SPAGHETTI all'ASSASSINA (POSSIBLY THE BEST PASTA I'VE MADE IN A LONG TIME!) | SAM THE COOKING GUY 

we first saw this recipe about a year ago I think and it has become a weekly staple for us. we add Italian sausage to it, we cook it first then keep it warm, add a scoop to the top of the spaghetti.

Well I’m Italian from Rome and I think your recipe is perfect! Good job!

My mother used to make this with left over pasta. She called it fried spaghetti and it was amazing!

So glad you made this recipe! Ive been seeing it on social recently and all the recipes left me with so many technique questions! Thanks sam

MARCH: Dutch Bitterbalen (40 pieces) Litlle dutch snack. We enjoy this with a nice drink like beer. It is ideal to share with a group of friends :) [ ] 450g beef rib steaks [ ] 380 ml meat stock [ ] 2 bay leaves [ ] 1 piece mace [ ] 30g fresh parsley [ ] 400 water [ ] 100 wheat flour [ ] 80g unsalted butter [ ] 2 tbsp mustard [ ] 6 leaves gelatin [ ] 4 medium eggs [ ] 20g wheat flour [ ] 220g bread-crumbs [ ] 2 l frying oil [ ] Roasting pan (15 x 20 cm) Place the meat in a pan with the stock, bay leaf, mace and parsley and the water. Bring to the boil. Cook on low heat for 3 hours with the lid on the pan. Turn off the heat and let the meat cool in the broth without a lid on the pan. This takes about 3 hours. Remove the meat from the pan and chop finely. Strain the broth. Measure 400 ml of the stock. Melt the butter in a pan. Add 4/5 flour. Cook over low heat, stirring, until the flour starts to color (roux). This takes about 5 minutes. Pour the reserved stock into the roux in parts and stir over low heat to form a thick sauce. Cook gently over low heat for 3 minutes, until the ragout is glossy and cooked. Add the meat. Add the mustard. Season with pepper and salt if necessary. Remove from heat. Soak the gelatin in cold water for 5 minutes. Squeeze out and let it dissolve in the still warm ragout. Spoon the ragout into the roasting pan. Let cool to room temperature for 1 hour. Place covered in the refrigerator for 3 hours. Cut the thick ragout (also called salpicon) into 40 pieces and roll them into balls. Beat the eggs. Dip the balls successively in the rest of the flour, the egg, fine breadcrumbs, the egg again and finally the panko. Place in the freezer for 30 minutes. Heat the oil in a deep fryer or large pan to 180 °C. Fry approximately 10-12 bitterballen each for approximately 4 minutes until golden brown. Let drain on kitchen paper. Delicious with mustard.

March: Northern Plains Tator Tot Hotdish 8oz bacon (diced into lardon) 1 small-medium onion (diced) 5 cloves garlic (minced) 1 6oz can tomato paste (not traditional but I like it) 1 12-16oz beer (stout or lager) 1 pound ground beef {8oz mushrooms, 3 tbsp butter, 3 tbsp AP flour, 3 cups milk} or {10 oz cream of mushroom soup & 10 oz cream of chicken or celery soup} 2 15oz cans of your favorite veggie (corn & green bean is what I grew up with, feel free to use mixed) 1.5 cup shredded cheese (CoJack, cheddar, pick your fav) 32oz frozen tater tots Preheat pellet grill/smoker (or oven) to 350 degrees F. In a skillet, cook the bacon until the fat has rendered, then add the onion & saute until softened, season with BFF, seasoned salt, or cajun seasoning (whichever you prefer). Add the garlic and tomato paste and fry until fragrant, deglaze with beer & cook until liquid has reduced by half. Empty into a 9x13 casserole dish, leaving any bacon fat in skillet. Add ground beef to skillet & cook (with your same seasoning) until no longer pink. Add to casserole. Saute mushrooms in remaining fat, then add butter until melted. Whisk in flour to create a roux, then add milk for a bechemel. Cook until thick & mix into the casserole. (or use the northern plains cheat code of canned cream soup). Drain canned vegetables & mix in. No need to dirty a separate bowl, mix all previous ingredients right in your casserole dish. Sprinkle a cup of cheese on top of the mixture. Place tater tots on top of the casserole, covering the top entirely. Cook the casserole in a 350 degree pellet grill/smoker (or oven) for about 40 minutes, until bubbly and the tater tots are golden brown and crispy on top. Sprinkle the remaining cheese on top and bake until the cheese is melted, about five minutes. My parents were born & raised in MN, I was born & raised in IA, & have lived in SD for 25 years. This was a staple growing up, both at home & in the school cafeteria. I've added some flare from what I've learned from cooking, hope you enjoy!

