My first job at the age of 15 was as Sous Chef for Head Chef Franz Schoeffler, a Swiss/French Chef from the Fontainteblue in Miami who moved to the Poconos in 1970 and later wrote a letter of recommendation for me to the Culinary Institute of America to which I was accepted bur I joined the military to serve during Vietnam instead. He taught me many skills (but just what to do but not why). You, Chef Jean Pierre, are fantastic at teaching both and I am indebted to you for renewing my love of cooking and elevating my skills- sort of! Now, I must cook for 15 to 20 every Holiday dinner and I am now 67. I keep sharing your videos hoping that someone will help with these holiday dinners but to no avail- all they do is eat and wash the dishes. It's OK though because you have restored my love of cooking at such a late age. THANK YOU, CHEF! You have not created one recipe that did not have fantastic results. If I ever move to Florida, I would love to attend your classes.
I had some green Bell Peppers left over that I had grown myself, (no red ones) so I thought I would use those to make the Coulis you made for the stuffed peppers. I roasted and removed skins and from there followed your recipe exactly but only making 1/3rd of a 24 gram batch as a trial to see if my wife would like it before making a larger batch. Unfortunately it seems to have a bitter taste to it. Can you please explain where I may have gone wrong and suggest a way of improving what I have made. I tried adding a little sugar to a sample but although it did sweeten the source the bitter/ very savoury taste remains. Thank you in advance for any help you may offer. O and try to remain true to what made you so well loved on youtube and don't change anything about the length of your lessons and laughs you give everyone. You simply are the best.
First of all, I am not Jean-Pierre, only a homegrown food-lover. Second, green bell peppers have some bitterness naturally as red ones have sweetness. Now, what I would do (haven't tried it yet myself) is to be sure there is no pulp or white ridges left when You make Your roasted peppers. When making the coulis I would try adding a pinch of salt and Parmesan cheese and/or lemony vinaigrette. I would appreciate comments on that amateurish advice ...@@gaj1490
I made this recipe (with a can of tomato sauce added) and my whole family told me it was some of the best pasta sauce I had ever made. Thank you, Chef!
Chef - I'm watching your video and my buddies 23year old son hears your voice and yells at me from the kitchen "Is that Chef Jean-Pierre!?!" ...I said no, what are you crazy you must be hearing things - jk, I said wow you know Chef JP - cool, I says with an enthusiastic smile. We had a good conversation discussing both your stew recipe and my fav. beef stroganoff. Just passing back some inspiration that is clearly resonating with the youth and that's because your awesome!
When I don't feel like cooking, and find myself starting to look at a loaf of bread and peanut butter, I watch a recipe of yours and immediately get enthused and begin making a proper meal for myself. Thanks Chef Jean-Pierre
You have the best way of teaching cooking so it is easy to understand. I have learned so much from you and it really is great that you share your knowledge and experience with everyone.
@@ChefJeanPierre he’s not wrong over just the last 2 months of watching a lot of your videos you’ve taught me more than any of the other channels I watch. You do amazing work God Bless
Italian/French, the perfect storm for culinary nom-nom. It is great when a video can be highly entertaining as well as extremely educational. OnYo forever.
I missed being a chef (although i LOVE it) in this life time, I just cook for my elderly neighbours, and 1, thats a cook in her real life job, but tells me i missed my calling. I cook for people i have never met, i never charge a penny. I in no way call myself a chef. BUT in the little world i live in people love me cooking for them. Every donation i add to getting a Kitchen Aid. Or a utensil i havent got yet. I love Jean-Pierres, because he is a down to earth Chef, he says it as it is, and gives altenatives in his teachings. I have also cooked using his recipie and always get great feed back. The reason i get good feed back is because Chef makes it easy to understand methods and recipies. :) OXOXOX
Your elderly neighbors can tell you about some of the best simple food you will ever eat. SO kind of you to share with them. I'm sure they love every bite.
It may seem like a small thing but I so appreciate that you don’t leave a lot of ingredients in a pot, bowl, blender, etc. You always take the time to capture as much as possible. So many cooks are either wasteful or in too much of a hurry. Patricia
That's beautiful Chef, man we've missed you!!! You know with a little light chicken stock or veggie stock, some butter and a little cream, and you have a amazing roasted pepper bisque. My wife and I went to the "Left Bank" almost 30 years ago I think, as a dinner to announce our engagement, and seeing this video and you took me right back to that night!!! You are 1st class in everything you do. It was so nice you took the time to come over and wishes well, thank you again for all the memories.... And the new ones we will be making now!!! Ismary & I love you!!
