**The Art of Elevating Cheese: A Masterclass with Richard and Gordon**

In this episode of Next Level Kitchen, we're diving into the world of cheese, and more specifically, the art of elevating it to new heights. Richard and Gordon are on a mission to show us how a touch of salt, pepper, and a bit of creativity can transform even the humblest of cheeses into a culinary masterpiece.

Richard starts off by demonstrating his signature trick: caramelizing cheese with just a touch of salt and pepper. He uses Swiss cheese as the perfect example, and we get to see firsthand how he gets that beautiful, golden-brown crust on the cheese. No butter or mayonnaise needed – just a simple pan and a bit of flair. Gordon can't resist joining in on the fun, and soon they're both throwing their bread onto the grill, basking in the charred goodness.

**The Power of Blazing Tomatoes**

Next, we move on to blazed tomatoes, a technique that adds an unparalleled depth of flavor to any dish. Gordon takes center stage, using his trusty blowtorch to give those juicy tomatoes a smoky kiss of char. It's all about control and finesse – just throw the tomatoes in the pan or onto the grill, and voilà! The sweetness and acidity of the tomatoes balance perfectly with their newfound smokiness.

**Building the Perfect Steak Sandwich**

With our ingredients primed for greatness, it's time to build the ultimate steak sandwich. Richard demonstrates his signature open-faced style, layering on a dollop of Hors d'Esprit cream cheese, followed by a generous slice of camiz Swiss. But that's not all – he adds a tangy and peppery Water Crest sauce, a sprinkle of caramelized onions for good measure, and finishes it off with a slice of perfectly toasted bread.

**The Finishing Touches**

As we prepare to slice the steak, Richard shares his secret: a pinch of seasoning on each piece before slicing. It's all about creating a cohesive flavor profile that elevates even the most basic ingredients into something truly exceptional. And speaking of finishing touches, Gordon can't resist adding a dollop of creamy rocket sauce and arugula on top – a match made in heaven.

**The Grand Finale**

With our sandwich almost complete, we're faced with the final hurdle: closing it all up and slicing into that beautiful, golden-brown goodness. Richard takes his time, pressing down gently as he folds over the lid of his masterpiece. The results are nothing short of astonishing – a perfectly cooked steak sandwich with every element working in harmony to create something truly sublime.

**The Verdict**

As we sit down to enjoy our creations, it's clear that this is more than just a cooking lesson – it's an experience. The combination of flavors and textures is nothing short of magic, with each bite revealing new layers of depth and complexity. Whether you're a seasoned chef or an amateur cook, take note: the art of elevating cheese is within your grasp, and Richard and Gordon are here to show you how.

"WEBVTTKind: captionsLanguage: enmy toras it's next level it's next level it wouldn't be next level if it wasn't a fire up here there it goes a little bit of onion sorry about that welcome to Next Level kitchen where we are going to give you our tips tricks and skills to get your cooking to the next level that's right Gordon and today we're making one of my favorite meals of the day breakfast breakfast is essential that's right we are taking your breakfast to the next level with some Mexican inspiration but before we get onto the breakfast let's talk about something humble something delicious that we all use across breakfast yeah the amazing egg there it is there it is the egg got to love them every Chef needs to know how to cook eggs multiple ways right yes favorite way what would it be oh man I I'd like a nice a nice classic French omelette to be honest yeah uh I'm more of a soft scramble man because that was the first thing I learned to perfect in Paris soft scrambled eggs we serve for breakfast lunch or dinner breakfast will be done with scrambled eggs lunch wild mushrooms and for dinner would you believe uh oi also oh I love that I love that little caviar on top maybe too there you go yes yes there you go you ready yes let's go you're familiar with Mexican cuisin I I am I live in San Diego so I'm a couple miles away from Mexico wos Rancheros everyone loves wos Rancheros what does it mean the food are like the farm of the ranch do you know what you're going to eat before you have a lot of work to do during that day it's basically like your full breakfast gotcha so in England we have a full English breakfast sausage eggs Tomatoes beans back pudding white pudding and toast and fried bread yes and and and right exactly uh now I'm going to start off with um some of this beautiful Smoky Torito okay I want to get it in there and get that oil out why the flavor profile inside there is off the charts and this would help take any egg dish to the next level now you can see that oil literally running out of that sausage once you've got that going in with your zucchini or cette back home bell pepper in and now it's all starting to take on that amazing sausage Rich yeah so listen you got chizo I got bacon we're getting that salty sweet flavor going and then just right in my cast iron I am going to cook the bacon and the potatoes together I have my burrito that I'm making I'm making a a California Burrito so I got two big flowers tortillas that I'm just going to griddle and then I'm going to make some Pico too but I got to crack my eggs first are you how you going to how do you crack eggs Gordon so we all learn carefully to tap it always on a flat surface yes okay because that way it stops the shell going into the egg and sometimes it breaks the yolk how you doing it oh my gosh I'm not going to do it that way I'm going to just crack it on my bowl and hope for the best and now all this pressure is on me so I'm going to crack these eggs