Seafood Chowder Favorites! Chef Jean-Pierre

well hello there friends another fantastic show for you today shifuchara this is an amazing seafood chowder look at this look at it look how beautiful that is i'm going to show you how to make it stay tuned all right friends today a beautiful recipe one of my favorite soup i'm going to show you how to make a seafood chowder and uh it's got here it is look at all this it's got all kind of goodies in there my friends it's got a beautiful red snapper it's got some grouper you got some baby shrimp it's got some scallops and then we got all kind of vegetables in there so let me just stock the right away because uh we got to get going friends this is uh onion a diced onion right there uh i got all my ingredients remember i don't start cooking and and you should not start cooking either until all your mison plus is down everything chopped and diced and you say well you didn't chop this you're right i didn't show it because i want to show you how to do it all right and and i didn't chop my bezel because i want to show you how to make chiffonade with this but i did chop the fennel i just wanted to show you some of you that may not use fennel let me just turn the heat on you know what it works better if you turn the heat on i had turned it off for a second now i got to turn it back on so uh this is fennel if you don't have fennel don't worry about it matter of fact you know what if you don't have grouper or if you're not snapper buy whatever fish you can get at the fish market you know just by yourself whatever you can find yeah so you know you can substitute oh well i don't have this i don't have this don't worry about it put what you have that's the beauty about cooking okay so the first thing we're gonna do we're gonna saute the onion and we're gonna get them remember onion is always number one don't forget that okay that's all there is to it i'm gonna repeat it every time i make a video and every time there's onion i'm gonna tell you onion is number one okay so you don't forget and then we're gonna add another kind of onion today we're gonna add shallots you don't have shallots don't worry just put the onion that's all that you have to have okay but the rest of it you don't need to have it fennel you know fennel that's okay add celery you know and because you may not even like the anise flavor it's not very much anise flavor it's a little bit i don't use those frown right here i just cut them off and i just diced it like this that's all right you can save it for decoration in fact i'll put a nice uh a sprig of a decoration on the top of it right so we sauteed it on you a little bit now i'm not looking to caramelize them just to sweat them until they translucent i don't want them to be golden brown i'm not interested in that i just want to make sure i saute them a little bit so they translucent and they release some of their sugar that's all i'm really interested in doing with this right so then we're going to put the shallots i got a lot of shallots in there but you don't have to have shallots if you don't have them don't worry relax it's only cooking folks we're not sending a man on the moon some people are like so and all about oh mamma mia i don't have this i'm not going to be able to make that recipe don't worry relax i have another glass of wine it's only cooking all right so we we got a dice diced diced and then we're going to put the potatoes okay so we can go let's go let's put the peppers in there you're going to love the soup let me tell you i'm gonna teach you how to make the perfect texture to me of a soup look at that nicely diced you see how everything is pretty all right everything is nice and pretty and nice yes there's a lot of you know i was going to make a video on how to dice and chop vegetables there's a lot of very good one out there folks not a good video i don't need to do a video to explain a good one out there i mean if you really want me to do you're asking me and i'll do it but there's so many good videos out there people that do the good chopping and dicing really really good you you don't need me to do it but if you want you'll insist i'll do it i'll do whatever you want me to do i'm loving i love you doing it on youtube it's so different you know years ago i used to have a show on pbs by the way i'm not just talking here i'm waiting for the vegetables to get a little bit of a head start years ago i used to have a show on pbs called sunshine cuisine some of you may remember it in new york it was right after julia child matter of fact we were nominated by the james beer foundation for sure sure was really really wonderful but you would put out a show and then you had to wait like six months before you got feedback because it takes forever on television with youtube i put on a show within a now i get a few thousand comments it's just amazing it's fabulous it's really very rewarding friends all right oh we got potatoes in here remember you gotta take your potatoes friends you gotta keep them in water what about this one uh i should i will show you how to dice it correctly look look look see perfect all of them perfect nice all right so then water i don't use water you notice i don't cook with water oh here we go take the water out of there okay who wants to cook with water whenever you see somebody cooking with water change channel i go to the playboy channel myself when i see that you go wherever you want to go look look look we're getting good we look we're looking good we're looking