I've laid up for a few years and most likely I will be forever . No biggie not crying about it . I'm disabled not crippled . Watching you and your crew makes me feel happy hungry and hungry . Truly THANK YOU
Something else my two year old wants. It kills me that she asks for cooking guy videos everyday. We watch and rewatch. It's so much better than anything else she could be into though lol.
Hey that is always something great to encourage the kids with. Learning to cook is something so many kids have to learn as adults rather than picking up bits as they grow up.
These! As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them. Peanut Butter & Horseradish Deviled Eggs... 1 Part Cooked Egg Yolks 1/4 Part Peanut Butter 1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub) 1/2 Part Mayo Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide) Smoked Paprika Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos) Slice hard boiled eggs lengthwise and remove yolks. Mash yolks with fork until fine. Mix in Peanut Butter and Horseradish Sauce. After PB and Horseradish are mixed… Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!! Put mixture in eggs - I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers... Sprinkle with Smoked Paprika. Add small slice of Kosher Dill Pickle on top of each. Zigzag Sriracha Hot Sauce on top.
I'm so happy to see this recipe get the spotlight it deserves. Spiedinis are the famous item here in KC of both Garozzo's and Salvatore's. The owners are cousins and will stop in to each other's restaurants every so often. They also do offer a chicken spiedini. I order mine on top of some Fettuccine Alfredo. Also at Salvatore's they cook them over a gas grill so you do get a little extra flavor from the charred breadcrumbs.
My dad was sicilian. He made these every christmas..absolutley love them. Cool idea for the dipping sauce. He stuffed his with a thin slice of salami, tomato-or sauce, onion, small chunk of asiago or provolone cheese. The bread crumbs are mixed with romano cheese. Most importantly it is cooked on a charcoal grill. Completely different and better taste with charcoal...
Danielle Johnson... Found your channel about 3 mo. ago. I watch your show until I fall asleep sometimes. When I hear you say owww! I know it's real. I even enjoy watch you fix food I can't/don't eat. Ty for sharing.
Day 2 of asking Sam to make do a casserole series. The reason why I’m asking because I always try to come up with new and creative casserole style dishes and I curious to see what you would come up with
I've been watching you since The Cooking Channel launched in the US (we may or may not be old). I really appreciate the way you make all cooking approachable. I especially love seeing these episodes with your family as part of the production. Cheers!
My mom makes these every Christmas, she does make a tomato onion "jam" to roll inside. Some people even put a piece of hard-boiled egg inside. love 'em
I went to college in the Bronx, and the Italian neighborhood nearby was amazing. I had my first spiedini in the marketplace. Thanks for taking me back and reminding me that I need to make these!!
My mother-in-law used to make these...........they were soooooo good. Big Italian family......wonderful memories. Big platters of cutlets....I learned a lot from her.
I’ve been a subscriber for years. I know at least six people that are subscribers because I introduced them to the channel. I don’t call it a channel to others. I call it the best damn cooking show ever made!!
Wow, those look so simple but so delicious. You guys(and the sons of Sam) are killing it. Great recipes, easy to follow, no gimmicky shit. That's what I love.
In the Southern Tier of NY, this Italian concept got modified into marinated meat served on a long bread roll called spiedies. There’s even a “Spiedie Fest” every summer. As good as this looked, I’ll take spiedies over this.
My family just returned from a trip to Italy…we had these for dinner one night and they were delicious and I knew I wanted to make them when I got home. Now I know how easy they are ! You read my mind Sam. Thank you.
When you had that beef laid out, it reminded me of when my granny used to make Beef Olives. A scottish dish of seasoned pork mince/sausagemeat wrapped in thin sliced beef.
@@ffs6158I worked at a butcher/deli when I was 14-16 years old. Used that thing all day never even had a scratch from the slicer. Now the band saw is really dangerous 😂
Instead of beef, my family made spiedini using thinly sliced veal. One of my grandmothers would mix up the breadcrumbs with a little bit of sauce and make a paste to pit in the middle of the veal before rolling. The. On the skewer with onion and bay leaf in between the rolls. My other grandmother would make them breaded like you did, Sam, but two rolls together on toothpicks.
Your Braciole Recipe has become one of my house signature dishes. Always a huge winner!!! This one will likely go right up there with it :: easy, quick and fun. Great job guys!
Love this channel!! Socks...gone! Again!! Love the relationship you have with your boys...reminds me of my relationship with my dad, and how my boys are!
I've been trying to come up with new ideas for my remaining deer meat from last season. This is perfect. Especially the dipping oil for that lean a$$ed venison...Cheers!
