Gordon's a helper. You know it's true. You can catch encore episodes of Kitchen Nightmares on the 12th and 19th (9:00 est), and new episodes return March 5 at the same time (tune in), but right now Gordon wants to make sure your Valentine's Day goes off without a hitch. Check his quick tip video, and look like a star by making the perfect meal.
If you thought Gordon Ramsay was only about screaming at donkeys, then you probably haven't watched Kitchen Nightmares (or a lot of his British television work), and to prove it, he's setting you up in style for Valentine's Day.
GORDON RAMSAY’S VALENTINE’S DAY MENU:
Appetizer: King Crab Capellini with chili, lime and green onion
Main Course: Pan Seared Salmon Filet with chorizo, white beans, lobster
Dessert: Hot Chocolate Fondant
Appetizer: King Crab Capellini with chili, lime and green onion
Serves 2
INGREDIENTS
- 4 oz capellini
- 1 garlic cloves, peeled
- 1 red chili, finely sliced
- 2 green onion
- Splash of dry white wine
- 1 lime
- 120 g Alaskan king crab meat
- Handful of flat leaf parsley, roughly chopped
- Salt
- Black pepper
- Extra virgin olive oil
METHOD
1. Bring a large pan of salted water to the boil. When it comes to a rolling boil, add the pasta and cook according to pack instructions until al dente (approximately 3-4 minutes).
2. Heat another large pan with the olive oil. Chop the green onions, thinly slice the chili and crush the garlic. Sauté for 1-2 minutes and season with salt and pepper.
3. Add the wine to the pan and cook out for a minute to reduce. Add the crab meat, stir together and allow to heat through.
4. Drain the pasta and drizzle with extra virgin olive oil and season with salt and pepper. Add the pasta to the crab mixture, chop the parsley and toss the ingredients to combine.
5. Serve immediately with a generous squeeze of limejuice, and a drizzle of extra virgin olive oil.
Main Course: Pan Seared Salmon Filet with chorizo, white beans, lobster
Serves 2
INGREDIENTS
- 2, 6oz portion salmon filet
- 1 cup cooked white beans
- 2 tbsp raw fine diced pancetta
- 2 tbsp fine diced dried chorizo
- 2 fine diced shallots
- 3 tbsp fine diced onion
- 2 tbsp fine diced carrot
- 2 tbsp fine diced celery
- 2 tbsp rough chopped tarragon
- 4 fresh shucked lobster knuckles, roughly chopped
- 6 oz lobster broth (vegetable broth can be used as a substitute)
- 1 cup dry white wine
- 1 cup lobster bisque (can be found at most fish markets)
- 4 oz heavy cream
- Olive oil for sautéing
- Salt and pepper to season
METHOD
1. In a medium pot heat 2oz olive oil. Sauté the pancetta until fat is rendered and starting to crisp. Add the chorizo and diced carrot, celery, shallot and onion.
2. Sauté until the vegetables are tender, about 2 minutes. Add white wine and reduce by 1/3.
3. Add white beans and bisque and reduce the heat to a simmer. Season with salt and pepper and continue to simmer. Add cream, lobster and tarragon. Taste and adjust seasoning if necessary. Keep warm at a low simmer.
4. Season the salmon with salt and pepper. In a hot pan with olive oil sear on one side, reduce the heat and continue to cook until browned on one side.
5. Turn the fish over and cook on the opposite side for 3 minutes. Salmon should be served pink in the center. Cooking time should be no more that 7 minutes.
6. Pour the ragu into a shallow bowl. Place the salmon filet on top and drizzle with olive oil.
Dessert: Hot Chocolate Fondant
Serves 2
INGREDIENTS
- ½ a stick of unsalted butter, plus extra to grease
- 2 tsp cocoa powder, to dust
- 2 oz good-quality bitter chocolate (minimum 70% cocoa solids), broken into pieces
- 1 egg
- 1 egg yolk
- 4 tbsp sugar
- 5 tbsp all purpose flour
METHOD
1. Heat the oven to 320 F. Butter two large ramekins, about 7.5cm in diameter, then dust liberally with cocoa powder.
2. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth. Leave to cool for about 10 minutes.
3. Using an electric whisk, beat the whole egg, egg yolk and sugar together until pale and thick, then incorporate the chocolate mixture.
4. Sift the flour over the mixture and gently fold in, using a large metal spoon. Divide between the ramekins and bake for 12 minutes.
5. Turn the chocolate fondants out on to warmed plates and serve immediately with a scoop of good quality vanilla ice cream
© 2010, Are You Screening?. All rights reserved. Reprinting without express permission of the author is prohibited.
About Marc Eastman
Marc Eastman is the owner and operator of Are You Screening? and has been writing film reviews for over a decade, and several branches of the internet's film review world have seen his name. His reviews have brought him personal praise from the director of a major motion picture, and have been used as required reading in a course at a major University. These priceless rewards, along with just bags of cash, keep him from straying from freelance writing. He is also a member of The Broadcast Film Critics Association and The Broadcast Television Journalists Association.
Twitter | Facebook | More Posts (1450)
