Mexican Chicken Fried Ribeye | Tampiqueño Sauce
HTML-код
- Опубликовано: 27 сен 2024
- My Friend Jeremy Smyers Prepares A Great Tex/Mex Classic
Become a Member Of "Cooking With The Blues"
www.patreon.co... |
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I love how this guy (and how daddy Jack always) plug the source of these dishes.
That music in the background and the way he grabbed that hammer lets you know this man doesn’t play around in the kitchen.
Watching this entire video cuz this guy rocks
The rice looks good we use almost the same cooking instructions.
Brown the rice basmati seems to be the best.
One part rice/two parts water.
When adding the water add around 5oz of tomato puree from the can.
For salt add 2 table spoons more or less depending on how much salt you like of Knorr chicken flavor Bouillon.
Stir Reduce heat to low and cover until all the water is gone.
Try this and you will love the rice. This is how we have done it in my Mexican family for many years.
I've had it where they put in some chili powder also. I love Mexican rice, also with some potatoes, onions, carrots and peas in it also. I'll take that w/ some good gravy all day long. Thank, Jack
Yes to the chicken bouillon. A woman once showed me a can or box of the chicken flavor she used, that came from Mexico. Maybe you can't get that any more in the States.
Great job, you all sure know how to cook beef 🥩. Thanks for sharing this, see you next time.
I really liked this video!
Boy that looks delicious. You can't go to a restaurant and get that in New York.
Not even north of the Mason/Dixon Larry! Only reason I know is because they mad me an honorary Texan after 18 yers living there! Right Jeremy?
@@CookingWithTheBlues Thanks for your reply. Hope all is well with you and the family.
I am so going to make this. Thanks for sharing
That looks good! It's also nice seeing a fellow chef cohosting one of your videos.! Keep up the good work!
Always tenderize / pound the steaks next to the mic for FULL EFFECT!!!! LOL!!!!
Thats a mean dish brother
Good work sir
Just had "the train wreck" chicken fried steak over white bread topped with mashed potatoes and red enchilada sauce with a chile relleno in enchilada sauce at Lisa's Truck Stop in Moriarty, NM, last night and it was GOOD!!! Now you made me hungry for your chicken fried steak cooked in butter and Daddy Jack's seasong!!!
Dang Corn Bread never been to a truck stop with such good food! You local to the area and this is where everybody goes? My guess is there is a real Lisa who owns it!
Truckers always know where the good grub is, I may need to knock off that "Train Wreck" Corn Bread!
@@CookingWithTheBlues That's a big 10-4 on that!
Whats going on wheres Jack? Is he ok?
All Good Scott, Not To Worry! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
Cooking every little piece up in the Crooks and Nannies 😅😅🥴
Gotta love them Crooks and Nannies!!!!!! YUP!!!
Don’t forget to check patreon for Daddy Jacks paraphernalia’s 😂😂
Where is daddy Jack?
Looking good, thanks for sharing!
Mighty fine. Cheers from Mississippi ✌🏻🇺🇸
A+ video Sir!!!! Well done!!!
All of a sudden I went on your channel and a strange man popped up lol. Loved the background music. To chicken fry a rib eye seems sacrilegious though...
You wouldn't say that again if you ever ate one Sassy, Make a believer out of You! Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
I season my oil too lol. Hey it doesn't come seasoned and somebody has to do it right?
I will try thanks
Man..that looked awesome ! 👍😁
Chicken fried ribeye, say no more you had me at chicken fried lol! 😂
Wow I’ve only seen sazon used a few times in my life, way cool
Some good eating, Conrad. Thank you for watching the channel.
It looks banging bro you cant go wrong pounding out the steak fresh like that i always like going for a third round in the egg and flour , but i love a thick batter . way to go
Jack you look different
Mexican fried steak or Milanesa has breadcrumbs as a breading. Don't get me wrong, it looks fantastic.
It's Chicken Fried Luis but I've had the Milanese, Good stuff! Jack
Looking good, Jack.
