Chef Jean Pierre is the only "youtuber" that can entertain me for 21 minutes and make me feel like it was not enough... If there was a 5 hours movie with him I would think it's too short.
Hello Jean-Pierre from your Australian fans. My husband and I watch you every Friday and we enjoy cooking your recipes ...and we always measure carefully! Grazie mille. Maria & Marcello
So much happening in this video. Port wine, phenomenal. The 18yr balsamic, phenomenal. Mahi is not dolphin. Simply a beautiful lovely dish that your family will be asking for once a week, maybe twice a day. Simply phenomenal! God bless America! And God bless Jean-Pierre!
Chef, can you just livestream 24 hours a day? I promise we'd watch. You might get tired, but we'd watch. You are old school in the best possible way and we can tell you love what you do.
Chef, every time you say "I love my job" or "I love my life" or even just greet us as your 'friends,' my heart melts. I hope everyone can one day find the joy and passion you emanate. Thanks for doing what you do.
My friend, you never fail to impress. Nothing complicated, yet elegant. I learned a new fish technique today; the single-side breading. Thank you Chef! I don't know if I've mentioned it before, but every time I see your sign in the kitchen, it makes me smile. 1/2 Italian, 1/2 French, and 100% AMERICAN. You are the man, my friend!
Hello Chef. In South Africa that fish is known as Dorado and does not belong to the Dolphin family. Very tasty indeed. Enjoy your videos and your sense of humour.
Ugh, chef. You brought a smile to my face. I fractured my 3rd and 4th metatarsals the other day and headed to the orthopedic doctor now. I’ll be listening with glee.
" We don't do anything fancy here my friends ", every meal is " fancy " that you do. But I'm a basic cook. I regularly overcook my meals or over season them. Admittedly in the UK it is a bit hard or expensive to get all your ingredients. But I'm getting there, slowly but surely. I've learnt that following your pallet rather than a cookbook recipe is key to success.
shallots cooking in butter (and maybe a bit of garlic!) may be the most delicious smell on earth... thank you for the recipe chef! i will have to try it!
@Riley Feenstra Thank you Riley and good luck in your amazing career! Go work for a classically trained Chef it does not matter what nationality they are as long as they are classically trained! Never work with someone that does not respect ingredients. And whatever you do, do not go to culinary school before you have worked in a commercial kitchen for at least a year or two. You’ll know then if you still want to be a chef!!! Good luck!😀
Good afternoon Chef. I grew up with Jeff Smith and Martin Yang. Jeff Smith gave me a love of cooking. I can’t cook currently, but you have rekindled my love of cooking. Thank you. I am not a fish lover, but you have encouraged me to rethink my tastes. Thank you very much. I truly enjoy watching you. If I’m having a bad day, you always improve it for me. Thank you again.
I never would have paired a port wine sauce with mahi-mahi! And thank you for bending your kitchen rules by tasting your plate! I know it's a concession to video production and not a task for a commercial kitchen chef. You are the best - I always learn something from you in each episode.
I love you Chef, you are amazing. I look forward to your videos every week and share them with friends and family. Thank you for sharing your experience and knowledge with the world. God Bless you…
I followed your steak recipe from last week my good man. It was incredibly flavourful with the butter the garlic and the thyme. I also followed your advice and salted the steak a good hour before cooking to allow the salt to draw the moisture out. Ideally I may have wanted to leave it overnight or so but I was too hungry😅 and I also didn't use a skillet like you did but used a regular non stick pan. I was careful adding the butter and garlic at the last two mins or so frying (Cause I do be paranoid about the garlic burning) The butter didn't burn because of the olive oil. And I enjoyed this technique basting with the butter,garlic and thyme. The result was amazing I got a really beautiful crust and the butter and garlic and thyme complimented it magnificently. I also bought my first ever cast iorn skillet. I look forward to recreating your recipe again and will this time finish cooking in the oven. God Bless You Chef Jean Pierre and thank you for the knowledge and inspiration you provide.
