Hell’s Kitchen comes home

Fans of the hit Fox show Hell’s Kitchen can now re-create recipes from the show at home.

This week, the show, featuring celebrity chef Gordon Ramsay, released its first cookbook — The Hell’s Kitchen Cookbook: Recipes from the Kitchen (Grand Central Life & Style, $30).

The first few chapters cover fundamental tools and appliances to outfit your kitchen. Topics include how to choose knives and the proper way to use them. After that, it’s page after page of great-looking recipes with full colour photos.

Especially fun and useful is the menu chapter, which includes sample menus for a four-course meal with recipe suggestions based on some of the show’s challenges.

On the show, which first aired in 2005, contestants compete in a series of challenges to win a head chef position at a top restaurant.

Season 15 of Hell’s Kitchen is expected to air this year. 1 Tbsp vegetable oil 2 large shallots, peeled, sliced 5 garlic cloves, peeled, sliced 2 red or green serrano chili peppers, deseeded and sliced 1 jalapeno, deseeded, minced 1/4 cup tequila 3 cups coconut milk 1 tsp fish sauce 2 Tbsp lime juice 2 pounds mussels, scrubbed and debearded 3 Tbsp chopped cilantro, divided • Kosher salt and freshly ground pepper to taste In a Dutch oven, heat the vegetable oil over medium heat. Add shallots and garlic and sauté two to three minutes. Add serrano and jalapeño chilis, tequila, coconut milk, fish sauce and lime juice. Simmer two to three minutes. Add the mussels. Cover and steam until mussels begin to open, about three to four minutes; discard any mussels that don’t open.

Using tongs, transfer the mussels to a large bowl. Simmer the sauce uncovered until slightly reduced, about three minutes. Add 2 Tbsp of the cilantro and season with salt and pepper. Pour the sauce over the mussels, garnish with more chopped cilantro and serve.

Steamed Mussels with Tequila, Red Chili, Green Jalapeno, Coconut Milk, Lime and Cilantro Preparation: 20 minutes Cooking time: 10 minutes Makes: four servings