Leave your requests here!
Hey dudes! Here’s a quick vlog update on my summer, what we’ve been up to, Mr Banjo and Daisy, plus a place to leave your requests for the upcoming season!
I’m taking a break for a couple of weeks stating now, but stay tuned for a new mini-series we are making: 2 Shots, 1 Take! Coming soon.
In the meantime, I’m working up the schedule for the rest of the year, testing recipes, and doing some experimenting. If you have a recipe request, leave a comment here and I’ll try to fit it in. The more specific you are, the better. 🙂
58 responses to “Leave your requests here!”
-
Hey Hilah!
I have two requests, so charge me double 🙂
First, can you devise an awesome sliced potato topped hotpot of some type? I’m thinking a nice rich beefy delicious sauce slow cooked to develop all the flavours then laid in a shallow oven dish and topped with sliced parboiled potatoes then oven baked to be crispy and gorgeous. Well anyway that’s almost a whole recipe right there 😀
And I won’t even ask for the second one because that’s quite enough to be going on with and no one likes a greedy guts. You are the best YouTube chef by the way, your presentation style is so entertaining and your personality shines through. Really great stuff!
-
Chris! That sounds so awesome! And perfect for wintery dinner. Thank you!
You can leave as many requests as you like, I welcome them with open arms.
Thanks for writing.
-h
-
-
H,
can you do flautas and abondigas this season?
thanks!
Jax
-
Hi Jax!
Yes! I have done chicken flautas, but albondigas will be coming up for sure. 🙂 Let me know if you had another type of flauta in mind.
Thanks!
-h
-
-
Sweetbreads! Some people think they are gross, I love them! What surprises me is the people who get disgusted by it are the same people who slurp down bull balls like they are Viagra! I have asked several other chef’s to do it, including Chef John. No response. Anyway, please think about it.
-
Hi Janine!
I will think about it. I did have a not-good experience with sweetbreads several years ago and have never tried them since, but I have a friend who probably knows something about them and I will investigate. 🙂
Thank you!
-h-
Thanks Hilah. My Dad made them so delicious but when I tried they just weren’t right.
-
Do you remember what he did? Were they breaded and fried or anything? The ones I had were cooked on a grill and I have a feeling that is not the way to do it!
-
I do remember. He boiled them for a time and then removed the connective tissue. After that he seasoned, floured them and fried them. He served them with brown mushroom gravy on top. I did that but they sure didn’t taste the same!
-
Thank you, Janine!
-
-
-
-
Dude, Hilah! Can you figure out how to make a Cronut?
-
Fudge yeah, I can!
BIG OLD LIST
Comanche-Style Fried Corn
Bolognese (Meat) Sauce
Cajun and/or Creole cuisine (SE Texas?), e.g., gumbo, jambalaya, etc.
Churros
Posole
Recipes for nopales
Recipes with game: venison, bison, elk, quail, etc.
Fish recipes: trout
Campfire cooking
-
These are great ideas, GSF!
Have you any details on this Comanche-style fried corn?
I’m so excited for next season!!!!!-
Mostly, it’s corn kernels fried in bacon grease with onions and garlic. For example, http://www.fastfoodmedia.com/recipe/comanche-fried-corn/
-
Gracias! This also reminds me I have a recipe from a YT viewer for his grandfather’s succotash. I forget what tribe, but I have it written down somewhere.
-
-
Hilah,
What about homemade scalloped potatoes? We have tried many recipes on line from youtube, but we always fail. 🙁
Always,
Charles and Matt
-
Hey guys!
Yes! That is a fantastic suggestion. Thank you!
Yours,
H
Tacos de lengua!
-
I love a challenge, Mike!
-
Do you have a pressure cooker? That’s how my Mom used to cook beef tongue.
-
I do! Thanks for the tip!
-
-
I would like to see you make paella or in the movie Big Night they made a pasta dish called timpano. Love your videos keep them coming!
-
Paella is on the calendar! I’ll have to look into timpano. Thank you!
-
Also whoopie pies!
-
Whoopee! 😉
-
-
I second the posole request. I would really like to know the proper way to make it. Red posole that is.
