You don't tell your guests you used butter, I don't tell my guests that every dish I make comes from you. Chef Jean Pierre, you've helped me take my culinary skills to a new level.
@@1515cci I also watch Vincenzo's. Would he really react negatively to butter in an Arrabbiata? I wouldn't be surprised... but why would he upset about it?
Every recipe I’ve made of yours is fabulous. I’ve always been a decent cook; you’ve taken me to the next level, the key is always being willing to learn - I’m 67, still learning. Thank you Chef! 😘
I am almost 80 and have learned a lot in the last 2 years that I have been watching Chef Jean -Piere that I never knew. I always thought that I was not to bad a cook.
I love how Chef Jean-Pierre brings all aspects of his heritage to his cooking. It's what makes his artistry unique & special. When he speaks of his mother & grandmother, he's sharing fond memories. Thank you for all that you do, Chef Jean-Pierre. Not only are you educating us on how to cook fabulous food, you do it with such infectious joy & passion. God bless!
Chef always brings me joy while he makes wonderful food!! I am so happy that his life worked out that he can continue to do a craft that he obviously enjoys, and he continues to tell us how happy it makes him to share all his years of work with us. A Blessing indeed.
@@soylentgreen326 Julia Childs: "The three secrets to French cooking are butter, butter, and more butter!" I know that this is (technically) an Italian dish, but Chef J. P. is half Italian and half French, so he makes it half French, as well.
My butter consumption went trough the roof and funny enough, my weight went down. Funny how that works. Cooking delicious food makes me so satisfied, I don’t need to actually eat much afterwards.
This is one of the best, most simple pastas Americans dont really know about. I serve this at my Bistro often and I almost always sell out. Love the idea of the "salsa" garnish. Great recipe Chef! 😊
Oh chef... I never leave the stem of the basil in and then remove it... great trick. Awesome recipe! Also, the part at the very end where Chef is so passionate about the dish is a great addition.
You are my best Chef and teacher 💥👍👏 I watch each of your video several times, because there are a lot of valuable tips, often hidden. You are a great Chef 💥💥💥
I love your passion for butter. As a Spaniard myself, I always use olive oil. But butter always adds an extra level of flavor to almost every dish. Thank you for your wonderful recipes and for making watching your videos so much fun.
It's ridiculous how fond of Chef JP I am. I've never felt I 'knew' people on TV. Never felt they were my friends. Never felt close to celebrities or even had a crush on them (well, perhaps Jennifer Lawrence but hey, I'm only human). But I genuinely adore this man! Please Chef, never, ever retire. ❤
I love his knowledge & expertise, his family's gastronomic history and most of all.... the freedom of his choices to us when it comes to our chances of availabilities ! Love him
I've been following your channel for years chef. It's always been not only a learning experience but your enthusiasm and passion for cooking are very rare. Cheers chef.
This recipe has arrived at the perfect time because my parsley and basil are just ready for the picking. And the cherry tomatoes are ready to take off the vine. A garden meal for Sunday. Thanks Chef Jean - Pierre perfect timing
I love learning new recipes. My wife loves spicy food but not me. You crack me up when you're busy in the kitchen. We eat pasta several times a week. The butter add was perfect. Thank you for sharing your knowledge.
Thank you Chef and Jack for the recipe and great close up shots. Arrabbiata is one of my favourite Italian dishes. I usually add garlic shrimp or Italian sausage as well.
Reactions when I play Chef Jean-Pierre on our in house stereo while watching recipes or cooking: “Oh it’s gonna be good!”, onion mentioned =in stereo chimes of Ohn-yhon!” + so much more. The recipes & food are amazing, this family finding a common place of ingredient in bonding with Chef despite all physical or mental health obstacles in joy, brings more worth than you’ll ever know, even if I screw up!
Last night I made this recipe to the letter with the measurements on the website... OMG!!! Super delicious!!! You could see the slices of garlic but you couldn't feel the strong flavor of garlic... rather it was a combination of the sweetness of the basil, with parsley and garlic... And the butter at the end... Ooohhh!, ooohhh, ooohhh! Everything is definitely better with butter. And the final touch of cherry tomatoes!!! Fantastic! delicious!!!! My husband says that this is the sauce that we are going to use with any pasta! Thank you Chef!!! You made us enjoy a fantastic dinner last night! Jack... I can imagine how hungry you get with all those delicious smells when you guys are filming!!! Very good production and very timely stickers! Keep up the good work! And thank you Chef for teaching me to enjoy cooking in my retirement!
