Sam The Cooking Guy Recipe

This will bust out a whole week of deliciousness, wait - make that 'healthy' deliciousness. And the video is below :)

2-3 cups basmati rice

5 chicken breasts

Kosher salt & fresh ground pepper

Teriyaki sauce, recipe here

2 carrots, cut into 1/2 inch diagonal slices

1 cup broccoli florets

1 tablespoon oil

1 large clove garlic, minced

1 tablespoon soy sauce

15 store-bought Asian dumplings, I used chicken/veggie

• Rinse rice until the water runs clear, put into a pot with 2 cups of cold water for each cup of rice. 1 cup of uncooked rice makes approx 3 cups cooked - so you decide how much you'll want

• Bring to a boil, turn down to a simmer and cover with a lid - cook about 25 minutes, remove from heat and let sit 5 minutes then fluff with a fork, set aside to cool

• While the rice cooks, season chicken with salt & pepper and grill, turning often until approx 160 degrees…basting with the teriyaki sauce often in the last few minutes of cooking

• Remove from heat, give one more brush with the sauce and set aside to cool

• Heat about 3/4 inch of water to boiling in a wide pan (that has a lid) and add carrots. Put on the lid and let steam about a minute and a half, then add broccoli and replace lid - let steam another minute and a half

• Drain water well, put back on the heat and add oil , a little salt & pepper and stir fry about a minute

• Add a tiny bit more oil, the garlic, and when it becomes fragrant, add the soy and stir everything well to mix - remove to a plate

• Make dumplings according to package directions, browning them if you wish, and you should then set aside

• Build your boxes: rice, a sliced chicken breast, veggies, dumplings and finally garnish with sesame seeds and something green

1 Comment

Serves 8 to 10, I think.

Undeniably my favorite soup. It's so damn, and other than making your won chicken, it's relatively easy. The video is at the bottom if you wanna scope it first.

FOR THE CHICKEN

One 3-4 pound chicken, stuff removed from inside

1/4 cup butter

Kosher salt & fresh ground pepper

1 large onion (any color) sliced into 3 or 4 1/2 inch thick slices

1 lemon, cut in quarters

1 head of garlic, sliced in half

• Preheat oven to 300

• Dry chicken well, then season cavity with salt & pepper, then stuff with lemon and 1/2 of the garlic head

• Tue legs together, rub all over with butter, then season outside with salt & pepper

• Put into a pan on top of the onion slices, and cook in the oven until the breast registers about 160 - remove (2.5 to 3 hours), cover loosely with foil and let rest

FOR THE SOUP

Oil

3 carrots, cut into 1/2 inch thick slices

2 stalks celery, cut into 1/2 inch thick slices

1 yellow onion, diced

3 large cloves garlic, minced

1 tablespoon fresh thyme leaves, or about 1 teaspoon dried

2 bay leaves

8 cups broth

6 ounces dried, thin egg noodles - or pretty much any dried noodle you like

2 - 3 cups shredded chicken

• Heat about a tablespoon of oil in a large pot over medium high heat and add carrots - saute a couple minutes

• Add the celery & onion, and saute everything another 5 minutes - then add garlic and mix in

• Put in the thyme, bay leaves and broth - bring to a boil then turn down to a simmer - cover and let go 15 minutes

  Remove bay leaves, then add the noodles and chicken and cook until noodles have softened - about 10 minutes

• Season with salt & pepper to taste

• Put in a bowl and add matzo balls, garnish with parsley

FOR MATZO BALLS

1 pack matzo ball mix

3 tablespoons chopped curly parsley

• Make according to package directions, just adding the parsley when you add the liquids

1 Comment

Dogs

Oil

Hot dogs, whatever kind you like but the natural casing all beef are really good here (plus there's a chance they'll burst open while frying, and that'll make em even better

Buns, lightly toasted or griddled

• Heat about an inch of oil in a pot or pan to about 350

• Add the dogs, not too many though and cook 2-3 minutes until beautiful

• Put the dog in a bun, add some chili and then the cheese

Chili

Oil

1 pound ground beef

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon chili powder

8 ounces tomato sauce

2 tablespoons ketchup

1 tablespoon Dijon mustard

1 tablespoon minced chipotle chile

1 tablespoon Worcestershire sauce

½ cup beef or chicken stock {AU: not beerno}

Kosher salt to taste

• Heat a tablespoon of oil in a large pan over medium/high heat, add the beef and cook until no longer pink

