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Why You Should Love Gordon Ramsay
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Published: May 20, 2008
We tried to come up with a list of reasons to love Gordon Ramsay. This was the best we could do.
Because he yells at people in the restaurant kitchen the way you wish you could in everyday life.
Because he yells at cooks who are truly worthy of his scorn. If anything, he takes it easy on them.
Because calling someone ''a donkey'' is just about the most crushing-yet-clean insult you can use.
Because he praises cooks when they do something right. Giving a compliment that something is ''spot on'' means more when the standard is set higher.
Because his show on BBC America, ''Ramsay's Kitchen Nightmares,'' is such a great show compared with ''Hell's Kitchen.''
Because he knows what makes good TV. The style that works so well on a show like ''Hell's Kitchen'' would never work on a show like ''Ramsay's Kitchen Nightmares.'' You likely wouldn't see him in disguise on ''Nightmares'' the way he was this season on ''Hell's Kitchen.
Because he's one of only three chefs in Great Britain to maintain three Michelin Guide stars.
Because he announced on ''Kitchen Nightmares'' that he is afraid of dancing in front of people.
Because he once allegedly stole a restaurant's appointment book to prevent his rival and mentor Marco Pierre White from getting a job.
Because when he gives honest criticism to a restaurateur, no matter how harsh, he's usually right.
Because he stresses simplicity on the dish.
Because he values listening to the customers more than the staff at a restaurant.
STICKY LEMON CHICKEN
1 large chicken, cut into 8 pieces
Freshly ground pepper
3 tablespoons olive oil
1 head garlic, halved horizontally
2 to 3 sprigs thyme
1/4 cup sherry vinegar
1/4 cup plus 2 tablespoons honey
1/4 cup dark soy sauce
1 lemon, finely sliced
3/4 cup hot water
1/2 bunch flat Italian parsley, chopped
Preparation time: 20 minutes
Cooking time: 25 minutes
Season chicken with salt and pepper. Heat the olive oil in a large skillet over high heat. Cook chicken, garlic and thyme, in batches if necessary, turning as needed, until golden brown, 4 to 5 minutes per side.
Return all chicken to the pan; add sherry vinegar. Cook over medium heat until liquid is reduced by half, about 5 minutes. Add honey and soy sauce; shake pan to mix. Add lemon slices and hot water; raise heat to medium-high. Cook until the liquid has reduced to a syrup, 10 to 15 minutes. If chicken has not cooked through, add more hot water if necessary; continue cooking until done. Remove to platter; sprinkle with parsley.
Serves 6.
400 calories, 51 percent of calories from fat, 22 grams fat, 5 grams saturated fat, 89 milligrams cholesterol, 20 grams carbohydrates, 29 grams protein, 885 milligrams sodium, 0 grams fiber
Jeff Houck can be reached at (813) 259-7324 or jhouck@tampatrib.com.
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