Thursday, February 20, 2014

Being Flay-full

Bobby Flay Sez...

That to tame hot, spicy Mexican or Asian foods, use this condiment -

1 thinly sliced large scallion, green part only
3/4 cup coarsely chopped dry-roast peanuts
1 T finely chopped fresh cilantro
1 T light brown sugar
Pepper to taste
Mix and serve right then because the cilantro will make the peanuts soggy

How to cook a porterhouse steak the Flay Way
Get a thick piece of meat - 1 1/2 in. or 2 in.
Cook the first side, lift onto a breadboard cooked side up and slice it.  Then carefully put it back in the skillet, raw side down.  When that side is cooked, fan out the steak slices a little bit, add daubs of butter and put the whole thing under the broiler.  The melting butter will further flavor the steak. 

That to cook the edges of a hamburger patty just before you take it off the fire, add a little water to the pan, slap on the lid and hold it down for 15 seconds so that the steam can cook them -- it'll also melt all of the cheese you put on, too. 

This isn't a Flay deal; it's Bon Appetit's idea -
To make a pretty poached egg... you'll need a strainer to set over an empty bowl.  Break an egg into the strainer and watch all the wishy-washy parts of the white slither away.  Carefully slide the remaining egg into the boiling water.    Viola!

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