March: Donair (Canadian east-coast specialty) 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 ingredients together and add 2 pounds medium ground beef and 3 cloves of minced 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.
Sam, been watching you for years. I've learned so much about cooking all I can say is thanx. my favorite is your chix parmo. I follow just the way you make it and comes out a 10+. So, a few years back I made a summer salad that came out great. ever since than family and friends ask when I'll make again. So here goes. First rule, nothing is too big or too small chopped. You want about 3 things to fit on your fork. this is the only way I know how to make it and it is incredible. 2 boxes of barilla tri color rotini pasta. cook 8+ minutes until tender. than gently pour into a colander. rinse with cool water, then place in a freezer for 20 minutes. this will firm up the pasta, so it does not tear when tossing. 1 summer sausage. sliced in 1/4"cuts. then quartered. 1 bag of shrimp. cleaned. if you use large, u may want to cut in half. don't use bay shrimp! 1 lbs. bacon. cook extra crispy. Cut off extra fat because cold fat taste nasty ! 1 diced sweet onion 1 ringed red onion 1/2 dozen cherry tomatoes, cut in half. about 6 small colored sweet bell peppers. Sliced small or ringed. 1 peeled cucumber. 1/4" cut and quartered. 4 celery stocks. 1/8" cuts. puts a nice crunch in the salad. 1carrot. small ringed Broccoli florets. small cut, how much your call 1 can sliced black olives. 1 can of chopped pineapple. I cut each in half again. This is the magic of the salad. When eating the salad and come across the pineapple, boom it just makes you smile. small brick of Monterey jack cheese and Sharpe jack cheese. Small cubed. celery seed. Sesame seed, I mix it in while I'm mixing. Paul Neumann Italian dressing and 1/2 jar of Mayonnaise. whisk together, pour on as I gently hand tossing. refrigerate until chilled. Enjoy Feeds 15 to 20. last 2 weeks in fridge. Great as a lite summer meal or side dish...
March: haluski. My mom made it without a protein. I incorporated kielbasa but then recently bacon. Halushki - [ ] Stick butter - [ ] Large onion diced - [ ] Garlic diced. I like a lot - [ ] Sauté that stuff - [ ] 1 head cabbage chopped up - [ ] Add cabbage and let it cook down a lot. - [ ] S &P - [ ] Fry up kielbasa and then add it at the end - [ ] Kalushka noodles All done now take a picture! I’m
March: Everyone should try this Nigerian Chicken. I made it a few weeks ago and the flavors are amazing. 3 Red Bell Peppers 4 Tomatoes 1 Onion 2 Habanero seeds removed A few Serrano chilis 5 Garlic cloves Cut everything in half and roast at 425F for 30 minutes. Blend everything with 1” of ginger root. Season 8 or so chicken drumsticks with: 1tsp Thyme 1tsp Paprika 1tsp curry powder Brown chicken and remove from pan. Cook until translucent 1 md onion then add blended veges and 3 bay leaves. Simmer 10 minutes. Add: 1 1/2 cups chicken stock 1tsp curry powder 1tsp paprika 2 chicken bouillon cubes Bring back to simmer and add browned chicken. Simmer 20-30 minutes until chicken can easily be shredded from bones. Remove bones and enjoy with naan or any other flatbread.
I’m subscribed to quite a few cooking channels on UA-cam and instagram. If I see one that looks interesting I’ll try making it or searching for a recipe of something similar to it. I’ve got a good idea of what flavors I like. I’ll tweak the recipies if needed and write them down if I think they are good. For this one I happened to be watching a cooking channel where they were trying different types of Nigerian food and they all looked really good. So I went down the rabbit hole looking for ideas. I will say for this particular recipe I would make it the first time with one habanero seeded. Then adjust for spicyness from there. I’ve also make it without tomatoes before and it was really good as well.
Hey Sam I love your channel so much! I’m actually recovering from an eating disorder, and your channel has really helped me regain my passion for food!! Thanks for all the videos!❤
I just made this. The written recipe says 3 TBSN rice vinegar but the video shows 2 TBSN. Go with 2. I could taste the extra vinegar. Needed a hair more heat but I’m happy with my first attempt at pad Thai. Thank you Zack et al.
March: Syrian kofta I refuse to give up Sam!!! You have to try this I promise it’s a life changer. Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets. In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef): 1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara) Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! (You can throw the beef in the freezer for 30 minutes to firm up and make easier to skewer) cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!
Palm sugar is really good and you can substitute it for regular sugars. A plus is that it has a lower glycemic index. Light brown sugar is a decent substitute though.
Love pad Thai but after trying half a dozen recipes it never turn out well but just made this dinner and I can’t wait to eat the leftovers for lunch tomorrow
Hmm I gotta try this out. Does seem weird cheating the tamarind since that is the defining ingredient of pad thai I would have to say, but I do think this might be viable I can't remember but I think these flavors were interchangeable when I was working at thai restaurant but I can't remember for sure but vinegar commonly used so seems tasty
March: Best Asian wing sauce you’ve ever had and freezes well: - 1.5 cups Plum sauce (0.75 lbs) - 1.5 cups Hoisin sauce (0.75 lbs) - 1/4 cup Oil, sesame - 1/4 cup Honey - 1/3 cup Garlic, minced - 1/3 cup Ginger, minced - 1 tablespoon serranos minced - 1.35 cups Cilantro, chopped - 3 tablespoons Soy sauce - 1 teaspoon Salt, kosher - 3/4 cups Sriracha Also surprisingly good on Mexican food thanks to the high amounts of cilantro and you can add more Serrano if wanted.
Garlic, capers and chillies in equal amounts. Warm through. Broccoli steamed until almost done. Pasta shells done, drain and stir through the other ingredients. Maybe some shredded cheese on top.
pb and j: two pieces white cheap fingerprint bread, 2 tbs peanut butter, 2 tbs grape jelly, add peanut butter to one side of the bread, jelly on the other, put together,eat - lets see ya try to improve on that classic!!!! muuch love to yall
March: Carne Adovada My favorite New Mexican dish. Makes a great burrito or even better in a stuffed sopapilla. Pork shoulder 3-4 pounds 1 large onion About 20 dried Hatch red Chiles(Hotter the better) 5 cloves garlic 2 cups beef stock 3 tbsp cumin Soak Chiles in boiling water for 15 minutes. Put Chiles in a blender. Add garlic, broth, cumin salt and pepper to taste and puree. Put mixture thru a strainer. Cut pork shoulder into 1-2 inch pieces Seer pork and remove. Add some oil and the diced onion to pan. (Can add some extra garlic here also. Once onion is softened add pork and red chile sauce bring to simmer and let cook for about 2 hrs. (Add broth if needed )Can also do in an instant pot in about 40 minutes with 10 minute natural release.
March: omelette rice 3 tbsp vegetable oil divided 1/2 green onion white parts 1/4 onion diced 1/4 cup (30 g) carrot diced 100 g spam or your choice of meat or veggies 2-3 (50 g) button mushrooms diced 1 cup cooked rice preferably day-old 1 tbsp soy sauce 2 tbsp ketchup Omelette 3 eggs large 1 tbsp milk pinch of salt ketchup and parsley (optional) for garnish
March: thanksgiving on a stick Ingredients Sliced turkey Mashed potatoes Stuffing Corndog batter Gravy cranberry mayonnaise Take the turkey slices and lay them down, put mashed potatoes down in the center add stuffing to each end. Roll up like an eggroll, dip in the corndog batter and deep fry. Serve with gravy and a side of cranberry Mayo. The bomb: Ingredients Frito Peanut butter Chocolate covered peanut butter Take frito, dip end in peanut butter add chocolate covered peanut to the peanut butter Great for the munchie , the regular frito work best
March: Potato Casserole (favorite holiday recipe passed down) 5 medium potaoes half cup cottage cheese half cup sour cream 1 med onion chopped 3 tbs chives salt/pepper to to taste peal/boil and mash potatoes add rest of ingredients put in casserole dish and dot with butter, cover/bake 350 degrees 45 min. Left overs are better since it gets thicker/creamier.
March recipe: use any style noodles 8oz, leftover corned beef about a cup, 3/4 cup buttered breadcrumbs, 1 can cream chicken soup, 1/4 cup cubed cheese, 1cup milk. Combine chicken soup with milk. Alternate layers of noodles corned beef cheese fill with soup/milk mix, then top with bread crumbs add seasoning as anyone’s heart so desires place in oven 350 for about 45mins. Corned beef casserole. This is a recipe I found in my late grandmas cookbook that was given to her by a friend. I haven’t made it yet so I will wait to see if you do before I do to see what it turns out like. Thanks Ryan the cooker
March - Cajun Seafood Boil: Shrimp (any other seafood like crawfish, crab legs), Sausage, and Corn, Potatoes. Steam or Boil seafood with old bay packet. Then make a garlic butter dipping sauce with a whole bunch of garlic and Cajun seasoning to dip and drench the boil in. By melting a couple sticks of butter and adding the garlic and Cajun seasoning.
