Recipe Of Bobby Flay Mozzarella Sticks

AIR FRYER RANCH MOZZARELLA STICKS

Steps:

• Add the breadcrumbs to a large skillet over medium heat. Cook, stirring often, until golden brown, about 4 minutes.
• Transfer the breadcrumbs to a medium shallow bowl and stir in the black pepper and half of the ranch dressing mix (reserve the remaining mix for another purpose). Crack the eggs into another medium shallow bowl and whisk to combine. Cut each cheese stick in half crosswise.
• Dip a cheese stick in the eggs to coat completely, allowing the excess to drip back into the bowl. Coat the cheese stick in the breadcrumb mixture, patting to adhere and cover completely. Dip the cheese stick back in the eggs and then back in the breadcrumb mixture a second time. Transfer to a baking sheet. Repeat with the remaining cheese sticks, eggs and breadcrumbs.
• Freeze the mozzarella sticks until frozen solid, at least 2 hours and up to 4 months in the freezer in a resealable freezer bag.
• To cook, preheat a 3.5-quart air fryer to 390 degrees F. Lightly coat each mozzarella stick with nonstick spray.
• Working in batches, fill the air fryer basket with mozzarella sticks, making sure there's space between each so they're not touching. Cook, flipping once, until the mozzarella sticks are just beginning to ooze cheese out of the ends, 3 to 4 minutes total. Gently remove them to a serving plate and top with parsley. Serve with marinara sauce.

FRIED MOZZARELLA STICKS WITH CREAMY MARINARA

Steps:

• Pour enough oil into a large Dutch oven or pot to come about 1 1/2 inches up the sides and fit the pot with a deep-fry thermometer. Bring the oil to 375 degrees F over medium-high heat.
• Meanwhile, mix the marinara, creme fraiche and red pepper flakes in a medium microwave-safe bowl. Microwave for 1 minute until warm. Cover and set aside until ready to use.
• Place a wire rack inside of a baking sheet. Set up a standard breading station with 3 wide, deep plates (or pie plates). Place the flour and 1/2 teaspoon salt in one plate. Mix the panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, 1 teaspoon salt and a generous amount of black pepper into the second plate. Whisk the eggs into the third plate.
• Take each mozzarella stick through the breading procedure: first in the flour, then the egg and then the panko mixture, then repeat in the egg and panko mixture again for a double breading. Transfer to the wire rack.
• Working in batches, carefully drop 4 to 5 sticks into the oil and fry without touching until they are a deep golden brown and you can see some cheese starting to melt, 1 to 1 1/2 minutes. Remove with a slotted spoon or spider to a paper towel-lined baking sheet. Serve immediately with the sauce on the side.

BUFFALO MOZZARELLA STICKS

Steps:

• Cook the mozzarella sticks according to the package directions, then transfer to a platter.
• Stir the hot sauce and butter together in a small bowl and drizzle over the mozzarella sticks. Serve with carrot and celery sticks and a bowl of blue dressing for dipping.

SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE

Steps:

• Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
• While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
• Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
• Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
• Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
• In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE

Steps:

• Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO

Steps:

• For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
• For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
• Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
• Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.

PHILLY CHEESE STEAK

Steps:

• Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
• Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
• Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
• Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

MOZZARELLA STICKS

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

BUFFALO FRIED MOZZARELLA BITES

Steps:

• For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
• Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
• Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
• For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
• Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.

MOZZARELLA STICKS

Steps:

• Cut the mozzarella into 'chips'. Tip the flour into a bowl and season well. Whisk the eggs in a second bowl and tip the breadcrumbs, paprika and oregano into a third. Coat the mozzarella sticks in the flour, then the egg, then the breadcrumbs. Transfer to a parchment-lined tray and freeze for at least 2 hrs.
• Heat enough oil to come 2-3cm up the side of a saucepan. When hot, drop in a test chip - it should sizzle straight away and brown within a minute or two. The secret is to cook them long enough to crisp up the outside without letting the mozzarella ooze out - it may take you a few practice chips to get it right. Cook the chips in batches and drain on kitchen paper. Serve hot with your favourite dip.