Bobby Flay's Throwdown! Read Online Free PDF Page A

tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.
    3. Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.
    4. Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the ¾ cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

     

     

Lynn Winter’s
Kentucky Farmhouse Scramble
    SERVES 4
    1 tablespoon unsalted butter
    1 tablespoon canola oil
    8 ounces boneless country ham, diced
    1 small red bell pepper, roasted (see Notes ) and diced
    12 large eggs, beaten
    1 cup (4 ounces) grated Jarlsberg cheese
    Freshly ground black pepper
    1. Heat a 12-inch nonstick sauté pan over medium-high heat. Add the butter and oil and swirl around the pan until the butter melts. Add the country ham and cook until it begins to brown, about 3 minutes.
    2. Turn the heat to medium-low. Stir in the roasted red bell pepper and beaten eggs. After the eggs begin to set, stir slowly from edge to edge with a heat-resistant rubber spatula until large curds form. This will take anywhere from 5 to 8 minutes. If they are setting too quickly, reduce the heat to low. While the eggs are still moist and slightly runny, fold in the grated cheese and season with pepper.

Name: Tobin Ellis
Hometown: Las Vegas, Nevada
Website: www.barmagic.com

    I paid a visit to America’s favorite city for sinning, Las Vegas, to place my bet against the house favorite, mixologist Toby Ellis. I love cocktails and was willing to gamble that I could win this Throwdown, even though deep down I thought I didn’t have a “shot.”
    BarMagic principal Toby Ellis has two decades’ worth of bartending, hospitality, and nightlife experience under his be lt. In his years behind the bar, he has held the titles of cofounder and president of the Flair Bartenders’ Association, head bartender for Caesars Palace Las Vegas, and new store opening bar trainer for TGI Friday’s. This onetime New York and Washington, D.C.-based ad man has both organized and judged all styles of bartending competitions since 1997, as well as serving as a technical advisor and on-air judge for television programming on channels from A&E to NBC and even our very own Food Network. He not only does the judging; he’s also been judged and is a three-time mixology champion and a nine-time world finalist in competitions including Legends, Best in the West, and Cayman Masters.
    When I caught up with him, Toby was wowing the crowd at the elite nightclub Pure in Caesars Palace, right across from my Mesa Grill restaurant. Yes, it’s safe to say I’ve seen what cocktail magic Toby is capable of weaving! One of his favorite concoctions (and the one he chose to highlight for Food Network and, unwittingly, this Throwdown) is a fragrant blend of basil, lemons, brown sugar, and South African cane rum. This is a man as passionate about cocktails as I am about food. Toby is a stalwart believer in the importance of fresh ingredients and adding flair to his bartending arsenal—two key ingredients in increasing the quality (and price) of the cocktail.
    I know how to make a basic cocktail, but for something a bit more elaborate I needed a little help, so I treated myself to a lesson from master mixologist Dale DeGroff. This cocktail king shared his rules for a perfect cocktail with me: First and foremost, go fresh—no premade mixes allowed. Second, you want to achieve that perfect balance of sweet and sour. Finally, technique is key. Shaking on ice—hard!—for 10 seconds would help load my deck for a winning cocktail. It was time to belly up to the test-kitchen bar and see