Bobby Flays Vinaigrette Recipes

Steps:

• For the dressing: Place all ingredients in a blender and blend until smooth.
• For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Steps:

• Preheat oven to 425 degrees F.
• Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
• Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

Steps:

• Combine greens, celery, and apples in a large bowl. Whisk together both vinegars and the shallot. Slowly whisk in the oil, and season with salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmigiano.

Steps:

• Bring 8 cups of cold, salted water to a boil in a medium saucepan. Add the orzo and cook until al dente, 7 to 8 minutes. Drain well.
• While the orzo cooks, whisk together the mustard, vinegar and some salt and pepper in a medium bowl until smooth. Slowly whisk in the olive oil until emulsified. Set aside.
• Combine the orzo, green onions, tomatoes and cucumbers in a large bowl; season with salt and pepper and toss to combine. Scatter the feta and dill over the top, drizzle with the vinaigrette, and toss again. Serve immediately, or chill for up to 8 hours.

Steps:

• Trim the top and bottom of each orange. Put the oranges on one flat end and remove the rest of the rind in strips. Working over a bowl (to catch the juice) slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in half crosswise and set aside. Squeeze the rest of the juice from the empty membranes into the bowl.
• Make the vinaigrette: To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine. Slowly add the oil, whisking until emulsified.
• Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours. Transfer to a platter and garnish with pecans.

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Steps:

• For the vinaigrette: Combine the wine, fennel seeds, peppercorns and thyme in a wide shallow saucepan. Bring to a boil and cook until reduced to 1/4 cup. Strain the mixture into a blender and discard the solids.
• Add the vinegar and salt to taste and blend to combine. With the motor running, slowly add the olive oil until emulsified; add the honey to taste.
• For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour. Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
• Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
• Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
• Remove the dough from the bowl, divide in half and shape each half into a ball. Brush with oil and set aside for 30 minutes.
• Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface. Brush the tops of each with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.
• Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top. Arrange the cut figs on top and the blue cheese around the figs. Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the figs are heated through, about 5 minutes. Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves. Cut and serve immediately.

Steps:

• Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
• Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
• Heat the grill to medium.
• Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

Steps:

• Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice.
• Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes.
• Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices.
• Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper.

Steps:

• Generously butter a large shallow baking dish and set aside. In a large saucepan, bring the chicken stock to a boil. Slowly pour in the polenta and the salt, whisking constantly with a wire whisk. Reduce the heat to low and cook, stirring constantly with a wooden spoon until thickened and smooth, about 20 to 25 minutes. Fold in the corn, Parmesan, and parsley. Pour the mixture into the prepared baking dish. Cover and chill in the refrigerator at least 4 hours or overnight.
• Preheat the grill to medium-high. With a 2-inch circle cutter, cut the chilled polenta into circles. Brush with olive oil and season with salt and pepper. Grill on both sides until golden brown. Arrange the polenta on a platter and spoon the vinaigrette over. Sprinkle with chopped parsley.
• In a blender, blend the vinegar, shallot, and mustard until smooth. With the motor running, slowly add the walnut oil and 1/2 cup of the olive oil until emulsified. Season with salt and pepper, to taste. Pour into a medium bowl and set aside.
• Heat the remaining 1/4 cup of oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Season with salt and pepper, to taste. Remove the mushrooms from the heat and coarsely chop them. Fold the mushrooms into the vinaigrette. Spoon the vinaigrette over the grilled polenta.

Steps:

• Make the vinaigrette: Preheat the oven to 425 degrees F. Put the poblanos on a baking sheet and roast, turning, until browned, about 15 minutes. Transfer to a bowl, cover and let sit 5 minutes. Peel the poblanos with your fingers, then halve, seed and roughly chop.
• Combine the roasted poblanos, vinegar, garlic, honey, canola oil and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper.
• Make the queso fundido: Melt the butter in a medium saucepan over medium heat; add the flour and cook, whisking, 1 minute. Whisk in the milk and cook, whisking, until slightly thickened, about 5 minutes. Remove from the heat and stir in the monterey jack. Add 1/4 teaspoon salt, and pepper to taste. Turn on the broiler.
• Scrape the cheese mixture into an 8-inch cast-iron pan and arrange the goat cheese rounds on top. Broil until golden brown in spots. Drizzle with the vinaigrette and sprinkle with the cilantro. Serve with tortilla chips.

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.