The taste of the Mediterranean: fresh, healthy dishes with bright flavor. This is Greek food, and today Bobby's making his version of his favorite Greek dishes. He'll roast lamb with a minty garlic rub, bake white beans with tomatoes and parsley, stuff squid and roast potato wedges with a tangy lemon vinaigrette. Recipes Include: Gigantes, Kalamarakia Yemista (Stuffed Squid), Greek Potatoes with Lemon Vinaigrette, Roasted Leg of Lamb.
Learn a technique for slicing garlic to create chips to top chile spiked grilled shrimp. And Bobby's take on tapas continues with grilled potatoes tossed with a creamy and spicy tomato aioli, served alongside a spice rubbed rib eye, that sizzles with his sherry vinegar steak sauce.
Bobby stuffs portobellos with grilled sausage, spinach and smoky mozzarella - the perfect way to start a meal, or to serve as an entrée along with hearty salad. The distinctive flavor of the shiitake vinaigrette punches up grilled chicken, and Bobby creates an earthy mushroom pesto and fontina grilled pizza that you will crave!
Who says that eating healthy has to be boring? Not Chef Bobby Flay! Bobby shares his recipes for Black Pepper-Basil Farmer's Cheese Bruschetta, Grilled Spicy Filet Mignon Salad, Grilled Lobster and Avocado Cocktail & Frozen Yogurt Affogato
Grilled chicken is drizzled with a rich roasted garlic and oregano vinaigrette, and Bobby shares his favorite way to prepare radicchio--on the grill of course. Eggplant gets an Italian touch when grilled and topped with creamy ricotta and tomato-basil relish.
A lot of people think that eating healthy means sacrificing taste. Bobby sets out to prove them wrong as he prepares a meal that's light in calories, but strong in flavor. Recipes Include: Pan Roasted Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth, Zucchini Ribbon Salad, Frozen Yogurt with Poached Rum Raisin Pears.
Juicy, plump berries, organic, vibrant vegetables, and farm-raised fish are the staples of the Pacific Northwest, which is quickly becoming one of America’s culinary hotspots. Bobby builds today’s menu around the flavors of the region. Fresh Steamed Mussels with Fennel and Ouzo team up with silky Grilled Salmon with Morel Vinaigrette to create dishes as fresh as the Pacific Ocean. A flavor-packed Heirloom Tomato Salad and a tart Blackberry-White Chocolate Fool bring a respective start and finish to a menu that will have you raising your fork and screaming, "Next Stop Portland!"
Get your appetite on! Chef Bobby Flay is making a steakhouse dinner. Bobby's menu includes Coffee Rubbed Ribeye; Oven Roasted Wild Mushrooms w/ Garlic & Thyme; Creamed Kale with Caramelized Baby Onions & Twice Baked Sweet Potatoes
Bobby swings by one of his favorite wine stores, Appellation Wines and Spirits, to pick up a few vintage bottles and some key vino cooking tips. Even a novice wine enthusiast can feel at ease whipping up a flavorful Grilled Fig and Stilton Salad with Port Wine Vinaigrette, or Spicy Mussels with White Wine, and you don’t have to be Robert Parker Jr. to enjoy the juiciness of a Red Wine Marinated, Stuffed Flank Steak, served with a frothy Champagne Granita.
Chef Bobby Flay finds inspiration to cook Spanish-style Tapas: more plates, smaller portions! With recipes for Crispy Mussels, Oven roasted shrimp,Warm almond crusted manchego cheese, Squid with bacon and garlic oil, Sherry Cocktail & Red Wine Sangria