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Bobby Flay

Bobby Flay Shares His Grilling Tips and Recipes

by Joi on August 26, 2010

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILL

  • A grill is just a source of heat. Just like a stove, it is very user-friendly.

CHOOSE THE RIGHT GRILL FOR YOU

  • Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

GIVE YOURSELF ROOM

  • Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

ORGANIZE & PRIORITIZE

  • Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

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. 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. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound 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

KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES

  • Items like ribs, whole chicken, bone-in chicken breasts, etc.

DON’T PLAY WITH YOUR FOOD

  • The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 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.

DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA

  • It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK

  • You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE

Serves: 4

Marinated Ribeye:

8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla:

12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

Bobby Flay and Hellman’s Make a Killer Potato Salad Recipe

by Joi on April 23, 2010

Our food blog has nothing but big love for Bobby Flay, nothing but mad love for Hellman’s, and nothing but wicked love for Potato Salad – so, yeah, this recipe falls under can’t miss as far as we’re concerned.

Be sure to click the link following the recipe for a video of Bobby Flay making the potato salad, himself.

Bobby Flay’s Green Onion Potato Salad

2 lbs. red potatoes
1 Tbsp. PLUS 2 tsp. Kosher salt, divided
1-1/4 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. white wine vinegar
1 to 2 jalapeno peppers, chopped
2 tsp. salt
1/4 tsp. ground black pepper
6 green onions (green and pale green part), thinly sliced
1/4 cup chopped fresh cilantro or flat leaf parsley

Instructions:

  1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices.
  2. Combine Hellmann’s® or Best Foods® Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.

Check out the Bobby Flay Video for this Green Onion Potato Salad!

While in Hellman’s neighborhood, be sure to check out their special Sweepstakes – with instant prizes! You can play daily for a chance to win great stuff.  There is also a printable coupon to save $1.00 on two jars of mayo.

Food Network Fans in One Corner, Cablevision in the Other

by Joi on December 31, 2009

Are you a cablevision customer?  Do you love Food Network?  Would you greatly miss Alton, Paula, Rachael, Ace and Guy if they suddenly stopped coming into your living room?

If you’ve answered yes, yes, and you bet I would – it’s time to act before it’s too late.
Food Network may be dropped from your TV lineup.  That would mean no more Diners, Drive-Ins and Dives, no more Paula Deen, no more Bobby Flay, no Alton Brown, no Rachael Ray and no more Ace or his cakes.  Good Lord! I can’t even imagine.

What can you do? Demand that Cablevision keep Food Network on the air by sending an eCard or calling 866-695-BEST.  Due to the high volume of calls you may receive a busy signal, just keep trying.   You can also  send an eCard.

Spread the word on Twitter, Facebook, to your e-mail buddies, and around your neighborhood.

If you rely on Cablevision for your television viewing (at this moment I’m EXTREMELY thankful that I do not), rally the troops and save this wonderful channel.  How ridiculous for cablevision to even THINK about ditching The Food Network.  I’ll bet a lot of the other ridiculously stupid channels aren’t even being considered.

Speak up and speak out!

For more information and to stay up to date on the situation, check out I Love Food Network.

Iron Chef America Will Travel to the White House

by Joi on November 4, 2009

Iron Chef America is headed to the White House!

Iron Chef America is headed to Washington D.C.!   Food Network stars Mario Batali, Bobby Flay and Emeril Lagasse will travel to the White House to take part in a very special competition in Super Chef Battle, a two-hour episode of Iron Chef America.  They will be greeted by none other than First Lady Michelle Obama.  She will, in fact, be the one to reveal the “secret ingredient.” The chefs will be joined by White House Executive Chef Cristeta Comerford and receive their challenge: Create a meal for America using The White House Kitchen Garden’s produce as their secret ingredients.

“We are honored to showcase The White House Kitchen Garden in Iron Chef
America,” said Bob Tuschman, Senior Vice President, Programming and Production for Food Network. “This is the most intense culinary competition we’ve ever shown. It’s awe-inspiring to see what four master chefs can create from locally-grown ingredients in the heat of Kitchen Stadium.”

