How to crack an egg….1970s style (fight scene included).
And if you’re wondering who’d win in a fight between donuts and squid chips, the answer is HERE.
How To Crack An Egg (the right way)
chef
Squid Chips vs. Chocolate Donut (no contest, really)
The ultimate showdown between baked squid chips and chocolate donuts. Which will win? Oh, the suspense! But not really, donuts have a natural advantage.
For more tom foolery, watch me crack an egg.
Interesting Hot Dog Recipe along the Appalachian Trail
We encountered an interesting hot dog recipe at lunch in Erwin, TN at one of our stops along the Appalachian Trail.
Occasionally, the Dari Ace diner serves up an extreme (and very tasty) hot dog special. The “Russell Tussell” was named after a fella who came in requesting a hot dog on a bun with ketchup, mustard, onions, slaw, chopped tomato, cheese, sliced bacon, and topped with a fried chicken tender. We encountered this hot dog backpacking through Erwin, TN on one of our off-trail stops along the Appalachian Trail.
Spudnuts — We Try Potato Doughnuts at Spudnuts!
The definitive origin of the doughnut is unclear, but in Charlottesville, Va, they’ve been cooking up delicious donuts at Spudnuts since the late 1960’s.
At one time, Spudnuts was the largest doughnut chain in the United States, now only a few independently operated shops remain. We enjoyed the food and friendly folks at Spudnuts in Charlottesville.
Doughnut Fun Facts:
–At one time, Spudnuts was the largest donut chain in the United States
–Since 1982, the first Friday of June is National Doughnut Day
–The largest doughnut on record weighed 1.7 tons and was 16 feet in diameter (and it was a jelly donut, too)
–According to Merriam-Webster, “doughnut” and “donut” are both acceptable spellings for doughnuts (or donuts)
–Americans eat more than 10 billion doughnuts every year
–The 1st automated donut-making machine was invented in 1920 in New York City (it was featured at the 1934 World’s Fair in Chicago)
–During World War I, female Salvation Army workers handed out donuts to soldiers and became known as “Doughnut Girls”
–generally speaking, donuts have fewer calories than bagels or croissants
Bánh Mì –what is in a Bánh mì Sandwich?
What is in a Banh Mi? Lets take one apart and see what we got.
Best Banh Mi, so far–thanks to eastsidegirl1977 for the great Seattle recommendation. I’ve been eating a lot of these sandwiches crammed with spicy, fresh ingredients–maybe too many sandwiches–but it’s too great a taste and value to pass up.
Bánh mì are a fusion of French and Vietnamese culture. Spicy peppers and daikon mix with cooling carrot and cucumber to create a a real treat for your tongue, and a little BBQ pork added makes it irresistible; wrap it up in a crunchy French baguette and it’s heaven.
Basic Banh Mi Ingredients:
Baguette
Sliced Pork
Pickled Daikon
Pickled Carrots
Cucumber
Cilantro
Hot Pepper
Mayonnaise
Black Pepper
Salt (if desired)
What is Bánh tét?
Thanks for Watching our Bánh Mì Video
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Chef Buck and Chef Bill Shoot a Video and Cook Dinner
Chef Buck and Chef Bill do a lot of talking and a little cooking…here’s the video.
Sushi Conveyor Belt –never leave your seat for fresh fish.
Are conveyor belts better than waiters? We check out the sushi conveyor belt at Genki Sushi where sushi favorites glide right past the table; it’s a fun way to eat–and pretty affordable, too.
Kaiten-zushi is a sushi restaurant where plates move along a conveyor belt, winding through the restaurant and moving past every table and counter seat. Customers simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The bill is based on the number and type of plates of the consumed sushi–often the plates are color coordinated by price. Some restaurants use creative conveyor belts that resemble “sushi boats” traveling small canals or miniature locomotive cars.
It’s a great place to eat on a budget because you can sample a variety of dishes without spending a lot of money–this is especially true if you’re eating out with friends. There is generally a wide price range based on the color of the plates, so choosing the right colors can get you filled up for the right price. The dishes circulating on the conveyor belt are both hot and cold, and not always sushi–some desserts and specialty drinks are thrown into the mix, too. Often the restaurant will offer the option to place special orders, but with such a varied choice of dishes winding it’s way right past your seat, it will be impossible to not grab something off of the sushi conveyor belt–which is the whole point, I guess.
Click the pic below to check out our trip to Spudnuts, Home of the Potato Donut.
Best Stuffed Squash Recipe –looks fancy, tastes great!
This stuffed squash recipe is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies.
Try out the recipe below and let me know what you think. Hope you like it!
Stuffed Squash Recipe Ingredients:
2 ACORN SQUASH (halved, seeds removed)
2 tsp OLIVE OIL
3 cloves GARLIC (minced)
1/2 inch fresh GINGER (minced)
1 CARROT (peeled and chopped)
1 cup GARBANZO BEANS (drained)
1/3 cup RAISINS (or dried currants)
1 tsp ground CUMIN
1/2 tsp ground CINNAMON
[1/4 tsp ground GINGER, if didn’t use fresh]
SALT and freshly GROUND PEPPER, to taste
1 cup BROTH
3/4 cup instant COUSCOUS
1/2 cup SLIVERED ALMONDS (toasted)
2-3 GREEN ONIONS (white and green parts, chopped)
1/2 golden delicious APPLE (cored and chopped)
How to Make Stuffed Squash:
Preheat the oven to 400.
Toast the almonds.
Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 – 40 minutes.
In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute.
Add broth, simmer 5 minutes.
Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes.
Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve.
You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top.
And that’s that.
Give this stuffed squash recipe a try and let me know what you think, and bon appétit!
Also, try this TERRIFIC SPAGHETTI SQUASH RECIPE!
Thanks for watching and sharing and subscribing, I appreciate it!
Cha Lua — Let’s Try Vietnamese Ham
Cha Lua, or Vietnamese ham, is a staple of the Vietnamese diet and often found on the table during Tét–the celebration of the New Year.
During a recent trip down to Little Saigon (on a bánh mi run), we randomly picked up a cha lua and brought it home to give it a try. It was pretty bland right out of the banana leaves, with a rubbery consistency–but these characteristics make it a pretty versatile ingredient in many dishes–much the same as tofu, but a meat version. I ended up slicing and marinating the ham in chili and soy sauce with curry and garlic powder and frying up the slices to make an awesome bánh mi burger–which was delicious; I will definitely be making again in the near future.
Take a look at the exceptionally delicious Bánh Mì Hamburger made with cha lua.
Take a look at a traditional Bánh Mì Sandwich.
Scone Recipe — Pecan Maple Biscuit Treat
This is a delicious pecan maple scone recipe, but not a good idea for folks with sugar/carb addictions and questionable degrees of willpower…which is pretty much everyone.
The only reason I’m even putting this up is because The Devil assured me that if I did I would one day win an Oscar and live in a luxury beach house in Malibu (which IS going to happen ’cause I was smart enough to get the deal in writing).
Scone Recipe Ingredients
Scones:
2 cups FLOUR
1/2 cup SUGAR
1 Tbsp BAKING POWDER
1/2 tsp SALT
5 Tbsp BUTTER
1/2 cup PECANS (chopped)
1/4 cup RAISINS
1 cup SOUR CREAM
1/4 cup MAPLE SYRUP
1 tsp VANILLA
Icing for Scone Recipe
1 cup POWDERED SUGAR
splash of WATER
2 Tbsp MAPLE SYRUP
In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into flour mixture (freezing the butter and grating it into the mix is an easy trick to get this done). Add pecans and raisins into the mix.
