PROPER SOUTHERN BAKED BEANS (MAYBE THE BEST BBQ SIDE DISH!) | SAM THE COOKING GUY
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Viewer recipe month continues with an insane recipe for homemade baked beans! Oh snap, the molasses! And congrats to …
March: Señor Reuben (Use a flour tortilla and green chile instead of rye bread for a Rueben sandwich)
Pile thinly sliced corned beef on half of the tortilla and cover with a healthy amount of sauerkraut and 1/4 cup of hot green chile and top with swiss cheese. Fold in half and cook in a cast iron skillet/griddle/flat top until heated through and toasted. Open it up and drizzle with your choice of 1,000 island or a good mustard.
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers
🥰😘🤩
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March:
Hot Dog, Mashed Potato and Baked Bean Casserole
(Do this recipe but upgrade/home make the 3 main ingredients)
4 mediumd potatoes peeled and cubed
2 Tbsp butter
1/2 c shredded cheddar cheese
15 oz can of baked beans
4 all beef hot dogs cut into slices
1In a medium pot add water and some salt. Cook the potatoes until soft. Drain and stir int the butter, , salt and pepper. if too dry add a little milk. Set aside.
2 Preheat oven 425 degrees. Mix the hotdogs with the beans. Place in bottom of baking dish. Top with mashed potatoes then cheese.
3 Bake 15 minutes.
Nice. I do the same basic recipe, drain the beans, and BBQ sauce with one added ingredient. Instead of the oven, I place them in my offset smoker for an hour stirring every 15 minuets. Trust me when I say that the beans will take on that smokey flavor and be comfort food from heaven
Love the channel, but that recipe is the metabolic equivalent of eating four boxes of Girl Scout cookies.
Apple pie baked beans are the best
March: Kentucky Hot Brown
4T butter + 2 oz. Flour:
Melt butter in pan add flour, whisk to make a thick roux.
Add 1 qt. Heavy cream and simmer for 2-3 min. Remove from heat add 1/2 cup grated pecorino romano cheese and a lil salt/pepper.
For each hot brown take a slice of Texas toast (this recipe covers 2 pieces) and cover with some sliced, roasted turkey breast (can be thick slices from deli or leftover from Thanksgiving). Lay a few slices of Roma tomatoes over turkey, pour the cheese sauce all over. Sprinkle the top with 1T pecorino romano cheese and place dish under broiler until cheese is brown and bubbly.
Remove and layer each piece with a criss cross of cooked crispy bacon and sprinkle on some paprika and parsley.
After eating, assume your favorite nap position, you’ll need it!!
Beans, beans, the musical fruit, the more you eat, the more you toot. The more you toot, the better you feel, lets eat beans for every meal.
March: chicken and rice (Mexican twist) I got the idea from your video of chicken and rice in the rice maker!
These are the ingredients. I basically just put them all in the rice maker to cook and then crisp up the thighs on a pan when done:
Marinated Chicken thighs
Rice
Chicken stock
Tomato paste
Garlic powder
Onion powder
Butter
Sazón seasoning
Smoked paprika
Fresh chopped cilantro (for topping)
Chopped onion (for topping)
Lime drizzle and zest
I have been making something similar for years, but I add caramelized onions and peppers amongst other things to my version.
March chicken and shrimp carbonara
Ingredients
Marinade
* 1 pound chicken tenders
* 1 pound medium-size shrimp peeled and deveined
* 1 cup extra virgin olive oil
* 1 tablespoon Italian seasoning
* 5 cloves garlic minced
* 1 teaspoon pepper (freshly ground preferred)
* ½ teaspoon salt
Carbonara
* 16 ounces spaghetti
* 1 red bell pepper thinly sliced
* 4 ounces pancetta diced
* ½ cup salted butter
* 3 egg yolks
* 2 tablespoons all-purpose flour
* 1 tablespoon crushed garlic
* ½ cup parmesan cheese grated
* 2 cups heavy cream
Topping
* ¼ cup parmesan romano cheese shredded
* 1 cup mozzarella cheese shredded
* 1 cup Italian seasoned panko bread crumbs
* ½ cup salted butter melted
* 1 tablespoon garlic powder
* Fresh parsley finely chopped, for garnish
Instructions
Marinade
* Add the chicken tenders and shrimp each to their own gallon-sized food storage bag. In a small mixing bowl, whisk together the olive oil, Italian seasoning, minced garlic, pepper, and salt.
