and looks amazing.
Fried Banana Burrito (Dessert)
• 1 banana (the softer the better, not gross)
• 1 flour tortilla, large enough to wrap banana
• ¼ to ½ Hershey’s milk chocolate bar
• Tooth picks or egg wash to seal wrapper
• 2 Tbs white sugar
• 1 tsp cinnamon
• Frying oil to fill fryer of choice
• Ice cream of choice
• Caramel syrup, Abuelita syrup, or dulce de leche as desired
1. Choose a frying vessel and fill with oil to manufacturers specs, or best practices, I use a fry daddy
2. Peel banana and wrap in the tortilla of choice. For mine, I use half the banana and about a 10 in tortilla, fresh lard Mexican tortillas from the tienda are best. You know where to get them
3. Place the banana in the tortilla and add crushed up chocolate of choice all over the banana
4. Wrap the banana like a burrito, sides in, then wrap until covered
5. Either use an egg wash or water to seal the flap
6. Place two tooth picks in to ensure the shape is maintained through frying
7. Make as many burritos as guests and set them aside for frying
8. In a separate container with lid big enough for fried banana, mix sugar and cinnamon
9. Fry each banana burrito until golden delicious, ensuring enough time to melt chocolate and soften banana
10. Move straight from fryer to sugar mixture and toss until covered
11. Remove toothpicks and discard
12. Cut on long bias so its pretty and enough internal surface area is exposed
13. Stack on pretty serving bowl or plate
14. Spoon on ice cream of choice
15. Add desired syrups in a drizzling pattern to make it pretty
16. Serve to guests.
March: skirt steak pinwheels
Whole skirt steak (big one)
Bunch of parsley
3-4 cloves garlic
Olive oil
Hard block of pec. Romano
Crushed red pepper flakes
Worstershire sauce
1. Pound/tenderize skirt steak
2. Fine chop parsley add to bowl
3. Press garlic cloves add to bowl
4. Grate pec. Romano add to bowl
5. Add crushed red pepper to preference n
6. Add olive oil to bowl (make it pasty)
7. Lay skirt steak out and add the bowl mixture to the top
7. Roll the skirt steak like a “pinwheel”
8. Tie two strings, one toward each end.
9. Cut down the middle so you have two “pinwheels”
10. Coat outside in worstershire (binder) add salt and pepper to taste
11. Reverse sear at 250 until internal reads 125ish
12. Finish on the grill
Mexican manicotti 1 pound ground beef, can of refried beans, 2 tsp. oregano 1/2 tsp. cumin. 10 manicotti shells, 120z salsa 1 1/4 cups water, 1 cup grated cheese (cheddar or Mexican blend) mix beef and beans with oregano and cumin. stuff into uncooked shells and arrange in 9x13 pan. mix salsa and water together and pour over shells, cover and bake 350 for 45 minutes. remove cover and sprinkle with cheese. return to oven until cheese melts. serve with your choice of chopped green oinions, sour cream guacamole or whatever you prefer.
Your camera work, editing, and all that stuff looks great and keeps getting better. Great job, guys
March: tortilla soup
4 large tomatoes cut in quarters
Half a large onion or a whole small one rough chopped
3 cloves of garlic
Chicken stock or water with chicken knorr
A few tortillas rough chopped
Salt and pepper
Remove the stem part of the tomatoes
In a large pot add the chicken stock and the tomatoes along with the onion and garlic and cook until softened
When it's softened enough throw everything in the blender and give it a blitz until everything's combined
Put about 3/4s of it back in the pot and then drop the tortillas in with what's left in the blender and blend until smooth
Throw that in the pot too and cook 30 to 40 minutes then add salt and pepper to taste. Top with cheddar cheese and avocado.
Serve with tostadas or fried tortilla strips.
That recipe sounds awesome. Here's the recipe I use for baked beans:
2- 28 oz cans of Bush's Original Baked Beans, mildly drained.
2-28oz cans of Pork n Beans, mildly drained.
1 LG Onion, lg dice.
1 Cup of Dark Brown Sugar
1 Cup of BBQ Sauce. I usually make my own.
1 Can of Chipotles in Adobo chopped up
3 TBLS yellow Mustard
1 lb of leftover Shredded Pork Butt
Put on the smoker with whatever meat I'm smoking that day for about 5 hours.
