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FEAST INSPIRED BY CHEF

cook:

3 h

Picture for Feast inspired by Chef

2,411,588 views  This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!

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INGREDIENTS

For the Sous Vide Pork Belly

For the Sous Vide Pork Belly

water, divided

1 ½ cup water, divided

dried ancho chile, stem and seeds removed

1 dried ancho chile, stem and seeds removed

ice cubes

⅓ cup ice cubes

Juice of  orange

1 Juice of orange

Juice of  limes

2 Juice of limes

garlic, crushed

5 cloves garlic, crushed

dried bay leaves

3 dried bay leaves

Mexican cinnamon

2 sticks Mexican cinnamon

Mexican oregano

1 tbsp Mexican oregano

black peppercorns

1 tbsp black peppercorns

(packed) brown sugar

1 tbsp (packed) brown sugar

soy sauce

2 tbsp soy sauce

mirin

2 tbsp mirin

kosher salt

2 tbsp kosher salt

pork belly, skin removed

4 ½ lbs pork belly, skin removed

Garlic Chili Sauce (see recipe below)

Garlic Chili Sauce (see recipe below)

Carrot Puree (see recipe below)

Carrot Puree (see recipe below)

Salsa Verde (see recipe below)

Salsa Verde (see recipe below)

Pickled Radish (see recipe below)

Pickled Radish (see recipe below)

