How to Make Giardiniera
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- Опубликовано: 25 июл 2024
- How to Make Giardiniera // Chef Tom shows us how he makes Chicago Style Giardiniera to be used as a condiment on just about anything. Italian for "from The Garden", Giardiniera consists of pickled chopped vegetables that add a spicy tanginess in every bite. It's easy to make and it stores well. You'll want to always keep a jar of this excellent flavor enhancer around.
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00:00 Introduction
00:47 Preparing Peppers
01:44 Preparing Cauliflower
02:04 Preparing More Fresh Ingredients
03:09 Brining Vegetables
03:46 Preparing Sport Peppers & Olives
04:15 Adding Garlic
04:26 Adding Seasoning
05:00 Filling Jars
05:10 Adding Liquids
06:04 Getting A Taste
06:37 Like & Subscribe
This is super relevant love how chef stays on top of the times! All the Chicago pizza hype and you bring the base. Perfect timing.
Reminds me of tapenade. I would absolutely try this on a muffuletta among many other sandwiches.. Awesome video. Thanks!😊
Looks amazing! Thanks for the recipe. About to start chopping chopping some veg to try it out 👍🏻👍🏻🎉
Can't wait to try this. The chili crunch was killer!!!
Definitely going to try it
Giardiniera is a personal favorite, love the recipe!
Awesome job as always, Chef!! Try it on pizza with some Italian sausage....can't beat it!! You did Chicago proud here, congrats.
Thank you! Appreciate the support and thanks for taking the time to watch our video!
I love Giardiniera. and the Chicago style Italian beef sandwich is one of my favorites. I personally like mine with sweet peppers, and hot giardiniera, with just a little au jus poured over the top. quite possible one of the best sandwiches ever created.
A touch of au jus just took it to the top for sure!
This is GOLD on sandwiches, love it
Thank you for sharing like the.
Chili oil idea.
Chicago native here. I'd eat that giardinere any day of the week! Awesome video, Chef Tom!
Happy to hear it is Chicago native approved! 💯
Awesome! Subscribed!
That looks amazing Chef Tom! I'm going to make some of this!
Let us know how it goes! 💯
Looks 🔥
Your knife skills are enviable. I made Giardiniera for the second time the other night and was just curious about how others do it. But when it came to the cauliflower and bell pepper, I sure could have used your techniques. Next time! Thx for a great tutorial.
I Love this, I make this and blend some of it with my tuna salad.
Awesome! My favorite condiment. Goes on nearly everything.
Yes! adds such a nice flavor!
I am going to make some for my daughter in college. We used to make it together from the backyard-grown peppers, but since she just started at UOI earlier this year, I'll surprise her with a jar of this giardiniera and a slab of home-made lox for the daughter-father weekend. I know she will be thrilled, happy and grateful. She absolutely loves this stuff!
PS. Cheff Tom. Make a video about making lox. I'd love to see your twist on the Jewish classic.
Veggies with vinegar and salt... Heaven!
Now you've done it. I'm gonna have to get some hoagie rolls and make some crockpot hot beef. I'm definitely trying this recipe.
Thank you for this! Always loved this stuff! Never realized it was so easy to make. My wife's homemade sofrito will have a roommate soon😂
Thank you ❤
Chef Tom, this looks amazing. Can’t wait to try it out. Have you seen the sliced and seared lasagna videos that are trending? I bet you could come up with a great recipe for it.
Had some giardiniera on a Panini, while touring Italy today. Told myself I need to make some when I get home. Perfect timing! 👌
Wow, hope you are enjoying your trip! It's hard to get the timing right so we are happy to hear this! 🙌
Thanks Chef Tom, love Giardiniera on almost anything! Always looking for a good recipe to use up some of the Serrano's that come out of our garden. We let them ripen all the way to a bright red, so the Giardiniera color wont be the same, still cant wait to make this up. Thanks
Yes and Serrano's from your garden will definitely add tons of flavor! Can't beat homegrown food!
