QUICK AND EASY MARINADE BECOMES AN EPIC STEAK SANDWICH LIKE 🫰🏻 | SAM THE COOKING GUY
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- Опубліковано 1 чер 2024
- #sponsored Thanks to Kewpie USA for sponsoring this video! With this March “viewer recipe,” we loved the addition of Kewpie. @kewpiefanclub #Kewpie #kewpiemayo
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▪️This marinade is SO easy that literally anyone can make it - from there it becomes one of the greatest (and easiest) steak sandwiches on the market!
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00:00 Intro & Knife Winner
1:00 Making the Sauce
1:32 Slicing Steak & Tossing in Sauce
2:27 Cooking Vegetables
2:49 Prepping Bun
3:00 Kewpie Hat
3:49 Cooking Steak
4:44 Building
5:34 First Bite
5:56 Outro
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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
Shout out to everyone who took the time to place their recipes in the comments. If it doesn't make on the channel, it definitely will in my kitchen. Love to try new things.🍽😋
True up! 👍
Buffalo Chicken Soup
* 2 bunches of green onion:, (or 1 medium yellow onion) chopped
* 3 stocks of celery, chopped
* 1/4 cup butter
* 1/4 cup flour
* 3/4 cup milk (I use 1/2 and 1/2)
* 3/4 cup chicken broth
* 2 cups dice cooked chicken
* 1/4-1/2 cup buffalo chicken sauce ( franks red hot is best)
* 1/2 cup (4 ounces) Velveta cheese (or cheddar jack)
* 1/2 teaspoon celery salt
* 1/2 teaspoon garlic salt
Instructions:
1. Sautee onions and celery in butter until tender
2. Stir in Flour until smooth
3. slowly add milk and broth
4. Add remaining ingrediants and simmer, stirring ocassionally until cheese is melted.
SERVES 4
@@MrBourbon207 that sounds AMAZING i need to make this ASAP! thank you for sharing!
Hope we get another viewer recipe chapter soon.
After my heart attack last year, I can't eat most of the amazing food you create. However, I can't stop watching your channel! I love the interaction between you and your Sons. I get to window shop the delicious food and laugh at your antics. Great entertainment!
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.
Yay! Thanks for making it! Your version looks great.
One of the best things I ever did was see a bulgolgi recipe that included sugar....but a key word being....brown sugar. It was the missing ingredient to make my bulgolgi taste like the local place around me. Total life-changing event.
That was some truly top-level over-dubbing 👌🏼
I don’t see many appetizers on the channel. Maybe try this. Can be applied in different ways…
Pound of chicken (breast or thighs)
Brown in pan
Add some chicken broth and cover for 15-20 until shreds.
In a bowl add cream cheese block
Franks or favorite hot sauce
Chopped onion, cilantro, chopped maters
Add shredded Chiken. Mix
Roll in tortillas or just chip dip.
Easy and delicious, the perfect combo. You forgot to mention another important key ingredient. KEWPIE!
March:: we have been a subscriber for about 5 years. And we cook almost all your dishes. Your recipes are amazing.
My family of Caribbean and this is our favorite dish.
Caribbean curry chicken
6 pieces of chicken thighs diced up
Season chicken with:
2 Tablespoon chopped up parsley
2 tablespoons chopped cilantro
1/4 of a yellow onion
2 green onion stocks
3 garlic cloves
1 teaspoon ginger
1/4 green pepper
1/4 diced up tomato
Salt and pepper
Marinate chicken for 30 minutes
Put chicken in a cast iron pot or pan that has a lid
Cut up the rest of the tomato
1/2 on onion
3 garlic cloves
Salt and pepper
3 tablespoons curry powder. I use the Chef brand
Let chicken cook. And then add about 1/2 a cup of water and a few bunches of thyme and cover. And cook on medium heat for 30 minutes
Then remove lid and cook until the desired thickness of sauce you want
Serve over rice. I like using jasmine rice
I received my bottle of Kewpie last week! It was a great surprise to see that I was one of the 1,000 to get one. Thanks!!
