Best 9 Southwestern Seasoning Bobby Flay Recipes

**A Culinary Journey into the Heart of the Southwest: Discover the Bold Flavors of Authentic Southwestern Seasoning**

Embark on a tantalizing culinary adventure to the vibrant landscapes of the American Southwest, where bold flavors, vibrant colors, and aromatic spices create a symphony of tastes that will leave your palate craving more. Southwestern cuisine, deeply rooted in the rich cultural heritage of the region, is a delightful blend of Native American, Spanish, and Mexican influences, resulting in an explosion of unique and captivating flavors. At the heart of this culinary tapestry lies the Southwestern seasoning, a versatile blend of spices that will transport you to the sun-kissed mesas and rugged canyons of the region. Prepare to tantalize your taste buds with this collection of authentic Southwestern seasoning recipes, each carefully crafted to capture the essence of this captivating cuisine. From the classic Bobby Flay Southwestern Seasoning, a harmonious blend of chili powder, cumin, garlic, and oregano, to the zesty Tomatillo Salsa, bursting with the brightness of tomatillos and jalapeños, these recipes will transform your meals into an unforgettable culinary experience.

Let's cook with our recipes!

BOBBY FLAY'S 16 SPICE RUB

Bobby Flay's 16 Spice Rub image

As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot.

Provided by felly smarts

Categories Chicken Thigh & Leg

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons dried ancho chile powder
3 tablespoons ground pasilla chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
3 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground fennel
1 teaspoon arbol chile
3 tablespoons brown sugar
2 tablespoons kosher salt
2 tablespoons fresh coarse ground black pepper
1 teaspoon cayenne pepper

Steps:

Mix all ingredients in a bowl.
Rub onto chicken and refridgerate for 12 to 24 hours.
Grill and enjoy.

EMERIL'S SOUTHWEST SEASONING:

Emeril's Southwest Seasoning: image

Provided by Food Network

Categories condiment

Time 5m

Yield 1/2 cup

Number Of Ingredients 10

Ingredients

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Steps:

Combine all ingredients thoroughly.

SOUTHWESTERN SEASONING - BOBBY FLAY

Southwestern Seasoning - Bobby Flay image

This is what Bobby uses to season his french fries at Mesa Grill. This calls for fresh cilantro but I used Knorr cilantro cubes.

Provided by PrimQuilter

Categories Potato

Time 5m

Yield 1/4 cup

Number Of Ingredients 4

Ingredients

1 1/2 tablespoons dried ancho chile powder
1 teaspoon ground cumin
2 teaspoons kosher salt
2 tablespoons cilantro, freshly chopped leaves

Steps:

Whisk together all ingredients until combined.

BOBBY'S SPICE RUB FOR BEEF AND PORK

Bobby's Spice Rub for Beef and Pork image

Provided by Bobby Flay

Categories condiment

Time 5m

Yield about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1/4 cup ancho chile powder
2 tablespoons ground coriander
2 tablespoons dry mustard
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
1 tablespoon chile de arbol powder or cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried oregano

Steps:

In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.

SOUTHWEST STEAK

Southwest Steak image

Provided by Bobby Flay

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 24

Ingredients

Two 20-ounce boneless rib-eyes
Kosher salt and freshly ground pepper
Coffee Spice Rub, recipe follows
Smoky Tomato-Red Chile Salsa, recipe follows
1/4 cup ancho chile powder
1/4 cup finely ground espresso- roast coffee beans
2 tablespoons sweet paprika
2 tablespoons dark brown sugar
1 tablespoon dry mustard
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 tablespoon dried oregano
1 tablespoon ground coriander
2 teaspoons ground ginger
2 teaspoons arbol chile powder
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pureed chipotles in adobo sauce
3 large ripe tomatoes, diced
1 small red onion, halved and thinly sliced
1 serrano chile pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
Kosher salt and freshly ground pepper

Steps:

Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
Whisk all of the ingredients in a bowl.
Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

TURKEY BURGERS

Turkey Burgers image

"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."

Provided by Bobby Flay

Categories main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper
1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Watercress, for serving

Steps:

For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

Nutrition Facts : Calories 560 calorie, Fat 28 grams, SaturatedFat 13 grams, Cholesterol 151 milligrams, Sodium 1175 milligrams, Carbohydrate 30 grams, Fiber 1 grams, Protein 47 grams, Sugar 8 grams

BOBBY'S WORLD FAMOUS STEAK RUB FROM MESA, BAR AMERICAIN AND BF STEAK

Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak image

Provided by Bobby Flay

Categories condiment

Time 15m

Yield about 2 cup

Number Of Ingredients 9

Ingredients

1 cup ancho chili powder
1/3 cup Spanish paprika
3 tablespoons ground dried oregano
3 tablespoons ground coriander
3 tablespoons dry mustard
1 tablespoon ground cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 teaspoons chile de arbol, optional

Steps:

Whisk together all ingredients. Store rub in a container with a tight fitting lid in a cool, dark, place.

SOUTHWESTERN SEASONING MIX

Southwestern Seasoning Mix image

I like to experiment with spice and this is one of my creations. There are so many different way to put it to use.-Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Time 5m

Yield 1 cup.

Number Of Ingredients 8

Ingredients

1/4 cup chili powder
1/4 cup onion powder
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon garlic powder

Steps:

Combine all ingredients. Store in an airtight container. Use as a seasoning for cooked vegetables, grilled meats or chip dips.

Nutrition Facts : Calories 2 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BOBBY FLAY'S DRY RUB

Bobby Flay's Dry Rub image

I seen Bobby Flay's on a show and he gave this dry rub. I use it on everything and it doesnt matter what it is it turns out good.

Provided by Zelda Hopkins

Categories Rubs

Time 10m

Number Of Ingredients 10

Ingredients

1 Tbsp cumin
1 Tbsp paprika
1 Tbsp garlic, i use 1 1/2
1 Tbsp onion powder
1 Tbsp chili powder
1 Tbsp brown sugar
2 Tbsp kosher salt
1 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper

Steps:

1. Mix throughly and get to applying to meat

Tips:

When toasting spices, keep a close eye on them to prevent burning.
To make a smoother seasoning blend, grind the spices into a powder.
Store the seasoning blend in an airtight container in a cool, dry place.
Use the seasoning blend to add flavor to a variety of dishes, such as grilled meats, roasted vegetables, and soups.
Experiment with different ratios of spices to create your own unique seasoning blend.

Conclusion:

The recipes in this article provide a great starting point for creating your own southwestern seasoning blend. By following the tips above, you can create a blend that is perfect for your taste and preferences. With a little experimentation, you can create a seasoning blend that will add bold, flavorful flavor to all your favorite dishes.