we first saw this recipe about a year ago I think and it has become a weekly staple for us. we add Italian sausage to it, we cook it first then keep it warm, add a scoop to the top of the spaghetti.
I heard that your pasta smells like dead orangutans. I think you've some explaining to do. Never mind how I know the smell of dead orangutans. This is about noodles.
Yes, we do that too. Just throw leftover pasta and sauce in the frying pan and cook to get that crispyness. The sauce changes (carmelizes?) and has a different flavor.
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.
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 water [ ] 100 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: The BEST BUTTER CHICKEN EVER - My own recipe - From AUSTRALIA Dazza’s Butter Chicken Ingredients 200g Butter Handful chopped cashews 2 tsp coriander powder ½ tsp fenugreek powder ½ tsp cumin seeds 1 tsp garam masala 1 tsp turmeric 2 cup cream 2 tsp minced ginger 2 tsp minced garlic 4 tbls oil 1 onion 1kg chicken thigh cut into strips 2 tsp chilli powder 2 tsp sugar 400g tin diced tomatoes 3/4 cup tomato sauce 2/3 cup greek yoghurt Salt to taste Method Put chicken strips in a bowl and add ginger, garlic, 1 tsp chilli powder, pinch of salt, 1 tsp coriander powder and yoghurt. Mix well and refrigerate for a few hours Add ½ the oil to large frying pan and shallow fry chicken in batches then set aside. (no need to cook chicken through at this stage, just looking to brown the outside) Add remaining oil and add onion, cumin seeds, diced tomato, remaining coriander powder, fenugreek powder, turmeric, chopped cashews and remaining chilli powder (if you want it warm), add ¾ cup of water to get the tasty bits off the bottom then cook over a low heat until everything is soft, allow to cool then blend until really smooth and run through a sieve back into a pan. (don’t blend whilst hot). Add butter to pan with blended ingredients and cook for a few minutes, return chicken and add tomato sauce, garam masala, sugar and cream. Simmer for 20 to 30 minutes.
make this with filet mignon instead of chicken.... trust me =) (obviously alter how you cook the meat, to ensure it's not overcooked when served) I know it's maybe blasphemous in Indian culture to eat beef, but the combination is amazingly good. I have a modified recipe for butter chicken I use.
March: Panagatee Mum made this all the time as a kid, true comfort food. About as UK as it gets without being a classic. Only 5 ingredients as well 3 large potatoes Enough Bacon 2 white onions 1 block Extra mature Cheddar 300ml Chicken stock Pre heat oven to 160c (whatever that is in Fahrenheit) Thinly slice the potatoes into 1cm rounds, think slice the bacon and onions and grate the Cheddar. 1 later of potatoes in a Dutch Oven, then bacon then onions and finally Cheddar. Salt and pepper each layer. Repeat the process until you run out of potatoes. Finish with a thick layer of cheese. Pour the stock over the top. Bake for the 2 hours with the lid on Take the lid off and turn up the oven to 200, allow to get crisp on top. Enjoy with some bread. Hope you like it, not sure how you couldn't. From George (Sheffield, UK)
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!
@chelsealedbetter3578 I don't know if Sam is going to pick this, but I thought it sounded great, so I made it for lunch today and it is amazing! Thanks for sharing.
Been a fan for years and tried many of your YT recipes. March: Sloppy Joes - Makes about 4 to 6 servings. This recipe has always been eye balled so my measurements aren’t exact. But the important ingredients are unsweetened ketchup, mustard, and sugar. Their portions can be tweaked to your liking. More mustard = more tang, More Ketchup = Tomatoey Flavor, More Sugar = Sweet. Ingredients About 1lb of ground beef. (no more than a 85/15 fat content. 80/20 is ideal.) 1 Green Bell Pepper ½ an Onion (I like white or yellow for this but use what you like) 4 garlic cloves Unsweetened Ketchup (Primal Kitchen Ketchup) Yellow Mustard Brown Sugar Tomato Paste (Cento Brand in the tube) Worcester Sauce Salt + Pepper Cayenne Pepper (Optional) Buns Cooking Oil Steps Dice your bell pepper and onion, mince garlic. Set your pan to a medium high heat on the stove. Oil your pan and throw in the bell pepper and onion. Cook for a few minutes until they start to soften. Move the bell pepper and onion to the edges of the pan. Add the beef to the center of the pan to get a nice browning. Let it brown for a few minutes, then break up the beef and add your garlic. Cook until beef is nearly no longer pink or until the pink is gone. You can drain SOME of the fat from the pan if you’d like. Once the beef is cooked, add a ¼ of the tomato paste tube, give the pan a stir to incorporate the tomato paste. Let that cook for a couple of min. Then add maybe ½ Cup Ketchup, ½ of that of mustard, 2 dinner spoons of brown sugar, a dash or two of Worcester Sauce, Salt and Pepper and a couple dashes Cayenne Pepper (optional and add more to your liking) Combine the ingredients and bring it up to the simmer, turn down the heat to medium or one notch below medium. Simmer until the sloppy joes start to thicken. If the mixture is too thick for your liking, add some water or more of the wet ingredients to get the consistency and flavor you're looking for. While that simmers, toast your buns. I prefer adding oil to a hot cast iron and placing the cut sides of the buns down, but you do you on this one. Once buns are toasted, sloppy joes have been simmered,and it tastes how you want. Serve immediately on your toasted buns and enjoy. Joes are best served with a side or just themselves.
March: Damn, we're all doing pasta! Meatballs and Penne in a Spinach and Tomato Cream Sauce Sorry, all amounts are from the heart. Figure it out. Penne pasta: Do it by the box Meatballs: Ground pork Panko bread crumbs Ricotta cheese Garlic powder Salt Pepper Form into balls (I like big balls) Sear all sides in cast iron then throw in 400° oven until 155° internal (carryover to 160° or whatever). Tomato Cream Sauce: Butter... Flour... Roux... Milk... Bechamel Garlic powder, salt, white pepper Add in marinara sauce. I bought Rao's, but make it if you want. Italian seasoning Salt and pepper to taste Plate it up: Add pasta and whatever pasta water to marinara cream sauce to make it nice. Get to simmering then add spinach until almost wilted. Add meatballs and toss to sauce. Garnish with green and Parm. Enjoy.
I've made this a couple times a month ever since I first saw this video. What I've started doing is throwing in a couple cans of chopped clams at the very end (last couple minutes). I also cut out the water and instead use the clam juice from the cans, and make up the difference with Clamato juice. I also reduced the chili flakes by half. It's become my favorite seafood pasta ever.
A very simple recipe, but a DAMN good one. It's a classic bar food in western NY. -Lay down an Egg Roll Wrapper -Add pepperoni and either brick mozz, or string cheese -Brush the edges in egg wash to prevent leakage -Tuck corners and roll it up like an egg roll. -Place all rolls in a container and freeze, this needs to be frozen or the cheese will either separate, or leak. -Take out once frozen solid, and fry -Fry at 350 for around 4-5 minutes or until GBD - Optionally brush with garlic butter and sprinkle with parsley and parm. --------------------- Serve with Marinera sauce, blue cheese, or ranch, depending on preference. You can use any fixins inside, mushrooms, sausage, onions and peppers, etc... So long as theres a good amount of Mozz inside and a marinera dip. ;)
From Chicago and I worked down in New Orleans for 3 months about 5 years ago. I came across New Orleans delicacy that I’ve been craving for so so long. They are amazing and so addicting. Boudin balls * 1¾ pounds boneless pork shoulder, cut into 1-inch cubes * 6 ounces chicken livers, rinsed and trimmed * 1 yellow onion, diced * 2 stalks celery, diced * ½ cup diced poblano pepper * ½ cup seeded and diced jalapeno pepper * 6 cloves garlic, minced * 3 tablespoons kosher salt * 1 ½ tablespoons ground black pepper * 1 teaspoon chili powder * 1 teaspoon cayenne pepper * 4 cups cooked white rice, or more to taste * ½ cup chopped fresh parsley * ½ cup chopped green onion * 2 cups oil for frying, or as needed * 1 cup all-purpose flour * 1 pinch cayenne pepper, or to taste * salt and ground black pepper to taste * 1 cup dry bread crumbs * 2 large eggs, beaten 1. Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight. 2.Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately. 3.Transfer drained meat mixture to a cutting board and finely chop. 4.Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight. 5.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 6.Roll chilled meat mixture into 1-inch balls. 7. Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl. 8. Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls. 9. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
March: Grandmother's "Horentje" (Cornetti Pasta) My grandmother learned this recipe from an American soldier after the second world war. She made it a lot for me and now I also make it from time to time and hope to make it for my children and grandchildren. It's a very easy recipe. For 4 person you needs: - 400g Cornetti (DeCecco Cornetti Pasta 454 g) - 400g pork-veal mince - 2 or 3 big yellow onions - A thin of Cream of Tomato Soup (Heinz Soup Cream of Tomato 400 g) - brand here is Knorr, so I hope this is the same, should be very thick - Black pepper and salt ( you can use your BFF) Cut the onions finely. Put some butter in your cast iron skillet and caramelize the onions in it. When the onions are almost done, add the pork-veal mince, stirring with a fork to loosen it. Add some salt and black pepper (or BFF, but be sure to add enough black pepper). Let it sit until fully fried In the mean time cook the Cornetti as mentioned on the pack. When the mince is fully fried, add the cream of tomato soup and half a ladle of cooking fluid from the Cornetti. Drain the pasta and add to the cast iron skillet, mix it with the sauce. Taste and maybe add some more BFF.
