SPAGHETTI all'ASSASSINA (POSSIBLY THE BEST PASTA I'VE MADE IN A LONG TIME!) | SAM THE COOKING GUY
Вставка
- Опубліковано 8 чер 2024
- "Can every month be Viewer Recipe Month?" A quote from STCG as we made what is likely the best / coolest pasta we've made in a long time, Spaghetti all'Assassina aka Assassin's Spaghetti aka Killer Spaghetti! 🤯
🔪🔪 CHECK OUT OUR KNIVES + OTHER PRODUCTS LIKE THE 'THIRST TRAP'❗️tinyurl.com/466xv8bz | shopstcg.com
🔴 RECIPE: www.thecookingguy.com/recipes...
🔴 ORDER MY NEW GRILLING COOKBOOK!: tinyurl.com/3ekranuv
🔴 SHOP THE REST OF OUR PRODUCTS❗️
🔪 THE ESSENTIAL - 7'' NAKIRI KNIFE: bit.ly/3IFERYu
🔪 THE STATEMENT - 10.5'' EXECUTIVE CHEF KNIFE: bit.ly/3k9g712
🔪 THE SIDEKICK - 5'' SANTOKU KNIFE: bit.ly/3Kw0kUW
🍳 THE OG - 12'' CAST IRON PAN: bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): bit.ly/3xDu7Uf
👕 F#^% MAX TEE: bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️shopstcg.com
00:00 Intro & Knife Winner
1:56 Making Tomato Broth
2:36 Making Red Pepper Oil
3:05 Frying Spaghetti
3:21 Adding Broth
5:21 Serving
6:15 First Bite
6:45 Outro
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ / discord
🔴 CONNECT:
⭕️ INSTAGRAM ➔ bit.ly/stcg-insta
⭕️ TIKTOK ➔ bit.ly/stcg-tiktok
⭕️ TWITTER ➔ bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ thecookingguy.com
⭕️ MY COOKBOOKS ➔ www.thecookingguy.com/books-f...
⭕️ MY RECIPES ➔ thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
-
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
-
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
-
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ - Розваги
![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
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.
Well I’m Italian from Rome and I think your recipe is perfect! Good job!
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
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: 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!
Have to try that!! Looks amazing. Thanks for your videos!
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: 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.
Burnt pasta was one of the top appetizers at my bistro, the flavor is just outstanding.
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.
Garnished mine with green onion. Tastes amazing! Thanks for the recipe
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.
Love this! Definitely making it
Beautiful! Heard of it, and now I really must try it.
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.
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.
That looks amazing! I'll be trying that
Made this today. Delicious.
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.
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!
just got your book !!! love it !!! thx sam !
I've been watching you guy's for a long time. I have tried many of your recipes and they have been great. Your awesome, keep those recipes coming 👍
time wise, I have found doubling the cook time on the pasta box to be pretty accurate
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!!!
Definitely trying.
Looks amazing going to try to make this tomorrow
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.
looks like a great texture
Have to try this one
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.
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
This just made it in this weeks meal rotation!!!!
Looks amazing. Just Received your new book today. Been thumbing through and the Content is just mouth watering. Can't wait to start cooking some of the recipes. Thank you.
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!
I have a hard time believing you actually ate the pasta since you cut the shots
Absolutely looks delicious!! You guys are always entertaining. My wife and I love your videos
This looks amazing
does the first one here get a knife???????
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.
I can't wait to try this one!
That’s the kind of delightful comedy money can’t buy. Sam, you handled the situation beautifully, like the gifted person you are.
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.
Cannot wait to try this!
MARCH: THE BEST KUNG PAO SHRIMP EVER!!!!
