Fans of the hit Fox show “Hell’s Kitchen” can now re-create recipes from the show at home.
This month, the show featuring celebrity chef Gordon Ramsay released its first cookbook — “The Hell’s Kitchen Cookbook: Recipes from the Kitchen” (Grand Central Life & Style, $30).
The book contains more than 100 recipes for starters, entrées, sides and desserts from the show’s chef contestants; recipes include Beef Wellington with Blackberry Sauce; Steamed Mussels with Tequila, Red Chili, Green Jalapeno, Coconut Milk, Lime and Cilantro (see recipe), and Caramel-filled Chocolate Molten Cakes.
The first few chapters cover fundamental tools and appliances to outfit your kitchen. Topics include how to choose knives and the proper way to use them. After that, it’s page after page of great-looking recipes with full color photos. There are plenty of chefy tips peppered throughout.
Especially fun and useful is the menu chapter, which includes sample menus for a four-course meal with recipe suggestions based on some of the show’s challenges from special events like a golden anniversary or a black-tie charity event.
On the show, which first aired in 2005, chef contestants compete in a series of challenges to win a head chef position at a top restaurant (a $250,000 prize value).
Season 15 of “Hell’s Kitchen” is expected to air later this year.
Steamed mussels with tequila, red chili, green jalapeÑo, coconut milk, lime and cilantro
Serves: 4
Preparation time: 20 minutes
Total time: 30 minutes
1 Tbsp. vegetable oil
2 large shallots, peeled, thinly sliced
5 garlic cloves, peeled, thinly sliced
2 red or green serrano chili peppers, deseeded and sliced
1 small jalapeno, deseeded and minced
1/4 cup tequila
3 cups coconut milk (not lite)
1 tsp. fish sauce
2 Tbsp. lime juice
2 lbs. mussels, scrubbed and debearded
3 Tbsp. chopped cilantro, divided
Kosher salt and freshly ground pepper to taste
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the shallots and garlic and sauté 2 to 3 minutes. Add the serrano and jalapeño chiles, tequila, coconut milk, fish sauce and lime juice. Simmer 2 to 3 minutes. Add the mussels. Cover and steam until mussels begin to open, about 3-4 minutes; discard any mussels that don’t open.
Using tongs, transfer the mussels to a large bowl. Simmer the sauce uncovered until slightly reduced, about 3 minutes more. Add 2 tablespoons of the cilantro and season with salt and pepper. Pour the sauce over the mussels, garnish with more chopped cilantro and serve.
From “The Hell’s Kitchen Cookbook, Recipes from the Kitchen” (Grand Central Life & Style, $30.)
Tested by Susan Selasky for the Free Press Test Kitchen. Nutrition information not available.
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