To garnish: scallions, thinly sliced

To garnish: scallions, thinly sliced

For the Garlic Chili Sauce

For the Garlic Chili Sauce

gochujang

⅓ cup gochujang

soy sauce

¼ cup soy sauce

honey

¼ cup honey

brown sugar

3 tbsp brown sugar

garlic cloves, minced

4 garlic cloves, minced

freshly grated ginger

1 tbsp freshly grated ginger

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Carrot Puree

For the Carrot Puree

small head garlic

1 small head garlic

neutral oil

1 tsp neutral oil

water

1 ½ cup water

heirloom carrots, peeled + sliced

1 lb heirloom carrots, peeled + sliced

kosher salt + more to taste

1 tsp kosher salt + more to taste

ground cumin

¼ tsp ground cumin

(packed) brown sugar

1 tbsp (packed) brown sugar

freshly squeezed lemon juice

1 tbsp freshly squeezed lemon juice

olive oil

1 tbsp olive oil

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Salsa Verde

For the Salsa Verde

tomatillos, peeled + halved

6 tomatillos, peeled + halved

small white onion, quartered

1 small white onion, quartered

garlic

3 cloves garlic

serrano peppers, stem removed + halved

2 serrano peppers, stem removed + halved

vegetable oil, divided

3 tbsp vegetable oil, divided

Juice of  lime

1 Juice of lime

cilantro leaves

⅓ cup cilantro leaves

To taste kosher salt

To taste kosher salt

For the Pickled Radish

For the Pickled Radish

radishes, thinly sliced

7 radishes, thinly sliced

yellow mustard seeds

1 tsp yellow mustard seeds

Optional:  red pepper flakes

¼ tsp Optional: red pepper flakes

water

½ cup water

granulated sugar

¼ cup granulated sugar

white vinegar

¼ cup white vinegar

kosher salt

½ tsp kosher salt

For the Korean Octopus Stir Fry

For the Korean Octopus Stir Fry

baby octopus, cleaned

1 lb baby octopus, cleaned

gochujang

2 tbsp gochujang

gochugaru

1 tbsp gochugaru

freshly ground black pepper

½ tsp freshly ground black pepper

soy sauce

1 ½ tbsp soy sauce

granulated sugar

1 tbsp granulated sugar

sesame oil + more to finish

1 tbsp sesame oil + more to finish

neutral oil

2 tbsp neutral oil

white onion, sliced

0.5 white onion, sliced

green cabbage, sliced

0.5 green cabbage, sliced

green chili (spicy or mild), sliced

1 green chili (spicy or mild), sliced

green onions, chopped + more to garnish

5 green onions, chopped + more to garnish

white sesame seeds

1 tsp white sesame seeds

For the Dry Aged Ribeye Steak

For the Dry Aged Ribeye Steak

Dry Aged Ribeye Steak

Dry Aged Ribeye Steak

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

neutral oil

1 tbsp neutral oil

unsalted butter, cubed

3 tbsp unsalted butter, cubed

thyme sprigs

4.5 thyme sprigs

garlic

2 cloves garlic

lemon, halved

1 lemon, halved

Cilantro, leaves

whole Cilantro, leaves

Salmon roe

Salmon roe

Creme fraiche

Creme fraiche

For the Sumac Charred Cauliflower

For the Sumac Charred Cauliflower

head cauliflower

0.5 head cauliflower

As need neutral oil

As need neutral oil

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

sumac

½ tsp sumac

For the Butter Roasted Fingerling Potatoes

For the Butter Roasted Fingerling Potatoes

fingerling potatoes, washed

1 lb fingerling potatoes, washed

white vinegar

1 tbsp white vinegar

unsalted butter, melted

3 tbsp unsalted butter, melted

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Grilled Lime Corn

For the Grilled Lime Corn

ears corn, shucked

2 ears corn, shucked

As needed neutral oil

As needed neutral oil

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

Juice of  lime

1 Juice of lime

For the Lemon Squash Salad

green zucchini

2 green zucchini

Oil as needed

Oil as needed

fresh lemon verbena leaves

3.5 fresh lemon verbena leaves

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Macerated Berries

For the Macerated Berries

blueberries, washed

1 pint blueberries, washed

blackberries, washed

1 pint blackberries, washed

raspberries, washed

1 pint raspberries, washed

granulated sugar

¼ cup granulated sugar

fresh mint, thinly sliced

¼ cup fresh mint, thinly sliced

Whipped Cream (see recipe below)

Whipped Cream (see recipe below)

Caramel Dust (see recipe below)

Caramel Dust (see recipe below)

For the Whipped Cream

For the Whipped Cream

good quality heavy cream, cold

½ cup good quality heavy cream, cold

powdered sugar

2 tbsp powdered sugar

vanilla paste (or 1/2 tsp vanilla extract)

1 tsp vanilla paste (or 1/2 tsp vanilla extract)

For the Caramel Dust

For the Caramel Dust

white granulated sugar

1 cup white granulated sugar

corn syrup

1 tbsp corn syrup

DIRECTIONS

1.

For the Sous Vide Pork Belly

1.

Tear the ancho chile into 1-inch pieces.

dried ancho chile, stem and seeds removed

1 dried ancho chile, stem and seeds removed

2.

In a medium skillet, toast the chile over medium-high heat.

3.

Add water to the toasted ancho chile. Bring the water to a simmer, then turn off the heat and cover the pot. Allow the mixture to steep for 15 minutes.

water, divided

1 cup water, divided

4.

Pour the steeped liquid and the chile into a blender. Add the ice cubes and remaining half cup of water and blend until smooth.

water, divided

½ cup water, divided

ice cubes

⅓ cup ice cubes

5.

Pour the blended liquid into a bowl and add the remaining ingredients to the bowl, save for the pork belly. Whisk to thoroughly combine the brine.

Juice of  orange

1 Juice of orange

Juice of  limes

2 Juice of limes

garlic, crushed

5 cloves garlic, crushed

dried bay leaves

3 dried bay leaves

Mexican cinnamon

2 sticks Mexican cinnamon

Mexican oregano

1 tbsp Mexican oregano

black peppercorns

1 tbsp black peppercorns

(packed) brown sugar

1 tbsp (packed) brown sugar

soy sauce

2 tbsp soy sauce

mirin

2 tbsp mirin

kosher salt

2 tbsp kosher salt

6.

Pour the brine into a zip-top bag. Add the pork belly and seal the bag. Massage the bag to ensure all parts of the pork belly are covered by the brine. *If the pork belly is too large to fit in the bag, slice it in half.

pork belly, skin removed

4 ½ lbs pork belly, skin removed

7.

