TimsChaosKitchen

We make one of the most delicious, f-packed condiments for burgers, BBQ, and just about anything you can imagine putting it on, Bacon Jam. We put a new spin on it, by adding some bourbon, and giving our bacon jam a little buzz! Recipe: https://timschaoskitchen.com/f/bourbon-bacon-jam https://timschaoskitchen.com/ Thank you so much for watching! If you wouldn't mind taking a second to like, subscribe & share the show, I'd really appreciate it!

We make another listener request. Our friends Nicole & and her husband requested we make Fideo Soup, which I had never heard of, let alone tasted or made, but ask and you shall receive. We make our version of Fideo Soup, which is a traditional Mexican soup made with toasted Fideo Noodles in a rich flavorful tomato broth. This comfort food classic is a Mexican staple, and we take a stab at making it! Recipe: https://timschaoskitchen.com/f/fideo-soup https://timschaoskitchen.com/ Thank you so much for watching! If you wouldn't mind taking a second to like, subscribe & share the show, we'd really appreciate it!

Recipe: https://timschaoskitchen.com/f/grilled-skirt-steak-balsamic-roasted-veggies https://timschaoskitchen.com/ Thank you so much for watching! If you wouldn't mind taking a second to like, subscribe & share the show, it would help a lot & I'd really appreciate it!

We take a stab at some french cooking and make Chicken Fricassee in a crock pot. It not only turned out delicious, and surprisingly easy to make, but also turned out to be reminiscent of the best chicken pot pie filling I've ever tasted! Recipe: https://timschaoskitchen.com/f/chicken-fricassee-%7C-crock-pot Webside: https://timschaoskitchen.com/

We use the COWBOY CANDY we made to make a delicious Bacon Wrapped, Grilled BBQ chicken creation, inspired by a recipe Robert Arrington made on his channel @deermeatfordinner with Gator. We try something new and see how it turns out….spoiler alert: IT’S AMAZING AND I HIGHLY RECOMMEND TRYING IT! Thank you so much for watching, if you wouldn’t mind taking a second to like, subscribe and share the show, I’d really appreciate it. Ingredients: 3 Chicken Breasts 1 lb Bacon Salt, Pepper & Garlic (SPG) 12 oz Softened Cream Cheese Cowboy Candy BBQ Sauce (for basting) Directions: Pound out your chicken breasts, until evenly about ¼ inch thin Season your chicken with salt, pepper & garlic Line about 5 – 6 bacon slices on a baking sheet, vertically next to each other Lay a chicken breast horizontally across the bacon in the middle of the strips Put a line of cream cheese down the center of the chicken breast long ways Top the cream cheese with some cowboy candy Fold/roll up your chicken breast around the cream cheese and cowboy candy. Wrap the bacon around the chicken, alternating sides to create a bacon weave around the rolled chicken breast Set up your grill for 2 zone cooking, put your bacon chicken creations down on the hot side Cook and flip until lightly seared on all sides, then transfer to the cold side of the grill Put lid down and cook on indirect heat When chicken reaches 120 degrees F, begin basting with BBQ sauce (add hot sauce to the BBQ sauce if you’d like) When chicken reaches 155 – 160 degrees F, pull the chicken, let it rest Cut into slices and serve Enjoy!!!

