How To Make Bell Pepper Coulis | Chef Jean-Pierre

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Hello There Friends, Bell Pepper Coulis is one of my most favorite sauces. Such a versatile sauce that can be paired with so many different dishes. I use this Bell Pepper Coulis in many of my recipes and I'm sure you will incorporate it to some of your recipes too! Let me know what you think in the comments below.
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Опубликовано:

23 июл 2020

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Комментарии : 479

@ron56pvi13 3 года назад

My first job at the age of 15 was as Sous Chef for Head Chef Franz Schoeffler, a Swiss/French Chef from the Fontainteblue in Miami who moved to the Poconos in 1970 and later wrote a letter of recommendation for me to the Culinary Institute of America to which I was accepted bur I joined the military to serve during Vietnam instead. He taught me many skills (but just what to do but not why). You, Chef Jean Pierre, are fantastic at teaching both and I am indebted to you for renewing my love of cooking and elevating my skills- sort of! Now, I must cook for 15 to 20 every Holiday dinner and I am now 67. I keep sharing your videos hoping that someone will help with these holiday dinners but to no avail- all they do is eat and wash the dishes. It's OK though because you have restored my love of cooking at such a late age. THANK YOU, CHEF! You have not created one recipe that did not have fantastic results. If I ever move to Florida, I would love to attend your classes.

@lynnedunne6190 10 месяцев назад

Lucky you. I also wash the dishes.

@DmillzSubClub 10 месяцев назад

He's amazing at the art, he sparks the cooking side of me as well.

@gaj1490 8 месяцев назад

I had some green Bell Peppers left over that I had grown myself, (no red ones) so I thought I would use those to make the Coulis you made for the stuffed peppers. I roasted and removed skins and from there followed your recipe exactly but only making 1/3rd of a 24 gram batch as a trial to see if my wife would like it before making a larger batch. Unfortunately it seems to have a bitter taste to it. Can you please explain where I may have gone wrong and suggest a way of improving what I have made. I tried adding a little sugar to a sample but although it did sweeten the source the bitter/ very savoury taste remains. Thank you in advance for any help you may offer. O and try to remain true to what made you so well loved on youtube and don't change anything about the length of your lessons and laughs you give everyone. You simply are the best.

@mimerdpilgrim9261 5 месяцев назад

First of all, I am not Jean-Pierre, only a homegrown food-lover. Second, green bell peppers have some bitterness naturally as red ones have sweetness. Now, what I would do (haven't tried it yet myself) is to be sure there is no pulp or white ridges left when You make Your roasted peppers. When making the coulis I would try adding a pinch of salt and Parmesan cheese and/or lemony vinaigrette. I would appreciate comments on that amateurish advice ...@@gaj1490

@Weaver1812 5 месяцев назад

You lucky duck being a sous chef!

@eatingamandarin 2 года назад

When I don't feel like cooking, and find myself starting to look at a loaf of bread and peanut butter, I watch a recipe of yours and immediately get enthused and begin making a proper meal for myself. Thanks Chef Jean-Pierre

@louiselanthier5135 Год назад

I agree! I find it hard not to cook after watching these videos! Next thing you know, I'm at the grocery store as well!

@CosmicStargoat 3 года назад

Italian/French, the perfect storm for culinary nom-nom. It is great when a video can be highly entertaining as well as extremely educational. OnYo forever.

@Good_Times_Factory 4 года назад

You have the best way of teaching cooking so it is easy to understand. I have learned so much from you and it really is great that you share your knowledge and experience with everyone.

@ChefJeanPierre 4 года назад

Thank you so much, it is my pleasure!

