Bobby Flay's book signing 4/22/09 at William Sonoma at Short Hills Mall (NJ)

* Don't miss the three BURGER RECIPES at the end of this post.

I love baking...and cooking. I watch the Food Network Show for inspiration.
Bobby Flay has several shows on the Food Network.

Bobby Flay will be at William Sonoma at the Short Hills Mall in New Jersey for a book signing on April 22, 2009 from 5pm to 7pm.

Bobby has a new book out, BOBBY FLAY'S BURGERS, FRIES & SHAKES. I've got my copy and am ready for him to sign it! Oh Yeah!

He also owns several restaurants such as Mesa Grill, Bolo, Bar Americain, and Bobby's Burger Palace.

He is married to beautiful actress Stephanie March.

Fire up your barbecue grills and enjoy your burgers!










































* * * * * * * HERE ARE SOME RECIPES YOU CAN ENJOY * * * * * * *

CRUNCHBURGER (AKA THE SIGNATURE BURGER)
Serves 4

This is the "house" burger at Bobby's Burger Palace.
It's a basic burger (I like it garnished with red onion, tomato, romaine lettuce and horseradish mustard) with CRUNCH.
The crunch factor comes from a big handful of potato chips layered between the burger and bun. Some of you may have added chips to your sandwiches as kids, and if people ever told you that you were nuts, I'm here to say that you're not!
Oozing melted cheese becomes a part of the chips, and those crunchy chips become a part of the burger-delicious.
I love getting a mouthful of juicy burger and salty, crispy potato chips in one bite; it's a way to get a true contrast of textures into your cheeseburger.
In fact, I make it an option to have all of the burgers at Bobby's Burger Palaces "crunchified."

1 1/2 pounds ground chuck (80% lean) or ground turkey (90% lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
8 slices American cheese, each 1/4 thick
4 potato hamburger buns, split; toasted if desired
4 slices beefsteak tomato (optional)
4 leaves romaine lettuce (optional)
4 slices red onion (optional)
Horseradish mustard mayonnaise, optional
4 handfuls of potato chips

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

2. Cook the burgers, using the oil and topping each one with two slices of cheese and a basting cover during the last minute of cooking.

3. Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion and a dollop of horseradish mustard mayonnaise.

Pile on the potato chips, top with the bun tops, and serve immediately.


ARTHUR AVENUE BURGER
Serves 4

Arthur Avenue in the Bronx is where you'll find NYC's most authentic Southern Italian fare.
It's the place to go when you want the real deal, from great eggplant Parmesan to baked ziti to mouth- watering Italian sandwiches.
This burger, with its crispy frico made from nutty fontina cheese, and a garlic- and chili-infused ketchup, is my ode to that neighborhood

FRA DIAVOLO KETCHUP:
1 tablespoon olive oil 3 cloves garlic, finely chopped
1/4 teaspoon red chili flakes
3/4 cup ketchup
2 teaspoons finely chopped fresh oregano leaves
2 teaspoons red wine vinegar
2 tablespoons finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper

FONTINA FRICOS:
3/4 cup grated fontina cheese
2 teaspoons all-purpose flour

BURGERS:
1 1/2 pound ground chuck (80% lean) or ground turkey (90% lean)
Kosher salt, freshly ground black pepper
1 1/2 tablespoons canola oil

4 ciabatta rolls or sesame seed buns, split; toasted if desired

1. To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and chili flakes and cook for 1 minute. Add ketchup and oregano and cook for 2 minutes. Remove from the heat and stir in the vinegar and basil and season with salt and pepper. Transfer to a bowl and let cool to room temperature or cover and refrigerate for up to 1 day. Bring to room temp before serving.

2. To make fricos, combine cheese and flour in a bowl. Heat an 8-inch nonstick pan over medium-high heat. Add 3 tablespoons of cheese mixture and cook until light brown on the bottom. Turn over with heat-proof silicone spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe out the pan with a paper towel and repeat to make 3 more fricos.

3. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into 3/4-inch-thick burgers and make deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. cook the burgers, using the oil.

4. Place the burgers on the bun bottoms. Add some of the arugula to each burger, top with the fricos and then add a dollop of the ketchup.

Top with the bun tops and serve immediately.


GREEK BURGER
Serves 4

Flavorful Kalamata olives are blended into a spread for the bun, and this combo wouldn't be Greek without some salty feta cheese and ripe tomato.
You might not be as familiar with tzatziki, but this tangy blend of thick yogurt, pungent garlic and grated fresh cucumber is a staple in Greek cuisine.

1/2 cup Greek yogurt
1/4 cup grated cucumber
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3/4 cup pitted Kalamata olives
2 teaspoons chopped fresh oregano leaves, plus more for garnish
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground chuck (80% lean) or ground turkey (90% lean)
1 1/2 tablespoons canola oil
1/3 cup crumbled feta cheese, plus sliced feta cheese for garnish (optional)
4 hamburger buns, split; toasted if desired
1/2 ripe beefsteak tomatoes, chopped

1. Whisk together the yogurt, cucumber and garlic in a small bowl, and season with salt and pepper. Refrigerate for at least 30 minutes or up to 8 hours before serving to allow the flavors to meld.

2. Combine the olives, oregano and olive oil in a food processor and process until smooth. The olive paste can be made up to 1 day ahead, covered and refrigerated. Bring to room temperature before using.

3. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

4. Cook the burgers, using the canola oil and topping each one with crumbled feta cheese and basting cover during the last minute of cooking.

5. Place the burgers on the bun bottoms and spoon some of the yogurt sauce and olive paste over the burgers. Top with chopped tomato, sliced feta, if desired, and oregano.

Cover with the bun tops and serve immediately.