bobby flay

This Slow-Cooked Salmon, Chickpeas, and Greens recipe yields tender, flaky fish.

Slow-Cooked Salmon, Chickpeas, and Greens

olive oil,

chickpeas,

cumin

salt and black pepper

garlic clove, thinly sliced

mustard

honey

salmon

½ small shallot, very finely chopped

lemon juice

Dijon mustard

olive oil

vegetable oil

capers, rinsed, patted dry

Bobby Flay often uses terra-cotta dishes called for this recipe. These lightweight vessels, ubiquitous in Spain, can go from oven to table, and come in a full range of sizes.

Bon Appétit

Preheat oven to 250°. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 Tbsp. oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.

Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

Drizzle salmon with vinaigrette and top with capers.

Bobby Flay uses chipotle chiles to add a touch of smoke + heat to his Salisbury steak, paired with classic mashed potatoes + a rich mushroom-bacon gravy.

Bobby Flay's Spicy Salisbury Steak, Mashies + Bacon Gravy=Chef's Kiss

chicken backs

kidneys removed

chicken wings

chicken feet

onions

celery

carrots

thyme

black peppercorns

garlic

horizontally

potatoes

Kosher salt

heavy cream

milk

unsalted butter

black pepper

canola oil

bacon

cut crosswise into ¼-inch-wide lardons

onion

paste salt

chipotle chiles

½ chuck (80/20)

panko breadcrumbs

shiitake or cremini mushrooms (or a combination)

stems discarded

caps cut into ¼-inch-thick slices

all-purpose flour

dry red wine

Chipotle Salisbury Steak with Mashed Potatoes &amp; Mushroom-Bacon Gravy | Bobby Flay

For the light chicken stock, combine the backs, wings, feet, onions, celery, carrots, thyme, peppercorns and garlic in a large stockpot and add 6 quarts water

Bring to a boil over high heat, then reduce the heat to medium-low

Season with salt and simmer, skimming periodically, for 3 hours

Strain the stock into another clean large pot or bowl and let cool to room temperature

Set aside 3 cups for the Salisbury steak, then divide the rest into quart containers and refrigerate for up to 3 days or freeze for up to 6 months

For the mashed potatoes, put the potatoes in a large pot, add cold water to cover by 2 inches and season with 2 tablespoons salt

Bring to a boil over high heat and cook until fork-tender, about 25 minutes

Drain well and return to the pot over high heat for 1 minute to dry out the potatoes a bit

Pass them through a food mill or potato ricer into a large bowl

Heat the cream, milk and butter in a large saucepan over medium heat until the butter melts and the liquid is warm, about 5 minutes

Add the mixture to the potatoes and mix until combined

Add more cream and milk, as needed, if the mashed potatoes seem too dry

Season with salt and pepper and keep warm while you prepare the Salisbury steak

For the Salisbury steak, line a plate with paper towels

Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat

Add the bacon and cook until golden brown and crispy and the fat has rendered, about 8 minutes

Leaving behind the fat, use a slotted spoon to remove the bacon to the paper towels to drain

Heat the rendered bacon fat over high heat until shimmering

Add the onion and cook until soft, about 4 minutes

Add the garlic and cook for 1 minute longer

Transfer the mixture, along with the fat, to a large bowl and let cool slightly

Add the egg and chipotle to the cooled onion-garlic mixture and mix until combined

Add the meat and the panko, season with salt and pepper and gently mix to combine

Divide the meat mixture into 4 equal portions and form each portion into an oval patty about 1 inch thick

Place the patties on the prepared sheet pan, cover and refrigerate for at least 30 minutes and up to 12 hours

While the meat is chilling, heat 1 tablespoon of the oil and the butter in a large high-sided sauté pan over high heat until shimmering

Add the mushrooms and cook until golden brown and their liquid has evaporated, about 8 minutes

Sprinkle the flour over the mushrooms and cook, stirring constantly, until the flour turns a light golden brown, about 2 minutes

Stir in the wine and cook until reduced by half, about 5 minutes

Stir in the stock, thyme and bacon and bring to a boil

Reduce the heat to medium and cook until the mushroom gravy begins to thicken and the flour taste cooks out, about 8 minutes

When ready to cook the Salisbury steaks, heat the remaining 2 tablespoons oil in a large cast-iron skillet over high heat until shimmering

Add the patties and cook until golden brown on both sides, about 4 minutes per side

Carefully transfer the patties to the gravy and cook, spooning the gravy over them occasionally, until the meat is cooked through and tender, about 30 minutes

Serve the Salisbury steaks with mashed potatoes and spoon the gravy over both

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2021/10/05/1958635587913/16025_bobby_flay_recipe-3e58c2a6_808312_5192.mp4

Watch Bobby Flay prepare his twist on Salisbury steak flavored with chipotle chiles and served with creamy mashed potatoes and a rich mushroom-bacon gravy.