Dear Chef, I don't know if it's just me but I see that you're a bit tired. I hope you have been taking care of yourself well lately and I'm sure most of us here all hope you to be healthy! Thank you for all the amazing recipes and knowledge!
I've always used ice cream scoops to serve my mashed potatoes. It started when my son was little so he would enjoy his food. I have a number of sizes too.
i am so glad i found your channel i go back between you and chef John and i cook these nice recipes wow all of your recipes are 5 stars so great. i have been stocking up on wine just for your recipes i will try this recipe asap another great recipe awesome.
Sooo sad, we have to wait a week for another amazing recipe 💘please add all your utensils to the merch store! Bought two bottles of black fig balsamic vinegar 😋🤪absolutely lovely 😍 thankyou chef
I ate that fish when I was lucky enough to be invited to dinner in Sardi's world famous restaurant in New York. I was with four friends on my one and only visit/holiday to the City. Two weeks. Great !
Yeah, that potato ricer looks cool, but spare a thought for those of us without dishwashers, lol. When you wash dishes by hand, certain gadgets are a no-go. I'll have to stick with the old fashioned masher :) Same with the pans. I'm already planning alternatives. Like what if after I brown the fish, I wipe out the oil, add the butter, and start the sauce in that pan. Then I strain it into the measuring cup I used for the wine, and right back into the same pan to finish the sauce. Three pans becomes one pan. I literally write pan choices into my recipes, just to make fewer dishes, lol.
Chef, these "recipe-police" are only there to push your buttons! Don't let their shallow words bother you! I've learned so much from your videos, and have made a few of these recipes myself... they have been wonderful. My week is always brighter when Thursday comes. around.
Hello Chef. First off WOW, the fish looked perfectly cooked. I like the idea of going with a red wine sauce instead of the often used white wine sauce. That sauce was gorgeous, silky. I do enjoy a caper, butter, lemon sauce on cod...or dill, lemon, and butter sauce with salmon. Paired with reisling or a chardonnay. You went a different route, I like this. You have once again showed us true love for a craft. Red wine can be paired with fish, done right. Hats off Chef. Another gem.
Love the way you look at the camera with your tongue to the side of your mouth after you say "I'm gonna add a little bit of butter ". I don't want to be rich but I would love to work in your kitchen for 6 months watching and learning from the French master .I want one of your whisks 🙏🤣
I love The Chef. Love to listen to his banter sometimes a bit silly but it’s better than most stone faced chefs! Great recipes, I’m already making this dish God Bless all.
10:09 When the oil or liquid in the pan runs to the outer edge, the bottom of the pan is curved inward in the center. Scrap the pan, and buy one with a thick bottom.
As I enjoy cooking, I watch many of the cooking channels. Most are good, however, Chef Jean-Pierre's channel can save the home cook years at the culinary school and many thousands of money.
Thank you for another wonderful instructional video, Chef. Everything in them is so enjoyable- the quality ingredients, all the small details about the food, seasonings, cooking techniques. Your teaching style is superb. I love that you present these beautiful dishes in such a casual way that convinces me I can make them, too! Thank you again and again.
Chef JP what's your number 1 favorite dish? Everything you make looks fantastic and I love your videos. Thanks to you and a couple other people here on TH-cam my cooking techniques have expanded greatly to the point where I no longer need a recipe for most things, in my opinion most of the time the technique can be the most important part.
I could not agree more with you George, it's ALL about the technique!!! I love most fish it they are super fresh. But IF I had to pick one it would be Hog fish or yellow tail snapper! 😀
Herbs de Provence does attract drug dogs at airport customs. On one of my trips to Cabo San Lucas Mexico, the dog came up on me but I had planned ahead hence I packed my herbs on an outside compartment of my luggage. The custom agents were howling in laughter since the luggage handlers had actually busted my herbs in the hard plastic (packaged) container. My grand-mere taught me a lot, but you are a spectacular teacher 😋
Great recipe, Jean-Pierre! Thanks for that. Many years ago, when I worked for Royal Viking Line, we had a Halibut with potato crust on red wine sauce on the menu. It was absolutely delicious. Some people just can't imagine a red wine sauce with fish, but it's just awesome.