We make Mongolian Beef in a way that you can make it in 20 minutes or less. Also how to do the “velveting” that Asian restaurants use to make the meat in their dishes so tender and delicious, regardless of the quality or cut of the meat used. With busy schedules, hungry mouths to feed, it’s important to have some recipes that make delicious meals that we can realistically fit into our schedules. Thank you so much for watching, if you wouldn’t mind taking a second to like, subscribe and share the show, I’d really appreciate it. Ingredients: Flank Steak Onions Red Peppers Julienned Carrots Thin Sliced Green Onions White Rice (cooked) Sesame Seeds Minced Garlic Minced Ginger For Steak Marinade: ½ tsp Baking Soda ¼ cup Water ½ tsp Salt ½ tsp Pepper ½ tsp Sugar ½ tsp Chicken Powder (powdered chicken bouillon) ½ tsp Pixie Dust (MSG) 1 tsp Soy Sauce Drizzle of Toasted Sesame Oil 1 tsp Shaoxing Wine 1 Tbs Corn Starch For Sauce: ½ cup Water ½ cup Soy Sace ½ cup Brown Sugar Drizzle of Toasted Sesame Oil Directions: Slice your flank steak, first in bite sized wide strips with the grain, then into thin slices against the grain Place your meat in a bowl, add your baking soda, massage that in, then add the water and massage meat until water is absorbed. Add the rest of your marinade ingredients to the meat, massage/mix in and set aside Combine all of your sauce ingredients into a bowl, mix until combined, set aside In a hot pan, with a little bit of neutral oil, put in your meat and cook until golden brown and delicious, then pull the beef and set aside Put your onions in the pan and cook until tender but still crisp. Add minced garlic ginger, cook until fragrant, then stir in. Add in red peppers, stir in Add sauce, stir in Add carrots, stir in Add Beef back in and stir in Cook until you can drag a spoon or spatula through the sauce and it doesn’t fill back in right away. Add green onions at the end, stir in Kill the heat, plate your mixture over white rice Top with some sesame seeds Enjoy!!!

We make the popular & viral COWBOY CANDY. It is the perfect condiment for so many things, but especially BBQ, so with summer quickly approaching let’s make some to use on all the things we will be making in this Grilling Season. Thank you so much for watching, if you wouldn’t mind taking a second to like, subscribe and share the show, I’d really appreciate it. Ingredients: 1 lb of Jalapenos 1 cup Apple Cider Vinegar 2 cups Sugar 1 tsp Chili Powder 1 tsp Ground Turmeric 1 tsp Celery Seed 1 tsp Cayenne 1 tsp Ground Ginger 1 tsp Red Pepper Flakes 1 tsp Minced Garlic Directions: Chop your jalapenos into ¼ inch rounds, set aside To a pan on high heat, add your apple cider vinegar and sugar, stir to incorporate, then add remaining ingredients and stir until incorporated Let mixture come to a boil, then reduce to a simmer and cook until mixture reduces to a syrup consistency Add in jalapenos, let mixture come back up to a simmer, then let the jalapenos simmer in the syrup for 4 – 5 minutes Remove the jalapenos and place in a mason jar, covering them with remaining syrup/liquid Place in the fridge until cool You can enjoy these now, or let them mature in the fridge for a week to two weeks before opening which will improve the flavor Enjoy!!!