When I started watching this channel, there were less than 300 thousand subscribers. Now Chef has more than 1.38 million subscribers! Wow! Absolutely awesome!❤
I love when Jack keeps the camera rolling at the end to see how Chef reacts after they stop filming. 😊 I’ll be making this recipe this weekend for sure…with BUTTER!
Made this tonight. Came out great. The butter was a good call. I used poblanos instead of red chilis. I like poblanos but I feel a bit more heat was needed. Next time I will kick it up a notch. Its so heartwarming to hear your recollections of your mother.
Oh Chef! This is one of the first dishs I ever made when I started cooking on my own, back then I only started with a jar version of the dish with some chilli and some parmesan (the real deal of course, even back then) Thank you for showing me this dish!
Oh man, I'm lying here recovering from surgery, and this is killing me. I'm hungry from fasting, and I swear I can smell the fragrance through the screen! Looks awesome, chef!
Good afternoon Chef J-P, so traditional and a firm favourite at the table. Tomato and basil with garlic, unbeatable. It is such a basic recipe but the combination of flavours are wonderful. The additional tomato decoration just finishes it off, perfectly. Thank you for sharing and showing as well as the cooking tips. We are having pasta and savoury ground beef for tonight, always a winner in our home and so nourishing. We are moving from winter into Spring/Summer season now, it is quite dusty and a little too windy outside for me, so I welcome the inside of the house right now and watching your cooking show. Always most enjoyable and welcome, it was a lovely video, Jack is so spoilt enjoying your cooking after words, I hope he realises how blessed he is. Kind regards and many blessings.
I just have to say..... I STILL have yet to make any of chef's recipes... the way he does them, and have one of them fail! They ALWAYS turn out perfect, and my two HUGE prime rib roasts I just made on Saturday, two days ago, were no different. The recipe I have used for my prime rib roasts for the past several years, came from the cookbook I had autographed on board one of the Princess Cruise lines, by the head chefs on board, following a galley tour. It has turned out pretty good over the past 10 years, but never consistently the same color throughout the roast. When I watched Chef JP's video Saturday, before I prepared them, I wasn't sure because my two roasts were EACH about 19-20 inches long. (I was serving about 45 people.) And I also didn't realize he salted them overnight before putting them in the oven, so didn't have time for that. But I did smear them with clarified butter and prime rib seasoning. I did one other thing different, as I removed quite a bit of the fat, as well as the bones so that they would both fit in my large roasting pan... and I saved those long strips of bone to make beef stock down the road! I put them boneless, in the oven uncovered at 250 degrees until I had them testing between 124 degrees and 137 degrees... as I don't like mine too rare, and was serving older folks. I line my roasting pan with a large pan liner that fits inside of an actual electric roaster, so that when I took them out of the oven to "rest", I could bring up the sides of the large liner and cover the entire roasts while they rested for an hour. Then I cranked up my oven to 500 degrees and when temperature was reached, folded down the sides of the liner and popped them back in the oven for 17 years..... I mean 17 MINUTES!! LOL🐮 Then I let them cool until I could slice them into portions to serve the next day. I was AMAZED by how they were the same color throughout those long prime rib roasts, except right at the very ends of course! And the taste..... oh my!! (We own a ranch so raise our own beef... so the quality of the beef is really good!)- I may be a bit biased there!?! My biggest worry was serving them the next day without making the slices tough, but I heated the broth in an electric roaster with a new liner, laid the slices in the hot broth and then shut off the roaster and covered the roaster with a heavy towel until they were ready to serve... they were PERFECT! I received so many compliments, and I will from NOW ON... do my prime ribs this way! I have learned SO much in the past 6 months from Chef JP, I can hardly believe it! (And I have done catering for 20 years!)
What would the French people do? I'm Italian and yes, it looks strange to put butter in this dish BUT I'm going to try it and not tell my family. Not only a GREAT CHEF but also very entertaining to watch.
When you really get to a point of complete culinary understanding you'll know what works and what doesn't butter and various other options are definitely a fabulous flavor enhancer .Explore the options you'll love it. Bon Appétit Chef Fazooly.
UNIQUE REQUEST. Chef JP, I came across your pickled onion recipe and with gardens nearly ready for pickin' as many more are growing their own food to offset the high costs at the grocery store - could you please do a series on "Canning" various preserves? I believe it will be very well received. Thank you for all you do!
“Don’t tell anybody” As he shows the world butter in the sauce… I love it. Butter in the onion/shallots before you add tomatoes for sauce. Chef approved.