This fish is absolutely excellent, do buy from the seafood markets . So versatile it taste delicious. Perfect for coating any way you like or grilled ..add a fresh salad and crispy potatos ... Chef did a lovely recipe here .
Another great video chef! I have an old wooden spoon like that! It's my favorite spoon. It was a friends grandmothers. She gave it to me after I graduated from culinary school.
Chef Jean Pierre is the only "youtuber" that can entertain me for 21 minutes and make me feel like it was not enough... If there was a 5 hours movie with him I would think it's too short.
Thank you so much Pedro! 😀
Hello Jean-Pierre from your Australian fans. My husband and I watch you every Friday and we enjoy cooking your recipes ...and we always measure carefully!
Grazie mille.
Maria & Marcello
That Buerre Rouge...holy moly.
Glad you are available to give. May He continue to bless us through you.
I always look forward to Thursday’s, to see what Chef Jean-Pierre is going to cook. I can assure you, he never disappoints. ❤️
You godda have buddah!!
Making this tonight
So much happening in this video. Port wine, phenomenal. The 18yr balsamic, phenomenal. Mahi is not dolphin. Simply a beautiful lovely dish that your family will be asking for once a week, maybe twice a day. Simply phenomenal! God bless America! And God bless Jean-Pierre!
🙏🙏🙏😀
Are you kidding me, only in heaven 'once a week'.
Exactly, the American name for mahi-mahi is ‘dolphinfish’ & weighs 50 pounds. Dolphins are mammals, not fish.
WE Not even learn new tasty Gerichte
WE learn every week a new culunary Term or some french!
THANK YOU JEAN PIERRE FOR EVERYTHING YOU DID !
I love Chef Jean Pierre. I love his simple elegant style with a flair of ad lib humor.
Yessssss
Don't worry about the length of the video. I love watching you - the longer the better. I have learned so much. Thank you
That sauce looks DIVINE! Bleach in the water for cleaning in the proportion you mentioned, for your sanitation cloth. Got it.
My favorite part of your videos is when you taste your food.
Chef, can you just livestream 24 hours a day? I promise we'd watch. You might get tired, but we'd watch. You are old school in the best possible way and we can tell you love what you do.
I would love to see you make the national dishes of every country. That would be really interesting chef ❤
YESSSSSSSSS
greatest chef i never had.
When I see a new video from you, I’m excited to see what I’ll be making next. In a world gone mad, you’re a welcome respite🌷
I totally agree. Making these recipes is.....therapeutic in such a nutty, confusing time. And so delicious too. :)
Hooray! Finally someone who has red wine with fish! I thought I was abnormal for liking red wine with fish. Thanks J-P, you make my heart proud!
Whoever edits your videos I salute you. Keep it up and continue with the animations. 👍
Thank you! 😀
got my popcorn and a cosy place in my room watching ur show...one day i am in FL
Chef, every time you say "I love my job" or "I love my life" or even just greet us as your 'friends,' my heart melts. I hope everyone can one day find the joy and passion you emanate. Thanks for doing what you do.
🙏🙏🙏😀
My friend, you never fail to impress. Nothing complicated, yet elegant. I learned a new fish technique today; the single-side breading. Thank you Chef! I don't know if I've mentioned it before, but every time I see your sign in the kitchen, it makes me smile. 1/2 Italian, 1/2 French, and 100% AMERICAN. You are the man, my friend!
Thank you Ken! 😀
Hello Chef. In South Africa that fish is known as Dorado and does not belong to the Dolphin family. Very tasty indeed. Enjoy your videos and your sense of humour.
Ugh, chef. You brought a smile to my face. I fractured my 3rd and 4th metatarsals the other day and headed to the orthopedic doctor now. I’ll be listening with glee.
