Mangoesfosterwithcremefraichebybobbyflay Recipes

MANGOES FOSTER WITH CREME FRAICHE (BY BOBBY FLAY)

Mangoes Foster With Creme Fraiche (By Bobby Flay) image

I first saw Bobby Flay prepare this on the Food Network in 2007. It was a featured recipe during a segment called "Boy Meets Grill" in the episode called Dinner on the Grill. It looked so good so I just had to try it. It was an immediate hit with my family. I have made this on the grill (as Bobby Flay prepared it) as well as on my stovetop, and it comes out fantastic each time.

Provided by Northwestgal

Categories Dessert

Time 15m

Yield 6 mango halves, 6 serving(s)

Number Of Ingredients 8

Ingredients

3 slightly under-ripe mangoes
1/2 cup unsalted butter (1 stick)
1/2 cup packed light brown sugar
1/3 cup Bourbon
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped toasted pecans
1/2 cup creme fraiche (optional) or 1/2 cup sour cream (optional)

Steps:

Heat the grill to high.
Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).

MANGOES FOSTER WITH CREME FRAICHE

Mangoes Foster with Creme Fraiche image

Provided by Bobby Flay

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 stick unsalted butter
1/2 cup packed light brown sugar
6 large slightly under-ripe mangoes, halved and pitted
1/3 cup bourbon
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped toasted pecans
1/2 cup creme fraiche or sour cream, optional

Steps:

Heat the grill to high.
Place a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.
While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.
Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.

CREME FRAICHE

Creme Fraiche image

This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!

Provided by NEONWILLIE

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Yield 16

Number Of Ingredients 2

Ingredients

2 tablespoons buttermilk
2 cups heavy whipping cream

Steps:

Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
Cover and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g

BOBBY FLAY'S CHICKEN FAJITAS

Bobby Flay's Chicken Fajitas image

These fajitas are healthy, fresh, and delicious! I added a little bit of lime juice to the avocado to prevent browning. I used my magic bullet to make the marinade and other two sauces. These were amazing. I kept it low fat and low calorie by sticking with the recipe, however my boyfriend added cheese and taco sauce because he thinks diet food is junk.

Provided by srosfeld

Categories Poultry

Time 40m

Yield 2 fajitas, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup packed cilantro leaf, plus extra for serving
1/4 cup lime juice, about 2 limes
1/4 cup low sodium chicken broth
3 scallions, cut into 1-inch pieces
2 garlic cloves
1 jalapeno, seeded if desired
1 tablespoon honey
kosher salt
1 1/2 lbs boneless skinless chicken breasts
1 red onion, sliced into 1/2-inch thick rounds
2 bell peppers, quartered, seeds removed (orange, yellow, & or or red)
1 ripe avocado, halved, seeded and peeled
1 1/2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1/4 cup fat-free Greek yogurt
12 corn tortillas

Steps:

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.
Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.
2. Add the avocado, 1/2 cup water (more or less to get the consistency that you like), and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.
3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.
4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.
5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

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