Twice Baked Horseradish Potatoes

Just tried this recipe last night out of the cookbook. Simple and awesome. I even used less cream than it called for and replaced the whole milk with skim milk. They still ended up creamy, light, and flavorful. The Horseradish provides a kick and a taste that you wouldn't ordinarily expect out of a potato. On an episode of Grill It! Bobby exclaimed that he loves horseradish. I do too. At least we have that much in common. So now I don't have to worry because in case I ever run into him I know we'd have something to talk about :-P Is this going to be one of those blogs? Ya know when someone takes a celebrity chef's cookbook and after trying each recipe they write about it? I hope not, that's so overdone.

10 year old WOWS Bobby

On a 2007 episode of Boy Meets Grill Bobby's guest is a 10 year old girl named Allegra, he calls her his friend, they met in the Bahamas where her mother opened a store next to his restaurant and she was so interested in cooking that he had her help him out over the summer. Isn't that cute? Yes, yes it is. So this child might as well have been 30 the way she spoke about food and her vocabulary was better than some adults I've known. Towards the end of the show Bobby allows Allegra to take the reigns and instruct him and us how to make her own ginger lemonade. A few minutes in after she tells Bobby that she has to add simple syrup and smash the blackberries, he looks at her in obvious amazement and exclaims, "HOW DO YOU KNOW SO MUCH ABOUT FOOD? HOW DO YOU KNOW??" She was also able to talk through the process while doing it on camera, which if you've ever seen The Next Food Network Star, many of those contestants vying for their own cooking show can't even do that. It was a nice episode, found it On Demand with Direct TV. Throwdown on tomorrow night! And also Iron Chef on Sunday. Why would anyone be foolish enough to take on the B Man in Kitchen Stadium?

Bobby Flay's Mesa Grill Cookbook

Just bought this book, basically I chose it off the shelf from the many others because it's big, bold, beautiful, and it includes a few let's say spicy pics of the Flay Man himself in action. I haven't made anything yet but I love it already. The gorgeous pictures, the glossy pages, the bursts of color make me want to dive into every recipe. Flay also includes some captions and bits of information that provide us with a personal flare. It's not just a book of recipes but also a learning tool for those of us who have been impassioned and emboldened by the explosion of flavor and energy that is Bobby Flay. I can't wait to flip through it again to try to decide what to make first.

Chefography of Bobby Flay

Three cheers for The Cooking Channel for resurrecting "BBQ with Bobby Flay" in which Bobby delightfully narrates the deliciosity of BBQ hot spots around the country. Not too polished and not too much Bobby, he's basically injected into the half-hour segment rather than actually trekking to these places. But good nonetheless.

Chefography, a show on The Cooking Channel, chronicles the admirable journey of our greatest chef stars. Bobby's, beginning back when he graduated from The French Culinary Institute in 1984 and is hired as a sous chef right off the bat in New York City. At 19 Bobby is suddenly thrust into the head chef spot at the Miracle Grill restaurant, but as talented as he was he himself admitted that he was in over his head. So he made the decision to go in a different direction and while working as a cook at Buds and Jams Restaurant he honed his skills and eventually his passion shined through enough to land him the executive chef spot at Mesa Grill at just 25 years old. This is where Bobby dived into Southwestern cuisine and not only excelled, but set off chilly flavored fireworks in NYC.

Bobby ended up on the beloved Food Network first 1996 with a somewhat less than polished cooking show, but soon enough he ended up with a grilling specific show called "Grillin' & Chillin'" He and his friend and co-host Jack engaged in playful rivalry facing off with a grill and some meat. But the moment that catapulted Bobby Flay into the spot light came on Iron Chef (Japan) when he was chosen as the stereotypical American chef to face Iron Chef Morimoto for a special New York battle. Bobby sliced his thumb open and was jolted by an electric shock caused by wires soaking in water pooling up around the ovens. Despite the highly unpleasantness of it all, he stuck it out. He and his chefs were so ecstatic to actually finish the dishes they hoisted him up onto the counter upon which was the cutting board where he stood and "raised the roof" in a gesture of triumph and victory. Morimoto was angered due to the disrespect of sacred cooking instruments and declared that Bobby is "not a chef." Controversy ensued flinging him and The Food Network into the mainstream and also producing Iron Chef America. Bobby was asked to do a rematch in Tokyo against Morimoto, he readily accepted, and won. Before long Bobby became one of the elite of The Food Network and resident chef on CBS's Early Show, has 6 restaurants, several cook books, his own line of cookware, provider of scholarships for kids to study at The French Culinary Institute, and also a loving husband and father.

Bobby Flay has worked tirelessly all of his adult life to achieve his goals, he's gracious, delicious, and delightful with just a hint of spicy jalapeno sass. He's brought us passion for food and a desire to try new things on the grill. His cookbooks and shows make beautiful southwestern cuisine accessible and exciting...and for that I adore Bobby Flay.