In a separate bowl, combine sour cream, vanilla, and 1/4 cup maple syrup. Whisk together until smooth.
Pour the sour cream mixture into the flour mix and gently turn for a few minutes until the flour begins to form into clumps. Most of the loose flour will adhere into these clumps, but it’s okay if all of it doesn’t.
On a sheet of parchment paper or floured surface, pour the contents of the bowl. Press the clumps together into a mound–it’ll want to brake apart somewhat, but that’s okay. Flatten the mix into a circular cookie shape about 1 inch thick and cut like a pizza into 8 slices. Check here for current pricing for parchment paper on Amazon.
Arrange onto a flat baking sheet and bake in a 400 degree F oven for 20-25 minutes, until baked through and golden brown.
While scones cool, add powdered sugar into a small bowl. Add 1-2 Tbsp of warm tap water–add water slowly and whisk into a syrup; be conservative, it’s easy to add too much water. Then whisk 2 Tbsp of maple syrup into the powdered sugar syrup. Why? I don’t know, just crazy.
Drizzle the syrup glaze over the scones and allow the icing to harden (approx 10-15 min).
And there you go…a very sweet and healthy-free combo of questionable ingredients combined to put on the pounds and take potentially vibrant years off of the back-end of your life.
But this scone recipe is delicious.
Enjoy, if possible.
I usually really like the first two, and then I begin to question my motivations.
For a less decadent, less lethal treat, try this Homemade Biscotti Recipe.
Thanks For Watching Our Scone Recipe!
Thanks for checking out our scones, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Brussels Sprouts Recipe That Everyone Will Love
This is my absolute favorite Brussels Sprouts recipe. it’s super tasty, simple to make, and a healthy choice, too, so definitely give it a try.
Brussels Sprouts Recipe Ingredients
1½ lbs BRUSSELS SPROUTS
3-4 Tbsp OLIVE OIL
½ ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1 LEMON zest and juice …current prices online for Kitchen Zesters
½ cup WATER
SALT and PEPPER, to taste
How to Cook Brussels Sprouts
- Wash 1½ lbs sprouts. Cut off the ends and discard outer leaves. Slice sprouts into halves, or larger sprouts into 3rds.
- Heat 3-4 Tbsp oil in a skillet on high heat–you want the skillet to be hot to sear the sprouts–and don’t be shy with the olive oil.
- Add Brussels sprouts. They should start to sizzle and pop right away. Let set before stirring to get a seared edge. Turn sprouts and continue to sear.
- After 4-5 minutes, stir in onion and garlic and continue to cook on high to med. high heat, searing and turning another 3-4 minutes.
- Then reduce heat to medium and add water. Add seasoning.
- Stir, cover, and let cook 4-5 minutes.
- Then turn off heat, stir in lemon zest and lemon juice, and serve.
Need a nice skillet? Check current prices for skillets on Amazon.
Give this Brussels Sprouts Recipe a try and let me know what you think, and if you’re still in the mood for foods that start with “B”, try this Beet Recipe.
Brussels Sprouts Fun Facts
- 89% of all children despise Brussels Sprouts.
- 3/4 of all convicted felons do not eat Brussels sprouts.
- Albert Einstein considered the Brussels Sprout to be the most compact cabbage, relatively speaking.
- Even children who dislike the taste of Brussels sprouts appreciate the vegetable for it’s “slingshotability”
- Every U.S. president has loved Brussels sprouts and eaten them routinely.
Thanks for checking out our Brussels sprouts recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Baked Falafel Recipe – healthy and delicious
This baked falafel recipe is a tasty and nutritious way to enjoy chickpeas (garbanzo beans).
Falafel is traditionally fried, but a baked falafel can make a tasty, healthy, and easy alternative to the tried and true oil-splatter-fest.
Baked Falafel Recipe Ingredients:
1 15oz can CHICKPEAS
1/4 cup CILANTRO
1/4 cup PARSLEY
1/4 cup ONION
2-3 cloves GARLIC
2 Tbsp OLIVE OIL
CAYENNE PEPPER, to taste
1 tsp CORIANDER
1 tsp CUMIN
1/4 tsp BAKING POWDER
1 Tbsp BREAD CRUMBS (or flour)
1 Tbsp LEMON JUICE
SALT, to taste
— Optional garnishes —
HUMMUS, YOGURT, VEGGIES, PITA SLICES
Drain and rinse 15oz can of chickpeas (garbanzo beans). Combine in a food processor with all ingredients (except 1 Tbsp olive oil and bread crumbs). Mix roughly–pulse–DO NOT puree into a smooth consistency. Place mixture into a bowl and combine with dried bread crumbs (or substitute flour). Form into discs–I like to get 10 out of this recipe because they cook up well and fit nicely into a pita pocket–but make them as big as you like, and adjust the cooking time accordingly.
(Refrigerate 1-2 hours before cooking if you have the time–they’ll bake better, maybe, but it’s not the end of the world if you don’t. I actually prefer putting them in the fridge for a bit, but sometimes I don’t, and the difference is negligible.)
Place on a flat baking sheet and lightly drizzle or brush with olive oil.
Bake at 400 degrees F for 20 minutes, then turn falafel and bake for 10 more minutes to brown each side (a total cooking time of 30 minutes).
Serve with hummus, yogurt, veggies, and pita slices–or stuff inside a pita to make a delicious falafel sandwich.
And that’s it, man. Give this baked falafel recipe a try and let me know what you think and bon appetit!
And if you wanna make your own hummus try this Easy Hummus Recipe.
Cheese Biscuits with Bacon and Jalapeno
This Cheese Biscuits recipe makes four good-size biscuits, which is plenty for two folks for breakfast (maybe even 4 people, if one of them isn’t me).
Ingredients for Cheese Biscuits
1 cup ALL-PURPOSE FLOUR
2 tsp BAKING POWDER
1/4 tsp SALT
1/2 cup MILK
1 JALAPENO pepper (chopped)
4 slices BACON (cooked crispy, crumbled)
1/2 cup CHEDDAR CHEESE (shredded)
The recipe doubles quite easily if you want to make a bigger batch.
How to make Cheese Bacon Biscuits
First thing, fry up your bacon and set aside to cool. You’ll want it crisp enough to crumble. Slice your jalapeno (seeds and all) and saute for a minute or two in the bacon grease, this’ll flavor it up, start to cook it up, and knock off a little of the heat. Set pepper aside on a paper towel to drain.
In a mixing bowl, combine flour, baking powder, and salt. Mix well and then cut in the shortening. Add shredded cheese, sauted pepper, and crumbled bacon and mix. Slowly add milk, turning the mixture, getting the loose flour to come together into clumps. On a floured surface, turn the clumped dough out of the bowl and knead gently approx. a dozen times.
Form into biscuits–I just make a big pie shape and cut it into four pieces cause I’m lazy (or brilliant). Brush biscuit tops with melted butter, if desired. I can take of leave this move–the biscuits will have plenty of color from the bacon, cheese, and jalapenos.
