Bobby Flay

Ingredients

• 1/2 red bell pepper seeded, fine chopped
• 3 cloves garlic pasted
• 2 teaspoons thyme chopped
• 1 Spanish onion fine chopped
• 1/2 poblano pepper seeded, fine chopped
• 1/4 cup chopped flat-leaf parsley
• 4 eggs
• oil Calabrian Chile, optional
• 6 baby artichokes fried, halved or quartered
• 2 lemons zest of
• 3 tablespoons canola oil or use Olive Oil
• pepper
• salt
• 1 pinch saffron
• 1 clove chopped garlic
• 3 yellow bell peppers roasted, peeled, seeded, chopped
• 1/4 cup rice wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon clover honey
• 1 cup canola oil or use Olive Oil
• pepper
• salt
• 2 shallots fine diced
• 1 1/2 pounds mixed mushrooms chopped
• 3 tablespoons olive oil
• pepper
• salt
• 2 cloves chopped garlic fine
• 1 bunch kale in 2” strips
• 2 tablespoons canola oil or use Olive Oil
• 2 cups short-grain rice Spanish
• 6 cups mushroom stock or use Chicken Stock
• 1 Spanish onion fine diced
• 1 cup white wine
• 2 tablespoons canola oil or use Olive Oil