WOW!!!! Nice to hear from you guys!!! Life has been great, I have been very lucky to have had such an amazing career. I love my life everyday better than the day before! Gods bless America! The greatest country on earth!!! If you are ever in my zip code be sure to stop by for a glass if wine !!!
Chef, I made your red bell pepper coulis two nights ago. I roasted the peppers on an open flame on the stove (what a mess on the stove when the split open and juice burned everywhere -- never doing that again). In the future I will buy the jar. So I followed your instructions with only one change. I added some hot sauce after it was finished. I thought it was bland and boring until... the next day! Wow, what a difference it makes allowing the flavours to meld for 24 hours. Outstanding sauce. We often have a blackened boneless/skinless chicken breast with a side salad on a weeknight. Adding the sauce changed dinner from a 'meal' to a memorable experience. I froze two of the three containers I made so we have it when company is over for dinner on short notice. Thank you again a wonderful accompaniment to a boring dinner. I suggest that you recommend people make this one day in advance.
Uhhh huh! Now we know why you say ‘mama mia’! You are the best of both worlds, the finest foods, French and Italian!!! The video has an abrupt ending though but now we know how to make this beautiful sauce. So easy with the jarred peppers.
I choose who to watch ... All of us like what youre doing as we all enjoy watching you cook. ... I want to learn more to cook like you Chef Jean-Pierre.
I always say, if you can read you can cook and bake!! BUT, to see how to do, is more advantages. Techniques are the secret to perfection. Thank you so much I really enjoy your teaching. Au revoir..
So my hubby dips bread in this and says, “next time please, add some anchovy”. I roast my own peppers, so I will accommodate his request. Love this and freezing it. Merci Chef!
“Cook it for maybe 15, 20, 25 minutes at the most” Cut scene: “ okay so 30 to 45 min later” hahaha I love how Chef is so off the cuff and cooks by feel, he doesn’t remember the exact instructions but as he cooks he knows exactly what he needs. He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name. Those are the most gifted types of people
_"He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name."_ That is such an apt description of Chef Jean-Pierre. The best teachers are like this. Chef Jean-Pierre has said, many times, that you don't need to know recipes, you just need to know what's going on in the pan (or oven). Once you understand what happens when you apply the heat, everything else falls into place. I'm paraphrasing badly, of course :) But yeah, even world-famous chefs like Jacques Pepin admit that conditions vary from kitchen to kitchen (are you using electric coils? gas? induction? At what altitude do you live?). So recipes, as such, are just a _guideline,_ and you need to just keep an eye on what's going on. Jean-Pierre initially thought 20-25 minutes would be enough. It wasn't. He could tell by looking into the pan. It then became 30-45 minutes :D That's the way it goes!
Hello Chef, Made this sauce today with the horseradish crusted salmon. They both were so delicious. I swear that if you did not tell anyone, after straining and reducing a little, most people would think that it was a tomato based sauce. The pulp was delicious. We ate that on crackers before the salmon was done. Many thumbs up.
I made this today for a dinner party and people went crazy over it. It’s amazing how simple it is with just 4-5 ingredients, yet with amazing results. Thanks a ton! ❤️
So many folks don't realize they can freeze fresh spices and they are as good as fresh and more convenient. I go to my local ethnic markets when they have cilantro, dill and basil etc on sale, trim it and freeze it.
I like how your TH-cam recipes are simple to make, I watch other cooking channels but they use such hard to get ingredients and then I end up just not even finishing the video
I think this is my favourite one yet I love roasted peppers and the sauce was so simple to make. Surprised there wasn't any emotional support butter added
Chef Jean-Pierre...This is EXCELLENT! I had a large jar of un-used Roasted Bell Peppers (Red & Yellow together) in my refrigerator and was afraid I was going to have to throw them out. You came to the rescue. This is an excellent sauce. I cooked them up as you did in this video and put it in small styrofoam coffee cups (putting 1/4, 1/2, and almost full proportions in the 9 cups) to store in my freezer for use later (saving a container or two for use in preparing tonight's chicken). Thank you so much for this video (and recipe). This sauce tastes awesomely good!
making this again tonight, I made the stuffed bell peppers and with the red pepper couli on the plate it looks pretty and tastes so go. We had the couli with grilled red snapper, so good!
