Best Bobby Flays Southwestern Style Blue Corn Biscotti Recipes

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BOBBY FLAY'S SOUTHWESTERN STYLE BLUE CORN BISCOTTI



Bobby Flay's Southwestern Style Blue Corn Biscotti image

A Southwestern flair to a traditional recipe! Here, the blue corn of the Hopi Indians is used to make fabulous, practically addictive cookies inspired by the famous "twice baked" Italian biscotti. It's this treatment that gives biscotti their distinctive crispy crunch. Good with a cup of coffee. From Bobby Flay.

Provided by BecR2400

Categories     Dessert

Time 55m

Yield 26-28 biscotti cookies, 26-28 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup stone-ground blue cornmeal
3 tablespoons stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
2 large eggs
2 tablespoons anisette (or Sambuca liqueur)
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped unsalted pistachios

Steps:

  • Preheat the oven to 375°F Line a baking sheet with parchment paper. Assemble your ingredients.
  • In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
  • With the mixer set at its lowest speed, add the butter to the dry ingredients, a little at a time, beating until the mixture resembles coarse meal. Beat in the eggs, one at a time. Stir the liqueur into the dough until incorporated. Stir in the nuts until the dough is thoroughly blended and holds together in a ball.
  • Transfer the dough to the baking sheet and gently press to form a log measuring approximately 3 inches wide, 1 1/2 inches high, and 10 inches long. Bake for about 25 minutes, or until lightly browned. Remove from the oven and allow to rest for at least 2 hours or for as long as 8 hours.
  • Before second baking, reheat the oven to 350°F.
  • Using a serrated knife, carefully cut the log crosswise into 1/3-inch thick slices. Lay the slices on the same parchment paper-lined baking sheet and bake for 8 to 10 minutes or until lightly browned around the edges but still slightly soft in the middle. For more even baking, turn the biscotti over after 4 minutes. Remove from the oven and cool on the baking sheet.
  • Note: Time does not include resting time of at least 2 hours.

Nutrition Facts : Calories 158.2, Fat 6.8, SaturatedFat 2.7, Cholesterol 25.7, Sodium 72.3, Carbohydrate 22.3, Fiber 1, Sugar 10, Protein 2.8

BLONDIES



Blondies image

Provided by Bobby Flay

Categories     dessert

Time 45m

Yield 18 to 36 squares

Number Of Ingredients 11

1 1/2 sticks unsalted butter, plus more for buttering the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/2 cup coarsely chopped toasted almonds
1/4 cup plus 2 tablespoons toffee chips

Steps:

  • Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan.
  • Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

MESA GRILL'S SOUTHWESTERN POTATO SALAD



Mesa Grill's Southwestern Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Steps:

  • Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

LAMB AND BLACK BEAN CHILI WITH ASSORTED SALSAS AND BLUE CORN MUFFINS



Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 52

1/4 cup olive oil
2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
1 1/2 large red onion, finely diced
6 cloves garlic, finely chopped
1 cup dark beer
1 (16-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
4 cups chicken stock
2 cups cooked or canned black bean
Salt and freshly ground pepper
2 red onions, finely diced
1 tablespoon minced garlic
1 jalapeno pepper, finely diced
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro
Tri-Color Salsa (recipe follows)
Avocado Relish (recipe follows)
Blue Corn Muffins (recipe follows)
2 ripe tomatoes, diced
2 yellow tomatoes, diced
2 tomatillos, diced
2 cloves garlic, finely chopped
2 small serrano chile, finely diced
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons chopped cilantro
Salt and freshly ground pepper
2 Haas avocados, coarsely chopped
3 tablespoons finely chopped red onion
1 jalapeno pepper, finely diced
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
2 ounces (1/2 stick) unsalted butter
3 tablespoons onion, finely diced
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

  • Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
  • Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
  • Combine all ingredients in a bowl. Let sit 30 minutes before serving.
  • Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
  • Combine all ingredients in a medium bowl.
  • Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  • Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