March. I learned the basics of this dish from a friend a few years ago and this being the way I learned it is my favorite. I like mine a little spicier nut others may not so the pepper here is to me a good middle ground. I've tried to lay this out as you have metioned you prefer to make things clearer. Here is: General Tso's Chicken Sauce/marinade I don't always keep hoisin sauce and often just use whatever or leave it out or sub something different in for fun ½ cup hoisin sauce ¼ cup white vinegar 3 tablespoons soy sauce 3 tablespoons sugar 2 tablespoons cornstarch 1 ½ cups water 4 boneless, skinless chicken breasts (about 1 1/2 pounds) cut into 1-inch pieces 1 tablespoon vegetable oil 4 garlic cloves, minced 2 tablespoons grated fresh ginger ½ teaspoon red pepper flakes Chicken coating and frying stuff 3 large egg whites 1 ½ cups cornstarch ½ cup all-purpose flour ½ teaspoon baking soda 4 cups vegetable oil, for frying Marinade/sauce Whisk hoisin, vinegar, soy sauce, sugar, cornstarch, and water in bowl. Marinade: 6 tablespoons hoisin mixture and chicken in zipper-lock bag; refrigerate for 30 minutes HErbs/aromatics Heat oil until shimmering add garlic, ginger, and pepper flakes cook about 1 minute. Add 2 cups hoisin mixture and simmer constantly stirring until it turns dark and thickens some. Cover and keep warm. Coating and cooking chicken Whisk egg whites until foamy. Combine cornstarch, flour, baking soda, and remaining hoisin mixture It should look like a coarse cornmeal. Remove chicken from marinade and pat dry Toss half of chicken with egg whites until well coated, then dredge chicken in cornstarch mixture. Do the same with other half. Cooking Heat oil to about 375 degrees. add however much chicken will fit in your frying pan. Fry chicken about a minute and a half then turn. 3 minutes total. Place on paper towel lined pan. Warm sauce to simmering add chicken to coat. Eat good.
Schnitzel: pork chops,salt and pepper and prepared mustard ,flour and oil for frying 1 cup heavy cream and 1 cup white wine maybe some picked sauerkraut on the side
March- Mexican surprise 1 pound of ground beef Refried beans Salsa Rice Mexican cheese Sour cream Lettuce Diced tomatoes Tortilla chips First you cook the ground beef with whatever seasoning you want. Then you put in the rice and the cook it and then add the tomatoes and then put some in a casserole dish and then put some refried beans on top of the meat . Keep doing that until the pan is filled . Then add the cheese.Then crush up some tortilla chips for the top and then put them on the top of the casserole. Then put it in the oven 350 until the cheese on top is browned. Then when it comes out top with more cheese and lettuce and sour cream and salsa.
March: Recipe I don't know if this is your cup of tea but I love popcorn and I make it many different ways. Great for a movie night. Most of the time my base is popcorn with melted butter -- depending on the seasoning is whether I add salt. So here's what I make that's sweet I make popcorn with added butter and salt then I drizzle some pure maple syrup not too much just enough and a natural peanut butter that went left on the counter is soft (The one you have to stir the oil in) and then stir it into all the popcorn or as much as you can. I make one with curry powder and Parmesan cheese added to the melted butter/salt base. Maybe movie night snacks could be the theme and you can add more besides popcorn. Homemade cheese-its?
March: Beef Drip Sandwich: Chuck Roast seasoned and seared then put in a crock pot with beef broth, onions and pepperoncini peppers for 6 hours on low. Chuck Roast is pulled and served on a hoagie roll cheese optional
When you said you only need half of the noodles, I swear you were about to break them all in half! Just like my mom did spaghetti when I was a kid. Lol 1:34
March: Salmon Wellington Saute shallots garlic splash of white wine, reduce, mix in spinach, cream cheese and Parmesan cheese. Spread over salmon and wrap in puff pastry. Bake until golden brown! Making it tomorrow!
March: Homemade Burrito Bowls: We make these at least once a week and they are better than any place you can buy one from. Rice, sweet potatoes (air fried), chicken (or steak) cooked on my STCG cast iron, cheese, guacamole, lettuce, hot sauce, and anything else you like. Cant beat it! Would love to see your version
You guys need to do a video on Timpano!!! It is a great recipe for a family Sunday dinner and the best part is, you can fill it with whatever you want!
Not sure about the palm sugar but the tamarind paste is worth seeking out, it adds so much more depth of flavor than just the tartness of the vinegar. However, what you made looks awesome.
March Viewer Recipe Month: Shashlik (lamb kabobs) Ingredients: 1 boneless leg of lamb (Costco anyone?) cut into large cubes. (trim off the hard fat but leave some. I trust you on this, Sam) 2-3 lemons juiced 3 yellow or white onions 1-2 heads of garlic 3 Tbls Greek seasoning. (Konriko or Kavenders) 1.5 cups or so of 100% pomegranate juice. (Not the sugary pomegranate cocktail) Combine all the ingredients and marinade for 3 whole days. Skewer the meat tightly and cook over open coals hot and fast, turning every couple minutes until you get a nice brown char and the meat is about 130 f Serve with tomatoes, cucumbers, pita bread and a garlic-lemon aioli or tzatziki sauce. The lamb haters will never know they didn't just eat the best beef kabobs they ever had.
Thanks for the inspiration for my next orient dish. I’ve been making a number of dishes and appetizers. I’ve got a great Asian supermarket around the corner
March: Soft shell crab sandwich (blue crab) Remove eyes, gills and tail/ apron. Put it into flower, then saute for a few minutes on each side. When done sprinkle with oldbay. On a kaiser roll put tartar sauce, lettuce, tomato, and the crab. Get the knife. Get the knife.
March: Feijoada (Brazilian black bean stew) INGREDIENTS: FOR THE FEIJOADA 1 pound dry black beans (soaked overnight) 1 tablespoon olive oil 4 ounces slab bacon (rind removed), diced 1 pound pork ribs, cut into individual ribs 2 Mexican chorizo sausages (roughly 11 oz each), sliced 1 smoked sausage (roughly 7 oz), such as linguica or kielbasa, sliced 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 3 bay leaves Water Cooked white rice for serving FOR THE BRAISED KALE 27 ounces Kale ½ onion 1 garlic clove 2 tablespoons olive oil salt FOR THE FAROFA 2 thick strips of bacon diced 2 tbsp of butter cold 1/2 onion diced 2 cloves of garlic minced 1 c of white yuca/cassava flour s+p to taste DIRECTIONS: FOR THE FEIJOADA 1. In a large bowl with water, soak beans overnight. 2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate. 3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked. 4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes. 5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups). 6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft. 7. Remove a ladleful of the beans, without liquid. Mash the beans with a fork, forming a paste. Add that paste to the stew and cook until the stew thickens to the desired consistency 8. Taste and adjust salt and pepper as needed. FOR THE BRAISED KALE 1. Wash and remove the tough middle stem of the kale. 2. Pile the leaves and make them into a roll; cut it very finely, transversally. 3. Sauté the chopped onion and the crushed garlic in the olive oil. 4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary. FOR THE FAROFA 1. Add the bacon to a cold skillet, and heat up over medium heat 2. When the fat from the bacon begins to melt, add 1 tbsp of butter 3. When the bacon begins to fry, add the second tbsp of butter 4. Add the onions and sautee until transparent, about 2 mins 5. Add the garlic and fry until golden 6. Add the yuca flour and season with salt and pepper to taste 7. Let it toast, stirring gently and constantly to avoid burning, about 2 mins PLATE ASSEMBLY Serve the feijoada over white rice and garnish it with farofa and braised kale to the sides. If you want to go super traditional, put a slice of orange on the side too!
March: You should make big mac in a bowl! Ground Beef, Onion, thousand island (the secret sauce), relish, cheddar cheese, lettuce. It's basically a burger salad, one of my favorite low carb meals.
March: Greek Fried Shrimp 1 Pound of shrimp with shells or Prawns Equal parts Vodka and Lime Juice Tablespoon Cayenne pepper Tablespoon Hot Sauce S+P Equal parts flour and Cornstarch Add shrimp/prawns to a bowl, add cayenne pepper, hot sauce, lime juice and vodka (make sure shrimps are submerged for 4 hours) Drain it, toss them in Flour and starch mixture with S+P Deep fry or pan fry for 3 minutes or a minute and half each side (til cooked and nicely browned) My preference I like to toss in old bay off the fryer and serve it with tzatziki and fresh lemon juice.
