Are you ready to take your cooking skills to the next level? Look no further than the culinary genius that is Bobby Flay. With his bold flavors and signature flair, he has earned a reputation as one of the most innovative chefs in the industry. And now, we’re excited to share 20 of his most mouth-watering recipes with you!
From classic dishes like grilled steak and roasted Brussels sprouts, to more adventurous options like spicy shrimp tacos and blackened salmon, Bobby Flay’s culinary creations are sure to please even the pickiest eaters. And that’s not all – we’ve also included a few sweet treats to satisfy your dessert cravings.
In this article, we’ll dive into some of Bobby Flay’s most popular recipes, each one packed with flavor and guaranteed to become a new favorite in your kitchen. So without further ado, let’s get cooking!
Bobby Flay’s Grilled Steak with Chimichurri Sauce
This Argentine-inspired grilled steak recipe is a flavorful twist on traditional steak cooking, thanks to the tangy and herby chimichurri sauce.
Ingredients:
– 1.5-2 pounds flank steak or skirt steak
– 1 cup fresh parsley leaves and stems
– 1 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a food processor, combine parsley, oregano, garlic, salt, and pepper; process until coarsely chopped.
3. With the processor running, slowly pour in red wine vinegar and olive oil through the top; process until sauce is well combined and slightly thickened.
4. Grill steak for 5-7 minutes per side, or until it reaches desired level of doneness.
5. Let steak rest for 5 minutes before slicing against the grain.
6. Serve sliced steak with chimichurri sauce spooned over the top.
Cooking Time: 15-20 minutes
Bobby Flay’s Spicy Shrimp Tacos with Avocado Crema
Get ready to spice up your taco Tuesday with Bobby Flay’s bold and flavorful shrimp tacos, topped with a creamy avocado crema.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 8 corn tortillas
– Avocado Crema (recipe below)
– Lime wedges, for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a medium bowl, whisk together olive oil, lime juice, cumin, smoked paprika, and cayenne pepper.
3. Add shrimp to the marinade and toss to coat. Season with salt and pepper.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing grilled shrimp on tortillas and topping with Avocado Crema.
Avocado Crema:
– 2 ripe avocados, diced
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper, to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Bobby Flay’s Roasted Brussels Sprouts with Pancetta
Bobby Flay’s Roasted Brussels Sprouts with Pancetta
A sweet and savory twist on the humble Brussels sprout, this recipe is perfect for a quick weeknight dinner or as a side dish for your next holiday gathering.
- Ingredients:
- 1 pound Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 2 slices pancetta, diced
- Salt and pepper, to taste
- 1/4 cup honey
- Preheat oven to 400°F.
- In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until they are evenly coated.
- Spread the sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
- About 10 minutes into roasting, add the diced pancetta to the baking sheet. Continue roasting for an additional 5-7 minutes, or until the pancetta is crispy.
- Drizzle the remaining honey over the roasted Brussels sprouts and pancetta. Serve hot.
Cooking Time: 25-30 minutes
Bobby Flay’s Smoked Paprika Chicken with Garlic Aioli
Elevate your chicken game with this bold and aromatic recipe, featuring the rich flavors of smoked paprika and creamy garlic aioli.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup mayonnaise
– 2 tbsp freshly squeezed lemon juice
– Chopped fresh parsley, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together smoked paprika, garlic powder, salt, and pepper.
3. Brush the chicken breasts with olive oil and sprinkle both sides with the spice mixture.
4. Bake the chicken for 25-30 minutes or until cooked through.
5. Meanwhile, combine minced garlic and lemon juice in a blender or food processor.
6. Blend until smooth to make the garlic aioli.
7. Serve the chicken with the garlic aioli spooned over the top and garnished with chopped parsley.
Cooking Time: 25-30 minutes
Bobby Flay’s Southwest Burger with Chipotle Mayo
Experience the bold flavors of the American Southwest with this mouthwatering burger recipe, featuring a tangy chipotle mayonnaise that adds a smoky kick.