March: My great grandmas smothered sweet potatoes recipee. Boil sweet potatoes peel after boiled and cooled. 13x9pan and put glaze over them. Glaze recipe: 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup orange juice 1tbs corn starch boil all for 5 min add 1 tbs oleo or butter pour over sweet potatoes cover and bake at 350 for 30 min Really hope you can get this one in before april.
March: Northern Plains Tator Tot Hotdish 8oz bacon (diced into lardon) 1 small-medium onion (diced) 5 cloves garlic (minced) 1 6oz can tomato paste (not traditional but I like it) 1 12-16oz beer (stout or lager) 1 pound ground beef {8oz mushrooms, 3 tbsp butter, 3 tbsp AP flour, 3 cups milk} or {10 oz cream of mushroom soup & 10 oz cream of chicken or celery soup} 2 15oz cans of your favorite veggie (corn & green bean is what I grew up with, feel free to use mixed) 1.5 cup shredded cheese (CoJack, cheddar, pick your fav) 32oz frozen tater tots Preheat pellet grill/smoker (or oven) to 350 degrees F. In a skillet, cook the bacon until the fat has rendered, then add the onion & saute until softened, season with BFF, seasoned salt, or cajun seasoning (whichever you prefer). Add the garlic and tomato paste and fry until fragrant, deglaze with beer & cook until liquid has reduced by half. Empty into a 9x13 casserole dish, leaving any bacon fat in skillet. Add ground beef to skillet & cook (with your same seasoning) until no longer pink. Add to casserole. Saute mushrooms in remaining fat, then add butter until melted. Whisk in flour to create a roux, then add milk for a bechemel. Cook until thick & mix into the casserole. (or use the northern plains cheat code of canned cream soup). Drain canned vegetables & mix in. No need to dirty a separate bowl, mix all previous ingredients right in your casserole dish. Sprinkle a cup of cheese on top of the mixture. Place tater tots on top of the casserole, covering the top entirely. Cook the casserole in a 350 degree pellet grill/smoker (or oven) for about 40 minutes, until bubbly and the tater tots are golden brown and crispy on top. Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes. My parents were born & raised in MN, I was born & raised in IA, & have lived in SD for 25 years. This was a staple growing up, both at home & in the school cafeteria. I've added some flare from what I've learned from cooking, hope you enjoy!
March: Chicken Bacon Ranch Chicken Salad Randomly decided to try this out after making chicken salad on its own for a while. Boiled chicken tenders to 165 then shredded with tongs or forks (sous vide could work but I don't have one) Dukes mayo - more is better Celery - chopped small Parsley - finely minced Green Onion Bacon bits SPG 1 Packet Hidden Valley Ranch seasoning - (never made more then 2 pounds of tenders) I don't have exact measurements for anything I just buy a big pack of tenders and measure with my eyes. This could easily be served on a toasted sandwich or croissant with cheese lettuce and additional bacon strips but I eat it on its own or spread on crackers.
This effort is exactly like mine that I have made for over 40 years. The only exception is that I dice up bacon which is added with the broth mixture. Plus I like to grind up some pepper. It gives it that extra depth but a very simple amazing pasta. This new recipe vision of yours is great.
This pasta has been floating around for a while. I think pastagrammar might’ve been close to first a few years ago but then it made its rounds. I am shocked it took it this long to get to Sam though.
I've been making this for a few years--it its absolutely phenomenal. The first ever time I made it, I was about 5 minutes in and realized you're making insanely good, homemade rice-a-roni. Once you get the logistics of that, this recipe is a snap. It will find it's way into your heavy rotation.
March, Classy chicken 3 Chicken breasts can sub thighs. 2 tbs pepper Splash of olive oil Cut chicken in bite size pieces and cook with pepper and oil. Fresh broccoli 1 head depending on size. 1 can cream of chicken soup 1/2 cup mayo 1 tsp curry powder 1 tsp lemon juice 1 cup cheddar cheese once cooked Cook broccoli slightly about 1/2 way till tender. Mix cream of chicken soup, mayo, curry powder and lemon juice together. Add in cooked chicken and broccoli mix all together and bake at 375f for 30-35 minutes. Once done put cheddar cheese on top and let melt. We usually make a 1-1/2 cups of white rice and mix that in with the chicken dish on our plate once done. It’s delicious! Best cooking channel around!!! 😊
@@matthewbarr5274 There's something weird about John. He doesn't know how to talk correctly. He'd weirdly not human in a way. It sends shivers down my spine when I watch his videos.
Just so you guys know this guy is a real deal chef he knows what assassin’s spaghetti is and has made it 1000 times don’t get too excited that other people have made it. It’s only been around for a few hundred years.
March: Colcannon with Irish bacon I am probably cutting it a bit short for this with St Patrick’s day just around the corner but I figured I’d throw my hat into the ring with my colcannon recipe. Colcannon with Irish bacon: Serves 4 Ingredients: About 2lbs of russet potatoes About 2.5 cups of shredded cabbage 1 leek 1 lb of Irish bacon (more is fine too) heavy cream and butter Optional green onions Procedure: Dice and start to boil the potatoes. Chop and cook the Irish bacon in a large pan to desired doneness and remove it from the pan. (This pan should be big enough to fit the leak and cabbage in once the bacon is removed.) Add the sliced leek and sliced cabbage into the pan with all the remaining bacon grease. This is where you would add the whites of the green onion if so desired. When the potatoes are ready, add in the heavy cream and mash adding salt and pepper to taste. Ideally the mashed potatoes will be done as the cabbage and leek become nice and tender. Once that happens combine all the ingredients, bacon included, and mix well. Again, adjust with salt, pepper, and butter to desired taste and texture. Bonus points for including a pinch of nutmeg here as well. If desired, you can top with the remaining tops of the green onions. A lot of this can be done in advance and then just heated back up to make things a bit easier. This also stores pretty well. -enjoy
I noticed you cooked the noodles in a cast iron pan. Didn't the acidity from the tomatoes cause a reaction in the iron giving off a very slight metallic taste?
@@SuzeFeledyJones Yep, much love to the channel, but this is NOT a dish you want to make in a cast iron pan. That's an error Sam makes quite a bit in his pasta videos, actually.
To do this, a couple rules need to be adhered to. First, your pan needs to be seasoned extremely well. Second, diluting your acidic ingredients helps to increase the pH to slow down any potential leeching of metal ions into the sauce. Additionally, and probably most important, the duration of time the sauce simmers is vital. Less than 30 minutes in a well seasoned pan and you'll be fine. Keep in mind, he probably made this choice because this is a product he sells, and otherwise would use stainless steel.
March: Gammon Stir fry Use to make this as a way to get more fruit and veg into our triplets without them realizing Butter 2 red onions, finely chopped 1 lb Gammon steaks, cut into mouth size pieces A thumb of grated ginger Broccoli bulb, torn into small pieces 2 Red apples, peeled and diced Noodles 2 Tbsp Dark Soy sauce 1. Melt butter in a wok. Fry the onion until soft, place on plate. 2. Fry gammon until almost cooked then return onions to the pan. 3. Start cooking noodles 4. Mix in grated ginger 5. Add Broccoli and apples to wok and cook until tender 6. Add noodles to wok and stir 7. Add Soy sauce and stir until everything is coated 8. Serve Any improvements you can think of would be great, as we still eat this now and then on mid week nights. Jim
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
Hey Sam been a subscriber for 6 years, thanks for all the great videos. You should make some beef jerky. March: Marinade - 2 tbs soy sauce 1 juice of lime 3 or 4 chipotles from the can 1/4 cup of brown sugar 1 tbs honey 1 tsp cumin 1 tsp chili powder 1 tsp onion powder 4 cloves of garlic Maybe 2 oz of hot sauce, I chose Cholula ( I like the heat) Salt Pepper Garlic powder Liquid smoke (optional if you are doing it in a oven) 1 lb of Top Round or any lean cheap beef cut You need to marinate the beef for at least 2 hours up to over night. So take all the marinade ingredients and put them in a blender and until smooth. Cut the beef in to about 1/4 inch strips (beef jerky like) and submerge into the marinade for some time. Then to cook it just set the oven or smoker to 200 deg F and cook for about 2 hours on wire rack until dry like beef jerky. Enjoy!
My Sicilian mother used to put leftover spaghetti in the sauce and put in the fridge. Next day fried it in the scars iron skillet in olive oil. Amazing
Can't believe you guys chose a recipe that was just released on "not another cooking shows" channel just recently.. the fact it was submitted by someone who likely just saw that and reposted it... flippin infuriating.
@@Ki_Adi_Mundi I cook and create recipes.. I've submitted recipes as do other people and it should be a fair attempt, not a copy and paste of someone else's hard work for a cheap win.
