Back to the Table with Chef Bud: Pepper Steak Bowl
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Back to the Table with Chef Bud: Pepper Steak Bowl


Andy: LADIES AND GENTLEMEN, CHEF CHEF BRINGING US BACK TO THE TABLE TODAY WITH A LITTLE BIT OF STEAK. WE’RE GOING TO GO THE BULL RIDE. IT SEEMS LIKE EVERYBODY IS DOING THIS. THROW IT IN A BOWL. YES. THERE ARE TWO ELEMENTS TO THIS. FIRST ONE IS LAST WEEK, YOU REMEMBER WE DID A PARMESAN PEPPER WITH A ROASTED CAULIFLOWER. THESE ARE GOOD DISHES FOR THE FALL. NOT REAL HEAVY BUT REAL HARDY WHEN YOU GO TO EAT AT NIGHT. THIS IS A NEW PRODUCT FROM OUR COMPANY. IT’S A DISCARDED SIRLOIN. SO WHAT THEY’VE DONE IS TAKEN THE SIRLOIN STEAK, POPPED HOLES IN IT. MADE THEM MORE TENDER. Andy: OKAY. YOU CAN BUY SIR LOAN AT THE STORE OBVIOUSLY. THIS IS A SPECIAL ONE WE SELL. BUTO CAN BUY THIS. I WOULD ENCOURAGE YOU TO PUT SOME HOLES IN IT, RUN A MEAT MALLET ON TOP OF IT. MAKE LATE MORE TENDER. Andy: NOT ALL THE WAY THROUGH? JUST KIND OF RUN THAT THROUGH. THIS IS ON A MACHINE. BUT JUST KIND OF LOOSEN IT UP A LITTLE BIT. SO WHAT WE’VE DONE. THE OTHER PARTED ABOUT THIS THAT I REALLY LOVE IS WHAT WE’VE DONE IS WE’VE TAKEN SOME SESAME OIL, SO KIKKOMAN SOY SAUCE, WORCESTERSHIRE, AND ADDED THIS TO HERE WITH A LITTLE CORNSTARCH AND SOME BROWN SUGAR. THE KEY TO THIS IS THE CORNSTARCH. OKAY. Andy: I WANT TO ASK YOU, WHY THE CORNSTARCH? ONE THING PEOPLE REALLY STRUGGLE WITH, I LOVE THAT WE DO THE CORNSTARCH AND THE MARINADE. WHAT PEOPLE STRUGGLE WITH IS IS GETTING THEIR SAUCE TO THICKEN UP. THIS WAY IT’S ALREADY IN THERE. SO WHAT WE’VE DONE, IF YOU LEAVE THIS SET AT ROOM TEMPERATURE, ROOM TEMPERATURE FOR ABOUT 15 MINUTES, AND YOU JUST COOK I OFF, OKAY? WHAT WE’RE GOING TO DO TO THIS IS YOU CAN SEE AS IT COOKS, THERE’S A LOT OF SAUCE THAT KIND OF COMES UP IN IT. SO WHAT WE’RE GOING TO DO IS BROWN THIS OFF TO ALMOST ALL THE WAY DONE. WE’RE GOING TO PULL IT OUT OF THE PAN, FRESH GINGER, LATE — A LITTLE GARLIC. WHAT YOU’RE TRYING TO DO IS GET THOSE FLAVORS GOING IN THE BOTTOM OF THE SKILLET. THEN YOU HAVE ALL THESE NICE ASIAN FAVORS MILKING TOGETHER, INCLUDING SESAME OIL, WHICH I LOVE ALLOTTED. Andy: IT TAKES A LITTLE SESAME OIL. BUT IT ADDS SO MUCH FLAVOR. IT DOES. Andy: SO WE PLAYED THE RED HOT CHILI PEPPERS ON THE INTRO. SPEAKING OF RED HOT CHILI PEPPERS. IF YOU WANTED TO MAKE THE DISH HOTTER, WHY WHAT WOULD YOU DO? SEE WHAT I DID? Andy: I KNOW. YOU CAN USE RED PEPPER