Best Meals by Pro Chefs of 2023! Compilation Part 2

Hey, Julio, can you make me a black whopper? A what? A black whopper. All right, I will try first step. But the squid ink 1/4 of a teaspoon with milk. And this, this thing is very oily, so you don't want to put too much. I'm going to start putting a little bit of flour, some sugar, a little bit of solid butter. We add eggs and salt. Our black dough is now done. Black dough put our dough to rest 2 hours. 2 hours resting. OK two hours after. Wow. And that's helping I guess. Mm hmm. OK. How about we make it also a very small one. Wow, it's cute. I put it to ferment. 30 minutes. Water, try and shallot. Nice. Wow, look at that. Our fermented buns. Really perfect in the oven, 360 degrees, 10 minutes. Buns are ready. Wow, look at that. Some nice black buns. Julio, you got a little mini bun. Mini buns going in right? Let's try cut it. Wow, perfect. Checking on the minibun. So cute, man. I think we're having something special here. Let's see our mini Patty. Wow. And our black Patty. Nice. A little cheese action going. What's coming off melted cheese. So Daniel, tomato, lettuce. Wow. Mini black whopper and a cooking medium rare. So it's nice and juicy. So we're going to sear the barn. Let's prepare the ponds. Oh yeah. Wow, right, Jalapeno demented color, a nice green leftist, and my secret sauce on top. I think mine is much better. Very happy. Let's try it. Oh my goodness. Hey chef, can you make me something with 10 bucks? Are you serious in this economy? But I got you. So chef, where are you taking me? We are going to Kroger. Cilantro, onion, Jasmine rice, tomato puree, chicken thighs, whole milk yogurt. All right, Danny. So today we're going to be making some chicken tikka masala. What a hot garlic butter rice. First thing first, we're going to wash and marinate our chickens. Vinegar, fresh lemon juice, rub the chicken with your lemon. Now it's time to season that thing. Cumin, turmeric, garam masala, cayenne, coriander, chili powder. Whoa, I'm about to start sneezing. Salt, garlic, pepper, minced garlic, yogurt. Get that nice color. We're going to let that marinate. And now it's time to cut our onions, cut up some cilantro. We don't need much. We're going to go ahead and throw that chicken on the grill, getting our marinated. Oh yeah, chicken. You hear that sizzle? Skin side down, smells amazing. Got that on a medium high heat. Want that to get some nice grill marks. Now we're going to start on our masala sauce. Butter some onions, garlic, turmeric, cumin, coriander, garam masala, red cayenne, salt, garlic, pepper, chili powder, ginger paste, sea salt. Let's check on our chicken thigh. They're looking real, real good. Nice color. Check on our onions. Let's add in a little bit of that tomato puree. Hit it with that half and half, and we're just going to let that simmer, let those flavors unite. We back from the grill and it's time to make our 92nd rice. Get it in the microwave. Looks like our rice is done. All right, now I'm going to go ahead and check on this chicken. Wow. And it's beautiful rice about to go on. Hit it in my cast iron skillet with a little bit of butter. Now we're going to add in some crunchy garlic chili sauce that I had up in the fridge. You got so much stuff in your fridge. Well, that oil, mix that up, hit it with a little cilantro. Now it's time to play. So First things first, we're going to get our rice in the bowl. Oh my gosh. Top with a little bit of that tikka masala sauce, our crispy chicken thigh, just a little bit more sauce, a little bit of this cream cilantro. Wow. And there you have it. We just turned 14 bucks into a beautiful gourmet dish. Grilled chicken tikka masala. Chicken tikka masala. Yes, the chef. Now way. Let's dig in. This is the best chicken tikka masala I've ever had. Thank you, chef. No problem. Thank you. Hey, can I get $100 chicken sandwich, please? Coming right up. Hey, can I get $100 worth of chicken? I got it. Thank you so much. Cornstarch, potato starch, ginger powder. Good organic stuff. Chive, dill, tarragot, lemon, buttermilk, $95 Spent $5.00 left. What are you gonna do with that? Let me hit up my boy. Hey, yo, hang it for 5 bucks. What's my $5? It's 5 bucks. Yeah, it's a good. I got bonus. Got caviar. Why is it warm? What's in my back pocket? What? First step, Debone. This