I was thinking about making chicken parm this week for a family dinner, now I want to make chicken parm but with THIS as the sauce. I bet it will be absolutely delicious. Thanks again for another amazing and informative video.
Hi chef, this comment is really late but I want you to know that I cooked this recipe today for dinner and my dad liked it so much he drank it as a soup!
I have learned so much from you, it’s a blessing!.My son and his wife gave me a set of knives and they didn’t have instructions. I saw your video on kitchen tools and it was very, very helpful. Then I saw the one about the pots and also very helpful. I make videos on TH-cam on my channel and I cook. It’s very important to learn and give the right information. I work in pharmacy in Mount Sinai Hospital in Miami Beach but I always loved cooking. Thank you
So, was watching your stuffed peppers video using a bed of coulis and naturally had to come here to see how to make that. And now I see the frittata recipe listed above and have been meaning to make one but they never come out right. So, off to view the frittata vid. Love watching you, Chef. You're truly an artist.
Good day! You are so right with that sauce…I used to grill in the oven a 20 pounds of red pepper in the fall and I was freezing them in bags and using them as you suggest during the winter term. The way you make it refresh my mind and give me ideas to redoo it. These sauce were so delicious and useful for so any recipe through the si ter. And SO delicious. Excellent idea… Regards Gis Qc Ca
Once a year I take a solid day to caramelize at least 2 bushels of onions and freeze them flat and thin in freezer bags. Whenever I need onions for a dish I break off a chunk and toss them in the dish. Worth every minute of the day I spend doing it.
My go to Chef... I am making your stuffed onyon tonight for our dinner... the stuffed bell peppers were a huge success can't wait to make the onyons :) Thank you Chef Jean-Pierre for all your wonderful work... it's making me a better stay at home Dad... :) best wishes your way to you and yours from me and mine
Absolutely delicious recipe. I've been making pepper coulis for years, and then, I discovered I could used it too to make a Hatch green chile coulis the same way and it was amazing. Where I come from, the beautiful state of New Mexico, green chile is practicallly a religion. It goes well with all our foods breakfast, lunch and dinner. So, having both, red and green chile coulis handy all the time is the best.
It’s Hatch chile roasting season out here in NM. You’ve inspired me to make a Hatch chile coulis Thank you Chef👍🏽👍🏽. And I love your Mom using the pulp on bread. I’ll use buttered flour tortilla for dipping
I don’t have a chinois yet but, I strained butternut squash bisque through a strainer I have and it was smooth as silk! And so much better tasting. Thank you Chef Jean for all your tips.
My wife loves salmon. I will be making the crusted salmon and this fabulous sauce soon. Thank you. I just bought your "Incredible food" cookbook and can't wait to try some of those recipes too.
i love these videos...i agree that the coulis and other sauces can make a big difference in beautiful dishes...it is refreshing to learn this way thank you
You can do this with fresh bell peppers and water, salt and pepper and onion and garlic, cook for longer since the bell peppers are not roasted, to soften. Then immersion blend. Refrigerate or even freeze. This sauce will flavor any Meat. I love the idea of making a frittata.
First of all Chef I love your videos as well as your happy positive energy you’re a legend. I made a batch of this today had it with haddock rice and steamed green vegetables.i wish I could post a picture. I have most of your books,the first I bought many years the one called sunshine cuisine.thats when I became aware of you.thanks to TH-cam now I love seeing you create these masterpieces.my favourite recipe I cooked if yours was sausage and peppers.to good health my friend
@@The_Totes_Adorbs Its really not a matter of wether you believe it or not as it is a fact. The - ais suffix in french indicates where something or someone is from. Most likely why bearnaise or hollandaise have the same ending. Same should apply for mayo
@@usmankashif6192 Your first mistake was thinking anything French is reliable. Such an inaccurate country that uses a fake measuring system and fails so terribly hard at everything they do. #Amurika
I like the way you teach . It’s slow , clear and to the point . I wish we had teachers in the schools like you they would learn more . You are a dedicated teacher and love what your doing. 👍🏼
Can you do a series like: "the sauce series" or something? I've had amazing dinners at restaurants and I've noticed the one thing that I can't emulate is the sauces! Rose sauce, vodka sauce, demiglaze, etc. They're all so important!
@@ChefJeanPierre We met during your Sauces class many, many years ago in a store that was closing in Plantation. They had built you a beautiful demonstration kitchen and you have had me cooking since then. I treasure the classes I've taken with you over the years. Yes, a Sauces class would be well-received on TH-cam.
