Bobby Flay's Throwdown! Read Online Free PDF

what I could do on my own.
    I quickly came to the realization that I wouldn’t be winning this one with flair, so I relied on my chef skills, hoping to take Toby on with flavor. My cocktail started out as the Deconstructed Asian Colada. After some eye-rolling and laughter from Stephanie and Miriam, it became known simply as The Throwdown. I muddled limes with Thai basil, sugar, and ginger-infused simple syrup, threw in some fresh pineapple and golden rum, shook with ice, and topped it all with a sweetened coconut milk floater. Delicious, if I do say so myself. And with that, this Throwdown team was Las Vegas-bound.
    Toby willingly accepted my Throwdown and prepared his awesome Serengeti cocktail for the occasion. You couldn’t let that smile fool you—Toby was all business and a true competitor. The judging criteria were presentation, taste, and marketing potential. The judges thought my cocktail was clean, refreshing, and citrusy, and very marketable. It seemed that luck was on my side, and this time, I pulled a winning hand. Winner or not, I’d raise my drink to Toby’s master mixology any day. Cheers!

     

     

Bobby Flay’s
The Throwdown Cocktail
    SERVES 2
    2 lime wedges
    ¼ cup finely diced fresh pineapple
    6 fresh mint leaves, plus whole sprigs for garnish
    4 fresh Thai basil leaves, plus whole sprigs for garnish
    1 tablespoon sugar
    2 tablespoons Ginger Simple Syrup (recipe follows)
    3 ounces golden rum
    Ice cubes
    2 tablespoons cream of coconut, such as Coco Lopez
    1. Combine the lime, pineapple, mint leaves, Thai basil leaves, sugar, and simple syrup in a cocktail shaker and muddle well. Add the rum and shake for 10 seconds.
    2. Fill 2 rocks glasses with ice, pour the drink over the ice, and float 1 tablespoon of the cream of coconut over each drink. Garnish with mint and Thai basil sprigs.
Ginger Simple Syrup
    ½ cup sugar
    1 (4-inch) piece fresh ginger, peeled and sliced
    Combine the sugar, ½ cup water, and the ginger in a small saucepan. Bring to a boil and cook until the sugar has dissolved, about 2 minutes. Remove from the heat and let cool. Strain out the ginger, cover, and refrigerate until cold, at least 30 minutes.
     

     
Tobin Ellis’s
Serengeti
    SERVES 1
    ½ lemon, cubed
    4 fresh basil leaves, plus more for serving
    1 tablespoon light brown sugar
    1½ ounces Leblon cachaça
    ¾ ounce Domaine de Canton ginger liqueur or homemade ginger syrup
    2 dashes Angostura bitters
    Ice cubes
    Crushed ice
    Candied ginger and fresh basil leaves wrapped in a lemon twist, for garnish (optional)
    1. Muddle the lemon, basil leaves, and brown sugar in a mixing glass. Add the Leblon cachaça, Domaine de Canton liqueur, and Angostura bitters, and shake with ice cubes.
    2. Layer crushed ice and basil leaves in a collins glass. Strain the mixture through a fine-mesh strainer into the glass. Garnish with the ginger-basil twist if desired, and serve.

Name: Tony Luke Jr.
Establishment: Tony Luke’s
Hometown: Philadelphia, Pennsylvania
Website: www.tonylukes.com
Phone: (215) 551-5725
    “I was terrified when Bobby challenged me to a Throwdown. You have to remember I live in Philadelphia; this is a town where if one of our sports personalities is responsible for losing a championship game, he doesn’t just get booed—he gets run out of town. And the only thing Philadelphia loves as much as their sports teams is the cheesesteak. Now that’s pressure! Bobby was great to work with; he is a true competitor and genuinely a good man. Doing the Throwdown took me from local to national recognition. Thank you, Bobby, and thank you, Food Network.”
    —TONY LUKE JR.

    It was time to take on two Philly icons: cheese steak and its king, Tony Luke. Could my gourmet twist on the Philly classic be enough to topple tradition? Would I get some brotherly love? Forgetaboutit!
    The only place cheesesteaks taste good is in Philadelphia. That’s where they were born in the 1930s, and the competition among the local sandwich shops, each