Why Gordon Ramsay’s Sticky Toffee Pudding Is the Best Thing on the Menu at Hell’s Kitchen

If you’re thinking about getting a reservation at Gordon Ramsay’s new Hell’s Kitchen restaurant in Las Vegas, there’s one important question to consider: what should you order? The menu is full of enticing entrees and appetizers that will jump out at you, like the incomparable beef Wellington and the tender Wagyu meatballs with slow-roasted tomato sauce and polenta croutons. It’s the kind of place where you’ll want to share multiple dishes with your table because there are so many flavors to savor. But there’s gotta be one thing that stands out the most, right? To find out from the best possible source, I asked Gordon Ramsay face to face, “What’s the best thing on the menu?”

“That’s a really good question,” Gordon said. He thought about it, mentally going through options, and then responded, “Every time I put a new version of my sticky toffee pudding, f*cking thing just gets better and better. I don’t know whether it’s the salted caramel or the amount of toffee that we steep inside.” Sticky toffee pudding, a traditional British sponge-cake dessert, is something Gordon has been making for years, but he’s improved upon it and changed up the ingredients many times. At Hell’s Kitchen, it’s drenched in salted caramel and topped with speculoos ice cream. And yes, it’s ridiculously good.

“We’ve modernized it in a way that we give you your own little sort of tray bake,” Gordon said. One order of sticky toffee pudding (pictured above) is big enough for two or three people to share, depending on how much room you have left after dinner. The cake is warm, soft, and bursting with comforting flavors of brown sugar and vanilla, and the cold speculoos ice cream on top takes the decadence over the edge. Hell’s Kitchen at Caesars Palace isn’t a restaurant you’ll likely be visiting on a regular basis, so don’t pass up your chance to try this can’t-miss dessert.

Hot Cheetos-Infused Vanilla Ice Cream Is Real, and We Can’t Help but Say Hot Damn!

We’ve seen Flamin’ Hot Cheetos macarons, elote, bagels, and now there’s . . . ice cream! Drill’d Ice Cream in Fountain Valley, CA, has a special ice cream called Hot as Hell, which is “a blend of vanilla ice cream and Hot Cheetos topped with crushed Hot Cheetos.”

Take a minute to absorb that description, because if you love Hot Cheetos, then this is right up your alley. You get the satisfaction of having the chips mixed in with the ice cream and also dusted on top, lending the perfect texture and extra flavor. You can order it in a cup, a regular cone, or a unicone (a unicorn-inspired cone), so get ready to savor this swirly fire-and-ice combination.

Roasted Chicken Thighs, Butternut Squash and Brussels Sprouts

“This recipe for Roasted Chicken Thighs, Butternut Squash and Brussels Sprouts has to be one of our favorite go-to weeknight meals when we want something comforting and warm, but are short on time,” says Jilly Lagasse. “I love to use chicken thighs because not only are they cheaper than other chicken parts, but they also have more flavor in my opinion, especially if you get them on the bone. Instead of squash, you could substitute pumpkin cubes if you have them readily available.

“Get ready to fall in LOVE with this sauce, everyone. I probably make this two or three times a week for a tasty sauce to jazz up our meals. It’s so easy to make, you could probably do it blindfolded… though I probably wouldn’t recommend that. I prefer to throw everything into my Nutribullet and whizz it up in a flash, but feel free to use any blender you like.”

This recipe is free of gluten, dairy and nuts.

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Preventing Gluten Cross-Contamination in Medications

Steve Plogsted, a pharmacist at Nationwide Children’s Hospital in Columbus, Ohio, is an expert on gluten in medications. His website, glutenfreedrugs.com, is widely recognized as the most reliable source of information on gluten-free prescription and over-the-counter drugs. Have a question about gluten and medications? Send it to glutenfreedrugs@gmail.com.

 

 

Q: What steps are taken to minimize or prevent cross-contamination in a pharmaceutical manufacturing facility?

A: There are numerous requirements and precautions employed by any pharmaceutical manufacturer who plans to sell their product in the U.S. market. This includes plants in other countries that manufacture for a U.S. distributor. They must maintain the same standards and are required to undergo examination by a U.S. Food and Drug Administration (FDA) inspector. People who work with the drug products wear suits similar to what you might see in an operating room. All facilities and production procedures must be approved by the FDA. Here are excerpts from the FDA manual on manufacturing practices:

“All utilities that could affect product quality (e.g., steam, gas, compressed air, heating, ventilation and air conditioning) should be qualified and appropriately monitored and action should be taken when limits are exceeded. Drawings for these utility systems should be available. Adequate ventilation, air filtration and exhaust systems should be provided, where appropriate. These systems should be designed and constructed to minimize risks of contamination and cross-contamination and should include equipment for control of air pressure, microorganisms (if appropriate), dust humidity and temperature, as appropriate to the stage of manufacture.