good here friends we get the head start of the potatoes a little bit we'll get the potato a little bit of head start you put however you want this is the garlic puree i make on uh on youtube you see it there's a video of me making a garlic puree it's just garlic and olive oil it's no big deal just garlic and olive oil puree together into this puree that i keep in in my freezer you can keep it for 17 years in the freezer i don't know by quite a while you keep it in the fridge for for not many days though oh be careful it's hot here we have i'm gonna put a little bit here so i don't burn the bottom of the pot this is the chicken stock okay vegetable stock you can use use a vegetable stock if you're gonna make a you can use a seafood stock who's got a seafood stock only restaurants have seafood stock i mean unless you guys are like really serious cooked then you have a seafood stock otherwise most people don't have a seafood stock right so you use the chicken stock you don't want to make your own chicken stock oh we shot a video on on on a chicken stock i don't know if it's released yet but we haven't we just made one a beautiful one so the the potatoes let me cut it before it's too well it's what i'm waiting i gotta wait so i might as well show you something and if you want to do a nice dice okay number one it's very dangerous to cut something that moves it's very dangerous to cut something that is wet because it's slippery and it's slippery enough as it is a potato we don't need it to be more slippery than it needs to be let me move this out of the way right so we have it right there okay so now first thing we want to do is we want to make sure the potato don't move then the potatoes don't move what kind of english is that i think instead of my english getting better it's getting worse so we got to make sure the potatoes don't move okay so what we're going to do we're going to cut a piece out look knight doesn't move anymore see cut a piece out right so now i'm going to make a box i want to make a box so i'm going to make a square box it's really simple my friends okay square i fairly square if you haven't drink too much square all right so now what do you do go you're going to make a dice the size of the dice i don't want to be confusing anybody but i got to make sure this is going okay let me put a little more stock in there and i should remove the ladle out of there so i don't burn myself every time you would think after 50 years in the kitchen i learned something right no not me i still burn myself especially when i eat the food i burn myself i cut no i don't cut myself you watch i say that and sure enough today is going to be the day i got to tell you in 50 years if i had to count how many times i cut myself i probably can do it with this two hand i'm very careful with the knife so anyway what do we do now we're going to cut these potatoes first of all you got to keep having water otherwise they oxidize they turn black the size of the dice is determined by the size of your slice the size of your dice is determined by the size of your slice meaning if i cut this potato in two i'm gonna have huge dice more slices i do smaller the dice is going to be you're gonna see why in a minute okay so first let's cut slices one two three now here is where i tell my student you got three sizes here okay you can probably get another two here but it's kind of difficult right so here's what you do you take it this way and you're going to make some other slices they're going to be smaller slices how many what sizes you make them all the same you see the way they are look they're all about the same right okay so we're going to continue the slice the same size see same size all the same okay so now we're gonna put this aside you'll understand in a minute what i'm doing here okay so now look i got remember what i told you at the beginning the size of my dice i'd pre-determine by the size of my slice so now look what we're going to do now we're going to make julienne what size do we make them we'll make them a square right so here we go we got a square see one two three one two three when you get good you can put them on top of each other but in the meantime you have now what is called a julienne and a julienne is a perfect square so now what we got to do what about this guy right there when we take him you can do two at a time you just gotta hold them right one two one two one two one over there look you got perfect julienne so now what do we do with our julienne we take a julian we put them in a pack and now we're gonna dice them remember everything is the same size so now we got a perfect dice you see a child could do this you got a perfect dice now and you say well why does it matter what does it matter mamma mia let me tell you let me tell you why it matters my friend it matters because size matter i know i know you're going to think like oh he's kidding no i'm not size matter if the thing if the food is the same size they'll cook at the same speed and if they cook at the same speed then they're going to taste better i promise you it's a subliminal thing if you cut the potato all different sizes some are going to be mushy and so am i gonna be crunchy is that what you want i don't think so you want it to be cooked the same that's why size is so important in cooking okay look see a child can do this when you know how to do it you go i can do this all right so now what do we do well one thing is for sure we take it and voila now you know what's gonna happen there's potato