Share their best tips – in and out of the kitchen! celebrity chef Judy Ju sat down with a culinary icon Jose Andres chat about his food, successes and podcasts.
With numerous James Beard awards and more than a dozen restaurants (including his two-Michelin-starred eatery in Washington, D.C., Mini bar), José Andres has earned the title of one of the most successful chefs in the world. “I’ve been a chef all my life, but sometimes I feel like I’m still learning to be a great chef,” Andres admits. “I am always improving beyond my own knowledge because there is always something new to learn and new horizons to discover.”
The Spanish native who is also a restaurateur, humanitarian worker and co-founder of ThinkFoodGroup spoke to Chef Judy Joo about his impressive career exclusively for Us weekly. Read their chat below and scroll down to find a delicious recipe.
Judy Joo: Have you always wanted to be a chef?
Jose Andres: When I was little, my father used to make big paellas. He assigned me to help tend the fire. He told me: “Learn to control the fire, and you can cook anything.” This was the beginning for me, the spark that led to my love of cooking.
JJ: How does your experience influence your style in the kitchen?
J.A.: For me, it starts with the foods and flavors I grew up with in Spain. My goal is to one day get all the people in America to cook backyard paella or cook garlic shrimp the Spanish way.
JJ: Tell us about your Longer Tables podcast.
J.A.: I can sit with my friends Ron Howard, Yo-Yo Ma as well as Liev Schreiber and hear their amazing stories. Ron told me how food saved his first movie! The crew worked tirelessly, and the mood deteriorated. His wife decided to cook for everyone, and this food helped the team to rally.
JJ: You have restaurants on both coasts. How different is the culinary scene?
J.A.: I’m always excited about farmers’ markets and food in Los Angeles. It plays such a big part in what you can create. In New York, it’s more important for me to walk just a couple of blocks and boom – so many places to discover.
Anyone wandering around Manhattan’s NoMad neighborhood could end up with Andres. Zaytiņa restaurant. They serve a delicious dish called htipiti, but even those who can’t book a table in a hot place can try this dish at home. The chef shared his recipe with Us weekly readers.
“This recipe is an interpretation of traditional Mediterranean khtipiti (pepper paste) recipes. Sweet red peppers are used instead of hot peppers, and although the khtipiti is traditionally beaten in a mortar and pestle until smooth, we stick to the rustic style, ”explained Andres. Us.
See the recipe (which is designed for two) below:
- 4 red bell peppers
- 1 tablespoon canola oil
- 3 tbsp red wine vinegar
- 1 garlic clove
- 1/2 shallot, peeled
- a pinch of white pepper
- ½ tablespoon salt
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh thyme, stems removed
- 8 ounce block of feta cheese
1. Preheat the oven to 300 degrees. Dredge the red peppers in the canola oil, then place the peppers directly on the oven rack. Bake for about an hour, turning every seven minutes or so. Carefully remove from oven with tongs. Set the pepper aside and let the pepper cool. Mince the garlic and shallots and place in a small bowl. Mix oil, vinegar, garlic, shallots, white pepper and salt. Postpone.
2. Peel the peppers. Remove the skin, stems and seeds.
3. Cut the pepper into small pieces and place in a medium bowl. Whisk the dressing to combine and pour over the peppers. Sprinkle the fresh thyme over the pepper mixture. Finely chop the feta cheese and add to the pepper mixture. Stir ingredients and refrigerate for 15 minutes before serving.
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