“Particular attention should be given to areas where APIs [active pharmaceutical ingredients] are exposed to the environment. If air is recirculated to production areas, appropriate measures should be taken to control risks of contamination and cross-contamination. Permanently installed pipework should be appropriately identified. This can be accomplished by identifying individual lines, documentation, computer control systems or alternative means.

“Pipework should be located to avoid risks of contamination of the intermediate or API. Drains should be of adequate size and should be provided with an air break or a suitable device to prevent back-siphonage, when appropriate. Equipment should be constructed so that surfaces that contact raw materials do not alter quality of the intermediates and APIs beyond the official or other established specifications. Closed or contained equipment should be used whenever appropriate. Where open equipment is used, or equipment is opened, appropriate precautions should be taken to minimize the risk of contamination.”

The manufacturers predominantly use materials that are easy to clean and sterilize, such as stainless steel, and employ specific cleaning processes. I spoke with a generic drug manufacturer and learned that a precise cleaning and sterilization procedure is used in a production room where a single drug product is manufactured. If more than one type of drug product is produced in that room, additional cleaning steps are employed, and the room is quarantined until the results are thoroughly evaluated. The cleanliness and sterility of these facilities is a crucial point of emphasis.

 

 

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Finger Lickin’ Good Vegan Buffalo Cauliflower Wings

VeganBuffaloWings-4

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I will admit that this type of dish has been around for a LONG time, but I just somehow decided to make it a few weeks ago and I quickly became obsessed, making it over and over and over.

VeganBuffaloWings

I have figured out what I love about it and what I dislike. I like some of the hot sauce mixed with the batter so it really marinates the cauliflower so to speak. The cauliflower gets super crispy in an air-fryer. Do you own one? I’m not big on kitchen gadgets. I only like minimal tools in my kitchen but I’m currently obsessed with my air-fryer. I make all sorts of sort of baked things in it and it cooks so quickly and easily. You can surely make these without an air-fryer. A good ol’ regular oven will work just great, too.

VeganBuffaloWings-2

Oh yeah, I forgot to say that this recipe is in anticipation of The Game everyone watches around this time. I simply congregate around the snack table and talk to my friends and maybe comment on the show during halftime. I’m not the biggest sports fan, but you don’t need to be to love these.

VeganBuffaloWings-3

Vegan Buffalo Cauliflower Wings

Vegan-Buffalo-Cauliflower-Wings-horizontal

A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

print

Ingredients

  • 1 cup water
  • 1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
  • 3/4 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 head of cauliflower, cut into florets
  • Handful of celery, trimmed and cleaned
  • Ranch dressing of choice (I used a store-bought vegan dressing)

Directions

  1. Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside. 
  2. In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined. 
  3. Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

Yield: Serves 6 (as an appetizer)


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

Finger Lickin’ Good Vegan Buffalo Cauliflower Wings

VeganBuffaloWings-4

Follow PBS Food on Pinterest

I will admit that this type of dish has been around for a LONG time, but I just somehow decided to make it a few weeks ago and I quickly became obsessed, making it over and over and over.

VeganBuffaloWings

I have figured out what I love about it and what I dislike. I like some of the hot sauce mixed with the batter so it really marinates the cauliflower so to speak. The cauliflower gets super crispy in an air-fryer. Do you own one? I’m not big on kitchen gadgets. I only like minimal tools in my kitchen but I’m currently obsessed with my air-fryer. I make all sorts of sort of baked things in it and it cooks so quickly and easily. You can surely make these without an air-fryer. A good ol’ regular oven will work just great, too.

VeganBuffaloWings-2

Oh yeah, I forgot to say that this recipe is in anticipation of The Game everyone watches around this time. I simply congregate around the snack table and talk to my friends and maybe comment on the show during halftime. I’m not the biggest sports fan, but you don’t need to be to love these.

VeganBuffaloWings-3

Vegan Buffalo Cauliflower Wings

Vegan-Buffalo-Cauliflower-Wings-horizontal

A great finger food for sports events, these vegan buffalo cauliflower wings are even better when some of the hot sauce is mixed with the batter so that the cauliflower really marinates in it. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

print

Ingredients

  • 1 cup water
  • 1/2 cup plus 2 tablespoons hot sauce of choice (I used Frank’s red hot), divided
  • 3/4 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 head of cauliflower, cut into florets
  • Handful of celery, trimmed and cleaned
  • Ranch dressing of choice (I used a store-bought vegan dressing)

Directions

  1. Preheat oven to 350 degrees F. To a measuring cup or small bowl, whisk together the water and 2 tablespoons of wing sauce. Set aside. 
  2. In a large bowl, whisk together the flour, onion powder, paprika, salt and freshly ground pepper. Pour the water mixture into the flour mixture and mix until combined. 
  3. Add the cauliflower and toss until combined. Transfer to a baking sheet and place in the oven to bake until cooked, about 15 minutes. (I used an air-fryer and it only needed about 10 minutes). Add the cauliflower to a bowl and toss with the additional wing sauce. Serve with slices of celery and ranch dressing.

