RECIPES BY BOBBY FLAY RECIPES

Name: Pomegranate Sangria
Prep time: 5 min
Total time: 2 h 5 min
Yield: 4 to 6 servings
Cuisine: european
Ingredients: 1 bottle fruity red wine; 2 cups pomegranate juice; 1/2 cup brandy; 1/2 cup Triple Sec; 1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled); 1/4 cup pomegranate seeds; 1 large orange, halved and thinly sliced; 1 green apple, cored, halved and thinly sliced; 1 cup red grapes, sliced in 1/2

POMEGRANATE SANGRIA RECIPE | BOBBY FLAY | FOOD NETWORK

Pomegranate Sangria Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories beverage

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 bottle fruity red wine
2 cups pomegranate juice
1/2 cup brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves, cooled)
1/4 cup pomegranate seeds
1 large orange, halved and thinly sliced
1 green apple, cored, halved and thinly sliced
1 cup red grapes, sliced in 1/2

Steps:

Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

MISO-GINGER MARINATED GRILLED SALMON RECIPE | BOBBY FLAY ...

Miso-Ginger Marinated Grilled Salmon Recipe | Bobby Flay ... image

Provided by Bobby Flay

Categories main-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

Steps:

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Nutrition Facts : Calories 517 calorie, FatContent 31.5 grams, SaturatedFatContent 7 grams, CholesterolContent 125 milligrams, SodiumContent 634 milligrams, CarbohydrateContent 6 grams, FiberContent 1.5 grams, ProteinContent 48 grams, SugarContent 4 grams

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POMEGRANATE SANGRIA RECIPE | BOBBY FLAY | FOOD NETWORK

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Reviews 5
Total Time 2 hours 5 minutes
Category beverage
Cuisine european

Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

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Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

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POMEGRANATE SANGRIA RECIPE | BOBBY FLAY | FOOD NETWORK

From foodnetwork.com
Reviews 5
Total Time 2 hours 5 minutes
Category beverage
Cuisine european

Combine all ingredients in a pitcher, cover and refrigerate for at least 4 hours or up to 48 hours before serving. Serve over ice.

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Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

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