Ingredients:
– 1 pound ground beef
– 1/4 cup finely chopped red bell pepper
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 hamburger buns
– Chipotle mayo (see below)
– Optional toppings: cheddar cheese, lettuce, tomato, avocado
Chipotle Mayo:
– 1/2 cup mayonnaise
– 2 chipotle peppers in adobo sauce, finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, red bell pepper, yellow onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4 patties.
4. Brush olive oil on the grates. Grill burgers for 4-5 minutes per side, or until cooked to desired level of doneness.
5. Assemble burgers with chipotle mayo, cheese (if using), lettuce, tomato, and avocado (if using).
6. Serve immediately.
Cooking Time: 12-15 minutes
Bobby Flay’s Buttermilk Fried Chicken with Hot Honey
A Southern classic gets a spicy twist with this finger-lickin’ good recipe. Crunchy fried chicken smothered in a tangy buttermilk bath and finished with a drizzle of hot honey is the perfect combination for your next cookout or dinner party.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying
– Hot honey (store-bought or homemade), for serving
Instructions:
1. In a large bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and black pepper.
2. Add the chicken pieces to the buttermilk mixture; let marinate for at least 2 hours or overnight.
3. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Dredge the marinated chicken pieces in flour, shaking off excess.
5. Fry the chicken for 8-10 minutes or until golden brown and cooked through.
6. Drain on paper towels and serve hot with drizzles of hot honey.
Cooking Time: 20-25 minutes
Bobby Flay’s Grilled Corn with Lime Butter
Elevate your outdoor gatherings with this simple yet impressive side dish, featuring the sweetness of grilled corn paired with a zesty lime butter.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons freshly squeezed lime juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, lime juice, and garlic until well combined.
3. Brush the lime butter mixture evenly onto each ear of corn, making sure to get some on the husks as well.
4. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, or until slightly charred and tender.
5. Remove from heat and season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Bobby Flay’s Lobster Mac and Cheese
Get ready to elevate your comfort food game with this decadent lobster macaroni and cheese recipe.
Ingredients:
– 1 pound macaroni
– 2 tablespoons unsalted butter
– 1/2 cup all-purpose flour
– 2 cups grated cheddar cheese
– 1 cup grated Gruyère cheese
– 1/2 cup whole milk
– 1/4 cup heavy cream
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 pound cooked lobster meat, diced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Gradually add milk, heavy cream, and paprika, whisking continuously until smooth.
5. Remove from heat and stir in cheddar and Gruyère cheese until melted and smooth. Season with salt and pepper.
6. Combine cooked macaroni, lobster meat, and cheese sauce. Transfer to a baking dish and top with additional grated cheese.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45 minutes
Bobby Flay’s Blackened Salmon with Mango Salsa
Bobby Flay’s Blackened Salmon with Mango Salsa Recipe
A flavorful combination of spicy blackening seasoning and sweet mango salsa, this dish is sure to impress.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– 2 ripe mangos, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh cilantro, chopped
– 2 tbsp lime juice
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, salt, and pepper.
3. Brush both sides of salmon fillets with the seasoning mixture.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, and cilantro in a bowl.
6. Squeeze lime juice over the salsa and toss to combine.
7. Serve blackened salmon with Mango Salsa spooned on top.
Cooking Time: 12-15 minutes
Bobby Flay’s Spicy Margarita Cocktail
Add a kick to your margarita game with this spicy twist from celebrity chef Bobby Flay. This bold and zesty cocktail is perfect for those who like a little heat in their drinks.
Ingredients:
– 2 ounces tequila
– 1 ounce fresh lime juice
– 1/2 ounce agave nectar
– 1/4 ounce jalapeño simple syrup (see note)
– Salt, for rimming glass
– Ice
– Lime wheel, for garnish
Instructions:
1. Rim a rocks glass with salt.
2. Fill a cocktail shaker with ice.
3. Add tequila, lime juice, agave nectar, and jalapeño simple syrup to the shaker.
4. Shake vigorously for 15-20 seconds to combine and chill ingredients.
5. Strain the mixture into the prepared glass.
6. Garnish with a lime wheel.
Note: To make jalapeño simple syrup, combine 1 cup water with 1 cup sugar and 2 jalapeños, sliced. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain and let cool before using.
