收集整理自Youtube上Christina Wilson（前地獄廚房第十季冠軍、現(xiàn)地獄廚房副廚）的10個演示HK經(jīng)典食譜的視頻，視頻下附有非常詳細(xì)的文字食譜，供大家參考。

S1E1 Truffle Carbonara

Chef Christina Wilson prepares the Hell’s Kitchen classic appetizer, Truffle Carbonara.

 Ingredients:

-12oz Fresh Fettuccine

-8oz Pancetta

-8oz English Peas

-4oz Parmesan Cheese

-2 each Garlic clove, minced

-16oz Carbonara base

-TT Shaved Black Truffles

 

CARBONARA (EGG) BASE

-16 oz Egg Yolk

-8oz Heavy Cream

-4oz Pecorino Cheese, Shaved

-4oz Parmesan Cheese, Shaved

-1/4 Can Truffle peelings, Chopped

-2oz Truffle Oil

-TT Salt and pepper Mix Well.

 

S1E2 Pan Roasted Halibut

Chef Christina Wilson prepares the Hell’s Kitchen classic entree, Pan Roasted Halibut with a poached egg and lemon herb beurre blanc. 

Ingredients:

-6 oz. Halibut Filet

-4oz Olive Oil

4T Cubed Butter, unsalted

2ea Garlic cloves, crushed

-1/2 bunch Thyme

-4ea Poached Egg

-4oz Crispy Potato

 

Hay TARTAR STYLE POTATO PUREE

-12oz Base Potato Puree

-4oz Crème Fraiche

-2T Cornichons, brunoise

-2T Shallots, brunoise

-2 T Capers, chopped

-1T Parsley, chopped

-TT Lemon Zest

 

Fold ingredients into potato puree. Season to taste. LEMON HERB BURRE BLANC -1T Fresh Lemon Juice -1T White Wine or Dry White Vermouth -1ea Shallot, minced -1 ? stick Cold Butter, unsalted and cubed -? bunch Chives, chopped -TT Salt and Pepper In a small, non-reactive saucepan over medium low heat, combine the lemon juice, vermouth or white wine and shallot. Bring to a low boil and reduce to about 1 tsp. Remove the pan from heat and using a whisk, beat in 1 piece of butter, and then another. Once the reduction is tempered with the first two pieces of cold butter, return to low heat and whisk in remaining butter, one piece at a time, making sure the sauce emulsifies and doesn’t break. Remove from heat, whisk in salt and pepper to taste and fold in chives as garnish.

 

S1E3 Lobster Spaghetti appetizer

Chef Christina Wilson prepares the Hell’s Kitchen classic, Lobster Spaghetti appetizer. 

Ingredients:

-1package Dry Spaghetti, cooked to your preference

-12oz Cooked Lobster Claw and Knuckle Meat

-TT Red Chili Flakes

-16oz Base Marinara Sauce

-1ea Garlic Clove, minced

-4ea Basil Leaf (Garnish)

 

MARINARA BASE

-2T Olive Oil

-1 ea Spanish Onion, julienned

-1ea Whole Garlic Clove, thinly sliced

-6oz Cabernet Sauvignon

-2ea 10oz Can San Marazano Tomatoes

-8ea Basil Leaves, torn

-TT Salt and Pepper

 

In large stock or saucepot, heat olive oil over medium low heat. Add onions and begin to sweat. Once translucent, add garlic and stir until fragrant. Season with salt and pepper. Add basil leaves and stir gently for 1-2 minutes. Deglaze pot with red wine and allow to reduce by half. Add tomatoes and stir. Lower heat and allow to simmer for at least 1 hour. Using an immersion blender or in small batches in a standup blender, puree sauce to desired consistency and season to taste.

S1E4 Crispy Skin Salmon

Chef Christina Wilson prepares the Hell’s Kitchen classic crispy Skin Salmon with fennel puree recipe. 

