Tag Archives: Bobby Flay

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

Ancho Honey Mustard Glazed Salmon over chipotle Black Bean Puree with jalapeno crema

Through lived experience I’ve found that when a craving hits, you should just feed the beast and then move on. It’s just going to haunt you until you do. So last week Matt and I booked a vacation – this May is our ten year wedding anniversary (!!!) so the last week in April we’ll be traveling to the Bahamas, visiting both Paradise Island and the Exuma Cays. (I’m SO excited!!)

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

We made dinner reservations to eat at Mesa Grill, at the Atlantis resort, and that, my friends, got me craving this dish. Unfortunately for me, Mesa Grill’s flagship New York location closed down a year or so ago; fortunately for me, there’s a Mesa Grill Cookbook! And yes, this is the recipe I’ve made most often from said book.

Ancho Honey Mustard Glazed Salmon over Black Bean Puree with Jalapeno Crema

This is surprisingly easy, for a fine dining restaurant dish, and it’s a real show-stopper. I’ve made it for dinner parties quite a few times, and my mom has as well. Everyone has raved. And yet, it’s also simple enough for a weeknight meal, believe it or not.

I just love it. The recipe contains three steps, all of which are super easy and two of which can be done ahead of time. Upon making this (yet again!) I realized I had never put it up on the blog – for shame!! Time to correct that little misstep!

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

You just have to make this one soon – it’s so incredibly delicious. And now my craving is sated, and perhaps more importantly, now I won’t be tempted to order it when we dine at Mesa Grill in a few months – and that’s important because at Mesa Grill Atlantis, this dish costs $39 – apiece!!! A little outrageous… I’d rather make it for about $25 total (meaning for two servings) in my own kitchen. Enjoy!

Ancho Honey Mustard Glazed Salmon over Chipotle Black Bean Puree with Jalapeno Crema

{One Year Ago: A Guest Post – Creole Meatball Po’Boys; Bacon and Hazelnut Buttermilk Caramels}
{Two Years Ago: Chipotle Chilaquiles}

Source: adapted from The Mesa Grill Cookbook by Bobby Flay

Ingredients:
BLACK BEAN PUREE:
Canola oil
1 small red onion, chopped
2-3 garlic cloves, peeled and smashed
1 (15 oz.) can black beans, drained
1-2 chipotles in adobo sauce
1 tsp ground cumin
Kosher salt

SALMON:
1/3 cup honey
1 tbs ancho chile powder
1 tbs Dijon mustard
Kosher salt and black pepper
4 (about 8 oz.) skin-on salmon fillets
2 tbs canola oil
Cilantro or scallions, for garnish

JALAPENO CREMA:
½ cup sour cream
1 large or 2 small jalapeno chiles, roasted, peeled, seeded if desired, and chopped
Kosher salt and black pepper

Directions:
First make the BLACK BEAN PUREE. In a medium sauté pan preheated over medium-high, drizzle in some canola oil, then add the onion and garlic. Cook, stirring frequently, until softened and translucent, about 5 minutes. Let cool slightly, then transfer to a food processor. Wipe out the skillet. Add the black beans to the food processor, along with the chipotle chile(s), cumin, and salt to taste. Fill the black beans can up about halfway with water, then add that to the food processor. Puree until very smooth. If it’s too thick, add a touch more water. Taste for seasoning and adjust as needed. Transfer the bean puree back to the skillet you wiped out and place over medium-low heat for a few minutes, just to warm up the beans. Turn the heat to low to keep warm but not scorch them while you prepare the rest of the dish.
Note: the beans can be made ahead and reheated just before serving.
Now make the SALMON. In a small bowl, add the honey, ancho chile powder, Dijon mustard, plus a pinch each of salt and pepper. Whisk until smooth.
Season the flesh sides of each salmon fillet with salt and black pepper. Add the canola oil to a large skillet or cast-iron pan and set it over high heat. When the skillet is very hot, add the salmon fillets skin side down. Let them cook undisturbed for 3-4 minutes, until a crust forms and they will lift from the skillet with no sticking issues whatsoever. In the last minute of cooking on this side, brush each fillet with some of the honey glaze. Flip the salmon fillets and cook flesh side down for at least 2 minutes, and up to 2 minutes beyond that. 2 minutes flesh side down will get you rare to medium-rare salmon, so go longer if you want it more done in the center.
Remove the salmon fillets to a plate and brush more glaze on the flesh side of each fillet.
To make the JALAPENO CREMA, place the roasted jalapenos and sour cream in a small or mini food processor, season to taste with salt and pepper and puree until smooth.
To assemble the dish: on each of 4 large dinner plates, spoon a mound of black bean puree and spread it out all chefy-like with the back of a spoon. Center a salmon fillet over the spread of bean puree, then dot the jalapeno crema all around the salmon and bean puree. Garnish with cilantro sprigs or snipped scallions if desired. Serve immediately.