Garnished mine with green onion. Tastes amazing! Thanks for the recipe

Have to try that!! Looks amazing. Thanks for your videos!

March: Grandmother's "Horentje" (Cornetti Pasta) My grandmother learned this recipe from an American soldier after the second world war. She made it a lot for me and now I also make it from time to time and hope to make it for my children and grandchildren. It's a very easy recipe. For 4 person you needs: - 400g Cornetti (DeCecco Cornetti Pasta 454 g) - 400g pork-veal mince - 2 or 3 big yellow onions - A thin of Cream of Tomato Soup (Heinz Soup Cream of Tomato 400 g) - brand here is Knorr, so I hope this is the same, should be very thick - Black pepper and salt ( you can use your BFF) Cut the onions finely. Put some butter in your cast iron skillet and caramelize the onions in it. When the onions are almost done, add the pork-veal mince, stirring with a fork to loosen it. Add some salt and black pepper (or BFF, but be sure to add enough black pepper). Let it sit until fully fried In the mean time cook the Cornetti as mentioned on the pack. When the mince is fully fried, add the cream of tomato soup and half a ladle of cooking fluid from the Cornetti. Drain the pasta and add to the cast iron skillet, mix it with the sauce. Taste and maybe add some more BFF.

Something about the tree trimmers in the background added to the comedic quality... Flawless timing in your intro! You made my day 😂😂😂😂

From Chicago and I worked down in New Orleans for 3 months about 5 years ago. I came across New Orleans delicacy that I’ve been craving for so so long. They are amazing and so addicting. Boudin balls * 1¾ pounds boneless pork shoulder, cut into 1-inch cubes * 6 ounces chicken livers, rinsed and trimmed * 1 yellow onion, diced * 2 stalks celery, diced * ½ cup diced poblano pepper * ½ cup seeded and diced jalapeno pepper * 6 cloves garlic, minced * 3 tablespoons kosher salt * 1 ½ tablespoons ground black pepper * 1 teaspoon chili powder * 1 teaspoon cayenne pepper * 4 cups cooked white rice, or more to taste * ½ cup chopped fresh parsley * ½ cup chopped green onion * 2 cups oil for frying, or as needed * 1 cup all-purpose flour * 1 pinch cayenne pepper, or to taste * salt and ground black pepper to taste * 1 cup dry bread crumbs * 2 large eggs, beaten 1. Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeño pepper, garlic, salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight. 2.Pour enough water into the pork mixture to cover by 2 inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately. 
 3.Transfer drained meat mixture to a cutting board and finely chop. 
 4.Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, one ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight. 
 5.Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). 6.Roll chilled meat mixture into 1-inch balls. 
 7. Make a breading station: Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl. 
 8. Gently press a ball into flour mixture to coat; shake off the excess flour. Dip ball into beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining balls. 
 9. Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.

Beautiful! Heard of it, and now I really must try it.

March: Donair (Canadian east-coast specialty) 2 pounds medium ground beef 3 cloves minced garlic ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Mix all spices together and add to the ground beef and 3 garlic. Form into a loaf pan and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top. Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Mix all ingredients until thickened Wrap the hot, sliced beef in a warm pita and top with finely diced white onion, diced tomato and top with the sweet garlic sauce.

