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!
in a large nonstick skillet over medium heat until the oil begins to shimmer. Fry 4 arepas at a time until light golden brown and just cooked through, 2 to 3 minutes per side, adding more oil as needed; transfer to a plate lined with paper towels. Transfer the arepas to a baking sheet, and bake in the oven until just heated through, about 5 minutes. 7. Slice the arepas in half crosswise, spread the Avocado Crema on the bottom layer, and top with the lobster-octopus salad. Cover with the top
the competition that Poppy makes hers with oil). I opted for shrimp, scallops, and lump crabmeat, an atypical choice. Now for that okra…I decided to cut the okra into small rounds, which I dredged in cornmeal and fried in canola oil. This reduces the slime factor that is often associated with okra, and the crispy wheels were a nice contrast to the silky-smooth broth. Gumbo is typically served over plain white rice, but I went with crispy okra in its place. (You know my record with rice on
Einat’s, they did think the chickpea flavor came through more. John set his vote for Einat, but Kym and Darryl ultimately preferred mine. I was in shock, as were Stephanie and Miriam. It’s not that we didn’t think our falafel was good, but we knew it wasn’t great—and Einat’s was. In the test kitchen, I could not figure out how to get the light and fluffy texture that Einat did. Winning or losing is honestly not important to me on Throwdown!; the show is more about showcasing the great food of
chocolate-coconut bread pudding served with a creamy coconut crème anglaise as well as a sweet and tart passion fruit sauce. I went with brioche soaked in a custard of eggs, coconut milk, heavy cream, and bittersweet chocolate. I reinforced the chocolate flavor by drizzling the layers of bread with a bittersweet chocolate ganache. Just because they knew I was coming didn’t mean that I wasn’t going to make an entrance. So, to make sure we were on an equal playing ground, I rented my own dessert
½-inch cubes (about 10 cups) 4 cups heavy cream ¾ cup sugar 9 ounces good-quality bittersweet chocolate, finely chopped 7 large egg yolks Pinch of fine salt Bacon Crème Anglaise (recipe follows) Whipped Cream (recipe follows) 1. Preheat the oven to 300°F. Put the bread cubes in a large bowl. 2. Bring the cream and sugar to a boil in a medium saucepan, stirring until the sugar has dissolved. Remove from the heat and whisk in the chocolate until it has melted and the mixture is smooth