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Hey, everybody. I'm Bobby Flay.
Welcome to "Barbecue Addiction."
Today, we're talking about basics.
We're really gonna grill lots of vegetables today,
but with flavors that have impact.
We're gonna make a pizza of sorts.
We're gonna use a portobello mushroom on the grill.
That's gonna be sort of the base of lots of Nicoise vegetables.
The are ingredients you're gonna find even in your supermarket.
I'm also gonna make a white-chicory salad,
some grilled pita -- really, really easy --
with some apricot puree, and a strawberry-rhubarb fool.
No, I'm not talking about me. I'm talking about the dessert.
And then we're gonna top it all off,
making a really refreshing *** and orange,
but in a little special way.
So, let's get going.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
So, we're gonna make a very simple syrup
for our *** orange.
We're gonna start with some orange juice.
And about a 1/2 cup of sugar.
And we're gonna have basically an orange simple syrup.
We'll bring that to a boil, turn it down to a simmer,
let it all dissolve,
and then we'll have this really beautiful syrup.
All right, let's get
to our grilled portobello-mushroom pizza.
So, we have our portobello mushrooms.
We have a couple of peppers -- a yellow and a red.
And this is sort of Nicoise style,
so it's gonna be, like, peppers, tomatoes,
maybe we can get some black olives,
some nice, salty flavors, and some anchovies.
Let's get all these on the grill first.
We have our portobello mushrooms,
and you know what a portobello mushroom looks like, right?
But we want the stem out.
This is not something that's, you know, really very edible.
It'd be like sort of chewing on a piece of wood,
so we don't want to do that.
We just want the caps of the portobellos,
and be careful not to break them, if you can.
And you can see these mushrooms are very meaty,
and so, you know, it sort of takes the place of meat.
So, we're gonna take some canola oil,
just brush a little bit into the sort of leaves of the mushroom.
We're gonna use our gas grill today -- make it nice and easy.
Just brush a little oil on the other side of the cap.
Now, these mushrooms are gonna take a little while.
They're probably gonna take 15 to 20 minutes.
We want to cook them slowly,
but we want them cooked all the way through.
Mushrooms are either cooked or they're not cooked.
So, we're gonna put them on this side first.
And we're basically gonna grill and roast them
all at the same time.
Gonna take our peppers -- again, a little canola oil.
And some salt and pepper on there, as well.
And we're gonna char the skin.
And we're gonna take our tomatoes.
Put these on the grill, as well.
Now, the thing I love about the grill basket is that,
you know, especially for things that are small like this
or, like, small potatoes
or small vegetables or fruits or anything like that,
you could put them in the grill basket.
It's perforated.
This way, it's still gonna pick up the grill flavor
and you'll get some char on it,
but you won't lose them through the grill.
So, we're gonna cover this up and let these grill.
Okay, so, let's make the sauce for our pizza.
So, we need to make a dressing, really.
And it's a Nicoise dressing, so it's gonna have Nicoise olives,
some capers, some fresh basil, oil, and vinegar.
We'll kind of mix that all together,
and then we'll have our pizza,
with the grilled vegetables on top
and then the dressing on top of that.
I love this dish, and I have to say, like,
I think that people in general
are really starting to eat more and more vegetables.
I mean, I just opened a new restaurant called Gato,
and, like, the top-selling items are vegetables every night.
So, we have some garlic.
Little salt as an abrasive.
And we're gonna just create, basically, a garlic paste.
I'm gonna crush it with the side of my knife.
And I'm gonna take a little bit of red wine vinegar.
Nicoise really refers to the south of France.
You're getting, like, some Italian influence,
as well as some French influence all at the same time.
I always think of Nicoise flavors
as things that are sort of naturally salty and acidic,
so, like, red wine vinegar, lots of olive oil, of course,
black olives, capers.
We're gonna use some anchovies.
That's a very Nicoise flavor profile.
Okay, I'm gonna put a little crushed red pepper
in there for some heat.
We're gonna chop up some black olives, some capers,
and some anchovies.
This is what I call "the bacon of the sea," right here.
It has wonderful flavor to it,
and a lot of times, it's that sort of ingredient
or that flavor that people are loving,
but they can't figure out exactly what it is.
That's the anchovy.
Ooh, look at our portobellos. Look at how beautiful they are.
They're getting nice and juicy, just from cooking.
We're gonna flip them over.
Whoo!
I mean, the portobellos --
They have to really have a lot of give to them.
