Rolled chicken breasts with chorizo stuffing and green beans

[@DyslexicMitochondria]

I've seen you more this past year than my family

[@anameisntenough]

cool channel bro

[@epicstuff7522]

was intrigued by your username so clicked on your profile. Good channel

[@TheSlavChef]

we all do.

[@fred4800]

Perfectly balanced. As everything should be.

[@stephenmogil6804]

That is actually weirdly true

[@name2589]

0:57 - gotta say, having the footage of the chorizo and shallots sautéing playing alongside the footage of the chicken butterflying was a great editing decision.

[@majesticpbjcat7707]

I noticed that as well. Really upping the game

[@PhuzzPhactor]

Adam, we really need a seamless ad transition supercut from you. It's art and, if you don't do it, somebody else will.

[@daltonriser1125]

Transitijs on the level of Sam from half as intresting and wendover productions

[@joshuathompson3258]

@@daltonriser1125 I was so hoping to see this comment, you have no idea!!!

[@SomeRandomUser]

I wish ad transitions on youtube are only either as clean and smooth as Adam's or as entertaining as Internet Historian's

[@Chubbywubbysandwich]

underrated comment lol

[@glowfishin1]

He is the Chef John of transi-sions.

[@DjOneOne]

I love how even when a dish looks mechanically difficult Adam finds a way to make it easy for everyone to follow along and cook to it’s so great

[@crossmr]

It's hard to pin point one thing that makes his videos great, but I think it's just all the little things put together. The type of food he makes, the way he shows it off, the way he describes what he's doing, it's kind of a complete package which is why I find it so hard to watch any other youtube food video.

[@ArkayeCh]

He's starting to compartmentalize the white wine dear god.

[@ardystalgysr]

leave him alone LOL

[@Dekarowski25]

"He's too Dangerous to be Left Alive"

[@ChaseMcCain81]

@@Dekarowski25, lol.

[@KnightofZyryab]

Congratulations on reaching the low hanging fruit

[@zackiechan2601]

What the fuck does compartmentalize mean

[@servermate4984]

Whenever Adam says "it's a one pan meal" i feel overjoyed for some reason

[@zackiechan2601]

Your poor college kid instincts are in full effect.....

[@WanderTheNomad]

It means less to wash.

[@nickg4267]

If a dinner takes more than 2 pans I’m not cooking it.

[@oreo_6206]

must be a hate for dishwashing lol😆

[@bocahdongo7769]

@@oreo_6206 we all dear Especially when the food is ready

[@ColossusCockus]

I remember when you called the surgeon’s knot a butcher’s knot and were corrected in the comments. Always nice to see character development and someone who learns from past mistakes instead of arguing. Great job!

[@thomy2562]

Boys, there are mini bottles of wine now. They are evolving.

[@norbertvidarramberg7024]

I think this is food wine

[@dfw_motorrad1329]

Adam has a white wine farm. He usually raises them all the way through adulthood but the one you saw in this video was a young one. He lets the elders graze in his tomato garden sometimes. They love it, but I think they would prefer if Adam would season the soil under the tomatoes.

[@happycamper4315]

@@dfw_motorrad1329 its literally the wine equivalent of veal.

[@leobetosouza]

Next video will be White Wine Bleeding.

[@burikinodance]

The "sexy" is gonna be used in Adam Ragusea YTPs, I can feel it

[@PixVox]

Isn't that what life's all about

[@GodMaxDrinkerofTea]

@@PixVox it is

[@notcool2594]

I can’t believe Adam Ragusea has his own YTP’s. Is he the new Michael Rosen?

[@notcool2594]

@@jamesdivinagracia1713 Once me and segatari turned his comment section into a steamed ham thread. Good times

[@thornarts]

the danganronpa fandom is everywhere

[@YujiePeng255]

Let's thank Adam for AMAZING content every week!

[@benjaminmm4745]

thank

[@veerw]

2x a week

[@ethanzuke]

THANK YOU ADAM

[@pleaseboi3410]

Yeah!

[@ricardo5261]

Hoorah

[@TheSlavChef]

Weirdest brownie i've seen in a while.

[@BeardGainz]

rolled protein, meaty brownie.

[@aleksanderaleksandrov1016]

brownie train is in the past already.

[@_a_v_j]

ikr

[@heroino89]

Even though I kept waiting all through the video for it, that transition to Squarespace hit me like a truck. Amazing work as always.

