This Piperade Sauce Goes With Anything! | Chef Jean-Pierre
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- čas přidán 20. 09. 2023
- Hello There Friends! Piperade Sauce is a versatile and flavorful condiment that pairs perfectly with a wide range of dishes, from breakfast to dinner. I will walk you through the simple steps to create this delicious sauce that will elevate your meals to a whole new level. Try this recipe and let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/fish-recip...
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VIDEOS LINKS:
Tomato Concasse: • Peel and Dice a Tomato...
Green Oil (Vichyssoise): • How to Make Potato Lee...
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Pan: chefjp-com.3dcartstores.com/S...
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Silicone Lids: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Paring Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Offset Deli Knife: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Stainless Steel Strainer: chefjp-com.3dcartstores.com/s...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/s...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
#PiperadeSauce #CookingWithChefJeanPierre #CulinaryMagic #FoodieDelight - Jak na to + styl
I assume I’m not the only one who automatically likes Chef JP’s videos before even watching them? 😊
exactly, declare myself guilty as well :-)
@@jean-jacqueskaselorganreco6879🍻👍
🙏🙏🙏❤️
Me, too. I know I will love them.
@@VisitkarteEvery time! (:
The extra bonus footage after the video is over is always appreciated!
Well worth the wait. I'd try this; maybe w/o the sugar.
Seriously though… Jack really has added a lot to these videos and even though Chef does all the work on screen. Jack busts his tail behind the scenes. What a great pair these two are
No Sambuca? I would crunch a star anis in a mortar and put 1/8 of a tea spoon of it...maybe less, or crunched fennel seeds. And there is no alcohol!
Or add fennel bulb to the peppers and onion.
Thank you to the Onyo Emperor, he always brings the best!
I'm adding the Onyo Emperor to my sci-fi tabletop RPG.
“Measure carefully friends”
😂😂 Love him
Not only is Chef Jean-Pierre an extraordinary food teacher of excellent, practical recipes, but I also admire his diligence when it comes to cleanliness. From his constant water bowl with bleach in the sink, to his continual cleaning up and organizing, he stands out. Also, kudos to Jack for his outstanding videography. With the Chef in constant motion, his task is not easy yet his videos are great.
Thank you! 😊
💃💋
And speaking of Jack, still waiting to 'meet' him. Chef Jean Pierre said in his living room Q&A that we would.
I'm OK with "dirt"; it adds flavor.
You always get a thumbs up from me before I watch the video chef, as I know it’s going to be fantastic ❤
The best chef in the world who is able to win everyone heart across everywhere
My wife's family is originally from San Sebastian in the Basque region, and I can scarcely remember a meal at their house without piperade. People- a nicely grilled steak with a couple over easy eggs and piperade? Perfection. Of course, it's great with just about everything, or by itself. JP's rendition is a 12/10, I have no doubt.
I totally agree and respect Chefs statement of keeping your kitchen tidy and clean up as you cook, Whenever I cook I'm always cleaning and re-organizing my ingredients. It drives my wife crazy, She is a WAY better cook than I, but after she cooks her fantastic dishes ( which are delicious) the Kitchen looks like a Sherman tank rolled through it while firing shells. When we cook together it's always funny but we have such a great time preparing Chef Jean Pierre's dishes.
The way my Mom gets rid of tomatoes skin: she burns them directly on top of the burner until it's blackened and the tomatoes smell yummy. Easy to peel them off and the tomatoes taste so good, fire roasted.👍
Just like the bell pepper. Never seen anyone do that with tomato. I would try it if i didn't have electric burners😢
@@woodstream6137
Yeah and it's got that yummy roasted flavor 🤤
@@woodstream6137You can always put em on a sheet pan and pop em under the broiler for 10 minutes, turning over at 5. We do that a lot with tomatoes, peppers, tomatilos and even onions (at least when the grill isn't fired up)😊
just eat the skin
??? Mandolin the veggies, puree half of Piperade as an over the top sauce? Unblended for a bed?
Catfish? Monkfish? OMG Rainbow or Cuttthroat Trout. ???
I started watching Julia on Black & White TV days. Then Emerill, Pual P., Justin W., etc etc, Chef JP is my go to FAV!!!
Be well always
A child with great knife skills.
