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Season 6, Episode 13: Gordon visits Greek restaurant Yanni’s in Seattle, where he clashes with defiant owner Peter, a chef who is so set in his ways that he hasn’t allowed any changes to his menu since the business opened in 1984. His own family are concerned that the restaurant is becoming trapped in the past, but Peter is determined to stick to his guns.

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Chefs Shouldn’t Be ANYWHERE NEAR FOOD | Full Episode | Kitchen Nightmares
https://www.youtube.com/channel/UCIEv3lZ_tNXHzL3ox-_uUGQ

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Gordon’s spending his Sunday Funday by heading to the Exotics Racing Track in Las Vegas to see if he can out drive Zac Efron in a Ferrari 488. Zac Efron, you’ve been warned!!

Special thanks to Exotics Racing and Papillon Grand Canyon Helicopters in Las Vegas

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When Gordon’s on a long drive there’s nothing like a drive-thru for some fun!

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It’s Ramsay Redemption time and this week Monti is redeeming a school lunch that Gordon Ramsay burned on Twitter! How will the this Southern Spin turn out?

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Recipe:
DIRECTIONS
Step 1

Preheat oven to 425° and line a sheet pan with parchment paper.

In a pint size mason jar, mix the vinegar into the heavy cream and seal

Shake it for 1 minute straight until it thickens. Congrats! You just made sour cream!

Step 2

Grate frozen butter in a food processor.

Toss together grated butter, flour, baking soda, and salt in a large bowl.

Chill in the freezer for 10 minutes.

Step 3

Take the flour and butter mixture out of the freezer and make a well in the middle.

Add the sour cream and mix JUST until a dough forms. You want a sticky, wet dough. If the dough is too dry, add a few more tablespoons of heavy cream.

Step 4

Lightly flour your work surface and put your dough on it.

Sprinkle flour over the top of the dough.

Lightly flour your rolling pin and roll the dough into a 9X5-inch rectangle that is about 1 inch thick. The shortest sides of the rectangle should be the left and right sides.

Fold the dough over each other in thirds, like a business letter. Roll the dough lightly again into a 9 x 5-inch rectangle and repeat the letter fold 5 times total.

Cover the dough with plastic wrap and let it firm up in the fridge.

Step 5

Roll the dough out lightly until it is ½ an inch thick.

Dip a 2 1/2-inch round cutter into flour, and punch straight down.

Re-roll scraps, and make more rounds.

Line the rounds up on your sheet pan so their sides touch.

Brush the tops with a touch of heavy cream.

Step 6

Bake for 10 to 15 minutes, until they are a golden brown.

Brush the tops with melted butter.

TIPS FOR BISCUIT PERFECTION

#1 KEEP IT COLD

Biscuit dough is just like revenge. It’s a dish best served cold.

Keep your bowl and the flour in the fridge until just before mixing. Keep the butter in the freezer until it’s time to grate it into the flour.

#2 DONT MESS WITH IT TOO MUCH

When you mix the ingredients together, do it with the least amount of stirring possible to keep gluten from forming. That way when people bite into the biscuit, they don’t chip a tooth. Ain’t nobody got time for that.

#3 MAKE IT FLAKY

Being a flake is bad for internet dating but AMAZING for biscuits.

To get the flakiest biscuits ever, roll the dough out gently without pressing down too much. Your hands are hot, keep them away from the dough.

#4 DONT GET IT TWISTED

When it’s time to cut your biscuits, dip the cutter in flour so it doesn’t stick to the dough. Then punch straight down, DON’T TWIST. Twisting dough keeps it from rising.

#5 TOGETHER WE RISE

Put the biscuits on your sheet pan so their sides touch. They help each other rise.

GRAVY
TOOLS
Large, heavy-bottomed saucepan (rounded sides)

Wooden Spoon with a flat edge

Slotted Spoon

Whisk

INGREDIENTS
12 ounces pork sausage

3 tablespoons all-purpose flour

2 cups whole milk

Salt TT

Black Pepper TT

Chives, sliced on the bias for garnish

DIRECTIONS

Step 1

Place a large saucepan over medium-high heat.

Chop up the sausage into small dice.

Brown the sausage. Don’t stir it too much. The brown stuff stuck to the pan is called fond and that’s exactly how you should feel about it. It’s a flavor gold mine!

Once the sausage has cooked through, remove it from the pan with a slotted spoon and set aside.

Step 2

Lower the heat to medium and scrape the bottom of the pan with the flat edge of a wooden spoon to remove all the brown spots.

Sprinkle in the flour.

Whisk until the flour has soaked into the fat and continue to cook until you can no longer smell raw flour (about 1 minute).

Step 3

Add the milk to the pan in a small stream, whisking constantly. Don’t stop stirring until the gravy thickens, about 5 to 7 minutes. Work your whisk into the round sides of the saucepan to unearth any trapped flour and keep the gravy from getting lumpy.

When the gravy is thick and glossy, add the sausage back into it and stir to incorporate. Add salt and pepper to taste. If the gravy has thickened too much, thin it with a little milk, until it’s the right consistency.

TO SERVE
Slice biscuits in half and place the biscuit bottom on the center of a plate.

Pour about ⅓ cup of gravy on the top.

Garnish the gravy with sliced chives.

Lean the biscuit top over the gravy at an angle.

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