30-Minute POV Meal: Gambas al Ajillo, Pa Amb Tomaquet, and Broccolini with Chorizo
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- เผยแพร่เมื่อ 17 เม.ย. 2020
- I was feeling in the mood for some Catalan and Spanish food, so I made gambas al ajillo, pa amb tomaquet, and... some stir-fried broccolini with chiles and chorizo. It all took just under 30 minutes, start to finish, no advance prep. I didn't even pull things out of the freezer or fridge until I started recording. You can do it too!
PLEASE READ!
The coronavirus has hit many folks hard, including first responders and hospital workers, individuals and families who were already food insecure, and service industry employees who are, for the large part, currently out of a job.
My goal is to help fix both these problems in the best way I know how to contribute: organizing people, and cooking food.
If you would like to donate to our free meal fund, head to www.toasttab.com/wursthall/ where you can buy a boxed meal for someone in need. These boxes go directly to the frontline workers and food insecure families who have been hit hardest by the coronavirus pandemic. They also allow me to hire back my kitchen team to cook and pack these meals (in a safe, clean way). So far we have served nearly 500 meals, and the number goes up every week.
If you would like to make a monthly recurring donation of any size, head to my Patreon account at / kenjilopezalt . 100% of the proceeds go directly to the free meal fund. You can also help by buying my books at bookshop.org/shop/kenjilopezalt where 100% of my sales commission goes to the free meal fund, and an additional 10% goes to independent book stores around the country.
Finally, stay safe. Here is my guide to food safety and the coronavirus, written with the consultation of virologists, food safety experts, and infectious disease specialists, and kept up to date as new research emerges: www.seriouseats.com/2020/03/f... - แนวปฏิบัติและการใช้ชีวิต
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This mans fridge is actually the ark of the covenant
Lol true I don't even bother using my fridge half the time everything just spoils in it (sucky apartment fridge) Hard to keep anything sadly. Also anything I put in it usually gets forgotten then thrown out.
I was thinking that, he is feeding 3 people 3 meals a day currently, but he has enough food to feed like 10 people 3 meals a day.
I'd be so sad to see stuff go to waste with such a stocked fridge.
@@wetpaperbag1346 when you are a cook/chef things rarely go to waste. You will re purpose things constantly and with good food knowledge you can make anything with anything, there are no recipes to follow you just make what you have and prioritize things on a FIFO basis. Today I had some bacon left over, some mushrooms and asparagus which were going to go bad, a shallot, and a little bit of cream. So I made a pasta dish with those and some herbs which was fantastic.
@@wetpaperbag1346 Bro if theres one person who doesn't waste food its kenji
Geld LOL
Kenji: "The three of us will eat this salad and that's our dinner."
Also Kenji: "Late night mac and cheese quesadilla"
He mentioned the portion control so that he can eat whatever he wants. The late night snacking is apart of that.
hahaha so true
@@confusedwhale I was wondering how 2.5 people could only eat the small portions he makes. makes sense.
I'm always surprised when he says this in his videos. Yea, I understand portion controlling but still seems like such a little amount of food for three people.
@@confusedwhale just because u portion control doesn't mean you can eat like shit especially since his portions aren't even that small
Hey Kenji, mind going through the fridge and explaining what you always keep at home? Kenji fridge essentials basically.
I definitely second this!
YES!
It'd be a 70-minute video
Yes please do this!
@@iooooooo1 I'm fine with this
You never know what’s gonna come out of that magic fridge
Lmaooo did anyone else notice on 13:56 how he was so focused on the story that he accidentally put the shell in the marinate and the unpeeled shrimp back with the rest happens to me whenever I don’t strictly focus on cooking aswell this gave me a chuckle glad it even happens to the best of us!! 😂
“I’m about to cook lunch. It’s gonna take me half an hour or so, ish.”
Video length is 30 minutes.
GOD THIS GUY IS GOOD.
