Gordon Ramsay's Bollocks

"It's like crap, served up with crap, with a side of crap."

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Hell’s Kitchen Casting in Boston May 31 “Do you love cooking, but just wish a crazed chef with a foul temper and flair for the dramatic would hover over your shoulder and scream while you saute? Boy, are you in luck, because Gordon Ramsay wants you. If you want him, show up with your resume (and pictures/video of you workin’ it in the kitch if you’d like) to Savin Bar & Kitchen. You’ve got to be at least 21, which makes sense, since you’ll probably need a few shots when Ramsay’s done with you.” May 31 Savin Bar & Kitchen 112 Savin Hill Ave, Dorchester, MA

Hell’s Kitchen Casting in Boston May 31

“Do you love cooking, but just wish a crazed chef with a foul temper and flair for the dramatic would hover over your shoulder and scream while you saute? Boy, are you in luck, because Gordon Ramsay wants you. If you want him, show up with your resume (and pictures/video of you workin’ it in the kitch if you’d like) to Savin Bar & Kitchen. You’ve got to be at least 21, which makes sense, since you’ll probably need a few shots when Ramsay’s done with you.”

May 31
Savin Bar & Kitchen
112 Savin Hill Ave, Dorchester, MA

Filed under gordon ramsay Hell's Kitchen

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Gordon Ramsay’s Lemon and Lime Syllabub Recipe “Syllabub (also sillabub, sillibub) is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine. Mrs Beeton (1861) gives two recipes. One author’s recipe says to mix the other ingredients together in a large bowl, “place the bowl under the cow, and milk it full.” The recipe can be traced back to the time of Tudor Dynasty that ruled England from 1485 until 1603. In its early variations it was a drink made of new milk and cider, with the cows milked directly into an ale pot. This created a frothy cappuccino-like effect. A variation known as an Everlasting Syllabub allows for the cream to rise and thicken by letting it stand for several days. The Druid’s Head tavern in Kingston upon Thames, Surrey, South-West of London claims to have been one of the first taverns to make the famous dessert syllabub in the 18th century.” - from Wikipedia Serves 4 INGREDIENTS 500ml double cream 1 lemon, zest and juice 1 lime, zest and juice 75g icing sugar 50g (or 5) Ginger nut biscuits METHOD 1. Pour the cream into a large bowl and sift in the icing sugar. Grate in the zest of the lemon and lime and squeeze in the juice from both - straining through a sieve to avoid any pips. Whisk the cream until it just begins to reach stiff peaks. 2. Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. Reserve the 5th biscuit for the garnish. 3. Spoon the syllabub into the glasses. If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set. 4. Use a grater to finely grate over the remaining biscuit and serve.

Gordon Ramsay’s Lemon and Lime Syllabub Recipe

“Syllabub (also sillabub, sillibub) is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine. Mrs Beeton (1861) gives two recipes. One author’s recipe says to mix the other ingredients together in a large bowl, “place the bowl under the cow, and milk it full.”

The recipe can be traced back to the time of Tudor Dynasty that ruled England from 1485 until 1603. In its early variations it was a drink made of new milk and cider, with the cows milked directly into an ale pot. This created a frothy cappuccino-like effect. A variation known as an Everlasting Syllabub allows for the cream to rise and thicken by letting it stand for several days.

The Druid’s Head tavern in Kingston upon Thames, Surrey, South-West of London claims to have been one of the first taverns to make the famous dessert syllabub in the 18th century.” - from Wikipedia

Serves 4

INGREDIENTS

500ml double cream
1 lemon, zest and juice
1 lime, zest and juice
75g icing sugar
50g (or 5) Ginger nut biscuits

METHOD

1. Pour the cream into a large bowl and sift in the icing sugar. Grate in the zest of the lemon and lime and squeeze in the juice from both - straining through a sieve to avoid any pips. Whisk the cream until it just begins to reach stiff peaks.

2. Lightly crush 4 of the biscuits with your fingers and divide into the bottom of the serving glasses. Reserve the 5th biscuit for the garnish.

3. Spoon the syllabub into the glasses. If you have time at this stage, you can refrigerate the syllabubs for a couple of minutes to help them set.

4. Use a grater to finely grate over the remaining biscuit and serve.

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The Winner of Season 10 of Hell’s Kitchen Will Work at Gordon Ramsay Steak “One of the 18 competitors on the new season of Hell’s Kitchen is about to land a sweet new job as a head chef at Gordon Ramsay Steak. The 10th season of the show kicks off on Monday, June 4, with a two-night season premiere. Word is already out that Ramsay divides the contestants into a red team of women and blue team of men. On the first episode, contestants present a signature dish and cross their fingers that it meets with Ramsay’s approval. Other episodes show chefs shucking scallops, cooking an all-American meal and herding sheep. Contestants will win a luxury yacht excursion to Catalina and a VIP day at the races along the way, while losers have to drink liquefied versions of their failed dishes and chop down trees in the heat. The winner will work with executive chef Kevin Hee at the Paris Las Vegas restaurant. The new season debuts on Monday, June 4, at 9 p.m. and Tuesday, June 5, at 9 p.m. on Fox.”