Refrigerate the pork belly overnight or up to 24 hours.

8.

Prepare the sous vide and set the temperature to 165 °F.

9.

While the water is coming up to temperature, remove the pork belly from the marinade and rinse it off. Pat the pork belly dry and vacuum pack.

10.

Gently place the vac-packed pork into the water and cook for 10 hours.

11.

Transfer the pork belly from the vacuum bag and onto a grill rack placed in a sheet tray.

12.

Brush a generous coating of the garlic chili sauce onto the top of the pork belly. Broil until the pork belly is crispy, about 4-6 minutes.

Garlic Chili Sauce (see recipe below)

Garlic Chili Sauce (see recipe below)

13.

Serve with the carrot puree, salsa verde, pickled radish, and sliced scallions.

Carrot Puree (see recipe below)

Carrot Puree (see recipe below)

Salsa Verde (see recipe below)

Salsa Verde (see recipe below)

Pickled Radish (see recipe below)

Pickled Radish (see recipe below)

To garnish: scallions, thinly sliced

To garnish: scallions, thinly sliced

14.

For the Garlic Chili Sauce

1.

Combine all of the ingredients in a small bowl.

gochujang

⅓ cup gochujang

soy sauce

¼ cup soy sauce

honey

¼ cup honey

brown sugar

3 tbsp brown sugar

garlic cloves, minced

4 garlic cloves, minced

freshly grated ginger

1 tbsp freshly grated ginger

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

2.

Whisk until well combined. Reserve until ready to use.

3.

For the Carrot Puree

1.

Preheat the oven to 400°F.

2.

In a small bowl, coat the garlic in the oil. Transfer the garlic to a piece of aluminum foil, wrap the foil around the garlic.

small head garlic

1 small head garlic

neutral oil

1 tsp neutral oil

3.

Roast the garlic in the preheated oven for 35-45 minutes or until completely tender.

4.

Meanwhile, combine the water, carrots, and salt in a medium pot. Bring the water to a boil, then cover the pot, and reduce the heat to medium-low. Simmer the carrots for 20-25 minutes or until completely tender.

water

1 ½ cup water

heirloom carrots, peeled + sliced

1 lb heirloom carrots, peeled + sliced

kosher salt + more to taste

1 tsp kosher salt + more to taste

5.

Transfer the cooked carrots to a blender. Add the garlic, cumin, brown sugar, lemon juice, and ½ cup of the carrot cooking liquid. While blending, stream in the olive oil. Continue blending until the mixture is completely smooth, add more water if necessary.

ground cumin

¼ tsp ground cumin

(packed) brown sugar

1 tbsp (packed) brown sugar

freshly squeezed lemon juice

1 tbsp freshly squeezed lemon juice

olive oil

1 tbsp olive oil

6.

Season the puree to taste with salt and pepper. Keep warm until ready to serve.

kosher salt + more to taste

kosher salt + more to taste

To taste freshly ground black pepper

To taste freshly ground black pepper

7.

For the Salsa Verde

1.

Add the tomatillos, onion, peppers, and garlic to a sheet tray. Coat them in vegetable oil.

tomatillos, peeled + halved

6 tomatillos, peeled + halved

small white onion, quartered

1 small white onion, quartered

garlic

3 cloves garlic

serrano peppers, stem removed + halved

2 serrano peppers, stem removed + halved

vegetable oil, divided

1 tbsp vegetable oil, divided

2.

Broil the vegetables for 3-5 minutes or until charred.

3.

Allow the vegetables to cool slightly.

4.

Transfer the charred vegetables, lime juice, and cilantro to a high-powered blender. Blend the sauce is completely smooth

Juice of  lime

1 Juice of lime

cilantro leaves

⅓ cup cilantro leaves

5.

Season the sauce to taste with salt and reserve until ready to use.

To taste kosher salt

To taste kosher salt

6.