BLUE CORN CUBAN TACO



Blue Corn Cuban Taco image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 11

6 tablespoons canola oil
1 orange, juiced
3 cloves chopped garlic, (may reduce to be kid friendly)
2 tablespoons chopped fresh oregano leaves
1 1/2 pound pork tenderloin, fat trimmed
8 (6-inch) blue corn tortillas
8 slices Swiss cheese, halved
8 slices boiled ham
4 pickled jalapenos, drained and thinly sliced (may reduce to be kid friendly)
Tomato salsa, optional
Red or green onions, optional

Steps:

  • Whisk together 3 tablespoons of the oil, orange juice, garlic and oregano in a baking dish, add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
  • Heat the grill to high or a nonstick saute pan with a few tablespoons of canola oil over medium-high heat on the stove.
  • Remove the pork from the marinade and place on the grill. Grill until golden brown and slightly charred and an instant-read thermometer inserted into the center of the meat registers 150 degrees F, about 12 to 15 minutes. Remove from the grill and let rest 5 minutes before slicing into 1/4-inch thick slices.
  • Reduce the heat of the grill to medium. Place the tortillas on the grill and grill for approximately 10 seconds per side to make pliable. Lay the tortillas on a flat surface. Divide the ingredients evenly over 1 half of each tortilla. Start with 1 slice of the cheese, followed by the ham then a few slices of the pork, a few slices of the jalapenos and another slice of the cheese. Fold the top of the tortilla over the ingredients and press on it. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oil-side down and grill until lightly golden brown, pressing on the tortillas to flatten, 3 to 4 minutes. Brush the tops of the tortillas with oil, flip over and continue grilling, pressing down on the tortillas until golden brown and the cheese has melted.

GRILLED CORN SALAD WITH LIME, RED CHILI AND COTIJA



Grilled Corn Salad with Lime, Red Chili and Cotija image

Provided by Bobby Flay

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
Canola oil
Salt and freshly ground black pepper
1/4 cup creme fraiche
2 limes, juiced and 1 zested
1 tablespoons ancho chili powder
1/4 cup chopped fresh cilantro leaves
1/4 cup grated cotija cheese

Steps:

  • Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
  • Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak.

SAN DIEGO-STYLE BLUE CORN SALMON TACOS WITH ORANGE-HABANERO HOT SAUCE



San Diego-style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

3 cold-smoked salmon fillets, 8 ounces each
Canola oil
Salt and freshly ground black pepper
1/4 head green cabbage, finely shredded
2 green onions, thinly sliced
1 cup best-quality mayonnaise
1 tablespoon chipotle pepper puree
1 tablespoon fresh lime juice
1/4 cup finely chopped fresh cilantro
12 fried blue corn taco shells
Orange-Habanero Sauce, recipe follows
6 cups fresh orange juice
1 habanero chile
1 tablespoon honey
Salt

Steps:

  • Preheat grill or grill pan over high heat.
  • Brush salmon with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes. Let cool slightly and shred the meat with a fork. Place in a bowl with the cabbage and green onions.
  • Combine the mayonnaise, chipotle and lime juice in a small bowl and season with salt. Add the mayonnaise and the cilantro to the salmon mixture and gently fold to combine. Season with salt to taste, if needed. Divide the salmon mixture among the taco shells and drizzle each with the Orange-Habanero Sauce.
  • Place juice and habanero in a medium nonreactive saucepan and cook over high heat until reduced to 1 cup, stirring occasionally. Remove the habanero, whisk in the honey and season with salt. Let cool to room temperature before serving.