This channel has changed the way i see cooking now i truly enjoy my time in the kitchen, thank you for changing my life so much!
Looks delicious and that Jack is a lucky guy getting to sample all those great recipe. And he does a great job as a camera man.
I clicked away at the end and then remembered, it's not the end! Had to hit my back button and scrub forward to get back to the ending. Well worth the extra effort to hear the critique!
Jean Pierre you are my anti depressant, all I have to do is watch you cook and any stress in my life fades away. Thank you for what you do!
🙏🙏🙏❤️
I love the simplicity and speech of this chef.
But always,,taken care of flavors.
Jack, I can't belive you've been doing this for such a short time. You are exceptionally talented.
The greatest, and the most entertaining, chef in the know Universe - with a heart bigger than the Continent of Australia
🙏🙏🙏❤️
Our joyful happy chef Monsieur Jean Pierre makes this look so simple as he shows us another fantastic dish using his incredible skill as the king of the kitchen.
Thank you for not hurrying through everything. I love to watch and listen to your show.
🙏🙏🙏❤️
Oh my gosh!!! Thank you, Chef...I was craving some fish!! My family and I LOVE you and your recipes...and your humor!!
i started cooking because of Chef JP's videos - and my family loves it. Also, I started doing JP's hand gestures - the family is amused by it to say the least :D
I thought I was allergic to shellfish. I was violently ill after eating scallops twice in a row. 30 years later, I went to an allergist and found that I had no allergies to any shellfish.I was just the unfortunate recipient of two spoiled batches. Very nice recipe, thank you for sharing.
What you said at the end " I hope they like it" speaks volumes about your heart and your character Chef. I bet when you were working professionally, you taught and shared your techniques and recipes with your co-workers. The culinary school was likely a great joy for you to inspire young minds. And now the CZcams channel reaching hundreds of thousands more. Your subscribership is a testament to the growing popularity of the show, and unlike TV or cable, you and Jack can do what you want with only your viewers looking over your shoulders.
Chef Jean-Pierre for once does NOT burn his mouth during tasting! Looks delicious, and thank you, Chef.
For us last night, I cooked lemon and curry marinated steak roasted over a bed of red bell pepper, tomato, onyo and garlic, all in the same pan.
Served on a bowl of rice n pea, topped off with a teaspoon of Mum's homemade chilli jam.
So many cultures and flavours in one dish, but so delicious too.
Thank you Jean ❤
You inspire me to get in the kitchen, and my fiancée likes to watch you too because it helps give her an appetite.
Bon appetite friends.
..."I hope they like it" ending... He is so genuine!! I will be making this for sure!!!
My favorite chef!!!!!!! Always excellent food
Clarified Butter is also perfect for a garlic lemon dipping sause (for grilled shrimp and lobster) because normal butter separates and it doesn’t stay incorporated as well.
Sounds like a fantastic Sauce. I could do that. Could you please just send me some Lobster?! Hahahahahahahaha 😂!!!
And whilst your at it some Black Truffles Too?! Hahahahahahahaha 😂!!!
Thanks for the extra clip Jack! Chef Jean is a superior Chef! 🥇🥇🥇🥇🥇
Dear chef, as usual, a fantastic video. I am writing in regards to a post I made recently as to how much i have learned from you over the past several years. However, I would be remiss if I didn't thank Jack for his great work. Thank you, Jack.
22 years ago, I took a class from you and you taught us how to peel and seed the tomatoes, ever since I absolutely have to do it 😂
My. Grandmother used to roast peppers the same way. The smell was so amazing.
My gf loves fish dishes, I'll definitely make this one for her, thank you for another wonderful dish. I'm so incredibly grateful for you and all your advice chef. You alone have taken my cooking from below average to "man this guy CAN COOK" (quote from a few friends 😂) thank you so much ,from the bottom of my heart 🙏
I really hope you regularly share the food you've cooked with Jack and the rest of the crew.
Hello Chef, I am not a fish eater but this I believe I am going to try, Thank you Chef, God Bless
Chef JP's excitement is contagious! When he gets excited cooking, I get excited to try it!
I don't know about anyone else but I just feel like hitting the like button for all of his videos, prior to watching the whole video, his personality and technique is just what you need to learn well, thank you Chef
I was delighted to hear you mention Paul Bocuse. I worked for Les Chefs de France in Epcot. I never got to meet him but some of the chefs were from his restaurant.
