Poor Man's Gourmet Kitchen
Poor Man's Gourmet Kitchen
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  • Deb Garnett
    Deb Garnett 15 hours ago

    I always pre-fry my ham, I like the flavour of it browned slightly, but I’ve never rolled it. Love the idea, thank you.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 6 hours ago

      Rolling the ham just makes the sandwich look better upon presentation and keeps the sandwich more even.

  • Jesper Xthe
    Jesper Xthe 22 hours ago

    Looks so delicuis! Dont mind the douches, theres always ppl hating. But honestly you Are making really good videos, please keep it up :)

  • Kort Kramer
    Kort Kramer Day ago

    Love the video and narration. Looks like a tasty recipe.

  • Hecke Ultra Brutality

    I love it

  • Reem Fadel
    Reem Fadel Day ago

    Nice man easy and quick.

  • Eric Monse
    Eric Monse 2 days ago

    Always de vein the shrimp

  • Jerrod Martinez
    Jerrod Martinez 2 days ago

    Thanks for keeping it short and to the point unlike other videos

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      Not unlike any of my videos. My whole channel is short and to the point so, do your self a favor and subscribe! 😎🍻

  • Portia Denae
    Portia Denae 2 days ago

    This is exactly what I’ve been looking for.

  • Lala French Aka Anglo Frenchy Chick

    I like the blood. 😊

  • 426 SUPER BEE
    426 SUPER BEE 2 days ago

    i wish i knew how to make loaf of bread for TEXAS TOAST i never made Texas toast always bought it

  • 426 SUPER BEE
    426 SUPER BEE 2 days ago

    Looks awesome YUM you treat me! my turn to treat you! >>> i call this Chicken Lo Mein Wraps, Just get thing made up like the lo mein with noodles, I use spaghetti butter and salted, for noodles, use any stir fried VEG. i use corn, green beans, carrots, and broccoli . make a sauce Soy sauce, oyster sauce, .Worcestershire sauce , teriyaki sauce , liquid smoke, horseradish sauce, Red pepper flakes, black pepper, mix them up , i use a Garlic Rotisserie Chicken chopped up, Green Chile Peppers diced up, cheese if you like. ect. have some flour tortilla or even home made ones or spring wraps OK Take your chicken lo mein with diced green chili peppers in a bowl, put it in the micro wave for 3 min, MIX UP. Take a wet flour tortilla Slap that puppy on a hot grill, let it bubble, Flip it add you chicken lo mein and green chili let the flour tortilla bubble, Take a plate slide the tortilla off the grill on to a plate, fold it, slice it up! the tortilla acts as a bigger noodle, while the lo mein is bursting flavor with the chili peppers YUMMY can mix it all up is Excellent too or separate for other things like the chicken, sauce, spaghetti, and vegg YOU EVER TRY THIS ? YOU WILL GO NUTS ON IT! LIKE ME YUM 2 weeks and still not tired of it > Made MORE AND MORE

    • 426 SUPER BEE
      426 SUPER BEE 3 hours ago

      ; ) ME TOO I don't do things i dislike he hee i don't> not putting up with them IDIOTS

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 6 hours ago

      Yeah, I hear ya. I hate'em both, truthfully, but it's the best way to reach more people.

    • 426 SUPER BEE
      426 SUPER BEE 2 days ago

      @Poor Man's Gourmet Kitchen i don't do face book or twitter

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      You know you can share your recipes and photos with me on my facebook page: facebook.com/PoorMansGourmetKitchen/

  • VideoRecipes1
    VideoRecipes1 3 days ago

    Looks great!

  • SBICO777
    SBICO777 3 days ago

    Dude why didn’t you cook the tuna

  • Terry Lyle
    Terry Lyle 3 days ago

    This is so perfect, I'm speechless. But that never stopped me. So, I don't know if I could have gotten past the grilling of the bread and cheese without eating it all. But then, I never would have been able to add the Rolled Up Ham! So I will restrain myself until the end. And, of course, there must be some tomato soup lurking on the outskirts some where. There must be. And you, my friend, just get better and better at giving us beautiful, delicious food that we might never have had. So when I say, "A million thanks!" I really mean it.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      I'm in Utah now and though it has gotten a lot colder this last week, no snow here yet either. I haven't spent my career in the food industry. Believe it or not, I was involved with heavy construction most of my life but I've taken time off in between jobs to educate my self with my other interests. Food being one of them. I only spent a year in a professional kitchen but I trained from the bottom up. I had a special arrangement with a chef, from the Ritz Carlton, who trained me personally. Eventually my training ended but his teaching went with me. I don't know if my recipes are good enough to end up on the menu of an 11 course meal but I sure enjoy cooking and I'm very grateful for the time I've had to share it with you. I stayed up all night filming part 3 of my "How to make Wine" series. I'm hoping to have it done for everyone by Friday. Enjoy the Ham & Cheese! 🍻

