Did a subscriber just put all my versions of creamy alfredo pasta to shame
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: 2024-03-09
Related videos
Comments and reviews: 19
NATOFidelis
Hello Sam, Max & Chance,
My wife & I are long time fans, enjoying your show every single time you upload, even if the food isn't necessarily in our pallet. Thanks to you, we've made things like your Hot Italian Sausage Pasta & Buffalo Chicken Dip/Sandwich (And thank you for introducing us to Kewpie) staples in our home cooking repertoire!
Now guys, this recipe is very sentimental to me. Long story short, my dad was injured at work when I was little. Money became very tight. My mother somehow managed to throw all of these things into a pot & create a family staple that anybody who spent the night at my house as a kid, or visited for dinner, knows & loves.
We call it Chicken & Rice, but it's really not what you think it is.
What you'll need to make this is as follows:
Four chicken breasts, cut into bite sized chunks
Four cans of Cream of Chicken Soup
Two cups of whatever your favourite white rice variety is (we usually use long grain)
1/2 to 1 cup of lemon juice, depending entirely on what your taste is on the lemon-y scale
A little bit of your BFF to taste (thank you for making that, it makes seasoning a lot faster)
Head of broccoli (chop the excess stem pieces off, you'll want the broccoli in little bits so you get some in every spoonful)
1/2lb of Bacon (diced, optional but HIGHLY recommended)
1/3 cup of unsalted butter (makes the soup velvety, adds a lot)
Now, the particulars of preparing:
Put a bit of unsalted butter in large pot, let melt (eyeball it as you do)
Add the diced chicken breast, cook until it gets a nice brownness to it while adding the BFF & some lemon juice to infuse the chicken & make it taste even better
When the chicken is browned, add the cans of soup, add the broccoli, bring to a boil, reduce heat & let simmer for 20 minutes
Cook the bacon (if you use any) to your desired doneness
Prepare the rice (as I said, 2 cups is usually sufficient for this serving size)
Set cooked bacon aside, you'll want to add this on top of the finished product
Once rice is cooked, scoop desired amount into a bowl
Ladel the soup mix on top of the rice (Be generous, the rice absorbs much of the soup base, & treat yourself to that chicken/broccoli mix)
Garnish with the bacon bits
Enjoy (and please don't scald your mouth on our family recipe, that would humiliate us lol.
And that's that.
Gentlemen, thank you for the entertainment & inspiration in the kitchen. We attribute much of our growth as home cooks to your show & your lightheartedness is cathartic in this crazy world.
Forever fans,
Liam & Sabina Carnohan from Stratford, Ontario, Canada.
reply
Hello Sam, Max & Chance,
My wife & I are long time fans, enjoying your show every single time you upload, even if the food isn't necessarily in our pallet. Thanks to you, we've made things like your Hot Italian Sausage Pasta & Buffalo Chicken Dip/Sandwich (And thank you for introducing us to Kewpie) staples in our home cooking repertoire!
Now guys, this recipe is very sentimental to me. Long story short, my dad was injured at work when I was little. Money became very tight. My mother somehow managed to throw all of these things into a pot & create a family staple that anybody who spent the night at my house as a kid, or visited for dinner, knows & loves.
We call it Chicken & Rice, but it's really not what you think it is.
What you'll need to make this is as follows:
Four chicken breasts, cut into bite sized chunks
Four cans of Cream of Chicken Soup
Two cups of whatever your favourite white rice variety is (we usually use long grain)
1/2 to 1 cup of lemon juice, depending entirely on what your taste is on the lemon-y scale
A little bit of your BFF to taste (thank you for making that, it makes seasoning a lot faster)
Head of broccoli (chop the excess stem pieces off, you'll want the broccoli in little bits so you get some in every spoonful)
1/2lb of Bacon (diced, optional but HIGHLY recommended)
1/3 cup of unsalted butter (makes the soup velvety, adds a lot)
Now, the particulars of preparing:
Put a bit of unsalted butter in large pot, let melt (eyeball it as you do)
Add the diced chicken breast, cook until it gets a nice brownness to it while adding the BFF & some lemon juice to infuse the chicken & make it taste even better
When the chicken is browned, add the cans of soup, add the broccoli, bring to a boil, reduce heat & let simmer for 20 minutes
Cook the bacon (if you use any) to your desired doneness
Prepare the rice (as I said, 2 cups is usually sufficient for this serving size)
Set cooked bacon aside, you'll want to add this on top of the finished product
Once rice is cooked, scoop desired amount into a bowl
Ladel the soup mix on top of the rice (Be generous, the rice absorbs much of the soup base, & treat yourself to that chicken/broccoli mix)
Garnish with the bacon bits
Enjoy (and please don't scald your mouth on our family recipe, that would humiliate us lol.
And that's that.
Gentlemen, thank you for the entertainment & inspiration in the kitchen. We attribute much of our growth as home cooks to your show & your lightheartedness is cathartic in this crazy world.
Forever fans,
Liam & Sabina Carnohan from Stratford, Ontario, Canada.
reply
sam_cooking
March:
Fried Banana with Coconut Ice Cream and Brown Sugar Butter Sauce
For the ice cream:
1 cup whole milk
1 (14oz) can of sweetened cream of coconut
1. 5 cups heavy cream
1 tsp vanilla bean paste, or extract
1/4 tsp coconut extract (optional)
Place all ingredients in a blender and mix just until completely combined. Taste for sweetness. The mixture should not be as sweet as traditional ice cream because it will be topped with the brown sugar sauce. If a sweeter ice cream is desired, add sugar to taste and combine. Chill mixture in refrigerator until cold. Pour mixture into ice cream maker of choice and freeze according to manufacturer's instructions. Put ice cream in a container and then in the freezer until ready to serve.
For the brown sugar sauce:
1/2 cup packed dark brown sugar
2 Tbsp maple syrup
1/4 cup salted butter
1/2 cup heavy cream
1 1/2 tsp vanilla extract
Combine all ingredients in a saucepan. Over medium heat, bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes. Remove from heat. Sauce will thicken as it cools.
For the fried banana:
ripe bananas
spring roll wrappers
Cut a peeled ripe banana in half. Roll it up in a spring roll like you are making an egg roll. Lay a wrapper in front of you like a diamond, not a square. Brush the edges of the wrapper with some water. Lay the banana on the spring roll centered from side corner to side corner. Fold each corner on the sides over the banana ends, then fold the bottom corner (closest to you) over the banana and roll it up snug. Be sure the top edge is sealed up like an envelope.
Fry the wrapped bananas in neutral oil at 350 degrees F until golden brown and crispy. Place on a wire rack to drain before serving.
To serve:
Drizzle a small amount of sauce on a rimmed dessert plate. Place a fried banana on the plate. Put a large single scoop of coconut ice cream beside the fried banana. Drizzle some more sauce on top and serve while the banana is still hot.
reply
March:
Fried Banana with Coconut Ice Cream and Brown Sugar Butter Sauce
For the ice cream:
1 cup whole milk
1 (14oz) can of sweetened cream of coconut
1. 5 cups heavy cream
1 tsp vanilla bean paste, or extract
1/4 tsp coconut extract (optional)
Place all ingredients in a blender and mix just until completely combined. Taste for sweetness. The mixture should not be as sweet as traditional ice cream because it will be topped with the brown sugar sauce. If a sweeter ice cream is desired, add sugar to taste and combine. Chill mixture in refrigerator until cold. Pour mixture into ice cream maker of choice and freeze according to manufacturer's instructions. Put ice cream in a container and then in the freezer until ready to serve.