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 Turkey Stuffing Meatball Poutine 2lbs ground turkey 1 box stove top stuffing for turkey 1 egg Russet potatoes pub cut, double fried Package of dried turkey gravy, made per directions. (I use 2 packages as I love the gravy) Preheat oven to 350F Combine the turkey, stuffing and egg Roll in to 1.5 to 2 inch meatballs (depending on using as appetizer for a party or as a main) Place on a parchment lined baking sheet and cook for 35 to 40 minutes Cut the russets into pub style potatoes and double fry. ( or I sometimes use frozen pub fries done in the oven) Make the gravy as per the instructions on the package Serve by plating a layer of fries, however many meatballs you want and cover with gravy. As you know traditional poutine has cheese curds, but I don’t think these need that. Christmas in your mouth! From two Canadian followers, Patti and Bill
It's like making the best part of spaghetti casserole - the crispy bits at the edge of the pan after it comes out of the oven - but all of it is the crispy bits!
My dad taught me to make this pasta with just tomato paste, boiled pasta, but first bunch of butter melted, put in tomato paste, mix those to, and then you put in the pasta and you fry it a bit. Simple dish and is pretty good, quick and easy too.
I've never made spaghetti all'assassina but I have enjoyed leftover spaghetti lightly pan fried with fresh herbs and sauce that renders the dish with crispy bits, rich, and somewhat crunchy and I like that texture and taste. I can't wait to try the recipe as per Sam and the boys.
Love all of your videos and my STCG chef knife, best I've ever owned! My wife's grandparents are from south america and this Spaghetti all'Assassina is essentially what they call Sopa De Fideo and its on the table for every family gathering.
March recipe: Eggroll wrappers Cream cheese Guava paste And powdered sugar optional. Wrap the eggroll wrappers with cream cheese and guava inside.( i don't measure) fry, and put powdered suger on after fried.
Pro tip: spatula the side of the pan and center everything down a little bit, then add two ladles of the new broth slowly to the outer edges of the pasta so all the new is at the edges. At this point, a third (maybe not full) ladle over the center to incorporate everything. This ensures that the edges never burn and get that weird, sweet flavor or too charred. A little shake and shimmy and you should be good to let it go for a minute or two before tossing.
I saw this maybe a year ago on the Sip & Feast YT channel. He used cherry peppers and calabrian chili paste for the heat element. You could also use dried chiles or whatever heat level you can handle. It's on my list of things to make.
March: Two ingredient deep fried Parmesan cheese balls. 200 grams grated Parmesan cheese 2 egg whites Mix together well with fork. Pack and form into 1" balls. Deep fry for about two to three minutes until dark golden brown and they start to float. That's it. Great with marinara sauce. I just use the store brand grated Parmesan cheese in a jar and it works great.
March: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now) This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too. It’s fried in the oven instead of on the stove. Ingredients: Boneless pork chops, pounded thin 4 cups panko bread crumbs Oregano Kosher salt Pepper Eggs, lightly beaten Vegetable oil 4 T butter Red sauce, warmed Shredded cheese Bread the pork chops: Preheat the oven to 450. Season the bread crumbs with oregano, salt, and pepper. Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded. Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted. VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit. Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble. Assemble the porky parms: On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
Fried spaghetti is an oldie, but goodie. Just take leftover spaghetti from the fridge and fry it in some oil. The leftover pasta has the sauce absorbed into it for improved flavor.
"Fried Spaghetti"...my granny used to make this w/ leftover Sunday Italian dinners! Hot cast iron pan, olive oil and cheese! Nice rich flavor w/ an added Crunch!
March: Traeger stuffed Skirt Steak Ingredients full skirt steak 1/2 pound bacon chopped 1 yellow bell pepper chopped 2 jalapeno diced 1 shallot diced 2 roma tomatoes chopped 1 small package feta cheese 2 tbl spoons BFF 5 tbl spoons BBQ Rub Directions fry chopped bacon until crispy and let cool in bowl mix all ingredients minus skirt steak and BBQ Rub lay out skirt steak and cover with salad mixture roll skirt steak and tie with butcher twine season outside of steak with bbq rub Put tied steak on Traeger at 225F until internal temp of 130F Blow torch Steak roll to get textured crust Rest 5 mins and slice and serve Love your channel!
Never heard of this until seeing it on Not Another Cooking Show like a week ago and now here. Really can't picture how this would taste - will have to try it.
March: Terry's Chili Recipe Adapted a recipe that my stepdad, Terry, used to make. Texas Chili purists turn away now (or unfriend me, your choice). Here's my take: 1 lb of stew meat. 1 can of red kidney beans 1 can of black beans 1 small onion (prefer red) 1 small clove of garlic 1 can of stewed tomatoes 1 bottle of medium ale 2 tsp Chipotle Chili powder (or regular Chili powder, yer choice) 2 tsp dried Oregano 1 tsp ground Cumin 1 tsp ground Coriander 1 tsp salt 1 small can of tomato paste pepper to taste 4 Tbsp. vegetable oil ********* 1. Drain beans & stewed tomatoes. Chop those tomatoes up into bits! 2. Mix spices together in small bowl, reserve half the chili powder if you have someone around with "sensitive" tastes. 3. Peel and dice onion, garlic 4. Cut stew meat into small cubes 5. Add 2 Tbsp oil to a heavy bottom stew pot and use high heat 6. Add onion & garlic, brown 7. Add remaining oil and dump in meat to brown 8. Dump in spices and mix thoroughly for a minute. 9. Pour in half the beer. Bring to a boil and drink the other half of the beer. 10. Place beans & tomatoes in the pot, fill water to level and bring to a boil. 11. Reduce heat to simmer and spoon in tomato paste. Cover. 12. Cooking time is roughly two hours. Two and a half hours to 3 hours is better. Stir every 15 minutes and reduce heat if you notice it sticking. I used the side burner on my gas grill to start off, and then moved to indirect heat on the grill to simmer. Don't forget the saltine crackers and Cheddar Cheese!! Love the show!
March: Dog Food on Buns -1 lg white onion(diced) - 1 1/2 lbs ground beef - 1 can cream of celery soup - 1 can cream of chicken soup - 1 can cheddar cheese soup - 1 pkg hamburger buns - salt, pepper and garlic to taste Preheat oven to 350 sauté onion until translucent, add ground beef and season then brown hard, drain extra grease if desired, add cans of soup and mix, place buns open face up on baking sheet, top each bun(tops and bottoms) with mixture, put in oven for 1 hour, pull from oven and let rest for 5-15 minutes, enjoy Has a weird name but is absolutely delicious Would love to see recipes for viewer recipe month that are not something you would normally make, something outside your typical wheel house.
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.
Another excellent choice for Viewers' Recipes month, however, I would have to omit the red pepper flakes. I'm sure doing so wouldn't affect this dish. I need to get a cast iron pan! You're right Sam, it should be a 'love' button instead of a like, so let me give this one a ♥
March: bacon tried cabbage 3 ingrediency: Bacon half a pack 12 oz 1 cabbage old bay seasoning directions: cut and fry the bacon (fattier the bacon the better) in a pot chop cabbage add to pot and miss to coat with the geese add old bay seasoning and mix it is done when you think the cabbage softened like you like
You need to try canned corned beef with spaghettis. Prepare the cornbeef with a little tomato sauce and a little little guava paste , for the acid, and put over the spaghettis and mix 🤌
A suggestion, something I learned from watching Paul Prudhomme many years ago. "Water's for washing, broth is for cooking" Instead of adding plain water to the tomato sauce, add either beef, chicken or vegatable broth...
March: smoked st louis ribs -Get your ribs and remove the silverskin -Use plain mustard as a binder for the seasoning Season liberally with your favorite bbq seasoning. I use the smokehouse maple from mccormick (my wife likes that seasoning) -allow to adhere for 30 minutes. -smoke ribs for 2 hours between 250F and 275F, or until a mahogany color (i always use oak for smoking ribs) -spritz ribs once after the first hour with a 1:1 ratio of water and apple cider vinegar -once color is achieved, wrap in foil with several pads of butter, brown sugar, and drizzle of honey on the meat side -put ribs back in smoker meat side down for another 2 hours, or until tender -optional: unwrap ribs and glaze with favorite bbq sauce, leaving the ribs in the smoker long enough for the sauce to thicken -serve
MARCH: Hey Sam, would love to see your take on Lahmajoun. it is a Armenian/Middle Eastern dish that is super popular. love your channel and been following it for a long time. You inspired me to make a lot of different dishes (most of them your creations). Would love to see your take on this simple dish also known as Armenian Pizza. It is created on a super thin dough (lavash) and has minced meet with spices and served with a wedge of lemon. here are the ingredients you need: Lavash is made in a tonir (similar to tandoori oven ingound) cheat version is a good flour tortilla mixture 1 lbs of ground beef 1 can of whole tomatoes (crushed in the mix) 3tbsp of tomato paste 1 onion (yellow or white) 3 cloves of garlic 1/2 cup of parsley 1 tsp of salt and pepper 1 tsp of sweet paprika 1 tsp of aleppo pepper 1/4 tsp of cayenne 1/2 tsp of cumin 18 lavash tortillas add the mixture (thin layer on the lavash/tortilla) you bake it in oven
I haven't tried or made it yet but a secret ingredient I add to pasta sauces including pizza sauce is anchovies. I don't tell anyone I serve it to otherwise the vast majority of them will not eat it but so far I have had no complaints and everyone has loved my dishes. It is a good substitute for salt. Many people whom I have met and dined with say they hate anchovies but are more than happy to use A1 or Worcestershire sauce on a steak which is made from anchovies. About half a tin of anchovies finely chopped to a puree to hide them added to about a quart of sauce.