    • Terry Lyle
      Terry Lyle 2 days ago

      @Poor Man's Gourmet Kitchen No snow yet! Which is a miracle in itself! But what I really want to say is that I see that simple sandwhich as the epitome of what you are all about. The poor man's "GOURMET" kitchen. Perfect food to me is not about going over the top crazy to make something that's in extreme excess like a lot of channels do. Sure, I sub to some but I would actually never make any of that stuff. We once dined at the (then) premiere restaurant in NYC and chose the chef's tasting menu. 11 courses. Each one small, simply but beautifully presented, delicious and absolutely perfect. That is what "gourmet" means to me. Your grilled ham and cheese would have fit into that meal flawlessly. Well, about a quarter of the size but still, that's what I talking about when I say "perfect". And I can say, I am going to make a grilled ham and cheese sandwhich exactly your way.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      Terry, how's Buffalo treating ya? I appreciate you're kind words but when I break down a simple sandwich, like this one, I always feel like I'm going backwards. I probably should have filmed this years ago as well as a nice tomato soup.

  • KumaPaws376
    KumaPaws376 3 days ago

    I love clams, they’re really rustic and delicious

  • Paul F
    Paul F 3 days ago

    A-Yum! I tried this for lunch today except I rolled Virginia ham around some sweet gherkins. πŸ‘

  • Dank Cat Boi
    Dank Cat Boi 3 days ago

    Sounds like joe Swanson started a cooking channel

  • Jorge Mendiola
    Jorge Mendiola 3 days ago

    It seems like the knife is dull or meat is hard.

  • Margie Cieslinski
    Margie Cieslinski 4 days ago

    Omg this looks delicious! I never thought to put slices of ham in it. Yum πŸ˜‹

  • James Goacher
    James Goacher 4 days ago

    I can see why you would want to put butter on the side of the bread in contact with the pan but why not the other side? Ordinarily when I make a grilled cheese sandwhich the bread is buttered cheese added to the buttered side and put under the grill (that would be broiler). I remember seeing the instructions for a folding grill thing which put the butter on the side of the bread in contact with the grill thingy and thought they had made a mistake in the instructions. I suppose you are surface frying the bread? Here in Britain we refer to it as cheese on toast. This looked tasty though. Sort of French Toast (I have never had French Toast) without the eggy stuff.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      It's very common in the US to do it this way, with the butter that is. Cheese on toast here is bread, fresh out of the toaster, and Kraft singles melted over each individual piece in a microwave, no butter. That's our "Cheese Toast"! πŸ˜‚πŸ‘πŸ»

  • Gerard Johnson
    Gerard Johnson 4 days ago


  • JadeStrawberry
    JadeStrawberry 4 days ago

    That's a neat way to make a grilled ham and cheese. I usually like to add tomato and thinly sliced onion before grilling. And I thought I was the only one who liked butter on ham sandwiches.

  • Michelle Hernandez
    Michelle Hernandez 4 days ago

    Wow it’s almost an hour to midnight and I’m wanting to get outta bed after watching this video and making me one of these sandwiches right now!🀭🀀 Sooooo cheesy!

  • Craven Moorehead
    Craven Moorehead 4 days ago

    Wow. You made a shitty grilled cheese with rolls of ham separately. So original. So gourmet. I hope to show you someday my secret recipe for a half toasted peanut butter and jelly.

  • Pete Moss
    Pete Moss 4 days ago

    Hmmmmmmmmmmmmmm I want one right about now !

  • Oscar Lopez
    Oscar Lopez 4 days ago

    Why did i watch this being hungry!

  • Anna Wendt
    Anna Wendt 4 days ago

    Perfect and easy thanks

  • Mike West
    Mike West 4 days ago

    You make me want breakfast.

  • Patricia Hartless
    Patricia Hartless 4 days ago

    Your ham and cheese sandwich looks so yummy. Thanks for sharing. have a good night.

  • Frances Firth
    Frances Firth 4 days ago

    Always a great presentation! You're right, only the tomatoe soup was missing.. Love Ham n Cheese πŸ’•πŸ’•πŸ’•

  • Naturally Me
    Naturally Me 4 days ago

    Oh myyyyy lord...... That looks amazing!

