If anyone is wondering if Sam cooked these the way I do, I can confirm. He made it exactly the way I do. The only thing I do differently is leave out the serranos and use the jalapeños without seeds because my wife can’t handle the heat. But I make a hot batch of salsa to top with.
@@lemeleme Glad to hear man. When I make mine, I just use the whole chicken. I usually get about three 9x13 trays. We eat one and wrap the other two in foil and freeze them. You can pop them in the oven just like any other frozen enchilada or lasagna. It’s no more work really and they taste just as good as the freshly made ones. I don’t even care if I don’t get a knife out of it, though I’ve drooled over them for years. Just happy to hear of so many people saving money by making their own delicious food.
@@03cobrah I have a killer potato soup recipe I’ve tweaked over the years. I know. Soup doesn’t sound interesting but my family likes it equally as good as the enchiladas. Very intense flavor. I’m gonna type it up and send to Sam as well. If I send him the cheesy garlic biscuits recipe I use, maybe it will catch his eye and he’ll make another video. I don’t even need a knife out of it. So if he ever makes it, listen for my profile name, Survivalguy, and make that as well. Every time I take it to a potluck, everyone asks for the recipe. I don’t guard my recipes. Why? Spread the knowledge.
Bacon wrapped, Goat cheese stuffed mini bell peppers! Goat cheese, shallots, garlic, shredded Jack, salt and pepper. Mix and stuff into mini bell peppers. Wrap with bacon and bake or smoke until bacon is crispy. Drizzle with balsamic if you're fancy.
Yum - that sounds good. Have done a red bell pepper "boat" (like 1/4 of a pepper) filled with goat cheese and then roasted on grill then drizzled with hot honey. But love the idea of bacon and a balsamic drizz!
Steak rolls: Get you some flank or skirt steak Strip them out so they are 4 inches wide. Put down some cheese (i like feta) Add a bunch of chopped olives (green and kalamata or whatever you like) or muffuletta hash. Add some fresh basil leaves Roll up and after rolled cut into 1inch or 2.. steaks (may need to tie) Grill the “steaks” Chimi chury: You know a good chimi but I like Oil Parsley Shallot Red pepper flake Garlic Salt pepper Lemon Drizzle on top of grilled or pan fried “steaks” Winner! I want a Sammy Knife!!!
March: Croque Madame 8 slices sourdough bread 1/2 lb Gruyere cheese sliced 3/4 lb thinly sliced deli ham Butter Mayo Dijon Mustard (optional) Eggs 2 tbsp butter Salt Pepper Preheat oven to 400. Put one slice of cheese on 4 bread slices and top each with ham and second slice of bread. Spread outside of sandwich with softened butter. Toast on a griddle on each side. Top with mayo and Dijon Mustard (if using)and second slice of cheese. Transfer to a baking sheet and bake until cheese is melted about 4-5 minutes. Meanwhile, melt butter and cook eggs on griddle until desired doneness, seasoning with salt and pepper. Place eggs on top of sandwiches.
Authentic Mexican enchiladas. I made your other enchilada recipe the other week… delicious as well, and kid approved. Thanks for the inspiration Sam and spawn;)
Sweet Potato Turkey Chili 3lbs Ground Turkey 2 good sized sweet potatos can of tomatoe sauce can of ranch beans can of chickpeas can of kidney beans packet of favorite chili seasoning Brown ground turkey. Cube up the sweet potato. Then just throw everyting into a crockpot. Can choose whichever beans you want, whichever sauce you want. Add whatever additional spices or create your own chili spices. This recipe is simple and adaptable. For me i just throw all this in and let it sit for 5 hours on high.
Love you STCG and Sons, Max & Chance. It looks like it could have used an extra 5 to 10 minutes in the oven or at least 5 solid minutes in the broiler. Just my my opinion, but it looks delicious!!
March: Taco Soup 2 lbs. ground beef 1 medium chopped onion 2 cans of rotel with green chilis 2 cans of diced tomatoes 2 cans of kidney beans 1 can of pinto beans 2 cans of lima beans 1 can of white hominy bean Taco Seasoning of your choice 1 pack of ranch powder Brown the ground beef with chopped onions. Add all can ingredients undrained Add dry ingredients Cook on medium for 30-45 minutes I usually serve with graded cheese, sour cream, and tortilla chips
MARCH: The BEST EGG FOO YONG EVER! I DARE Sam to make it better!!! 1 baby bok choy 2 chopped green onions 1 cup chopped brown mushrooms 2 cups raw/fresh mung bean sprouts 1 Tablespoon minced garlic 1 Tablespoon minced fresh ginger 6 extra large eggs 1 Tablespoon soy sauce 1/4 teaspoon cornstarch I package brown gravy 2 cups beef stock 1 Tablespoon soy sauce Black pepper to taste In a skillet or wok saute one chopped baby bok choy, two chopped green onions, one cup brown mushrooms, two cups raw bean sprouts, one tablespoon minced garlic and one tablespoon minced ginger. Place in a bowl and set aside. Scramble six eggs adding one tablespoon of soy sauce with a teaspoon of cornstarch. In the skillet or wok, place a scoop of the vegetables into the hot pan. pour enough egg to form a circle around the vegetables and lightly brown the eggs add about a tablespoon more of egg let it set and then flip the egg Patty over cooking until the other side is lightly browned and the Egg cooked through. Continue until all the veggies and eggs are formed into patties. For the sauce I take one package of brown gravy and instead of the water I use beef stock and a tablespoon of soy sauce and cook till thickened. Add thinly sliced, cooked beef, chicken, shrimp as desired. (Marinade the beef in garlic powder, soy sauce, pinch of baking soda and some corn starch prior to cookin but after slicing thin) Put two of the egg veggie patties on a plate and spoon over the gravy sauce. You can serve with rice and or Chow mein noodles. Top with fresh green onion stalk diagonal slices.
Just came across a video Sam did like 5 years ago called “The Best Chicken Enchiladas”. Has a different spin on it. He adds some kind of creamy chorizo sauce to it. How’d I miss that? Anyways, it looks delicious so I’m gonna give that one a go this weekend I think. Gotta change things up every now and then.
Oh Sam buddy I have been trying to make enchiladas for a while now and I’m not good at making Mexican food but I do absolutely love Mexican food!!! Now from watching you make some I’m definitely going to have to try and make some like you did for sure!!! I’d love to see you try and make some crappie wontons for sure!!! We have been fishing and taking the crappies we catch and making crappie wontons with are catch of the day!!! Definitely so delicious and probably one of my top three ways to eat fish now!!! I’d definitely love to see your version of some crappie wontons for sure and see if maybe I need to add something to mine or not?? Awesome video buddy for sure!!!!
March: Grilled Eggplant Casserole 3 eggplants cut in half lengthwise Olive oil or avocado oil 1 lb bacon diced 1 large Vidalia onion diced 2 bell peppers diced (I don’t care what color) 2 poblano peppers diced Minced or paste garlic (follow your heart on both type and amount) 1 lb loose sausage (I use country sausage because too much fennel tastes make me say yuck) 1 can diced tomatoes 1 can diced tomatoes with chilis Shredded mozzarella Shredded parm Panko bread crumbs or regular bread crumbs (I like the Italian) Whatever Italian seasonings you like. I use oregano and basil and thyme Salt and pepper (or your BFF seasoning which I still haven’t tried) Put a smidge of olive oil or avocado oil on your cut eggplant Place cut side down on a medium grill until nicely cooked, slight char marks and looks a little wrinkly and not so pretty anymore. Set aside to cool a bit Cook your bacon until as crispy as you like it. I don’t know your preference, only you do. Scoop it out and lay on a papertowel. In that bacon drippings (don’t ever throw away bacon drippings) cook your onion and peppers and sausage (because two kinds of bacon fat are better than one) While that sausage is cooking scoop out your eggplant and dice up into little cubes. Drain the grease off the sausage mixture. Add the two cans of diced tomatoes Add the eggplant. It should soak up a lot of that juice from the tomatoes. Now go crazy and add as much Italian seasonings and salt and pepper as you want. Stir for 1 minute and then take off the heat. Stir in panko or Italian bread crumbs to soak up the rest of the juices. Stir in cheeses until your heart is content. Place in a casserole dish if baking in the oven or one of those handy dandy foil pans in sticking back on the grill. Bake at 375 for 25 minutes Or place on the grill to cook thru and make the cheeses all gooey and lovely. Serve with a salad to make you feel better about the pork fat and cheese overload. Before you bake it you can also add a few dashes of hot sauce.
March World's Best Chocolate Chip Cookies Makes about 3 dozen medium, or 18 large cookies I've been perfecting this recipe for years and the secret is milk chocolate chips and powdered sugar instead of granulated... Ingredients •2 1/2 cups bread flour •1 teaspoon baking soda •1/2 teaspoon salt •10 tablespoons (1 1/4 sticks butter), softened •1 cup packed brown sugar •3/4 cup powdered sugar •2 eggs •2 teaspoons vanilla extract •12-ounce bag milk chocolate chips Preheat oven to 330°F. Sift flour, baking soda and salt into a large bowl and set aside. Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy. With mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl. Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips. Scoop 1 tablespoon dough for medium cookies and 2 tablespoons for large onto ungreased baking sheet. Bake until light golden, 10 to 12 minutes for medium cookies, 12 to 14 minutes for large. (Rotate trays halfway through bake time)
I’ve heard the reason some people don’t like cilantro is because they have an enzyme in their saliva that makes cilantro taste like soap. My sisters have it. Nothing you can really substitute with it that I know of. Maybe Mexican oregano but honestly, I just leave cilantro out of the recipe and don’t add anything else. It will still be just as delicious to someone that doesn’t like cilantro. That’s how I have to make it for my sisters and they love it.
Ok Pizza Burgers.... Need: 1 can of Spam, shredded 1 can of tomato paste 1/2 butter 1 tsp of oregano 2 cups of mozzarella cheese shredded 1 small onion, small dice 1 loaf of bread, your choice, sliced Combine all ingredients, except the bread in large bowl, mixing very well. Heat oven to 350 Spread mixture onto bread slices Bake for 10 to 15 minutes until cheese is melted. I have been doing these for 30 years. Love them.
March Recipe: Volcano Kimchi Fried Rice!! Ingredients for 2 servings 5 strips bacon, chopped 2 tablespoons garlic, minced 4 green onions, sliced 1 cup kimchi, chopped 2 tablespoons gochujang, (Korean red pepper paste) 2 tablespoons mirin 1 tablespoon soy sauce 2 tablespoons toasted sesame oil, divided 2 cups short grain rice, day-old ½ cup shredded mozzarella cheese 4 large eggs * Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3-5 minutes. * Add the garlic and green onions to the center and cook until fragrant, 1-2 minutes. * Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes. * In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute. * Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3-4 minutes. * Transfer the rice mixture to a deep bowl and press down with spatula to compact. * Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out. * In a large liquid measuring cup, whisk together the eggs. * Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes. * Garnish with more scallions if desired. * Enjoy
Sam please make this please it’s sooo good Tteokbokki--please please make this one!!! FOR THE HOMEMADE ANCHOVY BROTH • 1 oz. dried anchovies, gutted (about 40 small anchovies) • 6 c. water • 12 dried shiitake mushrooms • 6" square piece dried kelp • 3/4 tsp. kosher salt FOR THE TTEOKBOKKI • 1 lb. Korean rice cakes • 1 tbsp. grapeseed oil • 1 tbsp. gochugaru (Korean red chili pepper flakes) • 1/4 c. gochujang (Korean red chili pepper paste) • 2 large cloves garlic, minced • 1 tsp. low-sodium soy sauce • 2 tsp. white vinegar • 1 tbsp. honey • 2 to 3 c. anchovy broth, divided • 6 oz. Korean fish cakes, cut into bite-sized triangles • 3 green onions, sliced into 2" pieces, plus more for garnish • 1 tsp. toasted sesame oil • Toasted sesame seeds, for garnish To make homemade anchovy broth: In a large pot over medium-low heat, toast anchovies until very lightly golden, stirring frequently, 2 minutes. Add in water, mushrooms, and salt and bring to a boil over high heat. Reduce heat to medium-low and continue to simmer for 15 minutes. Remove from heat, then add in kelp and let steep for 10 minutes. Strain, reserving kelp, mushrooms, and fish for another use, if desired. Step 2 Meanwhile, if using hard, refrigerated rice cakes: Separate cakes if they are stuck to each other, then rinse in cool water and drain. Transfer to a large bowl and cover cakes with 3 cups of hot water. Let soak for 15 minutes, until softened. Drain and set aside. Step 3 In a large pot over medium heat, heat oil. Add gochugaru, gochujang, garlic, soy sauce, vinegar, and honey and stir until combined and fragrant, 1 minute. Add 2 cups broth and bring to a boil. Add in soaked rice cakes and cook until cakes are tender and soft, stirring often, about 10 minutes. Step 4 Add in remaining broth as needed to loosen sauce to desired consistency. Add in fish cakes, green onions, and sesame oil, and cook until onions are softened, about 5 minutes. Step 5 Garnish with more green onions and sesame seeds before serving.
