Author: Neil

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Chow Mein

Chow Mein

By: Rhonda MacPherson IG: macdogmac
5 from 1 vote
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Notes

Ingredients
  •   11b chicken breast, boneless, skinless
  •   3 tbsp olive oil (split) 
  •   2 tbsp Neil’s Sarap Dayum Tasty Asian rub 
  •   12 oz chow mein noodles, (uncooked noodles)
  •   3 cups cabbage
  •   1 large carrot, julienned
  •   1 medium onion sliced in half and sliced 
  •   2 green onions
  •   4 garlic cloves
Chow Mein Sauce
  •   3 tbsp oyster sauce
  •   3 tbsp hoisin sauce 
  •   3 tbsp low sodium soy sauce
  •   2 tbsp light sesame oil, (not toasted) 
  •   1/2 cup chicken broth
  •   1 tbsp cornstarch
  •   1 tbsp granulated sugar
Instructions
  1.   Slice your chicken thin, (velvet my chicken always – slice chicken and put into a bowl with 2 tsp baking soda and a tiny bit of water just to make a paste or slurry, let sit 20 minutes and rinse well and drain u will have the nicest most tender chicken ever) *optional 
  2. In a small mixing bowl, use a whisk or large spoon to combine oyster sauce, hoisin,  sugar, sesame oil, soy sauce, chicken broth, Asian rub and cornstarch. (I made the day before so it’s not so much work and clean up the same day – but not necessary) Set aside.
  3.   Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
  4.   Heat a large wok or pan with 1 tbsp olive oil over medium-heat. Add your chicken and season with @Neil’s Sarap Dayum Tasty Asian rub and cook in the oil until golden brown. Remove  and set aside.
  5.   Add the last of the olive oil and and carrots, cabbage, onion and sliced garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
  6.   Add chicken and noodles into the pan. Pour sauce over the top and continue cooking all the ingredients together for an additional  2 minutes.  (I like to cut my noodles in half, just put them in the pan and take some scissors and cut half way through the clump of noodles, makes it easier to combine everything) 
  7.   Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
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Cajun Prawn Cakes

Cajun Prawn Cakes

By: Rhonda MacPherson IG: macdogmac
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Course Appetizer

Ingredients
  

  • 1 LB Prawns/shrimp/crab/fish/scallops any seafood
  • 3/4 cup cheddar cheese shredded
  • 2 pcs green onion sliced
  • 1/4 cup flour plus for dredge
  • 2 pcs egg beaten separately
  • 3/4 cup flour
  • 2 tbsp Dayum Bayou Cajun Seasoning neilsarap.com
  • 3/4 cup Panko bread crumbs
  • 3 tbsp dried chives
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil extra virgin

Notes

 
Chop up desired seafood into a medium mixing bowl. 
Add cheese, S&P, 1/4 cup flour, 1 egg, mix well and refrigerate several hours or overnight works too! 
 
Grab three small bowls 
Flour/cajun rub
Egg beaten
Flour/chive rings 
 
Split prawn/seafood into 6 balls and form into cakes. 
 
Time to get mucky! 
 
First flour ensure to coat entire cake, then egg and kinda shake off the excess egg, then the panko and ensure to fully coat the cake.
 
Continue until all cakes are coated, then over medium/high heat mealy olive oil and butter in a pan, cook until browned on one side flip and cook until desired temp is reached! Remove and allow to rest 5 min! 
 
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Inasal Manok -Filipino grilled chicken

Inasal Manok

Neil
This is my take on a delicious Filipino dish for grilled chicken, you can use any parts of the chicken, but the legs and thighs are always the best option for the most flavorful and juicy chicken. You can cook this recipe in any grill, but it is always best if you can barbecue and sear with and over charcoal.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinate Time 3 hours
Total Time 3 hours 55 minutes
Course Main Course
Cuisine Filipino
Servings 4

Equipment

  • 1 charcoal grill

Ingredients
  

  • 1 lb chicken for meat, subtract approximate bone weight
  • 1 tbsp fresh ginger grated
  • 6 cloves fresh garlic minced
  • 1/2 cup fresh lemongrass minced
  • 1/2 cup coconut vinegar or sub apple cider vinegar
  • 2 tbsp brown sugar
  • 1/2 cup 7up Sprite or any lemon lime soda
  • 1/4 cup lemon juice or calamansi juice
  • 1 tbsp Dayum Tasty Asian seasoning Neil's Sarap BBQ
  • 1 tbsp Dayum Tasty Lemon Pepper Neil's Sarap BBQ
  • 1/4 cup margarine or butter For baste
  • 1 tsp lemon or calamansi juice For baste
  • 1 tsp annatto powder For baste
  • 1 tsp Dayum Tasty Lemon Pepper For baste