Awesome job guys. Love you guys. Used to live on the east coast now live in Hawaii. They used to make homemade pierogies. Would love to see you guys do some homemade goodness. Aloha guys. Keep the awesome coming 🤙
Another great episode! I've been watching just about all of your videos since 2020. How about an episode that includes your viewers into behind the scenes of "Sam the Cooking Guy"? What makes you want to cook and show people that they too, can cook great meals. How did Sam the Cooking Guy begin? What's the history? I'm curious about you and your family, especially since you make your viewers feel like they are a part of your family. You don't have to of course. I understand about keeping your personal life personal. BTW, all this info is already on google, it would just be nice to see the whole family participate in cooking another great meal together.
Nice to see some spotlight on spiedini. My father in law has been making these 50 years. Slicer is key, his are lighter and smaller, very tasty. Everyone that had ever tried his has begged for more. Also an open grill is much better!
I just so happen to be going to Pisa, Italy this week from Cali before the Olympics.............I hope to check this out there in one of their villages
Two things: growing up, Spiedini in my house always had a Basil leaf or two and a sliver of parm rolled up inside. Also, I think your sauce looks about 5 times better than whatever my momma put on ours. I’m making that sauce tonight and throwing it in a chicken wrap (please adjust the recipe as I think I’m going to need about a quart of that)!
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Add a ribbon of prosciutto before rolling up your slice!
Not necessary
@@daveklein2826 prosciutto is never not necessary 😜
I've laid up for a few years and most likely I will be forever . No biggie not crying about it . I'm disabled not crippled . Watching you and your crew makes me feel happy hungry and hungry . Truly THANK YOU
Positive thoughts and good food are key. I’m in the same boat with chronic back/sciatic issues.
Something else my two year old wants. It kills me that she asks for cooking guy videos everyday. We watch and rewatch. It's so much better than anything else she could be into though lol.
Hey that is always something great to encourage the kids with. Learning to cook is something so many kids have to learn as adults rather than picking up bits as they grow up.
These!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs...
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish - not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 - 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed…
Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!!
Put mixture in eggs - I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers...
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
I'm so happy to see this recipe get the spotlight it deserves. Spiedinis are the famous item here in KC of both Garozzo's and Salvatore's. The owners are cousins and will stop in to each other's restaurants every so often.
They also do offer a chicken spiedini. I order mine on top of some Fettuccine Alfredo. Also at Salvatore's they cook them over a gas grill so you do get a little extra flavor from the charred breadcrumbs.
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
Love Salvatore’s!
@mattmeagher365 Me too. The Caesar dressing is so good and then there's the Italian butter to dip your bread in. So delicious.
Looks absolutely delicious!! I'm planning on trying this recipe. Your channel is always the highlight of my day. You all are so entertaining !!
This is one of those ones I don't see myself making, but boy I still love watching the video!
You never fail to make me hungry Sam.
I have to make these when I get back from vacation.
My dad was sicilian. He made these every christmas..absolutley love them. Cool idea for the dipping sauce. He stuffed his with a thin slice of salami, tomato-or sauce, onion, small chunk of asiago or provolone cheese. The bread crumbs are mixed with romano cheese. Most importantly it is cooked on a charcoal grill. Completely different and better taste with charcoal...
We are Sicilian-American too, and added a more liberal amount of olive oil and parsley-and skewered the rolls with bay leaf and a crescent of onion.
@@reneelascala5050 YES...drenched the meat in olive oil then breaded it, onion was inside and the bayleaf outside. I miss those days
@@reneelascala5050 My dad grilled it outside, no matter the weather...incredible...
Danielle Johnson... Found your channel about 3 mo. ago. I watch your show until I fall asleep sometimes. When I hear you say owww! I know it's real. I even enjoy watch you fix food I can't/don't eat. Ty for sharing.
Day 2 of asking Sam to make do a casserole series. The reason why I’m asking because I always try to come up with new and creative casserole style dishes and I curious to see what you would come up with
I use seasoned pork rinds (ground) for breading, adds another level of flavor!
My family made these with our aunt for years! Assembly line style, 5 us making enough for 30 people. Wonderful memories 💜💜 Thank you Sam
That's the first sauce I've seen you make WITHOUT soy!!!🤣
Sam “oh shit I forgot the soy!”
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI
HaHa!! No shit.
Fuck the free knife, send me that slicer
I've been watching you since The Cooking Channel launched in the US (we may or may not be old). I really appreciate the way you make all cooking approachable. I especially love seeing these episodes with your family as part of the production. Cheers!
