A new regional recipe that might be the best late night munchies ever. | sam the cooking guy
video description
The Kentucky Hot Brown was created in 1926 at the Brown Hotel in Louisville, Kentucky (pronounced Lou-a ville. The Brown Hotel hosted a dance that night with hundreds of guests. After all the merriment and dancing ended in the early morning hours, the guests were hungry. The only items the Brown Hotel offered was scrambled eggs, a ham sandwich, and a club sandwich. The guests expressed they wanted more, so the chef had lots of roasted turkey and created the Hot Brown, an open faced sandwich. This sandwich pre-dates the Philly Cheese Steak. The sandwich was a hit. It has been on the menu ever since after almost 100 years.
The key to a great Kentucky Hot Brown is the mornay sauce, do not alter it. This is a fantastic recipe for leftover turkey after Thanksgiving. Your guest will crave this more than that perfect Thanksgiving turkey.
Ingredients:
CHEESE SAUCE:
4 tablespoons butter\r
1/4 cup all-purpose flour\r
2 cups whole milk2 cups whole milk\r
2 cups shredded sharp Cheddar cheese \r
1/2 teaspoon Worcestershire sauce\r
SANDWICHES:
4 slices toasted bread \r
8 slices cooked turkey breast 1/8 inch thick, placed on paper towel to dry, if needed \r
8 slices fresh, ripe tomato, slices placed on paper towel to soak up excess moisture\r
8 slices crispy cooked bacon slices crispy cooked bacon\r
Steps\r
1. CHEESE SAUCE:
1. In a medium saucepan, melt the butter over low heat. Whisk in flour and cook, whisking, for 3 minutes. In a medium saucepan, melt the butter over low heat, stir in cheese. \r
2. Whisk in milk, raise the heat to medium, and continue cooking, stirring, until thick. Should be the consistency of pudding.
4. Stir in Worcestershire sauce and season to taste with salt and pepper. Stir in Worcestershire sauce and season to taste with salt and pepper.
5. Set aside and keep warm. Set aside and keep warm.
6. SANDWICH ASSEMBLY:
1. Place toast slices in one layer on prepared baking sheet. Place toast slices in one layer on prepared baking sheet.
2. Put 2 slices of turkey on each slice of bread (fold slices in half if large.
3. Place 2 slices of tomato on top of each sandwich, overlapping if needed.
4. Spoon cheese sauce over top of all.
5. Top with 2 slices of bacon on top of each sandwich, making an X shape.
6. Bake until sauce bubbles, around 8 to 10 minutes at 350 degrees. Serve immediately.
Notes\r
Tips on Making a Kentucky Hot Brown \r
Here are my tips on making our Kentucky Hot Brown sandwich recipe that will ensure it comes out perfect, every time: Use good quality sliced, roast turkey. It’s a key ingredient, so it needs to be good. Your deli will often sell fresh roasted turkey breast, don’t use sliced deli meat from the turkey blob. Toast the bread. This will keep it from getting soggy. \r
Dry the turkey, and tomatoes on paper towel. Getting rid of excess moisture also keeps the sandwich from getting soggy. Use good quality cheese in the sauce. It’s another key flavoring ingredient! \r
Make sure the sauce is thick. If it’s too thin, it’ll run off the sandwiches. \r
Thanks,
Craig\n
Date: 2024-03-30
Related videos
Comments and reviews: 19
FastNBulbous
March: Sam's Best Grilled Chicken with Lemon-Tahini Sauce (user variation of one of Sam's recipes)
We have made Sam's chicken many times, and we made it our own by adding grilled veggies and a lemon-tahini sauce. We make this at least once a month in the summer!
(Sauce)
3/4 cup sesame tahini
5 tablespoons fresh lemon juice
2 clove garlic, minced
3/4 to 1 1/2 cups water (depending on desired thickness)
1/2 to 1 teaspoon salt, to taste
A handful of very finely minced fresh parsley
Cayenne to taste (shout out to Chef John)
(Chicken)
Olive oil
Garlic
Lemon Juice
Salt
Pepper
Red Pepper Flakes
Fresh Rosemary
Boneless Chicken Breast
(Vegetables)
Two red peppers, seeds removed and cut into squares
Two zucchini, cut into half coins roughly 1/4 inch thick
Salt/Pepper/Lemon pepper seasoning
Olive oil
Metal grilling basket (metal grate with small holes that allows chopped Vegetables to be cooked on the grill)
(Rice)
2 cups white rice prepared as desired (We use an instant pot. 2 cups washed rice, 2 cups water, pressure cook for 3 minutes, natural release for 12 minutes, fluff and serve)
Steps:
-Filet chicken breasts in half lengthwise, then pound to even thickness. Combine oil, Rosemary, salt, pepper, red pepper, and lemon juice and place into ziplock bag with chicken. Marinate 1-12 hours.
