Old lady here. Run out of town on a rail has nothing to do with a train. It's a fence rail. A "Rail Fence" was what Abraham Lincoln used to build. Trees were cut to a certain length (8', or so) and then split into 'rails'. About 6" by how ever long. Sometimes scoundrels were tarred with heated tar (used for sealing roofs) and a pillow was cut open, and feathers shaken over the sticky tar, the person was tied on a fence rail and a few men carried him outside the city limits. He was instructed to never return.
Tar and feathering used to be a legit means of publicly shaming so-called representatives. Maybe we should bring that back, as many have admitted that their greatest fear is not death, but to be publicly ridiculed.
It also wasn't the "funny gag" treatment that so many old movies showed. The heated tar burns deeply into the flesh and the resulting infections would slowly kill the person. If they did survive, they endured weeks of excruciating pain, as the tar would only slowly peel away and would leave deep and lasting horrible scars. It was a brutal treatment and a horrible way to die.
Thank you miss Sally 😊. I love the wisdom and old world nostalgia. Not to say you are old dear just love the ways my parents lived in Europe and passed on to myself and siblings.
I love it how a premiere steakhouse puts a very VERY basic chicken dish at a VERY inflated price, but WAY less than the steak, and they appeal to the people trying to save money, but in fact, they are spending way more than is imaginable. Sam..you are the man.
Made it tonight. Sliced the chicken, put it on buttered fettuccine them put the sauce on the chicken. Side of fresh green beans sautéed in herbed butter. Instant hit. I used rice vinegar and Barefoot pinot grigio. I doubled the recipe due to feeding 4. LOL Thank you so much!
I sautee green beans in butter & olive oil with sliced mushrooms. Dee-licious! Learned from Julia Child to always use oil with butter to keep the butter from burning.
My southern grandmother, amazing cook, breaded almost everything by dipping it in full fat buttermilk, then dipping in seasoned white Lilly self-rising flour. You could pour buttermilk in bag, pull each piece out letting excess drip in bag, coat with flour, straight to oil.
Definitely. This episode showed behind the scenes working (instead of the often playing) I assumed they had that gimbal thing holding one camera but one of the boys is standing on the counter the whole time risking his life. He deserves a taste on camera
The juice boxes of wine they sell at the store now aren't just handy for the women who wanna fight with their husband's about stuff that happened 7 years ago, but also super handy for recipes like this one where you don't want to buy a whole bottle of white just to make a sauce.... And they are only 2 to 3 bucks.
your emulsion needs a stable amount of water for the fat to bind to. Easiest way to fix that broken sauce is with a few drops of cold water (to encourage the butter to solidify) and lots of movement. Alternatively, add a little cream in, after the wine reduces, and it will make your sauce significantly more stable. Most chefs put cream in their beurre blanc nowadays (or lecithin) to keep it together during a service.
I made steaks last night with a homemade steak sauce for 5 people. And I love to see Sam have the same struggles that I have. Running out of oil and butter at the flip (I did too), forgetting to cut the shallots (I did too), forgetting the plates (same). I will definitely be showing this video to my wife so she can see that I'm not the only one. Great job on this episode/video.
"mise en place" my friend. Spend a few minutes getting everything together and ready to cook. That way when you cook you have little stress and it is much more enjoyable. Everybody that cooks at all I'm sure has been in your shoes. My wife has joked that I went from the " Sweedish Chef " on the " Muppets in the kitchen " to more like Emeril Lagasse after I slowed down, practiced technique and got all my ducks in a row before I ever put heat under a pan. Her previous husband was a professional chef so I had to step it up, ha ha. Best wishes. --den
I’m a Christine, does that count?! Love this show, you guys have transformed my cooking to a whole new level!! My husband thinks I’m a genius, I told him Sam’s the genius!
I have made this several times now and have loved it every time. I didn't have white wine or vermouth, so I used chicken broth and it was still delicious! Love the show. Max and Chance are awesome.
