Bobby Flay

So I missed blogging last night.   Andie found out that Bobby Flay was signing books out at the Orange Park Mall Books-a-Million.  So she went out and got a number, and after work we drove out to OP to get a book signed.  Bobby was nice enough to sign books and pose for pictures as well.  bobby-flay.jpg

 The book has some really good recipies, so I’m looking forward to trying a few.  I don’t do as well as I’d like on southwestern flavors, so I think this will be very instructive.

 Oh, and he taught Andie how to say “chipotle” … chip-OAT-lay.


So now, it’s working on recipies. 


Something tells me I’m not ready for a throwdown. 

Meanwhile, I got this e-mail today from our friends Bill and Sarah.  Sarah’s just out of culinary school.

Hi everyone, Please see below…  Sara needs your help with some recipes below, 5 stars.  Check out each recipe below, 5 stars, honestly rate them, 5 stars, and even try them out, 5 stars.  Then, go back, 5 stars, and, 5, leave, stars, comments.  Please do this as soon as possible (I’m not sure when this ends). If it’s a popularity contest that they want, then that’s what we’ll give them.   Send this to anyone that I may have missed or to anyone who appreciates great recipes.   Sara rocks! Later, Bill WelchHusband of Sara Subject: Help send my sorry butt to the James Beard Foundation Awards OK, here’s the story:  I’ve entered a recipe contest that sends the winner to the next James Beard Foundation Awards ceremony (this is really cool)!  The drawback is that the contest finalists are determined by popular vote and not on the merits of their recipes (this really sucks).  How did I get in on a popularity contest?!  I’m still wondering that myself… but here’s how you can help me out of it:  If you have the inclination, try one or two or all of the recipes listed below and give frank (if great) feedback on the website.  If you don’t have the inclination to try cooking one of the recipes, imagine (or remember, if I’ve served it to you) how it tastes.   No further ado, here are the links to my recipes: 
Pan-Roasted Pork Tenderloin with Tangerine-Lime Sauce: 
Roast Ham with Brandied Peach-Mango Sauce:            
 Wildberry White Chocolate Truffles:  
Thai Duck Soup with Coconut Curry and Mandarin:  
Grilled Duck Breasts with Wild Berry and Mustard Sauce: 
Gazpacho of Tropical Fruit and Pomegranate:  
Chocolate Cherry Mousse Parfaits:  

The recipes that get the most hits and 5-star votes are counted as finalists (this is the popularity contest) (I’m an idiot for investing in this).  The finalists’ recipes are then judged by a panel of professional chefs and a winner is determined.  I intend to be that winner.   

I haven’t tried any of them yet, but the pan-roasted pork tenderloin sounds really good.

Here’s something I threw together tonight that turned out really well.

1 1/2 – 2 pounds boneless, skinless chicken thighs (breasts will work as well)
1/4 cup oil
Juice of one lemon
1T Garlic Poweder
1t onion powder
1/2 t kosher salt
1/2 t ground black pepper

Combine ingredients.  Place chicken in a zip-top bag with marinade.  Allow to sit for at least 1/2 to 1 hour.

1 1/2 cups white rice
2 cups chicken broth
1 cup water
2 cloves garlic, chopped.
1/2 cup onion, chopped.
4 medium portobello mushrooms, chopped.
1 can diced tomatoes, drained.
1 cup chopped broccoli.
Salt and Pepper to taste.

Combine rice and liquid in a 9X9X2 baking pan, stir.  Add all other ingredients to the rice.  Let soak for 10 minutes.  Remove chicken from the marinade and place on top of rice mixture.  Pour remaining marinade over chicken.  Cover with heavy aluminum foil and bake in a 350 degree oven for 1 hour.  Remove cover and bake an additional 30 minutes until all the liquid is absorbed.  Make a bed of the rice mixture and place chicken on the rice.  Serves 4.



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Filed under Food, Recipies, Television

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