whole chicken haven't beat the meat. Next up, we're gonna work on the marinade. Pretty big. This is how you disappointed children. Whole chicken going in. Look at the spa date right here. Oh my God. We're gonna wrap it up. So right now we're gonna make a chili oil, sugar to it. Put this chicken in a nice hot bath. Now we're gonna make a ranch. Aragon dill chide, garlic powder, buttermilk. Now is the moment of truth. Did you guys see that? Bigger than my hands. Gonna rest the chicken. Our famous buns. Look how perfect it was. Now we're gonna assemble the sandwich. Put the bun down. Put the chicken down. Now we're done. No, I'm just kidding. Yeah. Pickles. Chili crisp that we made. Get some veggies on it. OK. Caviar Ranch. Wow, look at that. So this is what $100 chicken sandwich looks like, and this is only 1/4 of it. Let's give it a try. Hey, chef, can you make me something with 10 bucks? Danny, $10 gourmet in New York City. That's impossible. This is a Korean dollar. Let's see if they have a kimchi. Yeah, that one is a kimchi. OK, Get all the juices out. This is all the weight and money, right? Thank you, $2 is $0.50 for our kimchi. Now we are getting the bread, cheese and garlic 09/26 9:26 with our 250 kimchi. Now I'm ready to cook with your $10.00 bill I will make kimchi soup with a grilled cheese stand out. So first thing we gotta make a kimchi soup or garlic kimchi. Adding a little bit of a kimchi juice, vegetable umami sauce, add a little bit of water, cover for about 20 minutes and then we're going to do the toast I just minced. The garlic goes into a bowl chive as well. Butter. And you want to mix and make a compound butter the bread, 2 pieces and spread. And then I'm going to toast it here. Oh, nice. Toasty. Yeah. OK. The bread goes on the plancha, then mayonnaise. Oh, cheese will go on the mayonnaise side. The more the better. Y'all in the oven. OK, so let's check on the soup. Oh my. You see the color changes to like, orange. That means it's simmered long enough. And now I'll finish with little Chai. I'll check on the toast. How's our toast looking, chef? You tell me that. Hold it over. Wow, look at that Cajun style grilled cheese, Chef. We got to give it a try. Yes, I'm so hungry. OK, guys, you guys see it? Cajun style grilled cheese kimchi Stew. Let's dig in, Chef, this is an amazing comfort meal, $10 meal, Chef, 10 out of 10. Oh my gosh. Hey chef, can you make me something about 20 bucks? Of course, they can do any. We're at my second favorite Mexican market, John's. Let's Go. Chicken thighs, 3 bucks, half and half butter, cilantro. Habanero ginger $2165.65 over is OK, right? It's not bad, you know? Yeah, it's not bad. All right, we're going to make butter chicken enchiladas. First, we have to marinate the chicken, pat it dry, remove the fat. Ginger, garlic, gochukado, some salt. Into the fridge it goes. Time to make the roti flour, butter, salt, avocado oil, hot water and we're going to mix back in, cover that and let that sit for about 30 to 40 minutes. Time to make the sauce. So the chicken fat we had earlier into the pan, we're going to render out the chicken fat. See that grease coming out? Time to cook the chickens slit. Set these aside straight in with our onions. Salt, butter, tomatoes, pistachios, some water, garlic, chili powder, garam masala, half the habanero, some sugar, white vinegar. Check that out. Look at that sauce, man. Come on, man. Nice. Oh, yeah. Oh, yeah. Look at that butter. Change my mind. We're just going to go with a half and half. Roll that around. Oh my God. Some salt sauce is complete. Time to make the rotis. Portion these off. Keep rolling these out. Here we go. Onto the pan. OK, flip Russian butter, salt rotis are done. We have to shred the chicken. I'm going to add a little bit of the sauce to this salt. Wow. Time to assemble sauce. Roti goes down, meat, cheese on top. Roll that baby up. Stack them up. Here the last one. Sauce goes on top the cheese. Into the oven it goes. Moment of truth. Time to plate. We're going to go down with some sauce. Oh, my goodness. Cilantro. And there you have it, Danny Boy, $20 turned to butter chicken enchiladas. We got to give it a try, man. Yeah, we do get the cross section. Oh man, let's dig in. Just pretty fired by right there. 