Coming from Austria, the homeland of Schnitzel, I have to say it hurt to see the Schnitzel being fried in olive oil and butter...not sure if that would be specific for chicken Christopher 😂 But in Austria, we typically use Schmalz or at least neutral oil to "bake" the Schnitzel. Also we use much more fat as the Schnitzel should be floating in oil and also fried from the top by constantly "flooding" the upper side with a spoon 😊
I know! "Let's cut all the chicken fat and the flavour off to add an incorrect fat that's supposed to be better." My mother made her own chicken schmalz as well as beef tallow, as do I now. They are far tastier and healthier than using vegetable or canola oils.
Cooking in schmaltz isn’t t common in the U.S., unless one renders their own chicken fat, because it’s not sold in most stores (or zero stores in my area). I’ve begun saving and freezing scraps of chicken fat so I can make my own.
I've used vermouth for my white sauces for 40 years. I only use white pepper for everything , because if my wife sees the pepper she won't eat it. Don't tell her.
Excellent execution! I’m going to try it. Here’s another one to try, my favorite pasta: Pasta St. Charles 2 cups Heavy Cream 2 tablespoons Creole Mustard 12 ounces Andouille Sausage 2 tablespoons Butter 16 ounces Jumbo (21-25 count) Shrimp, peeled and deveined 2 tablespoons Garlic, minced 1 teaspoon Creole Seasoning 8 ounces Penne Pasta, cooked al denté 2 tablespoons Butter, chilled Kosher Salt and Cracked Black Pepper to taste Green Onions, sliced for garnish Parmesan Cheese, grated for garnish Bring the cream to a boil in a small saucepan and reduce the heat to medium. Cook until reduces by 1/2. Whisk in the Creole mustard and remove from the heat. Cut the sausage into halves lengthwise and then slice. Sauté in 2 tablespoons butter in a large sauté pan for 1 minute. Add the shrimp, garlic and Creole seasoning. Sauté for 5 minutes or until the shrimp are cooked through. Stir in the reduced cream sauce. Fold in the pasta and 2 tablespoons chilled butter to richen the sauce. Season with kosher salt and cracked black pepper. Garnish servings with the green onions and Parmesan cheese.
Looks delightful, can't wait to try this one. Also enjoy the comments on your videos, what a nice group of supporters you've assembled. Stay cool, fellas.
I hate to say it for Sam's sanity but the videos when Sam is stressing and trying to hit a time crunch are very entertaining lol. Great recipe, cant wait to try it
@@thebob3712 , I absolutely will not deal with the stress of people thinking they are being entertaining by seeing how fast they can do something. It stresses me out because everything I was taught at work is no job is to important to do safely. Don't go so fast you create a hazardous situation. So yeah, I know lots of people think pushing yourself to see how fast you can cook something is way cool and gets more views. I simple don't agree.
Run out of town on a rail was part of the "tarred and feathered" process. After the carpetbagger/neerdowell was covered in hot tar and rolled in chicken feathers, he was forced to straddle a split rail post, as in a split rail fence, his hands and legs were tied together hand to hand and leg to leg so that it was not possible to fall off the rail which was then hoisted by some boisterous volunteers who carried him to the edge of town riding on or under the rail. Extremely uncomfortable and the tar cools and drys leaving the skin burned and waxing all the hair off the body. Something no one wanted to repeat, an excellent deterrent.
Mmm, but ode to our current deterrents from taking the law into your own hands, a number of people received this “deterrent” of extreme and sadistic cruelty that didn’t deserve it. For instance, some of my spiritual brothers in the U.S. - trying to teach the Bible to a supposedly Christian nation 100 years ago. And, sadly and badly, it was often the clergy behind it. They say we are like the gods we worship. Think that people believing in the ungodly teaching of hellfire could have shaped their actions? (Btw, the teaching is not Biblical, is pagan and pre-dates Christianity by centuries at least. References to fire in the Bible to a “lake of fire” or “torment” are symbolic since symbolic things are thrown in it. Our Creator disciplines and punishes, but does not torture people. That’s a demonic business and lie.)