Place biscuits on an ungreased sheet and bake at 425 degrees F for 13-15 minutes. Check here for current prices for baking sheets on Amazon.
And there you have it. Give this Cheese Biscuits recipe a try and let me know what you think, and bon appetit!
For another delicious bread, try my mama’s Picture Perfect Focaccia Bread Recipe.
Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck
Biscotti Recipe – Big Almond Biscotti
Wanna make some big biscotti? This twice-baked biscuit is an awesome accompaniment to your favorite hot beverage.
Biscotti is a twice-baked sweet biscuit that goes great with a hot cup of coffee or tea–it’s an easy way to start the day feeling like a real fancy-pants dude or dudette, especially if you’re drinking your hot beverage out of a tiny cup with a tiny spoon to stir in your milk and a cloth napkin to wipe your very satisfied mouth. And there is zero butter or oil in this recipe, just a little rummy goodness.
Biscotti Recipe Ingredients
1 cup ALMOND SLICES
2 cups all-purpose FLOUR
3/4 cup SUGAR
1 teaspoon BAKING POWDER
1/8 teaspoon SALT
3 large EGGS
2 tsp VANILLA EXTRACT
1 tsp ALMOND EXTRACT
2 Tbsp RUM
How to Make Almond Biscotti Recipe
Preheat oven to 350 degrees F.
Toast almond slices–watch them, it only takes about 2 minutes to toast, just want a few to begin turning.
Combine flour, sugar, baking powder, salt then mix and set aside.
Whisk the eggs, rum and extracts until blended well.
Add the dry ingredients, including nuts, and mix until combined.
Dough will be sticky at this point.
Scrape the dough out onto a parchment lined sheet pan.
Quickly shape with wooden spoon into a long flat loaf.
Bake about 30 minutes at 350 degrees F.
Remove from the oven and cool 10-15 minutes.
Lower oven heat to 300 degrees F.
Slice loaf into 1/2″ to 1″ wide slices.
Lay the slices cut side down on the baking sheet and bake another 15-20 minutes.
Turn the slices over and bake 15 minutes more, or until the cookies are a light golden brown.
Cool the biscotti on a rack.
Cool completely before storing.
And that’s it, man. Serve them up with some coffee or hot tea and you’ll feel
like a real fancy-pants Italian lawyer.
Give this big biscotti recipe a try and let me know what you think, and bon appetit!
And for another tasty breakfast treat, try this Deadly Scone Recipe.
Spicy Spanish Spaghetti Squash Recipe w/ Sausage
Spaghetti squash tastes great with a little Spanish chorizo thrown into the mix.
When buying, choose a firm spaghetti squash that seems heavy for its size. Avoid squash with overly glossy or with greenish rinds–this may indicate the squash is not quite ripe enough. The stem of a spaghetti squash should be dry. Moisture around the stem may mean the squash is not fresh.
Ingredients:
1 SPAGHETTI SQUASH
4-5oz Spanish style CHORIZO (diced)
1 lg ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1/2 cup PARMESAN or ASIAGO CHEESE (shredded)
1/2 cup CILANTRO (chopped)
2 Tbsp OLIVE OIL
SALT and PEPPER, to taste
Preheat oven to 350 degrees F.
Slice 1 spaghetti squash lengthwise into halves. Remove seeds and place cut side down in a baking pan. Pour a small amout of water in the pan to keep the squash from sticking. Place in the oven and bake for 45 minutes. The squash is ready when a fork will slide easily into the flesh.
In a skillet, heat oil on medium high heat. Add onions and saute a few minutes (add red pepper flakes for heat, if desired). Add garlic and chorizo and continue sauteing. Add salt and pepper to taste. You don’t need a lot of seasoning for this dish–the chorizo will add plenty of flavor. Take a fork and scrape the squash away fromm its skin and into the skillet; the squash will separate easily in spaghetti-like strands…which is why it’s called what it’s called. The squash is already cooked, so this is more about mixing the ingredients than cooking them. Add cilantro and cheese, mix well, and remove the skillet from the heat. It’s a delicious dish, and hearty enough to make a terric main course. Serve with a salad and bread and you’ll have a more than enough.
Enjoy!
And try this delicious vegetarian Mediterranean-Style Spaghetti Squash Recipe
Chana Masala Recipe w/ Quinoa -a High-Protein Meal
A Chana masala recipe with a quinoa twist! It’s already a great tasting chickpea curry, and adding quinoa into the mix will turn this Indian favorite into a complete protein. This dish is easy to prepare and a perfect vegetarian entree.
Ingredients:
15oz can CHICKPEAS
15oz can DICED TOMATOES
1 lg ONION (chopped)
½ cup QUINOA
1 HOT PEPPER (finely chopped)
4-5 cloves GARLIC (finely chopped)
½ cup CILANTRO (chopped)
1 tsp CUMIN SEEDS
1 tsp CUMIN
1 tsp CORIANDER
½ tsp CHILI POWDER
½ tsp TURMERIC
1 tsp GARAM MASALA
2 Tbsp OLIVE OIL
1/8 tsp ASAFOETIDA (optional–really OPTIONAL!!!–don’t NOT make this dish because you don’t have this ingredient.)
SALT and PEPPER, to taste
1½ cups WATER
Check out current prices for Indian Spices on Amazon.
In a skillet, heat your oil on med. high heat. Add cumin seeds and asafoetida–the asoafoetida (also called “hing”) is OPTIONAL. Stir until seeds brown and crack–this will happen really fast, so don’t walk away from the skillet. Add garlic and continue stirring. Add chopped onions and hot pepper. Saute ingredients for 3-5 minutes.
Add turmeric, coriander, cumin, and chili powder. Stir thoroughly into onion mix.
Add quinoa and diced tomatoes.
Stir and allow skillet to come to a simmer.
Add chickpeas (rinsed and drained), salt to taste, and 1½ cups water. Bring skillet to a boil, then reduce heat to a simmer, cover and let simmer for 15 minutes (without stirring).
After the 15 minutes, stir in the garam masala. Using a fork, smash half the chickpeas in the skillet–this will add a nice texture to the dish.
Stir in the chopped cilantro.
And that’s it. Chana Masala with a quinoa twist.
Hope you like it.
And for another tasty Indian inspired dish, try this Eggplant Curry Recipe.
Maki Sushi – Step-by-Step How to Make Sushi
Maki sushi is my favorite sushi (makizushi), or sushi wrapped in dried seaweed (nori). Check out the video for step-by-step instructions on how to make sushi quick and easy.
Maki sushi is one of the healthiest and most entertaining foods you can put on the table…and pretty easy to prepare. You will need a SUSHI ROLLER to easily make this recipe. They are available at many supermarkets, most health food stores and every Asian market. You can get one for around $2 to $4.
Maki Sushi Ingredients:
6 to 7 NORI (dried seaweed sheets)
2 cups RICE (do not use long grain rice! Japanese sushi rice can be used, but I prefer short-grain brown rice.)
1/2 cup VINEGAR (apple cider or rice)
SALT (to taste, I use very little)
Assortment of SLICED VEGETABLES, FISH, etc
Feel free to experiment with your choices. I generally use a mix of the following: AVOCADO, CUCUMBER, CARROT, GREEN ONIONS, RED PEPPERS, SALMON (I buy 3oz pre-packaged smoked salmon for convenience, since I use so little). I’ve also used SHRIMP, CRAB, CREAM CHEESE and ASPARAGUS (lightly steamed). Mix and match and find combos you enjoy. I find that I almost always use avocado.
