OH ! mes poivrons n'ont JAMAIS fait ce bruit de bouchon débouché quand Bruno enlève le centre-pépins ! - bons souvenirs du Pays Basque ! - découper les poivrons ainsi (enlever une fine lamelle d'abord, avec les filaments blancs) : super !
Underrated? In Spain, the so-called 《Basque country》 (which is just one of the 17 regions that are part of the Kingdom of Spain) has a well-renowned cuisine... and possibly OVERRATED... definitely over-priced.
Can you please make ,,Bienenstich'' Cake? Its German and means Beesting Cake. Its made of a sweet yeast dough and topped with a mix of Butter, Sugar and Almonds which Caramelizes while baking. After baking it gets a spread of vanilla cream between layers. Its really delicious. I would love to see your version of it.
tried it last night, and chapeau bas, chef! one of the most delicious dishes I've made. even a neighbor from the corridor remarked it smells delicious. I didn't have espelette, so I subbed it for Aleppo chili flakes -- did the job fine I think. fantastic recipe, thank you from Poland!
good video young fella....i live in baker city ,Oregon.....every time i goto nampa....winco store i get them...minimum 10 pack.....gracias amiguito cuidate bendiciones ...Hello from baker
Greetings from Norway, Bruno! Every recipe of yours that I’ve tried has turned out to have some magic in it - and thus I am really looking forward to trying out this Basque chicken dish! Speaking of Basque dishes - are you familiar with Bacalao a la Vizcaina? It is a delicious tomatized fish stew made with salted and dried cod/morue, that is reconstituted through a 24h water soaking (which gives the cod a very different texture than fresh cod). I would love for you to put your stamp on this dish - and give it some of your Magique Albouzien in the process! Thank you again, Bruno, for all the culinary inspiration and joy you give to the world! UPDATE: I tried it. Twice. And I will make it again. Seriously, Chicken Basquaise is the kind of dish that, if you make it for your friends, they will be reminded of the true reasons why they love you 🙏❤️🙏
Just small correction, " Bacalao a la Vizcaína " is not made with tomatoe, its made with red dried peppers called "choriceros ". We use them rehydrated for several traditional recipes like (vizcaína, ajoarriero or chilindron....etc..) and the intensity of colour you get its amazing.
@@anmani7739 Thank you for your contribution. In my country Bacalao a la Vizcaina has normally been served with tomatoes. Since my country (Norway) is a major exporter of dried/salted cod around the world, I assume this recipe in a sense “boomeranged” back to us, albeit in a bastardized form. Perhaps this was because your kind of dried peppers were historically not readily available here up north. Myself, I always make it both with the tomato sauce and tricolor sliced bell peppers. But I would love to try the version you advocate. Could you point me to a good recipe link on the web?
@@diomedes8791 well, hope you know spanish, if not use the google translator. Its not the best you can find on the web but its oki to learn the basic method and Carlos Arguiñano is a good and renown chef here in Spain. Maybe the video helps you to complement the recipe. If you dont have red onion, doesnt matter, use all whites, and in some of Vizcaina recipes you can add a bit of tomatoe. Most important thing is have good quality cod, and I think being from Norway .... you wont have any problem 👍😊
Very GOOD. Sir. I believe the whole bone is favored when cooking meat for nutrient reasons, from the bone-- but, you're definitely not the only one. You especially cut the end off, where the tendons and bones are most connecting the meat to the bone. (I believe.) I had to say that. B)
Basque Pipérade with Seared Tuna Steaks 5 tbsp. rendered duck fat 7 oz. jambon de Bayonne or pancetta, cut into 1/4-inch strips 2 cloves garlic, smashed flat 1 1⁄4 lb. green padrón or shishito peppers, stemmed, seeded, and torn into 1/2-inch-wide strips 3 small yellow onions, finely chopped 1 tbsp. tomato paste One 10-oz. jar whole red piquillo peppers, drained and torn into 1/2-inch-wide strips 1 lb. vine-ripe tomatoes, cored, peeled, and roughly chopped 4 sprigs flat-leaf parsley 4 sprigs thyme 1 bay leaf Kosher salt Piment d'Espelette 2 lb. tuna belly, cut into eight 4-oz. steaks STEP 1 In a large saucepan, warm 2 tablespoons duck fat over medium heat. Add the jambon and garlic, and cook, stirring, until lightly browned, about 6 minutes. Add the padrón peppers and onions to the pan and cook, stirring, until softened and lightly browned, about 14 minutes. Stir in the tomato paste, cook for 2 minutes, then add the piquillo peppers along with the tomatoes, parsley, thyme, and bay leaf. Season the peppers with salt and piment d'Espelette and cook, stirring occasionally, until the tomatoes break down and the pipérade is thickened but still loose, about 10 minutes. Scrape the pipérade onto a serving platter and keep warm. STEP 2 Meanwhile, warm the remaining 3 tablespoons duck fat in a large skillet over high heat. Season half the tuna steaks with salt, then add to the skillet and cook, turning once, until medium rare, 2 to 3 minutes. Transfer the tuna steaks to a plate and repeat cooking the remaining raw tuna steaks. Season all the tuna steaks with piment d'Espelette, then arrange the steaks over the pipérade and serve.
