This is super relevant love how chef stays on top of the times! All the Chicago pizza hype and you bring the base. Perfect timing.
@DatFloLife
10 ай бұрын
Can't wait to try this. The chili crunch was killer!!!
@humphreyskitchenofficial
10 ай бұрын
Reminds me of tapenade. I would absolutely try this on a muffuletta among many other sandwiches.. Awesome video. Thanks!😊
@51rwyatt
9 ай бұрын
This is GOLD on sandwiches, love it
@xx_ORiO_xx
10 ай бұрын
Awesome job as always, Chef!! Try it on pizza with some Italian sausage....can't beat it!! You did Chicago proud here, congrats.
@allthingsbbq
10 ай бұрын
Thank you! Appreciate the support and thanks for taking the time to watch our video!
@driftspecs13
10 ай бұрын
Chicago native here. I'd eat that giardinere any day of the week! Awesome video, Chef Tom!
@allthingsbbq
10 ай бұрын
Happy to hear it is Chicago native approved! 💯
@shadvan9494
10 ай бұрын
I love Giardiniera. and the Chicago style Italian beef sandwich is one of my favorites. I personally like mine with sweet peppers, and hot giardiniera, with just a little au jus poured over the top. quite possible one of the best sandwiches ever created.
@allthingsbbq
10 ай бұрын
A touch of au jus just took it to the top for sure!
@B81Mack
10 ай бұрын
Veggies with vinegar and salt... Heaven!
@BrotonCC
29 күн бұрын
Looks amazing! Thanks for the recipe. About to start chopping chopping some veg to try it out 👍🏻👍🏻🎉
@martyedson
9 ай бұрын
Definitely going to try it
@AntiDot70
10 ай бұрын
I am going to make some for my daughter in college. We used to make it together from the backyard-grown peppers, but since she just started at UOI earlier this year, I'll surprise her with a jar of this giardiniera and a slab of home-made lox for the daughter-father weekend. I know she will be thrilled, happy and grateful. She absolutely loves this stuff! PS. Cheff Tom. Make a video about making lox. I'd love to see your twist on the Jewish classic.
@ChiliPepperMadness
10 ай бұрын
Giardiniera is a personal favorite, love the recipe!
@kathleenreynolds6492
Ай бұрын
Your knife skills are enviable. I made Giardiniera for the second time the other night and was just curious about how others do it. But when it came to the cauliflower and bell pepper, I sure could have used your techniques. Next time! Thx for a great tutorial.
@brittanieerickson6567
10 ай бұрын
I Love this, I make this and blend some of it with my tuna salad.
@user-ou3qw7fu9v
7 ай бұрын
Thank you for sharing like the. Chili oil idea.
@tommywalker742
3 ай бұрын
Awesome! Subscribed!
@JK4fam2008
10 ай бұрын
Looks 🔥
@thatbobusguy
10 ай бұрын
Thank you for this! Always loved this stuff! Never realized it was so easy to make. My wife's homemade sofrito will have a roommate soon😂
@k20fa5
10 ай бұрын
That looks amazing Chef Tom! I'm going to make some of this!
@allthingsbbq
10 ай бұрын
Let us know how it goes! 💯
@josefforsberg1637
10 ай бұрын
Chef Tom, this looks amazing. Can’t wait to try it out. Have you seen the sliced and seared lasagna videos that are trending? I bet you could come up with a great recipe for it.
@gregbunker4212
10 ай бұрын
Awesome! My favorite condiment. Goes on nearly everything.
@allthingsbbq
10 ай бұрын
Yes! adds such a nice flavor!
@jackieshine9765
4 ай бұрын
Thank you ❤
@jacobforrester9827
10 ай бұрын
Now you've done it. I'm gonna have to get some hoagie rolls and make some crockpot hot beef. I'm definitely trying this recipe.
@jonb9137
10 ай бұрын
Had some giardiniera on a Panini, while touring Italy today. Told myself I need to make some when I get home. Perfect timing! 👌
@allthingsbbq
10 ай бұрын
Wow, hope you are enjoying your trip! It's hard to get the timing right so we are happy to hear this! 🙌
@dawnsingh1900
7 ай бұрын
I just spent over an hour making Vivian Howard's "Little Green Dress," a condiment with some of the same ingredients as this recipe. But as a native of the greater Chicagoland area, I like yours better and it's faster. Thank you!
@rchuyck
10 ай бұрын
Thanks Chef Tom, love Giardiniera on almost anything! Always looking for a good recipe to use up some of the Serrano's that come out of our garden. We let them ripen all the way to a bright red, so the Giardiniera color wont be the same, still cant wait to make this up. Thanks
@allthingsbbq
10 ай бұрын
Yes and Serrano's from your garden will definitely add tons of flavor! Can't beat homegrown food!
@MrScubajsb
Ай бұрын
So this goes on pizza? Looks amazing. I make pizza all the time, i might have to try this
@zimmy1958
10 ай бұрын
Thanks
@antonschollum3128
10 ай бұрын
Yum
@rmw9669
10 ай бұрын
Chef Toms knife work 👍👍👍I'm jealous
@paulw7327
9 ай бұрын
Just visited Chicago last month for the first time and enjoyed some giardiniera on a slice of deep dish... lawd have mercy. You've mentioned that it only keeps for a couple weeks? Being the only one in the house that would eat this, I'm wary to make because it would go bad long before I got through the jar. Any suggestions?