let's see can I do the twoand crack can you you can you can two hand crack crack we cracked eggs before believe it or not amazing okay there we go we got our potatoes cooking we have our bacon cooking I'm getting going with our eggs over here and uh yeah we got to make some scrambled eggs I love that I love that now that sausage has melted the flavor out so already the basic veg it starts to take on a league of its own it's already going up the next level flatten out the ingredients if you plant out the ingredients like this and utilize the whole pan what happens is everything underneath gets really nice and crispy okay next I've got some beautiful chipo hot sauce it's a really nice sort of way of just lifting those vegetables again with a Torito and it gets really nice and spicy now are you doing a quick omelette or you doing a no I'm going to cook the eggs in a separate pan I'm just going to crisp up the potatoes and the bacon over here and then I like my Scramble to be nice and fluffy so I'm going to whisk that get it nice and irated nice and fluffy and then I'm going to cook my eggs in a secr pan are you using that pan I was going to use that pan okay I got one right over here no I got one right here we're good come on beautiful beans uh black beans and that's going to give you that starch across this amazing breakfast this is not really a breakfast for us this is like a sort of brunch moving into lunch the time I spent down in Waka honestly this was a staple almost like a street fruit breakfast it was that good think about the layers the hot sauce the beans and now a little bit of fresh coriander and then I chopped tomatoes don't flood it I don't like this to be too wet in a way that becomes too soupy so just three tablespoons in now give that a really nice mix up um tortilla what are you doing with that tortilla okay the tortilla I'm just going to throw on my plch I have my eggs a little bit of brown butter nice and softly scrambled I'm going to get all that texture getting from the potatoes oh sorry you're no it's all right you go first I'll go after you because I have to make a Pico Deo I need a sauce for this so Pico or basically a fresh salsa it's going to be a chopped up onion and a chopped up tomato okay there we go little bit of chopped onion we have our tomato little bit of lime here's a a little tip when I cut limes I like to cut them not in half like you would a lemon but I cut them in thirds like this because the cell structure of a of a lime is a little different I get more juice out of it when I cut this lemon into thirds and this is just going to be the vinegret sort of for my Pico de look at all the juice I get out of the Li right there have that got our lime juice onion Tomatoes our Pico Deo coming together my eggs are finished where we at with the wavos raneros my go I'm getting there I'm getting there say it again wavos wavos raneros love that first one get my eggs crispy these are not soft sort of cooked eggs they're sort of firm and crispy something quite nice about that beautiful crispy Edge again super generous on the seasoning you like spicy food right I love it okay so I'm going to use most of this jalapeno over here not going to use the seeds using the seeds makes it a little spicier love that okay dice up jalap those beans W are coming along you have any Chile there I have some paprika there's a little bit of a there's a jalapeno right there if you want yeah good a hot paprika literally get on the top of those eggs and literally let that sit there and absolutely finish off beautifully by the way I love this Pico Deo cuz people think they have to go out and they have to buy salsa four ingredients in a bowl you chop them up roughly a little bit of lime juice and we have this beautiful Pico Deo right here okay My Salsa is done my eggs are done my potatoes are cooking I got to get my tortilla just cooked a little bit here to roll up my burrito so you mentioned the lime finishing my uh Farmer's eggs wos raneros that looks as well just to get that little bit of fragrance in there okay is there is there anything you can't do by the way honestly this is this one of our favorites here you know that seriously is fantastic wow that's good right that's very good right um what's the secret of rolling a great burrito wow to me is you want that that tortilla to be nice and pliable right so steamed or even if you're home popping it in the microwave but look I barely cooked it just a little bit of char almost just kissing each side of the pla love that so that we just barely so it's so it's pliable if it gets too crunchy we can't roll all our burrito gotcha so here we go I'm going to double double stack this I'm going big I'm going next level over here Gordon and I'm going to start adding all my ingredients to my burrito wrapper I'm dying to see how you roll this amazing burrito okay I mean listen we'll see how I can do it I'm going to load it up I think the key to a good California Burrito is to just get all of the things all of the stuff the eggs the potato the bacon the turo whatever you're doing getting it in there I'm going to add a little bit of my cheese right on top of the hot eggs because we want that to melt little bit of salt and then I'm going to top it with some Pico deallo and some avocado is going to make it nice and cooling love that love get that fresh flavor in there and we'll see if I can roll this up a little tip when you're dicing avocado leave it in the Shelf okay hit it with a little touch of lime juice okay and then very carefully get your finger in there and rub that so it stops from oxidizing and then just crisscross very carefully with your knife okay one way turn it upside down and go again and all you're doing now we're sort of dissecting that inside and I'll show you how we finish our beautiful Farmer's eggs I love that yeah I love that's farmer eggs wos ran cheros cheros uh another little tip for the avocado is