@@MsMarple Sadly it was all bullshit as there are no gods, never have been, and never will be. Religious people are the most dangerous as they truly believe in this bullshit and will do anything they are told. The happiest time in my life was when I gave up believing in ancient fairy stories.
I’m not sure if it’s “Hollywood” or not…but the “I’ve got your back” support from Chance and Max is awesome…y’all have a United team that I’ve been watching for years and your shit is FUUUUUNNY!!! Don’t stop doing what y’all do!!!
Someone at that restaurant has to be named Chris. This should be called chicken sam. Do it. Recipe it. Put it in your next book. Best how to cook show ever.
@@christinecadorette4316 While seasoning the meat is important, you do not want to skip out on seasoning your flour. The crust is the first thing you'll taste when you take a bite of fried meat, so if your meat is delicious but your crust is bland, it's not going to have the same impact.
Yet another fantastic quick receipe, I always appreciate all you and the boys do every week. Thank you again, huge fan and look forward to every episode. Keep up the great stuff….
Don't forget the rule, "hot pan cold oil" in order to prevent sticking. I was shocked when you put the oil into a cold pan. But first you have to coat the pan with oil heat it wipe that oil out reheat it and then coat with cold oil just before you fry
Very delcious and easy. I used garlic instead of shallots (don't like them and are hard to find where I live). A few money saving tips: 1 - 1 cup of flour and panko are enough for coating the chicken. 2 - for the sauce....4 tbls of butter is plenty.
Sam makes it look so easy. It is pretty cool to watch these timed episodes though knowing that you don't need a whole lot of time to make something as good as that.
I've watched your videos for some time... still love it! I've attempted with mixed success. Granted, I'm hungry (at the moment) and had a couple of drinks... but you've made cooking fun and easy. Preparation is KEY! Just wanted to say, Thank You!
I cannot wait to try this. I know my family is going to love it! By the way my husband says thank you for all the new recipes for me to try. I tend to get stuck on the same old thing. You guys are great!
Made this for dinner for the family. Took me a little longer I am no Sam, but this sure made me a star in my home!! This is golden. Can't wait for a cookbook to come out Sam!!
I just wanted to say I love your videos! Really inspired me to get more into cooking! I never owned an air fryer until watching what you made in it so I bought one. Made one of your wing recipes and the pizza, both were amazing!
I literally just texted my wife, who is out to buy my about to be 7 year old twins their birthday gifts, to get the couple things I don't have in my pantry so I can make this tonight for my family! Thank you for the inspiration! Also, I have one of your knives that I bought; is the best knife I have ever had and used. I wouldn't be sad or mad to learn that I happened to be a winner and have two!!! Seriously, I LOVE your knives.
I love when you go into restaurant chef mode! Laughing and funny is best, but the dead serious 'get out of my way' Sam is badass. It just reminds that you're not just a UA-cam guy, you're legit. 😄👏🏻🤘
Actually this was really good. I enjoyed the shallots and white wine vinegar and vermouth. Essentially the butter is infused in the flavors of everything and when added to the breaded chicken it all comes together. My 3 year old liked the breaded chicken with nothing else lol. But it was good
Love the show!!! I think it would be great to see Sam compete against the head chefs from his restaurants and have they guys do a blind judging. Also, would be great to see a video with Mrs. Cooking guy!!
Spent some time in San Diego recently and some friends randomly suggested NNT. Really enjoyed the tacos (short rib and pulled pork w/mac). Can't wait to try this one!
I made this tonight. It was really good. Milder than I expected considering the vinegar and wine. Definitely a keeper. I might recommend to add about 2tspn Capers for a little extra pop in flavor. Thanks for the recipe! 😃
That looks Amazing! Going to try that one. Sam have you done an episode on making a Dutch Baby with caramelized apples or some other fresh fruit or berries?