Steak Tartare #SundaySupper

Steak Tartare

Welcome to another Sunday Supper!! This week our theme is Year End Cravings – so what have I been craving lately? Among other things, beef tartare. Tartare is not ever going to be everyone’s cup of tea, but if you love it, you love it.

Steak Tartare from Bar Americain

I first sampled it in a lovely restaurant in Paris – actually, Matt ordered it and I ate off his plate like any good wife would, lol. It was a sight: coarsely ground beef mounded on a plate with a raw egg yolk nestled into a well in the top of the beef, and all the traditional mix-ins on the side (capers, cornichons, mustard, etc.)

Steak Tartare Bar Americain

As an aside, I *really* wish I’d had my camera ready to capture the look on Matt’s face when the plate arrived, seeing as at the time he wasn’t 100% sure what tartare even was.

Steak Tartare Bar Americain

This version combines the beef itself with many of the traditional tartare mix-ins, so there is less work for the diner. And what can I say other than it was one of the most delicious things I’ve eaten. Like I said earlier, I love tartare, I’ve had it many times, and this is truly one of the best versions I’ve tasted.

Steak Tartare Bar Americain

A few things to note before making it at home: you need the freshest, most high-quality beef you can find. Don’t grab something shrink-wrapped in the case, talk to the butcher and tell him or her what you’re making. Secondly, this is not a make-ahead dish, you’ll want to serve it immediately. As written, this will serve four people.

If you are a tartare lover, then you must try this recipe. Unbelievably delicious. Enjoy!

Steak Tartare #SundaySupper

And don’t forget to check out what the rest of my #SundaySupper peeps have been craving!

{Two Years Ago: Butternut Squash Latkes with Pine Nut Yogurt Sauce, Cornmeal Pancakes with Cranberry Maple Butter}

Source: ever so slightly adapted from The Bar Americain Cookbook by Bobby Flay

Ingredients:
MUSTARD SAUCE:
1 large egg yolk
2 anchovies in oil, patted dry
1 tbs Dijon mustard
1 tbs whole grain mustard
2 tbs red wine vinegar
¾ cup or so olive oil
Kosher salt and black pepper

TARTARE:
1 ¼ lbs. filet mignon
2 tbs Dijon mustard
3 tbs olive oil
1 small jalapeno, seeded and finely diced
1 large shallot, finely diced
6 cornichons, finely diced
2 tbs brined capers, drained
3 scallions, thinly sliced
¼ cup minced fresh flat-leaf parsley
Kosher salt and black pepper

GARLIC TOAST:
2 cloves garlic, minced
½ cup or so olive oil
Kosher salt and black pepper
4-6 (1/4-inch) slices semolina Italian bread

Directions:
First make the MUSTARD SAUCE: combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
With the motor running, slowly add the olive oil, drop by drop at first, and blend until emulsified. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour and up to 1 day before serving.
To make the TARTARE: put the beef on a plate and stick it in the freezer for 15 minutes as this will make dicing the beef easier.
Whisk together the mustard and oil in a large bowl. Add the jalapeno, shallot, cornichons, and capers. Mix to combine.
Remove the meat from the freezer and cut into ¼-inch dice. Put the steak in the bowl with the jalapeno mixture, add the scallions and parsley, and fold gently to combine. Season to taste with salt and pepper.
For the GARLIC TOASTS: preheat the broiler to HIGH. Combine the garlic and oil in a small bowl, and season to taste with salt and pepper.
Brush one side of each slice of bread liberally with the garlic oil, then broil the bread until lightly golden brown on one side. If your slices are very long, cut each in half.
To assemble, spoon some steak tartare onto the toasts and drizzle mustard sauce over each one. Serve immediately.