"Do you guys do experiments on your kids like that" 😂😂😂
His kid is not gonna have a easy time unlearning that stuff lmao
Ahhhahaha man I was laughing my ass off
Yep his kid going to school and every other kid correcting
Anyone seen the movie Dogtooth?
Yeah. Not exactly actually funny. I was kinda like why are you doing this to your kid, even if you think it's cute and harmless... Why take a chance you really give her a complex
No one is talking about those excellent dad jokes.
His fridge is absolutely packed, I wonder how he manages all of his ingredients to prevent wastage.
13:55 you threw the shell in the bowl that contains the flesh and the flesh in the bowl that contains shells
I noticed it too and was searching for that comment :)
was hoping someone else noticed this haha
Kenji: "wtf brain?!"
I do that all the time, except I usually throw the good part in the garbage...fml
Shrimp : am I a joke to you
Teacher: shrimps
Daughter: *its shrampers*
Kenji: We have purposely trained her wrong, as a joke
I believe it's pronounced "shrompers."
8:21 the way the garlic peel flies into the bin lol.
I dont know what any of these dishes are but I'll watch, get hungry and then go make a grilled cheese. Thanks for all the content Kenji
PASSPORT PAPIII maybe he doesnt want to make it? Maybe he doesnt have the ingredients, why the hate
At least you go make something, I just stay hungry lmao
PASSPORT PAPIII Your sunglasses are ugly, you're fat, your cooking looks fucking ugly.
Check out his recipe for kimchi grilled cheese on the Serious Eats webpage! It's surprisingly good!
6:37 waiting for Kenji to do this at 1am while his family sleeps.
Funny to hear it from the guy with the drums on the profile picture...
lmao
20:02 this garlic is not very aPEELing
20:20 bread and garlic, what could be grater?
Stac C 20:25 the bread could be the grater
You know what- I think I like this series more because of the raw footage of an at-home chef. We get to see how he stores his produce and what brands he uses. Anybody with a watchful eye can learn a lot from these videos.
Totally agree. That’s exactly why I love these videos…
This is a weird episode of Date Night, but ok shaquille.
the crossover the internet needs!
please never stop making these POV videos. it's so nice to watch you cook in this format
you are informative. it's a lesson in much more than just the meal you are making
i am starting to look forward to what you will cook next! and i've got years worth of backlog to consume
when he shook the bowls to peel the garlic, my brain released serotonin for the first time in weeks
“ the shrompers “ -
Hi there! Coming from a catalan living in a seafood area....I have to say the gambas al ajillo look great! However people around here do not go into so much troble infusing any frying oil! Lol. We just throw everything in the pan in batches and that's it! Also, the pa amb tomaquet... Totally true about the rub method but you need a very precise type of tomato to do that. It's called tomacó. I love your method too! I have done it sometimes when tomacó is not in seaso. It's aldo a method very used in restaurants when making baguette sandwiches, it saves time and money!
One trick on this one...add some oil, salt and pepper in the grated tomato! We follow you every day from barcelona ☺️
When you shook the garlic it sounded like the bells that ring at bobsled or luge events at the winter olympics
the secrets out
watching you work step by step instead of super cut versions like some cooking shows helps me learn so much better! Thank you Kenji!
Kenji, I'm currently studying a bachelor's degree in biochemistry and microbiology and I absolutely love your explanations of the science behind cooking. You make me want to study a food science degree for my master's, thank you so much !
Made this tonight - just happened to have everything, including a loaf of bread I baked yesterday. Really a lovely set of dishes! Ended up using Campari tomatoes, which were a little more watery than the ones used here, but were delicious just the same.
13:56 dropped the shell into the marinade and dropped the shrimp back in lmaooo
Hahaha, he fixed it at 16:52
Well in Spanish you are united-statesian
Fun fact: My dad and most of his family are hazelnut farmers here in Oregon and they all refer to them as "filberts".
One of the silver linings of quarantine has been getting to watch you cook everyday, Kenji. Thank you!
