Making a viewer requested traditional filipino lumpia recipe. Omg!
video description
ginger and garlic paste ( prep first )
8-9 Garlic gloves and same amount of Ginger, paste it: about 1 cup ( with 2tbsp water )
paste means ( food processor )
1. 5 to 2, pounds of chicken ( breast ) approx 1 inch squares.
1st Marinade:
2 tbsp fresh squeezed lemon juice
3 tsp Kashmir chili powder ( chili powder )
3 tbsp ginger garlic paste
2 tsp kosher salt
let it rest for 1 hr.
2nd Marinade:
1/4 cup mustard oil (olive oil)
saute
2 tbsp ginger garlic paste
1 tsp turmeric powder
2 tsp garam masala
cool down. and add to the chicken with
3/4 cup plain yogurt
marinating overnight.
saute the chicken in the pan with avocado oil. when done reserve. ( drop oil leftover in the gravy )
Gravy prep:
2 small or medium purple onions: paste it adding 1 tbsp water ( food processor )
3 medium sized chopped tomatoes: paste them with
2 green chili pepper. ( food processor )
Spices prep in a bowl:
1/2 tbsp turmeric
2 tbsp red chili powder
1 1/2 tbsp coriander powder
1 tbsp salt
1 tbsp cumin
1 tbsp garam masala
making the Gravy:
1 cup oil
2. 5 - 3 tbsp ginger garlic paste
Saute.
Onions paste
Tomatoes and chili paste, saute for a few min.
( add the spices bowl prep )
simmer for awhile
250 g Greek yogurt
1 tbsp white pepper powder
150 ml Half and half cream
50 g butter
add water and a bit of oil if needed ( less thick.
1/2 cup fresh coriander leaves
add
1. 5 kg chicken ( pre-cook saute in the pan )
mix and simmer 5 to 10 min
when ready add
1 cup fresh coriander leaves
Garlic Flatbread ( naan ish ):
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
wait 10 min till the yeast bubble, . add.
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups all-purpose flour
1 tsp salt
mix,
knead the dough 5 min
back in the bowl,
under a damp cloth for a hour or two warm temp,
divide by 8, pin roll them flat, in a very hot pan, ( Evo ) cook them 2 min each side. garlic butter them.
Garlic Butter:
3/4 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
good luck. and thx in advance for some knife
Date: 2024-03-02
Related videos
Comments and reviews: 19
jesauce9464
March: Burrito hack
Sam I know that burritos are near and dear to your heart, we used to do weekly dinner parties with the boys and I think that this would easily feed you and the crew with some delicious food.
Ingredients:
chicken thighs
LTO
SC (sour cream)
canned black beans
rice (optional)
sharp cheddar cheese
RAW FLOUR TORTILLAS (they're next to the bologna in the supermarket usually)
favorite salsa, for me it's Mateo's Extra Hot Habanero
Mexican hot sauce, either Valentina Black (basically Cholula, or Tapatio
Mise your plas. chunk up the chicken and add it to a ziptop bag with some salsa, hot sauce and BFF to marinate for at least 30min. Shred the LTO into separate bowls. Get the beans cooking with some more salsa, hot sauce, and BFF, (also mash up the beans a bit while they cook and bring it down into almost a paste.
While the beans are cooking finely shred some fresh cheese into a CHEESE MOUNTAIN.
Then sear off the chicken, I like to chop it up with one of those square bamboo spatulas so that you have different sized pieces, eventually you will get a good fond on the pan, deglaze with more salsa, stir, and serve.
The fun part is that it's one at a time, the host points at someone and says HEY you're next, you're in charge of flipping this tortilla then drops a raw tortilla and whoever's turn it is has to cook the tortilla (60sec or so flipping) and then assemble.
I forgot the rice. I usually also forget the lettuce. I build with a base spread of SC, add meat, add cheese, add beans to melt the chez. then I put a line of minced onions on one side and minced tomato on the other side and roll it up with one side open, sometimes I'll add extra salsa or hot sauce depending on my mood. Some people like rice and lettuce, it's just not for me. Guac is fun too but we usually eat it all while we're cooking and none of it makes it into the burritos, (I have a great guac recipe too.
It's a great dinner party meal because everyone gets to build their own and the cleanup is surprisingly easy (especially if you are staging the add-ons on paper plates or in the same containers that you will eventually store them in)
The major hack is using salsa to marinate the chicken, it saves on all of the ingredients and prep that go into making delicious burrito flavors AND the raw flour tortillas, that's the gamechanger.
You can also judge your guests by whether or not they flip their tortilla with their fingers or request tongs. HAH
Guac:
mash up avocado, onion, jalapeno, lime juice, and a little cilantro until the only chunks are the smashed up onion/jalapenos, then add diced tomato, jalapeno, onion, cilantro, lime juice, and gently fold it together. ADD SALT (optional Mexican hot sauce. I like creamy avocado, no chunks, the chunks come from the other veggies. and for God's sake salt your guac.
reply
March: Burrito hack
Sam I know that burritos are near and dear to your heart, we used to do weekly dinner parties with the boys and I think that this would easily feed you and the crew with some delicious food.
Ingredients:
chicken thighs
LTO
SC (sour cream)
canned black beans
rice (optional)
sharp cheddar cheese
RAW FLOUR TORTILLAS (they're next to the bologna in the supermarket usually)
favorite salsa, for me it's Mateo's Extra Hot Habanero
Mexican hot sauce, either Valentina Black (basically Cholula, or Tapatio
Mise your plas. chunk up the chicken and add it to a ziptop bag with some salsa, hot sauce and BFF to marinate for at least 30min. Shred the LTO into separate bowls. Get the beans cooking with some more salsa, hot sauce, and BFF, (also mash up the beans a bit while they cook and bring it down into almost a paste.
While the beans are cooking finely shred some fresh cheese into a CHEESE MOUNTAIN.
Then sear off the chicken, I like to chop it up with one of those square bamboo spatulas so that you have different sized pieces, eventually you will get a good fond on the pan, deglaze with more salsa, stir, and serve.
The fun part is that it's one at a time, the host points at someone and says HEY you're next, you're in charge of flipping this tortilla then drops a raw tortilla and whoever's turn it is has to cook the tortilla (60sec or so flipping) and then assemble.
