Week 28 Bobby Flay Chipotle Chicken Tenders and Grilled Figs

David

Tonight's dinner was good. We enjoyed having Taryn over. She is back from school and she "said" she liked everything. Even the figs.

The idea Bobby Flay has is that he wanted to recreate a chicken wing that was a little more healthy for you. The sauce was yogurt based. It helped to tame the heat from the chipotle. The vegetables were simply broccoli and sweet potato grilled. The dessert was grilled figs with a special sauce on it. Carl will tell you more about the specifics on that.

Carl

Well since I'm given the "specifics" here we go. It was a recreation of a hot sauce so there was chipotle and vinegar definitely not a spoon licker. The other was a blue cheese yogurt sauce which had Greek yogurt (a thicker better yogurt). I thought the hot sauce was brilliant but the blue cheese was kinda oniony but i always love blue cheese. Also i really thick that chipotle in adobo should really be a staple in peoples houses it is smokey and hot it is a very favorite of mine. When i use it i usually add it to mayo and it makes a spicy zip to my samich or add it to sauces to kick it up a notch or if you puree it it would be good as a hot sauce kinda. Well on again the figs were supposed to be fresh but we could only find dried so we had to settle and they had a bit to much natural sugar to go on the grill and burnt easily which was not great so fresh is always better on the grill. Also the Creme Fraiche (crem-fresh) the easy way to say always gets pronounced (crem-free-achie) by my dad and that is not right. Well it is a cream cheese texture with a mellow sour cream flavor making a terrific base sauce. There was also orange and vanilla which were great. in all was not a total success nothing special.

Week 27 Bobby Flay Espresso Ribs, with Zucchini Succotash

Carl

This week was my kind of week it was out there but not enough to be to out there. The ribs were a rub rib so there not lathered with sauce they are in crusted with spice and other delicious morsel (in are case coffee). They also have a Mustard Basting sauce which is very traditional to have (maybe not always mustard vinegar) because the meat retains juices but just to make it that much juicer. We didn't have espresso on are ribs though we had to have decaffeinated coffee cause some people in my family (mom, jamie, and dad) get crazy when even just a little bit of caffeine gets in there blood so imagine espresso....yeah. Secondly we had a nice grilled Succotash that was a little bit hot and defiantly very fresh.

David

This was unique for me. I have never made ribs myself before. And, the ribs that I make, I have never had before. These were ribs that did not have a sweet sauce on them, but a rub. It was very interesting. I did like the juiciness of the ribs with the rub on it. It had a little kick to it. The vegetables were excellent. We ended up forgetting the cheese on them, but they were really good. Bobby Flay has been interesting. His recipes take a little longer to make than Rachel Ray's.

Grilled Zucchini Succotash

3 zucchini halved lengthwise

2T. olive oil

salt

pepper

1 red onion finely chopped

2 garlic cloves minced

1 c. lima beans (frozen and thawed)

2 ears of corn kernel removed

1 c. veggie or chicken stock

1 plum tomato chopped

1 poblano grilled peeled seeded chopped

1 jalapeno done same as poblano

Brush zucchini with oil grill 3-4 min per side flip after grilled dice.

In saucepan heat remaining T. oil cook onion 3-4 min add garlic cook 1 min add Lima beans, corn, and stock and simmer for 5 min. add tomato, chiles, and zucchini cook for 2 min then serve.

With the peppers what we do is over an open flame (stove top or grill turned on high) we char the outside of the pepper and that looses it up plus cooking it a little there adding flavor and removing the skin. When done charring just us a knife or fork to rake the charred skin away.

-Carl