Bobby Flay Archives - Taste With The Eyes

Korean Meatloaf Burgers

Korean Meatloaf Burger

Korean Meatloaf Burgers
Kimchi, Cheddar, Fried Egg, Mayo

These Korean Meatloaf Burgers transform classic comfort food with a bold, spicy twist inspired by Bobby Flay’s Korean-Style Meatloaf. Made with a tender, deeply savory mix of ground beef, pork, and veal — a butcher’s blend that stays moist and full of flavor — each bite delivers succulent richness and layered depth.

What really sets this meatloaf apart is the punch of Korean ingredients gochujang (Korean chili paste) and gochugaru (Korean chili flakes). They add just the right balance of sweet heat, balanced fruitiness, and slight smokiness. Soy sauce, fish sauce, toasted sesame oil, ginger, and garlic add a deep umami and savoriness.

Glazed with a sweet-spicy sauce that caramelizes beautifully in the oven, the meatloaf is delicious on its own — but piled onto a soft toasted brioche bun with tangy kimchi, sharp melty cheddar, and a fried egg, it transforms into an unforgettable burger that’s messy in all the best ways.

Make the whole loaf ahead of time, then stack up these burgers the next day for comfort food with a spicy Korean twist at its tastiest.

Korean Meatloaf Burgers

Korean Meatloaf Recipe

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Maltagliati all’Arrabbiata

Maltagliati all'arrabbiata

Maltagliati all’Arrabbiata
Calabrian Chili, Burrata, and Fresh Basil
Served with an Amalfi Spritz

Buon Natale! Merry Christmas – this is a brilliant vegetarian dish for the holiday with its beautiful striking red and green colors. But how could it possibly be any good? The pasta, maltagliati, literally translates to “badly cut” and the sauce arrabbiata translates to “angry”! Turns out this bad-cut-angry pasta dish is actually deliziosa…and perfect for the holidays.

Maltagliati all’arrabbiata Recipe

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Amalfi-Style Spaghetti with Zucchini

Spaghetti with Pan-Fried Zucchini
Shishito Pepper Pesto

Inspired by Bobby Flay’s Amalfi Restaurant on the Las Vegas Strip

Bobby Flay’s stellar new restaurant at Caesars Palace is where he brings flavors of the Amalfi Coast to the Las Vegas Strip.

We had an absolutely delightful meal there recently…and would have tried even more fabulous dishes if we had room. Our server informed us that the Spaghetti Zucchine is one of the most popular pastas at the restaurant. The Chef wrote on Instagram that it has become the most requested pasta dish at his house.

Unable to fit in another pasta that night (we had the Caramelle and Pasta Rags, both excellent), I just had to try the Spaghetti Zucchine at home.

Amalfi by Bobby Flay

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For Your Next Party: The Shellfish Course

the yellow course:
colossal shrimp & littleneck clams
sherry brandy lobster sauce with corn, tarragon, parsley
toasted baguette

Now here’s another dish from our fundraiser dinner held last weekend. Shrimp and clams in the bright yellow broth make a stunning presentation, while sherry, brandy and tarragon give it unique flavors. This course is terrific for entertaining as both the shrimp and lobster stock can be prepared ahead of time. To serve – the clams are cooked in the stock, removed and kept warm while corn, cream and herbs are added to finish the broth which, by the way, is heavenly.

Believe it or not, the idea for this menu came to me in a dream. I definitely dream in color… The idea is that the appetizer course, which is plated on a large tray for guests to help themselves, is all-colors. Then when the guests are seated for dinner each individual course is a single color. The shellfish course was the “yellow course” while the previous post of Sturgeon Two Ways was the “purple course.” The recipes for the “green course” a chilled soup of Sugar Snap Pea & Mint, and the “pink course” Fettuccine with Beet Syrup, and “orange course” Mango & Lime Cream Vol-au-Vent have been posted on Taste With The Eyes previously.

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Your Next Lobster Tail Recipe

Broiled Lobster Tails with Manila Clams & Corn
Sherry Cognac Lobster Broth with Tarragon & Parsley

My brother Bill is in town from the Florida Keys. I invited him over to try out a Bobby Flay recipe of striped bass in a lobster broth. Being Bill, he asks, “Lobster broth, without lobster tails?” Being Bill, of course he showed up with the tails, mighty big ones I might add. I’ll try Flay’s striped bass next time.

So we went for a hike along the coast, checked out the aftermath of the major landslide that occurred in November, then cooked a dinner that was simple and easy to prepare yet had complex flavor pairings and was nothing short of extraordinary. My thanks to Bill and Bobby.

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Korean Meatloaf Burgers Kimchi, Cheddar, Fried Egg, Mayo