This should win the prize for best-looking beans ever! I could just eat these as the main course. Yum! 😊
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: Irish Egg Rolls
*makes around 20 egg rolls so adjust amounts to your needs
Ingredients
1 pd pastrami chopped
1 cup sauerkraut
1 cup cabbage shredded
2 cups shredded Swiss cheese
1/2 cup 1000 island dressing
Mix all ingredients in a bowl
Scoop desired amount into egg roll wrappers - fold into traditional looking egg roll.
Fry them up
Dipping Sauce
1/4 cup Mayo
1/3 cup Dijon mustard
3 tbsp Guinness beer
* I sub pastrami instead of corned beef because it’s way better.
I make this for when I’m invited places and then get asked to bring it every time after that. Which is nice but this isn’t a quick process. I hope you enjoy them #stcg #marchrecipes
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.
So I'm originally from Alabama (where these beans are a very normal thing) and I've been living in Southern California for about 12 years now. It seriously blows my mind how much of a difference in food there is.. ESPECIALLY Mexican food between here and there. This looks great
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!
This looks great. I will try it before long. It now looks like I'll have a home for my leftover homemade BBQ sauce. My sauce recipe makes quite a large amount and I find myself getting nervous when it sits in the fridge too long. Thanks Dylan, Sam & the boys.
March: Spiced cola pork nachos!
-Spiced cola pork (see below)
-Tortilla chips (store-bought or make em, roughly 1/2 bag)
-2+ cups of cheese (grate your own cheddar/mexican blend)
-1 can of black beans, rinsed and drained
-1 medium onion (red preferably) diced
-1 whole jalapeño, sliced (or about 1/4 cup pickled)
-1 cob roasted corn kernels (or one can corn kernels drained), coated in elote seasoning
-1/2 cup of sour cream
-1 lime
Seasonings: cumin, paprika, garlic powder, chile powder, BFF
OPTIONAL: 1 jar/cup salsa, cilantro, guacamole
For spiced cola pork:
-Pork shoulder/butt
-1 20 oz. Bottle of spiced cola or 1 bottle of root beer and 1/4 cup raspberries
-2 cups bone broth
Seasonings: 2 tbsp smoked paprika, 2 tbsp BFF, 2 tsp cumin, 1 cinnamon stick, 2 bay leaves, 2 tbsp chile powder (or hydrated and blended dry chiles)
Add seasonings to broth and set aside. Brown pork in Dutch oven or slow cooker then add cola and broth mixture. Simmer/cook covered low for ~6 hours or until tender, making sure the liquid doesn’t fully evaporate; then shred and simmer uncovered in sauce for about half an hour.
For nachos: lay tortilla chips onto a half sheet pan in a single layer; sprinkle generously with a layer of shredded cheese (reserve about 1/4 of it). Add cumin, garlic powder, and chile powder (1 tsp of each) to the beans and toss to coat. Add a sprinkling of seasoned beans on top of cheese, then diced onions, jalapeños, corn, and small dollops of salsa (optional). Top with a generous layer of shredded pork (with no liquid) and the remainder of cheese then broil for 3-5 minutes or until cheese is melted. Serve with garnish of sour cream (with lime and chile powder mixed in), cilantro, additional salsa, guac, etc.
Could do a side-by-side with Irish nachos as well (thick kettle potato chips, sausage, scallions, onions, cheese, garnished with sour cream that’s seasoned with garlic and onion powder and chives, etc.)
Note that the pork recipe should make extra, which is perfect for a rice bowl, tacos, pork&mash, etc. the rest of the week! You can substitute chicken for pork if you can’t eat pork; I’d recommend using a combination of skinless boneless breasts and thighs, 3-4 of each.
March recipe: scalloped potatoes with chops:
Slice 6 potatoes with a grater (slices).
In a baking dish spread a couple largest spoonfuls of cream of mushroom soup, layer potatoes grated cheddar cheese, onion,thin pork chops salt and pepper . I use season salt and McCormick steak seasoning on the layers. Make sure there is cheese on the top. Pour about a cup of whole milk around the edges.