I would love to see your version of drunk noodles, which is a Thai dish; lots of heat; different kinds of protein and vegetables can be used. Another dish that I think you would enjoy making is a Korean soup called Hae Jang Guk which is known as the hangover soup; very spicy. Both are dishes that I think you would enjoy making and dining on. Love the videos!
March: Taco Crockpot Hash-brown Casserole 1 lb ground beef 2 cloves garlic minced 1 oz packet taco seasoning 10.5 oz cheddar cheese soup 30 oz frozen shredded hashbrowns 2 cups shredded taco style cheese divided Brown ground beef with garlic and then drain. In a large bowl combine all ingredients together except for one cup of the shredded cheese. Pour mixture into a lightly greased six quart crockpot. Top with the remaining cheese. Cover and cook on low for 4 - 5 hours or you can do on high for 2 to 2.5 hours. If your crockpot is oven safe you can put in broiler on high for 90 seconds to brown up the cheese.
March: 2 step Avocado Pesto Noodles :) 1/4 cup Classico basil pesto 3 ripe avocados 1 Tbs lemon juice 2 garlic cloves 1/2 lb Cooked Shrimp Pasta of your choice (we like fettuccini) -in a food processor blend pesto, avocados, lemon juice and garlic -toss the sauce into the pasta and top with shrimp
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.
March: Grill Cheese with Jelly Crusty French bread sliced, sliced American cheese (feel free to sub different cheese), butter outsides of bread and grill. Remove and put jelly on the top and eat!! I prefer plum jelly.
March: Greek burger lamb meat burger tzatziki for spread sliced olives kalamatas lettuce tomato instead of burger buns... use 2 small pitas like the ones used in gyros
March: Hot Dog, Mashed Potato and Baked Bean Casserole (Do this recipe but upgrade/home make the 3 main ingredients) 4 mediumd potatoes peeled and cubed 2 Tbsp butter 1/2 c shredded cheddar cheese 15 oz can of baked beans 4 all beef hot dogs cut into slices 1In a medium pot add water and some salt. Cook the potatoes until soft. Drain and stir int the butter, , salt and pepper. if too dry add a little milk. Set aside. 2 Preheat oven 425 degrees. Mix the hotdogs with the beans. Place in bottom of baking dish. Top with mashed potatoes then cheese. 3 Bake 15 minutes.
March: This was something I made for my mother and little brother from one of those old game magazines on those crappy indoor ages ago and they liked it. Ingredients: 1 pound skinless, boneless chicken breast, should have used thighs, but any protein may work maybe? 6 chopped green onions 1 chopped onion 1 habanero 3/4 cup soy sauce cup white vinegar cup vegetable oil 2 tablespoons brown sugar 1 tablespoon thyme teaspoon ground cloves teaspoon ground nutmeg teaspoon ground allspice Make a marinade to like the meat soak up and cook it however you like.
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!
March: Smoked Brisket-style Tri-tip: Season tri-tip with your favorite BBQ rub (I use Meat Church Holy Cow, but your BFF would work great as well). Place seasoned tri-tip in your smoker at 250 until it reaches an internal temperature of 165-170. Remove and place in a foil pan that is lined with some sliced yellow onions. Add about 1/2 cup beef broth. Cover with foil and return to the smoker. Let cook until the meat reaches 200-205. Let rest, slice, and enjoy! Thanks Sam! 😀
Love this recipe. Looks easy and tasty. Another asian inspired recipe to try is below. My husband loves this . The sauce is a MUST and it really compliments the pork meatballs. Asian Pork meatball noodle bowl. Ingredients 1 lb. ground pork 2 scallions, finely chopped 1 garlic clove, finely grated 1 Tbsp. soy sauce 1¼ tsp. Shaoxing wine (Chinese rice wine) 1¼ tsp. sugar 1¼ tsp. toasted sesame oil ¾ tsp. finely grated ginger Directions Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl. Form into 1 inch ball and cook thoroughly in a cast iron skillet. (preferrable a STCG 10 inch cast iron pan!) Cook rice noodles are directed. I prefer Lotus brand but whatever one you like. Sauce 2 tlb fish sauce 1 tbsp rice vinegar 2 tsp white sugar 4 tlb water (hot to help dissolve the sugar) 2 garlic cloves finely chopped 1 red birdseye chilli finely chopped - use as much or a little as you dare. 1 tlb lime juice Mix well and set aside. Add Rice noodles to bowl followed by ~ 6 pork balls. Add fresh vegetable such as 2 carrots - julienned 2 cucumbers - julienned bean sprouts Pour sauce over entire bowl. garnish with cilantro if desired
March: Quick Eggs Rancheros (5 minutes) Medium skillet add 5-8 oz of favorite salsa. cook down a bit add 2 eggs and cover. turn down heat and let eggs poach in salsa while eggs are cooking .... cover a plate with restaurant style corn chips, cover with shredded cheese Slide the contents of skillet onto chips dress with sour cream and green onions, hot sauce
March Recipe: In n Out Mexican Double Double!!!! Meat - 80/20 ground beef & Chorizo (from butcher counter at Stater Bros as I know you're in San Diego and have those, it's not as fine minced as the tube stuff) Patty is 75/25 - 75 GB/25 Chorizo OR 50/50 if you're feeling extra special - mix and make to smash burger balls then season once on flat top w/ SPG, cumin, chipotle chili powder Brioche Bun - toasted Special Sauce - Standard burger In n Out sauce but instead of using pickles in the sauce, use jalapeños and the juice Pepper Jack Cheese Additional Lettuce/tomato etc toppings at your preference
March: Puka dogs Polish sausage stuffed in a Hawaiian sweet roll with lemon garlic chili pepper sauce and tropical fruit relish. You choose the pepper and fruit to your tastes. Spicy, sweet, savory, amazing
Excellent food channel I really enjoy watching, Sam I’m from Cornwall in the UK and our main dish is a Cornish Pasty, I would love to watch you make one good luck
I do as cheesecake stuff. French toast I make the French toast like you normally would but the differences as I take 2 slices of bread and use. A little bit of the egg wash to come out. Get the edges of the bolt pieces of bread kinda gummy. I put cheesecake filling in the middle. You could do PB and J whatever and then I kind of press the 2 pieces to get. And I'll put vanilla and cinnamon in my egg mixture. When I dump the bread and then I just cook it like you would French toast. Very rich, very definitely very good.
March: Pastaco (Pasta and Taco) Night This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me. Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream. Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream. Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March: My birthday is in 17 days here is my all time best birthday burger recipe: 1/4 lb brisket 1/4 lb ground beef 90/10 3 slices of bacon 1 stick butter Muenster cheese Bun Brown Sugar Sauce: 1TBSP mayo 1TBSP ketchup Splash of honey salt pepper Garlic Paprika Onion powder Grind your own brisket, get a lot of the fat in there. Mix the 90/10 ground beef with the ground brisket. Freeze that stick of butter then grate into the ground meat. Typical way to cook the bacon but add brown sugar on it. For the sauce mix all the ingredients together. Then build.
March: Sausage Balls (These are always a huge hit when I make them) ~2 cups (1 box) biscuit mix (Cheddar Bay are a favorite) 1 lb ground sausage (Hot Italian, Maple, Breakfast, pick your flavorite) 1 lb (4 cups) shredded cheese (Habanero cheddar is my go to but any medium hardness works fine) Mix all by hand until incorporated into a dough. Roll into ~1" balls, or take the easy way with mini-muffin pans (can freeze for later at this point) Bake at 375°F for ~10-15 minutes depending on your oven and the crispyness you want. Serve plain or with dipping sauces, whatever you fancy. Enjoy! -John Jackson
March: lemon pasta 6oz dried pasta Zest of 2 lemons Juice of 1-2 lemons 3 tablespoons butter S & FCP to taste I cook it in one pan. Bring About 5 cups of water to a boil, season with salt, add pasta & cook to just under al dente. Leave a bit of the pasta water and add the zest, juice & butter. Cook until the pasta is finished and sauce is thick. Add FCP and taste for seasoning. Finish with parm, parsley and maybe a drizzle of nice olive oil Serve with grilled pork, chicken, fish or shellfish
March: Baltimore Pit Beef Bottom Round or Eye Round seasoned with Kosher salt Black pepper Paprika Garlic powder Onion powder Ground rosemary Ground thyme Chili powder Cumin Mustard powder Onion powder Tiger Sauce: Mayo, Horseradish, Salt, Pepper, Lemon Juice Flame-Grilled on direct heat over wood or charcoal to medium rare or to your liking. Cut the fat cap off while cooking then char that same side. Slice very thinly and serve on a Martin's Potato roll or Kaiser roll with tiger sauce and bbq sauce. (I like Sweet Baby Ray's)
I don’t have a recipe to offer, I just think you should do this every year. You get some great suggestions. Maybe twice a year? How about a holiday season special month with viewers variations on the traditional holiday meals?
