Quick and easy marinade becomes an epic steak sandwich like sam the cooking guy
video description
Shawarma is perhaps one of the worlds most loved street food but it requires special tools to make, this recipe we’re making at home almost every week, it’s so simple we no longer go out to eat it\r
Ingredients:
Meat\r
2 lb of Female turkey skinless boneless thigh (yes female taste better) \r
Or 2 lb chicken skinless boneless thigh - If you cannot get turkey \r
100 g / 3. 5 oz of goat fat \r
Rectangular bread pan (English cake pan)\r
Aluminium foil\r
Marinade\r
2 large garlic clove\r
1 tbsp ground coriander\r
1 tbsp ground cumin\r
1 tbsp ground cardamon\r
1 tsp ground cayenne pepper\r
2 tsp smoked paprika\r
2 tsp salt\r
Black pepper\r
2 tbsp corn flour \r
8 tbsp of nuteral oil / olive oil\r
Optional Yoghurt sauce\r
1 cup Greek yoghurt\r
1 crushed clove garlic \r
1 tsp cumin\r
Squeeze of lemon juice\r
Salt and pepper\r
Red Zhug
10 Yaman red chili or red chili peppers
12 garlic cloves
1 cap of water
1. 5 tbsp salt
1 tbsp black pepper
1 tbsp cumin
1 tbsp sweet paprika
1/4 tsp cloves
3 tbsp olive oil
How to make Zhug
Place all chili peppers in a bowl cover with water and let it rest for 2 hours
Grind chili and garlic in food processor
Add 3 tbsp olive oil and grind again
Transfer to source pan, simmer and constantly stir to reduce liquids (about 7 min)
5 min into the simmering add spices (salt, black pepper, cumin, paprika and cloves)
- You can store the extra Zhug in jars cover the top with oil and refrigerate
To serve\r
4-5 flatbreads\r
2 large onions cut in stripes \r
Slices lettuce\r
Slices tomato and cucamber salad\r
Parsley and cilantro\r
Instructions\r
Mix all spices with corn flour \r
In a large mixing bowl combine spices mix with the oil\r
Leave at room temperature for 1 hour to marinate \r
Pre heat oven to 400F \r
Oil the bread pan well\r
Layer the the bread pan with the chicken/turkey by stacking them one on top of the other, spead some of the goat fat between each layer press to make sure not to leave spaces\r
Wrap the bread pan well with the aluminium foil and bake for 40-50 min covered\r
When done\r
On a cutting board turn the bread pad up side down to remove and using Sam the cooking guy knife slice /shred width wide\r
Oil a cast iron 12 pan and cook the shredded pieces until ready (I like to have some browned pieces) \r
Remove the meat keeping the oil and cook the sliced onlion in the same oil to get that Shawarma taste \r
Wrap the shawarma in the flat bread mixing with Yoghurt sauce, Zhug to taste and the salad and onions
Enjoy\n
Date: 2024-03-26
Related videos
Comments and reviews: 19
phat3d
March: chicken tikka masala pakistani style
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
reply
March: chicken tikka masala pakistani style
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
reply
0xShaggy
March: 4 cheese meaty mac
I have been trying for so long to make a homemade mac and cheese with meat. Thanks to watching your videos I learned enough to make this! Thank you for every video and teaching me how to cook!
Cheeses:
- Boars head montery jack
- Boars head vermont cheddar
- Spicy jalapeno cream cheese
- Boars head smoked gouda
Grate about 3/4's of each hard cheese and set to the side or fridge until ready
Meat:
Ground chuck
- Cumin
- Herbs de provence (found at publix, if not available, use oregano, thyme, basil, rosemary, tarragon, majram, and finally shredded bay leaf)
- Hamburger seasoning
- Chipotle Chili powder (Found at publix, if not available, use smoked paprika and chili powder)
- Onion powder
- Kinders wood fired garlic
- Tonys
- Beef consumme
Add meat to the pan until browned and add all seasonings. I am more heavy handed but use your preference. Once browned, drain the fat but leave enough in to cover the bottom. Add beef consumme and half a can of water. Little more than a simmer until all liquid is gone.
Noodles:
I use cavatappi, nothing special. Cook al dente and set to the side until ready. Keep about a cup of pasta water for later.
Cheese roux:
- 3 tbsp stick butter
- 2 tbsp flour
- 12 oz evaporated milk
- 1 cup of half and half
- Onion powder
- Tonys
- Chipotle chili seasoning
- Salt
- Pepper
- Kinder wood fired garlic
Melt butter into pan, then add all flour and whisk until smooth and no flour is left. Continue whisking! After a few minutes, add the evaporated milk slowly and continue whisking. After it becomes consistent, add half and half. Whisk a few more minutes and then wait for it to thicken. After that, add all cheeses and 3 tbsp of the jalapeno cream cheese. Once this has melted, add seasonings. When everything has melted and is consistent, add noodles and taste test. If good, add meat and mix well. If it is too thick, add small amounts of pasta water until satisfied. Set to low for about 5 minutes for roux to thicken and everything come to temperature.
reply
March: 4 cheese meaty mac
I have been trying for so long to make a homemade mac and cheese with meat. Thanks to watching your videos I learned enough to make this! Thank you for every video and teaching me how to cook!
