Fox has released the shopping list for home viewers who plan on participating in Gordon Ramsay: Cookalong Live.
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During the one-hour special, Ramsay will guide viewers with step-by-step instructions on how to cook a three-course meal that will feed four and includes angel hair pasta with shrimp, chili peppers and tomatoes for an appetizer, steak diane with sauteed potatoes and peas as a main course, and a quick tiramisu for dessert.
In addition, Fox is currently casting interested individuals to appear on the special from their home. More information is available via Fox's website.
Fox ordered Gordon Ramsay: Cookalong Live as part of an agreement it struck with Ramsay last September that included Hell's Kitchen's recently-concluded sixth season and an additional seventh edition, a third season of Kitchen Nightmares, and a third yet-to-be-announced new series.
The shopping list for Gordon Ramsay: Cookalong Live is:
Produce
- 1 red chili pepper
- 5 large garlic cloves, peeled
- 1 large tomato (heirloom or beefsteak)
- 1 lemon
- Small handful of fresh basil leaves
- 3 scallions
- 4 ounces crimini mushrooms, cleaned (can also use button mushrooms instead)
- 3 shallots, peeled
- Small handful of flat-leaf parsley
- 3 small sprigs of rosemary
- 1 pound small waxy potatoes (Yukon Gold, cut in half)
- 2 cups peas, defrosted if using frozen
Meat/Fish
- 1/2 pound medium-size raw, peeled shrimps
- 4 small sirloin steaks (approx. 7 ounces each)
Dairy
- 1 3/4 cups heavy cream
- 1 cup mascarpone
- 2 1/2 tablespoons salted butter
Pasta/Bread
- 7 ounces angel hair pasta
- 4 Italian Ladyfingers, or Savoiardi
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Baking
- 1/4 cup powdered sugar
- 1 vanilla bean, or 1 teaspoon vanilla extract
- Piece of chocolate (to grate as garnish)
Liquor/Coffee
- 4 tablespoons Marsala, or sweet dessert wine such as Vin Santo
- 1/4 cup brandy or cognac
- 1/4 cup white wine
- 1 cup cold strong coffee
Condiments
- Salt and freshly ground black pepper
- Olive oil
- Extra virgin olive oil
- 1-2 tablespoons Worcestershire sauce, to taste
- 1 tablespoon Dijon mustard
About The Author: Christopher Rocchio