The Winner of Season 10 of Hell’s Kitchen Will Work at Gordon Ramsay Steak

“One of the 18 competitors on the new season of Hell’s Kitchen is about to land a sweet new job as a head chef at Gordon Ramsay Steak. The 10th season of the show kicks off on Monday, June 4, with a two-night season premiere.

Word is already out that Ramsay divides the contestants into a red team of women and blue team of men. On the first episode, contestants present a signature dish and cross their fingers that it meets with Ramsay’s approval.

Other episodes show chefs shucking scallops, cooking an all-American meal and herding sheep. Contestants will win a luxury yacht excursion to Catalina and a VIP day at the races along the way, while losers have to drink liquefied versions of their failed dishes and chop down trees in the heat. The winner will work with executive chef Kevin Hee at the Paris Las Vegas restaurant.

The new season debuts on Monday, June 4, at 9 p.m. and Tuesday, June 5, at 9 p.m. on Fox.”

Filed under gordon ramsay hell's kitchen

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Gordon Ramsay Steak officially opens at Paris with TV star chef “He came — and conquered. Controversial TV chef Gordon Ramsay is turning away diners in the hundreds lining up to get into his new Gordon Ramsay Steak at the Paris. Two nights and more than 350 people waited in vain to get into sample his eclectic mix of French and British fare, and that was before it opened officially today. Make sure you make a reservation because of the overwhelming demand. Gordon gave a first-day demonstration to introduce his key kitchen staff and choked up, saying, “Las Vegas is the best city in the world to have a restaurant — you’re simply not a respected chef unless you are in Vegas. It’s taken me two years from the start of this project to get to today’s opening.” Now, in fact, he will have two venues here. Vegas DeLuxe has learned that in about two weeks, Caesars Palace officials will announce his second restaurant; a gastropub will be opening there.”

Gordon Ramsay Steak officially opens at Paris with TV star chef

“He came — and conquered. Controversial TV chef Gordon Ramsay is turning away diners in the hundreds lining up to get into his new Gordon Ramsay Steak at the Paris. Two nights and more than 350 people waited in vain to get into sample his eclectic mix of French and British fare, and that was before it opened officially today.

Make sure you make a reservation because of the overwhelming demand. Gordon gave a first-day demonstration to introduce his key kitchen staff and choked up, saying, “Las Vegas is the best city in the world to have a restaurant — you’re simply not a respected chef unless you are in Vegas. It’s taken me two years from the start of this project to get to today’s opening.”

Now, in fact, he will have two venues here. Vegas DeLuxe has learned that in about two weeks, Caesars Palace officials will announce his second restaurant; a gastropub will be opening there.”

Filed under gordon ramsay gordon ramsay steak at paris las vegas

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Gordon Ramsay’s Office Bag Lunch - Fusilli Salad with Merguez Sausages and Olives Ingredients: 5 oz. fusilli Salt 7 oz. merguez sausages Olive oil 1/4 cup sun-dried tomatoes 1/2 cup quartered pitted olives Chopped mixed herbs (such as Italian parsley, chives, and basil) Instructions: Cook 5 oz. fusilli in a pan of well-salted water for 10 to 12 minutes or until al dente. In the meantime, thinly slice 7 oz. merguez sausages on the diagonal. Heat 2 tbsp. olive oil on a skillet and cook the sausages over medium heat until golden brown. Toss through 1/4 cup sun-dried tomatoes and 1/2 cup quartered pitted olives. Warm for a minute or two, then take off the heat. Drain the pasta and toss with the sausage mix. Taste and adjust the seasoning. Stir through a handful of chopped mixed herbs. Serve warm or cold.

Gordon Ramsay’s Office Bag Lunch - Fusilli Salad with Merguez Sausages and Olives

Ingredients:

5 oz. fusilli
Salt
7 oz. merguez sausages
Olive oil
1/4 cup sun-dried tomatoes
1/2 cup quartered pitted olives
Chopped mixed herbs (such as Italian parsley, chives, and basil)

Instructions:

Cook 5 oz. fusilli in a pan of well-salted water for 10 to 12 minutes or until al dente.

In the meantime, thinly slice 7 oz. merguez sausages on the diagonal. Heat 2 tbsp. olive oil on a skillet and cook the sausages over medium heat until golden brown. Toss through 1/4 cup sun-dried tomatoes and 1/2 cup quartered pitted olives. Warm for a minute or two, then take off the heat.

Drain the pasta and toss with the sausage mix. Taste and adjust the seasoning. Stir through a handful of chopped mixed herbs. Serve warm or cold.

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