Bobby Flay's TOP 10 Brunch Recipes | Brunch @ Bobby's | Food Network

we're going to start by cooking some hickory smoked bacon, we're going to let the bacon cook and we're going to keep the bacon fat and we're going to cook some other things in the bacon fat, we're going to let it go, it's actually going to be crème fraîche. Dijon mustard and a little bit of hot sauce, well you get a little bit of creaminess, a little bit of spiciness, this is going to be our condiment for our French toast, now we're going to make the custard and we're actually going to soak the bread. So it's going to be three eggs and one egg yolk, then some grated parmigiano reggiano and half.

Let's turn our bacon very crispy and we will remove the bacon from the pan. We're going to keep that beautiful fat bacon and I'm going to cook the red onions with some mustard greens. Dip the red onions directly into the bacon fat. Here are the mustard greens. They should be wilted with a splash of cider vinegar. I'm going to wilt them a little. a little honey, there you go, mustard greens and red onions, so I have a pen that's basically a fancy French phrase for good quality white bread. We're going to start by spreading a little bit of Dijon mustard and creme fraiche and the hot sauce mix a couple of pieces of cheese a little bit of Gruyère cheese the Swiss cheese and then some crispy bacon then we have our mustard greens with our red onions and a little cider vinegar.

I'm going to close this bad boy and then we're going to soak it for about 30 seconds on each side, so we're going to turn it over and let the other side soak. I'm going to take a little bit of canola oil and just a little bit of butter, just so you know. here's the key: you want to cut the cooking inside the bread and at the same time you want all the other ingredients to heat up, they're all cooked, ready, we just need the cheese to melt a little, flip this, beautiful, really beautiful. strong, robust flavors, smoked bacon which is kind of a spicy mustard green and then the gruyere cheese, a little spicy, it brings it all together, eggs benedict with apple sausage, I'm going to grate some onions and the apple and I'm going to add a little garlic and we're going to sauté it for our sausage, you know, we want to add a lot of flavor to our ground pork, so I'm going to sauté these vegetables with a little bit of canola oil, you know, while we're in We'll also give it a little cooking the apples.

It's so easy to make your own breakfast sausage. You just take the ground pork and you season it with a little bit of cayenne, salt and pepper, a little bit of sage, a little bit of fresh thyme and then I can take my onions, garlic and apple, a little bit of maple syrup, I'm going to put this back in the refrigerator, I'm going to let all these flavors come together, I'm going to take three eggs, three egg yolks, I like to cook my eggs right on the stove. in a metal container obviously they are going to get nice and light we want to create a ribbon when we do that so that everything stays together now I am going to take a little bit of clarified butter that we are going to add slowly to the cooked egg yolks so that they emulsify yes you add it too quickly it's going to separate and you really have to start over add a little bit of lemon juice a little bit of hot sauce a little bit of Dijon mustard and a little bit of whole grain mustard to give it a little bit of texture the mustard we're going to thicken up too a little bit of the hollandaise sauce a little bit of salt and pepper let's make our burgers, these will probably take about three minutes on one side and a couple of minutes on the other, let's put the English muffins in the toaster and then we'll talk about the poached eggs, you have a little bit of water that's steaming and then you take a little bit of distilled vinegar and that will really help the poached eggs coagulate.

I'm just going to use a small mold in case I break the egg. I won't have to fish it out of the water. I'm going to have a couple of English muffins, some of our pork and apple sausage on top and I'm going to have a couple of eggs, our beautiful poached eggs and something else. Christmas sauce we put a little bit on top we're going to make a syrup with the mangoes and the pineapples and then we're going to cut this into cubes now it doesn't have to be so uniform because we're going to puree this anyway so I'm going to cut into pieces big the mangoes and the pineapples, so the pineapple, I'm going to cut this, you want to cut the eyes out of the pineapple, oh, to quickly cut it into pancakes, it's just a vehicle for a lot of different options when it comes to fruit, so a couple cups of water, about a cup and a half of sugar, this will make our tropical fruit syrup okay.