RECIPE TIME! Im from Rhode Island, and we have a specialty called a "New York System Hot Wiener", which is a beef hot dog, on a New England split top bun that's softened by steaming, and adding a yellow mustard, chili sauce, white onion, and celery salt. We call it having them, "all the way"! Chili: 3 pounds ground beef 2 teaspoons chili powder 2 teaspoons dry mustard ½ teaspoon ground allspice ½ teaspoon ground nutmeg ½ teaspoon onion salt ½ teaspoon garlic salt ½ teaspoon celery salt ¼ teaspoon minced fresh ginger root 1 teaspoon ground cumin ½ teaspoon Worcestershire sauce 1 teaspoon soy sauce 10 ounces ketchup 1 - Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain. 2 - Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. 3 - Boil some dogs of choice and steam some NE style buns 4 - Put dog in the bun, add mustard, add chili, add white onion, and add some selery salt. BOOM! Youre now one of us. HOLLA!
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: The Best Coleslaw Ever C. Mayo 2T. Dijion mustard 2T. Honey T. Red wine vinegar t. Salt kosher 1.5t. Morton Nature's Seasons t Black pepper .5t. Dill weed .5t. Celery salt t Sugar Mix all the day before making slaw. Stir into 1lb bag of coleslaw and half a white onion diced about 3 hours before serving
March: The Italian Sloppy Joe - 1lb Ground Beef, preferrably on the leaner side - 1 can tomato sauce, I think it might have been a 10-12oz can? - 4 slices of a nice crusty bread - Garlic, A LOT of garlic. - Butter - Olive Oil - A good handful of grated whole milk, low moisture mozz - Parmigiano Reggiano - Some fresh finely chopped basil - Oregano In a skillet, fry up some garlic in butter and oil, get it crispy. Set garlic aside, use the remaining butter and olive oil to make garlic toast. Separate pan, or just, after you're done with the garlic bread, toss lb of ground beef in, cook it, drain it. After most of the fat is drained out, in goes the can of tomato sauce with the basil and oregano, stir, stir, mix and melt in the mozzarella. It's done as long as it's not too liquidy. Like a sloppy joe kinda consistency almost. Serve like an open faced sandwich on top of garlic bread, top with the crispy garlic. Dust with the parm. Feeds about 4.
March: recipe Cheesy Beef Dip: Need: drizzle of neutral oil for non stick. one whole yellow onion - diced how ever large you like, I do medium size, whole garlic - chopped 2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy) ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired 2 cans of fire roasted tomato chunks, 1 can of green chilies one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces paprika, chipotle chili powder hot sauce ( I use garlic Chulula) half bottle lemon juice salt/season salt pepper 1. in a hot pan cook onions stirring occasionally for about 3-4 minutes in neutral oil. 2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick. 3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired.) 4. Add ragu/cheese sauce, simmer on low for a few minutes to combine, 5. add cans of chunk tomatoes, and green chilies, stirring occasionally 6. add cream cheese and mix occasionally until dissolved. 7. I like to let it cook on low for a few minutes until it is all mixed. 8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor. 9 turn off the heat and add some lemon juice to taste. Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
Sweet Potato Turkey Chili 3lbs Ground Turkey 2 good sized sweet potatos can of tomatoe sauce can of ranch beans can of chickpeas can of kidney beans packet of favorite chili seasoning Brown ground turkey. Cube up the sweet potato. Then just throw everyting into a crockpot. Can choose whichever beans you want, whichever sauce you want. Add whatever additional spices or create your own chili spices. This recipe is simple and adaptable. For me i just throw all this in and let it sit for 5 hours on high.
March: Scrambled egg pasta Cook your pasta - whatever shape you desire. In a separate pan melt enough butter to coat the pasta until it has that nutty smell. Drain the cooked pasta and toss in the butter. Remove noodles from the pan and set aside. Add beaten eggs to the pan and push around until it's starting to come together but still wet. Add the butter noodles back in with the egg and toss until the eggs are cooked During this final toss add lots of Parmesan cheese and season to taste with fresh cracked pepper (or tony chachere's creole seasoning if you're not boring and want more kick) I have no idea where this recipe came from, it's weird but so delicious
March: Pastaco (Pasta and Taco) Night This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me. Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream. Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream. Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March: Breaded Potatoes 1. Fry Potatoes and onions just like you would for fried potatoes and onions...get them crispy and browned. 2. When they are done... add milk till it looks like a pan of islands. 3. Wait till milk starts to bubble and then add any bread of your choice by tearing off little pieces ..even the cheapest white bread works...lol 4. Turn down heat to low and Mix together until it thickens up and mixes all together. 5. Salt and pepper to taste..I recommend adding and tasting until its tasty. 6. Remove from skillet and put into large bowl...Add a whole stick of butter cut into slices and cover it with lid. Wait for about 15 minutes... This is more like a wierd buttery mashed potatoe dish with a country flavor! Give it a try and I'll give your knife a try as well.... Deal ...or ...No Deal ?
❤ Watched with my Mom today. She's 88 and giggled several times. I might make this for her but she doesn't like hot spicy stuff, so we'll see what I can substitute for the pepper flakes.
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:the burrito that has everything You can put as much as you want but Ingredients homemade hashbrowns,scrambled eggs,bacon,chorizo,and for a twist caramelized onions maybe some sauce of ur choosing and cheese mozzarella or cheddar and Colby any cheese u like
Well I’m Italian from Rome and I think your recipe is perfect! Good job!
Thank you, now I will try this recipe. I would not try if you were Spanish from Madrid.
@@user-ri4xe7tw7r I know well this dish and is delicious , you should eat it even if I was Nepalese from Kathmandu
we first saw this recipe about a year ago I think and it has become a weekly staple for us. we add Italian sausage to it, we cook it first then keep it warm, add a scoop to the top of the spaghetti.
Something very comforting/satisfying about this one. Cook it all the time too.
@@timk6181 its even become a hit at my wifes work. I prepare an extra to go container for her to take with!
I heard that your pasta smells like dead orangutans. I think you've some explaining to do. Never mind how I know the smell of dead orangutans. This is about noodles.
Thank you for this comment. Was planning to add gb same way. Thanx for confirming.
My mother used to make this with left over pasta. She called it fried spaghetti and it was amazing!
Yes, we do that too. Just throw leftover pasta and sauce in the frying pan and cook to get that crispyness. The sauce changes (carmelizes?) and has a different flavor.
Fried spaget is very much a thing in the Italian community where I am.
I've been frying leftover spaget for ages. Love it for breakfast or brunch.
Yes that is the best way to reheat leftover pasta with sauce ❤❤
My german mom did that too, haven’t had that in about 45 yrs
thats how i ate it growing up,so funny
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.
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 water
[ ] 100 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.
Oh, yeah. Sam should definitely make this. I never heard of it before, but it sounds quite tasty. With beer? Even better. And it's got a ballin' name!
So glad you made this recipe! Ive been seeing it on social recently and all the recipes left me with so many technique questions! Thanks sam
March: The BEST BUTTER CHICKEN EVER - My own recipe - From AUSTRALIA
Dazza’s Butter Chicken
Ingredients
200g Butter
Handful chopped cashews
2 tsp coriander powder
½ tsp fenugreek powder
½ tsp cumin seeds
1 tsp garam masala
1 tsp turmeric
2 cup cream
2 tsp minced ginger
2 tsp minced garlic
4 tbls oil
1 onion
1kg chicken thigh cut into strips
2 tsp chilli powder
2 tsp sugar
400g tin diced tomatoes
3/4 cup tomato sauce
2/3 cup greek yoghurt
Salt to taste
Method
Put chicken strips in a bowl and add ginger, garlic, 1 tsp chilli powder, pinch of salt, 1 tsp coriander powder and yoghurt. Mix well and refrigerate for a few hours
Add ½ the oil to large frying pan and shallow fry chicken in batches then set aside. (no need to cook chicken through at this stage, just looking to brown the outside)
Add remaining oil and add onion, cumin seeds, diced tomato, remaining coriander powder, fenugreek powder, turmeric, chopped cashews and remaining chilli powder (if you want it warm), add ¾ cup of water to get the tasty bits off the bottom then cook over a low heat until everything is soft, allow to cool then blend until really smooth and run through a sieve back into a pan. (don’t blend whilst hot).
Add butter to pan with blended ingredients and cook for a few minutes, return chicken and add tomato sauce, garam masala, sugar and cream. Simmer for 20 to 30 minutes.
Have to try this. I did the pasta Alfredo with the penne pasta and that was a good one
make this with filet mignon instead of chicken.... trust me =)
(obviously alter how you cook the meat, to ensure it's not overcooked when served)
I know it's maybe blasphemous in Indian culture to eat beef, but the combination is amazingly good. I have a modified recipe for butter chicken I use.
Oh boy that looks nice
I love Butter Chicken. I will have my son make this for me. Thank you for the recipe.
