How Bobby Flay gets flavor with less fat
October 23, 2012 10:01AM
Bobby Flay poses backstage with the culinary program award for "Barbecue Addiction" at the 39th Annual Daytime Emmy Awards at the Beverly Hilton Hotel on Saturday, June 23, 2012 in Beverly Hills, Calif. (Photo by Todd Williamson/Invision/AP)
Updated: November 25, 2012 11:26AM
“Food Network” chef Bobby Flay offers these tips for top flavor and much less fat:
“Cream, butter and fat are tasty, so without those ingredients, you have to find great flavor elsewhere,” Flay says. “I use a lot of spices, herbs and Mediterranean ingredients to make my recipes shine.”
Here are some of his favorites:
It’s no secret that Flay loves spicy food, and his favorite pepper is the smoky chipotle. Use the peppers and the adobo sauce they’re typically canned in to add loads of flavor to marinades, meats and side dishes.
Flay always keeps chickpeas in the house to make hummus for between-meal snacks.
Herbs and citrus
Fresh herbs and citrus (he uses lemons, oranges, clementines and tangerines) add super-low-calorie flavor to salads, main dishes and even desserts.
Nutrient-packed pomegranates have a tart flavor that’s perfect for glazing meats.
Plain yogurt is a great all-purpose healthy ingredient. Dress it up with honey as a healthful snack, or use in place of mayo or sour cream in sauces.
Courtesy Bobby Flay on foodnetwork.comScripps Howard News Service