Please don't ever feel rushed or in a hurry, those comments that say you take too long or talk too much don't know what's good for them! I can't cook anything where I live, and still I have watched almost every upload of yours for the last year. I love your personality, presentation, and explanations, and already have a list of your recipes that I want to do when I can cook again! You can talk for an hour without cooking and I would still enjoy that. :-)
I totally agree. Chef Jean Pierre has it worked out well his comments are clear and concise. Unlike some 'celebrity' Chefs who are all bluster and teach you nothing.
I got to tell you my wife hates everything with good flavor. She was born into a hillbilly family and salt and pepper is good and everything else just too much. Today I made this and she came running back and wanted more. I told her there was no more and she demanded more. I had enough sauce left over so I only had to cook some more shrimp. I am French so I love French cooking with wine, she does not. When I told her this was made with wine, she said, I don't care give me more. This recipe is a keeper. She started telling me what would go with the sauce and said scallops, salmon, get busy! Please pray for me.
Just want to say that I made this last night and made two slight alterations. I added 1 minced clove of garlic and used fresh basil instead of chives. And the sauce was amazing! My dinner partner said it was one of the most unique sauces they've ever had and I agree. Truly delicious. Eager to try it with other fishes. Thank you for sharing!
One of my favorite “quiet” time when I’m done with house chores and being a mother is to sit down for a bit at night and turn on your channel to learn and to laugh along! Your passion and humor is infectious! Thank you!
It’s so good to finally see a chef who doesn’t overcook shrimp. I have seen sooooo many famous chefs who will put them in a dish and then leave them to cook for 20-30 minutes. I am from the Gulf Coast of FL, so it makes me cringe and asking a plaintive “Whyyyyyyy?!?” I wanted shrimp, not an un-chewable hockey puck! It makes me think that whatever cooking school they went to neglected to teach them how to properly cook seafood. As you said, shrimp doesn’t take long to cook. A few minutes, check for the color change and curling up, and remove from the heat! Thank you for this delicious looking recipe. I’ll have to try it!
Please, dear Chef! Don't rush through your recipes! Please, take your time and KEEP the videos long! All should know, specially the people from "Tic - Tac - Toc", that REAL cooking requires love, patience and TIME! Please don't lose the beauty of your awesome dishes and the charisma of your amazing personality in these short videos, just because some random idiot doesn't like your TRUE COOKING!👍
My Friend! It's 9:30 AM, and I'm wanting to make this shrimp! My guests have commented on my plating recently, and that is all thanks to you, and your wonderful videos. Thank you very much for helping me become a better cook, with professional results. God Bless America! Oh, welcome back to cooking with gas. Bruce
I nominate Chef Jean Pierre for National Treasure of the United States. What a wonderful, funny, kind, unique breath of fresh air you are. I am new to your channel but devoted already. Thank you!
You are truly an inspiration for all of us who want to learn. You really don't need to speed up. I feel like most people who watch your videos do not want to see you in a hurry!
Chef. I think I can speak for you true subscribers and say that it is not necessary to shorten the length of your videos. We love the thorough and thought out explanation. Use as much time as you need. We will still be here waiting for the next recipe. By the way I made your bacon wrapped meatloaf yesterday and it was amazing. Hats off to you chef .
I fell out of my chair (the opening). Not only am I a life long Bond fan, but I've been in love with cooking since Julia on public TV. So many cooks through the years... Graham Kerr first introduced us all to clarified butter... Emeril, Mario and Jacques along with so many others introduced us to the Italian and French cultures... and now the piece de resistance, Chef Jean Pierre. I've fallen in love with cooking all over again. You are so fantastic; I've been going on every media site I can think of to spread your great name.
As many other viewers have mentioned. Please don’t shorten your videos as so many others do. I know this is an older video, but I enjoy cooking along with you on your videos. When you take a time lapse, I just pause your video until I catch up to where you are. Dear Chef, your videos and your way of presentation is AMAZING!❤
Chef, please don't worry about speeding up your videos. We so enjoy all of your stories, teachings and I personally could listen to you for hours. You bring such joy and happiness to my life not to mention the magnificent food you are teaching me to cook. God bless you!
