Bobby Flays Lobster Club With Crispy Serrano Ham And Watercress Recipes

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WILD MUSHROOM SOUP WITH ARUGULA AND CRISPY SERRANO HAM



Wild Mushroom Soup with Arugula and Crispy Serrano Ham image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 23

4 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds assorted wild mushrooms (portobello, cremini, shiitake, oyster, porcini), wiped clean and chopped
Salt and freshly ground black pepper
1 small Spanish onion, thinly sliced
12 cremini mushrooms, coarsely chopped
2 tablespoons flour
6 cups homemade Rich Chicken Stock, recipe follows, or low-sodium canned chicken broth
1 tablespoon porcini powder*
2 cups canola oil
8 slices serrano ham
1/4 pound wild or regular arugula
White truffle oil, for drizzling
4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme

Steps:

  • Heat 3 tablespoons butter with 1 tablespoon olive oil in a large stockpot over high heat. Add the wild mushrooms and cook until the mushrooms are golden brown and their liquid has evaporated, about 8 to 10 minutes. Transfer the mushrooms to a bowl.
  • Heat 1 tablespoon butter with 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and cook until soft. Add the cremini mushrooms and cook until golden brown, about 4 to 5 minutes. Sprinkle flour over mushrooms and cook for 2 minutes. Add the stock and porcini powder and cook for 20 minutes. Season, to taste, with salt and pepper. Strain the stock through a strainer into the stockpot that you sauteed the wild mushrooms in and discard the onion and mushrooms.
  • Cook stock over medium heat until thickened slightly and then stir in the sauteed wild mushrooms and cook for 15 minutes. Season, to taste, with salt and pepper.
  • While the soup is cooking, heat the canola oil in a high sided saute pan over high heat until the oil begins to shimmer. Carefully add the ham, in batches, and cook until crispy, about 45 seconds to 1 minute. Drain on a plate lined with paper towels.
  • Ladle the soup into bowls, add a handful of arugula, top with a slice of the crispy ham, and drizzle with a teaspoon of white truffle oil.
  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
  • Yield: about 6 cups

BOBBY FLAY'S LOBSTER CLUB WITH CRISPY SERRANO HAM AND WATERCRESS



Bobby Flay's Lobster Club with Crispy Serrano Ham and Watercress image

Yield 4 sandwiches

Number Of Ingredients 14

1/4 cup pure olive oil
8 thin slices Serrano ham
1/4 cup red wine vinegar
Large pinch of saffron threads
1 cup mayonnaise
1 tablespoon honey
2 cloves garlic, mashed to a paste
Kosher salt and freshly ground black pepper
1/2 cup finely diced celery
1/4 cup finely diced red onion
1 1/2 pounds fresh cooked lobster meat, chopped
1 tablespoon finely chopped fresh tarragon leaves
8 slices brioche, preferably chipotle brioche, lightly toasted
2 bunches fresh watercress

Steps:

  • Heat the oil in a large sauté pan over high heat until it begins to shimmer. Carefully add 4 slices of the ham and cook until crispy on both sides, about 40 seconds per side. Remove to a plate lined with paper towels. Repeat with the remaining ham.
  • Bring the vinegar to a boil in a small saucepan, add the saffron, remove from the heat, and let steep for 10 minutes. Strain, and let cool.
  • Whisk the mayonnaise, honey, vinegar, and garlic together in a large bowl, and season with salt and pepper. Add the celery, onion, and lobster meat, and gently fold to combine. Add the tarragon, and season with salt and pepper.
  • Top 4 slices of the bread with the lobster salad, crispy Serrano ham, and watercress. Top the sandwiches with the remaining slices of bread.

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