With Cinco de Mayo and Summer around the corner, and Grilling Season upon us, we decided to make a Cinco de Mayo Feast! We make Chicken Al Pastor Tacos, and Mexican Street Corn Two Ways (Elote & Esquites) Thank you so much for watching, if you wouldn’t mind taking a second to like, subscribe, and share the show, I’d really appreciate it! Ingredients: Boneless, Skinless Chicken Thighs Crumbled Cotija Cheese Chopped Cilantro Tortillas Corn on the Cob Frozen Corn Chili Powder Cayenne Pepper Shredded Cheese of your choice For the Marinade: 4 Dried Guajillo Peppers 1 Dried Ancho Pepper 3 Dried Chiles de Arbol ½ brick of Achiote Paste 1 Tbs Mexican Oregano 1 Tbs Cumin 1Tbs Brown Sugar 1 tsp salt 3 Tbs Apple Cider Vinegar 3 Tbs Olive Oil ½ cup Pineapple Juice ½ cup Orange Juice 2 – 3 Chipotle Peppers in Adobo Sauce For Corn Sauce: 1/3 cup of Mayo Zest of 1 Lime Juice of 1 Lime Directions: Put dried peppers in a blender and cover with boiling water for 15 minutes, until peppers are rehydrated. Drain water and add the rest of your marinade ingredients to the blender and blend until smooth In a container or zip lock back cover your chicken thighs with the marinade and put in the fridge to marinate for at least 20 minutes, a few hours would be better, overnight would be best. Combine all of your corn sauce ingredients in a bowl and mix until smooth Take your corn on the cobs and grill them on high heat, until they are cooked and a little charred to your liking, then remove them from the grill Brush your corn on the cobs with your corn sauce, keeping the rest for the Esquite Roll corn cobs in the Cotija Cheese until nicely covered, then sprinkle with chili powder and chopped cilantro Your Elote is done! Melt ½ stick of butter in a hot pan Add your corn and cook until it starts to warm through, then add a few diced jalapenos (optional) Add some garlic to the center of your corn (make a little clearing for it) let cook until fragrant (about 45 seconds) then stir in Cook corn until it is hot and has a little color, then transfer to a bowl Mix in the remaining corn sauce, remaining Cotija Cheese, chopped cilantro, chili powder, and cayenne pepper to taste, reserving some cheese and cilantro for garnish Your Esquites is done! Grill your chicken on a hot grill, brushing occasionally with some of the reserved marinade Once your chicken is grilled, chop it up into bite sized pieces Warm up your tortillas, place some chicken in each one, top with cheese, then throw them under the broiler for about 5 minutes, until the cheese is melted. Top with your taco toppings of choice and you’re ready to serve Enjoy!!!

We bring a little chaos to some delicious Birria, cooked low and slow in a crock pot, then turn it into some beautifully delicious and addictive Quesobirria tacos. Thank you so much for watching, if you wouldn’t mind taking a second to like, subscribe and share the show, it would mean a lot to me! Ingredients: Chuck Roast (any pot roast type cut would work, or try boneless short ribs) 4 Dried Guajillo Peppers 2 Dried Ancho Chilis 2 cups Beef Broth SPG (salt, pepper, garlic powder) 1 Diced Onion ¼ cup Apple Cider Vinegar 6 Cloves Garlic, peeled 1 Tbs Mexican Oregano 1 tsp Cumin 2 tsp Coriander Powder 2 Chipotle Peppers in Adobo Sauce 1 15 oz can of Diced Tomatoes Shredded Cheese Corn Tortillas Directions: Cut the tops off of your dried peppers and get rid of the seeds, then put them in a blender. Bring your beef broth up to a boil, pour over the dried peppers and let sit for about 15 minutes until the peppers are rehydrated Slice your beef into large, but manageable pieces, then season with SPG In a screaming hot pan, sear your beef pieces on all sices (about 30 – 60 seconds per side) Place beef into the crock pot To your blender bottle with the peppers and beef broth, add the garlic cloves, oregano, cumin, coriander powder, salt & pepper to taste, the chipotle peppers and the diced tomatoes, and blend until smooth. Pour your sauce over the Beef in the crock pot, and cook on high for 4 – 5 hours. Once done, take out your beef, pour all remaining liquid into a contaniner and separate the fat and the sauce. Strain the sauce until it is a nice smooth consomme. Shred your beef On a hot pan or griddle, put some of your beef fat down then lay down a few tortillas, let them cook in the sauce for a few seconds, then flip them over. Place a layer of shredded cheese over each tortilla, then add shredded beef to half of each tortilla, you can also add some onions, cilantro and any other additions/toppings you’d like. Fold the torlilla over the beef, then flip each taco once more and pull them off the heat and they are ready to serve To eat, dip your tacos into the consommé and Enjoy!

We make a crock pot version of Italian Garlic Chicken. It is so easy and so delicious, it is the perfect dump and go weeknight for anyone busy meal! Thank you so much for watching, if you wouldn't mind taking a minute to like, subscribe & share the show, I'd really appreciate it! Ingredients: Bone in Skin on Chicken Thighs A few glugs of olive oil 1 tsp salt 1 tsp pepper 1 tsp italian seasoning 1 tsp smoked paprika 1 tsp red chili flakes 15 - 20 garlic cloves, peeled 1/3 cup of chicken broth Directions: In a bowl, mix your chicken, olive oil, salt, pepper, italian seasoning, smoked paprika and red chili flakes Place the seasoned chicken in your crock pot Add you garlic cloves & chicken broth to crock pot Cook on low for 6-8 hours and your chicken is ready to serve. Enjoy!!!

