weeknight gourmet

Posts Tagged ‘Bobby Flay’

Garlic-Mustard Grilled Beef Skewers with Moroccan Couscous

Tim and I are back after a wonderful trip to Grand Cayman.  We were sad to come back to the frigid weather but very happy we were able to get away to somewhere tropical before the baby comes.

After reuniting with Angus yesterday, we drove up to the Berkshires.  It was 5 degrees as we crossed the Becket border!  Brrr…  The roads were not in great shape late yesterday afternoon when I was planning to go grocery shopping so I decided I’d have to make due with what was in the house.

I defrosted some kabob cubes from the half-steer and planned to cook them on a grill pan.  I was looking for a good marinade when I found this Bobby Flay recipe.  The garlic-mustard glaze was super flavorful and very easy.  It was tasty on the grill pan but I can’t wait to try it out on the grill this summer!

I didn’t have much in the house to accompany the kabobs other than couscous.  To make some plain couscous more interesting, I followed this Barefoot Contessa recipe.  I didn’t have any dried currants (or other dried fruit) on hand so I added some roasted red peppers which would at least have some sweetness.  The couscous was very tasty!  I plan to make it again with the dried currants.

Overall a great meal for something whipped up with only ingredients in the house.

Garlic-Mustard Grilled Beef Skewers
Bobby Flay

  • 1 (2-pound) beef tenderloin, halved and cut into 1-inch slices
  • 6-inch wooden skewers, soaked in cold water for 30 minutes
  • Garlic-Mustard Glaze, recipe follows

Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.

Garlic-Mustard Glaze:

  • 4 cloves garlic, finely chopped
  • 1/4 cup grainy mustard
  • 2 tablespoon Dijon mustard
  • 2 teaspoons Spanish paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey

Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

Moroccan Couscous
Barefoot Contessa

  • 4 tablespoons (1/2 stick) unsalted butter
  • 3/4 cup chopped shallots
  • 3 cups Homemade Chicken Stock, recipe follows, or canned broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups couscous
  • 1/2 cup pignoli nuts, toasted
  • 1/4 cup currants

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.

Homemade Chicken Stock:

  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in 1/2, optional
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Yield: 6 quarts

French Bistro Grilling Menu: Mussels with Grilled French Bread & Grilled Chicken Paillard

A couple of years ago I saw an episode of Bobby Flay’s “Boy Meets Grill” entitled French Bistro Grilling.  Tim and I adore typical French bistro fare.  Figuring it would only be more delicious on the grill, I printed out the episode’s recipes.

We finally cooked the mussels and chicken paillard when my mom was visiting us in the Berkshires a couple summers ago.  She still talks about how delicious the meal was so I figured this menu was worth posting!

We started our meal with steamed mussels with white wine, tarragon, shallots, butter and grilled French bread.  I am not sure if you get a much better flavor by putting the pot of mussels on the grill but it was fun and the grilled bread was tasty!  The wine-based broth was delicious.  Definitely have plenty of bread on hand for dunking!

Even though I have long been a lover of moules frites, this was the first time I actually cooked mussels.  A couple things to keep in mind when purchasing mussels.  Mussels must be cooked while they are still alive.  Look for loose mussels or ones in mesh bags bathed in water. The mussels should smell like the sea.  Here’s an excerpt on storing and cleaning mussels that I found helpful.  To read the entire article from Suite 101, click here.

Store mussels in the bottom of your refrigerator, covered with a damp cloth or wrapped in wet newspaper. They are best cooked the same day, but will keep, refrigerated at 40 degrees, for 5-8 days. The double check as to whether they were alive comes after they are steamed: If they fail to open, throw them out.

Cleaning & De-Bearding Mussels: You want to get rid of as much sand as possible.  Soak the mussels in cool fresh water for 20-30 minutes before cooking. The mussels will expel most of the sand inside the shell as the “breathe.”

Then with your hands or a firm brush, clean the mussels under running water. If you harvested the mussels yourself off the rocks at the shore (lucky you!), the barnacles on the shells will take quite a bit more cleaning to get the sand and grit out

Some mussels may have a “beard,” a small web of vegetative matter with which the mussel clings to the rocks. Wait to de-beard the mussels until just before cooking. When you’re ready, the beard is easily removed by gripping it and giving it good tug towards the hinge edge of the shell. If it’s stubborn, you may need to use a knife or kitchen scissors.

After steaming mussels (recipes below) remove them to your serving dishes and let the broth rest a few minutes to allow any remaining sand to settle to the bottom. Then carefully ladle or pour out the broth, but not all the way to the bottom. Alternatively you can strain the broth through a cheesecloth-lined collander.

Make sure to pound the chicken thin.  Before I had a meat mallet in my kitchen, I would just use a can of beans or tomatoes.  I’d cover the meat with a paper towel and just pound away with the heavy can.
We loved this meal and it brought a taste of France to our backyard grill!

Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread
Bobby Flay

  • 2 cloves garlic
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, plus more for the bread
  • 2 shallots, coarsely chopped
  • 2 cups white wine
  • 2 pounds cultivated mussels, scrubbed
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 baguette, halved lengthwise

Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.

Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.

Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.


Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
Bobby Flay

  • 1/4 cup freshly squeezed lemon juice
  • 1 small shallot, chopped
  • 1/4 cup pure olive oil
  • 1/4 teaspoon coarsely ground fresh black pepper
  • 4 boneless, skinless, chicken breasts, pounded thinly
  • Salt
  • 1/2 pound arugula
  • 2 ripe beefsteak tomatoes, diced
  • 1 small red onion, peeled, halved and thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus additional for garnish
  • Lemon halves, for garnish

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

Mussels In Wine on Foodista

Grilled Surf & Turf: Grilled Lobster Smothered in Basil Butter

Our friends Jason and Maria rented a beautiful house in Bridgehampton for the summer and had us and two other couples visit for the 4th of July!  Lots of fun and sun was had by all!

On the 4th, Jason decided we’d have steaks and lobsters.  Only catch was that we didn’t have a pot big enough to steam 6+ lobsters.  Tim’s brother had made us delicious grilled lobsters years ago so we suggested grilled lobster as a tasty alternative.

I found this Bobby Flay recipe that we loosely followed.  A few changes…we parboiled the lobsters to kill them and then cut open the tail and claws to grill.  We also smothered them in the basil butter before grilling, leaving some left over for dipping.  Lastly, I added some diced garlic to the butter for a little additional flavor.

We enjoyed the steak and lobster with grilled corn and a tomato & mozzarella salad (courtesy of Barrie).  Overall a great ending to a fun 4th of July!

Grilled Lobster Smothered in Basil Butter
Bobby Flay

  • 1 pound unsalted butter
  • 1/2 cup basil chiffonade
  • Salt and freshly ground pepper to taste
  • 4 (2 1/2 pound) whole lobsters
  • 2 tablespoons olive oil

Combine the butter, basil, and salt and pepper to taste in a food processor and blend until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Split the lobsters in half lengthwise.

Bring the knife down through the tail, making sure to cut just through the meat and to leave the shell connected. Lay the lobster open, leaving the two halves slightly attached. Pull off claws and legs from the lobsters and crack them slightly with the knife handle.

Place the claws and legs on the grill over medium-low heat and cover with a pie pan. Cook them for 5 to 7 minutes per side.

Brush the lobster bodies with the oil and season with salt and pepper to taste. Place them fleshside down on the grill over medium heat. Grill 8 to 10 minutes

Remove the lobsters and slather with the basil butter.