RECIPES — SAM THE COOKING GUY (2024)

Makes 1 sandwich

Sometimes less is more and in this case I mean in words. Just..make…it.

INGREDIENTS

My "Russian" Dressing:

• 2 tablespoons mayo
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Sriracha
• 1 tablespoon tomato ketchup (I used, Sir Kensington Ketchup... anything will do)
• 1/2 - 1 teaspoon horseradish (to your taste)
• 2 grinds fresh black pepper
• pinch kosher salt

Sandwich:

• 4-6 deli pastrami slices
• Bag slaw mix
• 2 slices Swiss cheese slices
• 1 egg, over easy
• 2 tablespoons butter
• 2 slices Jewish rye bread

DIRECTIONS

1. Mix the slaw. In separate bowl, mix all dressing ingredients
2. Heat the pastrami in skillet on high heat for one minute, flip, layer cheese on top, heat for 1 more minute
3. Cook egg
4. Butter one side of each rye slice, grill that side only
5. Start layering, generously... Bread, dressing, pastrami/Swiss cheese, slaw, egg, top with other slice!

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Serves 4

I realize I will have already lost some of you – but for those who like chicken livers, you gotta make this. For those that don’t, I feel sorry for you.

INGREDIENTS

• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 green pepper, diced,large pieces
• 1/2 medium sized yellow onion, diced, large pieces
• 1lb chicken livers, rinsed, drained, remove white parts, chopped
• 1/4 cup cream
• 2 teaspoonsworcestershire sauce
• 1 tablespoon vermouth
• 1 pinch Kosher salt
• Freshly ground pepper
• 1 teaspoon Sriracha
• 2 cups cooked white rice

DIRECTIONS

1. Heat1 tablespoon each ofoil and butter in large skillet on medium, cook pepper and onion for 8 minutes, remove set aside
2. Using same skillet, on high heat, add rest of oil and butter,sear livers for 2 minutes,season with Kosher salt and pepper
3. Add peppers and onions back in, with vermouth, cream,worcester andSriracha, cook for 3-4 minutes to thicken sauce
4. Serve on rice

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Serves 4

This classic is way easier than you think to make, try it this way and you can have it on the table for the fam in under 30 minutes.

INGREDIENTS

• 4 chicken thighs, bone removed, flattened
• 1/2 plain cup flour
• 1/2 cuppanko breadcrumbs
• 1/2 cup parmesan cheese, grated
• 3eggs, beaten
• 1/2 cup canola oil
• 1 1/2 cup MY EVERYDAY TOMATO SAUCE (but anymarinarawill do,Iused leftover homemade tomato soup in the video below)
• 3/4 cup mozzarella cheese

DIRECTIONS

1. Preheat oven to 350
2. Bread the chicken (in this order) using3 separatebowls forflour,beaten eggs, panko/parmesan
3. Preheat oil inlarge deep skillet on medium,gently add breaded chickencook for 3 minutes each side, remove excess oil place on paper towels
4. In 9'' oven proof dish, get layering… chicken, then sauce, then cheese,cook 15 minutes

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Serves 3-4

I love this simple appetizer: grilled cheese, literally.You’d seldom think to use an outside grill for cheese because it would just melt all over, but Halloumi is a super hearty Greek cheese that’s just perfect for grilling.And served alongside some grilled tomatoes it’s even better.

INGREDIENTS

• 8 ounce block Halloumi cheese
• 6 roma tomatoes, halved
• Extra virgin live oil
• 1 teaspoon dried oregano
• Fresh ground pepper
• Baguette, grilled for serving

DIRECTIONS

1. Heat grill to medium
2. Slice cheese in half to make 2 half inch thick pieces
3. Brush both sides of each cheese and grill until well marked on all sides
4. When you flip the cheese, oil tomatoes and add to grill cut side down
5. Cook tomatoes until softened and marked – remove to serving plate with cheese
6. Sprinkle cheese & tomatoes with oregano, drizzle with a little extra oil and serve with bread

Serves 4

This reminds me of home (Vancouver)...Chinese food, yep! And, this dish is so amazing and so quick to knock together, the cooking time is just a few minutes.