Hey Kenji, love the vids brother. Appreciate you filming from home, brings an authenticity to the cooking genre which is nice to see and makes it more relatable and gives a new confidence in making me believe I can do it too. One question, can you show us what you do with your little counter compost garbage?? Keep up the good work brother. Wishing you and your family well, stay safe and stay healthy 🙏🏼
Pretty sure he would use it for composting, but he does throw kind of everything in there, so it might just be a convenient tiny trash can
Compost! The city collects it.
His videos make me feel inadequate. I'm eating peanut butter on frozen chocolate chip waffles. I'm also a cook.
"Microwaving is actually an effective way to blanch vegetables...." Mind blown! Thanks for the tip, Kenji! Also, thanks so much for your videos!
I always feel like I’ve attended a class after watching your videos. Very valuable information!! Thank you for sharing your vast knowledge with us. ♥️♥️♥️♥️♥️♥️
Every video you make, I learn like 86 different things. I'm ready for the inevitable whiteboard or chalkboard and quick history lessons that will inevitably happen.
Kenji- I bought your book and changed the game for me in matters of technique and complete understanding of the true science of cooking. These videos are awesome and inspiring through the quarantine. I appreciate it.
Tries to peel the garlic
"The garlic is not very appealing"
Rubs garlic on the bread like using a grater
"Garlic on bread: what could be grater?"
Love you Kenji
Gotta love this man putting the food of my country on the spotlight. Great work and much appreciated!
"Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic."
--Anthony Bourdain
For those of us with disabilities that make garlic peeling difficult some days, Penzey’s minced garlic rehydrated in a bit of hot water for a few minutes is shelf-stable and surprisingly tasty. (Sometimes I don’t rehydrate it and throw it in dry at the end so it doesn’t rehydrate too much, actually, because the bit of garlic-y crunch adds an interesting texture to some things. Like little tiny crouton garlic-bombs.)
@@TrappedinSLC I get around the pain-in-the-butt of garlic-peeling by actually smashing the clove IN the peel... just a gentle thwack with the flat of my chef's knife or a bench-scraper, not enough to pulverize the clove, but enough so that the skin just slips right off. Even makes mincing the clove a bit easier... especially if you accidentally smashed too hard.
I have many culinary inspirations... one of them is the legendary Alton Brown. >w>
@@thetribunaloftheimaginatio5247 Yeah, sometimes my hands don’t want to do the part of handling things as small as garlic cloves and peels without a lot of difficulty. But when my hands are behaving I am also a fan of the squish-it method of peel loosening. :)
@@TrappedinSLC Yeah, it's the one I always go for, either that or rapidly rolling the clove between my palms. But that method tends to send garlic-paper scattering every which-way but loose... unlike the method that also lets one vent one's frustrations. But judiciously, of course... as Alton Brown has observed, "Food doesn't appreciate violence."
@@TrappedinSLC with a garlic press you don't need to peel. Just a tip that could work for you, if you want pressed/crushed garlic
All chefs and cooking shows should be POV. I have learned more from you than just about any other cooking show. Sara Moulten gives the same good, practical advice but your videos are jam packed. Thank you.
Love the videos, Kenji! Here's trick they use in the Levant when peeling garlic: peel the cloves in a bowl of salt. the salt acts as an abrasive while also drying our the moisture that causes the skin to stick. I don't have to cut the tips, and works like a charm for me. Try it and let us know! Thanks for letting us in your kitchen :)
Kenji: "easy 30 minute meal"
Me, who just microwaved my dinner for 2 minutes: "oh I see"
A 30 minute long video from Kenji is what I've been waiting for a long, long time
I've made this gambas recipe many times. It's incredible. Super garlicky and the shrimp are perfect - must be the baking soda.
Loving these videos, your insight into techniques, produce etc is fascinating. Thanks for all the uploads.
Hey kenji love ur vids, found u maybe a week ago and already watched tons of vids, love ur POV cooking, love your facts/ knowledge, and love that you always have something to talk about so it’s not awkward
Brainstormer 617 if you really like him you should get his book, The Food Lab.