Instructions
 

  • in a bowl mix the first 9 ingredients
    1 tbsp fresh ginger, 6 cloves fresh garlic, 1/2 cup fresh lemongrass, 1/2 cup coconut vinegar, 2 tbsp brown sugar, 1/2 cup 7up, 1/4 cup lemon juice, 1 tbsp Dayum Tasty Asian seasoning, 1 tbsp Dayum Tasty Lemon Pepper
  • add chicken and marinade to a gallon zip lock bag or non-reactive bowl and refrigerate for 2-3 hours maximum. *Do not marinate overnight.
  • Setup charcoal grill with lid with two zones. direct and indirect.
  • add chicken to indirect and barbecue at 250 – 300F
  • Make baste by adding the baste ingredients to a cup or sauce pot. heat and mix well.
    1/4 cup margarine or butter, 1 tsp lemon or calamansi juice, 1 tsp annatto powder, 1 tsp Dayum Tasty Lemon Pepper
  • baste the chicken on both sides every 12-15 minutes until the chicken reached 165F internal temperature.
  • move the chicken to the direct side over the charcoal to sear, turning every 30 – 45 seconds and basting each side with the remainder of the baste.
  • remove the chicken from the grill after a minute or two on each side or before it burns. Serve with jasmine rice or garlic fried rice and garnish with some lemon, lime or calamansi. great served with a spicy coconut vinegar dipping sauce.

Video

Keyword asian, chicken, Inasal, lemon, manok
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Tasty Sear Gourmet Prime Rib Roast with drip pan rosemary potatoes

Tasty Sear Gourmet Prime Rib Roast with Drip pan rosemary potatoes

Neil
This is a tutorial on how to make a Christmas or holiday beef prime rib roast, beef joint, that you absolutely be proud to serve.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 4 TBSP Tasty Sear Gourmet beef seasoning plus or minus to get a good coat
  • 1 handfull Fresh rosemary sprigs

Video

Notes

This is a tutorial on how to make a Christmas or holiday beef prime rib roast, beef joint, that you absolutely be proud to serve. Charcoal roasted on the  @ovenbrothersltd.242  Original Joint Rotisserie with  @jurkcharcoal2282  Competition lump charcoal.
You can cook your roast in the oven, pellet grill, kamado, offset, cabinet smoker, kettle grill, or gas grill, it does not matter, it just needs at least 325F to 400F and removed from the heat 5 degrees before your desired temperature.
I took mine off of the rotisserie at 130F and let it rest for 25 minutes. Tasty Sear Gourmet Beef Seasoning can be found at https://neilsarap.com use code youtube for 10% off.
Temperature monitored with the  @MEATER  limited edition brown sugar Meater Block. get yours today here https://glnk.io/o7jz/neilsarap Get an Oven Brothers Original Joint Rotisserie at https://ovenbrothers.ca or https://ovenbros.com and use code OBNEIL to save!
Jurk Competition Charcoal available at https://jurkcharcoal.com or on Amazon.com
A few of my favorite kitchen and barbecue tools https://www.amazon.com/shop/neilsarap
Keyword beef joint, prime rib, rib roast, tasty sear, tasty sear gourmet
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Tasty Bark Smoked Brisket Tutorial

Tasty Bark Smoked Brisket Complete Tutorial

Neil
This is a complete brisket cook tutorial from start to finish, It could be the last brisket tutorial you ever need to watch! The recipe and procedure is easily reproduced with fantastic results, each and every time. No matter what type of smoker or grill you use, Pellet grill, offset smoker, kamado, kettle, or drum, you can apply these same techniques. I developed this method when I smoke briskets for commercial sale, It just has to work each and every time, no matter the conditions.. There are no gimmicks, non-sense, or hocus pocus going on here. The best brisket you will make, is the one you did the least amount of fooling around with.Tasty Bark Brisket Rub https://neilsarap.com/
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Course Main Course
Cuisine American

Video

Keyword beef, brisket, tasty bark
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Smoked Apple Bourbon Ham

Smoked Apple Bourbon Ham

Neil
This is an experimental recipe I came up with, to pair honey crisp apples and a sweet apple bourbon glaze for a double smoked holiday ham.
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Prep Time 2 minutes
Cook Time 20 minutes
Course Sauce
Cuisine American
Servings 1 ham

Equipment

  • 1 small sauce pot

Ingredients
  

  • 1/4 cup apple cider
  • 1 packet ham glaze less 2 TBSP
  • 1 shot bourbon whiskey
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice

Instructions
 

  • over medium heat stir to dissolve and bring to a boil
  • reduce heat to low and simmer for 10-15 minutes to reduce
  • remove from heat and allow to cool down before glazing ham.

