UNBEATABLE Seafood Cake! Chef Jean-Pierre
Вставка
- Опубліковано 9 вер 2020
- Hello There Friends, this is an amazing way to prepare a delicious seafood cake as an appetizer or a main course for lunch or dinner. The best part is that it can be made way in advance and just cooked at the last minute in the oven! It may be a little costly to get these ingredients but it is definitely worth the time and money! You will want to make these seafood cakes everyday! Let me know what you think in the comments.
RECIPE LINK: www.chefjeanpierre.com/recipe...
------------------------------------------------
✴️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...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Розваги
Wow, wow, wow. Made the seafood cake and it came out great. Stuck to the recipe and followed your instructions. Just delicious.
Thank you.
Glad you liked it, Thank you for letting us know! 😍😍😍
Thank you @ Jack for your taste review! Can’t wait to try these next week!!
Is
I would love to but my son is allergic to shrimp- that’s why I need an alternative if you can suggest one. Thanks a million!
did you measure carefully? :)
I love to cook! I live on my own, but that doesn’t stop me making the best meals. My friends are amazed that I would go to the trouble of cooking gourmet just fo myself. I tell that I’m worth it.🥰🇨🇦
I totally agree!! I make my plates look like a 5 star resturant made it. All just for ME!!
Good for you. Self Love is not taught to most people... Wonderful that you are cooking gourmet meals for yourself.
Indeed, you are worth it,
And cooking can be creative and fun!
Wow 😀me too!!!!!!! Just graduated from having dependent children YES! They’re both fully independent beginning last year and I was eating mostly take-out past pandemic year from my favorite restaurants the ones owned by good people as my way of supporting their small family owned businesses, , but just this month decided to go back to cooking at home...... and just realized why..... the colder weather coming into our land...... I LOVE. COOKING. IN THE FALL-WINTER!
LOVE ❤️ LOVE 💕 💗 LOVE 💗 CALIFORNIA 🙌🏼🙌🏼🌻🥰💚
I'm a retired Pastry Chef. Being out of the kitchen, this Chef keeps me on my toes. I love this guy!
When you tell us it s cooking not rocket science you take the pressure off us of being perfect cooks. Now we ENJOY COOKING.
I attended a cooking class with Chef Jean Pierre a few years ago when he demonstrated a very similar recipe. I went home and made the recipe for guests. They turned out beautifully. The class was so much fun and the best part was, we got to eat it.
What was the recipe you prepared?
Wowwwwww wow 😮 what city was the class held?
@@mistyvioletconservative.3889 it was held in his kitchen in Hollywood, Fla.
Sorry to be so effusive, but Chef, you are without doubt one of the nicest people on UA-cam. Thanks for being here. Wish I had a couple of friends with your contagious enthusiasm (and great knowledge!)
So nice of you Thank you! 🙏😀
Your passion for cooking is simply infectious; fifty years and still in love with your art.
Chef, I could listen to you say, "Crispy crust," all day! Such a delight to learn from you, and your recipes are AMAZING!!
Thank you very much😊
This has very quickly become one of my favorite cooking channels on youtube. Thanks for all you do chef
Glad you enjoy it! Thank you! 😀❤
Me too
Me too!
"Don´t make em´ drunk, just make them happy" Oh chef you got a new fan and subscriber here. Cheers from a fellow mexican chef!
Here the same, after watching his clips, I'm hungry and have a smile on my face. Bon apetit from England. 😍
Chef Jean-Pierre: "You know, a lot of people peel their ginger...cause they got nothing else to do." Excellent Seafood Cake with some great techniques Thanks chef!
Yes they are sooo... whatever they are. And I know somebody they take out the skin of the dates, dumb!
Zaida Puerto Rico
One of the best cooks in the world
These demostrations makes any crap day better, improves my limited skills and always leaves me with a smile.
Thank you so much! I greatly appreciate and I am glad I can put a smile on your face!!! 😀❤😀❤
I loooooove your reply!!!!
true but where's the recipe, or at the very least a list of ingredients right5?
