Frozen Tequila Limeade Bobby Flay Food

TEQUILA COCKTAILS

Steps:

• Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher. Serve over crushed ice and garnish with fresh mint leaves.

MOJITO LIMEADE

Steps:

• Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher. Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste. Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.
• Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute. Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.

FROZEN TEQUILA LIMEADE - BOBBY FLAY

Steps:

• Combine sugar and water in a small saucepan over high heat, bring to a boil and cook until the sugar melts, transfer to a bowl set over a bowl of ice and stir to cool down.
• Place the lime juice, zest and water in a bowl, add the sugar syrup, to taste.
• Fill a blender with 2 cups of the limeade, 1/4 to 1/2 cup of tequila (depending on your taste) and 1 cup of crushed ice and blend until combined. Pour into tall glasses. Repeat with the remaining limeade. Garnish with lime wedge.

TEQUILA COCKTAILS

Steps:

• Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher. Serve over crushed ice and garnish with fresh mint leaves.

FROZEN C + C

Steps:

• Mix together the lemonade and limeade in a pitcher or large measuring cup, then pour into ice cube molds. Pour the orange juice into separate ice cube molds, then pour the grapefruit juice into more ice cube molds. Freeze into cubes. (This can be done one day or up to one week ahead of time.)
• When ready to serve, add 1 cup of each flavor ice cubes to a blender along with a handful of regular ice. Add the Campari and vodka and blend into a smooth slushie. Pour into insulated tumblers and serve.

SMOKED CHILI COLESLAW

Steps:

• Combine mayonnaise with next 5 ingredients to blend. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving. Cooking time is resting time.

CHICKEN (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• 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 dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

GRILLED SWEET POTATOES WITH LIME AND CILANTRO (BOBBY FLAY)

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

SWEET AND SOUR CHICKEN A LA BOBBY FLAY

Steps:

• Heat the grill to high.
• Place the vinegars, soy sauce, pineapple juice, sugar, jalapeño and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally.
• If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl.
• Briefly sauté the red and yellow peppers in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt & pepper.
• Brush the chicken on both sides with the oil and season with salt & pepper.
• Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
• Remove the chicken from the grill/and immediately drizzle with the sauce, serve with steamed brown rice sprinkled with toasted almond slices, a salad of baby greens and a good bottle of wine.
• Enjoy!