100.7 Jack FM San Diego Radio & DSC- sandiegojackSam the Cooking Guy

  • So simple with just a hint of vodka and an assload of fresh herbs. I love this.
    So simple with just a hint of vodka and an assload of fresh herbs. I love this.

  • Keep extra ravioli in the freezer and you'll be set for a last minute, unexpected gathering. Buy the larger ones - you eat these with your fingers and the bigger ones are more fun.
    Keep extra ravioli in the freezer and you'll be set for a last minute, unexpected gathering. Buy the larger ones - you eat these with your fingers and the bigger ones are more fun.

  • Think Tiramisu, but with powdered doughnuts - yes, it's that simple. And a pretty bitchin name I might add...
    Think Tiramisu, but with powdered doughnuts - yes, it's that simple. And a pretty bitchin name I might add...

  • These simple ingredients make for a classic Asian flavor that's good on a ton of things.
    These simple ingredients make for a classic Asian flavor that's good on a ton of things.

  • Aside from maybe the bacon (which frankly you could keep in the freezer and pull out at the last moment) this is a perfect example of "oh yeah, I've got that stuff already" kind of recipe.
    Aside from maybe the bacon (which frankly you could keep in the freezer and pull out at the last moment) this is a perfect example of "oh yeah, I've got that stuff already" kind of recipe. And isn't that what this is about - great food made easily?

  • Once again, another frozen item to the rescue.
    Once again, another frozen item to the rescue.

  • These were basically 'fast food' for miners in the old days - portable lunches that included meat, vegetables and potatoes.
    These were basically 'fast food' for miners in the old days - portable lunches that included meat, vegetables and potatoes.

  • You can use a store-bought meatloaf for this - or try the Mexican Meatloaf recipe on the site - it's way good.
    You can use a store-bought meatloaf for this - or try the Mexican Meatloaf recipe on the site - it's way good.

  • I'll be the first to admit that potato soup sounds boring. But this one isn't. The red onions help it taste great, plus it's way fun because your guests get to customize it themselves with a choice of cool toppings.
    I'll be the first to admit that potato soup sounds boring. But this one isn't. The red onions help it taste great, plus it's way fun because your guests get to customize it themselves with a choice of cool toppings. Think baked potato - but way better. It's so good, just serve a salad with it and you're done.

  • Love it, love it, love it. What more can I say? Delicious. That's all. Ok, smooth and creamy too. There - I'm done.
    Love it, love it, love it. What more can I say? Delicious. That's all. Ok, smooth and creamy too. There - I'm done.

  • Hilarious!! Check them out!
    Hilarious!! Check them out!

  • We make this every year for Halloween because it's a nice change from regular chili and really delicious.
    We make this every year for Halloween because it's a nice change from regular chili and really delicious. Plus, it's perfect to put in a mug to eat while you are trick or treating - I mean while the kids are trick or treating. And when we make it, our friend Doug comes down from his house like a Pavlovian dog as soon as it's ready (with his own mug even).

  • Don't even question this - just make it. I made it for my brother-in-law, Brian ages ago, and he's still talking about it.


    Don't even question this - just make it. I made it for my brother-in-law, Brian ages ago, and he's still talking about it.


  • Friday, October 7 2011 1:51 PM EDT2011-10-07 17:51:11 GMT
    Elvis really liked these with banana in them - but maybe a bit too much. He did get a little jumbo didn't he? So the lesson then is to eat them only occasionally - not all at once by the dozens.
    Elvis really liked these with banana in them - but maybe a bit too much. He did get a little jumbo didn't he? So the lesson then is to eat them only occasionally - not all at once by the dozens.

  • Two crusts make this a crazy 'deep dish wonderland of chicken and artichokes' - it's great.
    Two crusts make this a crazy 'deep dish wonderland of chicken and artichokes' - it's great.

  • I love traditional the traditional eggs benedict, but sometimes you just want more. And this...is more. But just because it's called a MANedict, doesn't mean women can't have it - they can, and should.
    I love traditional the traditional eggs benedict, but sometimes you just want more. And this...is more. But just because it's called a MANedict, doesn't mean women can't have it - they can, and should.

  • Way way good...
    Way way good...

  • Think one long filet mignon before it gets cut into individual steaks. And here's my thinking - one giant steak is easier to cook than about 10 small ones.
    Think one long filet mignon before it gets cut into individual steaks. And here's my thinking - one giant steak is easier to cook than about 10 small ones.

  • What did you think?
    What did you think?

