The Appetizer that Sold Out in My Restaurant for 22 Years | Chef Jean-Pierre
Вставка
- Опубліковано 31 жов 2021
- Hello There Friends! An exciting video for you, The #1 Appetizer that Sold Out in My Restaurant for 22 Years!! A Shrimp Sambuca which was a total hit, I had to share this recipe with you friends. I hope you enjoy it as much as I do! Let me know how you did in the comments below!
RECIPE LINK: chefjeanpierre.com/recipes/sh...
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ 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...
------------------------------------------------
✴️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
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
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
This has to be the best opening ever. And the stuttering edits when he hits the pan *chefs kiss*
This intro was absolute gold.
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!👍
Whoever thought of this intro was LEGENDARY!!!!
James Bond eh? Shaken not stirred.
@@joshuajohnson2216 buttered not roux-ed
@@rbagboyz nice 👍
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. :-)
God bless you from North Carolina USA...and I feel the same way about chef and commented, too, there should be no changes. Thank you. I pray you cab get to a place where you have a kitchen soon. Thanks for being part of our online Chef Jean-Pierre community.
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 💯💯💯👏👏
Finally an opening worthy of 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.
Awesome thanks 🙏
You should have 10 million subscribers. My favorite “show” anywhere.
I agree wholeheartedly!
FACTS!
Agreed!
@@quedizzle7378 like !
lmao he hates the induction stove. This guy is a true chef😂
I brought it up couple of vids back. Not a professional chef here, was in a host's house in France. They had an induction stove. It was a pain to cook for them to repay their hospitality.
Hahaha! I’m so glad he got rid of that thing. You could tell it aggravated him.
I hate mine! Also!! So glad he's back in his natural Invironment.....
@@macrick I used to have a roommate who was a chef who went to the Culinary Institute of America (CIA). He said cooking with gas would allow him to cook precisely in the pan where he wanted.
Gas rules! When I brought it up a few months back, someone argued with me about how responsive induction cooking is when cooking. It is great for boiling water.
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!
For me, as great as his dishes are, the food is second. I watch these videos for him. He cracks me up. This man is a “breath of fresh air” when compared to sour-puss Gordon Ramsey. 🍻
I like them both. But that's just me.
That bloody twit Ramsey's blasphemous name shouldn't even be mentioned in the same breath as Jean-Pierre.
Well every chef has is style I never compare they all have something to teach us. My historical favorite chef is my mother that let start to cook when I was a kid.
I look forward to, "Well, hello there, fwiends."
And this guy seriously knows food!!!
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.
Chef that intro was absolutely amazing 😂 the temp gun got me crying hahah 🤣
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.
I was lucky enough to eat dinner at The Left Bank, many years ago. It was a culinary experience, not to be forgotten.
I'm so happy you got your gas stove back. Cooking on a glass cooktop just gives me anxiety. Always afraid I'm going to drop something on it and crack it.
I'm stuck with a glass top stove. I hate it. It can go from ice cold to nuclear meltdown within seconds. Makes cooking a.....headache. :-(
@@daphnepearce9411 heat management is always a problem for me too. You could tell JP probably didn't care for its heating qualities either lol
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.
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:)
Since Daniel Craig is retiring, we have found the new Bond... Jean-Pierre Bond. Chef looks a little shaken, not stirred. Awesome intro...I love it.
CHEEF, I've been following you since the beginning, THIS IS THE BEST INTRO EVER!!!
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!
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 👍👍😀😀🌹🌹♥️♥️
You quoted a sign from your old kitchen "God Bless America". Great video man.
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!
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!
I'm glad you got your stove back! A *real* cooking surface!
I LOVE cooking over a flame, even my modest gas cooktop! Real fire makes food real!
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
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!!
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!😀
I know this video was flagged for copyrights on the James Bond intro but it was totally worth it! Now I'll feel like an MI6 agent when cooking with my thermogun. Keep up the great videos chef!
I have always been able to make food. Simple basic food. I am Texan so I can cook a steak for sure. My wife is the Chef of the house and she was so good that I hid the fact I could cook. For 3 years she did all the cooking. I started by learning how to make your steak sauce and clarified butter. She lost her shit on me. I have never been yelled at for NOT cooking for her before. I moved to your Cauq Au Vin and she said I am now the home chef.... Thank you
One word sums up this "Magnifique" thanks Jean-Pierre
Let me tell...
Chef Jean Pierre
You're amazing... so
don't ever stop doing
what you do...😉
💜🧔💜
probably the one recipe where you WANT to use black tiger shrimp!!! LOL
and spot on about the delicacy of the chives...
Ooooooo, that shrimp looks divine!!! And that sauce...I'd love to drizzle that over a baked cod. God bless America, indeed!!! 👍❤
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
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.
I tried this today (4-19-2024). The sauce was spot-on! Salt and flavors were perfect! My first use of Sambuca! My pan was a bit too big, so it took longer to cook the shrimp than anticipated. Thanks, Chef, this one is a keeper for sure!
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
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.
The best show opening in the history of openings!
Had the pleasure of eating this at the Left Bank numerous times. Also cooked it from your book. Great dish.
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!
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
I am looking at this 1 year to late, lol but i went back to see the vid of the tomato concasse, back when you weren't so gray, don't worry it happens to us all, lol luv all your vids , have turned on my kids and sister and others to your style, thanks so much you are the best teacher I have ever had!!!!!!!! I hope you see this because you deserve a big pat on the back !!!!!
