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Best Hell’s Kitchen Recipes

best-hells-kitchen-recipes

Here are a few of Gordon Ramsay Hell’s Kitchen best recipes.

Hell’s Kitchen is an American reality competition cooking show that premiered on Fox on May 30, 2005.

The series is hosted by celebrity chef Gordon Ramsay, who created and appeared in the British series of the same name.


Best Hell’s Kitchen Recipes Beef Wellington with Blackberry Sauce


To make this Hell’s Kitchen Beef Wellington with Blackberry Sauce, Whipped Potatoes, Glazed Baby Carrots recipe, you first need to get a good sear on the beef on all four sides to build the first layers of flavor.

It would be best if you brushed the beef tender with mustard as soon as you finished browning it.

Then, you will roll the beef in a layer of prosciutto with a condensed mushroom filling known as duxelles.

After you wrap the entire thing in a puff pastry, once done wrapping, you can chill the beef wellington in the refrigerator overnight if you’re preparing in advance or cook as soon you are finished rolling.


best-hells-kitchen-recipes-Wellington-with-Blackberry-Sauce

Best Hell’s Kitchen Recipes Beef Wellington with Blackberry Sauce


Make Mushroom Duxelles

Step 1. Add mushrooms, salt, and pepper to a food processor and process until they are finely minced, forming a rough paste.

Step 2. In a medium sauté pan over medium heat, add the mushroom paste.

Spread the mixture equally over the surface and cook on medium heat until the paste’s moisture has evaporated chiefly 15–20 minutes.

The combination has the consistency of a spreadable pâté.

Remove from heat, stir in the chives, and let cool.


Build The Wellington

Step 1. Sear the Beef Tender Filet.

Step2. With paper towels, pat dry filet mignon, then season liberally with salt and pepper.

Heat a skillet over medium-high heat and add oil. While the oil is hot but not smoking, add the filet mignon and brown from 1–2 minutes on all sides.

Remove from heat and position on a cutting board.

Brush Dijon mustard onto the filet and allow it to cool.


Rolling the Beef Wellington
Step 1. Put a sided baking sheet in the oven and preheat the oven to 425°F.

Step 2. On a cutting board, lay out a long piece of plastic wrap.

In the middle of the wrap, lay out the prosciutto shingle-style to form a rectangle large sufficient to encompass the whole filet.

Then smear mushroom duxelles in a thin layer over the prosciutto.

Place the filet on top of the mushrooms.

Utilize the plastic wrap to help roll the beef up tightly in the duxelles-covered prosciutto, tucking in the ends so the beef has fully encompassed.

Refrigerate for 20 minutes.

Step 3. In a bowl, mix egg yolk and milk.

Step 4. Tenderly roll out the puff pastry on a floured surface until it is ¼ inch thick, no thinner.

Depending on the pastry sheet’s size, the two overlapping layers can ensure the filet will be completely covered and sealed.

Set the beef in the center of the pastry and liberally brush the pastry with the egg wash.

Bring puff pastry up and around the beef and seal tightly.

Steal the ends closed and trim off any excess puff pastry.

Refrigerate for 5–10 minutes to let it firm up again.

Step 5. Remove Wellington from the refrigerator.

Put the Wellington seam side down on the preheated baking sheet.

Brush the top of the puff pastry with the leftover egg wash and score it with a sharp paring knife.

Sprinkle with sea salt and place the pan in the oven.

Step 6. Bake for about 35 minutes or until the steak’s internal temperature reaches 120°F for medium-rare.

Step 7. Remove from the oven and let rest for at least 10 minutes before slicing.


Make The Blackberry Sauce
Step 1. Place the blackberries, red wine, and stock in a heavy-based saucepan and bring to a boil.

Cook for about 5 minutes until the blackberries have softened.

Step 2. Strain the mixture through a fine-mesh strainer and discard the seeds and pulp.

Return the sauce to the saucepan over medium-high heat, add the honey and jam, and bring to a boil, cooking until the mix reduces by half and thickens to a smooth sauce.

Remove from the heat and swirl in the butter season to taste and set aside to keep warm.