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Roasted Brussels Sprouts with Vanilla Pecan Butter

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‘Tis still the season for Brussels sprouts, at least in my humble opinion, so today I shall share a potential side dish for your big holiday dinner, one that NEEDS to grace your table. If not for your Christmas dinner, then some other dinner, like on Thursday or something. Or tonight! These. Sprouts. Are. So. GOOD!!!

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I was about to write something along the lines of these being the best Brussels sprouts I’ve ever tasted, but I hedged a little; not because they aren’t indescribably delicious, but because it’s just SUCH a strong statement to say that any Brussels sprouts could, with any degree of real certainty, outdo sprouts topped with an obscene amount of prosciutto bread crumbs. Or sprouts nestled in with broccoli and scattered with bits of almonds. Or sprouts that have been deep-fried – really, yes, deep-fried!

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So you can see my hesitation to not quite go all the way there. But I can tell you with much certainty that this side dish is completely superlative. Vanilla in a savory dish is tricky, but it totally works here. It doesn’t scream vanilla by any stretch, it’s just an interesting and almost musky background note. The sprouts are perfectly charred, richly buttery, and the crunch of the pecans gives a lovely contrast to the softness of the Brussels.

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You really have to try this one. It’s easy, and so, so delicious.

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Source: Bobby Flay’s Bar Americain Cookbook by Bobby Flay

{One Year Ago: Greek Yogurt Pancakes}

Ingredients:
1 ¼ lbs. Brussels sprouts, trimmed and halved
2 tbs olive oil
Kosher salt and fresh cracked black pepper
1 vanilla bean
6 tbs unsalted butter, softened
¼ cup finely chopped toasted pecans

Directions:
Preheat the oven to 375 F. Put the Brussels sprouts in a large mixing bowl and toss with the oil, plus salt and pepper to taste. Spread them out in a single layer on a rimmed baking sheet. Roast in the oven until light golden brown and a knife inserted into the centers goes in without resistance, about 35-45 minutes.
Meanwhile, make the butter: split the vanilla bean and use a small paring knife to scrape out the seeds. Add the seeds to a small bowl with the softened butter. Add in the pecans, then season lightly to taste with salt and black pepper. Stir until well combined, then place the butter on some plastic wrap. Use the plastic wrap to shape the butter into a log, then encase it in the plastic wrap and refrigerate for 30 minutes. Bring it out about 5-10 minutes before you need to use it.
When the Brussels sprouts are done, remove from the oven and immediately transfer to a large serving bowl. Slice the butter off in small pats and immediately add them to the sprouts. Toss to melt the butter. Keep tossing until it’s all melted and all the sprouts are coated.
Serve right away.

Three Peppercorn Grilled Chicken Wings

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Sometimes the best meals we have come not from careful planning, or thinking long and hard, or thoroughly perusing our cookbook collection. Sometimes they are the result of off-the-cuff spontaneity that involved a very small percentage of our brain power. It’s frequently said that the average human only uses ten percent of their brain (no clue if that’s true, by the way) – I think I used maybe one percent to come up with this casual dinner.

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Seriously thrown together, and yet the results were one of the most amazing and delicious meals we’ve eaten all summer. The wings were grilled perfectly, to ensure crackly crispy skin with moist, tender meat, and the peppercorn rub gave a lovely bite that really awakens your palate with every taste. They tasted rather sophisticated, almost Parisian – a nice twist for the ubiquitous chicken wing.

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I really cannot recommend these highly enough. As much as Matt loooooves my buffalo wings, he declared these in the top five chicken wing meals he’s ever eaten. And that, my dear reader, is very high praise. If Matt doesn’t like something, he will tell me.

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Oh, and I just love the vindication of meals like this – where you acted on barely an impulse, put so little thought into cooking something, and it turns out to be one of the best meals you can remember in a long time. It’s nice. So much nicer than when you put tons of thought and planning into a meal that turns out so-so. But that’s a different conversation for another time.