I don't usually comment, but I've become a huge fan of Chef J.P. He always makes great looking food.
Your imperfections are a great showcase to your viewers about how even professional chefs are human! It doesn't have to be perfect to be absolutely great!
Love the authentic footage at the end as well!
I have been making variants of this sauce using the principles in this video for decades and had no idea it had a name.
It is one of my goto dishes.
And I also love that brand of Harissa.
I do not scrape the sharp edge of my knives across the cutting board when they are super sharp because it would risk folding the edge.
Instead I turn the knife upside down and scrape with the back of the knife.
My favorite way to start the day... my favorite Chef Fren ❤❤❤❤
I agree with liking JP's videos before watching. Always great
My dad used to do the peppers with a torch, the smell of peppers roasting is amazing!
Man you are always brilliant and you always amaze me with your choice of dishes and the beautiful way you present them. You are a star.
Thank you and kind regards .
Thank you so much 😀
Thanks Chef JP and team for sharing all the beautiful videos.
Another Great presentation Chef Jean-Pierre! Paul Bocuse would be proud!
I made this tonight for my wife. It was so delicious. I made it with salmon. Roasting the peppers and garlic makes a huge difference. Will be adding this to my rotation of tasty recipes from Chef JP! Thank you Sir!
Oh, my JP! You need to learn to enjoy your work and tasting your recipes…😀❤️
The video has not even started and I know I'll love it! I keep saying but it's true: you are amazing. Everything seems so simple with you.
Learning from a professional Chef and a good teacher❤🎉
Can I make a sauce from a pumpkin leave for a pan sear prawn?
😊 ..... Great video! Thank you, chef JP.
Did you see how the fish flakes apart?!?!?! That's a heavenly treat!!!! ❤
Hello my friend, my Chef, we want to be like you, we come to learn from you, we long to taste (develop our taste) like you, and most of all love like you, which is why you look to train us so we can pass down all this to other people (pass the wealth on to others) family, thank you my Chef, just another sauce you have given to us.
Everyone in my family loves Chef JP. My dad visited today and he said “Can we ask Chef JP to show us how to make a Cannelloni?”
I said “I’ll write him a comment and maybe he might read it”
Love from Australia 🇦🇺🦘🇦🇺🦘🇦🇺
Thank you Chef Jean-Pierre, that is a wonderful recipe that 'm going to try. You are like a dear uncle to me and we all love you!
🙏🙏🙏❤️
The Chef always has "Big Ones" ! :)
Thank you Chef, I really appreciate your down to earth approach and the way you teach us how to be fearless when it comes to cooking like pros. You make everything look so easy and relaxing. Watching your channel religiosity and learning so much from you so thank you for that Chef. Sending love from Israel.❤
All about the Sauces in a Good Kitchen. Many Thanks, Chef.
Nothing We Do Is Difficult. Skill & Ability
Star 🌟 of the show is the sause
That looks absolutely incredible, maestro! My GF is gluten-intolerant - didn't see anything in there she couldn't eat. Thank you!
Basque on my mother's side. The family's Piperade recipe is favorite of mine. It's a bit more tomatoey. Simmer some sausage in it. Eat with french bread. Use the leftovers to pour on ham and eat with eggs the next morning. It's great! Thanks Chef!
Yes! I'll make it this Sunday!
Thank you and Jack!
Every time is a new adventure. ...and that's cooking!
Always the best ❤️❤️❤️❤️❤️☝️👍 That is why can’t Wait for his next cooking video. He is SO addictive to watch. Great chef with lots of knowledge in cooking. Love you chef 👍👍👍👍👍 . By the Way where Can we buy the silicon Cover ?
I'm sitting in the living room eating leftover eggplant rollatini for lunch as I watch this latest video from our favorite chef. Good times!
You are the BEST teacher I have loved cooking again because of you!
Fish with pepper sauce? I'm in love; this looks beyond magnificent!
God bless you sir, I am Chennai India
Thankyou so much Chef, that's what I want, the alchemy of the sauce, you're the best, excuse the fanboy moment, this is awesome.