I forgot the rice. I usually also forget the lettuce. I build with a base spread of SC, add meat, add cheese, add beans to melt the chez. then I put a line of minced onions on one side and minced tomato on the other side and roll it up with one side open, sometimes I'll add extra salsa or hot sauce depending on my mood. Some people like rice and lettuce, it's just not for me. Guac is fun too but we usually eat it all while we're cooking and none of it makes it into the burritos, (I have a great guac recipe too.
It's a great dinner party meal because everyone gets to build their own and the cleanup is surprisingly easy (especially if you are staging the add-ons on paper plates or in the same containers that you will eventually store them in)
The major hack is using salsa to marinate the chicken, it saves on all of the ingredients and prep that go into making delicious burrito flavors AND the raw flour tortillas, that's the gamechanger.
You can also judge your guests by whether or not they flip their tortilla with their fingers or request tongs. HAH
Guac:
mash up avocado, onion, jalapeno, lime juice, and a little cilantro until the only chunks are the smashed up onion/jalapenos, then add diced tomato, jalapeno, onion, cilantro, lime juice, and gently fold it together. ADD SALT (optional Mexican hot sauce. I like creamy avocado, no chunks, the chunks come from the other veggies. and for God's sake salt your guac.
reply
travistallant5900
March: Day 10 (ish): Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself:
For the sauce
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 scotch bonnet/habanero use less if you don't like it spicy
1/4 cup water
For the Jollof
1/2 cup oil
1 medium onion sliced
4 tablespoons tomato paste
4 cloves garlic finely minced
1 tablespoon ginger grated
2 bay leaves
1 tablespoon thyme
1 tablespoon curry Powder
1 teaspoons salt or add to taste
white Pepper or black pepper to taste
1 tablespoon chicken bouillon powder or 3 cubes
4 cups long grain rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter at room temperature optional
US Customary Metric
Instructions
First, make the tomato-based sauce by blending together the red bell peppers (pimento, tomatoes, onion, and scotch bonnet.
Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leavesleave to cook for 2 more minutes.
Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick about 10 to 15 minutes.
Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
Once it begins to boilafter about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is doneabout 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
reply
March: Day 10 (ish): Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself:
For the sauce
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 scotch bonnet/habanero use less if you don't like it spicy
1/4 cup water
For the Jollof
1/2 cup oil
1 medium onion sliced
4 tablespoons tomato paste
4 cloves garlic finely minced
1 tablespoon ginger grated
2 bay leaves
1 tablespoon thyme
1 tablespoon curry Powder
1 teaspoons salt or add to taste
white Pepper or black pepper to taste
1 tablespoon chicken bouillon powder or 3 cubes
4 cups long grain rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter at room temperature optional
US Customary Metric
Instructions
First, make the tomato-based sauce by blending together the red bell peppers (pimento, tomatoes, onion, and scotch bonnet.
Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leavesleave to cook for 2 more minutes.
Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick about 10 to 15 minutes.
Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
Once it begins to boilafter about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is doneabout 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
reply
phystromo4493
March: Scottish Clootie Dumpling.
My wife loves this one but I can't seem to get it right!
Ingredients
175g breadcrumb
175g self raising flour
175g beef suet
100g dark brown sugar
1. 5 tsp salt
1 tsp mixed spice
2sp ground cinnamon
1st ground ginger
1 tsp bicarb of soda
100g currants
175g sultanas
2 tbsp black treacle or golden syrup
150ml milk
1 large egg
You will also need
2 long lengths of baking parchment
a large tea towel, baking cloth or square of muslin
string
Method
STEP 1 Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
STEP 2 Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
STEP 3 Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
STEP 4 Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.
reply
March: Scottish Clootie Dumpling.
My wife loves this one but I can't seem to get it right!
Ingredients
175g breadcrumb
175g self raising flour
175g beef suet
100g dark brown sugar
1. 5 tsp salt
1 tsp mixed spice
2sp ground cinnamon
1st ground ginger
1 tsp bicarb of soda
100g currants
175g sultanas
2 tbsp black treacle or golden syrup
150ml milk
1 large egg
You will also need
2 long lengths of baking parchment
a large tea towel, baking cloth or square of muslin
string
Method
STEP 1 Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
STEP 2 Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
STEP 3 Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
STEP 4 Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.
reply
heavyq
I already submitted Rocky Mountain Oysters, but I'll throw a second recipe up because it's delicious and I wan to see how much Sam and the boys would enjoy it.
Chicken Cordon Bleu Grilled Cheese Sandwich
1 chicken breast, butterflied
1 cup buttermilk
Oil, for frying
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons sweet hot mustard, to taste
2 onion buns
8 slices Black Forest deli ham
4 slices Swiss cheese
Steps
Begin by brining the chicken. Add the chicken and buttermilk to a resealable food-safe bag and refrigerate. As for time, it's best if the chicken stays in the buttermilk for 48 hours, but overnight will work too.
Once the chicken has soaked up the buttermilk, it's time to fry. Heat enough oil to cover the chicken to 360 F.
Meanwhile, in a shallow dish mix the flour, salt, and pepper and set aside. Remove the chicken from the brine and let the excess liquid fall off. Dredge the chicken in the flour mixture, then back in the buttermilk, and then back in the flour again.
Place the breaded chicken in the oil and let it fry for a 10 minutes until the center is cooked through and the crust is crunchy, flipping the chicken if necessary. Remove from heat and place on a paper towel. Sprinkle with a little bit of salt.
Turn your broiler on and build your sandwiches. Smear mustard on the inside of the bun; place ham on one side and cheese on the other. Place all the halves under the broiler until the cheese has melted and the ham has begun to crisp up. Remove from heat, put the fried chicken breast in the middle and close. Serve immediately.
These are super good. I like to dip them in some honey mustard. My kids like them too, but on theirs I just use honey mustard instead of the sweet hot stuff because they aren't quite fans of hot stuff yet.
reply
I already submitted Rocky Mountain Oysters, but I'll throw a second recipe up because it's delicious and I wan to see how much Sam and the boys would enjoy it.
Chicken Cordon Bleu Grilled Cheese Sandwich
1 chicken breast, butterflied
1 cup buttermilk
Oil, for frying
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons sweet hot mustard, to taste
2 onion buns
8 slices Black Forest deli ham
4 slices Swiss cheese
Steps
Begin by brining the chicken. Add the chicken and buttermilk to a resealable food-safe bag and refrigerate. As for time, it's best if the chicken stays in the buttermilk for 48 hours, but overnight will work too.