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I hope you love these as much as we did! Enjoy!

{One Year Ago: Chipotle Bacon Macaroni and Cheese}

Source: spice rub adapted from Burgers, Fries and Shakes by Bobby Flay

Ingredients:
2 tbs green peppercorns
2 tbs pink peppercorns
1 tbs black peppercorns
1 tbs granulated sugar
½ tbs kosher salt
1 family size package chicken wings, split and tips saved or discarded

Directions:
First make the peppercorn rub. Using a mortar and pestle, grind all the peppercorns by hand. Work in batches if need be. You want them to be cracked, not powdery. Alternately, you can fill a clean pepper grinder and crank them all out on the coarse setting. Or, place the peppercorns in a clean coffee or spice grinder and grind until coarse, but not down to a powder.
Place the peppercorns in a bowl. Add the sugar and salt and mix thoroughly with your fingers. Set aside.
Preheat your outdoor grill to very high heat. Oil the grates. Place the chicken wings in a large bowl and add the peppercorn rub. Toss to coat thoroughly.
Place the wings on the grill, not touching each other, skin side up. Cook about 6 minutes, then flip the wings so they are skin side down. Cook at least another 6 minutes, possibly longer. Double check with a meat thermometer. It should read 165 F when done.
Remove the wings to a plate and let them rest about 5 minutes. Then, dig in with lots of napkins!

Lobster, Charred Corn, and Avocado Sandwiches

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About one week out of every summer, I feel like the luckiest person on earth. Why? Because my grocery store gets these small, roughly-one-pound live lobsters and puts them on sale for around $6 per pound. Yeah. You read that correctly. It’s crazy. Matt and I can dine on lobsters for less than $15 total.

We never know which week of the summer this blessed event will occur, so you have to be vigilant and alert. And sometimes, like last year, you’ll be on vacation during that week and want to cry about it. But not this year! (Whew…)

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This year, we walked into the grocery store after a long, beautiful day at the beach with a shopping list for burger makings, and that quickly got tossed as we exuberantly exited the grocery store with our $6 lobsters, some garlic, herbs and butter. We had a leisurely, romantic dinner of boiled lobster, drawn garlic-herb butter and chilled Chardonnay.

The next day, I went out and bought two more of those low-price lobsters for this amazing, glorious sandwich. Some fresh sweet corn, ripe avocados, eggy Briochoe rolls, and we were in business.

This is one of the richer summer sandwiches I’ve eaten in my lifetime, but also one of the more delicious. Due to the (usual) price of lobster, I’m guessing it isn’t a sandwich most of us can have every day; I certainly can’t anyway. So once a year, I’ll thoroughly enjoy it and not feel the least bit bad. And you could always sub in jumbo shrimp for the lobster. Enjoy!

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{One Year Ago: Duck Fat Roasted Fingerling Potatoes, Heirloom Tomato Salad with Anchovy Vinaigrette}
{Two Years Ago: DrPepper Can Chicken}

Source: adapted from Barbecue Addiction by Bobby Flay

Ingredients:
2 (1-1 1/4 lb.) live lobsters
1 tbs unsalted butter
1 large ear of corn
1 garlic clove, peeled and smashed
1/2 small jalapeno or serrano chile
Kosher salt and black pepper
2 ripe Hass avocados, peeled, pitted and diced
2 tbs sour cream
2 tbs chopped red onion
A handful of cilantro leaves, chopped, plus extra for garnish
Juice of 1/2 a lime
Few dashes of Tabasco sauce
2 Brioche buns, split and toasted