[@mrbeef3528]

I swear, man, you have the best transitions on KZbin. They're so seamless and smooth, just like Squarespace

[@ericzhan3454]

It's funny that youtube comments allow an infinite variety of creativity, just like Squarespace

[@alienpotato1834]

"The essential part of this recipe is a mini bottle of white wine the brits call it "some fancy, elegant sounding shit"

[@wasabisniffles]

Alternatively, something dumb sounding like "hoitle tootles"

[@firespud]

we need to appreciate his mock up websites during the sponsorships "it's like a jelly roll, but meat"

[@cinemaocd1752]

This is one of my favorite things! Pausing to read the fake websites. I dearly wish these were real...

[@joelgibson9895]

“Doesn’t look as segsy”

[@AxxLAfriku]

WARNING I am the unprettiest human alive and I need YT to afford my house and the desires of my two girlfriends so please observe my highly stimulating videos, dear jiel

[@burgerpatty]

@@AxxLAfriku stfu

[@Nick.j01]

The way he said it made me giggle

[@tuna_nuke]

@@AxxLAfriku stfu

[@davidrutitsky9518]

@@AxxLAfriku stfu

[@jennyneon]

_If we could eat food through the screen, we would watch Adam's videos 20000 times a day._

[@sihwanchang3062]

WE would watch Adams videos 20000 times a day 🇷🇺

[@thevioletskull8158]

Truth

[@PyPylia]

I bet his videos would pass every video in views in a mere matter of days.

[@ronshirazi5794]

I love how versatile the content on this channel is. Some videos are recipes and some are just food science or food history, super cool!

[@davidmarcea1952]

Adam saying sexy is the best thing I've heard in years (4:26)

[@tcmr5775]

sEGGsy

[@Occus]

It sounds like he said seggsy tho

[@someoneontheinternet9462]

@@Occus Just boutta say that

[@jacobdebernardi4385]

This video showcases recovering from imperfections (rolling the chicken from the tail end) and adapting as you go and how cooking isn't about following every rule to the T. Really nice

[@sarahcoleman3598]

I immediately sent this to my boyfriend in hopes he makes this this weekend.

[@FardadisawesomeOfficial]

I wish you luck sis❤

[@whirlwind872]

Can I come

[@Gannontb]

Good luck lmao this looks amazing

[@jwen2528]

Smart

[@jonahs92]

Simp

[@PublishX]

just wanted to say thanks for the inspiration!!! seeing you work and research so hard always pushes me to work harder. my favorite video is "watch this before you blow up on youtube" and just this last few months as my channel has seen success, i find myself reflecting on that video a lot

[@Tamramsy]

KZbin unsubbed me so I didn’t get the notification. Glad I got recommended this, Adam is my favorite youtuber.

[@OlleForsberg]

Just woke up from a nightmare in which Adam had died from being stung by a wasp. What a relief that he's still alive and teaching me to properly SEASON MY CUTTING BOARD.

[@MaryJoyLLapuz]

I remember my mom making this food with ham and cheese after my mom die so thank you for this video!

[@DeltaAssaultGaming]

Your mom made it after she died?

[@alabaster3565]

1:49 I've done this with corn breadcrumbs before that was a-maize-ing

[@katelensworld]

Hi Adam! I love your videos, I watch them a lot for entertainment and sometimes recipe ideas. Have you ever tried anything to do with dry aging meats? I've heard of it before but idk what it's really about

[@savbeeing7376]

*w h y a m I r e p l y i n g*

[@LimeGaming]

I think this would be a really cool video idea

[@yacobgugsa2524]

Guga Foods: *Agora isso parece como um trabalho para mim*

[@TheSlavChef]

we have guga for that.

[@doomcat6426]

If you want something rn you should check out 2 dudes and a cooler but also I really would want an Adam video on it.

[@EduardoSevero]

omg I love this editing style showing us 2 steeps at the same time is so cool

[@Alex_dlc]

Thank you for correctly identifying chorizo as iberian, the amount of people that think chorizo is mexican is 'too damn high'.

[@a11osaurus]

People actually think that? Lol

[@JAY1892]

What I love about Adams cooking is that he makes mistakes and cuts corners like the rest of us. This in itself, gives me the confidence to take on so many of his dishes. 😋👍

[@uniworkhorse]

"Those green beans glisten like a new website from squarespace" He's scraping the bottom of the barrel boys oh god

[@angelTechnician64]

I thought he was scraping the bottom of the pan?