  • Everyone has had an antipasto salad - right? Well...how about an Antipasto sandwich?
    Everyone has had an antipasto salad - right? Well...how about an Antipasto sandwich?

  • Oh my god! This is so good it could easily be the national dish of the Philippines (and Sam the Cooking Guy)
    Oh my god! This is so good it could easily be the national dish of the Philippines (and Sam the Cooking Guy)

  • Sam is holding a cooking class tonight at Fixtures Living. Don't forget to check him out.
    Sam is holding a cooking class tonight at Fixtures Living. Don't forget to check him out.

  • This is one of the favorite salads in our house - even the kids love it.
    This is one of the favorite salads in our house - even the kids love it. A second option would be to substitute small yellow 'pearl' tomatoes and red 'grape' tomatoes along with the tiny rounds of mozzarella.

  • A great change from the usual ground up stuff.
    A great change from the usual ground up stuff.

  • If there was a dish that could be called "Canadian" this would be it.
    If there was a dish that could be called "Canadian" this would be it.

  • Don't miss Sam at a happy hour book signing at Fixtures Living TONIGHT at 5:30pm. Bring your old books...he'll sign anything!
    Don't miss Sam at a happy hour book signing at Fixtures Living TONIGHT at 5:30pm. Bring your old books...he'll sign anything! FYI- Sam has yet to sign a breast..so bring your MAN BOOBS over there!!

  • Be sure to check out Sam's book tour stop in Chula Vista at the COSTCO Rancho Del Rey tomorrow, Saturday, June 11, at 1:00PM, for his newest book, Just Grill This!
    Be sure to check out Sam's book tour stop in Chula Vista at the COSTCO Rancho Del Rey tomorrow, Saturday, June 11th, at 1:00PM, for his newest book, Just Grill This!

  • One of our favorites, but make enough so you can make Carne Asada Fries the next day...
    One of our favorites, but make enough so you can make Carne Asada Fries the next day...

  • This is the less sophisticated cousin of the classic "Monte Cristo", but easily as good.
    This is the less sophisticated cousin of the classic "Monte Cristo", but easily as good.

  • Ok - so you're not really 'making' anything with this recipe - you're just 'putting it together' - is that so bad? I don't think so because it's is so darn good.
    Ok - so you're not really 'making' anything with this recipe - you're just 'putting it together' - is that so bad? I don't think so because it's is so darn good.

  • This is unbelievably easy and gets even easier when you use an already roasted chicken from the market. Shred the chicken while still warm. It's simpler.

  • Too simple? Perhaps. Not fancy enough? Perhaps. Delicious? You betcha.
    Too simple? Perhaps. Not fancy enough? Perhaps. Delicious? You betcha. These little snacks have been pleasing the British for centuries - so who are we to argue?

  • If you hate blue cheese, don't make this. If you love it, then get busy...
    If you hate blue cheese, don't make this. If you love it, then get busy... Hang out with Sam April 23rd at Fixtures Living's 2nd Annual Great American Cook-Off!

  • I love a Reuben, but always make it with coleslaw instead of sauerkraut.
    I love a Reuben, but always make it with coleslaw instead of sauerkraut. So it just makes sense that if I was going to turn it into a dog I would do the same.

  • I love steak and mashed potatoes...so why not throw them together in a quesadilla?
    I love steak and mashed potatoes...so why not throw them together in a quesadilla? Don't forget to pick up Sam's latest book, Just grill this!

  • What kryptonite was to Superman, this macaroni is to me. It is my one, true weakness. If I make it - I can eat the whole thing...
    What kryptonite was to Superman, this macaroni is to me. It is my one, true weakness. If I make it - I can eat the whole thing...

  • Don't like the jalapeno heat? You could leave them out - but I wouldn't. I think it's time to start appreciating new flavors - just try a little less of the them.
    Don't like the jalapeno heat? You could leave them out - but I wouldn't. I think it's time to start appreciating new flavors - just try a little less of the them.

  • This is almost a near perfect breakfast.
    This is almost a near perfect breakfast.

  • This is super simple and super good. A tri tip is full of flavor and I love it. Remember to take it out of the fridge about 30 before cooking.
    This is super simple and super good. A tri tip is full of flavor and I love it. Remember to take it out of the fridge about 30 before cooking.

  • Maybe the juiciest chicken ever. Oh no - I am so not kidding.
    Maybe the juiciest chicken ever. Oh no - I am so not kidding.

