Bobby Flays Fra Diavolo Jambalaya Recipes

GRILLED RIB-EYE WITH FRA DIAVOLO LOBSTER RELISH

Steps:

• For the lobster relish: Bring an inch of water to a boil in a large pot with a steamer insert. Set the lobster belly-up on a cutting board. Pierce it with a knife just under the base of the head, and cut it deeply through the belly to kill it quickly. Transfer the lobster to the steamer, cover and cook for 8 minutes.
• Meanwhile, add 1 tablespoon of the olive oil along with the garlic to a small saute pan set over medium heat. Cook until golden and fragrant, then transfer the garlic to a medium bowl. Add the tomatoes, red pepper flakes and lemon zest and juice to the bowl. Sprinkle with salt and pepper and set aside.
• The moment the lobster is done shock it in an ice bath to stop cooking. When cool enough to handle, pull off the tail and claws and remove the meat. Chop up the meat and add it to the tomato mixture. Drizzle with some olive oil.
• In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the lobster-tomato mixture and heat it through. Add the white wine and cook for another minute. Remove from heat and stir in the parsley and oregano.
• For the steak: About 20 minutes before cooking, remove the steak from the refrigerator and let it sit, covered, to come up to room temperature. Mix together the ancho powder, paprika, mustard, salt, cayenne, coriander, cumin and black pepper in a bowl and set aside.
• Preheat a large cast-iron pan over high heat and set the oven to broil.
• Brush the steak on both sides with the canola oil and season liberally with salt and pepper. Sprinkle one side of the steak with the spice rub. Drizzle a little canola oil in the pan; when it begins to smoke, add the steak rub-side down and cook until a nice crust forms, about 2 minutes.
• Transfer the steak to a cutting board and slice it against the grain 1-inch thick. Return the steak to the pan, rub-side up. Scatter the butter on top and broil to medium-rare, about 4 minutes. Remove the pan from the oven and baste the steak with the pan juices.
• Assembly: Arrange the steak and the lobster relish on a plate. Drizzle with 1 tablespoon of the steak juices. Garnish with oregano and parsley.

FISH SANDWICH WITH FRA DIAVOLO MAYONNAISE

Steps:

• For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
• While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
• Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes.
• Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes.
• Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.)
• For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer.
• Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper.
• Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess.
• Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
• To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos.

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and red pepper flakes and cook for 1 minute. Add remaining ingredients, reduce heat to medium-low and cook until thickened, about 35 to 40 minutes.
• Heat grill to high. Season steaks on both sides with salt and pepper. Grill, on 1 side, until crusty and slightly charred, about 4 to 5 minutes. Turn steaks over, close the hood and continue grilling for 6 to 8 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes, then slice into 1/4 inch thick slices and top with the Cherry Pepper-Tomato salad.
• Whisk together vinegar, garlic and salt and pepper in a medium bowl. Slowly whisk in the olive oil. Add the peppers, tomatoes and parsley and stir to combine. Adjust seasoning and let sit 30 minutes at room temperature before serving.

GRILLED OYSTERS WITH FRA DIAVOLO SAUCE

Steps:

• Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
• Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
• Preheat the grill for high direct heat.
• Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
• Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.