You want them to be really soft.
If they're too firm in the middle,
that means they're not cooked all the way through.
Check on our charred tomatoes.
Looks good, right?
It's just about done.
We're gonna coarsely chop up the capers,
the black olives, and our anchovy.
And this is gonna become, really,
a lot of the flavor for our pizza.
Some fresh basil.
A little extra-*** olive oil.
And, see, this is sort of, like, a chunky dressing,
but it's gonna be beautiful on top of the mushroom
and all those vegetables.
A little salt and pepper.
All right, so, we have our dressing.
I'm gonna check on our vegetables one last time.
All right, so, our tomatoes are done.
Our peppers are getting charred.
They have a little ways to go.
I'm gonna check on our portobellos.
They probably need another couple of minutes,
but they're getting there.
You can see they're starting to shrink a little bit.
All right, this is gonna be great.
Beautiful pizza -- portobello mushroom is the base,
lots of Nicoise vegetables and flavors.
We have our orange simple syrup.
I'm gonna reduce it down to about 1 cup
so it gets a little bit syrupy.
We're gonna make our cocktail a little bit later.
But when we come back, we're gonna throw together
this beautiful portobello-mushroom pizza,
and then don't forget we have the strawberry-rhubarb fool --
so simple, so easy.
We're back to basics today, so don't go anywhere.
You're watching "Barbecue Addiction."
Very healthy meal today.
Welcome back to "Barbecue Addiction."
If you just joined us,
I've been cooking the portobello mushrooms.
We're gonna top it with some Nicoise-like ingredients.
See, now these are cooked all the way through.
They're nice and soft.
I mean, one of the things you can do
is just take a paring knife
and just see if there's any give to it.
Very little resistance -- let's put it that way --
and that's good.
Okay, so, we have some fresh goat cheese.
The goat cheese we're gonna melt on top of the cooked portobello,
and then the rest of the ingredients
we're just gonna sort of spoon on top.
I'm just gonna put a little bit more olive oil.
Season the cheese with a little salt and pepper.
Portobellos are really good for grilling because they're firm.
They have a very firm texture.
They're not gonna break up.
And they also have sort of like a meat-like texture
when you cook them.
So, we're gonna put these back on the grill.
And then we're gonna cover the grill,
and we're gonna let the goat cheese melt.
Now, the goat cheese is not gonna melt like, say,
an American cheese
because it's a little drier than that,
so we'll get some -- sort of this melty texture to it,
but it's also actually gonna keep its shape,
which is really nice.
All right, so, let's prep our vegetables.
We have our roasted peppers.
After I grill the peppers, I steam them in a bowl
so that the flesh of the pepper actually cooks,
so it's not just the outside of the pepper that gets charred.
And we're gonna take the skin right off,
but you're still gonna have that charred flavor.
Get rid of the seeds, as well. Ooh, that's hot.
I think I'm just gonna julienne the peppers
to put on top of the pizza.
Let's check our portobellos -- gorgeous.
So, now we can actually build them.
So, we can take a little bit of our tomatoes.
You don't want to put too many ingredients on top of it.
When I'm making, like, a classic pizza,
I like just to put a few ingredients on top of the pizza
so that it's really about the dough.
In this case, it's really about the portobello mushroom,
and it's being enhanced by all these beautiful flavors.
So, you know, don't overstuff it, so to speak.
We have our basil dressing with olive oil, red vinegar,
capers, black olives.
Quite beautiful.
Give it a taste.
Mmm.
Has those very Provencal flavors.
You go to the south of France,
you see this combination of ingredients everywhere.
And, in fact, you really don't miss the meat.
I mean, you know, the portobello mushroom --
I mean, look how dense that is.
It sort of has the texture of meat,
but you're eating a vegetable.
All right. That pizza's delicious.
The flavors go on and on and on.
It's like one of those things where you taste it,
and then like 10 minutes later, you can still taste it.
That's exactly what's happening in that pizza.
So, we have our orange syrup.
We're just gonna put a splash of orange liqueur in here.
It just enhances the orange flavor a little bit more.
Just kind of bring it to a boil really quickly.
And then I'm gonna pour this into our pitcher...
...and let it cool.
And this is gonna be the base of our *** orange --
with intense orange flavor.
Let's make a salad.
So, I'm gonna make the dressing first,
but let's talk about the lettuce.
So, this is known as frisée, or white chicory,
so it's a little bit peppery, which I love.
