Gordon Ramsay's Home Cooking S01E11

this is my house this is my kitchen this is my family Tilly Jack Holly Megan and of course my wife Tana You may think that you are the busiest person in the world but in this I am going to show that it is still possible to cook spectacularly. food at

home

my rules are simple

cooking

at

home

has to be easy it has to be fast it has to be delicious so if you think you can't cook amazing food at home think again these are the only recipes you will need for breakfast and lunch and dinner today I am going to prepare a fantastic breakfast, lunch and dinner with American flavor.

I've traveled all over the United States for my work and in addition to having some surprisingly bad meals there, I've also had some brilliant and correct ones. Now the US food scene is truly vibrant, with many new young and talented chefs bringing new flavors to dishes and reinventing American classics following the lead of some of the best. This is my ultimate American home

cooking

. First for breakfast. My version of an American restaurant classic. baked eggs with crispy hash browns and sweet smoked bacon for lunch, the mighty American Caesar salad with grilled chicken breast and a big bowl dressing, followed by peanut butter and cookies and jelly to die for. drink and middle daughter, Holly, joins me in the kitchen.

You put yours in there I'll put mine in there, ha, dad, we're creating an American feast with BBQ beef brisket, crispy tail tail and spicy sweet potato wedges, this is my best American meal, breakfast, lunch and dinner, eggs first baked with fries. The secret to a great hash brown is the potatoes. I prefer to use really tasty waxy potatoes, they cook better but the most important thing is that they stay together, we're not going to cut the onion or the potatoes, we're actually going to grate them, the potatoes are very tasty. and crunchy, I mean really crunchy, now the onion that way you get that nice balance of onion flavor running through every little bit of potato, season with salt, pepper, olive oil and kayenne, give it a really good mix and then squeeze out all that water and look at all that juice we squeezed out of there, it's really important the more liquid you remove, the crispier your hash browns will be.

A large frying pan, put it in once the pan is hot, pour in a good mouthful of olive oil, that confirms how important it is to have your pan very hot so that it seals the larger potato and onion together, so take the spoon and just pat it. What we're trying to do now is get it really nice and compact around the outside of the pan with little flexes of butter, just gently slide them down the back and that will caramelize the onions. Here's a great tip to flip your hash browns quickly and easily. Take a plate, place it on top, turn it over, and then slide it in very quickly.

The color we have now has that nice crunchy potato texture. I'm going to use the hash brown as the base for my baked eggs, cracking the eggs nice and soft, just a little bit of kayenne to make the eggs. a little spicy then in a preheated oven for 6 to 8 minutes meanwhile on my bacon and I'm giving it a classic American touch now one thing I could never understand when I started eating a lot of American breakfast was the sweetness from the bacon, I've come to love that combination of sweet and smoky flavors and it's so easy to throw in the pan and just heat olive oil, brown sugar, salt, pepper and butter, bacon and as it cooks it becomes irresistibly caramelized and golden, turn off the gas and my delaz is baking, it is absolutely ready, beautiful, now my hash browns and baked eggs are ready.

Wow, look at that beautiful, just place your spatula underneath on your plate, that bacon sits beautifully on top of the baked dough and that band of hash underneath and you. You can see why the best breakfasts in the world are always found in the United States. This is an all-American superhero: a breakfast of baited eggs and hash browns with glazed bacon. Below I show you a fantastic American inspired lunch and dinner, but it's not necessary. go to the US to buy the ingredients here's a closer look at the main ones first is beef brisket, a super cheap cut of beef brisket, it's underused in the UK but loved by cousins Americans and is used for amazing delicacies like pastrami and succulents. salty meat the key to beef brisket is cooking it low and slow to make it tender and I have a delicious barbecue style recipe for dinner along with sweet potatoes as American as apple pie, sometimes called yams in the US. , are native there.

American tropicals cook faster than standard potatoes, are packed with nutrients, and have a fantastic sweet flavor whether you mash them, bake them, or roast them, but I really love the simple sweet potato wedges I'm making for dinner , the quintessential American staple. It's peanut butter and I use more than half of the peanuts grown in the US to make it. I love it both crunchy and soft and not just spread on bread, it's fantastic and tasty in sauces like sat or even in desserts like peanut butter and jelly cookies. I'm preparing for lunch, the main dish will be a crunchy Big Caesar salad, but first job is my peanut butter and jelly cookies.

Start with a cookie dough, simply combine muscovado sugar, peanut butter, and butter until light and fluffy, then add a splash of egg. of milk, vanilla seeds and beat again until smooth, sift in the salt, baking powder and flour and mix until well combined in your hands in a flower shape, roll the cookie dough into cookie dough sizes. golf, flatten it and create an indentation with your finger, fill it with half jam and half peanut butter, place the cookies on a tray lined with baking paper and bake in a preheated oven for 10 to 12 minutes to cool before to serve the next main course and my version of an iconic American salad first made almost a century ago.