-Prepare Tahini sauce by adding tahini to food processor with lemon juice and garlic. Start processor, and once combined begin slowly adding water until desired thickness is achieved (I find that slightly less than 1 cup is perfect, add more for thinner sauce. Add salt to taste, parsley, and a small shake of cayenne. Refrigerate until ready to serve.
-Preheat grilling basket on medium heat, other side of grill to high.
-Drizzle olive oil on chopped Vegetables and season with salt, garlic powder, and lemon pepper seasoning. Spray grilling basket with cooking spray and add vegetables. Cook until peppers and zucchini are softened and lightly charred. Set aside.
-Grill chicken breasts per Sam's directions.
-Serve in a shallow bowl with rice, vegetables, chicken breast, and lemon-tahini dressing drizzled on top.
-Enjoy!
reply
March: Sam's Best Grilled Chicken with Lemon-Tahini Sauce (user variation of one of Sam's recipes)
We have made Sam's chicken many times, and we made it our own by adding grilled veggies and a lemon-tahini sauce. We make this at least once a month in the summer!
(Sauce)
3/4 cup sesame tahini
5 tablespoons fresh lemon juice
2 clove garlic, minced
3/4 to 1 1/2 cups water (depending on desired thickness)
1/2 to 1 teaspoon salt, to taste
A handful of very finely minced fresh parsley
Cayenne to taste (shout out to Chef John)
(Chicken)
Olive oil
Garlic
Lemon Juice
Salt
Pepper
Red Pepper Flakes
Fresh Rosemary
Boneless Chicken Breast
(Vegetables)
Two red peppers, seeds removed and cut into squares
Two zucchini, cut into half coins roughly 1/4 inch thick
Salt/Pepper/Lemon pepper seasoning
Olive oil
Metal grilling basket (metal grate with small holes that allows chopped Vegetables to be cooked on the grill)
(Rice)
2 cups white rice prepared as desired (We use an instant pot. 2 cups washed rice, 2 cups water, pressure cook for 3 minutes, natural release for 12 minutes, fluff and serve)
Steps:
-Filet chicken breasts in half lengthwise, then pound to even thickness. Combine oil, Rosemary, salt, pepper, red pepper, and lemon juice and place into ziplock bag with chicken. Marinate 1-12 hours.
-Prepare Tahini sauce by adding tahini to food processor with lemon juice and garlic. Start processor, and once combined begin slowly adding water until desired thickness is achieved (I find that slightly less than 1 cup is perfect, add more for thinner sauce. Add salt to taste, parsley, and a small shake of cayenne. Refrigerate until ready to serve.
-Preheat grilling basket on medium heat, other side of grill to high.
-Drizzle olive oil on chopped Vegetables and season with salt, garlic powder, and lemon pepper seasoning. Spray grilling basket with cooking spray and add vegetables. Cook until peppers and zucchini are softened and lightly charred. Set aside.
-Grill chicken breasts per Sam's directions.
-Serve in a shallow bowl with rice, vegetables, chicken breast, and lemon-tahini dressing drizzled on top.
-Enjoy!
reply
travistallant5900
March: Day # 22: Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself:
For the sauce
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 scotch bonnet/habanero use less if you don't like it spicy
1/4 cup water
For the Jollof
1/2 cup oil
1 medium onion sliced
4 tablespoons tomato paste
4 cloves garlic finely minced
1 tablespoon ginger grated
2 bay leaves
1 tablespoon thyme
1 tablespoon curry Powder
1 teaspoons salt or add to taste
white Pepper or black pepper to taste
1 tablespoon chicken bouillon powder or 3 cubes
4 cups long grain rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter at room temperature optional
US Customary Metric
Instructions
First, make the tomato-based sauce by blending together the red bell peppers (pimento, tomatoes, onion, and scotch bonnet.
Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leavesleave to cook for 2 more minutes.
Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick about 10 to 15 minutes.
Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
Once it begins to boilafter about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is doneabout 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
reply
March: Day # 22: Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself:
For the sauce
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 scotch bonnet/habanero use less if you don't like it spicy
1/4 cup water
For the Jollof
1/2 cup oil
1 medium onion sliced
4 tablespoons tomato paste
4 cloves garlic finely minced
1 tablespoon ginger grated
2 bay leaves
1 tablespoon thyme
1 tablespoon curry Powder
1 teaspoons salt or add to taste
white Pepper or black pepper to taste
1 tablespoon chicken bouillon powder or 3 cubes
4 cups long grain rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter at room temperature optional
US Customary Metric
Instructions
First, make the tomato-based sauce by blending together the red bell peppers (pimento, tomatoes, onion, and scotch bonnet.
Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leavesleave to cook for 2 more minutes.
Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick about 10 to 15 minutes.
Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
Once it begins to boilafter about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is doneabout 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
reply
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
bruceneely4859
March: Sauerbraten
5 pound top round
10 whole garlic cloves, peeled
1 quart red wine vinegar
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon whole black peppercorns
1/4 cup sugar
4 cups beef stock
1 cup crushed gingersnap cookies
1 cup sour cream
Stud the roast with the whole garlic cloves, and season with salt and pepper. Place the roast in a deep glass bowl.
In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together.
Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours.
Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the beef stock to the strained liquid.
Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 23 hours.
Turn the meat several times and add additional stock if needed. Place pan with the braising liquid over a burner. Bring the liquid to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 23 minutes. Season with salt and pepper. Stir in the sour cream. Slice the roast and coat meat with some of the sauce. Serve the remaining sauce separately with potato pancakes or dumplings.
reply
March: Sauerbraten
5 pound top round
10 whole garlic cloves, peeled
1 quart red wine vinegar
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon whole black peppercorns
1/4 cup sugar
4 cups beef stock
1 cup crushed gingersnap cookies
1 cup sour cream
Stud the roast with the whole garlic cloves, and season with salt and pepper. Place the roast in a deep glass bowl.
In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together.
Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours.
Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the beef stock to the strained liquid.
Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered for 23 hours.
Turn the meat several times and add additional stock if needed. Place pan with the braising liquid over a burner. Bring the liquid to a simmer.
Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 23 minutes. Season with salt and pepper. Stir in the sour cream. Slice the roast and coat meat with some of the sauce. Serve the remaining sauce separately with potato pancakes or dumplings.
reply
m1melo7
Do a Portuguese Steak next!
8 oz New York Sirloin
1 tsp paprika
1 tsp salt
1/8 tsp black pepper
4 cloves of garlic, sliced
2 tsp garlic powder
2 tsp onion powder
2 tblspn neutral oil
1 tblspn corn starch
1/4 cup water
1/4 cup Madeira wine
3 tblspn butter
Piquillo peppers or hot Portuguese peppers
2 large eggs
Portuguese black olives for garnish
1. Season steak with paprika, salt, pepper, onion powder, garlic powder. Let it marinate 1 hour or overnight.
2. Pre-heat cast iron pan. Once heated, brush pan with oil and cook steak to desired temperature.
3. Once to temp, place on plate and keep warm.
4. In the same skillet, deglaze pan with wine. Add butter, sliced garlic, and Piquillo pepper (or hot pepper) and stir until the butter melts.
5. Pour in cornstarch slurry and stir until sauce thickens. Turn flame off.
6. In separate pan, pan fry eggs until sunny side up (or desired liking) and season with salt and pepper.
7. Plate the steak, spoon over sauce, and top with eggs. Garnish with Portuguese olives. Serve with Spanish rice or sliced fried potatoes.
8. Enjoy!
reply
Do a Portuguese Steak next!
8 oz New York Sirloin
1 tsp paprika
1 tsp salt
1/8 tsp black pepper
4 cloves of garlic, sliced
2 tsp garlic powder
2 tsp onion powder
2 tblspn neutral oil
1 tblspn corn starch
1/4 cup water
1/4 cup Madeira wine
3 tblspn butter
Piquillo peppers or hot Portuguese peppers
2 large eggs
Portuguese black olives for garnish
1. Season steak with paprika, salt, pepper, onion powder, garlic powder. Let it marinate 1 hour or overnight.
2. Pre-heat cast iron pan. Once heated, brush pan with oil and cook steak to desired temperature.
3. Once to temp, place on plate and keep warm.
4. In the same skillet, deglaze pan with wine. Add butter, sliced garlic, and Piquillo pepper (or hot pepper) and stir until the butter melts.