Once the chicken has soaked up the buttermilk, it's time to fry. Heat enough oil to cover the chicken to 360 F.
Meanwhile, in a shallow dish mix the flour, salt, and pepper and set aside. Remove the chicken from the brine and let the excess liquid fall off. Dredge the chicken in the flour mixture, then back in the buttermilk, and then back in the flour again.
Place the breaded chicken in the oil and let it fry for a 10 minutes until the center is cooked through and the crust is crunchy, flipping the chicken if necessary. Remove from heat and place on a paper towel. Sprinkle with a little bit of salt.
Turn your broiler on and build your sandwiches. Smear mustard on the inside of the bun; place ham on one side and cheese on the other. Place all the halves under the broiler until the cheese has melted and the ham has begun to crisp up. Remove from heat, put the fried chicken breast in the middle and close. Serve immediately.
These are super good. I like to dip them in some honey mustard. My kids like them too, but on theirs I just use honey mustard instead of the sweet hot stuff because they aren't quite fans of hot stuff yet.
reply
StVicArt
MARCH
Kroketburger from Holland
Ingredients:
For the kroket mixture:
2 cups cooked shredded chicken or beef (you can also use leftover meat)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper to taste
Pinch of nutmeg
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
1 cup breadcrumbs
2 eggs, beaten
Vegetable oil for frying
For assembling the burger:
Burger buns
Cheddar cheese (or Cumin Gouda if you want to go full Dutch)
Mayonnaise
Grain Mustard
Instructions:
- In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes until it forms a paste.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens and becomes smooth, about 3-4 minutes.
- Add the shredded chicken or beef to the sauce mixture, along with the chopped onion, parsley, salt, pepper, and nutmeg. Stir well to combine.
- Remove the mixture from the heat and let it cool slightly. Then, shape the mixture into patties, about the size of a burger patty.
- Set up a breading station with three shallow dishes: one with breadcrumbs, one with beaten eggs, and one empty.
- Dip each kroket patty first in the flour, then in the beaten eggs, and finally in the breadcrumbs, coating evenly.
- For the sauce mix 1/3 Mustard with 2/3 Mayonnaise
- Heat vegetable oil in a frying pan over medium-high heat. Fry the patty until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
To assemble the burger, toast the burger buns. Spread the sauce on the bottom bun and place the patty with the molten cheese on top of the sauce. Add the top bun and serve while it's hot.
reply
MARCH
Kroketburger from Holland
Ingredients:
For the kroket mixture:
2 cups cooked shredded chicken or beef (you can also use leftover meat)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper to taste
Pinch of nutmeg
1/4 cup finely chopped onion
1/4 cup finely chopped parsley
1 cup breadcrumbs
2 eggs, beaten
Vegetable oil for frying
For assembling the burger:
Burger buns
Cheddar cheese (or Cumin Gouda if you want to go full Dutch)
Mayonnaise
Grain Mustard
Instructions:
- In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes until it forms a paste.
- Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the mixture thickens and becomes smooth, about 3-4 minutes.
- Add the shredded chicken or beef to the sauce mixture, along with the chopped onion, parsley, salt, pepper, and nutmeg. Stir well to combine.
- Remove the mixture from the heat and let it cool slightly. Then, shape the mixture into patties, about the size of a burger patty.
- Set up a breading station with three shallow dishes: one with breadcrumbs, one with beaten eggs, and one empty.
- Dip each kroket patty first in the flour, then in the beaten eggs, and finally in the breadcrumbs, coating evenly.
- For the sauce mix 1/3 Mustard with 2/3 Mayonnaise
- Heat vegetable oil in a frying pan over medium-high heat. Fry the patty until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
To assemble the burger, toast the burger buns. Spread the sauce on the bottom bun and place the patty with the molten cheese on top of the sauce. Add the top bun and serve while it's hot.
reply
davidquikpic6823
March:
Chicken Larb (YUM)
Ingredients
1/4 cup uncooked jasmine rice (or glutinous/sweet rice)
2 tablespoons vegetable oil
3 shallots (thinly sliced; divided)
1 1/4 pound ground chicken (570g, grind your own for the best texture)
1/2 teaspoon sugar
2 tablespoons fish sauce
2 limes, juiced
1-2 Thai bird chilies (thinly sliced)
3 scallions (thinly sliced)
1/4 cup cilantro (roughly chopped)
1/2 cup fresh mint (roughly chopped)
salt (optional)
butter, bibb, or boston lettuce (washed and thoroughly dried; can also serve with sticky rice)
Instructions
In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrantabout 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
Serve in lettuce cups topped with the reserved crispy shallots.
reply
March:
Chicken Larb (YUM)
Ingredients
1/4 cup uncooked jasmine rice (or glutinous/sweet rice)
2 tablespoons vegetable oil
3 shallots (thinly sliced; divided)
1 1/4 pound ground chicken (570g, grind your own for the best texture)
1/2 teaspoon sugar
2 tablespoons fish sauce
2 limes, juiced
1-2 Thai bird chilies (thinly sliced)
3 scallions (thinly sliced)
1/4 cup cilantro (roughly chopped)
1/2 cup fresh mint (roughly chopped)
salt (optional)
butter, bibb, or boston lettuce (washed and thoroughly dried; can also serve with sticky rice)
Instructions
In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrantabout 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil.
Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
Serve in lettuce cups topped with the reserved crispy shallots.
reply
JohnML
March:
Keto Garlic Pork Ribs that fall off the bone!
2lbs of pork ribs
90g of no added sugar ketchup
2 tablespoons of tamari (gluten free soy sauce)
1 tablespoon of olive oil
2 teaspoons Dijon mustard
2 tablespoons garlic paste
Salt flakes and salt
Method:
Preheat the oven to 150C/130C fan/300 F/gas mark 2
Use a sharp knife to remove the silver skin.
Place each rack on a long piece of strong foil and season with salt. Wrap each rack very tightly in foil. The two parcels should be 100% airtight to ensure no steam escapes. Place the parcels on a large baking tray and bake for 3 hours.
Meanwhile, make the marinade by simply combining the ketchup, tamari, olive oil, mustard and garlic paste in a small bowl.
