THE ULTIMATE PARTY APPETIZERS | SAM THE COOKING GUY

one new year's eve plus three great dishes means okay it doesn't make sense but it's gonna be good this is the day before new year's eve if you are watching this on december 30th 2020 if you're not i got nothing to say but we wanted to give you a couple things that you could make and take make for your own little new year's eve or just have in your arsenal for some time down the road it's gonna be easy [ __ ] because that's what we do we're here for you oh no no no not like those other shows not like those complicated 40-hour that make and cook and bake and stir and [ __ ] like that no no my friends our stuff is all easy right right right chance right no chance chances on his vacation bastard we're still here slugging it out for you we're going to start with these four ingredient little glossy lacquered wings because who doesn't like a wing who doesn't like a wing marinade first we begin with soy we'll go sort of like equal parts of soy and brown sugar and for this i'm using this very beautiful dark brown sugar why max because it's go ahead say it good i don't know i'm gonna be wrong because i don't have light brown sugar there you go and not just sesame oil but sesame chili oil sorry not pimping this brand sesame chili oil you can buy sesame oil you can buy chili oil separate you can also buy them together so this goes in and we mix most of the mixing will happen in the bag but just get it stirred together beautifully for now and for our chicken purpose today we're using what the store calls party wings there's the flats there's the little drummies it's the combination of the two that makes them party wings so these guys will go in a zippered bag i don't want to touch him nobody wants to touch chicken surely there's a better way to do this there is it's like this you just take your hands so then comes back the marinade stir stir stir it comes back the marinade comes what do you mean why can't i say the other way it comes back the marinade i said so comes back the marinade yeah i don't think that's right that's don't forget i'm canadian and shakespeare's in my history so you speak the queen i do so now we'll take most of this and pour it in hold back a little bit for brushing now we can seal so squeeze squeeze squeeze to here and then get up most of the air all right when it comes up to the level of the seal we're good that's it squish the bag around thereby ensuring the sugar the soy and the chili sesame oil is mixed well and going to coat all these pieces of the party wings and when it's done stick that in the fridge for a couple hours until you're ready to cook them and when you are they're they're all done so let's put them on a rack so we go like this fingers are always going to be easier we take them off and we lay everybody down all right so now we take these with this little extra marinade we saved back and we go to the broiler okay they're under the broiler what is that about eight inches six inches that yeah it's uh well it's 12 inches i get it we shouldn't put that in hilarious that's we shouldn't put that in it's going in it shouldn't go in there in the oven under the broiler the top down glowing heat about that far away whatever that is that's about right they're probably going to take depends how cold they are how hot your oven is i'd say probably six to seven minutes aside maybe a little bit less i'm going to baste as much as i can certainly when i turn them i'm going to baste them when i turn them back i'm going to base them just baste them a few times in there they'll be great these were basically room temp when i cooked them so they didn't take very long and because it's the broiler you got to keep your eye on them okay so i'll check them i'll bring them out and then we'll eat so after about three minutes or so i start to baste this is just one side we're doing both sides but you can see they're starting to get some beautiful color and they smell amazing and back they go guess what max here they are i made one fundamental mistake what did you forget i forgot to put foil underneath it i think i'll be soaking from now until next year but here let me take them off and make them look pretty okay wow look how gorgeous they are i call these glossy lacquered wings and damn it if it's not true hot damn hot damn is right so here little sesame seed because why not because you can and i think you should and then just a little cilantro chinese parsley it's called look at that is that not pretty picture that's beautiful isn't it and the little vanna white slow spin sexy and here we are sticky glossy silky shiny lacquered pot is mmm [Music] i could eat a thousand of these that little heat from the the sesame chili oil tremendous tremendous they're sticky they're beautiful i think ultimately they were probably six minutes aside and you saw about that far away from the the elements and i brushed a bunch of times because why not it just adds to it [Music] your new year's eve revelers can we still have revelers in 2020 i think so your new year's eve guests even if it's just you will so appreciate these as you will the the the the mini cheesesteaks we're making right now once i finish this we begin with a little avocado oil of course and then go the heartiest of our three vegetables our yellow onion our our what the hell are they called pacias are pacias all sliced up look traditionally it would be green pepper but the pasilla just gives a little bit more flavor a tiny bit of spice not a lot but it's just more interesting and it gets you to the same place but tasting better so when you can make a change feel free this is your food do what you want with it well this is mine right now but when you're at home that's what i'm