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Gordon Ramsay’s New Cooking Shows You (censored) Donkey!

December 4, 2009

Fox television is becoming the all Gordon Ramsay all the time network, a scope that rivals the Law and Order and CSI franchises.  Ramsay will have two new shows coming up for the network, including Gordon Ramsay: Cook Along Live, a special in which the British bad boy chef will instruct viewers on how to cook a three course meal.  How he will yell at you through the TV screen is something that modern technology will need to master.  The show will air Tuesday December 15 and he has the shopping list ready for all you Hell’s Kitchen wannabees:


·      APPETIZER – Angel Hair Pasta with Shrimp, Chili Peppers and Tomatoes (Serves 4)
·      MAIN COURSE – Steak Diane with Sautéed Potatoes and Peas (Serves 4)
·      DESSERT – Quick Tiramisu (Serves 4)


·        1 red chili pepper
·        5 large garlic cloves, peeled
·        1 large tomato (heirloom or beefsteak)
·        1 lemon
·        Small handful of fresh basil leaves
·        3 scallions
·        4 ounces crimini mushrooms, cleaned (can also use button mushrooms instead)
·        3 shallots, peeled
·        Small handful of flat-leaf parsley
·        3 small sprigs of rosemary
·        1 pound small waxy potatoes (Yukon Gold, cut in half)
·        2 cups peas, defrosted if using frozen

·        1/2 pound medium-size raw, peeled shrimps
·        4 small sirloin steaks (approx. 7 ounces each)

·        1 3/4 cups heavy cream
·        1 cup mascarpone
·        2 1/2 tablespoons salted butter

·        7 ounces angel hair pasta
·        4 Italian Ladyfingers, or Savoiardi

·        1/4 cup powdered sugar
·        1 vanilla bean, or 1 teaspoon vanilla extract
·        Piece of chocolate (to grate as garnish)


·        4 tablespoons Marsala, or sweet dessert wine such as Vin Santo
·        1/4 cup brandy or cognac
·        1/4 cup white wine
·        1 cup cold strong coffee

·        Salt and freshly ground black pepper
·        Olive oil
·        Extra virgin olive oil
·        1-2 tablespoons Worcestershire sauce, to taste
·        1 tablespoon Dijon mustard

Could be fun to cook with the chef, and since he can’t see your mistakes, he won’t be able to yell at you personally, but that may actually take away from the experience.  So what do you say Gusteau?  Are you going to go shopping and try to match your cooking chops with the Anglo sensation?

Not content to have two shows (Hell’s Kitchen and Kitchen Nightmares) as well as his cook along special on Fox, Ramsay has another show in development for the network.  The network has ordered between 12-15 episodes of Master Chef, which is being billed as an American Idol type show for non-professional chefs.

“This is a huge, nationwide search for the best amateur chef in America,” said executive producer Howard T. Owens. “It’s about people who are lawyers, construction workers and stay-at-home moms but whose real passion is to make great food. This is their shot to prove they have what it takes.”

The show has already had versions of it produced in Great Britain and Australia to great success.  The show is currently expected to debut in the summer of 2010, following a spring run of Hell’s Kitchen.

Chef Gusteau says: “How nice, the pouty bad boy has more TV Shows to peddle.  Granted, I can’t blame him as he seems to maintain ownership over his TV shows longer than he does over his restaurants!  I think this is a fun concept, along the lines of drawing pictures with Picture Pages and Captain Kangaroo (anyone else born in the 60’s?).  I wish he could see the viewers cook, as I am sure he’d like to take notes on my variations of his cuisine!”

2 Comments leave one →
  1. December 26, 2009 7:55 am

    Hello,thanks for this wonderful blogg, i really find many interesting things on it and i really loved the design of the blogg. I found it on bing. I also want to wish you a happy new year.

    • December 26, 2009 4:56 pm

      Hi Serina! Thanks for checking us out…we wish you a safe and enjoyable holiday season, and look forward to sharing more fun stuff on At The Pass with you next year!
      Chef Gusteau

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