REPLAY: Our First *LIVE* Cooking Class • Steaming Seafood Soup & Creamy Jalapeño-Garlic Dressing

Who's ready to cook?! Though this recipe for comforting Caldo Humeante de Mariscos (Steaming Seafood Soup) is inspired by the Gulf Coast seafood specialty, I’ve designed it for easy tailoring to both chicken and vegetable options.

As the soup simmers, we’ll also make a Creamy Jalapeño-Garlic Dressing for a perfect accompanying salad.

*** RECIPES ***

[vayasalsa]

Señor Ric, you are one of keepers of the flame. Interesting how recently, more and more are "discovering" Mexican cooking. I particularly enjoy your renditions of Oaxacan food, the farmers who are also keeping the flame, and one of your partners, Masienda. People like you and organizations like Masienda are connecting us to this world-class cuisine with techniques and the genuine products from Oaxaxa. Many, many thanks.

[AE-zqut]

Mr. Bayless, I first heard about you on PBS One Plate at a Time. Been a fan ever since. Your love for cuisine and teaching comes through. Keep up the great content!

[ceforaprescott]

Two of my good friends loved your food, Robbie & Larry Amstutz. They introduced me to your books and they knew you from Chicago. Now they're both gone, I am thinking of them and watching your class.
God bless everyone, 🌎 peace & love

[loribarber]

My favorite accomplishment was serving thanksgiving dinner for my hubby dad and new wife….he was amazed that I was able to sit before dinner with drinks and appetizers and then said are you ready to eat…he looked confused and said yes…the whole meal he talked about the temperature of the meal the juiciness of the turkey and the fact we spent the whole time together and not in the kitchen. That’s what watching cooking shows have done for my every day cooking! Thank you for your shows because my Mexican flair is mainly due to you!

[Divina.]

I am so blessed that I found you on YouTube when I lived in Chicago this channel I will always watch

[ocrun]

Thank you for the decades of great cooking and teaching. Can't wait to make that dressing.

[HerAeolianHarp]

I have watched Rick for years, and today alone I learned so much in his class!

[jennyramirez]

So glad I found your channel. Thankful for your service and kindness to share with all of us.

[FuzzyTheBear]

Following you for years and got into serious cooking, learning, trying . You got me started on Mexican cooking and 15 years later .. im still going at it and still learning from you . thank you for so many years of fun and good cooking. Richard

[hortensiamontanez]

Rick, you're a great teacher and thank you for sharing your cooking knowledge with us! Eres genial Sr. Bayless. from California. 🌶🥑😎

[jessicafuentes]

I can’t wait to make this for my family!!!! I love your shows, my husband is from Mexico and he has loved every one of your recipes I have made for him ❤️

[beepithadia]

Truly grateful to you for sharing all your knowledge with us....being a vegetarian I have made your mushroom / spinach enchiladas and a few others which were just delicious. Thank You!!

[MarkBehee]

Thank you! We loved the caldo. I also picked up several useful tips (blanch garlic, rinse onions, test muscles, dress salad). Next time I will definitely do more prep. I spent way too much time chopping, peeling, and opening cans while I could have been watching closely and asking questions. I am excited for the next session.

[loribarber]

I grew up with pbs Julia child Jacques pepin and continued following tlc learning my cooking skills…catered my parents parties at age of 8 and love making food for everyone…never went towards the culinary field but am amazed by all I’ve learned by just watching cooking shows. When kids my age were watching bugs bunny I was learning how to make escargot and baked Brie.

[morefaiththanever]

My first intro to Rick Bayless was his first book purchased for fifty cents at a garage sale. Mucho Gracias !

[barbararuiz]

Hello from TX! Love a great simple fish head soup from Mexico! Thank you Steve for this love class event!👍🏼🥑🍋🌶

[rubygrable]

Best of the best. I love your recipes, classy style.

[michaelnewman]

Truly enjoyed cooking along with you. We made the chicken version and it turned out very well, and thrilled at how quickly everything came together. Can’t wait for next month’s event!

[conniebeal]

Since I learned from you to rinse off the onion with water I do this every time. It works!

[jameson]

I am grateful for you and your cooking.