Bobby Flay's Bold American Food by Bobby Flay

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  • Curry powder

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Asian
    • Ingredients: chile powder; ground cayenne pepper; ground cumin; ground coriander; fenugreek seeds; ground cardamom; turmeric; ground ginger; ground cloves
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  • Ancho puree

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Dips, spreads & salsas; American
    • Ingredients: ancho chiles; cilantro
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  • White bean & roasted tomato soup with sage pesto

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Mexican
    • Ingredients: tomatoes; canned chipotle chiles; dried navy beans; limes; sage; parsley; pine nuts; Parmesan cheese
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  • Tomato tortilla soup

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Mexican; Vegetarian
    • Ingredients: tomatoes; cilantro; ground cayenne pepper; peanut oil; corn tortillas; avocados; American cheddar cheese
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  • Yellow tomato gazpacho

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Mexican
    • Ingredients: yellow tomatoes; red peppers; green peppers; cilantro; limes; tomato juice; cucumbers; white bread; jalapeño chiles
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  • Black bean & jalapeño soup

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Mexican
    • Ingredients: carrots; black beans; limes; sour cream; jalapeño chiles; poblano chiles
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  • Chicken stock

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Stocks
    • Ingredients: whole chicken; celery; carrots; mixed peppercorns; bay leaves; parsley
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  • Fish stock

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Stocks
    • Ingredients: celery; fish bones and trimmings; black peppercorns; bay leaves
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  • Lobster stock

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Stocks
    • Ingredients: lobster shells; carrots; celery; tomatoes; bay leaves
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  • Shellfish posole stew

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Mexican
    • Ingredients: ancho chiles; lobster stock; posole; honey; shrimp; scallops; carrots; zucchini; clams; cilantro; chipotle peppers
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  • Roasted corn soup with smoked chile cream

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Appetizers / starters; American
    • Ingredients: corn; heavy cream; sour cream; limes; chipotle peppers
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  • Curried corn & fresh clam chowder

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Appetizers / starters; American
    • Ingredients: heavy cream; apples; curry powder; corn; fish stock; potatoes; pearl onions; clams; cilantro; limes
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  • Sweet potato soup with smoked chiles & blue & gold tortillas

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Soups; Mexican; Vegetarian
    • Ingredients: sweet potatoes; honey; crème fraîche; peanut oil; corn tortillas; chipotle peppers
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  • Basic tamales

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Quick / easy; Appetizers / starters; Mexican
    • Ingredients: corn; corn husks; cornmeal
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  • Baked sweet potato tamale with orange-honey butter

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Quick / easy; Appetizers / starters; Mexican
    • Ingredients: corn; corn husks; cornmeal; sweet potatoes; oranges; honey
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  • Blue corn tamales

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Quick / easy; Appetizers / starters; Mexican
    • Ingredients: basil; corn; corn husks; cornmeal
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  • Shrimp tamale with roasted garlic sauce

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Quick / easy; Appetizers / starters; Mexican
    • Ingredients: corn; corn husks; cornmeal; shrimp; cilantro; heavy cream
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  • Wild mushroom tamale with or without black truffles

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Quick / easy; Appetizers / starters; Mexican
    • Ingredients: corn; corn husks; cornmeal; shiitake mushrooms; cremini mushrooms; portabello mushrooms; heavy cream; thyme; black truffles
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  • Pumpkin tamales with spiced butter

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Quick / easy; Appetizers / starters; Mexican
    • Ingredients: canned pumpkin purée; honey; ground cinnamon; ground ginger; nutmeg; corn; corn husks; cornmeal; ground cloves
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  • Spicy chicken, eggplant, & grilled red onion quesadilla

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: cilantro; limes; chicken breasts; eggplants; flour tortillas; Monterey Jack cheese; American cheddar cheese; sour cream; jalapeño chiles
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  • Chorizo & goat cheese quesadilla with tomatillo salsa

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: flour tortillas; goat cheese; Monterey Jack cheese; tomatillos; limes; cilantro; honey; chorizo sausages; jalapeño chiles
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  • Goat cheese quesadilla