In this episode, we make a Subscriber Request My take on Buffalo Chicken Tacos, essentially trying to wrap up the whole Buffalo Chicken Wing Meal into a taco. Thank you @GorillaCakee ! And thank you so much for watching, I really appreciate you all. If you wouldn’t mind taking a second to like, subscribe & share the show, it’d mean a lot to me! Ingredients: Chicken Thighs Ranch Powder Buffalo Seasoning Tortillas Blue Cheese Pickled Celery (optional) For the Sauce: 2 sticks of butter (room temp) 1 1/3 cup Frank’s Red Hot Sauce 3 Tbs White Vinegar ½ tsp Worcestershire Sauce ¼ tsp Cayenne ¼ tsp Granulated Garlic ¼ tsp Paprika For the Ranch Carrot Slaw: 1 lb Shredded Carrots 1 Tbs Mayo 1 tsp Sugar 1 Tbs Apple Cider Vinegar 1 Tbs Ranch Powder Directions: Season your Chicken Thighs with Buffalo Seasoning & Ranch Powder, set aside. In a sauce pot, melt your butter, then add your other sauce ingredients, bring everything to a boil, then let simmer until thickened. For your Ranch Carrot Slaw, Combine all ingredients in a bowl, mix until combined. Grill your Chicken, basting with your sauce, until it is cooked through up to about 175 degrees F and nicely colored. Warm up some tortillas, build your tacos, and you’re ready to eat! Enjoy!!!

We make some Crack Chicken, but with a few additions…. Dare I say improvements, taking a great recipe and making it even better. It’s a great dump and go meal, especially for busy people looking for some good easy weeknight recipes. Take a few minutes in the morning throw everything in the crock pot, add a few finishing touches when you get home from work, and dinner for the family is ready to serve! Link to Homemade Sriracha Video: https://youtu.be/pmGTtkbea9M Thank you so much for watching, if you wouldn’t mind taking a minute to like, subscribe & share the show, I’d really appreciate it! Ingredients: 3 lbs Chicken Breasts 4 Jalapenos, diced 2 Bricks of Cream Cheese 2 Packets Ranch Seasoning ¼ cup Honey ¼ cup Homemade Sriracha, or hot sauce of your choice 2 cups Grated Cheddar Cheese Chopped Green Onions Directions: Toss your chicken in a greased crock pot. Add jalapenos, cream cheese, honey & hot sauce Cook on low for 6-8 hours Shred Chicken in crock pot Add the cheddar cheese and continue cooking until cheese is melted Add green onions, and you’re ready to serve. Enjoy!!!