I'm going to let them all cook together now. we're going to make some pancakes it's going to be a cup and a half of flour two tablespoons of sugar a tablespoon of light brown sugar will just give you a little bit of that rich molasses flavor then a teaspoon of baking powder and a half a teaspoon of baking soda a piece of salt and I'm going to mix this with a fork, okay, the wet ingredients a couple of eggs a cup and a half of buttermilk a little bit of vanilla extract and then three tablespoons of unsalted butter melted so that it will be incorporated into the wet ingredients, okay, so I'm going to add the wet to the dry until it gets to the point where they're mixed together, there's some lumps in there, okay, and we're going to let this sit for a while, so Now that our syrup has been incorporated into our fruits and the fruits are a little bit soft now, we're actually going to puree the pineapples and the mangoes as best we can, we can be careful when using this because it's very, very spicy. liquid, especially the fact that there is sugar here, nothing gets hotter than sugar.

Add a little honey to this because the honey will really bring out the natural flavors of the pineapple and mango and also give it a little bit of that syrupy consistency. Well, we're going to let the syrup cook a little longer, about 15 more minutes, so we're going to make a mascarpone whipped cream to put on top of the tropical pancakes. Okay, so we'll start with some mascarpone. cheese, a little bit of heavy cream and then a little bit of powdered sugar, you can see it's getting nice and thick, you see it's perfect and just a splash of vanilla, okay, so let's make silver doll pancakes, now you can make larger pancakes if you want.

When there are a lot of bubbles, you know there's a chance it's time to flip them, you can cheat and watch a little. I'm actually going to strain the syrup because there are a lot of fibers in mangoes and pineapples, we just want a finer syrup. a little orange zest and just a splash of lemon juice to freshen it up, some mangoes and the pineapples give it a little texture, we get our pancakes, we get our syrup, a little powdered sugar, we get our mascarpone whipped cream , I'm going to put it on the outside because otherwise the hot syrup will melt it, so what we're going to do first is take some spicy sausage and some sweet sausage and then we're also going to need some onions and some garlic. crush our garlic you want to crush this real good so let's take our sausage I'm going to take it out of the casing I'm going to take some butter then our onions our garlic I'm going to I'm going to take some sweet red and yellow peppers, cut them into cubes too and they're raw, so we want to cook them a little bit and then we'll take our sausage.

I'm going to sauté our sausage along with the onions and garlic. and the peppers, this is where a lot of the flavor will come from. Now you can use Idaho potatoes if you want new potatoes. Fingerling potatoes, any type of potatoes you want, but what I suggest is that you cook them first and you can boil them. in water, which is what we did here, or you can roast them or bake them in the oven and then what I like to do is just dice them like this because I want as much surface area of ​​the potato to be exposed to the griddle to get a nice crispy texture. .

I'm going to season this with a little bit of salt and pepper and then a little bit of paprika as well. I'm going to roughly chop some Italian flat leaf parsley. I'll also use a little rosemary. you know rosemary has a very strong flavor, you always hear me say that you always add the fresh herbs at the end, the only exception might be the rosemary just because it's not a bad idea to let the rosemary cook a little softer and also a little it has a mild flavor just a little bit so I'm going to put in some rosemary right now and we'll save the parsley for last okay so if you notice I haven't touched on this yet because I really want the potatoes and the onions and the sausages, you know, have a very nice crust on the outside and if I keep moving them, that's not going to happen.

You can see that some of the potatoes are starting to get a really good crust. It smells delicious on the outside, look how delicious and crunchy it is on the inside, so now we try to turn the potatoes that have not been turned on this side and we do the same on the other side and if the potatoes start to break a little, that's good, I don't want al dente home fries, no interest, so we're going to put some parsley on top and we're just going to fold this in and then we're done, you see the parsley at the end. it adds a really nice touch of freshness, okay, beautiful, maybe just like a kind of splash of extra virgin olive oil, so you like French toast, right?

I love bread, I love bread, so we've got some sugar here, a vanilla bean, how about half? and half let's do it here put enough of that in there and then a little bit of orange in the heart please yeah a little bit of orange zest so this challah bread has been toasted in the oven at 350 degrees and It has dried out a little. Oh well, what are you doing? let's pour it on top oh this is different what do you mean? normally we do the soaking method, you're just going to put it in, I want it to soak because I want it to go all the way, I've never seen this done before, so it's just going to soak it in, soak it, flip it and we'll flip it in about 15 minutes so the butter and the brown sugar are good and a little bit of water we're going to let it melt and then we're going to make some drunken strawberries, what are we doing?