Ingredients:

-4 6oz pieces Salmon

-2ea Confit Fennel

-20ea 16-20 Count Shrimp

-4oz Vegetable Stock

-8ea Fennel Sprigs (Garnish)

Instructions:

 

FENNEL PUREE

-2ea fennel sliced on mandolin

-1/4 T fennel seeds

-1ea lemon juiced and zest peeled

-2oz butter + 2oz extra butter

 -1tsp salt

 

Sauté fennel, fennel seed, 2oz butter and salt in a pan with a lid on. Add lemon juice and peel to the pan. Continue to cook/stir till the fennel is soft with the lid on. Once soft take off heat with the lid still on, blend with the extra 2oz butter. Finish by passing through fine mesh strainer

S1E5 Lobster Butternut Squash Risotto

Chef Christina Wilson prepares the Hell’s Kitchen classic, Lobster Butternut Squash Risotto.

 

Ingredients:

- 8oz Lobster Knuckle and Claw Meat

-2ea 4oz Lobster Tails, cut in half

-2cups Arborio Rice, cooked to package specifications

-1ea Shallot, small diced

-8oz Butternut Squash, small diced and blanched

-8oz Butternut Squash Puree

-4oz White Wine -8oz Parmesan Cheese, grated

-16oz Chicken Stock, more if needed

-2oz Olive Oil

-4pieces Fried Sage (Garnish)

 

Additional Recipe(s) For Video Description Section:

BUTTERNUT SQUASH PUREE

-1ea Butternut Squash, cut in half, seeds removed

-?# Butter, unsalted, room temp

-1C Heavy Cream, heated through

-? C Whole Milk

-TT Salt

 

Place squash face down on sheet tray and roast at 350 degrees until fork tender. Remove from oven and scoop out flesh. Place squash in blender and add heavy cream and milk to loosen to desired consistency. Season to taste with salt. Reserve for risotto.

 

S1E6 Bone-in Chicken Breast

Chef Christina Wilson prepares the Hell’s Kitchen classic, Bone-in Chicken Breast.

 

Ingredients:

-4ea 10 oz bone in, skin on, Chicken Breast

-2ea Garlic Cloves

-1/2bu Thyme

-1ea Lemon, zested

-4oz Olive Oil for cooking

-16oz Chicken Stock

-2T Butter, unsalted

-TT Salt & Pepper

 

Heat oven to 375 degrees. In a large sauté pan over a medium high flame, add oil and allow to heat. Season chicken breasts with salt and pepper and carefully place skin side down. Allow skin to crisp; flip breast once it releases from pan easily, approx. 3-5 minutes. Allow chicken to cook on flesh side for approx. 3 min; carefully add 4 oz chicken stock, thyme and garlic and flip chicken back to skin side. Place in oven and allow chicken to cook thoroughly for approx. 10 minutes. Remove from oven and take chicken out of pan to rest. Place pan back over medium heat and add remaining chicken stock. Allow chicken stock to reduce to desired consistency and mount with butter. Once butter has incorporated, strain the pan gravy through a fine mesh strainer and reserve for serving.

 

Additional Recipe(s) For Video Description Section:

ANDOUILLE SAUSAGE POTATO HASH

-2ea Yams, peeled and small diced

-2ea Yukon Gold Potato, peeled and small diced

-1ea Yellow Onion, small diced

-8oz Andouille Sausage, small diced

-2ea Rosemary Sprigs, finely chopped

-2oz Olive Oil for cooking

-4oz Chicken Stock

-TT Salt and Pepper

Partially cook the yams and Yukon gold potatoes separately in salted boiling water. The potatoes should be cooked until just for tender, removed from water and dried on a half sheet tray or plate lined with a paper towel. In a large sauté pan, heat oil over medium flame. Add the onions and cook until translucent and fragrant. Add the sausage and cook until oil begins to release. You will see the onions and oil start to take on a slight orange hue. Add both potatoes and rosemary. Continue to cook until thoroughly incorporated. Season to taste with salt and pepper.

 

SWISS CHARD

-1bunch Chard, cleaned, stems removed and rough chopped

-1ea Garlic Clove, minced

-1oz Olive Oil

-TT Salt & Pepper In large sauté pan over medium flame, heat oil and add garlic.

Cook until fragrant, but not burned. Burned garlic will make your greens bitter. Once fragrant, add chard and season. Sauté lightly until greens are wilted.