how to get the how do you get the actual pit out of there right be very careful but with your chef's knife you're just going to get in there take the pit out with your knife there you go um okay traditionally it' be finished with a ca ca a little ktia which is basically a salted cheese so so I'm going to use feta fet is perfect salted ricotta you know the thing I love about global Cuisine it's all the same every culture's got a salty crumbly cheese in this case it's cotilla or feta if you want CA thank you is that thing rollable I don't know I don't know I'm going big I I mean I I don't think so let's see let's see is it rollable yeah no you got to Gordon listen this is like you tucking it in have you yeah you got to tuck it in you got to go with the big you got to get your hands in there I'm eating this so don't worry if my hands are on this you got to give yourself a fold there you go you got to fold it up on the side so you lose an on the side not a big deal I love that that's how you do it I I can't believe you doubted me for a second look look at that listen as I say in Scotland that is well packed and if you want you can put it on the planta get it nice and crispy but I think I'm ready to Plate I see you plating already I'm just starting so I've sort of cfed up my tortilla I've got my beautiful veg and tomato spicy Tomatoes now from there as you saw I finished out a little touch of lime zest I want my eggs super crispy the beans have been sort of amazing crisped up so I'm just going to drop them around the outside and the most important thing here is that this thing is sort of almost like a little pick a mix when you dive into this you quite love you s of you struggle on where to start the eggs beautiful crisp eggs sit on top they're crispy but they're still running and that's the secret I told you about the avocado I've sliced that take a spoon and look as you go inside all these little bits of avocado just break off because youve dice them up and we're just scooping that out over your eggs oh fantastic now listen I'm going to give you not that you need it cuz you have millions of followers but a good social media tip is if you want your burrito to get extra likes Gordon I'm going to slice it in half and then you got to do the social media fold where you take the burrito stack it on on top of each other and this have you noticed that only social media influencers present their burrito like this look at that it is the shot okay I'm going to play it now once the avocado's on just get some of that beautiful feta and just crumple it that's going to give you that nice saltiness over the finish and honestly this is a breakfast to dive for not only have we elevated your breakfast to the next level but trust me that will keep any farmer anywhere in the world happy with a beautiful w wow red cheros cheros that looks delicious great job seriously really good job Indeed now that's how you take and elevate your dish to the next level now to get the ingredients and more details in today's recipes check out the description below and be sure to subscribe for more amazing recipes from this genius and this genius too well done good job as that's damn it's got all Snoop Dog on me blow B right welcome to Next Level kitchen where we're taking your skills to the next level with some amazing tips and fantastic delicious recipes and Gordon today we're taking two slices of bread and turning it into something amazing I promise you it is not an idiot sandwich so it is a delicious Next Level steak sandwich that everyone in your household will be a huge fan after you ruce this amazing steak sandwich let me tell you um so I'm going to use a strip loin a beautiful strip loin which I'm going to use that fat to help render the onions and slice it at the very last minute what you using man I love fat fattest flavor but I'm going to use the leanest piece I'm going to use a fet minion and I'm going to make a homemade ioli with it wow okay great now first things first take this steak out okay a Next Level tip is to make sure it comes out the fridge get up to room temperature and give it a really good season okay now when you look at this New York strip you think God it's too big for a sandwich but here's how you get the yield okay I lightly smear it with a little touch of oil okay take my rolling pin and just roll that steak just till it gets nice and flat and what happens here is I mop up all that seasoning and by Rolling the steak it actually forces the seasoning inside the steak it's a great tip get this done literally 20 minutes before you go to cook it and inside it's permeated with that amazing seasoning I love it I love it yeah over here we're gonna do like a barbecue spice blend I have some of my favorite flavors we have cumin we have garlic we have onion we have paprika and we have a little bit of brown sugar which I love with red meat and real simple we're just going to season our fet minion again it's really really uh lean so we want all we want to crust it in these flavors and use whatever flavors you want here so I got my dusted fet it's smells amazing already uh and of course I'm going to get start cooking that my Pan's getting hot hot pan a little bit of oil I love cooking in cast iron with red meat cuz you get that nice sear on it and look at this it is it's blazing in here Gordon it is blazing now I'm using a sadough bread okay and I'll come back to the minute but get the crust on that amazing steak and the garnish I'm going to keep this really simple I'm going to fry some onions which are delicious with the steak but more important importantly look I'm going to flip that steak use some of that fat to start cooking these onions now I'm using a white onion because it's a lot more robust than the Red Onion so it's going to go really nice and caramelized now first of all turn that steak over okay take out some of the fat into that pan there and this is a great tip by the