Jacques Pépin's Date Night Steak Dinner 🥩 | KQED
Тәжірибелік нұсқаулар және стиль
Jacques Pépin prepares a perfect date night dinner with breaded oysters and marinated flank steak served on a bed of caramelized mushrooms and shallots. The oysters are poached, topped with herbed bread crumbs, and seasoned with oyster and chili sauce. The flank steak is marinated and barbecued before being roasted in the oven. Don't miss Jacques' secret to cooking a juicy steak. For dessert, Jacques prepares a simple raspberry slush garnished with mint and served in a frosted glass.
As usual, this episode is packed with fantastic kitchen tips including using dried herb stems, how to properly cook mushrooms (hint: it takes longer than you think), and the secret to a juicy steak.
In This Episode:
00:00: How to shuck oysters
1:25 Bread crumb topping recipe
4:43 How to barbecue flank steak
4:58 How to make steak marinade
7:23 Jacques Pepin's guide to mushrooms
8:23 How to select a good mushroom
10:45 The secret to a juicy steak
15:52 Raspberry slush dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 1, 1993. Romantic menu
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 - 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
Пікірлер: 46
I love how they sped up the garlic mashing sequence at 5:49, it seemed like it was done in real time. What? It WAS in real time??
Really enjoy seeing these , when l was a kid , my grandmother would watch him after school , after my homework was done.
I miss cooking shows like this. Jacques is among the best.
😆☝I remember watching Chef Jacques Pepin on the PBS station! 😆👉🙋 Man, he is FANTASTIC!!! 🐟🍲🍜🍽🍴🍚🍳🍷🍾🍸🍰🍓🍞🧀🌶🍆🍛🍵🍹
5:41 "because your cayenne is going to blow your mind." haha I just found how he said that so funny.
I could watch him chop garlic for hours, it is hypnotic
Jacques deserves millions of likes .... ^ ^ ^ ^ ^ ^ you know what to do :)
This unique Chef has combined an encyclopedic knowledge of produce from the most exotic to the most basic ones with a mastering of techniques to prepare them and get them to offer the perfect pleasures of enjoyable textures, flavors, all at the service of civility
The knife skills are everything. ❤
Now, I just need a date.
@bbrucet3
Жыл бұрын
Damn fam...
@bugs_bunnie
11 ай бұрын
Any luck
@thesweeples3266
2 күн бұрын
Your in the Wrong part of the internet for that
Perfect, and ending with my favorite berry. I think I'll be having this dessert often!
Wonder meal! Flank steak is such an over looked piece of meat but is really quite tasty. I also enjoyed the mushroom tutorial. Thank you!
@MDestron2282
Жыл бұрын
Absolutely. Every cut cooks differently. If you know how to cook it than any cut can be delicious.
A master, a joy to watch.
Oh, what a lovely dinner. I think I'd like to try poaching the oysters in cream...
Love the way he says seconds
Good job
Yummy.😋
Mamma mia!♥️
I have several of Chef Pépin's books. I have followed his several culinary television series throughout the years, too many years to remember, I suspect, as I don't remember this wonderful tidbit about the herbal stems used in creating an aromatic smoke effect when grilling. Thank you, Chef Pépin for yet one more amazing culinary treat.
@callmechia
Жыл бұрын
Same. I’m constantly amazed how even after all these years of following him I learn something from every video. Legend.
"Because the Cayenne is goin to blow your mind"! - Truth
Chapeau
Well, I’m never going to have a romantic dinner, but this is nice to watch anyway
Best ones come from the Gulf coast. Appilachicola
What is that little BBQ that he uses indoors? I want one
The amount of cross contamination in you kitchen is stunning! I watch you often touching poultry, fish, and various meets and then you touch everything else without washing your hands or cleaning or disinfecting your surfaces, especially your cutting boards!
@jenniferadam8052
Жыл бұрын
And yet, somehow, Jacques has made it to age 87, and thrived!
One thing he blew by us in the beginning was that crumb topping for baking almost anything. To me, it looked like: 1 ½ slices of UNTOASTED bread in the food processor to get 2/3 cup 1 tbsp of finely chopped tarragon 2 tbsp chopped chives Moisten with olive oil using your fingers Sprinkle liberally on top of fish, lamb, chicken, oysters, shrimp, etc. That is one for the files.
0:18 my man wanna start a beef between east coast and west coast oysters
@jody024
Ай бұрын
Started beef, and then cooked it.
🎉
Uhh, the audio when Jacques was pouring the champagne seemed like it was edited to make it sound like he was swearing.
@rcjbvermilion
Жыл бұрын
I think he was making the noise of a bottle being opened - "pssshht"
@AngelusBrady
Жыл бұрын
@@rcjbvermilion Yeesh. His accent definitely made it sound like he said "shit" and was telling people not to get "shitted".
Jacque pepin and Martin yan and William johnson
It would have taken me five minutes to trim that flank steak.
Oysters with ... oyster sauce, chili sauce, and tarragon bread crumbs? Not sure ...
I sure hope there is a special place on youtube where videos like this dont make any money for the poster. Bad stuff here.
Simply the best. Ever.
That is no where close to med rare lol tf