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Bobby flay easy recipes

Bobby Flay

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“Bobby at Home: Fearless Flavors from My Kitchen” by Bobby Flay with Stephanie Banyas and Sally Jackson, Clarkson Potter/Publishers, 256 pages, hardcover, $32.50

As he compiled recipes for his latest cookbook, celebrity chef Bobby Flay said it occurred to him “Bobby at Home: Fearless Flavors from My Kitchen” is “certainly my most important one to date” because “it’s my most passionate.”

The book, written by Flay with Stephanie Banyas and Sally Jackson, is a collection of Flay’s favorite dishes that he serves to his closest friends and family at his home. Each, he said, has a story and emotion attached to it. He dedicates the book to his mother, Dorothy Flay, and describes each page of the book as being “filled with the spirit of her memory and a lust for life that only she could attain.”

People are often surprised to learn Flay’s idea of relaxing when he’s not working is to cook, he said. However, at home, it’s cooking at a slower pace and the food is served family-style.

The book includes a list of what Flay considers essential pantry items and equipment before getting into the book’s nine recipe chapters. Among the more than 165 easy-to-follow recipes — many of which are illustrated with full-color photographs — are breakfast and brunch favorites like Cornmeal-Chive Biscuits, Classic Spanish Tortilla with Roasted Jalapeño Pesto and Sophie’s Chocolate Chip Pancakes. Provide guests with such snacks and appetizers as Maple-Chile Glazed Nuts and a deviled egg recipe that he says transports him “to the legendary cocktail parties of my parents’ generation.”

Other chapters are divided into vegetables and sides, pizza and pasta, meat, seafood, desserts, cocktails and basics. Try Flay’s meatless Eggplant Bolognese, Fried Chicken Tenders with Horseradish-Honey Mustard Sauce, Brick Chicken with Salsa Verde, Spanish-Style Shrimp and Grits, and go-to Christmas dinner dessert Gingerbread and Lemon Curd Trifle with Blackberry Sauce.

Fans of Flay will definitely want to add “Bobby at Home” to their kitchen library. It’s a winner.

Cheramie Sonnier is a food writer and columnist. Email her at [email protected] and follow her on Twitter, @CheramieSonnier.

Bobby Flay’s Thanksgiving

Sourdough, Wild Mushroom, and Bacon Dressing

Chef Flay prefers dressing to stuffing because baking this Thanksgiving essential alongside the bird—rather than inside the cavity—makes for a great contrast of textures. “Stuffing is very soft,” explains Flay, “but dressing is soft underneath and crunchy on top.” His recipe is also about playing with different flavors. “I just love the combination,” he says. “The tang of the sourdough, earthiness of the mushrooms, and smokiness of the bacon marry really well.” Best of all, most of Flay’s dressing can be made the day before. Prep the bread, mushrooms, bacon, and stock on Wednesday and let everything come to room temperature then wrap separately and refrigerate until you’re ready to assemble and cook it all on Thursday.

Sweet Potato Gratin

Flay takes a similarly practical approach to his Sweet Potato Gratin, which can be baked on Wednesday and reheated on Thursday. Let this decadent casserole come to room temperature, so it heats up quickly, and just pop it in the oven while the turkey rests.

Flay’s recipe calls for thinly slicing the sweet potatoes on a mandoline. He insists it’s the fastest, most efficient tool for getting the job done, and that’s crucial when you’re preparing such a large meal. Just be sure to use the safety guard as mandolines are extremely sharp.

Creamed Kale with Crispy Shallots

This hearty side dish puts a modern spin on classic creamed spinach, and with its creamy nutmeg-infused base and fried-shallot topping, it’s likely to win over green-bean casserole devotees. You’ll want to bake this just before serving but the crispy shallots can be fried a few hours ahead. Leave them draining on paper towels then transfer to a baking sheet and quickly crisp them in the oven before sprinkling over the kale.

Cranberry, Fig, and Pinot Noir Chutney

Infused with dried figs, orange zest, ginger, and red wine, Flay’s chunky cranberry chutney is his “nod to northern California.” It makes for an interesting spin on classic Thanksgiving cranberry sauce but pairs just as well with pork and venison. Leftovers are wonderful on sandwiches or enjoyed like compote with cheese.

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Celebrity chefs Bobby Flay and Michael Symon are stopping by TODAY to heat up the competition in the kitchen. On their Food Network series, “BBQ Brawl: Flay v. Symon,” these culinary connoisseurs compete alongside great grillers, expert pitmasters and barbecue bigwigs from across the country.

To celebrate the start of their new show, Symon and Flay are going head-to-head in a steak and taco cook-off. Chef Flay is cooking up spiced rubbed skirt steak with jalapeño pesto and open-faced tacos with cabbage slaw, while chef Symon is preparing skirt steak with corn and blackberry salad and grilled rib-eye tacos with tomatillo salsa.

But first, the pair share their top tips for cookout perfection.