Desired condiments e.g. SOY SAUCE, WASABI, PICKED GINGER SLICES
Optional: I like to sprinkle TOASTED SESAME SEEDS over my finished sushi—it adds a great taste and looks nice, too.
Prepare rice according to directions. Remove from stove and add vinegar. Gently mix and set aside to cool. Slice desired ingredients for filling. For a full dinner for two, I generally use 6-7 nori. Place nori shiny side down on your sushi roller. When rice is cool, spread desired amount over nori. I like heaps of rice in my maki sushi, approx. ¾ to1 cup. Spread so that the rice covers the nori leaving ¼ inch on the two sides and on the end closest to you. Leave 1 inch open on the far end of the seaweed sheet. Pull the nori flush with the back end of the roller. Lay the sliced fillings across the rice and, holding the ingredients in check with your fingers, use the roller to roll the seaweed over the ingredients and then press gently along the top and sides. The seaweed should form a nice wrap around the ingredients. Pull the seaweed roll to the back of the roller and roll forward once more until the nori is shaped entirely around the fillings. Use a sharp knife to slice into sushi, and wipe the knife frequently for a cleaner cut. I usually get 6-7 pieces per roll.
After I plate my sushi, I sprinkle lightly with toasted sesame seeds (optional) and serve with wasabi, soy sauce, plum sauce, and pickled ginger slices.
It’s an amazingly easy dish to prepare and a great way to impress a date or get yourself out of the doghouse (if you’re at that stage in your relationship). It kicks ass at parties and your friends will think you are more hip than you probably are –but only if you USE CHOPSTICKS!!!
For a great maki sushi recipe side, try a Calamari Salad Recipe.
Chef Buck Bloopers
Yep, Chef Buck has bloopers. This kitchen is not a serious place!
You gotta have some fun with life, right?
TV Dinner Cupcakes — Decorating Ideas
Would you consider making TV dinner cupcakes that mimic the look of a TV dinner? Check out these crazy cupcake designs. I’ll tell you this–they look a helluva lot more interesting than they taste good –which is to say, I’d rather look at them than eat them. Still, people need something to talk about at a party.
Would you eat these? My sister made TV dinner cupcakes. They look pretty cool, but I don’t appreciate candy and cornflakes on my cupcakes.
She used this recipe as a guide and did a little tinkering:
http://www.foodnetwork.com/recipes/tv-dinner-cupcakes-recipe/index.html
I broke one of the chicken bones during the making of this video
…sorry, sister :^(
Not interested in cupcakes? What about an Easy Berry Cobbler Recipe?
Waldorf Salad Recipe
Chef Buck is back with a fancy, but easy waldorf salad recipe.
Ingredients:
1 cup diced CELERY
1-2 cups diced APPLES
½ cup chopped WALNUTS or PECANS
¾ cup MAYONNAISE
Optional: PICKLE, for redneck version
Mix and serve on lettuce bed.
Hell…it doesn’t get any easier than that.
Bon appetite!
Easy Shrimp Linguine Recipe
A quick and tasty shrimp pasta dinner recipe for two!
Shrimp LinguineIngredients:
1 pound SHRIMP (20-30, peeled and deveined)
8oz LINGUINE (about ½ box)
1-2 cups BROCCOLI florets (or substitute ½ cup PARSLEY if you’re not into broccoli)
6-8 GARLIC cloves (minced)
½ large ONION (finely chopped)
½ stick BUTTER
3-5 Tbsp OLIVE OIL
SALT to taste
(add OREGANO or ITALIAN HERBS if desired–I like just the extra garlicky taste)
serve with PARMESAN CHEESE
Shrimp Linguine Directions
Prep your ingredients first, then get your pasta cooking. I like to add a Tbsp of olive oil to my pasta water as well as a 2-4 tsp salt. Cook the pasta according to the package directions and whatever firmness you desire. I’m using whole grain wheat linguine for this recipe, which takes about 12 minutes to cook–a bit longer than most linguine. The cooking time for the skillet ingredients should be around 7-9 minutes, so try to time your pasta to finish with the shrimp–overcooked shrimp is rubbery and overcooked pasta is mushy, so timing is everything!!!
In your skillet, heat 2 Tbsp olive oil and 1/4 butter on medium heat. When hot, add garlic and cook for 1 minute. Add onions and continue to cook a couple more minutes. Add broccoli florets, and add more butter and oil as needed. If you don’t want to add broccoli, substitute 1/2 cup chopped parsley instead. Sauté florets, garlic, and onions another 2 minutes and then add shrimp. Throw in some Italian herbs if you want to get all herby.
The shrimp will be done when they turn pink–don’t overcook or they’ll turn rubbery!! Remove the cooked pasta from water and add directly to the skillet. Don’t drain or strain the pasta!!–you’re just throwing away good flavor. Add the remainder of your original 1/2 stick butter. Mix pasta and ingredients. Add some pasta water to the mix (about 1/2 cup or so). I find that the salt in the water and butter is plenty for me, but salt a little more if desired. Remove the skillet from the heat and serve. Fresh Parmesan cheese and toasted garlic bread are nice accompaniments!! Maybe some wine?
Bon appétit!
Cornish Hen Recipe – Easy One-Pot Meal
Give this Cornish hen recipe a try. A Cornish hen is a classy bird, and a complete meal for two when cooked up with potatoes and carrots.
What you need for this Cornish Hen Recipe
1 CORNISH HEN …for this recipe I’m using a 1.5 lb. size hen, adjust cooking time for a smaller bird
2 POTATOES cut into 1 inch pieces
4 CARROTS chopped into ½-1 inch pieces
1 ONION large onion, cut into large pieces
1 GARLIC BULB chopped
4-5 sprigs ROSEMARY finely chopped
¼ cup BUTTER melted–substitute olive oil, if desired
SALT and PEPPER to taste
This is a great dish to load up with extra seasonings…try CUMIN, SEASONING SALT, CAYENNE PEPPER, CAJUN SEASONINGS, etc.
How to Cook Cornish Hen
- If you’re using a frozen hen, allow the bird to thaw overnight in the fridge.
- Cut hen through the breast and into two halves.
- Rub both sides of hen with salt, pepper, garlic, and rosemary.
- Lightly oil a baking dish and place the hen halves skin side up. Check current prices for a baking dish on Amazon.
- Cover hens with potatoes and carrot and additional seasoning.
- Top with chopped onion and melted butter and cover dish.
- Cook in 400 degree F oven for 30 minutes.
- Remove dish, mix ingredients, cover and return to the oven for 15 minutes more.
- Remove dish and uncover. Mix ingredients, place hen halves on top of vegetables and return to the oven and cook for an additional 10 minutes.
- At this point (dish has cooked 55 minutes total) I like to turn on the broiler and broil each side of the hen for 2-3 minutes, making the skin crispy and tasty. Keep an eye on the hens and do not overbroil!
- Remove the dish from the oven and serve. I like to rub dried oregano between my palms and coat the plate and serve with sliced tomatoes.
For another poultry dish, try this crispy Baked Chicken Recipe that you’ll love more than fried chicken.
