Bananas Foster My Top Selling Dessert! | Chef Jean-Pierre
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- Hello There Friends, Today I'm going to show you how I made one of the most classical desserts at my Restaurant! It may be different from how other people make Bananas Foster, but don't let this discourage you from trying this recipe! It is a super easy dish to make and I hope you try it! Let me know what you think in the comments below.
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After a 20+ years of not cooking. ( attended several cooking schools) I pulled out all my cooking tools, pots, pans, etc started cooking again after watching Chef Jean Pierre as my inspiration. Saturday nights have become a ritual I invite 4 people over to cook for. Micro plaining the orange zest, friend came over said, “hey whatcha got there?” Explained how to properly zest. He said, “Ya’ know…this is why we love to watch you cook and eat, you always have some kinda new neat thing. Thank you Chef Pierre
That is wonderful. I would love to invite people over and cook for them.
That’s fantastic, I bet your friends appreciate it. 😊
That’s the life!
back in the 1980s, my first job was as a waiter in a country club. I would do meals and desserts by side table. This banana foster was everyone's favorite. Chef, your recipe has more flavor. I now make it for my family.
I've never seen this dessert ever, and now all i can think about is I WANT THIS DESSERT!
We know that music is Mathmatical. Now I'm learning that Cooking is Musical; i.e. "mandolin & violin". (what's next?) Ha ha .
Best dessert ever.
It's awesome, do it
It’s amazing on French Toast an pancakes too.
It's one of my favorite desserts to make. I used to make it with Bacardi Rum 151 until they stopped making it, luckily I found a replacement, although not as flavorful as Bacardi.
Watching Jean Pierre allows me to start my day with a smile. You enjoy your job and we enjoy watching you! Thank you JP for the entertaining and awesome videos!
He is my go-to guy on TH-cam now because whatever he does makes me happy because he is happy.
❤️❤️❤️
Watching Jean Pierre allows me to start my day with a smile AND a watering mouth😂
It’s a porous stone that you soak in water and let dry on the counter. When you put it in the brown sugar it keeps the sugar slightly moist.
Thanks! I was going to ask
Thank you!
And a slice of bread does the same thing. I always keep a slice in my brown sugar container.
Recipes change, but one thing that doesn't change is that gigantic bowl of butter in every episode! Love your channel, Chef! Thank you and you team for the great content!
😄I think of it as his "comfort butter".
Small thing, but I love how in the beginning you say "we're gonna make it together"
Me too! I love that❤ He pulls us right in. He tells us, "Easy, Friends! A child could do it!" And watching him, I feel total trust in him, which is rare for me.
I had this in the famous restaurant in New Orleans on the early 80s. I missed this!!it's the best...
We had some work to do on the ranch this morning, on the way home we decided we would have to eat 'on the road'. We had a great meal at a little cafe in a small Texas town, it was wonderful. After we got home, decided we needed dessert....had everything for bananas foster except creme de banana. No worries, we left it out! Didn't think anything could improve a bowl of Blue Bell Homemade vanilla ice cream, EXCEPT thus recioe! Fabulous way to spend a Sunday afternoon, after working outside today...SO SUPER EZ, another winner chef! Thank you! When my husband saw his super special run in the kutchen, he said..."are you using my good rum!'. I said, you know what chef Jean Pierre always says...my husband cut me off saying, ' your dish is only as good as your ingredients' 😄 husbands next comment...do you have enough? 😂😂😂 you are a great teacher chef!
One of the best. It's also one of the easiest recipes published here. Fast, not too fancy - yet so rich of flavour and texture and everything. Thank you Chef J.P.
I use to love cooking when I was younger and had a young family, now at 67yrs and live alone, I just hate cooking for myself. But I been watching your programs for a little while, and you have given me a new excitement in cooking A big thankyou.
Lorraine. Bundaberg Queensland Australia
👏👏👏😊
Lorraine, I wish there wasn't so much distance between us (Canada here). We could do Saturday nights in the kitchen and together cook up a beautiful meal for ourselves. Then set a nice table, light the candles, and enjoy!
