Bobby Flay's Bar Americain Cookbook - Bobby Flay [5]
Serves 8
1 tablespoon canola oil
1 small Spanish onion, halved and thinly sliced
1 guajillo chile, stemmed and seeded
1 (32-ounce) can tomato juice
1 cup fresh orange juice
¼ cup fresh lime juice
1 ounce Simple Syrup
1 tablespoon smoked sweet Spanish paprika
1 tablespoon kosher salt
¼ teaspoon freshly ground black pepper
2 dashes of Worcestershire sauce
5 dashes of Tabasco sauce
Lime wedges, for garnish
Silver tequila, for serving (optional)
1. Heat the oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Scrape onto a plate and let cool completely.
2. Meanwhile, put the guajillo chile in a small bowl and cover with boiling water. Let sit for 15 minutes before draining and finely chopping it.
3. Combine the tomato, orange, and lime juices in a pitcher. Stir in the onion, chile, simple syrup, paprika, salt, pepper, Worcestershire sauce, and Tabasco. Cover and refrigerate until cold, at least 2 hours or overnight.
4. Pour into highball glasses and garnish with lime wedges. Serve with shots of tequila if desired.
Kentucky 95
KENTUCKY 95
Bourbon is a truly American product, with Kentucky producing 95 percent of the world’s supply. According to federal law, bourbon must be at least 51 percent corn, distilled to less than 160 proof, and aged for at least two years in new charred-oak barrels. Bourbon also must be made in the United States. In other words, a foreign product that meets all of the other requirements cannot be sold here as bourbon.
I love drinking bourbon straight up or on the rocks and using it in both savory and dessert sauces. It is without a doubt my spirit of choice. I also enjoy mixing it on occasion with other ingredients as long as those ingredients don’t mask the slightly woody, slightly floral taste of the bourbon. This drink is an American twist on the French 75, replacing the traditional cognac with bourbon and adding orange juice for freshness.
Serves 1
¾ ounce Maker’s Mark or other good-quality bourbon
¾ ounce fresh lemon juice
½ ounce fresh orange juice
¾ ounce Simple Syrup
Ice cubes
Champagne or other dry sparkling wine, chilled
Lemon twist, for serving
Combine the bourbon, lemon juice, orange juice, and simple syrup in a cocktail shaker with 6 ice cubes. Shake for 10 seconds before straining into a wineglass and topping with champagne and a lemon twist.
SOUPS AND SALADS
ROASTED CORN SOUP ♦ CRISPY OKRA
SHELLFISH AND ANDOUILLE GUMBO ♦ CRISPY OKRA
VIDALIA ONION SOUP ♦ BLISTERED VERMONT CHEDDAR
CHATHAM COD–MANHATTAN CLAM CHOWDER
LITTLENECK CLAM AND SWEET POTATO CHOWDER
PUMPKIN SOUP ♦ CRANBERRY-MAPLE CRÈME FRAÎCHE, TOASTED PUMPKIN SEEDS, CHIVES
BOSTON LETTUCE SALAD ♦ BACON, POACHED EGG, BUTTERMILK–BLUE CHEESE DRESSING
CHOPPED APPLE SALAD ♦ TOASTED WALNUTS, BLUE CHEESE, POMEGRANATE VINAIGRETTE
FRIED GREEN TOMATO SALAD ♦ SMOKED TROUT, FAVA BEANS, ROASTED BEETS, SWEET AND SOUR DRESSING
WILD MUSHROOM SALAD ♦ QUINOA, AGED GOAT CHEESE, CARAMELIZED SHALLOT MARMALADE
CALIFORNIA-STYLE BLUE CRAB SALAD ♦ AVOCADO, NIÇOISE OLIVES, MEYER LEMON DRESSING
KENTUCKY HAM ♦ BLACK MISSION FIGS, PECANS, RICOTTA, MOLASSES-MUSTARD DRESSING
WARM LENTIL SALAD ♦ ROASTED BEETS, GOAT CHEESE
ASPARAGUS CHOPPED SALAD ♦ VERMONT CHEDDAR, MEYER LEMON DRESSING
Roasted Corn Soup
ROASTED CORN SOUP
CRISPY OKRA
This soup delivers a powerful burst of summer. Corn truly is a seasonal ingredient; it’s at its best when eaten as soon after it’s picked as possible. For most of us, corn season is mid to late summer. Always buy ears of corn that are still in their husks, which should be green and tight around the ears, with silk that is a pale golden green and clings tightly to the kernels. Naturally sweet to begin with, corn intensifies in flavor when roasted. Making a stock with the cobs is a simple, gratifying step for the fullness of corn flavor it delivers.