@@lydiaarata6421 If you can cook, it is all in front of you
@@lydiaarata6421 The recipe is linked under his description of the video. Click on the "SHOW MORE" link there, and you'll see another set of links, one of which is to the recipe on his website.
Never measure carefully. Except temperature. When it comes to temperature you want a laser scan-gun thermometer and an internal stab-spear thermometer. I love Chef so much. 😃😃😃
When you learn the basics of food preparation, your ideas are a canvas.
Chef Jean. Tried a modified version of this recipe using fresh shrimp off the dock in Savannah this morning. Made the shrimp mousse and mixed with diced shrimp, copped onions and red bell pepper along with a spice mix from one of our local Asian restaurants. Rolled in seasoned panko bread crumbs and it was awesome!! Thanks so much.
That is just awesome! Thank you for sharing and keep on cooking❤️
This was great timing. I ran out of mayonnaise and was going to have to run to the store. Instead, I've made a perfect replacement and now I have wondered why I have spent all those bucks on commercial mayonnaise when I could have done it myself. Thank you Chef! You are my hero!
🙏🙏🙏👍❤️
I cooked this today. It was s big hit with my wife and the consensus (between the two of us is that this is a keeper. I’ll feed this to company (after COVID). The panko was our carb and we ate with asparagus. Of all the things though, I forgot the cognac - next time.
We made these and added lump crab meat to the mousse and because I’m gluten intolerant we breaded ours with gluten free corn flakes ground.
They were amazing!!!
Thank you Jean Pierre💜💜💜
There are gluten-free crackers made by "Le Pain de Fleurs". (Actually crispbreads, I guess) some are made from quinoa, some buckwheat, some amaranth etc. I bought them when I was experimenting with gluten free foods. I didn't care for them much as crackers, they were too big. I liked the flavor though. Anyway, we crushed them up like saltines to use like panko. They're crunchy like panko and cook up crispy I like them better than panko. We use them on fish, chicken...anyway you might use panko! Different flavors depending on the variety of crispbread you use. I get them from Amazon and make sure I don't run out, I like them that well.
What I like about Chef Jean Pierre is how carefully he measures his ingredients.
I love this guy...so down to earth, and so willing to share his wonderful techniques. I made this with Maryland jumbo lump crab meat and sea scallops. Divine. Chef J-P should run for public office! His food would bring the world together! Merci Chef!
Chef Jean-Pierre for President! We agree! 😂😂😍
JP's reactions to comments is so wholesome. All hearts and happy faces 😃😁😀😆💕❤💓
"anyone can be a great cook!"
I love your encouragement. As one who has always been intimidated by cooking, you've made the practice of it less fearsome. Now I know I can make mistakes and learn from them, but it won't be the end of the world. And as you also often say... if they don't like your cooking, don't invite them back!!!
:)
I wish Icould buy a bottle of the Chef's joie de vivre! What a fabulous energy. Loving this channel.💙❤👏
😍😍😍😍😍😍😍
A bit of Francaise a bit of italiano, another bit of americano, a dash of universality and Voila! You ‘ve got a Chef with Vitality!🥰
@@ChefJeanPierre hey chef could you possibly link where you buy your fleur de sel?
I really like the idea of the mousse for a binder.
he's right it works and not all those fillers bon appetit'
Yeah that is a great tip
i learned something.......... thank you
what do you with the antlers?
@@sullivanspapa1505 🤣🤣
As a dad , and cooking for 4 for many years . You are an infectious heart felt friendly fresh view to new inventions forever. God Bless
I've been cook for 3 years now and i'm going to die in the kitchen i love everything about it ! ❤❤ keep cooking ! Love you chef jean ! Subscribe !!!
When a younger man I worked as a cook in several high end restaurant. At one we made this, somewhat, with lobster, shaped as a triangle and garnished with whole claw meat and a trio of caviar, on a super refined basil oil. Stunning plate.
I think Chef called it a Toasted Mousseline or something blissfully pretentious like that. We used the cracker dust you mention. Terrific for lighter fish...