🚨 NEW PRODUCT ALERT! The Flip' HAS ARRIVED❗tinyurl.com/4968s54r
Remember, never rush when beating your meat... LOL
😅
Old lady here. Run out of town on a rail has nothing to do with a train. It's a fence rail. A "Rail Fence" was what Abraham Lincoln used to build. Trees were cut to a certain length (8', or so) and then split into 'rails'. About 6" by how ever long. Sometimes scoundrels were tarred with heated tar (used for sealing roofs) and a pillow was cut open, and feathers shaken over the sticky tar, the person was tied on a fence rail and a few men carried him outside the city limits. He was instructed to never return.
Tar and feathering used to be a legit means of publicly shaming so-called representatives. Maybe we should bring that back, as many have admitted that their greatest fear is not death, but to be publicly ridiculed.
thanks for that!
@@DonnaLeeOneal-kd8rt Kinda like Yellowstone's 'train station'. Kinda.
It also wasn't the "funny gag" treatment that so many old movies showed. The heated tar burns deeply into the flesh and the resulting infections would slowly kill the person. If they did survive, they endured weeks of excruciating pain, as the tar would only slowly peel away and would leave deep and lasting horrible scars. It was a brutal treatment and a horrible way to die.
Thank you miss Sally 😊. I love the wisdom and old world nostalgia. Not to say you are old dear just love the ways my parents lived in Europe and passed on to myself and siblings.
I love it how a premiere steakhouse puts a very VERY basic chicken dish at a VERY inflated price, but WAY less than the steak, and they appeal to the people trying to save money, but in fact, they are spending way more than is imaginable. Sam..you are the man.
I hit that like button simply for the French voice complaining about the black pepper! 😂
Yeah Sam, black pepper, really??! Ce n' est pas bon! Kidding!
I H8 bougy snobs who are anal retentive about everything having to be a "certain way" and I love how he made brutal fun of them.
It was super fun indeed. And I’m French.
I think it was giving French Swarzenegger vibes 🤣
Made it tonight.
Sliced the chicken, put it on buttered fettuccine them put the sauce on the chicken. Side of fresh green beans sautéed in herbed butter.
Instant hit.
I used rice vinegar and Barefoot pinot grigio. I doubled the recipe due to feeding 4. LOL
Thank you so much!
I sautee green beans in butter & olive oil with sliced mushrooms. Dee-licious! Learned from Julia Child to always use oil with butter to keep the butter from burning.
My southern grandmother, amazing cook, breaded almost everything by dipping it in full fat buttermilk, then dipping in seasoned white Lilly self-rising flour. You could pour buttermilk in bag, pull each piece out letting excess drip in bag, coat with flour, straight to oil.
He didn't season that chicken or flour at all ..if not for the sauce ZERO flavor.
i do the same, i soak in buttermilk, spices and hot sauce.
I WILL be making this. No blindfolded episode please. Don't need that level of stress. This was stressful enough.
He’s done it before, they’re fun!
I’m surprised they have survived a blindfold challenge. Sam isn’t great with heat, so I’d be terrified of him blind and near anything hot.
Honestly I don't see the appeal also, if I wanted stress I'd see one of those cooking shows. Terrible way to learn a recipe.
I wish you guys would include Max and Chance tasting the food after the credits. They work so hard making these videos look amazing.
then you would need another cameraman for taking a video of them eating it, unless they take turns filming each other eating it i suppose ^^
Definitely. This episode showed behind the scenes working (instead of the often playing) I assumed they had that gimbal thing holding one camera but one of the boys is standing on the counter the whole time risking his life. He deserves a taste on camera
The 4 ingredients. Butter, butter, butter, butter, and a little chicken.
Butter is the secret to life. 🙂
The juice boxes of wine they sell at the store now aren't just handy for the women who wanna fight with their husband's about stuff that happened 7 years ago, but also super handy for recipes like this one where you don't want to buy a whole bottle of white just to make a sauce.... And they are only 2 to 3 bucks.
Oh yes about the little juice boxes of wine and old memories
You can also buy little 187ml bottles of wine, they usually come in a 4-pack.
your emulsion needs a stable amount of water for the fat to bind to. Easiest way to fix that broken sauce is with a few drops of cold water (to encourage the butter to solidify) and lots of movement. Alternatively, add a little cream in, after the wine reduces, and it will make your sauce significantly more stable. Most chefs put cream in their beurre blanc nowadays (or lecithin) to keep it together during a service.