way then start frying your onions in that pan now now come on the steak the onions I've got the fat on that New York STP already in those onions and now we start going upper level I've got some salt and I've got a little bit of brown sugar here and just Watch What Happens those onions they start to caramelize so quick it gets rid of that raw sort of white onion flavor and it bodess well with that beautiful red meat rich I love that okay so I don't have fat cuz I got fet Mion so I need some fat so I'm going to make a homemade ioli or a garlic mayonnaise tip when you're making mayonnaise to get a wet rag put it on your board so that the bowl doesn't swirl around and then it's just two egg yolks some garlic a little bit of mustard the Mustard's going to help with the emulsification uh and then I'm just going to start whisking whisking like a mad man to make a homemade mayonnaise you don't have to buy it you just have a little bit of patience and again because the steak is so lean this is going to add some fat and some flavor to it this is going to be my sauce okay Gordon what do you got so onions are caramelizing down beautifully you can see what that brown Sugar's doing I've got the fat from the New York strip in there I'm going to go back in with some excess fat again so the flavor is connected and I promise you it really is an amazing Next Level tip now this is where the onions go up a level I've got some age B vinegar and what I'm going to do now is beautifully reduce that vinegar over the onions so think about it I've got the caramel with the sugar I've got the beautiful flavor from that New York strip and now those onions just become almost like a beautiful sweet sour with that steak I love that I love that sweet sour is where it's at all right so now I'm going to base this I got the filet I threw some garlic in there and some thyme uh and now what I'm going to do is real simple I'm just going to sort of Base this filet or you can also get it in the oven if you want right now here's the thing about filet this looks really dark but remember it's got all these dark spices on it this is still rare pop it in the oven or listen filet is one of the few meats that you can eat rare it's going to still be super super delicious so what I'm going to do is actually let this rest and keep it nice and rare uh in mid rare here love that okay so now you can see by Rolling that steak nice and flat I've got that crust so when we come to slice this thing I've got texture and I want it mid rare okay so I leave it to rest I take it out of my pan okay I cover with that beautiful resting juices over there and just let it sit there for a couple of minutes now check out the onions you can do these onions up for sort of 3 4 days in advance and it becomes like this onion jam and the flavor is incredible great with chicken sandwiches as well as a New York strip okay I've got my S bread but how do I Elevate that I got some beautiful swiss cheese it's going into my pan and I'm just going to get that melting now I love this trick trust me a touch of salt a touch of pepper and watch what happens to that cheese again Richard what is the cheese the cheese tip is like I am here for it Gordon I'm totally taking that you're going to see it in all of my restaurants as that starts to caramelize got this beautiful flavor this amazing swiss cheese that is just caramelizing in your pan no no butter no mayonnaise just get your bread and mop up that beautiful flavor and just roll it around and look again Rich what you doing with your bread I love it I'm just throwing mine on the grill look at that I don't know I'm showing you I'm just imp I'm just happy with it love that good so I love that you got a little bit of the Char you don't have to toast in a pan or in a toaster just throw your bread on a grill and I'm going to do an Open Face Sandwich so I have my steak that's resting I have my bread now here's where uh we're going to get we're going to get blazed in here Gordon I love that time to get blazed we have some tomatoes on the vine a little salt pepper olive oil and then listen it's it's time for the torch it's time for the torch you're torching the sandwich I'm torching the tomatoes and just blistering these tomatoes to be a garnish for the sandwich with olive oil salt pepper and I we'll have the acidity and the sweetness from these Tomatoes I don't know if it's going to match those onions but they look delicious over there smell incredible that's a great way of sort of caramelizing those tomato so quick with a blow torch and again if you don't have a blowtorch throw them in the pan throw them on the grill throw them in the broiler but there we go some charred Tomatoes I'm almost ready to build my sandwich you go you doing good over there I am absolutely good now toast is out okay this is where you start to take your steak sandwich up to another level I've got my base I've got my top okay first off I got a little bit of Hors reddish cream okay one beautiful layer on that camiz swiss cheese Porsche redish delicious now the top half I've got some beautiful mustard once you've got that mustard mixed in to that cheese is on a different level how do I bring that heat down what's peppery and delicious and goes well with an amazing steak sandwich beautiful Water Crest that's going to sit on the top now from there my onions the smell of these onions honestly is just so good just look the steak's not even on there yet and it looks so good I'm going to slice my steak until you say we can go Rich let's go let's go I slic my steak Pro tip over here after the meat is sliced a little bit more seasoning on the pieces that were not uh seasoned already and now I have my grilled bread I'm going to put my ooli right down on the bread again I like a lot of this right you have all this crunchy texture from the baguette you have a nice shmear uh of our steak you know what I think I have some of this this rocket