March: 4 cheese meaty mac
I have been trying for so long to make a homemade mac and cheese with meat. Thanks to watching your videos I learned enough to make this! Thank you for every video and teaching me how to cook!
Cheeses:
- Boars head montery jack
- Boars head vermont cheddar
- Spicy jalapeno cream cheese
- Boars head smoked gouda
Grate about 3/4's of each hard cheese and set to the side or fridge until ready
Meat:
Ground chuck
- Cumin
- Herbs de provence (found at publix, if not available, use oregano, thyme, basil, rosemary, tarragon, majram, and finally shredded bay leaf)
- Hamburger seasoning
- Chipotle Chili powder (Found at publix, if not available, use smoked paprika and chili powder)
- Onion powder
- Kinders wood fired garlic
- Tonys
- Beef consumme
Add meat to the pan until browned and add all seasonings. I am more heavy handed but use your preference. Once browned, drain the fat but leave enough in to cover the bottom. Add beef consumme and half a can of water. Little more than a simmer until all liquid is gone.
Noodles:
I use cavatappi, nothing special. Cook al dente and set to the side until ready. Keep about a cup of pasta water for later.
Cheese roux:
- 3 tbsp stick butter
- 2 tbsp flour
- 12 oz evaporated milk
- 1 cup of half and half
- Onion powder
- Tonys
- Chipotle chili seasoning
- Salt
- Pepper
- Kinder wood fired garlic
Melt butter into pan, then add all flour and whisk until smooth and no flour is left. Continue whisking! After a few minutes, add the evaporated milk slowly and continue whisking. After it becomes consistent, add half and half. Whisk a few more minutes and then wait for it to thicken. After that, add all cheeses and 3 tbsp of the jalapeno cream cheese. Once this has melted, add seasonings. When everything has melted and is consistent, add noodles and taste test. If good, add meat and mix well. If it is too thick, add small amounts of pasta water until satisfied. Set to low for about 5 minutes for roux to thicken and everything come to temperature.
This was a great idea! We used the pre marinated beef bulgogi from
h mart (Korean supermarket) and it worked well. Should have got the soju also 🥲
The dubbed audio was spot on!
Grilled salmon BLT with a tarragon aoli.
Grill salmon with BFF and a little cayenne, cook thick cut bacon, lettuce, toms and toasted sourdough bread. Aoli - mayo of choice, rough chopped fresh tarragon, salt pepper, splash of apple cider vinegar and lemon juice . Or Cajun the salmon. Assemble.
Thanks, Sam! My Kewpie schwag is on its way! Love your channel!
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
I think it is time to make Greek Pastichio ( similar to lasagne but a million times better).
Tteokbokki--please please make this one!!!
Me and my wife’s favorite show lol been trying most of these recipes this month with you guys. Congrats to all the winners.
March:
Sausage, potatoes and sauerkraut. One pot dish which you could add whatever to spice it up. Add the sauerkraut last cold and serve
Polish garlic sausage, raw cabbage, sauerkraut, potatoes, carrot, black peppercorns, chicken stock. All put in slow cooker or oven pot, couple hours or more. Winter warmer for sure.
Quick and simple love it
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
Great way for a hot day, lomi lomi salmon is a cold soup to serve on a hot day, smoked thinly sliced salmon, green onions, salt, ice cold water, served on a bowl of ice
Bulgogi with cheese sounds so damn good good gosh!
Yum!! Looks so good!!
Pizza challenge?! Chicken Parmigiana Pizza or your best pizza with Fig Jam, Prosciutto, sliced mozzarella, and topped with fresh arugula fresh out of the oven!
I would love to seen an episode of your top 5 favorite pizzas!! 🍕
I would love to see your receipt of homemade ravioli as well as how you quick smoking.
Yo savage! No straight cuts on a sandwich! Always At a angle!
When I was stationed in Korea we used to hit up all the street vendors when we went out bar hopping. There was this one vendor that had fried chicken that was awesome. Also, a fun note, my roommate had a small dog named Kegogi that my cat used to chase down and tackle like a lion bringing down a gazelle.
