Hell's Kitchen Season 22 Episode 6
Recipes, foods, hints and tips from the show
The aim of this page is to help you feel increasingly comfortable in the kitchen. If you're anything like me, then you'll sit and watch Hell's Kitchen and ask yourself questions like "well, what should that chef have done about the burnt salmon?" or "if the lobster is sweet, what could that chef have done to balance that?"
There are lots of sites that teach you about the show "Hell's Kitchen" and lots of copies of Gordon Ramsay's recipes, but I can't find any other site which gives you insight into the cooking highs and lows and lessons we can learn from this show.
Here, I will shout out about the culinary highs and lows of the episode and try to answer questions and provide useful hints and tips.
The Episode
This was the sixth episode of Hell's Kitchen Season 22. In the first half of the show, each contestant was asked to kick a soccer ball into a net, and aim at a type of cuisine. In pairs, the red team and blue team ended up pooling two cuisines to create a 'fusion' dish.
The dishes were judged by Tony Messina. Tony is a Los Angeles based chef and the 2019 recipient of the James Beard award for Best Chef, Northeast.
Fusion Dishes
Tony Messina said "Fusion is not so much about fusing two sets of flavors, as taking two completely different cuisines and creating one homogenous dish."
France/Japan
Ryan: Miso Glazed Sea Bream with Leek Puree (winner)
Raneisha: Poke Bowl with Bire, Langoustine and Duck
Spain/Mexico
Donya: Arroz con .... with Enchiladas (beef overcooked)
Jermaine: Paella inspired dish with Mexican steak (winner)
Spain/France
Leigh: Pecan& Langoustine poached in tarragon butter (winner)
Brad: Duck with Mediterranean Corn and Peppers (overcooked duck)
Thailand/China
Devon: Chinese BBQ Chicken and Thai Rice
Atoye: Red Snapper && Thai Basil Salad (winner, but needed more acidity)
Greece/Italy
Sandra: Lamb dish - never named, never tasted - lamb raw.
Dehmere: Pork Chop with Bearnaise Sauce (winner)
Thailand/Japan
Carmen: Pan-fried snapper with Japanese-inspired salad and Miso dressing
Johnathan: Brown butter and soy glazed sea bream with lime oil (winner)
India/Greek
Sammy: Greek-inspired kabob and tzatziki sauce (winner)
Jason: Yoghurt and Sumac encrusted chicken thighs with roasted dates
Culinary learnings from Episode 6
Poke Bowl
A poke bowl is a traditional Hawaiian dish that has recently gained widespread popularity. It consists of cubed protein (often raw fish, typically tuna or salmon, marinated in a savory sauce) and served over a bed of rice, often with additional toppings such as vegetables, fruits, and nuts.
The dish has evolved to incorporate Japanese influences, and today's poke bowls often feature soy sauce, sesame oil, and other Asian-inspired flavors.
In Hell's Kitchen Season 22 Episode 6, Raneisha made a bad mistake by using duck and langoustine but also, mysteriously, adding Brie which removed the fresh, bright flavor. Also, langoustine is very delicate and easily dominated by something as strong as duck.
Sea Bream
Sea bream is a popular seafood dish that is enjoyed all over the world. Sea bream has a delicate, mild flavor and a moist, flaky texture.
It is incredibly easy to overcook sea bream, especially if the skin has been removed. Ryan battered and deep fried his sea bream and left it in for just a few seconds too long
Roasted Dates
Roasting dates intensifies their natural sweetness and makes them even more delicious.
You can roast dates whole or pitted, and you can add spices or herbs to them for extra flavor. Remember that the pits will always need to be removed before serving.
If too much oil is used in the roasting, then the dates can crisp up, almost like roast potatoes. Be very careful not to end up with rock solid dates.