For the brown sugar sauce:
1/2 cup packed dark brown sugar
2 Tbsp maple syrup
1/4 cup salted butter
1/2 cup heavy cream
1 1/2 tsp vanilla extract
Combine all ingredients in a saucepan. Over medium heat, bring to a boil, stirring frequently. Reduce heat and simmer for 5 minutes. Remove from heat. Sauce will thicken as it cools.
For the fried banana:
ripe bananas
spring roll wrappers
Cut a peeled ripe banana in half. Roll it up in a spring roll like you are making an egg roll. Lay a wrapper in front of you like a diamond, not a square. Brush the edges of the wrapper with some water. Lay the banana on the spring roll centered from side corner to side corner. Fold each corner on the sides over the banana ends, then fold the bottom corner (closest to you) over the banana and roll it up snug. Be sure the top edge is sealed up like an envelope.
Fry the wrapped bananas in neutral oil at 350 degrees F until golden brown and crispy. Place on a wire rack to drain before serving.
To serve:
Drizzle a small amount of sauce on a rimmed dessert plate. Place a fried banana on the plate. Put a large single scoop of coconut ice cream beside the fried banana. Drizzle some more sauce on top and serve while the banana is still hot.
reply
LizagnaG
March: Cheesy Tteokbokki
INGREDIENTS
- 500 gr fresh/frozen Korean rice cakes (I get frozen ones from HMart or 99Ranch. The long cylindrical kind is what I use)
- 2 c dashi/soup stock - I usually wing this recipe with dried mushrooms/seaweed/miso paste/etc. Whatever I have on hand.
- 1 c grated mozzarella cheese (or more - always more)
SAUCE
- 3 Tbsp gochujang
- 2 tsp gochugaru
- 1. 5 Tbsp granulated sugar (or 1 Tbsp sugar 1/2 Tbsp corn syrup. )
- 1 Tbsp soy sauce
- 2 tsp minced garlic
GARNISH (Optional)
- 1 tsp sesame oil
- Finely chopped scallions/green onions
- Toasted sesame seeds or Furikake
OPTIONAL ADDITIONS:
- Meat - We typically add in some sort of spicy bulgogi beef (our favorite, spicy pork sausage or kurobuta pork. It isn't required, but it is delicious. I like to cook it in the pan prior to everything else so the juices/spices go into the whole dish.
INSTRUCTIONS:
1. Soften frozen rice cakes for 20-30 minutes. If using fresh, you can skip this step.
2. In a small bowl, combine all the sauce ingredients. Mix well to combine.
3. Heat a large frying pan/skillet over medium-high heat. If adding meat, cook meat and set aside. Use same pan for next steps.
4. Add the dashi/soup stock and rice cakes. Bring to a boil. Add the sauce and stir until incorporated. Let the sauce boil until it thickens.
5. Optional Meat: I add the cooked meat back in at this point.
6. After the sauce has thickened to your liking (I don't like it overly reduced, so like a chef boyardee canned pasta sauce consistency), even the rice cakes out in the pan and sprinkle mozzarella cheese on top. Close the lid. Turn off the heat but keep the pan on the stove to let the residual heat melt the cheese.
7. Optional: Drizzle sesame oil and add scallions/sesame seeds/furikake.
8. Serve hot while the cheese is still melted. Enjoy!
This is my absolute favorite dish to make and it’s a staple in our house. Hope you like it as much as we do!
reply
March: Cheesy Tteokbokki
INGREDIENTS
- 500 gr fresh/frozen Korean rice cakes (I get frozen ones from HMart or 99Ranch. The long cylindrical kind is what I use)
- 2 c dashi/soup stock - I usually wing this recipe with dried mushrooms/seaweed/miso paste/etc. Whatever I have on hand.
- 1 c grated mozzarella cheese (or more - always more)
SAUCE
- 3 Tbsp gochujang
- 2 tsp gochugaru
- 1. 5 Tbsp granulated sugar (or 1 Tbsp sugar 1/2 Tbsp corn syrup. )
- 1 Tbsp soy sauce
- 2 tsp minced garlic
GARNISH (Optional)
- 1 tsp sesame oil
- Finely chopped scallions/green onions
- Toasted sesame seeds or Furikake
OPTIONAL ADDITIONS:
- Meat - We typically add in some sort of spicy bulgogi beef (our favorite, spicy pork sausage or kurobuta pork. It isn't required, but it is delicious. I like to cook it in the pan prior to everything else so the juices/spices go into the whole dish.
INSTRUCTIONS:
1. Soften frozen rice cakes for 20-30 minutes. If using fresh, you can skip this step.
2. In a small bowl, combine all the sauce ingredients. Mix well to combine.
3. Heat a large frying pan/skillet over medium-high heat. If adding meat, cook meat and set aside. Use same pan for next steps.
4. Add the dashi/soup stock and rice cakes. Bring to a boil. Add the sauce and stir until incorporated. Let the sauce boil until it thickens.
5. Optional Meat: I add the cooked meat back in at this point.
6. After the sauce has thickened to your liking (I don't like it overly reduced, so like a chef boyardee canned pasta sauce consistency), even the rice cakes out in the pan and sprinkle mozzarella cheese on top. Close the lid. Turn off the heat but keep the pan on the stove to let the residual heat melt the cheese.
7. Optional: Drizzle sesame oil and add scallions/sesame seeds/furikake.
8. Serve hot while the cheese is still melted. Enjoy!
This is my absolute favorite dish to make and it’s a staple in our house. Hope you like it as much as we do!
reply
sam_cooking
March: My meat pasta sauce from hell!
1 Pound Ground Beef
1 1/2Pounds Italian Sausage
2 Carrots, Minced
1/4 Cup Fresh Basil, Chopped
28 oz. can Whole Peeled Tomatoes - Cored, Reserve the Juices
1 Teaspoon Dried Oregano
1 Tablespoon Balsamic Vinegar
1/2 Small Jar Marinated Artichoke Hearts, Finely Chopped
1/4 Cup Italian Dressing
1/8 Cup Red Wine, Merlot or Bordeaux Style
1/2 Cup Pine Nuts
1/2 Cup Roasted Sweet Peppers, Finely Chopped
1 Teaspoon Salt, To Taste
1 Teaspoon Pepper, To Taste
1 Large Onion, Minced
1 Jar of your favorite Pasta Sauce, Optional
5-6 Large Cloves Garlic, Minced
In a large sauce pot over medium heat brown the meat. Remove the meat with a slotted spoon to a large bowl and set aside - leaving the fat in the pan.
Increase the heat to medium-high and add pine nuts. Cook 30-60 seconds and remove with a slotted spoon to the same bowl with the meat.
