Brussels Sprout Nachos Recipe from BOBBY AT HOME by Bobby Flay Book + Giveaway
Brussels Sprout Nachos Recipe from BOBBY AT HOME by Bobby Flay Book +
Disclosure: This post was done in partnership with Clarkson Potter. All opinions are 100% my own.
We’ve long been fans of Bobby Flay, so I’m super excited to be sharing with you not only the announcement of his latest book, but a giveaway AND we are also sharing his Brussels Sprout Nacho recipe!
Years ago I shared his Bobby Flay Fit book, and we’ve actually used this recipe book so many times, it’s fantastic. We were so excited to check out this newest book which is called Bobby at Home and is packed full of recipes that look amazing!
BOBBY AT HOME
With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks.
Welcome to Bobby’s, where powerhouse flavors rule the day. In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly. Everyday favorites–from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts–go bigger and bolder with Bobby’s signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.
ABOUT THE AUTHOR
Bobby Flayis one of the country’s most celebrated chefs, restaurateurs, media personalities, and authors. He is a James Beard Award winner, the author of 13 cookbooks, and has starred in 14 Food Network programs. In 2015, he became the first chef to be awarded a star on the Hollywood Walk of Fame.
Where to purchase Bobby at Home by Bobby Flay? You can grab Bobby at Home on Amazon NOW!!
Enter the Giveaway to Win a Bobby at Home Prize Package
One lucky She Saved winner (US only) will receive the following Bobby at Home Prize Package:
- The newest cookbook by celebrity chef Bobby Flay, Bobby at Home
- plus a $50 gift card to Kirkland’s to get cozy at home for winter.
I will leave this giveaway open through December 19th at midnight (mnt time) … once closed, I will select one winner who will have 48 hours to contact me to claim their prize! GOOD LUCK!!
Make sure to enter my other She Saved giveaways as well!
Print Bobby Flay’s Brussels Sprout Nachos Recipe
Brussels Sprout Nachos with Pickled Chiles
Out of his new cookbook, Bobby at Home - Bobby Flay shares this amazing Brussels Sprout Nachos with Pickled Chiles recipe!
- Muenster Cheese Sauce Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 8 ounces Muenster cheese, finely chopped
- Kosher salt and freshly ground black pepper
- Hot sauce
- 1 (8.25-ounce) bag blue corn tortilla chips
- 3 tablespoons olive oil or vegetable oil
- 12 ounces Brussels sprouts
- (24 medium), trimmed and thinly sliced
- Kosher salt and freshly ground black pepper
- Pickled Red Onions (recipe follows)
- Pickled Chiles (page 249)
- ¼ cup chopped fresh cilantro leaves, for garnish
- Finely grated lime zest, for garnish
- Pickled Red Onions
- Makes about 2 cups
- 3 cups red wine vinegar
- 1 cup fresh lime juice
- ½ cup sugar
- ¼ cup grenadine
- 1 tablespoon kosher salt
- 2 large red onions, halved and thinly sliced
- Pickled Chiles
- Makes about 1 cup
- 2 cups red wine vinegar
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 8 large Fresno chiles or jalapeños, or 16 serrano chiles, thinly sliced
- 1. Combine the vinegar, sugar, salt, and ¼ cup water in a small saucepan. Bring to a boil and cook, whisking a few times, until the sugar and salt have dissolved, about 2 minutes. Remove from the heat and let cool for 10 minutes.
How to Make the Cheese Sauce:
1. In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking continuously, until the mixture is pale blond, about 2 minutes. Slowly whisk in the milk and cook, whisking continuously, until the sauce has thickened and the raw flour taste has been cooked out, 5 to 6 minutes. Reduce the heat to low and add the cheese. Let sit without stirring for 1 minute, then whisk until smooth. Season with salt, pepper, and hot sauce. Cover and keep warm.
2. Preheat the oven to 200°F.
3. Spread the tortilla chips in an even layer over a large baking sheet. Heat the chips in the oven, about 8 to 10 minutes, while you prepare the rest of the dish.
4. Heat the oil in a large nonstick skillet over medium high heat. Add the Brussels sprouts and cook, stirring occasionally, until tender and crisp, about 5 minutes. Season with salt and pepper.
5. Pour some of the warm cheese sauce onto a large platter. Top with a layer of the warm chips and more sauce. Sprinkle some of the Brussels sprouts and pickled onions and chiles over the sauce, then repeat all the layers once more. Garnish with the cilantro and lime zest and serve.
Making Pickled Red Onions:
1. Combine the vinegar, lime juice, sugar, grenadine, salt, and 1 cup water in a large saucepan. Bring to a boil over high heat and cook, whisking a few times, until the sugar has dissolved, about 5 minutes. Remove from the heat and let cool for 5 minutes.
2. Put the onions in a nonreactive container with a lid and pour the brine over the top. Cover and refrigerate for at least 1 hour and up to 48 hours before serving. The onions will keep in the refrigerator for up to 3 months.
Making Pickled Chiles:
1. Combine the vinegar, sugar, salt, and ¼ cup water in a small saucepan. Bring to a boil and cook, whisking a few times, until the sugar and salt have dissolved, about 2 minutes. Remove from the heat and let cool for 10 minutes.
2. Put the chiles in a nonreactive container with a lid and pour the brine over the top. Chill for at least 1 hour and up to 48 hours before serving. The chiles will keep in the refrigerator for up to 2 months.
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
Pumpkin pancakes with apple cider syrup sounds amazing!!
I think that I am most excited for the Korean Barbque chicken. It looks good.
Spanish-style shrimp and grits sounds really delicious!
I would like to try the Korean chicken recipe.
I looked and would love to try out the Spanish Style Shrimp and Grits.
The korean chicken recipe.