Tag Archive | BobbyFlay

Grillin’ with Bobby Flay

Well, with his cookbook, that is.

Last week I whipped up an easy meal with rib-eye steak, buttermilk mashed potatoes, and Dinosaur BBQ baked beans. Ever hear of Dinosaur BBQ? No, they don’t grill up dinosaur meat, but that could be a great story to tell kids to get them to eat their dinner! They are in upstate NY and have a few restaurants across the capital region area. I believe they originated at Harley Davidson gatherings! I know, a far cry from my typical weekend hangouts, but good food brings all kinds of people together! My mom found out about their food and it made such an impression on her, she gave us all cookbooks one year for Christmas! Yummy recipes that can satisfy any BBQ meat lover’s palate!

Bobby Flay’s Rib-Eye with Molasses-Mustard Glaze

2     bone-in rib-eye steaks

1/2  cup molasses

2     Tbsp. Dijon mustard

2     Tbsp. horseradish

1     tsp chile powder

kosher salt and freshly ground pepper

canola oil

Remove the steaks from the fridge 30 minutes before grilling.

Whisk molasses, mustard, horseradish, chile powder together in a small bowl and season with s&p. Let the glaze sit for at least 30 minutes before using, allowing the flavors to meld together.

Heat the grill to high. Brush both sides of the steaks with canola oil & season liberally with s&p. Place the steaks on the grill and cook until golden brown and slightly charred, 4-5 min.

Turn the steaks over, brush tops with glaze, reduce heat to medium and continue to grill until bottoms are golden brown and slight charred. Center should be medium-rare, 6-7 min.

Remove the steaks and brush with more glaze. Let rest for 5 min. before slicing.

Dinosaur BBQ Beans

2     cans Bush’s baked beans

2     Tbsp. olive oil

1/2  large onion, chopped

3/4  cup chopped green pepper

kosher salt & black pepper

2      garlic cloves, chopped

8     ounces hot Italian sausage (removed from casing)

1     Tbsp. Dijon mustard

1     Tbsp. ketchup

2     Tbsp. Worcestershire sauce

1     Tbsp. cider vinegar

1     tsp chili powder

1     Tbsp. molasses

Heat the olive oil in a large saucepan over medium-high heat. Add the onions and peppers, cooking till soft, adding salt & pepper. Toss in the garlic and cook for one minute.

Crumble the sausage into the veggies and cook, chopping to break the meat into small pieces. Cook till the pink disappears. Drain off some of the bean liquid in each can so that it’s at the same height as the beans; then mix the contents on both cans into the cooked veggies and sausage.

Turn down the heat to medium-low and add in the remaining ingredients. Simmer for 5-7 min. Serve immediately, or cool and reheat before serving. (We love it best the next day!)