March: Damn, we're all doing pasta! Meatballs and Penne in a Spinach and Tomato Cream Sauce Sorry, all amounts are from the heart. Figure it out. Penne pasta: Do it by the box Meatballs: Ground pork Panko bread crumbs Ricotta cheese Garlic powder Salt Pepper Form into balls (I like big balls) Sear all sides in cast iron then throw in 400° oven until 155° internal (carryover to 160° or whatever). Tomato Cream Sauce: Butter... Flour... Roux... Milk... Bechamel Garlic powder, salt, white pepper Add in marinara sauce. I bought Rao's, but make it if you want. Italian seasoning Salt and pepper to taste Plate it up: Add pasta and whatever pasta water to marinara cream sauce to make it nice. Get to simmering then add spinach until almost wilted. Add meatballs and toss to sauce. Garnish with green and Parm. Enjoy.

That’s the kind of delightful comedy money can’t buy. Sam, you handled the situation beautifully, like the gifted person you are.

Looks amazing. Just Received your new book today. Been thumbing through and the Content is just mouth watering. Can't wait to start cooking some of the recipes. Thank you.

March: The BEST BUTTER CHICKEN EVER - My own recipe - From AUSTRALIA Dazza’s Butter Chicken Ingredients 200g Butter Handful chopped cashews 2 tsp coriander powder ½ tsp fenugreek powder ½ tsp cumin seeds 1 tsp garam masala 1 tsp turmeric 2 cup cream 2 tsp minced ginger 2 tsp minced garlic 4 tbls oil 1 onion 1kg chicken thigh cut into strips 2 tsp chilli powder 2 tsp sugar 400g tin diced tomatoes 3/4 cup tomato sauce 2/3 cup greek yoghurt Salt to taste Method Put chicken strips in a bowl and add ginger, garlic, 1 tsp chilli powder, pinch of salt, 1 tsp coriander powder and yoghurt. Mix well and refrigerate for a few hours Add ½ the oil to large frying pan and shallow fry chicken in batches then set aside. (no need to cook chicken through at this stage, just looking to brown the outside) Add remaining oil and add onion, cumin seeds, diced tomato, remaining coriander powder, fenugreek powder, turmeric, chopped cashews and remaining chilli powder (if you want it warm), add ¾ cup of water to get the tasty bits off the bottom then cook over a low heat until everything is soft, allow to cool then blend until really smooth and run through a sieve back into a pan. (don’t blend whilst hot). Add butter to pan with blended ingredients and cook for a few minutes, return chicken and add tomato sauce, garam masala, sugar and cream. Simmer for 20 to 30 minutes.

Originally watched this on Sip and Feast, then last week on "Not Another Cooking Show", and now by Sam! Must be gaining popularity

I've been making this for a few years--it its absolutely phenomenal. The first ever time I made it, I was about 5 minutes in and realized you're making insanely good, homemade rice-a-roni. Once you get the logistics of that, this recipe is a snap. It will find it's way into your heavy rotation.

This effort is exactly like mine that I have made for over 40 years. The only exception is that I dice up bacon which is added with the broth mixture. Plus I like to grind up some pepper. It gives it that extra depth but a very simple amazing pasta. This new recipe vision of yours is great.

Burnt pasta was one of the top appetizers at my bistro, the flavor is just outstanding.

A very simple recipe, but a DAMN good one. It's a classic bar food in western NY. -Lay down an Egg Roll Wrapper -Add pepperoni and either brick mozz, or string cheese -Brush the edges in egg wash to prevent leakage -Tuck corners and roll it up like an egg roll. -Place all rolls in a container and freeze, this needs to be frozen or the cheese will either separate, or leak. -Take out once frozen solid, and fry -Fry at 350 for around 4-5 minutes or until GBD - Optionally brush with garlic butter and sprinkle with parsley and parm. --------------------- Serve with Marinera sauce, blue cheese, or ranch, depending on preference. You can use any fixins inside, mushrooms, sausage, onions and peppers, etc... So long as theres a good amount of Mozz inside and a marinera dip. ;)

Love all of your videos and my STCG chef knife, best I've ever owned! My wife's grandparents are from south america and this Spaghetti all'Assassina is essentially what they call Sopa De Fideo and its on the table for every family gathering.