INGREDIENTS

• 4 tablespoons canola oil
• 1 large Skirt Steak, leave the fat, cut bite sized piecesagainst the grain
• 1/2 yellow onion, sliced
• 1 cup snow peas, whole
• 2 tablespoons Chill Paste (I used Garlic Sambal)
• 2 tablespoons soy sauce (I used House Wife Soy)
• 1 tablespoon honey
• 1teaspoon sesame oil
• 2 teaspoonscorn starch (to thicken)
• 4 Ready-cooked rice packs

DIRECTIONS

1. In a bowl mix the chili paste, soy, honey, sesame oil and corn starch
2. Make sure everything is prepped and ready
3. Heat carbon steel wok or large skillet to smoking hot,add 2 tablespoonsoil, cook beef for 2 minutes then remove
4. Using same pan, add 2 tablespoons oil, throw in onion and snow peas,cook for 2 minutes maximum (keep it moving)
5. Add sauce and cooked beef, coat everything well, cook for one more minute
6. Heat rice in microwave
7. Eat!

Serves 4

This culinarily ambiguous healthy salad…dip...side dish…or, as the south call it, "Cowboy Caviar"(which was highly recommended to me bymy SIL, Danna) is so versatile, it'sperfect forany potluck party.

INGREDIENTS

• 2/3 cup green onion, sliced
• 2/3 cup fresh cilantro, chopped
• 15 oz can black eyed peas, drained
• 11 oz can White Shoepeg Corn (or reg corn), drained
• 2 avocados, diced
• 1/2 cup tomato, de-seeded, diced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 garliccloves, crushed
• 1 teaspoon cumin
• 1/4 - 1/2 teaspoon Kosher salt

DIRECTIONS

1. Mix everything up in a big bowl, eat!

TIP: Make a bunch, keep it in the fridge, it'll be good for 4-5 days. I would serve thiswith a burger,steak or grilled Tuna. If you don't have BEPeas just use cannellini beans.

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Serves 6

Stupidly good all veggie version of chilaquiles. But trust me– it’s so good even your carnivore friends will eat the hell out of it.

INGREDIENTS

• 1 red pepper, diced small
• 1 small leek (white & light green parts only) thinly sliced
• 1 15 oz can whole kernel corn, drained
• 1 large or 2 small zucchini, diced medium
• 1 15 ounce can black beans, drained
• ½ teaspoon each garlic powder, cayenne, Kosher salt and cumin
• 1 cup green enchilada sauce
• 6 cups, or 6 big handfuls tortilla chips
• 2 cups Monterey Jack cheese, shredded
• 6 eggs

DIRECTIONS

1. Preheat oven to 400
2. Heat a non-stick pan over medium heat and cook pepper, leek and corn until just beginning to soften
3. Add zucchini & black beans – mix well and cook about 2 minutes
4. Put ½ cup enchilada sauce in the bottom of a 9 inch cast iron pan or an 8x8 Pyrex dish
5. Top with ½ the tortilla chips, half the veggie mixture and ½ of the cheese - repeat layering
6. Bake in oven until top is melty, bubbly and delicious
7. When ready, fryeggs andserve chiliquiles with an egg on top

TIP: this mixcould be used for a veggiefajita, enchilada orveggie tacos.

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Makes 1 sandwich (just double everything for 2)

If I had a restaurant, which I don't,this would be on the menu, you just must make this!

INGREDIENTS

• 2 slices sourdough bread, buttered
• 2 bacon strips
• 1 egg
• 1 tablespoon Kewpie Mayo (Japanese Mayo)
• 1-2 teaspoons Sriracha
• 3 slices Muenster cheese
• 1/4 cup Romaine lettuce, finely shredded
• 1/4 ripe avocado, sliced
• Kosher salt and fresh black pepper

DIRECTIONS

1. Preheat oven to 400, cook bacon for 10 minutes, or until slightly crispy
2. Grill your bread, on both sides, until golden
3. Preheat skillet, on medium, add butter, crack your egg, smash yolk move around a lil bit, flip and layer on cheese,cover with lid,while you cook this bit
4. Spread Mayo and Sriracha on toast. Layer on lettuce, bacon, egg/cheese and spread avocado on other slice toast, season.

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Makes 1

A great co*cktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

Makes about 2 cups

These are something you have to know about, super super easy and better than any store-bought version, trust me.

INGREDIENTS

• 2 tablespoon olive oil
• 3 tablespoons butter
• 2-3 slices any white bread, torn to bite sized pieces or cubed
• good pinch Kosher salt
• freshly ground pepper
• 1/2 teaspoon garlic powder
• (if you like, throw in a sprinkle of parsely or cilantro)

DIRECTIONS

1. Heat oil and butter inlarge skillet to low/medium heat, add seasonings, and bread
2. Keep them moving in the pan, cook for 5-6 minutes or until crispy and golden.

