Bobby Flay's Bar Americain Cookbook - Bobby Flay [85]
ROASTING
Roasting is a dry-heat method of cooking in a very hot oven using an uncovered pan (roasting pan) to avoid steaming. Hot air circulates around the food, ensuring that it cooks evenly on all sides. This method of cooking is best for large cuts of meat and fish and creates a beautiful caramelization on the exterior of the meat, which adds incredible flavor.
To roast garlic: Preheat the oven to 325°F. Separate the cloves of a head of garlic, but do not peel. Drizzle the cloves with canola oil and season with salt and pepper. Wrap the garlic securely in aluminum foil and place on a baking sheet. Roast in the oven for 45 minutes to 1 hour. Pop the cloves out of the skins before using. Covered tightly, roasted garlic will keep in the refrigerator for up to 2 days.
To roast peppers and chiles: Preheat the oven to 400°F. Brush the peppers with canola oil and season with salt and pepper. Place in the oven on a rimmed baking sheet and rotate until charred on all sides, about 35 minutes. Remove from the oven. Transfer the peppers to a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed. Treat chiles exactly the same way as the peppers. Roasted peppers and chiles can be covered and stored for up to 5 days in the refrigerator.
SAUTÉING
Sautéing means cooking food quickly in a shallow pan with a small amount of fat over fairly high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture, and flavor. Fats with high burning points, such as pure olive oil, vegetable or canola oil, and clarified butter, are commonly used for sautéing.
TOASTING
Toasting brings out the flavor of nuts, seeds, and spices. It can be done in the oven or on the stovetop; I prefer the even heat of an oven, which is less likely to burn the nuts in spots.
To toast nuts or seeds: Preheat the oven to 350°F. Put a single layer of nuts in a skillet or on a baking sheet and toast, shaking the pan every couple of minutes to prevent burning, until lightly golden brown and fragrant, 5 to 7 minutes.
To toast spices, proceed as for nuts, but toast until just fragrant, only 3 to 4 minutes.
To toast coconut, proceed as for nuts, but toast for 8 to 10 minutes, stirring occasionally.
SOURCES
Bobby Flay Spice Rubs and Sauces
bobbyflay.com
Cheeses
murrayscheese.com
Double-Smoked Bacon, Ham
www.newsomscountryham.com
Duck, Game
dartagnan.com
Fish, Shrimp, Meat, Chicken, and Veal Stocks
clubsauce.com
Fresh Seafood
shop.legalseafood.com
Pistachio Paste
kingarthurflour.com
Pomegranate Molasses, Spices, Vanilla Beans, Vanilla Extract
kalustyans.com
Tomato Powder, Vanilla Beans, Vanilla Extract
thespicehouse.com
847-328-3711
Cast-Iron Pans, Grill Pans
Bobby Flay line at
kohls.com
Kitchen Gadgets/Utensils
cuisipro.com
kitchenaid.com
Knives
kershawknives.com
Pots and Pans
allclad.com
mauviel.com
INDEX
Note: Page references in italics refer to photographs.
A
American Eagle
Appetizers
Barbecued Oysters, Black Pepper–Tarragon Butter, 4.1, 4.2
Crab-Coconut Cocktail, 4.1, 4.2
Crispy Squash Blossoms, Pulled Pork, Black Pepper Vinaigrette, 4.1, 4.2
Goat Cheese and Onion Tart, Herb Salad, 4.1, 4.2
Gold Corn Johnny Cakes, Barbecued Duck, Cranberry Butter, 4.1, 4.2
Gulf Shrimp and Grits, Bacon, Green Onions, Garlic, 4.1, 4.2
Hot Potato Chips, Blue Cheese Sauce, 4.1, 4.2
Lobster-Avocado Cocktail, 4.1, 4.2
Mussels and Fries Americain, Green Chile Broth, 4.1, 4.2
Oven-Baked Pizza, Double-Smoked Bacon, Caramelized Onions, Toasted Garlic, 4.1, 4.2
Oyster and Lobster Shooters, 4.1, 4.2
Red Pepper Crab Cakes, Red Cabbage Slaw, Basil Vinaigrette
Shrimp-Tomatillo