The White House Kitchen Garden was created early in the Obama administration and measures approximately 1100 square feet and is located on the west side of the South Lawn. The four-season herb, fruit and vegetable
garden features 75 varieties of seeds planted in slightly raised beds using
succession planting methods. Cultivated by White House staff and volunteers, produce from the garden and honey from the adjacent beehives are available to the White House Chefs for preparing meals for the First Family and for official functions, and all extra food is donated to Miriam’s Kitchen, a soup kitchen near the White House.

The special episode premieres Sunday, January 3rd at 8pm ET/PT.

If you watch NBC’s The Biggest Loser, you saw the beautiful garden, the White House kitchen, and even two of the First Family’s chefs on last night’s episode.  They created a fresh salad with vegetables and herbs from the garden that left all of us craving a bite.

I can’t wait to see what the Food Network Chefs cook up!  Can you imagine how excited they must be?

Today and Last Night on the Food Network!

by Joi on July 14, 2008

Food Network Star - Final 4 Becomes Final 3 Clever am I.  Clever I am. Okay, well maybe just this once. 

For the first time I can recall I actually “called” the final four on a realtiy show – right from the start.  On the Food Network’s delectable show, The Next Food Network Star, I picked what I thought would be the final four on the first episode.  As the season went along, I grew even more sure of my picks.  The thing was, until  last night, I couldn’t figure out who the top three would be after that.  

Lovely Lisa and Adam been my favorites since day 1.  They have a cool kind of chemistry. I could see them going head to head in some sort of a Food TV series. I wouldn’t miss an episode. Love them.

I like that Adam’s kind of in his own little world. As someone who, long ago, bought similar real estate, I know where he’s coming from. When the judges commented that he didn’t even look at the reporter during the Throwdown challenge, I thought it was all over but the crying. I told my cat, “He’s cooking!” But as she pointed out, to be a Food Network Star, you have to cook and socialize.

She’s always right.

I also sweated when Paula called out Lisa’s Mac and Cheese. If there’s something we southerners know, it’s Mac and Cheese – so if Paula didn’t like it, my girl Lisa must’ve made some crummy stuff. Sigh. Lisa rebounded nicely, though, and I’m sure the next time she meets Macaroni and Cheese in the kitchen, she’ll whip it into shape.

She’s just so fresh, unique, and fun to watch She also has a wealth of knowledge about food and cooking.  I honestly could never get tired of watching her.  The only thing is, right down to the Dora the Explorer haircut and mischievous eyebrows, she reminds me of a little girl I used to babysit years ago.  Unlike Lisa, though, I quickly got tired of watching her!  M-E-A-N.  Adorable, beautiful little girl – looked like an angel.  But… M-E-A-N. One time her grandmother (who I loved) brought her over and she had her in the cutest little yellow raincoat. She had on little orange duck boots and was carrying a little brown teddy bear. I thought, “She’s one of the cutest things I’ve ever seen. Awwww.” Then when the grandmother left, down went the bear, off came the raincoat and out came the mean. The awwww gave way to auggghhh. M-E-A-N.

I think Bobby Flay is perfect for this type of show.  He’s better with the contestants and in front of the camera than most reality show hosts on network television.  Also, how great is Susie Fogelson?! She should spend a lot more time in front of cameras than behind them or off to the side. She’s brilliant and has a fantastic personality and camera presence. The same can be said for Bob Tuschman. The three of them are what make this series so addictive.

Anyway, this has been an especially great season.  It helps when you have a couple of favorites.  Like Season 2 with Guy – My pick went all the way and look at him now.  Mr. Big Shot on Food TV with two shows.  He’s proven to be as big a spark as we all knew he would be.  When you combine a great personality with a big ol’ dose of individuality and good old fashioned know how, you usually come up a winner.

Speaking of winners, there are other chefs I never tire of watching.  A few of them are serving up great shows, themselves, today.  Check your local listings for the times, of course… just don’t miss the episodes below.

Emeril Live (remember, he’s doing his thing, via reruns, in the afternoon now): On an episode titled Southern Comfort, Emeril will be making – Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies, Sweet Potato Pie, Country Fried Steak with White Gravy, and Sylvia’s Red Velvet Cake. I’m dying a little, here.

