True to his signature style, Bobby “Crunchified” this burger with a layer of crispy potato chips on top. You will love the texture they deliver in every bite.
Follow Bobby’s lead and stick with a classic seasoning of salt and pepper when grilling the skirt steak. There’s plenty of flavor in the meat, as well as in the salsa.
Bobby soaks his chicken in a marinade of buttermilk, hot sauce and chili powder to both tenderize the chicken and give it a tangy flavor. For the frying batter, he double-dips the chicken into the dry and liquid mixtures to ensure a crunchy crust.
Bobby puts a Korean spin on a fried chicken sandwich by topping it with a kimchee slaw and an aioli made with gochujang, a Korean red chile paste that’s both sweet and spicy.
Finely ground espresso elevates this spice-rub and provides the rib-eye steaks with earthy, rich notes. But don’t worry – it doesn’t taste like a cup of joe!
When slicing beef really thin like Bobby does here, it’s best to stick it in the freezer for about 30 to 45 minutes beforehand. That makes it easier to slice without shredding.
Bobby makes clarified butter by skimming the foam off the top and removing the milk solids, and then infuses it with bright citrus and fragrant tarragon, which pair well with the succulent lobster.
Pizza with NY Strip, Blue Cheese and Balsamic Glaze
No need for a pizza oven with this recipe. Bobby makes pizza right on the grill, easily achieving a crispy crust that still has those perfect pillow-y pockets of air.
Breakfast Pizza with Zucchini Pesto, Provolone, Smoked Ricotta and Olive Oil Fried Egg
Who says pizza is just for dinner? Bobby turns it into breakfast by using a light zucchini pesto as the with creamy ricotta on top. And yep, of course, there’s a gorgeous egg plopped right on top.
