Southwestern Seasoning Bobby Flay Recipes
As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.
Recipe From food.com
Provided by felly smarts
Categories Chicken Thigh & Leg
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
This is what Bobby uses to season his french fries at Mesa Grill. This calls for fresh cilantro but I used Knorr cilantro cubes.
Recipe From food.com
Provided by PrimQuilter
Categories Potato
Time 5m
Yield 1/4 cup
Number Of Ingredients 4
I had this chicken at Bobby Flay's Mesa Grill in Las Vegas and fell in love with it! The chef gave me the recipe for the Mesa Grill Poultry Rub! The rest of the recipe is mine. It's the juiciest chicken you will ever have, even the next day. You can make this on your rotisserie, in the oven, or on the grill. The following cooking times are only approximations, as all rotisseries, ovens and grills are different. Please refer to your owners manual. ROTISSERIE: 400 degrees @ 15 minutes per pound. OVEN: 400 Degrees for @ 15 minutes per pound GRILL: Coals on one side of grill, chicken on the other side @ 15 minutes per pound. Prep time does not include brining time.
Recipe From food.com
Provided by Brandess
Categories Chicken
Time 1h10m
Yield 1 Chicken, 8 serving(s)
Number Of Ingredients 21
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Category Main-Dish
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Difficulty Easy
- Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.
- Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
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From today.com
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