Chef Bobby Flay is truly a chefs chef. Innovative, inspired and evolving.In his early days he was a salad maker at Joe Allen Restaurant in New York where his father was a collaborator. Joe Allen was moved by Flay's instinctive skills and chose to pay his tuition at the French Culinary Institute.Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. Subsequently , he began working as a sous-chef, rapidly learning the culinary arts. Flay was handed the executive chef's position after a week when the executive chef was fired. Flay quit when he realized he was not ready to run a kitchen. He took a position as a chef working for restaurateur Jonathan Waxman at Bud and Jams. Waxman introduced Flay to southwestern and Cajun cuisine, which came to define his culinary career. Flay has also added an extensive knowledge of Cajun and Creole styles to his recipe base.
Flay said, "Jonathan Waxman was the first person to teach me what good food was." Flay also worked for a brief time on the floor at the New York Stock Exchange. Flay's first position as a chef was as the executive chef at Miracle Grill in New York's East Village, where he worked from 1988 to 1990. This got the attention of restaurateur Jerome Kretchmer, who was searching for a southwestern style chef. Struck by Flay's food, Kretchmer offered him the position of executive chef at Mesa Grill, which opened on January 15, 1991. Shortly after, Flay became a partner. In November 1993, Flay partnered with Laurence Kretchmer to open Bolo Bar & Restaurant in the Flatiron District, just a couple of blocks away from Mesa Grill.
Bobby opened a second Mesa Grill at Caesars Palace in Las Vegas in 2004, and in 2005 he opened up Bar Americain, an American Brasserie, in Midtown Manhattan. He continued to expand his restaurants by opening Bobby Flay Steak in the Borgata Hotel Casino & Spa in Atlantic City, New Jersey. This was followed by a third Mesa Grill in The Bahamas, located in The Cove at Atlantis Paradise Island, which opened on March 28, 2007.
In addition to his restaurants and television shows, Flay has been a master instructor and guest chef at the French Culinary Institute. Although he is not presently teaching classes, he now and then visits when his agenda allows.
Flay opened Bobby's Burger Palace in Lake Grove, New York on July 15, 2008. The restaurant is situated at the Smith Haven Mall. The restaurant is an homage to Flay's memories of hamburger joints from when he was a kid. A second location opened up on December 5, 2008 at the Monmouth Mall in Eatontown, New Jersey and a third location opened March 31, 2009 in the Bergen Town Center in Paramus, New Jersey. Flay's fourth store opened at the Mohegan Sun Casino in Southeast Connecticut July 1, 2009.
Flay has been showcased on episodes of TV's Great Chefs.
Bobby Flay has had seven cooking shows onThe Food Network,
He also was a judge on Wickedly Perfect, The Next Food Network Star, and The Next Iron Chef. He also cooked with Emeril Lagasse on his show Emeril Live, and with Paula Deen on her show, Paula's Party.
Flay is an Iron Chef on the show Iron Chef America. In 1997, when the original Iron Chef show visited New York for a special battle, he challenged Iron Chef Masaharu Morimoto to battle rock crab. After the hour battle ended, Flay stood on top of his cutting board and raised his arms in premature victory. Not realizing that cutting boards and knives are sacred in Japan, he offended Morimoto who criticized his professionalism, saying that Flay was "not a chef". Flay came out the loser the battle.
Flay challenged Morimoto to a rematch in Morimoto's home, Japan. In this battle, at the end of the hour, Flay threw his cutting board on the floor and stood on the counter yet again to raise the roof with the audience. This time, Flay won. Though they share a heated past, Flay and Morimoto, who are both Iron Chefs on Iron Chef America, are now buddies. They even teamed – and won, against fellow Iron Chefs Mario Batali, Locke Michaels and Hiroyuki Sakai in the Iron Chef America: Battle of the Masters "Tag Team" battle.
On a special episode of Iron Chef America originally airing on November 12, 2006, Flay and Giada De Laurentiis faced off against, and were defeated by, Rachael Ray and Mario Batali.This was the highest rated show ever broadcast on Food Network.
The team of Iron Chefs Bobby Flay and Michael Symon defeated the team of Iron Chefs Cat Cora and Masaharu Morimoto in a special episode titled "Thanksgiving Showdown", which originally broadcast November of 2008.