Kind of has that sort of frizzy texture to it.
And...the thing I love about this salad
is that it stands up really nicely.
It doesn't wilt very easily.
So, we have some apricot puree.
Now, what you can do
is just take a little bit of those dried apricots
that we kind of use as snacks and put it in a blender,
and you can blend it with, like, a little bit of vinegar
or even a little bit of water until it becomes a puree.
The apricot lends a really nice fruitiness to the dressing.
I mean, you want a balance between,
you know, the vinegar and, of course, the Dijon mustard.
You can make it once and use it a lot.
It actually keeps really well.
So, we're gonna start with some white wine vinegar.
And then a little Dijon mustard,
which will actually help to emulsify the dressing,
and also a little bit of heat -- that mustard heat.
Some apricot puree.
I love this dressing.
Some salt and pepper.
And then we're gonna whisk in some extra-*** olive oil.
And you're always looking for balance in any sauce
or anything that you make.
Let's give it a taste.
Remember, you cannot cook by eye.
You must taste.
Hmm.
Maybe a tiny bit of honey.
And, actually, the honey will play really nicely
against the apricot
and actually make the apricot taste even more like apricot.
It's good that way.
Our dressing is made. That's good to do ahead of time.
Now I'm gonna actually take some whole-wheat pita,
and I'm gonna put them on the grill
and get them a little bit firm,
kind of like whole-wheat croutons.
I'm gonna rub a little bit of olive oil on top of them.
This will help it actually crisp it up a little bit.
I'm not gonna cover the grill. I want to keep my eye on them.
Want them to get nice and charred.
After they grill and you take them off
and they sort of cool down,
they'll actually get a little bit crispy.
Fontina cheese --
We're gonna use some Fontina cheese for this salad.
This is not the aged Fontina,
so it's a little bit soft, which I love.
I love the texture of it. It's nice and creamy.
So, let's grate the cheese.
Keep an eye on our whole-wheat pitas.
When we come back, we're gonna finish up this salad,
we're gonna make our orange-and-*** cocktail,
and if you eat all of your vegetables,
there's gonna be a Greek-yogurt fool
with strawberry and rhubarb.
You're watching "Barbecue Addition."
It's just the basics.
Welcome back, everybody.
You're watching "Barbecue Addiction."
We have our pita.
You can see as it starts to get cool,
it's actually firming up,
so we're gonna get a nice, little sort of crouton
made out of the pita bread.
It's really nice.
All right, so, let's finish our salad.
So, we're gonna take our frisée,
and we're just gonna cut the end of the frisée off, here.
This way, it allows us to really kind of just open this up.
The best part of the frisée are actually the whitish stems,
which is interesting 'cause usually, it's the opposite.
But we really want
as much of the white part of the lettuce as possible.
Just make sure you take off
some of the kind of beat-up green leaves
'cause we want it to be nice and crisp.
There we go.
And we're gonna get some arugula.
You know arugula.
It's that Italian peppery green, which I love.
In England, they call it "rocket,"
which I think is kind of cool.
So, we're gonna mix our arugula and our frisée, just like that.
We can cut up our pita.
I think I'm gonna cut it into triangles,
almost like little chips.
Take some of our greens.
Some of our Fontina.
Marcona almonds.
Just gonna coarsely chop these up.
Drop these right in the salad.
Some of the pita.
A little salt and pepper.
And this is what I like to do.
I like to mix the salad up completely and then dress it,
so it stays nice and crisp.
You know the way I like to dress.
I take some of the dressing,
and I put the dressing around the side of the bowl,
and I just kind of push some of the greens
into the side of the bowl
so it picks up some of the dressing
and then doesn't get overdressed.
In the restaurant Gato,
I actually serve a version of this salad,
but I use chorizo and I put a poached egg over the top.
We serve it as an appetizer,
but sometimes people have it for dinner.
It's a great lunch, actually.
So, we're gonna take a little more cheese.
And then... a little more dressing.
Maybe some chopped chives.
Just drop it on top. There you go.
Let's give this a taste.
I think the best thing about this is the apricot dressing.
It goes so well
with the nuttiness from the Marcona almonds,
but also the Fontina cheese.
It's a terrific combination.
So, let's start cooking the strawberry and the rhubarb.
You know, rhubarb is one of those vegetables that, to me,
it's like red celery.
It's got the same look and texture.
And it's really beautiful when it's raw,
but when it's cooked, it's not so pretty.
