Hell's Kitchen: in reality is the food that boring and prices sky high?

http://www.menupages.com/restaurantdetails.asp?neighborhoodid=0&restaurantid=3751
http://www.hellskitchen-nyc.com/

I watch the reality show Hell's Kitchen TV show. You have to like all the rants and ravings, the shouting, backstabbing and all the other stuff that going on. And that's only the appetizers!

But I basically was interested in finding out more about the boring stuff they show that is served on the shows and possibly how much people pay for this stuff. I mean what everyone eats risotto. Don't the people who come to Hell's Kitchen expect anything new? Apparently not most of the time. But in reality, is the food good?

I was interested to find out how much they pay for this boring stuff on the TV show. I have no desire to go the restaurant if it has anything like what they serve on the TV show. However this NYC one is more latin or texmex so the menu actually looked interesting which is more then I can say for the LA one. I basicly wanted to see what Hell's Kitchen offers for 2 to 3 times a normal price.
I was surprised to find that some of them were actually reasonable in price even especcially even for NYC. Even some of the "boring" recipes has some Latin add-ons seemed to show a flare though.

Here is what one reviewer said 'This is not your typical "Tex-Mex" cuisine... the ingredients and flavors are Mexican, but combined in an intriguing manner with beautiful presentation. Our appetizers were filet-mingon rolls stuffed with an avacado mixture, and venison small tacos ..both were great, filet rolls were fabulous. Entrees were tuna rubbed in a hot spice, served with yucca cake (both wonderful) and tiger shrimp served with slices of fried plantain and a surprisingly great julienne of vegetables (mixture of crispy and sauteed), which was really delicious. Desserts were coconut flan (yum) and a banana in pastry (also yum). We left wanting to 'try this at home'. It's a tiny restaurant, very good energy, pleasant warm atmosphere."

These are some of the entrees.

Lunch Entrees
Seven Chile Pork Chop Mixiote, Drunken Pinto Beans, Grilled Cactus & Sweet Potato Flauta
21~

Grilled Shrimp with Serrano Sauce, Sweet Plantain & Guacamole
22~

Grilled Rack of Lamb with Poblano Rice, Cactus Salad & Blueberry Mole
23~

Grilled Wild Salmon with Sweet Corn Pudding, Baked Vegetable Cake & Salsa Roja
21~

Grilled Sirloin with Sweet Potato Fries & Endive-Pasilla Sauce
23~

Pan Seared Halibut with Grilled Chayote, Sweet Plantain PurÈe & Salsa Verde
20~

Roasted Chicken & Monterey Jack Cheese Quesadilla with Poblano Crema
18~

Ancho Crusted Tuna & Yucca Cake with Smoky Peanut Sauce
19~
19~

Grilled Chicken Breast with Mole Negro, Cilantro Mashed Potatoes & Sauteed Arugula
19~

Poached Artichoke Quesadilla with Idiazabel Cheese, Roasted Sweet Corn & Poblano Crema
9~

Pan Seared Bronzini with Tomatoes, Epazote, Arugula & White Wine with Grilled Chayote
19~

Roasted Sweet Corn, Haricot Verts & Jicama Salad with Amaranth Cake & Chili Vinaigrette
17~



Dinner
Tamarind Marinated Filet Mignon Chalupa with Grilled Tomatillo & Guajillo Sauce
11~

Huitlacoche Tamale with Salsa Ranchea & amp; Mascarpone Cheese
9~

Duck Confit Empanadas with Cranberry Mole & Pico de Gallo
8~

Hoja Santa Crusted Tuna Tostadas with Guacamole & Grilled Pineapple
10~

Herradura Cured Wild Salmon Tostadas with Goat Cheese and Crispy Capers
9~

Lobster Fritters with Tamatillo Corn Salsa & Serrano Mayonnaise
10~

Wild Mushroom Roll with Chipotle Pepper Sauce
8~

Sweet Plantain Gorditas with Goat Cheese & Salsa Verde
8~

Scallop Ceviche on Guajillo Tostada with Avacado & Radish Salsa
10~

Chicken Tinga Tamale with Queso Oxaca & Roasted Poblano Sauce
8~

Organic Mesclun Salad with Watermelon, Idiazabal Cheese, Toast & Chile Lime Vinaigrette
8~

