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Gordon Ramsay’s Sticky Baked Chicken Drumsticks
Sep 24th, 2011 by Foodie

Gordon Ramsay’s Sticky Baked Chicken Drumsticks

This delicious recipe comes from the Chef’s book, Gordon Ramsay’s Healthy Appetite
. Gordon also cooked this dish on The Rachael Ray show in front of a live audience,  teaching Rachael a thing or two about cooking. :)

These drumsticks are super easy to prepare and cook, so don’t hesitate to whip up a batch for dinner or company. Gordon says they taste just as good the next day, so you might want to double or triple the recipe if you like left-overs.

Ingredients for Chicken:

  • Chicken Drumsticks, 10
  • Olive Oil
  • Sea Salt
  • Black Pepper

Ingredients for Glaze:

  • Rice Wine Vinegar, 3 Tsp
  • Lemon Juice, from 1 1/2 lemons
  • Fish Sauce, 3 Tbsp
  • Honey, 6 Tbsp
  • Sesame Oil, 4 tsp
  • Soy Sauce, 4 tsp

Cooking Instructions:

Pre-heat the oven to 400 degrees F. Coat drumsticks with olive oil, then season with salt and pepper. Arrange drumsticks in a single layer in a casserole dish, and bake for about 20 minutes. Prepare the chicken glaze while the drumsticks are cooking. Making the glaze itself is super easy. Just mix all of the glaze ingredients together, and it’s prepared!

Remove the Chicken Drumsticks from the oven after about 20 minutes and coat with the glaze. Return to oven and bake for another 20-30 minutes until nicely browned. Make sure to turn the chicken a few times during this part of the cooking.

Remove from oven and let rest for a few minutes before serving. Enjoy.

 

 

 

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Gordon Ramsay’s Easy Beef Stew
Mar 18th, 2009 by Foodie

Gordon Ramsay cooked this recipe for some construction workers on the F Word recently. He goes really fast, and it’s hard to make sure I’ve got all of the ingredients right, but I think I’ve got it. Give it a try and let me know how it turns out.

*edit: I made this stew a few nights ago and it was unbelievable! Get down to the farmers market and pick up the ingredients, you won’t regret it.

Ingredients:

  • 1 lb. Top Sirloin (or better) cut into large chunks
  • 2-3 Cloves of Garlic (minced)
  • Sprigs of Fresh Thyme
  • 1 Onion
  • 1 lb. Mushrooms (quartered)
  • Yellow Mustard (for brushing meat)
  • Salt (to taste)
  • Pepper (to taste)
  • Red Wine Vinegar (few good glugs)
  • 1 Tbs Tomato Puree (or tomato paste)
  • 1 Tbs Creme Fraiche (or substitute with sour cream) <– it’s pronounce Crem Fresh
  • 2 Cups Beef Stock
  • Fresh Cilantro (chopped)
  • Olive Oil

Cooking Instructions:

The secret to making this dish fast and tasty is to cook everything in the same pan.

Add the onions, garlic, and thyme to a large heavy pan and cook until the onions are translucent; set aside on a plate. Quarter the mushrooms and sautee till soft; set aside on the same plate as the onions.

Rub your meat with salt and pepper then add to simmering hot oil. Brush the meat with yellow mustard. Brown meat on all sides, then set aside on your handy plate from earlier.

Pour some red wine vinegar into the pan and then add tomato puree. Mix in beef stock and creme fraiche. Stir well and bring to a simmer, then put the meat back into the pan. Pour all of your other cooked ingredients back into the pan and heat thoroughly while stirring. Add Cilantro and stir for 60 seconds.

Your done! If you’ve hauled ass, then it’s only been about 25 minutes and it’s time to eat!! Serve with some rustic bread and don’t forget to let me know how it turns out! I’ll be making this for dinner in a couple of nights (tomorrow is more shepherd’s pie)!

»crosslinked«

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Cooking Snails from the Garden
Mar 7th, 2009 by Foodie

Eating Snails from the Garden – Part 2

Not to long ago I posted an article on eating snails from the garden, this is the second half of that article where you get delicious instructions on cooking them!

This recipe is based off of Gordon Ramsay’s Escargot salad recipe from the F Word. As lunatic as this seems, I’m excited about it and experimenting myself.

I’ve added a video at the end of this article of the whole snail catching, snail cooking process. You can find the cooking instructions about half way into the video.

Ingredients:

  • Smoked Pancetta (1-2 strips)
  • Fresh Sage (nice handful)
  • Fresh Parsley (small handful)
  • Fresh Lemon Juice (as in squeezed out of a lemon)
  • Olive Oil (1-2 tbsp)
  • Snails
  • a nice spring mix salad (lightly dressed)

Cooking this dish is a snap. Boil enough water to cover your snails and dump them in to give them a bath. Let the snails boil for a couple of minutes and then take them off the range and strain them.  Use Escargot tongs or any other small kitchen device (tweezers anyone?) to remove the snails from their shells.

Dice the Pancetta and fry until nice and crispy. Add fresh sage and snails and toss a bit then add some fresh parsley and olive oil, then toss a little more. Success! You have finished cooking your fresh, organic, free range snails!

Add snail mixture to a bed of fresh, lightly dressed salad and enjoy.

I can’t wait to try this recipe! I’ll let you know how it turns out when my snails are ready.

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