Directions:
Bring a large pot of salted water to a boil. Add the lobsters and boil for 10 to 12 minutes. Remove with tongs to a shallow bowl or high-sided plate and let cool. When you can handle them, crack the meat out of the claws and tail. Cut the tail meat into chunks. If not continuing the recipe immediately, store in a sealed container in the refrigerator.
Peel the husks and silk off the corn and use a sharp knife to cut the kernels off. Add the butter to a medium skillet over medium-high heat. Add the corn, garlic clove, and chile and saute just until softened and toasted, about 3-5 minutes. Remove from the heat. Transfer the garlic clove and chile to a cutting board and the corn to a large bowl.
Once cooled a little bit, mince the garlic and chile. Add to the bowl with the corn. Also add to the bowl the avocado, sour cream, red onion, cilantro, lime juice, Tabasco, and salt and pepper to taste. Mash and stir the whole thing together with a fork. You want it combined but still chunky.
Now assemble the sandwich. Dollop a hunk of avocado mixture onto the bottom bun and spread to the edges. Nestle a generous amount of lobster meat, both claw and tail, on top of the avocado. Mound a few dollops of avocado over the lobster, garnish with a few leaves of cilantro, then close the sandwich. Serve immediately.
Makes 2 sandwiches.

Pimento Cheese and Bacon Burgers

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I think this week will be a themed week here on the blog, and our theme this week will be – The South! I suppose I could exaggerate a bit and tell you I carefully planned this out, but in reality, I was perusing my to-blog list of recipes and found three that had this in common. I’ll be sharing two recipes from the United States Deep South, followed by one from the south of France! So, there may be a little bit of “one of these is not like the others,” but on the other hand, you know what they say: “the South is the same everywhere!”

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Although I grew up with it, it’s only been recently that I’ve developed an appreciation for pimento cheese. Childhood Julie hated mayonnaise, so pimento cheese was persona non grata in my mouth. I’ve since come around, which is incredibly fortunate, because had I not, then I would’ve missed out on this insane burger!

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This one is fairly rich and decadent, yes, but well worth it for your splurge day. It’s very simple to throw together, as a plus, and I’m really glad these are filling, because had they not been, I would have eaten two of them. Y’all enjoy now.

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A quick recipe note: a major cheeseburger pet peeve of many is when the cheese is not completely melted. Don’t get too fussy about that with these burgers. Pimento cheese is not a melted cheese dish, so if it doesn’t melt all the way atop these burgers, it will not taste weird or have an off-putting texture at all.

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{One Year Ago: Sour Cherry Cobbler, Beer Margaritas}

Source: adapted from Barbecue Addiction by Bobby Flay:

Ingredients:
1/3 cup mayonnaise
Kosher salt and black pepper
Pinch of cayenne
6 oz. sharp, yellow cheddar cheese, shredded
2 oz. jarred chopped pimentos, drained
1 ½ lbs. ground beef chuck
2 tbs canola oil, plus more for the grill grate
4 hamburger buns, split and toasted
8 slices of bacon, cooked until crisp

Directions:
Whisk together the mayonnaise, salt, pepper, and cayenne. Add the cheese and pimentos and gently fold until combined. Cover and refrigerate for at least 30 minutes.
Heat your grill to high for direct heat grilling. Oil the grate.
For the meat into 4 evenly sized burger patties, and then make an indentation in the center of each with your thumb or forefinger. Brush both sides with canola oil, and season liberally with salt and pepper.
Place the burgers on the grill, not crowding them, and cook to medium, about 4 minutes per side. During the last minute of cooking, spoon a dollop of pimento cheese on top of each burger and quickly spread it out with the back of the spoon. Cover, and cook 1 minute, until the cheese has just melted.
Remove the burgers from the grill and place each on the burger buns. Top the cheese with 2 slices of crispy bacon, then with the top bun. Serve immediately.

Spanish Caesar Salad

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Y’all know I love me some Caesar salad, it was one of few salads I ate willingly growing up. And the classic will never die, because it’s comforting and outrageously good and I would bawl like a baby if it ever did somehow die. However…. that doesn’t mean we can’t play around with the concept.

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Last summer I purchased Bobby Flay’s book, Barbecue Addiction, and immediately flagged this recipe as a must-try. And then, as often happens, life gets in the way, and before you know it, months have gone by and you still haven’t made it, and then it’s winter and you’re not feeling salads, and then when the weather first warms up a little, you shop for ingredients and can’t find any white anchovies that don’t look like your cat chewed them up and then spit them back in the jar, and well, yeah. It happens.

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But a few weeks ago, I noticed my grocery store, the incomparable Fairway Market, started carrying these beautiful, plump, imported white anchovies, displayed over ice near the fish monger. I snapped them up, anchovy fiend that I am, and immediately knew what I’d be making with them.