Nathan Congleton / TODAY

Bobby’s Grilling Tips

1. Keep equipment to a minimum.

Forget the bells and whistles and keep your equipment simple. I rely on a good, strong pair of tongs, a sturdy spatula, brushes for sauces and glazes, a few heavy-duty potholders and a strong wire scraper to keep the grates of the grill clean. Don’t spend your money on a hundred different gadgets that promise to make you an expert griller. You will become an expert with practice.

2. Make sure it’s hot.

Most of the time, I grill over high heat. I like things to move fast, I like the sound and smell of a very hot fire and I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is: high, medium-high, etc. But until then, you can use the time tested method of holding your hand a few inches — about four — above the grate and seeing how long you can keep it there. I know it sounds a little dangerous, but you’ll pull your hand back at just the right moment (high: 2 counts; medium-high: 4 counts; medium: 6 counts; medium-low: 8 counts; low: 10 counts).

3. Don’t play with your food.

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The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish and vegetables with oil, season with salt and pepper and place on a hot grill. Don’t touch it for at least two minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

BBQ recipes: Bobby Flay and Michael Symon make tostadas and tacos

July 31, 201905:07

Michael’s Grilling Tips:

1. Never forget to season the meat.

If you have the time, season the meat liberally with salt the night before.

2. Know the difference between barbecuing and grilling.

Barbecuing is technically low and slow, while grilling is high and quick. When grilling, start the meat on a very high heat to give it that good char before finishing it on a low heat, so it doesn’t burn or dry out. When barbecuing, keep the meat on a low heat, about 225°F, until it’s tender.

3. Grill indoors year-round with cast iron.

When it’s cold outside, this is your only hope at getting that char and sear on the outside of the meat that you get in the summer.

Taco ’bout Competition

Nathan Congleton / TODAY

Michael Symon’s Grilled Rib-eye Tacos

Michael Symon

I love this recipe because it brings a steakhouse-style flavor to meaty tacos. Topping the spiced steak with blue cheese is an unexpected but delicious addition to this dish.

Nathan Congleton / TODAY

Bobby Flay’s Blue Corn Tostadas with Shrimp, Salsa and Slaw

Bobby Flay

These tostadas serve up some serious crunch. The crispy blue corn tortillas get topped with fresh cabbage slaw, spicy tomato salsa and grilled shrimp giving them a ton of flavor and terrific texture.

The Steaks are High

Nathan Congleton / TODAY

Michael Symon’s Skirt Steak with Corn and Blackberry Salad

Michael Symon

I love this recipe because the steak is smoky and savory while the salad is bright and fresh. It’s exactly how I like to eat in the summer!

Nathan Congleton / TODAY

Bobby Flay’s Skirt Steak with Jalapeño Pesto and Corn Salad

Bobby Flay

I love the beefy flavor of skirt steak. It is best grilled and can stand up to strong flavors such as cumin and chile powders. Also, the salad is packed with super summery ingredients like tomatoes, fresh corn, ripe avocados and lots of fresh fine herbs.

If you like those great grilling recipes, you should also try these:

Nathan Congleton / TODAY

Adam Richman’s Skirt Steak with Chimichurri

Adam Richman Nathan Congleton / TODAY

Grilled Pork Tenderloin Tacos with Pineapple Cucumber Salsa

Katie Lee

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(Tina Rupp)

Bobby Flay isn’t exactly your average dad. After all, this is the guy who taught America to grill. But when you get down to it, he’s just like every other parent—his proudest accomplishment isn’t one of his many restaurants, books, or television shows. It’s his daughter, Sophie. He dedicated his newest book, Bobby Flay’s Barbecue Addiction, to the 17-year-old, writing that few things satisfy him more than watching Sophie discover the ingredients that make her smile. The book is packed with recipes to keep your grill occupied all summer long, including this Father’s Day menu, featuring a simple and delicious barbecued chicken recipe passed down all the way from Bobby’s wife’s grandfather. It’s reason enough to let Dad fire up the grill on his special day. Get the recipes below!

(Tina Rupp)

Daddy’s Grilled Chicken
“This super-easy, lemony chicken is a family favorite of my wife’s, a Texas girl through and through.”

Steak Sauce
Bobby Flay’s homemade sauce goes amazingly well with steaks, but it’s also perfect for his Daddy’s Grilled Chicken (above).

(Tina Rupp)

Mustard Aioli Grilled Potatoes with Herbs
“An abundance of mustard seeds grows in California’s Napa Valley—as it does in the south of France; the regions share a similar climate,” Bobby says. “These potatoes, grilled with a mustardy aioli (basically, garlic-scented mayonnaise) and served with a scattering of herbes, would be at home on either region’s table.”

(Tina Rupp)

Sparkling Bourbon Lemonade
“Move over, mint julep, because there is a new bourbon refresher in town.”

(Tina Rupp)

Coleslaw with Creamy Cumin-Lime-Dill Vinaigrette
Bobby says this coleslaw is great with just about any main dish. It can be your go-to side all summer long.