For the Pickled Radish

1.

Place the radishes and mustard seeds in a medium bowl.

radishes, thinly sliced

7 radishes, thinly sliced

yellow mustard seeds

1 tsp yellow mustard seeds

Optional:  red pepper flakes

¼ tsp Optional: red pepper flakes

2.

Combine the water, sugar, vinegar, and salt in a small pot. Bring the mixture to a simmer.

water

½ cup water

granulated sugar

¼ cup granulated sugar

white vinegar

¼ cup white vinegar

kosher salt

½ tsp kosher salt

3.

Pour the vinegar solution over the radishes. Allow the mixture to cool to room temperature, then refrigerate until ready to use.

4.

For the Korean Octopus Stir Fry

1.

If necessary, remove the intestines, beak, and eyes from the octopus.

baby octopus, cleaned

1 lb baby octopus, cleaned

2.

Blanch the octopus in boiling water until opaque and the tentacles have curled, about 1 minute.

3.

In a small bowl, combine the gochujang, gochugaru, black pepper, soy sauce, sugar, and sesame oil.

gochujang

2 tbsp gochujang

gochugaru

1 tbsp gochugaru

freshly ground black pepper

½ tsp freshly ground black pepper

soy sauce

1 ½ tbsp soy sauce

granulated sugar

1 tbsp granulated sugar

sesame oil + more to finish

1 tbsp sesame oil + more to finish

4.

Heat the neutral oil in a large wok over medium-high heat.

neutral oil

2 tbsp neutral oil

5.

Add the onion and cabbage and cook for 3-4 minutes.

white onion, sliced

0.5 white onion, sliced

green cabbage, sliced

0.5 green cabbage, sliced

6.

Add the chili and green onion and cook for 1-2 minutes.

green chili (spicy or mild), sliced

1 green chili (spicy or mild), sliced

green onions, chopped + more to garnish

5 green onions, chopped + more to garnish

7.

Add the octopus and reserved sauce. Stir to combine everything. Cook for 1-2 minutes, then turn off the heat and finish with a drizzle of sesame oil and a sprinkling of sesame seeds.

white sesame seeds

1 tsp white sesame seeds

sesame oil + more to finish

sesame oil + more to finish

8.

Garnish with thinly sliced green onion and serve.

green onions, chopped + more to garnish

green onions, chopped + more to garnish

9.

For the Dry Aged Ribeye Steak

1.

Thirty minutes before cooking, place the steak on a sheet tray. Season it generously with salt and pepper.

Dry Aged Ribeye Steak

Dry Aged Ribeye Steak

As needed kosher salt

As needed kosher salt

As needed freshly ground black pepper

As needed freshly ground black pepper

2.

Preheat the oven to 400°F.

3.

Preheat a large cast iron skillet with the oil over high heat.

neutral oil

1 tbsp neutral oil

4.

Sear the steak on one side, about 3-4 minutes.

5.

Flip the steak, then add the butter, thyme, and garlic. Baste the steak with the melted butter for about 3-4 minutes or until the other side of the steak has a nice crust.

unsalted butter, cubed

3 tbsp unsalted butter, cubed

thyme sprigs

4.5 thyme sprigs

garlic

2 cloves garlic

6.

Transfer the steak to a grill rack placed in a rimmed baking sheet. Place the steak in the preheated oven to finish cooking, about 10-15 minutes. The internal temperature of the steak should reach 135°F.

7.

Allow the steak to rest for 10 minutes before slicing.

8.

Serve the steak with lemon, cilantro, roe, and creme fraiche.

lemon, halved

1 lemon, halved

Cilantro, leaves

whole Cilantro, leaves

Salmon roe

Salmon roe

Creme fraiche

Creme fraiche

9.

For the Sumac Charred Cauliflower

1.

Preheat the oven to 400°F.

2.

Cut the head of the cauliflower into florets.

head cauliflower

0.5 head cauliflower

3.

Toss the cauliflower in oil, salt, pepper, and sumac.

