Bourbon Pepper Pan Sauce - Food Wishes
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- čas přidán 11. 06. 2018
- Learn how to make a Bourbon Pepper Pan Sauce recipe! Mastering pan sauces is one the most important things a home cook can to do, since it allows one to produce dishes that most people only get at a restaurant. Plus, this would be perfect for Father’s Day! Visit foodwishes.blogspot.com/2018/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Bourbon Pepper Pan Sauce recipe!
You can also find my content on Allrecipes: allrecipes.com/recipes/16791/e... - Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/265861/Bourbon-Pepper-Pan-Sauce/
Hey, Chef, I just wanted to say "thank you" for giving us the AllRecipes links. I just realized you've done this for all (?) of your recipes. I 'preciate that.
Please please please give me a real world definition of kosher salt... I hear it a lot when watching American Chefs/cooks. It sounds Jewish but I don't know why. By the way I'm in Australia and just love your videos and have cooked quite a few of your recipes. I have found out by the way that your New York strip is called a Porterhouse steak Downunder...
Bro, cut that membrane off the steak. Shit.
@@LJW55 Kosher salt is really koshering salt which means salt for curing meat. It isn't particularly Jewish or anything. It comes in flakes rather than crystals so it's easy to grab with your fingers. That's why it's preferred for sprinkling. When adding salt to a sauce or something use table salt.
What bourbon did you use? Don't worry, I won't kill you if you used something expensive.
Dont forget the accumulated juices from the resting steak! I know Chef John added them to the sauce off camera, but us mere mortals might forget.
Just the newbies -- he probably has the rest of us pretty well trained by now. ^_^
Yes, I forgot to mention!
Which if you're grilling and let the steaks rest, you can just pour in to the pan so it still has some steaky goodness despite a lack of fond :)
...just add the grill scrapings! 😎
As John once said, "if you don't save those accumulated juices, we can't be friends".
to get better at cooking, one needs to immerse themselves in food. this show allows someone new to cooking to become a pro in no time.
I'm very fond of this recipe.
haha
stormbob well played sir...well played.
Is that you, dad?
I wanted to say that :(
Well done. Gold star.
Made this delicious recipe last night for the two of us on a cold, wet and windy evening here in Oregon. The steak of course was great but what made it spectacular was this sauce! I might have thrown in some whole peppercorns to add just a little - oh, how can I say it? A little extra perfect peppery punch prior to the pouring onto the steak (strained of course) This recipe served with steak frites' was amazing! Thanks John!
You are after all the James Bond of your delicious steak fond.
Very fond of steak fond
Fond, Steak Fond.
And since I may still have your attention, chef, let me tell you that I've seen HUNDREDS of your videos (seriously) but, most importantly, been trying out a lot of them (probably over 30/40 which is a poor ratio compared to the numbers of watched videos but, hey, I'm a 50+ amateur French cook who has a LOT of recipes. Not easy to get into the rotation).
Been bookmarking about 20 new recipes for my upcoming family vacations in Pays Basque. 15 are from you and 4 from a promising English chef named Jamie something.
I think you nailed your trade perfectly by focusing on the essential in a world where it's sometimes hard to tell what is important and what is a detail. When you cut corners it means that corners can be cut. When you don't, it means that it matters. It's a very important teaching and you do it really well.
Please know that some passionate amateur French cooks spend more time on your channel than on local resources because your teaching works. And because where would I find a nice Carnitas recipe over here anyway ? (great success with your orange juice Carnitas last week. Except I didn't know how to wrap them...)
Oh, by the way, one your upcoming vacation recipe are the stuffed calamaris so I still have one month to find a rhyme for Prince Albert:)
This perfectly nails everything I love about Chef John.
Well said!
To be fair, he claims he doesn't drink anything that isn't nice, but he also has a michelada recipe. You don't make michelada with good beer. It's a cheap method for giving flavor to cheap beer.
Merci!
Jamie and John are the chefs that inspired my cooking career
"I don't drink anything is not nice"....looove it !! Taking notes chef, is going to take me a life time to catch up with so many amazing dishes from you !
I make this all the time. My family and guest always love it. Thank you!!
Oh look it’s bourbon O’clock! Awesome stuff!!!!
you know sometimes you enjoy watching someone do something not because you are going to do it but it is just enjoyable? i would like to watch chef john and chat with him while he cooks something. it is like watching a good basketball player playing basketball. it just feels good and makes me happy. thank you chef john.
Love his recipes and listening to him.