A question I've always wondered is, "What is the difference between 'Fra Diavolo' and 'Arrabiatta?'" Chef I absolutely love your videos and how you treat cooking as the social experience it is meant to be. My wife and I honeymooned in Aix-En-Provence, Avignon, and Nice and my typically food-cautious wife fell in love with the food there! I make at least one of your meals (If not more) a week, and your videos and flavors help us recapture that joyful time in our lives. Any chance you could do a lesson on "Orange Blossom Fougassette?" I still haven't been able to recreate that for her, (us). our
Many years ago, while in Rome, I visited a restaurant with friends which belonged to the brother of the owner of Bar Il Tigli on Via di Monte del Gallo, who served delicious cuppucino and croissants every morning, a mere stone's throw from St Peter’s. The restaurant on the main street seemed only to be patronised by family but we felt most welcome. I had the most gorgeous serving of gnocchi all'arabbiatta which was the last available, much to the dismay of my friends when mine was served. I can remember it to this day and can say with certainty that this experience spurred by interest in cooking. Such an authentic experience and indelible memory! Food is more than a recipe, it is a passion and Chef Jean-Pierre's family memories are testament to that!
Hey JP! I just enjoyed watching your Q&A from a few months back. Yes, please do more of these! I would like to ask this question. What are some of your favorite "exotic" spices or spice blends? Example, Ras El Hanout, Chinese 5 spice, Tunisian spice blends, etc. Is there a ethnic food/culture that you would like to explore more? Thanks and keep up the fantastic work. OH, and have some butter today!
Jean-Pierre had a wonderful system for garlic. He used a razor and sliced it so thin, it would liquefy in the pan with a little oil. It's a very good system.
Hello chef, thank you for the recipe I love what you are doing your passion for your work is truly contagious, I was wondering if it would be possible to make a video about making aligot. Thanks again 🙏
Chef's garlic olive oil tastes much better than several others I have tried. I like all of his oils. His Herb' d'Provance olive oil was a random surprise, maybe the best
I just discovered you a few weeks ago and I'm absolutely thrilled with your presentations. I can't wait to try making everything!! I made my clarified butter and just yesterday I bought my first ever bottle of Cognac!! I'm just having trouble deciding what to make first. This looks so simple I might start with this one but it doesn't use clarified butter or cognac. Oh well. Thank you so much for explaining the "why" about everything so clearly.
My advice before jumping onto recipes is to make: garlic puree, cheater stocks, fresh breadcrumbs(all Chefs recipes), plus I usually prep some mirepoix(onions/carrots/celery) at the beginning of the week just to have handy cuz it will almost always be needed in several recipes. Try steak au poivre first.......you'll fall in love and never want to eat out again. Happy cooking!
@@daphnepearce9411 thanks. I actually did find beef neck bones in Publix and made my beef stock. Also cut up a chicken and madethat today. Unfortunately, my leeks were hard as stone. I googled that they had "bolted". I'm now afraid to try them again, I had never "leeked" before and didn't realize they aren't supposed to be solid inside. Live and learn. I'm retired so it will be no problem to prep my mise en place when I'm ready to attack one of these fantastic foods.
@marjoriebray5418 Wow! Sounds like you're rockin' and rollin'! I'm also retired, so cooking is actually fun! If you don't already have a vacu-sealer, I'd highly advise getting one. I freeze so much chicken, fish, pork, etc. and even some produce and dried chiles(I make a lot of Mexican food too). That makes life so much nicer if I don't have to run off to the store for one thing. Have fun!
As for the garlic, the pungent part is the core. To eliminate the pungent part, I have seen Italian chefs split the garlic in half and remove the center core first. After that, they either slice or mash the garlic. As for the tomatoes, I use La Valle D.O.P. San Marzannos.
If you were to draw a very wavy line maybe from south of Florence, I think it might show where the (more likely) use of animal fats in the north is common - as opposed to oils in the Mediterranean/Adriatic south? Northern Europe (France/ Germany/ Switzerland/ Austria) cooks with fats. Southern Europe (Italy/ Spain/Portugal/Greece/Cyprus) cooks with (olive) oil. Geography, climate and the availability of good seasonal ingredients dictate how we all get the job done? Brilliant video Chef JP and Jack. Thanks for sharing your family knowledge!
This is very close to the red sauce I make! Love the salsa addition to the top! So if my red sauce is almost exactly and all’ arrabiata, then I need to learn to make other red sauces. I don’t like to put the same sauce on lasagna, cannelloni, spaghetti, angel hair, pizza, etc., because then everything tastes the same.
