Chef John's Top 25 Recipes of All Time | 2022 Chef John-a-thon!

[Music] hello this is chef john from food wishes.com with tzatziki sauce that's right i'm going to show you what i think is the best method for making this incredibly delicious greek yogurt and garlic sauce and just how amazing is this stuff if the current greek debt crisis plunges the entire world into economic chaos i would still not be mad at them based on this recipe alone i'd be like sure your 401k is gone but have you tasted this on grilled lamb it's unbelievable so anyway let me show you how to do this it is super simple so first up we're going to prep our cucumber i have one english cucumber and i am going to peel it that's optional some people don't i'm not going to seed it though the seeds of an english cucumber are very small and flavorless if you're using those regular dark-skinned garden cucumbers you probably do want to peel and seed those so i peeled it i trimmed the ends off and then we're gonna grate it which by the way is the authentic method of production all right there's an old greek saying the first thing you see when you get to hades are all the people that use food processors to make taziki it just doesn't work as good okay and from that cucumber we're gonna get three things flesh flavor and fluid but we only want the first two i want those little pieces of cucumber flesh for the texture and of course i want the flavor but i don't want that fluid so what we're going to do after we grate it is we're going to mix in a little bit of salt and that's really going to draw out that water we'll let it sit there for about 10 or 15 minutes and then we'll squeeze it dry and then we won't have to worry about a watery taziki which is the worst so we're going to mix in the salt and we're just going to let that sit there and you're going to be amazed at how much liquid comes out so i'm going to set that aside like i said about 10 or 15 minutes and while we're waiting for that we might as well go ahead and grab our yogurt so we're gonna need about two cups of greek strained yogurt the good stuff the thick stuff i mean you can see the gorgeous body to that yogurt that's almost borderline cheese just a beautiful rich texture tangy flavor just super good so please go to the nicest grocery store in town and try to find greek yogurt and i say about two cups because i'm not about to dirty a measuring cup to make tzatziki that would be silly so i'm just gonna guesstimate a couple cups into the bowl and because i get paid by the hour that took me about 10 minutes to get that yogurt into the bowl so by now our cucumber should be ready so let's go check and there you go you can see all that excess liquid we don't want that in our tzatziki or as my greek friend calls it chichiki so what we're going to do is we're going to dump that onto a towel or a napkin and squeeze out the excess liquid and you really should use a clean cloth napkin that's the easiest i'm using paper towels which will work but not if they're those cheap ones those are going to just fall apart of course i have access to the very expensive celebrity grade paper towels so i use those but a clean napkin or cheesecloth is your best bet so squeeze out as much liquid as you can and then add the cucumber to the yogurt and by the way that's one of my favorite green colors of all time there are some colors you can only see if you cook and that's one of them so we have our yogurt we have our cucumber prepped now we're going to add some finely crushed garlic and a good amount of it all right by the way all these ingredient amounts are to taste if you don't like how this tastes when you're done it's basically your fault so make sure you adjust all right so after the garlic we're also going to add some cayenne just a little pinch i'm not sure if that's a traditional greek ingredient but it is a traditional chef john ingredient and then a little bit of freshly squeezed lemon juice i'm going to give that a mixing at this point and that is pretty much done except for the herb so let's talk herb there's kind of a controversy all right many people insist it should be dill other people suggest mint is a much better choice for me personally i agree with both groups i like to put a little mint and a little dill so i'm gonna chop up some mint leaves maybe one part mint to two parts dill i'd say and yes my cutting board's warped and yes it's annoying me too i'll fix it and if you don't like mint or dill you could use parsley that's what my friend sisyphus does which is pretty good it's just now how i roll so you can use that too if you want so i'm going to stir in that freshly chopped herb at that point we're ready for final seasoning so i'm going to give this a little taste and i decided to give it a little more cayenne just a little bit of black pepper and a little pinch of salt all right so you really got a taste for the salt because don't forget we salted the cucumber so you're going to want to taste and adjust at this point all right give that one last mix and then what we're going to do is wrap it up and not eat it for at least three or four hours you have to let this sit and let the flavors develop okay overnight's even better but you really do want to give it some time and then after that of course you're going to spoon that up into some kind of serving vessel maybe a little bit of a dill garnish a little cayenne for some color i served mine with some homemade pita bread i really should show you how to make that so delicious and there you go homemade tzatziki sauce one of the world's great snacks and all purpose condiments this is just good on so many things just a beautiful bright tangy flavor one of my all-time favorite dips whether you're talking bread crackers vegetables and of course if you're anywhere close to grilled lamb stuff that in a pita spoon on that tzatziki maybe some cherry tomatoes and when you bite into that you will understand the true genius of this amazing sauce which according to my sources is a very ancient recipe i mean people were eating this when athena was still a twinkle in zeus's hair i mean that's way back okay so if you've never had this before or only had it out at greek restaurants i really really hope you give this a try head over to foodwishes.com to get all the ingredient amounts and more info as usual and as always enjoy scotch eggs that's right i have nothing against marshmallow or chocolate but when it comes to easter eggs i prefer mine a little more on the savory side and since that holiday is right around the corner i thought i would show you my take on this incredibly delicious treat and speaking of easter if you think rising from a grave is impressive wait until you taste these so let's go ahead and get started and for step one we're going to have to boil some eggs and by boil i mean steam so what we want to do is place a saucepan with some kind of tight fitting lid over high heat and bring just about a half inch of water to a boil and once that happens we're going to carefully very carefully place our eggs into the pan and the reason you want to place them in carefully is because if you make a little hairline crack placing them in they might burst open while they steam so be careful and once we have our eggs safely in the pan we will quickly place on the lid turn our heat down to medium high and set our timer for exactly exactly six minutes and that's going to produce what we hope is a perfectly soft boiled egg so unlike more traditional versions i'm not going to hard boil the egg personally i think this is far superior if the yolk is a little bit runny and runny is not a good term it's going to be molten and as soon as that timer rings 6 minutes we're going to quickly move that to the sink and hit those eggs with nice cold water to stop the cooking process so this initial blast of water kind of stops them from cooking any further and then we'll add some more and let them sit in that cold water until they've cooled down and like i said if you want to cook these hard-boiled there's no shame in your game that is the classic method this is an old picnic food after all but like i said i do prefer if the yolk is still flowing a little bit when we cut into these but regardless of how far you cook your eggs once those have cooled down we will peel them and one nice thing about this steaming method other than you can get pretty precise levels of doneness the eggs tend to peel very easily so we'll peel our eggs and then one minor but important step before we move on make sure you dry your eggs off on a towel all right wet eggs are slippery eggs which could cause a problem when we try to wrap these with our sausage mixture alright so we'll peel and dry off our eggs and we'll set those aside while we move on to mix up the aforementioned sausage mixture and the base for mine is going to be some sweet italian sausage that i'm going to remove from the casing and please note any ground raw sausage mixture is going to work here so this is just what i'm going to use because i like all the herbs and spices in the italian sausage blend the fennel the garlic the pepper etc but of course we're going to doctor it up a little bit so i'm going to give mine a nice healthy shake of cayenne and i assume many of you true believers will do the same and then i'm going to give it a nice big pinch of freshly grated nutmeg that's going to give this a very very subtle kind of breakfasty sausage aspect and then last but not least as far as the spices go we'll do a pinch of dry mustard and once that's in we'll take a wooden spoon and give this a good mix and you may have heard me say this before don't just space out or daydream think of things you may have forgotten or things you may want to add and it was right about here when i realized i have some chives to use up which would be perfect in this so i stopped tossed them in and kept mixing and had i just been staring out the window if that cloud shaped like a boot i probably wouldn't have thought to add it but anyway we'll give that a good mix and by the way i'm just doing four eggs here this is actually enough stuffing for six but don't worry as usual on the block i will have all the exact measurements so we'll mix that up and once that's set we can move on to putting these things together so what we want to do at this point is take a perfect amount of sausage mixture and place it down on top of a piece of plastic wrap and as you can see it's kind of in an oval shape and then we'll fold over the plastic and kind of press that down with our fingers i don't know somewhere between an eighth and a quarter inch thick and once that's been accomplished we will place one egg in the center and you didn't forget to peel it did you that will cause problems so we'll place one egg down on our sausage and then we will carefully gather that up in our palm and kind of scrunch it together like this until we're able to pull off the plastic and then very critical make sure you have a bowl of cold water next to you because really the only way this is going to work is if your fingertips are damp so you see me dipping the fingers from both hands into cold water and that's going to allow us to slowly but surely work that sausage meat around the egg until it's sealed it's not easy to see but it will be easy to feel where there's extra sausage meat you kind of push that towards the opening and eventually by pushing smushing and smearing your eggs should be completely encased in a fairly even layer of sausage and again the wet fingers are key so just like you've heard me say when we make meatballs wet hands make smooth balls and it's really the same thing here so i went ahead and encased my four eggs in sausage at which point they're ready to bread and for that we will use the classic three station breading system and you've seen us do this before first we're going to coat whatever we're breading in flour and we'll shake off any excess and by the way this is your chance if your scotch eggs aren't shaped like an egg you can kind of give them a little shaping here and then once that's been coated in flour it gets dipped into beaten egg and of course we're going to make sure it's perfectly covered before its last stop a bowl of panko breadcrumbs or any breadcrumbs so any dry crumb will work and once these are coated with panko the breading step is pretty much done and you'll notice i'm using the classic dry hand wet hand method which means only one of your hands touches the egg the other hand only touches flour and bread crumb that just makes everything way easier and much less messy and then once all our eggs are breaded we have a decision we can fry right away or these can be refrigerated until ready to fry and yes you can definitely make these the day ahead but anyway let me go ahead and cook one right now otherwise the end of this video is going to be very disappointing and to do that we're going to carefully lower our scotch egg into 350 degree oil and deep fry it for five to six minutes and one more thing we'll discuss on the post is how to determine how long you should cook yours it's going to depend on how cold these are when you decide to cook them but also how runny you want your egg but anyway i fried mine for about five and a half minutes at which point we'll pull it out and we'll transfer that onto a rack where we really really want to let it sit at least five minutes before serving which is not going to be easy because that looks incredibly enticing and almost worth risking third degree roof of the mouth burns but please resist let it sit at least five minutes that will give you the perfect amount of time to make a little dipping sauce if you want so i let mine sit for about five minutes before placing it on a nest of arugula and i served my next to a little mustard aioli which i really should give you the recipe for some time actually you know what i'll give it to you now it's half mayo half dijon with a shake of cayenne in that scotch egg or at least my take on it is done which brings us to my favorite part the cutting open of the egg and fair warning there's no way you can unsee this so let's cut in and i was trying so hard to cut it perfectly that i didn't cut it perfectly but it didn't matter because it looked like this how gorgeous is that and like i said while you can hard boil these for me the key is to keep that yolk a little bit soft like i said runny is not the right term it's more of a molten yolk and then because the inside of eggs don't come seasoned i am going to give that a little bit of salt and freshly ground black pepper and that my friends in addition to being absolutely gorgeous is one of the best things you'll ever eat in your life and by the way fun fact they say this was not invented in scotland but it actually comes from a north indian recipe that translates to narcissist meatballs and when i heard that i was like what does this have to do with me but anyway just a little historical tidbit and while these are absolutely fine plain i do think a little sauce is a nice touch and because of our molten yolk it's almost like you get two sauces this is just a stunningly delicious thing to eat so everybody knows what a great job scotland does with the whiskey and the tape but i think this scotch egg deserves just as much love so i really do hope you give this a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy macaroni and cheese the classic thomas jefferson style version so i'm going to show you the basic steps to make macaroni and cheese and then i'm going to show you in the middle of the video how to alter the recipe depending on how cheesy you want this to be all right so all these traditional recipes start with a roux we're going to melt some butter in a saucepan on medium heat and when it sinks listen to this hear that when the butter stings when you hear it start to foam and bubble you're going to add your flour and it's going to make a very light roux a very light colored and light textured roux you're going to cook that on medium for about three or four minutes just to cook out the starch in the flour i'm going to add some thyme some cayenne some white pepper into the roux now why didn't i just add that to the finished cream sauce because i vaguely remember in culinary school there's some spices and herb flavors that are oil soluble and they come out better in oil than just in liquid environment so and i could be you know totally dreaming all right so i'm gonna cook that for another minute and then pour in a cup of milk whisk it in really quickly make sure the milk is cold then you won't have lumps hot roux cold milk no lumps then i'm gonna add two more cups of milk and that is going to be your basic white sauce now we're going to bring that up to a simmer on medium heat and while it's coming up to simmer i'm going to grate in some fresh nutmeg get yourself a fresh nut of nutmeg and grate it yourself 1000 times better but if you don't put in the cheap powdered stuff i'm going to put a couple drips which is different than drops of worcestershire sauce and forget about this salted taste i'm done with salt to taste put in a teaspoon all right do not question it you'll see when that comes to a simmer it thickens up we're gonna let that simmer on medium-low for about eight minutes in the meantime you're gonna grate your cheese i have three cups of mixed cheeses i'm using a cheddar gouda and gruyere mixture which is quite fantastic turn off the heat and add your cheese in a couple additions saving about three quarters of a cup for the top all right now i had these cheeses left over but for you i think you should use all cheddar that's what thomas jefferson used vermont cheddar but to any cheeses your favorite cheeses would work i think a sharp cheddar cheese really is the best but hey that's just me and with the heat off that's just going to melt in there and it's going to make this beautiful creamy cheesy sauce so all our cheese is melted in and the last thing here i'm going to add a teaspoon of dijon mustard i don't like dry mustard all right so now let's talk pasta we're going to slow things down here because i got to talk to you people most of these recipes for this amount of cheese sauce are gonna call for eight ounces of pasta i'm gonna use a whole box which is one pound which makes a very still delicious version but not as cheesy not as creamy much lighter much lower fat if you want to split the difference