Fantastic, wish all TV show chefs had his personality and experience. Love this.
You know it's delicious when the Chef takes more than one bite 👨🍳
He truly lives to eat
bit
@@MikehMike01 thanks. Bite
You're right
I've had Bananas Foster a couple times at Brennan's. I have to say this looks simpler to make and simpler to eat. And no doubt equally delicious. Bravo Chef! Only wish I'd had a chance to dine at your restaurant.
Your videos mean so much to me. Your friendly, thoughtful, relatable and uplifting energy supports me when I feel down. Thank you for making videos, I really hope you never stop! I also really enjoy the no editing, the recipes all done in one take. Much much love to you, Chef Jean.
Having the Brennan's waiter prepare Bananas Foster table side in the dining room and having to flames reach the ceiling was a much anticipated rite of passage for most New Orleans high school kids on prom night!!!!!! I have a great memory of my date letting out a loud squeal when the waiter ignited the dessert!!!!!!😂🤣😂🤣😂🤣
Good memories lucky for you your date didn't break wind afterwards. I actually never heard about this dessert. I love bananas, but only when they are some green on outside with a bit yellow. When they are ripe not so much.
I’m 54 years old and love your videos. I learn daily and have to tell you that I learned a couple months ago to peel the banana from the bottom. It is simple and you never have to struggle with those stubborn ones. Folks learned this from watching wild monkeys and that’s how they peel them. Great video once again!
You just stole my heart with the cinnamon thing: "I like in the backgound not foreground". I time travelled to college, when I made a banana crepe filling for my friends ( now I see, it strongly resembles this Foster desert ). Everyone loved it, except for a quiet friend of mine who said it was missing cinamon to which I answered something like 'if you pit too much cinamon, you take away the citrucy and banana flavour, you might aswell do any apple christmas desert'. I'm exstatic that you, a true professional, feel the same way! 😄
Absolutely one of favorites of all time - as a kid & as an adult. Thanks Chef for this simple yet delicious rendition of Bananas Foster! All the best!
Easy and ELEGANT, as usual. Genius is often taking the difficult and making it simple and understandable. By that definition, chef JP is up there with Einstein.
Chef, will you do a good old American breakfast? And I’m talking pancakes stuffed with butter, eggs fried in butter, bacon fried in butter, and something healthy to drink, maybe a heavy cream milk shake? Love the channel, love me some butter and dairy fats! I’m going to attempt to try this dessert, can’t wait to try it out!
Thanks to you Chef Jean Pierre, I am now in my 3rd week of your inspiring cooking classes. And oh boy is the food I’m making following your classroom out of this world. Mama Mia. Tonight I made Crepe Suzette and as well as bananas foster, it was something else. My family are really impressed, all credit to you my friend. Im am inspired by your easy to follow guidance and have found a new love for food. It never tasted so good. Thank you I really appreciate you sharing your vast knowledge of cuisine with the world, even all the way down in Australia. Every day is a new food adventure. All the best. Goran
Awesome 👏
My mom uses a similar technique. She takes a big jar and puts a bag of brown sugar in it, then she stuffs a piece of bread in there next to the bag. I believe it creates an environment where the bread never gets moldy because its moisture is being sucked up by the brown sugar and the brown sugar doesn't stay hard because it takes on the moisture from the bread.
Hello Chef Jean Pierre, you are amazing when you tell us about the foods we need to cook this dish. All explained with the why and the reason to do it properly, and with humor. Love to follow you. ❤👍
Went and bought some crème de banana today. This is a favorite dessert of mine, and my husband never had it….making it for him. This is a great recipe, I like the addition of orange…takes away some of the cloying sweetness
Great way to enjoy morning. Witching Chef. Your joy is infections. Thank you.
You're awesome Chef! I am a chef of 20 years and I am learning many new skills and tricks from your channel like the flour sift trick ❤
I've never had Bananas Foster before, now I can make it. Sounds wonderful.
The tips and techniques are life savers in the kitchen. Thank you Chef.
Apres la crepe suzette, en voila un autre que je vais adorer faire...Merci Jean-Pierre!
I just made this for my family and all I can say everyone asked if there is more.