Cheeses:
- Boars head montery jack
- Boars head vermont cheddar
- Spicy jalapeno cream cheese
- Boars head smoked gouda
Grate about 3/4's of each hard cheese and set to the side or fridge until ready
Meat:
Ground chuck
- Cumin
- Herbs de provence (found at publix, if not available, use oregano, thyme, basil, rosemary, tarragon, majram, and finally shredded bay leaf)
- Hamburger seasoning
- Chipotle Chili powder (Found at publix, if not available, use smoked paprika and chili powder)
- Onion powder
- Kinders wood fired garlic
- Tonys
- Beef consumme
Add meat to the pan until browned and add all seasonings. I am more heavy handed but use your preference. Once browned, drain the fat but leave enough in to cover the bottom. Add beef consumme and half a can of water. Little more than a simmer until all liquid is gone.
Noodles:
I use cavatappi, nothing special. Cook al dente and set to the side until ready. Keep about a cup of pasta water for later.
Cheese roux:
- 3 tbsp stick butter
- 2 tbsp flour
- 12 oz evaporated milk
- 1 cup of half and half
- Onion powder
- Tonys
- Chipotle chili seasoning
- Salt
- Pepper
- Kinder wood fired garlic
Melt butter into pan, then add all flour and whisk until smooth and no flour is left. Continue whisking! After a few minutes, add the evaporated milk slowly and continue whisking. After it becomes consistent, add half and half. Whisk a few more minutes and then wait for it to thicken. After that, add all cheeses and 3 tbsp of the jalapeno cream cheese. Once this has melted, add seasonings. When everything has melted and is consistent, add noodles and taste test. If good, add meat and mix well. If it is too thick, add small amounts of pasta water until satisfied. Set to low for about 5 minutes for roux to thicken and everything come to temperature.
reply
tolaabu7066
March: Thai Basil chicken
2 boneless skinless chicken thighs, chopped fine or ground
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp soy sauce
1 tsp dark soy sauce
2 tsp brown sugar/palm sugar
1 tsp sriracha
2 cloves garlic
2 thai red chilis
1/2 cup Thai basil/holy basil
2 tbsp oil (I use chicken fat from rendering the skin and use the skin as a crispy garnish. If I have extra fat, I’ll fry the egg in it)
Accompaniments:
1 fried egg with runny yolk
Basil leaves for garnish
Steamed jasmine rice (1 cup rice, 1. 5 cups water)
Nam prik pla:
1/2 shallot, diced
2 Thai chilis, sliced
2 tbsp lime juice
1 clove garlic, sliced
2 tbsp fish sauce
Prep:
Chop the chicken, pick the thai basil leaves from the stem, slice the garlic and chilis. Mix the soy sauces, 1 tbsp fish sauce and sugar in a ramekin.
Slice the garlic and Chili, dice the shallot. Add to a bowl. Add lime juice and 2 tbsp fish sauce. Let sit for at least 10 minutes.
Cook:
Wash the jasmine rice until the water is mostly clear, add to a pot with water and a pinch of salt. Bring to a boil, lower to a simmer and cover, let cook for 20 minutes and then let sit off heat for 5 minutes. Fluff with a fork and set aside
Heat the oil in a pan or wok on high heat. If using chicken skin, chop and render the skin and set aside as crispy garnish. Season Skin with salt.
add the chili and garlic. Stir until fragrant, about 30 seconds.
Add the chicken and cook until browned and mostly cooked through, about 2 minutes.
Add the sauce and cook for 30 seconds, add thai basil and stir for another 30 seconds.
Serve immediately over rice with fried egg, extra thai basil, crispy skin bits, and nam prik pla on the side
reply
March: Thai Basil chicken
2 boneless skinless chicken thighs, chopped fine or ground
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp soy sauce
1 tsp dark soy sauce
2 tsp brown sugar/palm sugar
1 tsp sriracha
2 cloves garlic
2 thai red chilis
1/2 cup Thai basil/holy basil
2 tbsp oil (I use chicken fat from rendering the skin and use the skin as a crispy garnish. If I have extra fat, I’ll fry the egg in it)
Accompaniments:
1 fried egg with runny yolk
Basil leaves for garnish
Steamed jasmine rice (1 cup rice, 1. 5 cups water)
Nam prik pla:
1/2 shallot, diced
2 Thai chilis, sliced
2 tbsp lime juice
1 clove garlic, sliced
2 tbsp fish sauce
Prep:
Chop the chicken, pick the thai basil leaves from the stem, slice the garlic and chilis. Mix the soy sauces, 1 tbsp fish sauce and sugar in a ramekin.
Slice the garlic and Chili, dice the shallot. Add to a bowl. Add lime juice and 2 tbsp fish sauce. Let sit for at least 10 minutes.
Cook:
Wash the jasmine rice until the water is mostly clear, add to a pot with water and a pinch of salt. Bring to a boil, lower to a simmer and cover, let cook for 20 minutes and then let sit off heat for 5 minutes. Fluff with a fork and set aside
Heat the oil in a pan or wok on high heat. If using chicken skin, chop and render the skin and set aside as crispy garnish. Season Skin with salt.
add the chili and garlic. Stir until fragrant, about 30 seconds.
Add the chicken and cook until browned and mostly cooked through, about 2 minutes.
Add the sauce and cook for 30 seconds, add thai basil and stir for another 30 seconds.
Serve immediately over rice with fried egg, extra thai basil, crispy skin bits, and nam prik pla on the side
reply
itsmehendrics
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
reply
March: Belfair Fish Tacos: My wife and I love fish tacos, but couldnt find a good place in our area that could make them. Ended up developing this recipe based on the flavors and textures we like. Figured you would understand since you run a great taco shop!