CINNAMON-MAPLE OAT BISCOTTI WITH YOGURT DIP



Cinnamon-Maple Oat Biscotti with Yogurt Dip image

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 16 to 18 biscotti

Number Of Ingredients 20

1/2 cup 2-percent Greek yogurt
1/4 cup confectioners' sugar
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Splash of heavy cream
Nonstick spray
1 cup all-purpose flour, plus more for dusting
1/2 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch fine sea salt
2 large eggs
1/4 cup grade B maple syrup
2 tablespoons unsalted butter, melted
1 tablespoon canola oil
1 teaspoon pure vanilla extract
1/4 cup finely diced dried apricots
1/4 cup chopped dried cranberries or cherries

Steps:

  • For the dip: Whisk together the yogurt, sugar, orange zest and vanilla in a small bowl. Stir in just enough cream to make a clingy dipping sauce. Cover and refrigerate while you prepared the biscotti. Remove from the refrigerator 5 minutes before using.
  • For the biscotti: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly spray with nonstick spray and set aside.
  • Whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
  • Whisk together the eggs in a small bowl until smooth. Add the maple syrup, butter, oil and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients along with the apricots and cranberries and mix with a wooden spoon until the dough just comes together; it will be wet. Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared baking sheet and shape into a log about 12 inches-by-4 inches.
  • Bake until lightly golden and firm to the touch, about 20 minutes. The log will have spread quite a bit. Cool on the pan on a cooling rack for 10 minutes (or until the log is cool enough to handle).
  • Slice the log into 1/3-inch-wide slices on the diagonal. Lay the slices down on the sheet pan and bake until dry, 10 to 12 minutes longer. Let the slices sit on the baking sheet for 5 minutes before removing to a cooling rack to cool completely, about 10 minutes. Once the biscotti are cool, serve with the yogurt dip. The biscotti will keep 1 week at room temperature in a tightly sealed container.

BLUE CORN TORTILLA CRUSTED RED SNAPPER WITH POBLANO VINAIGRETTE AND SWEET ONION-CORN RELISH



Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette and Sweet Onion-Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

3 large eggs, lightly beaten
2 cups all-purpose flour
Salt and freshly ground pepper
12 ounces blue corn tortilla chips
4 red snapper fillets (about 6 ounces each)
6 tablespoons olive oil
2 poblanos, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach or arugula leaves
2 teaspoons honey
Salt and freshly ground pepper
6 ears of corn, husks removed, blanched, grilled until marked, kernels removed
3 tablespoons olive oil
2 large Vidalia onions, diced
Salt and pepper
2 tablespoons creme fraiche
6 basil leaves, chiffonade

Steps:

  • For the Snapper: Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper. In a large saute pan over medium-high heat, heat the oil. Dredge each fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the vinaigrette and serve immediately.
  • For the Vinaigrette: In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. May be refrigerated up to 1 day ahead. Bring to room temperature before serving.
  • For the Sweet Onion-Corn Relish: Place kernels in a medium bowl. Heat oil in a medium saute pan over medium-high heat, add the onions and season with salt and pepper. Saute until soft and caramelized. Add the onions to the corn, fold in the creme fraiche and basil leaves and season with salt and pepper to taste.

BLUE CORN MUFFINS



Blue Corn Muffins image

Provided by Bobby Flay

Categories     side-dish

Yield 6 muffins

Number Of Ingredients 15

2 ounces (1/2 stick) unsalted butter
3 tablespoons finely diced onion
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup finely diced red bell pepper
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

  • Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  • Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

SOUTHWESTERN SEASONING - BOBBY FLAY



Southwestern Seasoning - Bobby Flay image

This is what Bobby uses to season his french fries at Mesa Grill. This calls for fresh cilantro but I used Knorr cilantro cubes.

Provided by PrimQuilter

Categories     Potato

Time 5m

Yield 1/4 cup

Number Of Ingredients 4

1 1/2 tablespoons dried ancho chile powder
1 teaspoon ground cumin
2 teaspoons kosher salt
2 tablespoons cilantro, freshly chopped leaves

Steps:

  • Whisk together all ingredients until combined.

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