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: flour tortillas; Monterey Jack cheese; goat cheese; basil; tomatoes; jalapeño chiles
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  • Smoked salmon & dill quesadilla with salmon caviar

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: flour tortillas; Monterey Jack cheese; American cheddar cheese; dill; smoked salmon; salmon caviar; sour cream
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  • Mozzarella, prosciutto, & fresh thyme quesadilla with tomato relish

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: flour tortillas; mozzarella cheese; prosciutto; thyme; basil; tomatoes; scallions
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  • Barbequed duck & wild mushroom quesadilla with spicy mango salsa

    from Bobby Flay's Bold American Food: More Than 200 Revolutionary Recipes Bobby Flay's Bold American Food by Bobby Flay and Joan Schwartz

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: duck legs; shiitake mushrooms; flour tortillas; Monterey Jack cheese; American cheddar cheese; chile powder; tomatoes; tomato ketchup; honey; ground cayenne pepper; paprika; Worcestershire sauce; mangoes; cilantro; limes; jalapeño chiles
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Notes about this book

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Notes about Recipes in this book

  • Grilled sea scallops with avocado-corn relish on crisp tortillas

    • ericam on October 04, 2010

      Great recipe but feels more like a starter than a main course.

  • Lamb & black bean chile with avocado relish

    • smccandless on February 06, 2016

      Very hot-spicy, as per many of the recipes I have tried in this book. Delicious with variations: Use 1/3 of chile seasonings (approximately <½ cup total), add additional cup of chicken broth. Use lamb broth, if available. One leg yielded 3.5 pounds of lamb. Made broth for chile with bones.

  • Curried corn sauce

    • smccandless on September 12, 2021

      Nice/different alternative to standard grilled halibut. Company-worthy, and make-ahead. Used a seafood stock concentrate, Glace Fruits de mer, from More Than Gourmet, which was a very good base for the recipe. Really not a sauce, but more of a thin "gravy" with corn kernels. Think vinaigrette consistency. Could add finely chopped tomato. Needs to be served very warm (next time keep and serve from cooktop or serve sauce in a warm bowl with fish on top, with a bit more sauce/other to finish the dish). Try repurposing the leftovers into a chowder with the addition of broth, potatoes, leftover fish and a touch of cream.

  • New Mexico-style barbecued salmon

    • TinyCitiKitchen on July 19, 2023

      I've been making this for decades now. First time I made it, I recognized it as the same sauce as was on the Yucatan Chicken at Miracle Grill. I was thrilled! I freeze it in cubes, so it's always on hand to punch up a piece of salmon, chicken, or even as a sauce with duck to fake out Mark Miller's bbq duck quesadillas

  • Black bean & jalapeño soup

    • TinyCitiKitchen on July 21, 2023

      Lots of flavor here -- it's very Bobby Flay. And it's a full meal. I like to serve it with the rolls from the same cookbook, and garnished with options of shredded or diced sharp cheddar (my preference) or sour cream

  • Southwestern grilled tuna salad

    • TinyCitiKitchen on July 21, 2023

      Such a great option for a hot summer day. When I first started making this, I'd never had a cold salad with a warm protein and this opened the door for me. I love the combination of elements here. With a chunk of baguette, it's a very satisfying meal. And the basil vinaigrette is a great thing to keep in the refrigerator. Excellent over a variety of salads, and also as a sandwich condiment (lifts an ordinary grilled chicken breast into a restaurant sandwich)

  • Mesa grill dinner rolls

    • TinyCitiKitchen on July 19, 2023

      These are the REAL Mesa Grill rolls (I love that Bobby never cheats on recipes; if you make it from the book it tastes exactly as it used to taste at the restaurant). Make them small for a bread basket. Make them big and they are wonderful for a softshell crab sandwich (or any number of other sandwiches). And they freeze/reheat really well

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  • ISBN 10 1573042056
  • ISBN 13 9781573042055
  • Published Sep 01 1995
  • Format Misc. format
  • Language English
  • Countries United States
  • Publisher Time Warner Electronic Publishing
  • Imprint Time Warner Electronic Publishing


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