Caesar salad is definitely a classic, but the trick to Keeping dishes like this modern and relevant is to modify them but not lose what made them brilliant in the first place here's my version for the best American lunch my first twist is on the dressing for me The most important part of Caesar salad is the rich, creamy, slightly spicy dressing. Start by making a basic mayonnaise, start with the eggs and ks in just a small spoonful of Dijon and then a little bit of red wine vinegar, start whisking once you have that nice slightly thick texture, drizzling in your olive oil should fall to through your whisk. like a nice thick double cream texture, beautiful now take the mayonnaise to another level with anchovies and mash the garlic, now chop the anchovies and garlic together so we almost want it to be like a really nice puree, then lemon juice grated parmesan that will make that citrus dressing lighter in color and then a little bit of water now suddenly transforms that mayonnaise into an amazing and delicious light dressing.

Good job, next job is the croutons and I like to use crusty bread to make it more crispy and just dice the bread season with salt and pepper, then add them to a hot pan with olive oil and fry, give it a good mix when the croutons start to brown, just grate a generous amount of parmesan cheese and keep them rolling to prevent them from sticking, they turned out very good. Delicious crouton with cheese and are now available for the fun work of preparing the Caesar salad, starting with the remaining lettuce and don't slice it too thin, a squeeze of lemon with half of that brave anchovy mayonnaise dressing, saving a little to cover the chicken.

Then sprinkle half of the croutons, give it a very good mixed salad, it is very well dressed, add the remaining croutons and finish with a good grating of parmesan cheese which for me is a perfect Seas salad, however, I am going to take it to another. level and grill an awesome chicken breast, start by preheating your pan and then butterfly your chicken breast, simply cut from the thin end towards the thick part of the breast, the knife does the job and you literally just open now, this is how we butterflies a chicken breast. therefore it will cook twice as fast, just nice and moist in the center, season the chicken on both sides with salt and ground pepper.

Place the chicken breast on the grill, never oil the grill until you are absolutely ready to cook the chicken. Now turn them over. cook 3 to 4 minutes on each side until the chicken has those beautiful The Griddle stripes that add a wonderful smoky flavor as they rest, pour on some of the remaining anchovy dressing, the chicken cools the flavor, the anchovy seasoning, garlic. and the parmesan seeps into that chicken cut the chicken into strips wow, I serve the chicken hot in a separate bowl so it doesn't wilt the spoonful of dressing salad I finished that with a little touch of dressing an American classic and I think one of The most popular salads around the world, but it is still one of the most delicious when it comes to lunch.

This truly is an American dream. A delicious Caesar salad and succulent golden grilled chicken with peanut butter and jam cookies for dessert. Dinner time is approaching and help. I create an American banquet so good it will make you cry, it's the middle daughter, Holly, what homework is so bad? Onions, oh no, don't rub your eyes and the competition to be Ru's next Ramsey in the kitchen is on I think. She did this pretty well, you think? If you're not as good as mine when it comes to cooking techniques, barbecue is practically a religion in America, especially in the southern states, the real barbecue.

Professionals use large open fire pits to get huge. super succulent chunks of meat and fantastically scented with smoke and spices, so my best American dinner has to include amazing melt-in-your-mouth BBQ beef, but I'm doing it the easy way, cooked in the oven over low and slow heat. My family has spent a lot. of time in the US and love American food. Today I'm joined in the kitchen by Jack's twin sister, Holly. We're creating barbecue-style beef brisket with crispy COA and sweet potato wedges that will be ideal for her. Street Holly, you love barbecue now, right? so you are going to help me roast this delicious piece of brisket, look at it beautiful, it was a very tough cut of meat, so you have to cook it slowly so that it is very rich and tender.

Are we going to roast it outside? We actually put the barbecue flavor on it, but we're going to cook it in the oven, okay, so powdered mustard, okay, here we have a little bit of celery seed, then a little bit of salt, okay, what is this ? I eat two again, well, now this one, Ken. Peppa is absolutely right, of course, two teaspoons of that is fine too, now what I want you to add is fresh pepper. I'll give it a little bit of mixture, you'll roll up your sleeves, and then I want you to rub all that spice into the breast almost. like you're massaging there good girl come on holes get your hands nice and flat good girl now that's nice and well coated with spices so G gas on the roasting pan what we gotta do now With all those spices it is browning. put them in a couple of tablespoons of olive oil on the tray, well done, that's good, start to get nice and hot now that you get the brisket, all those spices got in there nicely, so now we're going to start coloring it as we go. start to brown, smell those. spices, yes, all those spices that are left in the dish that we are going to use, yes, I want you to get the onions right and cut them carefully, not too fine, but just like you are cutting them, take your time, smell those spices , now, good girl, thank you.