Dear Chef, may God bless you with good health and long life - you are a great Teacher and our World needs you around for every
Okay Chef, I know you have, over 50+ years of cooking, learned to ADAPT! I made these amazing seafood cakes using the salmon-based mousse, and after drilling a hole in my nearby frozen lake and pulling out a bag of frozen seafood (shrimp, mussels, bay scallops and calamari) I rolled them in -- wait, not PANKO, my wife is gluten sensitive! Made my own bread crumbs using her recently baked GF bread (a bit of pulverizing before and after a few minutes of roasting.) And oh yes, we had a major snowstorm that day! No peppers in the frig, but we did have ONYO, celery, scallions and carrots (of course all "finely chopped.") Ah yes, I'd recently made clarified butter as well, and did they ever brown nicely. Fantastic, even an old geezer can do this!
Awesome Phil!!! 🙏😀👍
Love that, glad you made it GF, so your wife could enjoy it as well. I’m making mine GF too.
I love crab/fish cakes (when I make them myself). Even in some good restaurants, they serve bread cakes with seafood flavoring. I love your recipes because they are the real thing. I looked all over UA-cam for different recipes and all of them use store bought mayo and panko bread crumbs in their cake mixture. You might as well buy Mrs. Paul's. Your recipe, as usual, is far superior to any others I've seen.
Best idea I come across in many moons - thank you kindly
"Its cooking!!! Not Rocket science!!!" - Love it! 💜💟
"Notice how accuracy of measurements is very important..." followed by that sly look, hahaha. You are a joy to listen to and watch. And now I'm ridiculously hungry.
THIS CHEF IS FANTASTIC THE WAY HE EXPLAINS MAKES YOU WANT TO WATCH ALL DAY CHEERS GREAT JOB
Thank you so much Terry, I really appreciate it! 😀❤
Success. Thank you. I made this for my wife's elderly (mid 90s) aunt and uncle. Her uncle especially loved it. He has trouble chewing. When it's our opportunity to cook for them mMy goal is to provide them with special meals that they don't usually get. Your channel is great inspiration to me. Again, thank you very much. Love the journey.
Another fun filled video with Chef Jean-Pierre. Can you imagine being in his immediate family? Chef Jean-Pierre makes turns cooking from a chore into an absolute joy. Love you and your videos Jean-Pierre!
Finally! Someone who shares my beliefs about crab cakes (seafood cakes) that are mostly bread crumbs! I refuse to order crab cakes in a restaurant because they are usually all bread. When I make them for my wife they are king crab with just enough binding to hold them together. This was a GREAT tutorial!
Not if you get crab cakes from Ruth's Chris restaurant. They're the best I've ever had anywhere.
@@naty2530 The Ruths Chris in our location is closed permanently last I heard.
Butter: "Piece of mind". BRILLIANT!!!
I really love this channel. This is cooking with love and fun. Not like Marco-Pierre White who does not even look to the camera. Well, whatever. I am going to try it. I must.
Awesome! I went to the CIA, and the lead Chef Instructor talked about ages of Vinegars and several other items. You are the only other Chef that I have heard mention it, and in a better way of teaching!
The egg white mousse binder is a great cooking technique! Living on the ocean grants me access to all sorts of fresh seafood, and I will definitely be making these cakes soon! Thanks!
Just like your frittata recipe, this is probably the most well-explained and well-made seafood cake recipe on UA-cam. Pretty great stuff as always Chef JP! 👌👌
I love you Chef..... I ONLY TUNE IN TO THE BEST, YOU ARE THE BEST!!!
🙏🙏🙏😀
Wish i had about 5 friends just like you Chef. You rock!
Your love of cooking certainly shows every time you smile.
I’ve never hit a notification so fast I absolutely love this channel
Mais oui!!!
I've been following many chefs on youtube for a long time and you are, without question, my favorite among them!