Bake about two hours ( until the potatoes are tender)
Bacon blue cheese jalapeno burgers
Grilled Ground chuck burgers, thick cut pepper bacon
A good quality blue cheese mixed with soft butter 50/50 set aside roasted jalapeños, sliced tomatoes, lettuce on a toasted Kaiser roll cook the burgers medium as they’re resting add the butter/blue cheese on top cover and let rest 5 minutes then assemble and enjoy ✌🏻
That deserves justice with a batch of hot fresh cornbread. I usually half the molasses with hot honey. Hope he enjoys his new knife, he earned it well. Thanks again guys
Day 52 of nominating HOMESTEAD HALIBUT
My grandparents homesteaded up here in Alaska back in the day. Whenever they got some halibut my grandma always made it this way and I keep the tradition alive with my kids!
Halibut fillets cut into 1x2 in strips/chunks.
1 stick of butter melted and I like to add some smashed garlic and let it simmer
1 bag of lays potato chips smashed to smitherinees.
Lightly season the halibut with salt pepper and garlic
Toss in the melted garlic butter
Roll in potato chips
Spread evenly in a baking dish and then top with the remaining butter and smashed chips
Bake at 450 for 7-8 minutes or until just flaky
It’s life changing, you gotta try it!
March: Crawfish Étouffée
1 stick butter
1/4-1/2 cup set rising flour
1 medium onion (white or yellow)
1 clove garlic
1 can chicken broth (14.5 oz)
Seasoning: salt, pepper, Tony’s
1lb crawfish tails
Over medium heat: melt butter. Add flour and constantly stir to make medium brown roux. Add onion and garlic and cook until tender. Add crawfish, stir, and add chicken broth and seasoning (to taste). Add as much chicken broth or water as needed to reach your desired consistency. Bring to a boil then simmer on low for 20 minutes. Serve over rice
Love baked beans, and live in the south. Keep up the awesome cooking Sam!
March: Señor Reuben (Use a flour tortilla and green chile instead of rye bread for a Rueben sandwich)
Pile thinly sliced corned beef on half of the tortilla and cover with a healthy amount of sauerkraut and 1/4 cup of hot green chile and top with swiss cheese. Fold in half and cook in a cast iron skillet/griddle/flat top until heated through and toasted. Open it up and drizzle with your choice of 1,000 island or a good mustard.
March: Teriyaki Burgers
3lbs ground beef 80/20
1 cup soy sauce (Aloha brand soy sauce is my favorite)
1 cup white sugar
1TBS grated fresh ginger
3 cloves of garlic minced
Put ground beef in large bowl. In medium bowl combine soy sauce, sugar, ginger and garlic. Pour the sauce into the ground beef and mix with your hands until the ground beef absorbs the sauce. Form into patties and grill over charcoal until cooked through. Serve with white rice and grilled pineapple.
Nice work, Dylan. And that's a perfect consistency for baked beans for me. Thanks guys!
Bubble Pizza.
2-3 tubes buttermilk biscuits
1 16 oz. jar of pizza sauce
1 1/2 Ibs. ground beef or sausage
2 c. mozzarella cheese
2 c. cheddar cheese
Brown meat and drain. Add any toppings such as mushrooms, green peppers, onions, olives, etc. Quarter the biscuits and mix with the ground beef and pizza sauce. Put into a greased 9 x 13" pan. Bake at 400 degrees for 20 minutes. Remove from oven and top with cheeses. Bake for 10-15 minutes more.
March: breakfast tostadas: fry a tortilla, homemade red salsa (tomatoes, cilantro, onion, bff, serranos or jalapeños depending on spice level) throw that on top with a fried egg (yolk undisturbed until ready to eat) and avocado slices. Boom!
Cajun pasta
Andouille sausage smoked 4-5 links
Holy trinity
Celery, onion, and green pepper about a cup each.
Garlic
1 can drained diced tomato
I box elbow mac
2 cups milk
4 cups chicken broth
3 cups colby jack cheese
BFF
Cut sausage into coins and sear in a large skillet.
Remove sausage and add the trinity.
Once it starts to soften add garlic.