Slaw
-1/4 head cabbage
-1 large carrot
-1 large lime - zested and juiced
-1/2 cup Mayo
-1/4 cup table cream (or sour cream / milk)
-2 tsp garlic powder
-1 tsp onion powder
-1 tsp chili powder
-1 tsp cumin
-1 tsp smoked paprika
-2 tsp vinegar
-salt and pepper to taste
Fish
2 large tilapia fillets or cod (thick meaty pieces like from Costco, not thin)
Batter
-3/4 cup AP flour
-2 tbsp corn starch
-1/2 tbsp baking powder
-3/4 cup cold water
-1/2 tsp salt
Directions
Make slaw up to 1 day in advance (min 2 hours)
-Julienne carrots and slice cabbage thin w/ mandolin, place into large bowl
-mix in mayo, lime, table cream, seasonings and vinegar until combined and place in fridge
Make batter and place in fridge for at least 10 minutes before frying
Heat oil to 350 F
Cut fish in half length-wise, then cut in half width wise, leaving 4 small taco sized pieces - season lightly with salt and pepper
Dip fish in batter and fry for about 10 minutes until crispy or desired doneness, key is to make batter crispy (batter will be somewhat lighter in color)
Place fish onto wire rack to drain and salt right away
Assembly
Put fish into warmed tortilla, top with slaw, pickled red onions, salsa verde, cilantro and queso fresco
Serve with cold cerveza w Lime
Crowd favorite in our household, hope you enjoy!
reply
Dreadknight25
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on special occasions and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that. Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM ) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!
reply
March: Pastaco (Pasta and Taco) Night
This is a childhood meal my dad would make for us on special occasions and is, very uhhh, budget friendly to put it in a nice sounding way. Should qualify as a 15 under $15 also! This became so nostalgic i’ve shared it with others and is like Mexican comfort food to me.
Taco portion: chop potatoes into hash brown square sized pieces, start browning ground beef of choice in neutral oil, season with a taco style seasoning, once beef is starting to brown add the potatoes to the meat, cook until beef is done and potatoes are soft, set aside on warm. Chop lettuce/cabbage, tomatoes and onions, and shred some cheese. Grab your sour cream.
Pasta - in a large pot add one package (pound) of medium sized shell pasta noodles with neutral oil on medium/high heat, mix pasta to brown (uneven is ok, adds character and depth of flavor, once about half of the pasta noodles are noticeably browned add water and boil, strain then add back into the same pot with tomato paste and tomato sauce. Add in salt and freshly ground pepper to taste (do not add any seasonings beyond that. Once sauce is fully incorporated, serve on plate with shredded cheese on top to melt, add S&P as needed. Fill your taco shell (yes crunchy shell SAM ) with your meat/potato base about 40%, add about 30% for produce toppings, and use the final 30% for cheese/sour cream.
Consume the tacos and pasta, heres the best part, the droppings from your taco shell, mix them in to the pasta on the side of your plate and eat that yummy mix up!
reply
StitchJones
March: Cauliflower Parmesan
Shit You Need:
Oven (duh)
Olive Oil
Onion Powder
Garlic Powder
Fine Sea Salt
Coarse Black Pepper
Dried Basil
Dried Oregano
Full Head of Cauliflower
Good NON-Dark cookie/backing sheet
Red sauce you like
Good mozzerella cheese you like
PREP:
Pre-Heat oven to 425.
Remove usless crap off bottom of Cauliflower so you only have the true bulb.
Cut roughly 1 thick slices from top to bottom. You should end up with Three good slices and two rounded slices due to how it's shaped. And the end of the day, you are look for 5 main slices per head of Cauliflower.
On cookie sheet, do a good thin layer of olive oil and arrange the five slices of Cauliflower. Shake a thin layer of oil over the top of the slices. Sprinkle salt, pepper, onion and garlic powder on top of those slices. Put into oven towards the higher part of the oven. Set for 20minutes.
After 20 minutes, take them out and flip the flat slices, leave the 2 rounded slices alone and shake a little more oil on top of those. For all slices, season with the Basil, Oregano and a bit of garlic powder and black pepper.
Put back into the oven for 12 to 15minutes. Take back out of oven and then put around one to two spoonful's of sauce over the middle of each slice. Then coat with a healthy amount of cheese and sprinkle a little basil on top of cheese. Put back into the oven for 3 to 6 minutes based mainly on how quickly your oven melts and browns the cheese.
reply
March: Cauliflower Parmesan
Shit You Need:
Oven (duh)
Olive Oil
Onion Powder
Garlic Powder
Fine Sea Salt
Coarse Black Pepper
Dried Basil
Dried Oregano
Full Head of Cauliflower
Good NON-Dark cookie/backing sheet
Red sauce you like
Good mozzerella cheese you like
PREP:
Pre-Heat oven to 425.
Remove usless crap off bottom of Cauliflower so you only have the true bulb.
Cut roughly 1 thick slices from top to bottom. You should end up with Three good slices and two rounded slices due to how it's shaped. And the end of the day, you are look for 5 main slices per head of Cauliflower.
On cookie sheet, do a good thin layer of olive oil and arrange the five slices of Cauliflower. Shake a thin layer of oil over the top of the slices. Sprinkle salt, pepper, onion and garlic powder on top of those slices. Put into oven towards the higher part of the oven. Set for 20minutes.