we'll throw down some of this arugula or rocket right on the bottom of the sandwich right here and here's the tip you saw me flattening that steak out earlier yeah yeah the yield is for two I've only used half the steak and look at that on there and honestly just give that little season every time we expose protein and you slice it give it a little season and then look just a touch of the reduction from my onions so I'm going to pour over the steak and now we go uper level take my beautiful lid and then we just going to close that over in fact dear God may this be the most delicious steak sandwich I've ever made and then we fold over and then boom finally a little press down I'm going to slice it in half beautifully I'm going to open it up and that is Fit For A King and then finally I got a little touch of Water Crest that's is going to sit there on the sides something green and mean Richard there we go I'm going to serve mine open face I'm I'm watching my carbs I'm going to put it right over here right on the plate we have an open-faced fillet sandwich with these charred Tomatoes a little bit of a rugula salad I don't know I think they're both looking pretty pretty delicious two amazing sandwiches and I promise you that's how you tast make your sandwich to the next level now to get the ingredients and more details on the fabulous recipes from tonight's cook off please check the description below and be sure to subscribe for more episodes of Next Level kitchen with this genius great jobmy toras it's next level it's next level it wouldn't be next level if it wasn't a fire up here there it goes a little bit of onion sorry about that welcome to Next Level kitchen where we are going to give you our tips tricks and skills to get your cooking to the next level that's right Gordon and today we're making one of my favorite meals of the day breakfast breakfast is essential that's right we are taking your breakfast to the next level with some Mexican inspiration but before we get onto the breakfast let's talk about something humble something delicious that we all use across breakfast yeah the amazing egg there it is there it is the egg got to love them every Chef needs to know how to cook eggs multiple ways right yes favorite way what would it be oh man I I'd like a nice a nice classic French omelette to be honest yeah uh I'm more of a soft scramble man because that was the first thing I learned to perfect in Paris soft scrambled eggs we serve for breakfast lunch or dinner breakfast will be done with scrambled eggs lunch wild mushrooms and for dinner would you believe uh oi also oh I love that I love that little caviar on top maybe too there you go yes yes there you go you ready yes let's go you're familiar with Mexican cuisin I I am I live in San Diego so I'm a couple miles away from Mexico wos Rancheros everyone loves wos Rancheros what does it mean the food are like the farm of the ranch do you know what you're going to eat before you have a lot of work to do during that day it's basically like your full breakfast gotcha so in England we have a full English breakfast sausage eggs Tomatoes beans back pudding white pudding and toast and fried bread yes and and and right exactly uh now I'm going to start off with um some of this beautiful Smoky Torito okay I want to get it in there and get that oil out why the flavor profile inside there is off the charts and this would help take any egg dish to the next level now you can see that oil literally running out of that sausage once you've got that going in with your zucchini or cette back home bell pepper in and now it's all starting to take on that amazing sausage Rich yeah so listen you got chizo I got bacon we're getting that salty sweet flavor going and then just right in my cast iron I am going to cook the bacon and the potatoes together I have my burrito that I'm making I'm making a a California Burrito so I got two big flowers tortillas that I'm just going to griddle and then I'm going to make some Pico too but I got to crack my eggs first are you how you going to how do you crack eggs Gordon so we all learn carefully to tap it always on a flat surface yes okay because that way it stops the shell going into the egg and sometimes it breaks the yolk how you doing it oh my gosh I'm not going to do it that way I'm going to just crack it on my bowl and hope for the best and now all this pressure is on me so I'm going to crack these eggs let's see can I do the twoand crack can you you can you can two hand crack crack we cracked eggs before believe it or not amazing okay there we go we got our potatoes cooking we have our bacon cooking I'm getting going with our eggs over here and uh yeah we got to make some scrambled eggs I love that I love that now that sausage has melted the flavor out so already the basic veg it starts to take on a league of its own it's already going up the next level flatten out the ingredients if you plant out the ingredients like this and utilize the whole pan what happens is everything underneath gets really nice and crispy okay next I've got some beautiful chipo hot sauce it's a really nice sort of way of just lifting those vegetables again with a Torito and it gets really nice and spicy now are you doing a quick omelette or you doing a no I'm going to cook the eggs in a separate pan I'm just going to crisp up the potatoes and the bacon over here and then I like my Scramble to be nice and fluffy so I'm going to whisk that get it nice and irated nice and fluffy and then I'm going to cook my eggs in a secr pan are you using that pan I was going to use that pan okay I got one right over here no I got one right here we're good come on beautiful beans uh black beans and that's going to give you that starch across this amazing breakfast this is not really a breakfast for us this is like a sort of brunch moving into lunch the time I spent down in Waka honestly this was a staple almost like a street fruit