Blackberry Shakes Bobby Flay Food

ROASTED PEACH AND BLACKBERRY SMOOTHIE

Steps:

• Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
• Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses.

VANILLA BEAN-NUTMEG SHAKE WITH BLACKBERRY SWIRL

Steps:

• Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved. Mash the blackberries slightly with a fork and let cool.
• In a blender, combine 1/3 cup milk, 10 ounces of ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake. Use a straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve.

BLACKBERRY SHAKES (BOBBY FLAY)

Steps:

• Combine the pint of blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
• Put the cooked berries, ice cream, pomegranate juice and milk in a blender and puree until thick and creamy.
• Pour into tall glasses and garnish each glass with a few berries.

BOBBY FLAY THROWDOWN FRIED CHICKEN W/ANCHO HONEY

Steps:

• 1.5Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
• Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
• Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.

BLACKBERRY MOJITOS

Steps:

• 1. Add the mint leaves, blackberries, and agave syrup to a cocktail shaker. Using a muddler or the handle of a wooden spoon, muddle the ingredients until the mint is fragrant. Add the ice cubes, rum, and lime juice. Cover and shake vigorously to chill.
• 2. Fill 2 rocks or highball glasses with crushed ice and strain the liquid into the glasses. Top with club soda and garnish each with a slice of lime.

BLACKBERRY SHAKES

Steps:

• Reserve 8 blackberries from 1 pint. Cook the rest of the berries with 2 tablespoons cane sugar in a saucepan over high heat until the berries are just starting to break down. Transfer to a bowl and let sit in another bowl of ice water to chill. Blend the cooled berries, 1 pint vanilla ice cream, 12 ounces pomegranate juice and 1 cup milk until thick and creamy. Pour into tall glasses and top with the reserved berries.

BLACKBERRY SHAKES

Steps:

• Combine all but a few blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
• Put the cooked berries, the ice cream, pomegranate juice and milk in a blender and puree until thick and creamy. Pour into tall glasses and garnish each glass with a few berries.