I modifying my Italian taco recipe. Start by slicing one onion into strips. And one bell pepper into thin strips. Brown those on the stove with a little bit of butter. Add one package of Italian sausage. Cook thoroughly and set aside. In a nonstick skillet. Grate Parmesan cheese and cook until crispy. Once it is crispy place a tortilla on the on the Parmesan cheese crisp and flip over and set aside. Then make a simple salad of shredded lettuce, shredded red onion, and shredded pepericcini. Toss the salad with a little bit of olive oil, peperonccini juice, and oregano. Assemble the taco by grabbing the Parmesan crisp tortilla, adding the Italian sausage mixture and topping with the salad. Finish with sour cream.
Pan Crusted Gnochhi Gnochhi 2tbs butter 1 can whole San marzano tomatoes 4 cloves Garlic Bundle of Fresh Basil 8oz ricotta 3 tbs high quality olive oil Parmesan cheese 1tsp red pepper flakes Heat butter in skillet fry gnochhi until golden brown Cook garlic until fragrant in a saucepan with olive oil Crush tomatoes into garlic and oil and add basil add ricotta and let simmer until well combined Add 1tsp red pepper flakes and combine with gnochhi Shred Parmesan over the top
March: Mofongo con pollo en salsa criolla (Puertorican plate). I cook without measuring so this is my best guess: Mofongo 2 green plantains 2 garlic cloves 2 tsp butter Chicharron - Cut the plantains into ~1-1/2” pieces and deep fry. Similar to making tostones. - Once plantains have soften and are starting to get crispy on the outside remove from oil and let drip. - In a pilón (mortar and pestle) add the plantains, garlic, butter and chicharrones and mash into a a solid mass. SPG to taste. *can add a bit of chicken broth if too dry* Pollo en salsa criolla 4-6 chicken thighs 2 tbs sofrito *very important* 1/2 onion 1/2 bell pepper 2 tbs tomato paste 1/2 cup chicken broth - Season chicken with Adobo Goya Con Pimienta for bonus points. If not, use SPG. - Cook sofrito for a couple of minutes with olive oil. - Add thin sliced onions and peppers and cook for a couple of minutes. - Add tomato paste. - Add chicken that’s been cut in bit size strips. - Add broth and cook until chicken is done. Serve the chicken and sauce on top of the mofongo and buen provecho. Sofrito Is the base for many dishes from Puerto Rico. I get mine from a relative so don’t have a recipe but it’s roughly this: Rough chop 1 onion, 1 head of garlic, 3 bunches of culantro (recao, flat lead cilantro) *cut stems*, 1 bunch of cilantro *leaves only* (triple if you're not able to find culantro), 1/2 pound ají dulce (mini sweet peppers) (red bell pepper if not able to find ajíes dulces). Blitz in a food processor until you form a paste.
March: Candied Kielbasa -1 cup packed brown sugar -1/2 cup ketchup -1/4 cup prepared horseradish -2 lbs kielbasa, sliced thin - 1 red onion, chopped -1 fresh pineapple, cut into bite size pieces -1 red bell pepper, chopped -1 green bell pepper, chopped -Prepare a 9x13 baking dish with cooking oil, mix all ingredients into dish -Bake in oven at 425° F for about 30 minutes, or until sausage has browned and a dark sauce has formed - Serve over white rice
March: Orange Chicken. Use Sam's mom lemon chicken recipe but replace the frozen lemon concentrate with pulp free frozen orange juice. Add large chunks of white onion, red and yellow bell peppers, and pineapple chunks with the liquid under the chicken before you put it in the oven. Bake until the chicken reaches 165. Serve with white rice. My family loves this.
March: "Stuffed Cabbage" my Mom's recipe This was my favorite recipe from my mom. 1 pound ground beef 1 pound of ground sausage Rice Head of Cabbage Salt, pepper, garlic and smoked paprika 2 29 oz cans of tomato sauce Mix the ground beef, sausage, rice and seasonings together in a large enough bowl. Boil the Cabbage to get it tender enough to wrap around the meat mixture. Create large meat balls probably about 10 total and wrap them in the Cabbage and put in a large pot. Put any remaining Cabbage on the top of all the wrapped meat balls. Pour the 2 cans of tomato sauce in the pot and put into the oven. 375F for about 2 hours or until the meat balls are cooked all the way through. Hope you enjoy. My mom passed away a little over a year ago and this has always been the one recipe that brings back the best memories of her.
March: Herb Smoked chicken. Spatchcock a chicken, put salt under the skin, and put your favourite rub on top of the skin. Lay out a "nest" of your favourite herbs (I like rosemary, thyme, sage, and oregano) on a rack or disposable bbq tray (the kind with vent holes in them) and lay the chicken on it. The heat and smoke will drive those flavours up into the meat instead of simply being a surface treatment like a rub. Smoke until cooked, use high heat to crisp up the skin. I like to mix Apricot jam or orange marmalade 50/50 in with a good bbq sauce ( I like Diana's), and glaze the chicken with this. Best chicken you'll ever have. I thank HowToBBQRight in my heart everytime i make this :)
March : Make a delicious heartwarming Soljanka Soup a rusian inspired dish from east Germany: 500g beef chuck 500g Salami/Peperoni 500g Bologna sausage 5 Onions 3 Bell peppers 1 can crushed tomatoes 1l Beef stock 1 glas sweet/sour pickles Chop all ingredients in smal pieces (inch) - that's tedious so may be let the boys do this. Roast the beef in a large pot, add some Paprika Power, add the Onions, Bell peppers then the Salami, Bologna then add the beef stock, tomatoes and the small cut pickles. Then, very important, strain the pickle Juice an add to the pot. Add a bay leaf. Let it simmer on small heat for 40 min. Taste with sugar until you have your perfekt acid/sugar balance. To Serve with dash of lemon Juice and a spoon of sour cream. Eat with a slice of Baguette bread. Tastes even better the next Day. Enjoy!
March recipe: cheaters onion burger. 1 packet French's dried onion soup mix to 1lb hamburger(go high fat) Mix packet into ground beef, make smash burgers or normal, fry in any way or even treger, for extra top with some caramelized onion or some pickled jalapeños in place of pickles, but it's amazing by itsself.
Pepperoni smoked pulled pork pizza : bone in pork shoulder mustard as the binder salt black pepper smoked paprika and smoked Chipotle powder the wrapping part little chicken broth little lite brown sugar and butter then you can get store bought dough but use your favorite bbq sauce put the smoked pulled pork then shredded hot pepper jack cheese with banana pepper and jalapeño peppers then Pepperoni then once cooked in the pizza oven take melted butter with chopped garlic on the crust of the pizza
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
March: Donair (Canadian east-coast specialty)
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 ingredients together and add 2 pounds medium ground beef and 3 cloves of minced 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.
Yes!
100%
Where’s the meat.
- YES!
Love how simple this one is
Sam, been watching you for years. I've learned so much about cooking all I can say is thanx. my favorite is your chix parmo. I follow just the way you make it and comes out a 10+. So, a few years back I made a summer salad that came out great. ever since than family and friends ask when I'll make again. So here goes. First rule, nothing is too big or too small chopped. You want about 3 things to fit on your fork. this is the only way I know how to make it and it is incredible. 2 boxes of barilla tri color rotini pasta. cook 8+ minutes until tender. than gently pour into a colander. rinse with cool water, then place in a freezer for 20 minutes. this will firm up the pasta, so it does not tear when tossing.
1 summer sausage. sliced in 1/4"cuts. then quartered.
1 bag of shrimp. cleaned. if you use large, u may want to cut in half. don't use bay shrimp! 1 lbs. bacon. cook extra crispy. Cut off extra fat because cold fat taste nasty ! 1 diced sweet onion 1 ringed red onion 1/2 dozen cherry tomatoes, cut in half. about 6 small colored sweet bell peppers. Sliced small or ringed. 1 peeled cucumber. 1/4" cut and quartered. 4 celery stocks. 1/8" cuts. puts a nice crunch in the salad. 1carrot. small ringed Broccoli florets. small cut, how much your call 1 can sliced black olives. 1 can of chopped pineapple. I cut each in half again. This is the magic of the salad. When eating the salad and come across the pineapple, boom it just makes you smile. small brick of Monterey jack cheese and Sharpe jack cheese. Small cubed. celery seed. Sesame seed, I mix it in while I'm mixing. Paul Neumann Italian dressing and 1/2 jar of Mayonnaise. whisk together, pour on as I gently hand tossing. refrigerate until chilled. Enjoy Feeds 15 to 20. last 2 weeks in fridge. Great as a lite summer meal or side dish...