I'm following you because your dishes look delicious and it looks like you know what you are doing, but please, don't use those 90's style transiions. Fire the guy who made these, you can get better ones for free.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This guy is honestly my favorite chef
And I'm a chef too
Beautiful dish - one of my favorite things to eat!
that garlic move was awesome. gonna try it in the first opportunity.
Looks absolutely delicious.. as always!
Awesome recipe! Made it today. Loved it!
OH ! mes poivrons n'ont JAMAIS fait ce bruit de bouchon débouché quand Bruno enlève le centre-pépins ! -
bons souvenirs du Pays Basque ! - découper les poivrons ainsi (enlever une fine lamelle d'abord, avec les filaments blancs) : super !
Looks yummy 😋 I love watching all your videos ... lots of love from India 😊
Lovely recipe. ❤️
I'm going to try this tomorrow for out-of-town house guests! YUM!
How was it? Did you try it?
Hmmmm, I wish I could taste it! 🌺🌺🌺🌺
tres bien 👌🏻😋
Les couteaux sont magnifiques
Hi Bruno
Many Thanks😘
Your recipes are fabulous!!!!
That looks delicious 🤤
Just perfect.
I love the Basque region and their cuisine which is sorely underrated! This looks fabulous!
@Jaziel Jake bad bot
Underrated? In Spain, the so-called 《Basque country》 (which is just one of the 17 regions that are part of the Kingdom of Spain) has a well-renowned cuisine... and possibly OVERRATED... definitely over-priced.
C'est joli chef! Merci!
I'll definitely try this one. Thank you Chef Bruno!
I am a chicken :(
Can you please make ,,Bienenstich'' Cake? Its German and means Beesting Cake. Its made of a sweet yeast dough and topped with a mix of Butter, Sugar and Almonds which Caramelizes while baking. After baking it gets a spread of vanilla cream between layers. Its really delicious. I would love to see your version of it.
It looks like parist brest gateau without yeast 😊
It looks amazing 😋😋
Your garden looks so beautiful. Lots of flowering succulents. No wonder you went outside to cook.
i realize it is pretty off topic but do anyone know of a good place to watch new series online ?
@Anakin Dean I use FlixZone. You can find it on google =)
@Grayson Ruben Yea, I've been using flixzone for since april myself :)
@Grayson Ruben thank you, I signed up and it seems like a nice service =) Appreciate it!
@Anakin Dean Happy to help =)
Bruno ! I love your desert recipes, Please make some more 🙏
*dessert
tried it last night, and chapeau bas, chef! one of the most delicious dishes I've made. even a neighbor from the corridor remarked it smells delicious. I didn't have espelette, so I subbed it for Aleppo chili flakes -- did the job fine I think.
fantastic recipe, thank you from Poland!
Great to hear!
Superb 👌
Delicious
Thank you Chef! Sending love from Italy 🇮🇹
Superb.
Très formidable!
Magnifique 😍
It looks delicious
Fantastic thanks dear Brother
Thanks dear Bruono
this looks so good
What is the alternative of white wine?
I LOVE chicken like that.
Love your recipes. Thanks.
Kaixo ! (Hi, from the Basque Country).
The recipe looks great ! Thanks !
Wow amazing recipe
Wow yummy and delicious 😋😋😋😋😋best of luck chef 👍👍👍👍👍👍👍❤❤
😍😍😍
Omg 😱 mouth watering here chef Bruno, I love your recipe.
Very good Bruno thx from Italia
Bravo 👏👏👏👏👏👏
beautiful!
That looks really tasty. Cheers, Bruno!
What was the name of the pan you used?
Stainless pan bro
good video young fella....i live in baker city ,Oregon.....every time i goto nampa....winco store i get them...minimum 10 pack.....gracias amiguito cuidate bendiciones ...Hello from baker
0:48 the sound 🤣
Greetings from Norway, Bruno! Every recipe of yours that I’ve tried has turned out to have some magic in it - and thus I am really looking forward to trying out this Basque chicken dish! Speaking of Basque dishes - are you familiar with Bacalao a la Vizcaina? It is a delicious tomatized fish stew made with salted and dried cod/morue, that is reconstituted through a 24h water soaking (which gives the cod a very different texture than fresh cod). I would love for you to put your stamp on this dish - and give it some of your Magique Albouzien in the process! Thank you again, Bruno, for all the culinary inspiration and joy you give to the world!
UPDATE: I tried it. Twice. And I will make it again. Seriously, Chicken Basquaise is the kind of dish that, if you make it for your friends, they will be reminded of the true reasons why they love you 🙏❤️🙏
Just small correction, " Bacalao a la Vizcaína " is not made with tomatoe, its made with red dried peppers called "choriceros ". We use them rehydrated for several traditional recipes like (vizcaína, ajoarriero or chilindron....etc..) and the intensity of colour you get its amazing.