 

S1E7 Grilled Double Bone-In Pork Chop

Chef Christina Wilson prepares the Hell’s Kitchen classic, Grilled Double Bone-In Pork Chop. 

Ingredients:

-4ea 14oz Double Bone-in Pork Chop

-8oz Cajun Wet Rub

-TT Salt and Pepper

Preheat your grill and identify your “hot spots.” They will appear whiter than the other grill surface area. Season pork chops with salt and pepper and place on grill. Cook to desired temperature making sure to cook evenly on each side. With 2 minutes remaining, baste the chops with the wet rub evenly on each side. Waiting until the end of cooking will prevent the rub from burning and give a more front forward flavor. Allow pork chops to rest at least 5 minutes once removed from grill.

 

Additional Recipe(s) For Video Description Section:

CAJUN RUB

-1T Paprika

-1T Black Pepper

-1T Cayenne

-1T Thyme

-1T Kosher Salt

-? T Onion Powder

-? T Garlic Powder

-2T Brown Sugar

-1T Honey

-1T Bourbon

-6oz Olive Oil

In a bowl, combine and mix all the dry ingredients followed by the liquids. Add more oil if too thick.

 

SWEET POTATO PUREE

-5# Large Yams, peeled, rough chopped

-1/4# Unsalted Butter

-8oz Heavy Cream

-1/4 cup Brown Sugar

-TT Kosher Salt

Place yams in pot covered with water and boil until fork tender Meanwhile, on medium low heat, allow combine cream and butter and allow to simmer Strain water and place in mixing bowl At medium speed whip potatoes until broken up and starting to smooth Add brown sugar and make sure fully incorporated Add butter cream mixture to loosen and reach desired texture (you may need more than indicated above depending on starch content of potato) Pass through china cap Season with salt to taste

 

BRUSSEL SPROUTS

-1# Brussel Sprouts, cut in half and blanched

-6oz Bacon Lardons or thick cut slab Bacon

-6oz Apple Cider

-2T Butter, unsalted

-TT Salt and Pepper

In a large sauté pan over medium high flame, add bacon lardons or thick but bacon to dry pan. Allow fat to render. Place blanched Brussel sprouts (cut side down) into pan. Allow for a hard sear on the Brussel sprouts. Turn down heat and carefully deglaze with apple cider, allowing the liquid to reduce and coat Brussel sprouts. Season with salt and pepper.

 

Additional Recipe(s) For Video Description Section:

RED WINE DEMI GLACE

– for home cooks, best to buy demi base from your preferred grocery store and prepare according to package directions or check with your local butcher.

 

S1E8 Herb Crusted Rack of Lamb

Chef Christina Wilson prepares the Hell’s Kitchen classic, Herb Crusted Rack of Lamb. 

Ingredients:

-2ea Rack of Lamb

-16oz Herb Crust

-4ea Ratatouille

-12oz Saffron Potato Puree

-6oz Toasted Black Olive Lamb Jus

-4e Basil Leaf (Garnish)

 

Additional Recipe(s) For Video Description Section:

LAMB CHOPS AND HERB CRUST

-2ea Rack of Lamb, frenched

-2oz Olive Oil

-4T Dijon Mustard

-2c Panko Bread Crumbs

-? c Grated Parmesan

-1bu Parsley

-1bu Thyme

Place all ingredients in blender and pulse until fully chopped and bright green in color. Preheat oven to 375. In a large sauté pan with oil, over a medium high flame, sear your lamb chops, rendering out the fat cap and hard searing all sides. Remove from pan and paint your lamb chops evenly with Dijon mustard. Roll chops in breadcrumbs until evenly coated. Transfer to oven and cook to desired temperature. Allow chops to rest at least 5 minutes before slicing.

 

SAFFRON POTATO PUREE

-1KG Potato

-Pinch Saffron

-250g Butter

-100g Cream

Boil potato in water, saffron and salt. Press through a ricer onto chopped butter. Mix and pass through a Tamis. Season and warm up in cream.