Video

Notes

Recipe for the glaze: (while the ham is smoking) in a small pot on medium heat, I added 1/4 cup of apple cider the rest of the ham glaze packet 1 shot of bourbon 1 tsp of cinnamon 1tsp of apple pie spice stir to dissolve and bring to a boil. set the heat to low and simmer to reduce for 10-15 minutes. allow to cool and pour over and baste on the ham. add about 1/4 cup of brown sugar to the top of the ham for that crunchy edge. pre-heat an oven to roast at 450F In the middle rack add the ham and roast until the sugar bubble and brown on the top. this should only take 5-10 minutes, so check frequently to make sure the sugar doesn’t burn. This smelled like apple pie and came out delicious. I hope you get a chance to try this recipe.
Keyword bourbon glaze, glaze, ham, ham glaze
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Panang Curry Marinade

Panang Curry Marinade and Sauce

Neil
This marinade and sauce would also be excellent on chicken, duck or even an old shoe. 🙂
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Prep Time 10 minutes
Cook Time 10 minutes
Course Sauce
Cuisine Asian

Equipment

  • 1 sauce pot
  • 1 whisk or spoon

Ingredients
  

Video

Notes

This is an idea I have been thinking about for making a unique turkey with delicious non traditional flavors and technique.
Marinade recipe:
1/2 cup coconut milk
2 TBSP peanut butter
2 TBSP Dayum Tasty Asian Seasoning (available at neilsarap.com)
2 TBSP Ponzu sauce (can substitute light soy or tamari sauce)
2 TBSP Panang curry paste
——————————————————————————–
Panang curry sauce:
1/4 cup of poiultry pan drippings
1/2 cup coconut milk
1 TBSP Panang curry paste
1 TBSP peanut butter
1 TBSP Dayum Tasty Asian Seasoning
2 TBSP Ponzu sauce In a sauce pot,
Bring to a simmer mixing thoroughly, then remove from heat. 
Keyword asian, barbecue sauce, curry, marinade, panang
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Dayum! Mac n Cheese

Dayum! Mac n Cheese

Neil
This is an easy one pan macaroni and cheese recipe, everything cooks in the same pan!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 100000 kcal

Equipment

  • 1 Aluminum 1/2 pan

Ingredients
  

  • 16 oz macaroni elbows uncooked
  • 3 cups whole milk
  • 2 cups heavy cream
  • 4 tbsp salted sweet cream butter
  • 2 tbsp salted sweet cream butter to mix with panko crumbs
  • 8 oz cream cheese
  • 1 can cheddar cheese soup
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded Colby Jack cheese
  • 1.5 cups shredded white cheddar cheese
  • 1 cup shredded cheddar cheese (medium)
  • 1/2 cup panko bread crumbs
  • 3 tbsp Dayum! Seasoning & Rub

Instructions
 

  • Noodles
    16 oz macaroni elbows
  • Milk
    3 cups whole milk, 2 cups heavy cream
  • Butter
    4 tbsp salted sweet cream butter
  • Cream
    8 oz cream cheese
  • Season
    3 tbsp Dayum! Seasoning & Rub
  • Cheese
    1 can cheddar cheese soup, 1 cup shredded Monterey jack cheese, 1 cup shredded Colby Jack cheese, 1.5 cups shredded white cheddar cheese, 1 cup shredded cheddar cheese (medium)
  • Bake for 30 minutes at 350F
  • Mix and continue baking for 30 more minutes at 350F
  • Mix again and add panko crumbs to the top (and bacon if desired)
    4 tbsp salted sweet cream butter, 1/2 cup panko bread crumbs, 2 tbsp salted sweet cream butter
  • Bake an additional 10-15 minutes

Video

Notes

Alternatively, you can also add bacon crumbles to the top 🙂

Nutrition

Calories: 100000kcal
Keyword dayum, mac n cheese, macaroni
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Jerk Chicken Traeger baked rice and beans

Jerk chicken Traeger baked rice and beans.

Kirsty Redden IG @lovetocook4ppl
The only one pan recipe you'll ever need!
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Course Main Course

Notes

This was sooooooo good! 
Jerk chicken Traeger baked rice and beans.
 
Season your chicken drumsticks with Traeger chicken rub and Neil sarap jerk & leave to marinade all day
 
Peel and chop sweet potato and onion and chop courgette chuck in a roasting tray with 300g long grain rice that you’ve rinsed. 
 
Throw a tin of mixed beans and 500ml of chicken stock
Sprinkle a little of each rub over the rice, stir, place chicken on top and cover with foil 
 
Pop in the ranger at 200c for around 35 mins then remove the foil for 10 mins to crisp up skin 
 
Delicious, healthy, budget meal! 
Keyword jerk, jerk chicken, onepan
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Turkey Empanadas

Turkey Empanadas

Neil
This is how I make my turkey empanadas, these are the most requested item at holiday parties for many years. Thanksgiving dinner in your hand.
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Prep Time 40 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Spanish
Servings 40 pieces

Video

Notes

Recipe: Makes 40 empanadas with 5″ discs
4 cups chopped leftover turkey
1 cup diced celery
1 chopped medium onion
2 cups 12oz frozen peas and carrots
2 cups 12oz frozen whole kernel corn
1 cup dried cranberries craisins
1 TBSP fresh minced parsley
1 TBSP fresh minced sage
1 TBSP Thyme
1 sachet turkey gravy mix
1 can cream of mushroom soup (cond)
3 Tablespoons of Dayum or Dayum Wild Game Rub
40 empanada wrappers
Neil’s Sarap BBQ, Dayum Wild Wild Game Seasoning & Rub available at https://neilsarap.com/
Keyword empanadas, hand pie, leftover turkey, turkey, turkey empanadas
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