Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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What Makes HexClad the Absolute Best Cookware You Can Have in Your Kitchen?
HexClad's patented cookware design technology is unmatched in today's world of cooking. Simply put, it is the best cookware you can buy. So how does it work?
A well-seasoned HexClad pan will provide the cooking experience of stainless steel, non-stick and cast iron in a single pan.
Using a proprietary laser etching process, we create our patented HexClad hexagon design on the cookware. This unique design creates a series of peaks and valleys.
- The peaks are your stainless steel, which will give you that great golden-brown sear and also protect the pan against peeling and flaking.
- In the valleys is the nonstick surface, which provides your pan with easy cleanup and the ability to cook with less butter, grease or oil.
- HexClad utilizes a tri-ply, clad style pan. We start with a layer of magnetic stainless steel. This way it not only works on gas and electric stoves but also on newer magnetic induction cooktops.
- Next, we have a middle layer of aluminum, which acts as the heating element, providing the pan with nice, even heating. We then sandwich this aluminum layer between one more layer of steel.
In addition, HexClad is metal utensil safe, oven safe up to 500 degrees and dishwasher safe.
RECIPE: Breva's Halibut with Caviar Beurre Blanc
Bjorn Thompson, the executive chef at Breva, stopped by KARE 11 Saturday to show off a possible addition to your New Year's Eve menu.
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5 HEALTHY PASTA Recipes Under $3 DOLLARS!
We're Making 5 HEALTHY PASTA Classic Recipes on a BUDGET! Watch MORE Healthy Pastas:
00:00 Intro
00:04 Pasta al Tonno
01:53 Pasta Amatriciana
03:55 Pasta Nerano
05:50 Spaghetti Aglio e Olio
08:26 Pasta Alfredo
Aglio e Olio:
4 cloves minced garlic
chopped parsley
Salt and boil our pasta. Save a cup of pasta water before you drain it and now we make the sauce.
In a frying pan that’s large enough to hold all the spaghetti later, drizzle in ¼ cup of olive oil and let it get shimmery on medium heat. I’ll add all the garlic in and let it cook in a single layer, just until the slivers get golden brown. If you want this a little spicy, you can also add some chili flakes too. So once it looks how you want it and the garlic is nice and fragrant, we’ll add 1/2 cup of the reserved pasta water to stop the frying, and it’ll get the garlic nice and soft and create a sauce that will cling to our pasta.
Once the sauce has reduced a bit, we’ll add our cooked pasta in, along with ¼ cup of parmesan cheese, our parsley. Turn off the heat and mix mix mix. Now we just simply plate and enjoy the pasta either as a side or a main.
Spaghetti: 66 cents
Garlic: 40 cents
Olive Oil: 50 cents
Parsley: 10 cents
Parmesan Cheese: $1.50
Chili flakes: 10 cents
Total: $3.20 / $1.10 per serving
Pasta Al Tonno -
I have some cherry tomatoes, about 1 cup of it to help with the sauce. Just slice it in half and set aside. Now to get cooking, we’ll drizzle in a couple tablespoons of olive oil, add some crushed garlic, and our cherry tomatoes. I’ll let them sizzle up and cook for a few minutes and then we’ll add our canned tuna, some chili flakes if you want it spicy, 2 tablespoons of your favorite marinara, and 1 tablespoon of fish sauce.
add a little bit of pasta water and your cooked pasta. I’m using rigatoni this time because the tuna gets into the tube and you get everything in one bite. Let it all simmer for a few minutes and then we plate. Sprinkle it with some fresh basil
Tuna: $2.19
Rigatoni: $1.00
Olive Oil: .25
Fish Sauce: .50
Cherry Tomatoes: 1.00
Marinara: $.40
Basil: .50
Total: $5.00 per serving : $2.50
Pasta Amatriciana:
shallots that we’ll chop, and then canned tomatoes.
Now to cook it off, I’m going to start with the pancetta. We’ll render the fat and let it cook down until it’s nice and crispy, then I’ll take out the pancetta and set it aside.
Now in the same pan, i’ll fry up our shallots until it’s fragrant but not quite golden brown. If you need a little more oil, go ahead and add it. Then we’ll add our crushed tomatoes, a little salt and pepper to taste, and we’ll let the sauce cook down for about 10 minutes to absorbe all the different flavors here. In the meantime, cook your pasta - i’m using spaghetti again here but bucatini is a popular choice for this dish. Drain and reserve some pasta water.
Add the spaghetti with ¼ cup of pasta water and the pancetta back into the pan and let it simmer for a few minutes before serving. Serve and add pecorino and chili flakes.
At $3.50 per serving, this is a little more on the pricey side of this video but definitely worth it.