Easy to make and very good. Thank You for amazing recipes ,love watching you 💖💖💖💖💖
Oh yeah!!! Thanks for the excellent lesson Chef!!
Chef, you have taught me SO MUCH - let me teach you a great little trick. You are opening your banana at the wrong end. Go to tip of the blossom end, pinch the sides and the peel splits apart without squishing the banana. You can still use the last strip as a cutting board.
👍👍👍😊
@cantika-sk what?
That's how I do it now too!
Yes! It's much easier this way!
What a coincidence, I read that earlier today. Never knew that
Beautiful twist with the zest and liquor.
I made this dessert 4 times already and I must say, it became one of my favorites, very quickly!!!
Amazing recipe from an amazing chef, human being and patriot. Much love to you Chef Jean-Pierre.
Pretty much the same recipe when we used to do these tableside years ago. We also added some Grand Marnier, and some 151 proof to get the fire going. Got to put on that show.
Man you are a busy person. I think your cranking out more great content than many other TH-cam chefs.
It seems like everyday you put out another great instructional video.
Hope your able to crank out plenty more of them.
You're *.... 😉
You make these dishes that we thought were impossible, so simple! Thank you Chef!
That buildup of the banana topping looks fantastic! The sugar, cinnamon, citrus and not to forget the liquor and rum are all great choices to elevate the fruit. I bet this same recipe would work with mango or pear as well.
음식이 참 맛있게 보입니다 좋은 영상 잘 보고 갑니다
Hey, I asked for this a couple weeks ago! Thank you, Chef Jean-Pierre, for listening, and for creating a video of my most favorite dessert in the world, both to eat, and to make! Now I go and watch the video!!! Lol
Yummm! Remember having this at Pigalls in Cincinnati in the 70s. They made it tableside❤❤❤❤❤
I'm so glad I found this channel. I learn, I laugh, I get inspired, and I just love Chef Jean-Pierre. Now, time to get cooking.
Awesome timing I am sitting here eating a banana.
And I get notification for this.
Absolutely delicious 😋
My family is so grateful for all these new meals and recipes I have been making. I told them to thank Chef Pierre because they know I never cooked with such zeal! Thanks again!😄👍
I loved this easy and delicious dessert Chef Jean-Pierre.I could just taste it. Thank You. God Bless You.👍🏼🙏🍌🍊
I don't even have the tool for flambe, so thank you, Chef JP, for letting us know that's okay, that it can still be delish without setting it on fire.
Awesome recipe. Try peeling the banana from the end opposite of the stem. Just grab the edge and go - no folding over the peel.
The first time that I ever had Banana’s Foster was the night my girl friend and I were engaged at the Court of two sisters on Royal St, New Orleans, LA. In my heart the place is for lovers of all stripes and ages. Like love this desert is hot, cold and sweet all at the same time and though our flame (like the flame of the flambe') died out over 50 years ago, it remains one of my favorite Cites, memories and my favorite desert. It all comes drifting back in my mind over 50 years later when ever I catch the sent of Jasmin and honey suckle on the air. Maybe our friendship will be renewed one day soon on the other-side of the river.
Perfection! The only thing I would add to these instructions is to be careful introducing the hot bananas to a glass that has been in the refirgerator for awhile as the heat from the bananas could crack your glassware. (I am sharing out of past experience with similar recipes.) Even heat tempered glass can crack if the difference between the two temperatures is wide enough. My take away from this video is the lesson on how to properly use the zest grater! I've been doing it all wrong! LOL!
cool bananas
How does one be careful? Just wait for the glasses to get a little warmer?
Amazing 😍 Greetings from Scotland 😊 Have a great day everyone 🌻
Thank you!!!!
This is an absolute yummy dessert that anyone will enjoy well provided they like Bananas 🍌 🤣
Great presentation Chief as always love your show and you give excellent instructions.
When Chief says I Love ❤️ My Job 😁
I'm not a big banana fan... but I LOVE this dessert... go figure!!!
