Yellowstone's Chef Gator Reveals His Craziest On-Set Story While Making A Cast-Favorite Recipe
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- Опубликовано: 30 янв 2024
- Chef Gabriel 'Gator' Guilbeau is a seasoned veteran on the set of Yellowstone. As the on-set & behind the scenes chef for the hit TV show, he knows all of the cast & crew favorites. This corn macque choux is definitely at the top of his list.
Watch as Chef Gator shows how to make this delicious dish while telling stories from on the set of this iconic TV show.
FULL RECIPE HERE: www.delish.com/videos/a465970...
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I also have the cook book and have made 4 of the recipes. Haven't found anything we don't like. Hopefully Gater will have a volume 2 or even 3. on the cookbooks. Keep up all the good work
Gator.
we Love the show also think everyone involved does a great jop.
Got the book and loved it, especially the biscuit recipe. ❤
Love the cookbook. Have not tried this dish but I will.
Gator is the GOAT!
Needs pieces of brisket added to that.
I make the corn like you but I add 1 can of Rotel to kick it up a notch.I am from a small town in Franklin I really enjoy how you cook.It must be hard cooking for a lot of people like you do.Gator you do a amazing job.Keep cooking by the way of cajun people
You'll never cry with contacts
Gator don't play no shit
This looks amazing! I may add a few (5) cloves of garlic when I try it! ❤
And a cup of rice and a pound of ground beef.
I’m selling a lot of your cookbooks people love it are you going to have another one? I’ll be watching.😊
Gator must be one the hardest workers on set. Film some scenes, now feed a battlions worth cast and crew
that dish would make for a wonderful impromptu salsa for burritos/tacos
Honestly NEVER seen a good chef use a knife that dull.. Mind blown!
As somebody who works professionally in kitchens, I can honestly tell you it happens to the best of us, I used to work at chipotle that was my first cooking job now I work in fine dining, but when I did work there, my favorite hack for cutting onions was putting a little bit of lime or lemon juice on my knife and my cutting board. I forget the science behind it, but it somewhat neutralizes the chemical that makes you cry in onions. I learned that when I was 17 and I’m 25 now still use it to this day.
rinse the under water while you peel them. Soak them for a few minutes and dice. No tears.
Fresh gmos! Come n get it!
I have my chef's knife that no one else in the house is aloud to use cause i could shave with it i keep it super sharp and sharpen right before cutting onions and never tear up. The wife is scared of how sharp my knife is and that is how sharp it has to be not to tear up! Lol
❤❤🎉🎉❤🎉❤🎉❤🎉❤
I want to know what chef knife that is
Mais gon da d'on sha
There are people in the world who have never shucked corn?
I'm probably wrong, but I think the onions affect you less over time and experience. When I was young, they would just tear me up. Now, as an old lady, they don't bother me a bit.
Looks great. I wear contact lenses and they work as a barrier from the onion.
Yes! Contacts really do work for that!
I'm half mexican.... seeds add a bit of heat.... but... can I add fresh ground beef, pork, or veal?
I'm half and half. It's your dish when you cook it add what ever you want. 😅 Ice isn't going to grab you.
Obsessed with Gator!!! If he ever wants to try the world's best stone-milled bread and bagels... he knows where to find us. We created One Mighty Mill when we realized there was a systemic issue with how we farm and process wheat in the U.S.. For too long, industrial flour (and many other industrial foods) have been damaging our health and the planet. Industrial flour is made from wheat that's been grown with pesticides & harmful farming chemicals & then roller milled. This process produces flour from the shelf-stable center endosperm, but discards the nutrient-rich (but highly perishable) bran & germ. We are on a mission to fix flour by following a time-worn tradition of milling. We stone-mill 100% USDA certified wheat from our partner farmers so that our flour gets all of its natural nutrients and flavor.
Wow highjack post much? Make your own content scrubs.
I’m glad you chose not to swear gator. I wouldn’t want to be using the F bomb with my grandmother was watching the show either. she hated that word…
Is this channel going to still exist or go the way of Clevver?
Well they fired the chick that gives them views sooo
@@noshimoshi Which lady was that?
@@frozenyogurt3 the budget eats girl, june. im not sure if the other girl, julia, is still around. They are the ones you can see in their most popular videos
Whattttttttt
Are you saying the caramelized corn is " the grace of God"?
I'm not disagreeing....
Your presentation is always impeccable. The mind will not be satisfied without seeing the khal./////
Breath through your mouth not your nose
Wrong. The seeds in chili peppers DO NOT add any heat. The seeds don't have any capsaicin.
“Wrong”
@@harrisonbrazell897 I am correct
You are correct it’s the membrane
They do have some heat but the majority of it is in the white membrane.
Yeah, because seeds NEVER come into contact with membrane and become coated in capsaicin. That never, ever happens.
Ever.