So, if I may pause for a moment here, and give an ode to a good white anchovy. Most people *think* they hate anchovies (although if you use Worcestershire sauce, your objections are suspect at best); and most people seem to revolt from their very presence because they’ve had really bad quality anchovies dumped on a commercially made cheese pizza. And yes, that is nasty for so many reasons.

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I do love the commonplace red anchovies, but I rarely eat them whole. Mostly, they are thrown into a skillet with hot oil where they melt away and lend a wonderful nutty, salty and not fishy flavor to something. But, ohhhhh, these white anchovies…. These are so amazing, and it might actually be a crime against food to cook them or pulverize them in any way. They are PERFECT. Not fishy, not too salty, plump yet slightly chewy texture; basically they will make you swoon.

And this salad is beyond delicious. Matt and I simply couldn’t get enough. The recipe replaces most of the traditional ingredients of a Caesar salad with Spanish fare, like Manchego cheese for the parmesan, and Marcona almonds for croutons, and then adds a healthy dose of smoked Spanish paprika. I’m not sure what else I can even say, it’s just amazingly ridiculous. Enjoy!

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{One Year Ago: Skirt Steak with Green and Red Chimuchurris, Summer Squash Enchiladas}

Source: adapted ever so slightly from Barbecue Addiction by Bobby Flay

Ingredients:

DRESSING:
1 tsp grated orange zest
2 tbs fresh orange juice
2 tbs sherry vinegar
2 tbs mayonnaise
2 tsp Dijon mustard
1 tsp smoked Spanish paprika, plus more for garnish
½ tsp hot sauce
2 garlic cloves, peeled and smashed
Kosher salt and black pepper
½ cup olive oil

SALAD:
1 large head of romaine lettuce, chopped
1 (15 oz.) can of chickpeas, rinsed and drained
½ cup Marcona almonds
¼ cup fresh flat-leaf parsley leaves, hand torn
2 oz. Manchego cheese, shaved with a vegetable peeler
10 white anchovy fillets, either brined OR packed in oil, patted dry

Directions:
First, make the dressing. Combine the orange zest, orange juice, vinegar, mayonnaise, mustard, paprika, hot sauce and garlic in a blender. Puree until very smooth. Season to taste with salt and pepper. With the motor running, remove the lid insert and slowly add the oil. Blend until the dressing is very smooth.
Now assemble the salad. Toss the lettuce and chickpeas together in a bowl and then add about 3/4 of the dressing. Toss to combine. Sprinkle the salad with the almonds and parsley. Lay the anchovies across the top of the salad decoratively, and then top with the cheese shavings. To serve, mound some salad on a dinner plate, then drizzle a touch more dressing over top. Garnish each serving with a pinch of extra smoked paprika. Serve immediately.

Mesa Grill Margarita

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Fact: Chef Bobby Flay’s first restaurant, Mesa Grill, closed its doors in NYC a few months ago.

Fact: Matt and I are spending this weekend in the Bahamas.

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Now, those probably sound like two completely unrelated statements, but I promise, they’re not. Mesa Grill was one of my favorite restaurants in New York, and I am extremely sad to see it go. However, it lives on in its other locations: Las Vegas, and …… Paradise Island in the Bahamas. Matt and I heavily debated dining at Mesa Grill this weekend, but in the end, decided it would be too much of a pain to get ourselves over there, seeing as our resort is not on the same island. Thankfully, Mesa Grill cuisine can live on in my kitchen, because I have (a signed copy of!!!) the Mesa Grill Cookbook!

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Last weekend I made the Mesa Grill Margarita, which is one of the best and most serious margaritas I’ve ever tasted. It’s not dumbed down in the least, it is STRONG, and you should not plan on driving after one of these. You should also not use bad tequila, because in this instance, you won’t get away with it. The tequila is front and center, so while it doesn’t have to be the most expensive bottle out there, it does need to be a respectable brand. I went with Cuervo 1800 for a less pricey option, but if you want to splurge for something like Patron, well, let’s just say it’s worth it.

