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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.

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?

Rachael Ray Makes White Pizza and Bobby Flay Kicks Off a New Season of Throwdown!

by Joi on March 4, 2009

Throwdown with Bobby Flay One of the Food Network’s favorite chefs is back in action with new episodes tonight.   Throwdown with Bobby Flay kicks off a new season with a Pad Thai Throwdown.

Bobby Flay has bitten off a big challenge with this one.  He’ll be taking on Nongkran Daks.  She has traveled the world perfecting her Thai recipes, teaches sold out cooking classes, and has written 5 cookbooks.

Oh, yeah.  And her signature dish is Pad Thai.

This one should be  exciting.  How uncool would it be for Bobby to be on the losing end on his season premiere?!

Other highlights on today’s lineup include white pizza by Rachael Ray, breakfast recipes courtesy of Paula Deen, and  a killer Cuban Sandwich from Alton Brown.

Today on the Food Network!

Paula’s Home Cooking – Breakfast Eggstravaganza
* Breakfast in a Cup
* Hash Brown Quiche
* White Hot Chocolate
* Ultimate Coffee Cake
* Omelette for a Crowd
5:30, 4:30 C

30 Minute Meals – Special Delivery
* Mac-n-Smoked Gouda with Cauliflower
* Root Veggie Salad with Horseradish Dressing
6:00, 5:00 C

30 Minute Meals – Movie Marathon
* White Pizza
* Mushroom Lovers’ French Bread Pizzas
* Puttanesca Pizza
6:30 pm, 7:30 C

Good Eats – Dr. Strangeloaf
* Very Basic Bread
8:00 pm, 7:00 C

Good Eats – Sandwich-Craft
* Cuban Sandwich
* Pan Bagnat
* Roasted Vegetable Spread
8:30 pm, 7:30 C

Throwdown with Bobby Flay – Pad Thai
9:00 pm, 8:00 C

Throwdown with Bobby Flay – Sushi
* Spicy Tuna Roll
9:30 pm, 8:30 C

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.