Sometimes I have no idea how famous people came to be famous. Some of them are rich, and I understand that. But the ones who aren’t rich and don’t seem particularly awesome at their craft? That I don’t understand.
The good news for today is that the more I see of Bobby Flay, the more I understand why he’s famous. That’s the good kind of famous person. Famous chef, amazing recipes. Well done!
Last night’s dinner menu might not be a normal everyday menu–we had Bobby Flay’s Grilled Peaches with Arugula Pesto and Prosciutto and his Sticky Glazed Chicken Thighs in Butter Lettuce. (In case you watch Bobby’s show, that’s exactly half of what he made in the last episode that aired.)
We ate like royalty last night! And you know what? Other than the prosciutto and pine nuts (which you can avoid by using walnuts instead), the ingredients were totally standard, inexpensive things we would buy any old time. Well, the arugula might be on the fancy side, but we got out of that by using basil from our front yard for the pesto. Having three giant basil plants in the front yard is A) easy and B) saves a ton in fresh herb costs. If you want to eat high on the hog without paying for it, plant some basil pronto!
So here’s my suggestion based on our cooking: make this chicken all the time. All the time! It’s an inexpensive cut of meat, a great sauce, and a simple recipe to put them together. And those grill marks? They were the best! The sweet sauce caramelized to perfection.
The peaches? Well, they were one of the best foods I’ve eaten in months. That said, I would probably only make these occasionally in the future. They’re simple to put together, but they feel like party food. That’s exactly what you want out of party food, right? Easy, rich, and just downright incredible.