MARCH: Deviled Eggs (We all know eggs are your favorite food, so hopefully you'll try these) 1 Part Cooked Egg Yolks 1/4 Part Peanut Butter 1/4 Part Horseradish Sauce 1/2 Part Mayo Kosher Dill Pickle Smoked Paprika Sriracha Hot Sauce Slice hard boiled eggs lengthwise and remove yolks. Mash yolks with fork until fine. Mix in Peanut Butter and Horseradish Sauce. After PB and Horseradish are mixed… Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!! Put mixture in eggs - I use a spoon for a rustic look. Sprinkle with Smoked Paprika. Add small slice of Kosher Dill Pickle on top of each. Squirt Sriracha Hot Sauce on top. I Promise you'll like it :)
March: Maple Curry Cream I Cup Chopped Onion 2 cloves chopped garlic 1" piece of ginger, peeled and chopped Oil 2 TBS mild curry paste 2/3 Cup Cream cheese I tsp Montreal steak spice 2/3 Cup chicken stock I cup heavy cream 1/4 Cup legit maple syrup Chopped Cilantro to garnish Directions Heat oil Add Onion, garlic and ginger, cook to tender Add curry paste, steak spice and cream cleese, stir to create thick paste Slowly add stick, whisking while adding to smooth 1/2 Add cream and bring to simmer Add maple syrup Serve over grilled chicken with pasta or rice, garnish with stupid cilantro
March: Moroccan Style Braised Short Ribs This is my go-to recipe for having friends over for dinner, or when it's cold and dreary out! Moroccan Style Short Ribs 1) Salt and pepper 6-8 beef short ribs at least 1 hour, up to 24 hours prior to cooking 2) In a dutch oven, render 3-4 strips of diced bacon or pancetta and reserve 3) Brown short ribs in the the bacon fat on all sides and set aside to rest 4) Finely chop 2 cups mirepoix (carrots, celery, onion), and sweat in the dutch oven until soft 5) Add in 3-4 minced garlic cloves 6) Make a well in the center of the mirepoix and toast the Moroccan spice mix (recipe below) until fragrant 7) Add in 2-3 tbsp tomato paste and cook out for a few minutes 8) Deglaze with a cup of dry white wine and cook down 9) When wine is almost gone, add in 1 cup strongly brewed coffee or espresso and return short ribs, any accumulated juices, and the bacon back into the dutch oven 10) Add beef broth to almost cover the ribs and bring to a boil 11) Add 1 cup dried apricots 12) Return to a simmer, cover with the lid ajar and braise on the stove on medium-low or in a low 275 degree oven for 4-6 hours or until ribs are fall-apart tender. They can be served with the sauce slightly chunky, or it can be strained, blended and cooked down into a thicker gravy-like sauce (I usually remove the fat on top of the sauce as well) 13) Serve over mashed potatoes (if you’re feeling lazy) or risotto if you’re a boss Moroccan Spice Blend (I make a big batch and keep it in my pantry) Equal parts (all ground) Cinnamon, sweet paprika, allspice, coriander, cumin. One half part ground ginger, ground fennel, and cayenne. Freshly grated nutmeg to taste. Love the channel! Would love one of those knives... Happy Ides of March!
March: Shoyu Garlic Fried Chicken Wings (Hawai'i Style) Wings: 3lb Chicken Wings (drums&flats) 1c. Flour 1c. Potato starch 1T Garlic power Salt/White Pepper to taste Oil for frying Furikake for finish Toss wings in flour/potato starch mix seasoned with garlic powder, salt, white pepper in a Ziploc bag. Let it hang out in the fridge for 30 mins. Make the sauce: 1c Aloha Shoyu 1c Sugar .5c Water 3 cloves garlic, minced (or more, up to you) 1/4" fresh ginger, grated 1t chili flakes 1 green onion, chopped, whites for sauce, greens for topping Simmer all ingredients until sugar is dissolved. Set aside to cool. Fry wings like usual. Toss in sauce. Sprinkle with furikake. Finish with green onion. Enjoy. PS - Take liberties! I'd love to see you draw inspiration from your Hawaii visits 🤙
we had no Pizza my family pizza recepie 10 eggs 10 greek yogurt and flower until it gets more solid( not fully solid .. 3 corders to bread composition) put in a glass tray 1inch or so and what ever you want on top
March: Bacon Cheese Noodles -- Ingredients -- 1 to 2 Lbs of bacon depending on your love of bacon. I do 2 lbs of the thicc cut 16oz cottage cheese 8oz sour cream 1 box of rotini noodles -- Directions -- 1. Pan fry the bacon. When done, drain most of the grease but make sure to leave some / all the brown bits from cooked bacon (it's not an exact science). Let the pan cool a little. 2. Start the water / cook the Rotini noodles (dont forget to salt the water!) 3. While noodles are cooking you'll want to crumble the bacon and set aside. 4. Once the pan has cooled, turn on a low flame, add the 8oz sour cream, and continually mix as it slowly warms up. you should have a nice brownish / tan color. 5. When pasta has cooked, fully drain water and return back to the original pot. 6. Mix in the sour cream, cottage cheese, and crumbled bacon. Enjoy.
"Jalisco is a state in Mexico, you would know Guadalajara perhaps, and Puerto Vallarta..." ...and maybe, just maybe, you probably have heard about a small town called Tequila.
March: Here is a recipe for basmati rice that I make for family get togethers. Always a favorite! 2 cups basmati rice, cooked in beef or chicken broth in insta-pot 2 large onions, cut into medium pieces and sliced very thin, caramelized 1/2 lb or so lean ground beef, browned 3/4 tsp ground cumin 1/4 tsp chili powder 1/2 tsp granulated garlic powder or 2-3 cloves crushed garlic (or more!) 1/2 tsp cinnamon pinch of nutmeg - maybe 1/16 of a tsp pinch of ground cloves - same pinch of chili pepper flakes salt and pepper rinse rice thoroughly and cook in insta-pot with broth per insta pot instructions while rice is cooking, slowly cook onions until slightly brown (not crispy), add garlic, 1/2 tsp cumin, cinnamon, nutmeg and cloves. stir for 1 minute and remove from pan and set aside brown meat, add salt and pepper to taste, 1/4 tsp each of garlic powder, cumin, and chili powder, and a pinch of chili pepper flakes when meat is done, add rice and onions and mix. add a knob of butter for richness - about a tbsp. serve with tzatziki (or sour cream with a little ranch mixed in) and diced tomatoes, cucumber, onion, and some chopped lettuce. also works great in a pita or rollup or tortilla be careful with the cinnamon, nutmeg and cloves, a little goes a long way enjoy! Thanks for all of the great videos! Love to find new things to cook.
Mayo Sandwich Ingredients: Mayonnaise Step 1: open mayo jar Step 2: stick hand in mayo jar Step 3: walk around outside in public with only shoes on and proceed to eat mayo out of the jar with your hand. THE MAYO SANDWICH 😂😂😂
viewer recipe submission. best damn pitas you ever had using some unusual techniques. optional step one make home made sausage out of pork butt. i use crushed garlic, diced green onion, salt (1.6-1.7% by pork weight), paprika, Kashmiri chili powder, normal chili powder, onion powder, Worcestershire sauce, black pepper, and optional crushed finely diced fresh ginger. use a sausage grinder or chop it all by hand with knives like i do. keep the meat cold work on small batches at a time i debone then cut into chunks and throw it all in the fridge or freezer if theirs space and work on 1/2 -3/4 lb at a time. when you are finished mix in all the spices and then separate into portions in gallon bags remove air and flatten to make for easy freezer stacking and quick thawing. ok so onto the onions non optional 5-10lbs sliced up onions of choice at least 12 hours in a slow cooker at the lowest setting 24 if you have time and your slow cooker goes low enough not to burn too many. add 1/2 stick of butter and thats it. their is a chef in cali who goes 72 hours and doesnt even add butter but you dont have to be as much as a mad lad its ok if a few burn pikc those out thats going to be a tiny % like cutting away meat after dry aging to develop flavor. now next day throw 2-4 lbs of that sausage in a pan (or large pot) and break up and cook until its brown but not fully done then add in the onions let it cook off the liquid and the flavors get to know eachother and then cook until you are happy with the meats color. so filling one is done. filling two also start off the day before with a large container of greek yogurt you only need half ideally with resealable lid. finely chop up some onions and cucumbers (chiffonade is a option here) you want to see through them and chop up and crush or dice some garlic and throw all that in the yogurt along with mayo, fresh chopped dill, salt, lemon juice, diced pickled banana peppers (and a bit of juice doesnt hurt here), and some broken up queso fresco. you can throw the queso in a bag and crush it with your hands until you only have small bits and dump it in taste as you go add to taste you want enough salt and acid to get a light pickling of the veggies like overnight pickles but not overpowering. mix well it will taste great immediately but even better the next day and as time goes on. somewhere between a tzatziki sauce and cole slaw done. thinly sliced cabbage or carrots or fresh peppers is a optional addition go crazy. anywho when all thats dones and given time aging or slow cooking heat up a pita and cut it in half and open the pocket and fill with your fillings and enjoy. i dont think im allowed to send links in here but email me if you want pics "youtube fredrichnietze>about>business email" i have made all of this many times also didnt want to go too much into amounts because at the end of the day you know your shit you know what you like. the exception being salt for the pork and onions. it may seem like a lot but the flavor profile will completely change and they will cook down a lot its not too much i promise.
MARCH: WAM BAM BARBECUED CHICKEN PASTA Ingredients 1 whole chicken Spice Mix: 4Tbsp coarse black pepper 2Tbsp coarse salt 2Tbsp Lawry’s seasoned salt 2Tbsp paprika 2Tbsp dried thyme 1 ½ Tbsp lemon pepper Mix all ingredients and add to shaker bottle 2Tbsp butter 1 medium onion diced 4oz mushrooms, quartered 6 garlic cloves minced 3 Tbsp dry white wine ½ cup chicken stock 1 - 1 ½ cups whipping cream 2 springs rosemary, chopped 1oz oil packed sun-dried tomatoes chopped Salt & pepper 1 ½ cups cooked fusilli pasta Parmesan cheese Procedure: Spatchcock the chicken and season with spice mix (nice even coat all sides) Place seasoned chicken on sheet pan equipped with wire rack. Cook chicken at 225 to 80% cooked, finish cooking at 325 to crisp the skin. 3-4hrs depending on cooking method. Pull, chop, debone chicken and reserve 8-10oz for pasta (cook choice: only white meat, only dark meat, skin, no skin or a mix of all the above) Cooking Note: Preferred cooking apparatus is an offset smoker. Otherwise use pellet smoker or gas bbq with foil smoke pouch. Heat butter in sauce pan and cook onions 1 minute, add mushrooms cook 1minute, garlic cook 1 minute. Remove from pan and reserve for later. Deglaze pan with white wine, add chicken stock, cream, rosemary and sun-dried tomatoes. Add salt & pepper to taste. Simmer gently until thickened. Add chicken, return reserved veggies and cooked pasta mix to combine carefully not to shred chicken. Garnish with freshly grated parmesan cheese, serve.
