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. :-)
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.
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.
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!
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
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.
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!
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!
You are truly an inspiration for all of us who want to learn. You really don't need to speed up. I feel like most people who watch your videos do not want to see you in a hurry!
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 made this for our traditional Christmas potluck this year and people were literally licking their plates clean. Absolutely phenomenal dish. Thank you, Chef!
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!👍
Just want to say that I made this last night and made two slight alterations. I added 1 minced clove of garlic and used fresh basil instead of chives. And the sauce was amazing! My dinner partner said it was one of the most unique sauces they've ever had and I agree. Truly delicious. Eager to try it with other fishes. Thank you for sharing!
I was wondering how the garlic would stack - two big flavors for a light sauce. I am imaging a light garlic with a punch of fresh basil - idk if I am brave enough to do that with just the shrimp but a great capellini / Angel hair pasta or even stuffed shells would be a great balance to your sauce! ❤
Thanks for the suggestions and compliment. I like your ideas! So...I just added one large clove of minced garlic in towards the end of sauteing the onions....not much. In my opinion, a hint of sauteed garlic almost always goes well with shrimp. And the basil just adds that great hint of mild peppery sweetness to it. Just a chiffonade on the top. Have fun with it!
Keep in mind that the entire sauce is cream based with two different alcohols cooked down. So that will add a lot sweetness to it which nullifies a lot of the acidity of the onions and garlic.
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!
Thoroughly enjoy your humor and zest for life through cooking. May you have many more years to share your love of preparing delectable dishes with your friends (we the viewers). Long live Jean Pierre!! It's better with BUTTER!!! Salute
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.
Which other channel do you give the thumbs up as soon as it starts ?!?! Brilliant !! Whish we could get the Canadian challots here in Spain. I’m on Mallorca and we have an amazing selection in our large supermarket]s, but we st I’ll only have the normal small shallots, but that is ok. Because I learn so much !!
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! 👍❤️
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.
@@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 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.
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:)
Just made this for a dinner appetizer. We were totally blown away! I can certainly believe this was constantly sold out. Beautiful. Thanks for this showstopper recipe, Chef.
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!
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
Chef. I think I can speak for you true subscribers and say that it is not necessary to shorten the length of your videos. We love the thorough and thought out explanation. Use as much time as you need. We will still be here waiting for the next recipe. By the way I made your bacon wrapped meatloaf yesterday and it was amazing. Hats off to you chef .
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)!!!
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.
Chef you are amazing. Thank you for sharing your recipes Your recipes are not to long. There all just right. Love that you are willing to share your best recipes . We are enjoying
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. 🍻
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.
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!!!!!!!!! 👍👍👍👍👍
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. :)
Chef JP. I was fortunate enough to make your recipe as an appetizer. It turned out amazing and I must say that this dish could be the greatest thing I have ever put in my mouth! Mama Mia…I wish I could send pictures in the comments because it looked some beautiful. I’ve always been a good cook, but now that I have found you, I am astonishing my family and friends. Please, please do not change anything you are doing. It has been a magical blessing to have found you. I cannot wait for the meet and greet because I am in Tampa and will be there!w
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
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 !!!!!
Chef Jean-Pierre, I'm sure that every dish that ever was created and prepared in your restaurant was fantastic. I have no doubts about this one and I can't wait to try it. YUM! Che dio ti benedica, signor Chef Jean-Pierre.
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 👍👍😀😀🌹🌹♥️♥️
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.
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
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
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. :-)
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 💯💯💯👏👏
I just love his style of cooking. Tips are great n I learn a lot from from the cooking demos. Please
share more with us.
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
@@kevinwright8716 Vermouth, by definition is a “fortified wine”!
This has to be the best opening ever. And the stuttering edits when he hits the pan *chefs kiss*
This intro was absolute gold.
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!
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
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.
You should have 10 million subscribers. My favorite “show” anywhere.
I agree wholeheartedly!
