Mangoes Foster With Creme Fraiche By Bobby Flay Recipes

Steps:

• Heat the grill to high.
• Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
• Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
• Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
• Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).

Steps:

• For the beet creme fraiche: Combine the beet juice and sugar in a small nonreactive saucepan and bring to a boil over high heat. Cook until thickened and reduced to about 1/4 cup, about 30 minutes. Transfer to a bowl and refrigerate until cold, about 30 minutes.
• Place the creme fraiche in a bowl, season with salt and pepper and swirl the beet reduction into the creme fraiche.
• For the buttered noodles: Bring a large pot of salted water to a boil, add the noodles and cook until al dente, about 6 minutes. Drain the noodles, reserving 1 cup of the cooking water.
• Melt the butter in a large saute pan, add the noodles and some of the cooking liquid and toss to coat. Stir in the dill and parsley and season with salt and pepper.
• For the stroganoff: Season both sides of the beef with salt and pepper and then the steak rub. Heat 3 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the beef and cook on both sides until golden brown, a crust has formed and the meat is cooked to medium rare, about 10 minutes. Remove to a plate and let rest for 5 minutes. Slice into 1/2-inch thick slices.
• Add the butter and remaining tablespoon of oil to the pan and heat until it begins to shimmer. Add the mushrooms and cook until lightly golden brown. Add the shallots and garlic and continue cooking until soft, the mushrooms are deep golden brown and the liquid has evaporated, about 5 minutes per side. Season with salt and pepper. Stir in the flour and cook for 1 minute. Add the beef stock, bring it to a boil and cook until the sauce coats the back of a spoon, about 10 minutes.
• To serve: Put some of the noodles in each bowl. Top with the mushrooms, sliced steak and a dollop of the beet creme fraiche. Garnish with parsley leaves and dill.

Steps:

• On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
• In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
• Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
• Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
• To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
• Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

Steps:

• For the crepes: Combine the milk, flour, sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
• For the lemon creme fraiche: Whisk together the creme fraiche, lemon zest and juice and some salt and pepper in a small bowl. Set aside.
• For the herbed ricotta and topping: Put the ricotta, chives, dill, parsley, lemon zest and some salt and pepper in a medium bowl and work together with a fork.
• Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
• Lay 8 crepes on a flat surface. Smear about 1/4 cup herbed ricotta in a wide strip down the center of each. Top with 2 or 3 slices of salmon, then gather the sides of each crepe around the filling, leaving most of the filling exposed. Scatter some onion slices and capers over the filling, then drizzle some lemon creme fraiche on top. Scatter some dill fronds on top and serve.

Steps:

• For the onions: Put the red onions in a medium bowl. Combine the lime juice, vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and let sit to cool slightly, 5 minutes, then pour over the onions. Cover and refrigerate for at least 1 hour and up to 24 hours.
• For the hash browns: Mix together the creme fraiche and green onions in a small bowl, and season with salt and pepper. Cover and refrigerate until ready to serve.
• Grate the potatoes using the large holes on a cheese grater. Heat half of the clarified butter in a 12-inch seasoned cast-iron pan over medium-low heat. Add the garlic and cook until it is lightly golden brown on both sides and infuses the oil with the flavor of the garlic, then remove and discard.
• Toss the potatoes with the poppy seeds, salt, sesame seeds and some pepper. Add the potatoes to the pan and stir to coat with butter. Using a spatula, gently press the potatoes into a flat round, slightly smaller than the pan. Cook, shaking the pan occasionally, until the edges are golden and crisp, about 10 minutes.
• Working carefully with some large, flat spatulas, flip the potato cake. Pour the remaining butter around the edges of the potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board. Let cool for a few minutes. Spread the top with the prepared creme fraiche and scatter the pickled onions over the top. Garnish with parsley leaves and cut into wedges to serve.

Steps:

• Preheat grill.
• Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through.
• Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries.

Steps:

• 1. Heat the grill to high.
• 2. Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
• 3. Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
• 4. Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
• 5. Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).