After 3 hours, take the ribs out the oven but keep sealed for at least 30 minutes.
To finish, increase the temperature to 240C/220C fan/475F/gas mark 9 or prepare your barbecue. Carefully remove the fool and brush the racks on both sides with the marinade. Gently place the ribs on a baking tray or the barbecue for 7-9, basting regularly, until the ribs are warmed through again.
Serve with a scattering of salt flakes.
Hey Sam! I’m John from Scotland, I asked you on the Walmart livestream about a low carb/Keto cookbook/videos, so I found this recipe from Monya Kilian Palmer’s cookbook Lazy Keto Kitchen and I thought you’d love it! I’ve not yet perfected it but hopefully you can show us a few insider tricks!
reply
March:
Keto Garlic Pork Ribs that fall off the bone!
2lbs of pork ribs
90g of no added sugar ketchup
2 tablespoons of tamari (gluten free soy sauce)
1 tablespoon of olive oil
2 teaspoons Dijon mustard
2 tablespoons garlic paste
Salt flakes and salt
Method:
Preheat the oven to 150C/130C fan/300 F/gas mark 2
Use a sharp knife to remove the silver skin.
Place each rack on a long piece of strong foil and season with salt. Wrap each rack very tightly in foil. The two parcels should be 100% airtight to ensure no steam escapes. Place the parcels on a large baking tray and bake for 3 hours.
Meanwhile, make the marinade by simply combining the ketchup, tamari, olive oil, mustard and garlic paste in a small bowl.
After 3 hours, take the ribs out the oven but keep sealed for at least 30 minutes.
To finish, increase the temperature to 240C/220C fan/475F/gas mark 9 or prepare your barbecue. Carefully remove the fool and brush the racks on both sides with the marinade. Gently place the ribs on a baking tray or the barbecue for 7-9, basting regularly, until the ribs are warmed through again.
Serve with a scattering of salt flakes.
Hey Sam! I’m John from Scotland, I asked you on the Walmart livestream about a low carb/Keto cookbook/videos, so I found this recipe from Monya Kilian Palmer’s cookbook Lazy Keto Kitchen and I thought you’d love it! I’ve not yet perfected it but hopefully you can show us a few insider tricks!
reply
toddreid8755
March:
My mom passed away a little over a year ago and I make this on chilly nights when I need some comfort food and want to remember fond memories growing up.
Mom’s Tuna Gumbo
1 lbs of elbow macaroni
1 family size can of cream of mushroom soup
1 large or or 3 regular cans of tuna, drained
4-6 slices of American cheese
1 tbs of butter or margarine
1 1/2 cups of half and half
1 can of sweet peas (can use frozen too)
1-2 cloves of garlic or the equivalent in powder or paste
Kosher Salt and black pepper to taste
Directions
Cook pasta as directed on box until just slightly al dente in salted water. Reserve 1 cup of pasta water, drain pasta, and set aside. While this is happening drain tuna and shred with a fork so that it’s in small flakes, you don’t want big chunks of tuna. Think about how everyone is going to eat, and smaller flakes give it a better mouth feel while eating. Set aside for later
In the same pot on medium heat add butter and garlic and stir until fragrant approximately 30 seconds. Then add mushroom soup, half and half, flaked tuna and cheese until heated through and cheese is melted (if using frozen peas add during this step) Now add the pasta to the sauce and stir until incorporated. Add peas and gently stir so they don’t become mush. Add pasta water to get to desired consistency and season to taste with salt and pepper.
Mom never garnished, but feel free to add whatever you want
reply
March:
My mom passed away a little over a year ago and I make this on chilly nights when I need some comfort food and want to remember fond memories growing up.
Mom’s Tuna Gumbo
1 lbs of elbow macaroni
1 family size can of cream of mushroom soup
1 large or or 3 regular cans of tuna, drained
4-6 slices of American cheese
1 tbs of butter or margarine
1 1/2 cups of half and half
1 can of sweet peas (can use frozen too)
1-2 cloves of garlic or the equivalent in powder or paste
Kosher Salt and black pepper to taste
Directions
Cook pasta as directed on box until just slightly al dente in salted water. Reserve 1 cup of pasta water, drain pasta, and set aside. While this is happening drain tuna and shred with a fork so that it’s in small flakes, you don’t want big chunks of tuna. Think about how everyone is going to eat, and smaller flakes give it a better mouth feel while eating. Set aside for later
In the same pot on medium heat add butter and garlic and stir until fragrant approximately 30 seconds. Then add mushroom soup, half and half, flaked tuna and cheese until heated through and cheese is melted (if using frozen peas add during this step) Now add the pasta to the sauce and stir until incorporated. Add peas and gently stir so they don’t become mush. Add pasta water to get to desired consistency and season to taste with salt and pepper.
Mom never garnished, but feel free to add whatever you want
reply
aramonarch_7220
Like cooking, IM NOT QUITTING!
March:
This one is for Bob, ya know, your uncle:
Babi Pangang
(Translated: Roasted Pork, Chinese/Indonesian dish designed for Dutch market.
Meat:
1. 5 kg pork neck or shoulder
Large pan with water
100g sugar
3 tb spoons salt
50 ml rice wine
2 tb spoons dark soy
50 ml light soy
3 pc star anise
black pepper corns
cook low heat for 1. 5/2 hrs, let cool off, slice in slices of 1. 5 cm thick, shallow fry in oil (3 mins side)
Sauce:
1 red onion
5 cloves garlic
half stem celery
100 gr fresh ginger
100 ml pineapple juice
4 balls stem ginger and some sirup
juice 1/2 lemon
1 tb spoon sambal (or anything for heat)
mix in blender, then cook slowly in 50 gr butter and a dash of oil, while stirring 10 mins to evaporate.
add 2 tb spoons all purpose flower, stir to make a doughy paste, then add 1L water, 1 can tomato puree (140gr, 150 ml natural vinegar, 200 gr sugar, 1tb spoon salt, a slurry of 4 tb spoons potato starch (can use corn starch if you want, add in small portions until preferred thickness.
Thinly slice the pork slices and serve on bed of either noodles, fried rice or white rice (dealer's choice, poor sauce over it and add a bit of acar/achar (sliced asian pickle) on side.
You can use leftover sauce for chicken as well. Burger idea
And Bob is your uncle!