saying you just get the little bit going on here and then throw some mushrooms in and you know the mushrooms look like a lot they're going to cook down and the liquid that will come out of the mushrooms will help soften up the uh the pacias and the onions so it's all good it's all a win let it do its thing for a bit no need to rush it i might as well give it a little hit of salt and pepper little mix and then you'll see these again when they've softened nicely and are where we want them and while we're waiting for the vegetables to cook let's cut our bread and our steak so i'm using brioche you could use hawaiian rolls any any kind of rolls even those gorgeous parker rolls that we made but here's what we want to do we want to cut them and my skills at cutting a whole block like this are okay my skills at cutting this smaller block twice much better using our serrated offset bread knife we cut across and with the other one perfect these will now go on our dish that they're going to be baked in this guy like this and we'll keep the tops now our steak but before we do these are ready and i don't want them to get any softer so let's take them out backhanded for max how about for the viewers oh for the viewers not for me it's not for you sir i thought it was for you there you go and this will go back on the heat because i want this to get hot for the steak we're about to cut this goes off to the side and we cut we're starting with a beautiful rib eye you can use anything it really is my preferred steak for a uh cheese stick so let's just take this kid off for a second and now if you can figure out which way the grain goes just sort of like this i'm okay with little bits of fat now go like this because i want these to be fairly small pieces and thin that's what i'm going for you got to think about how people are going to eat this i say that all the time if you put a piece like this in the middle of a little cheesesteak how the hell are you going to eat that no this is what you want this kind of nice and thin and it cooks quickly and beautifully and it's gonna be heavenly all right max all right all right chance all right he's not here i keep forgetting so when we're all done and the pan's hot we add a little oil and in it goes there you go you want that initial sizzle because if you don't get it it's just not hot enough and this is not going to take very long separate the pieces keep moving [Music] and because it's thin it ain't gonna be in here very long so let's give it some salt and pepper and just as everything starts to almost turn that cooked steak gray we add back the veggies gorgeous we mix this is gonna be insanely good couple things a touch of garlic powder and a little cayenne just a little backdoor heat which by the way made no sense you know as i was thinking of it i thought that's a stupid thing to say but i said it anyways because i'm a pretty this ladies and gentlemen is set and now we can build so before we throw this all together with the brioche rolls i'm just getting rid of this extra liquid because it's just gonna make the bottom too soggy and i don't want that so just give it a sec let it all run through okay you got that we can get rid of it and we continue all right there we go the brioche rolls but before we put anything on them we're gonna make one little thing and it's gonna be a little japanese mayo mixed with a little steak sauce for a little flavor bomb on the bottom of this and we mix and we brush on oh my god now here's how this goes we've got our steak we've got our mushrooms we've got our pasillas and we've got our onions we're going to spread everybody out evenly over top what's next max cheese is it i don't know it's cheese gone yes you were right i love messing with my head and for our purposes today we're using the gorgeous provolone because why wouldn't we because everybody loves provolone well it's the official honestly i think it's the official cheese of the um the cheese steak isn't it there's two more pieces here how do i not use these guys up now we come in with our top buns like this and that's outstanding you could call it a day unless you want to hit the top of them with a little garlic butter so let's do that so this is merely butter melted with garlic powder and black pepper and should just give this gorgeous little extra je ne sais quoi to the top of this is french for that a little something extra damn all right here's what we do we take a piece of foil we put it over the top and this whole kit goes in the oven 375 with the foil 20 minutes whip the foil off give it five more minutes to start to get a little color and the touch of crisp on top and then then ladies and gentlemen we eat the hell out of these things what's good about this is you could have this made up to this point early in the day on new year's the day before new year's two days before doesn't really matter just keep the whole thing in the fridge covered up but take it out of the fridge a solid oh half hour 45 minutes before you're gonna bake it i like to make your life easier for you and that's a simple way to do it where am i get the last minute i don't care i mean i'm just trying to tell you what you can do to make your life you know easier when it comes to food short of having somebody come over and cook for you these are things you can do oh the dessert you're gonna like the dessert but while this is cooking and before we make our dessert let's have a cocktail so there i was today chatting with my friend kent in toronto and he goes hey what's that bourbon thing that you make and i go i don't know i need a little more information i make a lot of things with bourbon he goes it's a drink oh go i know he goes you it's a friend of yours i go i know the one it's called