Corn Relish Recipe Bobby Flay Recipe For Hand

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LOBSTER AND GREEN CHILE BISQUE WITH TOASTED CORN RELISH



Lobster and Green Chile Bisque with Toasted Corn Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 27

3 tablespoons unsalted butter
1 medium Spanish onion, coarsely chopped
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
2 (1 1/2 pound) live lobsters
1/2 cup water, plus 3 cups
1/4 cup dry sherry
2 cups white wine
8 sprigs parsley
8 sprigs cilantro
1 bay leaf
8 white peppercorns
2 roasted poblano peppers, peeled, seeded and pureed
Salt
2 cups heavy cream
1 cup milk
2 tablespoons honey
Freshly ground white pepper
Toasted Corn Relish, recipe follows
2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes
1/4 cup finely diced red onion
1 roasted poblano, peeled, seeded and finely diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 tablespoons finely chopped fresh tarragon
Salt and freshly ground pepper

Steps:

  • Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color.
  • Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat.
  • Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes.
  • Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish.
  • Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
  • Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste.

LOBSTER AND GREEN CHILE CHOWDER WITH ROASTED CORN-GREEN CHILE RELISH



Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish image

Provided by Bobby Flay

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 19

4 (2 pound) lobsters, steamed
3 tablespoons unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
3 cups roasted corn kernels, cobs reserved *see Cook's note
4 to 5 cups lobster stock
3 poblano chiles, roasted, peeled, seeded and diced
3 cups heavy cream
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro leaves, plus leaves for garnish
Roasted Corn and Green Chile Relish, recipe follows
4 ears fresh corn, silks removed but husks left on, soaked in cold water for 10 minutes
1 large poblano chile, roasted, peeled, seeded and finely diced
1 lime, juiced
2 tablespoons canola oil
Salt and freshly ground black pepper
1 small red onion, finely diced

Steps:

  • Remove the claws from the lobsters. Carefully crack the claws and try to remove the meat in 1 piece and set aside for garnish. Remove the tail meat and chop into 1-inch chunks and set aside in the refrigerator. Reserve the shells.
  • Melt butter in a medium stockpot over medium heat; add the onions and garlic and cook until soft. Increase heat to high, add the wine, lobster shells, and corn cobs and cook until completely reduced. Add 4 cups of the lobster stock and bring to a boil. Add 2 cups of the corn and let cook for 15 minutes. Remove the lobster shells and corn cobs.
  • Transfer the soup to a food processor and process until smooth. Strain into a clean saucepan and bring to a simmer. Stir in the lobster meat, remaining 1 cup of roasted corn kernels and green chiles and cook for 5 minutes.
  • Place heavy cream in a medium saucepan and reduce by half. Add the reduced cream to the chowder and stir until combined, if the chowder appears too thick, add some of the remaining lobster stock to thinly slightly. Season with salt and pepper and stir in the cilantro. Ladle into bowls and top with a few tablespoons of relish, a lobster claw and fresh cilantro leaves.
  • Preheat oven to 425 degrees F.
  • Remove corn from water, place on baking sheets and roast in the oven until tender and slightly charred, 15 to 20 minutes. Let cool slightly, remove husks and kernels and place kernels in a bowl.
  • Add the remaining ingredients and stir until combined. Let relish sit at room temperature for at least 15 minutes to allow flavors to meld.

BOBBY FLAY MEXICALI CORN WITH LIME BUTTER



Bobby Flay Mexicali Corn With Lime Butter image

Make and share this Bobby Flay Mexicali Corn With Lime Butter recipe from Food.com.

Provided by ctbolton

Categories     Vegetable

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 lime, juice of
1 lime zest
1 teaspoon honey
kosher salt
2 tablespoons canola oil
1 small red onion
1 jalapeno
1 red bell pepper
2 garlic cloves
3 ears of grilled corn
fresh ground pepper
1/4 cup coarse chopped cilantro

Steps:

  • whisk together butter, lime zest, lime juice,honey, 1tsp salt in a small bowl. place in fridge until firm, approx 15 minutes or for up to 1 day.
  • heat oil in large saute pan over high heat until it begins to shimmer. add onion, jalapeno, and bell pepper, cook until soft, 4-5 minutes. add garlic and cook for 30 seconds. stir in corn and cook until just heated thru, 2-3minutes.
  • add butter and stir until it just begins to melt and coats the mixture/. remove from heat, season with salt and pepper and add cilantro.

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS



Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsley

Steps:

  • For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
  • For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

CRISPY WHITE CORN BROOK TROUT WITH PAPAYA SAUCE AND PAPAYA-TOMATILLO RELISH



Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

2 fresh papaya, peeled, seeds removed and finely diced
2 tomatillos, finely diced
1/4 cup finely chopped red onion
2 cloves finely chopped garlic
1 jalapeno, finely chopped
1 tablespoon honey
1/4 cup fresh lime juice
1 tablespoon olive oil
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
3 tablespoons olive oil
1 Spanish onion, coarsely chopped
1 tablespoon coarsely chopped garlic
1/4 cup red wine vinegar
2 ripe papayas, peeled, seeds removed and coarsely chopped
2 tablespoons honey
Salt and freshly ground pepper
2 cups rice flour
Salt and freshly ground pepper
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 ounce) whole trout, scaled and gutted
6 tablespoons vegetable oil

Steps:

  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
  • Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.
  • Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
  • Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.

