Comedian Lukas Seely cooks up a noodle dish every week. Everything Noodles is cooking of all noodles form all over the world. A video is made and dancing is involved. Enjoy!
So its Tuesday and that means another "Everything Noodles" ....this time I went back home to Billings,MT and visited my parents.
I decided to cook with the lady who taught me how to cook...my Mom Khanthaly. My mom is best known for her wonderful eggrolls "Khanthaly Eggrolls"....if you notice I wear a "Khanthaly's Eggrolls" apron in every video I post.
We decided to cook "Chicken Lo-Mein" its a very basic asian stir fry noodle dish that we love eating and its simple to make. It was fun to make this one because I got to have my first guest and the #1 lady in my life...my mom. She taught me some sweet dance moves!
The Recipe: Chicken Lo-Mein
-1 Chicken Breast
-1 cup chopped broccoli
-1/4 chopped onion
-2 cloves of garlic
-Chinese snow peas
-chopped carrot
-1 stick of celery
-4 mushrooms
-2 tbsp of oil
-1 tsp of sugar
-2 tbsp of soy sauce
-1 pack of Lo-Mein Noodles
-1 tbsp of black pepper
Cooking:
-Boil Noodles in hot water for about 6-8 mins (or see directions on package) then drain and rinse in cold water then drain
-chop all veggies
-mince garlic cloves and onion
-chop chicken meat
-Begin cooking the chopped garlic and onion in pan with oil
-add chicken breast...let chicken cook
-add the chopped veggies
-add soy sauce
-stir and cook for 1-2 mins
-add lo mein noodles, cook and stir
-add black pepper and cook for about 4-5 mins
One of my favorite things to eat is "Fettuccine Alfredo"....OMG!!!! I love that dish...so I decided to class it up a little and add a Bourbon Glazed Salmon to the mix to really get my taste buds a field day.
It turned out soo soo soo yummy. I know all of you will enjoy this dish...and have fun with the video...laugh, learn, and enjoy!
Ingredients:
For the Bourbon Sauce:
4 tablespoons butter
1/2 cup dark brown sugar
1 lbs of Salmon
1/3 cup Bourbon
For the Alfredo Sauce:
8 oz Cream Cheese (1 Pack)
1 cup Half and Half
3/4 grated Parmesan Cheese
1 Stick of Butter
3 Garlic Cloves or Tbsp of Garlic Powder
Directions for Alfredo Sauce:
Melt butter
in a medium, non-stick saucepan over medium heat. Add cream cheese and
garlic, stirring with wire whisk until smooth. Add half and half , a
little at a time, whisking to smooth out lumps. Stir in Parmesan and
pepper. Remove from heat when sauce reaches desired consistency. Sauce
will thicken rapidly, thin with milk if cooked too long.
Directions for Bourbon Sauce and Salmon:
-Melt butter in a large skillet over medium heat.
-Stir in brown sugar.
-Place salmon fillets on top of mixture and cook for 5 minutes.
-Turn salmon, and pour bourbon around the fillets.
-Continue cooking for 5 minutes or until fish tests done with a fork.
-Serve salmon with the glaze spooned on top.
Lastly cook noodles, place salmon on top of the noodles and pour alfredo sauce on top and BOOOM!!!! Yumminess!!!!
Being I'm Southeast Asian, I decided to cook this little gem. I love coconut, I love thai noodles, so why not "Thai Coconut Noodles" all the favors really just hit ya in the back of your mouth and is so yummy!
Enjoy to video, hope it makes you laugh, I hope you learn, and I hope you try to make it! Thanks! -Lukas
Ingredients:
8-10 oz. rice noodles, OR your preferred noodles (enough for 2-3 people)
8-12 medium-size to large shrimp, shells removed, OR substitute other seafood OR strips of 1-2 chicken breasts or 3-4 thighs
2/3 can good-quality coconut milk (preferably not 'lite')
1 cup chicken stock
1 shallot OR 3-4 Tbsp. minced purple onion
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated or finely chopped
1/2 tsp. ground coriander
1/2 tsp. North American chili powder (from your supermarket spice aisle)
1 red chili, minced, OR 1/3 to 1/2 tsp. dried crushed chili from the spice aisle, to taste
1-2 kaffir lime leaves, OR substitute 1 bay leaf
3 Tbsp. fish sauce
1+1/2 Tbsp. lime juice
1 tsp. brown sugar
Toppings: 1-2 green onions, sliced, and generous handful fresh basil
Preparation:
Bring a
large pot of water to boil. Dunk in the rice noodles, then switch off
the heat. Allow noodles to soak while you prepare your other
ingredients. If using other type of noodles: boil until just under al dente, then drain and rinse with cold water.)
When rice noodles have softened but are still firm and a little
under-cooked in the middle, drain and rinse thoroughly with cold water.
Set aside.
Place stock in a wok or deep frying pan over high heat and bring to a
boil. Tip: If making stock from cubes, taste-test it for flavor (you
want it to taste like a good soup base). Now add the shallot or onion,
garlic, galangal or ginger, ground coriander, chili powder, chili, and
kaffir lime leaf or bay leaf. Boil 1-2 minutes.
Add shrimp or chicken. Reduce heat to medium, simmering and turning the shrimp or chicken pieces until cooked (3-4 minutes).
Reduce heat to a gentle simmer (medium-low). Add the fish sauce,
lime juice, brown sugar, and 1/2 can coconut milk, stirring well to
incorporate.
Finally, add the softened noodles. Use 2 utensils to gently turn
them in the sauce for 2-4 minutes, or until noodles have absorbed most
of the sauce and are hot. Remove from heat and taste-test. If noodles
are not flavorful or salty enough, add more fish sauce. If too salty or
sweet, add more lime juice. Add more chili for more heat. If too
spicy, add more coconut milk.