I made steaks last night with a homemade steak sauce for 5 people. And I love to see Sam have the same struggles that I have. Running out of oil and butter at the flip (I did too), forgetting to cut the shallots (I did too), forgetting the plates (same). I will definitely be showing this video to my wife so she can see that I'm not the only one. Great job on this episode/video.
"mise en place" my friend. Spend a few minutes getting everything together and ready to cook. That way when you cook you have little stress and it is much more enjoyable. Everybody that cooks at all I'm sure has been in your shoes. My wife has joked that I went from the " Sweedish Chef " on the " Muppets in the kitchen " to more like Emeril Lagasse after I slowed down, practiced technique and got all my ducks in a row before I ever put heat under a pan. Her previous husband was a professional chef so I had to step it up, ha ha. Best wishes. --den
@everydayden5826 typically I do. The other night was an exception to the rule, and I paid the price for it. Lol.
I love the way you just hand pulled the butter from the stick
I’m a Christine, does that count?! Love this show, you guys have transformed my cooking to a whole new level!! My husband thinks I’m a genius, I told him Sam’s the genius!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
WHO THE HELL IS SAM?!?!?! LOL
I have made this several times now and have loved it every time. I didn't have white wine or vermouth, so I used chicken broth and it was still delicious! Love the show. Max and Chance are awesome.
I'll try preparing it that way.
This episode... er, video... was the most suspenseful and anxiety-producing thing I've watched all year. Nicely done!
Coming from Austria, the homeland of Schnitzel, I have to say it hurt to see the Schnitzel being fried in olive oil and butter...not sure if that would be specific for chicken Christopher 😂
But in Austria, we typically use Schmalz or at least neutral oil to "bake" the Schnitzel. Also we use much more fat as the Schnitzel should be floating in oil and also fried from the top by constantly "flooding" the upper side with a spoon 😊
I know! "Let's cut all the chicken fat and the flavour off to add an incorrect fat that's supposed to be better." My mother made her own chicken schmalz as well as beef tallow, as do I now. They are far tastier and healthier than using vegetable or canola oils.
For 15 mins he did great.
@@WckdLlThngz no doubt about that!! But a different oil would have made no difference in time 😅
When I first read your comment I thought you said Austin (Texas, USA) was the homeland of Schnitzel! 😂😂😂
Cooking in schmaltz isn’t t common in the U.S., unless one renders their own chicken fat, because it’s not sold in most stores (or zero stores in my area). I’ve begun saving and freezing scraps of chicken fat so I can make my own.
You can make cutlets really easy with a tortilla press
... FYI
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
I use my hand for chicken and 2 cutting boards for tortillas.
Great Tip. Thanks
You could do one of those baskets filled with oddball ingredients and see what you could come up with. One ingredient has to be the star of the dish.
Would love this, send Zack and Jordon out to buy you a basket of food and you have to come up with a dish in like half an hour or something.
I’m starving, and YT throws this at me. Now I’ve got to go through the other videos and take notes and a grocery list.
I've used vermouth for my white sauces for 40 years. I only use white pepper for everything , because if my wife sees the pepper she won't eat it. Don't tell her.
Excellent execution! I’m going to try it.
Here’s another one to try, my favorite pasta:
Pasta St. Charles
2 cups Heavy Cream
2 tablespoons Creole Mustard
12 ounces Andouille Sausage
2 tablespoons Butter
16 ounces Jumbo (21-25 count) Shrimp, peeled and deveined
2 tablespoons Garlic, minced
1 teaspoon Creole Seasoning
8 ounces Penne Pasta, cooked al denté
2 tablespoons Butter, chilled
Kosher Salt and Cracked Black Pepper to taste
Green Onions, sliced for garnish
Parmesan Cheese, grated for garnish
Bring the cream to a boil in a small saucepan and reduce the heat to medium. Cook until reduces by 1/2. Whisk in the Creole mustard and remove from the heat.