HOMEMADE CORN TORTILLAS



Homemade Corn Tortillas image

Provided by Bobby Flay

Time 1h1m

Yield 12 tortillas

Number Of Ingredients 5

2 cups corn flour (masa harina)
1 1/2 teaspoons kosher salt, plus more for seasoning
2 tablespoons lard
1 1/2 cups water
Canola oil, for frying

Steps:

  • In a mixing bowl, combine the flour and salt. Cut in the lard. Stir in the water. Mix to incorporate. The dough should be slightly wet. Form the dough into a smooth ball, cover with a towel and let sit at room temperature for 30 minutes.
  • Divide the dough into 12 even pieces. Place a little water on the hands and form the dough into golf ball-size balls. Take 2 pieces of waxed paper or plastic wrap from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of waxed paper on the press. Place the masa ball in the center. Place another piece of waxed paper over the masa ball. Gently close the press and press down, until the dough has spread to 6-inches in diameter.
  • Heat a cast-iron griddle or a large nonstick skillet on high heat. Working with 1 tortilla at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the hot skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to 1 minute on each side. The tortilla should be lightly toasted and little air pockets forming.
  • Heat 2-inches of canola oil in a heavy-bottomed medium skillet until it reaches 370 degrees F. Add the tortillas, 1 at a time and fry, turning once with tongs, until crispy, about 30 seconds. Remove to a baking sheet lined with paper towels and lightly season with salt.

BLACK BEAN AND CORN RELISH



Black Bean and Corn Relish image

Made this as part of the "pickies" I had out for Mother's Day this year, mostly from ingredients I had on hand. This is delicious with tortilla or pita chips. I have also been taking the leftover with me to work, served over a bed of greens. All spice measurements are approx. I did them all "to taste".

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 10m

Yield 8 serving(s)

Number Of Ingredients 13

1 (14 1/2 ounce) can white corn
1 (14 1/2 ounce) can black beans, drained and rinsed
4 scallions, chopped
1 orange bell pepper, minced
1 jalapeno pepper, seeded and minced
1 lime, juice of
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon adobo seasoning
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon agave nectar
fresh black pepper, to taste

Steps:

  • Toss all the ingredients in bowl.
  • Add lime juice.
  • Add spices to taste.
  • Chill and serve!

CORN RELISH



Corn Relish image

Make and share this Corn Relish recipe from Food.com.

Provided by lazyme

Categories     Corn

Time 15m

Yield 2 cups

Number Of Ingredients 10

1 cup grilled corn kernel
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 tablespoons finely diced red onions
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons coarsely chopped cilantro
1/2 jalapeno pepper, minced
1 1/2 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Remove all silk and all but one layer of husk.
  • Dip into water (do not soak), and then grill.
  • Cut off corn kernels and combine with the peppers, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper.
  • This recipe yields about 2 cups of corn relish.

Nutrition Facts : Calories 280.8, Fat 11.7, SaturatedFat 1.6, Sodium 12.9, Carbohydrate 43.9, Fiber 6.5, Sugar 6.3, Protein 6.3

BOBBY FLAY'S SOUTHWESTERN STYLE BLUE CORN BISCOTTI



Bobby Flay's Southwestern Style Blue Corn Biscotti image

A Southwestern flair to a traditional recipe! Here, the blue corn of the Hopi Indians is used to make fabulous, practically addictive cookies inspired by the famous "twice baked" Italian biscotti. It's this treatment that gives biscotti their distinctive crispy crunch. Good with a cup of coffee. From Bobby Flay.

Provided by BecR2400

Categories     Dessert

Time 55m

Yield 26-28 biscotti cookies, 26-28 serving(s)

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup stone-ground blue cornmeal
3 tablespoons stone-ground yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
2 large eggs
2 tablespoons anisette (or Sambuca liqueur)
1/2 cup coarsely chopped pecans
1/2 cup coarsely chopped unsalted pistachios

Steps:

  • Preheat the oven to 375°F Line a baking sheet with parchment paper. Assemble your ingredients.
  • In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
  • With the mixer set at its lowest speed, add the butter to the dry ingredients, a little at a time, beating until the mixture resembles coarse meal. Beat in the eggs, one at a time. Stir the liqueur into the dough until incorporated. Stir in the nuts until the dough is thoroughly blended and holds together in a ball.
  • Transfer the dough to the baking sheet and gently press to form a log measuring approximately 3 inches wide, 1 1/2 inches high, and 10 inches long. Bake for about 25 minutes, or until lightly browned. Remove from the oven and allow to rest for at least 2 hours or for as long as 8 hours.
  • Before second baking, reheat the oven to 350°F.
  • Using a serrated knife, carefully cut the log crosswise into 1/3-inch thick slices. Lay the slices on the same parchment paper-lined baking sheet and bake for 8 to 10 minutes or until lightly browned around the edges but still slightly soft in the middle. For more even baking, turn the biscotti over after 4 minutes. Remove from the oven and cool on the baking sheet.
  • Note: Time does not include resting time of at least 2 hours.

Nutrition Facts : Calories 158.2, Fat 6.8, SaturatedFat 2.7, Cholesterol 25.7, Sodium 72.3, Carbohydrate 22.3, Fiber 1, Sugar 10, Protein 2.8

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