Bobby Flays Barbecue Seasoning For Chips Fries Or Onion Rings Food

BOBBY FLAY'S BARBECUE SAUCE

Bobby Flay's Barbecue Sauce image

I created this barbecue sauce to top the Wyoming burger, but it's also an ideal dipping sauce for French fries. After you've made this quick and easy sauce once, you'll want to slather it on grilled chicken, steak, pork chops...you might never go back to the bottled stuff.

Provided by Bobby Flay

Time 1h

Number Of Ingredients 15

Ingredients

2 tablespoons mild vegetable oil
1 smallish onion (coarsely chopped (preferably a Spanish or other sweet onion))
3 small cloves garlic (coarsely chopped)
1 cup ketchup
1/3 cup cold water
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar ((or substitute sherry vinegar))
1 tablespoon Worcestershire sauce
1 canned chipotle in adobo (chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers))
2 tablespoons ancho chile powder
1 tablespoon sweet Spanish paprika (pimentón)
2 tablespoons packed dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper

Steps:

Heat the oil in a saucepan over medium-high heat until warm and shimmering. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes.
Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. The sauce will be quite, quite thick. Let cool to room temperature. Taste and season with salt and pepper accordingly. You can start dousing and dolloping right away, although if you wait overnight you'll be rewarded with a more complex taste with even more depth. (You can cover and refrigerate the sauce for up to 1 week. Bring to room temperature before using.)

Nutrition Facts : ServingSize 1 tablespoon, Calories 26 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 88 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

BOBBY FLAY'S BARBECUE SEASONING FOR CHIPS, FRIES OR ONION RINGS

Bobby Flay's Barbecue Seasoning for Chips, Fries or Onion Rings image

Make and share this Bobby Flay's Barbecue Seasoning for Chips, Fries or Onion Rings recipe from Food.com.

Provided by bullydog1975

Categories Low Cholesterol

Time 5m

Yield 1/3 cup, 3 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon spanish paprika
2 teaspoons dried ancho chile powder
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 teaspoon black pepper

Steps:

Mix together all ingredients. Will keep in cool dark place for 1 month.

Nutrition Facts : Calories 30.6, Fat 0.9, SaturatedFat 0.1, Sodium 1585.5, Carbohydrate 6.1, Fiber 2, Sugar 2, Protein 1.1

SEASONED GRILLED FRIES

Seasoned Grilled Fries image

Provided by Bobby Flay

Categories side-dish

Time 33m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 pounds Idaho potatoes
1/2 cup canola oil
2 tablespoons ancho chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
Ketchup, for serving

Steps:

Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.

BOBBY FLAY'S BBQ SAUCE RECIPE - (3.7/5)

Bobby Flay's BBQ Sauce Recipe - (3.7/5) image

Provided by Neenee

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 medium spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1 heaping tablespoon dijon mustard
1 tablespoon red wine vinegar
1 tablespoon worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons ancho chile powder
1 tablespoon sweet spanish paprika
2 tablespoons packed dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper

Steps:

Heat the oil over medium high heat in a heavy bottom medium non reactive sauce pan. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes. Add mustard, vinegar, worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses, and bring to a simmer. Cook, stirring occasionally for an additional 10 minutes or until thickened. Transfer mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for one week in a tightly sealed container in the refrigerator.

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