Pancetta: $5.00
Shallots: $.20
Spaghetti: $.60 cents
Tomato sauce: $2.00
Parmesan: $.30
Pasta Nerano
I’ll start by slicing our zucchini into thin rounds. Get a large pan, add ½ a cup of olive oil, and fry up our zucchini slices in batches, remove and drain on a plate lined with paper towel. Salt the zucchini while still hot and repeat the steps until you’ve gone through all the zucchini.
In the meantime boil and cook your pasta
take half of the zucchini and we’re going to mash it down. I’m using an immersion blender to get it nice and creamy. Now into the same pan that we cooked the zucchini off earlier, add 1 tbsp of butter, 2 cloves of minced garlic and fry them up for a minute, then add the blended zucchini, our pasta, and a bit of pasta water to thin out the sauce. Let it warm through and now we add the rest of the zucchini in along with some torn basil. Mix it well and let’s serve. Only $1.70 per serving
Zucchini: $1.50
butter: .20
Garlic: .20
Spagthetti: .60
Parmesan Cheese:.20
Basil: 30
Olive Oil: .60
Pasta Alfredo:
Slice up baby bella mushrooms and fresh parsley
To cook this, I’ll add a tbsp of butter, let it melt then we’ll cook up our mushrooms, season it with salt and pepper and once it has sweat down a bit, we’ll add the garlic, 1 1/2 cups of whole milk, plus 4 oz of cream cheese. Let it come to a simmer for 5 minutes and stir everything together so it could become a nice sauce.
add in our cooked pasta, add ½ cup of grated parmesan or pecorino roman o cheese, some pasta water
Hit it with some fresh parsley we chopped up earlier and this is a comforting dish that will only cost you $1.85 per serving.
Milk: .50
Cream cheese: 1.20
Mushrooms: $1.00
Garlic: .20
Butter: .10
Parsley: .20
Pasta: .75
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Carpaccio of Scallops with Caviar
Tartare de Saint-Jacques, à la gelée de pommes vertes et au caviar
How to make scallop tartare
How to make green apple gelée
American Caviar
Recipes:
Green Apple Gelée - Put Granny Smith apples (sliced, seeded but with peeling) through a centrifuge, enough to make 1/2 cup apple juice (about 2 apples). Heat 1/4 juice with 1 Vitamin C tablet and 1/2 teaspoon Agar Agar. Add 2 drops of green food coloring. Once the liquid boils, remove from heat, add remaining 1/4 cup juice. Pour about 1/2 inch of juice into a cylindrical mold 1.75-2 inches wide, lined with plastic wrap. Pour remaining juice onto a tray to form a thin layer. Put both under refrigeration until set.
Scallop Tartare: In a mixing bowl add a small amount of candied orange peel cut into julienne, finely shaved red onion or shallots that have been cooked in white wine, chopped chives and small cubes of tomatoes. Chop scallops into small cubes and add to bowl. Pour in 2 Tablespoons White Balsamic vinegar, 1/2 teaspoon fleur de sel, a pinch of piment d’epelette and 2 Tablespoons olive oil. Toss together and let cure in the fridge for 30 minutes to 3 hours.
Assembly: Paint serving dish with green-tinted applesauce. Place the cylindrical gelée removed from the mold on the plate. Stack scallop tartare using a second mold. Place a thin veil of gelée on top the tartare, then decorate with a non-metallic spoonful of high quality American or European caviar.
Mushroom Caviar
Sauteed Mushrooms, Pine Nuts, Shallots, Olive Oil, plus Herbs and spices Salt, Black Pepper and Cayenne Pepper on a Crostini. How does that sound? Well trust me its a keeper. One of those recipes you keep handy. The ones that are stuffed in the pocket of your recipe book for easy access. If your looking for that unique appetizer for your next get together, you may have just found it.
@DarlenesTable
Here is the recipe:
1 Lb A mix of equal amounts with the following mushrooms:
(Shitake, Portobella and Cremini Mushrooms.)
1 Cup Shallots, minced
1/4 Cup Pine Nuts, lightly toasted
1 Tbls Fresh Thyme
1 Tbls Fresh Oregano
3 Cloves Garlic, minced
1/2 Cup Olive Oil
2 Tbls Dry White Wine
Couple Dashes of Red Pepper
Salt and Pepper to taste.
Pro Chef Makes a Meal with $10K+ Caviar | Bon Appétit
Don your monocle, dust off that top hat and throw on your finest furs because today we're joining Molly Baz to learn everything there is to know about the finest of fine foods, caviar. Molly heads to iconic caviar distributor and restaurant Petrossian Boutique & Cafe to taste this most decadent of delectables and develop delicious dishes on which to dine featuring, of course, caviar, that delicacy from down under the depths of the sea.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Pro Chef Makes a Meal with $10K+ Caviar | Bon Appétit