  • Nicolle Holland
    Nicolle Holland 4 days ago

    I love it. I never would have thought to roll the ham. It's a beautiful touch and that dipping sauce is Supreme! πŸ˜‹

  • Poor Man's Gourmet Kitchen

    I know there isn't just one way to make a Ham and Cheese Sandwich but this is one way I really like to do it. Substitute anything you'd like and check out what I have to say about this sandwhich in the blog post with the full recipe, below. Full Recipe: poormansgourmetkitchen.com/grilled-ham-cheese-sandwich.html Pin it: www.pinterest.com/pin/391250286379615406?nic=1 Join my Patreon: patreon.com/pmgk

  • Angelo Acosta
    Angelo Acosta 4 days ago

    Oh Lord! That is one GOOD looking sandwich!!

  • Clay Old
    Clay Old 4 days ago

    I can't subscribe any harder than I already am!

    • Clay Old
      Clay Old 2 days ago

      @Poor Man's Gourmet Kitchen Are you on Minds.com? That's the only social media I use.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      So you're following me on every social media outlet, sharing all of my recipes and wearing PMGK merchandise?? πŸ˜‚πŸ‘πŸ»

  • Val Go
    Val Go 4 days ago

    This is a good idea for lunch

  • RetiredSchoolCook
    RetiredSchoolCook 4 days ago


  • Matt Gallor
    Matt Gallor 4 days ago

    Love this

  • Grammy Pip
    Grammy Pip 4 days ago

    Looks so good 😊

  • 7arabgirl
    7arabgirl 4 days ago

    Love it😍

  • Trina Reid
    Trina Reid 4 days ago

    I just subscribed....followed your steps and had the best results

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      I've got an air fryer showing up tomorrow. I'm curious how this recipe will hold up! πŸ€”

  • Olivia's World
    Olivia's World 5 days ago

    Hi there my Good Chef!! I'm your new subby! I like your way of cooking. But please reconsider your name to a more positive one. You can have what you say, instead of saying what you have. A more positive name will attract more positive viewers and you'll gain more viewers..laws of attraction. I watched some of your videos and you have wonderful recipes! I'm abstaining from proteins for health reasons, but I still cook for my family that's has no health issues and always ask, "what's for dinner"?πŸ‘πŸ’›

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      200k, NOT 2k! Silly Billy. πŸ˜‚

    • Olivia's World
      Olivia's World 2 days ago

      @Poor Man's Gourmet Kitchen you have over 2k because you're good at what you're doing, which is why I subscribed too. Don't mind me if you're not in agreement. It was just a suggestion. Scratch it off . I love your recipes and will still stay subscribed!! Unless you block me. I'm friendly, I promise!

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 2 days ago

      I agree to a degree but I already have over 200k subscribers and followers, world wide, through out all my social media outlets and my website so, please explain to me, how, exactly, is my Brand name negative?? πŸ˜‚

  • Don Crosswhite
    Don Crosswhite 5 days ago

    can these be frozen for later use

  • datura1983
    datura1983 6 days ago

    I would. Put the lettuce at the end so stays crispy

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 5 days ago

      Actually, even Papa Johns does it this way but I add the lettuce after on my Nacho Pizza: ru-clip.net/video/x4pkzDydXBo/video.html

  • muhammad Akhil
    muhammad Akhil 6 days ago

    best choice for bodybuilders

  • EastTennessee Expat

    Consistent with your theme of gourmet on a low budget: Wine making from fresh fruit may require space and equipment that many people don't have. Alternatively, we can make consistently good wine from 1) dried fruit (elderberries, cherries, mangoes, etc) and 2) store bought juice, such as apple, cranberry and grapefruit. The best quality fresh pressed American apple cider I bought last weekend will result in good quality wine at ~$1 per bottle. Another cheap source I have no experience with is fruit juice concentrates, available from brew shops. A how-to video on back sweetening might also be useful for a lot of people. Bone dry peach wine would probably have little appeal for most people but a little sweetening can make it a hit. My elderberry wine is a bit too acidic when dry but two ounces of sugar per gallon balances it out very nicely (for me).

  • Rendy Yanuar
    Rendy Yanuar 7 days ago

    Whats the pan size

  • John Nenni
    John Nenni 7 days ago

    I just got really good results from KROGER'S steaks ... at our Kroger they just pull them out and put them in the deli container anyway. I think the frozen and thawed steaks were very good ... and cooked to the same level. I had always made myself look for sushi grade and I saw a batch on special so we got 3 small steaks which made 2 6oz portions ..... SO NOW I AM NOT SCARED TO USE THE FROZEN STEAKS ... Great tutorial by the way ...

  • Mai Va Lee
    Mai Va Lee 7 days ago

    CAn I just keep one alive???

