Every home cook should watch this video! | Chef Jean-Pierre
Hello There Friends, I learned this system over 50 years ago and still use it to this day. I used it very successfully throughout my entire career as a restaurateur and cooking school owner and used it every single week. Even today, whether I'm cooking for you guys or at home, I use it and will always continue to do so. I hope you will apply it to your weekly routine and continue your journey in the exploration and discovery of awesome food!
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Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth
Learn how to make a Drunken Mussels Recipe! - Visit for over 700 additional original video recipes! I hope you enjoy this Drunken Mussels Recipe!
How to Make Clams Casino | Fulton Fish Market
Easy to prepare for holiday cocktail parties & dinners!
Clams Casino
INGREDIENTS
- 1 stick Butter
- ½ teaspoon Dried Thyme
- 1/4 cup Fresh Parsley, chopped
- 1 small Onion, finely chopped
- ½ cup Red Bell Pepper, finely chopped
- ¼ cup Grated Parmigiano-Reggiano cheese 1 cup Dried Breadcrumbs
- 8 slices precooked Bacon, cut into 2” pieces 24 large Clams, opened
DIRECTIONS
1. Preheat oven to 450 Degrees Fahrenheit.
2. In a saucepan, melt the butter and sauté the onion and red bell pepper until soft, about 5 minutes.
3. In a large mixing bowl, combine the breadcrumbs, thyme, parsley and cheese. Add the melted butter mixture and combine well. Arrange the opened clams on a rimmed baking sheet. Place a slice of bacon on each clam, and top with the breadcrumb mixture.
4.Bake for 5-8 minutes, or until the tops of the clams are golden brown.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Fancy Appetizers with Smoked Canned Oysters & Mussels (Easy & Fast for People who Love Seafood)
An easy appetizer that looks like a million bucks & tastes great.
Two Baked Clams Recipes - Ya'Eat Cooking Channel. YaEat Clams?
Today we will be making one of my Christmas Eve all-time favorites, #BakedClams #Baked #Clams
I will be making two baked clam recipes, one is my mom’s recipe that she would make every Christmas Eve and the other is my recipe.
These two #delicious dishes will impress you, your family members, friends, and guests for the holidays. Don't miss these recipes, it is sure to be a hit in your house. Join us for Episode-19 on the #YaEat #CookingChannel. At Ya'Eat Cooking Channel, we specialize in #Italian and #Seafood # Recipes but do so much more. #ItalianFood
At the end of this recipe, you can watch my original Christmas Song
It's The Christmas Time of The Year
PRINT THESE RECIPES
MOM'S CHRISTMAS EVE ITALIAN BAKED CLAMS RECIPE
Servings: 1-2 | Prep Time 20 | Cook Time - 20 mins
MY MOM’S BAKED CLAMS INGREDIENTS
1 Dozen Top Neck Clams
3 oz. Extra Virgin Olive Oil
½ Cup Fresh Parsley
4 Garlic Cloves
4 oz. Clam Juice
1 Lemon
1 cup Seasoned Bread Crumbs
1 tsp. Pecorino Romano Cheese
Salt and Pepper to taste.
Prep and Cooking Instructions
Start by washing and inspecting the Clams, and discard any cracked clams or any that will not close.
Open Clams with a clam knife over a strainer and place cheesecloth or can uses a coffee filter inside strainer to catch and save the juice from the clams. Save clams in a bowl and at least 12 shells.
You are going to strain the clam juice through the cheesecloth two more times and place it on the side.
Roast 4 Garlic Cloves in EVOO let cool.
In a food processor or blender add Clams, Fresh Parsley, and Roasted Garlic
Lightly blend, the clams should be chunky
Transfer mixture to a bowl and add the EVOO you roasted the garlic in, Pecorino Romano Cheese.
Slowly add Bread Crumbs to a moist consistency
Stuff Clam Shells
Place on baking pan and coat pan with water.
Bake for 15-20 minutes in a preheated oven at 425 degrees.
Serve with lemon wedges
You are done... Nice Job : )
CLAMS OREGANATA RECIPE
Servings: 1-2 | Prep Time 20 | Cook Time - 20 mins
BAKED CLAMS OREGANATA INGREDIENTS
1 Dozen Top Neck Clams
3 oz. Extra Virgin Olive Oil
½ Cup Fresh Parsley
4 Garlic Cloves
6 oz. Clam Juice
1 Lemon
1 oz Butter
1 cup Seasoned Bread Crumbs
1 tsp. Oregano
Salt and Pepper to taste.
Prep and Cooking Instructions
Start by washing and inspecting the Clams, and discard any cracked clams or any that will not close.
Open Clams with a clam knife and keep on the ½ shell
Roast 4 Garlic Cloves in EVOO let cool.
Chop Roasted Garlic and Fresh Parsley
Mix EVOO, Bread Crumbs, and ¼ Fresh Lemon Juice, and a little Clam Juice, Salt and Pepper and mix together. Bread Crumbs will absorb the oil, lemon, and clam juice.
Layer breading over clams on the ½ shell and place on a baking pan.
Place on baking pan and coat pan with water.
Bake for 15-20 minutes in a preheated oven at 425 degrees.
While baking clams, you can make a quick sauce.
Chop up some a clove of garlic and add to the pan with EVOO, and blown, add clam juice, butter, ¼ fresh lemon juice reduce and pour over clams.
Serve with lemon wedges
You are done... Nice Job : )
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