Sam's Edible Episodes

06/11/2026

I apologize for the silence. Deep in thought over selling food(individual meals)or being a private- personal chef.

06/07/2026

Tonight we had smoked pulled pork without the smoker 😂

I cut about 5 lbs of pork shoulder up and seasoned it with garlic, onion, paprika, cayenne pepper, black pepper, salt and tossed it around to coat it.

Next I placed it in my slow cooker that has 2 cups water, 4 chicken bullion cubes and 6 tbsp liquid smoke.

I allowed it 9 hrs to slow cook and when I got home it was tender!

After removing the pork from the pot I took some and used my torch to give it a little crisp on the edges

Some used bbq some used chipotle mayo but everyone had pickles, crispy rounds and cucumbers 🥰

Wah-la my loves are fed ❤️

06/02/2026

I started entering my recipes into an app to help me organize them and im 11 in and need a break already 😂 grateful for my notepad app that ive been storing a lot on but its so hard to find anything... maybe ill do 2 a day until I get most things written down 😵‍💫

Send help LOL

06/02/2026

Last night I made a vegetable hibachi fried rice then char siu pork to add. I used the follow things in it:

-day old rice
-eggs
-butter
-chopped garlic
-finely chopped white onion
-peas & carrots
-Green onion
-white pepper
-oyster sauce
-soy sauce
-sweet soy
-dark soy

After the rice was made the real star of the show entered.

For my first time I made ✨Char Siu Pork ✨which translates to 'Fork Roasted' Pork. You see it in cantonese cuisine.

I started by (the day before) Mixing all ingredients for the marinade except the pork in a bowl. Pour that into gallon bag and add pork tenderloin pieces (I cut mine into 3rds) into bag.

Marinade 24 hours

Pat dry and sear on hot oiled cast iron

While searing the pork simmer marinade until thick to make a glaze

Place pork on wire rack/baking sheet combo with foil underneath when done searing

Baste with glaze then place in 450° oven for 12 minutes

Baste again

Roast for 10 more minutes or until desired temp above 145° is reached.

I allowed it to cool and then diced it up and fried it adding it to my rice.

I ate mine with some sriracha 😋

Wah-la

Pork recipe linked below from my recipe book 🥰

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Marinade:

2.5lbs pork tenderloin cut into thirds
1/4 cup hoisin sauce
1/4 cup dry sherry
1/4 cup honey
1/4 cup light brown sugar
2 tbsp oyster sauce
6 fresh garlic cloves - chopped
3 tbsp soy
1/2 tsp chinese five spice
1 tsp salt
1/2 tsp white pepper
10 drops red food dye

https://recipekeeperonline.com/recipe/krxtfqtOx0unDox83ZdYjg

06/02/2026

06/02/2026

I work a full time job on my feet and care for three kids... with that being said my back feels like it could snap in half so tomorrow will be a post about fried rice with char siu pork 🤌🏻

I made the rice today but the exhaustion is real and you all deserve the effort of me telling you how I did it... even just a little lol

06/01/2026

Tonight we had marinated chicken salads.

I started with taking 3 chicken breasts (yesterday) and cut them in half then placed them in a marinade consisting of 1 bottle of zesty Italian dressing , 6 garlic cloves- grated, 1/4 cup washyoursister sauce, 1 tbsp black pepper.

I took three of those pieces and
cooked them on my cast iron griddle that was oiled and then took the other three and seasoned them further with blackening spice before cooking them.

After the chicken it was a build your own situation... I was craving a 'southwest' type salad and the hubby followed suit.

Available things included:
Romaine lettuce
Spring mix
Salsa
Ranch (made from the packet 😂)
Tortilla strips
Croutons
Hard boiled egg
Bacon bits
Triple cheddar
Diced Tomato
Pico
Green onion
Avocado
Cucumber
Cilantro
Black beans
Corn

Pictures of two different versions of the 5 salads that were made 🥗

Wah-la!

05/31/2026

Tonight we have Pork tenderloin, fried cabbage and buttered egg noodles 🍽️

After five hours of deep cleaning I had the best company for dinner ❤️ my dad and a family friend

I started with the pork being pat dry with paper towel and put on a tray in the fridge uncovered for 5 hours. This allows the outside to dry further making it easier to spread my seasoned butter on and get a nice crust.

My butter was set out to soften and consisted of everything that's arranged nicely in one of the pictures. I didn't measure these today I'm sorry 😢 I mixed it up really good and smeared it on my pork that I placed on a wire rack. My oven was set to 425. I set my first timer for 25 minutes then just removed pieces as they reached temperature (I used a thermometer). Setting a short timer after to keep checking. I allowed them to rest before slicing.

I served this with simple buttered noodles and some fried cabbage.

For the fried cabbage I fried bacon and then set it aside, leaving half the grease then stir fried my cabbage in the hot wok for 3 minutes before adding my seasonings. At the end I added 2/3rds the bacon back - stirred. Then topped it with the rest.

This pork was SO juicy

Wah-la!! 🍽️

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Cabbage:
12 oz bacon cut up and fried
1 head cabbage
2 tbsp Brown Sugar
Salt to taste
1 tsp celery salt (not so secret ingredient)
Pepper to taste
Bacon grease

(I pull my pork at 159 degrees and allow it to rest. Guidelines say 145 is ok but not my preference)

05/26/2026

I've decided on some french toast tonight which is really a winging it of adding things together usually but today I measured it so here is my 'dip':

12 eggs
1 cup soy milk (dairy allergy)
3 tbsp cinnamon
2 tbsp vanilla
1/2 cup brown sugar

After I whisk that together i dip my thick cut bread then flip to coat the other side. I place the lesser cinnamon side up on the griddle that has butter and sprinkle more cinnamon on while the other side cooks.

I served this with some sausage patties, breakfast ham, strawberries, powdered sugar, butter, syrup 😋

Wah-la! 🍽️

05/25/2026

What was for dinner tonight??? Dad came over and we had egg roll in a bowl 😁

See a previous post for it here 👇🏻

https://www.facebook.com/share/1DyJy4JQtf/?mibextid=wwXIfr