So this goes on pizza? Looks amazing. I make pizza all the time, i might have to try this
I just spent over an hour making Vivian Howard's "Little Green Dress," a condiment with some of the same ingredients as this recipe. But as a native of the greater Chicagoland area, I like yours better and it's faster. Thank you!
Thanks
Yum
Chef Toms knife work 👍👍👍I'm jealous
Thanks for this brother!
Just visited Chicago last month for the first time and enjoyed some giardiniera on a slice of deep dish... lawd have mercy. You've mentioned that it only keeps for a couple weeks? Being the only one in the house that would eat this, I'm wary to make because it would go bad long before I got through the jar. Any suggestions?
Hi. I love this recipe. Do you know why the my marinade of olive oil and vinegar separates and the oil congealed when I refrigerated? Appreciate your recipes. Thanks.
EVOO solidifies at cold temps. I thought giardenera was brined, then pickled, then stored in canola/veg oil which is more fridge stable. Chicagoans usually don't put olives in (or maybe I just don't get the brands with olives because I don't like them haha)
I make this stuff all the time. It works soooo much better if you pickle your veg for 24hrs in a vinegar brine, drain them, THEN pack em in oil with the herbs. You get that pickly-bite and the herbs infuse the oil. They’ll store in the fridge for a long time
Thanks for the tip, definitely can improve the flavor and for pickle fans a must-do step!
Does that just mean soak everything in vinegar and salt over night? Then drain?
@@n1ckyg123
here’s the brine I use:
1T salt/1T sugar/1c water/3c vinegar
Once I chop the veg I brine everything overnight in the fridge, drain and briefly rinse with cool water, pat everything reasonably dry THEN I’ll pack them in jars with herbs and olive oil.
@@clintballard6485 awesome thank you!
@@n1ckyg123 very welcome! 👍
What are “sport” peppers 🌶️ that you put in the next day
What are “sport peppers”??
Looks good mate, definitely going to give it a try and see if it gets added to the regular lineup.
I wonder if that's enough vinegar to be able to water-bath can the giardiniera to be room-temp stable. Would be really nice to make once and have a year's supply on the shelf.
wont olive oil gel up in the fridge? would soybean oil be better?
A local place puts it on pizza and its great.
Whoa, whoa, whoa, how much red pepper did you cheat us out of there? 🤘🤣
A colleague's wife makes this often, it is amazing.
I don't think I need that in my... 6:34 .. yes Sir..!!!
Looks great! Lot of knife work......I hate knife work
I love Giardiniera on about anything. I make my version of bruschetta with it.
After living in Texas for a few years we get nostalgic for Chicago Style Giardiniera . The cheapest store bought version we can buy is 16oz for $2.78 and that's course cut without olives (not Chicago Style). We are going to follow Chef Tom's recipe and enhance our lives or at least our meals!
Did you say 1 CUP of vinegar ?
Not bad...
Did try pulsing the veggies in a food processor? Seems like that would cut the prep time a lot.
My husband loves it, but that's not how he gets his. He's is more chunky and has no oil in it. I guess it depends on the company that make it.
I’m making this with Habanero peppers because I’m a psychopath. For chili heat.
Bringing the heat! Love it, and thanks for watching!
The good stuff from the luxury grocery stores is too pricey for me. Aldi's brand is nice and cheap but all I taste is salt.
I guess I'll try this recipe, where I can rinse the salt after it marinates.
Have you and can you barbecue an entire Pig?
Not black olives? I'm disappointed. I love that mild nutty flavor with peppers, celery, and carrots. Some onions might work, too.
man, those gloves gotta be such a pain w/ all that knife work
Mainly tuned into this video to hear how Chef Tom pronounced it.
I made this today, and it came out waaaaay too salty. Like, inedible salty. I'm extremely sad because I think I followed the recipe to a T. Here's to hoping the salt gets mellowed out in the vinegar and oil over a few days...
Did you rinse it? He doesn't show it but says to...
Had to watch this 438 times just to learn how to say it
chicken liver and intestines tasty for me Sir
You lost me at cauliflower I can't eat that just like anything broccoli.
No way im doing this every three weeks - just buy store bought