Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors

Bobby Flay's Bar Americain Cookbook: Celebrate America's Great Flavors

Bobby Flay, Stephanie Banyas, Sally Jackson

Language: English

Pages: 257

ISBN: 0307461386

Format: PDF / Kindle (mobi) / ePub


When Bobby Flay looks at a map of the United States, he doesn’t see states—he sees ingredients: wild Alaskan king salmon, tiny Maine blueberries, fiery southwestern chiles. The Food Network celebrity and renowned chef-restaurateur created his Bar Americain restaurants as our country’s answer to French bistros—to celebrate America’s regional flavors and dishes, interpreted as only Bobby Flay can.

Now you can rediscover American cuisine at home with the recipes in Bobby Flay’s Bar Americain Cookbook. Start with a Kentucky 95—a riff on a classic French cocktail but made with bourbon—and Barbecued Oysters with Black Pepper–Tarragon Butter. Choose from sumptuous soups and salads, including a creamy clam chowder built on a sweet potato base, and Kentucky ham and ripe figs over a bed of arugula dressed with molasses-mustard dressing. Entrees will fill your family family-style, from red snapper with a crisp skin of plantains accompanied by avocado, mango, and black beans to a host of beef steaks, spice-rubbed and accompanied by side dishes such as Brooklyn hash browns and cauliflower and goat cheese gratin. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors.

Bobby also shares his tips for stocking your pantry with key ingredients for everyday cooking, as well as expert advice on essential kitchen equipment and indispensable techniques. With more than 110 recipes and 110 full-color photographs, Bobby Flay’s Bar Americain Cookbook shares Bobby’s passion for fantastic American food and will change the way any cook looks at our country’s bounty.

 

 

 

 

 

 

 

 

 

 

 

SOUR ORANGE GLAZE, PICKLED RED ONION WILD STRIPED BASS MONTAUK STYLE ♦ CORN, LOBSTER BROTH, CLAMS CORNMEAL-CRUSTED TROUT ♦ CRAWFISH SAUCE Blackened Sea Scallops BLACKENED SEA SCALLOPS GREEN ONIONS, ROASTED TOMATOES The legendary Louisiana chef Paul Prudhomme started the blackening craze; the method calls for coating seafood or meat in a spice mixture before cooking it in a cast-iron pan. The quick cooking over high heat really seals in flavor as it creates a fantastically flavored

Americain. Racks of meaty ribs are dressed up with a smoky spice rub for extra flavor. The rich barbecue sauce, spiked with the molasseslike flavor of bourbon, will leave even the most refined diners licking their fingers. It wouldn’t be proper barbecue without some corn bread to mop up every last delicious bit of flavor from the plate, and I like to serve this dish with a savory tomato one. Serves 4 4 cups hickory or oak wood chips ¼ cup ground ancho chile 2 tablespoons smoked sweet Spanish

caramelizes into a tantalizingly crisp outer shell as the tart bakes. I like to serve this with crème anglaise—a silky vanilla-infused pourable custard—flavored with apple’s favorite spice, cinnamon. It adds just the right amount of richness to the elegant tart. A little ice cream on the side—vanilla or caramel, for example—wouldn’t hurt either. Serves 4 to 6 Tart Dough ¼ cup sour cream, chilled 1 large egg yolk 1¼ cups plus 2 tablespoons all-purpose flour ¼ teaspoon fine salt 8

Mexican-inspired brunch is my favorite way to recover from a long night out, and this spin on huevos rancheros is how we serve it up at Bar Americain. This plate is layered with taste and texture, from the crisp, salty tortillas up to the cool and chunky guacamole on top. Savory black beans make this dish extra satisfying, while the chile sauces pump up the color—and heat. I like the slightly sweet, nutty flavor of blue corn tortillas, but if you can’t find them, yellow ones are an easy

Mango(es) -Avocado Relish, 5.1, 5.2 Crab-Coconut Cocktail, 4.1, 4.2 -Habanero Hot Sauce Maple syrup Blueberry Syrup, 9.1, 9.2 Roasted Apricot–Pecan Syrup, 9.1, 9.2 Mayonnaise, Lemon Meat. See Beef; Bison; Lamb; Pork; Veal; Venison Mint Blackberry-Bourbon Julep, 1.1, 1.2 Syrup Molasses-Mustard Dressing Mushroom(s) Sautéed, Cheddar Cheese, Red Wine Barbecue Sauce, Cedar-Planked Burger with, 3.1, 3.2 Wild, Salad, Quinoa, Aged Goat Cheese, Caramelized Shallot Marmalade Wild,

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