HEY SAM
COULD YOU PLEASE MAKE YOUR FAVOURITE TUNA STEAK RECIPES ?
Thank you 🙏
Not sam but
Tuna.
Japanese mayo
Sour Dough (SLIGHTLY TOASTED)
CELERY
SALT and PEPPER
ITS THAT EASY!!
@@benjaminjirout8444 funny joke 😊
Those Korean trip episodes were awesome
I’m a Philly cheesesteak lover but this will be my new go to. You Rock Sam love the channel
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
March: could be on an episode of munchies, Smoked pizza rolls
bag of frozen pizza rolls added to foil/sheet pan;
spray with neutral oil
add favorite BBQ rub and toss
smoke at 300f til desired smokiness
higher temp for more crisp lower temp for more smoke to taste.
serve with homemade ranch to dip
Ordered a bottle of Kewpie Mayo and the hat. BTW, that sandwich looks da'bomb!!!! No dull tasting sandwich there.
Beef Kelaguen. Super simple but great with rice. Cube a round steak and cook. Equal parts soy sauce and lemon juice. Cut Japanese chiles and green onion. Serve hot or cold. I prefer cold with a beer. Reminds me of watching Football with my Guamanian uncle.
MARCH:
leftover stuffing (or boxed)
Leftover turkey (or breast shredded)
Take stuffing and make waffles with it, use turkey on top, smother in gravy
It's like a hot turkey sandwich but with a stuffing waffle, you could top with cranberry sauce also if you'd like
Day 23 of asking Sam to please make a seared Duck breast dish. Betcha think I am going to give up eventually, NOT!
I call dibs on the last knife of 2024!!
Got mine. Thanks!
For reals ! Love all the recipes
Definitely gonna try this one!
Definitely will be making this. Yum
SAMMM! Can’t wait to come see you again in May. Year 2 of my Sam the Cooking Guy birthday trip. It was so good the first time, we’re doing it again. 💕
😘
looks delicious and simple
Love the videos you make!!
This sounds awesome!
MARCH: Buffalo Chicken Soup
* 2 bunches of green onion:, (or 1 medium yellow onion) chopped
* 3 stocks of celery, chopped
* 1/4 cup butter
* 1/4 cup flour
* 3/4 cup milk (I use 1/2 and 1/2)
* 3/4 cup chicken broth
* 2 cups dice cooked chicken
* 1/4-1/2 cup buffalo chicken sauce ( franks red hot is best)
* 1/2 cup (4 ounces) Velveta cheese (or cheddar jack)
* 1/2 teaspoon celery salt
* 1/2 teaspoon garlic salt
Instructions:
1. Sautee onions and celery in butter until tender
2. Stir in Flour until smooth
3. slowly add milk and broth
4. Add remaining ingrediants and simmer, stirring ocassionally until cheese is melted.
SERVES 4
This sounds amazing.
Can you make porkapine balls with your spean on it.
Ground beef with rice in a ball
Can add brown gravy on top
Mash potatos
Grean beans with bacon
It's delicious, my mom use to make it for me when I was younger before she passed in January of this year.. I love the videos and keep them coming guys!
sounds great!! ready for spring / summer time and cooking outside again!
Looks great!
looks delicious
I bought one of your knives for my nephew for Christmas & it came the very next day!! That was awesome!! I love you guys! I want a STCG knife!
This looks soooo good!
This looks like a great sandwich can't wait to try it out.
Looks so good. Quick and easy
This looks delicious 🤤🤤
I order it yesterday....love Kewpie
looks delish!
March: Hot dog casserole
1 package of Hot dogs
2 cans of Chili
8 oz Cheese shredded
1 bag of tater tots
1Onion
10 oz Bacon
Salt, pepper and garlic and cumin
First chop up the hot dogs and bacon and onions. Then cook the tator tots until golden brown. Then cook the onions and bacon together in a pan with the seasoning . Then layer the hotdogs and onion/ bacon mixture and cheese and chili until it fills the pan . Then cover top with cheese and put in the oven at 350 until cheese is golden brown. Then take it out and serve.
Looks delicious
I'm making this tonight. It looks delicious.