Cook med high for a couple minutes.
Add sausage, tomatoes, pasta, milk and broth. Heat to boil then cover and simmer until pasta is tender and liquid is absorbed. Season to taste. Then remove from heat and layer the top with cheese. Cover it melts then serve.
Finally a recipe that I don't have to travel 3hrs to get to a city to buy ingredients for! The beans look so delicious that I am cooking them for dinner tonight! Thank you Dylan and Sam!
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)
Also, this would totally work for baked potato soup with some adjustments :)
March recipe: chicken with dried beef-
4 chicken breast pound thin about 1/4 inch
I pkg dried beef
12 sour cream
I can cream of mushroom soup
Paprika
Pound the chicken, add a layer of dried beef
Roll the chicken and lay it seam side down in a baking pan
Mix can cream of mushroom soup and sour cream over the chicken
Sprinkle smoky paprika over
Bake at 350 for 45 minutes
I made this for a church cook out and it was a hit ! Ty Dylan and ty sam the cooking guy!
March: Irish Roast!
Roast Potatoes
Carrots
Broccoli
Any form of protein (Turkey, ham, Beef etc)
stuffing
Gravy
Beautiful!
One of all time favorites for a backyard cookout or any occasion.
March: Crab cakes
1 pound crab - doesn’t have to be lump, don’t be a snob
1 egg
1 teaspoon old bay
2 teaspoons Worcestershire
1/3 cup mayo
3/4 cup panko breadcrumbs
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
Salt and pepper
Nice. I do the same basic recipe, drain the beans, and BBQ sauce with one added ingredient. Instead of the oven, I place them in my offset smoker for an hour stirring every 15 minuets. Trust me when I say that the beans will take on that smokey flavor and be comfort food from heaven
March: Arroz Con Pollo
Spent years trying to recreate Arroz Con Pollo from a mexican restaurant near my childhood home. This is not an exact replica, but it keeps my entire family REALLY happy. Also, I don't really measure stuff, it's all cheats and easy - I got three kids, two jobs, and am in school for my Master's. Easy and Delicious win every time.
1 package chicken breasts
1 package taco seasoning
1 15oz jar Queso Blanco sauce
1 15oz can Del Monte Southwest Corn
1 6 oz can of green chiles (Hatch preferred)
2 boxes chicken flavored rice
Put chicken breasts in a Ziploc with the taco seasoning to coat evenly. I usually put this in the fridge for a couple of hours.
Put Queso Blaco, drained corn, and green chiles all into crock-pot, Cover on low.
Cook chicken then slice into chunks or shred.
Add cooked chicken to crock pot.
Cover on low for an hour or two, all is cooked, but this lets the flavors get happy together.
Cook rice according to box directions
Add rice to crock pot. Stir. Cover on warm for 20-30 minutes.
Eat. It's delicious.
My kids and wife like to add some sour cream or taco sauce to their bowls. My son particularly likes to use tortilla chips or corn chips to scoop and eat. Can't beat an edible spoon.
Make the onions into onion jam and it's great!
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.
Well, this is going to be the first thing on my smoker as soon as I can get to it! Buried behind several feet of snow still. Another great video, Sam!
March: Sausage Tortellini Soup
1. Cook 1 yellow onion and 1 pound Ground sausage in cast iron Dutch oven
2. Drain the grease and add the sausage and onion back in
3. Add garlic, cook until fragrant
4. Add flour, mix to coat. Cook to remove raw flour taste
5. Add basil, oregano, Ground mustard, hot sauce.
6. Add 5 cups of chicken broth and 1 cup Heavy cream. Bring to boil
7. Add Tortellini and spinach (we use frozen for both). Cook until Tortellini is done.
8. Serve with 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
March: twice baked potato
Ingredients
8 medium russet potatoes
1 tablespoon olive oil
1 1/4 cup sour cream
4 ounces cream cheese
1 pound bacon (fried and crumbled)
2 cups shredded cheddar
¼ cup chopped green onions
1 teaspoon minced garlic
1 teaspoon salt plus more for potatoes
1 teaspoon cracked pepper
Preheat oven to 400 degrees.
Rub the oil over the potatoes and sprinkle with salt.