Hoo man, I still can't decide if I enjoy these videos more for Chef JP's humor, or for the recipes themselves! We get equal parts of both. Since I also love pasta, this is one recipe I'm definitely going to try (even with the butter!). I also love the little "after we're done" off-the-record dialogue of Chef's that Jack often includes. I'm surprised that the both of them don't weigh 300 pounds by now! I'm a big fan of Ina Garten (the Barefoot Contessa) and some others, but this is by far the best cooking channel on the internet :-)
Definitely my favourite RUclips Chef... Love your work, your stories, your enthusiasm, and Jack! Thanks Chef, you have expanded our regular dishes considerably in the few months since I first found your channel. Your spaghetti carbonara is the most voted regular family favourite, hands down! Cheers!
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I love when Chef Jean-Pierre tells the stories of his mother and grandmother cooking.
agreed
Yeah me too
That spicy penne, ma was crying.
❤
where do we need to go to petition chef for more stories, about the special women in his life and their cooking. as well as their recipes?
You don't tell your guests you used butter, I don't tell my guests that every dish I make comes from you. Chef Jean Pierre, you've helped me take my culinary skills to a new level.
You don’t tell Vincenzo of “Vincenzo’s Plate” that butter was added. He’d react negatively 😊
@@1515cci I also watch Vincenzo's. Would he really react negatively to butter in an Arrabbiata? I wouldn't be surprised... but why would he upset about it?
@@italianskygod111 he's more for traditional cooking with traditional ingredients and whatnot I would assume.
Hahaha i love it, this kind of lil secret in the kitchen which really enhances the taste of the food
Every recipe I’ve made of yours is fabulous. I’ve always been a decent cook; you’ve taken me to the next level, the key is always being willing to learn - I’m 67, still learning. Thank you Chef! 😘
I’m 66 and have always cooked but the Chef has taught me a lot as well!
Me too. @@debwalsh6473
I am almost 80 and have learned a lot in the last 2 years that I have been watching Chef Jean -Piere that I never knew. I always thought that I was not to bad a cook.
Learning much about cooking and techniques just from watching his few videos . I am new here.
i agree! he’s fabulous
When he says “ hello my friends “ my day gets better
All of Our dayz as well. Lest I tried a "Jack-sized serving', I would not feel well.
True🥰😊
You're a national treasure, Jean-Pierre. Your stories about your upbringing in France are treasures too. Loved the candid part at the end.
OMG!!! This sauce is delicious!!! Thank you to your Mother and Grandmother for this recipe! Good memories!
I love how Chef Jean-Pierre brings all aspects of his heritage to his cooking. It's what makes his artistry unique & special. When he speaks of his mother & grandmother, he's sharing fond memories. Thank you for all that you do, Chef Jean-Pierre. Not only are you educating us on how to cook fabulous food, you do it with such infectious joy & passion. God bless!
🙏🙏🙏❤️
Chef always brings me joy while he makes wonderful food!! I am so happy that his life worked out that he can continue to do a craft that he obviously enjoys, and he continues to tell us how happy it makes him to share all his years of work with us. A Blessing indeed.
🙏🙏🙏❤️
The problem it is not easy to meet you ,but I love chef like the way I love mi Mum,I always to pray to God to bless you and America
What a blessing that you share so much with us. Your passion for food and obsession with butter is contagious. ❤
It’s bedder wiv budder ❤
@@soylentgreen326
Julia Childs:
"The three secrets to French cooking are butter, butter, and more butter!"
I know that this is (technically) an Italian dish, but Chef J. P. is half Italian and half French, so he makes it half French, as well.
My butter consumption went trough the roof and funny enough, my weight went down. Funny how that works. Cooking delicious food makes me so satisfied, I don’t need to actually eat much afterwards.
This is one of the best, most simple pastas Americans dont really know about. I serve this at my Bistro often and I almost always sell out. Love the idea of the "salsa" garnish. Great recipe Chef! 😊
Americans know about it, they have like five different brands of this sauce at my grocery store. Many Americans just don’t like spicy food.
Oh chef... I never leave the stem of the basil in and then remove it... great trick. Awesome recipe! Also, the part at the very end where Chef is so passionate about the dish is a great addition.
Yep, never trust a skinny chef! Their oil probably stems from the engine of their dump truck.
Oh Nooooo.@@thomasborgsmidt9801
The stem of basil really makes a huge difference ... I have no idea why! Chef JP would know!
You are my best Chef and teacher 💥👍👏 I watch each of your video several times, because there are a lot of valuable tips, often hidden. You are a great Chef 💥💥💥
Thank you! 😃
I agree. Some very important tips are spoken in an underbreath or in a seemingly haphazard comment. I catch those a lot!
I love your passion for butter. As a Spaniard myself, I always use olive oil. But butter always adds an extra level of flavor to almost every dish. Thank you for your wonderful recipes and for making watching your videos so much fun.