I'm loving your new random guests audio cameos!
Dear Chef Sam,
As always thank you for a complete written recipe
Looks, great! Post-production is badass. Well done, Max! Will make that sauce.
“Honey!? We need a slicer!” Looks fantastic, definitely trying this soon. Thanks STCG ❤
My mom makes these every Christmas, she does make a tomato onion "jam" to roll inside. Some people even put a piece of hard-boiled egg inside. love 'em
If you don't have slicer, you could also use a mandoline for thin slices. Great recipe!
Just love the relationship you have with your boys. I was recently able to hire my two boys to work with me. Best decision !!! You’re the man.
I went to college in the Bronx, and the Italian neighborhood nearby was amazing. I had my first spiedini in the marketplace. Thanks for taking me back and reminding me that I need to make these!!
Thank you! Really enjoy your channel and humor. God bless you
I need to make a thousand of these. Thank you!
“SPEEDING UP THIS SPIEDINI IN POST”
NICE!!!!!!
Man. The recipes lately have been fantastic. Keep 'em coming.
Mamma Mia! That looks so good and so easy to make. Thank you STCG 🇮🇹
Those look amazing, bet they taste good too! Looking forward to making them.
Definitely on my list of things to do with beef that’s not boring. Will make a jar of that sauce!
I love the idea of these! I love the sauce even more; I'm off to go and make some!
I can’t wait to make these this weekend, and if I’m successful these will be a staple on Sundays in football season
My mother-in-law used to make these...........they were soooooo good. Big Italian family......wonderful memories. Big platters of cutlets....I learned a lot from her.
Very interesting!! I'll have to try this recipe.
I’ve been a subscriber for years. I know at least six people that are subscribers because I introduced them to the channel. I don’t call it a channel to others. I call it the best damn cooking show ever made!!
Wow, those look so simple but so delicious. You guys(and the sons of Sam) are killing it. Great recipes, easy to follow, no gimmicky shit. That's what I love.
In the Southern Tier of NY, this Italian concept got modified into marinated meat served on a long bread roll called spiedies. There’s even a “Spiedie Fest” every summer. As good as this looked, I’ll take spiedies over this.
He did make the spiedie a few years ago on this channel
it's crazy that Sam can keep coming up with all of these delicious recipes!
He has been doing this for years!
I been subscribed for so long and never won any of the giveaways … but I still love learning from Sam new dishes :)
Heading to San Diego for a few nights next week. Can't wait to stop by and try some of your restaurants!
My family just returned from a trip to Italy…we had these for dinner one night and they were delicious and I knew I wanted to make them when I got home. Now I know how easy they are ! You read my mind Sam. Thank you.
These look amazing! Definitely moving to the top of my list
Sam knew we needed these in our lives.. And we thank you Sir.
Glad you figured that slicer out. The first video of you using it was scary AF. I was waiting to see your fingers come off!
I loved these!!! Thank you for sharing this!!
ive never heard of spiedini but will definitely be making this!
Looks great, the only thing I would do differently would be to add grated park to the bread crumbs. Give you a real nice crust.
I'm definitely going to try this on my next camping trip! Thanks Sam
I must say since I am half Italian and have had these many times, your Spiedini "Sembra delizioso!"
The post production is on point anymore, kuddos to whoever does it!
Another awesome episode! That sauce looks in-fricken-credible!
When you had that beef laid out, it reminded me of when my granny used to make Beef Olives. A scottish dish of seasoned pork mince/sausagemeat wrapped in thin sliced beef.
A slicer is one of the few kitchen appliances I don't have or want.
Your local ER/plastic surgeon/hand surgeon wants everyone to have one.
Good thing that there has been a hand held version around for thousands of years. Called a knife.
@@ffs6158I worked at a butcher/deli when I was 14-16 years old. Used that thing all day never even had a scratch from the slicer. Now the band saw is really dangerous 😂
Looks so good. You can keep them in your pocket to munch on when you are hiking.
Instead of beef, my family made spiedini using thinly sliced veal. One of my grandmothers would mix up the breadcrumbs with a little bit of sauce and make a paste to pit in the middle of the veal before rolling. The. On the skewer with onion and bay leaf in between the rolls. My other grandmother would make them breaded like you did, Sam, but two rolls together on toothpicks.
You could change up the protein for different flavors. Ham/cheese with a fondue sauce, turkey with cranberry sauce, endless possibilities! ❤
Food always looks delicious and your videos are always entertaining and educational.
Thanks, definitely will try!
I, too, love food on sticks, Sam. Respect. Kebabs rock my socks, especially a tower of them. Rock on. Cook on. Keep on keepin' on, everybody!