Cut the sausage into halves lengthwise and then slice. Sauté in 2 tablespoons butter in a large sauté pan for 1 minute. Add the shrimp, garlic and Creole seasoning. Sauté for 5 minutes or until the shrimp are cooked through.
Stir in the reduced cream sauce. Fold in the pasta and 2 tablespoons chilled butter to richen the sauce. Season with kosher salt and cracked black pepper. Garnish servings with the green onions and Parmesan cheese.
Looks delightful, can't wait to try this one. Also enjoy the comments on your videos, what a nice group of supporters you've assembled. Stay cool, fellas.
Italian Beef Braciole episode needs to happen. Also, Chance and Max tasting scenes would be a great addition to the vids!
I know what you said and I agree. So much for the end of things. Cheers and thanks for sharing the recipe. The family is going to love this dish.
we made this tonight! Turned out GREAT! TY for the recipe!
I hate to say it for Sam's sanity but the videos when Sam is stressing and trying to hit a time crunch are very entertaining lol. Great recipe, cant wait to try it
man I like these videos make this a thing. watching sam stress tf out is so enjoyable
The timer made me too anxious to enjoy watching you make the recipe!
Agreed, let's hide the timer!! Loved it otherwise
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
toughen up, Oh my anxiety because of a timer, princess
@@thebob3712 , I absolutely will not deal with the stress of people thinking they are being entertaining by seeing how fast they can do something. It stresses me out because everything I was taught at work is no job is to important to do safely. Don't go so fast you create a hazardous situation. So yeah, I know lots of people think pushing yourself to see how fast you can cook something is way cool and gets more views. I simple don't agree.
I like how Sam went into Restaurant mode from youtube chef mode. It's nice to see that he has some real experience "under the gun" as he said.
I made this last night. Loved it so much I'm making again tonight.
Run out of town on a rail was part of the "tarred and feathered" process. After the carpetbagger/neerdowell was covered in hot tar and rolled in chicken feathers, he was forced to straddle a split rail post, as in a split rail fence, his hands and legs were tied together hand to hand and leg to leg so that it was not possible to fall off the rail which was then hoisted by some boisterous volunteers who carried him to the edge of town riding on or under the rail. Extremely uncomfortable and the tar cools and drys leaving the skin burned and waxing all the hair off the body. Something no one wanted to repeat, an excellent deterrent.
Mmm, but ode to our current deterrents from taking the law into your own hands, a number of people received this “deterrent” of extreme and sadistic cruelty that didn’t deserve it. For instance, some of my spiritual brothers in the U.S. - trying to teach the Bible to a supposedly Christian nation 100 years ago. And, sadly and badly, it was often the clergy behind it. They say we are like the gods we worship. Think that people believing in the ungodly teaching of hellfire could have shaped their actions? (Btw, the teaching is not Biblical, is pagan and pre-dates Christianity by centuries at least. References to fire in the Bible to a “lake of fire” or “torment” are symbolic since symbolic things are thrown in it. Our Creator disciplines and punishes, but does not torture people. That’s a demonic business and lie.)
Do it to bankers
Came here to say this. I remember this from grade school if you can believe that.
@@MsMarpleJehovah's Witnesses perhaps?
@@MsMarple Sadly it was all bullshit as there are no gods, never have been, and never will be. Religious people are the most dangerous as they truly believe in this bullshit and will do anything they are told. The happiest time in my life was when I gave up believing in ancient fairy stories.
LOL, 80 degrees is considered sunrise here, but I digress. Great looking dinner that I will have to try. As always great job and thanks.
Right? It's currently 104 where I am, just a few hours North.
Yeah, hot af is around 90-95 degrees, depending on humidity. But I live in KS, and grew up in GA and TN. Now that’s hot AF!
Dinner under $15 is considered cheap?
Most of the people on this planet have to get by under $1 a day.
Just a reminder.
Depends where you buy the ingredients too. So your comparison is not exactly valid.