Wow, thank you!😀❤❤❤
Ok I just made these, halved it for my hubby and myself for dinner. We had 2 each with a salad. I mixed sweet chilli sauce and mayonnaise for the top, this would make a great starter or lunch
I would give this a 12/10 It was stunning. Beyond delicious!!! So so impressed, would highly recommend this recipe. Honestly. I have never tasted better.
👍👍👍
Chef Jean-Pierre, I used your recipe as a basis for a Haddock/Shrimp Cake...Wow, what a great method to bind and flavor!...and EASY!!!! I did this with an eye to prepping Crab Cakes, which are always Fantastic...I think they will be better now! Thanks!!!
Thank you SO much for your recipes! I love making this all the time. Your wife and family are SO lucky to have you as their personal chef! I'm fast becoming gourmet bec. of you.
I was Just thinking about Making Crab Cakes...
I will Totally be using Some of the Chef's tricks...!
Very inspirational 👍
Especially the Panko Puree
I like how everything is so 'carefully measured'
Don't make them drunk, just happy. Love it!!!!
No comment! I’m too busy, going to the market to buy shrimp and salmon 😃
And I am one of the lucky ones, that knows how these taste ❤️
I know that you know HOW to make them but did you ever made them? 😀❤❤
I did! Quite a few times, actually. I love them! I serve them with arugula though, but spinach sounds really good, so I’ll try that.
ChefJeanPierre, could you please start exporting your oils and vinegars to Europe? I miss the isle 3 goodies!
I love the shrimp mousse binder- brilliant!🔥👍
I lived at Chesapeake Bay fir some time and thought I really knew fish cakes and crab cakes. You Sir raised the bar big time. I will follow your recipe from now on.
To hell with those structured recipes! This is SOUL cooking! You can FEEL it's right! A list of ingredients,a good eye,and a master's sense of taste,honed with years of experience. Wonderful!!!
I made these tonight without the shrimp. I didn't have any shrimp, but I had some wild salmon from alaska. I used a little Old Bay seasoning instead of the Sriracha sauce. They held together beautifully! I have made seafood cakes before with Mayo and bread crumbs and they were nothing like these. These were awesome! The mousse was the perfect solution!
No, it was not simple, you are wonderful, a real chef!!! Really lové you.....
Is it wrong for me to Love this man and his cooking.....then I don't want to be right!
This is my first time watching these cooking U-tubes. I really enjoy watching Jean-Pierre cook as he helps us see/understand the textures that need to be achieved and how to go about to correct them... 2 nights ago, my husband and I made our first ever crab (+salmon/snapper) cakes which were a grand success! A revelation! Jean-Pierre's easy going personality😉 is a treat too
These look delicious and not too complicated to make either. I also love when you get a base recipe like this that can be customised to provide different variations. I'm thinking I might give it a try with scallops and crabmeat. I'll need to pop into my local fishmonger tomorrow, then stop off at the plumbing accessories store on the way home!
This was simple to follow they turned out great my family couldnt believe I made them all thanks to you Chef Jean-Pierre I now have a new hobby!
I love how elegant this is and that you have the shrimp mousse instead of breadcrumbs and mayo that so many use. Thanks Chef. Cheers.
the trick is preparation. I get that. And then best seafood and right temperatures. And then some training with the love for food and cooking you show us here. I love that ❤️
I’m so happy that I discovered you chef. The way you explain the cooking processes is fantastic. I can’t wait to try this recipe. I LoVe your mixed accent (French & Italian) I think. God bless you 🙏🏼👏🏼👏🏼👏🏼
I love this. I want to be confident when I prepare these exclusive, wonderful, "easy to make"? recipes with Chef Jean-Pierre. We need personality and the French attitude in our lives!
Love your attitude and channel. All your recipes are awesome 👌
Thank you for posting Chef !
"You know margarine is only 1 molecule away from acrylic? You like plastic? Good, eat your margarine." Love ya JP!
This is a fact
Commercialised Margarine ; An undigestible product of pulverised monocultured soybean, bombarded by an inert gas, that the body cannot process, because it’s cellular structure has been obliterated ⚠️
@@fanaticforager6610 I use butter from Sonoma County.