5. Pour in cornstarch slurry and stir until sauce thickens. Turn flame off.
6. In separate pan, pan fry eggs until sunny side up (or desired liking) and season with salt and pepper.
7. Plate the steak, spoon over sauce, and top with eggs. Garnish with Portuguese olives. Serve with Spanish rice or sliced fried potatoes.
8. Enjoy!
reply
josephfinch3194
March:
Stuffed back strap
Elk is preferred, any back strap will do
Ingredients:
1. Roughly 1ft of back strap
2. 8oz Cream cheese
3. One large lime
4. One cup finely chopped mushrooms of your choice
5. 1/2 cup chopped cilantro
6. One full package of bacon
7. Salt and pepper to taste
Recipe:
1. In a large bowl, mix together cream cheese, chopped mushroom, chopped cilantro, and a large squeeze of lime (to your liking.
2. Lay out bacon vertically, side by side like a bacon blanket.
3. Butterfly back strap, lightly season inside with salt and pepper.
4. Lay back strap onto bacon (perpendicular to how the bacon is laying)
5. Fill inside of back strap with cream cheese mixture and close. Wrap bacon around entire back strap, and secure with as many tooth picks as needed.
6. On a charcoal grill, cook wrapped back strap until bacon is crispy and internal temp is 125 (or to your desired doneness.
7. Slice into medallions & serve.
reply
March:
Stuffed back strap
Elk is preferred, any back strap will do
Ingredients:
1. Roughly 1ft of back strap
2. 8oz Cream cheese
3. One large lime
4. One cup finely chopped mushrooms of your choice
5. 1/2 cup chopped cilantro
6. One full package of bacon
7. Salt and pepper to taste
Recipe:
1. In a large bowl, mix together cream cheese, chopped mushroom, chopped cilantro, and a large squeeze of lime (to your liking.
2. Lay out bacon vertically, side by side like a bacon blanket.
3. Butterfly back strap, lightly season inside with salt and pepper.
4. Lay back strap onto bacon (perpendicular to how the bacon is laying)
5. Fill inside of back strap with cream cheese mixture and close. Wrap bacon around entire back strap, and secure with as many tooth picks as needed.
6. On a charcoal grill, cook wrapped back strap until bacon is crispy and internal temp is 125 (or to your desired doneness.
7. Slice into medallions & serve.
reply
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)
reply
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)
reply
stevenlee2763
March: Smoked, Spicy Korean Spareribs
INGREDIENTS
3 lb pork spare ribs
1 green onion chopped
1 tsp sesame seeds
1/2 onion sliced
Marinade
1/4 Asian pear
2 tbsp onion
2 tbsp garlic
1 tsp ginger
1 tbsp mirin
1 tbsp soy sauce
1/3 cup oligodang (cooking syrup) or sugar
1 tbsp sesame oil
1 tbsp dwenjang fermented soybean paste
2/3 cup gochujang
1 tbsp gochugaru
1/2 tsp black pepper
1/2 tsp msg optional
Blend all marinade ingredients together.
Prepare spareribs (trim off excess fat and remove membrane.
Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours.
Smoke ribs at 200 degrees (at least 4 hours, while basting.
Cover with foil and let rest for about 20 minutes in a cooler to keep warm.
Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
reply
March: Smoked, Spicy Korean Spareribs
INGREDIENTS
3 lb pork spare ribs
1 green onion chopped
1 tsp sesame seeds
1/2 onion sliced
Marinade
1/4 Asian pear
2 tbsp onion
2 tbsp garlic
1 tsp ginger
1 tbsp mirin
1 tbsp soy sauce
1/3 cup oligodang (cooking syrup) or sugar
1 tbsp sesame oil
1 tbsp dwenjang fermented soybean paste
2/3 cup gochujang
1 tbsp gochugaru
1/2 tsp black pepper
1/2 tsp msg optional
Blend all marinade ingredients together.
Prepare spareribs (trim off excess fat and remove membrane.
Set aside some marinade for basting and massage the ribs with marinade and let marinate for a few hours.
Smoke ribs at 200 degrees (at least 4 hours, while basting.
Cover with foil and let rest for about 20 minutes in a cooler to keep warm.
Slice individual ribs and garnish with green onions, sliced onions, sesame seeds and enjoy.
reply
leepack9484
March: Mexican style rotel dip with ranch.