Tried many of his recipes and they never disappoint
My wife and I made this last night and I have to say Chef John, it was simply The Best meal I have ever had in my life! Thank you for sharing with us and the world your culinary expertise! 😜👍
We didn't have any **🦆 fat laying around so we cooked in ghee and used beef stock, it was excellent!
I have made this pan sauce so many times. Absolutely love this! My choice of Bourbon has always been Woodinville Bourbon Whiskey in this sauce. Not pressing a distillery, just what I enjoy. Thank you Chef!
I've always felt that one of the undersung benefits of deglazing and making a pan sauce is that doing so really makes washing the pan much easier.
Richard Bale same
Touche Richard
You are after all, the Bob Ross of your pan sauce lol😂😂😂I like that one lol... I grew up watching Bob Ross's show as a kid... I'm going to use that line for all my sauces now lol... Thanks Chef John😎
Love these! Pan sauces really elevate a dish!
My wife & had this for dinner tonight and it was fantastic. Had to make a few changes because of what I had in the house; rib eye steak, cast iron pan, and Irish Whiskey. In the end it all worked out and like I said it tasted fantastic. Next time I will use a strip steak because it is easier to handle as a rib eye doesn't hold its shape or hold together as well. The flavor of the steak is absolutely wonderful and will change your mind about needing to grill it when using this sauce. Thanks Chef John......You da man!
Made it this evening. I needed to take my time and enjoy it at long as possible. I've never made a steak this way before It was truly was one of the greatest steaks I have had. Thank you SO much for sharing this video.
I have made this 3 times in the last 2 weeks. Most bourbon flavored things are over powered but this is perfect. Thank you!
This is amazing, Chef John! Love all of your recipes. Can't wait to try this. Many thanks!
Made this tonight for a group of friends. First dish of yours I've made. Knocked it out of the park!!!! Chef John is my hero!!!
I can't even tell you how much I've learned from you. You are amazing, thank you!
You’re the reason why my husband and I love a home cooked steak with pan sauce. Fancy wine included!
OH... BOY! I want it. Steak au poivre is my go-to steak preparation. That sauce just looks... AMAZING!!!! ❤️
Thanks for mentioning about the strip having the membrane. I knew when I first saw the meat that it’s not a good one to buy, so for you to give that advice to your viewers is quite a nice thing to do.
This looks so goooood !! Yep I'm going to try this . Thanks Chef John ! ❤️
Made this today with a couple big sous vide ribeyes and it was fantastic! Thanks for the video!
Just finished eating this. It was fantastic, compliments to chef John
You are the best chef ever!
Wow Dad worthy!! Thank you Happy Father’s Day!!
I REALLY should know better than watching Chef John's videos within an hour of having dinner -- now I'm drooling again!
Love Tellicherry black peppercorns, so much more flavor than regular you find in grocery store.
Thank you for this amazing recipe.
Chef, I made this tonight. Excellent compliment to some wonderful venison steaks! Thank you so much for the presentation.
I can't get over how sweet the bourbon makes this sauce.
So yummy
As soon as I seen the thumb nail my mouth starved salivating 🤤
Oh my gawd!! This looks so delicious I'm definitely trying it tonight!!
Bob Ross of your pan sauce. Yup, my life is complete now. Thanks Chef John, you're the wizard-o of a most excellent cooking video!!!
Chef John, you always make me chuckle....thanks
Oh my god, that is a beautiful plate of food. 😍
happy little asparagus. that steak looks divine.
Chef John always the best.
Happy little herbs!! Lol I love you Chef John!
making videos for 12 years and chef john still takes the time to explain what a fond is, what a guy cccc:
I'm obsessed with your delivery!
Ahhhhh... yummmmm... the variations of the pepper steak! Thank you so much for summing up so clearly my all-time comfort food! Your method seems so.. reliable. Whereas mine often go awry. Thanks man!
Made it. Omg scrumptious. Ty ty.
Wow, that looks so delectable...!
That looks DIVINE.
Yum! I know what I’m making for my husband for Father’s Day! Thank you!
ohhh yum yum yum! does it go yummy yummy in your big tummy tummy!
I've been cooking with bourbon for a while now. Sometimes, I even put it in the food!
Seriously though, I made something similar for supper tonight. I cooked two steaks, basting with butter and garlic cloves. While they rested, I deglazed with some Crown Royal and a little bit of water. CR has a little bit of a maple flavor. When I use it with pork, I'll add some maple syrup. Comes out pretty tasty.
But, Chef John, I love your videos! Makes my week.
Great recipe and the sauce seems very delicious thank you mister chef john!
i love Chef John.
6:35 OMG, that meet juice dissolving into the sauce is gorgeous.