That looks fantastic.
already have kewpie stocked in my fridge, but somehow a mayo hat has convinced me to buy more
Hey Sam, would love to see your take on Sisig (Filipino Sizzling Pork)
Typically using pig head parts (ears, etc.) but here is a pork belly recipe
1 pound pork belly - sliced about half-inch thick
salt and pepper
3 pieces chicken liver
1 big red onion - finely chopped
½ lemon or 3-4 kalamansi juice
1-2 chili peppers - minced or ¼ tablespoon chili flakes
½ tablespoon soy sauce
⅛ teaspoon ground black pepper
Season pork belly slices with salt and pepper. Let it marinate for at least 30 minutes.
Grill pork belly and chicken liver until well done. Pork skin should be crispy.
Once grilled, chop the pork belly and chicken liver into small fine pieces.
In a bowl, combine the chopped meat, onions, lemon juice and chili pepper. Season with soy sauce and pepper.
Warm it in a pan with a bit of oil if desired. Alternatively, heat a sizzling plate and add a some butter or margarine. Add the Sisig and serve while still sizzling hote.
Looks fire and great
March: Classic South African Bobotie. Won't bother to leave the recipe as there are SO MANY versions, but it's a showstopper for me every damn time. Comfort food.
Looks great, Sam!! Will definitely be trying this out.
Can’t wait to get my hat! Who couldn’t use more Kewpie?? Love it. Drizzled on fried hard boiled eggs?? Yes please with sriracha.
This marinade looks awesome. Got to try it.
Oh my god!!!! I love making some bulgogi. Never, ever, thought of putting in on a sandwich. This is genius. Gotta make soon. I’m thinking this weekend. Thanks for the recipe man. Thank you Sam as well. Great choice.
March: Greek Gyro 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
So, my favorite sandwich of all time was a seldom made, only for rare occasions Bacon, Egg, Tomatoes, and home fries that are all put on something like a nice hearty mountain bread plenty of mayo and S&P. Still reminds me of dad every time I eat it.
That's a delicious looking sandwich!😋
Wow! Love this sandwich, going to make it ASAP! Been watching you for years, but usually on my TV, so can't comment from there.
Chichiron tacos. Get a pork shoulder (Boston but with skin on) direct heat on smoker fat side down for an hour or 2 until skin is a bit crispy. Pully crispy “Chiceron skin off and set aside. Flip and continue to smoke until reaches temp of 160. Wrap in foil and some liquid so it bastes and keep going until pull tender.
In the meantime. Quickly pickle red onion and sliced jalapeño in red wine vinegar with a little salt, pepper, garlic (BFF) and let that steep.
Pull pork. Chop skin (crackling) add to taco with fixins and some Mexican crema and cojita. Add Avacado if desired. Choice of hot sauce.
Nice stuff, had Korean food last night and was thinking put some of that in bread!
looked so good I watched it twice
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!!!
Looks like a great sandwich.
March:
MY RECIPE:
I call it Bday bites because I created it and cooked it on my 30th birthday:
1 lb Italian sausage (remove casing)
1 lb bratwurst (remove casing)
String cheese
Bacon
Jalapeños (pickled or fresh your preference)
BBQ rub (your preference)
BBQ/Teriyaki/any sweet and savory sauce
Toothpicks
Wire rack(optional)
Blend the italalian and brat sausage together. Form meatballs with a piece of string cheese and a slice of jalapeño on the inside. Wrap in bacon (use toothpicks if need be). Repeat as many times as wanted. Sprinkle with bbq rub and smoke at 250-300 until bacon is desired level of crispness and sausage internal temp won’t kill anybody. Glaze with sauce and cook additionally or just put sauce on the side.
That looks so tasty
Can't help wondering how that ADR session went. Ya pulled it off though... along w another fantastic recipe I gotta try! 🍻
Another made simple taste explosion 💥
Never had that but always up to try new things
There’s not thousands of these hats around.
2000 hats made.
Love you Sam
Wow just wow!!!!!
You could try a Finnish version with reindeer, emmental cheese, onions and a bit of blueberry/lingon puree!
