Bobby Flay’s latest addition to his lineup of 13 cookbooks is titled “Bobby at Home: Fearless Flavors from My Kitchen. This includes the Bobby Flay Pickled Red Onions and Pickled Chiles..” This NY Times bestseller has over 165 recipes geared specifically for the home cook who enjoys preparing meals for family and friends.
Fearless Flavors – Bobby at Home
Bobby is a giant in the food industry. He is a James Beard Award-winning chef. He has a large presence on Food Network television and on their website. It is no surprise that Chef Flay became the first celebrity chef to be awarded a star on the Hollywood Walk of Fame in 2015.
This cookbook is co-authored by Stephanie Banyas and Sally Jackson. Stephanie has been Bobby’s professional assistant since 1996. Sally has co-authored 9 books with Bobby and Stephanie.
Bobby at Home
Bobby Flay spends time between his New York City apartment and his home in the Hamptons where he loves cooking for friends and family. With that in mind, “Bobby at Home” is titled appropriately. It is a collection of his favorite recipes that people enjoy eating at home, not in a restaurant setting.
The recipes are intended for being prepared in a home kitchen and enjoyed casually. Breaking bread around a table and sharing food and stories with lots of people is the goal. The book is filled with homey comfort food, such as buttermilk soaked fried chicken, shrimp and grits, and made from scratch pasta with Bolognese sauce.
Bobby walks you through each recipe step-by-step and includes tips. This book is a must-have for home cooks who really enjoy simple entertaining with great food and good conversation. The recipes include flavors from around the world. A few of my favorite recipes are Bobby’s Brick Chicken with Salsa Verde, Bobby Flay Pickled Red Onions, and Pickled Chiles Bobby Flay style.
Bobby Flay Pickled Red Onions
- 3 cups red wine vinegar
- 1 cup fresh lime juice
- ½ cup sugar
- ¼ cup grenadine
- 1 tablespoon kosher salt
- 2 large red onions, halved and thinly sliced
- Combine the vinegar, lime juice, sugar, grenadine, salt, and 1 cup water in a large saucepan.
- Bring to a boil over high heat and cook, whisking a few times, until the sugar has dissolved, about 5 minutes.
- Remove from the heat and let cool for 5 minutes.
- Put the onions in a nonreactive container with a lid and pour the brine over the top.
- Cover and refrigerate for at least 1 hour and up to 48 hours before serving.
- These Bobby Flay Pickled Red Onions will keep in the refrigerator for up to 3 months.
Pickled Chiles Bobby Flay Style
- Makes about 1 cup
- 2 cups red wine vinegar
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 8 large Fresno chiles or jalapeños, or 16 serrano chiles, thinly sliced
- Combine the vinegar, sugar, salt, and ¼ cup water in a small saucepan.
- Bring to a boil and cook, whisking a few times, until the sugar and salt have dissolved, about 2 minutes.
- Remove from the heat and let cool for 10 minutes.
- Put the chiles in a nonreactive container with a lid and pour the brine over the top.
- Chill for at least 1 hour and up to 48 hours before serving.
- These Bobby at Home pickled chiles will keep in the refrigerator for up to 2 months.
Bobby’s Brick Chicken with Salsa Verde
In my opinion, the quintessential roasted chicken with salsa verde is served by my friend and mentor Jonathan Waxman at his restaurant Barbuto in New York City. Jonathan has been making that chicken at every restaurant he has owned for the past thirty years, and it is still as delicious as the first time he prepared it. This is my homage to that chicken dish, and one of my favorite things to prepare at home. Whether I am cooking the chicken on my grill in the summer or on the stovetop under a brick in the winter, it’s always a hit with guests.
- 3/4 cup extra-virgin olive oil
- 2 large garlic cloves, finely chopped
- 2 anchovies packed in oil, drained,
- patted dry, and finely chopped
- Finely grated zest of 1 lemon
- Pinch of crushed red pepper flakes
- 1 cup finely chopped fresh flat-leaf
- parsley leaves
- 1 cup finely chopped fresh tarragon
- 2 tablespoons finely sliced fresh
- Kosher salt and freshly ground
- black pepper
- 1 (4-pound) whole chicken, cut into
- 8 pieces
- Canola oil
- Whisk together the olive oil, garlic, anchovies, lemon zest, and red pepper flakes in a small bowl. Stir in the parsley, tarragon, and chives and season with salt and black pepper. Let the salsa verde sit at room temperature while you cook the chicken to allow the flavors to meld.
- Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and black pepper.
- Heat a 12-inch cast-iron skillet over medium-low heat. Coat the pan with a few teaspoons of canola oil. Wrap a brick in two layers of heavy-duty aluminum foil. (If you don’t have a brick, use a heavy pan or bacon press.) Place the chicken in the pan, skin-side down, and place the foil-wrapped brick or pan on top of the chicken. Slowly cook over low heat until the fat renders and the skin begins to crisp and turn golden brown, about 10 minutes. Turn the chicken over and cook until it is just cooked through and registers 155oF on an instant read thermometer, about 15 minutes more. Remove the chicken from the pan and let rest for 5 minutes. Serve drizzled with the salsa verde.
Bobby at Home Giveaway
One (1) winner receives:
- A copy of Bobby at Home,
- Plus a $50 gift card to Kirkland’s to get cozy at home this winter.
Giveaway open to U.S. addresses only.
Prizing and samples provided by Clarkson Potter.