Bake for 45 minutes to an hour, until potatoes are tender and cooked through.
Reduce oven to 350 degrees.
Let potatoes cool for 15 minutes and then chop into bite-sized pieces.
Add the potatoes to a large mixing bowl with the sour cream.
Microwave the cream cheese until very soft and add to the potatoes. Stir to coat.
Mix the bacon and cheddar together in a small bowl. Add half of the mixture to the potatoes.
Add the green onions, garlic, salt, and pepper to the potatoes. Stir well to combine. The potatoes will begin to break down a bit as you stir. For a smoother consistency, keep stirring. For a chunkier consistency, stir gently until just combined.
Scoop potato mixture into a 9×13 baking dish.
Sprinkle the reserved cheese mixture over the top.
Cover with foil and bake for 30 minutes. Remove foil and continue baking for 10 minutes.
Sprinkle with additional green onions before serving, if desired.
March: Beef A La Stroganoff : 1 1/2 lbs flank steak or boneless sirloin. I use sirloin, or if on sale I used to use filet. (Back in the day)
1/4 cup all purpose flour
2Tbsp butter
2Tbsp oil
1cup sliced green onions
12oz quartered mushrooms
1/2 cup dry red wine
2cups sour cream
2 tsp Dijon mustard
2 tsp Worcestershire sauce
S&P
1/4 snipped fresh dill
Cut meat across the grain in 1/4 in wide slices. Cut down the center of each strip in to approx 1/2 inch wide pieces. Toss with flour.
Add half butter and half oil till hot but not smoking. Brown about 1/3 of beef over high heat, then remove. Add butter and oil and repeat till all beef is browned. Add green onions and mushrooms, sauté till wilted and remove. Ass wine to pan, and heat, stirring to deglaze, and boil 2-3 minutes. Reduce heat to low and add sour cream, Dijon, Worcestershire,salt, pepper and dill. Heat and stir till well blended. Add meat, onions, mushrooms and mix, heat until just heated throughout and piping hot. Taste as season accordingly. Serve over mashed potatoes, pasta, or wild rice.
This recipe is one I cut out of the newspaper in I think mid 1990s from I think the Chicago Tribune and still have taped to the recipe card.
I have been making something similar for years, but I add caramelized onions and peppers amongst other things to my version.
Gonna have to try this one.. Looks fantastic!
we smoke everything down here, my 3 favorites are st louis ribs, boston butt and brisket and of course those beans, where i live we use pinto, cannelleni and kidney beans with beef, sausage or bacon and sometimes a combo of of bacon plus hamburger. the old guy who taught me about them calls them cowboy beans and those too get smoked for a couple hours
Oh my this looks like something I will be making soon!! Thanks Dylan!!! ❤and sam the cooking guy for making it!!
march : Grandmas Fried Chicken
(also use for chicken fried steak)
1 (3 pound) fryer cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups oil
1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet cast iron, stainless steel on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.
BBQ sides are the best, definitely making my version of these soon!
March: Brown BUTTERnut Squash Sage Gnocchi
Ingredients:
Gnocchi (homemade or store bought)
Butternut squash
Brown sugar
Bacon
Sage
Pine nuts
Salt/pepper
Olive oil
1. Cut bacon into small strips and fry until crispy
2. Start to cut butternut squash into cubes. (Planks then strips then cubes)
3. Roast/sautéed squash cubes with some olive oil until golden and tender. Make sure pan is hot before adding squash, you can use bacon pan if you remove the bacon and set aside. Make sure you add a little bit of olive oil so it doesn’t burn. Season with salt and a tablespoon of brown sugar or more !!