There is no fresh mahi-mahi where I live. When I go to Florida this winter This will be one of the first dishes I cook. Thank you chef.
God Bless Jean-Pierre
" We don't do anything fancy here my friends ", every meal is " fancy " that you do. But I'm a basic cook. I regularly overcook my meals or over season them. Admittedly in the UK it is a bit hard or expensive to get all your ingredients. But I'm getting there, slowly but surely. I've learnt that following your pallet rather than a cookbook recipe is key to success.
Perfect recipe, beautifully done too. Mouthwatering! Chef, I am convinced that it is the Ghost of Onyo's Past that makes the pots and pans move!
shallots cooking in butter (and maybe a bit of garlic!) may be the most delicious smell on earth... thank you for the recipe chef! i will have to try it!
As an apprentice your the celebrity chef I look up to.
@Riley Feenstra Thank you Riley and good luck in your amazing career! Go work for a classically trained Chef it does not matter what nationality they are as long as they are classically trained! Never work with someone that does not respect ingredients. And whatever you do, do not go to culinary school before you have worked in a commercial kitchen for at least a year or two. You’ll know then if you still want to be a chef!!! Good luck!😀
As a retired Chef he is the one i look up to.
Watch out for the youtube butter police. I'm not a fish lover but that looks delicious and it's a very elegant dish. I like it.
I NEVER make fish, but this is making me WANT to make fish . . . TOMORROW!
These videos make Thursdays great
Good afternoon Chef. I grew up with Jeff Smith and Martin Yang. Jeff Smith gave me a love of cooking. I can’t cook currently, but you have rekindled my love of cooking. Thank you. I am not a fish lover, but you have encouraged me to rethink my tastes. Thank you very much. I truly enjoy watching you. If I’m having a bad day, you always improve it for me. Thank you again.
I never would have paired a port wine sauce with mahi-mahi! And thank you for bending your kitchen rules by tasting your plate! I know it's a concession to video production and not a task for a commercial kitchen chef. You are the best - I always learn something from you in each episode.
I love you Chef, you are amazing. I look forward to your videos every week and share them with friends and family. Thank you for sharing your experience and knowledge with the world. God Bless you…
Chef, you are the best !
you lighten up my day. thank you chef!
I followed your steak recipe from last week my good man. It was incredibly flavourful with the butter the garlic and the thyme. I also followed your advice and salted the steak a good hour before cooking to allow the salt to draw the moisture out. Ideally I may have wanted to leave it overnight or so but I was too hungry😅 and I also didn't use a skillet like you did but used a regular non stick pan. I was careful adding the butter and garlic at the last two mins or so frying (Cause I do be paranoid about the garlic burning) The butter didn't burn because of the olive oil. And I enjoyed this technique basting with the butter,garlic and thyme. The result was amazing I got a really beautiful crust and the butter and garlic and thyme complimented it magnificently. I also bought my first ever cast iorn skillet. I look forward to recreating your recipe again and will this time finish cooking in the oven. God Bless You Chef Jean Pierre and thank you for the knowledge and inspiration you provide.
Great to hear Andrew! 😀
🙂
Dear Chef, I don't know if it's just me but I see that you're a bit tired. I hope you have been taking care of yourself well lately and I'm sure most of us here all hope you to be healthy! Thank you for all the amazing recipes and knowledge!
I hope you are getting enough rest Chef..... 🙏🏼🙏🏼🙏🏼
All good here, could not be any better! Thank you for your concern! 😀
@@ChefJeanPierre
💙💙💙
@@ChefJeanPierre Good to know!
Wow. mahi mahi. a beautiful and delicious fish.
I've always used ice cream scoops to serve my mashed potatoes. It started when my son was little so he would enjoy his food. I have a number of sizes too.
Thank you again dear Chef!..So simple, enjoyable and easy!
i am so glad i found your channel i go back between you and chef John and i cook these nice recipes wow all of your recipes are 5 stars so great. i have been stocking up on wine just for your recipes i will try this recipe asap another great recipe awesome.
