Season 5
8 episodes
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- S5E2
Brasserie
Dec 11, 200530mChef Flay presents a classic French brasserie-style meal with plateau fruits de mer, a warm lentil salad with roasted beets and goat cheese, and prepares crepes suzette for dessert.
- S5E3
Breakfast Sandwiches
Oct 23, 200530mChef Flay prepares breakfast sandwiches that include a fried egg and proscuitto sandwich with frisee and bleu cheese, nutella and banana sandwiches, scrambled egg and sausage gravy melt, and a café con leche shake made with strongly brewed espresso, sweetened condensed milk, whole milk, liqueur, coffee ice cream and whipped cream.
- S5E4
Holiday Celebration
Oct 30, 200530mChef Bobby Flay is cooking up a classic menu for the family this holiday season. With recipes for Shrimp Cocktail with Tomatillo Horseradish Sauce, Roast Prime Rib w/Thyme Au Jus, Cauliflower Goat Cheese Gratin, and Gingerbread and Lemon Curd Trifle with Blackberry Sauce
- S5E5
Fried Chicken
Oct 30, 200530mBobby Flay and his wife, Stephanie March, prepare a southern-style meal of double-fried chicken with buttermilk biscuits and honey-rum black beans. He then concocts a whiskey-spiked peach iced tea.
- S5E6
Griddle
Jan 1, 200630mWith the help of two young assistants, Ruby and Renny, Chef Flay prepares lemon ricotta pancakes with lemon curd and fresh raspberries and blue corn pancakes with orange honey butter and cinnamon maple syrup. He finishes the meal with sage-mustard breakfast sausage.
- S5E8
Mexican Fiesta
Oct 16, 200530mChef Flay prepares some of his favorite Mexican fiesta dishes, including goat cheese enchiladas, green rice, guacamole with cumin-dusted tortillas, and tangerine and pomegranate margaritas.
- S5E9
Southern Italian
Feb 19, 200630mChef Bobby Flay pays respect to the "Old Country" with his classic Southern Italian menu including Spaghetti & Meatballs w/ Tomato Sauce, Chicken Parmigiana, Tricolor Salad w/endive, arugula and radicchio, and of course, Garlic Bread.
- S5E11
Steakhouse Dinner
Nov 6, 200530mChef Flay prepares a steakhouse dinner that includes a coffee-rubbed ribeye steak, oven-roasted wild mushrooms with garlic and thyme, creamed kale with caramelized baby onions, and twice-baked sweet potatoes.