José Andrés: Croutons with Grapes

José Andrés makes Bread Croutons with Grapes at the 2008 F&W Classic in Aspen.

José Andrés makes Bread Croutons with Grapes at the 2008 F&W Classic in Aspen.

Read the transcript of this video
[MUSIC] All right. Let's go. So what are we doing now? Megas? We keep doing things with bread. When you have very old bread, how many people put bread in the freezer sometimes? Because it's a good way right. You have the bread in the freezer. But take a look at what you can do when you put the bread in the freezer. You get a mandolin like this. A mandolin. With a mandolin, what we can be doing. [BLANK_AUDIO] We make these very unique, very thin slices. Something that we might in only a professional kitchen be able to do, even a guy like me can do it. So, we're gonna put a little bit of olive oil in the pan, and we're gonna put them in the pan like this. And then what we're gonna be doing while this is happening is prepping the garnish. So here we're gonna be prepping some grapes, and then the migas are ready toasting and roasting. Look at that, beautiful. Beautiful. Now we can list our other ingredients here. Or we can do it slightly different. We have the bread crumbs, we're going to wait one more second until they are slightly toasted. You see this one, how beautiful it is? Can you see how nice and crispy? Mm. It is the best chip in history. It was made with bread that was going to go garbage, yeah? And so, as soon as they are slightly more toasted, we are gonna put a touch of salt And we're gonna put them right here in the plate. And right here, in this same pan, we're gonna add little bit more of oil. And we're gonna add a little bit of these onions, right here. And we're gonna start cooking them as quick as we can. And this goes in here. Perfect, little bit more. And we can saute. Perfect. And I have here the ham and we can get a little bit of the fat from here. Wow. Wow. And we add it in the pan here, too, so the fat releases some of the juices. A little bit of the ham Wow. You can do this with bacon. You can do this with chorizo. You could be doing this with sausages, and we keep sauteing until the whole onion thing is very nice and caramelized. Yeah? Little bit more. Like this. And then, imagine they are caramelized. Wow. Oh yeah. Oh yeah. Oh man, can you smell it? Everything already, the fat is already melting. It's impregnating, but I'm not putting a lot. I'm putting little bit. Little bit of this kind of pork fat goes a long way, so we get the spoon, we put the whole thing on top. Like this. Oh, man. This is good. Imagine you can put the same, you can even add mushrooms like they do in some parts of Spain, I told you about the chorizo. Now you can do a fried egg and put it right there. And then you garnish it with some of the grapes all around. These, on its own with a fried egg on its side Is only plainly astonishing. We get some more of this fresh, beautiful thyme. We put it right there, like garnish. And [UNKNOWN] bread crumbs, becomes [UNKNOWN] very unique dish on its own. Great! [APPLAUSE] [UNKNOWN] Thyme, thyme, thyme.
Sponsored Stories
José Andrés: Croutons with Grapes


Advertisement