Add onions and carrots and a little salt and pepper to pan. Saute over medium heat until the onion soften (4-5 minutes or so.
While the onions and carrots cook, mince or press the garlic. Add the minced peppers to the onions and continue cooking 2-3 more minutes. Make a hole in the bottom of the pan and add the garlic and cook for about 30 seconds. As soonas you can smell the garlic, stir it into the onion mixture and immediatly add the whole tomatoes to the pan.
Break up the tomatoes with the edge of a woodend spoon, and cover pot and reduce the heat to medium-low.
Cook 15-20 minutes and periodically stir and continue to break up the big tomato chunks. Add remaining ingredients and let mixture simmer for 10-15 minutes until the flavors marry. Note, if you like your sauce more saucy then add a jar of your favorite pasta sauce such as Rao's or Victoria.
Taste for salt, then top your favorite pasta with this, and add a little drizzle of quality olive oil and fresh parm. Enjoy!
reply
March: My meat pasta sauce from hell!
1 Pound Ground Beef
1 1/2Pounds Italian Sausage
2 Carrots, Minced
1/4 Cup Fresh Basil, Chopped
28 oz. can Whole Peeled Tomatoes - Cored, Reserve the Juices
1 Teaspoon Dried Oregano
1 Tablespoon Balsamic Vinegar
1/2 Small Jar Marinated Artichoke Hearts, Finely Chopped
1/4 Cup Italian Dressing
1/8 Cup Red Wine, Merlot or Bordeaux Style
1/2 Cup Pine Nuts
1/2 Cup Roasted Sweet Peppers, Finely Chopped
1 Teaspoon Salt, To Taste
1 Teaspoon Pepper, To Taste
1 Large Onion, Minced
1 Jar of your favorite Pasta Sauce, Optional
5-6 Large Cloves Garlic, Minced
In a large sauce pot over medium heat brown the meat. Remove the meat with a slotted spoon to a large bowl and set aside - leaving the fat in the pan.
Increase the heat to medium-high and add pine nuts. Cook 30-60 seconds and remove with a slotted spoon to the same bowl with the meat.
Add onions and carrots and a little salt and pepper to pan. Saute over medium heat until the onion soften (4-5 minutes or so.
While the onions and carrots cook, mince or press the garlic. Add the minced peppers to the onions and continue cooking 2-3 more minutes. Make a hole in the bottom of the pan and add the garlic and cook for about 30 seconds. As soonas you can smell the garlic, stir it into the onion mixture and immediatly add the whole tomatoes to the pan.
Break up the tomatoes with the edge of a woodend spoon, and cover pot and reduce the heat to medium-low.
Cook 15-20 minutes and periodically stir and continue to break up the big tomato chunks. Add remaining ingredients and let mixture simmer for 10-15 minutes until the flavors marry. Note, if you like your sauce more saucy then add a jar of your favorite pasta sauce such as Rao's or Victoria.
Taste for salt, then top your favorite pasta with this, and add a little drizzle of quality olive oil and fresh parm. Enjoy!
reply
anthonyissa2321
March: Ingredients: Feel free to change whatever you’d like, I’m not a chef. I just wanna see what my favorite cooking guy can do
For the Lamb Shawarma:
- 1 pound lamb leg or shoulder, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 large pita breads or flatbreads
For the Garlic Sauce:
- 1/2 cup mayonnaise or Greek yogurt (for a lighter version)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
Additional Toppings:
- 1/2 cup crumbled feta cheese
- diced tomatoes
- Sliced cucumbers
- Red Onions
- Fresh parsley, chopped
- Additional pomegranate molasses for drizzling(if you know any Syrians / Lebanese people they might have some from their home country)
Instructions:
1. Marinate the Lamb:
- In a large bowl, mix together the olive oil, pomegranate molasses, cumin, paprika, coriander, cinnamon, salt, and pepper. Add the sliced lamb to the bowl and toss until well coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight maybe but up to you
2. Prepare the Garlic Sauce:
3. Cook the Lamb:
- Heat a grill pan or skillet over medium-high heat. Remove the lamb from the marinade and cook for however long it needs
5. Assemble the Sandwiches:
- Warm the pita bread by putting it above the lamb while you were cooking it until it is pliable. Spread a generous amount of garlic sauce over each pita, add the cooked lamb, and then top with crumbled feta cheese, sliced tomatoes, cucumbers, red onions, and fresh parsley. Drizzle with a little (A LOT) more pomegranate molasses and additional garlic sauce if desired.
I hope you like this one Sam and the team because my mouth is watering just writing this. Enjoy!
reply
March: Ingredients: Feel free to change whatever you’d like, I’m not a chef. I just wanna see what my favorite cooking guy can do
For the Lamb Shawarma:
- 1 pound lamb leg or shoulder, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 4 large pita breads or flatbreads
For the Garlic Sauce:
- 1/2 cup mayonnaise or Greek yogurt (for a lighter version)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
Additional Toppings:
- 1/2 cup crumbled feta cheese
- diced tomatoes
- Sliced cucumbers
- Red Onions
- Fresh parsley, chopped
- Additional pomegranate molasses for drizzling(if you know any Syrians / Lebanese people they might have some from their home country)
Instructions:
1. Marinate the Lamb:
- In a large bowl, mix together the olive oil, pomegranate molasses, cumin, paprika, coriander, cinnamon, salt, and pepper. Add the sliced lamb to the bowl and toss until well coated. Cover and let marinate in the refrigerator for at least 2 hours, or overnight maybe but up to you
2. Prepare the Garlic Sauce:
3. Cook the Lamb:
- Heat a grill pan or skillet over medium-high heat. Remove the lamb from the marinade and cook for however long it needs
5. Assemble the Sandwiches:
- Warm the pita bread by putting it above the lamb while you were cooking it until it is pliable. Spread a generous amount of garlic sauce over each pita, add the cooked lamb, and then top with crumbled feta cheese, sliced tomatoes, cucumbers, red onions, and fresh parsley. Drizzle with a little (A LOT) more pomegranate molasses and additional garlic sauce if desired.
I hope you like this one Sam and the team because my mouth is watering just writing this. Enjoy!
reply
Grcartright77
March: Sam! I have your newest favorite use for chicken thighs here! It has everything you’re going to like in it - Heat! Spice! Easy or complex! Chicken thighs!
Berbere Chicken
Spice Mix:
6 tablespoons paprika
2 tablespoon ground red pepper flakes or cayenne, more for extra spicy
4 teaspoons cumin seeds or powdered cumin
2 teaspoon coriander seeds or powdered coriander
2 teaspoon cardamom seeds or powdered cardamom
2 teaspoon turmeric
2 teaspoon salt
2 teaspoon fenugreek seeds or powdered fenugreek
2 teaspoon black peppercorns or freshly ground peppercorn
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon cinnamon
Chicken Rub:
6 chicken thighs (if skin-on, sear before adding to simmer sauce for crispy)
Kosher Salt
Fresh-ground pepper
Squeeze of lemon
Simmer Sauce:
1 stick of butter
1 inch of ginger, minced
3 cloves of garlic, minced (or paste)
1/4 cup of Berbere Spice Mix
1/4 - 1/2 cup of chicken stock
Yogurt Sauce:
One 6 oz container of plain Greek yogurt
1 teaspoon of cumin
1 teaspoon of powdered fenugreek
1 teaspoon of garlic paste
1. Pat the chicken and season it with salt, pepper, and lemon, set aside while preparing spice mix.
2. Prepare spice mix by lightly toasting any whole seeds and then pulsing everything to a powder with a coffee grinder. You could also use a store bought Berbere to make it easy.
