Sam the Cooking Guy is cooking in the showroom of his sponsor; Lars Remodeling & Design. He calls it is a B.A. kitchen! But it’s not his kitchen and today’s recipes are not his recipes. This show features four recipes from viewers. Sam has looked at the recipes but he hasn’t made them. For Sam, today’s show is as much a learning lesson in how to write a recipe, as it is making the recipes. The lesson: be specific.
The first recipe is Art’s Chile Chilaquiles, a quick one pan recipe. Sam describes Art’s recipe as being casually written.
- Sauté veggies to bring to temp, al dente, over medium heat. Mexican veggies; onions, squash, zucchini, jalapenos, tomato, cilantro, etc.
Since Art gave no indication of amounts, Sam wings it (like viewers do when they try to follow his recipes). He decides to make the recipe to serve four people. With that number in mind he guesstimates ingredients:
- ¾ white onion chopped
- 1 serrano pepper, seeded, deveined and finely chopped
- 1 yellow squash chopped
- ½-¾ zucchini chopped
- 1 tomato sliced and chopped
- 6 eggs beaten
- Double handful tortilla chips roughly crushed
- Salt and pepper
Sam adds the veggies to a skillet over medium heat as he chops, adding the tomato last.
He says the dish is the Mexican version of what Jews make called, Matzo and Eggs.
Art’s recipe calls for 1-1½ eggs per person. Sam goes with six eggs for the amount of veggies he is using. He breaks the eggs in a bowl and mixes thoroughly with a fork. He adds salt and pepper to the eggs and to the veggies (even though Art did not have it in his recipe). Sam adds a double handful of rough crushed tortilla chips to the egg mixture and stirs well to coat the chips. He adds the egg and chip mixture to the skillet of veggies and cooks until the eggs are done.
Art’s recipe says cheese could be added as the eggs cook, but Sam elects not to add cheese. He plates and garnishes the dish with a spoon of sour cream, chopped tomato and something green (one could guess cilantro or parsley). Like Art, Sam is not always specific.
Sam gives the Chili Chilaquiles a taste and says the cheese would have been a good addition. Chili Chilaquiles is a lot like Matzo and Eggs and he suggests making and trying both dishes.
The next recipe is from Jacki and she describes it as an Easy Quiche. Sam appreciates the clarity of the recipe:
- 1 frozen pie shell baked as directed to a light brown
- 6 eggs beaten
- ½ small carton half and half (Sam goes with a small carton since the recipe didn’t specify. He discovers at the end of the recipe the small carton was too much and the mixture would not fit in the pie shell. ½ of a small carton should be used.)
- Salt and pepper
- 2 cups shredded cheese (Sam added white cheddar)
- 1 red onion sliced and cooked (recipe said add any veggies in your refrigerator. Sam went with a red onion)
To make the quiche:
- Preheat oven to 350°
- Prebake pie shell to a light brown
- Crack six eggs in a bowl and beat lightly
- Add salt and pepper
- Add half and half and beat vigorously. The longer beaten the more fluffy the quiche will be. Sam did not beat mixture very long.
- Add cheese and vegetables and stir
- Pour mixture in baked pie shell, place on a baking sheet and bake at 350° for 20 minutes on middle rack. Check at 20 minutes may need longer depending on oven. Sam baked the quiche for 32 minutes.
The quiche can be served hot or cold. Sam tasted it hot and said it was really nice and had a good flavor.
The next recipe is from Julie, Ginger Shrimp. Ingredients for the Ginger Shrimp are:
- ¾ cup apricot preserves
- 1 TBL ginger grated (Sam finely chopped)
- 1 tsp kosher salt
- 1 pound shrimp 31/40, cleaned and deveined
- Steamed rice for serving
To make the Ginger Shrimp:
- Add apricot preserves, ginger and salt to a sauce pan and melt over medium heat, about 2 minutes
- In a hot pan add shrimp and salt and pepper. Stir, searing the shrimp until done. Shrimp will turn pink and edges will be slightly crispy.
- Add ¼ cup of the apricot sauce to the pan and stir
- Serve over steamed rice adding a drizzle more of the apricot sauce
Sam ate Julie’s Ginger Shrimp with chop sticks out of a sentimental bowl that belonged to his dad. He pronounced the dish tremendous; like orange chicken, only apricots and shrimp.
The final recipe comes from Lisa, Anna’s Easy Quick Steak Ranchero. The ingredients are:
- 1½ pounds sirloin steak sliced in thin strips cut across the grain
- 1-2 TBL oil
- 1 green bell pepper chopped
- ½ large white onion chopped
- 1 tomato chopped
- 1 8 oz. can El Pato spicy tomato sauce
- 1 8 oz. can tomato sauce
- 1 pinch of garlic salt (Sam uses a dash or two of garlic powder)
- Salt and pepper
- Cilantro chopped for garnish
- Spanish rice for serving (Sam uses a boxed rice)
To Make the Steak Ranchero:
- Trim the fat from the steak if necessary and cut in thin strips across the grain
- Add the steak to a heated skillet with the oil and sauté until most of the pink is gone
- Add the vegetables to the skillet and stir
- Add the El Pato sauce and the tomato sauce and stir
- Add the garlic salt, salt and pepper and stir
- Cover and simmer for 20-30 minutes
Lisa’s recipe says to serve with Spanish rice and beans. Sam plates the Steak Ranchero over Spanish rice and garnishes with cilantro. He says it is very good!
Sam enjoyed cooking the recipes from viewers in the great kitchen at Lars Remodeling & Design. He said again how important it is to be specific with ingredients and amounts in recipes. Hope Sam paid attention to the lesson.