Tag: bobby flay recipes

Happy New Year From Bobby Flay

by in Food Network Chef, Holidays, December 28th, 2011

Bobby FlayBobby shares some holiday fun facts and lets us in on his New Year’s resolution:

FN Dish: How can cooks be less stressed during the holidays?
Bobby Flay: Cook from within yourself at your skill level. Don’t try to conquer the world with your holiday meal.

FN Dish: What’s your favorite holiday food memory?
BF: One Christmas morning I tried to find a turkey because the Cornish game hen I had planned to cook had gone badly.

FN Dish: What do you cook just when it’s just you?
BF: Homemade nachos with a white American cheese sauce.

FN Dish: What’s your 2012 New Year’s resolution?
BF: To reopen my restaurant in New York City, Bolo. It’s time. It’s like a broken heart that I need to mend.

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Bobby Flay’s 7 Holiday Favorites

by in Food Network Chef, Holidays, December 15th, 2011

Bobby Flay
Bobby Flay took a break from cooking for “Savor Borgata: A Taste of American Classics” at Borgata Hotel Casino & Spa in Atlantic City, N.J. to chat with us about his holiday plans. We asked him seven rapid-fire questions to help us get to know his holiday personality.

FN Dish: For a holiday drink, eggnog, apple cider or hot chocolate?
Bobby Flay: Hot chocolate

FN Dish: Vodka, tequila, gin or bourbon?
BF: Bourbon

FN Dish: Christmas breakfast or Christmas dinner?
BF: Breakfast

Does Bobby eat fruitcake? »

Cooking Tips From Bobby Flay

by in Food Network Chef, Holidays, December 8th, 2011

bobby flay cooking demo
At a recent cooking demonstration at Bobby Flay’s namesake steakhouse, located at The Borgata Hotel Casino & Spa in Atlantic City, N.J., Chef Flay not only cooked up delicious shrimp and grits, he also shared some great cooking tips that you’ll want to keep handy this holiday season.

Serving grits:
Grits are basically the American version of polenta, but instead of costing a few bucks, Italian restaurants can charge $32 a plate. Make grits or polenta for the holidays: Take ¼ of the polenta you are going to make and toast it dry in a pan. This will give your polenta a nice nutty flavor and it will separate your polenta from everyone else’s. Try this trick with Bobby’s Shrimp and Grits from Bar Americain, for polenta are sure to impress.

Cook with two oils and more tips »