UNBEATABLE Seafood Cake! Chef Jean-Pierre
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- Опубликовано: 9 сен 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...
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Развлечения
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? :)
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'm a retired Pastry Chef. Being out of the kitchen, this Chef keeps me on my toes. I love this guy!
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 🙌🏼🙌🏼🌻🥰💚
Don't make them drunk, just happy. Love it!!!!
Sorry to be so effusive, but Chef, you are without doubt one of the nicest people on RUclips. Thanks for being here. Wish I had a couple of friends with your contagious enthusiasm (and great knowledge!)
So nice of you Thank you! 🙏😀
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😊
and here i am.. watching clip after clip. while the list from my wife, stays constant.
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.
What I like about Chef Jean Pierre is how carefully he measures his ingredients.
Your passion for cooking is simply infectious; fifty years and still in love with your art.
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! 😂😂😍
"Friends" we are at 400k subscribers, it was 97k when i subscribed. Lets get this happy guy with weird accent to 500k before end of the year. You all know we enjoy his silly jokes, jovial nature and his undying effort to teach us Americans to eat elegant food
Thank you 🙏
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!
🙏🙏🙏👍❤️
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❤️
Wow, this is the first fish cake recipe I've come across without potatoes .
A master at his art.
"Its cooking!!! Not Rocket science!!!" - Love it! 💜💟
"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. 😍
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.
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.
JP's reactions to comments is so wholesome. All hearts and happy faces 😃😁😀😆💕❤💓
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
Another winner
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.
I dislike all seafood cakes, doesn’t matter what it is. I am looking forward to trying your recipe.
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
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
Is this man not the sexiest chef on the planet?? I can”t get enough of him!
HI JEAN SINCE I HAVE BEEN WATCHING YOUR SHOW I HAVE NEVER LAUGHED AS MUCH {IN A GOOD WAY}
😍😍😍
"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!!?
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...
Fish cakes mixed with mash potatoes and onions... You can also make curry fish cakes the same way yummy
Your love of cooking certainly shows every time you smile.
Butter: "Piece of mind". BRILLIANT!!!
Is this the Elmer Fudd of cooking? I'm addicted
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.
👍👍👍
Yes, you are fabulous. Thank you for being wonderful chef..... You are a talking ENCYCLOPEDIA!
I like how everything is so 'carefully measured'
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.
"Cooking is the easiest hobby in the world." I'd not realized that but I can't find any argument against it. Thanks for the observation. Game changer.
I find myself smiling while watching these videos! You remind me so much of my grandmother when she was cooking. This is what cooking is all about, having fun and enjoy delicious meals! thanks for this gift.
"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 love you Chef..... I ONLY TUNE IN TO THE BEST, YOU ARE THE BEST!!!
🙏🙏🙏😀
I'll give you a thumbsup _before_ I heard anything. Such is my confidence in this channel ☝😠
Thank you! 👍😀
Best and funniest chef ever!!!!!!!!
"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.
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.
OH, My Goodness! The shrimp mousse alone I think I could permanently replace mayo! Hell, I could just spead that on toast! YUMO!!!
Another triumph! Merci from Alberta Canada!
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!
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!
As one chicken said: "seafood cake come just like the riddle"
Is it wrong for me to Love this man and his cooking.....then I don't want to be right!
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.
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.
Personaly I love to cook, but also when I'm stressed I love to come to this channel. Its very therapeutic to watch this man. Thank you very much !
I just love listening to him talk.
I would incorporate a teaspoon of cornstarch to the salmon-shrimp mixture to stabilize the juices from the salmon and shrimp. Great video. I learned a great deal. The cake forming technique is brilliant. Thanks.
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 love him. Its cooking not rocket science. 😅 Love watching him
Guess I’m buying fresh shrimp this morning after watching this!!
I came here just to listen to his amazing accent...the food is also great
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.