3. Melt butter in a pot, add in ginger, garlic, and Berbere and cook for five minutes to develop flavor.
4. Add in chicken stock to desired consistency, at least 1/4 cup or more.
5. Add in chicken thighs and cook until tender.
6. Serve with couscous, rice, or lentils and with the yogurt sauce.
reply
March: Sam! I have your newest favorite use for chicken thighs here! It has everything you’re going to like in it - Heat! Spice! Easy or complex! Chicken thighs!
Berbere Chicken
Spice Mix:
6 tablespoons paprika
2 tablespoon ground red pepper flakes or cayenne, more for extra spicy
4 teaspoons cumin seeds or powdered cumin
2 teaspoon coriander seeds or powdered coriander
2 teaspoon cardamom seeds or powdered cardamom
2 teaspoon turmeric
2 teaspoon salt
2 teaspoon fenugreek seeds or powdered fenugreek
2 teaspoon black peppercorns or freshly ground peppercorn
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon cinnamon
Chicken Rub:
6 chicken thighs (if skin-on, sear before adding to simmer sauce for crispy)
Kosher Salt
Fresh-ground pepper
Squeeze of lemon
Simmer Sauce:
1 stick of butter
1 inch of ginger, minced
3 cloves of garlic, minced (or paste)
1/4 cup of Berbere Spice Mix
1/4 - 1/2 cup of chicken stock
Yogurt Sauce:
One 6 oz container of plain Greek yogurt
1 teaspoon of cumin
1 teaspoon of powdered fenugreek
1 teaspoon of garlic paste
1. Pat the chicken and season it with salt, pepper, and lemon, set aside while preparing spice mix.
2. Prepare spice mix by lightly toasting any whole seeds and then pulsing everything to a powder with a coffee grinder. You could also use a store bought Berbere to make it easy.
3. Melt butter in a pot, add in ginger, garlic, and Berbere and cook for five minutes to develop flavor.
4. Add in chicken stock to desired consistency, at least 1/4 cup or more.
5. Add in chicken thighs and cook until tender.
6. Serve with couscous, rice, or lentils and with the yogurt sauce.
reply
Gorango27
MARCH: Buffalo Chicken Shotgun Shells
I make these for get togethers and they're always a hit.
Ingredients the rub:
1 tbsp smoked paprika
1 tbsp BFF
1 tbsp onion Powder
2 tsp Brown Sugar
Ingredients - Stuffing:
2 lbs Ground Chicken (1lb breast 1lb thigh)
8 oz Soft Cream Cheese
1 cup Shredded cheese, I like Colby Jack for this
1 tbsp ranch seasoning
1 tbsp green onion
3 tbsp hot sauce
Ingredients the rest:
12 manicotti shells
12 slices regular bacon, not thick
1 cup or so of buffalo sauce for basting (or make your own)
Directions
1. Mix all the ingredients for the rub and set aside. Make buffalo sauce if needed and set aside.
2. Combine all the ingredients for the stuffing in a large bowl and mix well.
3. Place stuffing in a piping bag and stuff the manicotti shells. Alternatively, you can use gloved hands and force the mixture into the shells. Just be careful not to break the shells.
4. Once all the shells are stuffed, tightly wrap each one in bacon. Should only take one slice per shell. Season the wrapped shells all over with the rub. Place seasoned wrapped shells in the refrigerator for at least 2 hours up to overnight. The longer you wait, the softer your shell will be.
5. Place the shells on a wire rack then smoke them at 250F for 90 minutes. After 75 minutes, the bacon will be almost fully cooked and the shell will begin to soften. Baste each shell with buffalo sauce on all sides in 5 minute intervals until the 90 minutes are up. After 90 minutes, remove from smoker, plate them up, garnish with more green onions and serve with ranch or blue cheese dipping sauce and celery/carrot sticks if you want.
reply
MARCH: Buffalo Chicken Shotgun Shells
I make these for get togethers and they're always a hit.
Ingredients the rub:
1 tbsp smoked paprika
1 tbsp BFF
1 tbsp onion Powder
2 tsp Brown Sugar
Ingredients - Stuffing:
2 lbs Ground Chicken (1lb breast 1lb thigh)
8 oz Soft Cream Cheese
1 cup Shredded cheese, I like Colby Jack for this
1 tbsp ranch seasoning
1 tbsp green onion
3 tbsp hot sauce
Ingredients the rest:
12 manicotti shells
12 slices regular bacon, not thick
1 cup or so of buffalo sauce for basting (or make your own)
Directions
1. Mix all the ingredients for the rub and set aside. Make buffalo sauce if needed and set aside.
2. Combine all the ingredients for the stuffing in a large bowl and mix well.
3. Place stuffing in a piping bag and stuff the manicotti shells. Alternatively, you can use gloved hands and force the mixture into the shells. Just be careful not to break the shells.
4. Once all the shells are stuffed, tightly wrap each one in bacon. Should only take one slice per shell. Season the wrapped shells all over with the rub. Place seasoned wrapped shells in the refrigerator for at least 2 hours up to overnight. The longer you wait, the softer your shell will be.
5. Place the shells on a wire rack then smoke them at 250F for 90 minutes. After 75 minutes, the bacon will be almost fully cooked and the shell will begin to soften. Baste each shell with buffalo sauce on all sides in 5 minute intervals until the 90 minutes are up. After 90 minutes, remove from smoker, plate them up, garnish with more green onions and serve with ranch or blue cheese dipping sauce and celery/carrot sticks if you want.
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the_quaint_gypsy
March: egg foo yong. I didn't make a ingredient list because I was taught to read the recipe first and threw the recipe you would learn the ingredients. If you're going to penalize somebody for not listing the ingredients will then shame on you. But if you want ingredients then okay those who have a hard time reading a recipe. I called for one small bok choy finely shredded and chopped, you're going to need at least two cups of fresh bean sprouts you need some celery garlic you need six eggs I mean it's pretty explanatory in the recipe. 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.
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.
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March: egg foo yong. I didn't make a ingredient list because I was taught to read the recipe first and threw the recipe you would learn the ingredients. If you're going to penalize somebody for not listing the ingredients will then shame on you. But if you want ingredients then okay those who have a hard time reading a recipe. I called for one small bok choy finely shredded and chopped, you're going to need at least two cups of fresh bean sprouts you need some celery garlic you need six eggs I mean it's pretty explanatory in the recipe. 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.
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.