I love how you say 'hey buddy' to the food you cook.
I have a slicer somewhere in storage gonna try them for sure. Oh did I mention I need help with a pea and ham recipe hint hint.
Your Braciole Recipe has become one of my house signature dishes. Always a huge winner!!! This one will likely go right up there with it :: easy, quick and fun. Great job guys!
Looks amazing. That sauce would be great on grilled chicken.
Wow, looks awesome. I gotta figure out getting the beef thin.
I must be living under a rock, I had never heard of spiedini before but not gonna lie they look pretty good and nice and simple too..
Dear god those look awesome and easy to make. Thank you, much love from Cincinnati, OH
I'll be making these for game day this fall. They look amazing!!!
i def gotta try this, thanks for all the great cooking ideas!
Daaaaam Big Dawg! This looks amazing. I need to remember this for next year's Super Bowl!!!
Love this channel!! Socks...gone! Again!! Love the relationship you have with your boys...reminds me of my relationship with my dad, and how my boys are!
HELLO SAM !
MAKE YOUR OWN VERSION OF A SMOKED/GRAVLAX SALMON PIZZA 🍕
GREETINGS FROM MIAMI 🌴
Only one of them is his boy. ;)
3:59 we call it ball sack! Please say that in the next video you use it in! Comes from top kitchens in KY!
omg that looks delish. When we do chicken skewers we call them "sticken". The kids love it. :)
It's true, I've been to Italy and you can't go 5 steps without hearing someone say "Molto happy!"
A whole video on different sauces to put on everything would be cool
I am so happy and fortunate to have found your channel! Keep up with the great food and videos.
Those make me so happy! Did you know you can’t spell happiness without a little stick?
This looks awesome. Times like this makes me happy about owning a slicer
Another great looking recipe. I would like to request an appetizer from the 90s, the Italian Dipper made my Market Day.
Add slicer to the grocery list
Going to make these for camping! Cold beer, sitting in the river and killer food on a stick
earned myself some great brownie points by cooking these tonight. really delicious
Only addition here is lemon juice to the sauce. You can also add a pat of butter inside the spedini
I have an Italian friend that has a "pot luck" type party every fall; I plan to bring these this year.
Now let’s see Rouladen please!!!!!!!!! Rolled up German style!!!! PLEASE !!!!!!❤
I have never had Spiedini. Especially not at recess! Looks like I need to try it! 😊
Thanks! Another recipe I need to try.
Talk about yummy!!! I love watching your videos! Could you please make a STCG version of a breakfast pizza? Thank you 😊
I went to the grocery store yesterday and now it looks like I'm going back cause... I'm definitely making this!!
I've been trying to come up with new ideas for my remaining deer meat from last season. This is perfect. Especially the dipping oil for that lean a$$ed venison...Cheers!
I make them on a longer skewer and put a bay leaf and slice of onion between them. And use a mint sauce to baste them on the bbq.
Awesome job guys. Love you guys. Used to live on the east coast now live in Hawaii. They used to make homemade pierogies. Would love to see you guys do some homemade goodness. Aloha guys. Keep the awesome coming 🤙
I need a tray of these for a Superbowl or New Years party.
Damn.. spiedini's on my camping trip this weekend... PERFECT!
Another great episode! I've been watching just about all of your videos since 2020. How about an episode that includes your viewers into behind the scenes of "Sam the Cooking Guy"? What makes you want to cook and show people that they too, can cook great meals. How did Sam the Cooking Guy begin? What's the history? I'm curious about you and your family, especially since you make your viewers feel like they are a part of your family. You don't have to of course. I understand about keeping your personal life personal. BTW, all this info is already on google, it would just be nice to see the whole family participate in cooking another great meal together.
Looks good
Always happy to find another use for my slicer!
Nice to see some spotlight on spiedini. My father in law has been making these 50 years. Slicer is key, his are lighter and smaller, very tasty. Everyone that had ever tried his has begged for more. Also an open grill is much better!
I am definately trying this. They look fantastic.
I just so happen to be going to Pisa, Italy this week from Cali before the Olympics.............I hope to check this out there in one of their villages
Two things: growing up, Spiedini in my house always had a Basil leaf or two and a sliver of parm rolled up inside. Also, I think your sauce looks about 5 times better than whatever my momma put on ours. I’m making that sauce tonight and throwing it in a chicken wrap (please adjust the recipe as I think I’m going to need about a quart of that)!
what about partially frozen beef for slicing? For those of us that have slicers, mostly freezing the beef is going to stop the folding, etc.