• Stir in the onion, garlic, and chili powders, tomato sauce, the ketchup, the mustard, the chipotle and the Worcestershire mix well

• Finally add the stock and salt, stir well and then keep at a low simmer 5- 10 minutes, or until it thickens to where you want it

Cheese Sauce

1/2 cup cheese whiz

1/3 cup shredded Monterey Jack cheese

1/2 tablespoon Montreal steak

• Combine all ingredients in a small pot over medium heat

• Stir until melty

• Use

10 Comments

Serves about 6

Oil

1 pound ground beef

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon chili powder

8 ounces tomato sauce

2 tablespoons ketchup

1 tablespoon Dijon mustard

1 tablespoon minced chipotle chile

1 tablespoon Worcestershire sauce

½ cup beef or chicken stock {AU: not beerno}

Kosher salt to taste

• Heat a tablespoon of oil in a large pan over medium/high heat, add the beef and cook until no longer pink

• Stir in the onion, garlic, and chili powders, tomato sauce, the ketchup, the mustard, the chipotle and the Worcestershire mix well

• Finally add the stock and salt, stir well and then keep at a low simmer 5- 10 minutes, or until it thickens to where you want it

Comment

It's crazy, but what makes this work are melted ice cubes that mix with the cheese to closely approximate the cacio e pepe sauce. It's wack but delicious

3 ounces pecorino romano, shredded (about 1 1/4 cups)

1 1/2 teaspoons crushed black pepper, medium grind

1 pizza dough, store bought or see recipe here

Ice cubes

Olive oil

Cornmeal for under the pizza

• Preheat oven to 500 degrees for at least 30 minutes to be sure it's really hot. Put a baking sheet or pizza stone in the oven while it heats

• Combine cheese and pepper in a small bowl, mix and set aside

• Shape dough into a 10-12 inch circle, with a raised edge

• Transfer dough to a pizza peel that's been dusted with cornmeal, add 5 ice cubes and put into the oven

• Carefully slide pizza onto the sheet or stone, and bake until golden brown & fully cooked

• Remove and immediately add the cheese/pepper & drizzle with olive oil

• Slice & eat

1 Comment

SOUP

2 pounds vine-ripe tomatoes, cored & cut in half – please don't use rock hard tomatoes

1 head garlic, with the top ¾ of an inch cut off to expose all the cloves

5 or 6 sprigs of thyme

Olive oil

1 large onion, rough chopped

1 tablespoon tomato paste

1 tablespoon chipotle paste

4 cups chicken stock

• Preheat oven to 425

• Put tomatoes and the garlic on a sheet pan, season with the salt & pepper, top tomatoes with the thyme and drizzle everything nicely with a couple tablespoons of  olive oil

• Roast about 45 minutes or until the tomatoes and garlic have softened beautifully

• While they cook, put onion in a medium pot with a tablespoon of oil, and soften over medium heat, about 5 minutes

• Add the tomato & chipotle paste, stir well a couple minutes then add the chicken stock – mix well

• When the tomatoes are ready, add them to the pot, and squeeze garlic out of the head and add

• Use an immersion blender to mix everything in the pot, or transfer to a regular blender and blend until your desired thickness

• Put back in the pot and simmer about 20 minutes or until reduced and slightly thickened

GRILLED CHEESE

1/3 cup mayo

2 cloves garlic

2 ounces each shredded fontina, mozzarella and parmesan cheeses

Bacon Onion Jam, see recipe here

Bread of your liking, though something crispy & hearty would be ideal

• Combine mayo and garlic in a small bowl - mix well to combine

• Mix all cheese together, and build: bottom bread, spread on some bacon onion jam (and be generous) 2 oiunces of the cheese combo for each sandwich then the top bread and finally some of the garlic mayo

• Cook, mayo side down over medium/low heat until crispy & golden on the bottom

• Add mayo to the top, flip over and repeat

• Serve with the soup

8 Comments

Makes 4 burritos

Szechuan Beef, see recipe here

Four 12" flour tortillas

3 cups cooked rice: brown, white…it's up to you

Something green, pea shoots, green onions, sauteed spinach or arugula - almost anything will work

• Warm tortilla

• Add a layer of rice, then a layer of the beef then whatever is green (or skip it if you want)