you put in 12 ounces so adjusting the amount of pasta you can really alter this recipe to your personal taste once you decide make sure the pasta is well drained dump it in the casserole dish no need to butter it don't believe the hype it's not going to stick that might stick a little bit it's okay you scrape it out you're going to pour in your cheese sauce distribute it then you're going to sprinkle over the rest of the cheese then the secret to a perfect macaroni and cheese crust you only want a half a cup of bread crumbs and you want the japanese panko breadcrumbs you too can find them yes they're in the store yes don't argue they're in the asian section of your grocery store then just a tablespoon of butter mix it up put it on top that's going to adhere to that layer of cheese on top and you're going to get the best crust ever you're going to put that in a 400 degree oven that's kind of hot i know but i want the top to caramelize and brown i mean i'm not trying to cook the inside i don't know why you would cook this for like an hour at you know 350 or a lower temperature i'm just trying to brown the top everything else is cooked at 400 that took me about 20 minutes just watch it when it's brown take it out and you're done perfectly crisp crust all right i'm going to let this cool just a little and i'm going to dish it out and it is truly amazing now see the holes in the pasta see the little hole over there on the left the elbow for the one pound package of pasta those are not going to be filled with cheese sauce the pasta is going to be very nice very tasty very cheesy but it's not going to be like running with cheese sauce if you use the eight ounces of pasta version you will have a lot more cheese sauce okay so it's up to you thomas jefferson the inventor of macaroni and cheese also the author of the declaration of independence he and our founding fathers fought for our right to put in as much or as little macaroni in our macaroni and cheese as we damn well please so never forget the principles on which this country was founded and that's it macaroni and cheese how easy was that all right go to the site get the ingredients and as always enjoy shakshuka that's right we're doing breakfast for dinner although technically this was originally a dinner that became a breakfast so i guess we're really doing dinner for breakfast for dinner but regardless of when you serve this north african dish it's always comforting and delicious and never not fun to say in fact sometimes when i'm not even making this i'll just yell for no apparent reason shakshuka and now that you know about this i'm assuming you'll probably do the same but anyway let's go ahead and get started and what we'll do is we'll place a heavy skillet over medium-high heat and drizzle in a little bit of olive oil and as usual by a little bit i mean a lot and then to that we're going to add two ingredients some diced onions which is very traditional as well as some mushrooms which are definitely not traditional and we do also want to add some salt at this point and while the mushrooms are not a classic addition i really think they're amazing in this and for me just make the dish more savory and what we want to do here is cook these onions and mushrooms like i said over medium-high heat for i'm going to guess and say about 10 minutes or so until they give up any and all excess liquid and start to turn golden and as they start to take out a little bit of color that flavor is going to get meatier and in my opinion way more delicious so like i said we're going to take our time and we're going to cook them until they look something like this so those are looking pretty good right there and at this point we can introduce another key ingredient our peppers we're going to use three kinds even though it only looks like two i have some diced sweet red bell pepper as well as a red jimmy dardello pepper which is also mild and then as you can probably see one sliced jalapeno and we will stir that in and we'll cook that for about five minutes until those peppers start to soften up a little bit and then once that's happened before we add our tomato product what we want to do is add our spices and cook those for a couple minutes in this mixture so at this point i'm going to add a spoon of cumin as well as some paprika and by the way any kind of ground chili pepper would work here we're also going to do a little touch of turmeric which by all reports is super good for you and you should try to eat a lot of we're also going to add some cayenne of course you knew that was coming and then last but not least a little bit of freshly ground black pepper and we'll stir in those spices and we'll let those cook for a minute or two in this mixture to as i like to say wake up the flavors which really has to do with the flavor of those spices sort of infusing into the oil as opposed to adding them after the tomatoes go in when everything's kind of wet and does it really make that big of a difference who knows but why take any chances so like i said we'll cook those spices for a minute or two at which point we can finally add our crushed tomatoes and of course unless you're using fresh tomatoes you're going to want to use those san marzano tomatoes and sure i guess you could use a lower quality if you wanted that's up to you but remember you're in charge of making sure your shakshuka is off the hookah so suit yourself but i'm going to go with the san marzano's and then because i do want to simmer this mixture for about 15 or 20 minutes i'm gonna go ahead and stir in a nice splash of water so things don't thicken up and reduce too quickly and i would say about medium heat's probably the best but you can adjust that up or down a little bit depending on what you're seeing in the pan but i do want to let this simmer about like that stirring occasionally for like i said about 15 or 20 minutes to really give those veggies time to soften up and sweeten up and just generally give all those flavors time to meld together okay so i let mine simmer stirring occasionally and approximately 15 to 20 minutes later it looked like this and by the way even though we added some salt at the beginning you definitely want to taste this for seasoning before we add our eggs on top so make sure you check this especially for salt and then once we've determined this mixture is cooked long enough what we'll do is we'll prepare the surface for our eggs and what i mean by that is we're going to take a spoon and make sort of a depression in that sauce one for each egg we're going to place down which in my case is gonna be five so i'm gonna make five little wells into which we're gonna carefully place our eggs and to do that successfully here is a huge and very important tip do not crack the egg directly into your sauce crack it into a ramekin first because you're gonna be able to see it before it goes in here okay so very important crack it into a ramekin first that way there's no possible way the yolk can break whoops looks like that one broke anyway so let me rephrase that by using a ramekin you can lessen your chances of a broken yolk but it still could happen and yeah i probably should have stopped the camera and fished that one out and had them all come out perfectly but i didn't and no it has nothing to do with ethics or keeping it real it has much more to do with laziness plus as you'll see it's really not that big of a problem so i really wasn't that upset allegedly and then once our eggs are down we will give each one a little bit of seasoning with some salt and freshly ground black pepper and then all we need to complete this dish is to keep simmering this on about medium heat i'd say until our eggs are cooked to our liking which can be for someone like me very very soft to others who like it cooked all the way through like a hard-boiled egg and while some people like to pop this in the oven to finish the eggs i prefer to just do it right on top of the stove with a cover except i don't have a cover that fits this pan so in that case i just use a sheet pan which totally works fine and this is not going to happen super quick but you definitely don't want to go anywhere you got to pay attention so we'll keep that covered and then every once in a while we'll give our shook a little looka and right here was kind of getting close and one thing to keep in mind here if you want your egg soft like i always do you're definitely going to want to err on the side of taking this off a little too early because that mixture is super hot and by the time you plate this up and find some toasted bread that egg is going to continue to cook so i gave it a few more minutes and i'm right here even though it was still under done i could tell i was only a couple minutes away so i proceeded on to the final touches which really you could do at any time but i tend to do it at the end here so i'm going to finish this by crumbling over some feta cheese to be honest i usually prefer goat cheese but this time i did go with feta cheese which is very wonderful and then besides the cheese i'm also going to give it a little drizzle of extra virgin olive oil it's going to add just a little bit more richness and flavor and also freak out my guess because it looks like raw egg yolk and then last but not least a little bit of fresh herb i'm gonna go with italian parsley although i believe cilantro is probably more traditional and that's it as soon as you think your eggs are perfect your shakshuka is done so let's go ahead and serve this up while it's still nice and hot so i usually recommend putting some sauce down in the bowl first and then topping it with an egg and then possibly more sauce then of course we'll finish that with the mandatory slice of toast i mean otherwise what are you going to sop up all that goodness with you got to have some toast and then my final touch was a few more drops of olive oil and yes that was mostly for the pictures and once i'd taken a few of those it was time to dig right in and you'll notice that even though those eggs were pretty soft when we pulled it off the stove because that mixture underneath is so hot by the time you serve this up it should be perfect and as i mentioned i do like my yolk a little runny so this was just perfect for me other people like to cook this all the way through which is fine who am i to judge your eggs but this is exactly how i like mine and that is just extraordinarily delicious that beautifully aromatic spicy sauce just an amazing thing to poach those eggs in and while admittedly not maybe the most beautiful thing to watch someone eat this is just so delicious so hearty so satisfying so comforting it's just no surprise at all became such a popular dish in that part of the world just a fantastic thing to eat whether it's for breakfast lunch or dinner in fact there's an old tunisian saying that basically roughly translates to any time is shaq shook a time and i could not agree more so i really do hope you give this a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] garlic and ginger clifton springs chicken wings and uh why it's called that well you're gonna have to read the post let's get started first we need a chicken wing anatomy session that top part there the part that attaches to the chicken is called the drum the middle part is called the flat and the end is called the tip so we're going to break this in three pieces you're going to go with your knife between the drum and the flap until you can kind of see where that joint hinges just cut it until you can see the joint okay see that now that's kind of a ball and socket type joint and put your knife right in between and it will go through like butter so the other end the uh what's called the tip you're gonna cut that off right at the joint again just move it until you can see it and we're going to throw away the tips because we don't want them but you can make soup with those so there's five pounds of chicken wings separated into the drum and flat and i'm gonna stop saying drum and flat now we're gonna season that with some black pepper and salt because i'm not going to season my flour i want the seasoning on the chicken that's some frank's hot sauce that's the official chicken wing hot sauce we're going to put a few tablespoons of that give that a toss and then we are going to pour in just a little bit of vegetable oil now i'm going to use a grapeseed oil you want something neutral okay something would that doesn't really have any flavor and we're going to coat those real lightly with the oil and then what we're going to do here is we're going to coat these in flour and oven fry them so we're going to fry these on a oiled pan so put some aluminum foil on two half sheet pans all right i'm gonna put a nice rounded cup a plain flour in a garbage bag or in a large plastic bag i'm gonna dump in my five pounds of wings all right i'm gonna bunch it up so it doesn't uh fly all over my face and i'm gonna shake it and yes shake and bake very funny all right so we're gonna shake this until they're all coated you can kind of feel them in there and just make sure they're all really well mixed so there's no like wet spots on them and there you go those are now floured or dredged as they say in culinary school you're gonna take those out and again i'm gonna show you one pan at a time here but you're gonna do two sheet pans nice and evenly spaced now the pan is oiled as you saw but you also want to spray some of that oil onto the chicken wing itself so fry's nice and crisp these are going to go in a hot oven okay 400 degrees and those are going to bake for a half hour and then we're going to turn them over now they're not going to look very good at this point all right but don't be scared they've got a half hour to go the fat and the connective tissue is starting to break down the chicken wing that's going to make them sticky and start to caramelize and get crispy in the oven so while those are going for the second 30 minutes we're going to make our ginger garlic sauce which strangely enough has some crushed garlic and some ginger so that's up to you i like a lot of both i'm going to put in a big spoon of hot sauce which is optional but i think you should put it that's a sambal which is an asian hot sauce i got a half a cup of rice vinegar very important and a half a cup of packed brown sugar and just to maybe a teaspoon a splash of soy alright so that's just to bring out the flavor in that glaze again give this a taste when it comes to a boil and you can adjust the seasonings if you want and as soon as it's boiled and as soon as you're happy with how it tastes turn it off all right now our chicken is out of the oven it's been an hour half hour each side they're nice and crispy and really really really nice texture you're going to pour over half the sauce over half the wings you're going to toss it in the bowl and they should be coated evenly now you don't have to do the flip toss here i'm just showing off you can just move them around with a spatula or with the tongs all right so we're going to pour those back on the sheet pan and just let them cool because people will go to grab these because they smell look so delicious there's nothing worse than third degree garlic ginger burns okay let these cool for about five to ten minutes the sauce will soak into the coating it will stay kind of chewy and crispy and crunchy and oh so good all right so that's clifton springs chicken wings put them on your serving tray and uh crack open a couple beers do not dip these in a blue cheese with celery sticks please please don't do that anyway go to the site to get more info if necessary and as always enjoy greek lemon chicken and potatoes that's right i've never catered anyone's big fat greek wedding but if i did i'd probably serve this not only is it easy to make and incredibly delicious chicken and potatoes are pretty cheap so not only would everybody love it it would be pretty profitable but happily i do not cater instead i do whatever this is but anyway let's go ahead and get started and in the words of the greek philosopher plato the beginning is the most important part of the work and that is certainly true with this recipe so what we want to do first is put our chicken pieces in a mixing bowl and what i have here is one whole chicken cut into sections and as amazing as this came out ideally you're going to use all dark meat for this and i'll go over that on the blog post but thigh and leg sections work even better in this recipe but alas i had a whole chicken so that's what i used did i just say it last but anyway no matter which chicken part you're using what we need to do is season them up generously so we'll start with a whole bunch of kosher salt followed by some freshly ground black pepper and then we'll do some dry herb we'll do a little bit of rosemary and a whole bunch of dry oregano and because someone will ask of course you could use fresh herbs in this but this is one of those recipes where the dry herb just works better we're also going to want to do a little bit of cayenne as well as a fair amount of minced garlic and then we'll finish off what's basically a marinade with some freshly squeezed lemon juice and i repeat freshly squeezed as well as an equally large amount of olive oil preferably greek and that is pretty much it so at this point if we were just roasting chicken we'd mix this up and proceed but we're not we're doing chicken and potatoes so at this point we're going to introduce some peeled and quartered russet potatoes yukon gold are also nice in this but personally i'd stay away from the waxy potatoes like the red ones those don't seem to work quite as well and once those are in we want to give everything a thorough mixing but not with a spatula please use your hand for this actually use both hands for this but because i'm always trying to keep my camera free of deadly chicken juices i went with a spatula and it was as annoying as it was time consuming but eventually i got it mixed and once it is mixed you can let this sit in the fridge for a couple hours if you want which seems to be a popular option or if you want you could cook this right away which is what i'm doing and it still comes out incredibly good so let's go ahead and transfer this into a lightly oiled large roasting pan and i generally like to place the chicken in first skin side up and i'll make sure those pieces are nicely distributed