March: haluski. My mom made it without a protein. I incorporated kielbasa but then recently bacon. Halushki
- [ ] Stick butter
- [ ] Large onion diced
- [ ] Garlic diced. I like a lot
- [ ] Sauté that stuff
- [ ] 1 head cabbage chopped up
- [ ] Add cabbage and let it cook down a lot.
- [ ] S &P
- [ ] Fry up kielbasa and then add it at the end
- [ ] Kalushka noodles
All done now take a picture! I’m
March:
Everyone should try this Nigerian Chicken. I made it a few weeks ago and the flavors are amazing.
3 Red Bell Peppers
4 Tomatoes
1 Onion
2 Habanero seeds removed
A few Serrano chilis
5 Garlic cloves
Cut everything in half and roast at 425F for 30 minutes.
Blend everything with 1” of ginger root.
Season 8 or so chicken drumsticks with:
1tsp Thyme
1tsp Paprika
1tsp curry powder
Brown chicken and remove from pan. Cook until translucent 1 md onion then add blended veges and 3 bay leaves. Simmer 10 minutes.
Add:
1 1/2 cups chicken stock
1tsp curry powder
1tsp paprika
2 chicken bouillon cubes
Bring back to simmer and add browned chicken. Simmer 20-30 minutes until chicken can easily be shredded from bones.
Remove bones and enjoy with naan or any other flatbread.
I’m subscribed to quite a few cooking channels on UA-cam and instagram. If I see one that looks interesting I’ll try making it or searching for a recipe of something similar to it. I’ve got a good idea of what flavors I like. I’ll tweak the recipies if needed and write them down if I think they are good.
For this one I happened to be watching a cooking channel where they were trying different types of Nigerian food and they all looked really good. So I went down the rabbit hole looking for ideas. I will say for this particular recipe I would make it the first time with one habanero seeded. Then adjust for spicyness from there. I’ve also make it without tomatoes before and it was really good as well.
Hey Sam I love your channel so much! I’m actually recovering from an eating disorder, and your channel has really helped me regain my passion for food!! Thanks for all the videos!❤
I just made this. The written recipe says 3 TBSN rice vinegar but the video shows 2 TBSN. Go with 2. I could taste the extra vinegar. Needed a hair more heat but I’m happy with my first attempt at pad Thai. Thank you Zack et al.
March: Syrian kofta
I refuse to give up Sam!!! You have to try this I promise it’s a life changer.
Traditionally it’s done over charcoal but it can be done on a pellet smoker using charcoal pellets.
In a food processor add the following and pulse into a thick paste (this is for 1 1/2 LBs ground beef):
1 white onion, 1 Roma tomato, 4 garlic cloves, 1 bunch of Italian parsley (chop the stems off), and 1 tablespoon of hot pepper paste (you can find it in a Middle East market it’s called mhamara)
Add the the above into seasoned 85/15 ground beef. Seasoning will be : 1 tablespoon middle eastern 7 spices (you can use allspice), 1 heaping tablespoon salt/pepper, 1 tablespoon smoked chili powder, 1 tablespoon cumin and 1 tablespoon paprika. Mix thoroughly with the paste you made and skewer! (You can throw the beef in the freezer for 30 minutes to firm up and make easier to skewer)
cook at 250 until desired likeness which is closer to medium for us! We also skewer them thin so they cook quick and absorb more smoke! Enjoy!
Yummy
Palm sugar is really good and you can substitute it for regular sugars. A plus is that it has a lower glycemic index. Light brown sugar is a decent substitute though.
Love pad Thai but after trying half a dozen recipes it never turn out well but just made this dinner and I can’t wait to eat the leftovers for lunch tomorrow
Hmm I gotta try this out. Does seem weird cheating the tamarind since that is the defining ingredient of pad thai I would have to say, but I do think this might be viable I can't remember but I think these flavors were interchangeable when I was working at thai restaurant but I can't remember for sure but vinegar commonly used so seems tasty
March: Best Asian wing sauce you’ve ever had and freezes well:
- 1.5 cups Plum sauce (0.75 lbs)
- 1.5 cups Hoisin sauce (0.75 lbs)
- 1/4 cup Oil, sesame
- 1/4 cup Honey
- 1/3 cup Garlic, minced
- 1/3 cup Ginger, minced
- 1 tablespoon serranos minced
- 1.35 cups Cilantro, chopped
- 3 tablespoons Soy sauce
- 1 teaspoon Salt, kosher
- 3/4 cups Sriracha
Also surprisingly good on Mexican food thanks to the high amounts of cilantro and you can add more Serrano if wanted.
Garlic, capers and chillies in equal amounts. Warm through. Broccoli steamed until almost done. Pasta shells done, drain and stir through the other ingredients. Maybe some shredded cheese on top.
I make mine with chicken. The family loves this one!
pb and j: two pieces white cheap fingerprint bread, 2 tbs peanut butter, 2 tbs grape jelly, add peanut butter to one side of the bread, jelly on the other, put together,eat - lets see ya try to improve on that classic!!!! muuch love to yall
That sandwich will never suck
Grilled pb & j. Which he's already done before
Fried pb and j
Way better if you toast the bread first!
It's called bachelor pie. Best dessert ever.
March: Carne Adovada
My favorite New Mexican dish. Makes a great burrito or even better in a stuffed sopapilla.
Pork shoulder 3-4 pounds
1 large onion
About 20 dried Hatch red Chiles(Hotter the better)
5 cloves garlic
2 cups beef stock
3 tbsp cumin
Soak Chiles in boiling water for 15 minutes. Put Chiles in a blender. Add garlic, broth, cumin salt and pepper to taste and puree. Put mixture thru a strainer.
Cut pork shoulder into 1-2 inch pieces
Seer pork and remove. Add some oil and the diced onion to pan. (Can add some extra garlic here also. Once onion is softened add pork and red chile sauce bring to simmer and let cook for about 2 hrs. (Add broth if needed )Can also do in an instant pot in about 40 minutes with 10 minute natural release.
March: omelette rice
3 tbsp vegetable oil divided
1/2 green onion white parts
1/4 onion diced
1/4 cup (30 g) carrot diced
100 g spam or your choice of meat or veggies
2-3 (50 g) button mushrooms diced
1 cup cooked rice preferably day-old
1 tbsp soy sauce
2 tbsp ketchup
Omelette
3 eggs large
1 tbsp milk
pinch of salt
ketchup and parsley (optional) for garnish
March: thanksgiving on a stick
Ingredients
Sliced turkey
Mashed potatoes
Stuffing
Corndog batter
Gravy
cranberry mayonnaise
Take the turkey slices and lay them down, put mashed potatoes down in the center add stuffing to each end. Roll up like an eggroll, dip in the corndog batter and deep fry. Serve with gravy and a side of cranberry Mayo.
The bomb:
Ingredients
Frito
Peanut butter
Chocolate covered peanut butter
Take frito, dip end in peanut butter add chocolate covered peanut to the peanut butter
Great for the munchie , the regular frito work best
Your vids are as addictive as the recipes
Holy crap, I absolutely love Pad Thai! I thought this would be impossible to see you make, yet here we are living the dream!
March: Potato Casserole
(favorite holiday recipe passed down)
5 medium potaoes
half cup cottage cheese
half cup sour cream
1 med onion chopped
3 tbs chives
salt/pepper to to taste
peal/boil and mash potatoes
add rest of ingredients
put in casserole dish and dot with butter, cover/bake 350 degrees 45 min.
Left overs are better since it gets thicker/creamier.
March recipe: use any style noodles 8oz, leftover corned beef about a cup, 3/4 cup buttered breadcrumbs, 1 can cream chicken soup, 1/4 cup cubed cheese, 1cup milk. Combine chicken soup with milk. Alternate layers of noodles corned beef cheese fill with soup/milk mix, then top with bread crumbs add seasoning as anyone’s heart so desires place in oven 350 for about 45mins. Corned beef casserole. This is a recipe I found in my late grandmas cookbook that was given to her by a friend. I haven’t made it yet so I will wait to see if you do before I do to see what it turns out like. Thanks Ryan the cooker
March - Cajun Seafood Boil: Shrimp (any other seafood like crawfish, crab legs), Sausage, and Corn, Potatoes. Steam or Boil seafood with old bay packet. Then make a garlic butter dipping sauce with a whole bunch of garlic and Cajun seasoning to dip and drench the boil in. By melting a couple sticks of butter and adding the garlic and Cajun seasoning.
March. I learned the basics of this dish from a friend a few years ago and this being the way I learned it is my favorite. I like mine a little spicier nut others may not so the pepper here is to me a good middle ground. I've tried to lay this out as you have metioned you prefer to make things clearer.