 

RATATOUILLE

-1ea Yellow Zuchhini

-1ea Green Zucchini

-2ea Indian Eggplant

-2ea Plum Tomato

-4oz Bravas Puree

-TT Salt and Pepper

-As needed Olive Oil

Heat oven to 350. Using a mandolin or carefully with a sharp knife, slice each vegetable so they are coin shape, not lengthwise. Line a sheet tray with parchment paper. Lightly spread some bravas puree on parchment. Alternately layer the vegetables in lines. Season with salt and oil. Bake until soft, covered in foil. Chill and roll into small ring molds. Warm through in the oven when ready to serve.

 

BRAVAS PUREE

-1oz Olive Oil

-1 ea Shallots, finely sliced

-1ea Garlic Clove, sliced

-? T Paprika

-8oz Chopped Tomatoes, canned

-TT Salt and Pepper

In a large sauté pan, heat oil over medium flame and add shallots. Once shallots are starting to sweat out, add garlic. Allow garlic to cook until fragrant, but not burned. Add paprika and cook for additional one minute. Add the chopped tomatoes and reduce by ?. Place ingredients from pan into a blender and puree until smooth. Pass through a fine mesh strainer and season to taste.

 

CURED OLIVE DEMI GLACE

-6oz Black Olives, rough chopped

-12oz Red Wine Demi, store bought and made according to package instructions

Heat oven to 225. Spread chopped olives on sheet tray and allow to dry in oven. Combine to red wine demi, reserve for serving.

 

S1E9 Scallop Appetizer

Chef Christina Wilson prepares the Hell’s Kitchen classic, Scallop Appetizer.

 

Ingredients:

-10 ea Scallops, U-10 dry, cut in half

-As Needed Olive Oil

-TT Salt

-12oz Apple Butter Puree

-8oz Tarragon Mayo

-4oz Candied Walnuts

-8oz Celery Apple Salad

In large sauté pan, heat oil over medium high heat. Season scallops with salt and place in pan. Cook until blonde on first side, approx. 2-3 minutes. Flip the scallops and cook for additional 30 seconds on other side. Remove from pan and place on plate or sheet tray lined with paper towel to absorb any excess oil.

 

Additional Recipe(s) For Video Description Section:

 APPLE PUREE

-8 Apples, finely sliced on mandolin

-3cup Apple Juice

-?cup Sugar

-?cup Cider Vinegar

-1tsp Salt

Add all ingredients to a pan with a lid. Simmer until apples are very soft, about 20 mins. Remove lid and rescue liquid. Blend until smooth.

 

TARRAGON MAYO

-? cup Tarragon, finely chopped

-1T Cider Vinegar

-8oz Mayonnaise

-TT Salt and Pepper Combine all ingredients. Season to taste.

 

CANDIED WALNUTS

? cup Sugar

1 ? cup Walnuts

1cup Water

1 tsp Salt

1ea Cinnamon Stick

Bring all ingredients to a boil in saucepan. Allow for a syrup to form. Strain the walnuts from the liquid and bake at 325 for 10 minutes on a wire rack.

 

S1E10 Crispy Skin Duck Breast

Chef Christina Wilson prepares the Hell’s Kitchen classic, Crispy Skin Duck Breast.

 

Ingredients:

4 ea Duck Breast (6-8oz), scored

4ea Duck Fat Fondant Potato

24oz Creamed Leeks

4ea Baby Leeks, charred on grill

 

Additional Recipe(s) For Video Description Section:

FONDANT POTATO

-4ea Yukon Gold Potato, cut out with 1 ? “ ring mold

-2# Duck Fat to cover potato

-2ea Garlic Clove

-? bunch Thyme

In a large deep sauté pan, over low heat, cover potatoes with duck fat, add garlic and thyme and cook until fork tender. Remove from fat, allow to cool. As needed, reheat in sauté pan over medium high heat, allow for caramelization on top and bottom.

 

CREAMED LEEKS

-2ea Leeks, washed, green top removed

-1T Butter

-TT Kosher Salt

-16oz Heavy Cream, to cover

-TT Salt and Pepper

In a large pan, sauté leeks in butter and salt with a lid on. Once soft add cream JUST to cover. Simmer until thick in consistency. Season to taste.