I’m not sure if it’s “Hollywood” or not…but the “I’ve got your back” support from Chance and Max is awesome…y’all have a United team that I’ve been watching for years and your shit is FUUUUUNNY!!! Don’t stop doing what y’all do!!!
Love this episode! Do more of these. How about a 15 minute surf and turf?
0:57 Julia Childs used Vermouth in place of white wine many French recipes. You are good! ~Cara 😊
I like this recipe. I especially liked the semicolon between minutes and seconds. The timed videos (episodes) are always fun
Yes. The guys shouldn't pick on Sam when their punctuation is off.
Glad someone else noticed that!
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
I noticed the semicolon as well! lol Don't know why, but it bothered me. Is that a Canadian thing or a "hurry up and get this video edited" thing? lol
Can't wait for the blindfolded episode!!
You crazy kids always make me smile when my day is poopy…and hungry! Thank you!
My dude is named "Christopher"! You gave me the dish idea for his birthday! Thanks, my man! Cheers!
Let's see a Scotch egg but with a Canadian twist...
*drools*
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
Someone at that restaurant has to be named Chris. This should be called chicken sam. Do it. Recipe it. Put it in your next book. Best how to cook show ever.
Not always. Red Lobster had a made-up chef, "Chef Walt". There never was a Chef Walt!
I’ve worked at Morton’s for 4 years and none of us know who Christopher is. We also had a shrimp Alexander. No idea lmao 😂
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
Helpful hints……when dredging meats….season the flour…..use one hand for dry ingredients and the other for wet.
I have to admit, I always season the flour but wonder why we don’t season the meat first.
@@christinecadorette4316 While seasoning the meat is important, you do not want to skip out on seasoning your flour. The crust is the first thing you'll taste when you take a bite of fried meat, so if your meat is delicious but your crust is bland, it's not going to have the same impact.
Yet another fantastic quick receipe, I always appreciate all you and the boys do every week. Thank you again, huge fan and look forward to every episode. Keep up the great stuff….
I really liked this episode style of real time cooking. Great job and fun to watch.
Make a chicken Joe
Chicken Patty 🎉
HEY SAM
COULD YOU PLEASE MAKE A PESTO LASAGNA 🇮🇹
BTW, Favuzzi has a great version on its website 😊
Cheers from Miami
First
Drool! 👏👏👏 thank you for sharing the written recipe too!
Don't forget the rule, "hot pan cold oil" in order to prevent sticking. I was shocked when you put the oil into a cold pan. But first you have to coat the pan with oil heat it wipe that oil out reheat it and then coat with cold oil just before you fry
Looks great!
If you pre-marinade, you could do a timed high-end steakhouse dinner!!!😊 Just be sure to tell us how to duplicate your marinade!!!
That looks delicious. I must make this soon. Thanks Sam. Keep up the good "vids"
I like the idea of the timer. It's fun to see how quickly something like that can come together.
Love It! This is what everyman goes through. And it works out. Whether it does or does not. Good memories.
I subscribed bc your humor is what this world needs!!!
Beurre blanc is a white wine butter sauce, Beurre rouge is a red wine butter sauce
Looks delicious and simple to make. I look forward to trying it.
Love the recipe and love the concept of keeping it under 15 minutes. Will make this one for sure.
Very delcious and easy. I used garlic instead of shallots (don't like them and are hard to find where I live). A few money saving tips:
1 - 1 cup of flour and panko are enough for coating the chicken.
2 - for the sauce....4 tbls of butter is plenty.
Proud of you Sam. You are representing Canada very well! Fellow Canadian.
Well done! I’m adding this to the must try list!
Sam makes it look so easy. It is pretty cool to watch these timed episodes though knowing that you don't need a whole lot of time to make something as good as that.
This looks amazing! I can't wait to try this! Thanks Sam.
I've watched your videos for some time... still love it! I've attempted with mixed success. Granted, I'm hungry (at the moment) and had a couple of drinks... but you've made cooking fun and easy. Preparation is KEY! Just wanted to say, Thank You!
