Gordon Ramsay Challenges Nyesha Arrington to Make Nachos….Hawaiian Style | Next Level Kitchen - video Dailymotion

Gordon Ramsay

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00:00Okay, what else nachos, what do you want? Oh you want jalapenos love that for us. Here we go

00:09Hey Naisha, it's me your favorite chef

00:12Well, sometimes now we all love a tropical vacation and I'd like to see what you can cook up

00:18If you were stranded on a tropical island now

00:21I left some exciting ingredients on the platform and I can't wait to see we're gonna cook up. Good luck

00:27Amazing and I know just the place to take us on next level kitchen Hawaii

00:32So for this amazing sort of Hawaiian experience, I've rated the platform

00:37I got some killer ingredients and this is really simple. This is a fun play on sort of a poke meets nachos

00:43First up. I always like to start with what takes the longest

00:46I have some hot sort of neutral oil here and I'm going to cut these beautiful

00:53Wonton chips, which will bring some beautiful texture to these

00:58Poke nachos, which generally you might see

01:01tortillas, so I've just cut them in half and

01:04I'm going to drop them in the fryer

01:08Whenever frying you want to make sure that the oil is hot you're not

01:12Waiting on it to become hot and you want to not overcrowd the pan so that everything has the opportunity to become crispy

01:20I'm just sort of

01:22Swirling around the oil

01:24One of the most important key ingredients whenever frying is to season right when it comes out of the oil today

01:30I'm actually using these beautiful wonton chips and I'm flavoring it with furikake

01:35Which is like bonito flake and sesame seed and sort of this beautiful crushed nori

01:41You can totally buy this or you can make it at home

01:43And so this will act as my sort of salt and stick to these

01:48Beautiful chips adding a ton of umami and depth of flavor from the seaweed

01:53Love that. So I'm gonna just allow the chips to set aside

01:58While we build our poke and so you want to get some gorgeous high-quality tuna

02:03You can also use salmon. You can use yellowtail. You can make it vegetarian with shiitake mushrooms. The world is your oyster

02:10I just happen to have tuna here today

02:12So one of the things I love about a beautiful classic poke is actually not dicing the fish too small

02:18You want to know what you're eating? You want to taste the beautiful high-quality fish?

02:22so I actually sort of run my knife down vertically creating these longer strips and

02:30Then I just run it on its side and create sort of a dice

02:34Really simple. I had the opportunity to spend a good amount of time in Hawaii and I literally ate this almost every day

02:41You're gonna find this all over Hawaii. So just dicing

02:46So one thing that you want to look for there's different parts of the tuna

02:51so when you are cutting your tuna you want to look for anything that's

02:56This sort of sinew or this tougher part of the tuna and you want to cut against that or you can just go in and scrape

03:02It with a spoon now that we have our diced tuna

03:05What we're gonna do is just create this really light marinade. So I go in with a little bit of soy

03:10It's gonna give us that saltiness

03:12So you want to balance this out with something that's rich and fatty. I like to use sesame oil

03:20Love the flavor of toasted sesame oil and a little bit goes a long way. So be

03:25Sparingly with it and to fortify that sesame flavor actually use whole toasted sesame seeds

03:31We're also gonna add edamame which kind of acts like the beans that you might see in a traditional nacho

03:37but just kind of a little bit of a healthier version and I also I'm gonna add just a little bit of a

03:43Gochugaru or a Korean chili flake

03:45So Korean chili for like really delicious tons of depth of flavor, but not overly spicy

03:50Just adds a nice little smoky kick to it with the onion very particular

03:55You want to actually look at your onion? Not all onions are created the same

03:59Create a sturdy base

04:01Cut down

04:02through the root of the onion and I like to cut them and these sort of beautiful half moons kind of

04:08Following the natural shape of the onion

04:10So I'll use the base of the knife and just sort of run through kind of trying to hit the center of that onion

04:16So they all appear aesthetically beautiful, right? We eat with our eyes first

04:21Toss in some beautiful raw onion

04:24so now we're just going to gently toss this together and

04:28What I want to do is allow this fish to marinate while we actually build the other components of our poke nachos

04:35Always taste as you go

04:39Tiny bit more soy. So what I'm gonna get from the soy is a little bit of saline or salt content

04:46I'm actually not gonna add

04:47Salt to this we get a little bit of salt from the furikake and a natural salt from the soy sauce

04:52I'm just gonna add a touch of black pepper and that's gonna give us some beautiful smoky notes

04:58So I just give this a little bit of a toss and set that aside

05:02so to sort of like mimic the idea of nacho cheese

05:06I'm actually gonna make a beautiful Japanese mayo and sriracha kind of

05:12spicy chili aioli

05:14moment, so take a good amount of

05:17Japanese mayo I like to use tends to be a little bit richer

05:20More viscous or a little bit thicker

05:23And a little bit of chili sauce about equal parts of the Japanese mayo and chili sauce

05:29I'm a big spicy food fan. So I tend to go a little bit heavy on the chili

05:34So lucky I rated this off of the platform. It's really hard to come by at sriracha these days

05:39So I was lucky that I snagged it off the platform. So you want this nice little creamy mixture here

