Best Southwestern Seasoning Bobby Flay Recipes

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DRY RUB



Dry Rub image

"This spice rub adds great flavor to pork, beef, lamb, chicken or fish -- and it's made from ingredients you'll probably find in your pantry," says Bobby.

Provided by Bobby Flay

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 9

1/4 cup paprika
1 cup ancho chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon cayenne pepper
2 teaspoons mustard powder
2 teaspoons dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Combine all the ingredients in a medium bowl.
  • Divide among small spice containers and store for up to 4 months.

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK



Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak image

Provided by Bobby Flay

Categories     condiment

Time 15m

Yield about 2 cup

Number Of Ingredients 9

1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons chile de arbol, optional

Steps:

  • Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

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.

BOBBY FLAY'S 16 SPICE RUB



Bobby Flay's 16 Spice Rub image

As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.

Provided by felly smarts

Categories     Chicken Thigh & Leg

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 tablespoons dried ancho chile powder
3 tablespoons ground pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel
1 teaspoon arbol chile
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Mix all ingredients in a bowl.
  • Rub onto chicken and refridgerate for 12 to 24 hours.
  • Grill and enjoy.

EMERIL'S SOUTHWEST SEASONING:



Emeril's Southwest Seasoning: image

Provided by Food Network

Categories     condiment

Time 5m

Yield 1/2 cup

Number Of Ingredients 10

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Steps:

  • Combine all ingredients thoroughly.

TURKEY BURGERS



Turkey Burgers image

"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."

Provided by Bobby Flay

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper
1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Watercress, for serving

Steps:

  • For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
  • For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

Nutrition Facts : Calories 560 calorie, Fat 28 grams, SaturatedFat 13 grams, Cholesterol 151 milligrams, Sodium 1175 milligrams, Carbohydrate 30 grams, Fiber 1 grams, Protein 47 grams, Sugar 8 grams

SANTA FE BURGER



Santa Fe Burger image

This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split; toasted, if desired (see below)
12 blue or yellow corn tortilla chips
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
  • To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
  • Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
  • Toasted Burger Buns
  • I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

SOUTHWEST STEAK



Southwest Steak image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 24

Two 20-ounce boneless rib-eyes
Kosher salt and freshly ground pepper
Coffee Spice Rub, recipe follows
Smoky Tomato-Red Chile Salsa, recipe follows
1/4 cup ancho chile powder
1/4 cup finely ground espresso- roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons arbol chile powder
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pureed chipotles in adobo sauce
3 large ripe tomatoes, diced
1 small red onion, halved and thinly sliced
1 serrano chile pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
Kosher salt and freshly ground pepper

Steps:

  • Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
  • Whisk all of the ingredients in a bowl.
  • Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

SOUTHWESTERN SEASONING MIX



Southwestern Seasoning Mix image

I like to experiment with spice and this is one of my creations. There are so many different way to put it to use.-Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Time 5m

Yield 1 cup.

Number Of Ingredients 8

1/4 cup chili powder
1/4 cup onion powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon garlic powder

Steps:

  • Combine all ingredients. Store in an airtight container. Use as a seasoning for cooked vegetables, grilled meats or chip dips.

Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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