Cómo Bobby Flay adoba las verduras con mezclas de especias
Bobby Flay, famoso por sus carnes a la parrilla, trata las verduras con la misma destreza y les aplica mezclas de especias antes de asarlas.
Vegetables are among the healthiest foods, and more and more chefs are giving them the starring role they once held only as a side dish. One of the champions of this change is Bobby Flay, world-renowned as a master of grilled meats. He prepares vegetables with the same skill and respect, even adding spice marinades.
According to BBC Good Food, marinades are mixtures of spices, herbs, salt, and even sugar used to season food. The same source explains that marinades are excellent for large cuts of meat, but not suitable for vegetables, so it's best to massage the mixture directly onto them.
In an interview with Bon Appétit, Flay said he “probably seasons 60 percent more than the average home cook” because “the food needs it.” According to the chef, vegetables are also seasoned with a spice blend to enhance their flavor and create an appealingly textured crust, without having to wait for marinades to work. In Terranea Life, Flay praises spice blends for all his grilled dishes, including vegetables, explaining that they work best with herbs, spices, and either mustard or horseradish.
A Food Network article reveals that Flay loves mustard powder, Spanish paprika, and hot chilies like árbol, ancho, and cayenne, with chipotles being his favorite. His marinades don't require sophisticated ingredients: according to the chef himself, you probably already have cumin, oregano, salt, and freshly ground black pepper in your spice rack. According to She Knows, he also keeps red and green curry sauce on hand and has a soft spot for anchovies.
Flay told Bon Appétit that she likes that these blends can be applied just before cooking, saving prep time. They can also be made in advance and stored in jars, so you don't have to search for all the ingredients each time. The BBC explains that the most intense flavors come from aromatics like garlic powder and rosemary, and that the sugar helps form a caramelized crust.
If you've never thought about adding spice marinades to vegetables, now might be the time to try it. Flay uses them on grilled broccoli rabe with roasted red pepper sauce and on grilled acorn squash with an orange glaze. Marinades can also be customized: spicier or sweeter, omitted if desired, or with combinations like ginger and eggplant, or allspice with thyme.