❤Hello there Jean Pierre… nanas are so good 😊
I've made this dessert many times over the years but didn't know the banana peel trick. I used fresh nutmeg..will try with cinnamon next time. Always something to learn from you, Chef.
Fun Fact: Watch how a Monkey peels a Banana , thankfully we're SO MUCH smarter than them {NOT}.
There's NO reason to use a Sharp Knife on Bananas or Avocados EVER, if you're doing it...it's NOT RIPE
I watch all of your videos! You, my friend, are a kid at heart! And why not? Life is to be enjoyed, and memories made. The look on your face, was predictable…. I, and your viewers knew what your reaction would be. As genuine, and authentic as would be ours! Yummy! Who wouldn’t love Bananas Foster? Thanks again my friend, I’ll be sure to serve this tonight!
We have made this many times for our dinner guests, just not this recipe. we will try chef JP style soon. last night I made the butter poached Salmon with asparagus and the sauce. The sauce with tarragon and I had a small bottle of spanish saffon with the shallot and wine reduction, whole grain mustard and lots of butter, was to die for. I strained my sauce to make it more delicate it was fabulous!
New Orleanian here. The original recipe was created at Brennan’s. I think flambees are dangerous and a waste of good booze! Chef, that looks Soooooo Good!
I love this chef to no end.
Another excellent video. Thank you chef
Bananas Foster For Breakfast. What a way to start your day!
I used to go to an ITALIAN Restaurant in BERLIN back in the 80's...and it was F A B U L O U S! That Chef couldn't do anything wrong for my taste! That wonderful place was always buzzing and the turn-around constant! The only difference in the recipe was that the banana was sliced in half (lengthwise) no cinnamon, and he used Cointreau instead of Rum. The cinnamon must be great with the fine Rum you've used but his version was also heavenly. The presentation/sauté was done at the table - Flambe! I had some amazing foods at "Paganini" but it's gone now...but so am I, and that's another story!
My favorite dessert!
I made this for my extended family at a recent reunion and they loved it! We love watching you chef JP, this is the best channel on TH-cam hands down!
Very impressive
I will try to do it one day
This is bar none my favorite dessert. BF take banana to a whole new level…thank you Chef for a really straight forward and relatively simple recipe. The citrus is an interesting idea, I’m looking forward to trying this out.
Chef, you are the greatest. My wife and I really enjoy watching you make your recipes. We have cooked several of them and really enjoy the height that you have taken our cooked meals to. Thank you...our friend. 😉
You didn't forget anything, chef, nor did you burn your tongue...!!!
You're improving every week...😂😏😂😏
Omgee! Bananas fosters from Brennan’s in New Orleans, so delish! Now, I can attempt!
🥰 this is one of my favourite desserts. When i prepare this, I wrap the ice cream in a warm crepe and serve the bananas over the crepe. Makes for an exotic breakfast too, especially when served with the flame.. Yummy!!!!
This was my favorite non pie or non cake dessert when I was a kid, my Dad made it all the time and would flambe it, he said it wasn't the same without the rum. I am seriously drooling again Chef Jean-Pierre, another mouthwatering magnifique twenty thumbs up 😋❤ I Love bananas, my mother tells a story that she caught me climbing up the kitchen drawers when I was only 18 months old to get to the bananas on top of the refrigerator, she also tells me that if the movie, Despicable Me, existed in autumn 1971 when I did this, she would have nicknamed me Minion.
Edit: I'm on the phone with my mother, she just told me that I was barely a year old when that happened, that it scared the heck out of her 😬
Sweet story!
@@yankeebean2000 Thank you
I love to see you enjoy your food. This looks so good!
ITS PERFECT!!! Needs nothing else to be said.
Your Ukrainian friend,
Tatiana
Oh my goodness! Here’s a dessert I haven’t heard about in a very long time! Wonderfully simple…but classy and delicious! Thanks Chef!
Hi chef J P you did it again a simple dessert made interesting teasty Banana dessert get tip pinch of salt never thought of that must enhance the teast ,this one I have to try w, end you like the cream of milk always on top ,not same with out drink lol thanks again from n.irel keep them coming you make my day cheers chef✋🍌🍌🥃
Looks amazing. I’ll have to cook it for my boys
Chef Jean-Pierre, I love watching and listening to you cooking. You're a tonic.