I would love a whole series on sauces! The whole range of sauces: bearnaise, veloute, concasse, etc. and their derivatives. And roux. I ate at a French restaurant once, and the sauce really makes the meal. You can make so many kinds of meals using the same food, just by having different sauces. Please do this!
I thought this would involve a couple hours of me roasting bell peppers on a stovetop. I used to do that as a kid! It's very fun and something you can have a kid do, just hold them like a marshmallow on a flame and twist around.
My first job at the age of 15 was as Sous Chef for Head Chef Franz Schoeffler, a Swiss/French Chef from the Fontainteblue in Miami who moved to the Poconos in 1970 and later wrote a letter of recommendation for me to the Culinary Institute of America to which I was accepted bur I joined the military to serve during Vietnam instead. He taught me many skills (but just what to do but not why). You, Chef Jean Pierre, are fantastic at teaching both and I am indebted to you for renewing my love of cooking and elevating my skills- sort of! Now, I must cook for 15 to 20 every Holiday dinner and I am now 67. I keep sharing your videos hoping that someone will help with these holiday dinners but to no avail- all they do is eat and wash the dishes. It's OK though because you have restored my love of cooking at such a late age. THANK YOU, CHEF! You have not created one recipe that did not have fantastic results. If I ever move to Florida, I would love to attend your classes.
Lucky you. I also wash the dishes.
He's amazing at the art, he sparks the cooking side of me as well.
I had some green Bell Peppers left over that I had grown myself, (no red ones) so I thought I would use those to make the Coulis you made for the stuffed peppers.
I roasted and removed skins and from there followed your recipe exactly but only making 1/3rd of a 24 gram batch as a trial to see if my wife would like it before making a larger batch. Unfortunately it seems to have a bitter taste to it.
Can you please explain where I may have gone wrong and suggest a way of improving what I have made. I tried adding a little sugar to a sample but although it did sweeten the source the bitter/ very savoury taste remains.
Thank you in advance for any help you may offer. O and try to remain true to what made you so well loved on youtube and don't change anything about the length of your lessons and laughs you give everyone. You simply are the best.
First of all, I am not Jean-Pierre, only a homegrown food-lover.
Second, green bell peppers have some bitterness naturally as red ones have sweetness.
Now, what I would do (haven't tried it yet myself) is to be sure there is no pulp or white ridges left when You make Your roasted peppers. When making the coulis I would try adding a pinch of salt and Parmesan cheese and/or lemony vinaigrette.
I would appreciate comments on that amateurish advice ...@@gaj1490
You lucky duck being a sous chef!
I made this recipe (with a can of tomato sauce added) and my whole family told me it was some of the best pasta sauce I had ever made. Thank you, Chef!
Chef - I'm watching your video and my buddies 23year old son hears your voice and yells at me from the kitchen "Is that Chef Jean-Pierre!?!" ...I said no, what are you crazy you must be hearing things - jk, I said wow you know Chef JP - cool, I says with an enthusiastic smile. We had a good conversation discussing both your stew recipe and my fav. beef stroganoff. Just passing back some inspiration that is clearly resonating with the youth and that's because your awesome!
Thanks!
Thank you! 😊
When I don't feel like cooking, and find myself starting to look at a loaf of bread and peanut butter, I watch a recipe of yours and immediately get enthused and begin making a proper meal for myself.
Thanks Chef Jean-Pierre
I agree! I find it hard not to cook after watching these videos! Next thing you know, I'm at the grocery store as well!
You have the best way of teaching cooking so it is easy to understand. I have learned so much from you and it really is great that you share your knowledge and experience with everyone.
Thank you so much, it is my pleasure!
@@ChefJeanPierre he’s not wrong over just the last 2 months of watching a lot of your videos you’ve taught me more than any of the other channels I watch. You do amazing work God Bless
Italian/French, the perfect storm for culinary nom-nom. It is great when a video can be highly entertaining as well as extremely educational. OnYo forever.
I missed being a chef (although i LOVE it) in this life time, I just cook for my elderly neighbours, and 1, thats a cook in her real life job, but tells me i missed my calling. I cook for people i have never met, i never charge a penny.
I in no way call myself a chef. BUT in the little world i live in people love me cooking for them.
Every donation i add to getting a Kitchen Aid. Or a utensil i havent got yet.
