One of our favorite friends of the program, bobby flay, here has a new cookbook. "Bobby flay's barbecue addiction." Makes sense when you taste and smell what we're about to. He's going to make some of... See More
One of our favorite friends of the program, bobby flay, here has a new cookbook. "Bobby flay's barbecue addiction." Makes sense when you taste and smell what we're about to. He's going to make some of the great dishes you can find in the book and welcome bobby to the program. How are you? Good. I want to get to the book and food in just a second and ask you, though, the paula deen controversy involving the network, food network. Your thoughts. It's a real unfortunate situation but, you know, I'm not going to comment on it. I'm here to talk about some rib eye and food network star and let's move on to summer barbecue. Speaking of last night, two more episodes. On my dvr. Phenomenal show but what I love about it, it's not just about the cooking but finding a television star so it's all about the presentation, as well. How close to true real life is what we're seeing on every episode. It's the ninth season. These finalists are really savvy and get to watch the food network and are students of what's going on. Say situation like this with live television and have one on chore actually interviewing you and one eating, you have to be in control at all times. I'm sorry. Three of them eating at this point. You have to be in control at all times and obviously you want to really let people know what they should be eating out there. Of course, they have to cook so let's cook. Let's do it. First of all, what will we have? This is a bone in rib eye and it smells unbelievable. I wish this was a scratch and sniff screen on the tv. What do we have here? We're making a bone in rib eye with a molasses and red chile glass. Shallots here and chicken stock and cook it for a little while then these are known as ancho chiles. They're kind of like -- they're not that spicy, it's kind of like a spicy raisin, a little fruity, a little heat from them. I make a puree. Let's move down here and the chiles thicken it up. Molasses with brown sugar and creates this glaze, okay. Now, we get to the rib eye. I would say that a rib eye, hi, lara. Hello. I would say a rib eye is probably like a chef's or a good cook's favorite cut of beef? Why? Because there's fat in there and we need a little flavor and that creates it. Bone in. Well, bone in, it is sort of that cowboy steak. I think that you're ready for a bone in rib eye. I'm ready. Here we go. Okay, so let's see. We have some on the grill right here. What I like to do, here's an important point. I'm just going to dig in here. A really important point, where did you go? Right here. Is that you put the glaze on the rib eye after you grilled it because there's natural sugars, molasses, brown sugar and we don't want it to burn on the grill but become part of the steak. The part of the steak that's on the grill itself, you're glazing the other side. Really simple. Really quickly, salt and pepper on both sides, put it on the grill. Let it get nice and crusty, flip it one time on direct heat, flip and glaze. If you don't want to make it use your favorite barbecue sauce. O that. And sides also, delicious. Side dishes. Avocado. After vad dough and obviously summertime, corn on the grill. We made a butter with some fresh mangoes, butter and habanero chiles. Look at this. This is what you're looking for, josh. A little -- oh! Yep. Turns out it's delicious. As is the hiccama slaw and everything you can find in the new book by bobby flay. Catch him live do not miss it, new york fine and food festival. Phenomenal time. All the information plus these recipes, goodmorningamerica.Com on yahoo!.
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