Ingredients:
1 lb. Mild Sausage
1 lb. Hot Sausage
2 8oz. Block of cream cheese
2 cans of Mexican style Rotel w/ Lime and cilantro
4 tbs. Hidden Valley Ranch powder
Cooking:
1. Brown off both packs of sausage and strain the grease off.
2. Combine sausage, cream cheese and the whole cans of Rotel (Do not drain the Rotel) into a pan and put it on a medium low heat setting until the cream cheese is fully melted and incorporated.
3. Add 4 tbs. of ranch powder and mix thoroughly. Add more if desired. We never measure.
Serve with Tostitos black bean and garlic chips or for an adventure serve with balsamic vinegrett Triscit's.
Scoop and enjoy, because you will enjoy it. You better.
samthecookingguy
reply
March: Mexican style rotel dip with ranch.
Ingredients:
1 lb. Mild Sausage
1 lb. Hot Sausage
2 8oz. Block of cream cheese
2 cans of Mexican style Rotel w/ Lime and cilantro
4 tbs. Hidden Valley Ranch powder
Cooking:
1. Brown off both packs of sausage and strain the grease off.
2. Combine sausage, cream cheese and the whole cans of Rotel (Do not drain the Rotel) into a pan and put it on a medium low heat setting until the cream cheese is fully melted and incorporated.
3. Add 4 tbs. of ranch powder and mix thoroughly. Add more if desired. We never measure.
Serve with Tostitos black bean and garlic chips or for an adventure serve with balsamic vinegrett Triscit's.
Scoop and enjoy, because you will enjoy it. You better.
samthecookingguy
reply
philstone7277
March: Dice half or a small onion in fry pan, add 2 garlic cloves, add a lb. of hamburger, brown burger, jar of ragu chunky sauce, because im lazy, or your own spaghetti sauce, use half of sauce for spaghetti that night and save rest for omelet. Now what you do is add little water to heat sauce, beat 2 or 3 eggs for omelet, add Chipotle and a little adobo, or pepper flakes, you choose, lol now after eggs are ready, lay couple slices of mozzz cheese, then sauce, then parm cheese on sauce, then top it off with diced toms and sour cream, the perfect omelet, When I lived in Washington a place called the TUK-INN had an omelet kinda like this and loved it
reply
March: Dice half or a small onion in fry pan, add 2 garlic cloves, add a lb. of hamburger, brown burger, jar of ragu chunky sauce, because im lazy, or your own spaghetti sauce, use half of sauce for spaghetti that night and save rest for omelet. Now what you do is add little water to heat sauce, beat 2 or 3 eggs for omelet, add Chipotle and a little adobo, or pepper flakes, you choose, lol now after eggs are ready, lay couple slices of mozzz cheese, then sauce, then parm cheese on sauce, then top it off with diced toms and sour cream, the perfect omelet, When I lived in Washington a place called the TUK-INN had an omelet kinda like this and loved it
reply
xpyr
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
reply
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
reply
mrwaddles22
Sweet Potato Turkey Chili
3lbs Ground Turkey
2 good sized sweet potatos
can of tomatoe sauce
can of ranch beans
can of chickpeas
can of kidney beans
packet of favorite chili seasoning
Brown ground turkey. Cube up the sweet potato. Then just throw everyting
into a crockpot. Can choose whichever beans you want, whichever sauce you
want. Add whatever additional spices or create your own chili spices.
This recipe is simple and adaptable. For me i just throw all this
in and let it sit for 5 hours on high.
reply
Sweet Potato Turkey Chili
3lbs Ground Turkey
2 good sized sweet potatos
can of tomatoe sauce
can of ranch beans
can of chickpeas
can of kidney beans
packet of favorite chili seasoning
Brown ground turkey. Cube up the sweet potato. Then just throw everyting
into a crockpot. Can choose whichever beans you want, whichever sauce you
want. Add whatever additional spices or create your own chili spices.
This recipe is simple and adaptable. For me i just throw all this
in and let it sit for 5 hours on high.
reply
sniperlif3
I think the reason I don't buy your BFF is because salt is a huge deal with life length and heart issues. Sure, its easy, but I have known more people than I can count who have had heart failures or issues in which doctors said it was thier sodium intake. High blood pressure, irregular heart beat, low life heart, all something that too much salt causes. When I started looking at meal preps, i started seeing how little salt is needed in a daily intake.
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I think the reason I don't buy your BFF is because salt is a huge deal with life length and heart issues. Sure, its easy, but I have known more people than I can count who have had heart failures or issues in which doctors said it was thier sodium intake. High blood pressure, irregular heart beat, low life heart, all something that too much salt causes. When I started looking at meal preps, i started seeing how little salt is needed in a daily intake.
reply
tyriqueraman4781
March: Sausage Dip.