After 20 minutes, take them out and flip the flat slices, leave the 2 rounded slices alone and shake a little more oil on top of those. For all slices, season with the Basil, Oregano and a bit of garlic powder and black pepper.
Put back into the oven for 12 to 15minutes. Take back out of oven and then put around one to two spoonful's of sauce over the middle of each slice. Then coat with a healthy amount of cheese and sprinkle a little basil on top of cheese. Put back into the oven for 3 to 6 minutes based mainly on how quickly your oven melts and browns the cheese.
reply
deeann7431
March:
You have been using a lot of recipes with jelly, I have 3 quick recipes for you:
Kielbasa with jelly cranberry sauce
Slice a ring or two of kielbasa, throw it in your STCG 12 cast iron pan add about a half inch of water. Simmer about 20 minutes. Drain the water off.
Add a can of jelly cranberry sauce (2 if you have 2 rings)
And 1/3 cup brown sugar
Put the lid on and
Simmer stirring often at first for about 40 minutes.
This is always a side dish at every holiday dinner since 1989! Also a great finger food for game days.
Recipe 2:
In a small pan combine:
1 jar of grape jelly
1 jar of chili sauce
1 package of little smokies
I good finger food for game days. I made just the sauce for dipping your sausage pig in the blankets I made for a game day (Super Bowl)
Recipe 3:
A quick dinner recipe:
Slice up a sirloin steak in long thin strips throw in a little oil in your STCG pan and cook for a few minutes.
Add some ginger paste
Add some garlic
Add 1 bag match stick cut carrots
Cook for a few minutes
Add 1 small jar orange marmalade jam
Add a splash of soy sauce
Simmer for about 10 minutes
Add 1 bag baby spinach
Put the lid on for a minute or so until the spinach wilts
Serve over white rice.
Sam, I use store brand jellies for recipes like these. : )
reply
March:
You have been using a lot of recipes with jelly, I have 3 quick recipes for you:
Kielbasa with jelly cranberry sauce
Slice a ring or two of kielbasa, throw it in your STCG 12 cast iron pan add about a half inch of water. Simmer about 20 minutes. Drain the water off.
Add a can of jelly cranberry sauce (2 if you have 2 rings)
And 1/3 cup brown sugar
Put the lid on and
Simmer stirring often at first for about 40 minutes.
This is always a side dish at every holiday dinner since 1989! Also a great finger food for game days.
Recipe 2:
In a small pan combine:
1 jar of grape jelly
1 jar of chili sauce
1 package of little smokies
I good finger food for game days. I made just the sauce for dipping your sausage pig in the blankets I made for a game day (Super Bowl)
Recipe 3:
A quick dinner recipe:
Slice up a sirloin steak in long thin strips throw in a little oil in your STCG pan and cook for a few minutes.
Add some ginger paste
Add some garlic
Add 1 bag match stick cut carrots
Cook for a few minutes
Add 1 small jar orange marmalade jam
Add a splash of soy sauce
Simmer for about 10 minutes
Add 1 bag baby spinach
Put the lid on for a minute or so until the spinach wilts
Serve over white rice.
Sam, I use store brand jellies for recipes like these. : )
reply
DTC_0
MARCH:
GOCHUJANG MAC & CHEESE
Ingredients:
6-8oz of cooked macaroni (or fusilli, or rotini)
1 TBSP butter
2 cloves of minced garlic
2 tbsp Gochujang
1 cup of heavy cream
1/3 to 1/2 cup of fresh grated parmesan
1/2 tsp soy sauce
OPTIONAL: finely shredded rotisserie chicken
Also, your favorite green for garnish (chives, parsley, cilantro, etc)
PROCESS:
In a pot, prepare pasta separately as per pkg instructions.
While your pasta cooks.
Melt 1 tbsp of butter in a medium saucepan
add 2 cloves of minced garlic until fragrant
stir in 2 tbsp of Gochujang until well mixed
add 1 cup of heavy cream, mix until consistent
add 1/3 to 1/2 cup of fresh grated parmesan (reserve some to top dish when serving)
Stir until thickened (3-5 mins)
stir in 1/2 to 1 tsp of soy sauce (to preference)
add the cooked pasta. (aaaaand, we mix)
OPTIONAL: If you want to toss in a handful of finely shredded rotisserie chicken, now is the time to do it. but I think it's just fine without it.
Serve in a bowl.
top with a bit more shredded parmesan
garnish with your favorite green (chives, parsley, cilantro)
reply
MARCH:
GOCHUJANG MAC & CHEESE
Ingredients:
6-8oz of cooked macaroni (or fusilli, or rotini)
1 TBSP butter
2 cloves of minced garlic
2 tbsp Gochujang
1 cup of heavy cream
1/3 to 1/2 cup of fresh grated parmesan
1/2 tsp soy sauce
OPTIONAL: finely shredded rotisserie chicken
Also, your favorite green for garnish (chives, parsley, cilantro, etc)
PROCESS:
In a pot, prepare pasta separately as per pkg instructions.
While your pasta cooks.
Melt 1 tbsp of butter in a medium saucepan
add 2 cloves of minced garlic until fragrant
stir in 2 tbsp of Gochujang until well mixed
add 1 cup of heavy cream, mix until consistent
add 1/3 to 1/2 cup of fresh grated parmesan (reserve some to top dish when serving)
Stir until thickened (3-5 mins)
stir in 1/2 to 1 tsp of soy sauce (to preference)
add the cooked pasta. (aaaaand, we mix)
OPTIONAL: If you want to toss in a handful of finely shredded rotisserie chicken, now is the time to do it. but I think it's just fine without it.