Here is:
General Tso's Chicken
Sauce/marinade
I don't always keep hoisin sauce and often just use whatever or
leave it out or sub something different in for fun
½ cup hoisin sauce
¼ cup white vinegar
3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons
cornstarch
1 ½ cups water
4 boneless, skinless
chicken breasts
(about 1 1/2 pounds) cut
into 1-inch pieces
1 tablespoon
vegetable oil
4 garlic cloves, minced
2 tablespoons grated
fresh ginger
½ teaspoon red pepper
flakes
Chicken coating and frying stuff
3 large egg whites
1 ½ cups cornstarch
½ cup all-purpose flour
½ teaspoon baking soda
4 cups vegetable oil, for
frying
Marinade/sauce
Whisk hoisin, vinegar, soy sauce, sugar, cornstarch, and water
in bowl.
Marinade: 6 tablespoons hoisin mixture
and chicken in zipper-lock bag; refrigerate for
30 minutes
HErbs/aromatics
Heat oil until shimmering add garlic, ginger, and
pepper flakes cook about 1 minute. Add
2 cups hoisin mixture and simmer constantly stirring until it turns dark
and thickens some. Cover and keep warm.
Coating and cooking chicken
Whisk egg whites until foamy. Combine cornstarch,
flour, baking soda, and remaining hoisin
mixture It should look like a coarse cornmeal.
Remove chicken from
marinade and pat dry
Toss
half of chicken with egg whites until well
coated, then dredge chicken in cornstarch
mixture. Do the same with other half.
Cooking
Heat oil to about 375 degrees. add however much chicken will fit in your frying pan.
Fry chicken about a minute and a half then turn. 3 minutes total. Place
on paper towel lined pan.
Warm sauce to simmering add chicken to coat. Eat good.
This is my favorite channel for noodle-softening content!
Schnitzel: pork chops,salt and pepper and prepared mustard ,flour and oil for frying 1 cup heavy cream and 1 cup white wine maybe some picked sauerkraut on the side
March- Mexican surprise
1 pound of ground beef
Refried beans
Salsa
Rice
Mexican cheese
Sour cream
Lettuce
Diced tomatoes
Tortilla chips
First you cook the ground beef with whatever seasoning you want. Then you put in the rice and the cook it and then add the tomatoes and then put some in a casserole dish and then put some refried beans on top of the meat . Keep doing that until the pan is filled . Then add the cheese.Then crush up some tortilla chips for the top and then put them on the top of the casserole. Then put it in the oven 350 until the cheese on top is browned. Then when it comes out top with more cheese and lettuce and sour cream and salsa.
March:
Northern Michigan Pastie
* 3 cups cubed peeled potatoes
* 1 cup chopped carrots
* 1 medium onion, chopped
* 3/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound ground beef
* 1/4 pound ground pork
* 1 tablespoon butter, melted
* pastry:
* 4 cups all-purpose flour
* 1-1/4 teaspoons salt
* 1 cup shortening
* 3/4 cup cold water
Serve with gravy
March: Recipe
I don't know if this is your cup of tea but I love popcorn and I make it many different ways. Great for a movie night.
Most of the time my base is popcorn with melted butter -- depending on the seasoning is whether I add salt. So here's what I make that's sweet I make popcorn with added butter and salt then I drizzle some pure maple syrup not too much just enough and a natural peanut butter that went left on the counter is soft (The one you have to stir the oil in) and then stir it into all the popcorn or as much as you can.
I make one with curry powder and Parmesan cheese added to the melted butter/salt base. Maybe movie night snacks could be the theme and you can add more besides popcorn. Homemade cheese-its?
Been following you guys for years now, love everything you make, keep it up!
Baloney and nacho doritos sandwich.two slices of Baloney,mustard,nacho chips between 2 slices of white bread.easy peasy lemon sqeesie sandwich.
March:
Beef Drip Sandwich:
Chuck Roast seasoned and seared then put in a crock pot with beef broth, onions and pepperoncini peppers for 6 hours on low.
Chuck Roast is pulled and served on a hoagie roll cheese optional
When you said you only need half of the noodles, I swear you were about to break them all in half! Just like my mom did spaghetti when I was a kid. Lol 1:34
Congrats to Zack. Thanks for trying his recipe cause I've always wanted to make Pad Thai but never knew how.
March: Salmon Wellington
Saute shallots garlic splash of white wine, reduce, mix in spinach, cream cheese and Parmesan cheese. Spread over salmon and wrap in puff pastry. Bake until golden brown! Making it tomorrow!
Looks wonderful. Thanks for the wonderful recipe. We only cook with cast iron, and yes, they are heavy!
March: Homemade Burrito Bowls: We make these at least once a week and they are better than any place you can buy one from. Rice, sweet potatoes (air fried), chicken (or steak) cooked on my STCG cast iron, cheese, guacamole, lettuce, hot sauce, and anything else you like. Cant beat it! Would love to see your version
You guys need to do a video on Timpano!!! It is a great recipe for a family Sunday dinner and the best part is, you can fill it with whatever you want!
Not sure about the palm sugar but the tamarind paste is worth seeking out, it adds so much more depth of flavor than just the tartness of the vinegar. However, what you made looks awesome.
Love this dish....crispy pad thai with fried noodles...even better...
Can’t wait to see the book!
Just found this video trying to improve my home cooked pad thai sauce. I will be trying these substitutes. So excited!!
Ohhhhh myyyyyy!!! You make it look sooooo easy!!! This I gotta try!!!
March Viewer Recipe Month:
Shashlik (lamb kabobs)
Ingredients:
1 boneless leg of lamb (Costco anyone?) cut into large cubes. (trim off the hard fat but leave some. I trust you on this, Sam)
2-3 lemons juiced
3 yellow or white onions
1-2 heads of garlic
3 Tbls Greek seasoning. (Konriko or Kavenders)
1.5 cups or so of 100% pomegranate juice. (Not the sugary pomegranate cocktail)
Combine all the ingredients and marinade for 3 whole days.
Skewer the meat tightly and cook over open coals hot and fast, turning every couple minutes until you get a nice brown char and the meat is about 130 f
Serve with tomatoes, cucumbers, pita bread and a garlic-lemon aioli or tzatziki sauce.
The lamb haters will never know they didn't just eat the best beef kabobs they ever had.
Now I’m hungry! Gonna definitely try this when my daughter comes home from college.
Great recipe. I will definitely make this.
Thanks for the inspiration for my next orient dish. I’ve been making a number of dishes and appetizers. I’ve got a great Asian supermarket around the corner
Oh awesome! Love Pad Thai but have only ever made from a kit. Have prawns in the freezer and very keen to try this one!
March: Soft shell crab sandwich (blue crab)
Remove eyes, gills and tail/ apron. Put it into flower, then saute for a few minutes on each side. When done sprinkle with oldbay. On a kaiser roll put tartar sauce, lettuce, tomato, and the crab.
Get the knife. Get the knife.
March: Feijoada (Brazilian black bean stew)
INGREDIENTS:
FOR THE FEIJOADA
1 pound dry black beans (soaked overnight)
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages (roughly 11 oz each), sliced
1 smoked sausage (roughly 7 oz), such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
Water
Cooked white rice for serving
FOR THE BRAISED KALE
27 ounces Kale
½ onion
1 garlic clove
2 tablespoons olive oil
salt
FOR THE FAROFA
2 thick strips of bacon diced
2 tbsp of butter cold
1/2 onion diced
2 cloves of garlic minced
1 c of white yuca/cassava flour
s+p to taste
DIRECTIONS:
FOR THE FEIJOADA
1. In a large bowl with water, soak beans overnight.
2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes.
5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups).
6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
7. Remove a ladleful of the beans, without liquid. Mash the beans with a fork, forming a paste. Add that paste to the stew and cook until the stew thickens to the desired consistency
8. Taste and adjust salt and pepper as needed.
FOR THE BRAISED KALE
1. Wash and remove the tough middle stem of the kale.
2. Pile the leaves and make them into a roll; cut it very finely, transversally.
3. Sauté the chopped onion and the crushed garlic in the olive oil.
4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary.
FOR THE FAROFA
1. Add the bacon to a cold skillet, and heat up over medium heat
2. When the fat from the bacon begins to melt, add 1 tbsp of butter
3. When the bacon begins to fry, add the second tbsp of butter
4. Add the onions and sautee until transparent, about 2 mins
5. Add the garlic and fry until golden
6. Add the yuca flour and season with salt and pepper to taste
7. Let it toast, stirring gently and constantly to avoid burning, about 2 mins
PLATE ASSEMBLY
Serve the feijoada over white rice and garnish it with farofa and braised kale to the sides. If you want to go super traditional, put a slice of orange on the side too!
March: You should make big mac in a bowl! Ground Beef, Onion, thousand island (the secret sauce), relish, cheddar cheese, lettuce. It's basically a burger salad, one of my favorite low carb meals.