@nejisgentlefist42 Год назад

@@ChefJeanPierre he’s not wrong over just the last 2 months of watching a lot of your videos you’ve taught me more than any of the other channels I watch. You do amazing work God Bless

@Nugs59 2 года назад

“Cook it for maybe 15, 20, 25 minutes at the most” Cut scene: “ okay so 30 to 45 min later” hahaha I love how Chef is so off the cuff and cooks by feel, he doesn’t remember the exact instructions but as he cooks he knows exactly what he needs. He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name. Those are the most gifted types of people

@TheVetusMores Год назад

_"He’s like the guy that knows the city like the back of his hand but if you asked when you turn left he couldn’t tell you the street name."_ That is such an apt description of Chef Jean-Pierre. The best teachers are like this. Chef Jean-Pierre has said, many times, that you don't need to know recipes, you just need to know what's going on in the pan (or oven). Once you understand what happens when you apply the heat, everything else falls into place. I'm paraphrasing badly, of course :) But yeah, even world-famous chefs like Jacques Pepin admit that conditions vary from kitchen to kitchen (are you using electric coils? gas? induction? At what altitude do you live?). So recipes, as such, are just a _guideline,_ and you need to just keep an eye on what's going on. Jean-Pierre initially thought 20-25 minutes would be enough. It wasn't. He could tell by looking into the pan. It then became 30-45 minutes :D That's the way it goes!

@Nugs59 Год назад

@@TheVetusMores agreeed!!!!!!!!

@oldarpanet Год назад

"Measure carefully, my friends!" and proceeds to dump an ***seemingly*** random amount of something in to his concoction!!! Love it!

@thomassicard3733 Год назад

@@TheVetusMores I love Jacques Pepin so much! LOL!!! Chef Jean-Pierre is a world treasure, just like Jacques!!!

@richardcorsillo9819 Год назад

And he has no ego about it. That is why it is trustworthy

@MystifyDreams 2 года назад

You have the most adorable accent! Love the way you explain everything! Feels like a father is teaching us, very warm and comfy 🥰

@karl1949 3 года назад

Chef - I'm watching your video and my buddies 23year old son hears your voice and yells at me from the kitchen "Is that Chef Jean-Pierre!?!" ...I said no, what are you crazy you must be hearing things - jk, I said wow you know Chef JP - cool, I says with an enthusiastic smile. We had a good conversation discussing both your stew recipe and my fav. beef stroganoff. Just passing back some inspiration that is clearly resonating with the youth and that's because your awesome!

@Sort0fMythic 3 месяца назад

I made this recipe (with a can of tomato sauce added) and my whole family told me it was some of the best pasta sauce I had ever made. Thank you, Chef!

@windofhorus666 3 года назад

I think this is my favourite one yet I love roasted peppers and the sauce was so simple to make. Surprised there wasn't any emotional support butter added

@aakoksal 3 года назад

I watch this channel with a constant grin on my face... So much fun while learning a lot... Thanks Chef...

@jimdavidson3345 2 года назад

It may seem like a small thing but I so appreciate that you don’t leave a lot of ingredients in a pot, bowl, blender, etc. You always take the time to capture as much as possible. So many cooks are either wasteful or in too much of a hurry. Patricia

@MrBamboolegend 2 года назад

I made this today for a dinner party and people went crazy over it. It’s amazing how simple it is with just 4-5 ingredients, yet with amazing results. Thanks a ton! ❤️

@abbyechevarria5322 Год назад

I am going to try to make that looks delicious. I love peppers.👍

@IthXero 4 года назад

I love how matter of fact you are with other recipes you see and just call them out.

@jeanlaubenthal698 3 года назад

I have everything for this recipe... Even the fancy strainer! Thank you for this sauce it looks AMAZING.

@aintgonnahappen 2 года назад

I just made this and it's incredibly good. I took Chefs advice and used it on a frittata; took it to the next level.

@maximianum 4 года назад

Chef Jean-Pierre’s mother was Italian! Now I understand why I could smell your recipes out of your videos yum yum 😘👌

@crazycajun2862 3 года назад

Excellent!

@angelaberni8873 3 года назад

What a lovely compliment to Italians 😊

@recordman555 3 года назад

It's an historical fact - the Italians taught the French a lot about cooking.

@christyhernandez8625 3 года назад

I love a chef who loves and get excited about what he makes. It encourages me. Thank you.