FACTS!
Agreed!
@@quedizzle7378 like !
Keeps getting better and better
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.
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
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.
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 🙏
Whoever thought of this intro was LEGENDARY!!!!
James Bond eh? Shaken not stirred.
@@joshuajohnson2216 buttered not roux-ed
@@rbagboyz nice 👍
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!
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!
8:55 The most emphatic "süüüüüüüüüüre" ever! Bravo! Looks sensational!
Finally an opening worthy of Chef Jean-Pierre
What the world needs now is more chef Jean-Pierre. Good for the soul!
Chef that intro was absolutely amazing 😂 the temp gun got me crying hahah 🤣
The humor, the joy, it's just a pleasure to watch. I bet a lot of plates came back licked clean also.
👍👍👍😊
Congratulations you are happy
I was lucky enough to eat dinner at The Left Bank, many years ago. It was a culinary experience, not to be forgotten.
New to the channel - where was this and what is the lovely story behind it?
You are the Real Jean Bond ONYO
You are truly an inspiration for all of us who want to learn. You really don't need to speed up. I feel like most people who watch your videos do not want to see you in a hurry!
CHEEF, I've been following you since the beginning, THIS IS THE BEST INTRO EVER!!!
Jean-Pierre, you make me happy. This recipe makes my family very happy! You are doing what God created you to do!
🙏❤️
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 made this for our traditional Christmas potluck this year and people were literally licking their plates clean. Absolutely phenomenal dish. Thank you, Chef!
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!👍
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!!
Wonderful, thank you !!
So wonderful. I don't know how this, is, as good as it is; but its wonderful.
That 007 intro was 🔥😎
Just want to say that I made this last night and made two slight alterations. I added 1 minced clove of garlic and used fresh basil instead of chives. And the sauce was amazing! My dinner partner said it was one of the most unique sauces they've ever had and I agree. Truly delicious. Eager to try it with other fishes. Thank you for sharing!
👏👏👏👍❤️
I was wondering how the garlic would stack - two big flavors for a light sauce. I am imaging a light garlic with a punch of fresh basil - idk if I am brave enough to do that with just the shrimp but a great capellini / Angel hair pasta or even stuffed shells would be a great balance to your sauce! ❤
Thanks for the suggestions and compliment. I like your ideas! So...I just added one large clove of minced garlic in towards the end of sauteing the onions....not much. In my opinion, a hint of sauteed garlic almost always goes well with shrimp. And the basil just adds that great hint of mild peppery sweetness to it. Just a chiffonade on the top. Have fun with it!
Keep in mind that the entire sauce is cream based with two different alcohols cooked down. So that will add a lot sweetness to it which nullifies a lot of the acidity of the onions and garlic.
I wish you had a restaurant I could visit♡ butter. Butter, butter...
This Chef is the most amazing and watchable genius in the kitchen I have ever seen. BRAVO!
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!
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
God Bless the Cook!!!
Thoroughly enjoy your humor and zest for life through cooking. May you have many more years to share your love of preparing delectable dishes with your friends (we the viewers). Long live Jean Pierre!! It's better with BUTTER!!! Salute
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
One word sums up this "Magnifique" thanks Jean-Pierre
Such enthusism he has, I can hear all his cooking stories all day.
The best Channel of the Galaxy with an incredibly nice, emtertaining and knowledgable man. Thank you very much for doing this Jean-Pierre!
Love the intro with James Bond songs Chef 👨🍳 👌 ❤️❤️❤️❤️❤️❤️
Which other channel do you give the thumbs up as soon as it starts ?!?! Brilliant !! Whish we could get the Canadian challots here in Spain. I’m on Mallorca and we have an amazing selection in our large supermarket]s, but we st I’ll only have the normal small shallots, but that is ok. Because I learn so much !!
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
I love your stuff Chef, thank you!!!
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! 👍❤️
bond intro was fantastic
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 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.