20 out of Hey chef, you made me something with 10 bucks bro, who are you? I got you. Let's go, bro. I'm taking you to Kroger. Let's go to the seafood section real quick. What's up, bro? I need to do $3 of shrimp. Thanks, man. 5 shrimp. 250, Let's go over to the salad bar. Hey, Excuse me. So I need some spinach, onion, Peppers, tomatoes, Gouda cheese, Bacon, too. Thank you so much. So we just got all the vegetables I needed from the salad bar. 285, some zucchini, sweet corn, a little fresh basil. Let's see where we are. So. OK. Oh, my gosh. Yeah. We got the Kroger card if that goes. Oh, no, let's change here. This was not planned. Oh, my gosh. We made it. Came through. I'm gonna make a zucchini and shrimp pasta, but I'm gonna make the pasta at my zucchini nose First season my water where I'm going to cook my zucchini in. Let's get to these. Straighten the pot. My gosh. Next we're about to get to the veggies. Bacon. Place this up a little bit. I'm going to use a little jalapeno cheese. Tomatoes. Yeah. This was the steal of a century right here. So next we're going to season up our shrimp. Take the shells off, do a little lemon pepper ponies, garlic oil, obey Little Mix. All right, here we go. All ingredients from Salvar. You're going to smell the aroma. And this right here being my only fresh herb, some basil. OK, now we're about to add the shrimp. Here we go. I season the shrimp a little heavy because that's going to be my base for my sauce as well. What do we got here, man? We got some mishka. Oh, that's that Miska, man, don't try it at home. Now the little butter heavy cream to build out our sauce. Garlic. Tony's spinach. Bro, I forgot the corn. It's just up in there. Add some of this cheese. Just smoked Gucci cheese. We're ready to play. Aw, man, pointless. Delicious sauce. Hey, look at that sauce. Add a little micros, little garnish. Love Danny. We just turned 10 bucks into a zucchini shrimp pasta. Well, chef, we got to give it a try, man. Oh, let's see. Little zucchini pasta dish for 10 bucks and only took 30 minutes. That's amazing. Let's go, Chef Joe. Yes, Sir. Hey, chef, can you make me something with 100 bucks? 100 bucks really got it, man. You guys have whole lobsters. I'll do a 1 1/2. That's fine. Oh, snap. You got a real lobster, scallops, halibut. Also 6657 chef. So we're going to go to the market right now and grab some items. Fennel, celery hair, green garlic, pepper, snap peas, celery, $7.00 loaf of bread for you, eggs, pale ale, ale. Hey chef, with the rest of our budget, we hit 30 bucks. That's right, $100 challenge. Here we go. We get some veg going. These are scallops. Cut them in nice little Nuggets, halibut. We're going to put this away until we're ready to cook it. The celery root. Take some of these larger chunks off green garlic. Let's go ahead and get our puree going. Celery roots, add some water, add alcohol and some cream and let that simmer until it gets nice and soft. We're going to do celery and fennel and we're going to comfy this thyme garlic. Cover this with oil into the oven. So lobster, take the claws off the boiling water and you go tail to where to skew this. This is going to be the base of the sauce salad trim. Next we're going to make a sachet, Thyme, Bay leaf, peppercorn, fennel seeds, sachet, adding in the veggies, Brandy, glaze, some Brandy. So now take our claws and the ice water, transferring all this to a blender. Salt, butter, water, boiling water over lobster and the ice water, their coffee, celery and fennel. Take some of this oil. Here. Take a look at our lobby. Wow, here, we'll clean those up. Wow, look at that. This trim goes in garlic, thyme, cream in there, white pepper, salt. Cut this very thin. Now take our halibut. So we have our mousse. Now we're going to take this, put this in the freezer for one second just to firm up. So we have our lobster stock here. Trying to do one more round of deglazing to add some more flavor to it, add a little bit of cream to it. Lobster stock that we made, Mespalette, we will heat salt, tarragon. That's all. We're going to start picking up all the dishes. We're going to start marking off our veg. Scallops now. Wow, look at us, you in the scallops. Open these up now in the oven. Lobster in. Now it's time to play. Sell your root puree. Take our veg, Build our garnishes around lobster sauce. OK, there you have it. We just turned $100 into sourdough crusted halibut with poached lobster, seared scallops, celery root puree, and a lobster loss. Let's get in sourdough, crusted halibut and scallop some lobster. Wow, $100 bite by Michelin chef Matt Baker. Let's dig in. Whoa, $100 dish, but $1,000,000 bite. 10 out of 10, baby. Hey chef, can you make me something with 100 bucks? Oh wow, 100 bucks for sure. Shrimp right here. Lobster tails, lemongrass, jalapeno Peppers, scallion, white onions, Curry powder, or in these powder, Szechuan pepper, Jasmine rice, hot sticker shells. I'm going to do a lemongrass shrimp pot sticker Curry, salt and pepper lobster tail with some steamed white rice or step. We're going to get these lobster tails. Here we go. Cold water, people. It's time to get these Camarones. Catch it from the tuck straight through. Make sure you get that Kaka. Leaving that to the side. We're going to get the rice rolling. We're going to start mezing out everything three different ways that I'm going to use these scallions. OK, cut those into two. The jalapeno night onions. Now we got the lobster tail, Shashuan pepper, star anise, black pepper, salt. We're going to mix this, give it a little blend. There we go. Ginger, green onions, shrimp over here, ginger and your scallions, the Camaro, sesame oil, soy sauce. So here's your shrimp mixture. Jamaican Blue Mountain. Here we go. Enter it in, put it aside and letting it cool down. So now we have our lobster tails that we had cut up, salt, eggs, cornstarch going in the fryer, these lemongrass, white onions, jalapeno, green onion, leftover ginger, that mixture that we made earlier. Lobster tails that we got cut up. Yeah, you just cut. So now we're about to make those pot stickers. Got our filling. You got a nice little pot sticker going. Give it like a little pan fry. I want the bottom nice and brown. And now we about to put the water in steam. Have this rice right here. Sheesh. Let's get these transferred over. Toasted Curry and some butter. And with the scallions, we're going to drizzle it on top. Hi, Danny. I just turned you $100 into lemongrass pot stickers, steamed white rice, salt and pepper Curry, lobster tails. And there we go. Trying to dig in. You guys see that meat right there? Oh, my goodness. Look at it, Golden. Hey chef, you made my pot sticker look nice. Hey chef, can you make me something about 10 bucks on my day off $10. Let's make it happen man. We're going to Korean corner man. First thing, probably get chicken. See what they got here. 4 bucks for this, That's so much me. Scary small yellow onion, 1 lemon, garlic, ginger, Jasmine rice. Oh my gosh, 10 bucks bro. We're back from Korean corner with your $10.00 bill. About to feed six to eight people with this nice condi, a roast called a Filipino style. First step, we're going to debone the chicken and take the skin out. I'm just going to set this, rent out as much fat as we can. We're just going to bone all this again. Let's do a big piece of chicken thigh in the leg. Wash the rice cup of Jasmine rice, set it aside and let it drain. Cut up the lemon onions and some of the whites, the yellow onion, garlic, ginger. Cut these into small cubes. Keep an eye on your chicken skin. Black the chicken meat. Take these out, black pepper, turmeric, paprika, onion powder, a little bit of salt and add onions and garlic. Make sure it's together. Add all the ginger. We're going to add the rice. So we added about a cup of rice and we're going to add about three times as much stock as we have. Then the rice, chicken stock in the pantry, you know, bring that to a simmer, Add all the chicken bones and meat. The rice is already soaking up all that liquid. Wow, all that flavor, all that flavor. You're going to drain this out. Season a little bit of salt. Chicken skin ready. Right now, we're going to make some crispy garlic chips. We're just going to use a mandolin. There we go. Keep moving the oil to evenly fry it. Strain this out into the strainer, season a little bit of salt. All the garnish ready. Now we're just going to take out the bones. Last thing to do is just plating it. Crack some of this chicken skin. Garlic chips, soft boiled egg, green onions and a lemon wedge. All right, Danny, we just turned you 10 bucks into a chicken arroz caldo Filipino style, and you made like four of these. We could have made like 8 or 10 of them, right? Probably enough for eight to 10. Yep. Well, let's give it a try, chef. Definitely squeeze a little bit of lemon. My gosh. All right, let's dig into this one bite. That's some fire Filipino comfort food, chef. Man, if I have to rate this dish, you know what it is, man? 10 out of 10. Appreciate it, man. Thank you. Hey, chef, can you make me something at 10 bucks? 