That's why strawberry and rhubarb have become friends --
because rhubarb needs strawberry for its color and its flavor.
So, we're gonna put our rhubarb in the pot.
And the rhubarb cannot be used raw.
We have to cook it all the way down.
And we're gonna cook it with its best friend, the strawberry.
So, I knew I was gonna be showing you guys
this strawberry-rhubarb fool today.
When I was thinking about it, I was like,
"You know, I'm not really even sure where the name comes from,"
so I looked it up.
It actually comes from the word "fouler,"
and it means "to crush" or "to press."
Classically, it's made with whipped cream,
but we're gonna use thick Greek yogurt today.
I think it's better.
So, we have some strawberries, we have some rhubarb,
and then about 1/2 cup of sugar.
And the juices from the rhubarb and the strawberries
and the sugar melting
will actually create this really beautiful liquid.
I'm gonna get this going.
I'm also gonna put a little bit of orange peel on there,
just for a little extra enhancement.
There we go.
All right, so, we're gonna let that cook.
And I'm gonna get my yogurt out.
You know I'm a yogurt fan.
Something I eat all the time.
I like it sweet, I like it savory,
I like it for breakfast, for lunch, for late-night snack.
It's terrific.
In this case, it's a really easy way to enhance your dessert.
I'm just gonna take some of our yogurt
and add a little vanilla extract.
We're gonna have enough sugar
from the strawberries and rhubarb,
so just a splash of vanilla extract,
and then some orange zest.
So, we have some orange peel
flavoring the strawberry-rhubarb mixture,
and we're just gonna add a little bit of orange zest
into our yogurt.
You see how easy that is?
And then this is sort of the base of the fool,
and then we'll take the cooled strawberry and rhubarb mixture
and fold it in, and there you have it.
All right, guys, coming up, this is where the fun starts.
We're gonna eat our fool and finish up our cocktail,
so lots of good things happening here.
Don't go anywhere.
You're watching "Barbecue Addiction."
Welcome back.
You're watching "Barbecue Addiction."
If you just got here and you want these recipes,
head to the website -- foodnetwork.com/bbqaddiction.
So, let's make our fool.
I have my strawberry-rhubarb mixture.
Make sure it's cool 'cause otherwise,
you're just gonna melt the yogurt,
and we want to keep that nice, thick texture.
Also gonna grab some pistachios for some crunch.
I'm a big pistachio fan.
I love pistachio gelato.
When I land in Italy, the entire country
ups its pistachio-gelato production by like 20%
'cause they know I'm hitting every gelateria I can find.
Chop up some pistachios.
And I don't like them to be too coarse.
I actually like to cut them kind of fine.
Okay, so, we're gonna take
some of the strawberry and rhubarb mixture,
put it right in the middle, right on top of the yogurt,
and then we're just gonna sort of marble it in.
You want to see the white and you want to see the red.
And that's plenty, just like that.
No need to over-mix it.
Then we're gonna take our strawberry-rhubarb mixture
and our yogurt and just kind of drop it right into our goblet.
I think what I'm gonna do
is just take a little bit of... honey.
Right on top.
And then drop the pistachios right on top of that.
There you go.
A fool for a fool.
All right, let's give this dessert a taste.
Mmm.
I mean, vegetables are obviously a healthy way to eat,
but, you know, forever, the word "healthy" and "vegetables"
didn't really conjure up lots of delicious flavors
running through your head, but that's changed.
You know, chefs are now challenged
to make things that are healthy,
things that taste good, all at the same time,
and this is a great way to finish it off.
Let's make our cocktail.
When we first started today,
we took a little bit of orange juice and some sugar
and we created a syrup, and that was really it.
And then we let it cool, and then you have it,
and it keeps, really, for a long time.
So, in our glass, we're gonna take a little bit of our syrup.
And then mix it with a little bit of ***.
Some ice.
Maybe a little slice of orange right on top.
And then just pour the seltzer over it.
And you don't need a lot of *** for this.
Mmm.
That's nice. I love that.
This is like a screwdriver on steroids.
It's got big-time flavor.
It's not just a little orange juice and a little ***.
It's just a couple of little things that you do --
concentrate the orange juice,
add a little bit of the seltzer water at the end --
just makes it that much better.
All right, this has been a wonderful way
to spend the afternoon.
Very healthy eating, but the flavors are impactful.
My basic tip for the day is cook healthy, but cook with impact.
Have a great day, everybody.