MARCH: UP Pasties (Upper Peninsula of Michigan) Veg Filling: 1 medium rutabaga 1 medium parsnip 1 medium carrot 1 white onion 2 medium white potatoes Meat: 1 1/2 pounds of bottom round beef roast Other stuff: Salt, Pepper, dried parsley Two eggs, + 1 Tbsp water, whisked together Dough (you need to make two batches, these amounts are per batch) 1/2 cup butter flavored crisco, chilled very cold 2 1/4 cups AP flour 1 tsp salt ice water Because it needs to chill, start with the dough: Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together. Dice up the crisco, and toss into the mixer bowl. Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles. With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough. Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours. REPEAT this process and make a 2nd batch of dough. While the dough rests, prepare the filling: Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling. Dice the onion, add to the bowl of meat. Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion. Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble. Assemble and bake: Preheat oven to 425 F. Divide all the dough into 8 equal size pieces. Roll out each piece into a circle approx 10 inches across. Equally divide and apply the filling to the disks of dough. Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet) Using a sharp knife, cut a small slit on the top to vent steam. Brush the top/sides of each pasty with the egg/water mixture. Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
MARCH: Afternoon Delight Ingredients: 2 slices of artisanal whole grain bread, preferably freshly baked 2 tablespoons of smooth, creamy peanut butter (homemade or organic preferred) 2 tablespoons of high-quality fruit preserves or jelly (strawberry, raspberry, or your preferred flavor) A pinch of sea salt flakes (optional, but highly recommended for flavor enhancement) Instructions: 1. Select two slices of artisanal whole grain bread, providing a robust foundation for your sandwich. 2. Evenly spread smooth, creamy peanut butter on one slice, ensuring full coverage for a velvety texture. 3. Spoon fruit preserve or jelly onto the other slice, spreading gently to the edges for a perfect sweet-savory balance. 4. Join the slices, melding peanut butter and jelly into a harmonious blend of taste sensations. 5. For added depth, sprinkle sea salt flakes on the peanut butter before sealing the sandwich. 6. Cut diagonally with precision, presenting the visually appealing layers on a plate. Bon Appétit: Enjoy each bite, savoring the balance of flavors and textures, and relishing the culinary journey of this award-winning dish. Voted among the top culinary dishes of all time by 3-5 year olds.
March Recipe: Spanish Shrimp with Chickpeas Ingredients * ▢ 8 Jumbo shrimp or scampi * ▢ Extra virgin olive oil * ▢ 1 small onion diced (100g) * ▢ 2 carrots diced (100g) * ▢ 2 cloves of garlic minced * ▢ ½ stalk of celery diced * ▢ ½ cup of fresh fennel diced (50g) - optional * ▢ 2 Tablespoons tomato paste * ▢ 2 Tablespoons brandy * ▢ 3 fresh tomatoes peeled and diced (or use high quality canned diced tomatoes) * ▢ 2 bay leaves * ▢ Black pepper * ▢ 3 cups of fish stock * ▢ 1.5 cups of cooked chickpeas Instructions * Separate the heads of the shrimp and reserve. Peel the remainder of the shrimp, devein (take out the intestine) and reserve. * In a medium frying pan, heat a couple of tablespoons of olive oil and sauté the shrimp heads for a few minutes, allowing them to release their flavor. * Remove the heads from the pan and sauté the diced onions and carrots until starting to brown (about 10 minutes). * Add the celery, fennel, and tomato paste, and sauté for a couple of minutes. * Add the brandy and the herbs, sauté for about a minute until some of the alcohol evaporates. * Add the fresh diced tomatoes and bring to a simmer. * Then add the fish stock and cook over a medium simmer. * Reduce by about one third and remove the bay leaves. * Add high-quality chickpeas (jarred or pre-cooked) to the strained broth. * Cook over a slow heat for about 10 minutes. * In the meantime, coat the raw shrimp in olive oil and a pinch of salt and pepper * Sauté over medium-high heat until just cooked. * Remove from heat. * You can either chop up and add the sautéed shrimp directly to the pot, or you can add a few jumbo shrimp to each person's dish in a more decorative way. * Season the stew with salt and pepper before serving. Enjoy!
WIENER-CHEESE PANCAKES WITH MAPLE GOCHUJANG SYRUP. Ingredients- 1/2 cup of maple syrup, 1 tsp or more gochujang, a couple tbs bacon grease( for frying), 4 good quality hot dogs. For the pancakes, 1 cup of ap flour, a pinch of salt, 2 tsp baking powder , 3/4 liquid (milk, water, or beer), 1 chicken egg, 1 or 2tbs sugar, 2 tbs melted butter. Or use pancake mix, I really don't care, your doing the cooking. Lastly, whatever kind of cheese you want to use and enough to make a good crust on one side of the pancake. Cheddar is good, last time i used parmesan and it was good too. Instructions- Make the pancake batter,. Mix the maple syrup and gochujang. Slice the hotdogs into about 1/4 pieces. (across, not length wise) Lube you cooking surface with bacon grease and place the hot dog slices the size and shape you want to make your pancakes. Let the hot dogs brown on 1 side then flip them over. Cover the hot dogs with pancakes batter. Put the cheese on top then cook them like you would a wiener less, cheese less pancake.
I have lived in Jalisco for 13 years. All I can say is, "YES, YES, YES, YES," in a "When Harry Met Sally" kind of way. So happy to see this recipe on your channel!
@@blueenglishstaffybreeder6956 In truth, I would say, "sort of." I love enchiladas, and they look delicious! Authentic? Not quite. There are so many ways to make enchiladas though. In Jalisco, they are most commonly served with a red or green sauce, and sometimes a mole sauce, although that is more common in Oaxaca. I will be making this recipe later today. The one thing I'll do differently is char the chilis before blending them. These look fantastic!
I have lived most of my life in Jalisco, owner of a popular restaurant for over 40 years and have never seen anything like this here. Looks tasty but not sure where the Jalisco moniker comes from.
@@blueenglishstaffybreeder6956 i live out here bro in guadalajara and ive never seen sum like that. they look similar to enchiladas suizas but thats about it.
I’ve been making these enchiladas for years, and had no idea they were Jalisco enchiladas. The more you know. I prefer slightly fried corn tortillas, they hold firm texture opposed to flour that gets mushy.
Made these tonight. Absolutely wonderful. Cooking with tomatillos lately has been an inspiration. Here's my additions. I don't like the idea of boiling any vegetables when the alternative is too fire roast. Put everything into a Ziploc bag with olive oil and shake vigorously. Grill them for 20 minutes or so until they are softened. Let them cool and add to the blender. I'm not 100% certain that it's better than boiling, but common sense tells me that it's going to add a deeper level of flavor. It seems like it did to me. Also, I included a teaspoon of Mexican oregano and half a teaspoon of cumin. Check your salt levels.
As a Jaliscience, I approve. Only thing I’d change is hold the queso fresco until the end. It tastes better as a fresh bite of cheese against the baked cheese goodness. Al 100 Samuel El Cocinero!
Yup. The reason for flour tortillas came from Iberian Jews immigrants to Mexico who didn’t eat corn because it wasn’t Kosher. A lot of them settled in what is now Texas. That’s why you see flour tortillas in a lot of the Mexican cuisine around the border.@@sonevgirl6331
You are not dumb. It aint there. I am hopeful that when they read all these comments about it not being listed, they will correct the mistake (and maybe we'll all get a knife).
You SAY the recipe's below, but I sure couldn't find it. I took the time to watch again and write it out, because I am definitely making this. Looks delicious!
I came here to say the same thing. He says the recipe is below at least twice. That's my one gripe with this channel is I can't easily save the recipe for later.
March: *Extremely Delicious* Baked Mushroom Chicken Ingredients 4 boneless skinless chicken breast halves (1 pound) 1/4 cup all-purpose flour 3 tablespoons butter, divided 1 cup sliced fresh mushrooms 1/2 cup chicken broth 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup shredded part-skim mozzarella cheese 1/3 cup grated Parmesan cheese 1/4 cup sliced green onions Directions 1. Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. 2. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken. 3. Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
MARCH Authentic Hungarian Chicken Paprikash! Spaetzle ingredients: 2 eggs 1 and 3/4 cup flour 1 pinch of salt 1 and 1/4 cups of milk or water 1tbs oil Water for boiling Salted butter for tossing Stew ingredients: 4 bone in or boneless chicken thighs (skin is optional as it doesn't get crispy) 2 small onions finely chopped 1 and 1/2 tbs Hungarian paprika + extra for thickening 1-2 tomatoes 1-2 Hungarian sweet peppers (similar to banana wax peppers) 1 scant cup sour cream 2tbs flour 2tbs oil or lard Method for Spaetzle: Combine and mix dry ingredients then add wet to combine. The batter should be on the thick side, so adjust as needed. The batter can either be spooned in about the size of gnocchi into the boiling water or put through the large holes of a horizontal grater to form droplets. Once they rise to the top of the water they are done and can be transferred to a bowl and tossed in butter. Method for stew: Sauté the finely chopped onions in a little oil until translucent, remove from heat and stir in the paprika. Note the paprika will bloom in the pan, so if you want to add more now is the time to do it. Season with salt & pepper. Mix well, add a touch of water and simmer. Remember to add more water if it's getting too thick Add the chicken and return pan to the stove. Add pepper and tomatoes. Put the lid on, reduce the heat and simmer chicken until tender. If needed gradually add some water a little at a time, to thin out the gravy a bit. Using a small bowl, mix flour into the sour cream. Stir until smooth. Add some of the gravy into the sour cream and flour mixture a little at a time, mix until it's blended. Remove the pot from the stove, remove the chicken. Add the sour cream mixture to the sauce mix it well and put the chicken back and simmer for 4-5 minutes more. Check chicken temperature, if correct turn off the burner and leave covered.
My ex-wife is Bavarian, oil does NOT belong in Spaetzle...ever. They actually make Spaetzle makers to make your life easier. Fill the square container and slide it back and forth over broth if for soup but mostly over simmering water. They run about 13 to 16 bucks, get the stainless steel ones. Clean with cold water only or the batter will stick to your maker and you will regret it. trust me. After all the batter is off Hot soapy water. Most of them come with the basic recipe.
I was so excited to find out what these were, imagine the letdown when I realized they're "only" my mom's Chicken Enchiladas that I've been eating for almost 50 years. Truly there was no letdown, they're fantastic and tomorrow is her 87th birthday and we're making them for her dinner.
I feel like the enchilada sauce is really the only thing that makes it different. Who cares if its corn or flour lol your same argument could be made for the corn. It could be a taco, tostadas, flautas@@7Wolf2k
March: 5 Star Loco Moco I usually eye-ball everything, but these measurements should be pretty close... For the burger, mix: - 1 lb of ground beef (80/20 or 85/15) - equal parts of salt, black pepper, garlic powder onion powder (1 tbs) - split into 4 quarter-lb or 2 half-lb balls - form balls into a patty shape, pan fry to desired doneness, set aside somewhere warm For the gravy: - remove excessive oil if more than 1 tbs - add 1 tbs of truffle oil - add diced onions and dice mushrooms (I like shitake) - cook down until mushrooms are dry and onions are somewhat caramelized - add salt, black pepper, onion powder (1 tbs) - add 1 tbs roasted garlic (squeezable bottle) - add 1 tbs of gochujang paste (optional) - add couple splashes of Worchestiire sauce - stir for 1 min, add 2 tbs of flour - stir for 1 min, add cup of beef broth, bone broth, or water (if water, you'll need to add more salt later) - bring to boil, then simmer and stir 10-15 min or until thicken Cook any rice you want, I do Jasmine. Plating: - rice form in bowl, set on plate - patty on top of rice - egg on top of patty (traditionally with one sunny side up egg, but I do an egg tornado with two beaten eggs) - gravy ladled on top of egg - drizzle chili oil - diced chives
Love the Loco Moco idea! On my last trip to Hawaii, I discovered I liked it way better with sliced rounds of Portuguese sausage, instead of the ground beef patty.