Tyler’s Ultimate – On “Ultimate Meatloaf,” Tyler’s making Meatloaf with Tomato Relish, Velvety Mashed Potatoes, and Green Beans with Caramelized Onions and Almonds. How extra incredible does Meatloaf with Tomato Relish sound?

Good Eats – Alton has two shows that can’t be missed tonight. Overachiever, much? The first one is all about meatballs and features Swedish Meatballs. The second one is all about dips (Guacamole, Hot Spinach and Artichoke Dip, and an Onion Dip from Scratch). I only listed three of the dips he’ll make because the fourth one’s, brace yourself, Chicken Liver Mousse. I didn’t want to list it amongst the other three because, frankly, they didn’t do anything to deserve that.

Never. That’s when I’ll eat something with liver in the title. The fourth of Never. That’s when I’ll make something that would involve me looking at, smelling, or getting anywhere near liver.

We’ve got to end this on a good note, and since liver doesn’t know any good notes, I’d better tell you about one of the other “Can’t Miss” episodes today/tonight. I saved this one for last because of the whole “Joi’s obsessed with Buttermilk” thing.  On today’s Barefoot Contessa (the episode’s titled “Lunch for the Boys”) , she’ll make Buttermilk Mashed Potatoes. As if that wouldn’t justify a stand alone episode, she’s also making a Brownie Tart, Brussels Sprouts Lardons, and Individual Meatloaves. Make no mistake about it, though the star of the show’s the Buttermilk Mashed Potatoes.

Food Network.com’s Amazing Memorial Day Recipes Section

by Joi on May 22, 2008

Memorial Day GraphicFood Tv.com (a.k.a. Food Network.com) has a delicious section filled with the most amazing Memorial Day recipes you could hope for.  But don’t take my foodaholic word for it, see for yourself.   Be warned, though, if you’re on a tight grocery budget (Aren’t we all these days?), you’ll be extremely tempted to throw the budget out the door.  I honestly want to make about 20 different recipes right now!

My printer’s trying to catch its breath and my own budget’s scratching its head, wondering if it ever really had a chance.  To answer its question, “No.  Not really.”

Some of the recipes you’ll want to seek out first:

Corn, Avocado, and Tomato Salad

Coconut Lime Pudding Cake

Grilled Bread

Summer Pudding

Blackberry Lemonade

Blueberry Lemonade

Grilled Chicken Sandwich with Grilled Mushroom Vinaigrette

Zesty Grilled Tilapia

Crab Cake Burgers

Mini Chipotle Burgers with Fire-Roasted Garlic Ketchup (!!!!!)

Mini Chipotle Burgers with Fire-Roasted Garlic Ketchup.  I just had to fixate on it a little longer.

 

Can’t Miss Recipes on Today’s Food Network

by Joi on March 26, 2008

There are a few episodes and recipes that can only be called CAN’T MISS on today’s Food Network. I won’t be able to be pried away from the set during the following shows for the following reasons!

A.M

Boy Meets Grill (Bobby Flay) – Green Rice (Ingredients include: chicken broth or water, roasted poblano peppers, stems, 1 roasted jalapeno pepper, cilantro, Kosher salt, vegetable oil, 1 Spanish onion, 4 garlic cloves, peeled and 1-1/4 cups long-grain rice.)

P.M.

Tyler’s Ultimate – Roast Turkey, Avocado and Bacon Sandwich (Ingredients include: thyme, tarragon, unsalted butter, turkey breast, Sea salt and freshly ground black pepper, bread, fontina cheese, avocado, lemon juice, extra-virgin olive oil, maple bacon, lettuce, and butter.)

Good Eats – French Toast (Alton begins with a custard mixture of half-and-half, eggs, and honey – I’m already drooling!)

A Food Network show I’ve fallen hard for is Ultimate Recipe Showdown – great stuff. Tonight’s episode (after back to back Good Eats – always fun!) will focus on Cookie Recipes….also always fun! See the sidebar to the left for the cookies that’ll be made. I’ll be getting all kinds of familiar with the Pineapple Cheesecake Bar and Radical Rob’s Chocolate Chip Cookies recipes soon. I’ll let you know how great they are.

