Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL. After working as a corporate chef for a couple high end appliance manufacturers, Pete realized that there are 4 things in life that he truly loves: 1. His Family. 2. Teaching others how to cook great food in their own kitchens. 3. Cycling. 4. Tacos. In That Order.
So, join Chef Pete Trusiak as he cooks delectable dishes from his very own "man cave".
Many thanks for this. I was looking for a video to show me this dish and yours fitted the bill beautifully. Great explanations of all steps. Thanks. 👍🏻😎
I went to school with Pete, grew up with him, etc - super nice kid and great guy. It's great to see him doing his thing and it's too bad he doesn't upload anymore. I believe he has further success in culinary here in Chicagoland and it's great to see him doing well.
I have now done this 3 times and nailed it each time. Stepping in the frozen unsalted butter is key. This time i let the sauce roll pretty good as the halibut finished up. Got this exquisite caramel effect and the slightest browning from the caramelization. The halibut seemed to really enjoy it. I thought it went right over the top😂.
Dude , do your homework. Asians don't cook with sesame oil. You cook with vegetable oil. Sesame oil is only used at the end to add flavor. Ask any Asian cook, Thai, Chinese or whoever.
Sorry the real beurre blanc shallots,white wine and finished with unsalted butter as needed ,all those years never had a beurre blanc with pepper corn and cream including herbs also the shallots should stay in until the sauce is finish for a better flavor ( also at the end of your reduction of wine and shallots you should have two coffee spoon of wine left ) I’m sure it’s good but not the real recipe, have a great day
I want to make these again in the springtime now. Where can I buy apple cider in April? Also I need to reduce it, so it can't have artificial preservatives to keep it fresh ni its container...I'm hoping there's an answer to my inquiry...thanks. and THUMBS UP
I love your wonderful halibut recipe. I also like this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fmUnsmz0mWI.html which is a great way to make halibut, Chinese style
Mille grazie for your interesting recipe. Something different and diverse. Nostra nonna always rubbed olive oil or butter on the meat before she put the filling. Hers were simple with fresh Italian parsley, basil, garlic and parmesan. There are so many versions of this out there it's hard to decide sometimes which stuffing to use. That's the fun of it.
I made these a few days ago. To heighten the glaze taste I added a little extra nutmeg, but more importantly, since the powered sugar can get a tad too sweet, I toned it down by including 2 teaspoons of apple cider vinegar...made all the difference in flavor and complexity. I'd do it again.