MARCH... I know you dig your burgers, here's a twist on one. If not for you guys, I would never have even thought to create it. Bun - I like Arnold's because of the seeds. But Pepperidge farm is ok too. At least those are the options I have around me. Feel free to choose what curls your toes. Burger - 3-4 ounce patties. 50/50 mix of beef short rib and smoked kielbasa ground together with a half to full tspn of bread crumbs per patty. Preferably from butter pretzels but any will work. Salt and pepper to taste. Start some thin sliced yellow onion in a touch of oil and compound butter (recipe below). Once a touch of browning begins to appear, throw your meat ball on there and smash it right into them - going pretty thin on the outside. Flip and add cheese to taste... 1 or 2 slices of Emmentaler is my personal choice for this but you do you. Remove when appropriate, being sure to take the onions with you. Butter your bun well with the compound butter mentioned above and get them toasted up. Spread a little "secret sauce" (recipe below) on both buns, add patty ( or 2 if ya like) and onions.... go to town. Compound butter... 3-4 TBSP unsalted butter, 1/2 tsp marjoram, 1/4 tsp coriander, 1/4 tsp thyme, pinch of rosemary and pinch of paprika. "Secret sauce" 2 parts mayo - 1 part dijon mustard - 1 part horseradish Salt and pepper to taste. Hope ya try it and enjoy!
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: Donair (Canadian east-coast specialty) Donair Meat: 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Additional ingredients: Pita bread (warmed) Finely diced white onion Diced tomato For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat. To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce. Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
MARCH: Please make this. I know you’ll absolutely love it. **Barbecue Chicken Recipe** **Ingredients:** - 1 whole chicken - Your preferred barbecue sauce - Crushed red pepper - Garlic powder - Onion powder - Smoked chipotle - Chili powder **For the Homemade Barbecue Sauce:** - 1 1/2 cups brown sugar - 1 1/2 cups ketchup - 1/2 cup red wine vinegar - 1 tablespoon Worcestershire sauce - 2 teaspoons paprika - 2 teaspoons salt - 1 1/2 teaspoons black pepper - 2 dashes hot sauce (Tabasco) - 2 1/2 tablespoons dry mustard **Instructions:** 1. Preheat the oven to 350°F (175°C). 2. Prepare the homemade barbecue sauce by combining brown sugar, ketchup, red wine vinegar, Worcestershire sauce, paprika, salt, black pepper, hot sauce, and dry mustard. Mix well. 3. Spatchcock the whole chicken by removing the backbone and flattening it out. 4. Season the chicken generously with your preferred barbecue rub, including crushed red pepper, garlic powder, onion powder, smoked chipotle, and chili powder. 5. Place the seasoned chicken on a baking tray or roasting pan. 6. Brush a layer of the prepared barbecue sauce over the chicken, ensuring it's evenly coated. 7. Place the chicken in the preheated oven and roast until the internal temperature reaches about 170°F (77°C) in the thighs and 165°F (74°C) in the breasts. Baste the chicken with more barbecue sauce every 15-20 minutes during cooking. 8. Once done, remove the chicken from the oven and let it rest for a few minutes before serving. 9. Serve the barbecue chicken with any remaining barbecue sauce on the side.
March: Pasta Salad for people that don't like pasta salad. 1 lb Penne (salt the fucking water) 8oz Fresh Mozzerella, 1 inch cubes or pearls 4oz to 8oz Feta, crumbled 8oz summer sausage, 1 inch cubes 2 large red/orange bell peppers, cut to size of Penne noodle Bottle of Balsamic Vinagarette Dressing of choice or make your own. Throw all that shit in a bowl and stir. Let it camp out in the fridge over night or for at least 4 hours. (Longer, the better) Enjoy.
Avocado Pesto 1 medium sized ripe avocado, pitted 1/2 lemon, juiced* 1-2 garlic cloves* 1/2 tsp kosher salt good handful fresh cilantro 2 tbsp extra virgin olive oil 8oz of your choice of pasta Freshly ground black pepper Instructions 1. Bring salted water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes. 2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, parsley, pepper and salt. Process until smooth and creamy. 3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Serve immediately. Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. Add your favorite protein to make it a complete meal. I prefer blackened shrimp.
March: King Ranch Casserole * 3 - large chicken breasts, grilled and chopped * 2 - 10.5oz cans cream of mushroom soup * 2 - 10.5oz cans cream of jalapeño soup * 1 - 10oz can of Rotel diced tomatoes & green chilies * 1 - large sweet onion, chopped * 1 - jalapeños, seeds removed diced * 1 lb freshly grated cheddar cheese * 1 tbsp Chili Seasoning * 4-5 handfuls of crushed Nacho Doritos * 12 - tostadas * 1 cup shredded cheddar for topping Recipe • Preheat smoker or oven at 350 degrees • Sauté the onion and jalapeños for 10 minutes. Set aside. • Mix all of the ingredients in a large mixing bowl. • Line the 9x13 pan with 6 tostadas. Pour in half of the casserole mix. • Add the final 6 tostadas on top of the mixture. Pour the remainder of the casserole mix on top and spread evenly. • Top with the grated cheese topping. • Place the casserole in the smoker or oven for 40 minutes. • Remove the casserole and allow it to cool for 15 minutes.
Those are called Enchiladas Suizas (Swiss Enchiladas) they were created in the 1950s by a restaurant called Samborn's in Mexico City, you can get them in Jalisco, but they are not from there
Sam, while ordering lunch Restaurant near Lake Louise, back in 1989, or so, my 20 Year-old son ordered a nice melted cheese tortilla item pronounced QuesaEYYA. The lovely young waitress, puzzled look crossing her sweet face, and said, after a pause, "You mean a KwesadeLLa!" As she was gently instructed on the correct pronunciation, her response was, WOW, you guys must be from California! She smiled and thanked him, signaling a wish for private instructions, later. Oh CANADA! What wonderful people!
should make some cheese enchiladas with my families homemade gravy sauce..Ingredients: 2 cups low sodium chicken broth 4 tsp. Gebhardt Chile Powder, or use 4Tbsp if you like it hot! 1 tsp. ground cumin 2 tsp. garlic powder 3/4 tsp. salt 1 pinch ground cinnamon (less than 1/16 tsp.) a little less than 1/2 tsp. sugar 3 Tablespoons plus 1/4 tsp. white flour 3 Tablespoons vegetable oil Directions: First let’s make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed. Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed. Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir and cook for 3 to 5 minutes. then just make enchiladas with corn tortillas (fried in oil for a few seconds to loosen up) and stuff with fresh sharp cheddar cheese top with gravy and more cheese.
Sam gimme that knife ..not the give away one just an extra one laying around...mine is terrible and I'm broke...btw nice work on single handedly getting leaf blowers banned lmao
March: Jalapeño Popper Pizza 1 lb. Bacon 3-4 Jalapeños 8 oz. Softened Cream Cheese 8 oz. Mild Cheddar (shredded) Pizza Dough Pre-heat oven to 500°F. Slice jalapeños into 1/4-inch slices. Cut bacon into 1- to 2-inch pieces. Sauté bacon and jalapeños until bacon is almost crispy. Remove to a paper towel lined plate to drain. Press out pizza dough and par-bake for 2-3 minutes (until it firms up and takes on slight color. Remove from oven. While dough is warm spread cream cheese over dough, sprinkle cheddar over cream cheese, add bacon and jalapeños. Return to oven and bake until cheese is melted and bubbly and bacon is fully crisp. Remove and let cool. Slice and enjoy! I'd like to see a Sam's version of this!
MARCH habanero cheese and chicken stuffed mini bell peppers if i have a get together or kickback, my friends and family always request these and i made them off the top of my head once after smoking some 🍃 haha! for the chicken: - one to two chicken breasts ( or rotisserie chicken if you’d like) i usually make them in my slow cooker on low mixed with cumin, smoked paprika, garlic paste, one chopped onion ( WE LOVE ONIONS), a can of hatch chillies or jalapenos, and 2 tablespoons of jalapeno cream chz. if you dont have jalapeno cream chz, sour cream will be fine! (salt and pepper to taste) once the chicken is cooked, shred it and mix it real good! we add red pepper flakes for the spicy fans, but not required. wash and clean colorful mini bell peppers (like a bag or so) cut the stems off and cut them in half usually 8 - 10 oz of habanero block cheese shredded w your chz grater mix 1/4 - 1/3 of the chz in your chicken mixture and the rest will go ON TOP once youve stuffed the chicken mixture in each bell pepper. put the stuffed bell peppers on a baking sheet and add remaining chz on top like stated above. bake at 350 for 10 min give or take or until golden brown cheesy. THEN ENJOY!! these make great munchies snacks and also a great appetizer for your friends and family!!!!
If anyone is wondering if Sam cooked these the way I do, I can confirm. He made it exactly the way I do. The only thing I do differently is leave out the serranos and use the jalapeños without seeds because my wife can’t handle the heat. But I make a hot batch of salsa to top with.
Dude - made them yesterday. 10/10
Great recipe. Definitely making this soon.
Gonna make it today bro I can’t wait. Ty for this recipe
@@lemeleme Glad to hear man. When I make mine, I just use the whole chicken. I usually get about three 9x13 trays. We eat one and wrap the other two in foil and freeze them. You can pop them in the oven just like any other frozen enchilada or lasagna. It’s no more work really and they taste just as good as the freshly made ones. I don’t even care if I don’t get a knife out of it, though I’ve drooled over them for years. Just happy to hear of so many people saving money by making their own delicious food.
@@03cobrah I have a killer potato soup recipe I’ve tweaked over the years. I know. Soup doesn’t sound interesting but my family likes it equally as good as the enchiladas. Very intense flavor. I’m gonna type it up and send to Sam as well. If I send him the cheesy garlic biscuits recipe I use, maybe it will catch his eye and he’ll make another video. I don’t even need a knife out of it. So if he ever makes it, listen for my profile name, Survivalguy, and make that as well. Every time I take it to a potluck, everyone asks for the recipe. I don’t guard my recipes. Why? Spread the knowledge.
Dude! I love watching your channel and the unfiltered discussion. Don’t ever change! This recipe is next on my list!
We don’t normally use flour tortillas in Jalisco but I guess I can’t speak for the entire state, just Guadalajara where I’m from
Dannng... those look delicious! I have to try this recipe thanks Sam & Survivalguy.
I’m winning by just watching. Thanks for the recipe Sam!
Bacon wrapped, Goat cheese stuffed mini bell peppers!
Goat cheese, shallots, garlic, shredded Jack, salt and pepper. Mix and stuff into mini bell peppers. Wrap with bacon and bake or smoke until bacon is crispy. Drizzle with balsamic if you're fancy.
Dam son!! Im gonna give that a go.
@@Last_Chance. Are you gonna do it up fancy or not fancy? But, yeah, either way, I'm copying/pasting that for near future assembly.
@@bikeny not sure but definitely going to do it
Yum - that sounds good. Have done a red bell pepper "boat" (like 1/4 of a pepper) filled with goat cheese and then roasted on grill then drizzled with hot honey. But love the idea of bacon and a balsamic drizz!
🎉 Live on the wild side...
Do ALL that with Jalapeño peppers!!
This dish was a hit at the fire station, the guys loved it. Def putting this meal in my rotation. Thank you.
Steak rolls:
Get you some flank or skirt steak
Strip them out so they are 4 inches wide.
Put down some cheese (i like feta)
Add a bunch of chopped olives (green and kalamata or whatever you like) or muffuletta hash.
Add some fresh basil leaves
Roll up and after rolled cut into 1inch or 2.. steaks (may need to tie)
Grill the “steaks”
Chimi chury:
You know a good chimi but I like
Oil
Parsley
Shallot
Red pepper flake
Garlic
Salt pepper
Lemon
Drizzle on top of grilled or pan fried “steaks”
Winner!
I want a Sammy Knife!!!
March: Croque Madame
8 slices sourdough bread
1/2 lb Gruyere cheese sliced
3/4 lb thinly sliced deli ham
Butter
Mayo
Dijon Mustard (optional)
Eggs
2 tbsp butter
Salt
Pepper
Preheat oven to 400. Put one slice of cheese on 4 bread slices and top each with ham and second slice of bread. Spread outside of sandwich with softened butter.
Toast on a griddle on each side. Top with mayo and Dijon Mustard (if using)and second slice of cheese. Transfer to a baking sheet and bake until cheese is melted about 4-5 minutes.
Meanwhile, melt butter and cook eggs on griddle until desired doneness, seasoning with salt and pepper.
Place eggs on top of sandwiches.
My wife and I will be making this very soon!!!