FLAKES OR SOME CHILI SAUCE. I WOULD ADD THE CHILI SAUCE TO THIS AFTER I PULL THE BEEF OUT WHEN I PUT THE VEGETABLES IN. Andy: AND KIKKOMANS HAS THE REALLY NICE SRIRACHA. THEY DO. I ONLY USE KIKKOMAN FOR MY ASIAN STUFF. THERE IS A REASON FOR THAT. THEY HAVE A MUCH CLEANER PRODUCT THAN THE MAJORITY OF THE PRODUCTS OUT THERE. IT GIVES YOU THAT NICE CLEAN FLAVOR. Andy: OKAY. SO YOU CAN SEE, I’M PULLING THESE OUT. BEFORE I GO TO BREAK, I’LL SHOW YOU HOW TO DO THIS REAL QUICK. IT ONLY TAKES A SECOND. SO WE’LL PULL THESE OUT AND — Andy: OUR SAUCE IS STILL IN THERE. WE HAVE A LITTLE GARLIC. OKAY? THEN WE’RE GOING TO ADD SOME FRESH GINGER WITH YOUR MICROPLAIN AND GET SOME OF THAT FRESH GINGER DOWN IN THERE. I’M TELLING YOU, IF YOU CAN DO THIS WITHOUT GINGER, DO IT WITH EXPRESS GINGER. IT WILL COST YOU ABOUT 97 CENTS AT THE STORE. IT WILL BE SO MUCH BETTER. Andy: IT’S WORTH IT. YEAH. YOU’LL PUT THAT IN THERE. THEN WE’LL — THIS IS FRAY GRANTED A LITTLE BIT. I ADD THIS AS WE GO TO BREAK. WE COME BACK, I’LL SHOW YOU WHAT WE DO THEN. Andy: PERFECT. WE’LL BE BACK IN JUST A MINUTE. ♪ TAKE IT ON THE OTHER SIDE. Andy: HEADING BACK TO THE TABLE WITH A LITTLE SALT AND PEPPER. WE’VE GOT THE VEGETABLES INCH WE HAVE OUR MARINADE, A NICE LITTLE SAUCE. IT’S GOING TO ADD EVEN MORE SAUCE, BECAUSE WE POUR THIS BACK IN, WE HAVE ALL THE JUICE FROM THE BEETS. IF THIS DOES HAVE A TENDENCY TO COOK UP A LITTLE BIT ON YOU, JUST ADD SOME WATER. IT WILL BE FINE SOME YOU TOSS THIS. LOOK HOW PRETTY THAT IS. AT THIS POINT HERE, YOU’RE GOING TO ADD THE PEPPER. ESPECIALLY THE PEPPER, OKAY? THIS IS COARSE BLACK PEPER FROM McCORMICK. IT’S THE ONLY PEPPER I REALLY USE. THE REASON IS I DON’T LIKE TABLE PEPPER, LIKE GROUND PEPPER. IT’S SO FINE. THIS STUFF GIVES YOU A NICE LITTLE FLAVOR, BUT IT ALSO GIVES YOU A NICE TEXTURE. OKAY? Andy: OKAY. NOW ONE THING WE’LL DO, ONE THING WE’LL DO, I’LL LOAD A IT WILLED FISH SIDEWALK IN HERE Andy: PEOPLE DON’T BE AFRAID OF FISH SAUCE. I KNOW — LIKE I REMEMBER WHEN SOMEBODY ORIGINALLY TOLD ME BEFORE I GOT REALLY INTO ASIAN FOOD, FISH SAUCE CAN ADD JUST THE RIGHT AMOUNT OF FLAVOR. IT’S NOT SOMETHING — WHEN YOU SMELL FISH SAUCE, YOU’RE GOING TO BE LIKE, I DON’T WANT ANY OF THAT. BUT IT’S SO GOOD. A LITTLE MORE SOY SAUCE TO IT. JUST GLAZE THIS A LITTLE BIT. WHAT YOU’RE GOING TO DO WITH THIS IS TASTE THIS PRODUCT AFTER WE GET DONE, AND WHEN WE COME BACK FROM THE BREAK, I’LL SHOW YOU, BE A COUPLE THINGS I