Looks great! I know it has to taste fabulous! Sort of reminds me of "Fish Ala Justain" (Justin Wilson) But much more refined and delicate ! Great Program, thanks for posting !
Peeling tomatoes? Of course. When it needs to be done, you gotta do it. I peeled cherry tomatoes once for a tomato (sphere) watermelon (cube) appetizer and it made all the difference. My friends at the party chided me for doing it but also admitted that it needed to be done. I'd do it again. You do you.
This recipe is, definitely, me. Love roasted peppers and roasted garlic; I may use grouper. With fish, I find a mix of “Try Me Tiger” and Knorr’s “Aramat” is just heavenly.
Who agrees that Chef Jean-Pierre should make a culinary dictionary of his unique terms.
I always like any video even before watching it,i believe in the effort put in these videos...but when it comes to chef JP,there must be double like or something.
The reaction at the end is simply priceless. Chef Jean-Pierre, move to Montreal and start classes here!
Looks both colorful and flavorful. I would eat that on everything
"Rub it all over your body" 🤣
ça semble délicieux!
Here you added sambuca to a cod dish. A while ago, you added Ricard to bouillabaisse. Anise with seafood appears to be a pairing pattern. Thanks for the tip, I will have to try that take on both anise and seafood.
My mother used to add whole star anise to the braising liquid for Taiwanese braised meat (滷肉, "lu rou"). Interesting how different cultures use the same ingredients in different ways. Your being sparing with the sambuca is just like the way she used to caution against using too much star anise. (As a kid, I thought the star shape was cool and wanted more of it.)
Made the piperade today. So much better than the typical recipe. The smoked Paprika and Harissa make it! Didn’t have the Sambuka; still a great foundation to chicken thighs. Thanks for another great recipe!
I do garlic like that sort of confit style in the oven 225° for about hour and a half to 2 hours. Yes chef you teach us well.
He’s done it again. When I’m reunited with my family I will be cooking this way again.
This sauce, I found, provides a wonderful base for ratatouille!
🐭🐭🐭
It also makes a nice sauce for pasta.
Looks absolutely delicious Monsieur Chef Jean- Pierre! You make it look so easy that even a clumsy person like me can make it...and that cod looks so good I could it by itself. Looks like I'll try to make it this weekend! (My mouth and stomach say WOO-HOO!)
Looks amazing. Cheers from Ottawa, Canada🍁
So Julia did a piperade, and after watching it many years ago I went "YECH!" But just proving my devotion to Jean-Pierre I still watched this, and as always, I learned something! Merci!
I like every video from CJP. Chef J.P is the best
Thank you! 😊
Dear Chef Jean Pierra. You bring the Joy to my life !!! ❤ Thank you !
I love the passion for the food. JP is a real good chef.
❤Jean-Pierre ❤
This was so delicious with The Omelette for brunch Sunday
Thank you for putting more tasting content. It’s fun to watch how Chef JP is enjoying the dish.
I've made something like this for a while, I learned from my late friend.
But its different in that its just chopped bell peppers, chopped onions, chopped mushrooms all sautéed in Bufffalo Wing sauce. (It has butter in it so it makes it easy)
They used to put Tiger sauce instead, but I make it every other week and its the best steak topping I have ever had.
I would rather have it on steak than A1.
It truly goes with ANYTHING you can cook
I'm glad to see someone make it popular for people
If you haven't tried it, take some time and its very worth it!
If your short on time, the way I do it is just fine too.
As Marco Pierre White would say... "Its your choice"
👍👍👍😊
Am I the only one that wishes Jean Pierre’s videos were longer? I just Love the extra footage. In my home Jean Pierre’s voice is always heard. I really look forward to his next art piece.
🙏🙏🙏❤️
Perfect timing to use all these bell peppers from the garden!
We All Love Chef Jean-Pierre ❤
Excellent! Served it with scallops. Scallops w/ salt and pepper - fried in thin layer of smoking olive oil.
Oh with scallops it's probably delicious, I'm going to try that
I'm going to peel the tomatoes because I want to cook just like you. ❤💕
Just made this for dinner. Used a small amount of sherry with some chicken stock 'cause I didn't have any white wine on hand... also left out the anice liquor (again, cause I didn't have any). Served it with a side of wild rice. Freakin' delicious!! I could eat this every week! 10 out of 10 chef!!