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Gordon Ramsey’s Healthy Hamburgers
Aug 29th, 2013 by grradmin

Gordon Ramsey’s Healthy Hamburgers

Gordon Ramsey’s Healthy Hamburgers are easy-to-make, healthy homemade hamburgers . Try them.

Ingredients

Burgers:
1 lb. Lean Ground Beef
½ tsp. Salt
½ tsp. Pepper
1 tbsps. Smoked Paprika
Pinch of Cayenne Pepper
2 tsp. Tabasco sauce
1 tbsp. Worcestershire sauce
5 Tomatoes
1 Head of Lettuce
4 Burger buns
Beet Relish:
8 oz. can of Beetroot
2 tbsp. Balsamic Vinegar
¼ tsp. Salt
¼ tsp. Pepper
3 tbsp. Olive
3 tbsp. Capers
½ cup Parsley

Directions

1. Place ground beef in large bowl and add in salt, pepper, smoked paprika, a pinch of cayenne pepper, tabasco sauce, Worcestershire sauce, and ketchup.  Mix well, roll into patties and place in the fridge in order to firm up for cooking.
2. For the Beet Relish, use a blender to mix together the beet root, Balsamic vinegar, salt, pepper, olive oil, capers and fresh parsley.  Set aside.
3. Heat up the olive oil in a pan, take your patties from the fridge and place them into the pan.  Let the patties cook around 5 minutes on each side or until it has reached your perfect level of doneness.
Gordon Ramsey’s Healthy Hamburgers

4. Slice up tomatoes, lettuce and toast up the burger buns.  On each bun, spread relish generously, top with the lettuce, tomatoes, the burger patty, and there you go!

Yes, Gordon Ramsey’s Healthy Hamburgers are healthy homemade hamburgers made right in your very home.

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Gordon Ramsay Cookalong – How to Cook a Perfect Steak
Sep 30th, 2011 by Foodie

Gordon Ramsay – How to Cook a Perfect Steak

This recipe comes from Gordon Ramsay’s F Word

Gordon Says “don’t be afraid to cook a steak on the big night. If you follow these simple rules, it will be easy. Let the pan get nice and hot. If there’s no heat in the pan, there’s no color. If there’s no color, there’s no flavor”. Make sure the steak is relaxed, meaning it’s at room temperature. A relaxed steak will cook quicker, and won’t be stone cold in the center. Ingredients needed to cook a perfect steak couldn’t be simpler, so grab a steak next time you’re at the market, and treat yourself to a delicious meal.

Keep in mind, stove cooked steaks can produce lots of smoke while cooking. Open the windows before you start, and turn on the exhaust fan.

Ingredients:

  • New York Steak (or your preferred cut)
  • Salt
  • Freshly Cracked Pepper
  • Butter
  • Neutral Oil (flavorless cooking oil)

Directions:

Use a generous amount of salt and pepper to season the steak, and gently press it into the meat with your fingers. The thicker the cut of steak, the more salt and pepper you will need.

Use a heavy pan for cooking steak. Cast iron pans work best for this particular meal. Get the pan nice and hot, then add the oil. Wait for the oil to heat up, it should just start to smoke before adding the steak. Add the steak and push it down in the center with your fingers to ensure the entire steak is touching the bottom of the pan.

It’s very important to only flip the steak once during cooking. Moving the steak around while cooking it will only drain it of essential juices and lead to a less than desirable result. For rare, cook 2-3 minutes on the first side, then flip the steak. About 1 1/2 minutes into the second side, melt butter into the pan. Spoon the butter over the steak, ensuring to cover the entire steak. When the steak is just about finished, turn it onto it’s back, fat side down. Cook for about 30 seconds to reduce and soften the strip of fat. Remove steak from pan, and baste again with butter from the pan. Leave to rest, then slice if desired.

You can test doneness of the steak by comparing the firmness of the steak to parts of your hand. Rare is on your thumb muscle, near your palm, medium is near the outer edge of your thumb, and well-done is where your wrist meets your hand. Watch the video for a visual explanation of firmness. Embedding is disabled on the video for some reason, but you can watch it by clicking the link.

F Word
How to cook a perfect steak.

»crosslinked«

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Gordon Ramsay’s Fillet of Beef with Mushroom Gratin
May 8th, 2009 by Foodie

Fillet of Beef with Mushroom Gratin

This recipe is from Gordon Ramsay’s F Word. Gordon Ramsay says:

Fillet of Beef has to be the ultimate indulgence. When you bite into it, it actually melts on your tongue like butter. The flavor is phenomenal!  Yes it’s sumptuous, yes it’s expensive, but boy is it worth it!

Gordon Ramsay goes really fast on this recipe like always and gives no measurements. I’ve estimated everything. This recipe should be very close to the one cooked on The F Word. Feel free to make adjustments and let me know if I’ve missed anything. Enjoy!

Ingredients:

  • 1 large Fillet Mignon
  • olive oil
  • 2 shallots (sliced)
  • 3 cloves garlic (smashed with peels on)
  • 1/4 lb. chestnut mushrooms (quartered)
  • 1/4 lb. Shitake Mushrooms (quartered)
  • 1/8 lb. Oyster Mushrooms (quartered)
  • 1/2 cup Cream (eyeball it)
  • 2 Egg Yolk
  • Chives (eyeball it)
  • Salt & Pepper to taste

Directions:

Mushroom Gratin:

Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.

Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.

That’s it for the Gratin.

Fillet of Steak:

Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you’ll dry it out.

Spoon the  Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes. As Gordon Ramsay said on the F-Word, Fillet of Steak with Mushroom Gratin – DONE!

He also said he wishes he could “die and F**k off to heaven with his Fillet of Steak”! LOL

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