breakfast it was that good think about the layers the hot sauce the beans and now a little bit of fresh coriander and then I chopped tomatoes don't flood it I don't like this to be too wet in a way that becomes too soupy so just three tablespoons in now give that a really nice mix up um tortilla what are you doing with that tortilla okay the tortilla I'm just going to throw on my plch I have my eggs a little bit of brown butter nice and softly scrambled I'm going to get all that texture getting from the potatoes oh sorry you're no it's all right you go first I'll go after you because I have to make a Pico Deo I need a sauce for this so Pico or basically a fresh salsa it's going to be a chopped up onion and a chopped up tomato okay there we go little bit of chopped onion we have our tomato little bit of lime here's a a little tip when I cut limes I like to cut them not in half like you would a lemon but I cut them in thirds like this because the cell structure of a of a lime is a little different I get more juice out of it when I cut this lemon into thirds and this is just going to be the vinegret sort of for my Pico de look at all the juice I get out of the Li right there have that got our lime juice onion Tomatoes our Pico Deo coming together my eggs are finished where we at with the wavos raneros my go I'm getting there I'm getting there say it again wavos wavos raneros love that first one get my eggs crispy these are not soft sort of cooked eggs they're sort of firm and crispy something quite nice about that beautiful crispy Edge again super generous on the seasoning you like spicy food right I love it okay so I'm going to use most of this jalapeno over here not going to use the seeds using the seeds makes it a little spicier love that okay dice up jalap those beans W are coming along you have any Chile there I have some paprika there's a little bit of a there's a jalapeno right there if you want yeah good a hot paprika literally get on the top of those eggs and literally let that sit there and absolutely finish off beautifully by the way I love this Pico Deo cuz people think they have to go out and they have to buy salsa four ingredients in a bowl you chop them up roughly a little bit of lime juice and we have this beautiful Pico Deo right here okay My Salsa is done my eggs are done my potatoes are cooking I got to get my tortilla just cooked a little bit here to roll up my burrito so you mentioned the lime finishing my uh Farmer's eggs wos raneros that looks as well just to get that little bit of fragrance in there okay is there is there anything you can't do by the way honestly this is this one of our favorites here you know that seriously is fantastic wow that's good right that's very good right um what's the secret of rolling a great burrito wow to me is you want that that tortilla to be nice and pliable right so steamed or even if you're home popping it in the microwave but look I barely cooked it just a little bit of char almost just kissing each side of the pla love that so that we just barely so it's so it's pliable if it gets too crunchy we can't roll all our burrito gotcha so here we go I'm going to double double stack this I'm going big I'm going next level over here Gordon and I'm going to start adding all my ingredients to my burrito wrapper I'm dying to see how you roll this amazing burrito okay I mean listen we'll see how I can do it I'm going to load it up I think the key to a good California Burrito is to just get all of the things all of the stuff the eggs the potato the bacon the turo whatever you're doing getting it in there I'm going to add a little bit of my cheese right on top of the hot eggs because we want that to melt little bit of salt and then I'm going to top it with some Pico deallo and some avocado is going to make it nice and cooling love that love get that fresh flavor in there and we'll see if I can roll this up a little tip when you're dicing avocado leave it in the Shelf okay hit it with a little touch of lime juice okay and then very carefully get your finger in there and rub that so it stops from oxidizing and then just crisscross very carefully with your knife okay one way turn it upside down and go again and all you're doing now we're sort of dissecting that inside and I'll show you how we finish our beautiful Farmer's eggs I love that yeah I love that's farmer eggs wos ran cheros cheros uh another little tip for the avocado is how to get the how do you get the actual pit out of there right be very careful but with your chef's knife you're just going to get in there take the pit out with your knife there you go um okay traditionally it' be finished with a ca ca a little ktia which is basically a salted cheese so so I'm going to use feta fet is perfect salted ricotta you know the thing I love about global Cuisine it's all the same every culture's got a salty crumbly cheese in this case it's cotilla or feta if you want CA thank you is that thing rollable I don't know I don't know I'm going big I I mean I I don't think so let's see let's see is it rollable yeah no you got to Gordon listen this is like you tucking it in have you yeah you got to tuck it in you got to go with the big you got to get your hands in there I'm eating this so don't worry if my hands are on this you got to give yourself a fold there you go you got to fold it up on the side so you lose an on the side not a big deal I love that that's how you do it I I can't believe you doubted me for a second look look at that listen as I say in Scotland that is well packed and if you want you can put it on the planta get it nice and crispy but I think I'm ready to Plate I see you plating already I'm just starting so I've sort of cfed up my tortilla I've got my beautiful veg and tomato spicy Tomatoes now from there as you saw I finished out a little touch of lime zest I want my eggs super crispy the beans have been sort of amazing crisped up so I'm just going