I love Jean-Pierres, because he is a down to earth Chef, he says it as it is, and gives altenatives in his teachings.
I have also cooked using his recipie and always get great feed back.
The reason i get good feed back is because Chef makes it easy to understand methods and recipies.
:) OXOXOX
Thank you Mich 😍😍😍
Your elderly neighbors can tell you about some of the best simple food you will ever eat. SO kind of you to share with them. I'm sure they love every bite.
@@sammyjo8109 Ty for your kind words
It may seem like a small thing but I so appreciate that you don’t leave a lot of ingredients in a pot, bowl, blender, etc. You always take the time to capture as much as possible. So many cooks are either wasteful or in too much of a hurry. Patricia
That's beautiful Chef, man we've missed you!!! You know with a little light chicken stock or veggie stock, some butter and a little cream, and you have a amazing roasted pepper bisque.
My wife and I went to the "Left Bank" almost 30 years ago I think, as a dinner to announce our engagement, and seeing this video and you took me right back to that night!!! You are 1st class in everything you do. It was so nice you took the time to come over and wishes well, thank you again for all the memories.... And the new ones we will be making now!!!
Ismary & I love you!!
WOW!!!! Nice to hear from you guys!!! Life has been great, I have been very lucky to have had such an amazing career. I love my life everyday better than the day before! Gods bless America! The greatest country on earth!!! If you are ever in my zip code be sure to stop by for a glass if wine !!!
Chef, I made your red bell pepper coulis two nights ago. I roasted the peppers on an open flame on the stove (what a mess on the stove when the split open and juice burned everywhere -- never doing that again). In the future I will buy the jar. So I followed your instructions with only one change. I added some hot sauce after it was finished. I thought it was bland and boring until... the next day! Wow, what a difference it makes allowing the flavours to meld for 24 hours. Outstanding sauce. We often have a blackened boneless/skinless chicken breast with a side salad on a weeknight. Adding the sauce changed dinner from a 'meal' to a memorable experience. I froze two of the three containers I made so we have it when company is over for dinner on short notice. Thank you again a wonderful accompaniment to a boring dinner. I suggest that you recommend people make this one day in advance.
You have the most adorable accent! Love the way you explain everything! Feels like a father is teaching us, very warm and comfy 🥰
Chef Jean-Pierre’s mother was Italian! Now I understand why I could smell your recipes out of your videos yum yum 😘👌
Excellent!
What a lovely compliment to Italians 😊
It's an historical fact - the Italians taught the French a lot about cooking.
Uhhh huh! Now we know why you say ‘mama mia’! You are the best of both worlds, the finest foods, French and Italian!!!
The video has an abrupt ending though but now we know how to make this beautiful sauce. So easy with the jarred peppers.
I choose who to watch ... All of us like what youre doing as we all enjoy watching you cook. ... I want to learn more to cook like you Chef Jean-Pierre.
I'll teach you as much as I can for as long as I can!!! 😍😍😍
I always say, if you can read you can cook and bake!! BUT, to see how to do, is more advantages. Techniques are the secret to perfection. Thank you so much I really enjoy your teaching. Au revoir..
So my hubby dips bread in this and says, “next time please, add some anchovy”. I roast my own peppers, so I will accommodate his request. Love this and freezing it. Merci Chef!
I watch this channel with a constant grin on my face... So much fun while learning a lot... Thanks Chef...
“Cook it for maybe 15, 20, 25 minutes at the most”
Cut scene: “ okay so 30 to 45 min later” hahaha I love how Chef is so off the cuff and cooks by feel, he doesn’t remember the exact instructions but as he cooks he knows exactly what he needs. He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name. Those are the most gifted types of people
_"He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name."_
That is such an apt description of Chef Jean-Pierre. The best teachers are like this. Chef Jean-Pierre has said, many times, that you don't need to know recipes, you just need to know what's going on in the pan (or oven). Once you understand what happens when you apply the heat, everything else falls into place.
I'm paraphrasing badly, of course :)
But yeah, even world-famous chefs like Jacques Pepin admit that conditions vary from kitchen to kitchen (are you using electric coils? gas? induction? At what altitude do you live?). So recipes, as such, are just a _guideline,_ and you need to just keep an eye on what's going on.
Jean-Pierre initially thought 20-25 minutes would be enough. It wasn't. He could tell by looking into the pan. It then became 30-45 minutes :D That's the way it goes!
@@TheVetusMores agreeed!!!!!!!!
