Written on October 1, 2012 at 11:07 am , by Karla Walsh
On Iron Chef, Bobby Flay has slayed the competition using ingredients as varied as buffalo, bananas and blue foot chicken. Clearly, this is one man who knows his way around the kitchen (or grill!). So what’s this Food Network star’s dream secret ingredient? “Greek yogurt. It’s good for so much more than just eating straight topped with honey and berries,” Flay says.
In fact, the tangy dairy item has made an appearance in several of his Iron Chef battles, including a grilled lamb dish with pomegranate and mint yogurt sauce that “takes 60 seconds to make.” [Editor's note: Can we be on the tasting panel?]
Flay loves the versatility of Greek yogurt, using it as a meat marinade, substitute for heavy cream or creme fraiche as a soup-topper, and in dessert, of course. “Frozen yogurt is nothing new, so why not frozen Greek yogurt?” he suggests. “Think of it as a vanilla base and add berries, cinnamon or ricotta cheese.”
Flay, who dreams of taking on Gordon Ramsay in Kitchen Stadium one day, has teamed up with Fage Total to host a recipe contest. They want to see your most innovative, flavorful Greek yogurt ideas. The winner will see her recipe featured on the menu at a special Plain Kitchen event (not to mention a trip to New York City to meet the chef himself)!
To get things rolling, Flay shared one of his favorite snack recipes that includes Greek yogurt: hummus with pita chips. Click below for the recipe, and find more at fageusa.com/plainkitchen.
Crushed Spicy Hummus with FAGE Total Spiced Baked Pita Chips
Spiced Pita Chips
- 3 whole-wheat pita, each pita cut into eight triangles
- ¼ cup Fage Total 2% or 0%
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Preheat the oven to 350°.
- Brush the top of pita chip with yogurt.
- Combine the cumin, salt and pepper in a small bowl and divide the salt mixture over the yogurt.
- Arrange the pita on a large baking sheet, yogurt side up and bake until the tops are lightly golden brown and the chips are crisp, about 10 minutes. Remove to a baking rack and let cool.
- 2 15-ounce cans chickpeas, drained, rinsed well, and drained again
- 4 cloves garlic, coarsely chopped
- 1 serrano chile, finely diced
- Salt and freshly ground black pepper
- Juice and zest of 1 lemon
- ½ cup Fage Total, 2% or 0%
- 2 teaspoons toasted sesame oil
- ¼ cup extra virgin olive oil
- Few dashes Tabasco sauce
- ¼ cup chopped fresh flat leaf parsley
- Combine 1/2 of the chickpeas, garlic, Serrano, lemon juice and zest, yogurt, sesame oil, olive oil and Tabasco in a food processor and process until smooth. Scrape the mixture into a bowl.
- Add the remaining chickpeas to a separate bowl and coarsely crush with a fork or potato masher.
- Fold the crushed mixture and the parsley into the smooth mixture and season with salt and pepper to taste. Garnish with more chopped parsley. Serve with the pita chips.