March 12, 2019 | Posted by Elyse Tirrell
One thing that I can always expect when visiting my fiancé's (!!!) parents' home in Ireland, as soon as we arrive from Dublin airport, is a proper Irish breakfast. Also known as a "fry-up," this breakfast is complete with brown bread and Irish butter and endless pots of Barry's tea. There are poached eggs, mushrooms, roasted tomatoes, a selection of different Irish sausages, and Irish bacon (also known as rashers). It's such a warm and festive welcome after an overnight flight, and always a moment that I look forward to.
In honor of St. Patrick's Day, we are putting together a Brunch dish inspired by the flavors and ingredients that make up the Irish breakfast, and combining them into a sort of one pan meal. Roasted tomatoes are blended to create a simple sauce and green onions serve as a garnish and flavorful vinaigrette.
Serves: 6 to 8
Green Onion Vinaigrette
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup thinly sliced green onions (dark and pale green part only)
½ cup canola oil
½ teaspoon clover honey
1.Combine the vinegar, mustard, salt and pepper, green onions in a blender and blend until smooth. Add the oil, blend until emulsified, season with honey. 2.Scrape into bowl. Vinaigrette can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
Roasted Tomato Sauce
6 large plum tomatoes, halved lengthwise
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 tablespoons cold Kerry Gold Herb & Garlic Butter, diced
1.Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper. Lay the tomatoes in an even layer, cut-side up on the pan and drizzle the top with the oil and season with salt and pepper.
2. Roast for 30 minutes, turn over and roast until very soft and most of their liquid has evaporated, about 45 minutes longer.
3. Transfer the tomatoes to a blender and blend until smooth. Pour the sauce into a medium sauté pan and cook until the color deepens, and the sauce thickens a bit more, about 10 minutes, stir in the butter. Cover and keep warm.
8 small yellow new potatoes, scrubbed
3 Irish breakfast sausages
3 slices Irish bacon
8 ounces cremini mushrooms, quartered (or halved if small)
Freshly ground black pepper
6 tablespoons Kerry Gold Herb & Garlic Butter, diced
12 large eggs
Sliced green onion, for garnish, optional
1.Put potatoes in a medium pot, cover by 2-inches with cold water and add 1 tablespoon salt. Bring to a boil and cook until a skewer inserted, meets with no resistance, 12 to 15 minutes. Drain well, transfer to a cutting board, let cool for 10 minutes then slice into ¼-inch thick slices.
2. Preheat the oven to 375 degrees F. Heat 1 tablespoon of canola oil in a large (12 inch) cast iron pan or nonstick pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown on all sides and just cooked through, about 8 minutes. Remove to a plate lined with paper towels. Let cool slightly then slice crosswise into ¼-inch thick slices.
3. Add the bacon to the pan in an even layer and cook until lightly golden brown on both sides and just cooked through, about 3 minutes per side. Remove plate lined with paper towels, let cool slightly. Cut into dice.
4. Add another tablespoon of oil to the pan and heat over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown and just cooked through, about 12 minutes. Add 2 tablespoons of the butter to the pan, season with salt and pepper and stir to combine. Transfer the mushroom to a bowl with a slotted spoon.
5. Add the potatoes to the pan in a single layer, season with salt and pepper and cook until lightly golden brown on both sides, about 2 minutes per side. Add the sausage evenly over the potatoes, then add the mushrooms over the sausage, then the bacon over the mushrooms.
6. Whisk the eggs in a large bowl until light and fluffy, season with salt and pepper. Pour the eggs over the potato mixture and dot the butter over the top of the eggs. Bake in the oven until puffed around the edges and almost set in the center (the pan will hold the heat and it will continue to cook a bit after you take it out an before you slice it) about 12 minutes. Remove and let sit 5 minutes before slicing. Also, great served at room temperature.
7. Spread some of the roasted tomato sauce onto a plate, top with a slice of the frittata and spoon some of the green onion vinaigrette over the top of the frittata. Garnish with sliced green onion, if desired.
October 20, 2018 | Posted by Stephanie Banyas
I first heard about Barry’s Bootcamp a few years ago when it seemed to be all the rage in NYC. Even though it debuted on the west coast in 1998 and has been the workout of choice for many celebrities (Kim Kardashian, Jake Gyllenhal and Jessica Biel) for years, it didn’t make its way to the isle of Manhattan until 2011.
June 17, 2018 | Posted by The B-Team
You’ve undoubtedly heard of Carolina Barbeque and Texas BBQ but have you ever tried Santa Maria Barbeque? Unlike the aforementioned styles, Santa Maria Barbeque doesn’t involve a long, slow cooking method or sweet sauces, but is instead a menu featuring a well-seasoned California tri-tip cooked over native red oak coals on a special hand-cranked grill, accompanied by pinquinto beans, salsa, green salad, and garlic bread.
May 26, 2018 | Posted by The B-Team
Is it Bobby's delicious new Mediterranean-inspired restaurant, GATO, that has me in the mood or is it the blazing summer heat that has me craving one of my favorite cocktails, SANGRIA? Perhaps it is both! The B-Team is celebrating all things grilling this month and what better drink to serve at an outdoor party than fruity, colorful, refreshing sangria.