to drop them around the outside and the most important thing here is that this thing is sort of almost like a little pick a mix when you dive into this you quite love you s of you struggle on where to start the eggs beautiful crisp eggs sit on top they're crispy but they're still running and that's the secret I told you about the avocado I've sliced that take a spoon and look as you go inside all these little bits of avocado just break off because youve dice them up and we're just scooping that out over your eggs oh fantastic now listen I'm going to give you not that you need it cuz you have millions of followers but a good social media tip is if you want your burrito to get extra likes Gordon I'm going to slice it in half and then you got to do the social media fold where you take the burrito stack it on on top of each other and this have you noticed that only social media influencers present their burrito like this look at that it is the shot okay I'm going to play it now once the avocado's on just get some of that beautiful feta and just crumple it that's going to give you that nice saltiness over the finish and honestly this is a breakfast to dive for not only have we elevated your breakfast to the next level but trust me that will keep any farmer anywhere in the world happy with a beautiful w wow red cheros cheros that looks delicious great job seriously really good job Indeed now that's how you take and elevate your dish to the next level now to get the ingredients and more details in today's recipes check out the description below and be sure to subscribe for more amazing recipes from this genius and this genius too well done good job as that's damn it's got all Snoop Dog on me blow B right welcome to Next Level kitchen where we're taking your skills to the next level with some amazing tips and fantastic delicious recipes and Gordon today we're taking two slices of bread and turning it into something amazing I promise you it is not an idiot sandwich so it is a delicious Next Level steak sandwich that everyone in your household will be a huge fan after you ruce this amazing steak sandwich let me tell you um so I'm going to use a strip loin a beautiful strip loin which I'm going to use that fat to help render the onions and slice it at the very last minute what you using man I love fat fattest flavor but I'm going to use the leanest piece I'm going to use a fet minion and I'm going to make a homemade ioli with it wow okay great now first things first take this steak out okay a Next Level tip is to make sure it comes out the fridge get up to room temperature and give it a really good season okay now when you look at this New York strip you think God it's too big for a sandwich but here's how you get the yield okay I lightly smear it with a little touch of oil okay take my rolling pin and just roll that steak just till it gets nice and flat and what happens here is I mop up all that seasoning and by Rolling the steak it actually forces the seasoning inside the steak it's a great tip get this done literally 20 minutes before you go to cook it and inside it's permeated with that amazing seasoning I love it I love it yeah over here we're gonna do like a barbecue spice blend I have some of my favorite flavors we have cumin we have garlic we have onion we have paprika and we have a little bit of brown sugar which I love with red meat and real simple we're just going to season our fet minion again it's really really uh lean so we want all we want to crust it in these flavors and use whatever flavors you want here so I got my dusted fet it's smells amazing already uh and of course I'm going to get start cooking that my Pan's getting hot hot pan a little bit of oil I love cooking in cast iron with red meat cuz you get that nice sear on it and look at this it is it's blazing in here Gordon it is blazing now I'm using a sadough bread okay and I'll come back to the minute but get the crust on that amazing steak and the garnish I'm going to keep this really simple I'm going to fry some onions which are delicious with the steak but more important importantly look I'm going to flip that steak use some of that fat to start cooking these onions now I'm using a white onion because it's a lot more robust than the Red Onion so it's going to go really nice and caramelized now first of all turn that steak over okay take out some of the fat into that pan there and this is a great tip by the way then start frying your onions in that pan now now come on the steak the onions I've got the fat on that New York STP already in those onions and now we start going upper level I've got some salt and I've got a little bit of brown sugar here and just Watch What Happens those onions they start to caramelize so quick it gets rid of that raw sort of white onion flavor and it bodess well with that beautiful red meat rich I love that okay so I don't have fat cuz I got fet Mion so I need some fat so I'm going to make a homemade ioli or a garlic mayonnaise tip when you're making mayonnaise to get a wet rag put it on your board so that the bowl doesn't swirl around and then it's just two egg yolks some garlic a little bit of mustard the Mustard's going to help with the emulsification uh and then I'm just going to start whisking whisking like a mad man to make a homemade mayonnaise you don't have to buy it you just have a little bit of patience and again because the steak is so lean this is going to add some fat and some flavor to it this is going to be my sauce okay Gordon what do you got so onions are caramelizing down beautifully you can see what that brown Sugar's doing I've got the fat from the New York strip in there I'm going to go back in with some excess fat again so the flavor is connected and I promise you it really is an amazing Next Level tip now this is where the onions go up a level I've got some age B vinegar and what I'm going to do now is beautifully reduce that vinegar over