Pan sauces are so lovely and easy to do thank you for this one, I'm gonna try this tnw
I always look forward to your sauce recipes/ideas. When it comes to bourbon sauces, I forego the cream and broth, replacing them with either orange juice or pineapple juice, and more butter. This sauce looks delish, though.
Just made this! Pretty good❤️
Perfectly done!!!
My girlified tips her hat to the chef - it was me in this case, but we all know who should get the praise;)
Used rum instead of bourbon, and forgot cayenne - the taste was absolutely awesome. Thanks!
You are, after all, the chef of my what if...
I can't wait to try this one!!
I’m gonna make this for Father’s Day, chef John!
I made it! And it was way too salty lol but that’s just me cooking. I tried to dilute by adding cream and water and it still was way too much but It went over a treat drizzled on the potatoes.
I can’t wait to make this, looks great.
I had some bourbon but this time I didn't have chicken stock so I used beef stock. I usually freeze stock in an ice cube tray and put the cubes in a zip lock for future use. I also didn't have any heavy cream so I used half and half and it was still amazing.
We are only limited by our own daring and imagination.😊
This had my mouth watering
what a gem of a video.
It never gets old
I got to try this. I just ate and it still made me hungry.
You are the Dianna Ross of the Bourbon Pepper Pan Sauce...
Supreme!!
*STOP!*
_In the name of love_ 🎶
My first time cooking a steak, and this one turned out better than I could have hoped!
Looks delicious...yummy.
It looked delicious!
Love your videos! You make it look easy
Easily one of my favorite youtube channels.. Cheers from Mumbai!
My mouth is watering!
Monter au beurre! : )
That looks amazing, chef. I am definitely going to try this soon!
I made this pan sauce after searing some salmon in a pan. DELICIOUS!
That looks so good
I made something similar for pork tonight, just using guesswork.
I made it by first searing my pork on both sides, letting cook through, then resting pork. I then tossed in some baby bella mushrooms, let those get reduced a small bit, then yellow onions which I also let brown a bit, then my bourbon, reduced that a good amount after making sure the fond got mixed well, dropped the heat so it would quit bubbling then dropped in 3 glops of butter. It wasn't a super thick sauce, but it was very rich and left a very nice honeyed taste in my mouth. 10/10 would eat again.
Chef John …a very nice toutorial especially when you can captivate your viewers like us ..I’m 88 a newbie aspiring cook and love to cook .. With 🦌 deer season upon us I’m looking forward to all the upcoming recipes available to me..i.e.- venison Backstraps with this wonderful sauce with ??
And as always... awesomeee
Another hit from the sauce boss
I'm glad you put the sauce on the plate first, then the steak on top. I wouldn't want to obscure that nice crust on the steak.
I’m on a very low carb diet to cure type 2 diabetes without insulin. Just wanted to thank you for the occasional low carb recipe. They’re great and I greatly appreciate them.
Chef John taught me the importance of the pan sauce 👨🍳 🥩
Chef John makes me fond of pan sauce.
Is it really that good? It’s only ever tasted like browned/burned to me. I mean it’s not bad but it’s very mono-flavored, and that flavor is “brown”. And not like gravy brown or steak sauce brown. Just like browned meat.
This looks like a much different pan sauce though
"the Bob Ross of your pan sauce" lol! I love this guy! 😊
Chef John Your comment almost always make me smile.
Very awesome recipe.Thank You.
Pozdrawiam po Polsku,Marek.:)
Chef John, my husband and I love you so much! I've had trouble getting onsen tamago down to an exact science and would love for you to do a video on it!
Up from the pan came a sizzling FOND.
Black gold! 🤠
Beautiful, I'll use this with a single malt whisky and see how it turns out 😃
I've been doing this for years , but in a seasoned cast iron pan and brandy instead of bourbon. Also, Chef John...WHO has veal stock??? I've always used beef stock. yummy, love your vids... keep em' coming! xoxo
I used brandy, too (well, B & B). It was really good.
Literally salivating. 🤐
nicely explained as always!
and one can also do a similar pan sauce with mushrooms. although I would use white wine for those. great with noodles or Spaetzle or just potatoes
Chef john, let me just say your work is fantastic; I would love to see a video on a classic braised short rib dish.
Ok,you had me at Bourbon,I don't usually drink hard liquor,but when I do,it's Knob creek. Thank you Chef.
Chef John is the Bob Ross or Mr Rogers of CZcams cooking shows. I love this man deeply.
Yes please!
I agree with Chef John drinking the good stuff, makes me go round the outside, round the outside
Perfect!