A couple of years ago, three journalism friends and I went to Vegas. I really wanted to try Bobby Flay’s restaurant Mesa Grill, but one of the women didn’t want to go because she loves Anthony Bourdain and he doesn’t like Bobby Flay. Normally I’m all for irrational hatred of celebrities, but the menu looked so good. We strong-armed her into going, but it didn’t stop her from berating “The Flay.”
Once we got our food she couldn’t help but shut up. She thought it was fantastic. We all did. She ended the meal by yelling, “I love the Flay.”
And now, after meeting him, I do, too! On Monday, The Flay was shooting a video for Hellmann’s mayonnaise with a young mother who needed help finding a quick meal for her family.
After the shoot I was able to ask Bobby some questions. I always make the same things. Green chile enchiladas, picadillo, calabasitas, and they’re all the dishes my mother made me growing up. I asked him what I could do to make my meals different, more interesting?
He started with the enchiladas and recommended I try adding tomatillos to my green chili sauce. The result is tart, not hot, he said. “It gives it another dimension.”
I decided to try out the recipe on Wednesday. It gave me an excuse to go to Top Valu in Culver City, the best Mexican grocery store around. (I got a bag full of produce for $8!). I bought poblanos chiles (labeled pasilla at the store) tomatillos, onions, garlic, and cilantro.
The Flay gave me general directions, but this is what I ended up doing and the enchiladas were very good.
Bobby said the leftover sauce can be saved and used for other dishes. Tonight we had the sauce as salsa over tacos made with the leftover pork and sauteed spinach and garlic. He suggested mixing it with mayonnaise and using it on fish or making a salad dressing out of it.
I can’t wait to try those. He also gave me a good suggestion for making my picadillo more authentic. I’ll try that next week.