This gambas al ajillo recipe has been my go to since the book came out a couple years ago. The baking soda really makes a big difference for the shrimps texture 👌 it is just so good 😊
Watching your videos began to be my morning tradition thanks for these videos :D
i love your videos bc they are raw. no edits or cuts. it shows the whole process.
Hey Kenji! Hearing you talk about your friends bakery in San Mateo makes me miss our home in Santa Cruz… We are now in Columbus Ohio and love watching you create your wonderful cuisines!
Best!
Jorden Weiss
So glad you’re posting everyday. Great inspiration
Que rico todo! Me encantan tus vídeos saludos des Barcelona,España
Hey Kanji--love the channel. We convinced our son to call shrimp--swumps! Hilarious and awesome.
Cooked along with you on this one today. My first time trying one of your recipes!Came out super good! Thanks for the recipe, even if I am discovering it a year later
Man, I miss this kitchen so much. It won't ever really be the same.
Kenji I hope you still post as regularly as you do now after the pandemic! I've learned so much from you in the last three or so weeks! haha
As Cuban-American descended from Catalonians it's always nice to see someone use the right type of chorizo AND the correct amount of garlic.
As a Canadian living in Barcelona, everyone I know would be thrilled to see you rubbing the garlic and tomato on the pa amb tomaquet, the “right” way to do it. I also grate, though. Very well done. I love watching your videos. Thank you.
Really well done!
A couple extra tips for your pa amb tomaquet: for extra flavor, you can cut a garlic clove in half and rub it on the bread before applying the tomato. Also, what I usually do when using the grate method, is grate it into a deep plate or bowl, and mix in a bit of olive oil and herbs to taste, mix it up, and use that for the bread. Or if you are going to serve a larger meal for multiple people, you can also leave the tomato/oil/herb mix on a bowl so the loaves don't get soggy and people can put it on right before eating it and the amount they desire.
This is such an awesome video! Thank you so much for uploading this.
I had 2 small end pieces of an Italian boule and half a tomato left, so I decided to come back to this video to rewatch how to make pa amb tomaquet, because what else could I do with these 2 things? I made it, and it was amazing! Even loved the raw garlic rubbed on the bread, even though I’m usually a bit sensitive to it. Definitely going to keep this recipe in my back pocket!
When I used to live in Spain about an hour away from Málaga they did a catalana which was the same bread you've made but with iberico jamon on it was insane great video once again now I now what I'm having for lunch tomorrow from the UK Luke
Delicious dishes and great preparation, greetings from Spain
How are you so good at this Kenji? Every time I try one of your recipes it comes out breathtaking.
Professional chef, uses frozen food, uses the microwave.
Subscribed
Mouthwatering! Thank you for the uploads
I love these videos so much. the pov is so entertaining and nice to watch, and also really educational
That garlic method might not be more efficient, bit it's a heck of a good way to let your kids have fun in the kitchen!
Helichopters and pack packs...we never correct them 😂
She does pack pack too!
To live like this man is my goal in life
I learn something useful about cooking in every video.
was furiously coming to comment that the “pa amb tomaquet” from the thumbnail was all wrong but saw that you mentioned and showed the traditional method as well as the other one! Thank you! These videos are great.
I learn a lot of information watching your vids..makes me wanna get in the kitchen and just start pulling out food and cooking 😂
Hey Kenji, I'm from Spain, (from Catalonia), and actually pa amb tomaquet it's made by rubbing the tomato with the bread, not by making a tomato paste and then spreading it. Just for you to know :)
BTW keep up with this videos, love them!
Hi, watch the video where I explicitly say that. Thanks.
@@JKenjiLopezAlt OMG, yep just re watched the video and now i saw were you said it... so embarrassed sorry... BTW it would be awesome to also make a Spanish traditional Paella or Fideua, they are amazing!