WANT TO POINT OUT. ONE REASON IS BECAUSE OF MEAGHAN. A LOT OF PEOPLE, A LOT OF PEOPLE DON’T EAT MEAT. OKAY. MORE AND MORE PEOPLE. AND ALL THESE GUYS THAT COME ON AFTER ME, EVERY WEEK, I’M DOING BEEF OR SOMETHING, AND THEY ALWAYS COME IN AND MAKE MEAGHAN SOMETHING. I THINK THEY TRY TO ONE UP ME Andy: YOU TAKE CARE OF ME. THAT’S RIGHT, BUT YOU COULD USE A PORTABLES THAT I PUT IN HERE AND DON’T PUT IN ANY MEAT. YOU COULD ALSO PUT CHICKEN. I I THINK BEEF WORKS BETTER BECAUSE OF THE PEPPER. YOU HAVE TO HAVE SOMETHING THAT’S STURDY Andy: WE HAVE GREAT PRODUCTS HERE. THOSE, AND EVEN THE 1855, YOU CAN BUY A SIRLOIN, IT WOULD BE FABULOUS LIKE THAT. BUT AGAIN, THIS IS A SIMPLE DISH, A FUN DISH TO PUT TOGETHER, ESPECIALLY IN THE FALL, BECAUSE YOU CAN GET A LOT OF HARDY MEALS OUT OF. THIS SO WHEN WE COME BACK, WE’LL DISH THIS UP AND TALK A LITTLE BIT ABOUT IT. Andy: ALL RIGHT. ISM WELCOME INTO THE KITCHEN. NOW IT’S TO TO GET — John: I’M GOING TO DISH THIS UP AND LET EVERYBODY SEE. I LIKE HAVING BOTH THE PEP CENTERS. THERE BUT ONCE YOU GET THIS IN YOUR BOWL LIKE, THIS DON’T BE AFRAID TO ADD IT A LITTLE MORE BLOCK PEPPER. LISTEN, FOLKS, WHAT I’M DOING RIGHT NOW OVER THE LAST FEW WEEKS, LAST WEEK WE DID APARTMENT, THIS WEEK WE’RE DOING THIS, THE KIND OF DISHES YOU CAN DO IN THE FALL THAT WILL GIVE YOU SOME REALLY NICE FLAVORS THAT ARE DIFFERENT AND THAT YOUR FAMILY WILL ENJOY RATHER THAN JUST THE TAILGATE STUFF Andy: MIX IT UP, MAKE IT YOUR OWN. DO YOUR THING ABSOLUTELYISM REAL QUICK, SPEAKING OF DOING YOUR OWN, YOU ALSO GET A LITTLE HELP WHEN YOU DO THAT. YOU CAN TAKE A CLASS BY THIS GUY RIGHT HERE, CHEF BUD. ABSOLUTELY. GREAT CLASS. I LOVE THIS CLASS AS WE DO A LOT OF OBVIOUSLY PASS DARK BUT WE DO A LOT OF ITALIAN DISHES SIMILAR TO WHAT WE DID LAST WEEK WITH PARMESAN. WE ALSO GIVE PEOPLE AN APPLICATION OF PASTAS AND ALSO A LOT OF PEOPLE STRUGGLE WITH THAT. A LOT OF STUFF WE DO, PEOPLE NOT BEING FAMILIAR WITH THEM. SO I’M NOT A GENIUS. I’M ACTUALLY AN IDIOT. WE CAN HAVE SOME FUN AND MAKE YOU COMFORTABLE WHEN YOU WORK WITH STUFF. OUR POINT IS TO GET YOU BACK TO THE TABLE WITH YOUR FAMILY ENJOYING GOOD FOOD, GOOD KERR SEAS, AND LIVE LIFE TOGETHER. CHEF BUD, WE’RE GLAD WE GET THE LIVE LIFE TOGETHER. NO RATS, DON’T STEP ON ANY RATS Andy: GO TO MY FACEBOOK PAGE TO FIND OUT WHAT HE’S TALKING ABOUT. YOU GUYS TAKE CARE. WE’LL HAVE MORE “STUDIO 4” AFTER THIS.

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