Bobby Flay's Bar Americain Cookbook - Bobby Flay [57]
Serves 4 to 6
2 cups whole milk, or more if needed
2 tablespoons unsalted butter
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 red bell pepper, roasted, peeled, seeded, and finely diced
1 small poblano chile, roasted, peeled, seeded, and finely diced
4 cups fresh or thawed frozen corn kernels
Kosher salt and freshly ground black pepper
1. Pour the milk into a small saucepan and bring to a simmer over low heat.
2. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the flour and cook until pale blonde in color, about 1 minute.
3. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until the mixture is thickened and coats the back of a spoon, 3 to 4 minutes. If the mixture is too thick, whisk in a little more milk, a few tablespoons at a time.
4. Reduce the heat to low, add the red pepper, poblano, and corn, and cook until the corn is tender, about 10 minutes for fresh corn and 4 minutes for frozen. Season with salt and pepper.
Roasted Asparagus
ROASTED ASPARAGUS
GREEN PEPPERCORN VINAIGRETTE
Brine-packed green peppercorns have a sharp, fresh, and somewhat fruity flavor that is less pungent than you might imagine coming from a peppercorn. Roasting asparagus to crisp-tender deepens its “green” flavor, and the dark blisters it acquires in the oven are especially tasty. Asparagus has a distinctive flavor, and this vinaigrette walks a delicate line, standing up to that flavor without overwhelming it. This simple side is a favorite of diners at Bar Americain.
Serves 4
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
¼ cup plus 2 tablespoons extra virgin olive oil
2 tablespoons green peppercorns in brine, drained
1 pound fresh asparagus, trimmed
Chopped fresh flat-leaf parsley leaves, for garnish
1. Whisk together the vinegar, mustard, and honey in a small bowl until combined. Season with salt and pepper. Slowly whisk in ¼ cup of the olive oil until emulsified and stir in the peppercorns. Let the vinaigrette sit at room temperature for 15 minutes or refrigerate for up to 8 hours. Bring to room temperature before serving.
2. Preheat the oven to 375°F.
3. Scatter the asparagus on a rimmed baking sheet, toss with the remaining 2 tablespoons oil, and season with salt and pepper. Roast in the oven until just cooked through, about 8 minutes.
4. Transfer the asparagus to a platter, drizzle the vinaigrette over the top, and garnish with parsley.
Smoked Chile Collard Greens
SMOKED CHILE COLLARD GREENS
Collard greens are a point of southern pride. Any barbecue or soul food restaurant worth its salt has a place for these mustardy-flavored greens. In the South, collard greens are typically cooked with a ham hock or smoked turkey wings to give a great smoky flavor to the greens and the broth—or pot liquor as it is referred to in local parlance. You can definitely add either to this recipe, but I like to use chipotle chiles to give not only smokiness but also a little heat to this dish. I prefer my collard greens to retain some bite and cook them until tender, not to melting. The greens have a natural sweetness that is both accentuated and balanced by the finishing splash of apple cider vinegar. Sweet, smoky, and slightly vinegary, these collard greens definitely deliver a touch of soul to the table.
Serves 4
2 tablespoons canola oil
1 medium Spanish onion, finely diced
4 cloves garlic, finely chopped
2 to 3 teaspoons pureed canned chipotle chiles in adobo, to taste
2½ pounds collard greens, stems and ribs removed, coarsely chopped
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
1. Heat the oil in a large deep sauté pan