@GregCurtin45 6 месяцев назад

Chef, I made your red bell pepper coulis two nights ago. I roasted the peppers on an open flame on the stove (what a mess on the stove when the split open and juice burned everywhere -- never doing that again). In the future I will buy the jar. So I followed your instructions with only one change. I added some hot sauce after it was finished. I thought it was bland and boring until... the next day! Wow, what a difference it makes allowing the flavours to meld for 24 hours. Outstanding sauce. We often have a blackened boneless/skinless chicken breast with a side salad on a weeknight. Adding the sauce changed dinner from a 'meal' to a memorable experience. I froze two of the three containers I made so we have it when company is over for dinner on short notice. Thank you again a wonderful accompaniment to a boring dinner. I suggest that you recommend people make this one day in advance.

@marissapicache3815 3 года назад

I choose who to watch ... All of us like what youre doing as we all enjoy watching you cook. ... I want to learn more to cook like you Chef Jean-Pierre.

@ChefJeanPierre 3 года назад

I'll teach you as much as I can for as long as I can!!! 😍😍😍

@donnasue2394 2 года назад

So my hubby dips bread in this and says, “next time please, add some anchovy”. I roast my own peppers, so I will accommodate his request. Love this and freezing it. Merci Chef!

@joelgarcia1127 3 года назад

That's beautiful Chef, man we've missed you!!! You know with a little light chicken stock or veggie stock, some butter and a little cream, and you have a amazing roasted pepper bisque. My wife and I went to the "Left Bank" almost 30 years ago I think, as a dinner to announce our engagement, and seeing this video and you took me right back to that night!!! You are 1st class in everything you do. It was so nice you took the time to come over and wishes well, thank you again for all the memories.... And the new ones we will be making now!!! Ismary & I love you!!

@ChefJeanPierre 3 года назад

WOW!!!! Nice to hear from you guys!!! Life has been great, I have been very lucky to have had such an amazing career. I love my life everyday better than the day before! Gods bless America! The greatest country on earth!!! If you are ever in my zip code be sure to stop by for a glass if wine !!!

@Charles-ji1iu 4 года назад

I like how your RU-vid recipes are simple to make, I watch other cooking channels but they use such hard to get ingredients and then I end up just not even finishing the video

@ChefJeanPierre 4 года назад

Thank you so much 😊

@cyndifoore7743 3 года назад

Uhhh huh! Now we know why you say ‘mama mia’! You are the best of both worlds, the finest foods, French and Italian!!! The video has an abrupt ending though but now we know how to make this beautiful sauce. So easy with the jarred peppers.

@cyndifoore7743 3 года назад

I got my chinois from Amazon yesterday! Can’t wait to get the right peppers and make this. Thank you chef Jean Pierre!

@DownButNotOutYet 2 года назад

I always say, if you can read you can cook and bake!! BUT, to see how to do, is more advantages. Techniques are the secret to perfection. Thank you so much I really enjoy your teaching. Au revoir..

@angelmoledo9691 Месяц назад

Delicious. My husband loved it. The best cabbage rolls I’ve ever made. Thank you

@ChefJeanPierre Месяц назад

Your husband is a keeper!!!😂👍

@danielgogola 4 года назад

New favorite cooking channel 🙏✌

@BM-gu1pf 2 года назад

Hello Chef, Made this sauce today with the horseradish crusted salmon. They both were so delicious. I swear that if you did not tell anyone, after straining and reducing a little, most people would think that it was a tomato based sauce. The pulp was delicious. We ate that on crackers before the salmon was done. Many thumbs up.

@mazinshawish 2 года назад

Chef, you are a breath of fresh air.

@donnasue2394 2 года назад

OMG, I roasted yellow bells. Served it over crabmeat and poached eggs. You are such an inspiration.

@nicholasbansraj5489 3 года назад

Chef Jean Pierre never ceases to amaze. That looks absolutely delicious. 💯 Percent.

@Lol-hp2qg 4 года назад

2 videos in 5 hours and they are both great!!!