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It felt right to share it today. This is a really serious, beautiful drink that will accompany any Mexican food meal so nicely. Or have it at cocktail hour, just because. That works too. Enjoy!

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{One Year Ago: Doughnut Peaches in Bourbon with Sweetened Whipped Cream, Cumin-Cilantro Chicken Sliders, Banana Split Cheesecake Bars}

Source: The Mesa Grill Cookbook by Bobby Flay

Ingredients:
2 oz. silver tequila
1 oz. orange liqueur, such as Triple Sec or Cointreau
1 oz. fresh squeezed lime juice
Ice cubes
1 lime slice
Kosher salt

Directions:
Pour the tequila, orange liqueur, and lime juice into a cocktail shaker. Add ice. Shake for 10 seconds. Rub the rim of a glass, either a margarita, martini or rocks glass, with the lime slice, then gently dip in the plate of salt. Strain the mixture into your glass and garnish with the lime slice. Serve immediately.
Makes 1 drink.

Philly Strip Steaks with Provolone Sauce and Caramelized Onions #SundaySupper

Philly strip steaks with provolone sauce and caramelized onions

Welcome to another Sunday Supper! This week’s theme is Sauce It Up, which meant we could either blog a sauce by itself, or a dish with a prominently featured and yummy sauce. I chose to go with the latter; but now what to make? Well, when we’re talking sauced up food, my philosophy is to look no further than a Bobby Flay cookbook. Seriously, the man puts like, 14 different sauces on each plate! But his food is always delicious, so it seemed like a good choice.

provolone sauce and caramelized onions

I looked through a couple books and narrowed it down to three recipes. I let Matt have the final say, but when I uttered the word “steak” he stopped listening to the choices, and I knew this is what we’d be having.

Philly Strip Steaks with Provolone Sauce and Caramelized Onions

It’s a wonderful dish. It was like a Philly cheesesteak sandwich, but deconstructed and all sophisticated. And it happens to be a low-carb version. But don’t read low-carb and dismiss it, because I promise, you will not miss the bread. It was just a fun change-up on a very familiar flavor profile. We really loved it.

Provolone sauce

As per usual, I’ve linked to the rest of the Sunday Supper team – be sure to check out all those delicious sauces!

Philly Strip Steaks with Provolone Sauce and Caramelized Onions

{One year ago: Blue Cheese Hazelnut Drop Biscuits}

Source: adapted from The Bar Americain Cookbook by Bobby Flay

Ingredients:
STEAK:
1 ½ tbs smoked paprika
1 tsp ancho chile powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp dry mustard powder
½ tsp dried oregano
Kosher salt and fresh cracked black pepper
4 (12 oz.) boneless New York strip steaks, trimmed of excess fat
2 tbs olive oil
Chopped or torn fresh parsley, for garnish

PROVOLONE SAUCE:
1 tbs unsalted butter
1 tbs all-purpose flour
2 cups whole milk
½ lb. aged Provolone cheese, grated (2 cups)
¼ cup grated Parmesan cheese
1 tsp kosher salt
Black pepper to taste

CARAMELIZED ONIONS:
3 tbs unsalted butter
2 ½ – 3 large Spanish onions, halved and thinly sliced
8 oz. Cremini mushrooms, sliced (optional)
1 tsp kosher salt
Black pepper to taste

Directions:
First, make the caramelized onions since they take the longest. Heat the butter in a large sauté pan over medium heat. Add the onions, mushrooms if using, salt and pepper. Cook slowly, stirring occasionally, until golden brown and caramelized, about 45 minutes. Keep over low heat while you cook the steaks and cheese sauce.
Preheat the oven to 350 F.
Let the steaks sit at room temperature for about 15-20 minutes. Season both sides of the steaks with the spice rub. Set a cast iron, or other oven safe skillet over very high heat. Preheat to make sure it is screaming hot before you add the steaks. When very hot, drizzle in the olive oil and add the steaks. Let it sear very well on one side, then flip and let it sear on the other side. Transfer to the oven and, using a meat thermometer inserted into the thickest part of one steak, cook to your desired doneness. Remove to a cutting board, tent with foil, and let rest.
Meanwhile, make the cheese sauce. Melt the butter over medium heat in a medium-sized saucepan. Whisk in the flour and cook for one minute (this gets that pasty, raw flour taste out). Slowly add the milk, whisking as you pour. Whisk constantly for 4-5 minutes, until thickened. Turn the heat to low, then add the cheeses, plus salt and pepper. Stir with a spatula or wooden spoon to melt the cheese.
To assemble, place a steak on a dinner plate. Place some caramelized onions beside it, and then drizzle a liberal amount of cheese sauce over the steak and onions. Garnish with parsley.

