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Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

Bobby Flay

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Bobby Flay
Age: 59
Born: 1964
Born: December 10
Chef
Cook
Restaurateur
New York City
New York
Robert William Flay
Courses
Vegetables
Course
Reverse
Making
Psychology
Meat
Vegetable
Main
Dish
Heavy
Plate
Side
Plates
Sides
Dishes

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If you aren't nervous about your passion, you aren't passionate about it.
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You can't chase everybody on the Internet who's saying stuff about you, that's for sure.
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Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
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Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.
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Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
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Nothing goes perfectly, especially when you're opening a restaurant.
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Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.
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I want to go to college and go back to Georgetown. It's a really cool place.
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Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.
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I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
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Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them.
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A grill is just a source of heat. Just like a stove, it is very user-friendly.
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I think New York has the most diverse and best quality representation of so many different cuisines at all levels.
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A molcajete is a stone mortar and pestle from Mexico. They're great for grinding spices and making salsa and guacamole because they give everything a nice coarse and rustic feel. I've never collected anything, but I think I might start collecting these because each one is decorated differently.
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When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
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I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
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It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
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I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.
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One of the things that happens in my house on the holidays is after dessert, we sit down to a very ambitious men-versus-women game of Trivial Pursuit. It's brutal. And there's a trophy.
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I can't grill vegetables, shellfish or steaks without tongs. Don't bother with those long-handled grilling tongs normally found in the BBQ section of your home store. Get intimate with your grill and opt for the regular stainless steel tongs.
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