Summer Friendly Bobby Flay Keto Recipes
If you’re ready for summer, then dive in with Bobby Flay’s ketogenic recipes
1. Cauliflower Goat Cheese Gratin
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups heavy cream
- 1/2 pound Monterey Jack cheese, coarsely grated
- 2 cups grated Parmesan
- 6 ounces goat cheese, cut into small pieces
- Salt and freshly ground pepper
Directions
Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
2. Grilled Mahi Mahi w/ Cilantro Gremolata
Gremolata
- ¼ cup finely chopped cilantro leaves (you can use parsley, or mint, or basil or a combination of all)
- 1 teaspoon finely diced shallot
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
Combine the cilantro, shallot and lemon zest in a small bowl and season with salt and pepper. Can be made several hours in advance, covered and stored in the refrigerator.
Grilled Lemons
- 2 lemons, halved
- 1 tablespoon canola oil
Heat grill to high. Brush cut side of lemons with the oil and place on the grill, cut-side down and grill until golden brown, about 1 minute.
Grilled Mahi Mahi
- 4 mahi mahi (of you can use red snapper, halibut, cod) fillets, 6 oz each
- 3 tablespoons canola oil
- Kosher salt and freshly y ground black pepper
- Grilled Lemons
- Extra virgin olive oil
1. Make sure your grill is very clean!
2. Turn the grill to high, close the cover, and let preheat for at least 15 minutes.
3. Brush the fish on both sides with canola oil and season liberally with salt and pepper. Put the fish on the grill, close the cover and let grill (without touching) for at least 3 minutes. Using a heavy duty fish spatula, check to make sure that a crust has formed and the fish is lightly golden brown and that the fish will release from the grill easily…and flip… Continue cooking on the other side until a crust has formed and the fish will release easily from the grill.
4. Transfer the fish to dinner plates, squeeze grilled lemon over, drizzle with olive oil and sprinkle with some of the gremolata.
3. Jicama Cabbage Slaw
Ingredients
- Finely grated zest of 1 lime
- ¼ cup fresh lime juice (2–3 limes)
- ¼ cup rice vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon celery salt
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ head Napa cabbage, finely shredded
- ¼ head red cabbage, finely shredded
- ½ small head jicama, cut into julienne
- 2 large green onion, dark green and pale green, thinly sliced
- ½ cup coarsely chopped fresh mint leaves
- ¼ cup coarsely chopped fresh cilantro leaves
Directions
1. Whisk together the zest, lime juice, vinegar, sugar, celery salt, salt and pepper in a large bowl until the sugar is dissolved.
2. Add the cabbage, jicama, green onion, mint and cilantro and toss to combine. Season with more salt and pepper, if needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours before serving.
4. Asparagus Chopped Salad w/ Meyer Lemon Dressing
Meyer Lemon Dressing
- ¼ cup freshly squeezed Meyer lemon juice (or 3 tablespoons freshly squeezed lemon juice)
- 1 tablespoon freshly squeezed orange juice
- ½ teaspoon finely grated lemon zest
- 1 tablespoon red wine vinegar
- 2 tablespoon prepared mayonnaise
- 1 heaping tablespoon whole grain mustard
- 2 teaspoons honey
- Salt and freshly ground pepper
- ½ cup olive oil
Whisk together the lemon juice, orange juice, zest, vinegar, mayonnaise, mustards, honey and salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified.
Salad
- 2 cups plus 2 tablespoons canola oil
- 2 pocket-less pitas, cut in half and each half cut into ¼-inch thick slices
- Salt and pepper
- 16 spears fresh asparagus, trimmed
- 5 cups mesclun greens
- ½ pint grape tomatoes, halved
- 8 ounces aged white cheddar cheese, cut into ½-inch dice
- 1 English cucumber, cut into ½-inch dice
- ½ cup pitted and coarsely chopped black olives
- 1 cup canned chickpeas, drained, rinsed and drained again
1. Heat 2 cups of the canola oil in a medium saucepan over medium heat to 360 degrees F. Fry the pita slices, in batches, until lightly golden brown and crisp, turning once. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper. Repeat.
2. Heat a grill to high or a grill pan over high heat. Brush the asparagus with the remaining 2 tablespoons of oil and season with salt and pepper. Grill the asparagus for 3 to 5 minutes, turning once, for crisp tender. Remove and cut on the bias into 1-inch long pieces.
3. Combine the meclun, tomatoes, cheese, cucumber, olives, chickpeas, and asparagus in a large bowl. Add half of the dressing and toss well to coat, season with salt and pepper. Divide the salad among large dinner plates. Drizzle with more of the dressing and top with the pita chips.
5. Southwestern Marinated Grilled Salmon with Tomato-Red Chile Chutney
Salmon
- 1 cup crema, crème fraîche, or sour cream
- 3 garlic cloves, finely chopped
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 1 heaping tablespoon ancho chile powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon chile de árbol powder
- 4 (8-ounce) skin-on salmon fillets
- 2 tablespoons plus 1 teaspoon canola oil
- Kosher salt and freshly ground black pepper
- Chopped green onion, for garnish
- 2 limes, halved
- Tomato-Red Chile Chutney (recipe follows)
1. Whisk together the crema, garlic, lime zest and juice, ancho powder, coriander, cumin, turmeric, and chile de árbol powder in a baking dish. Add the salmon fillets and turn to coat in the marinade. Cover and refrigerate for at least 20 minutes and up to 1 hour.
2. Heat your grill to high for direct grilling.
3. Remove the salmon from the marinade and wipe off the excess with paper towels. Brush the salmon on both sides with 2 tablespoons of the oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium, about 4 minutes per side.
4. Meanwhile, brush the cut side of the limes with the remaining 1 teaspoon oil and put on grill, cut side down, until browned, 1 minute.
5. Transfer the salmon to plates, top with the chutney, and add a lime half onto each plate for squeezing over the salmon.
Tomato-Red Chile Chutney
Makes about 2 cups
- 2 dried ancho or New Mexico red chiles
- 2 tablespoons canola oil
- 1 small red onion, finely diced
- 1 garlic clove, finely chopped
- 4 plum tomatoes, halved and diced
- 1 teaspoon dried Mexican oregano
- 2 teaspoons clover honey
- Kosher salt and freshly ground black pepper
- 3 green onions, green and pale green parts, finely diced
1. Soak the chiles in 2 cups hot water for 30 minutes. Drain, reserving ¼ cup of the soaking liquid, and then stem, seed, and dice the chiles. Combine the chiles and reserved soaking liquid in a blender and blend until smooth.
2. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the red chile purée, bring to a boil, and cook until slightly thickened, about 5 minutes.
3. Add the tomatoes and oregano and cook until slightly softened, about 10 minutes. Stir in the honey and season with salt and pepper. Remove from the heat and fold in the green onion. Serve warm or at room temperature.
Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.
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So yeah, there you have it. Bobby Flay’s summer exclusive ketogenic friendly recipes! Want more?
