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FEAST INSPIRED BY CHEF
cook:
3 h
2,432,269 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
1 ½ cup water, divided
1 dried ancho chile, stem and seeds removed
⅓ cup ice cubes
1 Juice of orange
2 Juice of limes
5 cloves garlic, crushed
3 dried bay leaves
2 sticks Mexican cinnamon
1 tbsp Mexican oregano
1 tbsp black peppercorns
1 tbsp (packed) brown sugar
2 tbsp soy sauce
2 tbsp mirin
2 tbsp kosher salt
4 ½ lbs pork belly, skin removed
Garlic Chili Sauce (see recipe below)
Carrot Puree (see recipe below)
Salsa Verde (see recipe below)
Pickled Radish (see recipe below)
To garnish: scallions, thinly sliced
For the Garlic Chili Sauce
⅓ cup gochujang
¼ cup soy sauce
¼ cup honey
3 tbsp brown sugar
4 garlic cloves, minced
1 tbsp freshly grated ginger
To taste kosher salt
To taste freshly ground black pepper
For the Carrot Puree
1 small head garlic
1 tsp neutral oil
1 ½ cup water
1 lb heirloom carrots, peeled + sliced
1 tsp kosher salt + more to taste
¼ tsp ground cumin
1 tbsp (packed) brown sugar
1 tbsp freshly squeezed lemon juice
1 tbsp olive oil
To taste freshly ground black pepper
For the Salsa Verde
6 tomatillos, peeled + halved
1 small white onion, quartered
3 cloves garlic
2 serrano peppers, stem removed + halved
3 tbsp vegetable oil, divided
1 Juice of lime
⅓ cup cilantro leaves
To taste kosher salt
For the Pickled Radish
7 radishes, thinly sliced
1 tsp yellow mustard seeds
¼ tsp Optional: red pepper flakes
½ cup water
¼ cup granulated sugar
¼ cup white vinegar
½ tsp kosher salt
For the Korean Octopus Stir Fry
1 lb baby octopus, cleaned
2 tbsp gochujang
1 tbsp gochugaru
½ tsp freshly ground black pepper
1 ½ tbsp soy sauce
1 tbsp granulated sugar
1 tbsp sesame oil + more to finish
2 tbsp neutral oil
0.5 white onion, sliced
0.5 green cabbage, sliced
1 green chili (spicy or mild), sliced
5 green onions, chopped + more to garnish
1 tsp white sesame seeds
For the Dry Aged Ribeye Steak
Dry Aged Ribeye Steak
As needed kosher salt
As needed freshly ground black pepper
1 tbsp neutral oil
3 tbsp unsalted butter, cubed
4.5 thyme sprigs
2 cloves garlic
1 lemon, halved
whole Cilantro, leaves
Salmon roe
Creme fraiche
For the Sumac Charred Cauliflower
0.5 head cauliflower
As need neutral oil
To taste kosher salt
To taste freshly ground black pepper
½ tsp sumac
For the Butter Roasted Fingerling Potatoes
1 lb fingerling potatoes, washed
1 tbsp white vinegar
3 tbsp unsalted butter, melted
To taste kosher salt
To taste freshly ground black pepper
For the Grilled Lime Corn
2 ears corn, shucked
As needed neutral oil
To taste kosher salt
To taste freshly ground black pepper
1 Juice of lime
For the Lemon Squash Salad
2 green zucchini
Oil as needed
3.5 fresh lemon verbena leaves
To taste kosher salt
To taste freshly ground black pepper
For the Macerated Berries
1 pint blueberries, washed
1 pint blackberries, washed
1 pint raspberries, washed
¼ cup granulated sugar
¼ cup fresh mint, thinly sliced
Whipped Cream (see recipe below)
Caramel Dust (see recipe below)
For the Whipped Cream
½ cup good quality heavy cream, cold
2 tbsp powdered sugar
1 tsp vanilla paste (or 1/2 tsp vanilla extract)
For the Caramel Dust
1 cup white granulated sugar
1 tbsp corn syrup
DIRECTIONS
1.
For the Sous Vide Pork Belly
1.
Tear the ancho chile into 1-inch pieces.
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.
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.