Thanks for checking out our Cornish hen recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck
Thanks for watching our recipe videos!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Sausage Tomato Pie Recipe
This sausage tomato pie might look like a pizza, but it’s definitely not a pizza! The crust has a flaky pastry quality and the onions act the part of a pie filling. This is a rich dish, bordering on decadent; it’s super filling and super flavorful. For a meatless alternative, try faux sausage—or no sausage at all—this dish works well just as a Tomato Pie.
Ingredients:
3 large ONIONS
2 medium TOMATOES
8-10 oz SAUSAGE
8 oz MOZZARELLA CHEESE (shredded)
5-7 GARLIC CLOVES (finely chopped)
2 cups ALL PURPOSE FLOUR
¾ stick BUTTER (soft)
DIJON MUSTARD
¼ VEGETABLE OIL (plus oil for sauteing)
2 Tbsp OLIVE OIL
2 Tbsp TOMATO SAUCE
2 Tbsp PARSLEY (chopped)
CHILI POWDER, CUMIN, SALT (for sausage seasoning, to taste)
DRIED ITALIAN HERBS (thyme, oregano, basil, etc.)
Heat 2 Tbsp oil in a skillet and add GARLIC. Sauté for 1 minute and add SAUSAGE. Continue cooking, adding CHILI POWDER, CUMIN, and SALT for seasoning. Cook meat to completion and set aside in a bowl. Slice 3 large ONIONS into strips. Add oil to pan and add onions. Cook onions down until soft and caramelized; this may take some time, but the more completely the onions are cooked down, the tastier the final dish will be! Remove onions from heat and set aside.
In a bowl, combine 2 cups ALL PURPOSE FLOUR and ¾ stick softened BUTTER. Mix butter into flour thoroughly. Add ¼ cup VEGETABLE OIL and continue to mix. Add ½ cup Water. Mix until the dough is smooth. Spoon onto ungreased pizza pan and spread (use the spoon!). Spread evenly into the size of a large pizza and leave a raised edge for the crust. Place in pre-heated oven and cook at 375 F for 10 minutes. Remove dough from oven and top with DIJON MUSTARD. Spread a layer of mustard evenly and cover dough completely except for the outer edge—just like spreading mustard on a sandwich. Add cooked onions and spread evenly over the mustard. Top with SEASONED MEAT and MOZZARELLA CHEESE. Top dish with sliced TOMATOES and sprinkle liberally with dried ITALIAN HERBS: oregano, thyme, basil, etc..
In a small bowl, combine 2 Tbsp OLIVE OIL, 2 Tbsp TOMATO SAUCE, and 1-2 Tbsp fresh chopped PARSLEY. Brush mixture over each tomato slice. Return pie to the oven and continue to bake at 375 F for 30-40 minutes until edge of crust is brown.
Bon appétit!
Asian Jicama Salad Recipe
Jicama is a root vegetable that can be served raw. It is similar in appearance to a potato, but tastes more like an apple, although not quite as sweet; I find it has an “earthier” taste. Many folks compare the crisp texture of Jicama to that of a water chestnut. Jicama is especially good in this recipe because it takes on the flavor of the dressing very well.
Ingredients:
1 cup JICAMA (cut into 1 inch sticks)
1 cup SNOW PEAS (cut into ¼ inch widths)
1 cup NAPA CABBAGE (torn into salad-size pieces)
2 CARROTS
¼ cup SESAME SEEDS (toasted)
2 Tbsp VINEGAR (wine or rice)
2 Tbsp SOY SAUCE
4 tsp HONEY (or 2 tsp sugar)
1 tsp SESAME OIL
1-2 Tbsp WATER
Peel jicama root and cut into matchstick shapes. Tear cabbage into salad-sized pieces (substitute romaine lettuce if preferred, but I find the cabbage holds up better in the dressing). Slice snow peas into ¼ inch widths. Shred carrots. Combine all in a bowl and mix.
In a smaller bowl, add vinegar (red or white wine vinegar or rice vinegar can be used), soy sauce, honey, sesame oil, and water (start with 1 Tbsp of water and add another if desired). Mix ingredients.
Combine dressing and vegetables and toss thoroughly. Serve as a side dish to add Asian flair to any meal—and it’s great with fish.
Bon Appétit!
Fried Shrimp Recipe with spicy tempura
I love a tasty fried shrimp recipe, and “tempura” is just a fancy pants word for “fried”. This dish is a knock-off of a dish I love to order at a Chinese restaurant when I’m down in Tampa, but since I don’t live in Tampa, I had to figure out how to make this fried shrimp recipe for myself—and I’ve done it!
The key is cilantro, and lots of it—also lots of garlic and a little hot pepper, too! Be sure to use a non-stick pan to cook up the spicy pepper mix, otherwise you’ll be setting yourself up for a headache and burned garlic!
What you need for Spicy Fried Shrimp
1 lb SHRIMP (peeled and deveined, tail on)
1 bunch CILANTRO (1 to 2 cups chopped)
10-12 cloves GARLIC (chopped)
1 or 2 hot PEPPERS (chopped)
1/2 cup GREEN ONION (chopped)
1 tsp RED PEPPER FLAKES (or two tsp!—optional)
1 cup ALL PURPOSE FLOUR
1 EGG
1 cup ice-cold WATER
frying OIL
SALT (to taste)
How to make Spicy Fried Shrimp
- Chop up 1 bunch of cilantro, stems AND leaves.
- Chop 2 green onions and dice peppers, I like to use 2 green chili peppers, but use whatever peppers you like depending on how much heat you want in the dish.
- Chop 10-12 cloves of garlic.
- Heat a non-stick skillet with 2 Tbsp of oil—definitely use a non-stick skillet! If you don’t have a decent skillet, here’s a link to check out some current skillet prices on Amazon.
- Add peppers to skillet and allow to cook 1 minute, then add garlic and red pepper flakes (adjust pepper flakes to taste).
- Cook for 1 minute and then add green onions. Be sure to keep ingredients stirring, reduce heat as necessary to prevent garlic from burning.
- As garlic browns, add the cilantro and continue to stir ingredients, cooking out the moisture. It’s okay if the garlic browns well, as long as it’s not burned; the dryer the ingredients get the better. Cook the ingredients down and then remove the skillet from the heat and set aside.
- Heat up the oil for the shrimp.
- While the oil heats, prepare the tempura batter. It’s best not to prepare the batter ahead of time. In a bowl, beat 1 egg, add 1 cup of ice-cold water, then add 1 cup of all purpose flour.
- Mix together into a thin batter, but don’t over mix—it’s okay if there are some lumps.
- Test the batter in the frying oil; the batter will sizzle and float if it is ready.
- Use peeled and deveined shrimp with the tail still attached—the tail makes a perfect handle.
- Dip shrimp in batter and then shake off the excess.
- Lay shrimp in the hot oil and cook 3-4 minutes, turning once. DO NOT cook too many shrimp at the same time because they will stick together and not crisp and brown evenly.
- When the shrimp are golden, remove from oil and drain on a paper towel (the 1st batch I put into the pepper mix to drain).
- When all the shrimp are fried, add them to the pepper mix and return the skillet to the burner on low heat.
- Salt to taste and toss the shrimp GENTLY and thoroughly with the spice mix.
- Remove from heat and serve immediately.