Bob will thank you, guaranteed!
reply
Like cooking, IM NOT QUITTING!
March:
This one is for Bob, ya know, your uncle:
Babi Pangang
(Translated: Roasted Pork, Chinese/Indonesian dish designed for Dutch market.
Meat:
1. 5 kg pork neck or shoulder
Large pan with water
100g sugar
3 tb spoons salt
50 ml rice wine
2 tb spoons dark soy
50 ml light soy
3 pc star anise
black pepper corns
cook low heat for 1. 5/2 hrs, let cool off, slice in slices of 1. 5 cm thick, shallow fry in oil (3 mins side)
Sauce:
1 red onion
5 cloves garlic
half stem celery
100 gr fresh ginger
100 ml pineapple juice
4 balls stem ginger and some sirup
juice 1/2 lemon
1 tb spoon sambal (or anything for heat)
mix in blender, then cook slowly in 50 gr butter and a dash of oil, while stirring 10 mins to evaporate.
add 2 tb spoons all purpose flower, stir to make a doughy paste, then add 1L water, 1 can tomato puree (140gr, 150 ml natural vinegar, 200 gr sugar, 1tb spoon salt, a slurry of 4 tb spoons potato starch (can use corn starch if you want, add in small portions until preferred thickness.
Thinly slice the pork slices and serve on bed of either noodles, fried rice or white rice (dealer's choice, poor sauce over it and add a bit of acar/achar (sliced asian pickle) on side.
You can use leftover sauce for chicken as well. Burger idea
And Bob is your uncle!
Bob will thank you, guaranteed!
reply
timothynelson2315
March: Chicken Chasseur
Ingredients:
6 chicken thighs (bone-in/skin-on)
1 tbsp oil
4 tbsp unsalted butter
2 medium shallots, finely chopped
6oz baby bella mushrooms, sliced
1 tbsp AP flour
1/2 c white wine (I like Chenin Blanc)
2 tbsp cognac or brandy
2 tsp tomato paste
1 c chicken stock
2 tsp chopped fresh tarragon
1 tsp chopped fresh parsley
BFF to taste
Directions:
Heat the oil and half the butter in a frying pan or saucepan (or maybe the OG. Season chicken with BFF. Saute chicken on both sides until browned (6 minutes per side. Transfer chicken to plate and pour out excess oil in pan.
Melt the remaining butter in pan over medium heat. Add the shallots and cook until softened. Add the mushrooms, cover and cook for 3 minutes over medium high heat.
Add the flour and cook, stirring for one minute. Stir in the wine, cognac/brandy, tomato paste and stock. Bring to a boil while stirring. Reduce heat to medium low and add the tarragon. Season with some BFF.
Return the chicken to the pan, along with any accumlated juices. Cover and simmer for 30 minutes, or until the chicken is cooked through. Sprinkle with parsley to serve.
I usually serve mine with roasted potatoes and crusty bread, but feel free to use any side you'd like, or no side at all. Thank you.
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March: Chicken Chasseur
Ingredients:
6 chicken thighs (bone-in/skin-on)
1 tbsp oil
4 tbsp unsalted butter
2 medium shallots, finely chopped
6oz baby bella mushrooms, sliced
1 tbsp AP flour
1/2 c white wine (I like Chenin Blanc)
2 tbsp cognac or brandy
2 tsp tomato paste
1 c chicken stock
2 tsp chopped fresh tarragon
1 tsp chopped fresh parsley
BFF to taste
Directions:
Heat the oil and half the butter in a frying pan or saucepan (or maybe the OG. Season chicken with BFF. Saute chicken on both sides until browned (6 minutes per side. Transfer chicken to plate and pour out excess oil in pan.
Melt the remaining butter in pan over medium heat. Add the shallots and cook until softened. Add the mushrooms, cover and cook for 3 minutes over medium high heat.
Add the flour and cook, stirring for one minute. Stir in the wine, cognac/brandy, tomato paste and stock. Bring to a boil while stirring. Reduce heat to medium low and add the tarragon. Season with some BFF.
Return the chicken to the pan, along with any accumlated juices. Cover and simmer for 30 minutes, or until the chicken is cooked through. Sprinkle with parsley to serve.
I usually serve mine with roasted potatoes and crusty bread, but feel free to use any side you'd like, or no side at all. Thank you.
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sharonherzog5740
Samthecookingguy CLASSIC BEEF STROGANOFF
1 1/2 LBS. beef sirloin steak, 1/2 inch thick
8oz. fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles (I usually use more)
(note I usually toss a bit of coarse ground pepper or cracked peppercorns in this recipie too)
1. Cut beef across grain into about 1 1/2x1/2 inch strips
2. Cook mushrooms, onions, and garlic in the butter in a 10 inch skillet over medium heat, stirring occasionally until onions are tender. Remove from skillet.
3. Cook beef (over medium heat) in the same skillet until brown. Stir in 1 cup of the beef broth, the salt, and Worcesershire sauce. Heat to boiling, then reduce heat. Cover and simmer for 15 minutes
4. Stir remaining 1/2 cup beef broth into the flour, then stir into beef mixture. Add onion and mushroom mixture; heat to a boil, stirring constantly. Boil and stir one minute.
5. Stir in sour cream and just heat until hot--do not boil the sour cream mixture. Pour over the cooked egg noodles.
Can add chives or parsley for garnish.
make it better.
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Samthecookingguy CLASSIC BEEF STROGANOFF
1 1/2 LBS. beef sirloin steak, 1/2 inch thick
8oz. fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter or margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles (I usually use more)
(note I usually toss a bit of coarse ground pepper or cracked peppercorns in this recipie too)
1. Cut beef across grain into about 1 1/2x1/2 inch strips
2. Cook mushrooms, onions, and garlic in the butter in a 10 inch skillet over medium heat, stirring occasionally until onions are tender. Remove from skillet.
3. Cook beef (over medium heat) in the same skillet until brown. Stir in 1 cup of the beef broth, the salt, and Worcesershire sauce. Heat to boiling, then reduce heat. Cover and simmer for 15 minutes
4. Stir remaining 1/2 cup beef broth into the flour, then stir into beef mixture. Add onion and mushroom mixture; heat to a boil, stirring constantly. Boil and stir one minute.