Make Whipped Mashed Potatoes
Step 1. Place the potatoes in a large saucepan and cover with cold water by two inches.

Add ½ teaspoon salt and bring to a boil.

Reduce the heat to simmer, cover the pot partially, and cook until the potatoes are very tender when tested with a sharp paring knife tip, 20 – 25 minutes.

Step 2. Drain the potatoes, saving some of the cooking water.

Step 3. Combine the cream and butter in a small saucepan over medium heat and bring to a simmer.

Step 4. Put the potatoes through a potato ricer or food mill and return them to the pot over low heat.

Combine the hot cream and butter mixture and mix with a wooden spoon.

If the potatoes are too thick, add a small amount of the reserved cooking water until the texture you like the season taste with salt and pepper and set aside to keep warm.


Make the Carrots
Step 1. Bring a quart of salted water to a boil. Have a bowl of ice water ready.

Step 2. Then add the carrots and cook for about 4 minutes until they are crisp-tender.

Utilize a slotted spoon to transport the carrots to the bowl of ice water to stop the cooking, then drain.

In a large sauté pan, melt the butter over medium heat.

Combine the carrots and toss to coat; cook until heated through.

Mix in the parsley and season to taste with salt and pepper.


Best Hell’s Kitchen Recipes – Beef Wellington with Blackberry Sauce Ingredients


For Mushroom Duxelles
1 lb. Cremini mushrooms, coarsely chopped
½ tsp. Kosher salt
¼ tsp. freshly ground black pepper
2 Tbsp. minced chives


For The Wellington
1 2-3 lb. Beef filet mignon
½ tsp Kosher salt to taste
½ tsp. Ground black pepper to taste
2 Tbsp. canola or grapeseed oil
¼ whole-grain Dijon mustard
½ lb. prosciutto di Parma
1 Egg yolk for egg
1 Tbsp. whole milk
1 Sheet of puff pastry, thawed at room temp


For Blackberry Sauce
8 Oz. Blackberries
¾ red wine
¾ brown chicken stock
1 Tbsp. Tbsp. honey
2 Tbsp. seedless blackberry jam
2 Tbsp. unsalted butter
½ tsp Kosher salt to taste
½ tsp Ground black pepper to taste


For Whipped Potatoes
1 -¾ lb. Yukon Gold potatoes, peeled, cut into 1-inch cubes
½ tsp. kosher salt to taste
3 Tbsp. unsalted butter softened
1 Heavy cream
½ tsp ground black pepper to taste


For Carrots
1 lb baby carrots about 24
2 Tbsp. unsalted butter
1 Tbsp.chopped fresh Italian flat-leaf parsley


Best Hell’s Kitchen RecipesPasta and Lobster


This Hell’s Kitchen lobster and pasta recipe is a great meal to cook at home.

Cook the pasta perfectly in a light olive and then toss with juicy and succulent lobster meat.

Below is a guide on how to make Lobster and Spaghetti.

Lobster is one of the few foods you bring home live from the store to cook yourself.

Just drop the lobster into boiling salted water, and in minutes they’ll be out of their misery and onto your plate, nestled into your pasta, all buttery, sweet, and tender.


Best-Hell's-Kitchen-Recipes-Pasta-and-lobster

Best Hell’s Kitchen RecipesPasta and Lobster


Cook Lobster

Get a large bowl of ice water; in a large pot, start boiling salted water; once the water boils, drop in lobsters, and cook for about 10–12 minutes.


Shell Meat and Clean Lobster

Remove the lobsters from the water and place them into the bowl of ice water, stopping the cooking process; after cooled, remove the meat from the tails, claws, and knuckles.

Chop the lobsters into small pieces.


Cook Pasta

Start a large pot of salted water to a boil.

Once the water boils, add the spaghetti and cook until al dente, which often stops the pasta from sticking.

Sauté Lobster, add Sauce and Plate: As the pasta is cooking, heat 3 tbsp.

Olive oil in a 12-inch sautés pan over moderate heat.

Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.

Then add the white wine and reduce heat to 1/3. Stir in the tomato sauce and ½ cup vegetable broth, season, and simmer for 5 minutes.

