Posts Tagged ‘MPD Restaurant’

Anyone who knows me knows I am addicted to few things in life – one being the Food Network and the other following some of my favorite chefs like Mario Batali and Bobby Flay.

So as you can imagine when I received a call from the managing editor of XI to attend an event for Hampton Magazine at MPD Restaurant where they would honor Bobby Flay, I was all over it. It’s funny because one of my other addictions – cooking – would have to go on the back burner so I could get face time with one of my friends in my head.

As I waited on the step and repeat with my Blackberry set up to record and my battery dying, I panicked not knowing what the heck I would ask him. What did I want people to know? What did I want to know? As I blanked out – there he was – Mr. Bobby Flay himself and I had no time to think. The questions just came to me and his polite welcoming demeanor was sincere and made it easy.

XI Magazine: I’ve followed your career and through it all: media, endorsements etc; what would you say has shaped your passion for the culinary world?

Bobby Flay: Mesa Grill. Definitely Mesa. That is my baby. Though I love being on the cover of Hampton Magazine and various Food Network series, the kitchen is where it is for me. In fact, I just took off my whites before coming here.

XI: So I overheard you say you and your family will soon move into your new home in the Hamptons. Can we expect a Mesa Grill or other venue nearby?

BF: NOT AT ALL!  If I open a restaurant in the Hamptons I will be working. I want to take that time to relax with the family.

XI: If you couldn’t work in the kitchen tomorrow and nothing pertaining to food was an option what would you do?

BF: Definitely politics. I love giving back to the community and doing something positive, so if I can’t cook that would be it.

XI: Ok, one last question. As a chef, what advice can you give those who are utterly and completely wrapped up in the industry, paid their dues, and really just love being in the kitchen, what can you say to inspire them further?

BF: Put your head down and keep working in the kitchen. It’s one thing to go to school and learn the technique, but another to get that raw hands on experience and really have a passion for it.

I could not have said it better myself. My interview with Bobby Flay got my taste buds going and I hope one of his original recipes can do the same for you.

Bon Appétit

Spicy Soft Shell Crab Spaghetti with White Wine & Garlic

Serves: 4

4 tablespoons canola oil 6 soft shell crabs, cleaned Kosher salt and freshly ground black pepper 3 cloves crushed garlic Half a bottle of dry white wine 3 plum tomatoes, halved seeded and chopped 1/8 teaspoon red pepper flakes 2 tablespoons cold unsalted butter, diced ¾ pound spaghetti (#8 or #9) cooked al dente in salted water ¼ cup chopped fresh basil leaves ¼ cup chopped fresh flat leaf parsley leaves

1. Heat 3 tablespoons of the oil in a large sauté pan over high heat. Season the crabs on both sides with salt and pepper and cook, in batches, until golden brown and just cooked through, about 2 minutes per side. Remove the crabs to a plate, tent to keep warm.

2. Add the remaining oil to the pan and add the garlic and cook until slightly soft, about 1 minute. Add the wine and cook until almost completely reduced. Stir in the tomatoes and red pepper flakes and cook, over high heat, until the tomatoes break down slightly and the sauce thickens, about 5 minutes. Whisk in the cold butter and cook until thickened, about 1 minute.

3. Add the spaghetti, basil and parsley to the pan and toss until combined. Season with salt and pepper and transfer the pasta to a large serving bowl. Slice the crabs in half and place on top of the pasta. Garnish with more parsley leaves and basil, if desired.