I like to serve this dish with sticky rice and a sautéed green, something like cabbage or bok choy. Give fried shrimp recipe a try a let me know what you think, and bon appétit!
If you want another tasty shrimp idea, one of my favorite is this fancy Shrimp Pancake Recipe.
Check current prices for a new non-stick skillet on Amazon.
Thanks for Watching our Shrimp Recipe!
Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
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Chocolate Candy Recipe – Quick Party Treats
This is a quick chocolate candy recipe treat idea for lazy hosts and lazier guests. Need to provide a tasty dish for a party, but don’t have the time? Need it to look homemade even though you don’t want to actually make anything? If you’re going to a party or having a party, this is an easy dish to whip together with almost zero effort. The most annoying part is unwrapping the candies.
To make this chocolate candy recipe you will need:
MINI PRETZELS
MINI PEANUT BUTTER CUPS
CHOCOLATE CARAMELS (we use Rolos)
PECAN HALVES
Preheat oven to 300 degrees Fahrenheit.
Arrange pretzels on a baking sheet (putting wax paper underneath will make cleanup a breeze). Top each pretzel with a peanut butter cup or chocolate caramel (if it was just me, I’d use only peanut butter cups, but Camera Girl likes the caramels, and it makes for a better variety if you’re making the dish for guests). Place baking sheet in oven for 4 minutes to soften chocolates. Remove baking sheet from oven and top softened chocolates with pecan halves. For variety, top some of the chocolates with pretzels. Allow chocolate to cool before removing treats from baking sheet.
That’s it! Pretzels, chocolate, and nuts…who doesn’t like that? It’s easy peezey and a great treat to serve when you don’t feel like making a fuss.
So give this quick chocolate candy recipe treat a try and let me know what you think, and…
Bon appétit!
(I like pretzels on the bottom and top with a peanut butter cup in between. Camera girl likes the pretzel on the bottom with pecan half on top and a chocolate caramel in between; she says it’s like one of those “turtle” candies. Pecans are okay, but they’re too expensive…pretzels and peanut butter cups are all you really need, but get the rest if you’re tryin’ to be fancy pants.)
And for another yummy dessert, try these Caramel Oatmeal Squares.
Let’s Visit an Asian Grocery Market in the USA
Check out this video of our recent trip to a local Asian grocery market in the USA. International markets are interesting places to shop and great places to discover new ingredients and food ideas. Many of the spices I use come from international markets, and it’s often a good place to find bargain prices. Definitely check out the fresh produce prices at your local Asian market–they can’t be beat in my neighborhood–what about where you live?
Visit International Markets for the Best Grocery Prices!
And watch this video of us exploring an Indian Grocery Market !
Thanks for watching! Share this post, comment, and visit your local International markets for great cooking ideas.
Deviled Egg Recipe – Indian Style with Curry
This deviled egg recipe is a tasty treat, and preparing eggs with Indian inspired spices will make a nice change from the average awesomeness of a traditional deviled egg recipe.
Deviled Egg Recipe Ingredients
6 EGGS
2-3 Tbsp MAYONNAISE
1 clove GARLIC (finely chopped)
¼ tsp CUMIN SEEDS
OLIVE OIL (1-2 tsp)
SALT and PEPPER (to taste)
CURRY POWDER (to taste)
How to Make Deviled Eggs
Boil and peel 6 eggs.
You can boil them perfectly, if you boil them this way: (Overly-long egg boiling description follows)
Use older eggs. As an egg ages, it shrinks within the shell and separates from the inner membrane, making the egg easier to peel after boiling. Fresher eggs will have a stronger membranous attachment to the shell and are more difficult to peel (yawn). Eggs 10 days to 2 weeks old will work well.
Prepare the eggs in a pot large enough to keep them from jostling together and cracking. Heating the eggs gradually will also prevent cracking. Place eggs in a pot and fill with cold tap water so the eggs are completely covered and there is an extra 1 inch of water above the eggs. Add a pinch of salt. (Some folks add a tablespoon of vinegar to prevent the eggs from leaking should they crack, but I never do this because I don’t think James Dean would). Uncovered, bring the pot to a boil.
As soon as the pot begins to boil, turn off the heat, cover and allow eggs to sit 12 minutes.
After 12 minutes, exchange the hot water for cold under the tap and allow eggs to cool; exchange the water several times if needed.
When eggs have cooled, peel them under the water in the pot. (Peeling them under running water is kind of a waste of water, so why do dat?)
Okay. Now you’ve got 6 boiled and peeled eggs.
Slice them into halves lengthwise and plop out the yellow yolks into a mixing bowl. And one of the egg white halves to the mixing bowl as well, or two halves if you like a lot of filling. Add salt and pepper to taste.
In a skillet, heat a splash of olive oil on med-high heat and sauté ¼ tsp cumin seeds and 1 clove of finely chopped garlic until garlic is lightly browned—do not burn: the garlic will cook quickly.
Add the garlic and cumin seeds to the yolk mixture. Add mayonnaise gradually and mix the ingredients to desired smoothness (AGAIN—add the mayonnaise gradually! If the mixture is too soft it will not set up properly in the egg white!)
Which brings us back to the egg white.
Spoon the yolk mixture into the egg whites and arrange nicely onto a serving dish.
Sprinkle as desired with curry powder (or substitute cumin powder).
Thanks for watching! Share this post, comment, and make eggs for dinner, dude.
For another tasty appetizer recipe, try Asian-Style Spring Rolls w/ Sauce.
Kale Recipe -Ginger Stir-fry w/ Tahini Sauce
Try this easy stir-fry kale recipe. Kale is a cool cabbage that kicks broccoli’s ass (or at least in this recipe it does).
Kale Recipe Ingredients:
1 bunch KALE
1 inch piece fresh GINGER
1 medium ONION (cut into slices)
½ cup CARROT (thin cut or string cut)
1 hot PEPPER (finely chopped, optional)
1 Tbsp SESAME OIL
SALT (to taste)
1 Tbsp TAHINI
3-4 Tbsp SOY SAUCE
Divide a 1” piece of ginger into two halves. Finely chop one half to use in the sauce and thinly slice the other half and set aside to cook with the stir fry. In a small bowl, mix together the tahini and soy sauce until a thin peanut-buttery consistency is achieved. Mix the finely chopped ginger into the sauce and set aside.
Wash kale, remove spine, and cut or tear into mouth-manageable pieces. Heat the sesame oil on medium high and sauté onion slices and finely chopped pepper for 1 minute. Add a pinch of salt (not much salt will be needed because of the salt in the soy sauce). Add Ginger slices and cook for another minute. Reduce heat to medium and add the kale and carrots. Mix thoroughly with the onion, pepper, and ginger. Cover and allow to cook for 2 minutes. Turn off heat and add sauce. Toss well and serve hot (and it goes great with rice).
Give this healthy kale Recipe a try and let me know what you think, and…
Bon appétit!
Kale Fun Facts:
Kale belongs to the same family as cabbage, Brussels sprouts, and collards.
Kale is packed with antioxidants, which help neutralize harmful free radicals in the body.
One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C, and K.
Free Radicals are something scientists made up to sound smart.
Want more kale recipe ideas? Try this Kale and Beet Superfood salad Recipe.
Spaghetti Carbonara Recipe w/ Chef Buck
A delicious super-simple spaghetti carbonara recipe.
