Gordon Ramsay Challenges Richard Blais: Gourmet Tater Tot Nachos
05/03/2026-19:00 05/03/2026-19:30 אוכל ערוץ גורדון רמזי דיווח
Can you turn a school cafeteria staple into a 5-star masterpiece? Gordon Ramsay is putting Richard Blais to the ultimate test: Upgrading "Kids Food" into a dish fit for the Top Floor. Richard Blais is going into "Mad Scientist" mode to create the ultimate Chipotle Pork Tater Tot Nachos. We’re talking crispy tots, succulent slow-cooked pork, and a smoky chipotle kick that takes this childhood favorite to a whole new level. It’s messy, it’s gourmet, and it’s a total game-changer. Get ready to take your March Maddness to the Next Level with this recipe! Watch #NextLevelChef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on Hulu here: hulu.com
Sponsored by I Can't Believe It's Not Butter! *Recipe* Loaded Tater Tot Nachos Makes 4 servings Ingredients: For the pulled pork: ¼ cup dark brown sugar 1 tablespoon salt 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon ground coriander 6 pound piece boneless pork shoulder, skin off Canola oil 1 cup chicken stock For the chipotle bbq sauce: 1 cup cola ½ cup ketchup ½ cup apple cider vinegar 1 tablespoon chipotle paste 1 tablespoon dark soy sauce Remaining spice blend For the queso: 1 pound sharp cheddar, shredded 2 tsp cornstarch 12 oz can evaporated milk Pinch cayenne pepper For the tater tots: 2 pounds frozen tater tots Canola oil for deep frying To serve: Pickled jalapeños Small bunch cilantro, chopped Method: For the pulled pork: Preheat the oven to 300F. Combine the sugar, salt and spices in a small bowl. Coat the pork all over in half of the spice rub. Heat a little oil in a cast iron Dutch oven, add the pork and brown all over. Pour in the chicken stock, cover with a lid and transfer to the oven for 4 hours until tender. Leave to rest for 20 minutes then shred. For the chipotle bbq sauce: Combine all of the ingredients in a saucepan, bring to the boil then reduce the heat to a simmer and cook for 15 minutes until glossy. Leave to cool then transfer to a squeeze bottle. For the queso: Toss the cheese in cornstarch until well coated. Put the cheeses, evaporated milk and cayenne pepper into a sauce pan and melt gently until smooth. For the tater tots: Preheat the oil for deep frying to 350F. Fry the tater tots for 3-4 minutes until crisp, then drain and season with salt. To assemble: Arrange the tater tots on a serving plate. Toss the pork with a little of the bbq sauce then arrange over the top of the tater tots. Drizzle with more of the bbq sauce and the queso, then garnish with jalapeños and cilantro. *Prep list:* • 1 x cooked pork - not shredded • 1 x finished and cooled chipotle bbq sauce • Test queso in advance The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date! Enjoyed our video? Make sure to like and comment! If you liked this clip check out the rest of Gordon's channels: youtube.com
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Sponsored by I Can't Believe It's Not Butter! *Recipe* Loaded Tater Tot Nachos Makes 4 servings Ingredients: For the pulled pork: ¼ cup dark brown sugar 1 tablespoon salt 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon ground coriander 6 pound piece boneless pork shoulder, skin off Canola oil 1 cup chicken stock For the chipotle bbq sauce: 1 cup cola ½ cup ketchup ½ cup apple cider vinegar 1 tablespoon chipotle paste 1 tablespoon dark soy sauce Remaining spice blend For the queso: 1 pound sharp cheddar, shredded 2 tsp cornstarch 12 oz can evaporated milk Pinch cayenne pepper For the tater tots: 2 pounds frozen tater tots Canola oil for deep frying To serve: Pickled jalapeños Small bunch cilantro, chopped Method: For the pulled pork: Preheat the oven to 300F. Combine the sugar, salt and spices in a small bowl. Coat the pork all over in half of the spice rub. Heat a little oil in a cast iron Dutch oven, add the pork and brown all over. Pour in the chicken stock, cover with a lid and transfer to the oven for 4 hours until tender. Leave to rest for 20 minutes then shred. For the chipotle bbq sauce: Combine all of the ingredients in a saucepan, bring to the boil then reduce the heat to a simmer and cook for 15 minutes until glossy. Leave to cool then transfer to a squeeze bottle. For the queso: Toss the cheese in cornstarch until well coated. Put the cheeses, evaporated milk and cayenne pepper into a sauce pan and melt gently until smooth. For the tater tots: Preheat the oil for deep frying to 350F. Fry the tater tots for 3-4 minutes until crisp, then drain and season with salt. To assemble: Arrange the tater tots on a serving plate. Toss the pork with a little of the bbq sauce then arrange over the top of the tater tots. Drizzle with more of the bbq sauce and the queso, then garnish with jalapeños and cilantro. *Prep list:* • 1 x cooked pork - not shredded • 1 x finished and cooled chipotle bbq sauce • Test queso in advance The home of Gordon Ramsay on YouTube. Recipe tutorials, tips, techniques and the best bits from the archives. From full episodes to compilations, we have new uploads every week - subscribe now to stay up to date! Enjoyed our video? Make sure to like and comment! If you liked this clip check out the rest of Gordon's channels: youtube.com
youtube.com
youtube.com
More Gordon Ramsay: Website: gordonramsay.com
TikTok: tiktok.com
Instagram: instagram.com
Facebook: facebook.com
Twitter: twitter.com
youtube.com
#GordonRamsay #GordonRamsayRecipes #GordonRamsayCooking #NextLevelKitchen
