Bobby Flay's Grill It! - Bobby Flay [34]
½ cup Nutella
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons confectioners’ sugar
Put the bananas in a bowl and mash until smooth.
Lay out the slices of bread on a flat surface and spread each slice with some of the Nutella. Spread the mashed banana over 4 of the slices of bread and top with the other 4 slices, Nutella side down, to make 4 sandwiches.
Heat your grill to medium.
Spread one side of each sandwich with some of the butter and place on the grill, buttered side down. Grill until golden brown, about 2 minutes. Spread the remaining butter on the bread facing up, flip over, and continue grilling until golden brown, about 2 minutes. Remove from the grill and sprinkle with the confectioners’ sugar. Serve immediately.
Grilled Nectarines with Maple Crème Fraîche
Nectarines are one of my favorite fruits for grilling. Not only does their firm texture hold up extremely well on the grill, but I also often find that nectarines have a subtle sour note beneath their sweetness, and I love the way heat brings nectarines’ sweetness front and center. The tangy-sweet combination of maple syrup and crème fraîche makes a perfect topping for the grilled fruit, and a garnish of fresh berries is beautiful and delicious.
Serves 4
4 ripe nectarines, halved and pitted
2 tablepoons canola oil
Kosher salt and freshly ground black pepper
¾ cup crème fraîche or sour cream
3 tablespoons pure maple syrup
½ pint raspberries and blackberries for serving (optional)
Fresh mint sprigs for garnish (optional)
Heat your grill to high.
Brush the cut side of the nectarines with the oil and season with salt and pepper. Grill until golden brown, about 3 minutes. Turn over and continue grilling until just cooked through, about 3 minutes longer.
Transfer the nectarines, cut sides up, to 4 bowls. Whisk together the crème fraîche and maple syrup. Place a large dollop in the center of each nectarine half. Garnish with berries and mint, if desired.
Grilled Peaches Foster with Crème Fraîche
It’s dessert as theater! Bananas Foster is the legendary flaming dessert first created at Brennan’s Restaurant in New Orleans in the 1950s. While I love the spectacle of it all, the traditional recipe, which calls for bananas flambéed in rum and banana liqueur served over vanilla ice cream, can be a little cloyingly sweet for some people. The concept can be applied to several different fruits, so I use peaches in place of the bananas and bourbon in place of the sweet rum and liqueur. Crème fraîche is a refreshing, tangy alternative to ice cream, but feel free to use ice cream if desired.
Serves 4
8 tablespoons (1 stick) unsalted butter
½ cup packed light brown sugar
6 large slightly under-ripe peaches, halved and pitted
¼ cup canola oil
⅓ cup bourbon
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup chopped pecans, toasted
½ cup crème fraîche or sour cream
Heat your grill to high.
Place a medium saucepan on the grates of the grill, add the butter and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.
While the sauce is cooking, brush the cut sides of the peaches with the oil and place on the grill, cut side down. Grill until lightly golden brown and caramelized, 2 to 3 minutes. Turn the peaches over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove to a cutting board and cut each half in half.
Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt, and pecans.
Divide the peaches among 4 bowls and spoon some of the sauce over the peaches. Top with a large dollop of crème fraîche and serve immediately.
Grilled Peaches with Red Wine Syrup and Amaretto Cookies
A cinch to prepare, these luscious peaches are a fabulous finale for an Italian meal. Red wine reduces with sugar, vanilla, and licorice-flavored star anise to a complex, sweet, and glossy syrup to serve over grilled