Sooo sad, we have to wait a week for another amazing recipe 💘please add all your utensils to the merch store! Bought two bottles of black fig balsamic vinegar 😋🤪absolutely lovely 😍 thankyou chef
I ate that fish when I was lucky enough to be invited to dinner in Sardi's world famous restaurant in New York. I was with four friends on my one and only visit/holiday to the City. Two weeks. Great !
Mahi mahi for dinner tonite 😀
Yeah, that potato ricer looks cool, but spare a thought for those of us without dishwashers, lol. When you wash dishes by hand, certain gadgets are a no-go. I'll have to stick with the old fashioned masher :)
Same with the pans. I'm already planning alternatives. Like what if after I brown the fish, I wipe out the oil, add the butter, and start the sauce in that pan. Then I strain it into the measuring cup I used for the wine, and right back into the same pan to finish the sauce. Three pans becomes one pan. I literally write pan choices into my recipes, just to make fewer dishes, lol.
I learn more from you than any other chef/teacher. You are the best. Thank you chef.
You are very welcome Rob! 😀
Love the passion, enthusiasm and especially the accent.
Finally Thursday ❤️ 🇺🇸🇩🇰🇫🇷
jean pierre, you are the man. So fun to watch this recipe and I'm sure as you say "I'm goin to love it" Thanks!!
I made this dish tonight, my family loved it. You made me a hero once again, thank you Chef Pierre!
So happy you enjoyed it! 🙏❤️
Classic approach!!!
Simple but elegant!
Like my old Chef teacher would say to me over and over ... Less is more.
Thank you chef
Ah, Jean-Pierre, you are such a marvellous teacher. - the 3 min (practically), wonder Chef. All I need are the best ingredients...and budda.
You are perfection, Chef Jean-Pierre. RESPECT
Thank you! 😃
Chef I love how you start with butter and finish with butter 😀 . Thank you so much love all your recipes and your humour 🙏
Anyone from VietNam want to cook Western food.Here it is. The BEST
My Thursday habit. Never ceases to amaze me.
Sir. Jean-Pierre, Top chef, natural comedian your tutorials are fantastic, take care my ole matey.
Nice❤. Love from Fiji🇫🇯🙌🏾❤
Just caught a 30lb Mahi yesterday 🤙🏻 can’t wait to make this
Wow. Where? 🌷
@@julietteyork3721 Big Island of Hawaii …Aloha🌺
@@Cola64
Fun. Enjoy! 🌸
@@julietteyork3721 Thank you 🌺
WOW 😯
Im waiting for the “emotional support butter” shirts we need merchandise chef!
I don't call Jean-Pierre "the high priest of butter" without any reason ! :-)
Thank you Jan Pierre 😋💚 you are making my day happy 😊
Looks wonderful. Thank you JeanPierre.
Thank you for your steak video! ... i overcooked it, but it was the most tasty / semi-well done / steak I've had in my life!
TY, adding to my long list that I have learned from you! We're having fish tonight!
Chef, these "recipe-police" are only there to push your buttons! Don't let their shallow words bother you! I've learned so much from your videos, and have made a few of these recipes myself... they have been wonderful. My week is always brighter when Thursday comes. around.
Thank you Nik! 😀
Just got my internet back. Finally. But wait, I missed last week's episode. Will be back. I must watch in order. O.C.D.
Hello Chef. First off WOW, the fish looked perfectly cooked. I like the idea of going with a red wine sauce instead of the often used white wine sauce. That sauce was gorgeous, silky.
I do enjoy a caper, butter, lemon sauce on cod...or dill, lemon, and butter sauce with salmon. Paired with reisling or a chardonnay. You went a different route, I like this.
You have once again showed us true love for a craft. Red wine can be paired with fish, done right. Hats off Chef. Another gem.
Thanks for actually cooking in real time so non-chef’s, like me, can follow!
I personally don’t like seafood, but I am always up for learning new things… especially if it’s from this guy.
