Chef, restaurateur, TV host and globe trotter Gordon Ramsay compiled a new collection of recipes in his latest cookbook, “Uncharted,” for home cooks to get a taste of different cultures’ cuisines that he explored with National Geographic.
The cookbook dives into the details for home cooks to recreate some of the dishes Ramsay enjoyed throughout all three seasons of his culinary adventure show by the same name.
Ramsay joined “Good Morning America” on Tuesday to demonstrate two different recipes, one surf and one turf.
Check out both full recipes below.
Coffee and ancho chili-rubbed rib eye with nopales chimichurri and crispy potatoes
2 tablespoons finely ground coffee or espresso
1 tablespoon ancho chili powder
2 teaspoons smoked paprika
3 tablespoons brown sugar
1 teaspoon mustard powder
2 tablespoons Aleppo pepper
1 teaspoon freshly ground black pepper
2 16- to 20-ounce bone-in rib eye steaks, 1 1/2-2 inches thick
1 pound fingerling potatoes
2 fresh nopales (cactus paddles), jarred nopales can be used if fresh nopales are not available
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1/3 cup green onion, thinly sliced
1 lemon, zested and juiced
1/3 cup extra virgin olive oil
Freshly ground black pepper
Marinate the rib eyes: In a small bowl, combine all the rub ingredients. Liberally season the rib eyes with 2 to 3 tablespoons each of rub and set aside to marinate at room temperature for 30 minutes to 1 hour, or up to 3 hours in the refrigerator.
Prepare the crispy potatoes: Place the potatoes in a large pot and cover with cool water. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain the water and set the potatoes aside to cool on a baking sheet. Once the potatoes are cool to the touch, lightly smash them using the palm of your hand so they break open slightly. You can also use a large spoon or the bottom of a cup or mug instead. Set the potatoes aside.
Make the nopales chimichurri: Preheat a grill to high heat, about 400–450 degrees, and brush the grill lightly with vegetable oil. Place the nopales on the grill and cook until tender, turning occasionally to ensure even charring, about 5 minutes total. Set the nopales aside to cool, then chop them into small dice.
In a medium bowl, combine the chopped nopales with the cilantro, parsley, green onion, garlic, lemon zest and juice, and olive oil. Season with salt and pepper to taste.
Grill the rib eyes: Drizzle the rib eyes lightly with olive oil and grill until caramelized, about 3 to 5 minutes. Flip the rib eyes and grill for another 3 to 5 minutes or until desired temperature is reached (135°F for medium rare). Transfer the rib eyes to a plate to rest for 5 minutes before slicing off the bone and against the grain in 1-inch strips.
Cook the crispy potatoes: While the rib eyes cook, heat a heavy-duty skillet over medium-high heat and drizzle with enough olive oil to coat the bottom of the pan. Working in batches, add the potatoes and fry until golden brown and crispy, turning once. Season with a big pinch of salt.
To serve, place the sliced rib eye on plates with a heaping spoonful of crispy potatoes and top with a hefty drizzle of the nopales chimichurri.
Gordon Ramsay’s grilled salmon with brennivin beurre blanc
Brennivin beurre blanc
1/4 cup brennivin or aquavit
1/4 cup white wine vinegar
1 shallot, minced
1 garlic clove, sliced
1/4 cup heavy cream
1 cup (2 sticks) unsalted butter, cold, cut into 1-inch cubes
Freshly ground black pepper
1, 4-5 pound side of wild-caught salmon, scaled and deboned
1/4 cup olive oil
1 lemon, halved
Flaky sea salt
1 bunch parsley, chopped
1 bunch chervil, chopped
1 bunch fennel fronds, chopped
1 bunch dill, chopped
Make the brennivín beurre blanc: In a small saucepan over medium-low heat, mix the brennivin, vinegar, shallot and garlic. Bring to a low boil and reduce until only about 2 tablespoons of liquid remain. Add the heavy cream and simmer for 1 minute.
Reduce the heat to low and use a whisk to beat in a few tablespoons of butter at a time, letting the butter melt completely before adding more. Once thickened, season with salt and pepper to taste, then pour through a fine mesh strainer and discard the shallot and garlic.
Make the grilled salmon: Heat a grill to high and let it heat for at least 15 minutes before cleaning and oiling the grates well.
Place the salmon on a cutting board and pat dry with paper towels. Use a sharp knife to lightly score the skin a few times. Use your hands to generously coat the salmon all over with the olive oil, then season all over with kosher salt.
Once the grill is hot and oiled, lay the salmon, skin side down, on the grill. Close the grill and let the skin sear for about 10 minutes before flipping to the other side and continuing to cook for another 8 to 10 minutes, depending on the thickness of the salmon, until it is cooked to your liking.
Carefully remove the salmon from the grill and place on a clean cutting board, crispy skin side up. Immediately squeeze the lemon halves all over and sprinkle with a bit of sea salt.
While the salmon rests, make the herb salad: In a medium bowl, combine all the herbs evenly.
To serve, transfer the salmon to a serving platter and scatter the herb salad on top. Serve with the brennivin beurre blanc on the side.