"Measure carefully, my friends!" and proceeds to dump an ***seemingly*** random amount of something in to his concoction!!! Love it!
@@TheVetusMores I love Jacques Pepin so much! LOL!!! Chef Jean-Pierre is a world treasure, just like Jacques!!!
And he has no ego about it. That is why it is trustworthy
Hello Chef, Made this sauce today with the horseradish crusted salmon. They both were so delicious. I swear that if you did not tell anyone, after straining and reducing a little, most people would think that it was a tomato based sauce. The pulp was delicious. We ate that on crackers before the salmon was done. Many thumbs up.
Chef your newest videos are so much better now than your older one's due to your lighting in your Kitchen now, do much brighter!
Is your TH-cam name "Bloop" because chef (in his other videos) says, "bloop, bloop, bloop"?
I made this today for a dinner party and people went crazy over it. It’s amazing how simple it is with just 4-5 ingredients, yet with amazing results. Thanks a ton! ❤️
I am going to try to make that looks delicious. I love peppers.👍
I love a chef who loves and get excited about what he makes. It encourages me. Thank you.
I just made this and it's incredibly good. I took Chefs advice and used it on a frittata; took it to the next level.
I have everything for this recipe... Even the fancy strainer! Thank you for this sauce it looks AMAZING.
OMG, I roasted yellow bells. Served it over crabmeat and poached eggs. You are such an inspiration.
Chef, you are a breath of fresh air.
One of the Chef JP staple recipes, even in his old cookbooks
I use this is Hungarian "paprikash" dishes which call for peppers as one of the ingredients - this sauce makes those dishes truly amazing!
Cooking is no rocket sciene, but being an Artist: Think out of the box... do your own thing.
Love your videos Jean-Pierre ...
Oh, so sorry to learn you are retired teaching classes but I'll keep watching. Thanks
Mom is Italian!! Momma Mia! Now I see where the Italian nuances come from. I enjoy your videos, thanks for teaching us.
🙏❤️
So many folks don't realize they can freeze fresh spices and they are as good as fresh and more convenient. I go to my local ethnic markets when they have cilantro, dill and basil etc on sale, trim it and freeze it.
Boy, I'm very excited to see you back, my friend! You're the best!
I like how your TH-cam recipes are simple to make, I watch other cooking channels but they use such hard to get ingredients and then I end up just not even finishing the video
Thank you so much 😊
God Bless America... May God Bless Everyone Of You 🙌♥️ Thank You God for JP 👏
Amen
I think this is my favourite one yet I love roasted peppers and the sauce was so simple to make. Surprised there wasn't any emotional support butter added
I love how matter of fact you are with other recipes you see and just call them out.
I got my chinois from Amazon yesterday! Can’t wait to get the right peppers and make this. Thank you chef Jean Pierre!
This man has a serious, serious gift for teaching, as well as cooking!!!!
Chef Jean-Pierre...This is EXCELLENT! I had a large jar of un-used Roasted Bell Peppers (Red & Yellow together) in my refrigerator and was afraid I was going to have to throw them out. You came to the rescue. This is an excellent sauce. I cooked them up as you did in this video and put it in small styrofoam coffee cups (putting 1/4, 1/2, and almost full proportions in the 9 cups) to store in my freezer for use later (saving a container or two for use in preparing tonight's chicken). Thank you so much for this video (and recipe). This sauce tastes awesomely good!
That is real cool! I am glad I could help! Bon Appetit!!! 😀❤
Styrofoam is so unhealthy, the heat releases toxins into your food or drink.
Delicious. My husband loved it. The best cabbage rolls I’ve ever made. Thank you
Your husband is a keeper!!!😂👍
I have made many different coulis over the years but watching Chef I just learned a new technique. This man is a treasure!
making this again tonight, I made the stuffed bell peppers and with the red pepper couli on the plate it looks pretty and tastes so go. We had the couli with grilled red snapper, so good!
Just made it with stuffed onions (filled with his bolognese sauce and topped with his mornay sauce). My husband ate everything. Was super delicious!
I always thought "I bet I can make a tomato sauce but with red bell pepper instead of tomatoes". And this is it. Thank you Chef Jean Pierre!
I don't like tomatoes . . but I love red peppers. I'll give this sauce a try!
I am so happy I bumped into your site!!!!!!
I was thinking about making chicken parm this week for a family dinner, now I want to make chicken parm but with THIS as the sauce. I bet it will be absolutely delicious.