before filling in the blanks with our potatoes and by the way do not discard any of the marinade we're going to spoon that over in a minute but before we do an incredibly important step we're going to drizzle in about a half a cup of chicken broth or water which is going to prevent the lemon and garlic from burning out to the bottom of the pan it's already if that stuff caramelizes onto the top of the chicken but if all that stuff blackens to the bottom of the pan when we serve this with the pan drippings later it's not going to have that beautiful fresh lemon herb flavor we really want so we'll pour in a little bit of broth at which point we'll spoon the rest of the marinade over the chicken pieces and not just the chicken pieces you want to spoon a little bit over the potatoes too and once that's been done this is ready for the oven so let's go ahead and transfer this into the center of a 425 degree oven for about 45 minutes or so until the chicken is cooked through and what we want to do after about 20 minutes is pull it out and give these pieces of chicken and potato a little toss in the sauce and please note we're just tossing we're not flipping okay we still want to end up with the skin side still up and by the way you can do this three or four times during the cooking process if you want i just did it once but feel free to do this another couple times if you want and once that's been accomplished we'll go ahead and pop that back in and continue until the chicken is beautifully browned and cooked through which is what i'm looking at right here and we could at this point serve this as is it would be magnificent but we want to make this even more incredible hey come on we're trying to make the pantheon so what we'll do is we'll transfer our chicken to our serving platter and keep that warm for a minute because what we want to do is switch our oven onto broil or up to the highest heat setting you have and we'll give those potatoes one more toss in that goodness and then we'll toss those back in the oven or under the broiler for a couple minutes to finish the crustification and not only is that going to put those potatoes over the top texturally it's also helped to continue caramelizing all that deliciousness in the bottom of the pan which of course we're going to utilize so at this point we can add our now perfect potatoes to our chicken pieces and then all we're going to do to finish this off is add a splash of water or chicken broth to the roasting pan to sort of dissolve and loosen up all that goodness which we will then strain and spoon over our chicken and potatoes and by the way if you want you can put your flame on like medium here just to keep everything nice and hot while you're doing this and of course you could taste for seasoning at this point you might need a little more salt but i predict it's going to be perfect and once that's set like i said we're going to strain it and spoon it over our platter and then we'll finish off with just a little bit of freshly chopped oregano if you have some and my version of greek lemon chicken and potatoes is done and i'll admit it right now the chicken is really just an excuse so i can enjoy these potatoes with that brown crusty surface outside and then that soft creamy delicious inside which is soaked in all that flavor from the chicken and the herbs and the lemon and the garlic and while the potatoes are my favorite the chicken is equally delicious in fact i'm going to take a bite from what would be the driest most overcooked part that little piece of white meat from the breast still attached to the wing and even that piece was moist tender and incredibly tasty but anyway let's plate this up properly that was just a little tease although since this is greek food i believe it's referred to as a socrates anyway like i said let's plate this up for the official taste and while i usually enjoy as is with just a little bit of those pan drippings over the top if you're in the mood some kind of cold yogurt sauce is also very nicer with this all right i had a little bit of taziki sauce from some leftover takeout so i spooned a little bit of that over but just a little bit of greek yogurt with some garlic in it would also be nice so that's totally optional and up to you you are the plato of your plate bro so that's for you to decide but no matter how you serve it i think you'll find this to be one of the most delicious roast chicken and potato recipes you've ever tasted so simple so satisfying and so delicious that usually when people learn how to make this they don't just make it once they make it like once a week for the rest of their lives it's that good so i really do hope you give this a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] dutch babies that's right unlike actual babies these are not annoying to have at your table at a restaurant in fact quite the contrary you want to be seated next to these and for a breakfast or brunch item that looks as impressive as this you're not going to believe how incredibly easy it is to make actually i take that back you will believe it because you're about to see it so let's go ahead and get started on what's also referred to as a german pancake and to do that we're going to start by cracking three room temperature large eggs into a blender and a quick tip here i didn't have room temperature eggs i forgot to take them out ahead of time so all i did is put those eggs in a bowl of warm water for a couple minutes and i had what were basically room temperature eggs so just a little trick cold eggs don't work quite as well in this recipe and then after the eggs get cracked in we're also going to need some room temperature milk actually just microwave mine for like 10 seconds to take the chill off so we'll dump in some milk i'm also going to put a little bit of vanilla and a little pinch of salt some people like to put a little pinch of cinnamon or other spices i don't but that's really up to you and then of course we're gonna need some flour and i sure hope when i pour this in it doesn't wreck my shot well that was unfortunate we better switch to the ceiling cam there we go and believe it or not that's it just a very very simple batter and we'll go ahead and take that over and blend this completely smooth and by the way this amount of batter is a little less than you get in a traditional dutch baby recipe and i will get into that on the blog a little bit but anyway we're gonna blend that on high speed until it's very very smooth with this kind of stuff it's usually not a bad idea to stop halfway through give it a little scrape down with the spatula just to make sure there's no flower clumps stuck to the edge or to the bottom but mine was in good shape so i blended for a few more seconds and once your batter is completely smooth just turn it off and reserve until needed which is going to be very soon so once your batter is set you're going to preheat a 10 inch cast iron skillet on very high heat and when that pan is extremely hot we're going to pour in about two or three tablespoons of clarified butter which as you can see i did not clarify very well so i obviously had a little bit of water mixed in with this butter fat and for that i was rewarded with extreme splattering seriously a dutch baby could have done better job of clarifying that butter so i could have probably edited that out but you know i secretly like showing you my screw-ups but anyway we're gonna dump in some clarified butter and then we're gonna go ahead pour our batter right into the center and if your pan was properly heated it should really bubble up like that at that point we're gonna very very carefully transfer this into the center of a 425 degree oven for about 20 to 25 minutes or until it looks like this it should be well-browned and extremely extremely poofy oh by the way if any of your guests are going to be grabbing this which by the way is what does cool kids call instagramming these days or so i've been told by cool kids but if you do want to catch it at its most vertically impressive state you're going to want to be right there when it comes out of the oven and at that point we're going to finish this off in traditional style with some butter lemon and sugar and by the way i like to leave it right in the pan for two reasons it's going to keep it nice and hot plus you're going to get these incredible sound effects as you finish this off so first up we're going to drizzle on and brush over some melted butter which as i just mentioned sounds very cool and you can also hear how crisp that surface gets as i'm brushing this on so we'll do a generous application of butter followed by the juice of half a lemon by the way i'm using a meyer lemon a very sweet delicious type of lemon try to use that if you can find it and again we're getting those incredibly enticing sound effects and then after the fresh lemon we're going to finish off with some powdered sugar we're going gonna want a very very generous dusting remember there's no sugar in the batter so powder it good and once we've done that our dutch baby is officially done that's pretty impressive looking so let me go in and cut a little wedge to try and they say one of these 10 inch pans will produce four portions which is pretty close they're only off by two but of course portion size is up to you you're the mother of this dutch baby and you'll be the one that decides what's best for this delicious child you can really see in this shot the magic of the dutch baby it's that play between the crispy and the custardy and if this was just michelle and i we'd eat right out of this pan but let me play one up so i can take a few extra pictures and also go in for the official taste and of course if you do plate it up no reasonable person would have a problem with you drizzling over a little more butter a little more lemon maybe a little more powdered sugar and above and beyond the great textures here this has a beautiful crepe like flavor that would be equally as delicious with different toppings we went with the traditional lemon butter sugar here but any kind of fruit syrups fresh fruit maple syrup etc will totally work here and of course if you're a real player you're already brainstorming dozens of alternative sweet and savory variations which i assume if they come out amazing you'll share with me so i can take some credit that's only fair all right so i really do hope you give these a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] nashville hot chicken that's right when i first heard about this stuff i thought it was some kind of internet hoax i was supposed to believe that they take crispy southern fried chicken and then before serving it they drench it with cayenne infused lard i mean that sounds totally made up and possibly illegal well as it turns out it's not made up and completely legal and one of the most amazing fried chicken dishes you will ever taste so i am very excited to show you my version and that's going to begin with what's basically a marinade so we're going to go ahead and add some buttermilk to a mixing bowl and by the way for the record in the original recipe this is just regular whole milk but i do prefer the buttermilk and then as you may have noticed from the intro picture this is always served with pickles which of course come in a brine and i'm going to add some of that brine right into this mixture followed by a very generous amount of hot sauce and that one people like to use on wings is very popular for this but i don't like that brand don't tell them they might be a sponsor so i'm going to toss in a less popular but what i think is a more delicious louisiana hot sauce and then last but not least we will crack in one large egg and then we'll take a whisk and mix that thoroughly and as soon as all that's been completely combined our marinade is done and ready for our chicken which as you can see here has been cut into the traditional eight pieces of course we have your two legs your two thighs a couple breasts and a pair of wings and i know i've showed you guys how to cut up a chicken before so i'll try to remember to add a link to the blog post but anyway we're going to need one cut up chicken which ideally you've tossed with some salt the night before and left it in the fridge but i'm going to be honest i didn't do that since this was kind of a last-minute decision to film and as you'll see this is still going to work out beautifully but if you can plan it out seasoning the night before is better and that is another issue i will explain in detail on the blog but either way what we'll do is go ahead and pour that marinade over our chicken and then take our tongs and make sure all that's mixed around very well okay chicken pieces are famous for their nooks and crannies so i'm editing this but take a minute or two and make sure all those pieces are thoroughly thoroughly coated then once that's been accomplished what we'll do is wrap this and transfer this into the fridge for two to four hours now can you do it less time yes can you do it more time sure but i only guarantee these same results if you do it two to four hours so we will pop that in the fridge and while we're waiting we can go ahead and do our seasoned flour which is super easy because all we're going to do is take some all-purpose flour and add in some fine salt and sure if you want you can use kosher but i much prefer the taste of the fine yes that was a joke at least to some people but anyway we're going to add some salt to the flour and we'll give that a stir and in case you're wondering why we're not adding a bunch of other spices into this that's because we're going to be finishing this by brushing on that highly seasoned spicy sauce so we're just going flour salt here and then once that's prepped and assuming our chicken is marinated long enough we can go ahead and pull that out and start the dredging double dredging to be more exact so how i like to do this is to pull that chicken out of the marinade and sort of wipe off any excess and let it drip back into the bowl before placing that on some paper towels because what i want to do here sort of blot off that excess liquid and i'm doing that for two reasons since this is going to be double dredged meaning it's going to go in the flour twice i like to do that first application of flour without the chicken being too wet so we'll pull that chicken out of the marinade and sort of blot it off a little bit with the paper towels and then the other reason because we didn't do the overnight seasoning with the salt i'm gonna give these pieces a little extra seasoning with salt right here and at that point we can start the double dredging process so we will take our chicken pieces along with our reserve marinade oh don't throw that away we're gonna need that and we can start this double dredging as shown so we'll take a piece of chicken and toss it in our flour and we'll roll that around until it's completely coated and there are no wet spots to be seen and we'll go ahead and shake off the excess and pop that right back into our marinade and we'll kind of toss that around until it's coated and then let most of the excess drip off before returning it back to the flour for the second dredging and once that's been thoroughly and thoughtfully coated a second time we will transfer that to a rack and that's it okay so to summarize first we make it wet then we make it dry then we make it wet then we make it dry and that really is the key to nashville hot chicken perfection and speaking of keys we want to make sure we're using the old wet hand dry hand method okay see how i'm using my left hand just for the flour in my right hand just for the milk mixture that is definitely the recommended technique otherwise it's just super messy to work with i mean as it is it's already super messy but we don't want to make that worse by having our fingers all gunked up so using that old wet hand dry hand will continue on until all our chicken has been double dredged and then what we're going to do next which is a very underrated step is we're just going to let this sit out on the counter top for 15 minutes to sort of dry out a little bit all right that's going to give this time for that coating to kind of set up and i really think you do get better results and it really does help if you use a rack like i'm using here so we get some air circulation underneath but if you don't have a rack for whatever reason you could just crinkle up some foil that works too and then what we want to do during that 15 minutes is go ahead and make our sauce so into this pan i'm going to toss some butter and some lard i don't believe i've ever said that before and then to that we're going to add a little touch of cayenne actually we're gonna add a whole spoon you know what make it two spoons and by the way if you think that's an insane amount of cayenne the actual original recipe is about three or four times that much so i'm gonna do this only with two tablespoons of cayenne and then we'll also do a little bit of garlic powder as well as some sweet paprika and speaking of sweet we want to do a little bit of brown sugar and a touch of salt as well as some freshly ground black pepper and once we have all that together what we'll do is place this over medium-high heat and all we need to do is cook this for a couple minutes stirring until those fats melt and everything gets heated through and sure this might look a little scary but don't be afraid the food gods hate a coward so have faith and if everything goes according to plan it should look something like this and once that's set we'll turn off the heat and just keep that on the back of the stove warm until we need it and assuming that our chicken has now sat out for 15 minutes we can go ahead and start frying and today we're going to be doing that in a cast iron skillet which will fill about a third of the way up with vegetable oil and heat to 350 and once our oils reach temperature we will carefully place in our chicken skin side down at least for the breast and thighs legs and wings don't matter and of course once we add that in the temperature of the oil is going to drop but then it's going to come back up and what we're going to try to do is maintain a temperature of 325 which could mean you're just going to stay on medium-high heat but maybe not so that's going to be you cooking adjusting that temperature tweaking it a little bit up a