Bobby Flay’s Stuffed Poblano Peppers with Queso
Elevate your mealtime with these flavorful stuffed poblano peppers, packed with a creamy queso filling.
Ingredients:
– 4 large poblano peppers
– 1 cup queso fresco or Monterey Jack cheese, crumbled
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 10-12 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, then cut out the stem and remove the seeds.
4. In a bowl, mix together the crumbled cheese, chopped onion, and minced garlic.
5. Stuff each poblano pepper with the queso mixture, dividing it evenly among the four peppers.
6. Place the stuffed peppers on a baking sheet and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Cooking Time: Approximately 25-30 minutes
Bobby Flay’s Crispy Fish Tacos with Slaw
Get ready for a flavor explosion! This recipe combines crispy fish, tangy slaw, and crunchy tacos for a mouthwatering meal.
Ingredients:
– 1 pound cod or tilapia fillets
– 1/2 cup panko breadcrumbs
– 1 tablespoon lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Slaw (see below)
– Avocado, cilantro, and sour cream for topping (optional)
Slaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Cut fish into small pieces and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with panko breadcrumbs, and season with salt and pepper.
4. Bake for 12-15 minutes or until crispy.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing fish on tortillas, topping with slaw, avocado, cilantro, and sour cream (if using).
Cooking Time: 25-30 minutes
Bobby Flay’s Chocolate Stout Layer Cake
Experience the perfect blend of rich chocolate and roasted stout flavors in this decadent layer cake. Moist, fluffy cake layers are sandwiched with a velvety chocolate buttercream frosting and topped with a drizzle of warm beer syrup.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1/4 cup unsweetened cocoa powder
– 1/2 cup stout beer (such as Guinness or Murphy’s)
– 1 cup semisweet chocolate chips
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons unsweetened cocoa powder
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, and cocoa powder. Add stout beer and whisk until combined.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Melt chocolate chips in the microwave or on the stovetop; let cool slightly.
6. Fold melted chocolate into batter until just combined.
7. Divide batter evenly among prepared pans.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
Cooking Time: 90-105 minutes (including cooling time)
Bobby Flay’s Grilled Vegetable Platter with Romesco
Elevate your outdoor gathering with this vibrant and flavorful grilled vegetable platter, perfect for a summer evening or a casual get-together. This colorful arrangement of roasted vegetables is elevated by the rich and smoky flavor of Bobby Flay’s signature Romesco sauce.
Ingredients:
– 1 red bell pepper, seeded
– 1 yellow bell pepper, seeded
– 1 large zucchini, sliced
– 1 large yellow squash, sliced
– 1 small eggplant, sliced
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Bobby Flay’s Romesco Sauce (recipe below or store-bought)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, salt, and pepper. Add the sliced vegetables and toss to coat.
3. Grill the vegetables for 8-10 minutes per side, or until tender and slightly charred.
4. Serve the grilled vegetables with Bobby Flay’s Romesco Sauce.
Bobby Flay’s Romesco Sauce (serves 4)
– 1/2 cup roasted red peppers, peeled
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons sherry vinegar
– Salt and pepper, to taste
Combine all ingredients in a blender or food processor. Blend until smooth.
Cooking Time: Grilled vegetables: 16-20 minutes; Romesco Sauce: 5 minutes.
Bobby Flay’s Pulled Pork Sandwich with Coleslaw
Get ready to sink your teeth into the juiciest, most flavorful pulled pork sandwich you’ve ever had! This recipe combines tender pork shoulder with a tangy coleslaw and served on a soft bun.
Ingredients:
– 2 pounds pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon salt
– 1/2 cup barbecue sauce
– 8 hamburger buns
– Coleslaw (see below for recipe)
– Pickle slices and cilantro leaves for garnish
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, and salt. Rub the mixture all over the pork shoulder.
3. Place the pork shoulder in a large Dutch oven or braising pan and add barbecue sauce.
4. Cover and braise for 6-8 hours or until tender.
5. Shred the pork with two forks and serve on hamburger buns with coleslaw, pickle slices, and cilantro leaves.
Coleslaw Recipe:
– 1 cup shredded cabbage
– 1/2 cup shredded carrots
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Combine all ingredients in a bowl and mix until well combined. Refrigerate for at least 30 minutes before serving.