• Roll up and serve

7 Comments

Szechuan Beef

October 11, 2021

Serves 3-4

1 pound flank steak, really thinly sliced

1/4 cup corn starch

Salt and pepper to taste

5 tablespoons dark soy sauce

2 tablespoons hoisin sauce

1 tablespoon sesame chili oil

2 tablespoons brown sugar

1 tablespoon corn starch

1/4 cup beef broth

 1 red pepper cut into thin, 1 inch pieces

1/2 yellow onion, sliced into thin 1 inch pieces

Neutral oil

1 teaspoon red pepper flakes

1 tablespoon Szechuan peppercorns, finely crushed (optional)

2 teaspoons finely minced garlic

2 teaspoon finely minced ginger

• Place the steak in a bowl with the corn starch, 2 tablespoons of the soy, and salt and pepper – mix well and set aside

• Combine remaining soy, hoisin, sesame (chili) oil, brown sugar, corn starch and broth - mix well and set aside

• Heat a couple tablespoons of oil large pan over high heat. and add the steak in as much of a single layer as possible

• Cook a couple minutes on each side until deep color developsgolden brown - you should do this is a coulpe bathces cuz too much steak in the pan at once will not brown, it'll just steam and you don't want that - when each batch is done, remove to a bowl

• Add a little more oil to the pan and put in the red pepper and onion - cook until just starting to soften 3-4 minutes

• Then add the red pepper flakes and peppercorns - stir through to mix in well

• Add the garlic and ginger to the pan; and when fragrant, stir into the vegetables then add the beef back to the pan along with any juices

• Stir to mix everything well, then add the sauce - stirring through for about 30 seconds to coat everything

• Serve

6 Comments

Makes 3

1 pound ground beef (at least 80/20)

2-3 tablespoons whiskey

4 cloves garlic, minced

Salt & pepper

1 tablespoon soy paste or sauce

6 slices American cheese

6 slices Muenster cheese

3 brioche hamburger buns, or something decent

3 tablespoons mayo

Whiskey bbw sauce, see recipe below

Onions rings see recipe here

• Put the beef, whiskey, garlic, s&p and soy into a large bowl - mix well to combine, then make into three1/3 pound patties

• Grill or pan fry burgers over medium-high heat until done to your liking

• Once you flip them, and a slice of each cheese to the top of the patties

• While they finish cooking, toast buns lightly and build: bun, mayo, some bbq sauce, the patty, a couple onion rings and the top bun

Whiskey BBQ SAUCE

Makes about a cup

1/2 cup ketchup

1/4 cup whiskey

2 tablespoons brown sugar

1 tablespoons apple cider vinegar

1 tablespoons dijon mustard

1 tablespoon soy sauce

1 teaspoon smoked paprkia

1 teaspoon onion powder

Pinch Kosher salt & pepper

• Put everything in a small pot, and bring to a simmer over medium, let simmer 5 to 10 minutes

• Done

Comment

Forget the frozen ones from the supermarket, cuz these are insanely good and lmost 'glass shattering' crispy. Make em once, and you'll make em again…and again.

Oil

1 yellow onion

3/4 cup all purpose flour

3/4 cup cornstarch

1/2 - 1 teaspoon cayenne pepper

Big pinch Kosher salt & freshly ground pepper

1 cup cold water

2 cups panko bread crumbs

• Heat about an inch or 2 of oil to 350 in a skillet

• Peel onions and cut into 1/4 inch rings, then separate into individual rings

• Put flour, cornstarch, cayenne and salt and pepper into a large bowl, mix well to combine

• Add water, and using a whisk mix until smooth - set aside

• Put panko into another large bowl

• When ready to cook, dip onion rings into the wet batter, then into the panko and then carefully put into the oil - don't overload the pan though or the oil temp will drop way too much

• Cook 2-3 minutes until golden brown, then remove to a cooling rack

• Keep going

3 Comments

5 Minute Chow Mein

September 28, 2021

Yup, only five minutes cooking time…with a little ore time for prep - but not much.