Ingredients for Spaghetti Carbonara
13 oz SPAGHETTI
8 oz PANCETTA or thick cut BACON
1 EGG
3 EGG YOLKS
1/2 cup PECORINO ROMANO (grated)
(or just romano, what’s the big deal?)
(even a little parmesan won’t hurt)
PEPPER (as much as you can handle)
SALT (very little)
PARSLEY (optional)
How to Make a Spaghetti Carbonara Recipe
Combine 3 egg yolks and 1 whole egg into a bowl and mix well. Stir in ½ to ¾ cup grated Pecorino Romano cheese—a Romano cheese is “pecorino” if it is made from sheep milk—but if you use Romano made from the milk of a cow or a goat, it won’t be the end of the world (and parmesan wouldn’t kill you either—although the pecorino is nice). Set this mixture aside.
Prepare pasta according to package directions. Add a pinch of salt to the water, but sparingly—there will be plenty of salt in the other ingredients. While pasta cooks, prepare the meat.
Cut 8oz of pancetta or thick-cut bacon into small squares. Pancetta is Italian bacon that is not smoked—most other bacon you find at the market will be smoked; again, it’s not the end of the world choosing one over the other, the main difference will be in the “smokiness” of the dish. In a large skillet, prepare the bacon. Add a generous helping of fresh cracked pepper (generous is whatever amount you like). Make sure the bacon is cooked through, but do not cook it to a crisp! Remove skillet from the heat and pour off the excess bacon grease. When spaghetti is ready, remove directly from the water (do not rinse!) and mix the pasta with the bacon in the skillet. Add the cheese/egg mixture to the hot pasta and continue mixing thoroughly. Initially it will not look like a lot of sauce, but as you stir the mixture into the pasta, it will become quite creamy (and delicious). Add a splash of pasta water if needed. Throw in a little chopped parsley for color and serve immediately.
Give this spaghetti carbonara recipe a try and let me know what you think, and…
Bon appétit!
Want to try another fantastic pasta dish? Watch Chef Buck cook this Linguine w/ Clam Sauce Recipe.
Thanks for Watching our Videos!
Thanks for checking out this spaghetti carbonara recipe, and all of our recipes. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!
We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Spring Rolls with Peanut Dipping Sauce
Spring rolls are a nice appetizer when you go out to eat at a fancy-pants restaurant, and they’re just as nice when you eat them at home, and they’re easy to make. Briefly wetting the rice paper and placing it on a damp towel makes the delicate rice paper easier to handle. The rice paper softens while you place your filling–makes the process much easier–definitely give this technique a try!
All you need to make spring rolls are rice paper and some tasty ingredients to roll up inside. You can buy rice paper at any Asian food store, most health food markets, and in the ethnic foods section of many local grocery stores. It’s an economical buy. The last batch I bought was a package of 20 for $2.25 U.S. dollars. It comes in sheets, like paper, but usually round in shape; it doesn’t feel like paper, though—it feels more like plastic, almost like something you’d find at the hardware store, but don’t let that put you off, it softens quickly when wet. Despite its initial “plasticky” appearance, it’s not bad for you, or particularly good for you either—rice, tapioca, salt, and water are the prime components. How your spring rolls taste will be determined by the ingredients you roll up inside, and any dipping sauce you might like to serve them with. It’s a great vehicle for getting raw vegetables into your diet; I like to think of a spring roll as a cigar-shaped salad, but many pre-cooked meats and seafood work well in spring rolls, too.
What You Need to make Spring Rolls
Rice Paper and
Whatever the hell you wanna roll up in the rice paper.
Here are a few options I like to use:
cilantro (I ALWAYS USE CILANTRO), cucumber, basil leaves, lettuce, carrots, sprouts, rice noodles, steamed shrimp, stir-fried spicy pork, bell pepper, green onions, cabbage, and on and on and on…
there’s no end to what you can use.
How to Make a Fresh Spring Roll
Prepare your filling ingredients—mainly making sure the ingredients are chopped or sliced in a manner which will make them rice paper-wrapping friendly—this is especially true if you plan on slicing the spring rolls in half—your filling ingredients will tumble out easily if they’re too loose and tiny.
Wet the rice paper with warm tap water. Just a few seconds under a warm tap is plenty. Place the rice paper on a damp towel and gently press down. The rice paper will quickly soften and become pliable. Arrange your filling ingredients at one end of the sheet and roll them up in the rice paper like a burrito. Using basil or lettuce or cabbage leaves as your base ingredient will make the rolls structurally sound and easier to roll. It’s very important that the first rollover be tight—compact the ingredients as much as possible—a loosely rolled spring roll is a sad sight, and will quickly fall apart if sliced. The rice paper will be your friend. It will help. It is very sticky and will seal almost like an envelope around your stuffings. If you want a tasty spring roll, it’s as easy as rolling up a tasty combo of ingredients—a yummy dipping sauce will help, and here are two:
Peanut Dipping Sauce:
1 Tbsp Peanut Butter
1 Tbsp Rice Wine Vinegar
1 Tbsp Toasted Sesame Oil
Chili Dipping Sauce:
2 Tbsp Chili-Garlic sauce
2 Tbsp Soy Sauce
1 tsp Sesame Seeds
And just plain old soy sauce works fine, too. Or maybe some hot mustard—I’ve never tried that, but it just popped into my head, so maybe next time I’ll give it a go.
Alright, that’s enough blabbing.
Give these spring rolls a try and bon appétit!
For another delicious Asian inspired dish, try a Seafood Pancake Recipe.
Seafood Stew Recipe for Winners
A simple and delicious seafood stew recipe for winners*.
*also appropriate for non-winners
Seafood Stew Recipe Ingredients
1 lb MIXED SEAFOOD
1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
2 Tbsp TOMATO PASTE
1 13 oz can DICED TOMATOES
1 cup CHICKEN STOCK
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 cup WHITE WINE
2 Tbsp LEMON JUICE
1 BAY LEAF
1 Tbsp OREGANO
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste
1 Tbsp OLIVE OIL
How to make this Seafood Stew
Heat olive oil on medium heat and add onion and celery and hot pepper.
Give these ingredients a minute head start and then add the garlic and salt.
Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste.
Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly, so give this seafood stew recipe a try.
Bon appétit!
Hey!!! ….what about a Beef Stew Recipe?
Thanks for checking the seafood stew recipe out! Click some of the buttons below and share it with your friends and family, I appreciate it.
–Buck
Baked Chicken Recipe better than fried chicken
It’s not fried chicken, but just barely. This is a simple and delicious recipe for folks who like juicy chicken more than greasy chicken, so give this baked chicken recipe a try.
What you need for this Baked Chicken Recipe
2½ lbs. CHICKEN (skin removed)
1 cup MILK (I use almond milk, but buttermilk is cool)
HOT SAUCE (to taste)
1 cup BREAD CRUMBS
3 tsp CURRY POWDER
1 tsp GARLIC POWDER
1 tsp ONION POWDER
1 tsp ONION SALT (or regular salt, adjust to taste)
½ tsp GROUND MUSTARD
1 tsp PAPRIKA
*add ½ tsp red pepper if you want a kick
How to “Bake” Fried Chicken
Buy skinless or remove the skin and clean and rinse 2-2½ lbs. of chicken pieces. I love the dark meat, so I usually use thighs, but use whatever cuts you like and adjust the cooking time accordingly.