the onions so think about it I've got the caramel with the sugar I've got the beautiful flavor from that New York strip and now those onions just become almost like a beautiful sweet sour with that steak I love that I love that sweet sour is where it's at all right so now I'm going to base this I got the filet I threw some garlic in there and some thyme uh and now what I'm going to do is real simple I'm just going to sort of Base this filet or you can also get it in the oven if you want right now here's the thing about filet this looks really dark but remember it's got all these dark spices on it this is still rare pop it in the oven or listen filet is one of the few meats that you can eat rare it's going to still be super super delicious so what I'm going to do is actually let this rest and keep it nice and rare uh in mid rare here love that okay so now you can see by Rolling that steak nice and flat I've got that crust so when we come to slice this thing I've got texture and I want it mid rare okay so I leave it to rest I take it out of my pan okay I cover with that beautiful resting juices over there and just let it sit there for a couple of minutes now check out the onions you can do these onions up for sort of 3 4 days in advance and it becomes like this onion jam and the flavor is incredible great with chicken sandwiches as well as a New York strip okay I've got my S bread but how do I Elevate that I got some beautiful swiss cheese it's going into my pan and I'm just going to get that melting now I love this trick trust me a touch of salt a touch of pepper and watch what happens to that cheese again Richard what is the cheese the cheese tip is like I am here for it Gordon I'm totally taking that you're going to see it in all of my restaurants as that starts to caramelize got this beautiful flavor this amazing swiss cheese that is just caramelizing in your pan no no butter no mayonnaise just get your bread and mop up that beautiful flavor and just roll it around and look again Rich what you doing with your bread I love it I'm just throwing mine on the grill look at that I don't know I'm showing you I'm just imp I'm just happy with it love that good so I love that you got a little bit of the Char you don't have to toast in a pan or in a toaster just throw your bread on a grill and I'm going to do an Open Face Sandwich so I have my steak that's resting I have my bread now here's where uh we're going to get we're going to get blazed in here Gordon I love that time to get blazed we have some tomatoes on the vine a little salt pepper olive oil and then listen it's it's time for the torch it's time for the torch you're torching the sandwich I'm torching the tomatoes and just blistering these tomatoes to be a garnish for the sandwich with olive oil salt pepper and I we'll have the acidity and the sweetness from these Tomatoes I don't know if it's going to match those onions but they look delicious over there smell incredible that's a great way of sort of caramelizing those tomato so quick with a blow torch and again if you don't have a blowtorch throw them in the pan throw them on the grill throw them in the broiler but there we go some charred Tomatoes I'm almost ready to build my sandwich you go you doing good over there I am absolutely good now toast is out okay this is where you start to take your steak sandwich up to another level I've got my base I've got my top okay first off I got a little bit of Hors reddish cream okay one beautiful layer on that camiz swiss cheese Porsche redish delicious now the top half I've got some beautiful mustard once you've got that mustard mixed in to that cheese is on a different level how do I bring that heat down what's peppery and delicious and goes well with an amazing steak sandwich beautiful Water Crest that's going to sit on the top now from there my onions the smell of these onions honestly is just so good just look the steak's not even on there yet and it looks so good I'm going to slice my steak until you say we can go Rich let's go let's go I slic my steak Pro tip over here after the meat is sliced a little bit more seasoning on the pieces that were not uh seasoned already and now I have my grilled bread I'm going to put my ooli right down on the bread again I like a lot of this right you have all this crunchy texture from the baguette you have a nice shmear uh of our steak you know what I think I have some of this this rocket we'll throw down some of this arugula or rocket right on the bottom of the sandwich right here and here's the tip you saw me flattening that steak out earlier yeah yeah the yield is for two I've only used half the steak and look at that on there and honestly just give that little season every time we expose protein and you slice it give it a little season and then look just a touch of the reduction from my onions so I'm going to pour over the steak and now we go uper level take my beautiful lid and then we just going to close that over in fact dear God may this be the most delicious steak sandwich I've ever made and then we fold over and then boom finally a little press down I'm going to slice it in half beautifully I'm going to open it up and that is Fit For A King and then finally I got a little touch of Water Crest that's is going to sit there on the sides something green and mean Richard there we go I'm going to serve mine open face I'm I'm watching my carbs I'm going to put it right over here right on the plate we have an open-faced fillet sandwich with these charred Tomatoes a little bit of a rugula salad I don't know I think they're both looking pretty pretty delicious two amazing sandwiches and I promise you that's how you tast make your sandwich to the next level now to get the ingredients and more details on the fabulous recipes from tonight's cook off please check the description below and be sure to subscribe for more episodes of Next Level kitchen with this genius great job\n"