  • Faith
    Faith 7 days ago

    Thank you so much for this video! The only thing I did was clean out the shrimp all the black stuff but it came out delicious! Eating it with hot sauce πŸ˜‹

  • Dominic Molinaro
    Dominic Molinaro 7 days ago

    Ur killing me looks great

  • Ramen Noddle
    Ramen Noddle 8 days ago

    Frog legs are good but they are expensive.

  • Erika Peterson
    Erika Peterson 8 days ago

    Not Mexican coke? (J/k) Thanks for the recipe your leaving me to have sweet carnitas dreams.

  • JW SC
    JW SC 9 days ago

    Thank you for your recipe, it was the best biscuit ever, I used heavy cream instead of the milk, and it turns out so fluffy, crumbly and soft. eat them with jam, yummy!

  • Jacyra Da Silva
    Jacyra Da Silva 9 days ago


  • AZsummersarehot veryhot

    Don’t use tap water, it contains fluoride

  • Kim Texas
    Kim Texas 9 days ago

    I make homemade beef, pork & chicken pot pies regularly and freeze them. I never thought about doing a patty, with fixings inside! I'm going to make these, yummy!

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 5 days ago

      Something I should have done in the video was bake the bottom pie crust first, then put the whole thing together for baking.

  • Juicy Lips
    Juicy Lips 9 days ago

    Looks good gotta try dis soonπŸ˜‹πŸ˜‹πŸ˜‹

  • Anita Bonghit
    Anita Bonghit 9 days ago

    You say this stuff's hard to come by yet I can buy it online with a simple Google search...LOL

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 9 days ago

      No shit sherlock but tell us what local grocery store carries these products! πŸ˜•We're all waiting...⌚

  • Gabriela RomΓ‘n
    Gabriela RomΓ‘n 10 days ago

    Liked the recipe; made them last night; loved them! Thanks!

  • Dominic Molinaro
    Dominic Molinaro 10 days ago

    Me hungry too great

  • Dominic Molinaro
    Dominic Molinaro 10 days ago

    Great I like it good job

  • Nakeisha PoemistisI- Zirker


  • S. James
    S. James 11 days ago

    I will try this recipe because it's easy and looks delicious. When I used to fry chicken, I always double dipped it in flower. Shrimp is my favorite and I love coming up with different ways to cook it.

  • Poor Man's Gourmet Kitchen

    I'm not affiliated with either of these products but I recommend the starter kit because it comes with everything you'll need to make several batches of wine. The Fermenter is optional and it's the cheapest I have found. Starter kit $55: amzn.to/2IIjAhu Fermenter $45: amzn.to/32dfcic Blog Post and my notes for making wine: poormansgourmetkitchen.com/how-to-make-wine-part-1-the-primary-stage.html

  • Monica Quirino
    Monica Quirino 11 days ago

    Can i use ribeye steak?

    • Monica Quirino
      Monica Quirino 10 days ago

      @Poor Man's Gourmet Kitchen yes used beef chuck. It was delicious

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 10 days ago

      But why ruin a perfectly good ribeye steak? This Mongolian Beef recipe is excellent but you're suppose to use a cheap cut like a flank. I use a Beef Chuck only because it's more tender than a flank but even chicken tastes great using this recipe. 🍻

  • RetiredSchoolCook
    RetiredSchoolCook 11 days ago


    • RetiredSchoolCook
      RetiredSchoolCook 10 days ago


    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 11 days ago

      Actually, I'm already reaping the rewards. I made and completed two batches of wine before I filmed this video. πŸ˜‚,plus I've got two others in their secondary stage right now. 3 more, total! instagram.com/p/B2IzSN9HyFe/

    • RetiredSchoolCook
      RetiredSchoolCook 11 days ago


    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 11 days ago

      I think this is probably going to be a 4 or 5 part series before it's all done so, stay tuned for that!

  • Spic Democrat
    Spic Democrat 11 days ago

    Idiot man, the rack of lamb is great without all that crap you put on it !!!!!

    • Spic Democrat
      Spic Democrat 5 days ago

      Idiot Man, you've just proven your immense ignorance. You said "You're", but you meant "Your". Go back to elementary school, moron !!!!!

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 5 days ago

      You're RU-clip name explains everything, big mouth. Get an education, then will talk!

  • JawnPolygon
    JawnPolygon 11 days ago

    voice sounds like the motel 6 guy. "we'll keep the light on for ya"

  • Patrick led
    Patrick led 11 days ago

    Reminds me of making getto wine as a kid in bottles n jars lol

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 11 days ago

      Just wait until you see the finished product in the next few videos. There's nothing ghetto about this wine. instagram.com/p/B2z9cAYnqVC/

  • London Girl 3101
    London Girl 3101 12 days ago

    Just amazing!