8 ounces dried Chinese egg noodles, if not pretty much any chow mein-like noodle will do

1 teaspoon sugar

1/3 cup hot chicken broth or hot water

2 tablespoons soy sauce

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

Neutral oil

1 small red pepper, sliced into 2" thin pieces

2 boneless, skinless chicken thighs, sliced into 2" thin pieces

1 bunch green onions, dark green stems cut into 2" thin pieces  - and the white & light green parts finely chopped

1 tablespoon each finely chopped ginger & garlic

Sesame seeds for garnish

• Put noodles into a pot of boiling water

• In a small bowl put the broth (or water), sugar, soy & oyster sauces - mix well to dissolve sugar and set aside

• Heat a wok/pan/whatever on high and add a tablespoon of the oil, and when it starts to smoke add the red pepper - cook about 2 minutes then add the chicken

• Stir to mix chicken and peppers together, and when the chicken is about halfway cooked, add the ginger & garlic - stir about a minute then add the green onion stems and give a quick mix

• Drain the noodles and add them to the chicken & vegetables - mix well then add the soy/oyster sauce mix

• Mix everything to coat really well with the sauce, then plate

• Garnish with chopped green onion and sesame seeds

1 Comment

1 bunch cilantro, just the leaves finely chopped - but save the stems

3 large cloves of garlic, finely minced

1 tablespoon cumin

2 tablespoons brown sugar

1 teaspoon each Kosher salt and freshly ground pepper

1/2 cup neutral oil

Zest & juice of one lime

2 tablespoons soy sauce

• Combine all ingredients really well

• Use

Comment

Fajita Seasoning

September 27, 2021

3 Tablespoons chipotle chili powder

2 Tablespoons sugar

2 Tablespoons cumin

2 Tablespoons smoked paprika

1 Tablespoon onion powder

1 Tablespoon Kosher salt

1 Tablespoon garlic powder

1/2 teaspoon cayenne pepper

1 Comment

Makes as many as you want (or need)

These are pretty much one of the easiest things you can make. The key tho is to start with dry-ish corn tortillas. If you don't have stale ones, you can:

• Put em on a rack on a baking sheet and put them into the oven at 350 for 5-6 minutes.

• Put em in a single layer on paper towels in the microwave about 30-45 seconds

And…we cook:

For oil - Cut them into the shape you want - I mostly want triangles, so stack the tortillas and cut into 6 wedges - more just makes them too small. Heat about 1/4 inch of oil in a large pan to 350 degrees, and slowly add the wedges, in a single layer. Fry them until beginning to get golden and crisp - about 2 minutes. Remove to papers towels, let dry a bit then season with kosher salt - repeat with remaining chips.

In the oven - Preheat oven to 350, brush both sides of tortillas with a small amount of neutral oil, cut into wedges, put on a rack on a baking sheet (in a single layer) and bake until golden and crispy about 12 to 15 minutes. But they can go from perfect to burnt quickly, so def keep an eye on them.

Comment

Makes approximately 2 dozen

1 pound ground beef

1/2 pound ground pork

1 onion, finely chopped

1 clove garlic, crushed

1/2 cup bread crumbs

1 egg

5 tablespoons whole milk

Generous salt and pepper

Dash of oil

3 tablespoons butter

5 tablespoons all purpose flour

1 cup vegetable stock

1 cup beef stock

2/3 cup thick double cream

2 teaspoons soy sauce

1 teaspoon Dijon mustard

2 tablespoons finely chopped parsley

• In a large bowl, combine ground beef and pork, using your fingers to break up any lumps. Mix in finely chopped onion, garlic, bread crumbs and egg. Add milk and season well with salt and pepper

• Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape while cooking).

• In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides, put in an ovenproof dish, cover and bake at 400 degrees 30 minutes

• Melt butter in a pan. Whisk in plain flour and stir for two minutes. Add vegetable stock and beef stock and continue to stir. Add double cream, soy sauce and Dijon mustard. Bring it to simmer and allow sauce to thicken

• Add the meatballs when done to the sauce, add some parsley and kroon! (that's Boom in Swedish)

6 Comments

Think of it as a small, powerful convection oven - that cooks things faster, easier and stilll damn delicious.

Pepper Bacon

• Put bacon slices into the air fryer, and top with fresh ground pepper

• Preheat air fryer to 390, then cook bacon about 8 minutes, start checking after 7

Air Fryer Grilled Cheese

• Build sandwich like normal, adding butter to both outside slices

• Preheat air fryer to 390, add sandwich and cook 4 minutes

• Flip it and cook 3 to 4 more minutes

• Remove, add bacon from above, close and eat

Corn on the Cobb

• Preheat air fryer to 390

• Remove husks from corn, brush lightly with oil then cook 8-10 minutes, flipping halfway

• Remove, add whatever ya like – salt, pepper, compound butter - I used non-dairy butter from my friends Ma and Jay and it was crazy delicious

Pizza

• 1/3 pound pizza dough, store bought or see recipe here

• Flatten dough into a circle, put on parchment paper

• Preheat air fryer to 390, and cook dough 4-minutes

• Remove, add sauce, cheese, meat – anything you like then put back in 3-4 minutes or until done