Guacamole with Homemade Crispy Guajillo Corn Tortillas
10~

Bubbles & Squeak (Concannon), English dish ate aboard cruiseship

I ate this interesting Bubbles and Squeak (Concannon), English dish ,made up of potato, cabbage and other vegetables which are roasted.
I ate aboard the British cruiseship Canberra.

In 1973, I was fresh out of college. I went to Africa do research on a total solar eclipe in June of that year. I found this meals while dining aboard . I had to try just because of the name mostly.
I did not think it was a big deal but it is an English dish made all the time.

more information
http://en.wikipedia.org/wiki/Bubble_and_squeak

recipe
http://churchpotluck.blogspot.com/2005/11/bubble-and-squeak-with-wow-wow-sauce.html


BUBBLE AND SQUEAK

2 1/2 cps shredded Cabbage (about 1 lb)
3 Tbl Bacon drippings or Butter
1 med Onion, chopped
2 cps coarsely mashed Potatoes (about 1 lb)
1/2 tsp Salt
1/8 tsp ground Black Pepper
1 lb thinly sliced cooked Roast Beef or Corned Beef

Plunge Cabbage in a pan of boiling salted water, cook 5 mins,, thoroughly drain in colander.
Heat a heavy 10" skillet over medium heat. Melt drippings, add Onions, and cook till soft. About 5 min. Lightly press on cabbage with the back of your spatula to remove any remaining moisture, and add to the onions. Stir in potatoes, salt and pepper. Press mixture down lightly with spatula. Lower heat to med. low. Top with slices of meat. Cook, covered, about 15 min. Do not stir. Remove cover, and cook 10 - 15 min, till bottom is nicely browned. If you listen, closely, you should hear how the dish got it's name! While dish is cooking, prepare sauce.

WOW WOW SAUCE

2 Tbls Butter
2 Tbls minced Onion
2 Tbls Flour
1 cp Beef stock
1 Tbl White Wine Vinegar
1 Tbl English style Mustard
1/2 tsp prepared Horseradish
1/4 tsp Salt
1/8 tsp Pepper

In a 1 1/2 qt. sauce pan, melt Butter over med heat. Add onion, stirring constantly, until soft but not brown. Stir in flour and cook one minute, stirring constantly. Add stock all at once and whisk until smooth. Stir in all remaining ingredients and bring to boil. Reduce heat to medium low and cook, stirring frequently, until thickened, about 10 min.

Invert skillet contents onto plate. Cut Bubble and Squeak into wedges, and serve with sauce. Serves 6

COLCANNON

I like this served with Corned Beef at FIDDLER'S HEARTH here in South Bend.

2 lbs Potatoes, peeled and cut into eights
2 tsp Salt (divided)
4 slices Irish Bacon (if unavailable, use American)
4 cps shredded Cabbage
1 1/2 cp Green Onions or Leeks, finely chopped (if using Leeks, use white part only)
1/3 cp Milk
1/4 cp butter (melted)
1/8 tsp Pepper

In medium sauce pan, bring 1/2" water to boil. Add Potatoes, 1 tsp Salt, cover, and cook 15 - 20 mins, till fork tender. Drain thoroughly.

Meantime, in large, heavy skillet, fry bacon until crisp. Remove and drain, reserving drippings. In the reserved drippings, saute Cabbage and Onions, with 1/2 tsp salt, until soft and translucent. Covering pan helps vegetables cook faster.

In a large bowl, beat together potatoes , milk, remaining salt, and pepper until light and fluffy. Fold in Cabbage, Onions and crumbled Bacon. Make a well in the middle and pour in melted Butter. This goes really well with Corned Beef and Wow Wow Sauce!