@JeffreyBethards
10 ай бұрын
Thanks for this brother!
@clintballard6485
10 ай бұрын
I make this stuff all the time. It works soooo much better if you pickle your veg for 24hrs in a vinegar brine, drain them, THEN pack em in oil with the herbs. You get that pickly-bite and the herbs infuse the oil. They’ll store in the fridge for a long time
@allthingsbbq
10 ай бұрын
Thanks for the tip, definitely can improve the flavor and for pickle fans a must-do step!
@n1ckyg123
6 ай бұрын
Does that just mean soak everything in vinegar and salt over night? Then drain?
@clintballard6485
6 ай бұрын
@@n1ckyg123 here’s the brine I use: 1T salt/1T sugar/1c water/3c vinegar Once I chop the veg I brine everything overnight in the fridge, drain and briefly rinse with cool water, pat everything reasonably dry THEN I’ll pack them in jars with herbs and olive oil.
@n1ckyg123
6 ай бұрын
@@clintballard6485 awesome thank you!
@clintballard6485
6 ай бұрын
@@n1ckyg123 very welcome! 👍
@mariacox274
10 ай бұрын
Hi. I love this recipe. Do you know why the my marinade of olive oil and vinegar separates and the oil congealed when I refrigerated? Appreciate your recipes. Thanks.
@chrisdeangelis4616
9 ай бұрын
EVOO solidifies at cold temps. I thought giardenera was brined, then pickled, then stored in canola/veg oil which is more fridge stable. Chicagoans usually don't put olives in (or maybe I just don't get the brands with olives because I don't like them haha)
@tgilsrud
10 ай бұрын
What are “sport” peppers 🌶️ that you put in the next day
@AndrewWaltersuk
10 ай бұрын
What are “sport peppers”??
@HillsPatrolTD42
10 ай бұрын
Looks good mate, definitely going to give it a try and see if it gets added to the regular lineup.
@51rwyatt
9 ай бұрын
I wonder if that's enough vinegar to be able to water-bath can the giardiniera to be room-temp stable. Would be really nice to make once and have a year's supply on the shelf.
@gpalmerify
5 ай бұрын
After living in Texas for a few years we get nostalgic for Chicago Style Giardiniera . The cheapest store bought version we can buy is 16oz for $2.78 and that's course cut without olives (not Chicago Style). We are going to follow Chef Tom's recipe and enhance our lives or at least our meals!
@mattnejmanowski631
9 ай бұрын
wont olive oil gel up in the fridge? would soybean oil be better?
@tomrwills
9 ай бұрын
A local place puts it on pizza and its great.
@DonPandemoniac
10 ай бұрын
A colleague's wife makes this often, it is amazing.
@ImRmd2
10 ай бұрын
Whoa, whoa, whoa, how much red pepper did you cheat us out of there? 🤘🤣
@colinm6714
10 ай бұрын
Looks great! Lot of knife work......I hate knife work
@Kevin_747
10 ай бұрын
I love Giardiniera on about anything. I make my version of bruschetta with it.
@sergiorodriguezballestero714
10 ай бұрын
I don't think I need that in my... 6:34 .. yes Sir..!!!
@VoiceOfReason5487
10 ай бұрын
Did try pulsing the veggies in a food processor? Seems like that would cut the prep time a lot.
@litahsr.8226
15 күн бұрын
Did you say 1 CUP of vinegar ?
@lorvin5673
10 ай бұрын
Not bad...
@goldiegill2261
10 ай бұрын
My husband loves it, but that's not how he gets his. He's is more chunky and has no oil in it. I guess it depends on the company that make it.
@mickblock
8 ай бұрын
The good stuff from the luxury grocery stores is too pricey for me. Aldi's brand is nice and cheap but all I taste is salt. I guess I'll try this recipe, where I can rinse the salt after it marinates.
@Buford_T_Justice1
10 ай бұрын
I’m making this with Habanero peppers because I’m a psychopath. For chili heat.
@allthingsbbq
10 ай бұрын
Bringing the heat! Love it, and thanks for watching!
@jon1805
10 ай бұрын
man, those gloves gotta be such a pain w/ all that knife work
@7bootzy
10 ай бұрын
I made this today, and it came out waaaaay too salty. Like, inedible salty. I'm extremely sad because I think I followed the recipe to a T. Here's to hoping the salt gets mellowed out in the vinegar and oil over a few days...
@chrisdeangelis4616
9 ай бұрын
Did you rinse it? He doesn't show it but says to...
@serkillalot
10 ай бұрын
Have you and can you barbecue an entire Pig?
@chrispile3878
10 ай бұрын
Not black olives? I'm disappointed. I love that mild nutty flavor with peppers, celery, and carrots. Some onions might work, too.
@corylandmark6752
10 ай бұрын
Mainly tuned into this video to hear how Chef Tom pronounced it.
@scottavery9108
10 ай бұрын
Had to watch this 438 times just to learn how to say it
@ZinnAlpha
10 ай бұрын
You lost me at cauliflower I can't eat that just like anything broccoli.
@wiwingmargahayu6831
10 ай бұрын
chicken liver and intestines tasty for me Sir
@josephc.6431
7 ай бұрын
No way im doing this every three weeks - just buy store bought
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