Makes about a cup

Look, there’s really no need to go store-bought again - this should become your everyday.

INGREDIENTS

• 3/4 cup olive oil

• 1/4 cup red wine vinegar

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon freshly ground pepper

• 1 large garlic clove, crushed

• 2 teaspoons Dijon mustard

• 1/2 tablespoon Worcestershire

• 1/2 tablespoon dried oregano

• 1/2 tablespoon soy, optional but shouldn’t be

DIRECTIONS

1. Put everything into a jar, deli container, dressing shaker, sock - anything you can shake and not have it spill all over you. Ok, so maybe a sock is a bad idea

2. Shake until everything is mixed really well

3. Use - like right now, not tomorrow (though that’s ok and for about a week will be) but what the hell are you waiting for?

Serves 4-6

Remember in Seinfeld whenNewman gets his hands on the jambalaya?

• 1 cup each diced celery, onion and green pepper

• 1 pound fully-cooked chorizo or andouille sausage, cut crosswise into 1/4” slices

• 2 large cloves garlic, crushed

• 1 cup white rice

• 1 tablespoon creole or Old Bay seasoning

• 2 1/2 cups chicken broth

• 3 Roma tomatoes, diced

• 1 pound raw, peeled & de-veined shrimp

• 2 tablespoons parsley, chopped

DIRECTIONS

1. Heat a large skillet (that has a lid) on medium high, add about a tablespoon of oil and when hot put in celery, onion and green pepper - cook until softened and just until they get some color, about 5 minutes

2. Add sausage and cook 5 minutes or until it starts to brown

3. Add garlic and when fragrant, add creole or old bay and stir well to mix through

4. Add rice, stirring really well and let toast a couple minutes, then add broth, tomatoes and mix well

5. Bring to a boil, turn down to a simmer, cover and cook 15 minutes

6. Add shrimp, stir well and cover again - and in about 5 minutes the shrimp should be perfect or until all liquid is absorbed and rice is soft

7. Add parsley and serve!

Serves 4

Jewish Penicillin gets an Asian makeover and now is easily one of my (and Mrs Cooking Guys')favoritecold weather soups.

INGREDIENTS

• 10 shiitake mushrooms, stems removed and thinly sliced

• 2 tablespoon butter

• 1 tablespoon olive oil

• 1 carton chicken broth

• 1/2 cup deli roasted chicken, shredded ( I used the dark meat)

• 1 tablespoon fresh ginger, finely diced

• 1 garlic clove, crushed

• 2 tablespoons soy sauce ( I use, Housewife Soy Sauce)

• 1/2 teaspoon sesame oil

• 4 green onions (2 thickly sliced on the diagonal. 2 finely sliced for garnish)

• 4 cups cooked steamed rice

DIRECTIONS

1. Preheat a large skillet on medium, add 1 tablespoon butter and oil, cook mushrooms for 5 mins

2. In a medium pan add broth, ginger, soy and sesame oil cook for 2 minutes, add thick cut green onions cook for 1 more minute

3. Reduce skillet heat to low, add remaining butter and garlic to mushrooms, cook for 1 minute

4. To serve: put rice in a bowl, then pour over soup, top with shredded chicken and mushrooms, garnish with finely slice green onions

WATCH SAM MAKE THIS

Serves 10-12

If there’s anything I know – it’s that I’m an old-school noodle kugel guy. That means no rosemary, no crème fraiche and no matsutake mushrooms. But it does mean sour cream, cottage cheese and corn flakes. And old-school delicious flavor.

INGREDIENTS

• 1 package (12 ounces) wide egg noodles
• 1/2 cup (1 stick) butter, melted
• 16 ounces sour cream
• 16 ounces low fat cottage cheese
• 1 cup sugar
• 5 eggs, beaten
• ½ cup raisins
• 2 tablespoons brown sugar
• 1 cup corn flakes cereal

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Cook noodles according to package directions, drain.
3. In a separate bowl combine melted butter, sour cream, cottage cheese, sugar, eggs and raisins – mix.
4. Add drained noodles to bowl and combine well. Spoon into a greased 9”x13” pan.
5. Combine brown sugar with corn flakes and sprinkle over the top, pushing down just slightly.
6. Bake 60 minutes or until center is set. Let cool a bit before serving.

Serves 4-6 (or a bunch more if you used this for sandwiches)

Super simple, delicious (and really inexpensive) pork tenderloin that you will love.

