Bobby Flays Garlic And Hot Pepper Marinade Recipes

BOBBY FLAY'S GARLIC AND HOT PEPPER MARINADE

Steps:

• Combine all ingredients in a mixing bowl.
• May be refrigerated up to one day before using.

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE

Steps:

• Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
• While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

GRILLED STEAK WITH GARLIC AND HOT PEPPER MARINADE WITH ROASTED TOMATOES WITH CABRALES BLUE CHEESE

Steps:

• For the Marinade:
• Combine all ingredients in a mixing bowl.
• For the steaks:
• Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
• For the Roasted Tomatoes:
• Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS

Steps:

• Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
• Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
• Preheat the grill for high heat direct grilling.
• Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER

Steps:

• Preheat grill to high.
• Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
• Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.

RIB-EYE MARINATED IN GARLIC, CHILES AND OREGANO

Steps:

• Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
• Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
• Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.

BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE

Steps:

• To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
• Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
• Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.