You, I'm going to wash my hands so I can rub my eyes, damn, Holly was such a bad job, no, the onions, oh no, don't rub your eyes, don't rub your eyes, we have the color of the cookie, okay , yeah, take that. literally for 30 seconds, okay, onions in the tray, please, that's good, you see it's starting to smell slightly like barbecue, already stir a little, okay now, a good spoonful of brown sugar, what does brown sugar do, Dad, so that the brown sugar starts to caramelize? onions from there my bay leaves, please, good girl H, yes, please, of course, you want to take over, sure, well, be careful, that tray is very, very hot, a spoonful of roasted tomato puree, that in the bottom of the pan, really rub it in between the onions. good girl now look at the color of those onions right now it's time for a drink for the brisket okay a bottle of beer please so come in put yours there I'll put the hair M good health to you and your breast. good health, bring that to the bow, okay, this is where it gets really exciting.

I want you to lift the breast and place it on top of theonions. She says good girl and then I want you to pour the broth all the way. around please I'm using beef stock but chicken stock or even vegetable stock will work once the stock has come to a boil, cover well with oil, just pinch the ends, SP down and then just turn all the way around to make it nice and tight, that's the hard work done, thanks just pop it in the oven for 3 and a half hours and while it's cooking you can continue with the garnishes, first job, intensely flavored sweet potato wedges, start by making a mixture of spices.

In a dry frying pan, toast the coriander seeds until beautifully aromatic, then put them in a pesin mortar, add salt and grind, then smoked paprika, dried oregano, pepper and mix the spice mixture. Ready, now just cut the sweet potatoes into wedges, add olive oil and coat well with the spice mixture on a baking sheet and in a preheated oven for 30 minutes, becoming half irresistible the sweet potato panties are now ready to finish my meat , I see that the smell travels everywhere oh, now look at that, so we're going to rest, what does it mean to rest?

Resting means you cooked a joint and just let it rest so the meat is much more tender, okay? COA traditionally you would mix SLO with what mayonnaise, that's right, mayonnaise this time. I'm going to do it a little differently, so I'd like you to put the yogurt in the bowl for me, please, all. Now I'll start chopping the white cabbage and the red cabbage. From there, a good spoonful of mustard, please, give it a good mix, a little touch of salt and pepper, okay, now a little bit of cider vinegar, so a little bit of cider vinegar, okay, while I mash it up, okay, I'd like that, please, then. to get the red cabbage and just open it up there and mix it at the same time and then fold it in there as I start shredding watch it come together yeah right that's all the red cabbage now for the white so I've got that good vinegar . the acidity of the SLO and the yogurt keeps it nice and fresh at the end in one more thing, so add some fresh chopped chives and that will give it that nice, light onion flavor, so chives, how is it?

Now try it with the chives. I'm delicious in there, so I'd like you to fill the bowl. I'm going to very carefully lift my breast. How come he shrank? It's been in the oven for almost 3 and a half hours, so it cooked slowly. there, oh my gosh, let me show you what this looks like and start cutting it, we'll see how smooth that looks and this is what it means to help dad cook, here's the advantage that you can try it first before anyone else. Well, it tastes delicious, so you get all that wonderful flavor. The last job is to create an incredibly quick and delicious sauce and reduce the spicy juices and onions that the meat is cooked in, then add cider vinegar and you have a bright spicy barbecue sauce.

That smells good, doesn't it? Wow, that's brisket and a half now the rest can go in the sauce pot which is a very rich and spicy spicy barbecue onion sauce my Dy is the perfect way to serve brisket are you ready if you take it? the sweet potato for me. I have the brisket. Wow, well done, by the way, thank you. This is a true American beauty. Beautiful low and slow roasted beef brisket with sweet potato wedges and coao yogurt. Megan look hello Chilly. Big deep smoky flavors that bring the taste of the American South to her kitchen.

Who would like some Co St i' love and who likes some salsa. Thanks, but it's spicy and slightly barbecued. How is the brisket really good? It's amazing, especially with the sauce. Do you think about your older sister's ability? I think she did this pretty well, so you think. Yes, if you're not as good as mine, but M. I can sense a lot of competition among the Ramsey girls. Good job. Thank you. collect selected recipes from the show go to my scrapbook on channel4.com Gordon next week I prepare a hearty breakfast, lunch and dinner fit to make a grown man cry now it smells incredible it almost makes you cry, that is my youngest daughter, Tilly, it doesn't.

Don't eat it all first, you're not allowed anymore. Well, drinking urine can cure some very common ailments. Health fanatics. Eight thirty tonight. Jam's next.