5. Stir in sour cream and just heat until hot--do not boil the sour cream mixture. Pour over the cooked egg noodles.
Can add chives or parsley for garnish.
make it better.
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willodempsey
March: Garlic Parmesan Chicken and Potatoes
Ingredients
1 lb chicken breasts
5 medium sized potatoes
2 tbsp olive oil
salt, pepper, garlic powder, paprika (for potatoes)
1/2 tsp each of salt and pepper
1 tsp each of paprika, onion powder, and Italian seasoning
2 TBSP minced garlic
Buffalo Wild Wings Garlic Parmesan Sauce just enough to cover chicken
1 cup of shredded mozzarella cheese
Instructions
Wash the potatoes and cut up into small cubes.
Spray a crockpot with cooking spray.
Add potatoes the crockpot. Season with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part.
Add minced garlic and stir potatoes and seasonings well.
Cut chicken into cubes.
Season chicken with 1/2 tsp each of salt and pepper, 1 tsp each of paprika, onion powder, and Italian seasoning.
Add some garlic Parmesan sauce. I use just enough of the sauce to cover the chicken. You can always add more sauce if needed once everything is cooked.
Cook on low for about 6 hours or until potatoes are cooked to your liking.
Stir everything well.
Top with shredded mozzarella cheese and let it sit just until the cheese is melted!
Serve and enjoy! We topped this with some ranch and it was delicious!
reply
March: Garlic Parmesan Chicken and Potatoes
Ingredients
1 lb chicken breasts
5 medium sized potatoes
2 tbsp olive oil
salt, pepper, garlic powder, paprika (for potatoes)
1/2 tsp each of salt and pepper
1 tsp each of paprika, onion powder, and Italian seasoning
2 TBSP minced garlic
Buffalo Wild Wings Garlic Parmesan Sauce just enough to cover chicken
1 cup of shredded mozzarella cheese
Instructions
Wash the potatoes and cut up into small cubes.
Spray a crockpot with cooking spray.
Add potatoes the crockpot. Season with olive oil, salt, pepper, garlic powder, and paprika (I don’t use exact measurements for this part.
Add minced garlic and stir potatoes and seasonings well.
Cut chicken into cubes.
Season chicken with 1/2 tsp each of salt and pepper, 1 tsp each of paprika, onion powder, and Italian seasoning.
Add some garlic Parmesan sauce. I use just enough of the sauce to cover the chicken. You can always add more sauce if needed once everything is cooked.
Cook on low for about 6 hours or until potatoes are cooked to your liking.
Stir everything well.
Top with shredded mozzarella cheese and let it sit just until the cheese is melted!
Serve and enjoy! We topped this with some ranch and it was delicious!
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DustyChugs
I've got a recipe for you.
Cheese-steak Fries:
First cut red fresno pepper into rings, leave the seeds, cut a green bell pepper into strips, also a yellow onion into strips, cook all until tender and caramelized, season salt pepper.
I use striploin steak, seasoned with BFF. Cook to rare/medium rare 120-130 F if you want to get specific. Cut the steak into thin slices. And a trick I learned from Gordon Ramsay, let the steak rest for the same amount of time you cooked it for. Cook 5 minutes, Rest 5 minutes for example.
I usually make my own fries, but I didn't have potatoes, so I bought some Cavendish extra thin cut restaurant style fries seasoned with black pepper. I like mine super crunchy.
Next the cheese sauce, I like to use old aged cheddar, or sharp cheddar as some countries call it, you can use white cheddar, but I use yellow
Here's my cheese sauce recipe:
2 tbsp unsalted butter
2 tbsp A. P Flour
1 1/2 cups 3% milk
2 cups of sharp cheddar
3 tsp coarse pepper
1 tsp Kosher salt
1 tsp paprika
1 tsp cayenne pepper
Fries on the bottom, next a layer of cheese sauce, steak, peppers and onions. If you want to add more cheese to the top you can do so, but I prefer not to.
I hope you enjoy this enough to try it out.
reply
I've got a recipe for you.
Cheese-steak Fries:
First cut red fresno pepper into rings, leave the seeds, cut a green bell pepper into strips, also a yellow onion into strips, cook all until tender and caramelized, season salt pepper.
I use striploin steak, seasoned with BFF. Cook to rare/medium rare 120-130 F if you want to get specific. Cut the steak into thin slices. And a trick I learned from Gordon Ramsay, let the steak rest for the same amount of time you cooked it for. Cook 5 minutes, Rest 5 minutes for example.
I usually make my own fries, but I didn't have potatoes, so I bought some Cavendish extra thin cut restaurant style fries seasoned with black pepper. I like mine super crunchy.
Next the cheese sauce, I like to use old aged cheddar, or sharp cheddar as some countries call it, you can use white cheddar, but I use yellow
Here's my cheese sauce recipe:
2 tbsp unsalted butter
2 tbsp A. P Flour
1 1/2 cups 3% milk
2 cups of sharp cheddar
3 tsp coarse pepper
1 tsp Kosher salt
1 tsp paprika
1 tsp cayenne pepper
Fries on the bottom, next a layer of cheese sauce, steak, peppers and onions. If you want to add more cheese to the top you can do so, but I prefer not to.
I hope you enjoy this enough to try it out.
reply
4682tdiddy
March: WORLDS MOST SATISFYING ALFREDO SAUCE!
INGREDIENTS-
1 stick of butter
8 garlic cloves
1 pint heavy whipping cream
1 block cream cheese
1 large ball of fresh wet mozzarella
2 wedges parmesano reggiano
White pepper
Nutmeg
RECIPE:
In large saucepan pan melt 2 tbs butter to saute all the minced garlic, i prefer my classic Zyliss garlic press, once garlic is fragrant and starts to get a little foamy add the rest of the butter.
Once melted, slowly incorporate heavy cream while whisking. Chop cream cheese into small meltable cubes. Once heavy cream is warm add the cream cheese slowly to melt.
Same rules as before with the mozzarella.
Finely grate parmesan, i like to use a microplane zester, it makes the parm so fine, and melts very easy.
Once everything has become silky smooth, add white pepper (i prefer to use quite a bit)
And FRESHLY GRATED nutmeg, it is so important that it is freshly grated, and again i use a lot of nutmeg, i consider it to be the secret and most important key to this sauce.