Cooking Time: 6-8 hours braising, 10-15 minutes assembling sandwiches.
Bobby Flay’s Roasted Cauliflower with Tahini Dressing
Transform ordinary cauliflower into an extraordinary side dish with this easy and flavorful recipe from Bobby Flay.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon water
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower with olive oil, salt, and black pepper until well coated.
3. Spread cauliflower on a baking sheet in a single layer and roast for 20-25 minutes or until tender and caramelized.
4. While cauliflower is roasting, whisk together tahini, garlic, lemon juice, and water in a small bowl.
5. Remove cauliflower from oven and toss with the tahini dressing while still warm.
Cooking Time: 20-25 minutes
Bobby Flay’s Spicy Meatball Sliders
Get ready to ignite your taste buds with this bold and flavorful twist on classic sliders. This spicy meatball slider recipe is perfect for a quick dinner or game-day gathering.
Ingredients:
– 1 pound ground beef
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chili flakes
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
– 12 slider buns
– Optional toppings: shredded mozzarella cheese, chopped fresh cilantro, spicy mayo
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, olive oil, garlic, chili flakes, Worcestershire sauce, salt, and pepper. Mix until just combined.
3. Form into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. Assemble sliders by placing a meatball on each bun and adding optional toppings as desired.
Cooking Time: 12-15 minutes
Bobby Flay’s Key Lime Pie with Graham Cracker Crust
A classic dessert gets a boost of flavor and texture from Bobby Flay, with a graham cracker crust that adds a satisfying crunch to the creamy key lime filling.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
– 3 large egg yolks
– 1/2 cup freshly squeezed key lime juice
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– Whipped cream and toasted coconut flakes for serving (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes, then let cool completely.
5. In a large bowl, whisk together egg yolks, key lime juice, sugar, and heavy cream until smooth.
6. Pour filling over cooled crust and bake for 15-18 minutes, or until filling is set.
7. Let pie cool to room temperature before refrigerating for at least 2 hours.
Cook Time: 25-28 minutes
Bobby Flay’s Grilled Peach Salad with Goat Cheese
Savor the sweetness of grilled peaches paired with tangy goat cheese and fresh greens for a refreshing summer salad.
Ingredients:
– 4 ripe peaches, sliced into wedges
– 1/2 cup crumbled goat cheese (chèvre)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– 4 cups mixed greens
Instructions:
1. Preheat grill to medium-high heat.
2. Brush peach slices with olive oil and season with salt and pepper. Grill peaches for 2-3 minutes per side, or until caramelized.
3. In a small bowl, whisk together balsamic vinegar and a pinch of salt.
4. In a large bowl, combine mixed greens, crumbled goat cheese, and grilled peach slices.
5. Drizzle balsamic glaze over the salad and sprinkle with chopped mint leaves.
6. Serve immediately.
Cooking Time: 15-20 minutes
Bobby Flay’s Caramelized Onion and Blue Cheese Burger
A twist on the classic burger, this recipe combines sweet caramelized onions with pungent blue cheese for a flavor profile that’s sure to please.
Ingredients:
– 4 hamburger buns
– 8 ounces ground beef
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup blue cheese crumbles
– Salt and pepper, to taste
– Optional toppings: lettuce, tomato, pickles
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large skillet, cook onion over low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. Form ground beef into 4 patties and season with salt and pepper. Grill or cook in the skillet until cooked to desired level of doneness.
4. Assemble burgers by spreading blue cheese crumbles on the bottom bun, followed by a patty, a spoonful of caramelized onions, and finally the top bun.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your cooking game with these 20 mouth-watering recipes from celebrity chef Bobby Flay! From savory dishes like Grilled Steak with Chimichurri Sauce and Spicy Shrimp Tacos with Avocado Crema, to sweet treats like Chocolate Stout Layer Cake and Key Lime Pie with Graham Cracker Crust, there’s something for every occasion. Whether you’re in the mood for a flavorful burger or a decadent dessert, Bobby Flay’s recipes are sure to impress. So go ahead, fire up your grill or get cooking, and get ready to savor the flavors of the world!