I saw this on youtube a few years ago and first thought, it was a bad joke. I tried this myself pretty much exactly like Sam executed it here and since then it's my favorite spaghetti dish.

time wise, I have found doubling the cook time on the pasta box to be pretty accurate

Pinnacle clearly got this recipe from Chef John @ Food Wishes channel. (Not sure where he got it from but..) This was step by step, exactly the same.

That looks great! I've made it once and was something different. Was wondering if we could get a cleaning video. For example your preferred ways for the smokers, grill and cast iron.

I've been watching you guy's for a long time. I have tried many of your recipes and they have been great. Your awesome, keep those recipes coming 👍

March: Salmon Bowl Sam, it’s my birthday month and I want to share my husband’s favorite! -Salmon-skinless and cut into 1 inch chunks -Sriracha -Fresh lime juice -Soy sauce -Panko -BFF -Rice (I like the precooked kind) -Sliced cucumbers -Sliced avocados -Mukimame -Kewpie, sriracha and furikake to top * Add the salmon, sriracha, soy sauce, lime, and BFF to a bowl. Coat and set aside for a few minutes. I measure everything with my heart…and also, it’s easier than using specific measurements which takes the fun out of it. * Coat the salmon in panko, spray with avocado oil and air fry for 7 minutes. * Layer your bowl with the salmon, mukimame, avocado and cucumber slices, and top with a drizzle of kewpie mayo, sriracha, and furikame. Even if you don’t make a video, I hope you make this for yourself and your family because it’s super easy and delicious!

OMG! This looks Amazing can’t wait to make it! Love ❤ your channel & we just rcvd your New Cookbook yesterday! I wish I would’ve waited to buy it not preordered from Amazon but had a signed copy from Walmart dang it.😂

Absolutely looks delicious!! You guys are always entertaining. My wife and I love your videos

Just so you guys know this guy is a real deal chef he knows what assassin’s spaghetti is and has made it 1000 times don’t get too excited that other people have made it. It’s only been around for a few hundred years.

Love this! Definitely making it

I discovered it on Pasta Grammar made this 3 years ago and it looked amazing! Good job!

This pasta has been floating around for a while. I think pastagrammar might’ve been close to first a few years ago but then it made its rounds. I am shocked it took it this long to get to Sam though.

I noticed you cooked the noodles in a cast iron pan. Didn't the acidity from the tomatoes cause a reaction in the iron giving off a very slight metallic taste?

March: Panagatee Mum made this all the time as a kid, true comfort food. About as UK as it gets without being a classic. Only 5 ingredients as well 3 large potatoes Enough Bacon 2 white onions 1 block Extra mature Cheddar 300ml Chicken stock Pre heat oven to 160c (whatever that is in Fahrenheit) Thinly slice the potatoes into 1cm rounds, think slice the bacon and onions and grate the Cheddar. 1 later of potatoes in a Dutch Oven, then bacon then onions and finally Cheddar. Salt and pepper each layer. Repeat the process until you run out of potatoes. Finish with a thick layer of cheese. Pour the stock over the top. Bake for the 2 hours with the lid on Take the lid off and turn up the oven to 200, allow to get crisp on top. Enjoy with some bread. Hope you like it, not sure how you couldn't. From George (Sheffield, UK)

Looks tasty. Anything Italian or Mexican is a winner to me. I received my 2 cookbooks today. Will start looking at them later on. Just got home a little while ago.

I have a hard time believing you actually ate the pasta since you cut the shots

does the first one here get a knife???????

just got your book !!! love it !!! thx sam !