@@sacvibe Butter from any real place is better than margarine.
@@fanaticforager6610 wow!!?
I made this tonight, am eating it right now in fact, had to pause to say how good this is, the chunks of seafood really shine through the pate' it's not dense at all. YUM!
Thank you so much!!! 😍
@@ChefJeanPierre No, thank you for sharing the wisdom, technique is everything! I had some fresh fish sausage and used that in place of the shrimp here, I will never put breadcrumbs or mayo in a fish cake ever again. 🥂
Holy Crabcake! You measure just like me chef JP~~~Can't wait to try this recipe. I'm a native of New England so I've had my fair share of crabcakes, clamcakes, lobstercakes etc. These look fabulous.
Really great! Thanks for sharing! I'm a lifelong fan!
I love the chef's presentations and his approach to the culinary French cooking! Viva la France!
I like most of your recipes but this so far is my favorite! Thank you chef! I am learning a lot. I’m your avid follower. More success to you chef.
Thank you Jean Pierre - that was very informative and ENJOYABLE!
Oh Brilliant and amazing presentation 👍
Way to go Chef always learning
Thank you
Bravo Chef! I was thoroughly entertained!
Love you chef, keep doing these videos!
I love this method im going to try it with scallops shrimp and crab!! Thanks for the inspiration again!!!! I definitely Stan you sir!!!
This is awesome. Worth the effort. Thanks Chef Jean-Pierre.
Chef, you’re brilliant using the mousse as a binder. I love how perfectly shaped they are using drain pipe. This is a recipe Im definitely trying. Thank you for sharing
Mauri
Excellent again! Thanks Again! Great Chef!!!
You're brilliant an so much fun to watch! I wil definately try this recipe!
What i love about you is you always give us option to be different with method or ingridients depend on what we used to or what we like....you are the best chef-teacher ever
My favourite food channel❤
I say he's my fav chef... But my fav food channel is not this
Me too he's my favorite chef now no doubt
everyone's*
Thanks chef I would of never considered a seafood mouse…. I had Royal Red Shrimp on hand. I was expecting it would make the cakes a bit pinker. It had no effect so I added a drop or two of red food coloring.. Boom, very pink salmon cakes!! I also used the leftover yolks for a béarnaise sauce(vermouth reduction, tarragon vinegar and shallots).. I will be making this every year when Royal Reds are in season…
Always a joy to watch your videos.
I just made this yesterday, and it was wonderful! I took your advice and used scallops instead of shrimp. I think I had a little too much egg white in the mousse because the mixture was a little loose, but I just left the Pattie’s in the freezer for a couple of hours to get stiff before browning which worked great. I pulverized rice cereal instead of breadcrumbs because I can’t eat bread, which worked very well. My mayonnaise base wasn’t very thick. I wonder if it needed more olive oil? Otherwise it tasted great. Practice makes perfect, I look forward to making it again soon. Thanks, Chef!
I love how this chef inspired others to cook. This recipe definitely I will do soon. Thank you Chef Jean Pierre
That look amazing and thank you for all the techniques
man, come home from a rough day at work and this guy just cheers me right up! fantastic thanks
"Anyone can cook..." Chef Gusteau et Chef Jean-Pierre! ♥♥♥ Thank you for making it such a joy.
I made this for mother's day dinner tonight and she loved it! Thankyou for all the tips! I learned something new!
I liked it. Thank you for sharing your recipe.
These look delicious! Thankyou!
Fabulous!! I cook like that, lack of measurements with an intuition and s sense for herbaciousness and consistency, but then, Chef, you EXACT the cakes in the end. How Wonderful are you to take time out to reply to your followers!!
Thank you!!! Reading and responding to comments is one of my favorite thing to do every day!!! 😍😍😍
sounds like a weekend dinner for me! All the ingredients look well balanced. All the right notes are there! Thanks for sharing this.... needless to say... I've subscribed!
Yum! Game changer, I can not wait to try this! I appreciate you!
Can't wait to make them for Christmas. TYVM. Love your channel!