Now add some of the remaining vegetable broth; if the sauce is too thick, add lobster meat to the sauce and continue cooking for 1 minute.


Pasta and Lobster Directions

Get a large bowl of ice water. In a large pot of boiling water, cook the lobsters for about 10–12 minutes.

Remove the lobsters from the water and place them into the bowl of ice water, stops the cooking process.

After cooled, remove the meat from the tails, claws, and knuckles.

Chop the lobsters into small pieces.

Start a large pot of salted water to a boil.

Once the water boils, add the spaghetti and cook till al dente; stirring often stops the pasta from sticking.

While the pasta is cooking, heat 3 tbsp olive oil in a 12-inch sautés pan over moderate heat.

Now add garlic, shallot, and crushed red pepper flakes and sauté until soft and lightly brown, 3 minutes.

Now add the white wine and reduce heat to 1/3.

Stir in the tomato and ½ cup vegetable broth, season, and simmer for 5 minutes.

Now add some of the remaining vegetable broth if the sauce is too thick.

Add lobster meat to the sauce and continue cooking for 1 minute.


Best Hell’s Kitchen Recipes – Pasta and Lobster Ingredients

Two 1¼-pound live lobsters or 1 lb. (C.B.T.) claw, body, tail meat mixture
12 oz. spaghetti
4 tbsp. extra virgin olive oil, plus more for garnish
3 garlic cloves, fine chopped
1 large shallot, fine chopped
⅛ tsp. crushed red pepper flakes, or more to taste
½ cup dry white wine
8 oz. tomato sauce, homemade or store-bought
½ cup plus
2 tbsp. vegetable broth
Kosher salt and freshly ground black pepper
2 tbsp. chiffonade fresh basil, for garnish as well
2 tbsp. chopped fresh parsley, for garnish as well



Best Hell’s Kitchen Recipes – Lobster Risotto


The recipe combines sweet, buttery butternut squash and creamy Risotto with herbs and Parmesan cheese, with butternut squash bursting with a genuinely gourmet flavor.

Use a 12-Inch Professional Grade All-Clad D3 Tri-Ply Stainless Steel Fry Pan with Lid.

Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.


best-hells-kitchen-recipes-Lobster-Risotto

Best Hell’s Kitchen Recipes – Lobster Risotto


Preparing Butternut Squash

Place squash face on a sheet tray and roast at 350 degrees until fork tender.

Remove from the oven and scoop out the flesh.

Place squash in a blender and add heavy cream and milk to loosen to desired consistency.


Cooking Lobster Risotto

Add olive oil to a pan, add 2 cups Arborio Rice, and cook till rice is toasted.

Then add Shallots and sweat out, add white wine, and cook off all alcohol.

Start adding chicken stock and keep rice moving; as rice drys up, keep adding chicken stock at 2 oz every minute for 20 minutes.

Add Butternut Squash Puree with Risotto and Parmesan Cheese as the rice starts to cook.

As rice is cooking, poach Lobster tail in melted butter very gently, then add Knuckle and Claw Meat to rice, Diced Butternut Squash, and chives to the plate, and season to taste with salt.

Top with the poached Lobster tail.


Lobster Risotto Directions

Preparing Butternut Squash

Place squash face on a sheet tray and roast at 350 degrees until fork tender.

Remove from the oven and scoop out the flesh.

Place squash in a blender and add heavy cream and milk to loosen to desired consistency.


Best Hell’s Kitchen Recipes – Lobster Risotto Ingredients

8 oz. Lobster Knuckle and Claw Meat
2 ea. 4 oz. Lobster Tails, cut in half
2 cups Arborio Rice, cooked to package specifications
1 ea. Shallot, small diced
8 oz. Butternut Squash, small diced and blanched
8 oz. Butternut Squash Puree
4 oz. White Wine
8 oz. Parmesan Cheese, grated
16 oz. Chicken Stock, more if needed
2 oz. Olive Oil
4 pieces Fried Sage (Garnish)

For Butternut Squash Puree
1 ea. Butternut Squash, cut in half, seeds removed
¼lb. Butter, unsalted, room temp
1 Heavy cream, heated through
½ Whole Milk
Salt To Taste


Best Hell’s Kitchen Recipes – Chicken Grilled Under a Brick


Chicken under a brick is a method of roasting a whole chicken, seasoned with lemon and fresh herbs, inside an oven or on a grill with a heavy brick or press positioned on top, helping with the cooking process.


