Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don’t, you’re dead. They should really have a warning sign on them. Deflect the habanero’s heat by pairing it with sweet food.
BOBBY FLAYEven if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
More Bobby Flay Quotes
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
BOBBY FLAY -
In the end, your creativity — perhaps even your outrageousness — will determine the final result.
BOBBY FLAY -
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
BOBBY FLAY -
It’s important to have balance in your life between work and play.
BOBBY FLAY -
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I’m also very proud of being a very American chef.
BOBBY FLAY -
I can’t be on the cheeseburger diet all the time.
BOBBY FLAY -
Chipotles to me are a one-of-a-kind pepper because they’re smoked jalapenos, so they’re fiery and they’re smoky. It’s good to use chipotles in salsas or soups or condiments – that works really well. To me, they always really pick up anything you put them in.
BOBBY FLAY -
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
BOBBY FLAY -
I don’t have a long family history of good cooks in my family.
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Obviously, the easiest recipes are the most successful when it comes to the home cook, because they’re not intimidated by them. If I’m doing ‘Boy Meets Grill,’ and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.
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Grilling takes the formality out of entertaining. Everyone wants to get involved.
BOBBY FLAY -
If my daughter wants to get into this business, I would support that decision. She’s going to have a hard time not being in it. She loves food and she’s around it all the time.
BOBBY FLAY -
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
BOBBY FLAY -
I looked at it as a job. My first job was at Joe Allen’s, and I remember there was a photo over the bar of the Triple Dead Heat from the 1944 Carter Handicap.
BOBBY FLAY