Simply breading made out of crushed tortilla chips. It’s somewhat crispier (even baked) than normal breadcrumb breading.
I think they know that they will have to cook their signature dish right off the bat. (If they’ve ever seen Hell’s Kitchen, that is.)
True, but you have to make your dish right now. What would you make right now? You’ve had your whole life to perfect your signature dish, but you have to make it right now, not gaze through your recipe book collection. 
Exactly. My usual quick fare is a Thai holy basil chicken, which I could whip up in about 25 minutes (most of that time is taken up doing the rice). I hesitate somewhat to offer that up, as I don’t really lay any expert claim to that dish (not having spent any time in Thailand). I can triangulate it from authentic Thai restaurants in the area, and from many cookbooks I’ve read on the cuisine, but I don’t have the expertise in that as I would in, say, Hungarian or Polish cooking.
I have a lot of signature dishes, but almost none of them (except for the aforementioned holy basil chicken) I could whip up in the allotted time. Well, maybe chicken wings. But I don’t think chicken wings are good enough for the chef. At least not as a main course. Hmmm…there’s also a roasted poblano and corn chowder I could do in the time. But, once again, I’m not sure it’s substantial enough as a main course. Or do people do soups for Hell’s Kitchen?
edit: Oh, I thought of one more. A battered-and-fried fish taco, with shredded red cabbage, a chipotle-and-lime mayonnaise, and a smear of black beans on corn tortillas. It’s solid, simple flavors, and just slightly exotic for someone like Gordon Ramsay to be interesting.
Sounds delish to me. I don’t want people to be afraid of Chef Ramsay. I just want to know what you’d make if you were put on that spot. What is your dish?
I don’t want people to be afraid to say “Beenie Weinies” if that’s what it would be.
I think at this particular moment, I’d quadruple rinse some rice, put it on. Then grab a pork chop, pan sear it with a little black pepper & maybe hot pepper, then make a sauce with the chop’s juice, water, olive oil, milled peanuts, slivered carrots, then peas, mold the rice into something attractive, plate the pork and arrange rice, pork and sauce attractively, with some fresh herbs. Might toss a wine or sherry into the sauce.
That’s not my sig dish though. Part of the reason I started this thread is because I don’t really have a sig dish, and I wonder what the hell I’d do right at this moment?
I wouldn’t say the fish is my signature dish, but it cooks fast and is relatively simple to put together. It’s also something I’m fond of eating right now.
My signature dish would be chicken and cheese enchiladas, but I don’t make the sauce from scratch; the Lawry’s packet is good enough for my family, who all rave about my enchiladas. Also, Zatarains makes a yummy spanish rice. Unfortunately, the prep is time-consuming and it’s really nothing special despite what everyone says.
Me? Prawns. I’ll be holding my French Chef’s knife at any time Ramsey approaches me. I can’t stand the shithead.
Risoto takes a minimum of 30 minutes and Beef Wellington is an all day dish IIRC.
Right now I’d do my thai tilapia with coconut cilantro sauce over rice. It’s quick, easy, and excellent, with pretty good presentation (not my strong point). But I don’t really have a signature dish–I cook a lot of things that I and my family love.
rainbow-peppercorn-and-herb-crusted ostrich medallions with a spiced tawny port sauce, phyllo-wrapped asparagus and smoked cheese, and crispy fried potatoes with garlic.
I’d have to go with seared scallops and fresh green peas tossed with linguine in a lemon-ricotta sauce. It’s dead easy, but it tastes awesome as long as you use good-quality fresh ingredients.
It’s not really my signature dish, of course, but that’s because I don’t ever make any dish regularly enough for it to be considered “me”.
Cube steak
salt and pepper
flour for dredging
2 eggs, beaten with a spash of milk
Canola oil for frying
Heat pan over medium high heat with 1/4" oil. Season steaks with salt and pepper. Dredge in flour, then dip in egg mixture, then dredge in flour again, pressing down to coat it well. Fry until brown on one side, flip and brown the other side. I tend to flip it once more to get the “presentation side” pretty.
I would serve it with roasted garlic mashed potatoes and cream gravy. I can make this in about 40 minutes (with frozen steak I thaw in the microwave!) without even breaking a sweat - I’m sure I can get it done in thirty minutes.
If I had to make something right this instant, I would go for shepherd’s pie: it’s easy to cook, and easy to modify into something unique.
If I knew in advance that I’d been accepted to the show, however, I would spend as much time as possible practicing Ramsey’s beef wellington until I could do it in my sleep. 
I know for sure I ain’t making pan-seared scallops.
First, I’d freak out and wonder how on earth I got on the show.
I’d probably have gotten in on the ‘house wife who can cook’ edit, but sucks to be them as I’m not either!
Then I’d make spicy chicken pasta (it’s garlic pasta with chicken and red pepper flakes) and invariably over cook the pasta, make the chicken tough and give him my usual amount of garlic and red pepper flakes.
He’d tell me there was way too much garlic and it was way too spicy (among the other problems). We all know he’s not a spice lover. Instead of arguing I’d take it and then cry in front of the camera.
First one home though! Go me!
I like to live dangerously. 
Pan seared talapia or red snapper (depending on which looked better in the walk in) in a Caribbean langouste sauce with yams fried in peanut oil and pureed,
or
Steak Bearnaise with herb butter sauteed green and white asparagus that is then bacon wrapped.
Well you have to kind of go by taste, but the main ingredients to start are peanut butter, soy sauce and rice vinegar. Substitute cashew butter to be posh.
I usually start with a cup of PB, a 1/4 cup of soy, and and a 1/4 cup of rice vinegar.
Blend these together really well by hand, and taste for bitterness. Depending on your PB or CB choice you may need to add some sugar, I like brown sugar for this and usually end up adding a few tablespoons until it is sweet.
Now it is time for the spice. add in 2 tbs minced garlic, 1 tsp five-spice powder.
Peppers: To get the heat you want buy accordingly. Stay away from mexican style chilis though and use asian ones instead, there is a difference in taste. Mince them fine and add them to the sauce until it is hot enough for you. Remember as you cook it on low it will concentrate, so undermeasure.
enjoy!
As for HK: Ramsey has shown himself to be a spice pussy on numerous occasions so I would go with a low medium heat version and ensure it had enough flavor to complement, but not overpower the prawns.