[@brianpaulbrundage]

The fond is where the flavor is

[@Danny.._]

that segue from recipe to ad with the last frame of video becoming the header image on the website was incredible. if i was a youtuber i would definitely copy this lol

[@realkingofantarctica]

I never knew "chicken sushi" was something I needed until I found Adam. Then again, I never knew I needed five gallons of white wine in every meal until I found him too.

[@karolinaliszewska4814]

It's not inspired by sushi. It's a roulade, a traditional form of preparing various cuts of meat, prevalent in many European cuisines.

[@mirai5268]

@@karolinaliszewska4814 Especially in Poland

[@karolinaliszewska4814]

@@mirai5268 no, not especially, just because you're Polish doesn't mean it's most popular in Poland - just that you're most exposed to the Polish variations

[@mirai5268]

@@karolinaliszewska4814 I never said I'm Polish

[@camy205]

I love all the minor details he goes into, just makes it a little more informative than it would normally be

[@MattXShaver]

I rolled my chicken down the hill but he didn’t turn out like this 😔

[@TheSlavChef]

Try rolling, rolling, rolling, rolling, rolling it down the river.

[@WhiteWizard42]

The problem is you rolled it *down* when he clearly told you to roll it *up*.

[@THERODRIGOoriginal]

I appreciate you saying "Iberian" as opposed to "Spanish" at 0:39.

[@Knives91666]

This man is an absolute font of information and a mastermind of marketing xD Kudos for that transition into the sponsor

[@MRay-pp4cz]

Adam's editing and checks "Focus on the THICK parts, the thin parts will need hardly any smashing." Adam: I meant every word

[@FaerieDust]

This looks ridiculously good. And they're all ingredients I usually keep on hand (though of course this week specifically I'm out of both green beans and chorizo 🤦‍♀️). Also, I _really_ appreciate that you explicitly state alternatives to the wine. So many newbies in the kitchen don't realize that you actually won't ruin a dish if you don't keep alcohol at home - you won't get the exact same results as the recipe, sure, but you can usually get quite close with pretty simple alternatives. So, you know, thanks for that.

[@bensylvester6222]

I imagine with these new tiny bottles of white wine, Adam carries several on him at any given time just in case a situation calls for adding white wine.

[@Gokun12498]

I just want to let you know how much i appreciate that graphical seamless transition to squarespace, adam

[@awesomesam101]

6:14 Oh god "synergistic" is going to be his new catchphrase, isn't it

[@r_s_p_t1096]

Already kinda is

[@frideuncho]

In Spain (Andalucía in particular) , we call the chorizo-bread-onion "migas" which is also the name we give to the interior crumbs of the bread. It's delicious and it's mostly like a picnic food (very dry for sure). We usually use a lot of garlic to make it pretty strong flavoured. The most important part is that it's dry, nobody likes soggy migas. Also, preparations like this one aren't weird, maybe with pork or with beacon it's more Spanish-like. Looks delicous!

[@foryourhealth2052]

"This is a little bit of work." Thought I was watching an Adam vid not Marco Pierre White

[@pianoforte611]

Also "gently color all sides"

[@oscarreece8801]

There's no real recipe, its all up to you really

[@glizzymcguire3311]

My dear mother used to make this for Sunday lunch, you can do use the stock pot like she did or you can do without, it’s your choice really

[@danieljacks9936]

The only youtube chef with recipes that you can always do at home, yet worth doing

[@danielliao265]

Chef john has good recipes too

[@doccrex]

could you make a “Ramen 101” ? that would be great

[@jasminelee3935]

Idk if Adam will ever do it, but I've been watching a channel called Way of Ramen to learn basics!!! It's one guy who is sharing his ramen learning journey. Super helpful stuff imo.

[@hiera1917]

Seems out of style for Adam

[@doccrex]

i think he might be able to do it ..

[@mirai5268]

ADD SOME WHITE WINE FOR TASTE

[@chianexo]

You don't get enough credit for your SquareSpace ads... the creativity is beyond me and MUCH appreciated

[@itssaad8663]

0:36 "Red flavoured" 🤨

[@nerdkitchen6996]

I've recreated this for valentine's sided with Rose Linguine and it came out amazing! I wasn't too sure about the lemon zest I added at first, thought it was overwhelming, but after getting cooked inside the kitchen, it gives a fresh kick, amazing recipe!

[@Calslock]

I love this one, there is usually some chorizo leftovers in my fridge I use for bigos, gotta try it out with chicken breast!