10 bucks? Oh, sure. We're here at the Harris Theater. Watercress, rasp, potatoes, ground beef, ramen will be Jack. So is that it, chef? Yes, that's it. Oh, age 71. Not bad, chef. I'm so right. I'm going to make something I used to eat back home in Japan. All right, well, let's do it. All right, So chef, what is the first step? First step, I'm going to cook this ramen noodle. Start boiling the water. While we wait for the water to boil, let's wash the watercress. OK, This should go on the top of the pancake as a garnish. And then I'm going to actually start cooking the noodle. Dump the noodle in half of this packet so the noodle is going to be nice and seasoned. The other half of the seasoning to something else. While we wait for this noodle, I'm going to start peeling the potatoes. OK, I'm going to drain this noodle real quick, wash it real quick with the cold water. Leave it here for a moment. So I'm gonna make pancake type thing, the potato, the wine, just cut Colby Chuck cheese, ramen noodle, Japanese potato starch mix all together. So I'm gonna do cured egg, a little bit of tamari soy sauce in here, take the yolk out, drain the egg white, just dump it in, cure this. So probably like an hour now I'm going to start making pancake. So I'm going to put this press this while wait for this, I'm going to start cooking beef pop some garlic, red pepper, and I'm going to add this one beef, a salt and pepper, a little sake. I still have a little bit leftover seasoning from the ramen, a little bit of a sesame oil. So I'm going to flip this pancake. All right, whoa, oil and just slide this over. The pancake is ready. Transfer this on a cutting board ground beef we cook prior and I'm going to mix with this Tamari coach to make a little bit more flavor. Mix it up and just going to garnish it on top of the pancake. Tamari Koji, egg yolk, water crust. He called onion. Danny, I just turned your $10 into Japanese Kung Fu food on my own. Nice. Look at that. Well, chef, we got to give it a try, right? Yes, please. All right, let's dig in. Wow, that's amazing. Thank you. Hey, chef, can you make me something with 100 bucks? Hey, Danny, aren't you supposed to be in Maryland? So we're going to Hong Kong supermarket. We're going to get our ingredients. We're going to get a lobster. Yeah, we're going $24.65. Thank you. It's like sometimes frogs here. Oh, here we go. Frogs. Soft shell turtles. Maybe for another day. Supposed to have everything I know. And get some ginger. Just Taki. Mushrooms, scallions. Eggs are oyster sauce, soy sauce, sticky rice, cornstarch. Right out. Lettuce leaf, sesame oil, chicken. OK, so we're back from the supermarket. Let's make a love for supreme. First step, sticky rice. And we're gonna slake that for a little bit, and we're gonna come back to that. Gonna make the marination for the chicken and start up with ginger, whole chicken. Let's get the legs. Got that head cut into some chunks, the chicken, cornstarch, oyster sauce, sauce, sauce, sake, mushrooms, spring onion. And then we're going to give it a mix. So that's done. So I'm going to drain my sticky rice. So I got my soaked Lotus leaf. Now pop waste like that. Take some of that rice, the sesame oil, the salt, white pepper, put it into our pot. We're going to start preparing our lobster tail claws. Cut the lobster, then in half, tail, cornstarch and soy sauce, sesame, ginger. Marination done. We're going to check out the sticky rice. Now. I'm going to put my chicken on top of the sticky rice and basically all those lovely juices are also going to seep into the rice. We're going to steam 5 more minutes. That chicken steamed juicy. Oh my gosh, put this lobster back together at the front. Yell, finish it with the exo sauce. Now we're going to steam that for another three to four minutes. Now we're going to finish it up. Let's bring it scallions and there fill it up with that hot oil. OK, Danny, we just turned you $100 into a love secret, man. Chef, we got to give it a try, man. Yeah, let's stick in $100. Buy it. Let's dig in. I'm speechless. Real chef. Thank you. Easily. Thank you. 10 out of time. Hey, chef, can you make me something with 10 bucks? Absolutely. Danny, anything for you, $10 challenge. Let's see if we can do round two and Malibu. Green cabbage, green onion, yellow on russet potato, bacon ends and pieces. 