@Chefjeanpierre...-.- Tell me
It's ridiculous how fond of Chef JP I am. I've never felt I 'knew' people on TV. Never felt they were my friends. Never felt close to celebrities or even had a crush on them (well, perhaps Jennifer Lawrence but hey, I'm only human). But I genuinely adore this man! Please Chef, never, ever retire. ❤
You are definitely the very best Chef. My highlight of the week is Mondays and Thursdays at 10 a.m
Then i rewatch everything in between. Thank you.
I love his knowledge & expertise, his family's gastronomic history and most of all.... the freedom of his choices to us when it comes to our chances of availabilities ! Love him
Hello fwends!
Thank you for another great cooking video Chef Jean-Pierre!
Chef's fantastic on camera, but there's something really neat about him after the shoot is finished. Thank you for including those clips at the end!
I've been following your channel for years chef. It's always been not only a learning experience but your enthusiasm and passion for cooking are very rare. Cheers chef.
Love your humor, your energy and recipes. And of course, butter!!!
I love watching him…I love his personality also.
This recipe has arrived at the perfect time because my parsley and basil are just ready for the picking. And the cherry tomatoes are ready to take off the vine. A garden meal for Sunday.
Thanks Chef Jean - Pierre perfect timing
I love learning new recipes. My wife loves spicy food but not me. You crack me up when you're busy in the kitchen. We eat pasta several times a week. The butter add was perfect. Thank you for sharing your knowledge.
He is the butter whisperer
Chef, I have NEVER seen you so joyful! It is a delight to see. Very contagious! A perfect example of food cooked with love! Did Jack enjoy it....?
He certainly did! 😊
😍🤤@@ChefJeanPierre
I never get Tired of watching my favorite cook , i watch him over and over again, I'm glad I found his cooking channel 😊
Chef, It seems to me that when your trying to make something Italian, you get flustered. Relax when you cook Italian food.
Thank you Chef and Jack for the recipe and great close up shots. Arrabbiata is one of my favourite Italian dishes. I usually add garlic shrimp or Italian sausage as well.
Needed this last night(maybe next time),
Reactions when I play Chef Jean-Pierre on our in house stereo while watching recipes or cooking: “Oh it’s gonna be good!”, onion mentioned =in stereo chimes of Ohn-yhon!” + so much more. The recipes & food are amazing, this family finding a common place of ingredient in bonding with Chef despite all physical or mental health obstacles in joy, brings more worth than you’ll ever know, even if I screw up!
Last night I made this recipe to the letter with the measurements on the website... OMG!!! Super delicious!!! You could see the slices of garlic but you couldn't feel the strong flavor of garlic... rather it was a combination of the sweetness of the basil, with parsley and garlic... And the butter at the end... Ooohhh!, ooohhh, ooohhh! Everything is definitely better with butter. And the final touch of cherry tomatoes!!! Fantastic! delicious!!!! My husband says that this is the sauce that we are going to use with any pasta!
Thank you Chef!!! You made us enjoy a fantastic dinner last night!
Jack... I can imagine how hungry you get with all those delicious smells when you guys are filming!!! Very good production and very timely stickers!
Keep up the good work! And thank you Chef for teaching me to enjoy cooking in my retirement!
🙏🙏🙏😊
When I started watching this channel, there were less than 300 thousand subscribers. Now Chef has more than 1.38 million subscribers! Wow! Absolutely awesome!❤
Thank you so much 😀
Now that just put a huge smile on my face, what a chef, what an entertainer!
Getting plastered watching his new video while playing the Chef Pierre ‘My Friends’ drinking game. Thanks chef!
I’ve been away from the internet for a week and am so happy to come back to a new video from my favorite Chef
Salut Jean-Pierre, c'est toujours un plaisir de voir tes vidéos. Un grand merci à toi. Continue de nous régaler!!! Bises.
Just made something similar a few minutes ago..BUTTER? Of course! You're the best!
Great job chef! Me and my grandparents love you so much! Keep doing your thing my friend!
Thank you 🙏
This man is a treasure. Thank you for sharing your cooking.
Fantastic job my grandmother used to call it Penny Diablo brings back memories👍
I love when Jack keeps the camera rolling at the end to see how Chef reacts after they stop filming. 😊 I’ll be making this recipe this weekend for sure…with BUTTER!
Made this tonight. Came out great. The butter was a good call. I used poblanos instead of red chilis. I like poblanos but I feel a bit more heat was needed. Next time I will kick it up a notch. Its so heartwarming to hear your recollections of your mother.