Thanks again for another amazing and informative video.
Hi chef, this comment is really late but I want you to know that I cooked this recipe today for dinner and my dad liked it so much he drank it as a soup!
You Dad is cool! I do that often, just add more chicken stock and cream!!!! 😍
I have learned so much from you, it’s a blessing!.My son and his wife gave me a set of knives and they didn’t have instructions. I saw your video on kitchen tools and it was very, very helpful. Then I saw the one about the pots and also very helpful. I make videos on TH-cam on my channel and I cook. It’s very important to learn and give the right information. I work in pharmacy in Mount Sinai Hospital in Miami Beach but I always loved cooking. Thank you
Thank you for the kind words! I will check your channel! 😀❤
I’ll have to check out the other videos.
You are the best Jean-Pierre! Like a grandad for all of us I am sure! God bless you and your beautiful soul!
amen
So, was watching your stuffed peppers video using a bed of coulis and naturally had to come here to see how to make that. And now I see the frittata recipe listed above and have been meaning to make one but they never come out right. So, off to view the frittata vid. Love watching you, Chef. You're truly an artist.
Good day! You are so right with that sauce…I used to grill in the oven a 20 pounds of red pepper in the fall and I was freezing them in bags and using them as you suggest during the winter term.
The way you make it refresh my mind and give me ideas to redoo it.
These sauce were so delicious and useful for so any recipe through the si ter. And SO delicious.
Excellent idea…
Regards
Gis
Qc Ca
like omg........ i lost the will to cook until i saw your videos plz dont stop respect from Australia
Thank you so much. You do a great job explaining and making people feel like they can actually cook. Thank you.
Had a great harvest of these this year in Australia, been wondering what I should do with them, glad I came across this recipe. Thanks JP.
Once a year I take a solid day to caramelize at least 2 bushels of onions and freeze them flat and thin in freezer bags. Whenever I need onions for a dish I break off a chunk and toss them in the dish. Worth every minute of the day I spend doing it.
My go to Chef... I am making your stuffed onyon tonight for our dinner... the stuffed bell peppers were a huge success can't wait to make the onyons :) Thank you Chef Jean-Pierre for all your wonderful work... it's making me a better stay at home Dad... :) best wishes your way to you and yours from me and mine
Absolutely delicious recipe. I've been making pepper coulis for years, and then, I discovered I could used it too to make a Hatch green chile coulis the same way and it was amazing. Where I come from, the beautiful state of New Mexico, green chile is practicallly a religion. It goes well with all our foods breakfast, lunch and dinner. So, having both, red and green chile coulis handy all the time is the best.
I have tried this and your berry coulis with fantastic results. Thank you!
Chef Jean Pierre never ceases to amaze. That looks absolutely delicious. 💯 Percent.
It’s Hatch chile roasting season out here in NM. You’ve inspired me to make a Hatch chile coulis Thank you Chef👍🏽👍🏽. And I love your Mom using the pulp on bread. I’ll use buttered flour tortilla for dipping
New Mexico, the land of enchantment! And of my mom and dad 😊
I found this sauce bitter.
I don’t have a chinois yet but, I strained butternut squash bisque through a strainer I have and it was smooth as silk! And so much better tasting. Thank you Chef Jean for all your tips.
"Oinyo" just like the Cajun Chef Justin Wilson...Goood stuff......
I loved that guy he was great!!! 😀❤
Never thought to use capsicums i must give this a go, thanks mate 👍
My wife loves salmon. I will be making the crusted salmon and this fabulous sauce soon. Thank you. I just bought your "Incredible food" cookbook and can't wait to try some of those recipes too.
Thank you Chef. A great modern version of melted red pepper spread. Its amazing.
Thank you for teaching me how to cook chef. I hope to make you proud.
Please do! All the pleasure is mine!!! 😀
i love these videos...i agree that the coulis and other sauces can make a big difference in beautiful dishes...it is refreshing to learn this way thank you
I would put that beautiful sauce on EVERYTHING!!
2 videos in 5 hours and they are both great!!!
You can do this with fresh bell peppers and water, salt and pepper and onion and garlic, cook for longer since the bell peppers are not roasted, to soften. Then immersion blend. Refrigerate or even freeze. This sauce will flavor any Meat. I love the idea of making a frittata.
I feel like I’m back in culinary school with all the French terms. Great video!
