Showing posts with label Bobby Flay. Show all posts
Showing posts with label Bobby Flay. Show all posts

Wednesday, April 20, 2016

Bobby Flay's Mint Scallops and Peas #recipe from @DarylWoodGerber

From Daryl aka Avery:

I have subscriptions to a couple of foodie magazines. One is the Food Network magazine, and there are often delicious recipes that I have to try. Bobby Flay is one of the contributors, and the picture that went with this particular recipe made me salivate. I had to make it.

I love scallops. I'm trying to eat a lot more fish lately. Now, scallops are a shellfish, so they don't really count in the "good fish" category. If you can't eat shellfish, I KNOW this recipe would taste great with halibut or any white fish.

Flay likes to add mint with savory flavors. I love mint. In my tea. In dessert cookies. Dinner? I had to try it.

This recipe turned out terrific. Savory? Yes. Fresh because of the mint? Oh, yeah. Granted, this would be much easier to make if I had a backyard garden. I wouldn't have to buy a whole head of parsley or a whole container of mint. So now my mind is churning. Is it time to finally plant an herb garden? I tried before and it failed, but I'm seeing so many more ways to do it "right" at home fix-it centers. Maybe...

For now, here's the delicious recipe.  Bobby's served 4. I cut it in half to serve 2.

Bobby Flay's Scallops with Mint

1/3 cups frozen peas (the large kind)
2 tablespoons champagne vinegar
2 tablespoons olive oil
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 tablespoon mustard
1/4 teaspoon honey
Salt and pepper

6 scallops
Canola oil
Salt and pepper
1 teaspoon sugar

Prepare a bowl of ice and water. In a small saucepan, heat water with a teaspoon of salt. When it comes to a boil, add the peas. Cook for 1 minutes and pour off the water.  Put the peas into the ice bath.

Next, stir the vinegar, oil, mint, parsley, mustard, honey, and salt and pepper together.  Add the peas and soak for 30 minutes to blend the flavors.

Brush the scallops with canola oil on both sides. Season with salt and pepper.  Just before cooking, sprinkle one side of the scallops with sugar.

Heat a skillet on high. Set the scallops sugar-side down to caramelize. Cook 1 to 2 minutes.

Flip and cook another 1 to 2 minutes.  Set 3 scallops on each plate. Pour the peas and sauce over and around the scallops. Top with extra chopped parsley, if desired. Serve hot.

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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Friday, July 25, 2014

Contest and Bobby Flay

by Sheila Connolly

No, you do not win Bobby Flay for a day. Hmm, something to think about...

In case you haven’t heard (impossible!), we’re wrapping up both our 5th Anniversary Contest and our individual blog post contests. For today’s individual winner, my alumna-guest from last week, Ellery Adams (Jennifer Stanley), will send you a signed copy of Pecan Pies and Homicides, her most recent Charmed Pie Shoppe Mystery, to the lucky winner (drawn at random from those of you who leave a comment today—with email, please!).

We apologize to our wonderful Photo Contest entrants but there's a tiny delay in tabulating the votes because someone (not naming any names) set it up to end at midnight. We promise we'll post them tomorrow!

And now for something that is not a cake! (I adore sugar, but we've had a lot recently.)


Bobby Flay wants me to change the way I cook chicken.

I have to say I’m not one of his biggest fans (although my sister is), but maybe that’s because I didn’t grow up with Southwestern flavors and I’m still not sure how to cook with them (I’ve never liked strong spices—but them, I didn’t like onions at one point, so maybe I can learn). As I’ve no doubt said before, I was raised in the meat/starch/veg tradition, each in its own section of the plate. At least I’ve gotten past that!

Chicken was one of the first things I learned to cook. My mother had a job and would sometimes come home late, so I would be responsible for taking the chicken pieces out of the fridge, seasoning them (Season-All!), putting a dab of butter on each piece, and sticking it in a preheated 350 degree oven for an hour. Hey, I was ten! And we didn’t starve.

I picked up other chicken tips later, mostly from Julia Child. Things like: sear the chicken on high heat, then cook through at lower heat. I admit still have trouble with the timing when I cook a whole chicken (which is why I flatten them often, which distributes the heat better)—it seems like the front end is always done well before the back end. I end up either with dry white meat or pink dark meat (not a good idea!).

So now, in a New York Times article from June 29th, Bobby tells me I’ve been doing in wrong all along. What I should be doing is:

--wash and dry the chicken (already got that part right—if it’s wet, it won’t get crisp). Preheat the oven to 425 degrees.

--coat the chicken pieces with dry spices and a lot of salt and pepper (S&P I’ve done, but the rest? Not so much.).  Really rub it in! For spices he suggests paprika, ground cumin, ground mustard, and ground fennel seed. Note: this means spices, not herbs, which will get lost in the cooking.

--Put some olive oil in an ovenproof saute pan. Set the pan over medium heat. When the pan is hot and the olive oil is shimmering, place the chicken in the pan, skin side down. Keep it as flat as possible (like with a brick! Though maybe you should wrap the brick in foil first…or just use a smaller heavy pan that fits inside your saute pan, as long as you make sure the bottom of the pan is clean). You want as much skin as possible in contact with the pan. And don’t poke at it or peek at the underside during this stage—just leave it be.

Pan on pan!

--Cook—still on medium—until the skin is golden, maybe 8 minutes. Don’t let it burn!

