Bobby Flay Tzatziki Recipes

TZATZIKI

Steps:

• Line a strainer with a clean kitchen towel and place over a bowl. Grate the cucumber on the large holes of a box grater. Sprinkle 1 teaspoon of salt over the cucumbers and toss together by hand. Put the salted cucumber into the towel lined strainer and let sit for 10 minutes. Use the kitchen towel to squeeze out any remaining moisture.
• Stir the cucumber, Greek yogurt, garlic, lemon juice, olive oil, and 1/4 teaspoon salt together in a medium bowl until combined. Gently fold in the dill and mint. Serve drizzled with more olive oil.

SALMON GYRO WITH TOMATO-RED PEPPER RELISH AND SPICY HERBED TZATZIKI

Steps:

• For the Tomato-Red Pepper Relish: Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe.
• For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use.
• For the Grilled Salmon: Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes.
• Heat a grill pan over high heat. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces.
• Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.

TZATZIKI

Steps:

• Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
• Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS

Steps:

• Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
• For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
• Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
• For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
• To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!

TZATZIKI

Steps:

• Combine the yogurt, cucumber, lemon juice, dill, garlic and 1/4 teaspoon salt in a medium bowl. Chill, covered, for at least 30 minutes to let the flavors blend.
• Serve garnished with chopped dill.

BOBBY FLAY'S DESSERT PIZZA

Steps:

• Prepare the grill for direct and indirect cooking.
• Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
• Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
• Combine the mascarpone cheese and honey. Smear the mascarpone over the pizza and scatter the plum wedges and berries on top. Put the pizza on the sheet pan back on the grill, close the cover and cook just to warm the fruit, about 2 minutes. Dust with confectioners' sugar and serve immediately.