05:47Again taste as you go

05:50The Japanese mayo is already seasoned there's seasoning in the sriracha, so

05:56Not really gonna bother with adding a lot of salt to this

05:59so

06:00We have two components down already

06:03Tuna's marinating our delicious spicy aioli is sitting to the side

06:08Believe it or not. The hardest part of this dish is already done. Just gonna cut a few garnishes. I love fresh scallion

06:14It's one of my favorite ingredients. I use them almost every morning in my eggs

06:18I'm actually just gonna use the tops of the scallions and I like to cut them on a bias

06:24So they sort of intertwine with the chips, right? So a nice hard bias nice thin slices and

06:32You know, I just love nachos and dishes that you can eat with your hands are sort of fun

06:37Fussy I spend a lot of time in fancy French kitchens. So anytime I can just get in there with my hands and

06:43Have a nice cold sake with some ahi poki nachos kind of sounds like a fun moment, right?

06:50just for a little bit of

06:52Healthiness to the dish gonna add

06:54Some cucumber and just sort of slice this

06:58Don't worry about it being super thin again. These are just elements or a guideline you can totally

07:03Have fun with this and use the ingredients that you have in your home, right?

07:07It doesn't have to be exactly how I'm making it

07:09I think that's really the beauty of cooking is to have fun and bring the joy in it, right?

07:14In this dish, we're bringing that aloha spirit. I had the opportunity to spend a lot of time in Hawaii

07:20I lived there for about a year in Maui and it was some of the best memories of my life

07:25So again big spicy food fans, so I'm gonna add some beautiful fresh chili

07:30You can use jalapeno. You can use bell pepper if you don't like spicy

07:34But really this is just meant to give

07:36The nacho kind of vibe and a little bit of spice note at the back end and

07:42of course

07:43We have to have some beautiful avocado. There are nachos. I

07:47Feel like avocados are so naturally delicious and bring a sort of creaminess to the nachos

07:54So there's not really much I actually want to do with this

07:56You can totally

07:57Fork smash it make a guacamole add some lime a little bit of cumin

08:00If you'd like, but I love the natural flavor of avocado, especially when you have a nice one

08:06So I'm actually just going to

08:08Slice this and kind of maybe fan it over top

08:13Okay

08:15Believe it or not that it's everything that we have to do. I mean easy dish right think about friends over

08:21This is a show-stopping kind of dish

08:24You can just say you made it don't say you got it from me

08:27So really we're just gonna start to assemble this and bring this together

08:30So I like to use a wide base plate right to really show off and give you the opportunity to build those perfect bites

08:37along the way

08:38So we have our beautiful

08:39Fruita khaki chips here and we're just gonna pile them on right

08:44Kind of giving some texture some shape

08:49Thinking about leaving space and how I'm building the structure of this nacho here. We have our beautiful marinated ahi tuna

08:55So I just like to dot in and think about

08:59Where my guests are gonna look for building that perfect bite, right? I don't want to cover the chips too much because

09:06They'll get soggy, right?

09:07So I want to go in and be intentional with where I'm placing that beautiful ahi tuna plating is always the best part, right?

09:13It's just kind of getting all of your elements and your friends are starting to show up. Everyone's watching the game now

09:18This is when you start to garnish, right?

09:20So for me when I think about nachos, it's a little bit of a lime wedge

09:26So maybe some fresh cilantro on top, you know, maybe some sour cream, but in this instance we have this beautiful

09:33Spicy aioli it's gonna act like a little bit of a creaminess. So I'm just gonna go in and sort of dot that

09:39Looking and seeing where my guests can build that perfect bite a

09:46Little bit of fresh cucumber just to keep it healthy

09:49So fried shallots just buy them right you don't have to go out and try to dirty up the whole kitchen

09:55I love fried shallots. They give a beautiful texture great flavor and they taste just as good a

10:02little fresh scallion over top

10:05Super fun dish a little fresh avocado

10:09Do a little fancy fan

10:12Just kind of opening up that cut there

10:18Beauty okay. What else nachos? What do you want? Oh you want jalapenos love that for us. Here we go a little fresh jalapeno and

10:27cilantro

10:29Absolutely, I love this. Okay, so a little bit of pickled ginger, right? It's giving like

10:37Poke but also by way of nacho

10:40gorgeous a

10:42little bit of lime

10:44fun dish touch of sesame

10:49And because I love sauce just got to go in with just a touch more layer in this delicious spicy mayo a

10:57Touch more of the Korean red chili flake

11:01Incredible. I feel like I had the best mac nuts when I was in Hawaii, and I'm gonna show you a fun trick

11:08it's kind of like the Parmesan cheese on top of a pasta, so I actually take a

11:14Microplane and I grate the macadamia nut over top which kind of creates this beautiful snow effect to really elevate

11:22beautiful nacho

11:24Wow, I feel like I have literally just taken a trip to Hawaii

11:31Thank you so much for watching now

11:32Please let me know in the comments what you think of the dish and don't forget to subscribe for more exciting videos. Thank you

11:43You

Gordon Ramsay Challenges Nyesha Arrington to Make Nachos….Hawaiian Style | Next Level Kitchen

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