Cook Like Brenda

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@AudraMichelle 7 күн бұрын

It’s phenomenal 😮

@daveroberts9804 28 күн бұрын

No Crystal’s

@brittwalsh1478 Ай бұрын

Thank you for sharing how you make grits. They are delicious and easy to prepare. I grew up in the South eating grits but have always been unhappy with my efforts to cook them myself. Your recipe has changed that. Thank you!

@dwaynepennel1488 3 ай бұрын

Oh man, I have to comment on this video. There are SOOOO many cooking videos out there and NONE ever seem to get things perfect for the viewer following along and wanting to make their own at home. Until now! I love how you explain, but also add the text in of the ingredients and left there long enough to read. Just the overall way you explain this recipe I love it. Thumbs up and I'm a sub now :) July 2024

@Arloelmer 3 ай бұрын

I love your restaurant so much!!! Thanks for your video. My fav is shrimp and Grits!!!

@cramcrams7741 3 ай бұрын

Best roux Ever. Chocilatier!!!

@TheWendysofia 3 ай бұрын

We love your restaurant in the Tenderloin. We’ve been going for 10 years. We go every time we are in SF. Please open one in Southern California🙏

@johnventriere2990 3 ай бұрын

Very nice!!!

@RealityCheck1980 4 ай бұрын

In San Francisco, most of us don’t have that type of space and we don’t have grills or smokers so this is a great recipe. Thanks!

@RealityCheck1980 4 ай бұрын

Brenda’s biscuits made in her restaurants are the best biscuits I have ever had! Don’t blame her at all for keeping that recipe a secret. I look forward to trying this one. Thanks Brenda!

@lisachapman6492 4 ай бұрын

OMG SHE DIDN'T USE DUKES MAYONNAISE! 😠

@BorkPlays 5 ай бұрын

I like your style sister!

@karencalloway9717 6 ай бұрын

Had the Red Beans and Rice at Brenda's in Oakland. They were delicious.

@heavenlyplates 7 ай бұрын

The Wail I wailt!!! Idiot proof.. LOL

@heavenlyplates 7 ай бұрын

LOL @CookLikeBrenda I was just telling my daughter that I am wishy washy about okra. The way you said "if you dont like okra, dont put it in there," .Made me laugh so hard, sounded like you were speaking directly to me.

@homesteadman75 8 ай бұрын

u say equal parts flour and oil but in your recipe its not equal, do you mean by weight or by volume? There is a big difference.

@alexiaslate3447 9 ай бұрын

Absolutely delicious! The recipe was straight forward, easy to follow, and the food came out so great. Thank you!!

@randyjohnson2943 9 ай бұрын

I've watched several gumbo vids and they are all adding the veggies to the broth. Don't they know the veggies need to caramelize?

@raymondreno6025 9 ай бұрын

That roux wasn’t cooked right, it was too fast…try starting first with the roux get it to a peanut butter color, then add ingredients

@matthewkagle2573 10 ай бұрын

I just did some quick math. If you poached one million eggs nonstop it would take 5.7 years. That's a good pan.

@marygreen844 10 ай бұрын

Made this delicious thank you

@markjaramilloGTA Жыл бұрын

Thank you for this video

@dawnbearden7979 Жыл бұрын

Perfect ❤

@texassmokingmonkey Жыл бұрын

Well done! You’re funny.👍

@jameswalker8832 Жыл бұрын

Ok!! I just learned how to make biscuits!!!! FROM SCRATCH!!!! By the way my daughter took me to your restaurant in Oakland. OMG. They had to drag me out. The staff was great and the food was superb. Will definitely be back.

@johnmichael9126 Жыл бұрын

We're excited!

@wendymichiko Жыл бұрын

Can you post a biscuit making video? I swear, your biscuits are the best!!!

@sheilahtaylor3005 Жыл бұрын

Beautiful roux!!! Thanks for sharing your technique 😊

@christopherkarr1872 Жыл бұрын

If you had the choice of using a cooking sherry or a cabernet sauvignon in this recipe. would you still use the sherry? My concern is merely related to the tartness of the sherry and the floral quality of the cabernet.

@christopherkarr1872 Жыл бұрын

My god, Brenda - your technique is on point, but the sound of your knives scraping through ingredients reminds me of someone punching wood in minecraft. It's both understandable and heartbreaking. Please either learn to sharpen your own knives or learn a healthy distrust of the knife truck.

