all right hey Theo Nick here I got the lovely Catherine Belmont Stakes bell me how do you feel after the running of the Kentucky Derby oh you didn't really I don't remember who won German I think his name was over okay okra I think it's Oprah anyways back to the task at hand Katherine is gonna join me for what we'll call this a shrimp Chipotle shrimp and papillote can you say that no papi yo to the accents at the end there you go okay we have two pieces of parchment paper up here that we'll get to in just a minute right so first thing I have I have nine shrimp here and Cass got a little bowl of shrimp boom nice and then an onion a pepper and a one stalk of celery I'm gonna take the onions and cut it in half while Catherine I want you to watch this you can have this one knock that out over on yours okay hold on one second I'll hold the knife up a little bit closer like like right up there I'll give you a little bit more control one more one more you got it you got it nice good job looking a little shady right in through here I'm just gonna peel that away like that okay and then I'm gonna stack these are you watching I'm gonna stack these up and then come across that's kind of a similar size to our onions I would put the smaller one another nice angle and this is called the Asian bias cut or the ABC don't be in a hurry all right one's not on the clock it looks pretty good but you're way down on the handle of your knife again so if you look at the difference between Catherine's and mine this one these look more like they're from Asia and this looks more like Thursday night at the horseshoe pit the sharper of a bias cut the the better okay but I'm pretty impressed that all right next thing is the pepper here again this will just be a julienne but I want you to see if you can cut out some of the flashes of pepper you want a bigger knife see now she's choking up on the knife work she's supposed to you can cut them in this yeah I would cut it here and here and then you just kind of press it pass it down get the knife in and they'll use the knife they'll hold it down right this is all full of water there you go nice and easy cool overall pretty good so we can just go back this way good yep so you clean ears up I'll clean mine up and then we'll kind of mush I had a kind of got it and if you whine cut two and a half and then stack them up a little bit more efficient yeah alright so what I want you to do is focus on cutting with the butt of your there you go a little bit more control nice cat I mean so much I hear that she's learning you know the concept where if you give me a recipe eat for today but if you teach me how to cook I'm gonna give you half of my red peppers I don't want you to give me half your yellow peppers okay and then what's going on with this one here it's like kind of cut halfway through lecture work okay so I'm gonna finish these guys here try to cut all the way through let's call this slinky .
Video Description:
This is the first video in a series that will teach you the "en papillote" preparation. While we chose shrimp for this one, the technique can be applied to a variety of foods.
Catherine Belme joins me for some Culinary Arts & Crafts. She displays her characteristic, timid charm, but don't let it fool you as she gets the last laugh in this series...
This video was filmed the day after this year's Kentucky Derby.
November 30, 2020
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