-
You got it! Thanks for the red posole addition. That’s my favorite kind, too, Nathan.
Hey Hilah! These are all great comments, next season will be delicio-so! My request: awesome (in season) vegetable side dishes. Because, I LOVE MEAT. Too much. Tempt me with some freaking fantastic veggies 🙂
-
Yes! That is a great idea, Rachael! I LOVE making amazing vegetable sides, and I love trying new, weird seasonal things I find at the farmers market. Thank you!
Hey Girl… No crawdad recipes?? Let’s git with it!!!
-
I gotta do a crawfish boil!!! Thanks, Rick!
Hi there Hilah! Here in the Twin Cities, we have the Jucy Lucy. I would love to see your take on this burger! (Burger with cheese cooked in the center to molten perfection)
Thanks!
-
Ooh, that’s a super fun idea, Cass!
Hi Hilah!
Could you show how to use garam masala? Love Indian vegetarian.
-
Wonderful suggestion, Margie! Thanks!
More “salad for dinner” or vegetarian stuff, please. Also, what can I do with seitan?
-
Yes, sir! I have a couple recipes for seitan. I’ll put them on the calendar!
Hello Hilah,
mmmmmmmm, How ’bout some flavored cream cheeses? More specifically (or maybe more importantly I should say), Jalapeno cream cheese. I found some recipes online, but eh, i don’t know about ’em. But whatever you pick for this season, I’m sure it’ll be good and I’m just getting hungry thinking about it 😛
-
Mmm, that sounds good, Jonathan! May be a good appetizer idea for the holiday-time! Thanks for writing!
I’d like to see your take on baba ganoush or cacik.
And by the way, my grandma makes chicken fried steak just like your video, except she uses both Saltines and Ritz crackers for the breading. But she does the same egg wash, bacon grease, pan fry method.
-
Hey guys!
I love baba ganoush, but I’ll have to look up cacik. I’ve heard of it, but can’t remember what it is.
That’s so cool your grandma does CFS the same! Where is she from?-
She’s a lifelong resident of Dallas!
-
Aha! I knew she hadda be a Texan! 🙂
-
-
Hey Hillah, it’s been a long time since I haven’t tried out your recipes and I wanna catch-up. Can you make a fondue with different type of cheeses. I am the ultimate cheese lover and I came across this dish today and I would love to make one for myself 🙂
-
Oh, and a few spooky Halloween recipes would be greatly appreciated, since Halloween is approaching and I’m getting super turnt up and I wanna surprise my friends with something really amazing this year 🙂
-
Yes yes! I’ve got pumpkin cupcakes and cheesecake coming up, plus some kind of Halloween punch.
-
-
Ooh, I have an authentic Austrian fondue recipe I have been wanting to try!
-
Thank you so much Hilah,looking forward to trying out your recipes so much 🙂
-
Hi, hilah, just wanted to say that my girls and I love watching your cooking show. We first found you when we bought a Roku streaming device for our tv. There was a hilah cooking channel that we downloaded and we would look forward to watching you every night. Unfortunately, When we tried to open your channel today, it said you were no longer available :(. Do you know anything about why it was taken down, or if it will ever be put back up again? Thanks for your time.
-
Hi Rose!
We took the channel down because we don’t have the bandwidth to keep it updated and were getting a lot of complaints about that. You can watch new episodes (and old ones, all of them really) through the BlipTV roku channel. Hope that helps!
Hilah
As a fellow Texan and equal lover of the breakfast taco, have you thought about Barbacoa tacos? Great hangover cure for sure
Thanks
-
I have, Jed! In fact I’ve been working on a good indoor-barbacoa recipe, since not everyone has access to a smoker or grill. I am pretty close, so stay tuned!
Hi!! Q about Learn to Cook, pineapple-lemon chix — how much cornstarch? I’m using canned pineapple.
-
Oh dangit! Sorry about that. It should be 1 teaspoon. Thanks, Margie.
-
Thanks so much for answering so quick! Perfect timing, and your dish was a hit with mother- in- law.
-
Oh hooray! 😀 Thanks for alerting me to the omission, Margie. Really glad it was a success!
-
-
hi
Leave a Comment