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Best Hell’s Kitchen Recipes – Chicken Grilled Under a Brick


Chicken Grilled Under a Brick Directions

Season and Coat Chicken with Olive Oil.

Preheat oven at 500°F mix 1 tbsp. Olive oil and salt and pepper together in a bowl.

Position the whole chicken on the cutting board, skin side down.

Using your hands, press down firmly on the breastbone to flatten the breast.

Brush the chicken on both sides with the olive oil mixture.

Get an ovenproof large skillet hot (nonstick if possible) or on the grill if available to hold the flattened chicken over medium-high heat for 3 minutes.

Place the remaining olive oil in the pan and wait about 30 seconds for it to heat up.


For Brick Chicken

Preheat the oven to 500°F.

Combine 1 tbsp.

Olive oil and salt and pepper together in a bowl.

Place the whole chicken on a cutting board, skin side down.

Using your hands, press down firmly on the breastbone to flatten the breast.

Brush the chicken on both sides with the olive oil mixture.

Get an ovenproof large skillet hot (nonstick if possible) to hold the flattened chicken over medium-high heat for 3 minutes, place remaining olive oil in the pan and wait about 30 seconds for it to heat up.

Put the chicken in a large skillet, skin side down; weigh it with another skillet, or have one or two bricks wrapped in aluminum foil.

What you are trying to do is flatten the chicken by adding weight evenly over the chicken surface.

Now continue cooking over medium-high heat for 5 minutes, then move chicken to the oven.

Roast for 15 minutes more.

Remove the pan out of the oven along with the weights; turn the chicken over, continue roasting 10–15 minutes more on the other side, or until the juices run clear or an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.


Best Hell’s Kitchen Recipes – Chicken Grilled Under a Brick Ingredients

Gremolata
1 tbsp. finely chopped lemon peel
¼ cup finely chopped parsley
1 tbsp. fresh tarragon
2 tbsp. finely chop garlic


Brick Chicken
1 3- to 4-lb. fresh whole chicken, backbone taken out, remove excess fat, washed, and dried
Kosher salt and freshly ground black pepper to taste
2 tbsp. extra virgin olive oil, divided
1 whole lemon, quartered


Best Hell’s Kitchen Recipes – Cast Iron Ribeye Steak


Ribeye steak is a great flavorful cut of beef.

Seared in oil and basted in butter, then finished by melting a herb butter pat on top.

The flavor is incredible and cooked to perfection in just 15 minutes.

Enjoy with a tall glass of red wine, Bon Appétit.


Best-Hell's-Kitchen-Recipes-Cast-Iron-Ribeye-Steak

Best Hell’s Kitchen Recipes – Cast Iron Ribeye Steak


Heat a 10-to-12-inch skillet and place the skillet in a 500°F oven.

Remove the ribeye from the refrigerator, and bring it to room temperature.

Once the oven reaches 500 °F, remove the skillet from the oven and place it on the stove over medium-high heat for 5 minutes.

Lightly coat the steak with oil and season both sides with a large kosher salt and ground black pepper pinch.

Instantly lay the rib eye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye.

Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.)

Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.

Place a pat of herb butter on top of the ribeye, take the steak out of the skillet, cover loosely with foil, and rest for 2 minutes as the butter melts.


Cast Iron Ribeye Steak Directions

Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the ribeye from the refrigerator, and bring it to room temperature.
Once the oven reaches 500°F, remove the skillet from the oven and place it on the stove over high heat for 5 minutes.

Lightly coat the steak with oil and season both sides with a large salt and black pepper pinch.

Instantly place the ribeye in the center of the hot skillet. Sear for 30 seconds; don’t move the ribeye.

Turn the ribeye over, and cook for an additional 2 minutes. (If you prefer medium-cooked steak, add a minute to each turn.)