@kayzium67 3 года назад

I missed being a chef (although i LOVE it) in this life time, I just cook for my elderly neighbours, and 1, thats a cook in her real life job, but tells me i missed my calling. I cook for people i have never met, i never charge a penny. I in no way call myself a chef. BUT in the little world i live in people love me cooking for them. Every donation i add to getting a Kitchen Aid. Or a utensil i havent got yet. I love Jean-Pierres, because he is a down to earth Chef, he says it as it is, and gives altenatives in his teachings. I have also cooked using his recipie and always get great feed back. The reason i get good feed back is because Chef makes it easy to understand methods and recipies. :) OXOXOX

@ChefJeanPierre 3 года назад

Thank you Mich 😍😍😍

@sammyjo8109 2 года назад

Your elderly neighbors can tell you about some of the best simple food you will ever eat. SO kind of you to share with them. I'm sure they love every bite.

@kayzium67 2 года назад

@@sammyjo8109 Ty for your kind words

@tyeferlsan7040 8 месяцев назад

You Still Got It Chef Thank You.

@ron56pvi13 3 года назад

Oh, so sorry to learn you are retired teaching classes but I'll keep watching. Thanks

@MrOllie169 3 года назад

We had a lot of fun with coulis back in the 90s! We made some tasty ones! That was before cooking was glorious LOL!

@richardcorsillo9819 Год назад

One of the Chef JP staple recipes, even in his old cookbooks

@jccuby7771 3 года назад

I feel like I’m back in culinary school with all the French terms. Great video!

@molliewhite3709 28 дней назад

making this again tonight, I made the stuffed bell peppers and with the red pepper couli on the plate it looks pretty and tastes so go. We had the couli with grilled red snapper, so good!

@lucabaldoni8911 3 года назад

i love these videos...i agree that the coulis and other sauces can make a big difference in beautiful dishes...it is refreshing to learn this way thank you

@EtherGypsy Год назад

I use this is Hungarian "paprikash" dishes which call for peppers as one of the ingredients - this sauce makes those dishes truly amazing!

@miriambertram2448 2 года назад

So many folks don't realize they can freeze fresh spices and they are as good as fresh and more convenient. I go to my local ethnic markets when they have cilantro, dill and basil etc on sale, trim it and freeze it.

@wayne246 4 года назад

Really looking forward to trying this. I followed the chocolate truffle recipe and it was amazing. Thank you for sharing your knowledge Chef!

@river7874 2 года назад

I was thinking about making chicken parm this week for a family dinner, now I want to make chicken parm but with THIS as the sauce. I bet it will be absolutely delicious. Thanks again for another amazing and informative video.

@waynedrew7074 4 года назад

I made chicken strips and this was the dip. AWESOME THANKS CJP

@wendelynyoung8609 3 года назад

It’s Hatch chile roasting season out here in NM. You’ve inspired me to make a Hatch chile coulis Thank you Chef👍🏽👍🏽. And I love your Mom using the pulp on bread. I’ll use buttered flour tortilla for dipping

@ninathesman4084 Год назад

New Mexico, the land of enchantment! And of my mom and dad 😊

@bryanlinklater3902 Год назад

I found this sauce bitter.

@kathleensihrer913 2 года назад

I am so happy I bumped into your site!!!!!!

@MultiMarcoco 3 года назад

Cooking is no rocket sciene, but being an Artist: Think out of the box... do your own thing. Love your videos Jean-Pierre ...

@anapardu4262 3 года назад

Thank you Chef for shearing your knowledge with us, you are the best!

@osier769 Год назад

Had a great harvest of these this year in Australia, been wondering what I should do with them, glad I came across this recipe. Thanks JP.

@aloha1005 2 года назад

Just made it with stuffed onions (filled with his bolognese sauce and topped with his mornay sauce). My husband ate everything. Was super delicious!

@user-jw4qw8tm5o 6 месяцев назад

Love watching you brother your a nut 🌰!!!!!!!! love your sense of humor

@ron56pvi13 3 года назад

I have tried this and your berry coulis with fantastic results. Thank you!

@bloop6812 Год назад

Chef your newest videos are so much better now than your older one's due to your lighting in your Kitchen now, do much brighter!

@richardcorsillo9819 Год назад

Is your RU-vid name "Bloop" because chef (in his other videos) says, "bloop, bloop, bloop"?

@samuellarose5043 3 года назад

Please show us how to make the version with tomatoes!!! And some examples on how to use both sauces would be great :)

@bgrainger3477 3 года назад

Oh my gosh. It looks so beautiful in the pot before you blended it. I'm definitely making this sauce! Thank you for making this video.