👍👍👍😊
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! 👍❤️
JP it’s great to see some of the dishes we did at The Left Bank. There were so many classics we had. I remember we also did a twist on a scampi with that dish and used Pernod! When you cut butter into that Pernod sauce…Mama Mia (as you would say)!!!
Thank you Joe! Chef Joe used to work with us at the Left Bank a great Chef himself, it is great to hear from you always! I hope you are well! :)
@@ChefJeanPierre yes all is well JP! Best wishes to you too.
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.
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.
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!😎
That intro was hilarious! lol You are so funny!
What the world needs now is more chef Jean-Pierre. Good for the soul!
Loved the opening clip very creative ~ "Chef Royale"!! And the shrimp looked "Bond" worthy! 👏
God bless America and the Italian Sambuca goes into the pan.... 😋
Wow!!!!! I LIKE it
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 ❤️❤️❤️❤️👍👍👍👍
The best Channel of the Galaxy with an incredibly nice, emtertaining and knowledgable man. Thank you very much for doing this Jean-Pierre!
I wish you had a restaurant I could visit♡ butter. Butter, butter...
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!
Apart from the excellent cooking and recipe the editing is top notch. Kudos to the editor!
When I worked at the Sardine Factory Restaurant on Cannery Row, Monterey, CA. as a pastry/prep cook 10 years back one of the dishes on menu was Prawns Sambuca over angel hair pasta. I made the Sambuca/Pernod sauce and precooked all the pasta shapes. I believe it has since been discontinued.
Love the intro with James Bond songs Chef 👨🍳 👌 ❤️❤️❤️❤️❤️❤️
The world is a better place when Chef has his gas range. So excited to see Chef being happy to cook over flame.
Love the opening, love the dish, LOVE that you got your gas stove back!!!!!!!
When we lived in Germany years ago, Michele, our favorite waiter, would bring a complimentary Sambuca at the end of dinner with 3 coffee beans. This recipe brings back great memories. Thanks, Chef.
I grew up on the gulf coast in North Florida, so fresh seafood is my love!!! I would love for you to do a beautiful white wine sauce to go on grouper or cobia. My best friend’s mom used to cook that for us when we would come in from fishing and omg it was divine! I’ve tried to replicate it as best I can because she passed away last year and I can’t ask her now. So sad. That beautiful soul could cook beautiful fish and seafood dishes.
But please please do some fish dishes with those kinds of sauce please please please ! Love your channel and I’m so glad I found you!
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
God Bless the Cook!!!
Wow! That flambé part was really exciting! 😆
so nice to see you got your gas stove back. supper simple looks awesome.
Congratulations you are happy
🤤 My goodness Jean-Pierre!!
First: Mr. Chef Bond… I love the new intro!
Two: I do a happy dance 🕺 to see the gas stove back!!!
& 3: W0W…! on that shrimp sambuca.
I love watching you teach me new things. Thanks so much Chef JP.
I love 🔫007-JP video introduction as much as your Sambuca shrimp. Nice touch to your video.
That was, hands down, the best intro of 2021! Hahaha nice sense of humor chef Jean-Pierre! :D
Did you tell the shrimp, "Come to Papa" Chef? I thought you did and I'm so tickled☺️
👍👍👍😊
Ala James Bond, Perfectly Amazing !!
Wonderful. Wonderful. This is going on the Christmas eve menu. Thanks again.
Can't wait to try this! Thanks, Chef! Glad to see you got your gas stove back!
😁😁"Jean, Chef Jean-Pierre!" Wow! That looks delicious, Chef!
8:55 The most emphatic "süüüüüüüüüüre" ever! Bravo! Looks sensational!
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 are the Real Jean Bond ONYO
I would serve this appetizer to anyone with pride. Delicious. Thanks!
Good day cherie, yes I wondered what you were doing w an eléctric stove... Yuk. You are precious, you are a perfectionist!
Je t' aime chef!!
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
Another awesome recipe chef, so glad you got your gas stove back, it's hard to get the heat right (at least for me) on electric stoves.
😃😃 I love your intro Chef Jean Pierre 007 👍❤️❤️🌺🌸🌺
Absolutely love the editing zooming in on him tapping the pan!
Such enthusism he has, I can hear all his cooking stories all day.
WELL HELLO CHEF👋🏼!!!!!!💛
IF I were sitting at your restaurant- I would order same appetizer!!!!!
Please continue to begin to tell us stories about your previously owned restaurant……. It would be interesting and amazing to hear!!!!!! 💚💚💚 so so happy you finally got your GAS stove back! GOSH nothing like cooking with gas stove SIR, I hear you!! I hate the electric stoves too!
LETS GO BRANDON!!!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼😂😂😂
LET'S GO BRANDON! Convoy 2022. The Salty Army is LEGION!
The humor, the joy, it's just a pleasure to watch. I bet a lot of plates came back licked clean also.
👍👍👍😊
Tres Bien Chef JP
When you love what you do, you become the best
Practice makes perfect
It's a delight to see your videos and recipes. You explain everything in very joyful and simple way. Thank you!
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. :)
Oh boy!! Do those shrimps look delectable!! 😋🤩😋🤩😋🤩👏👏👏
I should be watching NFL playoffs but I’ve. Even watching this guy all weekend!
👍👍👍🙏😊❤️
No need to speed up your videos, I come here for you and the recipe, ill dedicate a half hour to it if that's what you do.