Sam the Cooking Guy is by far my favorite television cooking show host. If you've never seen it, you need to. The show is called Just Cook This with Sam the Cooking Guy, it's on FIT TV and Discovery Health. If you don't have those channels just Youtube: Sam the Cooking Guy. He's just an ordinary dude who films his show out of his own home. Sam frets on cooking for yourself and eating out less, which I totally agree with. Cooking at home is cheaper and better for you. Sam is an inspiration through his cooking and hilarious personality. Anyway, this is a recipe from Sam and it's a breeze to put together and tastes great. Check out his manifesto.
The main flavor in this dish comes from garlic black bean sauce, which I found in the Asian section at Dillons. It's good stuff, I recommend picking some up if you like Asian cooking.
I've been day dreaming of this spicy, sticky Asian chicken dish. Well I didn't day dream any of the ingredients, except for chicken and jasmine rice, so I was off to the store to forage ingredients. I've been curious about hoisin sauce and thought that could be the Asian twang for my sauce. Hoisin sauce has a bit thicker consistancy when compared with ketchup and contains; water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, and red chile peppers. It's pretty good, some people describe it as Asian BBQ sauce. But don't expect it to taste like KC Masterpiece. Of course I had to pick up another bottle of Sriracha, which is Thai hot sauce. It's my favorite hot sauce. So, the Sriracha's heats things up. Now I need something sweet. Orange juice? Sure, why not, that'll be the primary base for the sauce. So, the sauce is ready to go. Grabbed some chicken, an onion, and some shiitake mushrooms to round everything off. I wanted to get a ginger root but didn't want to fork out the money for it. Five bucks and I'd probably only use a tablespoon of it. I'll have to get one sometime because that is a staple in Asian cooking.
To start the cooking just get an olive-oiled pan rolling at medium to medium-high heat. (I would like to point out at this time that the stove I cook on has 5 buttons: warm, low, 3, 2, and high. I'm cooking on 2, so whatever the hell you want to call that on a normal stove top.) Cut up two chicken breasts into bite-size pieces, season (I put salt, pepper, and some onion powder. I have more spices but none of them fit with this recipe. But season it however you want. Some cayenne would've been nice), and throw it in the pan. Brown the chicken and pull it out. Add half of a diced onion and some sliced shiitake's. Cook for maybe a minute, until you see some color. Now these next couple of steps aren't exact at all, so I'm just going to rap it off like it happened. I added some OJ. A couple good gurgles, enough to constitute the base of a sauce. Next I added 1-2 tablespoons of hoisin sauce. Then I squirted in a healthy portion of Sriracha's. I zig-zagged the Sriracha's all the way across the top of the sauce, so there was quite a bit, but I like it really spicy, so add as much heat as you want. I brought this mixture up to a boil and then stirred in a little water mixed with flour. You know, thicken things up a bit. Make a nice sauce! You lika the sauce. So, once that is boiling again throw the chicken back in and let it finish cooking. Serve over jasmine rice. Alright.
It was sort of sweet, and really spicy.
Breakfast tacos. No frills. These would be good for a hangover. Bake off some sausage links. Scramble three eggs, with pepper jack cheese. Heat 2 taco sized tortillas. Put two sausage links on each tortilla, top each tortilla with half of the egg mixture. Drag some of that Sriracha's over top. Yeah, you.
"But Paul, we're having your favorite, breakfast for dinner!"
I knew I was going to eat chicken for dinner tonight, I just didn't know how I was going to cook it. I could eat it over rice. Wait, no I can't because all the other pans are dirty. I have tortillas! I love tortillas, so much better than bread. So, what kind of chicken goes good with a tortilla? Spicy chicken. I have chipotles in adobo sauce in the fridge, that is spicy. Eureka! So, I cut up the chicken breast into small pieces and seasoned it. Threw it into an olive oiled pan on medium-high heat and cooked the pieces till they were about a minute from being done. I threw in about a tablespoon of the adobo sauce and a strong squeeze of honey and let the chicken finish cooking. Once the chicken was done I mixed in about a tablespoon of sour cream just to cool things off a bit. That's it and that's all, enjoy!
I still have plenty for lunch tomorrow, and I only used one boneless skinless chicken breast.