little bit down and as far as the cooking time goes here it's going to be about 8 to 10 minutes per side but i guarantee nothing and you really should check with a thermometer and go to at least 160 internal temp and if you want feel free to turn this just once but that's not how i do it what i like to do is let the first side go for about six or seven minutes then i will go ahead and turn those over and i'll give that second side about six or seven minutes and then i'll turn it back over for another minute or two and then if it needs more time i might even turn it again and what i think happens with these additional turns is because some of that coating is above the surface it cools down a little when we turn that back over we get kind of a twice fried effect which is going to result in an unbelievably crispy crunchy chicken so that's how i do it and i have great results with that and if you're afraid it's going to absorb more oil that way don't be it really doesn't and even so did i mention we're going to brush this with lard so i'm not sure that's really going to be a problem and of course if you fried chicken before you know all the pieces aren't going to finish the same time so i pulled my wings out first because they finished first and then i continued on until everything was cooked perfectly and again to be safe you'll want to check with the thermometer we're shooting for at least an internal temp of 160. so once we've determined our chicken is cooked long enough we will remove that to a rack to drain and by the way in case you were wondering noah was not trying to be artistic with this shot where you blur the foreground and then focus on the background that's really more so me not knowing what i'm doing so at this point let me go ahead and distract you by grabbing a fork and letting you hear just how crispy this stuff comes out but as good as that sounds it tastes even better so let's go ahead and plate up and there's really only one acceptable way to do this and that's on top of sliced white bread okay the cheaper the better okay we want something that contains no fiber and even less nutrients so we'll place down our hot fried chicken on what technically qualifies as bread and then we will finish this up by generously brushing over our spicy sauce preferably to both sides and by the way down in nashville they literally dunk the pieces of chicken in like vats of this stuff so i'm sure there's a few people down from those parts that are laughing at me with my dainty brush so if you'd rather toss these pieces with the sauce or dip them in that's up to you you are the t-bone pickins of how to sauce your nashville hot chickens but anyway we're going to generously apply our spiced butter lard mixture and then right here if i was a famous food photographer i could have left those drips but i'm not so i cleaned them up and then for a final touch we'll finish this off with some slices of bread and butter pickles we definitely want something on the sweet side here so we can balance the heat from the cayenne and that is it our nashville hot chicken is done and looking absolutely stunning so let me go ahead and grab this napkin in silverware and not use them and i'll go ahead and grab a leg and bite into what is probably the best fried chicken ever just insanely crispy that meat is moist and flavorful thanks to that spicy buttermilk marinade and then permeating everything we have that cayenne and spice infused butter and lard that is just an absolutely incredible bite of food and because i was in a hurry and only brushed sauce on one side of the chicken i'm gonna stop and brush on a little more and i believe in the business this is called we're larding but anyway that's it my take on nashville hot chicken normally i would have filmed eating the rest of that piece and probably one or two more pieces but this video is already way too long so i'm going to stop right here and finish off by saying i really really really hope you give this a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy twice baked potatoes that's right we've taken something that was delicious cooked just once and cooked it a second time anyway why human nature but nevertheless if you're looking for a side dish for a special occasion dinner this is very tasty visually impressive and really not that hard to do so check it out step one we're gonna scrub and wash and dry four russet potatoes you can obviously do as many as you want and just like selecting a chef shortened fat is always better than long and skinny okay so we have our four very stocky potatoes we're gonna put those on a baking sheet with a little bit of foil i'm gonna drizzle just a couple drops of vegetable oil on and give them a little massage all right you don't need too much just enough to coat the outside all right once those are oiled we're going to go ahead and throw those in a preheated 400 degree oven for about an hour or until this happens a parry knife will go in almost with no effort you want these cooked all the way through okay you're going to grab yourself a towel you're going to go around with a parry knife and cut off the top i want you to go up about two thirds of the way so just like you see me doing here cut all the way around you're going to take that top off you're going to grab a spoon and you're going to scoop out as much of the potato as you can without wrecking the outside and because this is cooked all the way that's not going to be that hard to do and you of course are also going to scoop the potato from the top you cut off and by the way do not throw out that piece we're going to use that to make these extra visually impressive so you're going to scoop your still fairly hot potato into a bowl and then we're going to add stuff now please keep in mind this video is a technique video not a recipe not only do i want you not to follow my recipe exactly i'm going to be a little bummed if you do this is the kind of recipe that you really want to tell her to your personal tastes all right so we're going to scoop all that out into a bowl and while it's still hot i'm gonna throw in some chunks of butter and that's really not a lot i could have used more all right i'm also gonna throw in some finely minced green onions and i'm just gonna give that a quick stir get that butter melting those green onions are going to kind of steam a little bit in that hot potato and yes i did switch from a spoon to a fork thank you for noticing and then of course we're going to season it up with some freshly ground black pepper a good amount of salt and some cayenne pepper at that point i'm going to throw in a handful of white cheddar all right i think that works better color wise and yellow cheddar but same difference and once the cheese is mixed in the last two ingredients here i'm going to make a little well i'm going to pour in some cream and an egg yolk and the reason i'm doing it this way is in case the potatoes are still too hot i don't want to scramble the egg yolk so doing it this way we'll mix it in a little more gradually and again i'll keep reminding you all these ingredients are optional you do this any way you want you can use milk buttermilk basically you could just simulate your favorite mashed potato recipe you want to go with the bacon bits or more onion or different kinds of cheeses you'd be crazy not to experiment and of course you're going to taste that if that doesn't taste good the twice baked potatoes aren't going to taste good that just makes sense so make sure you taste that especially for salt and once you're happy with it we're ready to fill the potatoes and before we do we're going to do one little quick trick that i invented back in 1981 we're going to take that top we cut off and place it in the bottom that's going to add some extra height to this and as anyone will tell you people like things that are taller that's why tall people make more money than short people true story and then you're going to divide your mixture among the four potatoes and one of the things i love about this recipe because of that extra slice of potato underneath and the extra stuff we mixed in these are going to fill way up and it's going to look like you have more potato than you started with kind of a cool illusion so anyway divide that mixture up evenly between your potatoes and at that point we're going to take the tip of a fork and go around and mess up the surface it might have got smoothed out as you were scooping the stuff into the potato but we want as many nooks crannies and crevices as possible that's what's going to give it a very very cool look after we bake it the second time all right looks good and then before they go back in the oven we're going to paint the top with some melted butter just a tiny bit as you can see here and then last but not least maybe a little bit of paprika on top for some extra color pop those back in the oven for about 20 minutes to a half hour until just spectacularly gorgeous i mean look at that and you can see my fairly awesome looking rose pork in the background so i'm pretty excited right now and of course i have to taste this to make the video official after of course touching the crusty buttery top and then we're going in oh yeah just incredible so like i said nothing wrong with regular baked potatoes but this is just on a whole other level i mean why have a dud spud when you can have an uber tuber by the way you're welcome famous rappers looking for dope new rhymes but anyway if you're looking for a special occasion potato side dish for your next fancy meal give these a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy falafel that's right falafel is one of those rare foods like french fries and pizza that pretty much everybody loves in fact when i meet someone that doesn't like falafel i have to admit i'm a little suspicious i mean what's not to like about this crispy deep fried chickpea fritter and while i don't think there's much danger in this video putting your friendly local neighborhood falafel stand out of business this really did come out quite well and i think you're going to be surprised how easy it is so let's go ahead and get started with the star of the show garbanzo beans also known as chickpeas or as my family called them grown up chichi beans and for the amount i make and i'm going to use one generous cup of dried garbanzo beans and check them out they have a very cool appearance they look like little shriveled up let's say brains and what we need to do is soak these before we use them so pro tip if you want to make this today make sure you do this step yesterday all right because what we need to do is cover these in cold water and let them soak at least overnight personally i think 24 hours is better but overnight should be fine so like i said we'll cover those with a few inches of cold water and we'll put that in a place where there's a pretty good chance it won't get knocked over and as long as you've covered those with enough water the next day they should look something like this and then what we'll do at this point is drain those very very well before we transfer that into our food processor and add the rest of the ingredients all right a blender will work sort of okay and yes you can make this by hand by crushing or chopping but that's going to take significantly longer so try to find a food processor i guarantee one of your married friends has one just borrow it for a day tell me you're gonna make it worth your while with falafel but anyway we're gonna go ahead and dump in our now very well drained beans to which i'm gonna add some diced onion and by the way even though this is gonna get processed i think it mixes more evenly if you start by cutting the onion nice and small first so i'm going to add in about half an onion along with a whole bunch of minced garlic we're also going to need a whole bunch of freshly chopped italian parsley some people also like to use cilantro here or a combination we're also going to need some salt as well as some freshly ground black pepper we're also going to throw in a spoon of ground cumin or cumin as i believe it's supposed to be pronounced as well as a little bit of ground coriander and then we're going to shock the world by putting in a little pinch of cayenne as well as a small touch of baking soda no not powder baking soda and a spoon of flour just a little not too much okay one of the big decisions with a falafel mix is do you want it more bready or more beany and i prefer beanie so personally i don't want to put too much flour here and then last but not least we're going to squeeze in a little bit of lemon juice and that's pretty much it and do you need to give it a mix like this before you process it probably not i'm not sure why i did that but it's too late now but anyway once all your ingredients are together we're simply going to process this pulsing on and off to start of course and what we want to end up with here is something that's pretty finely ground but not a puree all right we don't want to liquefy this or turn it into a really fine paste and with something like this it's always a great idea about halfway through to take a little break take off the lid take a spatula kind of scrape everything down off the sides give it a little mix in case there are any large rogue chunks refusing to get mixed in so i did that and recommend you do the same thing and we'll continue to blitz that until like i said we have a very finely ground mixture and instead of trying to think of a very clever way to describe it let me just show you this is what i think you want all right very finely ground but not pasty so we don't want to go too far but it does have to be ground fine enough to hold the shape because we're going to form these into balls and or other shapes soon so that's looking good and at this point we can transfer that to a bowl and kind of press it and pack it down and then what we want to do is cover this and let it sit for an hour or two before we start forming our falafel and yes i have done these without letting it rest and it does work but by sticking it in the fridge for an hour or two those flavors really are going to meld together and it's going to be a little easier to work with which is never a bad thing so i did pop mine in the fridge for a couple hours after which we're ready to shape and i'm just gonna make some small balls i'm gonna use one of these little sorbet scoops which not only gives me the shape i want but it also ensures these are about the same size each and by the way one tip if you moisten your fingers these are a lot easier to work with in fact there's an old saying in the falafel industry damp hands that make smooth balls and it really is true all right so we're gonna form our falafel into the shape of our choice and at that point they're ready to fry so we're gonna cook these in 350 degree oil for roughly five minutes and of course that time is going to vary with your size and shape but for the ones i did here five minutes was just about perfect and i'm just playing with them here you don't have to do this i was just bored so i gave them a stir but like i said we're going to cook those for about five minutes at which point they should look like this beautifully brown and crispy on the outside oh yeah those look done so we'll transfer those onto a rack to cool for a minute and we'll take a bite so you can see that gorgeous inside look at that beautiful color and right here you can get a real good look at that texture inside it shouldn't be too wet it shouldn't be too dry it should have the texture of falafel and as you saw in our last video i served these with some tahini sauce as a dip which is just a very simple and very beautiful way to serve them and i hear you out there those look amazing but chef john i don't have a deep fryer there's no way i could do these well i got some great news you don't need a deep fryer instead of making balls just flatten them out into patties and pan fry them for a couple minutes per side it works beautifully and they really do come out just as gorgeous and as you're about to hear just as crispy and not only does that technique work but if you're going to toss yours into a pita to make the traditional falafel sandwich that shape actually works better so i threw a couple in a pita which i generously swiped with hummus with some diced tomato cucumber and onion and of course finished it with a drizzle of tahini and that my friends for a sandwich that was not invented in america is incredible just one of the all-time great fast foods of the world and i know that's a concept that's hard for a lot of people to grasp healthy delicious and beautiful fast food but anyway that's it i'm gonna go finish the rest of that off and i really hope this demo inspired you to give these a try and what if it doesn't i'm not going to lie i'll feel awful [Music] you know some of these puns just right themselves but seriously i really do hope you give these a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] cottage fries that's right the forgotten fry steak fries home fries french fries they all get more publicity but that's okay the cottage fry is a fine fry in its own right and one you could do quite nicely in an oven so here we go so we're gonna start by slicing some potatoes in round slices about well a little more than a quarter inch a little less than a half inch i guess that would be 3 8 of an inch now i'm using yukon gold here i normally use russet potatoes which are a little starchier and probably a little better for this but i had yukon gold on hand so i decided to try them and they do work fine and as long as you wash these really well there's no need to peel them so i'm leaving the skin on after they're sliced i'm going to go ahead and rinse those in cold water all right we want to rinse off any excess starch that's why the water gets all cloudy you're going to rinse those drain those and dry them as best you can with some paper towels all right and those are prepped i'm going to go ahead and drizzle over some olive oil i'm going to go with some black pepper or a little bit of cayenne a generous amount of salt and then a dried herb blend you've seen me use before herb de provence which is thyme rosemary oregano marjoram and usually a little bit of lavender which are those little light purple buds you see in there and no i'm not measuring any of that this is all to taste okay so don't be afraid at