Serve in a bowl.
top with a bit more shredded parmesan
garnish with your favorite green (chives, parsley, cilantro)
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splatfreak
March: Chili crisp oil
This is more of a condiment but one you will fall in love with.
2 25oz bottles of avocado oil
4-1/2 cups Shallots
4 cups Garlic
1-1/2 cups chili crush, I use Dragonfly Dried Chili Crush but gochugaru would work.
2 teaspoons Sichuan pepper corns
1-1/2 tablespoons MSG
In a large pot start to heat both bottles of oil.
Use a mandolin and slice the shallots. This part takes the longest to prep, Do yourself a favor and start with prepealed garlic.
Depending on the width of the clove cut in half or thirds the long way then slice into thin chips.
Next in a large heat proof bowl add chili flakes, MSG, and ground Sichuan pepper corns.
Add the shallots to the oil and fry till golden remove and set aside, be careful they will carryover cook a little.
Next fry the garlic in the oil till light blond and remove. Try not to eat all the Shallots while cooking the garlic.
Take the hot oil and poor over the chili flake, MSG, Sichuan pepper corn mix.
Lastly once cooled add the fried shallots and garlic back, mix and enjoy on any thing from dumplings or eggrolls to scrambled eggs.
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March: Chili crisp oil
This is more of a condiment but one you will fall in love with.
2 25oz bottles of avocado oil
4-1/2 cups Shallots
4 cups Garlic
1-1/2 cups chili crush, I use Dragonfly Dried Chili Crush but gochugaru would work.
2 teaspoons Sichuan pepper corns
1-1/2 tablespoons MSG
In a large pot start to heat both bottles of oil.
Use a mandolin and slice the shallots. This part takes the longest to prep, Do yourself a favor and start with prepealed garlic.
Depending on the width of the clove cut in half or thirds the long way then slice into thin chips.
Next in a large heat proof bowl add chili flakes, MSG, and ground Sichuan pepper corns.
Add the shallots to the oil and fry till golden remove and set aside, be careful they will carryover cook a little.
Next fry the garlic in the oil till light blond and remove. Try not to eat all the Shallots while cooking the garlic.
Take the hot oil and poor over the chili flake, MSG, Sichuan pepper corn mix.
Lastly once cooled add the fried shallots and garlic back, mix and enjoy on any thing from dumplings or eggrolls to scrambled eggs.
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laurencode3673
Spiral Meatloaf
Ingredients:
1 lb ground beef or pork
1 lb ground turkey
1 envelope golden onion soup
3/4 cup oatmeal or bread crumbs
1 eggs, beaten
1/4 cup BBQ sauce
2 Tbsp garlic, minced
1/2 tsp dried thyme
1/2 tsp dried basil
2 Roma tomatoes, seeded & chopped
1 bag of ready to eat baby spinach leaves
2 cups shredded mozzarella cheese
Directions:
Mix the meats, soup mix, oatmeal, egg, bbq and herbs together in a large bowl. Mix well.
Pat meat mixutre into a rectangle.
Lay the baby spinach leaves over the meat, overlapping them to form a solid layer.
Put tomatoes on top of spinach.
Sprinkle all but 1/2 cup of cheese over the spinach.
Carefully roll the meat up.
This can be a little tricky, but once the first roll is made, it gets easier.
Once rolled, pinch the ends to seal and place on a cooking sheet.
Sprinkle cheese top if desired.
Bake at 350 for 55-60 minutes.
Let rest for at least five minutes before slicing.
Optional: slices of bacon on top
I have mixed finely chopped onions into the meat mixture
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Spiral Meatloaf
Ingredients:
1 lb ground beef or pork
1 lb ground turkey
1 envelope golden onion soup
3/4 cup oatmeal or bread crumbs
1 eggs, beaten
1/4 cup BBQ sauce
2 Tbsp garlic, minced
1/2 tsp dried thyme
1/2 tsp dried basil
2 Roma tomatoes, seeded & chopped
1 bag of ready to eat baby spinach leaves
2 cups shredded mozzarella cheese
Directions:
Mix the meats, soup mix, oatmeal, egg, bbq and herbs together in a large bowl. Mix well.
Pat meat mixutre into a rectangle.
Lay the baby spinach leaves over the meat, overlapping them to form a solid layer.
Put tomatoes on top of spinach.
Sprinkle all but 1/2 cup of cheese over the spinach.
Carefully roll the meat up.
This can be a little tricky, but once the first roll is made, it gets easier.
Once rolled, pinch the ends to seal and place on a cooking sheet.
Sprinkle cheese top if desired.
Bake at 350 for 55-60 minutes.
Let rest for at least five minutes before slicing.
Optional: slices of bacon on top
I have mixed finely chopped onions into the meat mixture
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arashfouman9106
March:
Kotlet (pronounced cutlet)
Ingredients: Ground beef (1/2lb, Medium size potato (x3), garlic (x3 fat gloves) egg (x2, Medium size white/yellow onion (x1, general purpose flour (1 table spoon, Turmeric (1 tea spoon, BFF (feel free to add any spice you wish, there are my mother's recipe.
