Bobby Flay’s Salted Caramel Sauce
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Yield About 1 1/2 cups
Number Of Ingredients 4
| 3/4 teaspoon kosher salt, or to taste |
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Bobby Flay White Clam Sauce
| 1/4 cup extra virgin olive oil |
| 3 cloves garlic, sliced thin |
| Pinch of crushed red pepper |
| 1 cup dry white wine |
| 1 cup bottled clam stock |
| 1½ pounds littleneck clams, scrubbed |
| 2 tablespoons cold, unsalted butter |
| Salt and freshly ground black pepper |
| 1 pound linguine, cooked to al dente |
| 1/4 cup chopped flat leaf parsley |
| 1 tablespoon chopped oregano |
| 1 loaf crusty bread, sliced |
Steps:
- 1. Heat oil in a medium stockpot over high heat. Add garlic and cook for a minute. 2. Add crushed red pepper and cook for a few seconds. 3. Add white wine and clam stock and cook until the mixture reduces by half, about 3 minutes. 4. Add the clams, cover the pot and cook until the clams open. Discard any that do not. 5. Remove the clams with a slotted spoon to a bowl. 6. Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Add the butter and cook until melted, season with salt and pepper. 7. Stir in the pasta, parsley and oregano until combined. Return the clams to the pasta. Plate in large shallow bowls and serve with lots of sliced bread.
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Bobby’s World Famous Steak Rub From Mesa Bar Americain And Bf Steak
Provided by Bobby Flay
| 1 cup ancho chili powder |
| 1/3 cup Spanish paprika |
| 3 tablespoons ground dried oregano |
| 3 tablespoons ground coriander |
| 1 tablespoon ground black pepper |
| 2 teaspoons chile de arbol, optional |
Steps:
- Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.
Bobby Flay’s 16 Spice Rub
As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just ’cause I like it hot.
Provided by felly smarts
| 3 tablespoons dried ancho chile powder |
| 3 tablespoons ground pasilla chile powder |
| 3 tablespoons ground cumin |
| 2 tablespoons fresh coarse ground black pepper |
| 1 teaspoon cayenne pepper |
- Mix all ingredients in a bowl.
- Rub onto chicken and refridgerate for 12 to 24 hours.
- Grill and enjoy.
Also Check: Reverse Seared Steak Camp Chef
Bobby Flay’s Buffalo Wing Sauce
Make and share this Bobby Flay’s Buffalo Wing Sauce recipe from Food.com.
Provided by chefschwantz
| 1/2 cup red wine vinegar |
| 1 -2 tablespoon pureed chipotle chile in adobo |
| 1 tablespoon new mexico chile powder |
| 1 tablespoon Dijon mustard |
| 1/2 cup unsalted butter, quartered |
Steps:
- Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat.
- Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth.
Nutrition Facts : Calories 455.5, Fat 46.9, SaturatedFat 29.3, Cholesterol 122, Sodium 1291.3, Carbohydrate 11.3, Fiber 1.5, Sugar 9.1, Protein 1.3
Bobby Flays Mesa Grill Cookbook
At just 25 years old in 1991, Bobby Flay was offered the chance to open his own restaurant in New York Citys East Village: Mesa Grill. The hugely successful and highly reviewed restaurant became a launchpad from which his signature contemporary southwestern cooking style took flight. Sixteen years later, he decided to include 150 of those recipes in a print edition so people could cook his restaurant favorites in their own kitchens. The best recipes: Youd be remiss not to cook the chile-rubbed short ribs with polenta and cotija cheese, grilled shrimp with smoked chile butter and tomatillo salsa, and grilled red snapper with New Mexico red chile sauce. Sensing a theme here? Chiles galore.
Recommended Reading: Papa John’s Philly Cheese Steak Pizza Ingredients
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Cooking And Crafting For Busy Boys
Today is my husbands birthday and in his honor I feel compelled to share a steak recipe! This particular one is from his favorite chef, Bobby Flay, and a dish that he prepared. It was quite delicious! We did have to take some liberty with the ingredients due to availability and cooking method due to weather.
Disclaimer: This post contains affiliate links.
