Feast Like Bobby Flay: Recipes for 4 of His Favorite Foods
In The Best Thing I Ever Ate, the Food Network talks to star chefs and food industry personalities to discover their favorite foods, dishes, and restaurants. As people like Michael Symon, Alex Guarnaschelli, and Mo Rocca describe breakfasts, snacks, spicy entrees and more, it is hard not to want to go right out and devour whatever they’re talking about. Unfortunately if you don’t happen to live where that particular restaurant is, that becomes a little difficult. However, it doesn’t have to stop you from trying to recreate the dish at home. Follow these recipes to recreate four of Bobby Flay’s favorite dishes from The Best Thing I Ever Ate.
1. Peanut Butter and Banana Stuffed French Toast
- 4 slices day-old white or wheat bread
- 2 ripe bananas
- 8 tablespoons creamy peanut butter
- Honey, for drizzling
- 4-5 eggs
- ½ cup half-and-half
- ¼ cup orange juice
- 1 tablespoon vanilla
- 1 tablespoon dark rum
- 1 teaspoon cinnamon
- Dash salt
- Butter or oil, for frying
- Powdered sugar, for topping
- Maple Syrup, for topping
Directions: Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making two complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 2 sandwiches.
In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, and salt. Heat skillet to medium heat until butter melts and begins to sizzle. Dip one sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in ½ diagonally. Top with powdered sugar, butter and maple syrup.
2. Salted Caramel Apple Pie
Four and Twenty Blackbirds Bakery’s salted caramel apple pie caught Bobby Flay’s eye, and his taste buds. The owners shared their recipe with Relish, so you can try making it at home.
- 2½ cups all-purpose unbleached flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 8 to 10 tablespoons ice water mixed with 2 tablespoons cider vinegar
- 1 cup (2 sticks) cold unsalted butter, cut into half-inch pieces
- 1 cup sugar
- ¼ cup water
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- 1½ teaspoons sea salt (Maldon flake is a good choice)
- 5 to 6 medium to large apples (Crispin, Granny Smith, Cortland)
- Juice of 2 lemons
- ¼ cup sugar
- ⅓ cup raw sugar (castor or turbinado)
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon freshly grated nutmeg
- 2 to 3 dashes Angostora bitters
- 2 tablespoons flour
Directions: To make pie crust, combine flour, sugar and salt in the bowl of a food processor. Add butter and pulse until mixture resembles coarse meal. (To mix by hand, cut butter into flour mixture using a pastry blender, two knives, or your hands.) Add water mixture a little at a time, while pulsing, until dough forms a ball. Divide into two discs, wrap in plastic and chill 1 hour or more.
Preheat oven to 375 degrees Fahrenheit. Grease a 9-inch pie pan. Roll out one disc to fit pan. Place in bottom of pan, allowing sides to overlap rim. To prepare salted caramel, cook sugar and water together over low heat until just dissolved. Add butter and bring to a slow boil. Continue cooking at a low boil until mixture turns a deep, golden brown color. Be careful not to burn caramel — remove from heat before it smokes or turns very dark.
Remove from heat and immediately add heavy cream. Mixture will bubble and steam. Be cautious, as sugar will be very hot. Whisk mixture together over low heat and sprinkle in sea salt. Set aside.
To prepare apple filling, core, peel and thinly slice apples. Combine with lemon juice and remaining ingredients. Place half the apple filling in pan. Pour half the caramel over top. Layer remaining apple filling and then caramel. Roll out remaining pie dough and cut into strips. Place in a lattice pattern over apples. Crimp edges of crust. Brush with beaten egg and lightly sprinkle with sea salt and sugar.
Place pie on a baking sheet and bake 20 minutes. Reduce oven temperature to 325 degrees Fahrenheit and continue baking 25 to 35 minutes. Test doneness of apples with a long toothpick or small knife. They should be just soft. Let cool at least 1 hour before slicing.
3. Mongolian Pork Chops
Mustard Grill has shared the Flay-approved pork chops with the world on its website. You’ll get about two cups of the mustard sauce, which is served on the side and can be stored in the fridge. It also goes well with burgers and hot dogs.
- 6 (10-ounce) center-cut double pork chops
- 1 cup hoisin sauce
- 1 tablespoon sugar
- 1½ tablespoons tamari soy sauce
- 1½ tablespoons sherry vinegar
- 1½ tablespoons rice vinegar
- 1 scallion, white and two-thirds of the green parts, minced
- 1 teaspoon Tabasco sauce
- 1½ teaspoons Lee Kum Kee black bean chile sauce
- 1½ teaspoons peeled and grated fresh ginger
- 1½ tablespoons minced garlic
- ¾ teaspoon freshly ground white pepper
- ¼ cup fresh cilantro leaves and stems, minced
- 1 tablespoon sesame oil
Chinese Mustard Sauce
- ½ cup sugar
- ¼ cup Colman’s mustard powder
- 2 egg yolks
- ½ cup red wine vinegar
- ¾ cup crème fraîche or sour cream
Directions: Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving.
To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139 degrees Fahrenheit on an instant-read thermometer.
For the mustard sauce, put the sugar and mustard in the top of a double boiler and mix with a whisk. When well combined, whisk in the egg yolks and vinegar. Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon. Remove from the heat and allow the mixture to cool. When cool, fold in the crème fraîche. Keep refrigerated until needed. Offer the mustard sauce on the side for dipping.
4. French Fries
The french fries from Balthazar were featured by Flay on the fried foods episode. If you won’t be making it to New York City any time soon, try this Food.com version.
- 6 russet potatoes
- peanut oil (for frying, 2 quarts)
- fine sea salt
Directions: Peel potatoes, and cut into 4-by-quarter-inch matchsticks. Place in a large bowl, and add enough water to cover by 1 inch. Transfer to the refrigerator for 12 to 24 hours.
Drain potatoes very well 20 minutes before frying. In a medium stockpot, heat oil over medium-high heat to 325 degrees Fahrenheit. Working in batches, add the potatoes to the oil. Blanch for 3 minutes. Use a slotted spoon or a skimmer to transfer potatoes to a baking sheet. Allow the oil to return to 325 degrees Fahrenheit between each batch.
Heat the oil to 375 degrees Fahrenheit. Working in batches, add the blanched potatoes to the oil, and cook until golden brown, about 3½ minutes. Use a slotted spoon to transfer potatoes to a paper towel lined baking sheet to drain. Allow the oil to return to 375 degrees Fahrenheit between each batch. Sprinkle with salt and serve immediately.