Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge
Format: PDF / Kindle (mobi) / ePub
Are you ready?
Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious. In his first-ever cookbook collaboration with Food Network, Bobby shares the recipes and fun from his popular show.
For each episode, both Bobby’s recipe and his challenger’s are included, comprising a cross-country tour of regional specialties and good-hearted competitive spirit. Travel to San Antonio for puffy tacos, Philadelphia for cheesesteaks, Harlem for fried chicken and waffles, and Charleston for coconut cake. Try both dishes to pick your favorite, or challenge friends and family to a battle of your own. Either way, you’ll find tons of fantastic flavors in this best-of-the-best book from the first seven seasons of Throwdown!.
The ultimate companion cookbook to one of America’s favorite food shows, Bobby Flay’s Throwdown! lets home cooks and fans in on the action, featuring favorite Throwdown! moments and behind-the-scenes peeks alongside beautiful, all-new color food photography created just for this book. So if Bobby Flay ever strolls into your backyard asking “Are you ready for a Throwdown?” you definitely will be!
basil into the tomato sauce, and ladle some of the sauce over the spaghetti and meatballs. Top with lots of Parmesan and garnish with basil. Mike Maroni’s Grandma Maroni’s Meatballs (100-Year-Old Recipe) SERVES 4 Meatballs Olive oil 1 pound ground beef chuck 1½ cups grated Pecorino Romano cheese 1¼ cups fresh bread crumbs 3 large eggs, lightly beaten ¼ cup whole milk ½ cup minced fresh flat-leaf parsley leaves ¼ cup chopped fresh basil leaves ½ small Spanish onion, grated 3
I decided on a filling of finely ground duck and shredded savoy cabbage flavored with chives, green onion, cilantro, Chinese five-spice powder, ginger, allspice, chili paste, and hoisin. I added a little cornstarch (a tip I picked up from Anita) to the filling to help absorb any additional liquid. My filling and dough were just where I wanted them to be, but my shaping technique…not so much. Thankfully, Miriam mastered that art, so she was put on shaping duty for the Throwdown. Red Hook was
pan. Cook in the oven until the exterior of the pork is mahogany colored, about 4 hours, adding more apple juice as needed. If the exterior is drying out, spray the pork with apple juice. 5. Carefully transfer the pork to long pieces of double-layered heavy-duty foil. Pull up the sides of the foil, add ½ cup apple juice to the foil, and wrap so it’s as airtight as possible. Return to the oven and cook until the internal temperature of the pork is 190° to 195°F, 4 to 5 hours. 6. Unwrap, let cool
sneaking in a little brown sugar and cinnamon. I have a lot of experience with cioppino and have served versions of the dish at both Bar Americain and Mesa Grill. My seafood of choice usually includes sea bass, shrimp, clams, and oysters, but varies according to what is freshest on any given day. I bathe the seafood in a garlicky tomato broth. And I also have a secret ingredient that puts this stew over the top: anchovies. I don’t add them to the broth; instead, I blend them with butter to
ages, kosher or not. His matzoh ball soup is a twist on tradition, starting off with a positively Latin flavor: sofrito, a savory blend of onions, peppers, garlic, and spices. A graduate of the Culinary Institute of America, Jeff is an expert in his field. In addition to publishing tw ocookbooks, he has been the chef and host of public television’s New Jewish Cuisine since 1998. This is a man who is comfortable in front of the camera, so he was ready to answer Food Network’s call to be on their