Jean-Perre your the best you always bring a smile to my face.❤
🙏🙏🙏
Always a winning recipe. Now I know what’s on the menu for dinner ❤
I was waiting for the butter. Thank you for not disappointing by adding it.
That was simple Chef. Even a child could make it! I must say though I have never heard of butter on pasta. I will definitely give that a try.
You’ve never heard of BUTTERED EGG NOODLES “, your not the brightest cookie in the jar 😂
@@jeffgulla1399 Probably true but I do know the difference between "your" and "you're", which you clearly do not.
After becoming a dedicated Chef J-P fan, I add butter to my butter 😅and I put it into everything I can. Another great recipe!
Chef Jean Pierre makes cooking fun! His enthusiasm is contagious-God Bless him!
I’m a chili head and there is No heat in the seeds its mostly in the pith or ribs if you will
Mmmm...😊Looks so good!😊🌷Thank you for another fantastic video Jean Pierre.😊🌹
that's my favorite sauce. i've got some ripe tomatoes and chilies in the garden and i'll cook this soon 🥰🤌
He is the uncle/teacher everyone should have
Oh Chef! This is one of the first dishs I ever made when I started cooking on my own, back then I only started with a jar version of the dish with some chilli and some parmesan (the real deal of course, even back then) Thank you for showing me this dish!
You should sell Chef Jean bibs. I drool, watching you make these tomato dishes. You would make a fortune.
Oh man, I'm lying here recovering from surgery, and this is killing me. I'm hungry from fasting, and I swear I can smell the fragrance through the screen! Looks awesome, chef!
Oh my dearest is Jean-Pierre
I absolutely love everything about you 💕
🙏🙏🙏❤️
Butter makes everything better! Even perfect italian recipes. ❤
Yea butter!!!
I love how it finishes the meal !!
It’s luxurious!!
The spicier the better! Studies show spicy food has excellent long term benefits for your heart. Looks amazing!🔥🤟
@user-yo4pm2jv5x (: 🍻
Good afternoon Chef J-P, so traditional and a firm favourite at the table. Tomato and basil with garlic, unbeatable. It is such a basic recipe but the combination of flavours are wonderful. The additional tomato decoration just finishes it off, perfectly. Thank you for sharing and showing as well as the cooking tips. We are having pasta and savoury ground beef for tonight, always a winner in our home and so nourishing. We are moving from winter into Spring/Summer season now, it is quite dusty and a little too windy outside for me, so I welcome the inside of the house right now and watching your cooking show. Always most enjoyable and welcome, it was a lovely video, Jack is so spoilt enjoying your cooking after words, I hope he realises how blessed he is. Kind regards and many blessings.
southern hemisphere?
Your passion for cooking really shines through in this video. You make it look effortless, yet the end result is truly impressive. 👌🤌😋🤩🤩
I just have to say..... I STILL have yet to make any of chef's recipes... the way he does them, and have one of them fail! They ALWAYS turn out perfect, and my two HUGE prime rib roasts I just made on Saturday, two days ago, were no different.
The recipe I have used for my prime rib roasts for the past several years, came from the cookbook I had autographed on board one of the Princess Cruise lines, by the head chefs on board, following a galley tour. It has turned out pretty good over the past 10 years, but never consistently the same color throughout the roast. When I watched Chef JP's video Saturday, before I prepared them, I wasn't sure because my two roasts were EACH about 19-20 inches long. (I was serving about 45 people.) And I also didn't realize he salted them overnight before putting them in the oven, so didn't have time for that. But I did smear them with clarified butter and prime rib seasoning.
I did one other thing different, as I removed quite a bit of the fat, as well as the bones so that they would both fit in my large roasting pan... and I saved those long strips of bone to make beef stock down the road!
I put them boneless, in the oven uncovered at 250 degrees until I had them testing between 124 degrees and 137 degrees... as I don't like mine too rare, and was serving older folks.
I line my roasting pan with a large pan liner that fits inside of an actual electric roaster, so that when I took them out of the oven to "rest", I could bring up the sides of the large liner and cover the entire roasts while they rested for an hour. Then I cranked up my oven to 500 degrees and when temperature was reached, folded down the sides of the liner and popped them back in the oven for 17 years..... I mean 17 MINUTES!! LOL🐮
Then I let them cool until I could slice them into portions to serve the next day. I was AMAZED by how they were the same color throughout those long prime rib roasts, except right at the very ends of course! And the taste..... oh my!! (We own a ranch so raise our own beef... so the quality of the beef is really good!)- I may be a bit biased there!?!
My biggest worry was serving them the next day without making the slices tough, but I heated the broth in an electric roaster with a new liner, laid the slices in the hot broth and then shut off the roaster and covered the roaster with a heavy towel until they were ready to serve... they were PERFECT! I received so many compliments, and I will from NOW ON... do my prime ribs this way!