Once completed use over any pasta of your choice, and add any protein of your choice. And there you have it, the best alfredo you will EVER eat! Bon’ apetite’!
reply
March: WORLDS MOST SATISFYING ALFREDO SAUCE!
INGREDIENTS-
1 stick of butter
8 garlic cloves
1 pint heavy whipping cream
1 block cream cheese
1 large ball of fresh wet mozzarella
2 wedges parmesano reggiano
White pepper
Nutmeg
RECIPE:
In large saucepan pan melt 2 tbs butter to saute all the minced garlic, i prefer my classic Zyliss garlic press, once garlic is fragrant and starts to get a little foamy add the rest of the butter.
Once melted, slowly incorporate heavy cream while whisking. Chop cream cheese into small meltable cubes. Once heavy cream is warm add the cream cheese slowly to melt.
Same rules as before with the mozzarella.
Finely grate parmesan, i like to use a microplane zester, it makes the parm so fine, and melts very easy.
Once everything has become silky smooth, add white pepper (i prefer to use quite a bit)
And FRESHLY GRATED nutmeg, it is so important that it is freshly grated, and again i use a lot of nutmeg, i consider it to be the secret and most important key to this sauce.
Once completed use over any pasta of your choice, and add any protein of your choice. And there you have it, the best alfredo you will EVER eat! Bon’ apetite’!
reply
chrispy3045
Fine. here’s a recipe. How about a knife J/k we love your show regardless.
Basic(ish) Jerky
Approximately 3-5# lean meat. Venison or beef trimmed of excess fat. 1/4 slices against the grain. Put in freezer for a bit to make cutting easier.
1/4 cup soy sauce
1/4 cup wash-your-sister sauce.
3/4 cup of beer or Dr. Pepper (I use IPA)
2 tsp garlic powder
2 tsb onion powder
1 Tbsp red pepper flakes
1-2 Tbsp coarse black pepper
1 Tbsp cayenne pepper
3 Tbsp honey
All ingredients can be adjusted to your liking, it’s just jerky!
Mix all ingredients and meat in a large mixing bowl with your hands, gloves optional if you’re afraid.
Put in 1 gallon ziplock over night in refrigerator.
Lay on paper towels and dry excess moisture.
Here’s the secretcold smoke 1-2 hours on your grill or smoker. Easiest way is to use a pellet tube rather than using the actual grill. Try and keep the smoking tube as far away as you can to keep the temp of the meat down.
Then finish in a standard dehydrator until it’s to the dryness of your liking.
Note: cutting semi frozen meat would be much easier with a Sam The Cooking Guy knife! (Hint hint)
reply
Fine. here’s a recipe. How about a knife J/k we love your show regardless.
Basic(ish) Jerky
Approximately 3-5# lean meat. Venison or beef trimmed of excess fat. 1/4 slices against the grain. Put in freezer for a bit to make cutting easier.
1/4 cup soy sauce
1/4 cup wash-your-sister sauce.
3/4 cup of beer or Dr. Pepper (I use IPA)
2 tsp garlic powder
2 tsb onion powder
1 Tbsp red pepper flakes
1-2 Tbsp coarse black pepper
1 Tbsp cayenne pepper
3 Tbsp honey
All ingredients can be adjusted to your liking, it’s just jerky!
Mix all ingredients and meat in a large mixing bowl with your hands, gloves optional if you’re afraid.
Put in 1 gallon ziplock over night in refrigerator.
Lay on paper towels and dry excess moisture.
Here’s the secretcold smoke 1-2 hours on your grill or smoker. Easiest way is to use a pellet tube rather than using the actual grill. Try and keep the smoking tube as far away as you can to keep the temp of the meat down.
Then finish in a standard dehydrator until it’s to the dryness of your liking.
Note: cutting semi frozen meat would be much easier with a Sam The Cooking Guy knife! (Hint hint)
reply
JIMMYROCKmusic
We used this recipe when my family decided to give up potatoes - it really goes great with steak, chicken or fish!
1 cauliflower head
12 tbsp organic butter
3/4 TBS kosher salt
1/2 TSP black pepper
1/2 cup Grana Padano
1/4 cup butter milk
1/4 TBS chives
1/4 TBS dried dill
1 whole roasted garlic clove
Olive oil
-Preheat oven to 400.
-Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts. Add a pinch of salt and olive oil to the garlic before wrapping in foil and placing in the oven. Let it roast for about 30 minutes. Once it’s finished cooking (or until soft, remove from oven and let it cool.
-Cut the cauliflower head into smaller bite size pieces and put into a pot of boiling water. Add salt to boiling water. Boil until cauliflower is soft then strain.
-Put cooked cauliflower into blender, then add your roasted garlic, salt, pepper, Grana Padano, butter milk, chives and dried dill. Blend until smooth (we like leaving it a little chunky to add texture into each bite)
-Serve and garnish (optional) with fine chopped chives and ground pepper.
reply
We used this recipe when my family decided to give up potatoes - it really goes great with steak, chicken or fish!
1 cauliflower head
12 tbsp organic butter
3/4 TBS kosher salt
1/2 TSP black pepper
1/2 cup Grana Padano
1/4 cup butter milk
1/4 TBS chives
1/4 TBS dried dill
1 whole roasted garlic clove
Olive oil
-Preheat oven to 400.
-Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts. Add a pinch of salt and olive oil to the garlic before wrapping in foil and placing in the oven. Let it roast for about 30 minutes. Once it’s finished cooking (or until soft, remove from oven and let it cool.
-Cut the cauliflower head into smaller bite size pieces and put into a pot of boiling water. Add salt to boiling water. Boil until cauliflower is soft then strain.
-Put cooked cauliflower into blender, then add your roasted garlic, salt, pepper, Grana Padano, butter milk, chives and dried dill. Blend until smooth (we like leaving it a little chunky to add texture into each bite)
-Serve and garnish (optional) with fine chopped chives and ground pepper.
reply
RyandoSparks
I need you to perfect this Cincinnati Chili recipe. But I want to see how you would make it better! It never tastes quite like how I want it. Also it normally goes on spaghetti, but what would you use it for
Brown ground beef and onion.
Drain.
Add beef stock to beef mixture and simmer 10 minutes.
Add remaining 13 ingredients, simmer uncovered 1 hour.
Remove bay leaf, skim off extra fat.
