Celebrity Chef Holidays: Bobby Flay
As a part of our Celebrity Chefs Holiday series, some of America's best-known chefs and food television personalities share their favorite holiday dishes, provide recipes for them, and even tell us who will be at their holiday tables. Today we talk to Bobby Flay, famed restaurateur, Food Network personality, and cookbook author.
What's your favorite part of the Thanksgiving meal? My favorite part of the Thanksgiving meal is definitely the "oyster" of the turkey. It's usually my first taste of turkey of the day and usually the best.
What are you doing for Thanksgiving this year? I cook Thanksgiving every year at my apartment in New York, and we usually have about 40 people. It ranges from family to good friends and some of my employees from the restaurants who can't make it to their hometown for the holidays. This year's menu will have a Latin flavor with influences from Cuba, Spain, and South America. Just a couple of examples: The turkey will be roasted with chimichurri, the sweet potatoes will be combined with mashed plantains, and the cranberries will be sweetened with guava.
Could you share a favorite Thanksgiving recipe with the Serious Eats community? Sure, how about the Cranberry-Guava sauce.
What's your favorite part of the Christmas meal? Not having to cook. It's basically my one day off a year from cooking anything or being near a stove of any kind.
What are you doing for Christmas or the holidays this year? My wife and I are going to Texas, where her family is from. My mother-in-law is one of my favorite people in the world, and I really enjoy being in Texas anytime—but especially around the holidays. The menu, I believe, will center on a turkey, but that's all I know at this point.
Could you share your favorite Christmas recipe with the Serious Eats community? Chocolate Coconut Bread Pudding.
Related
We Talk to Bobby Flay About Bobby's Burger Palace [A Hamburger Today]
Bobby Flay Burger Grilling Tips [A Hamburger Today]
Cook the Book: Bobby Flay's Grill It!
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
14 Comments:
I have to admit that I've had a bit of Bobby Flay overdose over these past few years...it's like we've been inundated with chipotles and pomegranate seeds a la Bobby Flay...but, that aside....his two recipes do sound yummy. And all in all, he's still one of the greatest chefs around. I have to respect the guy.
juliebugsmama at 10:07AM on 11/18/08
ok, bobby flay can't talk about food on here without providing recipes. :)
suburbangourmet at 10:37AM on 11/18/08
"The turkey will be roasted with chimichurri, the sweet potatoes will be combined with mashed plantains, and the cranberries will be sweetened with guava."
OMG! what a great idea Bobby!
hungrychristel at 11:01AM on 11/18/08
I'm very interested in the turkey roasted with chimichurri. That sounds great to me.
empath at 11:20AM on 11/18/08
The first time I read something about the "oyster" of the turkey, when I was in high school, I simply didn't believe it because I had never seen it, and in my family, we know how to pick apart an animal we're eating. I asked my mom, an excellent home cook, and she replied deviously that they oyster was reserved for the person cooking the turkey, and I could look forward to it some decade in the future, but not before. Made a point of helping much more the following year in order to get a taste.
klw07 at 12:07PM on 11/18/08
suburbangourmet: I'm in total agreement with ya. Anything less just feels a little withholding. Sure, the cranberry-guava sauce is a start. But cough up something more substantial, Bobby! I promise not to take credit for it when I get my Food Network show.
JustNancy at 12:23PM on 11/18/08
Well, frankly, out of tht whole piece, what I really lust for is a New York apartment that can handle 40 people. The food sounds nice and all, but I can handle that. It's the abode that drives me mad.
lemons at 1:06PM on 11/18/08
Can someone explain the oyster reference?
lambowner at 2:45PM on 11/18/08
OYSTER: A choice oyster-shaped piece lying in the spoon-shaped section of the backbone.
Adam Kuban at 4:08PM on 11/18/08
Bobby Flay is one of my favorite chef-personalities but I do agree his style becomes a little dull. Id say about 80% (4 out of 5) dishes he makes on Iron Chef involve Chillies of some sort or another. I love chillies as much as the next guy, but geez Bobby give it a break.
twoojoe at 5:42PM on 11/18/08
that's his niche... what do you want him to start doing? classic french? come on... that's like saying, yeah, it gets a little old when Rick Bayless whips up another mexican dish.
suburbangourmet at 10:52PM on 11/18/08
I used to do bigger meals than I do now. Why did I stop having more people and more courses? Because I could not enjoy it as much because I worked my ass off. We now have a sit down of a specific menu and I keep it under 15 if I can help it.
Tuesday some guests start arriving and I will start putting them to work.
JerzeeTomato at 11:02PM on 11/18/08
is the "oyster" same thing as the " Parsons Nose" ? the triangle piece of meat above the opening of the bird
krystyna at 9:54PM on 11/20/08
@krystyna......nope....the "parsons nose" is the part that went over the fence last......a.k.a. the butt,my granny's favorite part of the bird,but she called it the "pope's nose".Probably just coz she was raised catholic.LOL. The oyster is a little oval shaped chunk of meat underneath the thigh on the backbone of the bird.Always the "carver's" first taste of the bird.
onepercent99 at 3:22PM on 12/25/08