We make a White Trash Beef Wellington! Link to Gordon Ramsay's Welly Sauce Video: https://youtu.be/6XUZ_r9tosw Thank you so much for watching, if you could like, subscribe & share the show it would mean a lot to me! Ingredients: Puff Pastry Proscuitto Cremini Mushrooms Dried Porcini Mushrooms For Meatloaf: 2 lbs Ground Beef 2 Eggs 1 Tbs Granulated Garlic 1 Tbs Italian Seasoning 2 tsp Black Pepper 2 tsp Smoked Paprika 2 Tbs Tomato Powder (or just a little more ketchup) 1/4 cup Ketchup 1 cup Shredded Carrots 1/2 Diced Onion 1 cup Parmesan Cheese 1 cup Bread Crumbs Directions: Mix together all of your Meatloaf ingredients Bake Meatloaf in loaf pan at 350 degrees F until fully cooked, or you can sous vide it like I did by wrapping it up nicely in lots of plastic wrap, vaccuum seal it and cook at 165 degrees F for 3 hours Blend your mushrooms into a paste, and cook in a pan until most or all of the moisture is removed from your mushroom paste, or "Duxelle" ... fancy word huh? Lay down a large area of plastic wrap Layer your proscuitto about 4 pieces wide and two pieces long, overlapping so its just about as wide as your meatloaf. Layer your Duxelle onto your prosciutto then roll your meatloaf up in the prosciutto, then wrap in plastic wrap and refridgerate for 30 minutes Roll out your puff pastry so it is a little thinner than packaged Place on top of another large area of plastic wrap. Roll your prosciutto wrapped meatloaf up in the puff pastry and trim any excess. Brush a layer of egg wash, then wrap up again in plastic wrap and refridgerate for another 15 minutes. Add any decorations, brush with egg wash once more and bake at 400 degrees F for about 45 minutes, or until the crust is a nice Golden Brown. Enjoy!!!

We make Chef Gordon Ramsay's Famous Red Wine Demi Glace Sauce that is the star of his Beef Wellington! Thank you so much for watching, if you could please like, subscribe & share the show, we'd really appreciate it! :) Ingredients: Beef Trimmings 4 Large Shallots 12 Whole Peppercorns 1 Bay Leaf 1 Sprig of Thyme A Splash of Red Wine Vinegar 1 Bottle of Red Wine 32 oz Beef Stock Directions: On medium high heat, toss your beef trimmings into a large pan and cook until the meat is nicely golden brown, remove trimmings and leave the jus. Chop your shallots, toss them into the pan with the beef jus, as well as the peppercorns, bay leaf & thyme, cook until shallots are a little crispy and golden brown. Add your red wine vinegar to the pan and cook until vinegar is mostly gone. Add the whole bottle of wine and cook until wine is reduced to almost nothing. Add in your beef stock, bring back to a boil, then reduce heat and let simmer for 1 hour. Kill the heat, pour your sauce through a strainer to get a nice smooth sauce. Your sauce is ready to use. Enjoy!!!

In this episode, we make Chicken Shawarma on a stick, with some grilled veggies and a garlicky white sauce. Thank you for watching. If you could like, subscribe & share the show, I’d really appreciate it! Ingredients: Boneless Skinless Chicken Thighs Chopped Veggies of your choice For Chicken Marinade: ½ cup Plain Greek Yogurt 5 cloves garlic, minced 1 Tbs Coriander Powder 1 Tbs Cumin 1 Tbs Smoked Paprika 1 tsp salt 1 tsp black pepper 1 Tbs Red Pepper Flakes Juice of a Lemon For Garlicky White Sauce: 1 cup Plain Greek Yogurt Juice of a Lime 3 cloves garlic, minced 1 tsp cumin 1 Tbs Vinegar Finely Chopped Cilantro 2 – 3 Tbs Milk Directions: Chop your chicken into bite sized pieces, place in a bowl. Add all ingredients for chicken marinade to your chicken, mix and let marinate for at least 20 minutes, overnight would be best. Skewer your chopped veggies, and add oil, salt, pepper, cumin & coriander. Skewer your chicken. Put all your skewers on a grill and grill until chicken is cooked through, veggies are softened and everything has a nice color and a little char on the edges. Serve over rice, by itself, or in a naan or pita. Enjoy!!!

In this episode we make a simple Blueberry French Toast Casserole, perfect for any brunch with or without company! Ingredients: 2 loaves of bread (cut into cubes) 2 bricks of cream cheese (cut into cubes) 1 stick of butter (cut into cubes 12 eggs 1 cup brown sugar lots of blueberries 2 cups milk whipped cream for topping Directions: put half of your bread into a greased casserole dish evenly distribute butter, cream cheese, and blueberries on top put the rest of your bread on top of that in a bowl whisk together eggs, sugar & milk until combined Pour egg mixture over bread mixture evenly cover with plastic and let sit in fridge overnight When ready, place in 350 degree F oven for 25 - 30- minutes and you're ready to serve, Enjoy!!!