*photos were taken on my phone so they are extra crummy. Some day I'll use the office camera. :)
As people gather to "celebrate" the resurrection of Jesus Christ, I sit here to write about my families most recent Easter "celebration". Attention all Caby's: Easter lunch has been rescheduled and renamed! This year Easter lunch will be dubbed Easter dinner and the approximate time of mass consumption is 5 PM on Saturday. Approximate because of the usual stragglers, *cough* Ron and Lacey *cough*. Excuse me! Anyway, the 1st Annual Caby Easter Dinner started around 5:30 PM on Saturday, April 11th. The time change came as a benefit for me because I was feeling a little weak after a Friday night of drinking in Lawrence.
1st Annual Caby Easter Dinner set list. A little fuzzy but it reads: Turkey, ham, (2) hashbrown casserole, (2) corn bread casserole, baked beans, sweet potatoes, green bean casserole, and rolls. There was more on this set list, all of the deserts and other sides are listed out of the shot.
So I loaded up my plate with turkey, ham, green bean casserole, corn bread casserole, hash brown casserole, beans, and two homemade rolls. There was no surface area left on the entire plate, I had to hold it from the bottom. So, I have to take a time out and tell you about two of these dishes. Corn bread casserole is some sort of funky, sorta gooey corn bread bake with pieces of corn littered through out and some other ingredients I don't know, but it is the perfect soul food side dish. It's so good, you'll have to talk to my sister Erin about it. She's obsessed with it. I think it was her birthday cake last year, or something like that. The other dish is hash brown casserole which I think may be a little more familiar to most people. But for those people who aren't familiar with it, all it is is cubed hash browns and a ton of cheese baked with a corn flake topping. I have had so many different variations of it before but no one makes it as good as my Grandma.
"Hey mister, guess what I had for breakfast? Beans!"
The thing I absolutely love about eating at my Grandma's is the way I eat. I take little portions of EVERYTHING on my plate and eat it all at once. That's right; turkey, ham, green bean casserole, corn bread casserole, hash brown casserole, and beans all on one fork load and into my mouth. Properly followed with a bite of a roll, and washed down with a tall, cool Miller Lite. The second thing I absolutely love about eating at my Grandma's is that I still sit at the kids table, and I don't think I'll ever not want to sit there. I love the kids table. I'm the oldest at 21, Laura is 18, Erin is in 7th grade, Courtney is a sophomore in high school, Cara is in 5th grade, Billy isn't even in kindergarten. Ashley is in like 2nd grade or something? I'm not sure, but she's little. So, I just sit out there with them, stuff my face, and usually crack poop or butt jokes to Billy and he absolutely goes nut! On some occasions the poop or butt joke may only consist of saying, "Ha, poopy butt!". Once Billy cracks up, the rest of the kids start to laugh and choke on their food. It's great. My third and final thing I absolutely love about eating at my Grandma's is seeing all my family and eating in glutenous proportions. Special thoughts go out to my Mom, Austin, and Brandon who couldn't attend the 1st Annual Caby Easter Dinner.
"Better watch your back Fish! Squirrel Master ain't gonna be there for you all the time. Next time I come for you, I'm gonna want some cocktail... FRUIT!"
Dad you should try golfing in that aprin, might give you a couple more yards on your drive.
So, I have been on this curry kick the past couple of weeks. The couple weeks before that I was in a Tex-Mex kick, but I'm almost always in a constant state of Southwestern day dreaming. Green chiles...red chiles...green chiles, mmm. So the "curry" part comes from the realization I had after making my second batch of chicken curry. The realization: I really like preparing food in a sauce and serving it over rice. Specifically, jasmine rice. I can't get enough of that stuff. Sticky and fluffy all at the same time. Anyways, the Southwestern bit comes in because I have a can of chipotles and green chile sauce sitting in the fridge from making braised tri-tip tacos last week. Pork chops. Well I used pork chops because that is what my Mom gave me, so that is what I shall cook with, because it was free! Enjoy.
Sear the pork chops on both sides in olive oil over medium-high heat. Pull the chops. Turn heat down to medium. Add some chopped onion, a couple splashes of green chile sauce, and one chipotle and bring to a boil. Throw the chops back in, turn heat to low and simmer sauce and chops covered for like, I don't know thirty minutes? Something like that. Serve over rice and a dollop o' sour cream.
What could be better than eating an easy, delicious home cooked meal? Eating brownies after inhaling your home cooked meal, of course! Not only that, I didn't have to cook the brownies. Thanks, Monica.
They were still hot. *Caleb salivating*
Monica is special. But she can still bake brownies.