That looks amazing! I'll be trying that

This isn't a reader recipe. The Pasta Queen cooked this in one of her videos almost 3 years ago and she said in the video that she didn't invent it.

Can't believe you guys chose a recipe that was just released on "not another cooking shows" channel just recently.. the fact it was submitted by someone who likely just saw that and reposted it... flippin infuriating.

I'm going to make this as I'm snowed in in CO... tonight! Everything I've made from Sam's channel has been delicious(ness)!!

Been a fan for years and tried many of your YT recipes. March: Sloppy Joes - Makes about 4 to 6 servings. This recipe has always been eye balled so my measurements aren’t exact. But the important ingredients are unsweetened ketchup, mustard, and sugar. Their portions can be tweaked to your liking. More mustard = more tang, More Ketchup = Tomatoey Flavor, More Sugar = Sweet. Ingredients About 1lb of ground beef. (no more than a 85/15 fat content. 80/20 is ideal.) 1 Green Bell Pepper ½ an Onion (I like white or yellow for this but use what you like) 4 garlic cloves Unsweetened Ketchup (Primal Kitchen Ketchup) Yellow Mustard Brown Sugar Tomato Paste (Cento Brand in the tube) Worcester Sauce Salt + Pepper Cayenne Pepper (Optional) Buns Cooking Oil Steps Dice your bell pepper and onion, mince garlic. Set your pan to a medium high heat on the stove. Oil your pan and throw in the bell pepper and onion. Cook for a few minutes until they start to soften. Move the bell pepper and onion to the edges of the pan. Add the beef to the center of the pan to get a nice browning. Let it brown for a few minutes, then break up the beef and add your garlic. Cook until beef is nearly no longer pink or until the pink is gone. You can drain SOME of the fat from the pan if you’d like. Once the beef is cooked, add a ¼ of the tomato paste tube, give the pan a stir to incorporate the tomato paste. Let that cook for a couple of min. Then add maybe ½ Cup Ketchup, ½ of that of mustard, 2 dinner spoons of brown sugar, a dash or two of Worcester Sauce, Salt and Pepper and a couple dashes Cayenne Pepper (optional and add more to your liking) Combine the ingredients and bring it up to the simmer, turn down the heat to medium or one notch below medium. Simmer until the sloppy joes start to thicken. If the mixture is too thick for your liking, add some water or more of the wet ingredients to get the consistency and flavor you're looking for. While that simmers, toast your buns. I prefer adding oil to a hot cast iron and placing the cut sides of the buns down, but you do you on this one. Once buns are toasted, sloppy joes have been simmered,and it tastes how you want. Serve immediately on your toasted buns and enjoy. Joes are best served with a side or just themselves.

A pasta dish I’ve yet to try. Seen it quite a bit, look delish

I've never made spaghetti all'assassina but I have enjoyed leftover spaghetti lightly pan fried with fresh herbs and sauce that renders the dish with crispy bits, rich, and somewhat crunchy and I like that texture and taste. I can't wait to try the recipe as per Sam and the boys.

I love pasta! I'm trying your Puttanesca this weekend...that one looks really good!

Yes! Esther Choy just ate this on Heat Eaters and they made it with Carolina Reaper powder and maybe pepper X if I remember right!

Gotta say as an Italian American I've made and eaten all kinds of pasta dishes and this one is new to me but can't wait to try

Ok the tree cutting whenever you tried to speak was hilarious 😂

Now show a vid of how you cleaned the cast iron! 😉 Love you guys!

Weeee! Just got my new Holy Grill cookbook from Amazon today! So excited to check out all the deliciousness!