In this episode we continue our easy brunch casserole series with an EASY CHEESY BACON HASHBROWN BRUNCH CASSEROLE! INGREDIENTS: 2 packages (30 oz each) frozen cubed hash brown potatoes thawed 2 lb bacon strips, cooked & chopped 2 cups shredded cheddar cheese, divided in 2 1 tsp salt 12 large eggs 4 cups milk Smoked Paprika Directions In a large bowl, combine the hashbrowns, bacon, 1/2 of the cheese and salt. Mix to combine. Pour misture into a greased casserole dish. In another large bowl, beat eggs and milk, until blended, pour over potatoes and sprinkle smoked paprika over top. Bake uncovered at 350 degrees F, for 45 - 50 minutes, taking out half way through to sprinkle remaining cheese over top. Let it rest and you're ready to serve, Enjoy!

In this episode, we make home made KIMCHI, using Roy Choi's kimchi paste recipe! Ingredients: Napa Cabbage Kosher Salt Daikon Radish Carrots For Kimchi Paste: 1 cup Gochugaru (Korean Chili flakes) 1 cup diced onion 15 cloves peeled garlic 1/4 cup peeled ginger 2 Tbs sugar 2 Tbs salt 2 Tbs oyster sauce 1 Tbs soy sauce 2 Tbs rice wine vinegar 1/4 cup Korean Fish Sauce 1/4 cup water Directions: Chop your Napa Cabbage into roughly 1 inch square pieces Mix your cabbage with 2% salt by weight and let sit for 2 hours Chop your radish & carrots Rinse your cabbage to get rid of the salt Combine cabbage with radish & carrot slices Combine all ingredients of your kimchi paste & blend until smooth Pour paste over veggie mixture & massage until every piece is covered Transfer mixture to a mason jar store in a room temperature cabinet for 3 - 7 days, burping your jar each day (just unscrew the top, mix things around, give it a taste & screw the top back on) When the kimchi is ready to your taste, put the jar in the fridge and it's ready to serve. Enjoy!!!

In this episode we make Country Style Pork Ribs & Jalapeno Cornbread. Link to Home Made SRIRACHA Video: https://youtu.be/pmGTtkbea9M Thank you so much for watching. It would mean a lot if you could like, subscribe & share the show! I appreciate you! Ingredients for "Ribs": Country Style Pork Ribs Mustard BBQ Rub BBQ Sauce Hot Sauce Ingredients for Jalapeno Cornbread: 1 cup AP flour 1 cup cornmeal 1 cup sugar 2 teaspoons salt 1tablespoon baking powder 3 eggs 1 cup milk 2 tablespoons sour cream 8 tablespoons melted butter 2 tablespoons oil 4 diced jalapenos Directions for "Ribs": Pat ribs dry, then rub coat with mustard and give a healthy coating of BBQ rub. Let sit in fridge for 15 or so minutes. Set up your grill for two zone cooking (one hot side one cold side) Sear ribs on hot side for a few minutes until both sides have a nice golden brown sear, then transfer to cold side, put the lid on and let them cook low and slow until they reach 120 degrees F. Now begin basting your ribs with a mixture of BBQ sauce and hot sauce (you could leave out the hot sauce if you want). Baste them once or twice more while continuing to cook on the cold side with grill lid on. When your ribs reach 145 - 150 degrees F pull them and let them rest for 5 - 10 minutes. Directions for Jalapeno Cornbread: In a large bowl, mix together all your dry ingredients. Stir in eggs and milk. Stir in melted butter and oil. Lastly stir in your diced jalapenos. transfer to greased baking dish Bake at 350 degrees F until cornbread is cooked through (you'll know it's done when you can stab the center with a toothpick and it comes out clean. Plate your "ribs" & Cornbread. Enjoy!!!