Good god i feel bad for vegans.
lol I’m going to veganize it 😊
No one is forced to be vegan, son!
Same goes with religious Jews who don’t eat 🐖
@@joeb4142 how dare you 🤣
Agreed!
I don't know how they do it. I would starve to death. I'm a meat and potatoes kinda man
Authentic Mexican enchiladas.
I made your other enchilada recipe the other week… delicious as well, and kid approved.
Thanks for the inspiration Sam and spawn;)
Sweet Potato Turkey Chili
3lbs Ground Turkey
2 good sized sweet potatos
can of tomatoe sauce
can of ranch beans
can of chickpeas
can of kidney beans
packet of favorite chili seasoning
Brown ground turkey. Cube up the sweet potato. Then just throw everyting
into a crockpot. Can choose whichever beans you want, whichever sauce you
want. Add whatever additional spices or create your own chili spices.
This recipe is simple and adaptable. For me i just throw all this
in and let it sit for 5 hours on high.
Love you STCG and Sons, Max & Chance. It looks like it could have used an extra 5 to 10 minutes in the oven or at least 5 solid minutes in the broiler. Just my my opinion, but it looks delicious!!
Someone put the bong down and put the Recipe in the description or on the website. I checked both and nooooope! Thanks 😘
OMFG... That looks So Yummy ‼️💖
March:
Taco Soup
2 lbs. ground beef
1 medium chopped onion
2 cans of rotel with green chilis
2 cans of diced tomatoes
2 cans of kidney beans
1 can of pinto beans
2 cans of lima beans
1 can of white hominy bean
Taco Seasoning of your choice
1 pack of ranch powder
Brown the ground beef with chopped onions.
Add all can ingredients undrained
Add dry ingredients
Cook on medium for 30-45 minutes
I usually serve with graded cheese, sour cream, and tortilla chips
Holy shit that will be Tuesdays dinner!!!….Cant’t wait
MARCH:
The BEST EGG FOO YONG EVER! I DARE Sam to make it better!!!
1 baby bok choy
2 chopped green onions
1 cup chopped brown mushrooms
2 cups raw/fresh mung bean sprouts
1 Tablespoon minced garlic
1 Tablespoon minced fresh ginger
6 extra large eggs
1 Tablespoon soy sauce
1/4 teaspoon cornstarch
I package brown gravy
2 cups beef stock
1 Tablespoon soy sauce
Black pepper to taste
In a skillet or wok saute one chopped baby bok choy, two chopped green onions, one cup brown mushrooms, two cups raw bean sprouts, one tablespoon minced garlic and one tablespoon minced ginger. Place in a bowl and set aside.
Scramble six eggs adding one tablespoon of soy sauce with a teaspoon of cornstarch.
In the skillet or wok, place a scoop of the vegetables into the hot pan. pour enough egg to form a circle around the vegetables and lightly brown the eggs add about a tablespoon more of egg let it set and then flip the egg Patty over cooking until the other side is lightly browned and the Egg cooked through. Continue until all the veggies and eggs are formed into patties.
For the sauce I take one package of brown gravy and instead of the water I use beef stock and a tablespoon of soy sauce and cook till thickened. Add thinly sliced, cooked beef, chicken, shrimp as desired. (Marinade the beef in garlic powder, soy sauce, pinch of baking soda and some corn starch prior to cookin but after slicing thin)
Put two of the egg veggie patties on a plate and spoon over the gravy sauce. You can serve with rice and or Chow mein noodles.
Top with fresh green onion stalk diagonal slices.
Just came across a video Sam did like 5 years ago called “The Best Chicken Enchiladas”. Has a different spin on it. He adds some kind of creamy chorizo sauce to it. How’d I miss that? Anyways, it looks delicious so I’m gonna give that one a go this weekend I think. Gotta change things up every now and then.
I’m making that tonight!
What kind of grinder do you need for your meat? What kind of grinder do you use for your meat?
Oh Sam buddy I have been trying to make enchiladas for a while now and I’m not good at making Mexican food but I do absolutely love Mexican food!!! Now from watching you make some I’m definitely going to have to try and make some like you did for sure!!! I’d love to see you try and make some crappie wontons for sure!!! We have been fishing and taking the crappies we catch and making crappie wontons with are catch of the day!!! Definitely so delicious and probably one of my top three ways to eat fish now!!! I’d definitely love to see your version of some crappie wontons for sure and see if maybe I need to add something to mine or not?? Awesome video buddy for sure!!!!
Get the knife. Get the knife. That looks really good.
OMG... I want those, they look absolutely delicious!
March:
Grilled Eggplant Casserole
3 eggplants cut in half lengthwise
Olive oil or avocado oil
1 lb bacon diced
1 large Vidalia onion diced
2 bell peppers diced (I don’t care what color)
2 poblano peppers diced
Minced or paste garlic (follow your heart on both type and amount)
1 lb loose sausage (I use country sausage because too much fennel tastes make me say yuck)
1 can diced tomatoes
1 can diced tomatoes with chilis
Shredded mozzarella
Shredded parm
Panko bread crumbs or regular bread crumbs (I like the Italian)
Whatever Italian seasonings you like. I use oregano and basil and thyme
Salt and pepper (or your BFF seasoning which I still haven’t tried)
Put a smidge of olive oil or avocado oil on your cut eggplant
Place cut side down on a medium grill until nicely cooked, slight char marks and looks a little wrinkly and not so pretty anymore.
Set aside to cool a bit
Cook your bacon until as crispy as you like it. I don’t know your preference, only you do. Scoop it out and lay on a papertowel.
In that bacon drippings (don’t ever throw away bacon drippings) cook your onion and peppers and sausage (because two kinds of bacon fat are better than one)
While that sausage is cooking scoop out your eggplant and dice up into little cubes.
Drain the grease off the sausage mixture.
Add the two cans of diced tomatoes
Add the eggplant. It should soak up a lot of that juice from the tomatoes.
Now go crazy and add as much Italian seasonings and salt and pepper as you want.
Stir for 1 minute and then take off the heat.
Stir in panko or Italian bread crumbs to soak up the rest of the juices.
Stir in cheeses until your heart is content.
Place in a casserole dish if baking in the oven or one of those handy dandy foil pans in sticking back on the grill.
Bake at 375 for 25 minutes
Or place on the grill to cook thru and make the cheeses all gooey and lovely.
Serve with a salad to make you feel better about the pork fat and cheese overload.
Before you bake it you can also add a few dashes of hot sauce.
March World's Best Chocolate Chip Cookies
Makes about 3 dozen medium, or 18 large cookies
I've been perfecting this recipe for years and the secret is milk chocolate chips and powdered sugar instead of granulated...
Ingredients
•2 1/2 cups bread flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•10 tablespoons (1 1/4 sticks butter), softened
•1 cup packed brown sugar
•3/4 cup powdered sugar
•2 eggs
•2 teaspoons vanilla extract
•12-ounce bag milk chocolate chips
Preheat oven to 330°F.
Sift flour, baking soda and salt into a large bowl and set aside.
Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy.
With mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl.
Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
Scoop 1 tablespoon dough for medium cookies and 2 tablespoons for large onto ungreased baking sheet.
Bake until light golden, 10 to 12 minutes for medium cookies, 12 to 14 minutes for large. (Rotate trays halfway through bake time)
Looks amazing, I’m making this! Gracias!
Love it Sam! And super easy to make.
Sweet baby Jesus that looks fantastic!!
Where is the recipe? He mentioned a few times it would below. Am I missing something? It looks delicious and I want to make it this weekend.
It looks really good, but I don't like cilantro like that though. What would be a good substitute?
I’ve heard the reason some people don’t like cilantro is because they have an enzyme in their saliva that makes cilantro taste like soap. My sisters have it. Nothing you can really substitute with it that I know of. Maybe Mexican oregano but honestly, I just leave cilantro out of the recipe and don’t add anything else. It will still be just as delicious to someone that doesn’t like cilantro. That’s how I have to make it for my sisters and they love it.
Ok Pizza Burgers....
Need:
1 can of Spam, shredded
1 can of tomato paste
1/2 butter
1 tsp of oregano
2 cups of mozzarella cheese shredded
1 small onion, small dice
1 loaf of bread, your choice, sliced
Combine all ingredients, except the bread in large bowl, mixing very well.
Heat oven to 350
Spread mixture onto bread slices
Bake for 10 to 15 minutes until cheese is melted.
I have been doing these for 30 years. Love them.
March Recipe: Volcano Kimchi Fried Rice!!
Ingredients for 2 servings
5 strips bacon, chopped
2 tablespoons garlic, minced
4 green onions, sliced
1 cup kimchi, chopped
2 tablespoons gochujang, (Korean red pepper paste)
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons toasted sesame oil, divided
2 cups short grain rice, day-old
½ cup shredded mozzarella cheese
4 large eggs
* Heat a large skillet over medium heat. Add the bacon and cook until halfway done, 3-5 minutes.
* Add the garlic and green onions to the center and cook until fragrant, 1-2 minutes.
* Make some space in the middle of the pan, add the kimchi, and cook until the juices reduce and kimchi starts to turn reddish brown, about 3 minutes.
* In a small bowl, whisk together the gochujang, mirin, soy sauce, and 1 tablespoon sesame oil. Add to the skillet and cook until well incorporated, about 1 minute.
* Add the rice and cook, stirring occasionally, until rice is warmed through and crispy on the bottom, 3-4 minutes.
* Transfer the rice mixture to a deep bowl and press down with spatula to compact.
* Place a medium skillet over the bowl, then flip to invert the rice volcano. Lift the bowl. Use the back of a spoon to carefully press an indentation into the top of the volcano, then make a crevasse in the side to allow the cheese to flow out.
* In a large liquid measuring cup, whisk together the eggs.
* Turn the heat to medium, then pour the egg mixture over the rice volcano and top with the mozzarella cheese. Cover the pan and cook until the cheese is melted and the egg is cooked through, about 5 minutes.
* Garnish with more scallions if desired.
* Enjoy
Happy Friday
What does the ice in the blender do? Or asked a different way, why is it necessary to cool the mixture?
Sam please make this please it’s sooo good
Tteokbokki--please please make this one!!!
FOR THE HOMEMADE ANCHOVY BROTH
• 1 oz. dried anchovies, gutted (about 40 small anchovies)
• 6 c. water
• 12 dried shiitake mushrooms
• 6" square piece dried kelp
• 3/4 tsp. kosher salt
FOR THE TTEOKBOKKI
• 1 lb. Korean rice cakes
• 1 tbsp. grapeseed oil
• 1 tbsp. gochugaru (Korean red chili pepper flakes)
• 1/4 c. gochujang (Korean red chili pepper paste)
• 2 large cloves garlic, minced
• 1 tsp. low-sodium soy sauce
• 2 tsp. white vinegar
• 1 tbsp. honey
• 2 to 3 c. anchovy broth, divided
• 6 oz. Korean fish cakes, cut into bite-sized triangles
• 3 green onions, sliced into 2" pieces, plus more for garnish
• 1 tsp. toasted sesame oil
• Toasted sesame seeds, for garnish
To make homemade anchovy broth: In a large pot over medium-low heat, toast anchovies until very lightly golden, stirring frequently, 2 minutes. Add in water, mushrooms, and salt and bring to a boil over high heat. Reduce heat to medium-low and continue to simmer for 15 minutes. Remove from heat, then add in kelp and let steep for 10 minutes. Strain, reserving kelp, mushrooms, and fish for another use, if desired.
Step 2 Meanwhile, if using hard, refrigerated rice cakes: Separate cakes if they are stuck to each other, then rinse in cool water and drain. Transfer to a large bowl and cover cakes with 3 cups of hot water. Let soak for 15 minutes, until softened. Drain and set aside.
Step 3 In a large pot over medium heat, heat oil. Add gochugaru, gochujang, garlic, soy sauce, vinegar, and honey and stir until combined and fragrant, 1 minute. Add 2 cups broth and bring to a boil. Add in soaked rice cakes and cook until cakes are tender and soft, stirring often, about 10 minutes.
Step 4 Add in remaining broth as needed to loosen sauce to desired consistency. Add in fish cakes, green onions, and sesame oil, and cook until onions are softened, about 5 minutes.
Step 5 Garnish with more green onions and sesame seeds before serving.