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TomCoccia
March: My Grandmothers Polish Stuffed Cabbage
THE FILLING
2 cups cooked rice 2 TBS Chopped Parsley
3/4 cup olive oil 1 3/4 lbs ground beef
4 cloves garlic, peeled and crushed 3/4 lb ground pork
1 large yellow onion, peeled and chopped small s&p to taste
THE CABBAGE LEAVES
3 medium heads cabbage Salt
THE COOKING SAUCE
3 cups tomato sauce (she used Hunts) 1/4 cup distilled white vinegar
Heat a frying pan, add oil, garlic and onion. Saute until onion is transparent. Stir in parsley and allow mixture to cool.
Combine the ground beef and pork in a large bowl with the cooled rice and onion mixture. add s&p to taste
Cut out the cores on the cabbage. Bring a large pot of water to boil and add some salt. Place the cored cabbages in boiling water, 1 head at a time, blanch each head for 5 minutes. Place blanched cabbages in colander, to drain, then pull off 24 of the largest, best looking leaves. Rinse with cold water.
Put 1/3 cup of filling in the center of each leaf and roll up tucking in the sides
Place stuffed leaves in a 10-12 quart pot, packed tightly together. Place leftover leaves on top of bundles
Mix tomato sauce and vinegar together and pour over the contents of pot. Add boiling water to just cover contents
Bring to a boil slowly then reduce heat and simmer for about 50 mins or until tender
Enjoy
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March: My Grandmothers Polish Stuffed Cabbage
THE FILLING
2 cups cooked rice 2 TBS Chopped Parsley
3/4 cup olive oil 1 3/4 lbs ground beef
4 cloves garlic, peeled and crushed 3/4 lb ground pork
1 large yellow onion, peeled and chopped small s&p to taste
THE CABBAGE LEAVES
3 medium heads cabbage Salt
THE COOKING SAUCE
3 cups tomato sauce (she used Hunts) 1/4 cup distilled white vinegar
Heat a frying pan, add oil, garlic and onion. Saute until onion is transparent. Stir in parsley and allow mixture to cool.
Combine the ground beef and pork in a large bowl with the cooled rice and onion mixture. add s&p to taste
Cut out the cores on the cabbage. Bring a large pot of water to boil and add some salt. Place the cored cabbages in boiling water, 1 head at a time, blanch each head for 5 minutes. Place blanched cabbages in colander, to drain, then pull off 24 of the largest, best looking leaves. Rinse with cold water.
Put 1/3 cup of filling in the center of each leaf and roll up tucking in the sides
Place stuffed leaves in a 10-12 quart pot, packed tightly together. Place leftover leaves on top of bundles
Mix tomato sauce and vinegar together and pour over the contents of pot. Add boiling water to just cover contents
Bring to a boil slowly then reduce heat and simmer for about 50 mins or until tender
Enjoy
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copperb00m
MARCH: Tortang Talong (Filipino Eggplant dish served over rice, usually at breakfast, but can be eaten anytime)
3 Filipino/Chinese Eggplant
2-3 Eggs
BFF Seasoning
1. With a fork, poke holes all over the eggplant.
2. Char eggplant until the outside is kind of burnt and the inside is soft and tender. This adds a bit of a smokey flavor. Either do directly over a fire on your stove or grill, or do in the oven on the broil setting and turn the eggplant every 5 minutes until it is charred all the way around (about 20-25 minutes. After the eggplant is done charring, put the eggplant into a ziploc bag to steam for 5-10 minutes until they have cooled enough to handle. After they have cooled enough to handle, peel the skin off the eggplant. Make sure to leave the top of the eggplant intact. (This makes it easier to flip in the pan later, and is also better for presentation)
3. Crack eggs and season with the BFF in a plate or a pan and beat fully.
4. Take the eggplant and dip into the egg mixture. While in the egg mixture, use a fork to gently flatten the eggplant into a fan shape without going all the way through the eggplant.
5. Fry the eggplant that was dipped into the egg mixture in a pan over medium/high with some oil until golden brown on both sides. About 3ish minutes on each side.
4. Serve over white rice (Jasmine is my favorite) with some banana ketchup or soy sauce with a squeeze of lemon.
Thank you for making your Lumpia video. Filipinos are very proud of their food culture and we love sharing it with everyone.
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MARCH: Tortang Talong (Filipino Eggplant dish served over rice, usually at breakfast, but can be eaten anytime)
3 Filipino/Chinese Eggplant
2-3 Eggs
BFF Seasoning
1. With a fork, poke holes all over the eggplant.
2. Char eggplant until the outside is kind of burnt and the inside is soft and tender. This adds a bit of a smokey flavor. Either do directly over a fire on your stove or grill, or do in the oven on the broil setting and turn the eggplant every 5 minutes until it is charred all the way around (about 20-25 minutes. After the eggplant is done charring, put the eggplant into a ziploc bag to steam for 5-10 minutes until they have cooled enough to handle. After they have cooled enough to handle, peel the skin off the eggplant. Make sure to leave the top of the eggplant intact. (This makes it easier to flip in the pan later, and is also better for presentation)
3. Crack eggs and season with the BFF in a plate or a pan and beat fully.
4. Take the eggplant and dip into the egg mixture. While in the egg mixture, use a fork to gently flatten the eggplant into a fan shape without going all the way through the eggplant.
5. Fry the eggplant that was dipped into the egg mixture in a pan over medium/high with some oil until golden brown on both sides. About 3ish minutes on each side.
4. Serve over white rice (Jasmine is my favorite) with some banana ketchup or soy sauce with a squeeze of lemon.
Thank you for making your Lumpia video. Filipinos are very proud of their food culture and we love sharing it with everyone.
reply
scottbarrett8428
March: Fred Bread (Best Garlic Bread you'll ever eat)
(Learned it from Uncle Fred, so that's what we call it)
Ingredients:
12 TBS (1 1/2 sticks) unsalted butter
1 head garlic, cloves separated and peeled
1 cup freshly grated Italian Parmesan cheese
2 TBS minced fresh parsley
2 tsp grated lemon zest
1/4 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (20 to 24-inch-long) crusty French baguette
Sea salt
Directions
1. Preheat the oven to 450 degrees F.
2. Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
3. Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don’t cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
4. Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with sea salt, and serve warm.
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March: Fred Bread (Best Garlic Bread you'll ever eat)
(Learned it from Uncle Fred, so that's what we call it)
Ingredients:
12 TBS (1 1/2 sticks) unsalted butter
1 head garlic, cloves separated and peeled
1 cup freshly grated Italian Parmesan cheese
2 TBS minced fresh parsley
2 tsp grated lemon zest
1/4 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (20 to 24-inch-long) crusty French baguette
Sea salt
Directions
1. Preheat the oven to 450 degrees F.
2. Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
3. Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don’t cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
4. Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with sea salt, and serve warm.