March:
Greek Fried Shrimp
1 Pound of shrimp with shells or Prawns
Equal parts Vodka and Lime Juice
Tablespoon Cayenne pepper
Tablespoon Hot Sauce
S+P
Equal parts flour and Cornstarch
Add shrimp/prawns to a bowl, add cayenne pepper, hot sauce, lime juice and vodka (make sure shrimps are submerged for 4 hours)
Drain it, toss them in Flour and starch mixture with S+P
Deep fry or pan fry for 3 minutes or a minute and half each side (til cooked and nicely browned)
My preference I like to toss in old bay off the fryer and serve it with tzatziki and fresh lemon juice.
Mmmm that looks bangin. Thanks guys!
I make something similar to this but instead of brown sugar, I use peanut butter. Try it!
I would love to see your version of drunk noodles, which is a Thai dish; lots of heat; different kinds of protein and vegetables can be used. Another dish that I think you would enjoy making is a Korean soup called Hae Jang Guk which is known as the hangover soup; very spicy. Both are dishes that I think you would enjoy making and dining on. Love the videos!
I’m trying this recipe this weekend
March: Taco Crockpot Hash-brown Casserole
1 lb ground beef
2 cloves garlic minced
1 oz packet taco seasoning
10.5 oz cheddar cheese soup
30 oz frozen shredded hashbrowns
2 cups shredded taco style cheese divided
Brown ground beef with garlic and then drain. In a large bowl combine all ingredients together except for one cup of the shredded cheese. Pour mixture into a lightly greased six quart crockpot. Top with the remaining cheese.
Cover and cook on low for 4 - 5 hours or you can do on high for 2 to 2.5 hours. If your crockpot is oven safe you can put in broiler on high for 90 seconds to brown up the cheese.
Pad Thai is an amazing dish. I'm now going to make it for my mother, after watching this video. Thanks!!
March:
2 step Avocado Pesto Noodles :)
1/4 cup Classico basil pesto
3 ripe avocados
1 Tbs lemon juice
2 garlic cloves
1/2 lb Cooked Shrimp
Pasta of your choice (we like fettuccini)
-in a food processor blend pesto, avocados, lemon juice and garlic
-toss the sauce into the pasta and top with shrimp
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.
March: Grill Cheese with Jelly
Crusty French bread sliced, sliced American cheese (feel free to sub different cheese), butter outsides of bread and grill. Remove and put jelly on the top and eat!! I prefer plum jelly.
March: Greek burger
lamb meat burger
tzatziki for spread
sliced olives kalamatas
lettuce
tomato
instead of burger buns... use 2 small pitas like the ones used in gyros
March:
Hot Dog, Mashed Potato and Baked Bean Casserole
(Do this recipe but upgrade/home make the 3 main ingredients)
4 mediumd potatoes peeled and cubed
2 Tbsp butter
1/2 c shredded cheddar cheese
15 oz can of baked beans
4 all beef hot dogs cut into slices
1In a medium pot add water and some salt. Cook the potatoes until soft. Drain and stir int the butter, , salt and pepper. if too dry add a little milk. Set aside.
2 Preheat oven 425 degrees. Mix the hotdogs with the beans. Place in bottom of baking dish. Top with mashed potatoes then cheese.
3 Bake 15 minutes.
Been waiting for a recipe like this!! Love it, no idea how to make it
March:
This was something I made for my mother and little brother from one of those old game magazines on those crappy indoor ages ago and they liked it.
Ingredients:
1 pound skinless, boneless chicken breast, should have used thighs, but any protein may work maybe?
6 chopped green onions
1 chopped onion
1 habanero
3/4 cup soy sauce
cup white vinegar
cup vegetable oil
2 tablespoons brown sugar
1 tablespoon thyme
teaspoon ground cloves
teaspoon ground nutmeg
teaspoon ground allspice
Make a marinade to like the meat soak up and cook it however you like.
That looks so delicious!
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!
March: Smoked Brisket-style Tri-tip: Season tri-tip with your favorite BBQ rub (I use Meat Church Holy Cow, but your BFF would work great as well). Place seasoned tri-tip in your smoker at 250 until it reaches an internal temperature of 165-170. Remove and place in a foil pan that is lined with some sliced yellow onions. Add about 1/2 cup beef broth. Cover with foil and return to the smoker. Let cook until the meat reaches 200-205. Let rest, slice, and enjoy! Thanks Sam! 😀
I love making pad thai, I'm gonna try your way when I get home
Love this recipe. Looks easy and tasty. Another asian inspired recipe to try is below. My husband loves this . The sauce is a MUST and it really compliments the pork meatballs.
Asian Pork meatball noodle bowl.
Ingredients
1 lb. ground pork
2 scallions, finely chopped
1 garlic clove, finely grated
1 Tbsp. soy sauce
1¼ tsp. Shaoxing wine (Chinese rice wine)
1¼ tsp. sugar
1¼ tsp. toasted sesame oil
¾ tsp. finely grated ginger
Directions
Mix ground pork, scallions, garlic, soy sauce, salt, wine, sugar, oil, ginger, and pepper with chopsticks in a medium bowl, stirring in one direction until it all comes together and a light film forms on the sides of bowl. Form into 1 inch ball and cook thoroughly in a cast iron skillet. (preferrable a STCG 10 inch cast iron pan!)
Cook rice noodles are directed. I prefer Lotus brand but whatever one you like.
Sauce
2 tlb fish sauce
1 tbsp rice vinegar
2 tsp white sugar
4 tlb water (hot to help dissolve the sugar)
2 garlic cloves finely chopped
1 red birdseye chilli finely chopped - use as much or a little as you dare.
1 tlb lime juice
Mix well and set aside.
Add Rice noodles to bowl followed by ~ 6 pork balls.
Add fresh vegetable such as
2 carrots - julienned
2 cucumbers - julienned
bean sprouts
Pour sauce over entire bowl.
garnish with cilantro if desired
March: Quick Eggs Rancheros (5 minutes)
Medium skillet
add 5-8 oz of favorite salsa. cook down a bit
add 2 eggs and cover. turn down heat and let eggs poach in salsa
while eggs are cooking .... cover a plate with restaurant style corn chips, cover with shredded cheese
Slide the contents of skillet onto chips
dress with sour cream and green onions, hot sauce
March Recipe: In n Out Mexican Double Double!!!!
Meat - 80/20 ground beef & Chorizo (from butcher counter at Stater Bros as I know you're in San Diego and have those, it's not as fine minced as the tube stuff)
Patty is 75/25 - 75 GB/25 Chorizo OR 50/50 if you're feeling extra special - mix and make to smash burger balls then season once on flat top w/ SPG, cumin, chipotle chili powder
Brioche Bun - toasted
Special Sauce - Standard burger In n Out sauce but instead of using pickles in the sauce, use jalapeños and the juice
Pepper Jack Cheese
Additional Lettuce/tomato etc toppings at your preference
March: Puka dogs
Polish sausage stuffed in a Hawaiian sweet roll with lemon garlic chili pepper sauce and tropical fruit relish. You choose the pepper and fruit to your tastes. Spicy, sweet, savory, amazing
Excellent food channel I really enjoy watching, Sam I’m from Cornwall in the UK and our main dish is a Cornish Pasty, I would love to watch you make one good luck
I do as cheesecake stuff. French toast I make the French toast like you normally would but the differences as I take 2 slices of bread and use. A little bit of the egg wash to come out. Get the edges of the bolt pieces of bread kinda gummy. I put cheesecake filling in the middle. You could do PB and J whatever and then I kind of press the 2 pieces to get. And I'll put vanilla and cinnamon in my egg mixture. When I dump the bread and then I just cook it like you would French toast. Very rich, very definitely very good.
Fantastic videos Sam! Thanks for your time, much appreciated! Bon Appetit
Nice simple recipe that anyone can knock out awesome
I appreciate the substitutions!
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on “special occasions” and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound?) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that!). Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM 👀) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!!!
March: My birthday is in 17 days here is my all time best birthday burger recipe:
1/4 lb brisket
1/4 lb ground beef 90/10
3 slices of bacon
1 stick butter
Muenster cheese
Bun
Brown Sugar
Sauce:
1TBSP mayo
1TBSP ketchup
Splash of honey
salt
pepper
Garlic
Paprika
Onion powder
Grind your own brisket, get a lot of the fat in there. Mix the 90/10 ground beef with the ground brisket. Freeze that stick of butter then grate into the ground meat. Typical way to cook the bacon but add brown sugar on it. For the sauce mix all the ingredients together. Then build.
March: Sausage Balls (These are always a huge hit when I make them)
~2 cups (1 box) biscuit mix (Cheddar Bay are a favorite)
1 lb ground sausage (Hot Italian, Maple, Breakfast, pick your flavorite)
1 lb (4 cups) shredded cheese (Habanero cheddar is my go to but any medium hardness works fine)
Mix all by hand until incorporated into a dough.
