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 FLAYI love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything – vinaigrettes, soups, stocks, salsas, so I’m always on the hunt for great honey.
More Bobby Flay Quotes
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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.
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My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
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One thing you don’t want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.
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I can’t be on the cheeseburger diet all the time.
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I love using gas grills because they are easier to heat and it’s much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
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One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It’s brutal. And there’s a trophy.
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It’s important to have balance in your life between work and play.
BOBBY FLAY -
I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything – vinaigrettes, soups, stocks, salsas, so I’m always on the hunt for great honey.
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You can’t chase everybody on the Internet who’s saying stuff about you, that’s for sure.
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I was not such a great student, .. So, when I graduated high school, I went to work cooking. I cooked a little at home, but back then, cooking wasn’t really a profession that you aspired to, unless your family was in the business.
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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.
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I seem to respond most to places that are more cosmopolitan because of my Manhattan upbringing.
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Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.
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Take risks and you’ll get the payoffs. Learn from your mistakes until you succeed.
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I don’t like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl – using only enough to glaze the leaves – then toss.
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I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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When I’m on television, I think that I appeal to the everyday guy, ’cause that’s who I am. The guys who go to the football games on the weekends are my viewers, for sure.
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I love the culture of grilling. It creates an atmosphere that is festive but casual.
BOBBY FLAY -
I can’t grill vegetables, shellfish or steaks without tongs. Don’t bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
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In the end, your creativity — perhaps even your outrageousness — will determine the final result.
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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
BOBBY FLAY -
A grill is just a source of heat. Just like a stove, it is very user-friendly.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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When people pile seven things onto one burger, it drives me nuts!
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Nobody believed the ‘Food Network’ could last. Even I was short sighted and thought to myself, 24 hours of food on TV? They’ll run out of things to talk about in four days! But that wasn’t true. ‘Food Network’ continues to get better and evolve.
BOBBY FLAY