Portion up into bowls. Drizzle a little more coconut milk over each
portion, and top with green onion and fresh basil. For an additional
topping, see below. ENJOY!
I was sick over the weekend and my cool roommate Chad Korb was kind of enough to help take care of me.....so when I got better I thought I'd be nice and make his favorite dish.."Lasagna"
I've never really made it before but I know I got mad skills in the kitchen...and I'm good at following directions....so watch the video and laugh and learn! -Lukas Seely
For my tomato meat sauce:
2 28 oz. cans tomatoes - I typically do one can diced, one crushed for a little bit of texture!
1-2 tbsp tomato paste
1 large onion
garlic, garlic, garlic - I always use a ton! I'd say two cloves minimum!
1 lb. ground beef, preferably lean
dried oregano
crushed red pepper
salt and pepper
fresh basil - dried can also be substituted!
For the rest of the lasagna:
1 package of noodles (should be around a pound in weight)
1 lb. mozzarella
1/2 lb. good quality parmesan
1 lb. ricotta cheese
Hardware:
large sauce pan or dutch oven to make sauce in
13x9 baking dish
large pot for boiling pasta
Making the meat Sauce:
Roughly dice the onion, and mince as much garlic as you want. I used eight cloves.
Once
this is done, throw the ground beef brick into a pan over medium heat
and cook until browned. If a lot of fat seeps out, drain most of it. You
need only a few tablespoons of fat to cook the onion and garlic in.
Once you've drained the extra fat, throw in the onions, garlic, some salt and pepper, and a good amount of crushed red pepper.
Stir
this around for a few minutes over medium heat until the onions become
soft. Then add in a few good pinches of oregano and a tablespoon or two
of tomato paste. (I'm using the concentrated kind, so not as much.)
Now, open both cans of tomatoes and dump them in. Mix it around for a
moment, and bring to a light boil. Watch out for splatters!
Lower the heat to a simmer and cover. Let simmer for approx. 45 minutes while you do the rest of the prep!
Prep the greens and cheese and stuff:
Get a pot of water boiling and cook the pasta according to the lowest
number on the package directions. You don't want them to be soggy! Once
the pasta is done, drain them well and separate the noodles as much as
you can. Otherwise they get quite sitcky!
While the pasta is boiling, grate the cheese if you chose to do so yourself. I love grating cheese.
Your
sauce should be done at this point, so turn off the heat, check the
seasonings and add anything extra that you want. I'm adding fresh basil
because I love the way it tastes.
If you choose to do basil,
roll the leaves up and then cut them with kitchen shears over the pot,
or with a small knife and then transfer to the pot.
Now we can start assembling!
Finishing the Lasagna:
Preheat the oven to 400 degrees F.
Make sure your cheeses, noodles and sauce are all within easy reach.
Ladle
just enough sauce to cover the bottom of the pan with liquid. Then
place four noodles on top of the sauce, slightly overlapping. If they're
broken, piece them together as much as possible. Spread 1/4 of the
ricotta over the noodles, and then 1/4 of the mozzarella and 1/4 of the
parmesan.
Now you'll put more sauce over the cheese and then noodles, and ricotta, etc. You repeat the basic build three times.
On the fourth and final level, do ricotta cheese, then the rest of the sauce, topped with the rest of the cheese.
Now bake at 400 F for 40 minutes. Let rest for at least ten minutes
Lukas Seely here, I am a comedian and foodie. I have always loved food, who doesn't love food?...but one of my favorite foods is "Noodles!"
I could not imagine life without noodles. Everything from the taste to the texture...everything about noodles I absolutely LOVE!....our brains look like noodles...so that must mean something.
Every week on Tuesday I will post a video on "How to Cook" I will cover all types of noodles from everywhere in the world, Chinese, Italian, Vietnamese, Thai, Japanese....everything noodles.
(A little backround of how I became a foodie and my family)
My family escaped from a communist government in Laos (South East Asia) and came to America to live the American dream. My parents arrived to the U.S with no college education, $5 dollars in their pocket and 4 children (I wasn't born yet....until about 8 months later...I wonder what my parents did to celebrate their coming to the U.S? ) Anyways, since our family was poor my mom made Laotian food for people at the church to thank them for sponsoring us to come to America and being so kind and welcoming. Instantly my moms food became a hit...mostly her eggrolls...but she made fried noodles too. After becoming a hit at local street fairs and farmer's markets...my parents decided to open up a restaurant...I was about 11 yrs old at the time.....and that's when I started working at the restaurant.....which was no biggie considering I had been working for my parents since I was like 9 (Asian are quick to put their kids to work). So Monday-Saturday I was always at the restaurant.....working and eating......and that's when my love for noodles began.
When I was younger I didn't understand that Top Ramen Noodles was not a rich man's food.....I thought it was delicious, I always added veggies, ya know...class it up a little bit. Then I tried Olive Garden and became a huge fan of pasta dishes...my favorite...."Fettuccine Alfredo" Oh my was that one of the best things on earth!!!!
As I got older and started traveling the country doing stand-up comedy, I would always go and try soe type of local join that had noodles, everything from Chinese Lo-Mein, to Italian, to Thai Noodles to Vietnamese Pho Noodles...just everything noodles.
Now I want to share with world and other noodle enthusiast...what I've learned along the way.
I hope to show how to cook great noodles dishes and at the same time make it funny and entertaining....( a lot of cooking shows are so boring and people annoy the crap out of me)
So let's do this!!!! Every Tuesday...I will post a video and the recipe here.......if you like something...share it.......spread the word to all Noodle Lovers.......Welcome to "Everything Noodles"