As need neutral oil

As need neutral oil

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

sumac

½ tsp sumac

4.

Transfer the cauliflower to a sheet tray and bake until cooked through, about 15-20 minutes.

5.

Serve immediately.

6.

For the Butter Roasted Fingerling Potatoes

1.

Preheat the oven to 425°F. Place a quarter sheet tray inside the oven to preheat as well.

2.

Slice the potatoes in half lengthwise.

fingerling potatoes, washed

1 lb fingerling potatoes, washed

3.

Bring a large pot of water to boil. Season the water with the vinegar and salt.

white vinegar

1 tbsp white vinegar

To taste kosher salt

2 tsp To taste kosher salt

4.

Par-boil the potatoes, about 10 minutes, then drain the potatoes.

5.

Coat the potatoes in the butter.

unsalted butter, melted

3 tbsp unsalted butter, melted

6.

Transfer the potatoes to the preheated sheet tray, make sure to place the potatoes cut-side down.

7.

Bake the potatoes for 20-25 minutes or until crispy and the bottoms are well browned.

8.

Season with salt and pepper to taste.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

9.

For the Grilled Lime Corn

1.

Coat the corn in oil.

ears corn, shucked

2 ears corn, shucked

As needed neutral oil

As needed neutral oil

2.

Char corn on the grill, about 4-5 minutes.

3.

Allow the corn to cool slightly, then cut the kernels off the cob.

4.

Season the kernels with salt, pepper, and lime juice.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

Juice of  lime

1 Juice of lime

5.

Reserved until ready to serve.

6.

For the Lemon Squash Salad

1.

Slice the zucchini lengthwise using a mandolin.

green zucchini

2 green zucchini

2.

Coat the zucchini in oil, then grill until tender, about 3-4 minutes.

Oil as needed

Oil as needed

3.

Serve the grilled squash with a few sprigs of fresh lemon verbena, and season with salt and pepper.

fresh lemon verbena leaves

3.5 fresh lemon verbena leaves

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

4.

For the Macerated Berries

1.

Combine the berries, sugar, and mint in a large bowl. Allow the mixture to sit at room temperature for 30 minutes.

blueberries, washed

1 pint blueberries, washed

blackberries, washed

1 pint blackberries, washed

raspberries, washed

1 pint raspberries, washed

granulated sugar

¼ cup granulated sugar

fresh mint, thinly sliced

¼ cup fresh mint, thinly sliced

2.

Transfer the berry mixture to a serving bowl and garnish with whipped cream and caramel dust.

Whipped Cream (see recipe below)

Whipped Cream (see recipe below)

Caramel Dust (see recipe below)

Caramel Dust (see recipe below)

3.

For the Whipped Cream

1.

Combine all of the ingredients in a large bowl.

good quality heavy cream, cold

½ cup good quality heavy cream, cold

powdered sugar

2 tbsp powdered sugar

vanilla paste (or 1/2 tsp vanilla extract)

1 tsp vanilla paste (or 1/2 tsp vanilla extract)

2.

Whisk the mixture by hand until thickened to your liking.

3.

Reserve in the refrigerator for up to 1 hour before serving.

4.

For the Caramel Dust

1.

Prepare a sheet tray with a silicone baking mat.

2.

Combine the sugar and corn syrup in a large skillet.

white granulated sugar

1 cup white granulated sugar

corn syrup

1 tbsp corn syrup

3.

Over medium heat, begin melting the sugar. Once the outside begins to liquefy, begin swirling the sugar to evenly distribute the heat.

4.

Once all of the sugar has melted, continue cooking until it reaches a light amber color.

5.

Pour the caramel over the prepared baking sheet. Allow the caramel to cool completely.

6.

Bake the caramel into shards, then transfer them to a clean kitchen towel. Fold the towel to cover the caramel shards. Using a meat mallet, smash the caramel.

7.

Transfer the caramel to a sieve over a bowl. Sift the caramel.

8.

Reserved the caramel dust and use it immediately.

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