Bobby Flay’s Backyard BBQ Secrets

C hef, restaurateur, television star, and cookbook author Bobby Flay has spent much of his career mastering the grill and sharing his expertise with avid fans of flame-cooked fare. If you need convincing, consider just how often the word grill appears in Flay’s biography. There are his cookbooks, including Boy Meets Grill, Boy Gets Grill, and Grilling for Life, and then there are his many television shows, with titles such as Grill It! and Grillin’ & Chillin.’

In his new cookbook, Bobby Flay’s Barbecue Addiction, Flay celebrates grilling’s counterpart, the low-and-slow cooking technique known as barbecue. While he hasn’t abandoned his gas grill or signature style of speedy, fuss-free grilling, it seems that the downtime Flay spends at his summer home in Long Island’s beachy Hamptons has turned this New York City–native chef into a barbecue convert. Nowadays, Flay cooks outdoors with a classic kettle-style charcoal grill and a dedicated smoker, and his recipe repertoire has expanded to include BBQ classics like slow-cooked pork shoulder and smoked whole chicken.

Bobby Flay’s BBQ Menu for 6

  • Hot Smoked Salmon with Apples, Dried Cherries, Hazelnuts and Greens
  • Mustard Aioli-Grilled Potatoes with Fines Herbes
  • Grilled Radicchio and Kale, Sauerkraut Style
  • Blackberry Mojitos
    (triple recipe to serve six)
  • Easy summer desserts such as cobbler, grilled fruit, and ice cream

With Flay’s culinary evolution in mind, we asked the chef to create a menu that combines his long-standing passion for grilling with what he calls his current addiction: barbecue. For a main course, Flay’s pick is Hot-Smoked Salmon with Apples, Dried Cherries, Hazelnuts, and Greens, which is perfect for a smoker but with Flay’s pointers can also be cooked on a charcoal or gas grill. He pairs this with two easy sides, Mustard Aioli-Grilled Potatoes with Fines Herbs, and Grilled Radicchio and Kale, Sauerkraut Style. To complete this grilling and barbecue feast, Flay shares a recipe for Blackberry Mojitos and offers several summer dessert suggestions. For more on these dishes, as well as Flay’s outdoor cooking tips, read on.

  • Get Organized

When asked for his best backyard BBQ advice, Flay stresses the importance of planning ahead. Before the party, organize your prep and cooking tasks, make lists, and do the shopping. He also says that one of the smartest things you can do before hosting a party is to figure out what can be made ahead, then served at room temperature or warmed before dinner.

For this menu Flay selected for Epicurious, the salmon, for example, needs to be cured 24 hours in advance. The radicchio and kale can be grilled an hour or so before the party and served at room temperature. Alternatively, you can make the radicchio and kale dish a full day in advance, refrigerate it, and then let it come to room temperature or warm it in the oven prior to serving.

The potatoes, reports Flay, are best served hot off the grill. But to get a jump start on prep work, whip up the mustard aioli the day before the party, and parboil the spuds before guests arrive. (The parboiling step is essential, says Flay—it’s the secret to ensuring that the potato skins don’t burn before the potatoes are completely cooked through.) At dinnertime, all you’ll need to do is quickly finish the potatoes on the grill for 8 minutes.

  • Keep It Simple

While organization is essential, “grilling should be casual and festive,” Flay is quick to add. He recommends taking a family-style approach to entertaining and serving everything in big bowls or platters. The same goes for drinks: Rather than make individual cocktails during the party, Flay suggests preparing a big batch of his Blackberry Mojitos ahead of time. “You can double, triple, or quadruple the recipe as many times as you like,” he notes. Two hours before the party, muddle the mint, blackberries, and agave syrup in the bottom of a large pitcher, add the rum and lime juice, then cover and refrigerate the mixture until it’s very cold. When your guests arrive, simply pour this fruity concoction over ice, add a splash of lime-flavored club soda and a lime slice, and serve.

  • Smoke Like a Pro

A smoker makes a great addition to any backyard kitchen, yet as Flay explains in his hot-smoked salmon recipe, it’s possible to smoke foods in a charcoal or gas grill. For example, for this recipe, arrange a drip pan filled with a couple of inches of water on the bottom grill grates and set the grill up for low, indirect grilling. If you’re using a charcoal grill, scatter presoaked wood chips over the hot coals, add the cooking grate, and close the grill. For a gas grill, put the presoaked wood chips in a smoker box or a foil pouch, arrange that on the cooking grates toward the back of the grill, and close the grill. For either grill, open the vents halfway and keep a low cooking temperature. Let the smoke build inside the grill and then start cooking.

  • Finish with a Seasonal Dessert

“The desserts I serve in the summer at my backyard barbecues are simple and seasonal,” says Flay. His top recommendations include fruit cobblers, sliced melon drizzled with lime syrup, grilled stone fruit topped with Greek yogurt, and vanilla ice cream served with a homemade blackberry sauce. Any of these sweet options offers a delicious and refreshing finish to the meal. And most can be prepared in advance, so you can be outside enjoying the party.

Photos: Quentin Bacon

See more on grilling and barbecue:
  • Advice from BBQ Champion Myron Mixon ›
  • Our Ultimate Rib Recipes and Tips ›
  • Epicurious’ Complete Guide to Grilling and Barbecue ›

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