4. Start to boil salted pot of water
5. Start on brown butter sauce
6. Brown butter
7. Add garlic + sage + pine nuts and fry
8. Remove brown butter Sage garlic mixture and turn off heat
9. Add gnocchi to boiling water when it floats take it out
10. Get pan heat up add olive oil and fry gnocchi (make it crispy! You can add some more sage to the olive oil
11. Add brown butter back to sauté pan along with room temp butternut squash. And bacon
12. Mix all together
Cauliflower Casserole Bake
1 cauliflower
1 cup mayo
1/4 cup mustard
1 tablespoon dry onion bits
2 cups Grated Mozzarella ( less or more to taste )
Salt pepper to taste
Directions
Boil cauliflower 1-2 minutes after water boils
In a bowl mix mayo , mustard , onion bits , salt pepper , marinate it in fridge 1 hour minimum so flavours combine
Once you have cauliflower cooked and sauce made , lay cauliflower in casserole pan and spread sauce on top or pre mix in bowl first
Put cheese over mix as much too taste
Bake in oven at 350 until golden brown
Let sit a bit and devour my favourite way to eat Cauliflower
My moms recipe she wings without measuring anything
We’ve been making these beans for a long time similar to this a lot like this, but we use a little bit of onion fried just slightly cooked
Ordered my book last night, and it came today! The pictures are fantastic. Can't wait to try some of these. Gonna buy a copy for my son, too.
March: Wing Stop Cajun Fried Corn
4 Sweet Corn on the cob cut into quarters
1 Stick Melted Butter
2 TBSP Cajun Seasoning
1/2 TBSP parsley
Fresh Ground Black Pepper & salt
Heat oil to 350. Cook corn for 8 minutes or until golden brown. Put in a bowl and salt and pepper. Mix butter, Cajun seasoning and parsley. Toss Cajun butter with corn and serve.
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
Creamy sweet corn and chicken (or seafood) soup
Use a large pot and set to medium heat
Melt down butter 1 stick
Stir in 2 tbs flower
Add chopped onion and minced garlic, then saute down
Season 1.5 lbs of cubed chicken (or 1lb of shrimp if doing seafood), then add to pot and saute down
Add 1/2 cup chicken broth and 1 - 1.5 cups half & half
Let simmer for 15 min
Add 1 can of evaporated milk, 1 can of cream of potato, and 1 can of sweet corn
(add .5lb crab if doing seafood)
Season to taste with cajun seasoning and add 1/2 lb velveta
Then add chopped jalapeños, hot sauce, and w sauce as desired
Let simmer for 30 minutes on low heat
Top with green onions
Serve with biscuit in a bowl😮
So this is a childhood favorite. It's beef stroganoff? but as cheap as can be. My mom would make this all the time because of its simplicity. Also her dad used to make it for her all the time.
1lb ground meat.
March: Chipotle Chicken Thighs. 8 deboned chicken thighs, paprika, salt, pepper, browned in 2 T EVO. Plate and add 1/4 lb chorizo to skillet, cook then plate Add 1 chopped carrot, 1 chopped onion, 2 cloves chopped garlic, 2 T thyme, 1 chipotle peppers in adobo, seeded and chopped, 1 T adobo sauce, reduce heat, cover and cook about 5 to 7 min. stir as needed. Then add 1 15 oz can crushed tomatoes and bring to bubble. Add sliced chicken and chorizo, simmer 7 to 8 min. then add I Cup chicken stock. Bring to bubble then cook 10 min. uncovered. Top with some cilantro when serving and have with some chunky guacamole and tortillas of choice. Enjoy
March:
Turkey Meatloaf
Combine the following...
2lbs lean ground turkey
1 cup dried breadcrumbs
1 cup salsa(I use Pace mild chunky salsa)
1 green pepper chopped
1 onion chopped
2 eggs
Salt and pepper
Press into 2 greased loaf pans(3x9)
Combine 3 tbsp ketchup with 2 tbsp Worcestershire sauce and spread over the top. Bake for 40 minutes in a 350F oven.
Chicken meatloaf or chicken burgers:
2 lbs of ground chicken
2 eggs
1/2 cup bread crumbs
1 cup pecorino romano grated
1 medium onion grated plus it’s juices
Couple squirts of hot sauce, I use Texas Pete’s, but you can use what you like.
A squirt of mustard
Garlic powder, salt, pepper, parsley and thyme to your taste.
Oven set to 385
Mix everything and put it in a loaf pan, glass preferably.
Cover with foil for about 45 minutes or until it doesn’t look raw in the top middle.
Remove the foil and cook another 15 to 20 minutes until slight browning happens on top and internal temp is 165.
Let sit for at least 20 minutes before cutting.