We macerate these joints cut in half so that the juice opens up a little bit and we're going to add a little bit of orange liqueur and a little bit of sugar, yes, and the sugar will dissolve, so you'll want to turn them over. For me, yeah, I got you and let's let it sit for another 30 minutes and look at this. I'm going to take our caramel, our brown sugar caramel, we're going to put it on our silk pad here, so walk me through this, so this is it. This will be the bottom, well this will be the top when we flip it exactly exactly, I guess okay, so basically the creme brulee, you know, obviously the creme is the cream, so the brulee is the torch, Well, brulee means burnt cream, so.

Yeah, so this would be the short part, the sugar or the brulee, and this is obviously the custard and cream part. I really love your technique. I've never made French toast like this, where I first soak it in a pan instead of making it. the flipping game exactly and then I put it on top of the sweetest, most comfortable bottom ever, which is caramel sauce, this is going to be really great, I'm excited, rich and delicious, okay, come on, let's go to the oven, how much does 375 cost? 25 minutes I'm really excited about this because I mean, I've eaten French toast my whole life, but I love it when it's made differently.

Now I could go into my kitchen and try this and I actually like to make it in the oven like this. makes it even a little bit easier, oh my gosh, look that's puffed to perfection,

bobby

, oh yeah, oh, nice and creamy honey, I think that was good, get all that goodness, yeah, okay, I'm going to have our strawberries , look at that, can I try it? You already know this, Bobby, here you go, miss, okay, I'm excited, oh yeah, oh, the orange liqueur actually happens, hollow out the bread, I'm going to take the top off, I'm just going to take out the whole inside of the bread. , just brush the olive oil and just a little bit on the edges of the bread as well and even this I added a little salt and pepper I put the bread in the oven at 350 degrees and let it brown nicely and toast let's Start by cooking a sweet Italian sausage from the casing with a little bit of canola oil, let's crack some eggs, I'm going to crack them, I don't know, about 10 eggs, cut up some onions, I'm going to julienne the peppers, now these are these.

It's red and green peppers, so we're going to take out our sausage. I'm going to dump our onions and peppers here directly into the sweet Italian sausage fat that we just want to soften up, you know, the peppers and onions. so we've got some parsley, I'm going to take some basil too because basil is nice and leafy, it's better to just break it up, we just want it to be a little crunchy exactly, that's perfect, so we've got our Calabrian chiles and I'm just going to take like two chiles, they're pretty spicy, just chop them up nice, so let's make our sausage in there, let's throw in our chiles and you want to make sure you chop them really fine because they can be very hot and then some provolone cheese, okay, we can throw in eggs here and then parsley, fresh basil, a little bit of provolone, just mix this together, it's pretty, right?

Just until the eggs start to cook, so now. We'll put this in our bowl of toast, a little bit of provolone on top, and then a little bit of grated parmesan. We will also put this on the grill so that theHeat comes from above and basically melts the cheese. creating a nice little crust on top, kind of like a giant free-form sandwich in a way. Let's make some cheddar and bacon, a little bit of Dijon, a splash of water, a little salt and pepper and now we're going to take some puff pastry, so we're going to spread this out a little bit, but it's actually pretty good here.

I'm going to grate some white cheddar cheese and put it in the middle of the puff pastry, a little salt and pepper, okay, let's fold this so that the cheese is inside, let's make sure it's nice. and flat and even, so we're going to make some cuts and then we're going to twist the bacon over the dough. This is hickory smoked bacon. Smoked apple would work too, so let's have our beaten egg. Paint our twists a little crispy here, some sesame seeds and some poppy seeds and the beaten egg will help hold it together at 375 degrees for about 20 minutes, so we'll take some eggs and put them in some water that just came to boiling, gently drop them in there to get a soft boiled egg.

We actually put it in hot water, bring it to a boil and let it cook for five and a half minutes, so I'm going to take them to the sink. I'm going to pour a lot of water. I'm going to pour some cold water over the egg to prevent it from cooking. Take an egg topper. See it actually makes a kind of indentation in the egg there and it should just. It looks beautiful and if you don't have an egg topper, just use a spoon. You know, break around the egg, it won't be perfect, but you'll remove the top of the egg and then you can get to the yolk. yeah, so the egg is still very runny and the white is cooked and then what we're going to do is dip the cheese and the bacon into the egg, you've got the cheddar cheese running through there, the crispy bacon, a little bit of crust from that light dough. a little of those seeds on the outside gives it a very pretty color.