I have learned SO much in the past 6 months from Chef JP, I can hardly believe it! (And I have done catering for 20 years!)
Awesome!!! 👏😊👍
Thank you Chef Jean Pierre for
That yummy dish and by the way I appreciate Your grandma's sauce for me it was like a cherry on top of the
Cake!
❤🎉YOUR NOT A WHIMP YOU ARE A BEAUTIFUL CHEF...
AGAIN YOUR WIFE IS SO LUCKY !
BLESSINGS
What would the French people do? I'm Italian and yes, it looks strange to put butter in this dish BUT I'm going to try it and not tell my family. Not only a GREAT CHEF but also very entertaining to watch.
🙏🙏🙏👍😊
When you really get to a point of complete culinary understanding you'll know what works and what doesn't butter and various other options are definitely a fabulous flavor enhancer .Explore the options you'll love it. Bon Appétit Chef Fazooly.
For the record/l- seriously ; the pasta and red sauce are absolutely “ something to write home about “
!!!
UNIQUE REQUEST. Chef JP, I came across your pickled onion recipe and with gardens nearly ready for pickin' as many more are growing their own food to offset the high costs at the grocery store - could you please do a series on "Canning" various preserves? I believe it will be very well received. Thank you for all you do!
Whew, I'm with you, Chef, I can't do super spicy either! Thanks for sharing this family recipe with your internet family. Can't wait to try it.
“Don’t tell anybody”
As he shows the world butter in the sauce… I love it.
Butter in the onion/shallots before you add tomatoes for sauce. Chef approved.
Beautiful ❤️
I didn't turn my head..
I'm only part Italian lol
I also mount my pasta with butter 🧈 lol silky smooth!
Thanks chef 😀
I’ve been watching chef for years - and I have to say - this might be my fav episode ever…classic Jean
That is one of my all time favorite dishes!!! Nothing wrong with butter at the end. I always use it. Looks absolutely delicious!!!
A question I've always wondered is, "What is the difference between 'Fra Diavolo' and 'Arrabiatta?'"
Chef I absolutely love your videos and how you treat cooking as the social experience it is meant to be.
My wife and I honeymooned in Aix-En-Provence, Avignon, and Nice and my typically food-cautious wife fell in love with the food there! I make at least one of your meals (If not more) a week, and your videos and flavors help us recapture that joyful time in our lives.
Any chance you could do a lesson on "Orange Blossom Fougassette?" I still haven't been able to recreate that for her, (us).
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Many years ago, while in Rome, I visited a restaurant with friends which belonged to the brother of the owner of Bar Il Tigli on Via di Monte del Gallo, who served delicious cuppucino and croissants every morning, a mere stone's throw from St Peter’s. The restaurant on the main street seemed only to be patronised by family but we felt most welcome. I had the most gorgeous serving of gnocchi all'arabbiatta which was the last available, much to the dismay of my friends when mine was served. I can remember it to this day and can say with certainty that this experience spurred by interest in cooking. Such an authentic experience and indelible memory! Food is more than a recipe, it is a passion and Chef Jean-Pierre's family memories are testament to that!
🙏🙏🙏❤️
Oh my God! Noo butter Chef Jean Pierre, penne all'arrabiata must be rude, absolutly rude! 😂😂 That's Thermae Grand Hotel style! ❤ from Italy
The word for three adding of the salsa is, embellishment. Can't wait to try this one!
Since I watch the videos of Jean-Pierre's cookery art I never running out of butter.
@Chefjeanpierre...-.- Is it butter?
Hey JP! I just enjoyed watching your Q&A from a few months back. Yes, please do more of these! I would like to ask this question. What are some of your favorite "exotic" spices or spice blends? Example, Ras El Hanout, Chinese 5 spice, Tunisian spice blends, etc. Is there a ethnic food/culture that you would like to explore more? Thanks and keep up the fantastic work. OH, and have some butter today!
Merveilleux. Merci Chef Jean-Pierre
Hi Chef Jean-Pierre! I've never heard of tis dish, but it sounds/looks delicious! I'm adding it to my folder. Thank you so much for sharing!
Love that ending
Jean-Pierre had a wonderful system for garlic. He used a razor and sliced it so thin, it would liquefy in the pan with a little oil. It's a very good system.
Jack, your graphics are getting better with every taping! I myself was wondering how pecorini romana is spicy, lol. Chef, you are simply the best!
