Spicy garlic butter pasta 4k #50
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Date: 2020-05-27
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Comments and reviews: 9
shannk23
Thank you for your videos. I am an out of work bartender due to the covid19. I love cooking at home and at night I love the shit out of your videos! Keeps mesmiling and cooking. your simple approach but chef spin makes it awesome to watch and want to re create. We are supposed to go to San Diego in a few weeks and your places were on our list but sadly things have changed. Hope to see you there in the future. thank you for being you and keeping things fun and light!
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Thank you for your videos. I am an out of work bartender due to the covid19. I love cooking at home and at night I love the shit out of your videos! Keeps mesmiling and cooking. your simple approach but chef spin makes it awesome to watch and want to re create. We are supposed to go to San Diego in a few weeks and your places were on our list but sadly things have changed. Hope to see you there in the future. thank you for being you and keeping things fun and light!
reply
Michael
Sam, this one is a complete and utter winner. Gotta tell you, you didn't just knock this one out of the ballpark, it was to a whole new neighbor hood of taste and simple perfection. I accompanied with butterflied chicken breast, pan fried in olive oil and herbs. Absolutely beautiful. Now you got me hooked on your cooking style and I am killing it in the kitchen. My wife is shall I say grateful so keep them coming man. Can't thank you enough.
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Sam, this one is a complete and utter winner. Gotta tell you, you didn't just knock this one out of the ballpark, it was to a whole new neighbor hood of taste and simple perfection. I accompanied with butterflied chicken breast, pan fried in olive oil and herbs. Absolutely beautiful. Now you got me hooked on your cooking style and I am killing it in the kitchen. My wife is shall I say grateful so keep them coming man. Can't thank you enough.
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Peter
samthecookingguy made this last nite. only had jalapeno's and kraft Parmesan but it was great! added a layer of flavor with baked chicken with a montreal rub. i was able to pound out the chicken breast first so it became more chicken like you mentioned on your garlic butter grilled chicken recipe. side of garlic toast. next time, i'll add some asparagus or other veggie.
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samthecookingguy made this last nite. only had jalapeno's and kraft Parmesan but it was great! added a layer of flavor with baked chicken with a montreal rub. i was able to pound out the chicken breast first so it became more chicken like you mentioned on your garlic butter grilled chicken recipe. side of garlic toast. next time, i'll add some asparagus or other veggie.
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JustGame
Even easier authentic Italian recipe is aglio e olio and is just good quality extra virgin olive oil, garlic, chillies (optional, spaghetti, starchy cooking water and a fresh herb mixed at the end and used as a garnish (basil or parsley. Its usually made at the end of the week when theres little to no food in the cupboard and tastes amazing
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Even easier authentic Italian recipe is aglio e olio and is just good quality extra virgin olive oil, garlic, chillies (optional, spaghetti, starchy cooking water and a fresh herb mixed at the end and used as a garnish (basil or parsley. Its usually made at the end of the week when theres little to no food in the cupboard and tastes amazing
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Rob
Sam has got to be from New York. Such a NY swag in his tone and demeanor. Maybe I'm wrong but I feel like we can sniff out our own. I cooked with Gordon Ramsay 2 summers ago when I made it on one of his shows twice with my family. don't remember him using a leather belt along the arm like an oldtime cowboy lol but do u mean the honing rod?
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Sam has got to be from New York. Such a NY swag in his tone and demeanor. Maybe I'm wrong but I feel like we can sniff out our own. I cooked with Gordon Ramsay 2 summers ago when I made it on one of his shows twice with my family. don't remember him using a leather belt along the arm like an oldtime cowboy lol but do u mean the honing rod?
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Aya
Well, I just made this. Except it was quarantine pantry style. Veg oil, Minced garlic(from a jar, Serrano pepper(homegrown, Red pepper flakes, Parm shaker, Wheat spaghetti, and plain old butter. Combined with the butter-poached shrimp, it turned out very well! Although, I did slightly overcook the shrimp.
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Well, I just made this. Except it was quarantine pantry style. Veg oil, Minced garlic(from a jar, Serrano pepper(homegrown, Red pepper flakes, Parm shaker, Wheat spaghetti, and plain old butter. Combined with the butter-poached shrimp, it turned out very well! Although, I did slightly overcook the shrimp.
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CrackerJack
A real chef tastes his food before he says lets add more pepper. You need to taste your food more. btw I am making this and kinda doing my own thing too, but. You're on point. Just don't overdramatize; ) It can be SO much better, we're only scratching the surface.
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A real chef tastes his food before he says lets add more pepper. You need to taste your food more. btw I am making this and kinda doing my own thing too, but. You're on point. Just don't overdramatize; ) It can be SO much better, we're only scratching the surface.
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Maria
I make this now a lot. I will say, I make it for two so I double the sauce. I use more garlic even when making it for one. I do it with air fried zucchini zoodles. I add thinly sliced carrots and broccoli and colorful cherry tomatoes and top with fresh Romano cheese.
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I make this now a lot. I will say, I make it for two so I double the sauce. I use more garlic even when making it for one. I do it with air fried zucchini zoodles. I add thinly sliced carrots and broccoli and colorful cherry tomatoes and top with fresh Romano cheese.
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Mister
Loving this. Have to say though, I eat bread with almost everything (Polish and proud to be, but bread with pasta? Frickin cultural shock. I wonder how Italians feel about this. It is like spiting in faces of our grandmathers from Presto, Siccily.
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Loving this. Have to say though, I eat bread with almost everything (Polish and proud to be, but bread with pasta? Frickin cultural shock. I wonder how Italians feel about this. It is like spiting in faces of our grandmathers from Presto, Siccily.
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