Damn that food looks good af
How do you make the salsa looks good
Are you a friend of Daddy Jacks from when he was in Texas? I hear him talk about and cook Texas recipes. With the sauce, this IS Texas food! I agree about the breading on the ribeye. I used to go to a restaurant and order chicken fry and it was a thin piece of some kind of meat with a ton of breading and deep fried. This is the real deal! Love from NW Colorado. Thanxz
Audio Tech, actually Jack and I didn't know one another until after he moved from Texas, but yes we're friends. Thank you!
We both knew where the great food joints were Audio. Hope Jeremy and I get to thrown down one day on a video.
@@sanchojds why don’t you have a cooking channel?
@@daviddixon7613 I hear you and thank you for the support. Talking on camera is a bit hard for me.
@@sanchojds I can’t tell. And you got a subscriber. ✌🏾
Enjoyed this very much. Trying to understand the word for the pieces of fat to cook the meat in. Is it greytan? He says it at 0:52 (these greytans will be rendered...)
It's French or cajun or both Bill. Gratons are cracklins, skin and fat cooked until crisp. So tasty!
In French it's "gratins" meaning stuff that is extra or free. (Gratuitous, in English.) Aka leftovers, too. Jeremy does a pretty good job of pronouncing it the French way, but the spelling is "gratin" as in potato gratin or potato au gratin -- a potato casserole with leftovers in bechamel and cheese on top.
@@WastrelWay It's a Louisiana term and spelled Gratons. They are tasty, most people would throw the scraps out!
Nice
Love your videos!!!
Do you use aluminum frying pans?
I use winco brand commercial pans. Any of your local restaurant supply will have them as well as webstuarant.
Yes I do at the restaurant but not at home. Stainless and cast iron Bud. Jack. Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
FYI...I think it’s Annatto in the spice packet, not Anise.
Yes it is. Thank you for that. I'm not very good on camera!
Jeremy said Annatto, gives it the color.
damn hes a tallent!
💗CWTB💗
Dude you had it up until you put cilantro on it... now it’s ruined
What you mean is you don't like cilantro
I would like to know how he made the sauces for all the crooks and nannies
Untouchable Jay 😂
wow i need a hammer like that. made quick work of it
Where is Daddy Jack?
Here Teacher!
Can’t hear you dude
I don't fucking understand. What's the point of breading something when you fully cover it with sauce?
You lost me when you cut the fat off
this post almost makes me want to unsub this channel..
Go ahead I dare you Luigi! Become a Member of “Cooking With The Blues” www.patreon.com/cookingwiththeblues
For Aprons, Blackening Seasoning, CD’s and other Memorabilia www.daddyjacksnewlondon.com
very nice....wheres Jack????
WHAT HAPPENED TO DADDY JACK?
Jack, appear with Jeremy a few times to ease him into it. Everyone is nervous your first few times. Look forward to more from Mr. Smyers! Love to you all.
Bret
But the food looks awesome!
Where’s Daddy Jack? Hope all is well...?
He's doing great!
wow, guy really looks like he knows what he's doing! YUM!
Looks really good my dude. You’re a fine cook. Excellent tips too👊
Love the portion size too
To Sassy Girl. I run 48 states and there are a few independent truckstops that have decent food.
crooks and nannies!!!! No idear who this is but I like him
Cooks and fannies
How's Daddy Jack doing?
Doing good thanks Gilbert! Thank You, Jack
@@CookingWithTheBlues Glad to hear it, our home is open to you every time you post a video, and should you ever pass through Bastrop Tx, our home is open to you as well.
Blessings,
-G
@@g2D1 Thank You Gilbert, maybe one day I'll pay you a visit. I'll let you know if I head that way. Blessings,Jack
Yumm! Going to try making this!
Damn that looks good!
Peace with chicken grease ✌️🙄😮
They look really tasty, love them! Keep it up!!! If you want to achieve that perfect crust for steak, check out SearPro! I recommend it!! It is great for sous vide too! It is way CHEAPER compared to others, has a powerful flame, it is a multi-used torch and the BEST of all is, it can SEAR ALL FOOD EQUALLY, just perfect! Just check it on RUclips and its website! It is definitely worth the buy!!!
Nice