Prep time: 10 minutes
Cook time: 5 minutes
1. Coarse grade the potatoes
2. grade (or finely chop) onion
3. Finely chop the garlic
4. Put the ground beef, potatoes, onion, eggs, garlic, turmeric, flour and S&P in a bowl and mix them (w/ hands)
- try to remove as much onion water as you can, not very important though, just makes them crispier
- flour helps with consistency and makes it crispy
- If you feel like doing extra work, you can first boil potatoes in water and cook them
5. On the face of your hand, grab a fist full of the mix and form an oval shape (somewhat like the shape of the hand)
6. Shallow fry them for 3-5 minutes (or until dark brown.
7. Serve with white rice, saffron rice, or french fries.
Enjoy! :)
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March:
Kotlet (pronounced cutlet)
Ingredients: Ground beef (1/2lb, Medium size potato (x3), garlic (x3 fat gloves) egg (x2, Medium size white/yellow onion (x1, general purpose flour (1 table spoon, Turmeric (1 tea spoon, BFF (feel free to add any spice you wish, there are my mother's recipe.
Prep time: 10 minutes
Cook time: 5 minutes
1. Coarse grade the potatoes
2. grade (or finely chop) onion
3. Finely chop the garlic
4. Put the ground beef, potatoes, onion, eggs, garlic, turmeric, flour and S&P in a bowl and mix them (w/ hands)
- try to remove as much onion water as you can, not very important though, just makes them crispier
- flour helps with consistency and makes it crispy
- If you feel like doing extra work, you can first boil potatoes in water and cook them
5. On the face of your hand, grab a fist full of the mix and form an oval shape (somewhat like the shape of the hand)
6. Shallow fry them for 3-5 minutes (or until dark brown.
7. Serve with white rice, saffron rice, or french fries.
Enjoy! :)
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omarfdzco
MARCH:
CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
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MARCH:
CHIPOTLE TOSCANA SOUP
6 oz bacon, chopped
1 lb Italian Sausage
10 garlic cloves, peeled and minced.
1 medium diced onion
6 cups chicken broth
4 cups water
5 medium potatoes, peeled and chopped.
1 kale bundle chopped
1 cup of heavy cream
4 tablespoons of cream cheese
3 Chipotles peppers in adobo sauce.
Salt, black pepper and chilli flakes.
Parmesan cheese
Instructions
In a large pot over medium-high heat, add chopped bacon until browned. Remove bacon to a paper-towel and remove excess oil
Add Italian sausage, breaking it up with a spatula, add diced onion and minced garlic until cooked.
Add 6 cups broth and 4 cups water, and bring to boil. Add sliced potatoes and cook until potatoes gets soft.
When potatoes are done, add chopped kale and end up with light boiled.
Blend chipotle peppers, heavy cream and cream cheese.
Add the mix and bring to boil. Season to taste with salt, black pepper and pepper flakes then remove from heat.
Garnish with bacon and parmesan cheese.
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dangermouse9494
March:
A two layer cheesecake.
Vanilla Wafer Crust: (Nilla Wafers):
2 cups (or so) of vanilla wafer cookies made into small crumbs
1/2 cup of melted butter (or less if you want a more crumbly cookie style crust)
1/3 cup of sugar
Combine crumbs and sugar. Add butter. Toss until well combined. LIGHTLY press into a 9. 5 deep pie plate. Bake at 350 for 8-10 minutes. (Press too hard and it will stick)
Filling:
2 - 8oz packages of cream cheese (soften to room temp)
2 Eggs
2 tsp of vanilla
2/3 cups of sugar
Topping:
1-1/2 cups of sour cream (about 12 oz)
4 Tbsp of sugar
2 tsp of vanilla
Preheat oven to 350. Mix cream cheese, sugar and vanilla. Add eggs and continue beating until smooth. (Grandma's note: No lumps) Pour into the Vanilla Wafer crust (9. 5 deep pie plate. Bake at 350 for about 30 minutes. While filling is baking, mix the topping ingredients. Take the cheesecake out of the oven, increase oven temp to 425, pour topping over filling and bake for 6-8 minutes.
Let it cool and then refrigerate.
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March:
A two layer cheesecake.
Vanilla Wafer Crust: (Nilla Wafers):
2 cups (or so) of vanilla wafer cookies made into small crumbs
1/2 cup of melted butter (or less if you want a more crumbly cookie style crust)
1/3 cup of sugar
Combine crumbs and sugar. Add butter. Toss until well combined. LIGHTLY press into a 9. 5 deep pie plate. Bake at 350 for 8-10 minutes. (Press too hard and it will stick)
Filling:
2 - 8oz packages of cream cheese (soften to room temp)
2 Eggs
2 tsp of vanilla
2/3 cups of sugar
Topping:
1-1/2 cups of sour cream (about 12 oz)
4 Tbsp of sugar
2 tsp of vanilla
Preheat oven to 350. Mix cream cheese, sugar and vanilla. Add eggs and continue beating until smooth. (Grandma's note: No lumps) Pour into the Vanilla Wafer crust (9. 5 deep pie plate. Bake at 350 for about 30 minutes. While filling is baking, mix the topping ingredients. Take the cheesecake out of the oven, increase oven temp to 425, pour topping over filling and bake for 6-8 minutes.
Let it cool and then refrigerate.
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G-Unit1111
March: Sam, my family has been making this breakfast casserole every Christmas and New Year's since the 1950s! And the beauty is that it can be made and enjoyed any time of year.
Christmas Breakfast Casserole
Ingredients:
1 lb. breakfast sausage browned
1 3/4 cup milk
4 slices of white bread (high quality preferred)
1/4 tsp ground black pepper
1/4 tsp dry mustard
4 eggs
1/4 lb. grated cheddar cheese (sharp cheddar preferred, must be hand shredded)
1/2 tsp kosher salt
Dash of Worcestershire sauce
Method:
Grease a square casserole dish (for 4. Use a 9 X 12 for 8.