[@mirai5268]

Chorizo for bigos? wtf

[@Rhaizre]

Tried using this method for beans after pan searing some chicken for Valentine's Day alfredo. They turned out delicious!

[@jotharn]

"Those green beans glisten..." Me: Uh huh "like a new website..." Me: Oh no "FROM SQUARESPACE"

[@K3rm1tFr0g]

Yay I'm finally somewhat early. Adam just wanted to say your videos have been monumentally influential in getting me to start cooking and honestly your way of coming to conclusions after evaluating data in regards to different issues, especially in the kitchen, has really resonated with me, so many people think what they think because thats how it is and I love how you explain everything you do in the kitchen. Glad you make multiple weekly videos, thanks for the inspiration.

[@adams3616]

Agreed

[@toast1589]

If you didn't know Adam was a professor of Journalism at Mercer University before he pursued his KZbin channel(completely). That is why his choice of words and way of speaking is smooth af.

[@UBdoritos]

Explains a lot!

[@czerwonykwadrat6843]

He wrote „segsy” in the subtitles. What a madlad

[@lellol7217]

"the thick parts will need hardly any smashing"

[@adams3616]

Oh

[@majesticpbjcat7707]

That's what Adam said I mean "oh"

[@czerwonykwadrat6843]

*oh*

[@wasabisniffles]

**oh**

[@lolman8902]

Oh

[@EmptyCheetosBag]

2:00PM on a Thursday is best part of the day

[@RoloRotMG]

I literally hold my breath after every sentence guessing, yep this is the one, he is going to somehow link this to squarespace, catches me off guard every time

[@andremaldonado7410]

The fact that you remembered the surgeons knot thing and even mentioned the small tidbit I had added before about making a proper square knot instead of a granny knot makes me very happy adam 😌

[@perpetualmotionmachine4480]

somehow i feel adam recorded this at 3 am, he just sounds so quiet and peaceful like he's bob ross

[@ShowtimeAtWaco]

The ad transitions are always so smooth

[@syedraza1588]

“Go roll one up yourself” 😉

[@chicuongvu1806]

Can u show me how to ??

[@syedraza1588]

@@chicuongvu1806 haha just fly down to Texas and we can roll one up 😂

[@Zaluskowsky]

Instructions unclear, Kitchen smells of weed but I'm not getting high

[@jamesheard13]

My favorite part about Adam's seamless Squarespace ad transitions is finding all the recipe Easter eggs in the site itself

[@Kskillz2]

Hey Adam! Can you do a video on about making ramen? 🍜

[@melikedino5129]

Your the first comment

[@sakurouvinenrouvinen65]

@@melikedino5129 your the second comment

[@lemonke3774]

@@melikedino5129 brother...

[@eiron6490]

I’m the third

[@melikedino5129]

@@lemonke3774 LE MONKE? I have been looking for my family 😭

[@Cristian.Cortez]

Wow I love this parallel editing going on with the chicken flattening and the chorizo shallot mix cooking

[@robbieboyd8197]

Who watches these right before dinner

[@johnreiland9180]

Clever and smooth visual transition to the SquareSpace plug!

[@DaveDVideoMaker]

I’ve seen this sneak peek on Instagram. Also, I would use a pastilla de caldo de pollo Knorr. No Marco references allowed.

[@ShujitoDM]

un cubito :3

[@DaveDVideoMaker]

The pastilla de caldo de pollo Knorr is true Spanish.

[@Simpocaralho]

But it's my choice, really.

[@DaveDVideoMaker]

I said no Marco references. I really hate it that you can rarely if not cannot talk about Knorr without some normie saying ‘It’s your/my choice (really)’, ‘there’s no (real) recipe’, you name it.

[@zeldablizzard]

I made this for Valentine's Day, and it was a big hit. I used broccoli instead of green beans, but it was still enhanced by using the remainder of the chicken/chorizo. Thanks Adam!

[@Lexi-sd6jq]

hey, I just made myself dinner. Best time to watch cooking videos

[@TheRubberMatch]

Adam I made your meatloaf yesterday. It was perfect, putting the glaze in the meat was the perfect cherry on top

[@lisameskimen9296]

"Red flavored" yes. Speaking my language.