You right about the bread croms put the stuff saggy ✌🏻kises from Dominican Republic 🇩🇴
Chef Jean Pierre vous etes formidable 👍👌🇺🇸🇲🇺
Merci!!! 😀😍❤
Best idea I come across in many moons - thank you kindly
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 RUclips 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.
im a baker and pastry chef for 35 years live in Atlanta GA now ,you are the best of the best fun and give all your savoir faire ,chef Ramsey can learn from you ,Amicalement Alain
Jack Kohanim, I have to say DITTO. After an hour of prep, the recipe came together like a champ. My wife was so impressed she took pictures and posted them. I placed the cake on a bed of lettuce topped with a bit of mixed greens and Chef's recipe for remoulaude sauce and a side of corn maque choux. I could only eat one. Cheg Jean, merci.
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 !!!
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! 😀❤
It´s not so much the what ... but the how is ingenious !!!
I made these last night.. Had everything and believe it or not I didn't measure carefully.
Came out perfect all the way until the oven. I'm remodeling and temporarily using a counter top convection oven on my front porch. So I preheated to max 450 degrees. Put them in and was in makeshift kitchen making side veges. 7 minutes later I pull the cakes and they are sizzling....oh no. Get inside, internal temp of 200 degress NO!
Well I can't believe how good they were. Still tender and Aoli on top wow amazing.
So now I have 2 more left to do today and pay close attention my friend on these ones.
cheers
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 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 🤣🤣
The delivery and patter is entertaining. But what I REALLY love is the individual tips he delivers as he cooks that NEVER make their way into any recipe.
True of many of the things he makes: if you made it as written it is not good. His comments about the details (FINELY processing Panko before breading, filling the formed cakes in a ring mold and how to make them, and testing the temperature of the frying oil with an infrared thermometer) are not details found in printed recipes.
Sure, those details make the recipe longer and SEEM more complex, but they are not difficult and mark the difference between success & failure. Thank you, Chef, for sharing your knowledge and experience
These are delicious, juicy, and rich! Excellent recipe!
You don’t need to buy/make a PVC ring to make these. Most people have round, flat bottomed, stacking measuring cups. I pack the mix into a 1/2 measuring cup to measure the portion, then roll the “ball” in the bread crumbs. Next I put the “crumby ball” into the 2/3 cup and I use the bottom of the 1/2 cup to press/form the cake inside the 2/3 cup measure. Flip the 2/3 cup over and the formed cake comes right out! Want bigger cakes? Use the 2/3 and 3/4 cups. Smaller? Use the 1/3 and 1/2 cups. Think outside the box! You already have tools to make perfectly formed seafood cakes.
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 will need to make a trip to the Home depot before the grocery store to buy chef' Jean Pierre's tools for cooking:-)
Wish i had about 5 friends just like you Chef. You rock!
I get sad when I know we are close to the end. I love watching and learning from you. Merci !
I've been following many chefs on youtube for a long time and you are, without question, my favorite among them!
Wow, thank you!😀❤❤❤
No, it was not simple, you are wonderful, a real chef!!! Really lové you.....
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 love ur channel . I learn a lot from u I’m from New Jersey.
54yrs experience as a pro chef? You must have been a pro at 1yr of age. I love all of these amazing recipes and tips, and especially your great personality.
Wow, thank you! 😍❤
@@ChefJeanPierre 👍 😁 💖
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!!!
I've never been fond of fish, although I try. Never came across a seafood I DID like. I'll try this. M. Jean Pierre, tu es très drôle.
I Love This Guy...Ain't he GREAT!!!!
"Anyone can cook..." Chef Gusteau et Chef Jean-Pierre! ♥♥♥ Thank you for making it such a joy.
I believe the "secret" is enveloping the cake with the panko breading to keep the moisture in. 😋
I love this guy
I love thsi Chef! I’m from Baltimore and so I know all about 🦀 cakes SIR XHEF!!!!!! 😀👍🏼💕💕💞💞💞😀💚💚💚
Chef Jean-Pierre the best part of subscribing to this channel, for me, is your humor and enthusiasm. Cannot wait to watch all of your videos. Thank and God bless you.
I love the shrimp mousse binder- brilliant!🔥👍
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!
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…
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!
I learned the clock placement trick from the late Tony Bourdain in kitchen confidential.
THANK YOU, chef for your prompt two responses to my questions.
You are most welcome! 😍