Hello chef, thank you for the recipe I love what you are doing your passion for your work is truly contagious, I was wondering if it would be possible to make a video about making aligot. Thanks again 🙏
Dear Chef Jean-Pierre it is always Best to Cook with Love and the Butter addition in this Dish is called "The French Touch" 💖
👍❤️
Chef's garlic olive oil tastes much better than several others I have tried. I like all of his oils. His Herb' d'Provance olive oil was a random surprise, maybe the best
I just discovered you a few weeks ago and I'm absolutely thrilled with your presentations. I can't wait to try making everything!! I made my clarified butter and just yesterday I bought my first ever bottle of Cognac!! I'm just having trouble deciding what to make first. This looks so simple I might start with this one but it doesn't use clarified butter or cognac. Oh well. Thank you so much for explaining the "why" about everything so clearly.
My advice before jumping onto recipes is to make: garlic puree, cheater stocks, fresh breadcrumbs(all Chefs recipes), plus I usually prep some mirepoix(onions/carrots/celery) at the beginning of the week just to have handy cuz it will almost always be needed in several recipes. Try steak au poivre first.......you'll fall in love and never want to eat out again. Happy cooking!
@@daphnepearce9411 thanks. I actually did find beef neck bones in Publix and made my beef stock. Also cut up a chicken and madethat today. Unfortunately, my leeks were hard as stone. I googled that they had "bolted". I'm now afraid to try them again, I had never "leeked" before and didn't realize they aren't supposed to be solid inside. Live and learn. I'm retired so it will be no problem to prep my mise en place when I'm ready to attack one of these fantastic foods.
@marjoriebray5418 Wow! Sounds like you're rockin' and rollin'! I'm also retired, so cooking is actually fun! If you don't already have a vacu-sealer, I'd highly advise getting one. I freeze so much chicken, fish, pork, etc. and even some produce and dried chiles(I make a lot of Mexican food too). That makes life so much nicer if I don't have to run off to the store for one thing. Have fun!
I can't tell you how hungry and requiring that very simple dish made me feel and it wasn't even in my kitchen.
Thank you Chef Jean-Pierre for sharing your mother's penne All'Arrabbiata! Absolutely adore the cherry tomato garnish idea from your grandmother!!
Aloha from Hawai'i, the island of O'ahu! Always wonderful to watch your cooking!
What a coincidence, I was going to make them for a dinner today. I will certainly try your recipe 😊
And it was excellent!
As for the garlic, the pungent part is the core. To eliminate the pungent part, I have seen Italian chefs split the garlic in half and remove the center core first. After that, they either slice or mash the garlic.
As for the tomatoes, I use La Valle D.O.P. San Marzannos.
I love Jean's recipes, thank you Jean, you have a magic touch of explaining the cooking process !
I love the butter addiction. I agree, it does make it so smooth 😊.
I made this tonight along with Chef’s garlic bread. It was absolutely wonderful! And the butter really does make a difference 😊❤. Thank you, Chef!
I love the chef's joie d vivre!! It's contagious!! Thanks chef!!
If you were to draw a very wavy line maybe from south of Florence, I think it might show where the (more likely) use of animal fats in the north is common - as opposed to oils in the Mediterranean/Adriatic south? Northern Europe (France/ Germany/ Switzerland/ Austria) cooks with fats. Southern Europe (Italy/ Spain/Portugal/Greece/Cyprus) cooks with (olive) oil. Geography, climate and the availability of good seasonal ingredients dictate how we all get the job done? Brilliant video Chef JP and Jack. Thanks for sharing your family knowledge!
This is very close to the red sauce I make! Love the salsa addition to the top! So if my red sauce is almost exactly and all’ arrabiata, then I need to learn to make other red sauces. I don’t like to put the same sauce on lasagna, cannelloni, spaghetti, angel hair, pizza, etc., because then everything tastes the same.
Yummy! Always a joy to watch Chef!
Hoo man, I still can't decide if I enjoy these videos more for Chef JP's humor, or for the recipes themselves! We get equal parts of both. Since I also love pasta, this is one recipe I'm definitely going to try (even with the butter!). I also love the little "after we're done" off-the-record dialogue of Chef's that Jack often includes. I'm surprised that the both of them don't weigh 300 pounds by now! I'm a big fan of Ina Garten (the Barefoot Contessa) and some others, but this is by far the best cooking channel on the internet :-)
Thank you 🙏 ❤️
Yay! A new idea! Thank you!
Pasta elevated ❤
Definitely my favourite RUclips Chef... Love your work, your stories, your enthusiasm, and Jack! Thanks Chef, you have expanded our regular dishes considerably in the few months since I first found your channel. Your spaghetti carbonara is the most voted regular family favourite, hands down! Cheers!