Cooking with Bobby Flay is our latest Gourmet Group Adventure. Read on and Share this delicious 4 course meal!
Cooking with Bobby Flay
We have to dig deep for new Gourmet Group ideas after 15 years. Yet our hosts Lynda and Brian managed to pick a real winner when they selected recipes by Bobby Flay. Bobby, is best know for his southwestern flavors and all things grilled. As it turned out, our menu didn’t include anything grilled, but Bobby’s bold, southwestern flavors were crafted into every flavorful course.
Bill and Miriam, our lovely guest couple, were assigned to bring the appetizer course. They selected Shrimp with Tomatillo-Horseradish Cocktail Sauce.
This was a southwestern riff on a basic cocktail sauce and also a perfect sized starter. A light nosh is all you need when you have 3 more courses to go!
Next, Sue and Gary tossed up a delightful spin on a Waldorf salad. Like all things Bobby Flay, this is an apple salad with an assertive personality. Chunks of salty blue cheese, crunchy toasted walnuts, a vinaigrette featuring pomegranate molasses and a colorful mix of Granny Smith and Pink Lady apples.
Spice-Crusted Salmon with Shaved Beets, Fennel, Lemon and Herbs
Now here’s where the southwestern flavors really sing! Brian and Linda toasted, ground, rubbed, sliced and cooked up a main course which made our taste buds sit up and take notice! This recipe features a home made rub which doubles as a coating for both the salmon and the sliced almonds. These addictive spiced nuts are great for snacking, but don’t eat them all! Be sure to leave plenty for stirring into the jasmine rice which is served as a side for the salmon. Rounding out this course, a shaved raw beet and fennel salad
with a tart lemon and herb dressing. A refreshing touch that balances out the punch of spice in this dish.
Last but not least – Mini Coconut Cream Pie with Salted Lime Caramel. On the same “right-sizing” theme, Mike and I decided to keep these pies on the small side by using 4 inch tart pans. I
also decided to hit the easy button by using a jar of sea salt caramel sauce I had on hand. All I had to do was stir in the juice of one lime to create an easy version of the salted lime caramel sauce. This turned out to be a real life saver because I had to make a 2nd batch of pie crust as it turned out. Not sure if dessert is Bobby’s “sweet spot”, or if I was to blame. Regardless, I have included the crust recipe I used which worked out much better.
Mike did indeed attend our dinner party in case you’re wondering! As the flighty paparazzi at this event, I neglected to capture a picture of my handsome hubby. This photo is from our recent trip to Florida. Sorry about that honey!
My Heart Bleeds as Gourmet Group Winds Down
Two touching stories stem from this lovely bleeding heart center piece. Lynda explained that all the plants had come from their beautiful woodland gardens. She called special attention to the bleeding heart. It was planted by her recently departed mom, at the time of their daughter’s First Communion. Isn’t that a wonderful tradition?
The Gourmet Group has been another wonderful tradition that I’ve deeply enjoyed. As it turns out, Sue and Gary will soon be moving to a new home in Myrtle Beach to live closer to family. Brian and Lynda are also making longer range plans to head to Chicago for the same reason. My heart bleeds as I think about our little group disbanding. However, I am so grateful for the many years we’ve shared wining, dining and enjoying each other’s company. We hope to manage one more Gourmet Group gathering before we head our separate ways. If that happens, you can be sure to read all about our culinary adventure on ItsThyme2Cook!
I hope you enjoy this main course recipe for the Spice-Crusted Salmon with Shaved Beets, Fennel, Lemon and Herbs. You can also access the recipes for the remaining 3 courses by clicking on the links above.