Spread the chicken out in a shallow bowl and dash with hot sauce to taste. Add one cup of milk. I like to use almond milk, but my mama always used buttermilk. Allow the chicken to soak 30-60 minutes.
In a ziplock bag, add the remainder of ingredients and mix.
2 pieces at a time, add chicken to the ziplock bag and turn until coated. Sealing plenty of air in the bag will help coat the chicken pieces easily and evenly.
Place pieces on a non-stick or lightly-oiled baking pan and bake at 350 degrees Fahrenheit for about 30 minutes.
Periodically check on the pieces as oven cooking times will vary.
After 30 minutes, or when the pieces are well on their way to cooking, turn them, and continue cooking for another 15-20 minutes.
Curry gives the chicken a wonderful color, and it looks very much like fried chicken, although not as crunchy as fried chicken. For extra crunchiness, broil the pieces for 1-2 minutes on each side.
Give this baked chicken recipe a go and let me know what you think!
If you’re new to home cooking, just get a bunch of spices, pots and pans, and start experimenting with different ingredients and recipes. It’s a healthy hobby that can save a lot of money in the long run. You can check out current prices for Complete Kitchenware Sets on Amazon. Or just go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
And when you’re tired of chicken, try this Juicy Pork Loin Recipe.
Thanks for checking out our baked chicken recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck
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Calamari Salad Recipe …easy squid dish!
Calamari salad makes a great addition to any potluck! Also, Dr. Freud theorized the squid to be the unconscious driver underlying all human action. This recipe builds on that theory, and adds carrots.
What you need for a Calamari Salad
1 lb SQUID
½ cup CARROT (strings)
½ cup CUCUMBER (sticks)
1/3 cup CILANTRO or BASIL LEAVES (chopped)
1 tsp GINGER (minced)
1 tsp SESAME OIL
1 Tbsp extra virgin OLIVE OIL
1 Tbsp RICE WINE VINEGAR
1 tsp CHILI GARLIC SAUCE (or sub hot sauce to taste)
1 Tbsp LEMON JUICE
SOY SAUCE (to taste)
½ tsp SESAME SEEDS
SALT (to taste)
How to make Calamari Salad
Start with 1 lb. of cleaned squid. I’ve used fresh and frozen squid for this recipe and both work well—and smaller squid work best for salad—which is something to think about when choosing your squid; buying them frozen and already cleaned is much nicer than cleaning a dozen dinky cephalopods.
Cut squid into thin rings (1/4 inch max) and boil in salted water for 25 seconds (yep—they’ll cook up that fast). Drain, then rinse under cold water to prevent overcooking (over-boiled squid can be quite rubbery).
In a large bowl, combine sesame oil, olive oil, vinegar, chili garlic sauce, and ginger (also salt to taste—or dress with soy sauce). Mix well.
Add squid, carrot, cucumber, and cilantro and toss with dressing.
Add lemon juice (or substitute lime juice). Add soy sauce to taste.
Mix all, top with sesame seeds, and serve over a bed of mixed greens.
It’s light, tasty, and suctioncupalicious.
Wanna try squid in another dish? One of my favorite uses for calamari is in a Seafood Pancake Recipe, which sounds weird, but try it, you’ll like it.
Thanks for checking out the calamari salad recipe. If you enjoyed it, click some of the clickables below to share the recipe with your friends. I appreciate it!
–Chef Buck
Pita Chips Recipe for a baked, spicy, pita snack
Pita chips are easy to make and you can bake them up quickly using your favorite spices. You can’t have hummus without pita chips! I mean, you can, but…why? Pita chips go great with all kinds of dips and are excellent with salads or just as an alternative to your run-of-the-mill potato chip.
Pita Chips Ingredients:
1 pkg. PITA BREAD
OLIVE OIL
SALT
SPICES: curry powder, garlic powder, cajun seasonings, etc. (whatever you like)
Cut pitas into triangular chip shapes. Each pita will easily yield 12 chips. Soak one side of each pita triangle in olive oil and stack pitas so the soaked side of one is stacked against the unsoaked side of the next. Press stacked chips together—this will flatten the chips and suffuse the oil throughout.
Arrange chips on a flat baking sheet. Salt to taste. Add spices—the more the better, in my opinion. I usually bake three distinct batches. Curry is probably my favorite—just salt and lots of curry on a toasted pita chip, it’s delicious. Garlic is great, too. Try some Tony Chachere’s seasoning (or comparable cajun seasoning) on a chip—or simply add a sprinkle of cayenne pepper with Cumin. Whatever your favorite seasonings are, give them a try.
Bake the chips 8-10 minutes in a pre-heated oven at 350 degrees Fahrenheit. Oven cooking times vary, so keep an eye on your first batch to see how long it takes to toast them the way you like—they will burn quickly if forgotten. I like mine CRISP. One side of the pita will be thinner than the other side and some triangles may need to be removed from the oven before the other chips are done. You’ll figure it out.
Give this pita chips recipe a try and let me know what you think, and…
Bon appétit!
Want to make hummus right now? Check out this Classic Hummus Recipe.
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We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.
Fried Bologna at the Truck Stop Diner
A road trip isn’t complete without a truck stop breakfast, especially if there’s fried bologna!
I don’t see fried bologna on a lot of menus anymore, but when I do, I order it. I’ll run across it once in a blue moon, usually at a truck stop diner, and not a fancy-pants truck stop, either–it’ll likely be a run-down-looking outfit that cares more about good food and good service than looking shiny and new; some place that’s been around for a loooong time and hasn’t quite gotten around to whacking fried bologna off the menu. And I don’t know if that’s a good thing or not. I know bologna is not the best thing for my health, I have no doubts about that. Bologna is what? –lips and assholes? Something like that. But it’s also a touchstone, something there carries me back to being a kid when we used to have bologna in the fridge all the time. More often than not, the bologna found it’s way between two slices of Wonder Bread with too much mayonnaise, but sometimes it showed up fried on the breakfast table, and sometimes it showed up curled up on a piece of toast. I liked it then and I love it now. I don’t eat fried bolonga too often (or any bologna) and rarely see it offered on a menu, but it’s hard to resist when I do, for better or worse.
Follow this link to see the kind of food I grew up with–Down Home Southern Cooking.
Quick Salad Recipe Ideas for Spicy Foods
Two quick and cool salad recipe ideas: tomato and cucumber salad. These salads make perfect sides for a spicy meal. The tomato basil goes great with any blackened fish, and I love the creamy cucumber with spicy Indian fare. No cooking is required; simply combine the raw ingredients for an easy accompaniment to your favorite spicy dishes.
Tomato Basil Salad Recipe
Ingredients:
2 fresh TOMATOES (diced)
½ cup BASIL (chopped)
¼ cup FETA CHEESE (crumbled)
1 Tbsp OLIVE OIL
1 tsp BALSAMIC VINEGAR
SALT and PEPPER, to taste
Creamy Cucumber Salad Recipe
Ingredients:
2 SALAD CUCUMBERS (diced)
½ LEMON (juice and zest)
¼ cup GREEK YOGURT
1 tsp DILL
SALT and PEPPER, to taste
Give these salad ideas a go and let me know what you think, and bon appétit!
Want another salad idea? Try this Jicama Salad Recipe.