2lbs of Jimmy Deans (sage or regular)
3lbs of cream cheese
1 can of rotel (diced tomatoes for non-spicy)
Brown sausage. Season with Cajun (2 tbs) and minced garlic (2 tsp. Drain. Melt cream cheese (optional: add milk to help process. Add meat and tomatoes. Chips of choice in descending order: Sweet chili Doritos, Nacho cheese Doritos, Tostitos with hint of lime, or regular Tostitos.
Enjoy!
reply
March: Sausage Dip.
2lbs of Jimmy Deans (sage or regular)
3lbs of cream cheese
1 can of rotel (diced tomatoes for non-spicy)
Brown sausage. Season with Cajun (2 tbs) and minced garlic (2 tsp. Drain. Melt cream cheese (optional: add milk to help process. Add meat and tomatoes. Chips of choice in descending order: Sweet chili Doritos, Nacho cheese Doritos, Tostitos with hint of lime, or regular Tostitos.
Enjoy!
reply
timberwolf3007
Very interesting! I have never been to St. Louis, but I may have to try this one. The funny thing is, I have been doing something very similar for years without ever knowing about it. I make a breakfast version, using a hot spicey sausage patty instead of burger, with a Southwest flair to the seasoning. Cayenne, chipotle salsa, pico de gallo, etc. Very intriguing, thank you for showing this one.
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Very interesting! I have never been to St. Louis, but I may have to try this one. The funny thing is, I have been doing something very similar for years without ever knowing about it. I make a breakfast version, using a hot spicey sausage patty instead of burger, with a Southwest flair to the seasoning. Cayenne, chipotle salsa, pico de gallo, etc. Very intriguing, thank you for showing this one.
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sam_cooking
A true slinger has only salt and pepper, loose hash browns, a thawed burger patty, as many eggs as I can get away with, a magically good chili (they wont tell me what it is, dammit, a 4 ounce cup of coffee refilled for the eighth time, and a bit of countertop cleaner in it. I tell 'em to hold the onions. Can you please make it right for your audience Can't wait for the reupload!
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A true slinger has only salt and pepper, loose hash browns, a thawed burger patty, as many eggs as I can get away with, a magically good chili (they wont tell me what it is, dammit, a 4 ounce cup of coffee refilled for the eighth time, and a bit of countertop cleaner in it. I tell 'em to hold the onions. Can you please make it right for your audience Can't wait for the reupload!
reply
greeneym8301
MARCH:
MEXICAN/NACHO INSPIRED CHICKEN PARMY
Flatten chicken breast to about 1cm thick.
Mix taco/mexican seasoning with flour
Whisk egg crush favourite Doritos
Bread chicken flour mix egg then Doritos
Fry until golden top with enchilada sauce cheese put in oven to melt cheese top with pico quac and sour cream
reply
MARCH:
MEXICAN/NACHO INSPIRED CHICKEN PARMY
Flatten chicken breast to about 1cm thick.
Mix taco/mexican seasoning with flour
Whisk egg crush favourite Doritos
Bread chicken flour mix egg then Doritos
Fry until golden top with enchilada sauce cheese put in oven to melt cheese top with pico quac and sour cream
reply
Stephen-mw8ze
I’m a STL area municipal cop. Many a night shift was made better by slinger (aka nightmare. The slinger was also known as the nightmare due to the indigestion you got after a night of drinking and then the slinger/nightmare
You come to the STL314, let us know. Cops know where to eat. Not fancy, but good food
reply
I’m a STL area municipal cop. Many a night shift was made better by slinger (aka nightmare. The slinger was also known as the nightmare due to the indigestion you got after a night of drinking and then the slinger/nightmare
You come to the STL314, let us know. Cops know where to eat. Not fancy, but good food
reply
J-Thiessen
Love the vids Sam! From one Canadian to another (I will forgive the fact you moved to California) could you make a loaded poutine Steak fries, CHEESE CURDS (not shredded) bacon, caramelized onions, brown gravy with green onions on top. Could also add some Italian sausage if you’d like. Love you, I mean thanks!
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Love the vids Sam! From one Canadian to another (I will forgive the fact you moved to California) could you make a loaded poutine Steak fries, CHEESE CURDS (not shredded) bacon, caramelized onions, brown gravy with green onions on top. Could also add some Italian sausage if you’d like. Love you, I mean thanks!
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