Roll into ~1" balls, or take the easy way with mini-muffin pans (can freeze for later at this point)
Bake at 375°F for ~10-15 minutes depending on your oven and the crispyness you want.
Serve plain or with dipping sauces, whatever you fancy.
Enjoy!
-John Jackson
March: lemon pasta
6oz dried pasta
Zest of 2 lemons
Juice of 1-2 lemons
3 tablespoons butter
S & FCP to taste
I cook it in one pan.
Bring About 5 cups of water to a boil, season with salt, add pasta & cook to just under al dente.
Leave a bit of the pasta water and add the zest, juice & butter. Cook until the pasta is finished and sauce is thick. Add FCP and taste for seasoning.
Finish with parm, parsley and maybe a drizzle of nice olive oil
Serve with grilled pork, chicken, fish or shellfish
Finally you give Chanici some credit for the peanuts Can I get a knife You rock Sam !!!!
March: Baltimore Pit Beef
Bottom Round or Eye Round seasoned with
Kosher salt
Black pepper
Paprika
Garlic powder
Onion powder
Ground rosemary
Ground thyme
Chili powder
Cumin
Mustard powder
Onion powder
Tiger Sauce: Mayo, Horseradish, Salt, Pepper, Lemon Juice
Flame-Grilled on direct heat over wood or charcoal to medium rare or to your liking. Cut the fat cap off while cooking then char that same side. Slice very thinly and serve on a Martin's Potato roll or Kaiser roll with tiger sauce and bbq sauce. (I like Sweet Baby Ray's)
Love your channel, would love to see if u could make some quick cheap meals for breakfast to go
I live in Thailand, and Pad Thai is the tuna casserole of Thaland. No one that lives there ever has it, unless it's throwback night.
I don’t have a recipe to offer, I just think you should do this every year. You get some great suggestions.
Maybe twice a year? How about a holiday season special month with viewers variations on the traditional holiday meals?
I modifying my Italian taco recipe.
Start by slicing one onion into strips. And one bell pepper into thin strips. Brown those on the stove with a little bit of butter. Add one package of Italian sausage. Cook thoroughly and set aside. In a nonstick skillet. Grate Parmesan cheese and cook until crispy. Once it is crispy place a tortilla on the on the Parmesan cheese crisp and flip over and set aside. Then make a simple salad of shredded lettuce, shredded red onion, and shredded pepericcini. Toss the salad with a little bit of olive oil, peperonccini juice, and oregano. Assemble the taco by grabbing the Parmesan crisp tortilla, adding the Italian sausage mixture and topping with the salad. Finish with sour cream.
You could also use HP sauce in place of tamarind- HP sauce contains tamarind and is a similar consistency
Pan Crusted Gnochhi
Gnochhi
2tbs butter
1 can whole San marzano tomatoes
4 cloves Garlic
Bundle of Fresh Basil
8oz ricotta
3 tbs high quality olive oil
Parmesan cheese
1tsp red pepper flakes
Heat butter in skillet fry gnochhi until golden brown
Cook garlic until fragrant in a saucepan with olive oil
Crush tomatoes into garlic and oil and add basil add ricotta and let simmer until well combined
Add 1tsp red pepper flakes and combine with gnochhi
Shred Parmesan over the top
Beef and cheddar. Beef, cheddar, horseradish mayo, bread.
March: Mofongo con pollo en salsa criolla (Puertorican plate).
I cook without measuring so this is my best guess:
Mofongo
2 green plantains
2 garlic cloves
2 tsp butter
Chicharron
- Cut the plantains into ~1-1/2” pieces and deep fry. Similar to making tostones.
- Once plantains have soften and are starting to get crispy on the outside remove from oil and let drip.
- In a pilón (mortar and pestle) add the plantains, garlic, butter and chicharrones and mash into a a solid mass. SPG to taste. *can add a bit of chicken broth if too dry*
Pollo en salsa criolla
4-6 chicken thighs
2 tbs sofrito *very important*
1/2 onion
1/2 bell pepper
2 tbs tomato paste
1/2 cup chicken broth
- Season chicken with Adobo Goya Con Pimienta for bonus points. If not, use SPG.
- Cook sofrito for a couple of minutes with olive oil.
- Add thin sliced onions and peppers and cook for a couple of minutes.
- Add tomato paste.
- Add chicken that’s been cut in bit size strips.
- Add broth and cook until chicken is done.
Serve the chicken and sauce on top of the mofongo and buen provecho.
Sofrito
Is the base for many dishes from Puerto Rico. I get mine from a relative so don’t have a recipe but it’s roughly this:
Rough chop 1 onion, 1 head of garlic, 3 bunches of culantro (recao, flat lead cilantro) *cut stems*, 1 bunch of cilantro *leaves only* (triple if you're not able to find culantro), 1/2 pound ají dulce (mini sweet peppers) (red bell pepper if not able to find ajíes dulces). Blitz in a food processor until you form a paste.
March:
Candied Kielbasa
-1 cup packed brown sugar
-1/2 cup ketchup
-1/4 cup prepared horseradish
-2 lbs kielbasa, sliced thin
- 1 red onion, chopped
-1 fresh pineapple, cut into bite size pieces
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-Prepare a 9x13 baking dish with cooking oil, mix all ingredients into dish
-Bake in oven at 425° F for about 30 minutes, or until sausage has browned and a dark sauce has formed
- Serve over white rice
March: Orange Chicken. Use Sam's mom lemon chicken recipe but replace the frozen lemon concentrate with pulp free frozen orange juice. Add large chunks of white onion, red and yellow bell peppers, and pineapple chunks with the liquid under the chicken before you put it in the oven. Bake until the chicken reaches 165. Serve with white rice. My family loves this.
March: "Stuffed Cabbage" my Mom's recipe
This was my favorite recipe from my mom.
1 pound ground beef
1 pound of ground sausage
Rice
Head of Cabbage
Salt, pepper, garlic and smoked paprika
2 29 oz cans of tomato sauce
Mix the ground beef, sausage, rice and seasonings together in a large enough bowl. Boil the Cabbage to get it tender enough to wrap around the meat mixture. Create large meat balls probably about 10 total and wrap them in the Cabbage and put in a large pot. Put any remaining Cabbage on the top of all the wrapped meat balls. Pour the 2 cans of tomato sauce in the pot and put into the oven. 375F for about 2 hours or until the meat balls are cooked all the way through. Hope you enjoy.
My mom passed away a little over a year ago and this has always been the one recipe that brings back the best memories of her.
March: Herb Smoked chicken. Spatchcock a chicken, put salt under the skin, and put your favourite rub on top of the skin. Lay out a "nest" of your favourite herbs (I like rosemary, thyme, sage, and oregano) on a rack or disposable bbq tray (the kind with vent holes in them) and lay the chicken on it. The heat and smoke will drive those flavours up into the meat instead of simply being a surface treatment like a rub. Smoke until cooked, use high heat to crisp up the skin. I like to mix Apricot jam or orange marmalade 50/50 in with a good bbq sauce ( I like Diana's), and glaze the chicken with this.
Best chicken you'll ever have. I thank HowToBBQRight in my heart everytime i make this :)
March :
Make a delicious heartwarming Soljanka Soup a rusian inspired dish from east Germany:
500g beef chuck
500g Salami/Peperoni
500g Bologna sausage
5 Onions
3 Bell peppers
1 can crushed tomatoes
1l Beef stock
1 glas sweet/sour pickles
Chop all ingredients in smal pieces (inch) - that's tedious so may be let the boys do this.
Roast the beef in a large pot, add some Paprika Power, add the Onions, Bell peppers then the Salami, Bologna then add the beef stock, tomatoes and the small cut pickles. Then, very important, strain the pickle Juice an add to the pot. Add a bay leaf. Let it simmer on small heat for 40 min. Taste with sugar until you have your perfekt acid/sugar balance. To Serve with dash of lemon Juice and a spoon of sour cream. Eat with a slice of Baguette bread. Tastes even better the next Day. Enjoy!
March recipe: cheaters onion burger.
1 packet French's dried onion soup mix to 1lb hamburger(go high fat)
Mix packet into ground beef, make smash burgers or normal, fry in any way or even treger, for extra top with some caramelized onion or some pickled jalapeños in place of pickles, but it's amazing by itsself.
I need to make this gor my sons.
Pepperoni smoked pulled pork pizza : bone in pork shoulder mustard as the binder salt black pepper smoked paprika and smoked Chipotle powder the wrapping part little chicken broth little lite brown sugar and butter then you can get store bought dough but use your favorite bbq sauce put the smoked pulled pork then shredded hot pepper jack cheese with banana pepper and jalapeño peppers then Pepperoni then once cooked in the pizza oven take melted butter with chopped garlic on the crust of the pizza
Those shrimp will be delectable, no overcooked pad thai in the house!