Recipe information
Yield
Makes 1/2 cup
Ingredients
1/2 cup crème fraîche or sour cream
1 large jalapeño chile, roasted, peeled, and seeded (see page 250)
Kosher salt and freshly ground black pepper
Preparation
Combine the crème fraîche and jalapeño in a food processor and process until smooth. Season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