20:54 ha, that one second instinct to touch the pan and get the rest of the scraps out
It's so reassuring to learn that Kenji starts thawing his shrompers when he starts cooking.
Great recipes Kenji! Greetings from Spain
WOW! I'm catalan and I was surprised when I read "pa amb tomaquet" in your channel, I didn't expect that hahahaha
Cheers, I love your channel ;)
The dad jokes are on point as always
Nobody:
Kenji: this will take about half an hour-ish?
This: 30 minutes.
Mr. Kenji, you're a legend!
This the only channel where you can learn to make tomato toast and also how a microwave works.
you should do a small kitchen tour, you have so much stuff in your kitchen but you work like you have tons of room. I'm so amazed!
What is this man.... i was just talking at home about gambas and garlic.... 40 mins later i receive this video!! 👍🤙🍤
enjoy your vids - always learn tips & techniques from your excellent cooking. Thx. Kenji
This man literally explained how a micro wave works, genius 😂
The fact that Kenji also drinks Squirt makes me very happy.
I work in a plant in Nova Scotia that process snow crab and lobsters... We rapidly freeze the lobster whole after cooking.. It's cooked, chilled in water, sorted, packed in trays and run through a sub zero brine tank before going into a blast freezer to get down to a low enough core temp to then glaze and package.
Kenji, when the quarentine is over, can you invite us all to your home just to sit in a chair by the kitchen to watch you cooking?? We dont even want to eat, just watch, just like the weird culinary vouyers we are.
We love you.
Im from spain, Barcelon and I was so impressed when I read ; Pa amb tomaquet 😂. We eat it every day as a quick lunch.
Barcelona have to be one of my top five favorite food cities in the world
Just the relentless and no holds barred dad jokes
Learned so much today about shrimp and lobster !
I love watching your videos I always learn something
Kenji can take out anything from his fridge and would believe it that he would have it in his fridge .... Really envious fridge there
A tip on peeling EZ Peel shrimp: Don't pull the tail first. Instead, hold the shrimp by the tail in one hand and use your other to separate the split shell from the top, sliding your thumb on one side of the shrimp closest to you between the shrimp and the shell, and your index and middle finger between the shrimp and the shell on the opposite side, which creates an initial separation. Pinch down with some angle down to the legs to separate the shrimp from the shell mass which should result in front shell and leg separation. This puts your fingers in a perfect position to grasp the shrimp meat while pulling the tail off to remove the shell in its entirety while it's still attached, making the operation a more fluid move.
This might not seem like a significant thing to most but as someone who does it often and in large amounts, it makes a difference.
Great looking dishes. I love garlic shrimp. I will try yours next time. When I make tomato toast I make it similar to yours except I add a bit of basil and sprinkle some Ramono cherse on top.
Looks absolutely fantastic
YYYYYEEEEEEEEEAAAAAAAAAAAAHHHHHHH THIS IS GONNA BE SO GOOD
Anyone else watching in quarantine ? 😀Love the daily uploads 😀
JAJAJJAJAJA PA AMB TÓMAQUET MY HERO. Big fan from Valencia here (Spain :))
Looks delicious! Have you ever tried make the pil pil variant of the gambas? I grew up in Málaga and (i'm not sure if it was just regional, or truly a different dish because I never heard it called gambas al ajillo there) and there it would be made in a terracotta dish, filled with olive oil (high quality, low acidity) and a few dried guindillas and heated up in an oven just below the smoking point of the oil (200C). Once scorching hot, the room temperature and carefully padded dry prawns and quite chunkily cut garlic (otherwise it burns) would be added and a plate placed on top to stop the oil splatters and to add some steam to cook the prawns. By the time the oil was cool enough to eat, the prawns are perfectly cooked and the garlic nice and soft. At the end some smoked pimentón to finish it off.
The amount of oil was always insane, it was like an oil soup with prawns in it.
Lots of bread for that delicious oil!
He's definitely got those restaurant asbestos hands. Literally reached into into the stove to grab a bit of garlic.