Chef John's Top 5 Must-Try Recipes

Welcome to Chef John's culinary corner, where today, we dive into the five must-try recipes from his extensive repertoire. These dishes aren't just meals; they are culinary adventures, designed to take you through a spectrum of flavors, techniques, and kitchen mastery. From the comfort of home, you can experience recipes that have made Chef John a beloved figure in the gastronomic world.

1. Pork and Beans with Armagnac

This luxurious take on the traditional pork and beans elevates the dish to gourmet status with the inclusion of Armagnac, a French brandy. Here’s what you’ll need:

• 4 lbs pork shoulder, cut into chunks
• 2 cups cannellini beans, soaked overnight
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 cups Armagnac
• 6 cups chicken stock
• Salt and pepper to taste
• Fresh thyme for garnish

Cooking Steps:

1. Preheat your oven to 325°F (165°C).
2. Brown the pork chunks in a heavy-bottomed pot over high heat until nicely colored on all sides. Remove from the pot and set aside.
3. In the same pot, sauté onions and garlic until translucent.
4. Return the pork to the pot, pour over the Armagnac, and let it reduce by half. This step will infuse the pork with a rich, deep flavor.
5. Add chicken stock and beans, then bring to a simmer.
6. Cover and transfer the pot to the oven. Cook for about 3 hours until the beans are tender and the pork is melt-in-your-mouth tender.

🍷 Note: The use of Armagnac adds a nuanced flavor profile that can't be achieved with regular brandy, enhancing the dish's sophistication.

2. Chicken Marsala with Rosemary Polenta

A classic Italian-American dish, this Chicken Marsala is served with creamy rosemary polenta, making it a meal fit for royalty.

• 4 chicken breasts, pounded thin
• 1 cup Marsala wine
• 1 cup chicken stock
• 1 shallot, finely chopped
• 1⁄2 cup flour for dredging
• Salt, pepper, and dried oregano for seasoning
• 2 tbsp butter
• 1⁄2 cup heavy cream (for polenta)
• 2 cups coarse cornmeal
• 4 cups chicken stock (for polenta)
• 2 sprigs of fresh rosemary, finely chopped

Cooking Steps:

1. Season the chicken with salt, pepper, and oregano, then dredge in flour.
2. In a skillet over medium heat, melt butter and cook the chicken until golden on each side. Set aside.
3. Add shallots to the skillet, sauté until soft, then pour in Marsala wine, letting it reduce by half.
4. Add chicken stock, return the chicken to the skillet, and simmer until cooked through.
5. For polenta, bring stock to a boil, then gradually whisk in cornmeal until thick. Add cream and rosemary, season to taste.

🌿 Note: Polenta acts as the perfect base to absorb the rich, Marsala sauce, making the dish complete.

3. Sous Vide Short Ribs with Caramelized Onion Puree

Using the sous vide technique for short ribs ensures tenderness and flavor infusion like no other method. Here's what you'll need:

• 6 short ribs
• 1⁄2 cup red wine
• 2 sprigs rosemary
• 1 sprig thyme
• 2 tbsp soy sauce
• 3 onions, sliced
• 2 tbsp butter
• 1 tbsp sugar
• 1⁄2 cup heavy cream

Cooking Steps:

1. Season the ribs with salt, pepper, and brown them briefly in a hot skillet. Let cool.
2. Vacuum-seal ribs with wine, rosemary, thyme, and soy sauce. Cook sous vide at 135°F (57°C) for 24 hours.
3. For the puree, caramelize onions in butter and sugar over low heat for about 30 minutes, until deeply colored. Blend with cream until smooth.
4. Finish the ribs by searing them in a hot pan to create a crust.

🔥 Note: The sous vide process for short ribs is the epitome of slow cooking, allowing for depth of flavor development unmatched by traditional methods.

4. Scallop Crudo with Citrus and Avocado Salad

A light, refreshing dish that captures the essence of summer, this Scallop Crudo is both an appetizer and a culinary work of art.

• 12 fresh sea scallops, thinly sliced
• 1 orange, segmented
• 1 grapefruit, segmented
• 1 avocado, diced
• Fresh mint leaves
• 1 tbsp olive oil
• Salt and pepper

Cooking Steps:

1. Arrange scallop slices on a cold plate, season with salt and pepper.
2. Scatter citrus segments and avocado pieces over the scallops.
3. Drizzle with olive oil and garnish with mint leaves.
4. Serve immediately for the freshest flavor.

🍋 Note: The acidity from the citrus complements the sweetness of the scallops, creating a perfect harmony of flavors.

5. Beef Wellington

Perhaps Chef John's most iconic dish, Beef Wellington is the epitome of celebration and luxury dining.

• 1 beef tenderloin (about 2 lbs)
• 1 lb cremini mushrooms, finely chopped
• 1 shallot, minced
• 1 tbsp thyme, chopped
• 1 package prosciutto
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Cooking Steps:

1. Season the tenderloin with salt and pepper. Sear in a hot skillet until browned. Let cool.
2. In the same skillet, cook mushrooms, shallots, and thyme until moisture has evaporated. Let cool.
3. Lay out a large sheet of plastic wrap, overlap prosciutto slices to form a square large enough to encase the beef.
4. Spread the mushroom mixture over the prosciutto, place the tenderloin in the center, and roll tightly with the plastic wrap.
5. Unwrap and wrap the puff pastry around the beef, tucking in the ends to create a sealed package. Brush with egg wash.
6. Bake at 425°F (220°C) for 40 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.

To wrap up this culinary journey, these five recipes from Chef John are not just meals; they are experiences that invite you into his world of flavor, technique, and pure enjoyment of food. Each dish holds a lesson in texture, taste, and tradition, proving that with the right ingredients and methods, even the simplest ingredients can be turned into something extraordinary. Whether you're a seasoned home cook or an aspiring chef, these recipes promise to add a touch of magic to your kitchen.

Can I make these recipes ahead of time?

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Yes, many of these dishes can be prepped in advance. For example, the Beef Wellington can be assembled the day before, and the Chicken Marsala’s polenta can be made earlier and reheated. However, ensure that you store components separately in the refrigerator and bring them to room temperature before cooking or reheating for optimal results.

What’s the key to achieving a tender Beef Wellington?

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The key is twofold: choosing high-quality, uniformly cut beef and ensuring the mushroom duxelles is completely dry before wrapping. Moisture from mushrooms can prevent the pastry from becoming crisp. Also, rest the Wellington for about 10 minutes after baking to redistribute the juices for perfect slicing.

How can I substitute alcohol in Chef John’s recipes?

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Here are some alcohol-free substitutes:

• Armagnac or Marsala: Use non-alcoholic wine or vinegar to mimic the flavor without the alcohol. A mix of apple juice and vinegar can also work.
• Red Wine: Beef stock or grape juice can substitute for the depth of flavor.