If I sent you a plane ticket would you come to the states & make it for me? 🤗💜
March: Panagatee
Mum made this all the time as a kid, true comfort food. About as UK as it gets without being a classic. Only 5 ingredients as well
3 large potatoes
Enough Bacon
2 white onions
1 block Extra mature Cheddar
300ml Chicken stock
Pre heat oven to 160c (whatever that is in Fahrenheit)
Thinly slice the potatoes into 1cm rounds, think slice the bacon and onions and grate the Cheddar.
1 later of potatoes in a Dutch Oven, then bacon then onions and finally Cheddar. Salt and pepper each layer.
Repeat the process until you run out of potatoes.
Finish with a thick layer of cheese.
Pour the stock over the top.
Bake for the 2 hours with the lid on
Take the lid off and turn up the oven to 200, allow to get crisp on top.
Enjoy with some bread.
Hope you like it, not sure how you couldn't.
From
George (Sheffield, UK)
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!
@chelsealedbetter3578 I don't know if Sam is going to pick this, but I thought it sounded great, so I made it for lunch today and it is amazing! Thanks for sharing.
So glad you liked it!!!
Been a fan for years and tried many of your YT recipes.
March: Sloppy Joes - Makes about 4 to 6 servings.
This recipe has always been eye balled so my measurements aren’t exact. But the important ingredients are unsweetened ketchup, mustard, and sugar. Their portions can be tweaked to your liking. More mustard = more tang, More Ketchup = Tomatoey Flavor, More Sugar = Sweet.
Ingredients
About 1lb of ground beef. (no more than a 85/15 fat content. 80/20 is ideal.)
1 Green Bell Pepper
½ an Onion (I like white or yellow for this but use what you like)
4 garlic cloves
Unsweetened Ketchup (Primal Kitchen Ketchup)
Yellow Mustard
Brown Sugar
Tomato Paste (Cento Brand in the tube)
Worcester Sauce
Salt + Pepper
Cayenne Pepper (Optional)
Buns
Cooking Oil
Steps
Dice your bell pepper and onion, mince garlic. Set your pan to a medium high heat on the stove.
Oil your pan and throw in the bell pepper and onion. Cook for a few minutes until they start to soften.
Move the bell pepper and onion to the edges of the pan. Add the beef to the center of the pan to get a nice browning. Let it brown for a few minutes, then break up the beef and add your garlic. Cook until beef is nearly no longer pink or until the pink is gone. You can drain SOME of the fat from the pan if you’d like.
Once the beef is cooked, add a ¼ of the tomato paste tube, give the pan a stir to incorporate the tomato paste. Let that cook for a couple of min.
Then add maybe ½ Cup Ketchup, ½ of that of mustard, 2 dinner spoons of brown sugar, a dash or two of Worcester Sauce, Salt and Pepper and a couple dashes Cayenne Pepper (optional and add more to your liking)
Combine the ingredients and bring it up to the simmer, turn down the heat to medium or one notch below medium. Simmer until the sloppy joes start to thicken. If the mixture is too thick for your liking, add some water or more of the wet ingredients to get the consistency and flavor you're looking for.
While that simmers, toast your buns. I prefer adding oil to a hot cast iron and placing the cut sides of the buns down, but you do you on this one.
Once buns are toasted, sloppy joes have been simmered,and it tastes how you want. Serve immediately on your toasted buns and enjoy. Joes are best served with a side or just themselves.
March:
Damn, we're all doing pasta!
Meatballs and Penne in a Spinach and Tomato Cream Sauce
Sorry, all amounts are from the heart. Figure it out.
Penne pasta:
Do it by the box
Meatballs:
Ground pork
Panko bread crumbs
Ricotta cheese
Garlic powder
Salt
Pepper
Form into balls (I like big balls)
Sear all sides in cast iron then throw in 400° oven until 155° internal (carryover to 160° or whatever).
Tomato Cream Sauce:
Butter... Flour... Roux... Milk... Bechamel
Garlic powder, salt, white pepper
Add in marinara sauce. I bought Rao's, but make it if you want.
Italian seasoning
Salt and pepper to taste
Plate it up:
Add pasta and whatever pasta water to marinara cream sauce to make it nice.
Get to simmering then add spinach until almost wilted.
Add meatballs and toss to sauce.
Garnish with green and Parm.
Enjoy.
I've made this a couple times a month ever since I first saw this video. What I've started doing is throwing in a couple cans of chopped clams at the very end (last couple minutes). I also cut out the water and instead use the clam juice from the cans, and make up the difference with Clamato juice. I also reduced the chili flakes by half. It's become my favorite seafood pasta ever.
Burnt pasta was one of the top appetizers at my bistro, the flavor is just outstanding.
That’s the kind of delightful comedy money can’t buy. Sam, you handled the situation beautifully, like the gifted person you are.
A very simple recipe, but a DAMN good one. It's a classic bar food in western NY.
-Lay down an Egg Roll Wrapper
-Add pepperoni and either brick mozz, or string cheese
-Brush the edges in egg wash to prevent leakage
-Tuck corners and roll it up like an egg roll.
-Place all rolls in a container and freeze, this needs to be frozen or the cheese will either separate, or leak.
-Take out once frozen solid, and fry
-Fry at 350 for around 4-5 minutes or until GBD
- Optionally brush with garlic butter and sprinkle with parsley and parm.
---------------------
Serve with Marinera sauce, blue cheese, or ranch, depending on preference.
You can use any fixins inside, mushrooms, sausage, onions and peppers, etc... So long as theres a good amount of Mozz inside and a marinera dip. ;)
Thats just a mozzarella stick in a wonton with pepperoni. Lol.
From Chicago and I worked down in New Orleans for 3 months about 5 years ago. I came across New Orleans delicacy that I’ve been craving for so so long. They are amazing and so addicting.
Boudin balls
* 1¾ pounds boneless pork shoulder, cut into 1-inch cubes
* 6 ounces chicken livers, rinsed and trimmed
* 1 yellow onion, diced
* 2 stalks celery, diced
* ½ cup diced poblano pepper
* ½ cup seeded and diced jalapeno pepper
* 6 cloves garlic, minced
* 3 tablespoons kosher salt
* 1 ½ tablespoons ground black pepper
* 1 teaspoon chili powder
* 1 teaspoon cayenne pepper
* 4 cups cooked white rice, or more to taste
* ½ cup chopped fresh parsley
* ½ cup chopped green onion
* 2 cups oil for frying, or as needed
* 1 cup all-purpose flour
* 1 pinch cayenne pepper, or to taste
* salt and ground black pepper to taste
* 1 cup dry bread crumbs
* 2 large eggs, beaten
1. Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
2.Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
3.Transfer drained meat mixture to a cutting board and finely chop.
4.Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
5.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6.Roll chilled meat mixture into 1-inch balls.
7. Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
8. Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls.
9. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
March: Grandmother's "Horentje" (Cornetti Pasta)
My grandmother learned this recipe from an American soldier after the second world war. She made it a lot for me and now I also make it from time to time and hope to make it for my children and grandchildren. It's a very easy recipe.
For 4 person you needs:
- 400g Cornetti (DeCecco Cornetti Pasta 454 g)
- 400g pork-veal mince
- 2 or 3 big yellow onions
- A thin of Cream of Tomato Soup (Heinz Soup Cream of Tomato 400 g) - brand here is Knorr, so I hope this is the same, should be very thick
- Black pepper and salt ( you can use your BFF)
Cut the onions finely. Put some butter in your cast iron skillet and caramelize the onions in it.
When the onions are almost done, add the pork-veal mince, stirring with a fork to loosen it. Add some salt and black pepper (or BFF, but be sure to add enough black pepper). Let it sit until fully fried
In the mean time cook the Cornetti as mentioned on the pack.
When the mince is fully fried, add the cream of tomato soup and half a ladle of cooking fluid from the Cornetti.
Drain the pasta and add to the cast iron skillet, mix it with the sauce. Taste and maybe add some more BFF.
March: My great grandmas smothered sweet potatoes recipee.
Boil sweet potatoes peel after boiled and cooled.
13x9pan and put glaze over them.
Glaze recipe:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup orange juice
1tbs corn starch
boil all for 5 min
add 1 tbs oleo or butter
pour over sweet potatoes
cover and bake at 350 for 30 min
Really hope you can get this one in before april.
Pinnacle clearly got this recipe from Chef John @ Food Wishes channel. (Not sure where he got it from but..)
This was step by step, exactly the same.
Garnished mine with green onion. Tastes amazing! Thanks for the recipe
March: Northern Plains Tator Tot Hotdish
8oz bacon (diced into lardon)
1 small-medium onion (diced)
5 cloves garlic (minced)
1 6oz can tomato paste (not traditional but I like it)
1 12-16oz beer (stout or lager)
1 pound ground beef
{8oz mushrooms, 3 tbsp butter, 3 tbsp AP flour, 3 cups milk} or {10 oz cream of mushroom soup & 10 oz cream of chicken or celery soup}
2 15oz cans of your favorite veggie (corn & green bean is what I grew up with, feel free to use mixed)
1.5 cup shredded cheese (CoJack, cheddar, pick your fav)
32oz frozen tater tots
Preheat pellet grill/smoker (or oven) to 350 degrees F.
In a skillet, cook the bacon until the fat has rendered, then add the onion & saute until softened, season with BFF, seasoned salt, or cajun seasoning (whichever you prefer).