Well Chef I wanted to try this recipe for over a year and I finally did the other night. I've got to say this is one of the very best shrimp recipes I've ever tried! Simply delicious! I had to use medium size shrimp ... And ate over Angel hair pasta. So, so DELICIOUS! Thank you Chef JP! And by the way I kind of set up my kitchen countertop the way you do yours.... Very small area for me to prep BUT after a few adjustments I realized it just works so efficiently! And I keep a gallon of water with an ounce of bleach in it just underneath the sink there. I absolutely love the way you do your shows and teaches so much! My areas less messy and I'm able to efficiently operate in such a small area! God bless you chef! And of course Jack and your entire team that work together for us!❤❤ I'll be trying your marry me chicken later this week! 👍❤️
Wow!!! Awesome sauce!!! Thanks for bringing back memories! You changed YOUR STOVE! I Didn’t think you would enjoy an electric stove. I thought it brought us more even, with cooking, since many of us use electric. I WISH i had a gas stove. No gas where I live. I live in a condo. Thank you again Chef! Congratulations on getting a gas stove, to cook on again!!!!!!!!! 👍👍👍👍👍
Which other channel do you give the thumbs up as soon as it starts ?!?! Brilliant !! Whish we could get the Canadian challots here in Spain. I’m on Mallorca and we have an amazing selection in our large supermarket]s, but we st I’ll only have the normal small shallots, but that is ok. Because I learn so much !!
I couldn’t even pay attention at the beginning because I was still thinking about the intro 😂 Chef is just so AMAZING! Jack does a great job helping us get to know the real Chef:)
OMG chef! I love the opening! You are definitely a 007 in the kitchen! I simply adore your videos and I have made a few. Keep up the excellent work ❤️❤️❤️❤️👍👍👍👍
My name is Pierre Chef Jean Pierre and Watch Out for another one if the best recipes and videos Where? @ Chef Jean Pierre So Where is he ? I gotcha ! in the kitchen and he welcomes everyone friends and thank you so much for the beautiful recipe and beautiful video @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
I live in Los Angeles; and about once a month, my wife and I go to Spago, Wolfgang Puck’s signature restaurant in Beverly Hills, for Saturday date night. We were scheduled to go last Saturday night but cancelled, as we decided to stay in for the night and have a quiet, romantic dinner at home. I made this appetizer for my wife. She loved it, and said Wolfgang could not have made it any better. I am not sure about that, but it was delicious. Thanks for this AMAZING recipe.
So happy to see you brought back the gas Stove top. I know that you are happier this way. Love your recipe as always. You really inspire my meals. God Bless You
Thoroughly enjoy your humor and zest for life through cooking. May you have many more years to share your love of preparing delectable dishes with your friends (we the viewers). Long live Jean Pierre!! It's better with BUTTER!!! Salute
Regarding long vs. short videos, I say the more time we can spend with you, the less time we have to spend out there in the crazy world. I’m hoping you start making 2-hour videos! 😍
Thanks for the short and easy recipe chef. Looks delicious. Just to let you know I absolutely love your long videos. It has so much life and character as well as your contagious energy. I would happily watch your videos even if they were three hours long (I usually keep my Thurday nights after dinner free for you so I have time). Cheers.
I would have to second that! I had the same thought, his regular (long) videos are always packed with great information and they are always tons of fun to relax and watch!
I love the introduction of 007!!!! Don’t worry about making shorter videos, we enjoy the recipes and we learn a lot of all your explanations. Yeah! You got your stove back!
Absolutely loved the new intro. Right up my street for humour. I’ve always enjoyed cooking but watching CJP has taken it to another level. Restaurant food don’t even come near now
Chef JP, we killed it last night. Your Shrimp Sambuca appetizer was a huge hit with friends last night. I added the leftover sauce to the Shrimp with butter, lemon, & garlic pasta for dinner and that was great, too.