that point i'm gonna go ahead and mix this up use what you want but a bare hand really is the best tool here once those are evenly coated i'm gonna go ahead and place those on a baking sheet normally i use foil and they do come out a little crispier with foil but in this case i decided to go with my silicone mat because i hadn't tried it in a while on this and i forgot if it worked or not so i decided to go with it i'm going to give them just a little bit of extra salt sprinkled on top so we're going to place those down we're going to space them evenly and those are going to go in a hot oven i want you to preheat it to 425 and we're going to pop those in for 15 minutes okay and after 15 minutes they're just going to start to fry in that oil we're going to go ahead and flip those over put them back in for another 15 minutes and you're basically going to repeat this process until they're as browned and cooked as you want them so this was after like a half hour they're starting to get close but i wasn't satisfied so i popped those back in another 15 minutes and they were looking much closer so i could have just put those in for a little bit more time but i decided to go with an optional step here if you have one of these cooling racks on these baking racks transfer the potatoes on top put that back in the oven like that and because you're going to get that air circulation underneath it really does help crisp these up so i put those back in for about i don't know it was like 10 minutes maybe 8 10 minutes something like that and when they came out i was finally happy so like i said that last step is optional you can just leave them on the pan until they're as brown and crisp as you want and there you go simple easy delicious cottage fries if done properly they should be kind of crispy and crunchy around the edge yet still somewhat tender on the inside okay think of it as like a fat succulent potato chip which by the way would be a great name for a band and you can hear that that's what they're supposed to sound like and by the way they're called cottage fries because they're supposed to resemble the shingles on the roof of a cottage and by the way if your home has a fried potato roof i would love to see the rest of the house and there you go who's not looking for another simple easy to make delicious potato side dish i know i always am so anyway i really hope you give those a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] your first turkey that's right a completely technique-free turkey procedure for beginners and first-timers and even though this procedure is pretty much technique-free and ultra-simple it still guarantees you a magazine cover quality bird every time so here we go all right i want you to take a large roasting pan or baking dish big enough to fit your turkey and then the bottom you're gonna lay in one sliced up onion one sliced up carrot and one chopped up rib of celery just put it in the bottom that's it you're gonna take your turkey and unwrap it rinse it off you see the paper towels i want you to pat it nice and dry inside and out now we're not gonna mess around with any of the innards this is just about roasting a turkey so i cut off the tail sometimes that's cut off for you it's just mostly fat and then take out the bag of gizzards and the neck and of course don't throw that away you can check out our video about making gravy but this video is not about that this is just about the bird all right step one here i'm gonna take my seasoning mix that'll be on the blog post basically just salt and pepper and we're gonna generously season the inside cavity okay i guess that's redundant there's no outside cavities all right so you're gonna season the inside and then i'm really gonna have to have you do this for sure there's nothing more grotesque and disturbing in the culinary world than those burnt turkey wing tips sticking up in the air god i hate those so please fold your wings underneath like this it will look better it will sit flatter and i personally will feel a lot better all right so our turkey's pretty much ready for the final steps i'm gonna have you melt a couple tablespoons of butter in a small saute pan right use medium heat and when the edges just start to turn golden you see just a little color around the outside then you're gonna toss in a handful of sage and rosemary leaves all right once the herbs get tossed in i want you to cook it in that hot butter for 60 seconds no more no less so we're basically just making a quick and easy herb butter all right turn off the heat and then with tongs i want you just to fish out the herbs themselves all right they're holes so they're easy to grab and you're just gonna stick that inside the cavity and while the turkey roast that will kind of scent things from the inside out all right we're going to tie the legs together just take some butcher string or you can always use dental floss true story all right but just tie the legs together just like that nothing fancy all right i'm on to my next step which is my favorite because i get to paint a turkey with butter all right come on what part of that doesn't sound fun so you're gonna take that herb butter that we sizzled that sage and rosemary in and we're gonna paint the entire surface of the turkey and that's really the secret to getting that amazing magazine cover look all right after that's covered we're gonna take our seasoning mix our salt pepper mix and we're gonna season the outside very generously all right so pretty much any exposed surface should have some salt and pepper on it all right don't be afraid to turn it to get the sides and those little crevices and once it's seasoned your work is done pop it in a 325 degree oven and don't do anything to it no basting no foil no pricking no nothing just let it cook a rule of thumb about 15 minutes per pound approximately but you can't go by that use a thermometer i think mine is done when the middle of the thigh registers about 170 to 175 degrees and that's it some books and websites are going to say 175 to 180 all right up to you i like it a little lower than that so mine was about 13 and a half pounds all right and took about three and a half hours or so approximately now all those beautiful juices underneath the turkey you're of course going to pour that into your gravy or make a gravy out of that you can check out that video if you're not sure now you want to let that rest 15 20 minutes at least so that's perfect you can bring all the rest of the stuff to the table reheat your side dishes and so forth and then listen to this oh yeah all right that beautiful brown skin the meat still moist and tender now i'm not saying it's bad to brine and smoke and fry and do all those other tricks no problem you can do that if you want i'm not against all those fancy techniques you just don't have to do them and if you're just starting out forget it just do this simple method and then next year maybe you try something a little more adventurous i mean come on look at that that is a magazine cover you did that i cannot believe you did that actually i can totally believe you did that because it's easy anyway i hope that helps i hope you have a great holiday go to foodwishes.com for all the final details and more information as usual and as always enjoy [Music] macaroni salad that's right i cannot believe this many summers have come and gone and i have not shared my take on this iconic summer side dish i mean i shudder to think what you've been using instead no offense so i apologize for the delay but hopefully after you see and taste how awesome this comes out all will be forgiven so let's go ahead and get started with the dressing and one of the keys to a great macaroni salad is to do the dressing first for reasons i'll explain in a second so we're going to start with some mayonnaise and of course we're going to use real full fat mayonnaise and to the mayonnaise we'll add a couple spoons of dijon mustard to be honest the yellow mustard seems to be more traditional but i really do like the dijon better here so a little bit of mustard and then we're also going to need some vinegar and for this i'm recommending plain white distilled vinegar and it's not like you're going to wreck this using a different vinegar but really this is just in here for the acidity and i think we want something that has a neutral flavor and then we'll need to season this up a little bit with a shake of cayenne pepper as well as some freshly ground black pepper and of course some salt and we'll take a whisk and we'll mix that up and that is basically the base of the dressing for this macaroni salad except for one key crucial and controversial ingredient sugar so while it is true that your classic american deli style macaroni salad does use sort of a sweet dressing i find that the most popular recipes out there call for way way too much like a half a cup or two thirds of a cup of sugar so i'm only going to call for one or two tablespoons which i think provides plenty of sweetness especially since we're going to add lots of sweet vegetables and once that's all mixed together the liquid portion of our dressing's done and we have to move on to the solids also known as our diced veggies so we'll start with a whole bunch of finely diced celery as well as some grated carrot and then we want a little bit of onion in this and i'm going to use the white and light green parts of some scallions but just regular onion will work fine and then for color sweetness and a little bitterness we're definitely going to do some pepper and i'm going to use several kinds i'm going to go with some red bell pepper and then also some green pepper in the form of poblano and jalapeno and then we'll take a spatula and we'll mix this up and i really think it's important we do this step before we cook our pasta okay because these vegetables are almost gonna get like a quick pickling in this dressing okay the salt the sugar the acid is going to pull liquid out of those vegetables it's going to sort of firm up and crisp up the texture and i really do think it makes a little bit of a difference and besides no one can really prove otherwise and once that's mixed we'll just pop that in the fridge while we prepare our macaroni and i'm just going to leave that spatula right in there because we are going to use that to mix the salad up so we'll pop that in the fridge and move on to our elbow macaroni so what we have here is one pound of elbow macaroni that's about four cups and we are going to cook this in some generously salted boiling water and i said cook not undercook we're gonna cook this all the way just like as if we were gonna eat this hot i don't have any idea who came up with the notion that you're supposed to undercook pasta for a salad but it's just not true unless you want a horrible gummy texture macaroni salad i mean who knows maybe you do but assuming you want an enjoyable texture i recommend cooking it the full time at which point we're going to drain that very very well so let's pour that into a colander to let it drain and do not under any circumstances rinse this pasta for this particular salad that is the biggest mistake you could make so don't do it just let this sit and drain for about five minutes and every so often i want you to give it the old shake-a-shaker which is going to help knock off some of that water and once we're convinced our macaroni is very very well drained we will transfer that into a large mixing bowl and proceed with probably the most important step of this whole process the tossing and cooling of the macaroni what we'll do is we'll take our spatula from the dressing and we'll use that to toss this macaroni occasionally until it cools down to just about room temp and while we're using the spatula from the dressing we're definitely not going to add any dressing until this has cooled down all right if you add a mayonnaise-based dressing to hot macaroni what you'll end up with is a very greasy macaroni salad and what's going to happen here is you're tossing and cooling a very fine layer of starch is going to form on each one of those pieces of macaroni and that thin layer of starch has been proven to more effectively grab on and hold on to that mayonnaise-based dressing it's true they've done studies where the mayo clinic but anyway like i said we want to cool that down to about room temperature and if everything's gone according to plan those pieces of macaroni should just be tacky enough to stick to your hand so that's perfect right there and yes i will stop touching the macaroni now and at this point finally we can go ahead and add our dressing and as you're mixing this if you're thinking man this is way too much dressing seems kind of wet don't worry because you prepped your macaroni properly by the time this is ready to serve it's going to be fully and perfectly absorbed trust me and by the way we're not going to taste it at this point okay we don't want to season this until that macaroni has fully absorbed the dressing and it's at the temperature we're going to serve it so what we'll do is we'll wrap it up and we'll pop it in the fridge for at least four hours but overnight is best which is how long i left mine in the fridge and then the next day when we pull it out it should look something like this and as predicted all our dressing has been perfectly absorbed and what i like to do at this point is take the spatula and give it a nice mix so we can really see what we have and while you can definitely serve it like this i generally like to freshen it up a little bit with another small spoon of mayonnaise and just a little touch of cold water just like a tablespoon or two just drizzle it in and we'll give that a mix and while that's really not going to significantly change the characteristics of the salad it is like i said going to give it a little bit of a fresher look so you decide you are the tony tony tony of your macaroni so that kind of stuff's up to you and then once our salad has been tossed and freshened up the last and most important step we have to taste for seasoning so i gave mine a taste and it was perfect and at that point we'll transfer it to some kind of serving container and by the way because this salad is so naturally beautiful and fresh looking it does not need any garnish unless of course you want people to share it on social media which in that case you better top it with some green onions do you think someone's gonna pin this with no garnish on top i don't think so so i did a little green onion for the final touch and that's it my take on the classic all-american macaroni salad is done and i realize taste is subjective but for me this is just the epitome of the classic american macaroni salad slightly but not too sweet with just the right level of acidity and a very generous amount of vegetables as well as a beautiful silky creamy mouthfeel because we didn't dress that macaroni hot but anyway that's it my version of the classic american macaroni salad and of course this is going to pair beautifully with anything you barbecue grill or smoke this summer i probably should have done that in a different order but anyway the point is i really hope you give this a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] pizza sauce yes we've showed this before but this is the new and improved version and by noon approved i mean old in secret but anyway i feel like you guys are ready for this now and here is the top secret formula so i'm gonna start my prep here with a little bit of fresh oregano oregano is the signature herb of pizza sauce so i have some fresh oregano i'm gonna pull the leaves off the stem and once those are picked i'm gonna go ahead and chop that up and that is ready to go all right in a saucepan i got some olive oil a good amount and a good quality olive oil i'm gonna put that on medium low heat and i'm gonna throw in two anchovy fillets that's right there's anchovy in my pizza sauce but not enough where people will be able to identify it all right so as soon as the anchovy starts sizzling like that i'm gonna throw in my minced garlic very very finely chopped garlic and i'm just gonna cook that for about 60 seconds i do not want to brown the garlic after we sizzle the garlic for about a minute we're going to toss in our fresh oregano at this point we're going to turn the heat down as low as it goes i'm going to stir in that oregano and we're going to cook that in the oil for a couple minutes i'm going to throw in some red chili flakes i like my pizza sauce a little spicy and then we're going to put in some dry oregano now i know we got fresh but we're also going to use dry because dry herbs and fresh herbs do not have the exact same flavor alright so depending on the recipe sometimes we use one or the other here we're going to use both okay so at this point we want to add our tomatoes and we're using these san marzano tomatoes from italy the world's best sauce tomato without a doubt san marzano all right make sure they're the real ones from italy some will just say san marzano style they're actually from new jersey and don't get me wrong i love new jersey i think they should actually make it like a real state so while i love new jersey the san marzano tomatoes from italy far superior all right to prep those we're simply going to throw those in a bowl and use our bare hand to crush them all right keep crushing until you have a puree and if you're thinking oh he's touching the sauce with his bare hands i don't want to eat that pizza what do you think we're using to make the pizza dough with that's right our bare hands so relax all right you have an immune system use it all right once the tomatoes are crushed we're going to add that to our saucepan if the heat's still on low turn it up to medium give it a stir and we're going to bring that up to a simmer and while we wait for that to happen we're going to add some seasoning some salt a little bit of sugar and some black pepper we're going gonna stir that in and we're gonna simmer this now there's a big controversy on how long you should cook pizza sauce some people say not at all it should be a raw sauce it just cooks on the pizza other people say you should simmer for hours and hours me i'm neutral like a swiss pizzeria all right i think you should cook it some but it doesn't need to be cooked for hours i simmer mine for about 35 40 minutes which i think is just about perfect and by the