Cocoa biscuits and gravy door the month of munchies!!! Sorry no recipe but it's f@#$ing delicious!!!
So awesome!
MARCH: Deviled Eggs (We all know eggs are your favorite food, so hopefully you'll try these)
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce
1/2 Part Mayo
Kosher Dill Pickle
Smoked Paprika
Sriracha Hot Sauce
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed…
Then GENTLY mix in Mayo. - Do not over mix or it will separate!!!!!!!!!!
Put mixture in eggs - I use a spoon for a rustic look.
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Squirt Sriracha Hot Sauce on top.
I Promise you'll like it :)
Cannot find the recipe which Sam said would be posted below.
March:
Maple Curry Cream
I Cup Chopped Onion
2 cloves chopped garlic
1" piece of ginger, peeled and chopped
Oil
2 TBS mild curry paste
2/3 Cup Cream cheese
I tsp Montreal steak spice
2/3 Cup chicken stock
I cup heavy cream
1/4 Cup legit maple syrup
Chopped Cilantro to garnish
Directions
Heat oil
Add Onion, garlic and ginger, cook to tender
Add curry paste, steak spice and cream
cleese, stir to create thick paste
Slowly add stick, whisking while adding to
smooth
1/2
Add cream and bring to simmer
Add maple syrup
Serve over grilled chicken with pasta or
rice, garnish with stupid cilantro
March: Moroccan Style Braised Short Ribs
This is my go-to recipe for having friends over for dinner, or when it's cold and dreary out!
Moroccan Style Short Ribs
1) Salt and pepper 6-8 beef short ribs at least 1 hour, up to 24 hours prior to cooking
2) In a dutch oven, render 3-4 strips of diced bacon or pancetta and reserve
3) Brown short ribs in the the bacon fat on all sides and set aside to rest
4) Finely chop 2 cups mirepoix (carrots, celery, onion), and sweat in the dutch oven until soft
5) Add in 3-4 minced garlic cloves
6) Make a well in the center of the mirepoix and toast the Moroccan spice mix (recipe below) until fragrant
7) Add in 2-3 tbsp tomato paste and cook out for a few minutes
8) Deglaze with a cup of dry white wine and cook down
9) When wine is almost gone, add in 1 cup strongly brewed coffee or espresso and return short ribs, any accumulated juices, and the bacon back into the dutch oven
10) Add beef broth to almost cover the ribs and bring to a boil
11) Add 1 cup dried apricots
12) Return to a simmer, cover with the lid ajar and braise on the stove on medium-low or in a low 275 degree oven for 4-6 hours or until ribs are fall-apart tender. They can be served with the sauce slightly chunky, or it can be strained, blended and cooked down into a thicker gravy-like sauce (I usually remove the fat on top of the sauce as well)
13) Serve over mashed potatoes (if you’re feeling lazy) or risotto if you’re a boss
Moroccan Spice Blend (I make a big batch and keep it in my pantry)
Equal parts (all ground) Cinnamon, sweet paprika, allspice, coriander, cumin. One half part ground ginger, ground fennel, and cayenne. Freshly grated nutmeg to taste.
Love the channel! Would love one of those knives... Happy Ides of March!
Knife, knife, baby!
March: Shoyu Garlic Fried Chicken Wings (Hawai'i Style)
Wings:
3lb Chicken Wings (drums&flats)
1c. Flour
1c. Potato starch
1T Garlic power
Salt/White Pepper to taste
Oil for frying
Furikake for finish
Toss wings in flour/potato starch mix seasoned with garlic powder, salt, white pepper in a Ziploc bag. Let it hang out in the fridge for 30 mins.
Make the sauce:
1c Aloha Shoyu
1c Sugar
.5c Water
3 cloves garlic, minced (or more, up to you)
1/4" fresh ginger, grated
1t chili flakes
1 green onion, chopped, whites for sauce, greens for topping
Simmer all ingredients until sugar is dissolved. Set aside to cool.
Fry wings like usual. Toss in sauce. Sprinkle with furikake. Finish with green onion. Enjoy.
PS - Take liberties! I'd love to see you draw inspiration from your Hawaii visits 🤙
we had no Pizza
my family pizza recepie
10 eggs 10 greek yogurt and flower until it gets more solid( not fully solid .. 3 corders to bread composition)
put in a glass tray 1inch or so and what ever you want on top
March: Bacon Cheese Noodles
-- Ingredients --
1 to 2 Lbs of bacon depending on your love of bacon. I do 2 lbs of the thicc cut
16oz cottage cheese
8oz sour cream
1 box of rotini noodles
-- Directions --
1. Pan fry the bacon. When done, drain most of the grease but make sure to leave some / all the brown bits from cooked bacon (it's not an exact science). Let the pan cool a little.
2. Start the water / cook the Rotini noodles (dont forget to salt the water!)
3. While noodles are cooking you'll want to crumble the bacon and set aside.
4. Once the pan has cooled, turn on a low flame, add the 8oz sour cream, and continually mix as it slowly warms up. you should have a nice brownish / tan color.
5. When pasta has cooked, fully drain water and return back to the original pot.
6. Mix in the sour cream, cottage cheese, and crumbled bacon.
Enjoy.
"Jalisco is a state in Mexico, you would know Guadalajara perhaps, and Puerto Vallarta..."
...and maybe, just maybe, you probably have heard about a small town called Tequila.
March:
Here is a recipe for basmati rice that I make for family get togethers. Always a favorite!
2 cups basmati rice, cooked in beef or chicken broth in insta-pot
2 large onions, cut into medium pieces and sliced very thin, caramelized
1/2 lb or so lean ground beef, browned
3/4 tsp ground cumin
1/4 tsp chili powder
1/2 tsp granulated garlic powder or 2-3 cloves crushed garlic (or more!)
1/2 tsp cinnamon
pinch of nutmeg - maybe 1/16 of a tsp
pinch of ground cloves - same
pinch of chili pepper flakes
salt and pepper
rinse rice thoroughly and cook in insta-pot with broth per insta pot instructions
while rice is cooking, slowly cook onions until slightly brown (not crispy), add garlic, 1/2 tsp cumin, cinnamon, nutmeg and cloves. stir for 1 minute and remove from pan and set aside
brown meat, add salt and pepper to taste, 1/4 tsp each of garlic powder, cumin, and chili powder, and a pinch of chili pepper flakes
when meat is done, add rice and onions and mix. add a knob of butter for richness - about a tbsp.
serve with tzatziki (or sour cream with a little ranch mixed in) and diced tomatoes, cucumber, onion, and some chopped lettuce. also works great in a pita or rollup or tortilla
be careful with the cinnamon, nutmeg and cloves, a little goes a long way
enjoy!
Thanks for all of the great videos! Love to find new things to cook.
Mayo Sandwich
Ingredients: Mayonnaise
Step 1: open mayo jar
Step 2: stick hand in mayo jar
Step 3: walk around outside in public with only shoes on and proceed to eat mayo out of the jar with your hand. THE MAYO SANDWICH 😂😂😂
Looks gorgeous and yummy 😋
lol lol lol great ending lol lol
viewer recipe submission.
best damn pitas you ever had using some unusual techniques.
optional step one make home made sausage out of pork butt. i use crushed garlic, diced green onion, salt (1.6-1.7% by pork weight), paprika, Kashmiri chili powder, normal chili powder, onion powder, Worcestershire sauce, black pepper, and optional crushed finely diced fresh ginger. use a sausage grinder or chop it all by hand with knives like i do. keep the meat cold work on small batches at a time i debone then cut into chunks and throw it all in the fridge or freezer if theirs space and work on 1/2 -3/4 lb at a time. when you are finished mix in all the spices and then separate into portions in gallon bags remove air and flatten to make for easy freezer stacking and quick thawing.
ok so onto the onions non optional 5-10lbs sliced up onions of choice at least 12 hours in a slow cooker at the lowest setting 24 if you have time and your slow cooker goes low enough not to burn too many. add 1/2 stick of butter and thats it. their is a chef in cali who goes 72 hours and doesnt even add butter but you dont have to be as much as a mad lad its ok if a few burn pikc those out thats going to be a tiny % like cutting away meat after dry aging to develop flavor.
now next day throw 2-4 lbs of that sausage in a pan (or large pot) and break up and cook until its brown but not fully done then add in the onions let it cook off the liquid and the flavors get to know eachother and then cook until you are happy with the meats color. so filling one is done.
filling two also start off the day before with a large container of greek yogurt you only need half ideally with resealable lid. finely chop up some onions and cucumbers (chiffonade is a option here) you want to see through them and chop up and crush or dice some garlic and throw all that in the yogurt along with mayo, fresh chopped dill, salt, lemon juice, diced pickled banana peppers (and a bit of juice doesnt hurt here), and some broken up queso fresco. you can throw the queso in a bag and crush it with your hands until you only have small bits and dump it in taste as you go add to taste you want enough salt and acid to get a light pickling of the veggies like overnight pickles but not overpowering. mix well it will taste great immediately but even better the next day and as time goes on. somewhere between a tzatziki sauce and cole slaw done. thinly sliced cabbage or carrots or fresh peppers is a optional addition go crazy.
anywho when all thats dones and given time aging or slow cooking heat up a pita and cut it in half and open the pocket and fill with your fillings and enjoy. i dont think im allowed to send links in here but email me if you want pics "youtube fredrichnietze>about>business email" i have made all of this many times
also didnt want to go too much into amounts because at the end of the day you know your shit you know what you like. the exception being salt for the pork and onions. it may seem like a lot but the flavor profile will completely change and they will cook down a lot its not too much i promise.
MARCH:
WAM BAM BARBECUED CHICKEN PASTA
Ingredients
1 whole chicken
Spice Mix:
4Tbsp coarse black pepper
2Tbsp coarse salt
2Tbsp Lawry’s seasoned salt
2Tbsp paprika
2Tbsp dried thyme
1 ½ Tbsp lemon pepper
Mix all ingredients and add to shaker bottle
2Tbsp butter
1 medium onion diced
4oz mushrooms, quartered
6 garlic cloves minced
3 Tbsp dry white wine
½ cup chicken stock
1 - 1 ½ cups whipping cream
2 springs rosemary, chopped
1oz oil packed sun-dried tomatoes chopped
Salt & pepper
1 ½ cups cooked fusilli pasta
Parmesan cheese
Procedure:
Spatchcock the chicken and season with spice mix (nice even coat all sides)
Place seasoned chicken on sheet pan equipped with wire rack.
Cook chicken at 225 to 80% cooked, finish cooking at 325 to crisp the skin. 3-4hrs depending on cooking method.
Pull, chop, debone chicken and reserve 8-10oz for pasta (cook choice: only white meat, only dark meat, skin, no skin or a mix of all the above)
Cooking Note:
Preferred cooking apparatus is an offset smoker. Otherwise use pellet smoker or gas bbq with foil smoke pouch.
Heat butter in sauce pan and cook onions 1 minute, add mushrooms cook 1minute, garlic cook 1 minute. Remove from pan and reserve for later.
Deglaze pan with white wine, add chicken stock, cream, rosemary and sun-dried tomatoes. Add salt & pepper to taste. Simmer gently until thickened. Add chicken, return reserved veggies and cooked pasta mix to combine carefully not to shred chicken. Garnish with freshly grated parmesan cheese, serve.
Love max’s comment, don’t ever say spawn again, too funny
MARCH: UP Pasties (Upper Peninsula of Michigan)
Veg Filling:
1 medium rutabaga
1 medium parsnip
1 medium carrot
1 white onion
2 medium white potatoes
Meat:
1 1/2 pounds of bottom round beef roast
Other stuff:
Salt, Pepper, dried parsley
Two eggs, + 1 Tbsp water, whisked together
Dough (you need to make two batches, these amounts are per batch)
1/2 cup butter flavored crisco, chilled very cold
2 1/4 cups AP flour
1 tsp salt
ice water
Because it needs to chill, start with the dough:
Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together.
Dice up the crisco, and toss into the mixer bowl.
Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles.
With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough.
Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours.
REPEAT this process and make a 2nd batch of dough.
While the dough rests, prepare the filling:
Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling.
Dice the onion, add to the bowl of meat.
Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion.
Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble.
Assemble and bake:
Preheat oven to 425 F.
Divide all the dough into 8 equal size pieces.
Roll out each piece into a circle approx 10 inches across.
Equally divide and apply the filling to the disks of dough.
Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet)
Using a sharp knife, cut a small slit on the top to vent steam.
Brush the top/sides of each pasty with the egg/water mixture.
Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
You lost me at flour tortillas. They need to be corn! Lol but still looks yummy
MARCH: Afternoon Delight
Ingredients:
2 slices of artisanal whole grain bread, preferably freshly baked
2 tablespoons of smooth, creamy peanut butter (homemade or organic preferred)
2 tablespoons of high-quality fruit preserves or jelly (strawberry, raspberry, or your preferred flavor)
A pinch of sea salt flakes (optional, but highly recommended for flavor enhancement)
Instructions:
1. Select two slices of artisanal whole grain bread, providing a robust foundation for your sandwich.
2. Evenly spread smooth, creamy peanut butter on one slice, ensuring full coverage for a velvety texture.
3. Spoon fruit preserve or jelly onto the other slice, spreading gently to the edges for a perfect sweet-savory balance.
4. Join the slices, melding peanut butter and jelly into a harmonious blend of taste sensations.
5. For added depth, sprinkle sea salt flakes on the peanut butter before sealing the sandwich.
6. Cut diagonally with precision, presenting the visually appealing layers on a plate.
Bon Appétit: Enjoy each bite, savoring the balance of flavors and textures, and relishing the culinary journey of this award-winning dish. Voted among the top culinary dishes of all time by 3-5 year olds.
March Recipe: Spanish Shrimp with Chickpeas
Ingredients
* ▢ 8 Jumbo shrimp or scampi
* ▢ Extra virgin olive oil
* ▢ 1 small onion diced (100g)
* ▢ 2 carrots diced (100g)
* ▢ 2 cloves of garlic minced
* ▢ ½ stalk of celery diced
* ▢ ½ cup of fresh fennel diced (50g) - optional
* ▢ 2 Tablespoons tomato paste
* ▢ 2 Tablespoons brandy
* ▢ 3 fresh tomatoes peeled and diced (or use high quality canned diced tomatoes)
* ▢ 2 bay leaves
* ▢ Black pepper
* ▢ 3 cups of fish stock
* ▢ 1.5 cups of cooked chickpeas
Instructions
* Separate the heads of the shrimp and reserve. Peel the remainder of the shrimp, devein (take out the intestine) and reserve.
* In a medium frying pan, heat a couple of tablespoons of olive oil and sauté the shrimp heads for a few minutes, allowing them to release their flavor.
* Remove the heads from the pan and sauté the diced onions and carrots until starting to brown (about 10 minutes).
* Add the celery, fennel, and tomato paste, and sauté for a couple of minutes.
* Add the brandy and the herbs, sauté for about a minute until some of the alcohol evaporates.
* Add the fresh diced tomatoes and bring to a simmer.
* Then add the fish stock and cook over a medium simmer.
* Reduce by about one third and remove the bay leaves.
* Add high-quality chickpeas (jarred or pre-cooked) to the strained broth.
* Cook over a slow heat for about 10 minutes.
* In the meantime, coat the raw shrimp in olive oil and a pinch of salt and pepper
* Sauté over medium-high heat until just cooked.
* Remove from heat.
* You can either chop up and add the sautéed shrimp directly to the pot, or you can add a few jumbo shrimp to each person's dish in a more decorative way.
* Season the stew with salt and pepper before serving. Enjoy!
WIENER-CHEESE PANCAKES WITH MAPLE GOCHUJANG SYRUP. Ingredients- 1/2 cup of maple syrup, 1 tsp or more gochujang, a couple tbs bacon grease( for frying), 4 good quality hot dogs. For the pancakes, 1 cup of ap flour, a pinch of salt, 2 tsp baking powder , 3/4 liquid (milk, water, or beer), 1 chicken egg, 1 or 2tbs sugar, 2 tbs melted butter. Or use pancake mix, I really don't care, your doing the cooking. Lastly, whatever kind of cheese you want to use and enough to make a good crust on one side of the pancake. Cheddar is good, last time i used parmesan and it was good too. Instructions- Make the pancake batter,. Mix the maple syrup and gochujang. Slice the hotdogs into about 1/4 pieces. (across, not length wise) Lube you cooking surface with bacon grease and place the hot dog slices the size and shape you want to make your pancakes. Let the hot dogs brown on 1 side then flip them over. Cover the hot dogs with pancakes batter. Put the cheese on top then cook them like you would a wiener less, cheese less pancake.
I have lived in Jalisco for 13 years. All I can say is, "YES, YES, YES, YES," in a "When Harry Met Sally" kind of way. So happy to see this recipe on your channel!
I’m glad to see your comment, so it’s pretty close to authentic yeh?
@@blueenglishstaffybreeder6956 In truth, I would say, "sort of." I love enchiladas, and they look delicious! Authentic? Not quite. There are so many ways to make enchiladas though. In Jalisco, they are most commonly served with a red or green sauce, and sometimes a mole sauce, although that is more common in Oaxaca. I will be making this recipe later today. The one thing I'll do differently is char the chilis before blending them. These look fantastic!
Can you just use the sauce?
Or put the sauce into pastry to deep fry?
I have lived most of my life in Jalisco, owner of a popular restaurant for over 40 years and have never seen anything like this here. Looks tasty but not sure where the Jalisco moniker comes from.
@@blueenglishstaffybreeder6956 i live out here bro in guadalajara and ive never seen sum like that. they look similar to enchiladas suizas but thats about it.
yeah, dont boil the tomatillos and chiles, instead place them under direct fire until charred and then blend into a salsa
also, wrong kind of totrillas
Good lord, thank you for making your subscriptions public Enrique 👏
huh? not sure what you meant but yeah thanks for checking them, not weird at all
I'm thinking of smoking them instead. Thoughts?
I'm thinking of just eating them raw, anyone else?
I’ve been making these enchiladas for years, and had no idea they were Jalisco enchiladas. The more you know. I prefer slightly fried corn tortillas, they hold firm texture opposed to flour that gets mushy.
My question was whether you could use corn. Thanks for clearing it up.
Yeah you don’t make enchiladas with flour tortillas
I've never had an enchilada made with a flour tortilla before. I'm sure they are still good though.
I prefer corn tortillas for taste, so I will try your suggestion. I’m assuming it’s just a quick dip in hot oil?
@@pianodjr Yes sir, just quick enough to firm them up, but still being malleable enough to roll
Made these tonight. Absolutely wonderful. Cooking with tomatillos lately has been an inspiration.
Here's my additions. I don't like the idea of boiling any vegetables when the alternative is too fire roast. Put everything into a Ziploc bag with olive oil and shake vigorously. Grill them for 20 minutes or so until they are softened. Let them cool and add to the blender. I'm not 100% certain that it's better than boiling, but common sense tells me that it's going to add a deeper level of flavor. It seems like it did to me.
Also, I included a teaspoon of Mexican oregano and half a teaspoon of cumin. Check your salt levels.
Agreed! Broil/Roast the veggies.. not boil..
You are making this with flour tortillas? Use corn or it’s just a burrito with green sauce. You are in San Diego you should know better.
As a Jaliscience, I approve. Only thing I’d change is hold the queso fresco until the end. It tastes better as a fresh bite of cheese against the baked cheese goodness. Al 100 Samuel El Cocinero!
Nice video Sam close, but the tortillas, should be corn tort, authentic, as a starter, but still, these look amazing
I believe those are corn tortillas. He just didn’t flash fry them before rolling them.
@@randymousley1427 Not only did he show flour tortillas, he plainly stated, "These are flour tortillas." It can't get any clearer than that.
He literally says flour tortillas.@@randymousley1427
Yep, flour tortillas should only be used for smothered burritos. If you make enchiladas with flour tortillas it gets a weird gummy texture
Yup. The reason for flour tortillas came from Iberian Jews immigrants to Mexico who didn’t eat corn because it wasn’t Kosher. A lot of them settled in what is now Texas. That’s why you see flour tortillas in a lot of the Mexican cuisine around the border.@@sonevgirl6331
I'm not finding this recipe in the description. Can someone point me to it? I feel dumb lol
I can’t find it here or on his website. 🤷🏻♂️
You are not dumb. It aint there. I am hopeful that when they read all these comments about it not being listed, they will correct the mistake (and maybe we'll all get a knife).
Yeah, me either.
I agree - it ain't anywhere. I guess Max is falling on the job, again.
You can always check the transcript, which I've had to do a few times while typing up the recipe in textpad.
I don't see the recipe anywhere
Going to have to be super anal & write it down I guess.
HELLO SAM
MAKE YOUR FAVOURITE TUNA STEAK RECIPES !
You SAY the recipe's below, but I sure couldn't find it. I took the time to watch again and write it out, because I am definitely making this. Looks delicious!
Check the transcript.
there is nothing in the transcript...
@@persnikitty3570
Right? I’m too lazy to write this out, I’ll probably just try to remember the steps instead!
I came here to say the same thing. He says the recipe is below at least twice. That's my one gripe with this channel is I can't easily save the recipe for later.
I can't find it either.
And if you DO like it spicy, throw in 10 habaneros.
This is fun!!! Even if Sam doesn't make all these recipes, people are sharing things I'll definitely try. Thanks everyone for your ideas 😊
Definitely trying this recipe!!!
March:
*Extremely Delicious*
Baked Mushroom Chicken
Ingredients
4 boneless skinless chicken breast halves (1 pound)
1/4 cup all-purpose flour
3 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions
Directions
1. Flatten each chicken breast half to 1/4-in. thickness. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.
2. In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Spoon over chicken.
3. Bake, uncovered, at 375° until chicken is no longer pink, about 15 minutes. Sprinkle with cheeses and green onions. Bake until cheese is melted, about 5 minutes longer.
MARCH Authentic Hungarian Chicken Paprikash!
Spaetzle ingredients:
2 eggs
1 and 3/4 cup flour
1 pinch of salt
1 and 1/4 cups of milk or water
1tbs oil
Water for boiling
Salted butter for tossing
Stew ingredients:
4 bone in or boneless chicken thighs (skin is optional as it doesn't get crispy)
2 small onions finely chopped
1 and 1/2 tbs Hungarian paprika + extra for thickening
1-2 tomatoes
1-2 Hungarian sweet peppers (similar to banana wax peppers)
1 scant cup sour cream
2tbs flour
2tbs oil or lard
Method for Spaetzle:
Combine and mix dry ingredients then add wet to combine. The batter should be on the thick side, so adjust as needed. The batter can either be spooned in about the size of gnocchi into the boiling water or put through the large holes of a horizontal grater to form droplets. Once they rise to the top of the water they are done and can be transferred to a bowl and tossed in butter.
Method for stew:
Sauté the finely chopped onions in a little oil until translucent, remove from heat and stir in the paprika. Note the paprika will bloom in the pan, so if you want to add more now is the time to do it. Season with salt & pepper.
Mix well, add a touch of water and simmer. Remember to add more water if it's getting too thick
Add the chicken and return pan to the stove.
Add pepper and tomatoes. Put the lid on, reduce the heat and simmer chicken until tender. If needed gradually add some water a little at a time, to thin out the gravy a bit.
Using a small bowl, mix flour into the sour cream. Stir until smooth. Add some of the gravy into the sour cream and flour mixture a little at a time, mix until it's blended.
Remove the pot from the stove, remove the chicken. Add the sour cream mixture to the sauce mix it well and put the chicken back and simmer for 4-5 minutes more. Check chicken temperature, if correct turn off the burner and leave covered.
My ex-wife is Bavarian, oil does NOT belong in Spaetzle...ever. They actually make Spaetzle makers to make your life easier. Fill the square container and slide it back and forth over broth if for soup but mostly over simmering water. They run about 13 to 16 bucks, get the stainless steel ones. Clean with cold water only or the batter will stick to your maker and you will regret it. trust me. After all the batter is off Hot soapy water. Most of them come with the basic recipe.
@@jimmydough407The oil goes into the water not the batter. It's there to prevent the dumplings from sticking together.