Serve over hot spaghetti, or hot dogs in buns for chili dogs.
Top with plenty of cheese and other optional toppings.
2lbs ground beef
2
cups chopped onions
4
cups beef stock
2
(8 ounce) cans tomato sauce
2 -3
tablespoons chili powder
tap here
2
tablespoons apple cider vinegar
2
teaspoons Worcestershire sauce
12
ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2
teaspoons instant minced garlic
1
teaspoon ground cinnamon
1
teaspoon ground cumin
12
teaspoon salt
12
teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
14
teaspoon ground allspice
14
teaspoon ground cloves
1
bay leaves or 1/8 teaspoon bay leaf powder
reply
I need you to perfect this Cincinnati Chili recipe. But I want to see how you would make it better! It never tastes quite like how I want it. Also it normally goes on spaghetti, but what would you use it for
Brown ground beef and onion.
Drain.
Add beef stock to beef mixture and simmer 10 minutes.
Add remaining 13 ingredients, simmer uncovered 1 hour.
Remove bay leaf, skim off extra fat.
Serve over hot spaghetti, or hot dogs in buns for chili dogs.
Top with plenty of cheese and other optional toppings.
2lbs ground beef
2
cups chopped onions
4
cups beef stock
2
(8 ounce) cans tomato sauce
2 -3
tablespoons chili powder
tap here
2
tablespoons apple cider vinegar
2
teaspoons Worcestershire sauce
12
ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2
teaspoons instant minced garlic
1
teaspoon ground cinnamon
1
teaspoon ground cumin
12
teaspoon salt
12
teaspoon ground red pepper or 1/2 teaspoon cayenne pepper
14
teaspoon ground allspice
14
teaspoon ground cloves
1
bay leaves or 1/8 teaspoon bay leaf powder
reply
susanburley7726
March: Crab Stuffed Fillet of Flounder
1/4 cup onion, diced
1/4 cup plus 3 T. butter
2 T. parsley, finely chopped
3 oz. can broiled chopped mushrooms, drained reserve the liquid
7 1/2 oz. can crab meat, drained and cartilage removed
10 saltine crackers, crushed
3/4 tsp salt, divided
2 lbs. flounder fillets
3 T. flour
Milk
1/3 cup dry white wine
4 oz. Swiss cheese, shredded
1/4 tsp. paprika
Cook onion in 1/4 cup of butter until tender. Add parsley, 1/2 tsp. salt, mushrooms, crab and crushed crackers, mix. Spread this mixture over flounder fillets, roll, secure with a toothpick and place seam side down in a baking dish. Melt 3 T. butter, blend in flour and 1/4 tsp. salt. Add enough milk into the mushroom liquid to make 1 1/2 cups, pour into a saucepan, add wine and cook until thick and bubbly. Pour over fillets bake at 400 degrees for 25 minutes. Sprinkle with cheese and paprika. Return to the oven and bake for 10 additional minutes. Serves 4
This is one of my most favorite recipes!
I hope you make it whether on your show or not. It is absolutely delicious
reply
March: Crab Stuffed Fillet of Flounder
1/4 cup onion, diced
1/4 cup plus 3 T. butter
2 T. parsley, finely chopped
3 oz. can broiled chopped mushrooms, drained reserve the liquid
7 1/2 oz. can crab meat, drained and cartilage removed
10 saltine crackers, crushed
3/4 tsp salt, divided
2 lbs. flounder fillets
3 T. flour
Milk
1/3 cup dry white wine
4 oz. Swiss cheese, shredded
1/4 tsp. paprika
Cook onion in 1/4 cup of butter until tender. Add parsley, 1/2 tsp. salt, mushrooms, crab and crushed crackers, mix. Spread this mixture over flounder fillets, roll, secure with a toothpick and place seam side down in a baking dish. Melt 3 T. butter, blend in flour and 1/4 tsp. salt. Add enough milk into the mushroom liquid to make 1 1/2 cups, pour into a saucepan, add wine and cook until thick and bubbly. Pour over fillets bake at 400 degrees for 25 minutes. Sprinkle with cheese and paprika. Return to the oven and bake for 10 additional minutes. Serves 4
This is one of my most favorite recipes!
I hope you make it whether on your show or not. It is absolutely delicious
reply
WulfpacParanormal
March: Wulf's Bad-Ass Sammie
Chop a pack of bacon into bite-sized pieces. toss into a deep pan and cook to desired doneness. remove bacon from grease to rest and drain. add in one whole diced yellow (sweet) onion and 2 pinches of ground cloves. cook until onions are tender, but not caramelized. add in 2 lbs. thinly sliced, roast beef, roughly 1in. by 1in. squares. top with 4-5 big dashes of Frank's Hot Sauce, a handful of McCormick's Montreal Steak Rub, and 12oz. of beer (i usually use Miller Lite, cause that's what I drink. let simmer until meat is warmed and cooked through, about 7-8 minutes. Preheat broiler to high heat. half a french baguette, leaving a spine to hold everything. into the bread layer half-way with the roast beef and onions, then a layer of the cooked bacon, then a layer of shredded mozzarella cheese. place in the broiler until cheese is melted and slightly browning and bread should be crispy on the outside and a little chewy within.
Guarantee you, if you've never had one, this will be the best roast beef sandwich you've ever had. Enjoy!
reply
March: Wulf's Bad-Ass Sammie
Chop a pack of bacon into bite-sized pieces. toss into a deep pan and cook to desired doneness. remove bacon from grease to rest and drain. add in one whole diced yellow (sweet) onion and 2 pinches of ground cloves. cook until onions are tender, but not caramelized. add in 2 lbs. thinly sliced, roast beef, roughly 1in. by 1in. squares. top with 4-5 big dashes of Frank's Hot Sauce, a handful of McCormick's Montreal Steak Rub, and 12oz. of beer (i usually use Miller Lite, cause that's what I drink. let simmer until meat is warmed and cooked through, about 7-8 minutes. Preheat broiler to high heat. half a french baguette, leaving a spine to hold everything. into the bread layer half-way with the roast beef and onions, then a layer of the cooked bacon, then a layer of shredded mozzarella cheese. place in the broiler until cheese is melted and slightly browning and bread should be crispy on the outside and a little chewy within.
Guarantee you, if you've never had one, this will be the best roast beef sandwich you've ever had. Enjoy!
reply
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