the bourbon romaine it's maybe one of my favorite cocktails ever let me show you how to make it and then i'll tell you why it's a special cocktail for me at the end one of the things i like is it just builds right in one glass there's no shaking or any nonsense like that and i'm using a glass from a restaurant here in san diego called cowboy star go visit them they're struggling like all restaurants are struggling so little shout out to them we begin with some ice one more and now we add either bourbon or whiskey i happen to be using jack daniels any type works i don't think you need to get crazy expensive when you're mixing something like this and now a little ginger ale regular everyday gin drill two more things one is angostura bitters and apparently my bottle's been around a while uh and it's been stained but there's all kinds of bitters i think the angostura are the most common i like to do three or four shakes of it and then we add a wedge of lime squeezed dropped in with a little finger stir and we take a sip it's freaking delicious it's the first cocktail you ever gave me first cocktail ever gave max first cocktail i ever gave max really oh i remember you you're 13. 60 were you how old were you 21 definitely were you definitely 21 definitely you weren't definitely 21. definitely we started them earlier in california let me tell you why this is special not just because it's delicious which it is god i love it it's named after a friend of mine his name was romaine and he taught me this on a business trip a lot of years ago when romaine was 70 he was out night fishing in on um big bear lake here in in california with three buddies there was four of them they're all between 69 and and 70 or 71 this was this annual trip they always made always night fishing always having lots of fun unfortunately this particular year somewhere around 2007-2008 uh they found all four of these guys in the water the next morning it's horrifying they don't know what happened they think maybe somebody in the dark in the cold maybe one of them accidentally tipped in one direction they all went in and the boat pushed away whatever it's an absolute tragedy but romaine taught me this and as i was writing my first cookbook i thought i'm gonna put this cocktail in i'm gonna name it a bourbon romaine after my friend romaine so i can't drink one of these without thinking of romaine and saying hi in my mind to him so good perfect for new year's by the way as will be the uh the mini cheesesteaks i think it's time to take off the foil give them another couple minutes i won't say it but here they are wow mama mia the cheesiness the the crispiness on the top that's what you want that it's that textural difference i always talk about that let me cut one out and lift it up shall i it's gonna be hot let me just try and do this i think there's some cheese happening here max blowing the lid right off the popper all right so let's continue here oh oh let me put the kid down try and figure out how to oh my gosh look what's happening here i'm just look at this nonsense oh my god there's way too much look at well how do you not have this bite holy [ __ ] balls oh god i'm going in let me tell you something that little mayo steak sauce thing added a little sweetness to this but with all this other nonsense inside the rib eye the peppers the onions forget the midnight ball drop this this should be dropping at midnight and we still have dessert oh you're gonna like it it's so simple and delicious we're making bun weilos also known as churros also known as one of the easiest desserts you could ever make there are three primary ingredients we're also going to make a little bourbon caramel sauce but just a always with the phone my phone is in there chirping standby uh i forgot where i was look you're gonna like this so so here's how they start they start with puff pastry sheets not pimping this brand just showing you and puff pastry sheets come like this in a bag it's january 2 separated by sheets of paper and they're frozen so you can take them out of the freezer about a half hour 40 minutes before you want to use them or you can wrap one of the sheets in a paper towel and give it about 15 seconds aside until it looks soft and pliable like this step two so now we open it like a book astro please you'd be fine to leave it just like this see there's flour to keep it from sticking or you could take a rolling pin and roll them out a little bit it's not mandatory but they do puff up hence the name puff pastry this is going to become like the the thickness of my thumb it's going to be like this so if you don't want it too thick then just roll it out a bit and now you can do all kinds of [ __ ] with this including what we're about to do so we're just going to make little guys little crispy puff pastry fingers if you will like this i think this little sort of like dessert appetizer size whatever i'm making these is kind of a good thing to do so parchment paper we're just going to put them on the parchment and you can put them on flat like this they're going to be gorgeous you can take them and go like this a little twisty twist and set them down whatever works for you works for me remember this is for you and your guests this ain't for me well these will be for me but i think you get it my oven is on to 375 and away they go nothing simpler really in 15 minutes are going to be gorgeous we're going to toss them in cinnamon sugar you could eat them just like that or you could make this this this caramel salted bourbon sauce that we're going to make right now a couple things we begin with in our little pot we begin with quarter cup of water and a cup of sugar i know that looks like more than a cup of sugar but so he claims that