LOVE THIS CHANNEL
THANKS
Thanks for the tip on the Kewpie hat. Got one on the way! BTW, there is a place in Eastern WY where they filmed parts of the "Starship Troopers" franchise called Hells Half Arce.
MARCH: Tortang Talong (Filipino Eggplant dish served over rice, usually at breakfast, but can be eaten anytime)
3 Filipino/Chinese Eggplant
2-3 Eggs
BFF Seasoning
1. With a fork, poke holes all over the eggplant.
2. Char eggplant until the outside is kind of burnt and the inside is soft and tender. This adds a bit of a smokey flavor. Either do directly over a fire on your stove or grill, or do in the oven on the broil setting and turn the eggplant every 5 minutes until it is charred all the way around (about 20-25 minutes). After the eggplant is done charring, put the eggplant into a ziploc bag to steam for 5-10 minutes until they have cooled enough to handle. After they have cooled enough to handle, peel the skin off the eggplant. Make sure to leave the top of the eggplant intact. (This makes it easier to flip in the pan later, and is also better for presentation)
3. Crack eggs and season with the BFF in a plate or a pan and beat fully.
4. Take the eggplant and dip into the egg mixture. While in the egg mixture, use a fork to gently flatten the eggplant into a fan shape without going all the way through the eggplant.
5. Fry the eggplant that was dipped into the egg mixture in a pan over medium/high with some oil until golden brown on both sides. About 3ish minutes on each side.
4. Serve over white rice (Jasmine is my favorite) with some banana ketchup or soy sauce with a squeeze of lemon.
Thank you for making your Lumpia video. Filipinos are very proud of their food culture and we love sharing it with everyone.
OMG!!! Got my Kewpie Mayo hat!! Can't wait. Kewpie - the BEST mayo ever. Love watching your channel, and having the boys with you adds comedy and cooking skills. Keep up the wonderful and f-ing delicious work!
Get those gardeners to trim your hedges they are a sight! 🤭
Since I didn't get a bottle of Kewpie from the 1000 bottle give away. I went to sea food city amd picked some up. So good
Just got a flat top. This is on the list to make
I’m from TX the home of beef BBQ. You need to add a smoker to the outdoor kitchen.
Beef plate ribs (Dino ribs)
Easy cook
Score membrane
Add salt pepper garlic (ground coffee is the secret here, just a little)
Smoke bone side down until bark is formed. Probably 3-4 hours at 275 depending on smoker.
Wrap in butcher paper with beef tallow
Back on the smoker until around 200 internal temp.
Easy cook. Will change your life.
I've never had Korean food but I'm gonna have to try that. It really looks good.
Nice looking sandwich. ❤❤😮
Trying it this weekend. I miss the Korean food in San Diego! Thanks for another recipe. Probably made about 200 of your recipes--Been watching you since channel 4 and the red kitchen. Cheers! Keep em' coming!
I love it when you make a recipe and I have everything in the house to make it!
The Bulgogi steak sand was amazing!!! Thanks Sam and Guys.
How about trying Lefse? It's a Norwegian flat bread that will clog every artery in your body. My Grandmother's recipe was as follows:
20lbs starchy potatoes boiled, cooled, riced.
5lbs bacon, cooked, fat rendered (bacon set aside), pour bacon fat into riced potatoes.
Enough white flour added to the mixture to make a tacky dough, and extra for rolling out.
Salt to taste
Take about 1-1 1/2 of dough, place on well-floured surface, flour rolling pin. Roll out Lefse to about 1/8 inch thick. Cook on flat top until some brown spots appear, then flip and cook the same to the other side...it's like cooking tortillas only they are more pliable and moister.
To eat: slather butter on one side of the lefse, placing 2-3 pieces of the cooked bacon inside, and roll up like a burrito.
You will eat two, then as you are halfway through number three, your arteries will call 911.
Variations: instead of bacon (I can't believe I said that) put in peanut butter, turkey/stuffing/cranberry sauce/gravy, ham and mustard, or more bacon.
You will enjoy this, I guarantee!
Mjohanson44@gmail.com