Who is Who is Chef Bobby Flay?

• From: New York City
• Restaurants: Mesa Grill, Bolo, Mesa Grill (Las Vegas), Bar Americain, Bobby's Burger Palace (New York)
• Cuisine: Mesa Grill is American Southwest, Bolo is Spanish-inspired and Bar Americain is regional American
• Interests: Travel, golf, food
• Ideal secret ingredient: Any kind of shellfish
• Culinary inspirations: Wolfgang Puck, Jonathan Waxman, Julia Child
• Ideal judge: My mother
• Culinary secret weapon: It's a secret and giving it away could jeopardize my chances of winning another match.
• Favorite restaurant: I have too many to just choose one.
• Favorite food: Ice cream
• Food you won't go near: Fiddlehead ferns
• Spice you can't do without: black pepper
• Weirdest thing you've ever eaten: Fish testicles
• Favorite food destination: Anywhere in the US: New England, the Deep South, and the Pacific Northwest. They all have amazing ingredients and chefs and I am always blown away by the recipes and the food.
• Alternative dream job: Mayor of New York

Chefs with Wine I Art Print
Warren, Shari

8 in. x 10 in.
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1. I love his Southwestern style of cooking


2. He's an outstanding and extremely talented chef


3. He's cute as a button and has a personality to match

I never tire of watching Chef Flay cook, and he sure does make cooking look easy!

According to Forbes.com (06.14.07)

The Celebrity 100 List

Celebrities Just made it at #100
Power Rank 100
Pay $2 mil
Category: Chefs

Pay Rank: 99
Web Rank: 99
Press Rank: 95
TV/Radio Rank: 83

The handsome grilling gourmet parlayed his success as a top New York City chef into celebrity with Food Network shows like Boy Meets Grill and Iron Chef. He first burst onto the scene in 1993 after being named the James Beard Foundation's 'Rising Star Chef of the Year.' Flay also brings his signature southwestern style to CBS' Early Show as resident chef.

Bobby was set up with actress Stephanie March on a blind date by Stephanie's Law and Order: SVU co-star Mariska Hargitay.

They began dating and Bobby proposed on December 19, 2003 while ice skating at Rockefeller Center.

They have been married since February 20, 2005 exactly four years since their first date at Nobu restaurant.

Stop the Stick

Use high heat--and patience--to prevent food from sticking to the grill."

A lot of guys think that grilling means turning everything 40 times," says Flay. "I use really high heat, turn it once and let a nice crust form. It sears in the flavor and keeps food from sticking." Repeated turning cools the meat so that it steams instead of searing.

The Perfect Burger

IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness (see page 17 for approximate cooking times). Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.

IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.

Sandwich the hot burgers between the buns and serve immediately.

Gourmet Chef Art Print

Fabiano, Marco
23.6 in. x 31.47 in.
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Ingredients

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
8 slices American cheese, each 1/4 inch thick
4 potato hamburger buns, split; toasted, if desired (see below)
4 slices beefsteak tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)
Horseradish Mustard Mayonnaise, optional (recipe follows)
4 handfuls of potato chips

Directions

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (See Bobby's cheese melting tip)

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.

Horseradish Mustard Mayonnaise

You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

Makes 1/2 cup

Toasted Burger Buns

I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

Ingredients

Mesa Steak Sauce
-----------------------

1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
Salt and freshly ground pepper

Directions

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Black Angus Steak
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4 New York strip steaks, about 10 ounces each
Olive oil
Salt and pepper

Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium and continue cooking for 5 to 6 minutes for medium-rare doneness.

Tomato-Red Onion Salad
--------------------------------

3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
Salt and pepper
2 cups watercress
2 tomatoes, sliced into 1/2-inch slices
1 large red onion, sliced into 1/2-inch slices
1/2 cup crumbled Maytag blue cheese

Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.

Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

For the Hot Wings

Peanut oil
1 cup all-purpose flour
Salt and freshly ground black pepper
2 teaspoons ancho chili powder, plus 2 tablespoons
1 teaspoon garlic powder
2 pounds chicken wings split at the joint, wing tips removed and discarded
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chile in adobo
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 teaspoon salt
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Finely chopped fresh cilantro leaves, for garnish
Jicama sticks (instead of celery)

Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

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. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.

For the Blue Cheese Sauce

1 cup Greek yogurt
1/4 cup crumbled blue cheese (recommended: Cabrales)
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
Salt and freshly ground black pepper

Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Difficulty: Intermediate
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 4 servings

4 1/2 cups fresh orange juice, divided
1 1/4 cups fresh lime juice, divided
1 orange, zested
1 lime, zested
1/2 cup finely chopped fresh oregano, divided
12 cloves garlic, coarsely chopped
1/2 cup olive oil
1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
Salt and freshly ground black pepper
Mojo Dipping Sauce (recipe below)
Plantains with Rum and Brown Sugar (recipe below)

Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.

Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.

Preheat the oven to 425 degrees F.

Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.

Mojo Dipping Sauce

8 cloves garlic
1 serrano chile, chopped
3 tablespoons chopped cilantro leaves
Salt
1/2 cup orange juice
1/4 cup lime juice
1/4 cup extra-virgin olive oil

Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.

Plantains with Rum and Brown Sugar

4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch thick slices
1/2 cup dark rum

Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

Difficulty: Easy
Prep Time: 40 minutes
Cook Time: 2 hours 45 minutes
Yield: 8 sservings

4 tablespoons ancho chile powder
2 tablespoon Spanish paprika
2 tablespoon freshly ground black pepper
2 tablespoon dry mustard
2 tablespoon kosher salt
2 tablespoon ground coriander
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon chile de arbol powder

Combine all ingredients in a small bowl.