*************************

Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne
Hamilton Beach Bake Right 17 Inch Cookie Pan Champagne

Today on the Food Network

by Joi on March 6, 2008

Rachael Ray's Kentucky Burgoo Burgers

Today’s Food Network line-up makes my Kentuckian heart skip a couple thousand beats. Yeah, that good.

First of all, early this morning on Boy Meets Grill, Fried Chicken is the star of the show. Sign me up for any show where Fried Chicken’s center stage!

On Everyday Italian (the 4:30 pm episode), Giada will make pancakes with ricotta. I love pancakes almost as much as fried chicken, so I’m completely on board for that. Also, I love cooking with ricotta – whether it’s lasagna, manicotti, or stuffed pasta shells…it’s one of the most agreeable cheeses in the world. I can’t wait to see how she uses it with pancakes!

Immediately after this Everyday Italian, the Barefoot Contessa has an amazing sounding episode featuring Mac and Cheese, Peach Raspberry Shortcakes, and Radishes with Butter and Salt. Talk about beckoning to Spring.

As if that weren’t enough, Rachael Ray is even dedicating one of her 30 Minute Meals episodes to Bluegrass Burgers today. She’ll be making Kentucky Burgoo Burgers and Southern Succotash and Julip Sweet Tea. On the 30 Minute Meals right after the Kentucky one, she’ll feature Mac and Jack Salad and BBQ Chicken Burgers with Slaw – in her own words, “Yum-o!”

On Throwdown with Bobby Flay there’ll be more…. (wait for it, wait for it)…. Fried Chicken! The recipes will be Hattie’s Southern Fried Chicken, Fried Chicken with Ancho Honey, and Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar.

The 11:00 Good Eats ALSO features Fried Chicken! In between Bobby and Alton are my much-beloved and anticipated Ace of Cakes episodes. This is one of the most entertaining and enjoyable shows on the Food Network, I just wish there was a new episode every night. These lovable and talented people are the most entertaining people on television.

Great day on the Food Network – don’t miss a minute!

Paula, Sandra Lee, Jamie, and Emeril Article

by Joi on July 3, 2007

Jamie Oliver, Paula Deen, Sandra Lee, and Emeril were all featured in a recent issue of Life and Style magazine (July9, 2007 issue).

I really miss Jamie on Food TV – he was one of the more entertaining celeb chefs PLUS his food always looked amazing. If you ever get a chance to grab any of his cookbooks, they’re about as good as it gets. His recipe style reminds me a lot of Tyler Florence – another celeb chef I wish were on more.

I’d love to see the Food Network make room in their nightly line-up for more Tyler and Jamie….without cutting out any Alton, Ace, or Emeril, of course! I love Rachael, but how many reruns of $40 a Day can we watch without wanting to pull our hair out – 40 of them, one for each dollar. I’m also not totally in love with Unwrapped or the Road Show series.

Nothing at all against any of the hosts, I’d just rather see food being made than eaten.

Click each thumbnail to see the larger image.

Enjoying Grilling Season!

by Joi on May 30, 2007

Have you caught any of the great grilling shows on the Food Network? There have been some amazing recipes, techniques, and tips. From Bobby Flay to Paula Deen, from Tyler Florence to Emeril, and From Rachael Ray to Alton Brown – they’re masters of the grill as much as the kitchen.

One of the recipes on today’s shows (Paua’s Home Cooking) that caught my eye…or tongue, I guess…is for Lime Chicken and Shrimp Kabobs. How amazing does that sound? I see it in my near future. Rachael Ray, on one of her 30 Minute Meals is also making something that sounds like a winner: Roasted Asparagus Tips. YUM-O, indeed!

Robin Miller – a lesser-known Food TV personality, but as good as any of the super stars – is making several intriguing things on her afternoon show: One is a Quick Fix Avocado Salad and the other is Chai Tea Smoothies. I have an appointment with each.

Not to be out done by the ladies, Bobby Flay (on the Food Network BBQ special tonight) will feature delicious-sounding Green Chile Cheeseburgers. The Green Chile sauce on these guys sounds to die for. (Eat, THEN die for them.)

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