@cyndifoore7743 3 года назад

I don’t have a chinois yet but, I strained butternut squash bisque through a strainer I have and it was smooth as silk! And so much better tasting. Thank you Chef Jean for all your tips.

@RobertaG556 3 года назад

I would put that beautiful sauce on EVERYTHING!!

@0nd1ke 3 года назад

Thank you Chef. A great modern version of melted red pepper spread. Its amazing.

@53defense1 3 года назад

"Oinyo" just like the Cajun Chef Justin Wilson...Goood stuff......

@ChefJeanPierre 3 года назад

I loved that guy he was great!!! 😀❤

@somewhereupthere 4 года назад

Boy, I'm very excited to see you back, my friend! You're the best!

@4.0.4 2 года назад

I thought this would involve a couple hours of me roasting bell peppers on a stovetop. I used to do that as a kid! It's very fun and something you can have a kid do, just hold them like a marshmallow on a flame and twist around.

@piratesting 2 года назад

I love everything about your cooking and teaching. Thanks chef for all you do to teach skills not recipes.

@mustwereallydothis 2 года назад

Once a year I take a solid day to caramelize at least 2 bushels of onions and freeze them flat and thin in freezer bags. Whenever I need onions for a dish I break off a chunk and toss them in the dish. Worth every minute of the day I spend doing it.

@RonsarLo 4 года назад

Thank you for teaching me how to cook chef. I hope to make you proud.

@ChefJeanPierre 4 года назад

Please do! All the pleasure is mine!!! 😀

@marief3521 4 года назад

What a great idea. Looks delish!

@anthonyf.9170 Год назад

Mama Mia! Love it! 👍

@alwaysvictoria9455 Год назад

So, was watching your stuffed peppers video using a bed of coulis and naturally had to come here to see how to make that. And now I see the frittata recipe listed above and have been meaning to make one but they never come out right. So, off to view the frittata vid. Love watching you, Chef. You're truly an artist.

@michellecartwright1120 3 года назад

God Bless America... May God Bless Everyone Of You 🙌♥️ Thank You God for JP 👏

@richardcorsillo9819 Год назад

Amen

@JORGELOPEZ-ik4fg 3 года назад

Even the sauce makes me hungry

@robertmccreary8814 3 года назад

That looks amazing! Thank you for sharing 👍

@zsavage1820 5 месяцев назад

My go to Chef... I am making your stuffed onyon tonight for our dinner... the stuffed bell peppers were a huge success can't wait to make the onyons :) Thank you Chef Jean-Pierre for all your wonderful work... it's making me a better stay at home Dad... :) best wishes your way to you and yours from me and mine

@paulredinger5830 Год назад

I love what you teach us!

@kto-topak7258 4 года назад

Love your videos so much. The only thing helping during exams. Thank you, chef.

@n8vtxn935 5 месяцев назад

Mom is Italian!! Momma Mia! Now I see where the Italian nuances come from. I enjoy your videos, thanks for teaching us.

@ChefJeanPierre 5 месяцев назад

🙏❤️

@BM-gu1pf 2 года назад

My wife loves salmon. I will be making the crusted salmon and this fabulous sauce soon. Thank you. I just bought your "Incredible food" cookbook and can't wait to try some of those recipes too.

@oliverwinsome6059 3 года назад

It is also an amazing basis for a soup..

@MrKevin486 3 года назад

Pretty much add cream to this and it's a red pepper bisque

@Mess-Lab-Kitchen-Show Год назад

This man has a serious, serious gift for teaching, as well as cooking!!!!

@python27au Год назад

Never thought to use capsicums i must give this a go, thanks mate 👍

@CSLFiero Год назад

Chef i had a brainwave! Red pepper couli with chili powder, cumin, chipotle sauce, cream, and some chicken broth to make the base for a "roasted pepper tortilla soup", with grilled corn, black bean, and leftover chicken. Or! Thickened and served on pasta!

@pedroa.3834 3 года назад

I always thought "I bet I can make a tomato sauce but with red bell pepper instead of tomatoes". And this is it. Thank you Chef Jean Pierre!