Savory Sauces

Pasta Sauces and Pastas with Sauce

Entreés with Sauces

Sweet Sauces

Desserts with Sauces

Naan Bread

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I did NOT grow up eating Indian food, to say the least. In fact, I don’t think I could have named a traditional or popular Indian dish if a gun was held to my head. I was aware of the country India, and yes, I assumed they had food of course, but that’s about all the thought I gave to the issue. What can I say, Indian food just wasn’t a thing in Dallas suburbs in the ‘80’s.

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Since moving to New York, I have discovered Indian food, and have fallen in love. There’s an Indian take-out place in our neighborhood we frequent, we eat out at Indian restaurants from time to time, and I’ve started cooking it at home. And though I didn’t know naan bread from a hole in the wall growing up, now I simply cannot eat Indian food without it. It’s become one of my favorite things on earth.

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So when I made these delicious Tandoori Chicken Drumsticks a couple weeks ago, of course naan bread had to accompany them, and I decided to be brave and make it myself. I’m extremely comfortable baking with batters. I grew up occasionally helping my mom make her banana bread, and when I first got into cooking and baking, I definitely gravitated toward easy cakes and quick breads. Yeast breads? That’s another story.

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Those have come into my culinary repertoire much later. With practice I’m definitely feeling more and more like a boss of the yeast these days, but trust me, it didn’t start out that way. Oh, I have some screw-up stories. But this naan bread is not one of them. It turned out looking and tasting authentic and amazing. I was very proud.

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A few recipe notes: I don’t have a tandoor oven. (Shocking, I know.) A grill heated to very high will work just fine, indoor or outdoor. Don’t skip the brushing with butter part, or your naan won’t be as authentic. If you have leftovers, reheat them in the microwave. It sounds counterintuitive, but if you reheat them in the oven or on the grill, they dry out a little. The microwave will give you that soft texture that will be *almost* like fresh off the grill.

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Source: lightly adapted from Barbecue Addiction by Bobby Flay

Ingredients:
1 (1/4 oz.) packet active dry yeast
1 cup warm water
3 tbs sugar
3 tbs Greek yogurt
1 large egg, beaten
2 tsp kosher salt
4 to 4 ½ cups bread flour (sub in all-purpose if desired), plus more for dusting and kneading
Canola oil
8 tbs unsalted butter, melted

Directions:
Dissolve the yeast in the warm water in the bowl of your stand mixer for about 10 minutes, until frothy. Add the sugar, yogurt, egg, salt, and 4 cups bread flour. Mix together with the paddle attachment on medium-low speed, just until combined. Switch to the dough hook attachment and knead for 6 to 8 minutes. Put the dough in a well-oiled large bowl, cover with a damp kitchen towel, and set aside to rise for 1 hour, until the dough has doubled in volume.
Gently press down the dough and pinch off the dough into 8 even pieces. Roll those pieces into balls and place on a greased baking sheet. Cover with plastic wrap and let rise until doubled in size again, 30 to 60 minutes. (Recipe says 30 minutes, I let mine go closer to 1 hour).
Once the dough is ready, preheat your grill or grill pan to high (for direct grilling, if using an outdoor charcoal grill).
Roll out 1 ball of dough into a thin circle. If using an outdoor grill, lightly oil the grates. If using an indoor grill pan, this step isn’t necessary.
Brush the dough circle on one side with some melted butter. Put the dough on the grill surface buttered side down, and cook for 2-3 minutes, until puffy and lightly browned. While it’s grilling, brush the uncooked side with butter. Flip the bread and cook until browned another 2-3 minutes. Remove the bread from the grill and continue until all the naans have been grilled. Serve immediately for best results.