How to Make Chipotle Salisbury Steak with Mashed Potatoes &amp; Mushroom-Bacon Gravy | Bobby Flay

Bobby Flay shares one of his favorite Sunday night dishes: cheesy chicken, mushroom + kale enchilada casserole.

Rach Loves Bobby Flay's Chicken Enchilada Casserole for Game Day!

neutral oil

whole peeled plum tomatoes

ancho chile powder

pasilla chile powder

chipotle peppers

lime juice

Olive oil

finely chopped to a paste with ¼ teaspoon kosher salt

lacinato kale

leaves coarsely chopped (about 8 cups

lightly packed)

cremini mushrooms

(about 8 cups)

cilantro leaves

Tomato–Red Chile Sauce (above)

corn tortillas

chicken

Monterey Jack cheese (about 1 pound)

Cotija cheese (about 4 ½ ounces)

Sour cream

Lime wedges

Chicken, Mushroom, and Kale Enchilada Casserole | Bobby Flay

For the sauce, in a medium saucepan, heat the neutral oil over medium-high heat

Add the onion and cook until soft, about 5 minutes

Add the garlic and cook until soft, about 1 minute

Add the tomatoes, cumin, ancho chile powder, pasilla chile powder, pureed chipotle, and honey

Use a potato masher to lightly crush the tomatoes against the sides of the pan

Simmer, stirring occasionally, until the sauce is thickened, 20 to 25 minutes

Transfer the mixture to a blender, remove the steam vent from the center of the lid and cover the small opening with a kitchen towel (this will help to release steam)

Add the lime juice and season with salt and pepper

Use immediately, or let cool completely, transfer to airtight container, and store in the refrigerator for up to 5 days or in the freezer for up to 3 months

For the casserole, preheat the oven to 375°F

Lightly grease a 13 × 9-inch baking dish with olive oil

In a large saute pan, heat 2 tablespoons of the olive oil over medium heat

Add the garlic and cook until soft, about 30 seconds

Add the kale, season with salt and pepper, and cook, tossing occasionally, until the kale is tender, 6 to 8 minutes

Add the remaining 3 tablespoons oil to the pan and increase the heat to medium-high

Once the oil starts to shimmer, add the mushrooms and cook until browned, stirring occasionally, about 15 minutes

Add the cilantro, season with salt and pepper, and add to the bowl with the kale

Spread ¾ cup of the chile sauce over the bottom of the prepared baking dish

Cut 3 of the corn tortillas into quarters and set aside

Working with 1 whole tortilla at a time, dip it in the remaining chile sauce, then layer 3 of the tortillas into the dish

Coat 4 of the quartered tortilla pieces and use them to fill in any spots

Layer with 2 cups of the chicken, half of the mushroom/kale mixture, 2 cups of the Monterey Jack, and ⅓ cup of the Cotija

Dip 3 additional whole tortillas and 4 of the quartered tortilla pieces in the chile sauce and add on top

Layer with the remaining chicken, remaining mushroom/kale mixture, 2 cups of the Monterey Jack, and ⅓ cup of the Cotija

Dip the remaining 3 whole tortillas and 4 quartered tortilla pieces into the sauce and add to the casserole, spreading any remaining red chile sauce on top

Sprinkle with the remaining Monterey Jack and Cotija

Bake for 20 minutes, remove the foil, and continue to bake until the sauce is bubbling and the cheese is golden brown and melted, 15 to 20 minutes longer

Garnish with chopped cilantro and serve with sour cream and lime wedges

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/10/14/2084870723900/rr_17043_bobby_flay_recipe-b3a86d9d_1377519_5192.mp4

Watch Bobby Flay show you how to make a crowd-pleasing enchilada casserole with chicken, mushrooms + kale that Rach likes for game day.

How to Make Chicken, Mushroom, and Kale Enchilada Casserole | Bobby Flay 

Whisk together mayonnaise, lime zest and juice, celery salt, cumin seeds, sugar, and dill in a large bowl and season with salt and pepper. Add cabbage, carrot,

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