Best Bobby Flays Grilled Brie And Goat Cheese With Bacon And Green Tomato Recipes

Fried Green Tomato Sliders with Goat Cheese Mayo and Tomatillo-Bacon Relish image

Provided by Bobby Flay

Time 1h20m

Yield 12 sliders

Number Of Ingredients 17

6 tomatillos, scrubbed and finely diced
1/4 cup finely diced red onion
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro or parsley
2 tablespoons canola oil
4 strips bacon, cooked until crisp, finely diced
1/2 cup mayonnaise
1/4 cup soft goat cheese
Freshly ground black pepper
4 medium green tomatoes, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
2 cups yellow cornmeal
Few dashes hot sauce
Canola oil, for frying
12 soft mini buns, such as Martin's, split and lightly toasted

Steps:

For the relish: Combine the tomatillos, onions, lime juice, cilantro and oil in a bowl. Let sit at room temperature for 30 minutes. Stir in the bacon just before serving.
For the mayo: Whisk the mayonnaise and goat cheese together in a bowl until well combined. Season with pepper.
For the fried green tomatoes: Set a cooling rack over a baking sheet. Season the green tomatoes on both sides with salt and pepper. Put the flour, eggs and cornmeal in separate shallow dishes. Season all three with salt and pepper, and the eggs with the hot sauce.
Heat a few inches of oil in a cast-iron skillet over medium heat until beginning to shimmer (drop in a few grains of cornmeal -- they should sizzle) or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, then dip in the egg wash. Let the excess drip off, then dredge in the cornmeal.
Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on the prepared rack and season with a bit more salt.
Spread a teaspoon of goat cheese mayo on the top and bottom buns. Place a fried green tomato on the bottom buns, top with relish and serve.

Grilled Turkey Breast with Bacon, Green Tomato with Goat Cheese-Sage Mayonnaise image

Provided by Bobby Flay

Time 1h4m

Yield 4 servings

Number Of Ingredients 10

1/2 turkey breast, bone in, about 4 pounds
Olive oil
Salt and coarsely ground black pepper
12 slices bacon, cut 1/2-inch thick
4 ounces soft goat cheese
4 ounces prepared mayonnaise
1 tablespoon finely chopped fresh sage leaves
12 (1-inch) thick slices country white bread, grilled
2 green tomatoes, cut into 1/4-inch thick slices
Watercress

Steps:

Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper. Place the breast on the grill, skin-side down, and grill until golden brown and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the breast over, close the cover of the grill and continue cooking until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 to 30 minutes. Remove the breast from the grill and let rest, loosely tented with foil, for 10 minutes. Slice the breast into 1/4-inch thick slices.
Lay the bacon, lengthwise, over the grates of the grill and grill for approximately 2 minutes per side or until golden brown and slightly crunchy. Remove to a plate lined with paper towels.
Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste. Divide the mayonnaise among 4 slices of the bread and top each with 4 slices of turkey, 2 green tomato slices, another slice of bread, 3 slices of bacon, some of the watercress, and top each with the remaining bread.

Bobby Flay's Grilled Brie and Goat Cheese with Bacon and Green Tomato image

Yield serves 4

Number Of Ingredients 7

8 (1/4-inch-thick) slices center-cut bacon
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
8 (1-inch-thick) slices Pullman bread
12 ounces really good Brie, thinly sliced with a serrated knife
2 green tomatoes, sliced 1/4 inch thick
8 ounces soft goat cheese, such as Bûcheron, cut into 8 slices
Kosher salt and freshly ground black pepper

Steps:

Put the bacon in a large skillet or on a griddle and cook, flipping it once, over medium heat until golden brown and crisp, about 10 minutes. Remove to a paper-towel-lined plate. Break each piece in half and set aside.
Heat a cast-iron griddle or cast-iron pan over medium heat.
Spread butter on one side of each slice of bread. Flip over 4 of the bread slices and layer each with 3 to 4 slices of Brie, 2 green tomato slices, 2 slices of goat cheese, and 4 slices of the bacon. Season with salt and pepper. Place the remaining bread slices on top, butter side up, and cook on the griddle until the bottom is golden brown, 3 to 4 minutes. Flip the sandwich over, cover with a heatproof bowl (to melt the cheese), and continue cooking until the bottom is golden brown and the Brie has melted, 3 to 4 minutes.