Steak

• Remove steak from fridge 30 minutes before cooking

• Preheat air fryer to 390, lightly oil and season steak

• Cook 5 -6 minutes, then flip and cook another 5 minutes or until where you like i

4 Comments

Chicago Dog

September 10, 2021

Makes as many as you want

All beef hot dogs

Poppy seed hot dog buns, see recipe here

Yellow mustard

Pickle relish

Diced white onion

Tomato wedges

Dill pickle spear

Sport peppers, or small chili peppers

• Put dog(s) in a pot of simmering water for 5 minutes, then build:

• Bun, dog, mustard, relish, tomato, pickle, onion, peppers

• Eat and repeat

4 Comments

Makes 8

1 packet fast acting yeast

2 tablespoons sugar

1 cup warm milk, approximately 110-120 degrees but no hotter

2 1/2 cups all purpose flour

1 teaspoon Kosher salt

1 egg + 1 egg white

3 tablespoons melted butter

3 tablespoons poppy seeds

• Put the yeast, 1 teaspoon of the sugar and the warm milk in a small bowl - stir gently and leave 5 minutes until foamy

• In a large bowl put 2 1/4 cups of the flour, remaining sugar and the salt - mix well

• When the yeast is foamy, add it to the center of the bowl with the flour mixture along with the egg and the melted butter

• Use a large spoon to give the egg a quick beat, then start mixing everything until it all comes together - it won't be smooth or pretty and that's ok

• Cover the bowl with plastic wrap and set aside 5-10 minutes

• Put a little bit of the remaining flour on a flat surface, and add the dough out of the bowl

• You want to knead this while adding the rest of the flour until smooth - this should only take a couple minutes of kneading

• Grease the bowl the dough came out with a little oil, put in the now smooth ball of dough, cover with plastic wrap and let proof about 30 minutes

• Give the dough a couple pokes with your fingers to deflate (I love this part) then put on a lightly floured surface and divide into 8 even pieces

• Preheat oven to 350 degrees

• Roll each into about a 6 inch log, and put seam-side down on a parchment-lined baking sheet - cover with a kitchen towel and let rise 15 minutes

• Whisk the egg white with 2 teaspoons water, brush top and sides of the rolls then sprinkle with with the poppy seeds

• Place in the preheated oven and bake 15 minutes, or until beginning to brown and become gorgeous

1 Comment

Makes one rack - maybe serves 3

So simple and so damn delicious. No smoker, no problem cuz we do em in the oven

1 tablespoon Kosher salt

1 tablespoon course black pepper

1 tablespoon granulated garlic, not garlic salt

1 rack beef back ribs, approximately 4-5 pounds

2 tablespoons yellow mustard

Apricot Bourbon BBQ sauce, see recipe here

• Preheat oven to 275 degrees

• Combine salt, pepper & garlic powder - mix well and set asidee

• Remove ribs from packaging, dry with paper towels and remove membrane from the back (see the video)

• Turn them over so the meat side is face up, rub this side with the mustard and sprinkle on the spg - you won't need quite all of it

• Wrap and seal tightly with 2 layers of foil, and put on a baking sheet and then into the oven

• Bake 3 1/2 hours, or until a knife can go in with zero resistance - they should be somewhere between 200 and 205 degrees

• Remove from oven, and turn to broil

• Take ribs out of the foil, put back on the baking sheet and brush liberally with the bbq sauce, then put back in the oven under the broiler (roughly 6 inches from the heat) about 3 minutes

• You're looking for them to get lots of color, and the sauce to get sticky

• Ur done - just cut in between the bones and eat

• Oh shit…

15 Comments

Makes about 1 ¾ cups

This sauce can go on anything you'd normally put bbq sauce on, but it's especially good on the Oven Baked Beef Ribs .

1 ½ cups ketchup

1 cup bourbon

1⁄2 cup apricot preserves

¼ cup apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon liquid smoke

1 tablespoon dijon mustard

1 teaspoon EACH: garlic powder and onion powder

• Put everything into a small pot over medium-high heat and bring to a boil

• Then reduce to a simmer and cook about 20 minutes, or until reduced to about 1 3/4 cups

1 Comment

Sam The Cooking Guy Recipe

Source: https://www.thecookingguy.com/cookbook

Posted by: mitchellexceplicted.blogspot.com

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