over there and this right there you give it to the duck okay here you go duck all right let's clean up all right this is a quick little thing but it's important my friend can i tell you okay sometimes it's little things that make a difference you know what i haven't done yet i haven't put any salt and pepper in my soup i haven't put a salt now for pepper you know what i'm going to do i'm going to put a little crushy crushed red bell peppers red peppers red peppers a little bit of a spice from red peppers just like this put as much or as little as you want and then we're going to put mediterranean sea salt there you go measure carefully yeah mamma mia all right oh i'm going to show you this fish look how beautiful that fish is look at it look how gorgeous that is look at this you know you know you have fresh fish right when you look at the bloodline and it's red you go to a fish manga and if you see the bloodline that is uh brown or gray go to the next fish market okay usually grocery store don't do a very good job with fish i don't know what it is but just just don't so it's best to get that a fishmonger we're lucky and for a lot of there we got a fishmonger called the fish peddler it's in fort lauderdale it's amazing fish i've been buying for them for 20 years i'm so lucky you're very lucky i have everything now the bloodline i don't really care for it so you know sometime what i do is just remove a little bit of it this is not really a bad bloodline so we don't worry too much about it okay it's not really bad at all it's not bad all right we're leaving it wrong all right so now we're going to cut this in little square so what do we do we cut it for in slices remember it's all about a slice everything start with a slice i don't care if i'm cutting fish or if i'm cutting potatoes okay everything has to start with a slice and then what do we do there well this is going to be a perfect size dice right there you see but what about here cut it in half we got a julienne i don't care if you pissed a potato in a carrots if you're going to be the rice and and why is it important in a soup to have it all die nice small because it's gotta fit look at that whoa we're really cooking we're already cooking here folks this is not uh this is good see the the whole time i'm doing this you know when i started doing this everybody was telling me oh you know you never people are never going to look at your video because they're long i say well if they want to cook with me they can do it look i'm doing it i'm cooking this is not like i'm pretending i'm cooking because you know it is going with dinner for me tonight you want to come over anytime i'll give you some all right but this is this is not like a a pretend cooking show okay where we pre no we do it and we eat it and and you invited you come to my school in fort lauderdale but you better hurry up though because i'm retiring at the end of the year from cooking at the school because i'm going to concentrate solely on youtube i'm having fun with youtube so it's going to be my third career my first career was a restaurant too and uh i did that for 30 years i ran one of the best restaurant in america i was very lucky i did that for 22 years my friends 22 years and then i retired i retired saw my restaurant 25 years ago and i was bought to death so i opened up a cooking school and uh and i've been doing this for 20 years and i've had so much fun let me tell you the first 20 30 years of my career i learned how to cook and in the last 20 years of my career i learned how to teach and it's been a ball i've had so much fun i'm telling you i always been very very lucky let me take this for the duck right there duck we got a lot of ducks here in fort lauderdale clean up everything here make sure your cutting board is always clean clean your knife everything clean friends all right oh one more thing let me see in the meantime i'm like waiting when i'm gonna put my fish and i'm gonna put more stock in there let's see the potato and the star let me see how the potatoes are doing the fennel is really gonna take a little bit longer than all of it potatoes are almost done so this is good let's cut the um you know what since the potato almost down let me put i got scallops in there cut everything is cut in bite size because it's a soup it's got to feed on your spoon so you don't want a big chunk of scallops a big chunk of fish you want it to be small enough to feed on your spoon so remember that right so here we go let's put the scallop in there friends and then we're going to put more stock all right you know that grouper right there could go in right now and that's the group actually the other one was this was the snapper and what's gonna happen here friends and let's put the shrimp let's put everything in it we're good what's gonna happen is all that seafood friend is gonna stop the cooking process it's just gonna stop it completely so now we're gonna put the um we're gonna put more stock in there and you got you see i got my stock boiling and my stock boiling so we don't waste that much time but you could certainly put cold stock in there and it would be perfectly fine and i'm looking at my volume and all the seafood i got i got a lot of seafood in there friends so i can put more stock you see i put more stock here i want to make a lot of soup plus i'm going to put some cream in there and then i'm going to thicken it and the best way to do this i mean my favorite way to thicken the a chowder is to do it with cornstarch so or