@Moonshine54321 Жыл бұрын

Unique to add in the roux. Excellent. For those who start with the roux and add to it, the traditional way, get your roux medium-dark then add only your onions... the sugars in them will quicken the darkening of the roux, and they will help in the roux not burning. 👍

@johnventriere2990 3 ай бұрын

How much onion is added?

@JoeC88 2 ай бұрын

👍👍

@soulbot119 Жыл бұрын

I like how you don't show how to get your roux as thick as paste, then you just add it to the gumbo at 8:54 and it looks like pre-made bouillon

@cooklikebrenda4447 Жыл бұрын

The roux I made in the video was still hot so I used some roux that had already been cooled down. If you follow the recipe and let your roux cool down completely the fats will solidify at room temp and become "bouillon" like.

@louisco6345 Жыл бұрын

Thank you for sharing ❤

@samclemmons5373 Жыл бұрын

This is my favorite Louisiana dish of all! I could eat it every day. I’ve never thought about buying a whole chunk of meat and slicing my own grillades.

@Liveurbestlifetoday Жыл бұрын

I love this over waffles but the sauce thickens too much after cooling. Have to figure that part out😂

@cooklikebrenda4447 Жыл бұрын

What we do at the restaurant is keep the sauce warm while we're serving it over a low flame double boiler. If it cools down and we want to reheat, we simply bring a little heavy cream in a pan and slowly whisk cold sauce until it's fully incorporated and reheated. Hope that helps!

@maxmardan Жыл бұрын

This is heaven to watch

@gerryjohnson294 Жыл бұрын

....take a bath in it! Awesome! I am going to make brown butter and then carry on with the rest of the recipe and use the sauce in a trifle with butter pecan cake and whipping cream. Thanks for the recipe.

@stevehammond9156 Жыл бұрын

You are in San Francisco? REAL gumbo comes from da bayoo, hanh? I spent 40 years just an hour and a half from Nawlins, we know how to make the authentic gumbo!

@cooklikebrenda4447 Жыл бұрын

I grew up in Harvey, LA which was only 10 min from N'awlins...

@rozyy15 Жыл бұрын

Thank you so much! Looking forward to trying this tonight! :D

@jenniferwalz9225 Жыл бұрын

looks so good

@Weezulguy Жыл бұрын

Brenda, YOU'RE sexy as hell lol❤

@joelcatron5261 Жыл бұрын

whatcha got for Spring ? Possibly summer . I do like your style with the gumbo here . Looking for the cool season stuff .

@misskriss848 Жыл бұрын

Thankbyou for this video. I have a whole dungeness crab in my freezer that we smoked last summer to go with 2 artichokes I picked up yesterday. I've never made artichokes before, so your video was extremely helpful.

@morefromalan Жыл бұрын

I would assume simmer uncovered - but pot looks covered. Simmer covered for 3 hours?

@BritneeFuckingStar Жыл бұрын

My mother never used celery in her gumbo, but other than that this is exactly how my mom made it. I'm gonna make it tomorrow for my Midwest friends.

@marychase7690 Жыл бұрын

I could cry. I miss your restaurant so much since moving from SF to Seattle. This is the best thing I have seen all year.

@sharonned9434 Жыл бұрын

Your explanation is wonderful. May I ask can you do a seafood gumbo with chicken shrimp and crabs.Thank you once again!!!

@sharonned9434 Жыл бұрын

Plus sausage and okra!!

@sharonned9434 Жыл бұрын

Your gumbo is so beautiful 💯%. Tell me about how much roux did you add. I'd appreciate your answer and thank you so much for that gorgeous looking gumbo. You Rock!!!

@michaelsalmon6436 Жыл бұрын

Hi sharonned! I add a 3 heaping tablespoons measure at a time, waiting about 10 minutes between my first add and the next. I like my gumbo thick and not soupy. I have never needed to add more than 1 cup of dark roux to my gumbo before getting the thickness that I enjoy, but sometimes, the next day, I will add a 50-50 mix of dark roux and white wine to the day old gumbo, because it has thickened up on me. This is an okra thing! I am careful to add this diluted roux a little at a time, with a thorough stirring after each add, until getting the thickness that I like. I follow Chef's recipe exactly and I can guarantee that it is better x 2 the next day!

@JuhlTheArtisticGod Жыл бұрын

Thank you for this recipe. Can you provide the Nutrition Information please?

@janwayneswayze4788 Жыл бұрын

Lovely. Will definitely give these a try. Thanks for making it easy. Shout out to E&J!!

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