way sometimes we skim oil off the tapas sauces not in this case that olive oil is part of the sauce so stir it right in do not skim it very important to the final product now there's one last top secret trick that i learned from my grandparents where you take a very very tiny pinch of baking soda and you stir that in and what it does theoretically is that soda neutralizes some of the acid so you can kind of see it foaming up there a little bit and that's supposed to mellow out the sauce a little bit make it a little less acidic and also possibly prevent heartburn does it really work who knows and who cares my grandma did it so i do it okay you're gonna taste and adjust for seasoning and then it's done so easy so incredibly delicious so next time you're making homemade pizza with our homemade pizza dough recipe you might as well make some pizza sauce too it's just a really really tasty all-purpose pizza sauce recipe a little bit spicy a little garlicky we have that fresh oregano flavor and a little bit of the dry oregano flavor which is a little deeper a little smokier alright don't use too much of course pizzas get ruined if there's too much sauce on it anyway there you go my top secret pizza sauce recipe finally revealed i hope you give that a try head over to foodwishes.com for all the ingredient amounts and more information as usual and as always enjoy [Music] potato pancakes one of my favorite potato preparations it's something i just don't make often enough super easy to make take two pounds actually i had two and a quarter two pounds of russet potatoes peel them and then grate them with a cheese grater into a bowl of very cold water and i'm also going to grate in half an onion into the same bowl and by the way you've never cried until you've grated onion it's a good cry all right once that's done i'm going to add some more water fill it up a little more and these are just going to sit in the cold water for about 20 30 minutes you don't need to rinse it just let them sit there in the meantime take a couple eggs some flour black pepper a little pinch of cayenne salt of course and we're going to whisk that up until very smooth and then set that aside when our potatoes are ready drain them rinse them put them in a colander and squeeze squeeze squeeze squeeze all the water must be squeezed out so i squeeze it a fistful at a time and then i press it again with some paper towel and make sure all the water is out of your potatoes it's the only way to screw this up is to have wet potatoes once the potatoes are as dry as humanly possible add them to a bowl mix in your egg mixture with a spatula and that is a potato pancake mixture ready to fry it's an incredibly easy recipe i told you i'm going to cover that while i make these because you don't want any air to get to the potatoes if possible because they do oxidize this is not something you could store put away and you know it's going to be good the next day so you're going to want to make this stuff fresh all right now to fry these we're going to use a heavy duty skillet with a good amount of oil they say a quarter inch oil i don't know if you quite need that much on the bottom but you need enough oil to come up the side at least halfway up the pancake if you want a nice crispy cake this one i'm just doing a little test to taste for salt we're gonna heat the pan on medium high and when it's hot add your pancake mixture flatten it out this one's a little smaller than the ones you're going to see but again i'm just tasting for sneezing i'm going to taste this oh man so good and it did need a little more seasoning so what you want to do is you want to put your oil in the pan heat it to medium high when it starts to shimmer add your potatoes flatten them down a little bit they don't have to be round who says they have to be round if i've said it once i've said it a thousand times the kitchen is no place for a perfectionist all right flatten them down to about a half inch cook them for about like i said five minutes per side you want to see the edges get really crispy and crunchy before you turn them five minutes on the other side and when i flip them normally i'll turn it down to medium because this is raw potato you got to give it time to cook through if you keep going on high heat or medium high the whole way sometimes towards the end the edges start getting a little too brown and the middle isn't quite tender enough and there you go i top mine with smoked salmon sour cream and dill very classic combination you can do these with applesauce and sour cream another even more classic combination or just plain next to some eggs and bacon anyway go to the site the ingredients for the filling are quite important so go check those out and as always enjoy garlic shrimp that's right there's about 15 000 garlic shrimp recipes in the world so there's no such thing as the garlic shrimp recipe but this is my garlic shrimp recipe and i think it's extremely delicious and i'd love to show you so here is what we do so this is one of those recipes you're going to want to get all your ingredients ready ahead of time the foodies call that misenplace us regular folks we call it prep which is shorter and much less french so we're going to need a pound of shrimp peeled and deveined some fresh italian parsley freshly chopped lots of garlic if you use less than six cloves for a pound of shrimp don't call it garlic shrimp i also have some red pepper flakes and some lemon juice and then the most top secret ingredient ever for garlic shrimp the brine from a jar of capers oh and by the way quick tip if you spill some on the table just move the ramekin on top of it it's like it never happened anyway i'm going to put about a tablespoon of caper brine in the lemon juice and it's going to give it that little secret something that will have your foodie friends talking behind your back which is really the ultimate goal and last but never least we need some cold butter cut in four pieces okay after the prep is done we're gonna put our best heaviest skillet on the highest heat you have crank that sucker up full blast into the pan we're going to add some olive oil and we need to get this stuff hot really hot so high is heat we want to make sure the bottom is coated and we're going to stand there with shrimp in one hand tongs in the other and we're gonna wait till we see the first wisps of smoke and i know what you're thinking i heard it's not healthy to let olive oil smoke you're absolutely right all right but for this recipe you need to and it's okay don't let it start burning but as soon as you see that first wisp of smoke add the shrimp in even them out and then don't do anything just let them sizzle for a minute untouched while they're sizzling i want you to sprinkle them with salt all right we don't need any pepper because we have the red chili flakes and after about a minute i want you to toss them and basically do a little bit of a i don't know kind of like a stir fry type action for another minute and at that point the shrimp are not going to be cooked all the way through all right but they're going to be about halfway so you're going to have a little bit of color on the outside but the inside is still going to be sort of translucent and when they look like that i'm going to go ahead and add my garlic and my chili flakes and we're going to stir that in and cook the garlic now this is only going to take about a minute we're going to really keep it moving we're not going to let the garlic brown at all and since this is only going for like a minute that shouldn't be a problem so just keep kind of tossing it stirring it tossing and stirring it and after one minute it's gonna look something like that we're gonna go ahead and quickly dump in the lemon juice caper brine mixture one of the four chunks of butter and half our parsley okay we're gonna save the other half to put on top fresh all right we're gonna stir all that together i'm gonna switch to a big spoon here and as soon as i see that first piece of butter is melted i'm turning the heat down to low we're gonna toss in the rest of the butter and when that's melted you are ready to eat some unbelievably delicious garlic shrimp all right you're gonna taste and adjust for seasoning i didn't even need to tell you that but i had like six seconds to kill all right and this is fantastic on any kind of starch pasta rice potatoes etc but i like it on toast so i had some meyer lemon bread how good does that sound some meyer lemon bread that i toasted i topped it with my garlic shrimp and then it's time for that amazing sauce now mine got a little thick as i was portioning my shrimp out so no worries put a little splash of water until that sauce texture is just to your liking all right if you need to blast it with a couple seconds of heat go ahead you're gonna spoon over the sauce oh yeah unreal i hate when chefs say i wish you could smell this but you know what that's right i wish you could smell this you're definitely gonna want to top with some fresh parsley that's why we save so much so be generous with that and there you go garlic shrimp so incredibly simple just sweet shrimp that big punch of garlic right in your face the acid from the lemon the herbaceous parsley just a classic classic combination and one i think you're gonna have a very hard time not making after watching this video perfect for a quick weeknight dinner or that's right a fancy occasion it's just one of those dishes that works anytime anyplace people love it as long as you have your stuff prepped ahead of time super easy recipe anyway i hope you give that a try head over to foodwishes.com for all the ingredient amounts and more information as usual and as always enjoy prime rib method used to be called method x now it's called the food wish method and it produces prime rib so perfectly pink and delicious using math all right but don't be scared it's easy math now for this easy math to work our prime rib must not be cold must be left out at room temperature for at least at least six hours all right longer is better if you put the primer have been cold the math doesn't work also we want to make sure we're using a bone in prime rib you see there all right i have two rib bones which by the way means this is enough for four people two people per bone all right so we have our rib it's room temperature next step we need a flavored butter which is really simple soft butter black pepper freshly ground of course and herb de provence that is a really cool mediterranean herb mix you can read about that on the blog it has rosemary thyme usual suspects it also has a little bit of lavender which very interesting okay we're going to mix that up and spread it over our room temperature prime rib and i will keep saying room temperature because it's so important by the way there's an old saying in the video recipe business if you spread butter on it they will watch so there you go all right so once that's covered with butter which by the way is only there well it's there for flavor but it's mostly there to make this salt stick so we're going to take a whole bunch of kosher salt and we're going to sprinkle that over all the surface area especially on top this is a giant piece of meat so only a tiny fraction of this salt is actually going to end up on your plate but it is important i heard iron chef michael simon once say use twice as much as you think you need which is you know probably a pretty safe bet all right so our room temperature prime rib is buttered it's seasoned and now we have to preheat the oven to 500 degrees and by the way on the blog you can read about which ovens will work and which won't yes electric do work gas of course but you have to have a good oven that has an accurate temperature gauge or this is not going to work all right on to the math in your calculator punch in the exact weight from the label of your prime rib mine was 5 pounds 0.35 multiply that by 5 minutes and you will get your cooking time at 500. you're gonna round up to the nearest minute which for me is 27 the prime rib goes in the middle of the oven and cooks it 500 for exactly that many minutes so i'm gonna count down from 27 minutes down to zero by the way i like to wait a minute before i set the timer to counteract the heat loss from putting the pan in the oven so again the weight of your prime rib times five it's gonna cook that many minutes at 500 degrees and then when your timer rings turn off the oven do not open the door do not touch the door handle in fact don't even look at the oven just turn off the heat and set your timer for exactly two hours and what's going to happen that surface has been seared at 500 degrees and there's a lot of heat in that oven and it's gonna slowly over the next two hours it's gonna slowly cook through the rest of the meat to a perfect pink doneness it's in some kind of magical sweet spot between rare and medium rare where i personally think prime rib should be eaten man that looks great i can't wait to dig in now one thing you don't have to worry about here is letting it rest it's rested for two hours just slice it up and serve it will still be warm inside now to make things easier i like to cut the bones off the bottom before i slice if you want to serve it with the bone on go ahead but since i'm going to try to serve four people out of this i'm going to cut the bones off which is super simple just take a knife and go along where the bone meets the meat and that will come off quite easily just keep your knife right along the edge of the bone and you're good and of course do not discard those you can throw some barbecue sauce on those put them in the oven till fork tender and you can totally get your you know fred flintstone on now i told you this magical mathematical method produces the most gorgeous pink prime rib you'll ever see but who are you gonna believe me or your eyes check it out oh my god is that just the most beautiful thing you've ever seen oh and by the way yes this is my piece so it's okay that i'm you know touching it so much but i can't help myself it feels so good the amount of moisture left in this meat is stunning it is pink like medium rare but the texture the moisture is closer to a rare it's just amazing i mean you can see there with the light from the window coming in how it's glistening now because this is just warm make sure you use heated plates all right you want warm plates you want to make sure your aju is very hot boiling hot you see that there in the ramekin i will demo that in another video very soon and there you go beautiful classic perfectly pink prime rib using the food wish method i hope you give that a try if you like your prime rib cook like this this is the best method i hope you give it a try all the ingredients are on the site plus a ton more information so go check it out and as always enjoy the french omelet that's right you might not think you need a video for how to make an omelette but unless you've already somehow mastered this magical technique i really think you do and it won't be until you make one of these and try it yourself when you'll realize just how badly you needed to know how to do this since quite simply put it's unlike any other omelette experience so with that let's go ahead and get started and as you may have heard to make an omelette you got to break a few eggs three large ones to be exact and of course farm fresh or at least the freshest highest quality eggs you can manage please do not buy your eggs at the same place you buy your motor oil and then to our three large eggs the only other things we're going to add are a pinch of salt and a few drops of cold water like a half a teaspoon and other than a ridiculous amount of butter that's going to be it for our ingredients and then what we'll do at this point is grab a whisk and bust those eggs right in the yolks and we're going to whisk those for a minute or two or until they turn sort of liquidy right when you first start whisking they're going to be kind of thick and viscous but you'll see after about a minute or so the mixture is going to kind of thin out and you know you're done when the eggs drip off the whisk like this okay so we want to make sure our eggs are well beaten we want no visible egg whites at all so those are looking good and once that's been accomplished we'll simply set that aside and head to the stove to prep our pan and ideally we're going to use about a 9 or 10 inch non-stick which we will place over medium-high heat and melt a tablespoon of butter except when a french chef is making an omelet and they tell you to put a tablespoon of butter in they always mean more like two tablespoons and what we'll do is let that melt over medium-high heat as we stand by armed with hopefully a large flexible rubber spatula one that's heat proof of course and what we'll do as soon as that butter's melted but before it starts to sizzle we will go ahead and quickly pour in our eggs at which point we'll begin a three stage process which is the scrambling the spreading and the folding so we'll dump our eggs in and we'll start working them over with a circular motion with our spatula and in culinary school they taught us to do this in a figure eight but i never did master that and i found it splashed eggs up the side of the pan so i prefer using more the circular motion you see here while at the same time sort of shaking the pan and if you'll notice since these eggs are still very loose when i shake the pan it kind of levels them out well basically we're going to continue this scrambling stage until that stops happening okay when our eggs start firming up enough where we can't really do that and we sort of have to spread with a spatula even amount which is sort of where we're at right now what we want to do is turn our heat down to low and we will go from scrambling to spreading and all we're doing is sort of moving around the runny eggs to less runny spots and what we'll do is continue spraying that mixture around on low until our surface is wet but not runny which is what i have right here okay so we don't have pools of runny egg but the surface is still very wet very moist and once it reaches this point what we'll do is turn off our heat and fold it up so we'll start at the handle and roll perpendicularly to the other side but not all the way we want to stop a couple inches away from the edge because what we'll do is use our spatula to fold that