[@gihanizenplario5819]

Awesome video man! I’m keen to learn more from your Channel

[@M-Soares]

"Go roll one up yourself" Uhm... sure Adam lol

[@jacobsmith1877]

Chicken rolls are amazing and make meals so interesting. I made some just the other day - stuffed with prosciutto and smoked gouda, topped with a white wine cream sauce with diced tomato, roasted garlic cloves, and parsley. I roasted the chicken on a rack in my oven over some seasoned yellow squash, zucchini, and red onion. As the chicken roasted I brushed a few time with Italian herb dressing. Amazing

[@harrymalm]

Hi from sweden! I would really love to see a collab with alex frenchguy cooking, he is a really cool guy and you should check him out

[@asafabramov1434]

Alex lives in france, and adam is in america

[@thebiggestbill_]

Tjena tjena

[@adityaseth7406]

@@asafabramov1434 lmao

[@BatatasFriasss]

I just love the very mediterranean way you cook, so nice to watch

[@tameemabu-rshaid5720]

hey adam, can you make videos about arab recipes? I'm curious ur take on them

[@xaytana]

This would probably make a great thanksgiving or christmas dish, as an alternative to typical whole bird and stuffing.

[@bryceporter7400]

“swirl chicken”

[@clashoclan3371]

"person that is breathing"

[@hearttoheart4me]

I like how he uses the original kitchen tools. His stove top get grease splattered and shows. No time for cleanup. I love it. Makes it more my style.

[@crapcase3985]

Man lately all I can hear is him breathing when he starts a new sentence.

[@patrickpizzapg3d416]

“What up yall”

[@justolivr4681]

Why have you done this to me now. I can't unhear it

[@crapcase3985]

@@justolivr4681 you get to suffer as well

[@wojciechmachulec7924]

Damn you i can't stop now. Wtf man

[@nathanielholzgrafe5274]

kzbin.info/www/bejne/bqvVkpKcgs-rsNk

[@chasebreffitt1176]

i love how he shows us how to make stuff that does not need any fancy tools are equipment

[@TheGrowthMindset59559]

hey, i love your videos, and ive been watching for almost a year now. but i was wondering is you could make a gluten free pizza recipe? my family has celiac decease so we cant really enjoy homemade pizza (also can i be pinned ive never been pinned before)

[@henrykb.7808]

I don't know why this was recommended but I'm glad it was.

[@CalebCalixFernandez]

"This is a one-pan dinner." So, he is too lazy to put everything he needs for cooking in the dishwasher. He has one, he said so in a earlier video where he dismissed cast-iron pans as "having no time for a pan he couldn't put in the dishwasher".

[@grandtheftak3666]

It's way simpler tho

[@fwooooosh3675]

Yeah.. is there something wrong with that?

[@smugidiot2413]

yes. because the home cook should be lazy. why do i want 5000 dishes to clean when i just want to eat dinner, then watch a movie with my loved ones?

[@CalebCalixFernandez]

@@smugidiot2413 that why dishwashers were invented for in the first place. You can do all that while the dishwasher is running and put the dishes out afterwards.

[@fwooooosh3675]

@@CalebCalixFernandez some people don't have dishwashers lol, or at least functioning ones

[@jordanh9520]

The wife and mother in law did a turkey roulade for this last Thanksgiving. It was to die for.

[@thenicepenguin7320]

This wouldn’t be a Adam Ragusa video without white wine For people who clip every time he says white wine it’s at 1:56

[@danarch1136]

Adam is so fun to watch cooking, im not a cook but his aura just keeps me entertained, i wouldn't mind if this video was an hour or 2

[@person9513]

An adam ragusea video is the best birthday present i could ever hope for!

[@DoctorMangler]

This looks like one of your best recipes.

[@jonathanvera1099]

Made this! It was a bit of work, but as long as you clean as you go, it is a wonderful recipe. My dad loved it. Adam's opened my eyes back up to cooking. Great recipes, Adam!

[@Eric_X]

I always look forward to mondays and Thursday now because of your videos adam!

[@albertomarquez2623]

Hey Adam, I recommend putting some chicken bouillon in your green beans. Very good

[@Darostelijaa]

I can already taste the meme potential of this video. Amazing work as always, Adam.

[@amemequestthatwillneverbef9026]

The return has been solidified. He brought the wine back

[@eliasmarianov]

0:05 The lemon seed adds texture ;)

[@MegaMGstudios]

Dunno why, but "red flavoured" makes perfect sense

[@jasontrout2190]

I accidentally clicked on this video but it's so well done I'm going to sub. Keep up the great work👍

[@Zaluskowsky]

You did nothing wrong.

[@shauryaarvind6238]

That switch to the ad was so smooth im buttered