Add the garlic and tomato paste and fry until fragrant, deglaze with beer & cook until liquid has reduced by half. Empty into a 9x13 casserole dish, leaving any bacon fat in skillet.
Add ground beef to skillet & cook (with your same seasoning) until no longer pink. Add to casserole.
Saute mushrooms in remaining fat, then add butter until melted. Whisk in flour to create a roux, then add milk for a bechemel. Cook until thick & mix into the casserole. (or use the northern plains cheat code of canned cream soup). Drain canned vegetables & mix in. No need to dirty a separate bowl, mix all previous ingredients right in your casserole dish.
Sprinkle a cup of cheese on top of the mixture. Place tater tots on top of the casserole, covering the top entirely.
Cook the casserole in a 350 degree pellet grill/smoker (or oven) for about 40 minutes, until bubbly and the tater tots are golden brown and crispy on top. Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes.
My parents were born & raised in MN, I was born & raised in IA, & have lived in SD for 25 years. This was a staple growing up, both at home & in the school cafeteria. I've added some flare from what I've learned from cooking, hope you enjoy!
March: Chicken Bacon Ranch Chicken Salad
Randomly decided to try this out after making chicken salad on its own for a while.
Boiled chicken tenders to 165 then shredded with tongs or forks (sous vide could work but I don't have one)
Dukes mayo - more is better
Celery - chopped small
Parsley - finely minced
Green Onion
Bacon bits
SPG
1 Packet Hidden Valley Ranch seasoning - (never made more then 2 pounds of tenders)
I don't have exact measurements for anything I just buy a big pack of tenders and measure with my eyes. This could easily be served on a toasted sandwich or croissant with cheese lettuce and additional bacon strips but I eat it on its own or spread on crackers.
I think this would also go good if you were to freeze it in a patty and then breading and frying it, just a thought
time wise, I have found doubling the cook time on the pasta box to be pretty accurate
This effort is exactly like mine that I have made for over 40 years. The only exception is that I dice up bacon which is added with the broth mixture. Plus I like to grind up some pepper. It gives it that extra depth but a very simple amazing pasta. This new recipe vision of yours is great.
This pasta has been floating around for a while. I think pastagrammar might’ve been close to first a few years ago but then it made its rounds. I am shocked it took it this long to get to Sam though.
Then the good guy 100% is all good. I think people think I was trying to say something bad but that’s crazy love this channel full on love
I've been making this for a few years--it its absolutely phenomenal. The first ever time I made it, I was about 5 minutes in and realized you're making insanely good, homemade rice-a-roni. Once you get the logistics of that, this recipe is a snap. It will find it's way into your heavy rotation.
Something about the tree trimmers in the background added to the comedic quality... Flawless timing in your intro! You made my day 😂😂😂😂
They likely would have paused their work had you offered to share.
@@treelimbjim no doubt!
March, Classy chicken
3 Chicken breasts can sub thighs.
2 tbs pepper
Splash of olive oil
Cut chicken in bite size pieces and cook with pepper and oil.
Fresh broccoli 1 head
depending on size.
1 can cream of chicken soup
1/2 cup mayo
1 tsp curry powder
1 tsp lemon juice
1 cup cheddar cheese once cooked
Cook broccoli slightly about 1/2 way till tender. Mix cream of chicken soup, mayo, curry powder and lemon juice together. Add in cooked chicken and broccoli mix all together and bake at 375f for 30-35 minutes. Once done put cheddar cheese on top and let melt.
We usually make a 1-1/2 cups of white rice and mix that in with the chicken dish on our plate once done.
It’s delicious!
Best cooking channel around!!! 😊
Originally watched this on Sip and Feast, then last week on "Not Another Cooking Show", and now by Sam! Must be gaining popularity
Sip and feast is a great channel.
I feel like it's a meme recipe. Haven't ever seen it on a menu anywhere.
Food Wishes with Chef John is the best one.
@@matthewbarr5274 no it isnt. He speaks like hes talking to pudding brained individuals.
@@matthewbarr5274 There's something weird about John. He doesn't know how to talk correctly. He'd weirdly not human in a way. It sends shivers down my spine when I watch his videos.
Gotta say as an Italian American I've made and eaten all kinds of pasta dishes and this one is new to me but can't wait to try
Just so you guys know this guy is a real deal chef he knows what assassin’s spaghetti is and has made it 1000 times don’t get too excited that other people have made it. It’s only been around for a few hundred years.
Since 1967 actually, but close enough.
March: Colcannon with Irish bacon
I am probably cutting it a bit short for this with St Patrick’s day just around the corner but I figured I’d throw my hat into the ring with my colcannon recipe.
Colcannon with Irish bacon:
Serves 4
Ingredients:
About 2lbs of russet potatoes
About 2.5 cups of shredded cabbage
1 leek
1 lb of Irish bacon (more is fine too)
heavy cream and butter
Optional green onions
Procedure:
Dice and start to boil the potatoes.
Chop and cook the Irish bacon in a large pan to desired doneness and remove it from the pan. (This pan should be big enough to fit the leak and cabbage in once the bacon is removed.)
Add the sliced leek and sliced cabbage into the pan with all the remaining bacon grease. This is where you would add the whites of the green onion if so desired.
When the potatoes are ready, add in the heavy cream and mash adding salt and pepper to taste.
Ideally the mashed potatoes will be done as the cabbage and leek become nice and tender. Once that happens combine all the ingredients, bacon included, and mix well.
Again, adjust with salt, pepper, and butter to desired taste and texture. Bonus points for including a pinch of nutmeg here as well.
If desired, you can top with the remaining tops of the green onions.
A lot of this can be done in advance and then just heated back up to make things a bit easier. This also stores pretty well.
-enjoy
I noticed you cooked the noodles in a cast iron pan. Didn't the acidity from the tomatoes cause a reaction in the iron giving off a very slight metallic taste?
Agreed, I've heard other chefs say, "Never cook anything acidic in your cast iron pans."
@@SuzeFeledyJones Yep, much love to the channel, but this is NOT a dish you want to make in a cast iron pan. That's an error Sam makes quite a bit in his pasta videos, actually.
To do this, a couple rules need to be adhered to. First, your pan needs to be seasoned extremely well. Second, diluting your acidic ingredients helps to increase the pH to slow down any potential leeching of metal ions into the sauce. Additionally, and probably most important, the duration of time the sauce simmers is vital. Less than 30 minutes in a well seasoned pan and you'll be fine.
Keep in mind, he probably made this choice because this is a product he sells, and otherwise would use stainless steel.
@@travistotle I'm thinking his train of thought was toward getting those crispy bits of pasta. Nothing browns food like a hot iron skillet!
March: Gammon Stir fry
Use to make this as a way to get more fruit and veg into our triplets without them realizing
Butter
2 red onions, finely chopped
1 lb Gammon steaks, cut into mouth size pieces
A thumb of grated ginger
Broccoli bulb, torn into small pieces
2 Red apples, peeled and diced
Noodles
2 Tbsp Dark Soy sauce
1. Melt butter in a wok. Fry the onion until soft, place on plate.
2. Fry gammon until almost cooked then return onions to the pan.
3. Start cooking noodles
4. Mix in grated ginger
5. Add Broccoli and apples to wok and cook until tender
6. Add noodles to wok and stir
7. Add Soy sauce and stir until everything is coated
8. Serve
Any improvements you can think of would be great, as we still eat this now and then on mid week nights.
Jim
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
I have a hard time believing you actually ate the pasta since you cut the shots
Hey Sam been a subscriber for 6 years, thanks for all the great videos. You should make some beef jerky.
March:
Marinade -
2 tbs soy sauce
1 juice of lime
3 or 4 chipotles from the can
1/4 cup of brown sugar
1 tbs honey
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
4 cloves of garlic
Maybe 2 oz of hot sauce, I chose Cholula ( I like the heat)
Salt
Pepper
Garlic powder
Liquid smoke (optional if you are doing it in a oven)
1 lb of Top Round or any lean cheap beef cut
You need to marinate the beef for at least 2 hours up to over night. So take all the marinade ingredients and put them in a blender and until smooth.
Cut the beef in to about 1/4 inch strips (beef jerky like) and submerge into the marinade for some time.
Then to cook it just set the oven or smoker to 200 deg F and cook for about 2 hours on wire rack until dry like beef jerky. Enjoy!
This isn't a reader recipe. The Pasta Queen cooked this in one of her videos almost 3 years ago and she said in the video that she didn't invent it.
My Sicilian mother used to put leftover spaghetti in the sauce and put in the fridge. Next day fried it in the scars iron skillet in olive oil. Amazing
Yes, your mother did the "pasta fritta alla siciliana" (Sicilian's fried pasta).
does the first one here get a knife???????
You can stir in a little boiling water right after the charring and caramelization are complete to soften it if you like.
Can't believe you guys chose a recipe that was just released on "not another cooking shows" channel just recently.. the fact it was submitted by someone who likely just saw that and reposted it... flippin infuriating.
Who cares?
@@Ki_Adi_Mundi I cook and create recipes.. I've submitted recipes as do other people and it should be a fair attempt, not a copy and paste of someone else's hard work for a cheap win.
@@TheRealJayGutta you’re assuming he knows this
Isn't every recipe submitted going to be that to some degree though? Nothing new under the Sun, and all that.
Sam don’t give this guy a knife.
