This past year was amazing and these videos are some of our top recipes for 2024 that include smashburgers, huge breakfast, cheesesteaks, fried rice, hibachi, and a smashed and loaded potato.
Fried Rice
Ingredients:
2 cups jasmine rice
2 1/4 cups water
1 tsp chicken bouillon granules
2 chicken breast, diced 3/4-inch
1/4 tsp baking soda
2 carrots peeled and diced
2 green onions thinly sliced (use whites in rice, use greens for garnish)
2 tbsp soy sauce, divided
1 tsp white pepper
1/4 tsp sugar
1 tsp garlic paste or 2 cloves, crushed
splash red cooking wine
1/4 tsp MSG
2 large eggs
1/4 cup frozen peas
1/4 cup bean sprouts
Directions:
1. Preheat griddle to low
2. Rinse rice several times to get rid of some starch. Then cook in a pot with 2 1/4 cups water. Add chicken powder and bring to a boil and then cover rice and lower to simmer and let cook 15 minutes. Remove from heat and let sit covered 5 minutes. Next, spray a pan with spray oil and spread rice on pan. Put it in fridge uncovered overnight.
3. Cut up chicken into bite size pieces. Add baking soda and mix. Add 2 tsp soy sauce to chicken and mix.
4. Put some oil on the griddle and add veggie's. Cook till soft. Move to side of griddle. Turn griddle to high, add some oil and add chicken. Cook a few minutes and mix around until almost done and slide to side of griddle next to veggie's .
5. Put a little more oil down and add rice. Work the rice mixing and cooking until warm. Add chicken and veggie's to the rice and mix well. While that is cooking add two eggs to the griddle and scramble them. While eggs are cooking add 1 tbsp soy sauce, sugar, white pepper and MSG. When eggs are done chop up and mix into the rice. Add the cooking wine and bean sprouts and mix.
6. Garnish with green onion, plate and enjoy
Cheesesteaks
Ingredients:
2 lbs Ribeye steak, sliced thin
1/2 Onions
1 red bell peppers
4 8" sub-Rolls
4 tbsp Mayo
12 slices American Cheese
12 slices Provolone Cheese
Seasoning:
2 tbsp Knor beef powder
1 tsp Salt
1/2 tsp Pepper
1 tsp Onion powder
1 tsp Garlic Powder
Directions:
1. First mix the seasoning ingredients. Then put ribeye in freezer for a bit to make easier to slice and slice thin. Slice about 8 oz per sandwich. Slice onion and pepper and set aside. Heat griddle to low/med or 350 degrees.
2. Put some oil down. Add some butter and put down the peppers and onion. Season with seasoning blend. Cook to your liking. When to your liking, move to one side to keep warm.
3. Turn griddle up to high (500 degrees) on three burners leaving the low burner to keep vegie's warm and put down some oil. Put meat don by fanning out so all pieces of neat make contact with griddle and keep them in four separate piles. Add liberal amount of seasoning to each pile of meat. Put mayo on each bun and put down on the griddle to toast. When toasted put more mayo on bun.
4. Separate veggie's into 4 and add to the meat and mix. Add 3 slices of cheese to each pile of meat and dome to melt the cheese. Put bun on top and get your spatula under the whole thing and flip over. Cut in half and enjoy.
Smash Burgers
Ingredients:
2 pounds ground chuck 80/20
8 slices cheese
8 brioch buns
Heifer Dust
Directions:
1. Take a 1/4 cup measuring tool and pack ground chuck into it. That should be close to a 3 oz ball. Make the rest of the balls from the ground chuck. Don't over pack the meat when making the balls. Preheat griddle to low to start. Get a spatula or burger smasher ready. Prep everything, ie cheeese, buns mayo ect.. It goes fast so have everything prepped. If you are going to toast the buns, get those started. Turn the griddle to med/high. Get the griddle smoking.
2. Put your balls of meat down spaced enough to smash and have room to flip. Put wax paper over balls and smash down. Smash and hold 10 seconds to start getting a crust. As soon as they are smashed, add Heifer Dust. When seasoned, flip and add cheese. Add top bun and let steam briefly. Remove from griddle and add to bottom bun. Add any condiments you like and enjoy.
Big Boy Country Breakfast
Ingredients:
1 can refrigerated biscuits (8 count)
1 bag Simply Potatoes hash browns.
1 package bacon
4 Swaggerty's sausage patties
1 tbsp Lawry's Season salt.
2 tbsp flour
1 tbsp Heifer Dust
2 cups milk or half and half
3 large eggs
Directions:
1. Preheat griddle to low or 250 degrees. Put some oil down on one side of griddle and put down the biscuits. Cover with dome and let go. Maintain a 250-degree heat buy cycling the burner off and on to maintain temp.
2. On the other side of griddle turn heat up to med/high and put down some oil. Add hash browns and spread out in a square making sure they all have an even contact patch.
3. In the middle of the griddle put down 8 slices bacon and 4 sausage patties.
4. When all is down, check biscuits and flip when golden on the bottom. Put dome back on and let them ride another 3-4 minutes. Season hash browns with season salt. After about 5-6 minutes, flip the hash browns and add more oil and some more season salt. Flip sausage and bacon and continue to cook until desired done ness.