arrowroot or tapioca powder or one of those thickener works just great you use whatever whatever sticker makes you happy but let me tell you we're going to talk about texture in a minute because it's so important it's everything it's a conductor of liver so like i said this soup is going to stop for a second because all the seafood is cold i got tomatoes in there friends i got tomatoes and i've been peeled and seeded and and diced this is because we have a professional school we got to do things the right way but at home chop chop some tomatoes don't worry about it okay chop tomatoes and you'll be perfectly fine get some nice cherry tomatoes or plum tomatoes if you have a minute plunge them in boiling water and then the nice water to remove the skin it's better if you can do it if you can't do it don't worry about it all right this is what we call a tomato con casse i put them in there you know what's gonna happen right the tomatoes all that stuff is now cooling all of a sudden the soup completely stopped cooking because of all that that seafood then it's ice cold 38 degrees it's cooling the whole thing up okay now i want to tell you something i want to show you something because it's kind of interesting we can talk about that later when i thicken it but you see the way everything is floating right there and you go wow that's pretty right okay see the way everything is floating and now let it go look what happened everything falls on the bottom right okay this is the perfect demonstration the texture is everything i have to make it where everything kind of floats in it not everything falls down at the bottom the reason why it does now is because there's no texture so everything it falls in the bottom but if we we're going to build the texture up and we're going to thicken it so everything's going to be in there so when you serve it everything is together all of the ingredients are floating if you will you see you'll see we're going to do it so what i'm going to do now i'm going to bring it back to boiler and let it cook for a minute then i'm going to put some cream and and then we're going to put the we're going to put now actually i'm going to put some basil in there i'm going to cut a chiffonade and then i'm going to cut the chiffonade down uh i'm going to cut the chiffonade down to little little strips okay little strips i have some potato starch of fish stuff so i don't know what i got on my hand so so though i'm going to cut this up all right this this is uh you find the bigger sleeve and you put it in the bottom find the bigger sleeve put it in the bottom right so you keep the bigger sleeve right there right and you put it like this and you put it like this it was this basil was very pretty when i bought it which was yesterday it was very pretty and look at the day like mamma mia you could almost smoke it today so look you take it like this right and you roll it don't be smoking your beds only they're gonna die light up and i don't say anything look look like this right nice and tight and you take your knife and you're gonna use your knife you're gonna use a rocking motion see look rocking motion see rocking motion rocking working motion you basically almost not move you almost do not move your your hand your fingers you you go so slowly slowly slowly you move your finger out of the way you see look a child could do this for the duck and this right there folks so now i could put this in a soup like this but you know what would happen then we got long pieces and they don't fit on the spoon remember whenever you make a soup you got to think is this going to feed on my spoon it's really that simple is he going to fit on my spoon so if it's too long and i'm going to fit in the spoon so look boom boom that's it all right now don't take your knife don't scrub the board don't scrape the board with a knife okay voila that's it you see it's simple though all right we're done my friends now we're going to wait for this to boil all right oh it's close it's close my friends it's close it's really really close we're almost there all right let's put some cream in there measure carefully okay this is a big part of soup you're gonna say wow that's a lot of cream yeah but that's a big part of soup and then here's what we're gonna do my friends i don't want to make the video longer than i have to i'm going to keep that going i'm going to bring it to the boiler i'm going to bring it to boil and when it boils i'll come right back to you and we're going to thicken it together okay i'm going to test it and we're going to thicken it together okay so i'm going to bring this back to boy it's gonna take a while it's gonna take at least five more minutes to come back to a full boil so i'm gonna come back in five minutes okay friends well this came back to boil and uh it took a few minutes so you know you just take the time depends the size of your pot and we can see now we're very liquid and uh so we want to make sure we uh we thicken it and uh what we're gonna do we're gonna put the cornstarch in here put a little bit first and and see what happened just put a little bit first and see what happened okay you know it's starting to thicken first because you're gonna feel it but you're also gonna start to see then your seafood and your peppers and all that are going to start floating and they're going to stay a little bit on the top instead of falling remember the texture is a conductor of flavor if i give you a soup too thin if i give you a soup too thick it's not going to taste