1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts) 12 fresh mint leaves, plus mint sprigs for garnish 4 ounces white rum 2 cups crushed ice Watch how to make this recipe. Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs. Recipe courtesy of Bobby Flay, 2008On the Set of Beat Bobby Flay Browse behind-the-scenes photos of the Beat Bobby Flay set to see inside the kitchen where Bobby Flay's head-to-head cook-offs take place. Lobster-Crab Cake with Basil Sauce and Lemon-Habanero Tartar Sauce ½ cup packed fresh basil leaves 1 cup prepared mayonnaise ¼ cup white wine vinegar Kosher salt and freshly ground black pepper Combine basil, mayonnaise, vinegar, ¼ cup of water in a blender and blend until smooth, season with salt and pepper. If sauce is too thick, add a bit more water, a tablespoon at a time.

The sauce should be slightly thick but pourable. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be made 8 hours in advance and stored, covered in the refrigerator. 2 cups fresh lemon juice, plus 1 tablespoon fresh 2 teaspoons clover honey 1 teaspoon finely grated lemon zest 2 anchovies, drained and mashed with a fork to a paste 4 cornichon, finely diced 2 teaspoons capers, drained 1. Combine the lemon juice and habanero in a small saucepan and cook over medium-high heat until reduced to about 1/3 cup, whisk in the honey. Foreclosed House And Lot For Sale In Los Banos LagunaRemove let the mixture cool to room temperature. Faux Wood Blinds 59 X 48Remove the habanero just before adding to the mayonnaise and discard.Rvs For Sale Klamath Falls Or

2. Whisk together the mayonnaise, anchovies, cooled lemon syrup, lemon juice, lemon zest in a medium bowl. Fold in the cornichon and capers and season with pepper and just a touch of salt to taste. 2 tablespoons canola oil 1 small red onion, finely diced 2 cloves garlic, finely chopped 1 small jalapeno, finely diced ½ cup prepared mayonnaise 2 tablespoons Dijon mustard 2 tablespoon whole grain mustard ¾ lb coarsely chopped lobster meat ¾ lb jumbo lump blue crab meat 2 to 3 tablespoons Wondra flour ¼ cup finely chopped fresh flat leaf parsley leaves 3 cups Panko breadcrumbs Canola oil, for sautéing 1. Heat the 2 tablespoons of canola in a small saute pan over medium heat, add the onions and cook until soft, about 5 minutes. Add the garlic and jalapeno and cook for 1 minute longer. Transfer the mixture to a large bowl and let cool for 5 minutes. 2. Add the mayonnaise and mustards to the bowl and mix to combine.

Fold in the lobster and crab meat and add Wondra, 1 tablespoon at a time just until the mixture binds slightly. Add the parsley and salt and pepper and gently fold to combine. Cover and refrigerate the mixture until cold, about 1 hour. 3. Divide the mixture into 8 equal portions and form each portion into a patty. Place on a baking sheet lined with parchment or aluminum foil, cover and refrigerate again for 30 minutes. The mixture is very delicate because it does not have a lot (or any) filler such as bread crumbs, etc. 4. Spread the panko evenly on a baking sheet and season with salt and pepper. Dredge the crab cakes in the mixture on both sides and tap off the excess. 5. Heat ½ cup of oil in a large nonstick saute pan over medium heat until it begins to shimmer; saute the cakes on both sides until golden brown and the center is heated through. Remove to a plate lined with paper towels to blot excess oil. 6. Put some of the basil sauce on the bottom of each plate, top with 2 cakes, top each cake with a dollop of the lemon habanero sauce and garnish with parsley sprig.

Drizzle around the plate with red chile oil, if desire.How to Make Salad Dressing Like Bobby Flay The super chef explains how to make a fantastic, incredibly flavorful vinaigrette. In search of more breakfast inspiration? Get your hands on Bobby's newest cookbook, Brunch @ Bobby's! And read Stephanie's blog about this milkshake-inspire smoothie. 1 cup whole grain old fashioned rolled oats, such as Bob’s Red Mill 2 teaspoons golden flax seeds ¾ cup pomegranate juice 2 cups organic blueberries, frozen, plus a few extra for garnish 2 tablespoons pomegranate molasses 1 frozen banana, halved ½ cup 0% Greek yogurt, plus 2 teaspoons for garnish Juice of ½ lemon 2 teaspoons freshly grated orange zest Touch of honey, optional Pomegranate seeds, for garnish, optional 1. Put the oats and flax seeds in a blender and blend until the mixture becomes powder-like. Add the pomegranate juice, blueberries, molasses, banana, yogurt and lemon juice and blend until smooth.

Add the zest and honey to taste and blend for a few more seconds. 2. Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 8 hours and up to 24 hours (this will help create a smoother consistency as the oats and flax seeds absorb some of the liquid and become thicker). Divide smoothie between 2 glasses, top with a dollop of yogurt and a few berries and pomegranate seeds, if desired. The smoothie will keep in the refrigerator for 2 days or in the freezer for 5 days. Recipe courtesy of Bobby Flay Brunch for a Bunch Mini German Pancakes with Apple-Calvados Caramel Sauce 1 cup milk1 heaping tablespoon granulated sugar1 teaspoon vanilla extract1 teaspoon finely grated orange zest6 eggs1 cup all-purpose flour4 tablespoons butter, melted and cooled1/2 teaspoon saltNonstick cooking sprayApple-Calvados Caramel Sauce, recipe follows1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon APPLE-CALVADOS CARAMEL SAUCE:4 tablespoons unsalted butter1 Gala apple, peeled, cored and diced1 Granny Smith apple, peeled, cored and diced1 cup packed light brown muscovado sugar1/4 cup calvados1/4 cup heavy cream3 fresh mint leaves, torn, for garnish