I was so excited to find out what these were, imagine the letdown when I realized they're "only" my mom's Chicken Enchiladas that I've been eating for almost 50 years. Truly there was no letdown, they're fantastic and tomorrow is her 87th birthday and we're making them for her dinner.
That's so cool. I hope your mum loves them and has/is having a fantastic birthday.
I live in Guadalajara, I have never seen these! They look awesome, also in 44 years, I have never tried flour tortilla enchiladas!
Because then they’d be burritos
@user-ey2ei5yv3fOk, so now, 2 people have said to not use flour ones. romanwoodcutter mentioned it too.
So, corn tortillas it is.
@@titocarbonelli-hernandez2659 Thank you for this. It absolutely drives me nuts when people make wet burritos and call them enchiladas.
Interesting. I have always used flour and all my family. I think it tastes great. But i am also not a big fan of the rubbery corn tortillas
I feel like the enchilada sauce is really the only thing that makes it different. Who cares if its corn or flour lol your same argument could be made for the corn. It could be a taco, tostadas, flautas@@7Wolf2k
March:
5 Star Loco Moco
I usually eye-ball everything, but these measurements should be pretty close...
For the burger, mix:
- 1 lb of ground beef (80/20 or 85/15)
- equal parts of salt, black pepper, garlic powder onion powder (1 tbs)
- split into 4 quarter-lb or 2 half-lb balls
- form balls into a patty shape, pan fry to desired doneness, set aside somewhere warm
For the gravy:
- remove excessive oil if more than 1 tbs
- add 1 tbs of truffle oil
- add diced onions and dice mushrooms (I like shitake)
- cook down until mushrooms are dry and onions are somewhat caramelized
- add salt, black pepper, onion powder (1 tbs)
- add 1 tbs roasted garlic (squeezable bottle)
- add 1 tbs of gochujang paste (optional)
- add couple splashes of Worchestiire sauce
- stir for 1 min, add 2 tbs of flour
- stir for 1 min, add cup of beef broth, bone broth, or water (if water, you'll need to add more salt later)
- bring to boil, then simmer and stir 10-15 min or until thicken
Cook any rice you want, I do Jasmine.
Plating:
- rice form in bowl, set on plate
- patty on top of rice
- egg on top of patty (traditionally with one sunny side up egg, but I do an egg tornado with two beaten eggs)
- gravy ladled on top of egg
- drizzle chili oil
- diced chives
I’d love to see Sam do the egg tornado part… but they have to leave in the takes where he screws it up
Love the Loco Moco idea! On my last trip to Hawaii, I discovered I liked it way better with sliced rounds of Portuguese sausage, instead of the ground beef patty.
@@Adam13Chalmers I see... That's really similar to longcilog in that way (Filipino dish)
"Set aside somewhere". 😅
MARCH... I know you dig your burgers, here's a twist on one. If not for you guys, I would never have even thought to create it.
Bun - I like Arnold's because of the seeds. But Pepperidge farm is ok too. At least those are the options I have around me. Feel free to choose what curls your toes.
Burger - 3-4 ounce patties. 50/50 mix of beef short rib and smoked kielbasa ground together with a half to full tspn of bread crumbs per patty. Preferably from butter pretzels but any will work. Salt and pepper to taste.
Start some thin sliced yellow onion in a touch of oil and compound butter (recipe below). Once a touch of browning begins to appear, throw your meat ball on there and smash it right into them - going pretty thin on the outside. Flip and add cheese to taste... 1 or 2 slices of Emmentaler is my personal choice for this but you do you. Remove when appropriate, being sure to take the onions with you.
Butter your bun well with the compound butter mentioned above and get them toasted up.
Spread a little "secret sauce" (recipe below) on both buns, add patty ( or 2 if ya like) and onions.... go to town.
Compound butter...
3-4 TBSP unsalted butter, 1/2 tsp marjoram, 1/4 tsp coriander, 1/4 tsp thyme, pinch of rosemary and pinch of paprika.
"Secret sauce"
2 parts mayo - 1 part dijon mustard - 1 part horseradish
Salt and pepper to taste.
Hope ya try it and enjoy!
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!
Temperature please
March: Donair (Canadian east-coast specialty)
Donair Meat:
2 pounds medium ground beef
3 cloves minced garlic
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Additional ingredients:
Pita bread (warmed)
Finely diced white onion
Diced tomato
For the meat, mix all spices together and, using your hands, blend with the ground beef and minced garlic. Form into a loaf pan (like you would meatloaf) and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top when ready to eat.
To make the sweet garlic sauce, mix all ingredients until thickened. Easiest way is to add everything into a jar, close the lid, and shake until it forms a thick sauce.
Wrap the hot, sliced beef in the warm pita. Top with the finely diced white onion, diced tomato and the sweet garlic sauce.
Great video as always. You probably didn't think anyone would notice but at 4:50 your spatula falls into the salsa and I exclaimed "I saw that!" haha
Oh you must be a genius then! lol
MARCH:
Please make this. I know you’ll absolutely love it.
**Barbecue Chicken Recipe**
**Ingredients:**
- 1 whole chicken
- Your preferred barbecue sauce
- Crushed red pepper
- Garlic powder
- Onion powder
- Smoked chipotle
- Chili powder
**For the Homemade Barbecue Sauce:**
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 dashes hot sauce (Tabasco)
- 2 1/2 tablespoons dry mustard
**Instructions:**
1. Preheat the oven to 350°F (175°C).
2. Prepare the homemade barbecue sauce by combining brown sugar, ketchup, red wine vinegar, Worcestershire sauce, paprika, salt, black pepper, hot sauce, and dry mustard. Mix well.
3. Spatchcock the whole chicken by removing the backbone and flattening it out.
4. Season the chicken generously with your preferred barbecue rub, including crushed red pepper, garlic powder, onion powder, smoked chipotle, and chili powder.
5. Place the seasoned chicken on a baking tray or roasting pan.
6. Brush a layer of the prepared barbecue sauce over the chicken, ensuring it's evenly coated.
7. Place the chicken in the preheated oven and roast until the internal temperature reaches about 170°F (77°C) in the thighs and 165°F (74°C) in the breasts. Baste the chicken with more barbecue sauce every 15-20 minutes during cooking.
8. Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
9. Serve the barbecue chicken with any remaining barbecue sauce on the side.
March:
Pasta Salad for people that don't like pasta salad.
1 lb Penne (salt the fucking water)
8oz Fresh Mozzerella, 1 inch cubes or pearls
4oz to 8oz Feta, crumbled
8oz summer sausage, 1 inch cubes
2 large red/orange bell peppers, cut to size of Penne noodle
Bottle of Balsamic Vinagarette Dressing of choice or make your own.
Throw all that shit in a bowl and stir. Let it camp out in the fridge over night or for at least 4 hours. (Longer, the better)
Enjoy.
Avocado Pesto
1 medium sized ripe avocado, pitted
1/2 lemon, juiced*
1-2 garlic cloves*
1/2 tsp kosher salt
good handful fresh cilantro
2 tbsp extra virgin olive oil
8oz of your choice of pasta
Freshly ground black pepper
Instructions
1. Bring salted water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until al dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, parsley, pepper and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Serve immediately.
Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.
Add your favorite protein to make it a complete meal. I prefer blackened shrimp.
What do the asterisks mean with regards to the lemon and garlic items? Thanks.
March:
King Ranch Casserole
* 3 - large chicken breasts, grilled and chopped
* 2 - 10.5oz cans cream of mushroom soup
* 2 - 10.5oz cans cream of jalapeño soup
* 1 - 10oz can of Rotel diced tomatoes & green chilies
* 1 - large sweet onion, chopped
* 1 - jalapeños, seeds removed diced
* 1 lb freshly grated cheddar cheese
* 1 tbsp Chili Seasoning
* 4-5 handfuls of crushed Nacho Doritos
* 12 - tostadas
* 1 cup shredded cheddar for topping
Recipe
• Preheat smoker or oven at 350 degrees
• Sauté the onion and jalapeños for 10 minutes. Set aside.
• Mix all of the ingredients in a large mixing bowl.
• Line the 9x13 pan with 6 tostadas. Pour in half of the casserole mix.
• Add the final 6 tostadas on top of the mixture. Pour the remainder of the casserole mix on top and spread evenly.
• Top with the grated cheese topping.
• Place the casserole in the smoker or oven for 40 minutes.
• Remove the casserole and allow it to cool for 15 minutes.
Those are called Enchiladas Suizas (Swiss Enchiladas) they were created in the 1950s by a restaurant called Samborn's in Mexico City, you can get them in Jalisco, but they are not from there
Homemade beef vegetable soup with chuck roast. I've been asking.
For a couple of years now.
Sam, while ordering lunch Restaurant near Lake Louise, back in 1989, or so, my 20 Year-old son ordered a nice melted cheese tortilla item pronounced QuesaEYYA. The lovely young waitress, puzzled look crossing her sweet face, and said, after a pause, "You mean a KwesadeLLa!" As she was gently instructed on the correct pronunciation, her response was, WOW, you guys must be from California! She smiled and thanked him, signaling a wish for private instructions, later. Oh CANADA! What wonderful people!
You guys really missed an opportunity in naming the Sons of Sam channel... should have been "Spawn of Sam"
should make some cheese enchiladas with my families homemade gravy sauce..Ingredients:
2 cups low sodium chicken broth
4 tsp. Gebhardt Chile Powder, or use 4Tbsp if you like it hot!
1 tsp. ground cumin
2 tsp. garlic powder
3/4 tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.)
a little less than 1/2 tsp. sugar
3 Tablespoons plus 1/4 tsp. white flour
3 Tablespoons vegetable oil
Directions:
First let’s make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully mixed.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
then just make enchiladas with corn tortillas (fried in oil for a few seconds to loosen up) and stuff with fresh sharp cheddar cheese top with gravy and more cheese.
Sam gimme that knife ..not the give away one just an extra one laying around...mine is terrible and I'm broke...btw nice work on single handedly getting leaf blowers banned lmao
Thoughts on smoking the tomatillos and peppers instead of boiling them?
Grill the tomatillo salsa ingredients to cook em next time. You’re welcome
March: Jalapeño Popper Pizza 1 lb. Bacon 3-4 Jalapeños 8 oz. Softened Cream Cheese 8 oz. Mild Cheddar (shredded) Pizza Dough Pre-heat oven to 500°F. Slice jalapeños into 1/4-inch slices. Cut bacon into 1- to 2-inch pieces. Sauté bacon and jalapeños until bacon is almost crispy. Remove to a paper towel lined plate to drain. Press out pizza dough and par-bake for 2-3 minutes (until it firms up and takes on slight color. Remove from oven. While dough is warm spread cream cheese over dough, sprinkle cheddar over cream cheese, add bacon and jalapeños. Return to oven and bake until cheese is melted and bubbly and bacon is fully crisp. Remove and let cool. Slice and enjoy! I'd like to see a Sam's version of this!
Looks delicious too bad.We don't have smell of vision
The viewers are coming up with better recipes than you guys shame on you
Sam's finger has an ouchie
MARCH habanero cheese and chicken stuffed mini bell peppers
if i have a get together or kickback, my friends and family always request these and i made them off the top of my head once after smoking some 🍃 haha!
for the chicken:
- one to two chicken breasts ( or rotisserie chicken if you’d like)
i usually make them in my slow cooker on low mixed with cumin, smoked paprika, garlic paste, one chopped onion ( WE LOVE ONIONS), a can of hatch chillies or jalapenos, and 2 tablespoons of jalapeno cream chz. if you dont have jalapeno cream chz, sour cream will be fine! (salt and pepper to taste)
once the chicken is cooked, shred it and mix it real good! we add red pepper flakes for the spicy fans, but not required.
wash and clean colorful mini bell peppers (like a bag or so)
cut the stems off and cut them in half
usually 8 - 10 oz of habanero block cheese shredded w your chz grater
mix 1/4 - 1/3 of the chz in your chicken mixture and the rest will go ON TOP once youve stuffed the chicken mixture in each bell pepper.
put the stuffed bell peppers on a baking sheet and add remaining chz on top like stated above.
bake at 350 for 10 min give or take or until golden brown cheesy.
THEN ENJOY!! these make great munchies snacks and also a great appetizer for your friends and family!!!!