I finally made this dish tonight, and it was truly AH MAY ZIN! Thank you, Chef, it's now one of my absolute favourite shrimp dishes. The sambuca gives it such a unique flavour.
Chef you are amazing. Thank you for sharing your recipes Your recipes are not to long. There all just right. Love that you are willing to share your best recipes . We are enjoying
Chef, this is my favorite recipe so far. I made this for my dads birthday tonight and he loved it. I even did the flambé which I have never done. Your channel has given me the confidence to step up my cooking and not be afraid to try new things. Much luv and blessings to you. I’m waiting to try more 😀
I say the longer the video the better. I've been binge watching your shows and just stay...hungry, lol. Also I have plans for one of your stuffed pork loin... I gotta try your traditional stuffing. Gotta. I gives us 2 thumbs up!😎
Keep pumping out videos chef, absolutely love them. I know for sure you have so many different recipes and sauces planned for later videos! Your level of knowledge in the kitchen is unmatched and mixed with your personality it is just delightful to learn from your videos. Also, I'm a fan of the longer videos because I feel you add more information and share techniques that us basic home chefs can pick up on. Of course, this video is a little more simple so it doesn't need to be as long. :)
Chef, I am a retired engineer with a long standing interest in cooking. I watched many hours of the food network years ago. I usually just look over a recipe for ideas and then sally forth with my own interpretation. Often it works and sometimes not so much. But one thing I have come to understand is that a sauce makes the dish. I made the Salmon you demonstrated, and it was wonderful. This shrimp looks excellent also. Anyway I vote for Sauce - sauce and more sauce on your channel. There is a dish that I would like to see, it is: Steak Sinatra. A house specialty at Johnny's Italian Steakhouse. I have searched for a good example on You Tube and not found. I recall it had Veal, Crab, cream, lemon, and more. A long list of ingredients. If you have an idea what I am talking about, I would be in your debit if you would show this dish on your channel. Thank you for your dedication and sense of purpose for teaching. dan
OK, I made pan-seared trout with shrimp sambuca sauce. It’s absolutely perfect. Heaven. Couldn’t be better. I’m telling you, this is a stunning sauce. Please try it!
Please don't ever feel rushed or in a hurry, those comments that say you take too long or talk too much don't know what's good for them! I can't cook anything where I live, and still I have watched almost every upload of yours for the last year. I love your personality, presentation, and explanations, and already have a list of your recipes that I want to do when I can cook again!
You can talk for an hour without cooking and I would still enjoy that. :-)
I totally agree. Chef Jean Pierre has it worked out well his comments are clear and concise. Unlike some 'celebrity' Chefs who are all bluster and teach you nothing.
The speed Chef Jean-Pierre uses to explain everything is absolutely PERFECT.
Same here, I can watch Chef JP all day long😊, even w/o cooking.
Well said Ty 💯💯💯👏👏
I just love his style of cooking. Tips are great n I learn a lot from from the cooking demos. Please
share more with us.
I got to tell you my wife hates everything with good flavor. She was born into a hillbilly family and salt and pepper is good and everything else just too much. Today I made this and she came running back and wanted more. I told her there was no more and she demanded more. I had enough sauce left over so I only had to cook some more shrimp. I am French so I love French cooking with wine, she does not. When I told her this was made with wine, she said, I don't care give me more. This recipe is a keeper. She started telling me what would go with the sauce and said scallops, salmon, get busy! Please pray for me.
The best way to a woman’s heart is her stomach! Good luck 👍 🙏
Vermouth is a fortified wine also known as an aperitif, which is meant to stimulate or enhance your appetite it's not an actual wine
Hahahahaa good luck
@@kevinwright8716 Vermouth, by definition is a “fortified wine”!
