Il pollo al forno in un 2 stelle Michelin francese con Giuliano Sperandio - Le Clarence**
???????? Giuliano Sperandio è lo chef in copertina del numero 45 della rivista ItaliaSquisita ???? ????
Diffuso in tutte le culture del mondo, il pollo al forno è per le famiglie francesi un vero e proprio piatto culto. Per scoprirne i segreti siamo stati a Parigi all'interno del ristorante due stelle Michelin Le Clarence, ospiti di Giuliano Sperandio. Lo chef di origini liguri, già protagonista in coppia con Mauro Ricciardi della ricetta originale del pesto, lavora da anni in Francia insieme a Christophe Pelé proponendo una cucina contemporanea, senza menu, frutto di pura creatività e dei migliori ingredienti di stagione. Lasciamoci condurre dalla sua grande professionalità e ironia alla ricerca del pollo arrosto perfetto, senza dimenticare l'indispensabile contorno: patatine fritte con salsa bernese!
Ricetta della salsa bernese 2:46
Ricetta delle patatine fritte 5:57
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My Mentor's Veal Tenderloin Recipe | Veal Fillet, Sweetbreads, Truffle Risotto, Port Wine Sauce
Today, I revisited veal tenderloin recipe that my old chef & mentor taught me! There were variations of veal tenderloin recipes he changed depending on the seasonality, but this one paired with veal sweetbreads was my favorite!
I tried to make it as close as possible at home, but it's still missing some components like lobster, fresh truffles. It was still very good and reminded me of the time where I used to work with him!
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How to cook the perfect fillet steak?
Ingredients
How to cook the perfect fillet steak
beef fillet, cut from the thick end of the fillet
1 large garlic cloves, chopped
50g of butter
salt
freshly ground black pepper
Pierre Koffmann - Bordelaise Sauce with Fillet Steak - Classic French Bistro Cooking - BBC Maestro
Watch and learn how to cook and present the perfect fillet steak dinner for you and a loved one with three Michelin-starred chef, Pierre Koffmann. The father of French gastronomy shows you how to create world-class cooking at home, here using the red wine sauce to give any beef cut a rich French Bistro twist.
This lesson is taken from Pierre Koffmann’s BBC Maestro online course, Classic French Bistro Cooking.
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BBQ Tri-tip with Bordelaise Sauce
A quick improvised recipe for a bbq tri-tip with bordelaise sauce I felt like making for dinner. Try it out sometime, it came out delicious.
Ingredients:
1 Tri-tip roast
Extra virgin olive oil
Garlic cloves
Dry rub:
2 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cloves
1 1/2 tbsp ground black peppercorn
1/2 tbsp ground cumin
1 tbsp paprika
1 tbsp nigella seed (black seed)
1 tsp dried thyme
1 1/2 tsp turmeric powder
1 tbsp chili powder
Bordelaise sauce:
Meat scraps from the roast or 1/4 lb ground beef
1/3 cup diced shallot
1/2 cup red wine
1 cup chicken stock
1 tbsp unsalted butter
salt and pepper to taste
Trim up your tri tip and reserve the meat scraps for later. Throw out any pure fat trimmings. Create your dry rub by mixing all the ingredients together. Set aside. Coat the roast with olive oil, make some slits all over the tri tip and insert a garlic clove in each cut.
Coat the roast generously with the dry rub and set aside while lighting the grill. Prepare your grill for indirect cooking by placing a chimney starter of coals on one side of the grill or by lighting the burners on one side of your gas grill.
Clean your grill grates with half an onion and when finished drop the onion together with two bulbs of garlic on the coals for extra flavor.
Place the roast fat cap up over the hot coals and sear both sides for 2-3 minutes. Remove from direct heat and place indirect with the fat cap up. Place a few slices of onion over the roast for flavor. Cover the grill and cook to your desired doneness. Look for an internal temperature of 135F if you prefer medium rare.
About half hour into your roast's cooking time, start preparing your sauce.
If you are using the meat scraps from your tri-tip instead of ground beef, chop the meat finely with a knife or using a food processor or with a meat grinder. In a pan lightly coated with olive oil and over medium high heat, add the meat scraps and cook until slightly caramelized.
Add the diced shallot to the pan and cook until browned. Add the wine at this point and reduce until almost completely evaporated. Add half of the chicken stock and simmer for 20 minutes.
Strain out the liquid and return to the pan. Add the remaining chicken stock and the butter, keep stirring to create and emulsion and bring the sauce to a boil. Reduce to your desired thickness and add salt and pepper to taste.
When your tri-tip is cooked, remove from the grill and let rest for 10-15 minutes. Serve with sauce and sides of your choice.
Pistachio Crusted Venison with Cauliflower Puree and Port Reduction
In this video, Johan Magnusson of Big Swede BBQ, will show you how to smoked a venison tenderloin on the Elite Pellet Grill from @memphiswoodfiregrills5518 and serve them pistachio crusted with a beautiful cauliflower puree and port wine reduction sauce
This recipe is fine-dining outdoor style!!!
• 1 Venison Tenderloin
• Salt and pepper
• 2 cups Crushed Pistachios
• 2 Tbs of Butter
Cauliflower Puree
• 2 Tbs Unsalted butter
• 1 Yellow onion, thinly sliced
• 1 large Cauliflower, trimmed and cut into florets
• 1 ½ cup Heavy Whipping Cream
• ½ cup Chicken Stock chicken stock
• 2 sprigs of Thyme
• Kosher salt
Port Wine Reduction Sauce
• 3 Tbs of unsalted Butter
• ¼ cup Shallots finely chopped
• ¾ cup Port wine
• ¼ cup Red wine
• 1 cup Demi Glace or concentrated Beef Stock
• salt and pepper to taste
• ¼ cup Heavy cream
Start with the Port Wine Reduction Sauce. Melt the butter in a saucepan and sauté the shallots briefly until translucent. Deglaze with the Port and red wines and reduce until most of the wine has cooked off. Add the demi glace, salt and pepper, and then simmer for approximately 5-6 minutes. Strain the sauce and add the heavy cream. Keep warm.
Now prepare the cauliflower puree. In a large saucepan, melt butter over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
Add the cauliflower, heavy cream, chicken stock, and thyme. Cover the pan, bring to a simmer, and cook, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, until liquid is reduced by about three-quarters, about 15-20 minutes. Discard the thyme sprig.
Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. Set aside and keep warm.
Set your Memphis Grill to 250 F using Oak Pellets.
Season the venison tenderloin with salt and pepper. Heat up a sautepan with the butter and quickly sear the venison tenderloin on all sides. When browned, remove and place in grill. Smoke the venison until it reaches an inner temperature of 125 F. When ready, remove from grill and let it rest for 5 minutes in aluminum foil.
Pour the crushed pistachios into an aluminum pan and roll the venison tenderloins making sure that the whole tenderloin is covered with pistachios. Slice and serve with the cauliflower puree and the port wine reduction sauce.