Went to Juniper & Ivy in San Diego a few years back and saw Richard in action. He caught us watching him work and came over to our table just to check in (table next to us thought we were VIPs but we’re really just big fans). Was a class act, super down to earth, and made the experience very memorable. Glad to see this collab with a next level chef and next level person through all his successes.
Worked with Blais in Atlanta and have known many both FoH and BoH that came thru his tenure. Thank you to both gentleman for sharing your expertise and imparting this part your life experiences for us all to learn from!
You can tell Richard is a little intimidated, which is refreshing to see considering all of the super stars and heavy hitters he worked with over the years. He can still get star-struck.
Richard's energy is refreshing and I love the way he explains everything for Cooking dummies like me. He explains things in a way I can understand and also he seems to really love what he is doing... cooking and teaching! I haven't seen the whole video.. so I don't know how these dishes are going to turn out but I just had to stop and comment on the positive energy I'm getting from Richard!!
I enjoy seeing how passionate Gordon still is about cooking, even after all this time. There is always something new to learn, a new dish to try, a new thing to teach, and it's nice to see he still has a passion for cooking and teaching people to keep it simple, easy and delicious.
It just shows the experience and technique Gordon has over Richard. Gordon used more than one way of cooking the chicken to bring out the flavours of the chicken and everything that he put on the plate has been seasoned and well thought out while Richard just threw stuff on top as garnish.
Great pairing of chefs. I started cooking with bone in meats years ago and have ever since. Wish I had known how much more flavor the bones bring when I was younger. Best part, when Richard's hair was bouncing as he chopped the herbs. Boing boing....lol
Any show Gordon is on always has the most held back fire editors....."Gordon has large tablespoons", "you don't need to chop like Blaise" this is great
Watched this movie already for the fifth time. Every moment of this drama is very exciting. The hero (chicken) went through a lot of loving care by the creators of the film. I love the end by Gordon, especially because of his way to bring potatoes as a girlfriend of the chicken. I give Oscar to both. See you on a Red Carpet. Thank you from all my heart ( 86 years young) and blessings for every day.
yes, mr chicken was very busy & had a great pairing with his girlfriend potato. both recipes look simple yet elegant for occaisions, & oh so tasty. stay cooking, stay young, miss eighty-six, you're on it.☆
I made Gordon's sticky lemon chicken for dinner tonight and it was FABULOUS!! I wanted to lick the plate, it was so good! My family is already asking me to make it again.
both of these dishes look so goooood! it's rare to find a chef who can match gordon and we're lucky to have richard! the smashed potatoes actually remind me of fish and chips!
Gordon’s method works! I was a little worried my chicken thighs were not gonna be fully cooked in that short period of time but they were fully cooked. Excited to try his technique with other flavors as well
I’ve eaten Richard’s food before. Still talk about the dinner years later it was so amazing. I’m going to have to try his chicken breast recipe! And oh yeah, Gordon’s recipe, too. Sure. 😉
Both look really yummy. I will definitely try both recipes. I’m partial to chicken breast, so Richard’s dish looks really good. Love Gordon’s arugula salad too!
I’ve always been insecure about cooking chix because if I don’t cook it long enough, I could get sick, so I usually overcook it. These 2 methods of cooking chix are simple & faster & I like the tip of poking holes in chix. Maybe include the amount of time you sauté on each side. This is my favorite cooking video of yours. 👍Keep recipes coming using common ingredients the average person uses.
I just made the Gordon’s Sticky Lemon Chicken with freshly chopped potatoes (a small variation) and the result was spectacular. Another one for my go-to recipe :). Huge Thanks to the Chefs!
My favorite part is at 8:35 or so "From there, just a little bit of honey. And literally a tablespoon of honey".. Proceeds to carefully tip the bottle over and drips out a tablespoon, than just keeps going.. Beautiful :)
Loving this new show! Smiled when Gordon said his fav chick pcs are the thighs and wings!! Mine too!! Terrif new ideas for cooking up some tasty Cheeken😂
I love how all chefs (me included) when giving a recipe, say like: simply add 1 tablespoon of something and then proceed to pour in half the bottle 😂😂😂
Gordon i made the sticky chicken tonight, my wife loved it and for a person who never has seconds, she ate 3 of the 4 thighs. I did make one change i used small cut in half gold potatoes. It was the best chicken meal we have had, and i never eat thighs until now, i will this make again in a couple weeks.
...Connection went off ...Also loved the butterfly Chicken Recipe ...I sometimes use a fork on the Chicken slices so that the marination seeps in through the holes and slow cook it ...Wonderful viewing and learning new methods...
Oh man I love this stuff! I love cooking and cook for my client so this stuff just drives idea after idea in my head. Really appreciate it thank you guys! Would be pretty neat if with these you could have someone eat them and get reactions or heck just real reactions from each other trying the other ones dish.
Gordon's Sticky Lemon Chicken is a recipe I discovered several years ago and it's become one of my families absolute favorites! No potatoes? No worries - it so delicious we've put it with rice, past and had it on it's own and it's always devine!
My balsamic / vinegar addition was so acidic it wrecked the dish. Not sure how to recover from that, and the shallots started to burn. Will have to adust the timing more. Any suggestions ?
I am just a guy, 63, and enjoy cooking one meal for someone and myself everyday. Her diabetes requires a balanced meal. Starch, vegetable, protein, spices. Its challenging to find recipes that are above average yet not cumbersome. Yes we use frozen anything. Fresh is a delicacy. But I try to elevate with spices and cooking technique. BBQ grill, pots and pans, oven baking and broiling, air fryer, perfect rice machine. Its great to just watch what they basically do to elevate, and try similar stuff with what you are cooking. Looking to get a 'smoker' for next summer.