This has to be the best opening ever. And the stuttering edits when he hits the pan *chefs kiss*
This intro was absolute gold.
Wonderful, thank you !!
Congratulations you are happy
Keeps getting better and better
Loving the intro. Jean- Pierre 007, licence to grill.
😂😂😂😂😂🤣🤣🤣🤣😂😂😂😂🤣🤣🤣🤣😂😂🤣🤣😉
Up the Black Cats 💪
Spot on 🎸😸😎
Shaken, not stirred. 😎
@@Bamzuz On Her Majesty's Butter Service
The Man With The Golden Butter
Just want to say that I made this last night and made two slight alterations. I added 1 minced clove of garlic and used fresh basil instead of chives. And the sauce was amazing! My dinner partner said it was one of the most unique sauces they've ever had and I agree. Truly delicious. Eager to try it with other fishes. Thank you for sharing!
👏👏👏👍❤️
You should have 10 million subscribers. My favorite “show” anywhere.
I agree wholeheartedly!
FACTS!
Agreed!
@@quedizzle7378 like !
One of my favorite “quiet” time when I’m done with house chores and being a mother is to sit down for a bit at night and turn on your channel to learn and to laugh along! Your passion and humor is infectious! Thank you!
Chef I don't care how long your videos are I will always continue to watch them as long as you make them. This dish is fantastic.
It’s so good to finally see a chef who doesn’t overcook shrimp. I have seen sooooo many famous chefs who will put them in a dish and then leave them to cook for 20-30 minutes. I am from the Gulf Coast of FL, so it makes me cringe and asking a plaintive “Whyyyyyyy?!?” I wanted shrimp, not an un-chewable hockey puck! It makes me think that whatever cooking school they went to neglected to teach them how to properly cook seafood. As you said, shrimp doesn’t take long to cook. A few minutes, check for the color change and curling up, and remove from the heat! Thank you for this delicious looking recipe. I’ll have to try it!
Please, dear Chef! Don't rush through your recipes! Please, take your time and KEEP the videos long! All should know, specially the people from "Tic - Tac - Toc", that REAL cooking requires love, patience and TIME! Please don't lose the beauty of your awesome dishes and the charisma of your amazing personality in these short videos, just because some random idiot doesn't like your TRUE COOKING!👍
😃😃 I love your intro Chef Jean Pierre 007 👍❤️❤️🌺🌸🌺
God Bless the Cook!!!
So wonderful. I don't know how this, is, as good as it is; but its wonderful.
Brilliant.
love your personality
My Friend! It's 9:30 AM, and I'm wanting to make this shrimp! My guests have commented on my plating recently, and that is all thanks to you, and your wonderful videos. Thank you very much for helping me become a better cook, with professional results. God Bless America!
Oh, welcome back to cooking with gas.
Bruce
Yes, love how you "sneak in" the professional "chefery" so us non combatants are not scared of it... as in the chive presentation.
Jean-Pierre, you make me happy. This recipe makes my family very happy! You are doing what God created you to do!
🙏❤️
What the world needs now is more chef Jean-Pierre. Good for the soul!
Great intro 😄😆😂🤣 favorite go to weapon, BUTTER!
I nominate Chef Jean Pierre for National Treasure of the United States. What a wonderful, funny, kind, unique breath of fresh air you are. I am new to your channel but devoted already. Thank you!
Oh boy!! Do those shrimps look delectable!! 😋🤩😋🤩😋🤩👏👏👏
You’re our ray of sunshine, Chef Jean-Pierre, bringing happiness everywhere! 😀
Interestingly enough, Chef JP authored a book called Sunshine Cuisine many years ago.
@@eranagmon6547
Wow I’ll have to check that book out!
@@eranagmon6547 not surprising gas he has an accent from South of France they have wonderful vegetables there
I love your stuff Chef, thank you!!!