Turn over the steak with tongs and sear for 30 seconds, then place the skillet straight into the oven for 2 minutes.

Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.


Best Hells Kitchen Recipes – Cast Iron Ribeye Steak ingredients

One bone-out ribeye steak, 1 .5-In. thick
1 Tbsp. Canola oil to coat pan
Pinch Kosher salt and fresh ground black pepper to taste
Herb Butter


Best Hell’s Kitchen Recipes – Sesame Crusted Pan Seared Tuna


When purchasing tuna select labeled with “sushi grade” from a trusted fresh fish market or the fish section of your grocery store.

The green tea soba noodles-cha soba can be found in Asian markets.

If not available you can substitute regular buckwheat soba noodles.


Best-Hell's-Kitchen-Recipes-How-to-Make-Gordon-Ramsay-Pan-Seared-Sesame-Crusted-Tuna

Best Hell’s Kitchen Recipes – Sesame Crusted Pan Seared Tuna


Sesame Crusted Pan Seared Tuna

When purchasing tuna select labeled with “sushi grade” from a trusted fresh fish market or the fish section of your grocery store.

The green tea soba noodles-cha soba can be found in Asian markets.

If not available I substitute regular buckwheat soba noodles.

The tuna is lightly pan seared with a sesame crust; when purchasing tuna, select labeled with “sushi grade” from a trusted fresh fish market or the fish section of your grocery store.

The green tea soba noodles-cha soba can be found in Asian markets; if not available, substitute regular buckwheat soba noodles.

Tataki is a Japanese cuisine cooking technique.

The meat or fish is seared very quickly over an open flame or in a hot pan.

It’s marinated in vinegar, then slice thinly, seasoned ginger.

The seared meat or fish can also be served with soy sauce and garnished like raw fish Sashimi.


How to Make Gordon Ramsay Pan Seared Sesame Crusted Tuna

Searing the Tuna Tataki: Brush Ahi Tuna with melted butter, coat with sesame seeds.

Heat the oil in a large sauté pan over medium-high heat.

Add the sesame-crusted tuna, sear, butter bast about 30 seconds per side.

Remove the tuna from the pan and let it rest. Slice the tuna.


Cooking Soba Noodles

Cook noodles in a large saucepan of boiling water according to packet instructions.

Drain and rinse under cold running water.

Transfer to a bowl and toss with three tablespoons of the sesame dressing and sesame seeds.

Making the Sesame Dressing: Combine the soy sauce, rice vinegar, honey, and ginger, whisking to combine.

Whisk in the vegetable and sesame oils until well emulsified.

Fold in the sliced scallions. Separate 1 Tbsp of dressing and set aside to drizzle over tuna.

Plating Tuna: Divide the soba noodles among 4 plates.

Top with sliced Ahi Tuna and drizzle with sesame dressing.

Garnish with more sliced scallion.


Making the Sesame Dressing

Combine the soy sauce, rice vinegar, honey, and ginger, whisking to combine.

Whisk in the vegetable and sesame oils until well emulsified. Fold in the sliced scallions.

Separate 1 Tbsp of dressing and set aside to drizzle over tuna.


Plating Tuna

Divide the soba noodles among 4 plates.

Top with sliced tuna and drizzle with sesame dressing. Garnish with more sliced scallion.


Best Hells Kitchen Recipes – Pan Seared Sesame Crusted Tuna Ingredients

Tuna
1–2 Tbsp. Grapeseed oil
1 pound sushi-grade tuna, cut into four 4 Oz. blocks
1 stick butter melted for coating fish
6 Tbsp. white and black sesame seeds


Green Tea Soba Noodles

6 Oz. green tea soba noodles or other dried soba noodles (the green tea variety are also called cha soba and available at specialty Asian markets)

1 Tbsp. mixed toasted white and black sesame seeds


Green Tea Soba Noodles Sesame Dressing

1 ¼ tablespoons soy sauce
¼ tablespoon rice vinegar
1 teaspoon honey
1 teaspoon fresh minced ginger
1 ½ tablespoons vegetable oil
½ tablespoon sesame oil
1 tablespoon sliced scallions, plus more for garnish


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