Here’s yet another delicious crayfish recipe from Gordon Ramsay. I’m so excited to find several crayfish recipes from Gordon since I’m getting ready to go trap as many of these mini-lobsters as I can. This is a quick and tasty sandwich which can be made for lunch or a starter.
This recipe comes from Gordon Ramsay’s Fast Food. If you like this recipe or others from this book, I would highly suggest purchasing it.
Toss the cooked crayfish tails with the mayonnaise and white truffle-infused olive oil. Stir and mix with the chopped avocado and season to taste with sea salt and black pepper.
Lightly toast 4 thick slices of rustic white bread and Sandwich it all together. Quick and easy.
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I posted a recipe a few weeks ago for Gordon Ramsay’s Crayfish Salad. Getting edible crayfish in my region is almost impossible unless you catch them yourself.
I was able to get one trap built a few days ago! It’s warming up around here and I think I’ll finally be able to go catch some crayfish in a couple of weeks! I’ll keep you guys posted on my progress with this whole recipe adventure.
I got my plans for building the trap from this adventure website. The instructions where clear and concise. I would suggest wearing gloves, as I poked a few holes in my hands getting this thing fully put together. You can see my trap in the picture below.
My Crayfish Trap
PS I apologize if my writing style today isn’t up to par. I’ve been under the weather lately and I’m on some over the counter medicine.
Oh my, this recipe looks divine! It also looks like it’s pretty darn expensive . Make sure you have a few pots and skillets before attempting this. You’ll also need a sieve.
I’ll update this post as soon as I get a chance with written instructions, measurements, and everything else, but in the mean time check out the video!
This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you’re ready to prepare this dish. Feed a large family with this meal (serves 8 ) or keep some for leftovers. You can half the recipe if you wish to make less.
This recipe comes from Gordon Ramsay’s Fast Food
1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.
2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate.
3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and pepper.
4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re reducing, put an oiled oven-safe pan in the oven to heat up.
5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.
6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.
7. Leave me comments.
Over the last few months I’ve started to notice a central theme with Gordon Ramsay’s Recipes. Almost all his recipes contain rosemary, thyme, or both. Garlic is another very prevalent ingredient as well as sea salt and pepper. Occasionally there will be some white or red wine vinegar. Creme Fraiche is very common in Gordon’s dishes.
I’m going to try out a dish on my own which mimicks the types of ingredients Gordon Ramsay uses on a regular basis and see how it turns out. Let me know if you have any dishes you’ve come up with on your own. I’ll post back and let you know how this project turns out.
These home made French Fries are a welcome change to the soggy, oversalted french fries most of us are accustomed to. I’ve prepared these fries and my only caution is to make sure you don’t over-boil the potatoes or you end up with hash browns instead of french fries.
You can find this recipe and many more like it in Gordon Ramsay’s Fast Food. Make sure to get a copy if you don’t already have one.
Pre-heat the oven to 425 with a roasting pan inside.
Cut the potatoes into 1/2 inch thick French fires. Parboil in a pan of salted water for about 5-7 minutes until just tender. Drain and pat dry.
Put a single layer of potatoes on the roasting pan and scatter the garlic and herbs over them. Drizzle generously with olive oil (this step is important if you want crispy fries) and sprinkly with salt and pepper.. Use a pair of tongs to toss the potatoes and coat well with your seasoning mixture and the olive oil.
Bake for 10-15 minutes until the fries are golden brown and crisp, turning a few times during the baking. Drain on paper towels and serve! These go really well with Lela’s Famous Burgers.
To shuck an oyster, hold in a folded dish towel and insert an oyster knife through the hinge of the shell. Keeping the oyster level, wriggle the knife to sever the hinge muscle, then push it in a bit further and twist up to lift the top shell. Tip the juice into a bowl and remove any pieces fo shell from the oyster. Slide the knife along the bottom shell to release the oyster. The juice can be used in various dishes including fish stock.
Saturday is just a day away and there’s no better time to have a cold beer and some oyster shooters! Follow this recipe to make some delicious oyster shooters from scratch. I am so doing this tomorrow night.
This recipe comes from Gordon Ramsay’s Fast Food. If you haven’t already bought a copy then click the link and get to it!
Get a small pitcher and mix the tomato juice, lemon juice, Worcestershire sauce, hot pepper sauce, and vodka. Shuck the oysters and add the juices to the tomato mixture. Season with salt and pepper to taste. Tip some celery salt into a bowl.
Wet the rims of four shot glasses with a little lime juice, then dip in the celery salt to coat. Carefully pour the tomato mixture into the glasses and fill 3/4 of the way. Drop an oyster into each glass and serve immediately.
“However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb—even if you’ve brought the pan to the table.” Gordon Ramsay
“However amazing a dish looks, it is always the taste that lingers in your memory. Family and friends will appreciate a meal that tastes superb—even if you’ve brought the pan to the table.”
Gordon Ramsay
Tonight as I was preparing Gordon Ramsay’s Beef Stew which was featured on the F Word a few weeks ago and I had an unfortunate mishap. Running late, and in a rush, while using a new knife lead to my incident. I’m accustomed to my Calphalon Katana Series Chef’s Knife which has quite a long handle, yet tonight I was trying out a new Forschner Santoku which I had full intention on reviewing here this evening. The Forschner has a shorter handle, as I’ve painfully learned.
As mentioned before, I was in a rush and not really paying much attention. I reached behind me to grab the knife and felt the handle. As my hand wrapped around the unfamiliar grip, I tightened my thumb flat against the blade and cut myself to the bone! Feeling a slicing sensation I haven’t felt for many years sent me into a panic. I immediately raised my hand into the air, away from the pain. It was only after lifting my hand that I realized how deeply this new knife had cut me; it actually traveled up with my hand, deeply embedded into the flesh of my thumb. “Oh F**K, I yelled as I shook the knife free of my skin!
I can’t review the knife now as it’s severely dulled from falling blade first onto my ceramic kitchen tile, but I can tell you that it was razor sharp!
What I can review is Gordon Ramsay’s Beef Stew! I quickly bandaged my hand and resumed my prep work with my trusty Katana Series knife, making the stew according to the directions here on my blog. I could not believe how easy and tasty this meal is to prepare! You absolutely must forget my knife incident and go cook some of Gordon Ramsay’s Beef Stew! If you haven’t tried it yet, you’re in for a real treat! It is absolutely fantastic and a cinch to make. Don’t forget the French Bread.
I’m probably going to need some stiches soon, so I better stop writing and take a closer look at my tightly bandaged wound. Peace out.
