Bobby Flay's Throwdown! by Bobby Flay Read Free Book Online Page A

flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, rosemary, and thyme, and bring to a simmer. Return the dark meat and the mushrooms to the pan, reduce the heat to medium-low, cover the pan, and cook for 30 minutes.
    4. Add the white meat to the pan, cover, and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
    5. Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
    6. Season with salt, pepper, and honey to taste. Stir in the capers and basil, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over the spaghetti, and top with shaved Parmesan.
     

     

Keith Young’s
Chicken Cacciatore
    SERVES 6 TO 8
    ¾ cup all-purpose flour
    Kosher salt and freshly ground black pepper
    1 cup olive oil
    2 (3- to 3½-pound) chickens, cut into 8 pieces (breasts halved)
    6 cloves garlic, halved
    10 ounces white mushrooms, sliced
    1 large onion, halved and cut into ½-inch-thick slices
    2 green bell peppers, cut into ½-inch-wide slices
    2 red bell peppers, cut into ½-inch-wide slices
    1 cup dry white wine
    3 tablespoons tomato paste
    1 (28-ounce) can whole tomatoes, with juices, crushed
    1 teaspoon red pepper flakes
    1 teaspoon dried oregano
    12 fresh basil leaves, chopped
    1. Stir the flour, 2 tablespoons salt, and 1 tablespoon pepper together in a shallow dish. Heat the oil in a pot over medium-high heat. Working in batches so you don’t crowd the pan, toss the chicken in the flour to coat, shaking off any excess. Fry until golden brown all over, about 5 minutes per side, removing the chicken to a plate as it is done.
    2. Reduce the heat to medium, add the garlic to the pot, and cook, stirring, until it turns golden brown. Transfer the garlic to the plate with the chicken.
    3. Raise the heat to medium-high, add the mushrooms, and cook until they release most of their liquid, about 5 minutes. Add the onion and green and red bell peppers, and cook until soft, about 7 minutes.
    4. Add the wine and simmer until reduced by about half. Stir in the tomato paste, then the tomatoes, red pepper flakes, oregano, and salt to taste. Return the chicken, garlic, and any juices on the plate to the pot, cover, and reduce the heat so that the mixture simmers. Simmer for 15 minutes.
    5. Uncover the pot and simmer until the chicken is cooked through, 15 minutes. Stir in the fresh basil just before serving.

Names: Jack and Rocco Collucci
Establishment : 4 Bros. Bistro
Hometown: West Yarmouth, Massachusetts
Website: www.colluccibros.com ,
www.4brosbistro.com
Phone: (508) 771-0799
    “People ask us, ‘What’s Bobby Flay really like?’ He is the genuine article and extremely kind with his time. I can’t count how many pictures he posed for and never once even looked like maybe he’d had enough. He’s a Yankee fan, and of course we’re all Red Sox here. Our people gave him hell for it. Man, he took a lot from that crowd! My favorite part was listening to him and Rocco talking shop during the breaks, like they were just two chefs talking about the business. That was very cool.”
    —JACK COLLUCCI

    It’s an American classic: meatloaf. I stepped into the ring with Cape Codders Jack and Rocco Collucci, some serious trash-talking meatloaf makers.
    The Colluccis are fourth-generation restaurateurs who were serving up fantastic food with extreme hospitality in the friendly environment of the Collucci Brothers Diner. Both their characters and their cuisine are larger than life and have earned them rave reviews in Cape Cod’s papers. Their aim: gourmet food served diner-style. Comfort food may fill their menu, but these good-natured brothers have another, not so soft side: both have a fierce competitive edge, at least when it comes to their food. Jack and Rocco were perfect
Throwdown!
material.
    Their