Yield: Serves 6 (as an appetizer)


Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

Gordon Ramsay Reveals the Top 3 Food Trends That He Thinks Need to End ASAP

Source: Getty / Tony Barson

Gordon Ramsay never shies away from sharing his true feelings, and he recently got brutally honest about a few food trends that he thinks need to go away. When I sat down with the chef in his newly opened Hell’s Kitchen restaurant in Las Vegas, we chatted about beef Wellington, sticky toffee pudding, and what food-related trends he is 100 percent over. (We already know he dislikes pineapple pizza, so I braced myself for yet another polarizing conversation). When POPSUGAR asked what specific trends in the food and restaurant world need to die ASAP, Gordon responded with three passionate answers.

1. Foams

Gordon was quick to say “foams” as the first trend he disagrees with. I had to point out that he does in fact have a citrus foam on the Hell’s Kitchen menu – it comes on top of the pineapple carpaccio, a wonderful dessert. He said, “That was a dessert foam.” He explained that making a foam out of just any savory dish is not the way to go. “The latest one I had, I was in Saint Paul, and someone gave me a bone marrow foam. Now when I think about having bone marrow, I don’t think about it as a foam. You can have a bit of fun with desserts.” Lesson learned: be strategic with your foam-ified choices, chefs. Gordon added, “Sometimes they look like toxic scum in a stagnant pool. It was not very good.”

2. Wagyu

Look at the menu of any number of fine-dining restaurants or steakhouses, and you’ll see wagyu, a high-end cut of beef that comes from Japanese cattle and is known for its tenderness and marbling. Gordon is over its ubiquity. He explained why, saying, “Because it’s a special cut. It needs to be treated with a little bit of respect. Everywhere you go now, there’s f*cking wagyu meatballs. Preserve it a little bit. Rest it. Allow it to be come special.” Once again, Gordon does have wagyu meatballs on his own menu at Hell’s Kitchen (so good). They’re slow-roasted in a tomato sauce and served with polenta croutons – if anyone’s able to pull wagyu off to perfection, it’s this guy.

Source: POPSUGAR Photography / Erin Cullum The wagyu meatballs at Hell’s Kitchen with slow-roasted tomato sauce, polenta croutons, and basil ($18)

3. Truffle oil

Gordon’s got some feelings on that truffle mac and cheese you might be eyeing at a restaurant. He said, “The worst thing, for me, is truffle oil. That thing needs to be let down. When [people] use it, they use the same f*cking top [as any other oil] so they pour it and it comes out in abundance. This thing needs to be let out in tiny, tiny, little [amounts].”

Everything You Need to Know About Gordon Ramsay’s New Hell’s Kitchen Restaurant in Vegas

Gordon Ramsay has 34 restaurants around the world, but none are quite like the new Hell’s Kitchen-themed restaurant that just opened in Las Vegas. Located at Caesars Palace, Hell’s Kitchen is an 8,000-square-foot restaurant that combines elements of the TV show with Gordon Ramsay’s signature dishes for a truly unique dining experience. I got to dine at the restaurant during the grand opening and sit down with Gordon to talk about the exciting, much-anticipated destination.

“The location is extraordinary. I do have to pinch myself,” he told POPSUGAR. Fans of the Fox show, which is currently in its 17th season, will recognize items and themes from the Hell’s Kitchen set throughout the restaurant. The meticulously designed space has red and blue details throughout, and the cooks in the kitchen wear the same red and blue jackets and bandanas, mimicking the competitive environment in a bustling, open kitchen ablaze with onscreen flames. The difference is this isn’t a show. “There’s no f*cking around in here. It’s the real deal,” Gordon said. You’ll find pitchforks throughout the restaurant, too, from the bathroom door handles to the custom napkins. It’s themed but it’s most definitely “not a theme park,” Gordon said sternly.

Led by executive chef Jennifer Murphy, the kitchen is turning out pan-seared scallops, braised short rib, lobster risotto, baked macaroni and cheese with smoked gouda, herb-crusted rack of lamb, beef Wellington, and much more as quickly as possible. Come hungry, because there’s a lot to eat – and all of it is as perfectly cooked as you’d hope. Expectations are high, and when season 17 of Hell’s Kitchen All Stars wraps, the winner will be named head chef.

This is a must-visit restaurant for every Gordon Ramsay and Hell’s Kitchen superfan, but make no mistake, securing a spot during your trip to Vegas will take some planning. After the restaurant opened up reservations in mid January, the bookings came flooding in – 25,000 of them, to be exact. Hell’s Kitchen fits approximately 300 guests and is open from 11 a.m. to 10 p.m. Sunday through Thursday, and it stays open an hour later on Friday and Saturday, so you do have options, and walk-ins are welcome if there is room. But reservations are recommended, and if you can’t access your preferred date online, you can call the restaurant directly and book for as far in advance as you’d like.

Itching to learn more and see what Hell’s Kitchen come to life is really like? Read on for a first look and a full recap.