Just found you and OMG that looks delicious. Thanks

I like how you just work through the noise of the neighbors yard work. Lets you know that this is real 👍

Had it twice in Bari, Italy last summer - the home of this fabulous dish. Made it three times since then

Great fun watching your video! This dish reminds me of the spaghetti type we sometimes had when I was a kid back in Iran: the spaghetti with the Bolognese sauce remained in the hot pan until at the bottom of the pan we had this nice crunchy crust just like as we have it on the great Iranian rice, called Tah-dig (translate to bottom of the pan). Now some 45 years later, in Germany, I see this dish on the Internet and this is what I’m gonna have today for dinner, remembering the good old days as a kid.

dude has so many favourite recipes its insane

Never heard of this until seeing it on Not Another Cooking Show like a week ago and now here. Really can't picture how this would taste - will have to try it.

the Pasta Queen taught me about this a new months ago, but I've seen it on other channels since then

March, Classy chicken 3 Chicken breasts can sub thighs. 2 tbs pepper Splash of olive oil Cut chicken in bite size pieces and cook with pepper and oil. Fresh broccoli 1 head depending on size. 1 can cream of chicken soup 1/2 cup mayo 1 tsp curry powder 1 tsp lemon juice 1 cup cheddar cheese once cooked Cook broccoli slightly about 1/2 way till tender. Mix cream of chicken soup, mayo, curry powder and lemon juice together. Add in cooked chicken and broccoli mix all together and bake at 375f for 30-35 minutes. Once done put cheddar cheese on top and let melt. We usually make a 1-1/2 cups of white rice and mix that in with the chicken dish on our plate once done. It’s delicious! Best cooking channel around!!! 😊

Wow this is the earliest I have seen them put a video up

Just tried this today. I messed up the cooking a bit by stirring the pasta a bit too often, but even then it was delicious!

Sam, I asked for this back in January. Pinnacle taking my knife lol. Looks great, can’t wait to make and thank you for making!!

Interesting Will definitely check this one out!

I saw this maybe a year ago on the Sip & Feast YT channel. He used cherry peppers and calabrian chili paste for the heat element. You could also use dried chiles or whatever heat level you can handle. It's on my list of things to make.

I already do love this channel. 😍😍

This just made it in this weeks meal rotation!!!!

I love it! One of the best pasta dishes I've ever eaten. But I guess I still need some practice as I made it way too oily 😅

I like the idea of the spaghetti soaking up the broth ... may have to try it just for that!

Another excellent choice for Viewers' Recipes month, however, I would have to omit the red pepper flakes. I'm sure doing so wouldn't affect this dish. I need to get a cast iron pan! You're right Sam, it should be a 'love' button instead of a like, so let me give this one a ♥

I love Italian food soooo much! Lasagna and pizza are literally the best foods in the world!😁😁😁

Somebody watches Stephen Cusado @NotAnotherCookingShow.....one of the best cooking channels on YT.

❤ Watched with my Mom today. She's 88 and giggled several times. I might make this for her but she doesn't like hot spicy stuff, so we'll see what I can substitute for the pepper flakes.

I’ve accidentally done this when reheating pasta in a pan…bet it taste about the same! Really fun video!

I am loving viewer recipe month even though I can't think of anything to submit. Who cares, because I can make all these great recipes! It is a win!

Can't wait to try this one!! I love chili oil

Looks good. Never seen it cooked this way

Just checked out Not Not Tacos and Samburgers tonight while in San Diego. Great time and great food! Worth the trip from Phoenix! Thanks Sam!

Fried spaghetti is an oldie, but goodie. Just take leftover spaghetti from the fridge and fry it in some oil. The leftover pasta has the sauce absorbed into it for improved flavor.

HEY SAM COULD YOU PLEASE MAKE YOUR FAVOURITE TUNA STEAK RECIPES ? Thanks from Miami

Looks yummy as hell. Like a stimulating mountain of warm seasoned crispy pasta

Bravo! Just watched your episode of spaghetti Al Assassina. This dish comes from Bari Italy. My family comes from there. This dish became popular in the 60's. You did good! 😉

For a nice variation try adding pancetta or bacon in tiny bits with the red peppers

Definitely trying.