Thank you! 😀
I love fish anything and this looks heavenly - especially with that sauce - oh so yummy!
Oh Great King of Butta?! I never thought to marry the flavors of fish and mashed potatoes!! This looks Amazing
Love the way you look at the camera with your tongue to the side of your mouth after you say "I'm gonna add a little bit of butter ".
I don't want to be rich but I would love to work in your kitchen for 6 months watching and learning from the French master .I want one of your whisks 🙏🤣
Inspirational, chef JP...
And my family just loves the port wine sauce, with extra budder..... Yum!!
🍷🍷
Chef Jean-Pierre is my emotional support.
You are such a masterclass Jean-Pierre! ❤️ thank you!
I love The Chef. Love to listen to his banter sometimes a bit silly but it’s better than most stone faced chefs! Great recipes, I’m already making this dish God Bless all.
I would love to see more videos about basics, not just recipes! Like a guide to all the different types and quality of oils and vinegars etc.
I was missing my favorite’s chef recipe. Amazing, as usual. And I do believe it is delicious.
I love your show and your work! Thank you!
amazing recipe as usual
I always look forward to Thursdays... it's Chef Jean-Pierre day!! This fish looks magnificent!!!
Another amazing technique and recipe learned. Thank you, Chef!
10:09 When the oil or liquid in the pan runs to the outer edge, the bottom of the pan is curved inward in the center. Scrap the pan, and buy one with a thick bottom.
Maestro, Chef Pierre
As I enjoy cooking, I watch many of the cooking channels.
Most are good, however, Chef Jean-Pierre's channel can save the home cook years at the culinary school and many thousands of money.
Thank you Jacques! 😀
I love how he shows his whisk collection all the time. Such a humble chef.
OH GOD...it’s delicious ! Chef, you win again !!
just finished , amazing
Thank you for another wonderful instructional video, Chef. Everything in them is so enjoyable- the quality ingredients, all the small details about the food, seasonings, cooking techniques. Your teaching style is superb. I love that you present these beautiful dishes in such a casual way that convinces me I can make them, too! Thank you again and again.
Fresh caught Mauhi off the coast is hard to beat.
Chef JP what's your number 1 favorite dish? Everything you make looks fantastic and I love your videos. Thanks to you and a couple other people here on TH-cam my cooking techniques have expanded greatly to the point where I no longer need a recipe for most things, in my opinion most of the time the technique can be the most important part.
I could not agree more with you George, it's ALL about the technique!!! I love most fish it they are super fresh. But IF I had to pick one it would be Hog fish or yellow tail snapper! 😀
Thanks Chef Jean-Pierre!
Herbs de Provence does attract drug dogs at airport customs. On one of my trips to Cabo San Lucas Mexico, the dog came up on me but I had planned ahead hence I packed my herbs on an outside compartment of my luggage. The custom agents were howling in laughter since the luggage handlers had actually busted my herbs in the hard plastic (packaged) container. My grand-mere taught me a lot, but you are a spectacular teacher 😋
Thanks. Looking forward to trying it
Great recipe, Jean-Pierre! Thanks for that. Many years ago, when I worked for Royal Viking Line, we had a Halibut with potato crust on red wine sauce on the menu. It was absolutely delicious. Some people just can't imagine a red wine sauce with fish, but it's just awesome.
This fish is absolutely excellent, do buy from the seafood markets .
So versatile it taste delicious.
Perfect for coating any way you like or grilled ..add a fresh salad and crispy potatos ...
Chef did a lovely recipe here .
Another great video chef! I have an old wooden spoon like that! It's my favorite spoon. It was a friends grandmothers. She gave it to me after I graduated from culinary school.
Boy oh boy, I can almost smell and taste that sauce - oh my.
Thanks for another great video, your love for your cooking is inspiring.
"i am always afraid the beagle dog is going to get me at the customs" cracked me up! :D
Thank you for the video, Chef JP! You're the man!
🙌🏼🙌🏼🙌🏼💙
This was good with my fresh caught Pollok. Wonderful.