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Game Day Pressure (217): Jacques Pépin: More Fast Food My Way

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By Paul
· Updated recently · — min read · Leave a comment

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Minute Recipe: Cheese Balls with Pignoli Nuts. For an unusual crispy snack to keep friends munching, Jacques makes Crunchy Kale. Then, forget long hours over the stove, Jacques shows us how to make chili without fuss in a pressure cooker for a game day favorite, Chili con Carne with Lettuce and Cheese. For dessert, Pears Bonne Femme are easy and decadent. To add an eclectic note and bit of extravagance, Jacques makes potato pancakes, known as Criques. Served with sustainable Californian caviar, these tasty morsels are both delicious and environmentally friendly!
Video Rating: 4 / 5

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17 responses to “Game Day Pressure (217): Jacques Pépin: More Fast Food My Way”

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  1. MrClark86

    He’s such a joy to watch.

    Reply
  2. Cassandra B

    As a texan with purist views on chili con carne lol “don’t make it if you
    don’t have the time to do it properly”. Pepin is a master, no doubt, and
    this is a quick way to make a delicious dish, yet I would not quite call it
    chili con carne. I would consider this quick chili con carne y frijoles
    (beans for non-spanish speakers). The spices are good, not hot enough for
    me but a great idea from a true chef. With all respect to Pepin, just my
    opinion.

    Reply
  3. Ann Anzul

    I was surprised that he didn’t brown the meat first. I didn’t know you
    could do it that way. Does that have something to do with the pressure
    cooker; that you can do that, I mean?

    Reply
  4. moedemama

    says a table spoon, puts in 3 at least.. says 2 eggs, puts in 1 egg. why do
    you confuse me all the time man

    Reply
  5. paucceri

    my IQ dropped by 20 points after reading this comment. thanks.

    Reply
  6. zenbooter

    hahaha,I too am one of the lovers

    Reply
  7. booterstownie

    I wish I could you could show do the shows with Claudine, You showed sooooo
    many techniques and you are awesome!

    Reply
  8. rustydog1236

    Pause at 9:58 you can clearly see another egg in the bowl of the
    miniprocessor. They only show him putting in the second egg: Lots of these
    videos are edited in this way, probably to make them fit the time slot.

    Reply
  9. lilmaple

    I enjoy the menu, Chef Pepin! merci 🙂

    Reply
  10. Anonymoose

    Jacques never fails to both amaze and entertain me. I have so many of his
    recipes backed up to try I may never get to them all. But I’m loving every
    pound I’m gaining trying…

    Reply
  11. Ann Anzul

    I love to see the first five mins of his shows. He never fails to make
    something easy to fix and wonderful to eat.

    Reply
  12. Joe Kacmarynski

    I don’t know if someone can help me, but I notice that Mr. Pepin is using
    metal utensils in his pans. Is this OK and if so what type of pans are
    these? I would love to have some.

    Reply
  13. Joe Kacmarynski

    Informative, entertaining and so relaxing. The man has charisma.

    Reply
  14. Amy Marie

    I made this and it was sensational.

    Reply
  15. Marcus Lundgren Bergin

    I love this man (and also his cooking)

    Reply
  16. angryasian101

    To answer some of the questions asked here. Using metal utensils on pots
    and pans which are stainless steel, is fine. But non-stick is a definite
    no no, as the utensils may scratch and damage the surface/seal.

    In regards to him not browning the meat first for the chilli. Browning
    will improve the flavour of the dish, through caramelization of the sugars
    within the protein. It is perfectly safe to do so without caramelization,
    as the long cooking/stewing time will kill off any bacteria. You can also
    do it with a regular pot, just make sure you bring it to a boil and cook it
    long enough to kill any bacteria like salmonella.

    Reply
  17. xlitin

    Gotta do that pear dessert. I love that Pepin uses canned food as
    shortcuts, and he makes those pre-made ingredients into perfectly
    acceptable and delicious-looking dishes. I’ve had “use fresh or bust”
    hammered into my head so many thousands of times, so this is rather
    refreshing to see from a top chef such as Pepin.
    I suppose, however, that the pre-cooked canned pear maybe shortens the
    cooking time for the dish, so maybe that’s why he used it over fresh pears.
    And it’s a little bit of a set-and-forget dish to make. He did an apple,
    honey, maple syrup dish in another of his videos and it required longer
    cooking and more fuss…

    Reply