@jerrymiller2367 2 года назад

I don't like tomatoes . . but I love red peppers. I'll give this sauce a try!

@kevinclements9746 3 года назад

We made it tonight for our chicken Parmesan....delicious! Thank you chef Pierre!

@francinepilote8503 2 года назад

Love it Thanks chef Jean-Pierre

@annenelson9270 2 года назад

Going to try this with the crusted salmon recipe from Feb 28. Thank you for your recipes and instructions 😊👌

@lunasun666 4 года назад

that is great because i wanted always to make this!! thank you Chef you are amazing!!! :)

@terenceridley4623 3 года назад

Brilliant as usual chef!

@user-rr9ko8qt9e 11 месяцев назад

I have made many different coulis over the years but watching Chef I just learned a new technique. This man is a treasure!

@inocenciotensygarcia1012 3 года назад

I have learned so much from you, it’s a blessing!.My son and his wife gave me a set of knives and they didn’t have instructions. I saw your video on kitchen tools and it was very, very helpful. Then I saw the one about the pots and also very helpful. I make videos on RU-vid on my channel and I cook. It’s very important to learn and give the right information. I work in pharmacy in Mount Sinai Hospital in Miami Beach but I always loved cooking. Thank you

@ChefJeanPierre 3 года назад

Thank you for the kind words! I will check your channel! 😀❤

@cyndifoore7743 3 года назад

I’ll have to check out the other videos.

@ivanvajic2588 3 года назад

You are the best Jean-Pierre! Like a grandad for all of us I am sure! God bless you and your beautiful soul!

@richardcorsillo9819 Год назад

amen

@alastairblake 13 дней назад

"My mom is Italian" ... Oooooooooooooh! Now I understand! It all makes sense!😄

@goo757 3 года назад

like omg........ i lost the will to cook until i saw your videos plz dont stop respect from Australia

@gthangguthrie3213 Год назад

You are such a joy to watch!

@ChefJeanPierre Год назад

Thank you 🙏

@martinyang2018 4 года назад

Love your enthusiasm!

@ah-xt2uc 4 года назад

me: having a rough day Chef: says "𝓸𝓷𝔂𝓸" me: ^u^ *happiness noise*

@Billy-bn1rp 3 года назад

DURR onyo?

@patricknazar 3 года назад

Yeah it's totally from the french "onion" which is pronounced similar, I don't think there is an equivalent "on" sound in English though

@normanratnayake9849 3 года назад

Dear Chef, what are the chances of you doing this recipe with roasted bell peppers instead of canned peppers.

@gerardlongobardi7890 2 года назад

This is fantastic!

@roamingdev 4 года назад

The video is unlisted! I am mentioning it just in case it is like that by mistake! :)

@ChefJeanPierre 4 года назад

Thank you George! We just made it public!

@michthes 3 года назад

@@ChefJeanPierre pst - you may also need to check your playlist with sauces asap ... I believe a 'certain' video is listed there by mistake ;)

@jameszgorzelski2859 2 года назад

We made this as at a restaurant I worked in. Goes good with so many things.

@Salma_20036 3 года назад

The video is so long but I don't know why I'm enjoying by watching it it's so amazing 😂😂😂 thank you so much for the recipe chef

@ChefJeanPierre 3 года назад

Glad you enjoyed it! 😍

@Salma_20036 3 года назад

My pleasure 🤗

@lunarmystic9896 3 года назад

I knew it . Ya didn't look very french to me Ya big Italian chef Loving the recipes keep em coming boss 👍

@cyndifoore7743 3 года назад

I thought the same thing, he didn’t look French to me either. Now we know he’s Italiano too!

@emperorpalpatine783 2 месяца назад

First of all Chef I love your videos as well as your happy positive energy you’re a legend. I made a batch of this today had it with haddock rice and steamed green vegetables.i wish I could post a picture. I have most of your books,the first I bought many years the one called sunshine cuisine.thats when I became aware of you.thanks to RU-vid now I love seeing you create these masterpieces.my favourite recipe I cooked if yours was sausage and peppers.to good health my friend