Hey Sam been a subscriber for 6 years, thanks for all the great videos. You should make some beef jerky. March: Marinade - 2 tbs soy sauce 1 juice of lime 3 or 4 chipotles from the can 1/4 cup of brown sugar 1 tbs honey 1 tsp cumin 1 tsp chili powder 1 tsp onion powder 4 cloves of garlic Maybe 2 oz of hot sauce, I chose Cholula ( I like the heat) Salt Pepper Garlic powder Liquid smoke (optional if you are doing it in a oven) 1 lb of Top Round or any lean cheap beef cut You need to marinate the beef for at least 2 hours up to over night. So take all the marinade ingredients and put them in a blender and until smooth. Cut the beef in to about 1/4 inch strips (beef jerky like) and submerge into the marinade for some time. Then to cook it just set the oven or smoker to 200 deg F and cook for about 2 hours on wire rack until dry like beef jerky. Enjoy!

March: My great grandmas smothered sweet potatoes recipee. Boil sweet potatoes peel after boiled and cooled. 13x9pan and put glaze over them. Glaze recipe: 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup orange juice 1tbs corn starch boil all for 5 min add 1 tbs oleo or butter pour over sweet potatoes cover and bake at 350 for 30 min Really hope you can get this one in before april.

If red pepper flakes sound too hot, I bet Aleppo pepper would be a great substitute. This recipe looks so good!

"Fried Spaghetti"...my granny used to make this w/ leftover Sunday Italian dinners! Hot cast iron pan, olive oil and cheese! Nice rich flavor w/ an added Crunch!

Looks amazing going to try to make this tomorrow

This looks amazing

Another “I Must Make This” recipe going on my list!

March: Chicken Bacon Ranch Chicken Salad Randomly decided to try this out after making chicken salad on its own for a while. Boiled chicken tenders to 165 then shredded with tongs or forks (sous vide could work but I don't have one) Dukes mayo - more is better Celery - chopped small Parsley - finely minced Green Onion Bacon bits SPG 1 Packet Hidden Valley Ranch seasoning - (never made more then 2 pounds of tenders) I don't have exact measurements for anything I just buy a big pack of tenders and measure with my eyes. This could easily be served on a toasted sandwich or croissant with cheese lettuce and additional bacon strips but I eat it on its own or spread on crackers.

Yeah made this a few times in the last two years, very simple yet wonderful. It's up there with Marcella Hazan’s easy pasta sauce.

You can stir in a little boiling water right after the charring and caramelization are complete to soften it if you like.

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’ve wanted to try this for about a year. Can’t find a restaurant that serves it. So, now I can make it myself!

Don't know if this was already mentioned, buy I saw another version of this with chicken broth instead of water. I tried it, and it seemed a bit better. Any thoughts? If I still have your attention, any thought on red pepper flakes versus chili flakes?

MARCH: THE BEST KUNG PAO SHRIMP EVER!!!! Ingredients 2 tbsp Vegetable oil (30ml) 2 jalapeños, Chopped 1/3 cup cashews (3oz) 1/2 tbsp minced garlic (7.5g) 14 medium size shrimp 1 bell pepper, I used red, cut into strips Onion, cut into strips 1/4 cup Oyster sauce (2oz) 1 tbsp chili paste (15ml) 1 tsp cayenne pepper (5g) 1 scallion, sliced 1/4 tsp sesame oil (1.25ml) Dash of white pepper Make your slurry in a small dish combine the 2 following ingredients and set aside 1/8 cup stock, you can use water (1oz) 1 tsp corn starch (5g) Heat a skillet or wok over high heat When you see the first wisp of smoke add you oil, cashews, garlic and jalapeño.. cook about 30 seconds Add shrimp, stir constantly When they are starting to turn pink add your bell pepper and onion Cook about 1 minute Add your Oyster sauce and chili paste, cook 10 seconds just to combine Add your slurry Cook about 1 minute more or until the shrimp are pink all the way Remove your pan from the heat and add Scallions, sesame oil and white pepper Serve over rice