I also use this same recipe to make chicken burgers.
It’s a messy pain to make the burgers because it’s a loose mix, but they are delicious!
Heat veg oil in a pan and smash a good sized ball of the mixture into the pan. Dipping your preferred smashing device in the oil helps it not stick. Did I mention the burgers are a messy pain? Lol But they may be the best chicken burgers you ever had!
Brown on both sides and there you have it!
A two for with the same mixture!!
Looks fantastic! I've wanted a good baked beans recipe for a long time. Don't think I need to look any more!
March: Orleans burger
Make a half pound burger.. 80/20 and season with BFF
Sautee 1 large sweet onion, along with sliced mushrooms (maybe a container full... our containers here are about 8oz or so...)
toast the burger bun
cook 2 to 3 strips of thick cut bacon
add some of the onion and mushroom mixture
add a good spoonful of garlic and chive Boursin cheese
drizzle with a good balsamic vinegar
and there you have it!
March Madness:
Challenge... Dukes Mayo vs Kewpie
Cheddar Jalapeno Mayo Biscuits. --->
2 cups self rising flour (plus some extra)
1/2 Tbsp sugar
1/2 cup cheddar
1 Jalapeno diced
1 cup butter milk
1/3 cup mayonnaise
1 Tbsp of cracked black pepper (Optional)
Quickly roast diced peppers in a dry pan to release some of the moisture.
Combine all ingredients in a bowl.
Spoon out onto a buttered baking sheet. If you want super crunchy biscuits make them small. If you want softer biscuits, make them larger. Top with melted butter when done.
A blind taste test would be fun.
Nacho's Brisket eggrolls
Chopped Brisket
Bacon
Eggrollshell
Add bacon to a pan.cook to your liking
Mix in choped Brisket.
Let cool.
Roll in to eggroll wrap.
Fry till golden.
Eat with a sweet and spicy 🌶 sauce
March recipe:
Sweet and Sour Sausages
2lbs sausage
14 oz sliced peaches
3/4 cup sugar
1 tsp curry powder
1 diced onion
1 cup chilli sauce or salsa
1/2 cup of ketchup
Brown sausages then cut into bit sized pieces. Place in a casserole dish.
Add remaining ingredients. Then we mix :)
Bake uncovered at 350°
Stir
Bake for another 15-20 minutes.
I just made these and they're the best baked beans I've ever eaten by far!
March: bacon barbecue meatloaf 1. Chop up bacon cook until done 2 , mix's ground beef bacon cut cheddar cheese into squares add that to the meat mixture then add barbecue sauce of any kind add onions then add any kind of breading you like crackers bread or anything to hold it together and bacon in the oven until done
March: Spinach, Garlic and Pepper Jack Calzones (Although we grew up just calling them Spinach Pies for short)
5 pizza dough balls (~340g each)
5 pkgs of frozen chopped spinach
EVOO
2T Oregano
2 t Salt
1T Black Pepper
12-15 lg/med cloves garlic (minced)
1T Crushed Red Pepper flakes
2 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 dough balls, approx. 340g each)
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) and refrigeratore for another 48-96 hours.
8. Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature. 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 1/5 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 1/5 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 4 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!
I make mine almost the same. I use dark beer 1/2 liter instead of the bourbon and I like to add smoked brisket leftovers or some ribeye that I have bbq'ed on the same smoker that I use to make the beans, letting the ribeye drip into the pot :) If I want to make a pimped version I also add chorizo sausage :)
Wow that looks amazing 🤩 ai can’t wait to make it
MARCH recipe
- Dill Pickle Pasta
2 boxes tri-color noodles
1 - 46oz jar pickles. (Chop or slice)
Mild Cheddar (cube)
Ham (optional) (cube)
Dressing:
1 cup sour cream
2 cups dukes mayo
Juice from pickle jar
2 teaspoon dillweed
1 tablespoon parsley
1/2 teaspoon garlic salt
1 tablespoon minced onion
2 teaspoon season salt
Cook noodles, mix all ingredients, chill and enjoy!
Oh wow - I may need to make this!
Huge fan of baked beans but these look way too sweet. Still waiting on a pork roast recipe.😊