edge towards the middle so that we somehow someway end up with the seam on the top and because these eggs are nice and soft and custardy they're very easy to shape and at this point you might think we're ready to serve but we're not what we're going to do is toss in a couple small chunks of butter not necessarily as much as i just did but a few chunks and what we'll do is let that melt and kind of push that under the omelet to lubricate it or at least that's what the french chefs say they say it's going to be easier to get the omelet out of the pan if we do this but i don't think that's the real reason i really think it's because they want us to add more butter plus i think the texture of your omelet is going to be better if this sits for a minute in the pan but anyway we're going to toss in a little extra butter and kind of spread it over and push it underneath and what we'll do once that's melted is sort of push our omelette to the edge of the pan at which point we can carefully flop it over onto a plate making sure the seam side goes down because the ultimate goal of a french omelet is a perfectly smooth glistening surface and of course once it's on the plate you can shape it any way you want some people like to leave the ends open but i like to sort of taper them although maybe after this i will reconsider that but anyway we're going to plate our omelette and finally it's time to eat just as soon as we add some more butter no i'm not kidding the last official step for any real french omelet is to brush or spread a little bit of butter on the top to sort of give that surface a beautiful shine but once that's done finally we can eat with a little bit of watercress and of course some toasted bread and i was just about to say i could have made that a lot nicer if i wasn't filming it but you know what that's not actually true this is probably one of the better french omelets i've ever made which reminds me who cares what it looks like does people in the know know the true beauty of a french omelet lies within so let me go ahead and cut in so you can see what i'm talking about and no i usually don't need a fork and knife for my omelet but i wanted to get a nice clean cut so you would be able to see this because of our three stages of scrambling spreading and the folding we basically created layers and layers of beautiful custardy eggs this is like an entirely different food than your typical overcooked golden brown dry american omelet i mean look at that it's just so insanely creamy and delicious and by the way if you want to add some of your favorite fillings before you fold this up go ahead i mean you are the susan plichette of your french omelette but if you've never made one of these before i highly suggest you make it as shown just so you can taste the magic that is the pure and true french omelet but of course a little bit of kind never hurt sorry i couldn't resist but anyway that's it my method for doing french omelets which by the way is the only omelet we're allowed to have wine with at breakfast like maybe a nice cold glass of sauvignon blanc and i'm not sure if that's the best pairing but i do know how to pronounce it but anyway whether you're going to make this to impress someone at some fancy breakfast or you just can't figure out what to eat on some rainy week night i really do hope you give this a try soon so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] buttermilk fried chicken one of my favorite recipes of all time and not that hard to put together and just for fun i'm going to show you how i break down a whole chicken for fried chicken i'm going to take off the wingtips those are useless i'm gonna d-joint the wings right where they attach to the body all right the thigh leg section comes off don't be afraid to snap and dislocate and then that gets caught between the drumstick and the thigh yes this is quick but go back and watch it you know seven or eight times you'll see so once the legs and thighs are done i'm left with basically the carcass which has the backbone and the breasts and you'll notice i'm using a nice heavy cleaver the ultimate tool for a chicken breakdown snap the backbone like that cut the breast in half and then each breast gets cut in two pieces alright you'll notice here when i cut the breast in half i slice down till i hit the bone and then i give it one pound with my hand so it goes through in one shot nice and clean otherwise you get like bone fragments so there's my four breast pieces my two thighs drumsticks and the two wings all right into the bowl it goes black pepper salt paprika dried herbs white pepper cayenne and that gets tossed all the believe it or not 11 herbs and spices will be on this site okay after that's well tossed with the spices and herbs you're gonna top it with buttermilk and we're gonna let that sit for six hours you can get away with four you can go overnight if you want but i like six hours all right then we're gonna make some seasoned flour which is just flour salt some paprika some cayenne some garlic powder some white pepper and some onion powder so give that a mix after the buttermilk marination the chicken pieces get dredged oh my god there's a fire truck going by hate when that happens the chicken gets dredged in that seasoned flour well there you want it really nicely coated give it a little shake off put on a plate and then we're ready to fry and what we're going to do and there's lots of different ways to fry this i'm going to take a dutch oven all right that's a big 8 quart dutch oven and i have about two and a half quarts of oil in there and i'm gonna fry all eight pieces at once now some people like to fry in a skillet in just like an inch or two of oil and then they do it in batches and they turn it halfway through you know i don't have the patience i want it to all be done at the same time of course this uses twice the oil but you know what how often do you make fried chicken like once a year so at 350 i'm going to cook that for about 10 minutes it's going to develop a nice crust i'm going to go in after 10 minutes and just move it around a little just in case some pieces are stuck together i want to cook evenly that's going to go for about another 10 to 15 minutes so it's about 20-25 minutes total in the hot oil to cook all the way through now while that's finishing up i like to take a rack and put it on some paper towels on a sheet pan and that's what i'm going to use to drain the cooked chicken on all right so that's ready and the chicken's ready look at that unbelievably beautiful so again it's been about 20 to 25 minutes total in the oil i'm gonna fish it out with my spider that little strainer thing you see there and what beautiful chicken impossibly crispy amazingly delicious don't bite into it for about 10 minutes because it's so hot you won't enjoy it you just burn yourself so 10 minutes later we had a delicious plate of fried chicken and i just could not bring myself to eat this in front of you but trust me it was every bit as good as it looks that is not a hard recipe it does take a little bit of work but completely worth it so like i said 11 herbs and spices believe it or not are what was included in this you can go to the site count them yourself because all the ingredients are listed there and as always enjoy these are the most incredible onion rings ever you know i'm normally pretty modest and humble it's one of the things that makes me so awesome but i have to say these are incredible best in the world all right so we're going to start with some regular flour and cornstarch so it's kind of similar to a tempura batter basically but there's my secret ingredient instant mashed potatoes believe it all right little cayenne so i'm going to whisk up the dry ingredients and then i'm going to add club soda you have to get the exact amounts on food wishes we're going to stir that in which is just going to take a minute by the way don't worry about developing gluten or the batter is going to be tough it's not this is unbelievable now it looks pretty thin there but as it sits the instant mashed potato even though it's just a little bit is going to swell up and absorb some of that liquid it's going to be perfect all right we're gonna put some panko breadcrumbs the other secret in a shallow pan you can get those in any store stop emailing me you can't find panko you can big supermarkets have it all right i like to use not super big but kind of medium yellow onions do not cut them any thicker than a quarter inch otherwise they won't cook separate them into rings i didn't really need to tell you that right all right so there we go this is only like 10 minutes later our batter has thickened slightly and it's perfect we're going to dump in a few rings at a time make sure they get coated with the batter which is pretty much going to drip off but enough is going to stick on there to latch onto these panko breadcrumbs these sharp incredibly crispy breadcrumbs by the way do as i say not as you just saw me do use a separate fork for the crumbs and a separate fork to pull them out of the batter much easier all right we're going to fry these and i'm not doing a deep fry demo just standard 350. i'm using olive oil but any standard vegetable oil frying oil is going to work it's going to go maybe three two and a half three minutes and when it comes out that magic formula that i've come up with with the potato and the panko produces the most crispiest onion ring i've ever had ever anywhere all right now you can hear this it's not fake sounds that is the actual crunchiness [Music] and now you just have to listen to this i mean come on unbelievable all right that was really bland because there was no salt make sure you salt these generously before serving with some very fine sea salt so it sticks on there and let me finish this i know this is so rude but come on admit it you want to hear it and that's it super crispy amazing onion rings and here's really the ultimate test lots of different recipes are crunchy right when they come out of the oil okay the real test does it stay crunchy what you're gonna see in here now is literally to the second 15 minutes later these sat on this rack for 15 minutes and this is what they sound like [Music] your honor i rest my case anyway i hope you give it a try go to the site all the ingredients are there and as always enjoy [Music] fondant potatoes that's right if your grandfather was a european aristocrat this may have been one of his favorite potato side dishes so basically what i'm trying to say is this is a very old school recipe much more popular in england in europe probably because it has more than one step americans have never really embraced it but i really do think it's a cool recipe and you can never have enough potato recipes okay so here's what we're gonna do we're gonna take some russet potatoes you have to use the russet that's just the texture that works best here try to get them as uniformly shaped as possible because what we're going for is perfect cylinders all right we're going to cut off both ends because the next step after we cut the ends off is to turn it up on its side and slice down with your knife peeling it and giving it some cool edges all right so you could just peel this but this is the traditional method and of course the potatoes are going to vary slightly so as you're doing this step you're going to try to get them approximately all the same thickness when you get down to the bottom just feel free to clean it up like that and then once those are peeled you're going to turn those on their side and we're going to cut them in half as even as you can all right that's pretty good close enough for youtube we're going to throw those in a bowl of cold water and let them sit for about five minutes just to remove some of the starch from the outside at which point we'll transfer those onto a paper towel to pat them dry all right we don't want any water on the surface when these go in the pan and once our potatoes are completely dry we're going to go over to a heavy bottom skillet i'm using a cast iron one i'm going to set that over high heat i'm going to put in a couple tablespoons of grape seed oil or some other high smoke point oil canola would work i think you'd be okay with any vegetable oil when the oil is very hot and shimmering we're going to add our potatoes you want to put your best looking side down it doesn't really matter but if one side's a little flatter and better looking than another put that side down first at that point you can lower your heat to medium-high and we're just going to let those sit in there for about five or six minutes until they brown very nicely while you're waiting you can generously salt and pepper those and i don't know exactly how long my first eye took to brown i don't time this kind of stuff i just go by eye and we're not talking barely golden we're talking fairly well browned all right so be patient so that wasn't ready yet so i let them go another couple minutes and that's more like it so when they look like that you can go ahead and flip those over and at that point that vegetable oil has served its purpose i'm going to take a paper towel and absorb that oil because we're going to replace it with butter that's right always an upgrade so we're going to throw in a knob of butter with some time sprigs and if you're not sure what a knob of butter is you can just ask one of your british friends they know and again we're still on medium-high heat and we're going to swish that around the pan that butter is going to get infused with that thyme and you want a spoon and or paint with the time sprigs over the top and what we're looking for here is that butter foam at the top to turn from white to a light tan color it's going to take a couple minutes all right while we're waiting let's go ahead and season this side with a generous amount of salt and pepper and of course it's always a good idea to make sure your potatoes are evenly spaced and as soon as that butter foam just starts to think about turning golden i want you to dump in a half a cup of chicken stock because these potatoes are going to roast in that stock to finish cooking in the oven and by the way all fondant potato means is potatoes that are roasted with stock or at least that's what they told me in culinary school and why would they just make that up so we're gonna dump in the stock and immediately place that in a preheated 425 degree oven for about 30 minutes or until your fountain potatoes look like this they're going to be very very tender and creamy inside and of course the edges will be browned and crusty the bottom gets nice and sticky from the stock which imparts a little bit of extra richness into the potato and of course if yours aren't cooked yet and your stock's gone and you're worried about the bottom burning just add another splash and let it cook a little longer all right that's you cooking i just get you close you got to figure out the rest and then to finish of course we're going to transfer this onto some kind of serving platter if i was you i would totally spoon over a little bit of that thyme butter and because i have a garden i'm gonna put some blossoming time flowers around i like my food pretty and then please do as i say not as i'm about to do right now to really appreciate these you have to let them cool down a little bit this is way too hot to bite into but i'm going to do it anyway i got a video to shoot and if you've never had these before you're going to be amazed at that texture so dense and moist and rich just really really cool of course you have that butter and thyme that's always a good thing when you're talking potatoes and of course the real magic is that contrast between those crusty edges let's just listen for a little bit oh yeah so it's those crusty edges contrasted with that creamy moist center it really is a tremendous potato technique and of course i've always wished there wasn't a dish already called scalloped potatoes because i would call this scalloped potatoes because it looks like a giant scallop but because there is we can't do it it would be too confusing hey i ordered the scallop potato not the scalloped potatoes so obviously that wouldn't work there'd be like a whole scene so we call them fondant potatoes it's a fine name all right so i really hope you give that a try head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy [Music] today i'm going to show you spaghetti alliaolia which is the most popular pasta dish in italy by far and all spaghetti aliolia means is spaghetti with garlic and oil so we're going to start by slicing thin six cloves of garlic now we're not mincing we're not chopping we want to slice it just like that very specific cut for this dish and there's my prepped garlic i'm also going to chop about a quarter cup of fresh italian parsley and then the other ingredients are really good olive oil and a really good reggiano parmesan the real stuff we're gonna add our olive oil and our garlic to a cold saute pan turn the heat to medium and we're gonna slowly toast that garlic now the beauty of this dish is while the garlic's toasting we're gonna cook the pasta the sauce and the pasta take about the same amount of time so make sure you're doing these two things right next to each other so our pasta is boiling our garlic is in the pan as soon as it starts to bubble turn the heat down to medium low and then we're just gonna watch this slowly toast okay don't walk away it's only gonna take about five minutes the garlic should just be barely bubbling like that and we wanna slowly slowly toast that to a beautiful golden brown so basically what we're trying to do is infuse as much of that toasted garlic flavor into the olive oil without getting it too dark or bitter see that that's just about where you want to be okay as soon as that gets to that stage we're gonna quickly turn off the heat and add a half a ladle about a half a cup of our boiling pasta water and even though we turned off the heat you need that water in there to stop the browning process because that's perfect right there by now our pasta is cooked and we're gonna drain our spaghetti we're not gonna rinse our spaghetti do not rinse your spaghetti never rinse your spaghetti please do not rinse your spaghetti all right we're gonna dump that into our pasta bowl we're gonna add some black pepper red pepper flakes and salt to taste at that point we're going