New favorite cooking channel 🙏✌
Chef Jean-Pierre, YOU ARE A GENIUS!!!! Thank you very much for teaching us how to cook 😘
We had a lot of fun with coulis back in the 90s! We made some tasty ones! That was before cooking was glorious LOL!
I made chicken strips and this was the dip. AWESOME THANKS CJP
First of all Chef I love your videos as well as your happy positive energy you’re a legend. I made a batch of this today had it with haddock rice and steamed green vegetables.i wish I could post a picture. I have most of your books,the first I bought many years the one called sunshine cuisine.thats when I became aware of you.thanks to TH-cam now I love seeing you create these masterpieces.my favourite recipe I cooked if yours was sausage and peppers.to good health my friend
Mama Mia! Love it! 👍
Oh my gosh. It looks so beautiful in the pot before you blended it. I'm definitely making this sauce! Thank you for making this video.
It's really beautiful sauce, I love béarnaise and hollandaise sauces too
Is... that... bear mayonnaise? aka... bear seeds? aka... bear baby batter?
@@The_Totes_Adorbs dunno if you're serious or just kidding around but a bearnaise is a yellow sauce and doesn't really have anything to do with mayo.
@@usmankashif6192 Mmmmhmmmm, I don't believe you, they end in "aise."
@@The_Totes_Adorbs Its really not a matter of wether you believe it or not as it is a fact. The - ais suffix in french indicates where something or someone is from. Most likely why bearnaise or hollandaise have the same ending. Same should apply for mayo
@@usmankashif6192 Your first mistake was thinking anything French is reliable. Such an inaccurate country that uses a fake measuring system and fails so terribly hard at everything they do. #Amurika
I love everything about your cooking and teaching. Thanks chef for all you do to teach skills not recipes.
Thank you Chef for shearing your knowledge with us, you are the best!
lol...he said "If you have nothing else to do, roast some bell peppers." Thanks for the advice, Chef!
I like the way you teach . It’s slow , clear and to the point . I wish we had teachers in the schools like you they would learn more . You are a dedicated teacher and love what your doing. 👍🏼
Teaching is a gift. And it is not surprising that you said that about the schools... It wasn't until I was about 25 Y.O. that I found great teachers
We made this as at a restaurant I worked in. Goes good with so many things.
After I made this my wife commented : "This is really good." I said "How many time do I have to tell you I am a wonderful wonderful man!"
Made this to compliment a piece of Chilean Sea Bass, it was delicious. Used basil and a couple dashes of Siracha. Highly recommend it
Sounds like a good modification
Chef Jean-Pierre is the Onyo Lord
Chef Jacques Pèpin is the Egg Lord
We made it tonight for our chicken Parmesan....delicious! Thank you chef Pierre!
Can you do a series like: "the sauce series" or something? I've had amazing dinners at restaurants and I've noticed the one thing that I can't emulate is the sauces! Rose sauce, vodka sauce, demiglaze, etc. They're all so important!
That's a great idea! I will do it! Stay tuned!!! 😀❤
@@ChefJeanPierre We met during your Sauces class many, many years ago in a store that was closing in Plantation. They had built you a beautiful demonstration kitchen and you have had me cooking since then. I treasure the classes I've taken with you over the years. Yes, a Sauces class would be well-received on TH-cam.
That would be wonderful. I think the sauce is the best part of the dish and you can change so many meats by using a different sauce. Thank you Chef!
I was thinking the same thing .
I would love a whole series on sauces! The whole range of sauces: bearnaise, veloute, concasse, etc. and their derivatives. And roux. I ate at a French restaurant once, and the sauce really makes the meal. You can make so many kinds of meals using the same food, just by having different sauces. Please do this!
I love what you teach us!
I thought this would involve a couple hours of me roasting bell peppers on a stovetop. I used to do that as a kid! It's very fun and something you can have a kid do, just hold them like a marshmallow on a flame and twist around.
Chef Jean Pierre Superstar !Welcome back !!
The video is so long but I don't know why I'm enjoying by watching it it's so amazing 😂😂😂 thank you so much for the recipe chef
Glad you enjoyed it! 😍
My pleasure 🤗
You Still Got It Chef Thank You.
Please show us how to make the version with tomatoes!!! And some examples on how to use both sauces would be great :)
Even the sauce makes me hungry
Really looking forward to trying this. I followed the chocolate truffle recipe and it was amazing. Thank you for sharing your knowledge Chef!
"poosh! poosh!" Strain that stuff! Love watching and listening to you, Chef!❤