This recipe sounded soooo good. Maybe it for the family tonight. Really simple, really good. This is now our favorite chicken.
Love the SHIRT ! LOVE the CHICKEN ! Looks great -- tonight's dinner for sure.
I cannot wait to try this. I know my family is going to love it! By the way my husband says thank you for all the new recipes for me to try. I tend to get stuck on the same old thing. You guys are great!
I love these one dish meals. Cleanup is a breeze.
That looks so good and I’m making it right now for my wife and I!
What about doing a Ai pokey nacho tray? Or did you already do this?
I like how such flavorful plates can be made so simply.
I mention “Sam The Cooking Guy” after my family tells me about the amazing meal they just devoured. Many great meals thanks to your channel!
3 years later I keep coming back to this recipe. So simple and good!
This is a great channel! Watching from Canada!
Made this for dinner for the family. Took me a little longer I am no Sam, but this sure made me a star in my home!! This is golden. Can't wait for a cookbook to come out Sam!!
Definitely making this!! Nice work!
Awesome. I’m a big fan of meals like this. Especially chicken and pork, thanks guys!
I just wanted to say I love your videos! Really inspired me to get more into cooking! I never owned an air fryer until watching what you made in it so I bought one. Made one of your wing recipes and the pizza, both were amazing!
I can hear that crunch as you chew the chicken cutlet!
" Oh shit! I forgot the parsley"
Meanwhile sauce breaks. 😂😂😂😂😂😂
Love the quick meals. More of those please.
Amazing recipy, thanks guys!
I literally just texted my wife, who is out to buy my about to be 7 year old twins their birthday gifts, to get the couple things I don't have in my pantry so I can make this tonight for my family! Thank you for the inspiration! Also, I have one of your knives that I bought; is the best knife I have ever had and used. I wouldn't be sad or mad to learn that I happened to be a winner and have two!!! Seriously, I LOVE your knives.
I love when you go into restaurant chef mode! Laughing and funny is best, but the dead serious 'get out of my way' Sam is badass. It just reminds that you're not just a UA-cam guy, you're legit. 😄👏🏻🤘
I’m from Southern Indiana and it looks a hell of a look like chicken, fried chicken, smothered, and gravy
Actually this was really good. I enjoyed the shallots and white wine vinegar and vermouth. Essentially the butter is infused in the flavors of everything and when added to the breaded chicken it all comes together. My 3 year old liked the breaded chicken with nothing else lol. But it was good
Love the show!!! I think it would be great to see Sam compete against the head chefs from his restaurants and have they guys do a blind judging. Also, would be great to see a video with Mrs. Cooking guy!!
Excellent as always! Looking forward to making this!
Looks Fantastic!!! Another recipe to try...
Spent some time in San Diego recently and some friends randomly suggested NNT. Really enjoyed the tacos (short rib and pulled pork w/mac). Can't wait to try this one!
Damn! This is one of the best looking things you have made in a hot minute.
Something about knowing there’s a timer to beat always brings on a certain level of stress. 😂
Hey Sam! I made this for my husband tonight and it was AMAZING!!! A new go to meal! Thank you!!! Delicious!
I need that knife like your mother did. Love the concept of cooking in 15 mins. Never a dull moment!
I learned about using vermouth in cooking from your amazing risotto episode. I've never looked back. Thank you
Love watching your "episodes"! This is on the menu for next week!
Great recipe! Trying it tomorrow! I agree love vermouth..so underrated. Great with scallops!
I made this tonight. It was really good. Milder than I expected considering the vinegar and wine. Definitely a keeper.
I might recommend to add about 2tspn Capers for a little extra pop in flavor.
Thanks for the recipe! 😃
We loved this recipe! It was amazing! Going to put this one on regular rotation!
I make my buerre blanc exactly the same way, and use it on scallops. I will try this on chicken, looks delicious!
That looks Amazing! Going to try that one. Sam have you done an episode on making a Dutch Baby with caramelized apples or some other fresh fruit or berries?