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Physed99
March: Red Beans and Rice - New Orleans Style
Ingredients
1 medium onion (diced)
1 bell pepper (diced)
3 stalks of celery (diced)
3 garlic cloves minced or equivalent garlic paste
1lb smoked sausage (andouille preferred) sliced into coins
4 strips of bacon, diced - can substitute other cured and pickled pork products here
4Tbsp butter
1lb dry red beans (camellia brand preferred) - soaked at least 8 hours
1Tbsp of cajun seasoning (more to taste)
Salt and a LOT of black pepper
3 bay leaves
Low sodium chicken stock (amount depends on how you cook it)
Instructions: Soak beans at least 8 hours. Saute bacon and sausage, trying to build up some fond (gratin pronounced like gra-TAWN to south louisiana folks. Remove the meat and add the butter. Add the veggies and wait until the end to add the garlic for 30-60 seconds or so. Add the stock, meat, seasoning, drained beans, and bay leaves to the pot. If you're going to cook it in a pressure cooker, then 25 mins on high pressure with 32oz of stock works. Natural release for 20 and then simmer open for another 20 while tasting for seasoning. If you're going to cook it on the stove top or slow cooker, then you'll need to double and sometimes triple that liquid and cook it for 3-4 hours. Remove the bay leaves when their flavor starts to come through when you're tasting for seasoning. Soy, worstershire, apple cider vinegar, and louisiana hot sauce are good additions to amp it up during the tasting phase.
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March: Red Beans and Rice - New Orleans Style
Ingredients
1 medium onion (diced)
1 bell pepper (diced)
3 stalks of celery (diced)
3 garlic cloves minced or equivalent garlic paste
1lb smoked sausage (andouille preferred) sliced into coins
4 strips of bacon, diced - can substitute other cured and pickled pork products here
4Tbsp butter
1lb dry red beans (camellia brand preferred) - soaked at least 8 hours
1Tbsp of cajun seasoning (more to taste)
Salt and a LOT of black pepper
3 bay leaves
Low sodium chicken stock (amount depends on how you cook it)
Instructions: Soak beans at least 8 hours. Saute bacon and sausage, trying to build up some fond (gratin pronounced like gra-TAWN to south louisiana folks. Remove the meat and add the butter. Add the veggies and wait until the end to add the garlic for 30-60 seconds or so. Add the stock, meat, seasoning, drained beans, and bay leaves to the pot. If you're going to cook it in a pressure cooker, then 25 mins on high pressure with 32oz of stock works. Natural release for 20 and then simmer open for another 20 while tasting for seasoning. If you're going to cook it on the stove top or slow cooker, then you'll need to double and sometimes triple that liquid and cook it for 3-4 hours. Remove the bay leaves when their flavor starts to come through when you're tasting for seasoning. Soy, worstershire, apple cider vinegar, and louisiana hot sauce are good additions to amp it up during the tasting phase.
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ahuentelman
March recipe: date night chicken
Red wine and tomato Braised chicken breast over white cheddar risotto with balsamic glazed carrots
(2) boneless skin on chicken breasts
Chicken dish
(1) can crushed tomatoes
(1) small can cubed tomatoes
2-4 cloves of garlic
Half an onion diced
Rosemary
Thyme
1/2 cup red wine
1 cup chicken stock
1lb package of carrots
Salt
Pepper
Oil
Bottle balsamic glaze
Basil
Risotto
Jar of aborio rice
1/2lb shredded white cheddar (buy a 1lb block)
2-3 cloves garlic
1/2 shallot
4 cups chicken stock
1/2 cup white wine
1/2lb butter
Season and sear chicken breasts so they are browned but not cooked, remove from pan, add onion and begin to cook to translucent, add garlic and cook to soften, deglaze pan with red wine and reduce by 1/2. Add back chicken, add cans of tomato, sprigs of rosemary and thyme, peeled carrots, and enough chicken stock to cover chicken. Into oven at 375 until tender and sauce begins to reduce. (45min or so)
While that's cooking, prepare risotto according to package, but add white wine first before stock.
When finished fold in white cheddar cheese.
Take chicken out of oven and pan, place pan back on stove and let sauce reduce until Thickened.
Plate risotto then chicken sliced on a bias with carrots placed next to it, cover with sauce, garnish with chiffonade basil, shredded cheddar and drizzle with balsamic glaze
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March recipe: date night chicken
Red wine and tomato Braised chicken breast over white cheddar risotto with balsamic glazed carrots
(2) boneless skin on chicken breasts
Chicken dish
(1) can crushed tomatoes
(1) small can cubed tomatoes
2-4 cloves of garlic
Half an onion diced
Rosemary
Thyme
1/2 cup red wine
1 cup chicken stock
1lb package of carrots
Salt
Pepper
Oil
Bottle balsamic glaze
Basil
Risotto
Jar of aborio rice
1/2lb shredded white cheddar (buy a 1lb block)
2-3 cloves garlic
1/2 shallot
4 cups chicken stock
1/2 cup white wine
1/2lb butter
Season and sear chicken breasts so they are browned but not cooked, remove from pan, add onion and begin to cook to translucent, add garlic and cook to soften, deglaze pan with red wine and reduce by 1/2. Add back chicken, add cans of tomato, sprigs of rosemary and thyme, peeled carrots, and enough chicken stock to cover chicken. Into oven at 375 until tender and sauce begins to reduce. (45min or so)
While that's cooking, prepare risotto according to package, but add white wine first before stock.
When finished fold in white cheddar cheese.
Take chicken out of oven and pan, place pan back on stove and let sauce reduce until Thickened.
Plate risotto then chicken sliced on a bias with carrots placed next to it, cover with sauce, garnish with chiffonade basil, shredded cheddar and drizzle with balsamic glaze
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RetendoArcade
March: Grilled Chicken Tikka Boti Kebab
1 kg Skinless Boneless Chicken Thighs cut into bite sized pieces (tikka)
1/4 cup Greek Yogurt
2 tsp Gram Chickpea Flour
4 Garlic Cloves
1 inch Fresh Ginger
1 Green Chili
1 tsp Sweet Paprika
1/2 tsp Chili Powder
1/2 tsp Garam Masala
1 tsp Ground Coriander
Pinch Ground Cinnamon
Pinch Saffron steeped in 2 tbsp hot water
Kosher Salt to taste
1. 5 tbsp Lemon Juice
Melted Butter or Ghee for basting
Instructions
Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala, coriander powder, ground cinnamon, saffron and salt. Stir well then add in the chicken pieces and mix, making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
Soak wooden skewers in water. Preheat the grill to medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook on the grill for 15-20 minutes. Turn the skewers every 5 minutes and baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.
Serve hot sprinkled with lemon juice alongside steamed rice or flatbreads like naan, roti or parathas.
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March: Grilled Chicken Tikka Boti Kebab
1 kg Skinless Boneless Chicken Thighs cut into bite sized pieces (tikka)
1/4 cup Greek Yogurt
2 tsp Gram Chickpea Flour
4 Garlic Cloves
1 inch Fresh Ginger
1 Green Chili
1 tsp Sweet Paprika
1/2 tsp Chili Powder
1/2 tsp Garam Masala
1 tsp Ground Coriander
Pinch Ground Cinnamon
Pinch Saffron steeped in 2 tbsp hot water
Kosher Salt to taste
1. 5 tbsp Lemon Juice
Melted Butter or Ghee for basting
Instructions
Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala, coriander powder, ground cinnamon, saffron and salt. Stir well then add in the chicken pieces and mix, making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
Soak wooden skewers in water. Preheat the grill to medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook on the grill for 15-20 minutes. Turn the skewers every 5 minutes and baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.
