Best Bobby Flays Barbecue Seasoning For Chips Fries Or Onion Rings Recipes

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BUTTERMILK ONION RINGS WITH GRILLED TOMATO AIOLI DIPPING SAUCE



Buttermilk Onion Rings with Grilled Tomato Aioli Dipping Sauce image

Provided by Bobby Flay

Categories     appetizer

Number Of Ingredients 13

1 cup all purpose flour
3 cups buttermilk
Pinch cayenne
Salt
4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices
4 cups peanut oil
4 cups all purpose flour seasoned with salt and pepper
2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped
2 cups good quality mayonnaise
3 cloves garlic, coarsely chopped
2 tablespoons fresh lime juice
Pinch of cayenne
Salt

Steps:

  • Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.
  • For the aioli: place all ingredients in a blender and blend until smooth. Season with cayenne and salt.

BOBBY FLAY'S BARBECUE SEASONING FOR CHIPS, FRIES OR ONION RINGS



Bobby Flay's Barbecue Seasoning for Chips, Fries or Onion Rings image

Make and share this Bobby Flay's Barbecue Seasoning for Chips, Fries or Onion Rings recipe from Food.com.

Provided by bullydog1975

Categories     Low Cholesterol

Time 5m

Yield 1/3 cup, 3 serving(s)

Number Of Ingredients 8

1 tablespoon spanish paprika
2 teaspoons dried ancho chile powder
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 teaspoon black pepper

Steps:

  • Mix together all ingredients. Will keep in cool dark place for 1 month.

Nutrition Facts : Calories 30.6, Fat 0.9, SaturatedFat 0.1, Sodium 1585.5, Carbohydrate 6.1, Fiber 2, Sugar 2, Protein 1.1

BARBECUE SEASONING



Barbecue Seasoning image

Make and share this Barbecue Seasoning recipe from Food.com.

Provided by Pamela

Categories     Meat

Time 5m

Yield 3/4 cup

Number Of Ingredients 8

1/4 cup paprika
2 tablespoons garlic powder
2 teaspoons parsley flakes
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Measure all ingredients into a bowl and stir to combine. Spoon into a small jar or Ziploc bag. Makes 3/4 cup.
  • To use: rub on beef, lamb or poultry. Let stand for at least 30 minutes before cooking. Best if rubbed on meat 4 hours prior to grilling or baking.

Nutrition Facts : Calories 271.3, Fat 5.3, SaturatedFat 0.9, Sodium 6226, Carbohydrate 60, Fiber 18.9, Sugar 26.3, Protein 10

BOBBY FLAY'S RIB RUB



Bobby Flay's Rib Rub image

Make and share this Bobby Flay's Rib Rub recipe from Food.com.

Provided by Eric R.

Categories     Pork

Time 10m

Yield 9 Tablespoons, 4 serving(s)

Number Of Ingredients 10

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Steps:

  • Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

SEASONED GRILLED FRIES



Seasoned Grilled Fries image

Provided by Bobby Flay

Categories     side-dish

Time 33m

Yield 6 to 8 servings

Number Of Ingredients 6

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
Ketchup, for serving

Steps:

  • Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

SPICY CLASSIC HOME FRIES



Spicy Classic Home Fries image

Provided by Bobby Flay

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 pounds Yukon Gold potatoes, cut into 1/2 inch dice
Kosher salt
3 tablespoons canola oil
1 medium Spanish onion, diced
3 tablespoons unsalted butter
2 tablespoons ancho chile powder
Freshly ground black pepper
1/4 cup thinly sliced green onion
2 tablespoons finely chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander.
  • Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate.
  • Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.

BBQ RIBS AND ALL THE FIXIN'S



Bbq Ribs and All the Fixin's image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 28

4 cups soy sauce
2 cups water
1/4 cup chopped ginger
6 cloves garlic coarsely chopped
4 racks pork ribs
2 tablespoons unsalted butter
1 large onion, finely diced
2 cloves garlic, finely diced
8 plum tomatoes, coarsely chopped
1/4 cup ketchup
1/2 cup water
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon pureed canned chipotle
1/4 cup molasses
2 cups roasted peanuts, coarsely chopped
1/4 cup finely sliced green onion
1/4 teaspoon ground cinnamon
1 teaspoon finely grated ginger
1/2 teaspoon sugar

Steps:

  • For the Grilled Ribs: Preheat oven to 400 degrees F. Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Pour soy sauce mixture in bottom of pan. Place ribs on a rack in a large roasting dish. Bake ribs for 40 minutes, basting with sauce. Finish on grill to make marks.
  • For the Peanut-chipotle Sauce: In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes, ketchup and water and simmer for 15 minutes. Add the next 7 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
  • For the Peanut-Green Onion Relish: Combine all ingredients in a bowl. Serve immediately.

NEELY'S BARBECUE SEASONING



Neely's Barbecue Seasoning image

Pat Neely: In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That's certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years. Now that we are passing our family secrets along to you, it's your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that's better than our own! Of course, the keys to full-flavored barbecue-indeed, one of the keys to any great-tasting dish-are fresh ingredients and spices. Don't be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices. Everyone down South knows that a good grill seasoning (or "dry rub," as it's called in Memphis) begins with paprika. We use the basic paprika that is not labeled "sweet" or "hot." The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint. Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward. For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and "breathe in" the flavors.

Provided by By The Lake

Categories     Low Cholesterol

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 3

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.
  • NOTES.
  • We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.

Nutrition Facts : Calories 459.6, Fat 8.7, SaturatedFat 1.4, Sodium 28.1, Carbohydrate 105.3, Fiber 25.4, Sugar 70.5, Protein 10.8

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