In this episode we make the the American classic staple Fettuccine Alfredo with chicken. The Americanized version is not exactly traditional Italian Fettuccine Alfredo, but more of a Fake version....so we dubbed it FAKE Fettuccine Alfredo. It may not be traditional, but it sure is delicious! Ingredients: 1 lb fettuccine noodles 1 lb chicken thighs (breasts would work too) Salt Pepper Garlic Corn Starch Butter Heavy Cream 1/2 brick of cream cheese freshly grated parmesan cheese chopped broccoli parsley for garnish Directions: Boil 4 - 6 quarts water and salt the heck out of it Bring water to a boil and cook your pasta to al dente according to package directions season your chicken with salt, pepper & garlic, then dredge in corn starch until lightly coated In a cast iron pan, on medium high heat, cook your chicken for 4-5 minutes per side until golden brown and around 170 - 180 degrees internal temp, set aside Put 1 stick of butter in pan, until melted, then add garlic, cook until fragrant then stir into butter Add 1 cup heavy cream and half stick of cream cheese, stir until melted then simmer until sauce has thickened to your liking add 1 cup parmesan cheese and stir until melted, then stir in broccoli and let simmer for another few minutes Add drained, cooked pasta to sauce and mix until pasta is coated. Plate your pasta, add a sliced chicken thigh on top and top with some parsley and more parmesan cheese for garnish

Brunch Casserole Series: In this video, we make one of our easy brunch casseroles to serve a crowd. Let’s make an Easy Cheesy Veggie Brunch Casserole! Ingredients: 1 medium zucchini, diced 1 medium onion, chopped 1 can (4 oz) button mushrooms, rough chopped ¼ cup chopped pepper ½ cup butter, cubed ½ cup all purpose flour 1 tsp baking powder ½ tsp salt 12 large eggs 2 cups ricotta cheese 4 cups shredded Monterey Jack Cheese Directions: In a large skillet, saute the zucchini, onion, mushrooms and pepper in the butter until tender. Stir in the flour, baking powder and salt, until blended. In a large bowl, combine eggs and ricotta cheese. Stir in vegetables and Monterey Jack Cheese Transfer to a greased casserole dish. Bake uncovered at 350 degrees F for 35 – 45 minutes, or until internal temp reaches 160 degrees F. Enjoy!!!

In this episode, we show how to make some legit al pastor at home in the oven, no giant vertical spit necessary! Ingredients: Boneless Pork Shoulder 1 pineapple Bamboo skewers For Al Pastor Marinade: 6 Guajillo Peppers 1 Ancho Chili Pepper 4 Chilis de Arbol Cilantro Salt Mexican Oregano Cumin Ground Ginger Achiote Paste (half of one brick) Apple Cider Vinegar (1/4 cup) 1/4 cup Pineapple Juice (or orange juice would work almost as well) 1/4 Onion 6 Garlic Cloves For Tomatillo Salsa: 4 Tomatillos 2 Jalapenos 4 Garlic Cloves (with paper) 1 small onion (quartered) For Avocado Lime Cilantro Crema: 1 Avocado Juice of 1 Lime 1/4 cup Sour Cream 1/4 cup Mayo Directions: Remove tops & seeds from dried peppers and pour boiling water over them to cover Allow peppers to sit in hot water for 15 minutes to rehydrate Drain peppers, then add remaining marinade ingredients to blender & blend until smooth Slice pork into 1/4 inch slices and marinate with marinade, covering every slice, let sit for at least 2 hrs, but overnight would be better Roast salsa ingredients in your oven on broil for 5 - 10 minutes until softened and a little charred Place all salsa ingredients in blender, blend until as smooth as you like, then boil in a small pot for a few minutes to deepen the flavors Place all your crema ingredients in a blender & blend until smooth Use a vertical spit set up like I did, or put a bamboo skewer or two in the base slice of your pineapple. Layer your marinated pork slices on the skewer, building a meat tower, and you can optionally add slices of pineapple throughout, then place the top slice of pineapple on top Cover meat tower in foil & bake at 300 F for 90 minutes Take foil off & bake at 300 F for another 90 minutes Allow to cool for 10 minutes, then slice meat off the sides & build your tacos. Enjoy!!!