  • You...someone special...the lights down low...candles flickering...romantic music and a smooth dark chocolate fondue to share...one fork...two mouths.
    You...someone special...the lights down low...candles flickering...romantic music and a smooth dark chocolate fondue to share...one fork...two mouths. Or it could be just you and the chocolate...whatever works, right?

  • So...you thought you knew Sam? Watch Sam LIVE, February 18, 2011 at 7pm. Get your tickets today!
    So...you thought you knew Sam? Watch Sam LIVE, February 18, 2011 at 7pm. Get your tickets today!

  • No laughing - I have not lost my mind and these are really good.
    No laughing - I have not lost my mind and these are really good.

  • Sam shares a NEW recipe. Sounds DELISH! Catch new Sam the Cooking Guy episodes on Sundays at 5:30pm and 7pm on Channel 4.
    Sam shares a NEW recipe. Sounds DELISH! Catch new Sam the Cooking Guy episodes on Sundays at 5:30pm and 7pm on Channel 4.

  • Think about this - melty blue cheese married to caramelized red onion that's been sweetened with a little brown sugar. On second thought - don't think about it - just make it.
    Think about this - melty blue cheese married to caramelized red onion that's been sweetened with a little brown sugar. On second thought - don't think about it - just make it.

  • Two things that have always bugged me about most crab cakes - they're fried in a bunch of oil and almost always have a ton of mayo in them.
    Two things that have always bugged me about most crab cakes - they're fried in a bunch of oil and almost always have a ton of mayo in them. Mine are baked, not fried and have zero mayo. Plus these are easy to throw together, easy to cook and even easier to eat. Who loves ya baby?

  • There's good crab and there's bad crab. If it's spelled with a 'k', as in 'krab' - stay away. It won't be crab - but it will be krappy.
    There's good crab and there's bad crab. If it's spelled with a 'k', as in 'krab' - stay away. It won't be crab - but it will be krappy.

  • You're laughing right? Well I'm serious about how good this is - so don't laugh until you've tried it. This is maybe a twice-a-year recipe.
    You're laughing right? Well I'm serious about how good this is - so don't laugh until you've tried it. This is maybe a twice-a-year recipe. It's for the morning after Thanksgiving or Christmas dinner - and it requires that you still have some stuffing left - and frankly is the best reason to make extra.

  • My first bite and I was like "what the hell...I should have done this years ago"
    My first bite and I was like "what the hell...I should have done this years ago"

  • Make this with a deli roasted chicken. I mean you can cook your own, but why would you? The spicy chili sauce is optional - but shouldn't be.
    Make this with a deli roasted chicken. I mean you can cook your own, but why would you? The spicy chili sauce is optional - but shouldn't be.

  • Sam is having a LIVE cooking show at Noah Homes on Oct 23rd. Come enjoy balloon rides, beer garden, kids' game and much more!
    Sam is having a LIVE cooking show at Noah Homes on Oct 23rd. Come enjoy balloon rides, beer garden, kids' game and much more!

  • Just like at your favorite taco shop, but you bake them instead of deep frying. And you can make and eat them at home in your jammies. Nice huh?
    Just like at your favorite taco shop, but you bake them instead of deep frying. And you can make and eat them at home in your jammies. Nice huh?

  • In the spirit of world vegetarian day, Sam shares his eggplant parmesan recipe.
    In the spirit of world vegetarian day, Sam shares his eggplant parmesan recipe.

  • Grilled ground lamb with a totally simple but fantastic and simple mint yogurt sauce - so so good.
    Grilled ground lamb with a totally simple but fantastic and simple mint yogurt sauce - so so good.

  • Check out the recipe.
    Check out the recipe.

  • Sam the Cooking Guy shares his moist fetus sandwich recipe...(just kidding)
    Sam the Cooking Guy shares his moist fetus sandwich recipe...(just kidding)

  • Spend an evening with Sam the Cooking Guy! Saturday, Oct 2, 2010 at 6:00 pm. Enjoy a cooking demonstration, appetizers from local restaurants, live performances, and incredible auction items.
    Spend an evening with Sam the Cooking Guy! Saturday, Oct 2, 2010 at 6:00 pm at the Joan B. Kroc Theatre. Enjoy a cooking demonstration, appetizers from local restaurants, live performances, and incredible auction items.

  • Sam the Cooking Guy shares his favorite pasta recipe! Don't go another day eating Smucker's Crustables for dinner...try this recipe!
    Sam the Cooking Guy shares his favorite pasta recipe! Don't go another day eating Smucker's Crustables for dinner...try this recipe!
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