* Pour the marinade over the chicken and shrimp. Seal the bags and marinate in the fridge.
Carbonara
* Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the noodles and then set them aside.
* While the pasta cooks, pour the chicken first then shrimp, and they’re marinades into a large skillet. Cook over medium-high heat for 7 minutes. Add the bell peppers to the skillet, and cook for another 5 minutes. Remove from the heat and set to the side for now.
* Add 1 tablespoon of olive oil to a large pot over medium-high heat. (I use the same one I cooked the pasta in.) Add the pancetta and cook for 5 minutes until crispy, stirring often.
* Add the butter to the pot and lower the heat to medium-low. Once the butter is melted, whisk in the flour. Then add the crushed garlic, parmesan cheese, heavy cream, and egg yolks. Whisk constantly for 5 minutes to prevent to eggs from scrambling.
* Add the cooked spaghetti and stir to coat in the sauce
Topping
* In a small mixing bowl, stir together the parmesan romano cheese, mozzarella, seasoned bread crumbs, melted butter, and garlic powder until well combined. Sprinkle the topping evenly over the pasta and garnish with parsley.
I have never clicked so fast on a youtube recipe video before **arriba!!!**
March:
Corn Ribs
Corn Ribs
Ingredients
* ▢ 4 whole corn cobs
* ▢ 3 tbsp extra virgin olive oil
* ▢ 2 tbsp parsley or coriander/cilantro , roughly chopped (optional garnish)
SEASONING:
* ▢ 1 1/2 tsp garlic powder
* ▢ 2 1/2 tsp smoked paprika (or ordinary), plus more for garnish if desired
* ▢ 2 tsp cooking/kosher salt
* ▢ 2 tsp black pepper
GARLIC BUTTER:
* ▢ 50g/ 3 tbsp unsalted butter
* ▢ 1 garlic clove , finely minced
* Cut corn – Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. My way: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.
* Easiest method – Cut half length ribs. Shorter ribs = easier to cut. See note 2.
COOKING:
* BBQ (best!) or oven – Heat BBQ on high or oven 200°C/375°F (180°C fan).
* Garlic butter – Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
* Seasoning – mix in a small bowl.
* Season corn – Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob – tasty "bone" sucking!
* BBQ – Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute.
* Oven – Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
* Butter it – Transfer corn back into the bowl. Pour over garlic butter and toss.
* Serve – Pile onto plate, sprinkle with parsley then grab and eat like ribs! Optional pink sauce pictured in notes. Don't forget to suck all the seasoned garlic butter from the cob "bone" – it might be the best part. 🙂
March: recipe
Cheesy Beef Dip:
Need:
drizzle of neutral oil for non stick.
one whole yellow onion – diced how ever large you like, I do medium size,
whole garlic – chopped
2 lbs ground beef (can do 1lb GB and 1 lb Ground turkey if you like it less greasy)
ragu cheese sauce – could make your own cheese base similar to mac-n-cheese if desired
2 cans of fire roasted tomato chunks,
1 can of green chilies
one pack of cream cheese cut into smaller pieces, I tend to cut it into about 8 pieces
paprika,
chipotle chili powder
hot sauce ( I use garlic Chulula) half bottle
lemon juice
salt/season salt
pepper
1. in a hot pan cook onions stirring occasionally for about 3-4 minutes in neutral oil.
2. add garlic and cook for another 2 minutes. Can season with salt and pepper now if desired, just be careful it can get salty quick.
3. Add ground beef and continue to cook until brown. (may drain oil if you like, or if you used a lower fat GB can leave if desired.)
4. Add ragu/cheese sauce, simmer on low for a few minutes to combine,
5. add cans of chunk tomatoes, and green chilies, stirring occasionally
6. add cream cheese and mix occasionally until dissolved.
7. I like to let it cook on low for a few minutes until it is all mixed.
8. season to taste, I typically add half a bottle of chulula, salt, pepper, chipotle chili powder to add heat, paprika for smokey flavor.
9 turn off the heat and add some lemon juice to taste.
