Masala Saucebobby Flay Food

MASALA SAUCE(BOBBY FLAY)

Steps:

• Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
• Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.
• At this point you could add chopped chicken or tofu if you want to add protein.
• Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.
• Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.

CHICKEN TIKKA MASALA

Steps:

• Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.
• Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil and brush with some of the ghee. Remove the chicken from the marinade, and wipe off excess marinade. Brush the breasts with ghee and season both sides with salt and pepper, to taste. Arrange on the baking sheet in an even layer. Broil until golden brown on both sides, about 4 minutes per side.
• Remove the chicken from the heat and to a cutting board. Let the chicken rest for 5 minutes and cut it into 1-inch thick slices. Transfer the chicken to a platter and serve.

MASALA CHAI

Steps:

• Bring the water and milk to a boil in a saucepot. Add the remaining ingredients, except honey turn the heat down to a simmer, cover, and steep for 10 to 15 minutes. Remove from heat and strain*. Add honey and mix well. Store in refrigerator. Can be served hot or cold.
• *Note if using a glass pitcher, make sure to thoroughly warm the pitcher before adding hot chai.

MESA BBQ SAUCE

Steps:

• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

GREEN ONION SMASHED POTATOES - BOBBY FLAY

Steps:

• Put potatoes in large pot and cover by 1 inch with cold water.
• Add 1 tbsp salt and bring to a simmer over high heat.
• cook until potatoes are tender when pierced with a knife. 12-15 minutes. Drain and return to pot.
• Mix together the butter and sour cream in a bowl and season liberally with salt and pepper.
• Using a wooden spoon, gently smash the potatoes while folding in the sour cream mixture.
• Fold in the green onions and season with more salt and pepper if needed.

TIKKA MASALA SAUCE

Steps:

• Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
• Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
• Stir in the chilies and cook 3 minutes.
• Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
• Pressure can 30 minutes @ 10 PSI.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
• Heat the oil in large saute pan over medium-high heat.
• Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.).
• TOMATO SAUCE: Heat olive oil in a medium saucepan.
• Add onions and garlic and cook until soft.
• Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
• Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
• Remove the bay leaf and parsley, add the basil and serve.
• Serve with pasta and garlic bread.

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.

MASALA SAUCE

Steps:

• Heat the ghee on a moderate heat in a medium-large pan.
• Add the onion slices and cook gently for about 5 minutes.
• Add the black onion seeds, chopped chillies and the crushed garlic cloves and stir the ingredients together with the onions.
• Cook for 2 minutes.
• Add the tomatoes, yogurt and coconut milk and bring to a boil.
• Reduce the heat to medium and simmer gently for 20 minutes, stirring occasionally.
• Add the garam masala, chopped coriander, mint and lemon or lime juice and stir well.