Here's a sampling of some Great Bobby Flay recipes:
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Black Pepper Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa
1 tablespoon rapeseed oil
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ancho chiles
2 grilled red peppers, cut into 1/2-cm thick strips
2 tablespoons pine nuts
2 teaspoons honey
225g fresh goat cheese, cut into 4 slices
3 cloves garlic, coarsely chopped
3 tablespoons chopped fresh coriander leaves
3 tablespoons red wine vinegar
4 filet mignon
4 teaspoons coarsely ground black pepper
Black Pepper Crusted Filet Mignon with Goat Cheese:
Coriander leaves, for garnish
Roasted Red Pepper and Salsa:
For the Salsa: Place the red chillies in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
Remove the chillies from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 60ml of the soaking liquid. Blend until smooth.
Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, coriander, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
Black Pepper Crusted Filet Mignon with Goat Cheese:
Heat your outdoor grill to high.
Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each fillet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
Remove the steaks from the grill, let rest for 5 minutes. Top each fillet with the roasted red pepper salsa. Garnish with coriander leaves, before serving.
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Red Curry Marinated Prawns
1 (400g ) can unsweetened coconut milk
1 lime, juiced
1/2 red onion, peeled and finely chopped
2 tablespoons red curry paste
2 to 3 tablespoons canola oil
25g chopped fresh coriander leaves
900g prawns, shell and tail left on
Salt and freshly ground pepper
Heat grill to high. Whisk together coconut milk, curry paste, onion, coriander, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place prawns in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
Remove prawns from the marinade and grill for 1 1/2 to 2 minutes per side. Serve.
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Tangerine-Maple Glazed Chicken Thighs and Drumsticks
1 small red onion, coarsely chopped
1 tablespoon low-sodium soy sauce
1 tangerine or orange, zested
1 teaspoon coarsely ground black pepper, plus more for seasoning
1.1L tangerine juice or tangerine-orange juice, not from concentrate
2 spring onions, thinly sliced, for garnish
4 sprigs fresh thyme
5 tablespoons rapeseed oil
65ml pure maple syrup
8 bone-in chicken thighs
8 chicken drumsticks
Grilled oranges and tangerines, for garnish
Salt
Heat the barbecue to medium-high.
Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 125ml, 20 to 25 minutes.
Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.
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Lamb and Red Pepper Stew
1 red peppers
1 yellow peppers
1 to taste salt & freshly ground black pepper
1.25 cups chicken broth
1.25 cups red wine
1.5 lbs lamb
2 garlic clove
2 onion
3 tablespoons flour
5 tablespoons olive oil
Heat 2 tablespoons of the olive oil in a large high-sided frying pan over medium heat. Add about three quarters of the onion and all of the garlic. Gently fry for about 5 minutes until soft.
Meanwhile, lightly dust the lamb with flour. Heat a little more olive oil in another pan over high heat. Add the lamb chunks in batches and cook, turning, until evenly browned. Season with salt and pepper and set aside.
Using the pan in which you've just cooked the lamb, turn up the heat, add one third of the wine, stirring and scraping the meat residue from the bottom of the pan. Allow to reduce for a minute or two.
Stir the lamb and the reduced wine into the onions. Cook over medium heat for 20 minutes.
Add the remaining wine to the lamb pan and allow the alcohol to evaporate. Then add the chicken broth and bring to a simmer.
Cover the pan and gently braise the lamb over very low heat for 1 hour 30 minutes, stirring every 30 minutes or so.
When the lamb has been cooking for about an hour, heat a little more oil in a pan over medium heat. Add the peppers and the remaining onion. Cover and cook over low heat for 15-20 minutes until soft.
Check the lamb seasoning before serving.
Place the peppers on individual serving plates and spoon the lamb on top. Finish with the cooking sauce and a touch of olive oil.
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Bobby created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw."
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Bobby Flay's Juicy Texas Burgers
3/4 cup mayonnaise
1/2 small onion, finely shredded
3 tablespoons cider vinegar
2 tablespoons sugar
2 teaspoons celery seeds
8 cups shredded green cabbage
1 large carrot, finely shredded
Salt and freshly ground pepper
burgers
2 pounds ground beef chuck
Vegetable oil, for rubbing
Salt and freshly ground pepper
3/4 cup barbecue sauce
4 hamburger buns, split
Sliced pickles
Make the Coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
Make the Burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.
Serve with smoky, full-bodied Texas bock beer: Spoetzl Brewery’s Shiner Bock.
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