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 Turkey Stuffing Meatball Poutine
2lbs ground turkey
1 box stove top stuffing for turkey
1 egg
Russet potatoes pub cut, double fried
Package of dried turkey gravy, made per directions. (I use 2 packages as I love the gravy)
Preheat oven to 350F
Combine the turkey, stuffing and egg
Roll in to 1.5 to 2 inch meatballs (depending on using as appetizer for a party or as a main)
Place on a parchment lined baking sheet and cook for 35 to 40 minutes
Cut the russets into pub style potatoes and double fry. ( or I sometimes use frozen pub fries done in the oven)
Make the gravy as per the instructions on the package
Serve by plating a layer of fries, however many meatballs you want and cover with gravy. As you know traditional poutine has cheese curds, but I don’t think these need that.
Christmas in your mouth!
From two Canadian followers, Patti and Bill
It's like making the best part of spaghetti casserole - the crispy bits at the edge of the pan after it comes out of the oven - but all of it is the crispy bits!
My dad taught me to make this pasta with just tomato paste, boiled pasta, but first bunch of butter melted, put in tomato paste, mix those to, and then you put in the pasta and you fry it a bit. Simple dish and is pretty good, quick and easy too.
I've never made spaghetti all'assassina but I have enjoyed leftover spaghetti lightly pan fried with fresh herbs and sauce that renders the dish with crispy bits, rich, and somewhat crunchy and I like that texture and taste. I can't wait to try the recipe as per Sam and the boys.
Love all of your videos and my STCG chef knife, best I've ever owned! My wife's grandparents are from south america and this Spaghetti all'Assassina is essentially what they call Sopa De Fideo and its on the table for every family gathering.
the Pasta Queen taught me about this a new months ago, but I've seen it on other channels since then
March recipe: Eggroll wrappers
Cream cheese
Guava paste
And powdered sugar optional.
Wrap the eggroll wrappers with cream cheese and guava inside.( i don't measure) fry, and put powdered suger on after fried.
I was frying leftover spaghetti and sauce since I was a kid... I'm 61 now. Always loved it and everyone thought I was nuts.
Pro tip: spatula the side of the pan and center everything down a little bit, then add two ladles of the new broth slowly to the outer edges of the pasta so all the new is at the edges. At this point, a third (maybe not full) ladle over the center to incorporate everything. This ensures that the edges never burn and get that weird, sweet flavor or too charred. A little shake and shimmy and you should be good to let it go for a minute or two before tossing.
I saw this maybe a year ago on the Sip & Feast YT channel. He used cherry peppers and calabrian chili paste for the heat element. You could also use dried chiles or whatever heat level you can handle. It's on my list of things to make.
I like how you just work through the noise of the neighbors yard work. Lets you know that this is real 👍
March: Two ingredient deep fried Parmesan cheese balls.
200 grams grated Parmesan cheese
2 egg whites
Mix together well with fork. Pack and form into 1" balls. Deep fry for about two to three minutes until dark golden brown and they start to float. That's it. Great with marinara sauce. I just use the store brand grated Parmesan cheese in a jar and it works great.
March:
Brussel Sprouts
Olive oil
garlic Powder
Onion Powder
in air fryer at 390 for 14 min turn every 2-3 min
March: Porky porky parm parm (aka Pork Parmesan, but we have a bunch of kids, so this is what we call it now)
This is a favorite for everyone in our house, ranging from 40 years to 10-and-a-half months. I hope you like it too. It’s fried in the oven instead of on the stove.
Ingredients: Boneless pork chops, pounded thin
4 cups panko bread crumbs
Oregano
Kosher salt
Pepper
Eggs, lightly beaten
Vegetable oil
4 T butter
Red sauce, warmed
Shredded cheese
Bread the pork chops:
Preheat the oven to 450.
Season the bread crumbs with oregano, salt, and pepper.
Dip a pork chop in eggs, then in the bread crumbs, really patting them on to make sure there’s a good layer. Set aside and repeat until all the chops are breaded.
Oil 2 rimmed baking sheets generously. Add 2 T of butter to each and put them in the oven until the butter is melted.
VERY CAREFULLY (this part stresses me out) put the pork chops on the baking sheets - the oil may spit.
Bake 8 minutes, flip and bake for 8 minutes more until cooked through and browned. Sprinkle with a little more salt and set on a cooling rack while you assemble.
Assemble the porky parms:
On a clean baking sheet - put however many chops will fit/however many you want at that moment. Top with a dollop of red sauce and a sprinkle of cheese. Broil for a few minutes until the cheese is melty
If red pepper flakes sound too hot, I bet Aleppo pepper would be a great substitute. This recipe looks so good!
Fried spaghetti is an oldie, but goodie. Just take leftover spaghetti from the fridge and fry it in some oil. The leftover pasta has the sauce absorbed into it for improved flavor.
what a coincidence that NOTANOTHERCOOKINGSHOW posted it just a week ago
If you where to pair this with a protein, what would you recommend?
I have been thinking about using a poached egg...
Just tried this today. I messed up the cooking a bit by stirring the pasta a bit too often, but even then it was delicious!
For a nice variation try adding pancetta or bacon in tiny bits with the red peppers
"Fried Spaghetti"...my granny used to make this w/ leftover Sunday Italian dinners! Hot cast iron pan, olive oil and cheese! Nice rich flavor w/ an added Crunch!
I am loving viewer recipe month even though I can't think of anything to submit. Who cares, because I can make all these great recipes! It is a win!
March: Traeger stuffed Skirt Steak
Ingredients
full skirt steak
1/2 pound bacon chopped
1 yellow bell pepper chopped
2 jalapeno diced
1 shallot diced
2 roma tomatoes chopped
1 small package feta cheese
2 tbl spoons BFF
5 tbl spoons BBQ Rub
Directions
fry chopped bacon until crispy and let cool
in bowl mix all ingredients minus skirt steak and BBQ Rub
lay out skirt steak and cover with salad mixture
roll skirt steak and tie with butcher twine
season outside of steak with bbq rub
Put tied steak on Traeger at 225F until internal temp of 130F
Blow torch Steak roll to get textured crust
Rest 5 mins and slice and serve
Love your channel!
Vincenzo's plate made this dish two years ago and he was the one who introduced this amazing style into UA-cam. Credit goes to Vincenzo's plate 🙏
Never heard of this until seeing it on Not Another Cooking Show like a week ago and now here. Really can't picture how this would taste - will have to try it.
March: Terry's Chili Recipe
Adapted a recipe that my stepdad, Terry, used to make.
Texas Chili purists turn away now (or unfriend me, your choice).
Here's my take:
1 lb of stew meat.
1 can of red kidney beans
1 can of black beans
1 small onion (prefer red)
1 small clove of garlic
1 can of stewed tomatoes
1 bottle of medium ale
2 tsp Chipotle Chili powder (or regular Chili powder, yer choice)
2 tsp dried Oregano
1 tsp ground Cumin
1 tsp ground Coriander
1 tsp salt
1 small can of tomato paste
pepper to taste
4 Tbsp. vegetable oil
*********
1. Drain beans & stewed tomatoes. Chop those tomatoes up into bits!
2. Mix spices together in small bowl, reserve half the chili powder if you
have someone around with "sensitive" tastes.
3. Peel and dice onion, garlic
4. Cut stew meat into small cubes
5. Add 2 Tbsp oil to a heavy bottom stew pot and use high heat
6. Add onion & garlic, brown
7. Add remaining oil and dump in meat to brown
8. Dump in spices and mix thoroughly for a minute.
9. Pour in half the beer. Bring to a boil and drink the other half of the beer.
10. Place beans & tomatoes in the pot, fill water to level and bring to a boil.
11. Reduce heat to simmer and spoon in tomato paste. Cover.
12. Cooking time is roughly two hours. Two and a half hours to 3 hours is better. Stir every 15 minutes and reduce heat if you notice it sticking.
I used the side burner on my gas grill to start off, and then moved to indirect heat on the
grill to simmer. Don't forget the saltine crackers and Cheddar Cheese!!
Love the show!
Yes! Esther Choy just ate this on Heat Eaters and they made it with Carolina Reaper powder and maybe pepper X if I remember right!
I discovered it on Pasta Grammar made this 3 years ago and it looked amazing! Good job!
March: Dog Food on Buns
-1 lg white onion(diced)
- 1 1/2 lbs ground beef
- 1 can cream of celery soup
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- 1 pkg hamburger buns
- salt, pepper and garlic to taste
Preheat oven to 350
sauté onion until translucent, add ground beef and season then brown hard, drain extra grease if desired, add cans of soup and mix, place buns open face up on baking sheet, top each bun(tops and bottoms) with mixture, put in oven for 1 hour, pull from oven and let rest for 5-15 minutes, enjoy
Has a weird name but is absolutely delicious
Would love to see recipes for viewer recipe month that are not something you would normally make, something outside your typical wheel house.
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.
Another excellent choice for Viewers' Recipes month, however, I would have to omit the red pepper flakes. I'm sure doing so wouldn't affect this dish. I need to get a cast iron pan!
You're right Sam, it should be a 'love' button instead of a like, so let me give this one a ♥
Somebody watches Stephen Cusado @NotAnotherCookingShow.....one of the best cooking channels on YT.
