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.

Ingredients:

• 14oz cooked crayfish tails
• 4-5 tbsp mayonnaise
• 1/2 tsp white truffle-infused olive oil
• 1 avocado (chopped)
• sea salt and black pepper (to taste)

Instructions:

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.

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)!

Catching trout can be a fun and rewarding experience and eating them is even better! Whether you catch your trout from a fresh mountain river (like I did), or the local fish monger, you’re certain to have a delicious meal when you get home. I’ve been fishing three out of the last five days and came home with three trout. I plan to prepare this meal after my trout is finished smoking (I’ll post back on how it turns out).

You can make your own Smoked Trout, or you can buy it at the store. I will be smoking my own.

This recipe comes from Gordan Ramsay’s Fast Food

Ingredients:

• 6 vine ripened plum tomatoes
• sea salt and black pepper
• 15 semi-dried tomatoes in oil (about 3/4oz)
• 2 garlic clove, peeled and roughly chopped
• 2 banana shallots (or 4 regular shallots) peeled and roughly chopped
• 3/4 cup olive oil
• juice of 1/2 lemon
• 1 lb 2 oz (18 oz) fresh pappardelle or tagliatelle
• 1 3/4lb  skinless Smoked Trout fillets, flaked into large chunks
• Parmesan, for grating

Directions:

Add the plum tomatoes to a large pan of boiling salted water and blanch for 2 minutes. Lift out with a slotted spoon to a bowl of iced water to cool for a few minutes, then remove and peel off the skins. Halve the tomatoes and squeeze out the seeds.

Put the tomatoes into a food processor along with the semi-dried tomates, garlic, shallots, olive oil, and lemon juice. Whiz to a smooth sauce and season with salt and pepper to taste. Pour the sauce into a pan and warm through over medium-high heat while you cook the pasta.

Cook the pasta in a boiling salted water (the pan you used for the tomatoes) for 2 minutes until al dente. Drain well, then toss with the tomato dressing and flaked trout. Divide among warm plates and grate over some parmesan to serve.

Gordon Ramsay’s Sausage and Beans

I just prepared this recipe for dinner tonight and “oh my God”, it’s delicious! It’s a cinch to make and so tasty that I stuffed myself to the point of being uncomfortable! This is a quick recipe that would be good for lunch or dinner.

I couldn’t find Toulouse Sausage, or a can of Mixed Beans, so I used Italian Sweet Sausage, and a can of Black Beans.

This Recipe comes from Gordon Ramsay’s Fast Food

Ingredients:

• 4 Toulouse Sausages (you can use kielbasa or Italian Sweet Sausage if needed)
• 2 tbsp Olive Oil
• 2 Cloves Garlic (finely sliced)
• 2-3 sprigs of thyme
• 1 14 oz can of mixed beans (drained and rinsed)
• 1 14 can of chopped tomatoes (or cut them fresh if you have time)
• salt, pepper, and a pinch of sugar
• rustic bread

Pan-fry the sausage with the olive oil and the thyme, then add the garlic and cook for 3-4 minutes, stirring occasionally. You want the sausages to be a nice golden brown at this point.

Add the mixed beans and the tomatoes and bring to a simmer. Loosely cover the pan and stew for 10-12 minutes until the sausage are cooked through.

Season with salt, pepper, and a pinch of sugar if the tomato sauce is too sharp. Serve in bowls with the bread.

Serves 2 (or 1 really hungry person)

Gordon Ramsay’s Left Over Roast Chicken Salad

This is a quick recipe which also uses up your leftover chicken from last night (you did eat chicken last night, right?). If you’re going to pack the lunch to go, make sure to store the chicken and watercress in different containers and mix them when you’re ready to eat.

This recipe comes from Gordon Ramsay’s Fast Food which is a wonderful cook book. You can get it on Amazon.com for about $20.

Trim 7oz watercress, removing the stalks, then wash and dry on paper towels. Slice or shred the meat from 1/2 roast chicken.

For the dressing, mix the juice of 1/2 lemon with 6 tbsp extra virgin olive oil, adding any pan juices from the roast chicken and salt and pepper to taste. Toss the chicken in the dressing.

Add the watercress to the chicken just before serving and toss to mix. Serve with lemon wedges on the side and a few chunks of crusty baguette.

Gordon Ramsay’s Pastrami & Cream Cheese Bagel

This Recipe is so simple that anyone should be able to pull it off. Dive right in and have yourself a quick homemade lunch. You’ll be glad you didn’t get a ready made meal.

You can find this recipe and many more like it in Gordon Ramsay’s Fast Food

Split two poppyseed bagels in half. Toast them lightly

Mix 3.5 oz of cream cheese with 1 tbsp of whole grain mustard, add salt and pepper

Spread the cream cheese mixture over the bagels.

Arrange 2 or 3 pastrami slices, a sliced large gherkin (or cucumber if you can’t find a gherkin), and some arugula leaves on each bagel base. Put the top half of the bagel on and you’re set! Umm, umm…