to pour over that unbelievable garlic oil if you could smell this you'd be like man that smells good or something to that effect and there you can see all our slices of garlic so while there's a ton of garlic in this is actually pretty mild because of how we slowly toasted that in the oil okay so don't be afraid all right we're gonna dump over about two-thirds of the cheese of course all the amounts will be on food wishes as always we're gonna dump over our italian parsley and then we're going to toss and serve so after it's all mixed up really well i'm going to bring it to the table topped with the rest of the cheese and that's it classic or at least what i think is classic spaghetti allelia spaghetti with garlic and oil ironically had i shot this video before i got the cold that caused laryngitis i wouldn't have the laryngitis because as you know garlic is like a super food that prevents almost everything so not only does this taste fantastic it's just really really good for you body mind and spirit so i hope you give this a try once again i apologize for the voice but like i said the show must go on all the ingredients are on the site so go check it out and as always enjoy that's right i'm finally making lasagna it's been requested so many times and because it's such a popular italian-american holiday tradition i thought this would be the perfect time to do it so for me there are two keys to a great lasagna a fantastic meat sauce and a great cheese filling so first things first so for the meat sauce i'm going to take some italian sausage and ground beef we're gonna put that over medium heat and while it's browning we're gonna break it up into as small a pieces as possible while that's browning i'm gonna take some mushrooms and give them a really rough chop okay don't worry about them all being the same size those are going to break down in the sauce anyway so i'm going to add those to my brownie meat all right go ahead and stir those in i'm also going to add some salt some black pepper and some red chili flakes okay so at this point i want you to turn the heat to medium high and cook it until the meat's browned and any liquid that came out of the mushrooms has evaporated so you see this the meats brown in the bottom of the pan is pretty much dry and at that point we're going to add our prepared marinara sauce am i using homemade well i'm not at liberty to say but you can use just about anything here homemade jarred sauce as long as it's good quality not a problem all right you saw me had a splash of water there if you're using jarred sauce make sure you rinse the jars with water and then we're going to bring that to a simmer turn it down to low and simmer for hours how long exactly i don't know it should simmer until the meat is extremely extremely tender all right i did mine about two hours you want to make sure you add a little more water along the way if it's getting too thick and once it's done and you're happy with the texture turn it off taste for salt and pepper and set it aside all right so that's half the battle our beautiful meat sauce is ready on to the cheese filling which is simply a couple beaten eggs some ricotta cheese and not that skim milk stuff the real whole milk variety for this recipe you just need the highest quality cheeses possible will people know i don't care i will know and you will know so after that we're going to add our reggiano parmesan and fresh mozzarella now you notice how it's diced and not grated you shouldn't be able to grate good soft fresh mozzarella in fact there's no saying if you can use a grater you should be a hater alright so use that nice fresh soft mozzarella they have it in stores now use it we're also going to add some salt and pepper and cayenne and then last but not least some fresh italian parsley and give that a good mix so like i said earlier if you have a great meat sauce and a really great cheese filling you are going to have a fantastic lasagna there's no way not to so before we can assemble this of course we have to boil one box one pound lasagna noodles all right make sure you're using salted water now this is the only time ever except for maybe pasta salad where i'm going to tell you when the pasta is cooked drain it rinse it and keep it in cold water all right so you see that here my noodles are ready and it's time for final assembly and yes in case you're wondering i have tried using the raw noodles not boiling them first i don't like that method all right let's talk about the pan this is not something that goes in your wimpy little nine by 13 casserole dish this needs a lasagna pan 10 by 15 by like three inches deep is perfect all right so get yourself a nice lasagna pan now assembly is super easy if you can do some simple math divide your sauce into four parts your noodles into three parts and your cheese into two parts so one fourth of the sauce goes down on top of that one third of the noodles all right i had 18 noodles so i use six okay so once the first third of the noodles are down the base of our lasagna is done and we're ready for the first half of the cheese mixture right so divide that perfectly in half spread that cheese mixture out onto the noodles and then top with another portion of the meat sauce all right so once that's spread nice and even we are going to take the second third of our noodles place those over and as long as it's covered you're good don't worry about what it looks like don't worry if you got a couple broken ones it's all good when it bakes so the second layer of noodles are down the last of the cheese mixture gets spread on there i don't know about you but i'm getting kind of excited on top of the cheese just like our last layer goes the meat sauce at this point we're going to give it a little shake to settle it and yes the old tapatapa and to finish this beauty off the last of the noodles go over the top you can see the end there i just pieced together some of the smaller broken pieces doesn't matter relax once this cooks it all looks fantastic all right over that goes the last fourth of the meat sauce spread that over make sure all the noodles are covered i'm going to dot that with more fresh mozzarella we're going to finish with some more grated parmesan cheese cover it loosely with foil i don't want the foil touching the cheese but i do want it covered i'm going to put it on a sheet pan in case i have any spillover i'm going to put that in a 375 degree oven for 30 minutes at that point take off the foil continue cooking for about another 30-35 minutes until it's done and when it's done it will be golden brown it will be bubbling and it will be hot all the way through what a gorgeous gorgeous lasagna if i do say so myself and i know you can't wait to tear into this but let it sit for at least 20 minutes it's just gonna be too hot to enjoy unless you do all right but after that all bets are off cut it into nice squares you'll get like 12 decent portions out of this or like nine huge ones you can see all those beautiful layers that super meaty sauce with the sausage and the beef and the mushrooms adding a little bit of extra something the beautiful cheeses so so delicious so whether you're serving this for your italian american christmas dinner or just any time i hope you give this recipe a try so go to the site all the ingredients are there for the sauce for the filling for the whole thing and as always enjoy [Music] pita bread that's right by popular demand this is the pita bread that you saw in the tzatziki video and unlike lots of other baked products which are quite frankly better from a bakery i mean remember the time you tried to make croissants ouch but this on the other hand is so far superior homemade than the stuff you get at the grocery store it's not even close and in addition to being delicious to eat it's also extremely easy to make so we're going to start by putting one package of yeast in the bowl of our stand mixer to that i'm going to add one cup of very warm but not too hot water and then one cup of flour and we're gonna give that a good mix and i'm gonna let that sit there for about 15 or 20 minutes so basically we're doing kind of a very quick sponge here but mostly we're just making sure that our yeast is active and 15 minutes later if you see it bubbling like this you know you're good to go it'll start getting a little foamy kind of like the head of a beer although that's not a very good analogy but you know what i just like comparing things to beer but anyway when you see those little bubbles that means your yeast is active and you're ready for the next step so at that point we're going to go ahead and dump in some olive oil and some salt by the way this dough is actually very similar to our pizza dough recipe so go ahead and mix in the olive oil and the salt and then we're going to add the rest of the flour but not quite all of it all right this is going to take about two more cups of flour but i don't like to add it all at once a supple moist sticky dough is very important here so i'll add like three quarters of the rest of the flour of course we're going to use the dough hook attachment all right i'll give it a mix and then i'll take a look and as you can see here definitely too sticky still sticking to the sides of the bowl needs more flour so at that point i'll add a little at a time until i have the perfect consistency and what that is is just enough flour to make it pull away from the sides and form a very very supple very soft slightly sticky dough and when it gets to that point you want to let that knead for at least five or six minutes and again you can always add flour much harder to add liquid so that's why i don't like to dump in all the flour okay so after five or six minutes of kneading mine look like this by the way my hands are lightly dusted with flour and that feels amazing you can tell when you've done a dough right it just feels incredibly supple and sexy at that point i'm going to add a few drops of olive oil to the bowl all right i'm going to oil the surface of the dough and what we're going to do is we're going to cover this with foil and let it double in size that should take around two hours although no guarantees might be a little less might be a little longer but you're going to check all right so that's what mine looked like doubled in size we're going to remove that from the bowl onto a floured work surface go ahead and sprinkle some more flour on top and then we're going to press it down with our hands and this is for two reasons number one we want to knock all the air out of it and number two we want it into some kind of flat shape that we can cut eight pretty equal sized pieces so that's what i did here and once you've cut your dough into eight pieces you're simply gonna form these small round loaves now don't stress out too much about this you could just roll these into a ball if you want but the official method is to kind of pull the dough from the top down and tuck it up underneath the bottom so i'm just turning the dough i'm kind of stretching the top with my thumbs tucking it up underneath and i'm just going around and around and what you'll get is a nice round shape with a very smooth top and that is it all right once your eight little rounds are formed you're gonna cover that with some plastic wrap and let it sit there for about 30 minutes and 30 minutes later it's going to look like that yes they will rise a little bit and you can see my plastic sticking a little bit you should probably oil that first i forgot to tell you and at that point we are ready to roll our pita breads so i'm going to take one piece of dough again i'm using a floured surface i'm going to pat it flat a little more flour on top not too much just enough so it doesn't stick and then we're going to roll that out to approximately a quarter inch thick and by the way i'm just going to roll out one to get started here and as they're cooking i'll roll out other ones so those are resting while i'm actually grilling the first ones so that's just about perfect right there and then the last step before we grill these i want you to let that sit there for five minutes and you'll notice i'm covering the other dough with the towel so it doesn't dry out all right so once your rolled out pita bread has rested for five minutes we're gonna head over to the stove where i have a preheated cast iron skillet on medium high heat it's been lightly brushed with olive oil and we're gonna place in our pita bread and we're basically just gonna grill it for two to three minutes per side and that's really all there is to it so i'm going to go a couple minutes on that side i'm going to give it a flip cook it a couple more minutes on that side and then i'm going to flip it back over to the original side and you're going to see something that hopefully you see in your pan that would be the puffin all right both sides are going to kind of separate in the center and it's going to fill with hot air and it's going to puff up so i'm just giving this another 30 seconds or so on each side mostly just to show you the puffing so that's completely normal and desirable and after it's cooked for about three minutes per side and hopefully you got a little bit of inflation we're just gonna pile those up on a plate as we cook them and that's pretty much it now what you just saw would be fairly typical of what you're gonna see in your pan although once in a while you're gonna get this that's right the full balloon some of them will just separate perfectly in the center and you'll have one big air pocket so that's kind of like your best case scenario and i should also add that you don't have to flip back and forth as many times as i am i'm just doing this to show off my extreme puffiness and by the way don't get discouraged if you don't get the full puff you'll see when these are done the insides are going to look great anyway so whether you get partial puffage or full inflation you're going to be fine and these are going to be delicious so bottom line if you grill both sides for about three minutes and it gets kind of blistered and golden brown like that you're good that's all you need to do and once you've cooked your pitas and they're cool enough to handle you are done and you're about to experience one of the great bread products in the history of the world and you can see here as i tear into one how those layers have separated in the center and you get that signature pocket and by the way this was the original hot pocket so it all started with this and of course the great thing about pockets they're fun to fill and for me it was taziki on this day but i'm sure you'll have no trouble whatsoever thinking of things to stuff your pitas with oh by the way if there's a couple listening in the audience by the names of mary and paul you guys should quit your jobs buy a food truck sell sandwiches made on this bread and call it peta paul and mary's that has a million dollar idea right there so to paul and mary i say you're welcome and to the rest of you i say i really hope you give this delicious homemade flatbread a try so head over to foodwishes.com for all the ingredient amounts and more info as usual and as always enjoy hello this is chef john from foodwishes.com with inside out grilled cheese sandwich actually it should be called inside and out grilled cheese because we have cheese in the inside as you can see but we also have crispy crunchy caramelized cheese on the outside this is the ultimate grilled cheese sandwich i'm gonna show you how to make it take some real butter melt it in a pan you're gonna need a nice nonstick pan for this and i don't know why people try to spread cold butter when they make these things and they tear up the bread melt the butter in the pan much easier by the way there's only one choice for grilled cheese that of course is white bread check the ingredient label you want to make sure there's no fiber save your wheat bread for the turkey sandwiches and there's only one cheese extra sharp cheddar cheese i know i know what about american cheese i said there's only one cheese for this sandwich that of course is not cheese i'm using grated just because i had it but this will work with slices of cheddar also so we put our portion inside we flip the top over now that top was just in that hot pan so i'm going to put some additional grated cheddar on top of that the heat from that butter is going to melt the cheese slightly i'm going to add a little more butter to the pan i'm going to flip it over so the cheese is down and i'm going to do the same thing to this side about a tablespoon or so of grated cheese and basically we're going to toast that slowly i'm on medium low heat you don't want to go too high here you don't want the cheese to burn you want it to get crispy and caramelized all right so it's about three or four minutes on that side i flip it over so i can crisp up the other side's cheese and you can hear how crispy that gets it really is just truly amazing you know that cheese that drips from the pizza and kind of burned onto the edge of the crust and it's all crispy and crunchy and delicious and everyone kind of you know maneuvers to get that piece this is like a whole sandwich of that effect anyway there you go inside out grilled cheese sandwich i mean look at that cheese in the inside crispy crunchy cheese on the outside this thing is cheesier than [Music] karaoke night on jersey shore [Music] at one point i was let's just say involved in a group of cooks that were not only hungry they partook in things that made them extra extra hungry they have given this grilled cheese sandwich their stamp of approval so you know it's got to be good so anyway go to the site there's not ingredients it's bread cheese and butter it's a technique but go to the site anyway and as always enjoy you

Channel: Food Wishes

Views: 8,831,441

Keywords: Food Wishes, Chef John, Top 25 Recipes, best recipes, favorite recipes, countdown, watch party, youtube premiere, new year's day, new year's day marathon, marathon, chef john-a-thon, tzatziki, scotch eggs, mac and cheese, shakshuka, chicken wings, dutch baby, nashville hot chicken, falafel, cottage fries, turkey, macaroni salad, pizza sauce, potato pancakes, latkes, garlic shrimp, prime rib, french omelette, fried chicken, onion rings, lasagna, pita bread, how to cook, cooking

Id: rQ1g5JuyFYo

Length: 134min 5sec (8045 seconds)

Published: Sat Jan 01 2022