right it's really really really important this is the conductor flavor so here we go a little more here and then we're going to see in a minute i can feel it and then we're going to test it it needs to be a little thicker i hope i have enough cornstarch we're going to see what happens you want to mix it as you do it you want to mix it up as you do it it's still a little thin you say look i want to show you the ladle right there i want to show you you see it's a little too liquid still you see zero two liquids so i need a little more cornstarch so i'm gonna go do some cornstarch i'll be right back well it looks like i need a little more cornstarch so let me just here you go i needed to get just a little bit more cornstarch just cornstarch diluting water just a little bit you see it's best if you do a little bit at a time my friends okay don't go out there and putting too much okay worst case scenario you put too much what do you do what do you do what do you do you put it almost stock right see oh yeah now we're getting there look look we're getting there we're getting there but still a little too liquid i'm always afraid to put too much but it's really no big deal you got you put almost stock in there if it's too thick you see look look you see what i was telling you look look it's the potatoes everything is right there you see right there it's not all in the bottom you still want to mix it when you serve it but you see it's right there see look look look how beautiful it's looking you see right there friends you see how beautiful that looks look at this see this is gorgeous right okay so now now what we're going to do oh you can also add i'm going to add just a little bit of ricard if you don't have an either or no if you don't have any other you can put it you don't have to but that goes well with the fennel it goes well with the fennel you see we're going to put a little bit you got to be careful with this huh mamma mia this is very strong it's not oozo uzo if you have uzo you put it in there you don't have to if you don't like on this don't put it in don't worry okay this is just this is just my preference this is just look at this look at this friends you see you see how beautiful that looks look at this look at this is that a soup or what look see the way everything is not falling in the bottom that's what you want friends you see right there look at this this is gorgeous so you know what i'm going to do i'm going to get myself a spoon oh you know what i haven't even tested yet oh i can't believe it i would have been tested yet so if i don't test it yet how do i know if it's got enough salt in there this probably doesn't have enough salt let's see haha i know it's hot ah i could use more salt where's my salt lock the door where's my salt there you go a little more salt measure carefully okay oh my god look at all the soda you just put in trust me this is a big pot okay now you know if you're using a stock then already a salt in it you know you got to watch for the salt okay let me test it again let me get myself a new spoon that's why i got 17 spoon here because see see look it's the scene over there i'm gonna put that over there see you see what i mean you see what i'm talking about they're not falling let me blow on it so i don't burn myself every time i say that let me put it in oh mama has too much this guy is nuts i am not if you were here eating my food you would go damn it's good okay i i mean i don't know what you would say but i promise you this is enough this is good this right there it's perfect all right so you test it to your liking okay it's delicious look at it look at his friends look at this take it later oh yeah does that look good or do that look good my friends you see this is what we're talking about right here friends you know what you could do just to make a nice take a little bit of um of the fennel it's probably the only time i use the front of the fennel and then since we used it let's find a nice one right there what do you think this is a nice one right there right that's the nice one right there that's all you do look you don't need to do very much my friends right there this is it this is it right there bon appetit serve it now if you had a little chives in there you could put little chives in there i'm gonna go see if i got some here you go just a few chives here right there friends just a few chives you see now this this one i don't like i don't know i got one so here we go out of here oh yeah the chives are gonna give it a nice little onion flavor my friend you see very simple seafood chowder that my friend is a beautiful seafood child i hope you hope you like the recipe if you like it please give us a thumbs up don't forget to subscribe to our channel and don't forget to ring my bell so you get a notification every thursday when i put up a new video thanks for watching we'll see you next week

Channel: Chef Jean-Pierre

Views: 48,795

Rating: 4.9762273 out of 5

Keywords: chef jean pierre, easy recipes, cooking shows on youtube, most entertaining chef on youtube, best chef on youtube, easy recipes for dinner, easy gourmet recipes, chef jean pierre onion meme, chef jean pierre onion, chef jean-pierre, best soups to make, best soups for winter, best soups to make at home, seafood chowder recipe, seafood chowder soup, seafood soup recipes, everyday cooking recipes, homemade soup recipes, hearty soups for winter, how to, chef jeanpierre

Id: s4u-7Q6oG4M

Length: 29min 7sec (1747 seconds)

Published: Thu Mar 25 2021