Chef that intro was absolutely amazing 😂 the temp gun got me crying hahah 🤣
Dont worry about speeding it up chef. Your personality is the best part of the channel. Tell stories or something to pass the time if you have to
Finally an opening worthy of Chef Jean-Pierre
Love the intro with James Bond songs Chef 👨🍳 👌 ❤️❤️❤️❤️❤️❤️
🤤 My goodness Jean-Pierre!!
Oooooh...that looks fantastic!
CHEEF, I've been following you since the beginning, THIS IS THE BEST INTRO EVER!!!
You are truly an inspiration for all of us who want to learn. You really don't need to speed up. I feel like most people who watch your videos do not want to see you in a hurry!
That intro was hilarious! lol You are so funny!
Chef. I think I can speak for you true subscribers and say that it is not necessary to shorten the length of your videos. We love the thorough and thought out explanation. Use as much time as you need. We will still be here waiting for the next recipe. By the way I made your bacon wrapped meatloaf yesterday and it was amazing. Hats off to you chef .
Laughed out loud at the 007 intro: brilliant! As is this recipe. Keep the videos as long as you want, they're a joy every week!!
Ala James Bond, Perfectly Amazing !!
Love your Bondish opening. In the latest movie you don’t get the real gun barrel anymore. You are my new hero!
That scene in the hallway at the end was a fun easter egg
The last movie was awful, that's coming from a life long Bond fan, and I really like Craig's Bond overall, but the movie sucked.
LOVE THE INTRO! please keep it!
Let me tell...
Chef Jean Pierre
You're amazing... so
don't ever stop doing
what you do...😉
💜🧔💜
I fell out of my chair (the opening). Not only am I a life long Bond fan, but I've been in love with cooking since Julia on public TV. So many cooks through the years... Graham Kerr first introduced us all to clarified butter... Emeril, Mario and Jacques along with so many others introduced us to the Italian and French cultures... and now the piece de resistance, Chef Jean Pierre. I've fallen in love with cooking all over again. You are so fantastic; I've been going on every media site I can think of to spread your great name.
One word sums up this "Magnifique" thanks Jean-Pierre
I'm in love!
Whoever thought of this intro was LEGENDARY!!!!
James Bond eh? Shaken not stirred.
@@joshuajohnson2216 buttered not roux-ed
@@rbagboyz nice 👍
As many other viewers have mentioned. Please don’t shorten your videos as so many others do. I know this is an older video, but I enjoy cooking along with you on your videos. When you take a time lapse, I just pause your video until I catch up to where you are. Dear Chef, your videos and your way of presentation is AMAZING!❤
Thank you 🙏
I’ve never tasted this before, but you’ve inspired me to cook & try it! I appreciate you! Who clicks like before they watch the video? 🙋🏻♀️
Always and save into my cooking files
@@colleenpritchett6914 Me too
The best Channel of the Galaxy with an incredibly nice, emtertaining and knowledgable man. Thank you very much for doing this Jean-Pierre!
Chef, please don't worry about speeding up your videos. We so enjoy all of your stories, teachings and I personally could listen to you for hours. You bring such joy and happiness to my life not to mention the magnificent food you are teaching me to cook. God bless you!
Love the intro Chef !
Well Chef I wanted to try this recipe for over a year and I finally did the other night. I've got to say this is one of the very best shrimp recipes I've ever tried! Simply delicious! I had to use medium size shrimp ... And ate over Angel hair pasta. So, so DELICIOUS! Thank you Chef JP! And by the way I kind of set up my kitchen countertop the way you do yours.... Very small area for me to prep BUT after a few adjustments I realized it just works so efficiently! And I keep a gallon of water with an ounce of bleach in it just underneath the sink there. I absolutely love the way you do your shows and teaches so much! My areas less messy and I'm able to efficiently operate in such a small area! God bless you chef! And of course Jack and your entire team that work together for us!❤❤ I'll be trying your marry me chicken later this week! 👍❤️
Sooo Love your opening ❤️
Wow!!!
Awesome sauce!!!
