World Chefs: Bobby Flay sharpens competitive edge on new reality TV show - mekenita restaurant signature dishes

NEW YORK (Reuters)-
Star chef, restaurant owner, reality TV star Bobby Fry was bornand-
He is a native New Yorker who has made a lot of money in celebrating Southwestern American cuisine.
Flay, who became the helm of Mesa Grill in New York City in early 1990, has since built a culinary empire of reality shows, cooking books, premium TV shows
From New York to Las Vegas to restaurants and burgers in the Bahamas.
In beat Bobby Fry, his latest adventure on real TVyear-
The boss competes with another chef, boasting rights for the competitor's signature dish.
"I love the competition for it all," said Flay, whose first job was to cook in Joe Allen, the legendary theater district.
"I was an athlete when I was a child, so this is a sport that I have grown up.
It keeps you sharp.
In a recent interview with Reuters, Flay talked about his culinary career, signature dishes and famous chefs.
Q: How would you describe your food?
A: I am famous for Southwest Food. I think I am an American chef first. . .
I opened a Mediterranean restaurant called Gato in New York, so I would say I make American food in half of the restaurants and the other half in the Mediterranean.
Q: What is the concept behind "beating Bobby Fry?
A: Two chefs come in and they take care of each other and then the winner will try at 45-
Fight with their signature dish for a minute so they know what they're doing and I don't know.
Q: Is there any signature dish?
A: Maybe I made shrimp at Mesa Grill for more than 20 years.
This is probably the most ordered dish for people, and it's also the one that's never been on the menu.
Q: You are famous for barbecue.
How do you think people can improve their barbecue technology?
A: For some reason, I think people are intimidated by the grill.
I always say think of the grill as a burner with a grill.
So, if you are comfortable cooking on the stove, it should be comfortable to cook on the grill.
It's basically the same.
I also think it's too long for people to put things on the grill.
Q: What do you think of celebrity chef labels?
I think the phrase is overused.
This is a brand launched by the media.
TV can make you famous, but I will never call myself a celebrity chef.
I think I am a chef in my restaurant.
Q: What advice do you have for young aspiring chefs?
I think young chefs should go back to the most basic areas.
Go to the cooking school and then work for a chef that you really like and respect.
Q: Is there any suggestion for a family chef?
A: There are A lot of access on the Internet and on TV now. . .
You can get countless recipes and videos that make home cooking better.
At the dinner party, the game has now started.
The people at home are cooking like restaurant chefs, which is great.
Q: What's always in your kitchen?
A: I have a big spice rack and I always have about four or five different mustards --
Dijon mustard, yellow mustard, whole wheat mustard.
Grilled Tomato bread with garlic shrimp, 1 pound of 4 to 6 garlic shrimp (36 to 40 count)
1/2 cup with shrimp, Shell and Shell, plus 2 tablespoons
Virgin olive oil, plus 12 more drops of garlic cloves, chopped 1/4 teaspoon red pepper slices 1/4 cup dry sherry 2 teaspoon chopped fresh vanilla Kosher salt and freshly ground black pepper 1/4
Leaf parsley leaf baked tomato bread 6 plum tomatoes 1/4 cup Canadian oil Kosher salt and freshly ground black pepper 1/4 teaspoon smoked Spanish red pepper 2 garlic cloves chopped clover honey if sliced 1/2-
Fresh apartment in inch thick chopped
European celery leaves for decoration.
Prepare shrimp: Place 2 tablespoons of olive oil in a small stir-fry pan with medium heat, add garlic and cook until soft for about 1 minute.
Add red pepper flakes and cook for 30 seconds.
Add sherry and Baili and cook until the liquid evaporates for about 2 minutes.
Remove from the heat, transfer to the bowl and add the remaining 1/2 cups of olive oil;
Season with salt and pepper. 2.
Put the shrimp in a medium sized bowl, add 1/4 cups of garlic marinade and stir the shrimp.
Keep the lid cold for 30 minutes. 3.
At the same time, heat the grill to high for direct barbecue. 4.
Make tomato bread: brush the tomato with vegetable oil and season it with salt and pepper.
Bake the tomatoes until they are burnt around and soften after about 8 minutes. 5.
Immediately transfer the tomatoes to the food processing machine, add peppers and garlic and stir until chopped.
Season with honey, salt and pepper if needed. 6.
Bake the bread on both sides to golden brown for about 30 seconds on each side.
Place the bread on the platter and immediately add some tomato mixture to each one-sided package.
Decorate with chopped parsley. 7.
Remove the shrimp from the marinade and season it with salt and pepper.
Grill to pink for about 1/2 minutes each. 8.
Remove the shrimp from the grill and place it in a clean bowl and stir with the remaining marinade and parsley.
Put shrimp and olive oil on each one-sided bag.