--Turn the chicken pieces over in the pan, then slide the pan (minus the one on top, of course) into the oven, to finish cooking, maybe 12-15 minutes. (No, you don’t try to brown the second side.) Let it rest just a bit before serving.

And that’s it! You can make a sauce of your choice if you want.

So I’ve been doing it wrong all along? Maybe. Scrub that high heat sear—going slower lets the fat render out and makes the skin crisper. Works with either white or dark meat, although you may need to adjust your timing a little, depending on the size of your chicken pieces.

After trying this out, I think Bobby is right. The chicken came out nicely browned, with great flavor, but it was still moist (and thoroughly cooked) inside. My only quibble is that it would be hard to do this with more than a few pieces of chicken, unless you do it in multiple pans (my guess is that Bobby’s kind of spoiled by all those big restaurant ranges!).

Don't forget to leave a comment today (before midnight) with your contact email for the drawing for Ellery's book!

The next Orchard Mystery, coming October 7th!

Thursday, August 8, 2013

Zippy Grilled Corn

LUCY BURDETTE: I introduced you to Paseo Restaurant in Key West last spring, when I shared a homemade version of their Caribbean grilled chicken salad. Last week, after describing another of their specialties in my draft of MURDER WITH GANACHE, I got a strong hankering to try to replicate their grilled corn. Of course, I didn't have their recipe, but I could look at the online menu and see how it was described and look at the photos.

And then I checked out Bobby Flay's recipe for grilled corn. And then I experimented with two ways of cooking it--first stripping two ears, slathering with sauce, and wrapping with foil. Second, I stripped the husks back on two ears without detaching them, cleaned out the silk, and then grilled the ears in their husk wraps.

4 ears of corn

3-4 Tbsp butter
1 Tbsp olive oil
grated fresh Parmesan cheese
3 Tbsp minced fresh cilantro
1/2-1 tsp smoked paprika
salt and pepper
1/2 lime

 Mash all the ingredients together. You may of course feel free to add other seasonings that appeal to you.

For corn grilled in its husk, strip the outer husks to the bottom without removing them from the stalk. Clean off the silk. Pull the husks back up over the corn and soak for 10 to 20 minutes. 

If you are grilling corn wrapped in foil, simply remove husks and silk. I did soak this corn too, but not sure this step is necessary.

With both methods, slather the corn with the butter mixture and then rewrap in husks (tie them off with a strip of husk) or foil.

Grill on medium heat for 15-20 minutes, then enjoy! We rated the taste to be very similar with the two methods. So next time I think I would stick with the easier foil wrap.

Lucy's Key West food critic mysteries can be found wherever books are sold! Follow Lucy on Twitter and "like" her on Facebook.

Monday, September 12, 2011

Dormitory Currency

When my godson bravely ventured to his first days in college, I sent some dormitory currency with him -- the sure way to meet people and make friends in a dorm -- Chocolate Chip Cookies!  They're also an excellent choice to bring along for parents' weekend, which will be coming up pretty soon.

I have learned a few things in my quest for the best chocolate chip cookies.  Alton Brown says that the darker the sugar, the chewier the end result.  Interesting!  He also reminded me that melted butter makes for a chewier cookie.  So true.  That's why my recipe for Blondies is the real deal that we remember from the 1970's. I wasn't totally convinced that bread flour with extra gluten was the way to go, though.

Bobby Flay threw me for a loop with his Kosher salt -- but it works!  There's definitely a subtle difference.

The most important ingredient, though, is the chocolate.  Personally, I just don't think Callebaut can be beat.  However, a conversation with a couple of my friends revealed a crucial factor that cannot be dismissed -- familiarity of flavor and consistency.  Once again, the it-doesn't-taste-like-the-ones-Mom-made curse raises its ugly head.  Whatever you grew up with is very likely to influence your expectations, especially where the chocolate is concerned, but also in the chewy versus crispy debate.

My friends think the original Tollhouse recipe cannot be beat.  I think that might be true for a lot of people.  There's a reason that Tollhouse cookies are so popular.  They're really good and that recipe is probably made and eaten every day by dozens of people. It's what we expect in a chocolate chip cookie.

Is this the end of my quest for the perfect chocolate chip cookie?  Probably not, but I'm pretty happy with this recipe!  It's incredibly easy and it makes a delicious chewy cookie.  Leftover raw dough can be wrapped in waxed paper in a roll and pieces can be cut off to bake as needed.  I have also baked them and then frozen them.  They tend to crumble a bit after they thaw the room temperature, but they're still very good.

Krista's Chocolate Chip Cookies

2 sticks butter (melted)
2 cups flour
3/4 teaspoon Kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cup dark brown sugar
1 whole egg
1 egg yolk
1 1/2 teaspoon vanilla
2 cups chocolate chips

Preheat oven to 350.

Melt the butter in the microwave at half power in short bursts.

Mix the flour, salt, and baking soda in a bowl.

Beat the egg and egg yolk with the sugars. Add the cooled melted butter, alternating with the flour mixture.  Add the vanilla.  Stir in the chocolate chips.

I prefer to use parchment paper, but a lightly greased baking sheet works just as well.  Drop the raw dough on the sheet in generous spoonfuls a couple of inches apart.  Bake at 350 for 10-12 minutes.  Remove to a cooling rack when done.

If you don't want to bake them all right away, roll the remaining dough in waxed paper and slide into a freezer bag.  When ready to bake, slice in inch thick rounds and cut each round in half.  Bake at 350 for 10-12 minutes.