Its great for potlucks, superbowl party, etc. Can be served with chips for dipping or over chips like nachos. Can also be a topping for eggs, or veggies.
March: Matambre (Argintine-version of braciole) with chimichurri sauce
Ingredients:
For matambre:
• 1.5-2lbs. flank steak
• Butcher twine
• Olive oil
• BFF (salt/pepper/garlic powder)
• Red pepper flakes
• Parmigiano Reggiano cheese
• Baby carrots (halved)
• 1 white or yellow onion (sliced)
• 1 cup sliced green olives
• 4 hard boiled eggs (sliced)
• 1 bottle (750 ml) of malbec
• 1 large white or yellow onion
• 1 head garlic
For sauce:
• 1 cup olive oil
• 6 tbs. white wine vinegar
• 2 bunches Italian parsley
• 2 bunches cilantro
• 4 cloves garlic
• Big pinch of BFF and oregano
Method:
For matambre:
• Butterfly the flank steak
• Cover in cling wrap and pound it out
• Season with BFF on both sides
• Grate cheese all over it
• Cover with red pepper flakes
• Cover with spinach
• Align sliced carrots in rows
• Align sliced onions in rows
• Align eggs in rows alternating with carrot and onion rows
• Cover with olives
• Roll up the meat so that when sliced it goes against grain
• Tie with twine like you would with braciola; if some ingredients spill out, it’s no big deal
• In large pot or Dutch oven over high heat, sear the meat until browned on all sides (use some olive oil)
• Leave meat in pot and cover with entire bottle of wine and enough water to get all the way up the sides
• Bring up to boil/aggressive simmer…then EITHER leave on stove on low simmer OR put in 325-degree oven
• Cook for about 1.5 hours (turning at least one time) until meat is fork tender
• Remove and cover with foil while you make your sauce (rest for at least 15 minutes)
For sauce:
• Put everything in food processor and go to town
• Try on toasted crostini and adjust seasoning (can add a fresh jalapeño if you want extra punch)
For serving:
• Remove all twine from meat and discard
• Slice into at least 1-1.5-inch slices (center ones are the BEST)
• Cover in sauce
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Canned beans, I’m out. Please redo this episode starting with dried beans. And use navy beans
March: One pot slow cooked picanha chili
Been a fan of your stuff for a while, I think you'd like this recipe since it builds layers of flavor, resulting in a final chili that's complex, nutritious, and very easy to make.
1.5 lb Picanha, fat cap fully trimmed, cut down into large chunks
2 medium or 1 small white / red onion, thinly sliced
1 tbsp beef better than bullion
1 cup good (gelatinous) chickens stock
1.5 tbsp unsweetened cocoa powder
1 tbsp chipotle in adobo
1.5 cup tomato puree
1 can black beans, drained
1 can red beans, drained
1.5 tbsp brown sugar (to taste)
salt (to taste)
spice mix:
2 tbsp chili powder
1.5 tbsp cumin
1 teaspoon turmeric
1 tbsp garlic powder
– in a heavy bottom pot on med-low heat add a small chunk of trimmed picanha fat cap until it renders out
– increase heat to med-high, add meat, sear on all sides (you want a good dark sear)
– add sliced onions, their juices will help deglaze the pot, move them around the pot until they're translucent and starting to caramelize (if the pot is looking too dry, add small splash of water)
– take the rendered fat piece out of the pot
– add spice mix, mix around until the meat chunks and onions are covered, toast spices for a minute in the pot
– add chipotle in adobo (chopped), cocoa powder, better than bullion, chicken stock and tomato puree, mix around, add enough water to cover everything + 1 inch on top
– put on the lid, let simmer for at least 2.5 hours, checking every 30-ish minutes to stir and add water if needed
– at the end of the simmer period the picanha should be falling apart easily from you just stirring the pot, shred it using a potato masher or fork
– add the beans and sugar, adjust water if needed (bring to a simmer if you add more water), add salt to taste (after you have stirred the beans, since they can be a bit salty)
Comment
Love the "3D House of Beef" moment toward the end!
Drain the beans, add some peppers, at least one jalapeno then cook them under a pork butt or ribs so they drip fatty goodness directly into the beans.