Well, my oh my! Doesn't that desert look and sound fantastic? And super easy too. You can bet that I'll be making this soon! Thanks for sharing, chef! 😍
In Southeast asia , specifically in Philippines, we used different kind of banana, we called it saba , we have different dessert from banana, the most popular is the turon, or if you go to other province like in mindanao we have pinaypay, nilusak, grilled saba with butter and white sugar on it.
I learned something new for me today, how to use the grater!!! Thank you chef, you are amazing!!!
Its been a while since my last comment but im back...this is a 💯 percent Delicious 😋 😍
Just finished it Now.
Thank youuuuuu
Wow! Another "to do" SOON!! (Often when I try to post a comment it fails to post, but I am usually here!) God bless! 🙏
🙏🙏🙏😊
Simple dish, but goes together well.
Chef Jean Pierre you stimulate my cooking and to enhance my cooking skills. You are one of the greatest in sharing your culinary skills so eloquently.
Love y’all, chef JP. Amazing as always
Thank You Chef!
Awesome easy desert, I can see how it was a hit in the restaurant 👌
Going to enjoy this recipe 😊
This is right outta the past. Surf n turf followed by bananas foster for desert.
Amazing! Love banana and this is just the greatest!! Thanks Chef.
It is the joy and happiness of Jean-Pierre that makes us all find happiness and come to be witness the story telling of our Chef. God Bless
Still in recovery mode with my taste buds since beating throat cancer this past January. That radiation did a number on me! Anyway tonight I made this for my gang here and there was just enough left for me to have some. Since I’m still even afraid of many toothpastes because they burn my mouth awful (like a newborns tastebuds at this point so you can see my concern over adding booze) I was hesitant to try a spoonful. I’ll tell you what, I’ve found my weekly dessert going forward because this was delicious and went down like a dream, I wiped out mine and half of my wife’s too cause she was full from your fool proof omelette! 😉 Thanks chef for another great idea!
Thank you, chef!
J'adore, Chef JP! I have made your amazing beef stew several times and it is always a crowd pleaser. Sometimes I used lamb instead and it's even better. Merci from Singapore! 😘
You bring classic named foods to the modern generation. Foods that maybe they never even heard of except in a movie. You take away the mystery and make it simple for a whole new generation. You are a treasure Chef! 👍
I like the look of this one for an easy desert.
When you said that the banana and sauce should be hot I think that I have had this before once or twice or something very similar when I was a kid.
Have fun mate!
💯 thumbs up in under 10 minutes
❤️🥧
Sweet 👍
I can’t stop making this
Back in culinary school we learned the tableside presentation method. All ingredients are placed on a rolling server cart to the dining table. A portable butane burner (with extra butane can), a couple of lighter wands (redundancy is vital to presentation only one chance to make a first impression!), Bacardi 151, creme de banana, dredger of cinnamon, ripe bananas, butter pats, lemon juice, brown sugar, vanilla ice cream in dry ice pack. All these ingredients must be prepared ahead for orders. Squirt the creme de banana liquor first then Bacardi 151 must be used because you must make the flambe' work on first light! Make damn sure you pull pan away from flame when squirting rum from squeeze bottle then bring pan back to burner flame, tip pan and flambe'. When rum ignites quickly take dredger with cinnamon and side-toss the powder into flame and you have a fireworks show! And for the piece de resistance lastly perform the "flying cookie wrapper" trick. Amaretto cookies have a special tissue paper wrapper and will fly up in air when rolled into a tube and ignited. Please be very careful with 151 rum and use plastic wrap back flow preventer on rum squeeze bottle.
Another winner! Can’t wait to make this!😊
Looks delicious, maestro!
Merry christmas...thank.s for yr vid.s on cooking..and your time.
The wife got me a nice stand mixer for christmas...im making this banana foster today..
Been watching and
Making differant recipe.s and butter..cheer.s...
I'm in Ecuador, bananas galore. Making that soon.
I may make this for Father's Day for a surprise desert!!