5. Check biscuits and flip again if necessary. Biscuits are done when the internal temp is 205 degrees. When done, remove from the griddle. Add an aluminum pan where the biscuits were. Remove bacon and sausage when done. Check hash browns and flip again. Add bacon fat in the pan. Mix with flour on a 1:1 ratio. If you have 2 tablespoons of grease, add 2 tablespoons of flour and mix to make a roux.
6. When your roux has cooked a minute or so, add milk or half and half in small increments while stirring and let thicken. Add some Heifer Dust to the gravy. Turn off the center two burners and add 2-3 tablespoons of butter. Add eggs and cook low. If temp gets to low, turn on one of the burners to low. Cook eggs to your liking. Remove hash browns from griddle and the eggs when done.
7. To build: Put gravy on the biscuits and add bacon, eggs, hash browns and sausage to the plate and enjoy.
Habachi on the Griddle
Ingredients:
2 cups rice
2 chicken breast diced
1 NY strip steak cubed up
1 cup broccoli florets
1 cup mushrooms sliced
1 red bell pepper seeded and diced
1 onion chopped
2 white from green onion
3 tbsp butter
garlic powder
MSG
2 tbsp soy sauce
2 large eggs
Yum Yum Sauce:
1 cup mayonnaise
1 tbsp ketchup
1 tbsp mirin
2 tsp rice wine vinegar
1/4 tsp paprika
3/4 tsp garlic powder
3/4 tsp onion powder
1 tbsp sugar
1/4 cup water
1 tbsp butter, melted
Teriyaki sauce:
1/4 cup soy sauce (I used low sodium)
5 Tbs brown sugar
1 cup water
1 tsp garlic powder
1 tsp ginger (to taste, I added a squirt of ginger paste later)
2 Tbs honey
Splash of rice wine vinegar
2 tbsp cornstarch
1/4 cup water
Directions:
1. Mix ingredients of Teriyaki sauce ingredients minus the cornstarch and water in a pan on low heat. When it comes to a slight boil, get 1/4 cup water and 2 tablespoons cornstarch to make a slurry to thicken the sauce. Store in a squeeze bottle until ready to use.
2. Rince rice and add to a 2 1/2 qt saucepan. Add 2 1/4 cups water to rice. Add some chicken powder and put on stove at med/high heat. Bring to just under a boil and reduce heat to low and cover. Cook for 15 minutes. Remove from heat and let sit covered for 10 minutes. Put on a baking sheet and put in fridge overnight.
3. Mix ingredients of yum yum sauce and put in fridge for at least 2 hours.
4. Get griddle to med/low and put oil down. Add onions and peppers and cook till soft. Move to side of griddle.
5. Put more oil down and add rice. Put cooked veggie's on top of rice and let sit a minute or so. Add butter to top of rice and mix up rice. Add garlic powder and a little MSG to the rice. Add soy sauce and mix well. Scramble two eggs and mix with rice. Move to the side of griddle.
6. Add more oil and crank up the heat on middle burners.
7. Add mushrooms to one side of griddle and broccoli to the other side. Add some butter to both mushrooms and broccoli. When cooked move mushrooms and broccoli to side or front of griddle keeping them separated.
8. Put chicken and steak down on griddle making sure to keep the separated. When done, add mushrooms to the steak and the broccoli to the chicken and mix well. Add liberal amount of teriyaki sauce and a pat of butter to the steak and mix. When combined, remove steak to platter. Take cooked chicken and add teriyaki and a little bit of soy sauce. Mix the broccoli with the chicken. Put chicken on another side of platter and put fried rice in the middle.
Smashed and Loaded Potatoes
Ingredients:
2 large baked potato
2 thin cut ribeyes
1 onion sliced
3 tbsp sour cream
2 cups shredded colby jack cheese
bacon up or bacon grease
salt for potatoes
Hussey's Heifer Dust
2 tbsp balsamic vinegar
4 tbsp butter
1. Preheat griddle to low. Wash potatoes. Coat potatoes with bacon up or bacon grease and coat with salt. Put in microwave till cooked through (you can cook in over or on smoker but microwave is faster for time constraints).
2. Add some oil to the griddle and put down onions. Add some salt and let cook for 2-3 minutes until sweated down. Add some balsamic vinegar to the onions and mix. Keep mixing while steak is cooking. When almost done, add 1tbsp butter.
3. While onions are cooking shred the cheese or use shredded cheese. When shredded, turn the griddle up on one side to high. Season steak with Heifer Dust and put steak on the griddle. Cook for about a minute and flip. Cook another minute and flip. Cook to your liking. Remove to the cutting board and cut up into bite sized pieces.
4. Turn down temp on griddle to low/med and add some bacon up or bacon grease. Slice potatoes long ways and squeeze to open the potato exposing the flesh. Add the potatoes to the griddle flesh side down. Take your smasher and smash the potatoes flat. Let them cook a minute to crisp up the flat side. After a minute, flip. Turn off griddle and build the potato.
5. To build, add a tbsp or more of butter to the potato. Then add ample amount of cheese to each potato followed by onions, then sour cream and steak. Add more cheese and dome the potatoes with some water for about 30 seconds to melt the cheese.
6. Remove to a plate and enjoy
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