½ cup water, divided
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.
1 Juice of orange
2 Juice of limes
5 cloves garlic, crushed
3 dried bay leaves
2 sticks Mexican cinnamon
1 tbsp Mexican oregano
1 tbsp black peppercorns
1 tbsp (packed) brown sugar
2 tbsp soy sauce
2 tbsp mirin
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.
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)
13.
Serve with the carrot puree, salsa verde, pickled radish, and sliced scallions.
Carrot Puree (see recipe below)
Salsa Verde (see recipe below)
Pickled Radish (see recipe below)
To garnish: scallions, thinly sliced
14.
For the Garlic Chili Sauce
1.
Combine all of the ingredients in a small bowl.
⅓ cup gochujang
¼ cup soy sauce
¼ cup honey
3 tbsp brown sugar
4 garlic cloves, minced
1 tbsp freshly grated ginger
To taste kosher salt
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.
1 small head garlic
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.
1 ½ cup water
1 lb heirloom carrots, peeled + sliced
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.
¼ tsp ground cumin
1 tbsp (packed) brown sugar
1 tbsp freshly squeezed lemon juice
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
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.
6 tomatillos, peeled + halved
1 small white onion, quartered
3 cloves garlic
2 serrano peppers, stem removed + halved
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
1 Juice of lime
⅓ cup cilantro leaves
5.
Season the sauce to taste with salt and reserve until ready to use.
To taste kosher salt
6.
For the Pickled Radish
1.
Place the radishes and mustard seeds in a medium bowl.
7 radishes, thinly sliced
1 tsp yellow mustard seeds
¼ tsp Optional: red pepper flakes
2.
Combine the water, sugar, vinegar, and salt in a small pot. Bring the mixture to a simmer.
½ cup water
¼ cup granulated sugar
¼ cup white vinegar
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.
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.
2 tbsp gochujang
1 tbsp gochugaru
½ tsp freshly ground black pepper
1 ½ tbsp soy sauce
1 tbsp granulated sugar
1 tbsp sesame oil + more to finish
4.
Heat the neutral oil in a large wok over medium-high heat.
2 tbsp neutral oil
5.
Add the onion and cabbage and cook for 3-4 minutes.
0.5 white onion, sliced
0.5 green cabbage, sliced
6.
Add the chili and green onion and cook for 1-2 minutes.
1 green chili (spicy or mild), sliced
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.
1 tsp white sesame seeds
sesame oil + more to finish
8.
Garnish with thinly sliced green onion and serve.
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
As needed kosher salt
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.
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.
3 tbsp unsalted butter, cubed
4.5 thyme sprigs
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.
1 lemon, halved
whole Cilantro, leaves
Salmon roe
Creme fraiche
9.
For the Sumac Charred Cauliflower
1.
Preheat the oven to 400°F.
2.
Cut the head of the cauliflower into florets.
0.5 head cauliflower
3.
Toss the cauliflower in oil, salt, pepper, and sumac.
As need neutral oil
To taste kosher salt
To taste freshly ground black pepper
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.
1 lb fingerling potatoes, washed
3.
Bring a large pot of water to boil. Season the water with the vinegar and salt.
1 tbsp white vinegar
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.
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 freshly ground black pepper
9.
For the Grilled Lime Corn
1.
Coat the corn in oil.
2 ears corn, shucked
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 freshly ground black pepper
1 Juice of lime
5.
Reserved until ready to serve.
6.
For the Lemon Squash Salad
1.
Slice the zucchini lengthwise using a mandolin.
2 green zucchini
2.
Coat the zucchini in oil, then grill until tender, about 3-4 minutes.
Oil as needed
3.
Serve the grilled squash with a few sprigs of fresh lemon verbena, and season with salt and pepper.
3.5 fresh lemon verbena leaves
To taste kosher salt
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.
1 pint blueberries, washed
1 pint blackberries, washed
1 pint raspberries, washed
¼ cup granulated sugar
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)
Caramel Dust (see recipe below)
3.
For the Whipped Cream
1.
Combine all of the ingredients in a large bowl.
½ cup good quality heavy cream, cold
2 tbsp powdered sugar
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.
1 cup white granulated sugar
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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