  • 808foodlover
    808foodlover 13 days ago

    Awesome! Just ran into your channel and I love it. I just got laid off and love the options you have to make boring food (and I love food) a whole lot better!!! You ROCK!!!

    • 808foodlover
      808foodlover 12 days ago

      @Poor Man's Gourmet Kitchen Will do. Keep up the awesome vids!!!

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 12 days ago

      Well, a layoff sucks in any business but that's how I started PMGK. I wish you the best of luck and expect to see more of you in the comments. 😊🍻

    • 808foodlover
      808foodlover 12 days ago

      @Poor Man's Gourmet Kitchen Nope, publishing.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 12 days ago

      We're you in the oil industry?

  • jordan seng
    jordan seng 13 days ago

    Looks like pruno from work 🀣

  • Deanna Rosemary
    Deanna Rosemary 14 days ago

    My mouth is watering, Thanks boss!

  • scoobydog411
    scoobydog411 14 days ago

    I love making pizza toast and tortilla pizza. I can't understand how many people don't know about it.

  • LyfeWith Shay
    LyfeWith Shay 14 days ago

    Omg thank you so much!! I was freaking out trying to figure out how I'm going to get the scales off!!!

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 12 days ago

      Yes, it's a good trick. I remade this video, if you're interested: ru-clip.net/video/dgJqVvuhpHU/video.html

  • Cloud Nine
    Cloud Nine 15 days ago

    I like how you talk in your videos. You sound very calm, the pacing is smooth, and everything is easy to understand. I remember watching a channel in T.V. called TBD. One day I saw one of your older videos. I believe you were making dumplings. I've been in love with your channel since then.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 12 days ago

      Yeah, the TBD contracted with me a while back but I never heard what videos they used. I'm glad you found me and thanks for letting me know. How to make Wine part 2 - Secondary Stage will be uploaded for you tomorrow!

  • Batool Hayat
    Batool Hayat 15 days ago

    Love this video!!!

  • Batool Hayat
    Batool Hayat 15 days ago

    Omgggg I found it !!!!!!!!!. I have trying weird spelling to find your RU-clip but couldn't so while I was scrolling down I saw your videos . I'm so happy lol.

  • Seeing is believing
    Seeing is believing 16 days ago

    I wish I could give you 1000 likes ! I am making this Stromboli now from scratch. This recipe is so good I cannot thank you enough !!! God bless your talent to cook and share with your ideas how to get such a perfectly delicious results !!!

  • μ§€ν˜œμ˜μ£Όλ°©ζ™Ίζƒ jihye'skitchen

    your voices are so gorgeous from south korea

  • Casey M
    Casey M 17 days ago

    Nice job sir. Awesome video

  • Shafa Fathima
    Shafa Fathima 17 days ago

    This is mouthwatering

  • EastTennessee Expat
    EastTennessee Expat 17 days ago

    Been there - done that, for the past 10 years. The method you present is very sound and can often produce wine for ~$1 per bottle that is comparable or better than many commercial wines. In my experience, wine making is a bit less physical work than beer making. Anything worth fermenting is worth a six gallon batch. The work is the same as for smaller batches. It is essential to allow for bulk aging and bottle aging. For the brew you made, I would allow six months bulk aging and a year in the bottle, before tasting. I think it would be at its best then. Drinking it up before it matures is the mistake of every beginner.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 17 days ago

      Exactly! Thanks for weighing in with your experience and comments. Part 2- secondary Stage will be uploaded next week!

  • Touche Lawson
    Touche Lawson 17 days ago

    Awesome!! Not only is the video amazing, but I'm going to use it next week in a soup kitchen! Thank you so much.

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 14 days ago

      Pictures can be emailed to me here: poormansgourmetkitchen@gmail.com

    • Touche Lawson
      Touche Lawson 16 days ago

      @Poor Man's Gourmet Kitchen I think soπŸ˜‹ I stopped by today to season the ribs and wrap them for tomorrow, the residents smelled the seasoning and are already excited about tomorrow's lunch! Wish I could send you a picture of both food and their faces. God Bless you!

    • Poor Man's Gourmet Kitchen
      Poor Man's Gourmet Kitchen 16 days ago

      I think someone is going to love you!

  • Vanessa MuΓ±oz
    Vanessa MuΓ±oz 17 days ago

    Wow this is awesome and few of recipes that I’ve seen using actual fresh ingredients in their sauce! Great job and you’re doing amazing, so informal too! Need more people like this on RU-clip

  • Mahogany 247365
    Mahogany 247365 17 days ago

    I think I’m going to subscribe