Thanks to Clarkson Potter for sending me a copy of Bobby at Home and partnering with me for a giveaway! All thoughts are my own.
If you’ve ever wished you could cook just like Bobby Flay, here’s your chance! Bobby at Home: Fearless Flavors From My Kitchen is in stores now! Published by Clarkson Potter, the book is loaded with everything you need to recreate some of Bobby’s most personal recipes. Read on to learn more about it, then keep reading for one of my favorite recipes: Brick Chicken with Salsa Verde. Plus, at the end, I’ll give you a chance to win a copy of Bobby’s book along with a $50 Visa Gift Card!
Bobby at Home: Fearless Flavors From My Kitchen
With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks.
In Bobby’s most personal cookbook yet, the culinary genius shares over 165 bold yet totally approachable (as in, even I can cook them) recipes that he makes for his family and friends. Take your everyday favorites – like chicken, fish and pasta- to whole new levels with Bobby’s exciting flavors and signature “pull-no-punches” cooking style.
Discover everything from weeknight dinners to weekend breakfasts to casual-yet-elegant desserts that will make your mouth water just thinking about them. Along with complete recipes, Bobby also shares essential “base” recipes so you can create your own variations.
For example, I’ve always wanted to make my own strawberry shortcake with REAL shortcake (and not just prepackaged angel food cake), but I couldn’t really find a good recipe written in a way that made sense to me. On page 192 of Bobby at Home, I found Bobby’s master recipes for shortcake, crostatas and cobblers! I can’t wait to try them out for our family holiday party!
A huge portion of Bobby Flay’s recipes are surprisingly picky-eater-friendly! Trust me, I know! Nine times out of then, I have to rework recipes to eliminate major ingredients that I simply won’t touch (then wonder why the whole thing came out all wrong). Typically, I’m lucky if I can find two recipes in any given cookbook that I’ll actually eat as is, so I was pretty shocked to find myself bookmarking over a dozen recipes without making notes on what to remove.
Visit BobbyFlay.com to learn more and purchase the cookbook. It makes a fantastic holiday gift idea, and you can even add a personal message to your recipient.
Brick Chicken with Salsa Verde
Below, you’ll find one of my favorite recipes from Bobby at Home, a delicious Brick Chicken with Salsa Verde! It’ll make a fantastic entree for all those holiday parties, and it’s totally picky-eater-approved!
In my opinion, the quintessential roasted chicken with salsa verde is served by my friend and mentor Jonathan Waxman at his restaurant Barbuto in New York City. Jonathan has been making that chicken at every restaurant he has owned for the past thirty years, and it is still as delicious as the first time he prepared it. This is my homage to that chicken dish, and one of my favorite things to prepare at home. Whether I am cooking the chicken on my grill in the summer or on the stovetop under a brick in the winter, it’s always a hit with guests.
3/4 cup extra-virgin olive oil
2 large garlic cloves, finely chopped
2 anchovies packed in oil, drained, patted dry, and finely chopped
Finely grated zest of 1 lemon
Pinch of crushed red pepper flakes
1 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped fresh tarragon leaves
2 tablespoons finely sliced fresh chives
Kosher salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into 8 pieces
- Whisk together the olive oil, garlic, anchovies, lemon zest, and red pepper flakes in a small bowl. Stir in the parsley, tarragon, and chives and season with salt and black pepper. Let the salsa verde sit at room temperature while you cook the chicken to allow the flavors to meld.
- Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and black pepper.
- Heat a 12-inch cast-iron skillet over medium-low heat. Coat the pan with a few teaspoons of canola oil. Wrap a brick in two layers of heavy-duty aluminum foil. (If you don’t have a brick, use a heavy pan or bacon press.) Place the chicken in the pan, skin-side down, and place the foil-wrapped brick or pan on top of the chicken. Slowly cook over low heat until the fat renders and the skin begins to crisp and turn golden brown, about 10 minutes. Turn the chicken over and cook until it is just cooked through and registers 155oF on an instant read thermometer, about 15 minutes more. Remove the chicken from the pan and let rest for 5 minutes. Serve drizzled with the salsa verde.
Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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About the Author
Bobby Flay is one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, the author of 13 cookbooks, and has starred in 14 Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame.
Fearless Flavors Giveaway
One (1) winner receives:
- A copy of Bobby at Home,
- Plus a $50 Visa gift card to stock up on ingredients and start testing flavors.
Enter below for your chance to win. Giveaway open to U.S. addresses only and ends on December 9th. Winner will be contacted via email. Good luck!