2 bucks, 97 and 75. We still got to catch a fish. Let's go. Let's go. What'd you get? Sealed and deveined shrimp. We're making my version of an okonomiyaki. Kind of like a Jewish boy meets Japan version. Start off with about a cup of flour. Baking soda, eggs, salt, water. Mix this around. We're going to shred some cabbage. I'm going to slice a little onion. Onions. I want to add some scallions. I'm going to hit it with a little sichimi. We can't forget about shrimp. Can't forget the shrimp. So I'm just going to slice our shrimps. Does adding potato make a Jewish? Never done this before. I'm going to add a little potato. Oh, I have an idea. And then I'm going to just do a nice little layer of this. I'm going to start layering the bacon that we bought for 195. Thick cut, not bad. So now I'm going to make the sauce, take these forage loquats and I'm going to peel them. I found these in a tree on the side of the house. Loquat in the pot, little honey, little bit of water to help get it going. Big pot, little loquat, some ketchup. We're sure, sure, sure. Soy sauce from the market. Thank you, sushi bar. Now I'm going to add the loquat syrup. Nice little glaze. I'm going to flip the okonomiyaki right now. Hey. Oh, look at that, though. Now I'm going to prepare a little toppings with my forage flowers. People pay a lot of money for these things, but I got it for free. Those are good. All right, we're there. Little toasty. That's what happens when you're cooking on a camping stove. Now we sauce. Finish with our nasturtium. A little extra pepper flavour and some nasturtium flowers. There we have it. Naughty little Jewish boy. Okonomiyaki. We got to give it a try, man. Bang. Wow. 10 out of 10. Hey, chef, can you make me something with 20? Oh, no, of course I can, Danny. So are we at? We're at my favorite store, Amazon Fresh. OK, we need some pasta. What kind of shells do you like? Elbows. Elbows jokes are not coming through today. Pork shoulder, corn masa, flour, milk, Greek yogurt, hotiha, cilantro, tomatillos, jalapenos, white onions, orange lime. So we got all of our groceries. Yeah, we did. Today I'm making two of my favorite things, combining to one. We're taking carnitas, Mac and cheese, combining it together. Let's go. First, prep the pork roast. We're going to remove the fat, salt, pepper. Pork fat goes in so the fat is rendered. Outlook at that. Smells so good already. We're going to set this aside now we're going to create the base for the braise. Brown sugar onion, half an orange, cinnamon sticks, garlic Bailey meat goes back in and I need to bottle this real quick. OK, thank you, Sir. We cover with water. Time to make the salsa Cruda tomatillos go down jalapeno garlic. Remove the burnt outer layer goes in. Cilantro, salt, Here you go. Greek yogurt. Yogurt goes in. That's the lime. Squeeze all the juice, salt, sugar packed pepper, give it a Little Mix. Homemade crema. We're going to cook it with some milk and we continue to simmer another 30 minutes. We're going to make a masa cheese crumble that's going to go on top. Cotilla cheese, malted butter mixed to bring together into the oven. I'm going to boil the nudes. Bubble macaroni goes in, so the meat is done. That smells amazing. Meat's going to set aside so tender. Now we're going to strain the sauce so it goes back in this fat right here. We're going to use that as the base of the Roux for the Mac and cheese fat from the carnitas masa. We're going to start to whisking some milk. Cheese goes in pepper. Pasta's ready into the sauce, such a pasta water. Add some of the shredded meat in here so the sauce reduced down. Meat's going to go back in. Oh my, my goodness, All that carnitas meat on top. Come on, the salsa cruda, some of the masa crumble on top. So I turn your 20 bucks into a loaded carnitas Mac and cheese my way. Let's dig in, baby. Oh my gosh, that's really good bro. 20 out of 10. Thank you bro.