@@anmani7739 Thank you for your contribution. In my country Bacalao a la Vizcaina has normally been served with tomatoes. Since my country (Norway) is a major exporter of dried/salted cod around the world, I assume this recipe in a sense “boomeranged” back to us, albeit in a bastardized form. Perhaps this was because your kind of dried peppers were historically not readily available here up north. Myself, I always make it both with the tomato sauce and tricolor sliced bell peppers. But I would love to try the version you advocate. Could you point me to a good recipe link on the web?
@@diomedes8791 www.hogarmania.com/cocina/recetas/pescados-mariscos/bacalao-vizcaina-30619.html
@@diomedes8791 well, hope you know spanish, if not use the google translator. Its not the best you can find on the web but its oki to learn the basic method and Carlos Arguiñano is a good and renown chef here in Spain. Maybe the video helps you to complement the recipe. If you dont have red onion, doesnt matter, use all whites, and in some of Vizcaina recipes you can add a bit of tomatoe. Most important thing is have good quality cod, and I think being from Norway .... you wont have any problem 👍😊
Very GOOD. Sir. I believe the whole bone is favored when cooking meat for nutrient reasons, from the bone-- but, you're definitely not the only one. You especially cut the end off, where the tendons and bones are most connecting the meat to the bone. (I believe.) I had to say that. B)
Don't forget to take the labels off of your peppers before slicing. :-)
Shut it
@@Daniel-xu6kd I guess you like eating glue and paper! Numbnut.
Basque Pipérade with Seared Tuna Steaks
5 tbsp. rendered duck fat
7 oz. jambon de Bayonne or pancetta, cut into 1/4-inch strips
2 cloves garlic, smashed flat
1 1⁄4 lb. green padrón or shishito peppers, stemmed, seeded, and torn into 1/2-inch-wide strips
3 small yellow onions, finely chopped
1 tbsp. tomato paste
One 10-oz. jar whole red piquillo peppers, drained and torn into 1/2-inch-wide strips
1 lb. vine-ripe tomatoes, cored, peeled, and roughly chopped
4 sprigs flat-leaf parsley
4 sprigs thyme
1 bay leaf
Kosher salt
Piment d'Espelette
2 lb. tuna belly, cut into eight 4-oz. steaks
STEP 1
In a large saucepan, warm 2 tablespoons duck fat over medium heat. Add the jambon and garlic, and cook, stirring, until lightly browned, about 6 minutes. Add the padrón peppers and onions to the pan and cook, stirring, until softened and lightly browned, about 14 minutes. Stir in the tomato paste, cook for 2 minutes, then add the piquillo peppers along with the tomatoes, parsley, thyme, and bay leaf. Season the peppers with salt and piment d'Espelette and cook, stirring occasionally, until the tomatoes break down and the pipérade is thickened but still loose, about 10 minutes. Scrape the pipérade onto a serving platter and keep warm.
STEP 2
Meanwhile, warm the remaining 3 tablespoons duck fat in a large skillet over high heat. Season half the tuna steaks with salt, then add to the skillet and cook, turning once, until medium rare, 2 to 3 minutes. Transfer the tuna steaks to a plate and repeat cooking the remaining raw tuna steaks. Season all the tuna steaks with piment d'Espelette, then arrange the steaks over the pipérade and serve.
I don't know you but I'm proud of you
Entree..?
Plat principal!
oui hahahahah C'est trops pour une entree.
In the United States and parts of Canada, the term Entrée refers to the main dish or the only dish of the meal 😋
@@BrunoAlbouze et les entrees on les appel Apetizer
@@BrunoAlbouze : Very confusing chef, merci for the explanation.
Chef Bruno did u forget to add the chorizo ?:)
Werry good
Yummy
How about veal sweetbreads? Still haven’t made them - how come
👍✌🏻
ممتازه جميع طبخاتك ولاكن نوريد الترجمه بالغه العربيه
👌😘
Nice video
Very nice again chef
Chef pls upload split Banana recipe please
HOW MUCH CAN YOU BENCH? 💪
Less than before but more than tomorrow ⭐️⭐️⭐️
@@BrunoAlbouze NOICE!
Seems deceptively easy...
You seem to forget that India also likes spicy hot food...
👏👏👍😘😊
कोरोना के कारन जिन लोगों की जान गयी है ,भगवान उनकी आत्मा को शांती दे 🙏 जय हिंद 🇮🇳
Pourquoi dire du poulet basquaise alors qu'il n'y a aucun ingrédients spécial de signature. Bref tout le monde le cuisine a la maison.
Anybody else read the title and thought it said, "Chicken Albouze"? Lol
🤣🤣
a cheeky com' that is !
I'm following you because your dishes look delicious and it looks like you know what you are doing, but please, don't use those 90's style transiions. Fire the guy who made these, you can get better ones for free.
Like
Why you eat me?
Baucuse cook the flesh first not the skin 😔
Fuck no im so hunrgy this is torture
I just licked my screen but nothing is happening.. :(
this video suddenly went 5 stars VIP masterclass when i heard and saw the safran in there....sheeeeeeeeesh thats one expensive chicken dish papa!
Use tumeric. Less expensive.
@@asamvav Also a completely different flavour. Not a real sub. You're not using the saffron for colour here.