fw: 名主廚的完美三明治!

Greg

Bobby Flay, he is pretty famous in USA also, he is one of the iron chef America (just like the japanese iron chef), see way below for receipes!

名主廚的完美三明治! 艾倫秀Chef Bobby Flay Creates the Perfect Sandwich!

Bobby has teamed up with Hellmann's to try to create the world's most perfect sandwich! Watch this demo as he makes an eggplant and tomato delight and then tries his "secret ingredient" in a chocolate cake!
http://www.youtube.com/watch?v=SPO9bd1RD5o&feature=channel_page

Grilled Eggplant & Tomato Open-Faced Sandwich with Basil Pesto Mayonnaise
Serves: 4
Basil Pesto Aioli
½ cup Hellmann’s Real Mayonnaise
3 tablespoons prepared basil pesto
Salt and pepper
Whisk together all ingredients in a small bowl.
1 lb tomatoes, finely diced
1/4 cup finely chopped fresh flat-leaf parsley
1/2 cup tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
Salt and freshly ground black pepper
4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)
2 Japanese eggplants, sliced lengthwise into 1-inch thick slices
1. Combine the tomatoes, parsley, 2 tablespoons of the oil and vinegar in a bowl and season with salt and pepper. Let sit at room temperature.
2. Preheat grill to high or grill pan over high heat. Brush the eggplant with some of the remaining oil on both sides and season with salt and pepper. Grill on both sides until golden brown and just cooked through, about 4 minutes per side. Brush the bread on both sides with some of the remaining oil, season with salt and pepper and grill until lightly golden brown on both sides, about 30 seconds per side.
3. Spread a tablespoon of the mayonnaise on each slice of toasted bread, top with a slice of grilled eggplant and top with a few spoonfuls of tomato relish.


Chocolate Mayonnaise Cake with Mangoes Foster Topping
Yields: 1 9-inch cake
¾ cup granulated sugar
¼ cup light brown sugar
1 cup Hellmann’s mayonnaise
1 teaspoon vanilla extract
2 cups cake flour
1/2 cup Dutch process cocoa, (such as Ghirardelli)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
½ cup bittersweet chocolate chips (such as Ghirardelli)
Fresh mint sprigs
1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, beat the sugars and mayonnaise until blended. Add the vanilla and blend. Sift together the flour, cocoa, baking soda and salt and add it to the mayonnaise mixture in 3 batches alternating with the buttermilk. Fold in the chocolate chips with a rubber spatula.
3. Scrape the batter into a greased and floured 9 by 9 by 2-inch baking pan. Bake for 45 to 50 minutes or until a cake tester inserted into the center comes out with a few moist crumbs attached. Let cool on a baking rack for at least 45 minutes before serving. Cut the cake into 9 equal portions, place on dessert plates and spoon some of the warm mango mixture over the top of each slice and garnish with whipped cream, if desired and mint sprigs.
Mangoes Foster Topping
1 cup mango nectar
1 cup packed light brown sugar
¼ teaspoon ground cinnamon
2 ripe mangoes, peeled, pitted and diced
1/3 cup dark rum
1. Bring the mango nectar to a simmer in a large sauté pan over high heat. Add the brown sugar and cinnamon and cook, stirring occasionally, until slightly thickened, about 6 minutes. Add the mangoes and cook until just warmed through and slightly soft, about 2 minutes.
2. Remove the pan from the heat, add the rum or bourbon, return to the heat and cook until the alcohol burns off, about 2 minutes.

Greg

花心大豬肉: 看了覺得我好像為愛朗讀的女主角= 口 ="

huh? who? you mean Ellen?