In this episode, we dive into a quick recipe and make some delicious 15 minute Honey Ginger Glazed Chicken Ingredients: Chicken Thighs Soy Sauce Honey Garlic Ginger Rice Vinegar Mirin Toasted Sesame Oil Corn Starch White Rice Salt Pepper Garlic Scallions (for garnish) Sesame Seeds (for garnish) Directions: Mix together your soy sauce, honey, minced garlic, minced ginger, rice vinegar, mirin & toasted sesame oil to make a glaze Season your chicken thighs with salt, pepper & garlic coat your chicken thighs with corn starch Cook your chicken thighs on medium high heat in a cast iron pan for 3-4 minutes per side then put aside pour sauce into pan and turn heat down once sauce starts to simmer, add your chicken thighs back in and flip a few times until chicken is cooked through and nicely glazed cut chicken & put atop your white rice garnish with chopped scallions & sesame seeds Enjoy!!!

In this episode we put a sous vide twist on the classic pulled pork sliders. Ingredients: Pork Shoulder Salt BBQ Rub Yellow Mustard Hawaiian Rolls (or your choice of slider buns) Shredded Cabbage (green & red mix…or whatever you have) Shredded carrots Apple Cider Vinegar Sugar Mayo BBQ Sauce Directions: Score the outside of your pork shoulder, then rub in your mustard as a binder and coat and massage in a really good amount of your BBQ rub Vaccuum seal and cook sous vide @ 165 degrees F for 40 hrs When your pork is cooked, drain the juice (save that stuff), pull out the one bone, then shred your pork on a sheet pan with a couple forks Put some more BBQ rub on your shredded pork, put your oven on broil and broil that for 1 – 5 minutes until the3 edges start to crisp up Mix shredded cabbage & carrots with ¼ cup mayo, ¼ cup apple cider vinegar, 1 tsp salt & 1 tsp sugar Stir together and add more of any ingredients you think necessary, that’s your cole slaw Lay down the bottom pieces of your slider buns, put a little BBQ sauce down, followed by your shredded pork, then some cole slaw Put the lid on and your sliders are ready to eat or serve Enjoy!!!

In this episode, we take a taco bell favorite and elevate the heck out of it with a Bacon Cheeseburger Crunchwrap Supreme. Ingredients: 1 lb 80/20 ground beef 1 medium onion Salt Pepper Garlic Mayo Ketchup Relish Worcestershire Sauce Mustard ½ lb bacon Brown sugar Red pepper flakes Lettuce Thinly sliced tomato Extra large tortilla Small flat crispy tortilla Directions: Put your bacon on a rack in a sheet pan, pre-heat oven to 400 degrees F Sprinkle some brown sugar & red pepper flakes on your bacon Cook for 20 – 30 min depending on thickness, until as crispy as you like it Chop your onion into half moons Melt some butter in a hot pan, throw your onions in Once onions soften, turn heat down and cook until carmelized, stirring occasionally Portion your beef into roughly 3 oz balls Place onto screaming hot pan, griddle, flat top, or grill & using parchment paper and something heavy and flat, smash your patties Once the bottom of your patties have some good crust & color, flip once Place your cheese on top of each until melted Stack patties in two For your sauce, mix ½ cup mayo with ¼ cup ketchup, a bit of mustard, relish & Worcestershire sauce and stir together Lay down your extra large tortilla Layer your lettuce, sauce, patties, bacon, tomatoes, onions & more sauce in the middle of the tortilla Top with crispy tortilla & fold the sides up and over the top, overlapping Throw your crunchwrap into a screaming hot pan, seam side down, until you get some good browning and seam stays together, then flip, brown the other side, and you’re ready to eat. Enjoy!!!