he measured it but yet look i i did measure a bit it just looked like so much so at this point these two things need to come together the water and the sugar until they get a caramel color but we're not stirring we're swirling this way stirring it will make a mess of it so don't just do what i'm doing i know at some point max is going to ask me to say everything i'm saying without this noise because he doesn't like this but this is the sound of cooking max so this is about a 10 minute process 10 12 14 15 minute process so you can let it stop and rest a little bit and then you continue you can see it's starting to take on just a tiny bit of color and by the way while this is happening let me show you a little quick hack so here's a piece of puff pastry not cooked we'll just throw it on here i was in a desperate need for a dessert sometime back and i had ice cream i had nuts i had chocolate syrup but i wanted something crunchy other than the nuts and i did this with a piece of puff pastry and it sort of works respectively it doesn't get thick but it does get sort of crunchy ish crispy-ish and after a few minutes or a little tester of puff pastry looks like that they look crispy like it's not going to puff up but it's going to give you a little something if you're absolutely screwed and it's last minute you need some addition to a dessert meanwhile we'll see you in five hours when this is finished no don't worry about it it's gonna be fine [Music] we're about four minutes away on this max you don't have to be shooting you can wait till the color's there use shush just be quiet now all right there you go there's your nice nice uh color coming in we had two things okay maybe three a half a cup of heavy cream that we don't want to burn so hot so hot so hot now i can go back heat's off oh my phone so this is going to thicken beautifully now gets a little bourbon we spoke of a tablespoon and a half and we're stirring we're stirring we're stirring don't boil over please and when it doesn't boil over you're so thankful you've been living right put it off to the side for a sec let's deal with our churros that are now out of the oven the churros are out of the oven they need a little cinnamon sugar and it looks like this well it shouldn't look like lumpy sugar that won't come out but it gets a little cinnamon this gets mixed beautifully and then our warm churros that look like this gorgeous they get dumped in and mixed i love these guys now these guys will come out we'll place them beautifully on our little black slate max's favorite black slate isn't it maxie yeah look here's one of the twisty ones hmm they smell delicious they're amazing and then the caramel the bourbon caramel that did not work out oh my god it sort of did oh my god but look come on look i have okay i had a problem with this who doesn't love a little liquid caramel okay is this my finest hour no probably not okay i've never made it before somebody said oh you gotta make this you just mix uh sugar and water and keep doing the thing in the bowl and the crap turns out [ __ ] perfect well this now that i can get behind but let's just give it a shot i was imagining it'd be thicker but okay all right now hold on nobody move all right i don't know how thick i thought it was going to get and this doesn't look very thick but i'm telling you on this little churro bunuelo like thing it's insane maxine is not getting any in fact max has been negative the entire time about this you mean max has been correctly predicting that this wouldn't work no max has been a douche the entire time knowing in his own mind it wasn't going to work it's [ __ ] delicious oh didn't mean to swear but this is delicious what's left of it the cheesesteaks were delicious the glossy asian wings were tremendous everything make everything just know that the caramel bourbon thing is going to take a little bit of finesse but still so delicious oh i hear max's camera turning on and off i'm working here and your camera's going on and off but look it's a new year's eve show it's the last show of 2020 for all of us so would you like to come over here and say goodbye to the people that's a no but he's coming you know the loch ness monster people hardly ever see it that's like max max is the loch ness monster thank you for an amazing year we appreciate you guys so much seriously so heartfelt stay right here we do it means a lot to us if chance was here and he's not he'd be on this side and we'd be thanking you from the bottom of our hearts for your support for the watching for the comments for all the love that you've given us right right thank you guys so um have a good new year's eve we look forward to seeing you with fun stuff uh in 2021 which is right there right here right is it what are we gonna do name one thing one thing that's gonna happen travel again he's dreaming have a great time have a great new year's thanks you guys thanks everybody you

Channel: SAM THE COOKING GUY

Views: 1,355,838

Rating: 4.9493752 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, appetizers, best appetizers, party cooking, party appetizers, best part appetizers, cooking appetizers, cooking best appetizers, sam the cooking guy appetizers, sam the cooking guy best, sam the cooking guy best appetizers, ultimate appetizers, ultimate cooking, cooking ultimate appetizers, sam the cooking guy ultimate appetizers

Id: 6JadG1eYwi8

Length: 29min 29sec (1769 seconds)

Published: Wed Dec 30 2020

Reddit Comments

[u/Job_Shopper_TN]

Aside from his antics, this is the kind of awesome food I watch Sam for, I can’t wait to try them!

[u/Dewthedru]

he looked high as shit in this episode!

[u/taijabba]

Does someone know which steak sauce is that he combines with the mayo for the sliders?