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Download/Read Bobby Flay
Download/Read Bobby Flay

Read online or Download Bobby Flay's Burgers, Fries, and Shakes (Full PDF ebook with essay, research paper)
by Bobby Flay , Sally Jackson , Stephanie Banyas


Product Details

ISBN-13:
9780307460639
Publisher:
Potter/TenSpeed/Harmony
Publication date:
04/14/2009
Pages:
160
Sales rank:
168,617
Product dimensions:
7.70(w) x 8.60(h) x 0.70(d)

Overview

 

After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio.

Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty–no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options.

After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries–whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains–as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint—Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation).

With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island–and with more locations to come–Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries & Shakes will share that bliss and remind you just why the burger is such a beloved American original.

Editorial Reviews

When restaurant titan and grilling cookbook star Bobby Flay opened up his first Bobby's Burger Palace in Lake Grove, New York, all the world seemed to take notice. Observers instantly recognized that Flay's mastery of dude food made him a natural for the burgers-shakes-and-fries crowd. In this juicy cookbook, the grilling guru spills his best-kept secrets about how to make comfort food that will keep the whole family happy. With a general helping of recipes, Bobby Flay's Burgers, Fries, and Shakes offers a full menu of tasty bun delights, whether your self-indulgence of choice is beef, turkey, salmon, or tuna. Flay's imaginative burger toppings and extras include homemade potato chips and sweet potato french fries. A tasty family feast.

Related Subjects

  • ">Burgers
  • ">Cooking (Beef)
  • ">Cooking, American
  • ">Food Network cooks

    Read an Excerpt

     

    Crunchburger (aka the Signature Burger)

    This is the “house” burger at Bobby’s Burger Palace. It’s a basic burger (I like it garnished with red onion, tomato, romaine lettuce, and horseradish mustard) with CRUNCH. The crunch factor comes from a big handful of potato chips layered between the burger and the bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I’m here to say that you’re not! Oozing melted cheese becomes a part of the chips and those crunchy chips become a part of the burger–delicious. I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it’s a way to get a true contrast of textures into your cheeseburger. In fact, I make it an option to have all of the burgers at Bobby’s Burger Palace “crunchified.”

    Serves 4

    1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
    Kosher salt and freshly ground black pepper
    1 1/2 tablespoons canola oil
    8 slices American cheese, each
    1/4 inch thick
    4 potato hamburger buns, split; toasted
    4 slices beefsteak tomato (optional)
    4 leaves romaine lettuce (optional)
    4 slices red onion (optional)

    Horseradish Mustard Mayonnaise
    Makes 1/2 cup

    You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon.

    1/4 cup mayonnaise
    2 tablespoons Dijon mustard
    2 tablespoons drained prepared horseradish
    Kosher salt and freshly ground black pepper

    Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.



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