Thanks for bringing back memories!
You changed YOUR STOVE!
I Didn’t think you would enjoy an electric stove.
I thought it brought us more even, with cooking, since many of us use electric.
I WISH i had a gas stove.
No gas where I live. I live in a condo.
Thank you again Chef!
Congratulations on getting a gas stove, to cook on again!!!!!!!!! 👍👍👍👍👍
Same here, too expensive to install a gas stove in my Condo.
Which other channel do you give the thumbs up as soon as it starts ?!?! Brilliant !! Whish we could get the Canadian challots here in Spain. I’m on Mallorca and we have an amazing selection in our large supermarket]s, but we st I’ll only have the normal small shallots, but that is ok. Because I learn so much !!
I couldn’t even pay attention at the beginning because I was still thinking about the intro 😂 Chef is just so AMAZING! Jack does a great job helping us get to know the real Chef:)
I was lucky enough to eat dinner at The Left Bank, many years ago. It was a culinary experience, not to be forgotten.
Such enthusism he has, I can hear all his cooking stories all day.
I watch you for 2 reasons;
1. You make me feel good
2. Your recipes are out of this world.
😘
🙏🙏🙏😊
It's a delight to see your videos and recipes. You explain everything in very joyful and simple way. Thank you!
bond intro was fantastic
OMG chef! I love the opening! You are definitely a 007 in the kitchen! I simply adore your videos and I have made a few. Keep up the excellent work ❤️❤️❤️❤️👍👍👍👍
8:55 The most emphatic "süüüüüüüüüüre" ever! Bravo! Looks sensational!
You are the Real Jean Bond ONYO
My name is Pierre Chef Jean Pierre and Watch Out for another one if the best recipes and videos Where? @ Chef Jean Pierre So Where is he ? I gotcha ! in the kitchen and he welcomes everyone friends and thank you so much for the beautiful recipe and beautiful video @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
Thank you so much for for the beautiful red heart and thank you so much for enjoying my messages and comments 👍👍😀😀🌹🌹♥️♥️
Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
Wow!!!!! I LIKE it
Love, love this guy! My husband has made so many of his dishes & they are always incredible! Bravo Jean-Pierre!👍👏👏👏
Nice job.!
I live in Los Angeles; and about once a month, my wife and I go to Spago, Wolfgang Puck’s signature restaurant in Beverly Hills, for Saturday date night. We were scheduled to go last Saturday night but cancelled, as we decided to stay in for the night and have a quiet, romantic dinner at home. I made this appetizer for my wife. She loved it, and said Wolfgang could not have made it any better. I am not sure about that, but it was delicious. Thanks for this AMAZING recipe.
Awesome thanks 🙏
So happy to see you brought back the gas Stove top. I know that you are happier this way. Love your recipe as always. You really inspire my meals. God Bless You
Thoroughly enjoy your humor and zest for life through cooking. May you have many more years to share your love of preparing delectable dishes with your friends (we the viewers). Long live Jean Pierre!! It's better with BUTTER!!! Salute
Regarding long vs. short videos, I say the more time we can spend with you, the less time we have to spend out there in the crazy world. I’m hoping you start making 2-hour videos! 😍
Yes! Longer videos are great; more JP = more entertainment + pearls of wisdom!
Loved the opening clip very creative ~ "Chef Royale"!! And the shrimp looked "Bond" worthy! 👏
Thanks for the short and easy recipe chef. Looks delicious. Just to let you know I absolutely love your long videos. It has so much life and character as well as your contagious energy. I would happily watch your videos even if they were three hours long (I usually keep my Thurday nights after dinner free for you so I have time). Cheers.
I would have to second that! I had the same thought, his regular (long) videos are always packed with great information and they are always tons of fun to relax and watch!
I find it interesting that no garlic is involved?
@@raulhodge3314 There is butter, though, so it will be great.
The humor, the joy, it's just a pleasure to watch. I bet a lot of plates came back licked clean also.