INGREDIENTS

• 2 pork tenderloins (I like most of the fat removed)
• 1/2-1teaspoonKosher salt
• 1/2-1teaspoonfreshly ground pepper
• 4 tablespoons mustard (I used Honey Truffle Mustard!)
• 1/2 cup Panko (Japanese breadcrumbs)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Rosemary
• 1 teaspoon garlic powder

DIRECTIONS

1. Preheat oven to 425
2. Season pork with generous pinch of Kosher salt and pepper on both sides
3. Coat the loins with mustard
4. In a large bowl mix Panko, thyme, rosemary, garlic powder
5. Add the tenderloins into the dry mix and coat generously, really pack it on.
6. Cook on a rack for 25 minutes or until140-145 degrees

Serves 4

This was donated by one of our Livecast viewer's,and as my sister-in-law Cheryl would say… this is a "super-duper"party appetizer. Thanks Ben, we love this.

INGREDIENTS

• 1/3 cup sour cream
• 1/2 - 1 tablespoon wasabi paste
• 1 tablespoon lemon juice
• 1 garlic clove, crushed
• 1 tablespoon prepared fresh horseradish (fresh or I got mine from a jar)
• 2 tablespoons fresh cilantro leaves, finely chopped
• Kosher salt & fresh ground pepper to taste
• 12-14 raw large shrimp, 21/25's would be great
• Oil

DIRECTIONS

1. Preheat grill or griddle to high
2. Throw all the ingredients (minus the shrimp) in a bowl and mix well to combine
3. Skewer the shrimp, lightly drizzle with the oil and grill for about 2 minutes each side
4. Dip in the sauce and enjoy

Serves 2-4

This super super simple appetizer,donated by loyal viewers, Lisa and Jeff.Trust me, make this –its juicy and delicious and it just doesn't get any easier than this!

INGREDIENTS

• 1 tablespoon canola oil
• 1 1/2 cup crushed White Tortilla Chips
• 1 1/2 oz hot taco seasoning
• 10-12chicken wings
• 2 tablespoons Cholula hot sauce
• 1/3 cup sour cream

DIRECTIONS

1. Preheat oven 350 degrees and grease a large baking sheet
2. Mix chip crumbs and seasoningingredients
3. Rinse chicken in water and drain(don't pat them dry)then coat in oil
4. Coat them generously in the dry mix
5. Cook for 40 minutes, then serve with sour cream mixed with Cholula –easy!

Makes 24 puffs

A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave ita goand we loved it.

INGREDIENTS

• 8oz Cheddar cheese
• 3/4 cup Bisquickmix
• 1 cup uncooked sausage meat (room temperature)

DIRECTIONS

1. Preheat oven to 350
2. Put all ingredients in mixer and mix until well blended
3. Roll into roughly 24 one inchballs and place on un-greased baking sheet cook for 30 minutes

Makes 4 flatbreads

INGREDIENTS

• 1 pound hot Italian sausage
• One each red & yellow or orange bell pepper, cut into thin, 1 inch pieces
• 1 large clove garlic
• 5 ounces baby spinach
• 4 Naan bread, flat bread or whatever (instead of pizza) aaprox 4x 8 inches each
• ½ cup basil pesto
• Shredded mozzarella
• 1/3 cup Parmesan Cheese, shredded

DIRECTIONS

1. Preheat oven to 425
2. Cook sausage until almost done and add peppers – allow to soften
3. Add garlic, and when fragrant after about a minute add spinach
4. When spinach has wilted, add salt & pepper to taste and remove from heat
5. Spread ¼ of the pesto on each naan, add some mozzarella,the sausage mixture, more mozzarella and finely the Parmesan
6. Bake until crispy, melty and gorgeous – about 15 minutes

WATCH SAM MAKE THIS...

Serves 3-4

This recipe has only a handful of simple ingredients, which makes them a super easy appetizer –perfect to whip up for a party at the last minute.

INGREDIENTS

• about 12 baby bell peppers, red, yellow...whatever ya got
• 1 lb pork chorizo
• 1/2 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat broiler to high
2. Cook chorizo in a skillet until cooked through, about 7 minutes
3. Make a T incision in each pepper (don't worry about any little seeds inside)
4. Stuff peppers with some of the cooked chorizo, then broil for 5 minutes cut side down, flip and broil for another 4 minutes
5. Remove peppers, carefully stuff with some cheese then broil again cut side up until melty, about 2 minutes

TIP: You could easily have them done through the point of being stuffed with cheese - then stop. And then when you're ready for them - throw them back in the over for the last couple minutes. #hereforyou