Apart from the excellent cooking and recipe the editing is top notch. Kudos to the editor!
It's a delight to see your videos and recipes. You explain everything in very joyful and simple way. Thank you!
😃😃 I love your intro Chef Jean Pierre 007 👍❤️❤️🌺🌸🌺
LOVE THE INTRO! please keep it!
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:)
My husband (sous chef) and I love your instructional youtube videos. So helpful and absolutely delicious.
Wonderful. Wonderful. This is going on the Christmas eve menu. Thanks again.
Just made this for a dinner appetizer. We were totally blown away! I can certainly believe this was constantly sold out. Beautiful. Thanks for this showstopper recipe, Chef.
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!
I have been making this dish for over 20 years, always impresses our guests.
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
Chef. I think I can speak for you true subscribers and say that it is not necessary to shorten the length of your videos. We love the thorough and thought out explanation. Use as much time as you need. We will still be here waiting for the next recipe. By the way I made your bacon wrapped meatloaf yesterday and it was amazing. Hats off to you chef .
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.
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've made quite a lot of your recipes, and have never been disappointed. And this one was great as well! Everyone loved it. Thanks JP!
Chef you are amazing. Thank you for sharing your recipes
Your recipes are not to long. There all just right. Love that you are willing to share your best recipes . We are enjoying
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!!!
Best part of this channel? IT NEVER GETS OLD and CHEF ONYO is the MAESTRO!
Ala James Bond, Perfectly Amazing !!
I watch you for 2 reasons;
1. You make me feel good
2. Your recipes are out of this world.
😘
🙏🙏🙏😊
Great intro 😄😆😂🤣 favorite go to weapon, BUTTER!
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!
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.
Love you're dishes and your unique and interesting style
I just made this for Christmas and it was the best dish on the table, absolutely amazing!
Thanks so much for the recipe
Chef, you’ve outdone yourself, again. Excellent!
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. :)
I can't stop watching this channel. Thank you.
Love the opening, love the dish, LOVE that you got your gas stove back!!!!!!!
You amaze me every time, can't wait to try this recipe.
I am so doing this at my next dinner party which is often at my house :-) thank you Chef!
Remember to invite me then hehe
Can I come?
Where is it less often?
Don’t do it when you are at someone else’s dinner party 🤣🤣🤣🤣🤣🤣
at the moment the sambuca is aflame - guests: "Oh... dinner AND a show!!"
Chef JP. I was fortunate enough to make your recipe as an appetizer. It turned out amazing and I must say that this dish could be the greatest thing I have ever put in my mouth! Mama Mia…I wish I could send pictures in the comments because it looked some beautiful. I’ve always been a good cook, but now that I have found you, I am astonishing my family and friends. Please, please do not change anything you are doing. It has been a magical blessing to have found you. I cannot wait for the meet and greet because I am in Tampa and will be there!w
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.
4:20 L M F A O @ Mario wow. Editor killed it on that one
Can't wait to try this! Thanks, Chef! Glad to see you got your gas stove back!
Had the pleasure of eating this at the Left Bank numerous times. Also cooked it from your book. Great dish.
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
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 !!!!!
👍👍👍😊
That intro was hilarious! lol You are so funny!
Chef Jean-Pierre, I'm sure that every dish that ever was created and prepared in your restaurant was fantastic.
I have no doubts about this one and I can't wait to try it. YUM! Che dio ti benedica, signor Chef Jean-Pierre.
Let me tell...
Chef Jean Pierre
You're amazing... so
don't ever stop doing
what you do...😉
💜🧔💜
I would serve this appetizer to anyone with pride. Delicious. Thanks!
I love this guy I've made several of his recipes & they are all top shelf thank you chef
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 👍👍😀😀🌹🌹♥️♥️
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.
Oh boy!! Do those shrimps look delectable!! 😋🤩😋🤩😋🤩👏👏👏
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
Looks amazing, Chef! Thanks for sharing!