March: bacon tried cabbage
3 ingrediency: Bacon half a pack 12 oz
1 cabbage
old bay seasoning
directions: cut and fry the bacon (fattier the bacon the better) in a pot
chop cabbage add to pot and miss to coat with the geese
add old bay seasoning and mix
it is done when you think the cabbage softened like you like
You need to try canned corned beef with spaghettis. Prepare the cornbeef with a little tomato sauce and a little little guava paste , for the acid, and put over the spaghettis and mix 🤌
A suggestion, something I learned from watching Paul Prudhomme many years ago.
"Water's for washing, broth is for cooking"
Instead of adding plain water to the tomato sauce, add either beef, chicken or vegatable broth...
March: smoked st louis ribs
-Get your ribs and remove the silverskin
-Use plain mustard as a binder for the seasoning
Season liberally with your favorite bbq seasoning. I use the smokehouse maple from mccormick (my wife likes that seasoning)
-allow to adhere for 30 minutes.
-smoke ribs for 2 hours between 250F and 275F, or until a mahogany color (i always use oak for smoking ribs)
-spritz ribs once after the first hour with a 1:1 ratio of water and apple cider vinegar
-once color is achieved, wrap in foil with several pads of butter, brown sugar, and drizzle of honey on the meat side
-put ribs back in smoker meat side down for another 2 hours, or until tender
-optional: unwrap ribs and glaze with favorite bbq sauce, leaving the ribs in the smoker long enough for the sauce to thicken
-serve
MARCH: Hey Sam, would love to see your take on Lahmajoun. it is a Armenian/Middle Eastern dish that is super popular. love your channel and been following it for a long time. You inspired me to make a lot of different dishes (most of them your creations). Would love to see your take on this simple dish also known as Armenian Pizza. It is created on a super thin dough (lavash) and has minced meet with spices and served with a wedge of lemon. here are the ingredients you need:
Lavash is made in a tonir (similar to tandoori oven ingound)
cheat version is a good flour tortilla
mixture
1 lbs of ground beef
1 can of whole tomatoes (crushed in the mix)
3tbsp of tomato paste
1 onion (yellow or white)
3 cloves of garlic
1/2 cup of parsley
1 tsp of salt and pepper
1 tsp of sweet paprika
1 tsp of aleppo pepper
1/4 tsp of cayenne
1/2 tsp of cumin
18 lavash tortillas
add the mixture (thin layer on the lavash/tortilla)
you bake it in oven
Had it twice in Bari, Italy last summer - the home of this fabulous dish. Made it three times since then
I haven't tried or made it yet but a secret ingredient I add to pasta sauces including pizza sauce is anchovies. I don't tell anyone I serve it to otherwise the vast majority of them will not eat it but so far I have had no complaints and everyone has loved my dishes. It is a good substitute for salt. Many people whom I have met and dined with say they hate anchovies but are more than happy to use A1 or Worcestershire sauce on a steak which is made from anchovies. About half a tin of anchovies finely chopped to a puree to hide them added to about a quart of sauce.
I'm going to make this as I'm snowed in in CO... tonight! Everything I've made from Sam's channel has been delicious(ness)!!
RECIPE TIME! Im from Rhode Island, and we have a specialty called a "New York System Hot Wiener", which is a beef hot dog, on a New England split top bun that's softened by steaming, and adding a yellow mustard, chili sauce, white onion, and celery salt. We call it having them, "all the way"!
Chili:
3 pounds ground beef
2 teaspoons chili powder
2 teaspoons dry mustard
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon onion salt
½ teaspoon garlic salt
½ teaspoon celery salt
¼ teaspoon minced fresh ginger root
1 teaspoon ground cumin
½ teaspoon Worcestershire sauce
1 teaspoon soy sauce
10 ounces ketchup
1 - Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain.
2 - Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained.
3 - Boil some dogs of choice and steam some NE style buns
4 - Put dog in the bun, add mustard, add chili, add white onion, and add some selery salt.
BOOM! Youre now one of us. HOLLA!
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:
The Best Coleslaw Ever
C. Mayo
2T. Dijion mustard
2T. Honey
T. Red wine vinegar
t. Salt kosher
1.5t. Morton Nature's Seasons
t Black pepper
.5t. Dill weed
.5t. Celery salt
t Sugar
Mix all the day before making slaw. Stir into 1lb bag of coleslaw and half a white onion diced about 3 hours before serving
I’ve accidentally done this when reheating pasta in a pan…bet it taste about the same! Really fun video!
March: The Italian Sloppy Joe
- 1lb Ground Beef, preferrably on the leaner side
- 1 can tomato sauce, I think it might have been a 10-12oz can?
- 4 slices of a nice crusty bread
- Garlic, A LOT of garlic.
- Butter
- Olive Oil
- A good handful of grated whole milk, low moisture mozz
- Parmigiano Reggiano
- Some fresh finely chopped basil
- Oregano
In a skillet, fry up some garlic in butter and oil, get it crispy. Set garlic aside, use the remaining butter and olive oil to make garlic toast.
Separate pan, or just, after you're done with the garlic bread, toss lb of ground beef in, cook it, drain it. After most of the fat is drained out, in goes the can of tomato sauce with the basil and oregano, stir, stir, mix and melt in the mozzarella. It's done as long as it's not too liquidy. Like a sloppy joe kinda consistency almost.
Serve like an open faced sandwich on top of garlic bread, top with the crispy garlic. Dust with the parm. Feeds about 4.
Another “I Must Make This” recipe going on my list!
March: recipe
Cheesy Beef Dip:
Need:
drizzle of neutral oil for non stick.
one whole yellow onion - diced how ever large you like, I do medium size,
whole garlic - chopped
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
ragu cheese sauce - could make your own cheese base similar to mac-n-cheese if desired
2 cans of fire roasted tomato chunks,
1 can of green chilies
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes in neutral oil.
2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick.
3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired.)
4. Add ragu/cheese sauce, simmer on low for a few minutes to combine,
5. add cans of chunk tomatoes, and green chilies, stirring occasionally
6. add cream cheese and mix occasionally until dissolved.
7. I like to let it cook on low for a few minutes until it is all mixed.
8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor.
9 turn off the heat and add some lemon juice to taste.
Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
Sweet Potato Turkey Chili
3lbs Ground Turkey
2 good sized sweet potatos
can of tomatoe sauce
can of ranch beans
can of chickpeas
can of kidney beans
packet of favorite chili seasoning
Brown ground turkey. Cube up the sweet potato. Then just throw everyting
into a crockpot. Can choose whichever beans you want, whichever sauce you
want. Add whatever additional spices or create your own chili spices.
This recipe is simple and adaptable. For me i just throw all this
in and let it sit for 5 hours on high.
March: Scrambled egg pasta
Cook your pasta - whatever shape you desire.
In a separate pan melt enough butter to coat the pasta until it has that nutty smell.
Drain the cooked pasta and toss in the butter.
Remove noodles from the pan and set aside.
Add beaten eggs to the pan and push around until it's starting to come together but still wet.
Add the butter noodles back in with the egg and toss until the eggs are cooked
During this final toss add lots of Parmesan cheese and season to taste with fresh cracked pepper (or tony chachere's creole seasoning if you're not boring and want more kick)
I have no idea where this recipe came from, it's weird but so delicious
Wow this is the earliest I have seen them put a video up
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March: Breaded Potatoes
1. Fry Potatoes and onions just like you would for fried potatoes and onions...get them crispy and browned.
2. When they are done... add milk till it looks like a pan of islands.
3. Wait till milk starts to bubble and then add any bread of your choice by tearing off little pieces ..even the cheapest white bread works...lol
4. Turn down heat to low and Mix together until it thickens up and mixes all together.
5. Salt and pepper to taste..I recommend adding and tasting until its tasty.
6. Remove from skillet and put into large bowl...Add a whole stick of butter cut into slices and cover it with lid. Wait for about 15 minutes...
This is more like a wierd buttery mashed potatoe dish with a country flavor!
Give it a try and I'll give your knife a try as well....
Deal ...or ...No Deal ?
❤ Watched with my Mom today. She's 88 and giggled several times. I might make this for her but she doesn't like hot spicy stuff, so we'll see what I can substitute for the pepper flakes.
You need to add the "stracciatella " or burrata on top. It really does complete the dish, perfect creamy sweet to crunch salty.
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.
I'm going to have to change this to April:
March: Cheeseburger soup
5 strips bacon, 2 tbsp drippings reserved.
1 lb. ground beef
Salt/Pepper
½ cup light beer, see notes
2 tablespoons butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons yellow mustard
2 teaspoons ketchup
2 teaspoons dill pickle juice
1/3 cup flour
4 cups chicken broth
1 cup beef broth
1 ½ cups half and half
1 ¼ lbs. potatoes, Yukon gold, russet, or red
2 cups cheddar cheese, shredded
Seasonings
½ teaspoon EACH: brown sugar, garlic powder
¼ teaspoon EACH: onion powder, pepper, smoked paprika
Don't forget soy paste ;)
March:the burrito that has everything
You can put as much as you want but
Ingredients homemade hashbrowns,scrambled eggs,bacon,chorizo,and for a twist caramelized onions maybe some sauce of ur choosing and cheese mozzarella or cheddar and Colby any cheese u like