Ingredients
2 tbsp Vegetable oil (30ml)
2 jalapeños, Chopped
1/3 cup cashews (3oz)
1/2 tbsp minced garlic (7.5g)
14 medium size shrimp
1 bell pepper, I used red, cut into strips
Onion, cut into strips
1/4 cup Oyster sauce (2oz)
1 tbsp chili paste (15ml)
1 tsp cayenne pepper (5g)
1 scallion, sliced
1/4 tsp sesame oil (1.25ml)
Dash of white pepper
Make your slurry in a small dish combine the 2 following ingredients and set aside
1/8 cup stock, you can use water (1oz)
1 tsp corn starch (5g)
Heat a skillet or wok over high heat
When you see the first wisp of smoke add you oil, cashews, garlic and jalapeño.. cook about 30 seconds
Add shrimp, stir constantly
When they are starting to turn pink add your bell pepper and onion
Cook about 1 minute
Add your Oyster sauce and chili paste, cook 10 seconds just to combine
Add your slurry
Cook about 1 minute more or until the shrimp are pink all the way
Remove your pan from the heat and add
Scallions, sesame oil and white pepper
Serve over rice
Looks tasty. Anything Italian or Mexican is a winner to me. I received my 2 cookbooks today. Will start looking at them later on. Just got home a little while ago.
Great recipe. Great video.
Looks fantastic!
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.
Love this dish i do it all the time
Looks good. Never seen it cooked this way
Interesting
Will definitely check this one out!
Love it. Thanks Sam
I discovered it on Pasta Grammar made this 3 years ago and it looked amazing! Good job!
I already do love this channel. 😍😍
One of my favorites
I saw this on youtube a few years ago and first thought, it was a bad joke. I tried this myself pretty much exactly like Sam executed it here and since then it's my favorite spaghetti dish.
dude has so many favourite recipes its insane
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.
Wow this is the earliest I have seen them put a video up
I love pasta! I'm trying your Puttanesca this weekend...that one looks really good!
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)!!
OMG! This looks Amazing can’t wait to make it! Love ❤ your channel & we just rcvd your New Cookbook yesterday! I wish I would’ve waited to buy it not preordered from Amazon but had a signed copy from Walmart dang it.😂
Thanks Sam, making this tonight for the family
I make this for my family and it’s delicious.
Somebody watches Stephen Cusado @NotAnotherCookingShow.....one of the best cooking channels on YT.
Looks amazing
That looks great! I've made it once and was something different.
Was wondering if we could get a cleaning video. For example your preferred ways for the smokers, grill and cast iron.
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)
Looks great.
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.
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!
Can't wait to try this one!! I love chili oil
A pasta dish I’ve yet to try. Seen it quite a bit, look delish
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 found you and OMG that looks delicious. Thanks
Have to love the gardners!
Had it twice in Bari, Italy last summer - the home of this fabulous dish. Made it three times since then
I love it! One of the best pasta dishes I've ever eaten. But I guess I still need some practice as I made it way too oily 😅
I like the idea of the spaghetti soaking up the broth ... may have to try it just for that!
Who knew this was a thing! Can't wait to try 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.
This is delicious thank you SAM
Looks delicious
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.
Ok the tree cutting whenever you tried to speak was hilarious 😂
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.
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
Don't know if this was already mentioned, buy I saw another version of this with chicken broth instead of water. I tried it, and it seemed a bit better. Any thoughts? If I still have your attention, any thought on red pepper flakes versus chili flakes?
I have made this before. Its crazy good and crazy spicy
I was surprised to see this early post! I’m so happy about it.
Looks fantastic! I’m Italian so I know pasta.😊❤
You can stir in a little boiling water right after the charring and caramelization are complete to soften it if you like.
Sam, I asked for this back in January. Pinnacle taking my knife lol. Looks great, can’t wait to make and thank you for making!!
Now show a vid of how you cleaned the cast iron! 😉 Love you guys!
Weeee! Just got my new Holy Grill cookbook from Amazon today! So excited to check out all the deliciousness!
For a nice variation try adding pancetta or bacon in tiny bits with the red peppers
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
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 ♥
this looks so good