I can eat 10 of these cups of flour a teaspoon of baking powder half a teaspoon of baking soda a little salt three tablespoons of sugar so these are our dry and wet ingredients two-thirds cup of buttermilk an egg a little of vanilla extract a little bit of melted butter and then a little bit of orange zest okay now I'm going to go from the wet to the dry this is like a pancake batter spray with a little bit of canola oil then we'll use a small scoop of ice cream to perfectly fill the measurements of our muffins, so let's put them in the oven at 350 degrees and they will only take about 10 or 12 minutes because they are very small.

Alright, so we're going to spread the tops of our muffins with a little bit of butter, I'm just going to do a little bit of cinnamon and sugar, you know the recipe, just a minute of sugar and then we're going to roll up our muffins. while they cool, the cinnamon sugar and we will be ready, so we are going to place our muffins in the cinnamon sugar, just give them a muffin, we need a cup and a half of all-purpose flour, a little salt a teaspoon of baking soda sodium one eighth of a teaspoon of cinnamon those are our dry ingredients for the wet ingredients a quarter cup of granulated sugar and a quarter cup of white brown sugar one egg and then some toasted coconut as well about a quarter cup, I'm going to mash some very ripe bananas, you really want to mash them really good, like I said, they're ripe for the best, so we're going to put all the wet ingredients together here, I'm going to put the browned butter on this, which is five tablespoons of unsalted butter that It's melted and browned and I'm going to pour the wet into the dry, a little bit of non-stick spray so it doesn't stick, so 350 degrees for 45 to 55 minutes we're going to make a banana breeding sauce and we're going to start by putting in a whole loaf of butter in our pan, three quarters of a cup of brown sugar, this will make a beautiful caramel and of course, banana sponsors will not be banana sponsors without bananas, so Now we can cut the bread into slices, banana bread It should be about an inch to an inch and a half thick and I'm going to take a little bit of melted butter and then a little bit of rum, you know, you can use whatever rum you want, but I think a darker one is probably a better idea.

Here we're going to light some flames and let the alcohol cook off. We want to let them cook for five six minutes and I just want to hold it down because it won't get as crispy. But I want that waffle indentation. I'm going to add a little bit of cream to our sauce here or caramel. How good does it look? So of course our bananas, make sure they're well coated, take it off the heat, let's check our waffles. oh yeah, they look great, they ran out of pumpkin or sauce right on top, grated some sweet potato with icing sugar and soaked it in salted water for about 15 to 20 minutes and now I'm going to drain it in the colander and there will be lots of water here, well, then I'll also take some cheesecloth, which is the old way of straining things.

I'll take some of our sweet potatoes and drain them. even more look how much water comes out of there I'm going to dry these sweet potatoes as much as possible, okay, I'm going to crack two eggs, so let's see, put a little bit of egg in there, a little bit of flour. I'm going to grate some onion and then some green onions as well as salt and pepper okay let's see what that looks like a little more flour okay they look good now we're going to use a cast iron skillet or you. You can also use a nonstick skillet and then a little bit of butter and a little bit of canola oil so that the butter gives it that kind of nice nutty flavor as the butter browns in the pan and the canola oil gets a kick. burn higher than let's say butter, okay, take some and then press it down into the pan to form the pancake so it's nice and level and you don't want to crowd the pan, I think we could do three of these at once.

I don't want to make too many because they're too thick because you want them to be crispy but you also want the potatoes to cook through and you basically only want to turn them once so we're going to wait until they're kind of crispy. around the edges before you start thinking about giving them a spin, look it's perfect, nice and crispy, okay, so let's put them in the oven. I'm going to poach an egg or two. A lot of people ask me The key to poaching eggs correctly, basically, is one ingredient, vinegar, that will actually help the egg coagulate so that it sticks together instead of separating the white and yellow while cooking some thin slices of ham. me too.

I really want to slice this really thin because we want to try the sweet potato pancake, we don't want the ham to overwhelm it, okay, it should do that and what I like to do with my poached egg is pour out the water. so I put it on a paper towel and let them drain for a second and we can start plating. I'm going to start by taking my sweet potato pancakes, I'm going to put them on a plate, I'm going to have some ham and then some. of my gelatin, my new found hot pepper gelatin, just spread a little bit over the ham and then our poached egg, a little fresh ground pepper, a little salt, if you want, you can make some sweet potato sandwiches with it, I think you look pretty good