👍👍👍😊
Wonderful. Wonderful. This is going on the Christmas eve menu. Thanks again.
I just loved that intro!
I love the introduction of 007!!!!
Don’t worry about making shorter videos, we enjoy the recipes and we learn a lot of all your explanations.
Yeah! You got your stove back!
Yay! Thank you!😀
THE INTRO 🤣🤣🤣 love this channel!!!
Absolutely loved the new intro. Right up my street for humour. I’ve always enjoyed cooking but watching CJP has taken it to another level. Restaurant food don’t even come near now
This Chef is the most amazing and watchable genius in the kitchen I have ever seen. BRAVO!
Chef JP, we killed it last night. Your Shrimp Sambuca appetizer was a huge hit with friends last night. I added the leftover sauce to the Shrimp with butter, lemon, & garlic pasta for dinner and that was great, too.
Best part of this channel? IT NEVER GETS OLD and CHEF ONYO is the MAESTRO!
I finally made this dish tonight, and it was truly AH MAY ZIN! Thank you, Chef, it's now one of my absolute favourite shrimp dishes. The sambuca gives it such a unique flavour.
I wish you had a restaurant I could visit♡ butter. Butter, butter...
I've made quite a lot of your recipes, and have never been disappointed. And this one was great as well! Everyone loved it. Thanks JP!
amazing Chef!
Apart from the excellent cooking and recipe the editing is top notch. Kudos to the editor!
Chef you are amazing. Thank you for sharing your recipes
Your recipes are not to long. There all just right. Love that you are willing to share your best recipes . We are enjoying
Thank you 🙏
Chef, this is my favorite recipe so far. I made this for my dads birthday tonight and he loved it. I even did the flambé which I have never done. Your channel has given me the confidence to step up my cooking and not be afraid to try new things. Much luv and blessings to you. I’m waiting to try more 😀
You amaze me every time, can't wait to try this recipe.
BUTTER IS HEALTHY
I say the longer the video the better. I've been binge watching your shows and just stay...hungry, lol. Also I have plans for one of your stuffed pork loin... I gotta try your traditional stuffing. Gotta. I gives us 2 thumbs up!😎
Keep pumping out videos chef, absolutely love them. I know for sure you have so many different recipes and sauces planned for later videos! Your level of knowledge in the kitchen is unmatched and mixed with your personality it is just delightful to learn from your videos. Also, I'm a fan of the longer videos because I feel you add more information and share techniques that us basic home chefs can pick up on. Of course, this video is a little more simple so it doesn't need to be as long. :)
hilarious intro. Great recipe. Gonna cook it.
Can't wait to try this! Thanks, Chef! Glad to see you got your gas stove back!
😂 I gave it a thumbs up just because of the intro and this thumb up for the food
Chef, I am a retired engineer with a long standing interest in cooking. I watched many hours of the food network years ago. I usually just look over a recipe for ideas and then sally forth with my own interpretation. Often it works and sometimes not so much. But one thing I have come to understand is that a sauce makes the dish. I made the Salmon you demonstrated, and it was wonderful. This shrimp looks excellent also. Anyway I vote for Sauce - sauce and more sauce on your channel.
There is a dish that I would like to see, it is: Steak Sinatra. A house specialty at Johnny's Italian Steakhouse. I have searched for a good example on You Tube and not found. I recall it had Veal, Crab, cream, lemon, and more. A long list of ingredients. If you have an idea what I am talking about, I would be in your debit if you would show this dish on your channel.
Thank you for your dedication and sense of purpose for teaching.
dan
Thank you so much @ Chef Jean Pierre 👍👍😀😀🌹🌹♥️♥️
OK, I made pan-seared trout with shrimp sambuca sauce. It’s absolutely perfect. Heaven. Couldn’t be better. I’m telling you, this is a stunning sauce. Please try it!
My husband (sous chef) and I love your instructional youtube videos. So helpful and absolutely delicious.