Honestly, I almost didnt blog this recipe. Im simply not happy with the photographs. Even as Im typing this Im second guessing my decision to continue with the post! I think well just have to make it again and update the photos. oh darn!
Spanish Spice-Rubbed Steak
- 4 steaks
- 2 tbsp olive oil
Steak Sauce
- 1/4 C red wine vinegar
- 1 1/2 tbsp Dijon mustard
- 1 tbsp horseradish
- 1 tsp Worcestershire sauce
Steps:
*These recipes are modified from Bobby Flays Grill It!*
Almond Croissant French Toast
Steps:
Also Check: The Best Way To Grill A Steak
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BOBBY FLAYS BARBECUE SAUCE RECIPE | LEITE’S CULINARIA
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- Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
- Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
- Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight youll be rewarded with a more complex taste with even more depth.
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- Add the milk, increase heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes
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Bobby Flay’s Barbecue Seasoning For Chips Fries Or Onion Rings
Make and share this Bobby Flay’s Barbecue Seasoning for Chips, Fries or Onion Rings recipe from Food.com.
Provided by bullydog1975
Yield 1/3 cup, 3 serving
Number Of Ingredients 8
| 2 teaspoons dried ancho chile powder |
| 2 teaspoons ground cumin |
| 1 teaspoon packed brown sugar |
| 1 teaspoon black pepper |
Steps:
- Mix together all ingredients. Will keep in cool dark place for 1 month.
Nutrition Facts : Calories 30.6, Fat 0.9, SaturatedFat 0.1, Sodium 1585.5, Carbohydrate 6.1, Fiber 2, Sugar 2, Protein 1.1
Bobby Flays Steak Throwdown
Bobby heads to the Mojave desert to take on Marine Captain Eric Dominijanni in a steak throwdown. Capt. D leads a hungry company of 250 Marines, and likes to treat them to home cooking whenever possible. Today he makes his Disco Hot and Tangy Steak a combination of orange, cola, soy sauce, teriyaki sauce and habaneros. He uses 3/4 New York Strip Steaks for his recipe, marinating them in the flavors mentioned for 4-6 hours. As he grills his steaks, he uses the marinade as a basting sauce and also as a served sauce, after being reduced to a thicker consistency.
Bobby having to deal with 120F heat, went for a non cooked sauce for his rib-eye steak. His goat cheese for his original recipe choice actually melted in the coolers in this heat, so he was forced to move to Plan B. After grilling the first side, Bobby flips the 1 steaks and brushes on a horseradish, molasses, ancho chile powder and dijon glaze. He also serves this glaze on the side once the steaks were done.In our house, the molasses was switched out for blue agave . I also cooked my steaks on a cast iron skillet . My Cpt D steaks were marinated for 5.5 hours before cooking. The marinade with orange and ginger smelled great cooking and I had high hopes for this recipe. But I do love horseradish too. After letting the steaks rest and cooking to a perfect rareness, we dove in.
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Bobby’s Spice Rub For Beef And Pork
Provided by Bobby Flay
Yield about 1 1/2 cups
Number Of Ingredients 9
| 1/4 cup ancho chile powder |
| 2 tablespoons ground coriander |
| 2 tablespoons freshly ground black pepper |
| 2 tablespoons kosher salt |
| 1 tablespoon chile de arbol powder or cayenne pepper |
| 1 tablespoon ground cumin |
| 1 tablespoon dried oregano |
Steps:
- In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
Bobby Flay Launches New Signature Line Of Sauces And Rubs
Nothing conjures up a better image of bold flavors and a fiery grill than the mention of chef, restaurateur, cookbook author and television host Bobby Flay. More than 15 years after awakening palates across the country and changing the way America thinks about southwestern food, Bobby Flay launches a new line of trademark sauces and rubs.The Mesa Grill and Bobby Flay Signature Collections — each based on Flay’s favorite ingredients and spice blends — were created to punch up the flavor of meats, seafood and poultry with ease. These unique combinations of sweet and savory — each with just enough heat — are also ideal for salads, side dishes and salsas, bringing out the master chef in every home cook.
Logos, product and company names mentioned are the property of their respective owners.
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