Serve hot sprinkled with lemon juice alongside steamed rice or flatbreads like naan, roti or parathas.
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slide8570
Cast Iron Roast Beef. easy! (preferably in a cast iron dutch oven)
What you need: 1 chuck Roast, 1 bag of baby potatoes, 1 bag of baby carrots, and 2 stalks of celery, 3 TBS of rendered bacon fat, Thyme, Rosemary, salt, pepper, garlic powder, and salt. AND Sam's recipe for mushroom gravy. so you will need some beef stock, flour, butter (I prefer) and mushrooms-look up his recipe.
Trim the Chuck roast of excess fats and silver skin. season with pepper and garlic powder. (salt is optional as the bacon fat that you will sear it in has salt already in it)
Open and rinse your baby potato's and carrots.
Pre-heat your oven to 300F
On the stove top-place your dutch oven or other cast iron cooking device (that has an oven proof lid) on a burner and turn the heat on Med/Med high heat.
3 TBS or so of rendered bacon fat go into the pot. let that get hot and sear your Chuck roast. Once you have nice a nice brown color to the beef. turn off the heat.
Sprinkle some Rosemary and Thyme over the beef. 1/2 tsp or so. Maybe a tiny bit of salt.
Add your rinsed potato's, carrots, and celery (and onion if you prefer) over the beef. Add no liquids. the veggies will release some.
Put the lid on you dutch oven and put it in your pre-heated oven for 2 to 3 hours.
While that is cooking: make Sam's Mushroom Gravy. I'd write it down. but he already shared it!
Easy Easy Easy. and did I mention this meal is Easy!
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Cast Iron Roast Beef. easy! (preferably in a cast iron dutch oven)
What you need: 1 chuck Roast, 1 bag of baby potatoes, 1 bag of baby carrots, and 2 stalks of celery, 3 TBS of rendered bacon fat, Thyme, Rosemary, salt, pepper, garlic powder, and salt. AND Sam's recipe for mushroom gravy. so you will need some beef stock, flour, butter (I prefer) and mushrooms-look up his recipe.
Trim the Chuck roast of excess fats and silver skin. season with pepper and garlic powder. (salt is optional as the bacon fat that you will sear it in has salt already in it)
Open and rinse your baby potato's and carrots.
Pre-heat your oven to 300F
On the stove top-place your dutch oven or other cast iron cooking device (that has an oven proof lid) on a burner and turn the heat on Med/Med high heat.
3 TBS or so of rendered bacon fat go into the pot. let that get hot and sear your Chuck roast. Once you have nice a nice brown color to the beef. turn off the heat.
Sprinkle some Rosemary and Thyme over the beef. 1/2 tsp or so. Maybe a tiny bit of salt.
Add your rinsed potato's, carrots, and celery (and onion if you prefer) over the beef. Add no liquids. the veggies will release some.
Put the lid on you dutch oven and put it in your pre-heated oven for 2 to 3 hours.
While that is cooking: make Sam's Mushroom Gravy. I'd write it down. but he already shared it!
Easy Easy Easy. and did I mention this meal is Easy!
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sam_cooking
March: Mom’s Shoyu Chicken
Chicken
4-6 chicken thighs (bone in, skin on)
1 cup pineapple juice
1 cup shoyu sauce (aloha brand)
1 cup dark brown sugar
1 tbsp rice vinegar
1 thumb-sized piece of ginger (cut into slices)
5 garlic cloves (whole peeled cloves, crushed)
7 spring onions (cut in half lengthwise)
Sauce
1 Tbsp corn starch
2 Tbsp water
Garnish
Sesame seeds
Add soy sauce, pineapple juice, brown sugar and rice vinegar to a pot and mix. Add trimmed chicken, skin side down and cover in pineapple and aromatics. Cover and marinate for 24 hours if possible. Bring to a light simmer, mostly covered (allow steam to vent) and cook for 10 minutes. Flip chicken, mostly cover and cook 10 more minutes. Remove from heat and let rest in liquid for at least 30 minutes.
To thicken sauce, remove chicken and aromatics and squeeze the juice from the aromatics back into the sauce pan. Save aromatics for topping/snacking. Bring sauce to a light boil. While the sauce is heating, create a slurry by mixing 1 Tbsp cornstarch to 2 Tbsp of water. Slowly stir the slurry into the sauce until the desired thickness is reached. Add a bit of the slurry to the sauce, let it return to a boil and test consistency, then add more slurry as needed.
If desired, cook the chicken under a broiler a few minutes to add color. Place the chicken back into the thickened sauce. Serve with white rice.
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March: Mom’s Shoyu Chicken
Chicken
4-6 chicken thighs (bone in, skin on)
1 cup pineapple juice
1 cup shoyu sauce (aloha brand)
1 cup dark brown sugar
1 tbsp rice vinegar
1 thumb-sized piece of ginger (cut into slices)
5 garlic cloves (whole peeled cloves, crushed)
7 spring onions (cut in half lengthwise)
Sauce
1 Tbsp corn starch
2 Tbsp water
Garnish
Sesame seeds
Add soy sauce, pineapple juice, brown sugar and rice vinegar to a pot and mix. Add trimmed chicken, skin side down and cover in pineapple and aromatics. Cover and marinate for 24 hours if possible. Bring to a light simmer, mostly covered (allow steam to vent) and cook for 10 minutes. Flip chicken, mostly cover and cook 10 more minutes. Remove from heat and let rest in liquid for at least 30 minutes.
To thicken sauce, remove chicken and aromatics and squeeze the juice from the aromatics back into the sauce pan. Save aromatics for topping/snacking. Bring sauce to a light boil. While the sauce is heating, create a slurry by mixing 1 Tbsp cornstarch to 2 Tbsp of water. Slowly stir the slurry into the sauce until the desired thickness is reached. Add a bit of the slurry to the sauce, let it return to a boil and test consistency, then add more slurry as needed.
If desired, cook the chicken under a broiler a few minutes to add color. Place the chicken back into the thickened sauce. Serve with white rice.
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mikeaguirre864
March: Double Decker BLT Salad
Ingredients:
1 Head of iceberg lettuce (chopped)
1 lb of bacon, diced
1 Celery stalk, diced
1 Green onion, diced
1 can 8 oz sliced water chestnuts (drained)
1 giant red tomato or 2 medium size tomatoes
3 - 4 hard boiled eggs
Grated Parmesan Cheese
Salt
Pepper
Best foods mayo (never tried with Kewpie, not sure how it'd taste)
Instructions:
In a 9x13 Casserole dish:
1st layer: start with a generous layer of Iceberg lettuce, half of the green onion, half of the celery, and half of the water chestnuts. Mix all together and spread out evenly Spread a layer of mayo and sprinkle parmesan cheese and some bacon on top. (Add Salt and pepper to taste, not too much)
2nd layer: Add the rest of your lettuce, onions, celery and water chestnuts. Mix and spread out evenly. then add a final layer of mayo and generously sprinkle more parmesan cheese to cover the top. slice eggs into round discs and distribute evenly over the top. Sprinkle the rest of the bacon evenly over the top. Finally, cut tomato into half-discs, and garnish around the edge of the caserole dish for presentation. Sprinkle salt and pepper to taste. Allow salad to set/chill in the refrigerator for 30-60 minutes.