Layer
Cubed bread
Browned sausage
Cheese
Beat milk, egg, salt, pepper, mustard, and Worcestershire sauce.
Pour mixture over bread, sausage, and cheese.
Refrigerate at least over night.
Bake covered 50 minutes at 350 degrees (until bubbly)
Optional:
1/2 tsp red pepper flakes for heat
Hot Italian sausage (casings removed) or chorizo can be substituted
5 minutes under broiler at 250 to crisp up cheese
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March: Sam, my family has been making this breakfast casserole every Christmas and New Year's since the 1950s! And the beauty is that it can be made and enjoyed any time of year.
Christmas Breakfast Casserole
Ingredients:
1 lb. breakfast sausage browned
1 3/4 cup milk
4 slices of white bread (high quality preferred)
1/4 tsp ground black pepper
1/4 tsp dry mustard
4 eggs
1/4 lb. grated cheddar cheese (sharp cheddar preferred, must be hand shredded)
1/2 tsp kosher salt
Dash of Worcestershire sauce
Method:
Grease a square casserole dish (for 4. Use a 9 X 12 for 8.
Layer
Cubed bread
Browned sausage
Cheese
Beat milk, egg, salt, pepper, mustard, and Worcestershire sauce.
Pour mixture over bread, sausage, and cheese.
Refrigerate at least over night.
Bake covered 50 minutes at 350 degrees (until bubbly)
Optional:
1/2 tsp red pepper flakes for heat
Hot Italian sausage (casings removed) or chorizo can be substituted
5 minutes under broiler at 250 to crisp up cheese
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MrScottCornick
March:
Sweet & Sticky Vegemite Chicken
Ingredients
1 tbs sesame oil
8 chicken drumsticks
3 cloves garlic thinly sliced
2 tsp Vegemite
1/3 cup boiling water
2 tbs sweet chilli sauce
2 tbs oyster sauce
1 tbs kecap manis
2 tsp brown sugar
2 tbs rice wine vinegar
1 long red chilli thinly sliced
1 bunch steamed Chinese broccoli to serve
steamed jasmine rice to serve
Method
Heat oil in a large frying pan. Cook chicken, turning, for 5 minutes or until browned all over. Add garlic to pan and cook for 1 minute.
Combine Vegemite and boiling water in a small bowl until smooth. Stir in sauces, sugar and vinegar. Add to pan. Bring to a simmer. Simmer, covered, for 10 minutes. Simmer, uncovered, turning chicken occasionally, for 5 minutes or until chicken is cooked through and sauce is sticky.
Serve chicken with Chinese broccoli and steamed rice. Drizzle with sauce and sprinkle with chilli.
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March:
Sweet & Sticky Vegemite Chicken
Ingredients
1 tbs sesame oil
8 chicken drumsticks
3 cloves garlic thinly sliced
2 tsp Vegemite
1/3 cup boiling water
2 tbs sweet chilli sauce
2 tbs oyster sauce
1 tbs kecap manis
2 tsp brown sugar
2 tbs rice wine vinegar
1 long red chilli thinly sliced
1 bunch steamed Chinese broccoli to serve
steamed jasmine rice to serve
Method
Heat oil in a large frying pan. Cook chicken, turning, for 5 minutes or until browned all over. Add garlic to pan and cook for 1 minute.
Combine Vegemite and boiling water in a small bowl until smooth. Stir in sauces, sugar and vinegar. Add to pan. Bring to a simmer. Simmer, covered, for 10 minutes. Simmer, uncovered, turning chicken occasionally, for 5 minutes or until chicken is cooked through and sauce is sticky.
Serve chicken with Chinese broccoli and steamed rice. Drizzle with sauce and sprinkle with chilli.
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Dreadknight25
March: Wild Teriyaki Chicken Stir Fry
Ingredients
2 chicken breasts (diced, or sub for equal amount of thighs)
2 or 3 cups of precooked wild long grain rice
2 or 3 cups of stir fry vegetables
5 eggs
Ginger paste
Minced or finely chopped Garlic (paste is fine too)
Japanese bbq sauce
Stick of butter
Directions: heat flattop to medium/high heat with oil, begin cooking chicken, followed by the veggies, add Ginger paste and garlic to the chicken, place butter on flattop and the rice on top. Begin cooking the eggs and once sunny side up begin chopping the eggs and incorporate into the rice. By now chicken should be cooked, and vegetables steamed. Mix everything together and add the japanese bbq sauce while still on the flattop and mix until the sauce reduces into the mixture a bit. A second application may be necessary but don’t overdo it or it’ll be too salty. Serve and enjoy (Sam, let it cool down a little bit)
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March: Wild Teriyaki Chicken Stir Fry
Ingredients
2 chicken breasts (diced, or sub for equal amount of thighs)
2 or 3 cups of precooked wild long grain rice
2 or 3 cups of stir fry vegetables
5 eggs
Ginger paste
Minced or finely chopped Garlic (paste is fine too)
Japanese bbq sauce
Stick of butter
Directions: heat flattop to medium/high heat with oil, begin cooking chicken, followed by the veggies, add Ginger paste and garlic to the chicken, place butter on flattop and the rice on top. Begin cooking the eggs and once sunny side up begin chopping the eggs and incorporate into the rice. By now chicken should be cooked, and vegetables steamed. Mix everything together and add the japanese bbq sauce while still on the flattop and mix until the sauce reduces into the mixture a bit. A second application may be necessary but don’t overdo it or it’ll be too salty. Serve and enjoy (Sam, let it cool down a little bit)
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c3ffster
March: Candy Chicken
2-3 tbsp neutral oil
3 tbsp brown sugar
2 tsp black pepper
3 tsp onion powder
2 tsp garlic powder
2 tsp salt
1. 5 tsp smoked paprika
2-3 Chicken breasts (depending on size)
Instructions
1) Combine the dry spices together, mixing well
2) Dice the chicken as small as you like.
