Bobby Flay Cheese Sauce Food

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

BOBBY FLAY'S QUESO SAUCE

Steps:

• Melt the butter in a small saucepan over medium heat
• Whisk in the flour and cook for 1 minute
• Add the milk, increase heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes
• Remove from the heat and whisk in the Chihuahua cheese until melted
• Stir in the Parmesan and season with salt and pepper
• Thin with additional milk if needed
• Keep warm

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
• Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.
• Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
• Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce.

GRILLED YUKON GOLD STEAK FRIES WITH CHILE-CHEESE SAUCE

Steps:

• Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter and drizzle with the sauce, garnish with fresh cilantro or serve sauce, on the side, as a dip.
• Melt the butter in a small saucepan over medium heat, add the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Whisk in the cheese a little at a time until smooth.
• Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.
• Combine all ingredients in a small bowl.
• Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

PROVOLONE SAUCE FOR CHEESESTEAKS

Steps:

• Melt butter in a medium saucepan over medium heat.
• Whisk in the flour and cook for 1 minute.
• Slowly whisk in the warm milk, and cook.
• Whisk constantly until thickened, about 4 to 5 minutes.
• Remove the mixture from the heat and whisk in the provolone and Parmesan until combined. Season with the salt and pepper.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• To make the sauce, stir together the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving.
• To cook the wings, heat 2 inches of canola oil in a large deep pot until it reaches 365°F on a deep-frying thermometer.
• Stir the flour, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon of the ancho powder, and the garlic powder together in a large shallow bowl. Season the wings with salt and pepper, and add the wings, in batches, to the flour mixture to lightly coat; tap off any excess flour. Add the wings, in batches, to the hot oil and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain for a few minutes; then transfer to a large bowl.
• Whisk the vinegar, chipotle puree, remaining 2 tablespoons ancho chile powder, chile de árbol powder, and mustard together in a small bowl.
• Melt the butter in a large sauté pan over low heat. Add the vinegar mixture, bring to a simmer, and cook for 30 seconds. Season with salt, pepper, and honey to taste. Pour the sauce over the wings and toss well to coat. Transfer the wings to a platter and sprinkle with the cilantro. Serve with jicama sticks and the blue cheese sauce on the side.

BOBBY FLAY'S HOT WINGS WITH BLUE CHEESE-YOGURT SAUCE

Steps:

• Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
• Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375°.
• Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and he garlic powder in a shallow bowl. Season the wings with salt an pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
• Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat.

BOBBY FLAY'S STEAK SAUCE

Steps:

• Combine all ingredients and mix well.