Gordon Ramsay | Cookalong Live Recipes

by · December 18, 2009

This past week, Gordon Ramsay’s new Cookalong Live show aired (see our previous post on this here).

The premise: at-home cooks prepped a bit in advance and then cooked, real time, a 3-course meal along with Gordon Ramsay.

Shrimp with Chilies, Tomatoes and Photo of Angel Hair Pasta with Shrimp, Chili and Tomatoes by Rouxbe

For those of you who weren’t able to cookalong but want to try the recipes, we have re-created these recipes (inspired by the show) on our site and have highlighted the skills and techniques required to properly execute both the appetizer and main dishes.

Steak Diane Recipe | Gordon Ramsay Cookalong LivePhoto of Steak Diane with Sauteed Potatoes and Peas by Rouxbe

If you have recorded the program, you’ll notice that the quick, catch-you-up videos don’t exactly replicate the steps that were executed during the cookalong live show. Also, the recipes posted on the Fox website aren’t consistent with the steps shown on TV.

We felt that critical steps for a successful dish were rushed and not clearly covered in this airing, nor in the recipes on the site. We loved the line when Gordon said, “Look at that color. No color, no flavor. REALLY important.” We know this was fast-paced TV but come on, the steaks looked gray and almost no “color”. For someone who is just learning, these visual cues can be quite confusing.

Gordon Ramsay Cookalong Live Steaks

You can’t just throw the steaks into a pan and they’ll magically caramelize, like the steaks below. Before you even add the steaks, you need to know how to heat your pan properly to develop the best sear. There are many techniques behind cooking a steak and it’s just not as simple as it was made out to be.

Developing Proper Sucs

Attached you’ll find step-by-step recipes, along with many skills and techniques, for Angel Hair Pasta with Shrimp, Chili and Tomatoes and Steak Diane with Sauteed Potatoes and Peas.  Gordon’s recipes are really delicious – we just elaborated to help ensure everyone has success with these dishes (and no singed eyebrows).

Flambéing shouldn’t have been shown in this episode. Even though it was, we wish the safety issues would have been stressed a lot more, along with better instructions. One of the biggest dangers is to pour alcohol directly from the bottle. Yes, chef’s that are trained and who are comfortable in the kitchen can get away with this, but never should anyone do it over an open flame. The alcohol can catch fire and actually travel up into the bottle and explode. I wonder how Fox would have dealt with that one. Don’t be fooled either – the flame is huge (as you can see below) even with just 1/3 of a cup as the recipe calls for.

Here is Paul, who is a rookie in the kitchen (just ask his wife…I don’t think she has actually ever seen him in the kitchen). At first he is nice and calm…

Flambeing at Rouxbe

At this point, you can see the shock in his face, even though he knew what was about to happen. He didn’t realize how high the flames would actually get. Good thing he doesn’t use much hairspray! :-)

Flambeing at Rouxbe

And for the millions of people out there that do not have gas stoves, here is a Drill-down for How to Flambé with an Electric Burner.

While the show may have been entertaining for some, Rouxbe is as serious about teaching people proper cooking techniques as Gordon is on his other shows (such as the British versions of Cookalong Live and Kitchen Nightmares). We highly respect Gordon Ramsay, but why does it seem when his shows come to America they aren’t as serious and have a big case of the Hollywood syndrome? Hell’s Kitchen is a prime example.

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