3) Cover the chicken with the dry spices, saving a small amount back
4) Let sit/rest for 1-2 hours
5) Heat a pan, and then add the oil
6) Add the chicken to pan, and cook until done (10-12 minutes)
Eat with whatever side you like, but we've found that this works really well with a basmati rice, that simply has some butter, and SPG. That being said, we've found that making this the night before, and then putting the chicken into a container for the night, and re-heating with the fresh rice the following night works best.
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March: Candy Chicken
2-3 tbsp neutral oil
3 tbsp brown sugar
2 tsp black pepper
3 tsp onion powder
2 tsp garlic powder
2 tsp salt
1. 5 tsp smoked paprika
2-3 Chicken breasts (depending on size)
Instructions
1) Combine the dry spices together, mixing well
2) Dice the chicken as small as you like.
3) Cover the chicken with the dry spices, saving a small amount back
4) Let sit/rest for 1-2 hours
5) Heat a pan, and then add the oil
6) Add the chicken to pan, and cook until done (10-12 minutes)
Eat with whatever side you like, but we've found that this works really well with a basmati rice, that simply has some butter, and SPG. That being said, we've found that making this the night before, and then putting the chicken into a container for the night, and re-heating with the fresh rice the following night works best.
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the_cillest
I guess you're not gonna try my Shoyu Garlic Fried Chicken Wings (Hawai'i Style)
For anyone who likes to measure with your heart, this recipe is for you!
Wings:
3lb Chicken Wings (drums&flats)
1c. Flour
1c. Potato starch
1T Garlic power
Salt/White Pepper to taste
Oil for frying
Furikake for finish
Toss wings in flour/potato starch mix seasoned with garlic powder, salt, white pepper in a Ziploc bag. Let it hang out in the fridge for 30 mins.
Make the sauce:
1c Aloha Shoyu
1c Sugar
. 5c Water
3 cloves garlic, minced (or more, up to you)
1/4 fresh ginger, grated
1t chili flakes
1 green onion, chopped, whites for sauce, greens for topping
Simmer all ingredients until sugar is dissolved. Set aside to cool.
Fry wings like usual. Toss in sauce. Sprinkle with furikake. Finish with green onion. Enjoy.
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I guess you're not gonna try my Shoyu Garlic Fried Chicken Wings (Hawai'i Style)
For anyone who likes to measure with your heart, this recipe is for you!
Wings:
3lb Chicken Wings (drums&flats)
1c. Flour
1c. Potato starch
1T Garlic power
Salt/White Pepper to taste
Oil for frying
Furikake for finish
Toss wings in flour/potato starch mix seasoned with garlic powder, salt, white pepper in a Ziploc bag. Let it hang out in the fridge for 30 mins.
Make the sauce:
1c Aloha Shoyu
1c Sugar
. 5c Water
3 cloves garlic, minced (or more, up to you)
1/4 fresh ginger, grated
1t chili flakes
1 green onion, chopped, whites for sauce, greens for topping
Simmer all ingredients until sugar is dissolved. Set aside to cool.
Fry wings like usual. Toss in sauce. Sprinkle with furikake. Finish with green onion. Enjoy.
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AGPullen
I will continue to post this on every video
March: Mom's Burrocos (Bur-ah-cos)
3lbs ground beef
2 bottles La Victoria sauce (mild or hot, your choice)
2 small cans sliced mushrooms
Salt/Pepper to taste
1 pack large tortillas
1 medium can sliced black olives to garnish
Season and brown ground beef, drain fat. Add the La Victoria sauce to desired sauciness, add mushrooms, and let cook for 5min or until desired thickness. Serve over warmed or fried tortillas (fried is WAY better) and garnish with shredded cheese, sour cream, black olives, and whatever else you want. It's really good with jalapenos and queso too! You can eat it flat or make it into a burrito. I'll leave season ground beef up to you, Sam. You can really do whatever you want with it. This is an easy/quick weeknight meal my mom would do for us a lot and we all love it!
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I will continue to post this on every video
March: Mom's Burrocos (Bur-ah-cos)
3lbs ground beef
2 bottles La Victoria sauce (mild or hot, your choice)
2 small cans sliced mushrooms
Salt/Pepper to taste
1 pack large tortillas
1 medium can sliced black olives to garnish
Season and brown ground beef, drain fat. Add the La Victoria sauce to desired sauciness, add mushrooms, and let cook for 5min or until desired thickness. Serve over warmed or fried tortillas (fried is WAY better) and garnish with shredded cheese, sour cream, black olives, and whatever else you want. It's really good with jalapenos and queso too! You can eat it flat or make it into a burrito. I'll leave season ground beef up to you, Sam. You can really do whatever you want with it. This is an easy/quick weeknight meal my mom would do for us a lot and we all love it!
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