February 9, 2018 | Posted by Stephanie Banyas
Rolling Stone magazine named it the "hot" exercise of 1993 and indoor cycling has maintained its status as one of the most popular group classes at fitness clubs all around the world. I, personally, have been taking Spin classes since 1994 (ummm, I started when I was 10, I swear) when it arrived at my local Equinox in NYC. From the moment I adjusted my seat and handle bars and started pedaling, I was immediately addicted!. Fast forward 21 years, and indoor cycling continues to be more popular than ever and is still a big part of my workout routine (I take classes 3 to 4 times a week.) I am happy to say, it still challenges me and keeps me fit and I love it just as much today as I did the first time I tried it!
November 16, 2017 | Posted by The B-Team
An all-new cookbook is now available for pre-order! Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor—NOT eliminating anything from your diet.
October 1, 2015 | Posted by The B-Team
Bobby may be best known for his skills at the grill, but here's a little-known fact: brunch is his favorite meal of the week. He loves it so much, in fact, that he wrote an entire book about it.
September 17, 2015 | Posted by The B-Team
Bobby's newest cookbook, Brunch @ Bobby's, officially debuts this month -- and Tastebook, Shermans Travel and Caesars Palace have teamed up to celebrate by giving away a trip to Las Vegas!
July 12, 2015 | Posted by The B-Team
Picnic season is well underway! Have you spent sufficient nights eating under the stars? We didn't think so. We're here to help you fill your quota with a collection of our brightest and most flavorful, portable, picnic-blanket-ready recipes.
July 3, 2015 | Posted by The B-Team
Happy 4th of July! Whether you're firing up the grill, breaking out the picnic blanket or just lounging in the sun, this weekend is all about feasting and relaxing (but mostly feasting). Here's how we'll be doing it:
March 30, 2015 | Posted by Stephanie Banyas
Most of us are lucky if we have one set of parents that love us unconditionally. I am fortunate to have two: my biological parents, Rose and George Banyas, and my surrogate parents, Barry and Sheryl Zukofsky. Rose and George are Christian, so with them I celebrate Christmas and Easter. Barry and Sheryl are Jewish, and with them I celebrate Rosh Hashanah, Hanukkah and Passover. In other words, my year is filled with great food and very special family gatherings. I am very lucky indeed!
March 19, 2015 | Posted by Stephanie Banyas
A few weeks ago, I had the great fortune to leave the freezing, cold, gloomy, Northeast weather behind and escape to the sunny, warm, happy West Coast weather (thanks to my very generous boss, a.k.a Bobby Flay). My partner in fitness Elyse Tirrell came along for the (plane) ride and one of the first things we did, after shedding our down coats and winter boots for tank tops and sandals (and eating a plateful of Cha Cha Chicken), was search out a hot LA workout. Hello, Training Mate…or should I say G’Day!
March 17, 2015 | Posted by The B-Team
Oh March, the beginning of the long-awaited thaw (or, for those of us living on West Coast, a minor dusting off of our flip-flops will do) and the lead-up to the greening of spring. Green veggies return to the market and I am ready for smoothie season to begin. I never really make smoothies in the winter, maybe because it’s chilly out and I am not terribly inspired to make a cabbage smoothie, so I get pretty darn jazzed when spring comes around. I love making green smoothies because it’s a stealthy way to add more fiber, vegetables and just general goodness to my diet.
March 5, 2015 | Posted by Stephanie Banyas
I am in love, some may even say obsessed, with a chair. Yes, a chair. However, you won’t find this particular chair at your local furniture store or online at Pottery Barn. This chair wasn’t designed for kicking back and relaxing – in fact, it’s quite the opposite. This chair was created to tone and strengthen almost every muscle in your body, and enhance posture and balance too!
February 13, 2015 | Posted by The B-Team
Here's what we knew about Mast Brothers before visiting their Brooklyn headquarters: their bean-to-bar chocolate tasted great, their packaging was the slickest in town, and they had beards.
Here's what we know after spending an afternoon watching them roast and winnow cocoa beans, grind them into chocolate, brew the nibs in a siphon to make chocolate tea, and be generally obsessed with all things cacao: these guys are changing the chocolate game -- and the revolution is delicious.
January 30, 2015 | Posted by Elyse Tirrell
Starting a new year with resolutions to be healthier is great -- but the resolution is the easy part. Making healthy choices that we can realistically maintain for the entire year -- and, well, forever! -- is harder. I found something that can help: a mobile app that tests your knowledge about health, fitness and all things healthy living. With it, you can learn facts about health and fitness that will help bring about long-lasting results.
December 31, 2014 | Posted by The B-Team
January is Clean Eating month on BobbyFlay.com. So...what does that mean?
December 9, 2014 | Posted by The B-Team
'Tis the season for holiday parties (hallelujah!). I put together this gift guide with the spirit of holiday entertaining in mind -- entertaining with some West Coast flair, that is. These cocktail party finds from across my home coast will add a little more cheer (and cheers!) to your holiday gift-giving. And don't miss our New York gift guide, full of goodness from The Empire State!
December 5, 2014 | Posted by Stephanie Banyas
There are gorgeous artisan and handmade products coming out of every city in the good ol' USA...but we decided to play favorites this year and feature gift picks from our home state, the one and only New York! There's something for everyone on our list below, which highlights beautiful, small-batch products from across the state. Happy gifting!
December 4, 2014 | Posted by Elyse Tirrell
‘Tis the season for shopping, for sure… Secret Santa, 8 days of Hanukkah, a week of Kwanzaa, holiday parties, Christmas morning, fa-la-la-la-la-la-la-la-LA! But how to please everyone on your list?