21 through 30 of 7961 postings.
Q: Any ideas on cooking a cajun turkey?
New York,A: No, not really...I am not much of a cajun food authority...Go online to google or foodnetwork...I am sure Emeril has some recipes...Thanks.
Q: Maybe I could work for you, Bobby.....lol!Another suggestion for Sticks...cippollini in an herbed wine cream sauce with a little shaved parmesan...almost an "au gratin". Slice, put in buttered casserole dish with some heavy cream, tarragon, basil, splash of white wine, s&p, parmesan on top. Cook in 350 degree oven for 30-40 minutes....just like scalloped potatoes.
Washington, DC,A: That's great but I believe she said she had a lot of large onions..so no need to purchase cippolini...Thanks.
Q: Do you have a receipe for a turducken? Chef Paul Prudhomme had one in an earlier cookbook but I cannot reference it anywhere!!
Chicago,A: I found it by just typing turducken into my browser..go to: http://casa.colorado.edu/~kachun/tdc_recipe.shtml
Q: i saw your thanksgiving dinner on tv on the plane this a.m. could you please send me the recipes? i would appreciate it. i loved the sound of the pomagranite gravy, the wild rice stuffing and how you made and carved the turkey. many,many thanks.
west palm beach,A: those recipes are on foodtv.com and cbsnews.com under the Early Show...you can pull them up and print them on your computer..Thanks..
Q: For Sticks in Mt. Airy....an onion pie would be a really nice addition to any Thanksgiving dinner! Kind of like a quiche...plenty of recipes at at foodtv.com or do a search at Google.
Washington, DC,A: You are starting to sound like me Gary...Go foodtv and google.
Q: Bobby, i see all these infomercials about knives that are chef quality and one that stick out the most is the Miracle Blade. There is a guy who calls himself Chef Tony and i was curious if you happen to knopw if he is a real chef or just some guy pushing a product. Also are there really any infomercial knoves that you think are reputable?
St. Petersburg, Fl,A: I have not seen the commerical and Chef Tony does not ring a bell. I would have to see and use the knife to comment but if it is one of those knives that never needs sharpening then I would pass. Invest in a quality knife set...they will last you a life time if you take care of them.
Q: I have a terrible cold and missed the broadcast of the Portland show but caught it on Tivo last night. You did a great job. Can't believe you were on Cousin's Island - a 2 minute drive from my house.
Yarmouth, ME,A: Thank God for small favors...Just think if you would have known.. haha..It is a shame that you didn't..I would have loved to put you on the show..
Q: Bobby, Several times a month, I make horseradish or wasabi mashed potatoes, as a side dish. I have always used the prepared horseradish, but would love to try the freshly grated kind. What can you tell me about difference between the fresh and prepared horseradish? How much of the freshly grated should I use, let's say when making a bechamel?
Oxford,A: I personally prefer prepared horseradish because I think it has a much more intense flavor..Fresh horseradish is great, don't get me wrong, but tends to be a little milder..Always use more fresh than prepared...It really depends on taste..Begin adding the fresh horseradish a tablespoon at a time to the bechamel and keep tasting until you like the taste...Thanks.
Q: Hiya Bobby and everyone else. Where did time go thanksgiving is almost upon us again! We do standard dishes every year (Lord help me if I change any of the standard dishes). We have brussel sprouts, greenbeans, mashed taters, different stuffings, rolls, turkey, oyster casserole, 2 cranberry sauces, lots of pies, relish plate. I have a ton of large onions, so I'm looking for an interesting onion dish, any ideas (no soup). This question is for everyone as well as Bobby. Thanks.
Mount Airy,A: Off hand, I am thinking, pickled onions (great on turkey sandwiches the day after), onion marmalade, stuffed onions, sweet & sour glazed onions, onions in cream sauce with parmesan, caramelized onion dip..
Q: Bobby, I always thought people bought organic chicken because there's no anti-biotics in the feed. Maybe that explains the higher contamination rate, too. (Me, I buy whatever's on sale).
NYC,A: The word organic is used improperly a lot of the time...It's best to buy your chickens from a butcher that you trust and to cook them completely through.
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