This makes for a great potluck or cookout presentation/contribution.
Feel free to change anything up! would love to see Sam's spin on it!
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March: Double Decker BLT Salad
Ingredients:
1 Head of iceberg lettuce (chopped)
1 lb of bacon, diced
1 Celery stalk, diced
1 Green onion, diced
1 can 8 oz sliced water chestnuts (drained)
1 giant red tomato or 2 medium size tomatoes
3 - 4 hard boiled eggs
Grated Parmesan Cheese
Salt
Pepper
Best foods mayo (never tried with Kewpie, not sure how it'd taste)
Instructions:
In a 9x13 Casserole dish:
1st layer: start with a generous layer of Iceberg lettuce, half of the green onion, half of the celery, and half of the water chestnuts. Mix all together and spread out evenly Spread a layer of mayo and sprinkle parmesan cheese and some bacon on top. (Add Salt and pepper to taste, not too much)
2nd layer: Add the rest of your lettuce, onions, celery and water chestnuts. Mix and spread out evenly. then add a final layer of mayo and generously sprinkle more parmesan cheese to cover the top. slice eggs into round discs and distribute evenly over the top. Sprinkle the rest of the bacon evenly over the top. Finally, cut tomato into half-discs, and garnish around the edge of the caserole dish for presentation. Sprinkle salt and pepper to taste. Allow salad to set/chill in the refrigerator for 30-60 minutes.
This makes for a great potluck or cookout presentation/contribution.
Feel free to change anything up! would love to see Sam's spin on it!
reply
TheJwnwrestler171
March: Jalapeno Popper Mac and Cheese
1/2 lb bacon (diced)
1/2 lb chorizo
2 jalapenos (seeds removed and finely diced)
1 8 oz brick cream cheese
8 oz uncooked elbow macaroni noodles
1 cup water
1 cup whole milk
1 cup heavy cream
3 teaspoon Sam the Cooking Guys BFF
2 cups marbled cheddar (shredded)
1/4 cup butter crackers (like Ritz) (crushed)
1 jalapeno (thinly sliced into rings)
1 teaspoon BBQ Rub
Preheat your smoker to 225 degrees F.
Preheat a 12 inch Sam the Cooking Guy cast iron skillet over medium high heat. Brown the bacon and chorizo. Stir in the diced jalapenos and cook 2-3 minutes, until softened.
Stir in the cream cheese and mix until well combined. Pour in the noodles, water, milk, and cream.
Cook, stirring regularly, until the noodles have absorbed a majority of the liquid (about 8-10 minutes.
Turn off the heat and carefully stir in the BFF and cheese until everything is all melted together. Sprinkle the top with the BBQ rub, the buttered crackers, and the thin jalapeno slices.
Place the mac and cheese in the smoker and smoke for 30 minutes. Increase your smoker temperature to 400 degrees. Bake for 8-10 minutes at the higher temperature until the crackers are starting to brown.
Remove the mac and cheese from the grill and serve.
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March: Jalapeno Popper Mac and Cheese
1/2 lb bacon (diced)
1/2 lb chorizo
2 jalapenos (seeds removed and finely diced)
1 8 oz brick cream cheese
8 oz uncooked elbow macaroni noodles
1 cup water
1 cup whole milk
1 cup heavy cream
3 teaspoon Sam the Cooking Guys BFF
2 cups marbled cheddar (shredded)
1/4 cup butter crackers (like Ritz) (crushed)
1 jalapeno (thinly sliced into rings)
1 teaspoon BBQ Rub
Preheat your smoker to 225 degrees F.
Preheat a 12 inch Sam the Cooking Guy cast iron skillet over medium high heat. Brown the bacon and chorizo. Stir in the diced jalapenos and cook 2-3 minutes, until softened.
Stir in the cream cheese and mix until well combined. Pour in the noodles, water, milk, and cream.
Cook, stirring regularly, until the noodles have absorbed a majority of the liquid (about 8-10 minutes.
Turn off the heat and carefully stir in the BFF and cheese until everything is all melted together. Sprinkle the top with the BBQ rub, the buttered crackers, and the thin jalapeno slices.
Place the mac and cheese in the smoker and smoke for 30 minutes. Increase your smoker temperature to 400 degrees. Bake for 8-10 minutes at the higher temperature until the crackers are starting to brown.
Remove the mac and cheese from the grill and serve.
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MrHomebrewer
This is the best fried rice with Orange Chicken
Spam Fried Rice:
INGREDIENTS
3 cups cold, cooked white rice medium or long grain
1 tablespoon olive oil
12 ounces Spam diced
1/2 cup diced onion
3 cloves garlic minced
2 teaspoons minced ginger
1 1/2 cups frozen peas and carrots
3 tablespoons soy sauce divided
2 large eggs
2 tablespoons chopped scallions
1 tablepoon sesame oil optional
1 tablespoon sriracha optional
INSTRUCTIONS
1. Heat the oil in a large deep skillet or wok over medium high heat.
2. Add the Spam to the skillet and cook, stirring often, until browned, about 5 minutes.
3. Add the onions and cook for 2 more minutes.
4. Add the garlic and ginger and continue cooking for 30 seconds.
5. Add the peas and carrots to the skillet and cook, stirring often, for 5 minutes.
6. Add rice to the skillet, sprinkle with 2 tablespoons of soy sauce, and cook for 3 minutes, stirring often.
7. Push everything in the pan off to the side and crack the eggs into the empty space of the pan. Sprinkle with remaining tablespoon soy sauce and stir to break up the eggs. When eggs are cooked through, stir them into the rice mixture.
8. Remove from the heat and top with scallions. Add a drizzle of sesame oil and sriracha, if desired.
reply
This is the best fried rice with Orange Chicken
Spam Fried Rice:
INGREDIENTS
3 cups cold, cooked white rice medium or long grain
1 tablespoon olive oil
12 ounces Spam diced
1/2 cup diced onion
3 cloves garlic minced
2 teaspoons minced ginger
1 1/2 cups frozen peas and carrots
3 tablespoons soy sauce divided
2 large eggs
2 tablespoons chopped scallions
1 tablepoon sesame oil optional
1 tablespoon sriracha optional
INSTRUCTIONS
1. Heat the oil in a large deep skillet or wok over medium high heat.
2. Add the Spam to the skillet and cook, stirring often, until browned, about 5 minutes.
3. Add the onions and cook for 2 more minutes.
4. Add the garlic and ginger and continue cooking for 30 seconds.
5. Add the peas and carrots to the skillet and cook, stirring often, for 5 minutes.
6. Add rice to the skillet, sprinkle with 2 tablespoons of soy sauce, and cook for 3 minutes, stirring often.
7. Push everything in the pan off to the side and crack the eggs into the empty space of the pan. Sprinkle with remaining tablespoon soy sauce and stir to break up the eggs. When eggs are cooked through, stir them into the rice mixture.
8. Remove from the heat and top with scallions. Add a drizzle of sesame oil and sriracha, if desired.
reply
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