Bobby Flay's Throwdown! (26 page)
Read Bobby Flay's Throwdown! Online
Authors: Bobby Flay
7.
Combine 7½ cups lukewarm water and the salt in a large bowl and stir until the salt dissolves. Add the flour slowly, and mix with your hands until the dough comes together. Transfer the dough to a lightly floured flat surface and knead until smooth. Shape into a ball and let rest for 3 minutes.
8.
Remove a small piece of dough and roll it into a ball; if the dough cracks slightly, add a little more water, continue kneading, and let rest again. Once you reach the perfect texture, add the oil and knead it into the dough for a couple of minutes until blended. Using wet hands, divide the dough into 12 equal pieces and form each piece into a ball. Form the balls into flat round cakes about 1-inch thick and 5 inches in diameter.
9.
Heat about 2 tablespoons oil on a griddle or in a large frying pan over medium heat until it begins to shimmer. Fry 4 arepas at a time until golden brown on each side, about 7 minutes per side. Transfer to a baking sheet. When all of the arepas have been cooked, bake in the oven for 10 minutes.
10.
Season the beans with salt and pepper. Slice the arepas in half, and stuff them with the beans, beef, plantains, and cheese.
Name: Robert Carter
Establishment: Peninsula Grill
Hometown: Charleston, South Carolina
Website:
www.peninsulagrill.com
Phone: (843) 723-0700
“The Throwdown was an incredible experience! Fun, exciting, rewarding, and memorable. The production staff was incredible. They were around the house for about eight hours with our two kids and our golden retriever, Halsey—that in itself was patience at its best!”
—ROBERT CARTER
I headed down to Charleston, South Carolina, for a twelve-layer slice of heaven. Would I be able to take down the man who makes one of my all-time favorite desserts? It was a battle of the Bobs!
Robert Carter thinks that he is part of a Food Network special called “Crème de la Crème,” celebrating the “best of the best” of this country’s food. He may be in for a surprise when I reveal the real reason for the film crews, but if Food Network
were
making that special, there is no doubt that Robert would deserve his featured role—the man has some serious talent.
Executive chef Robert Carter opened picturesque Charleston’s Peninsula Grill in 1997, and while his robust menu has consistently wowed satisfied diners, it’s his Ultimate Coconut Cake that cemented his place among the “crème de la crème.” Charleston, in the heart of the Low Country, has lofty culinary traditions, and coconut, which first came to the city’s port in the 1880s, has long been a staple in Charleston’s kitchens; coconut cake is a dessert near and dear to the city’s heart. If you’re going to call yours the “ultimate,” it better be! And Robert Carter does not disappoint. Combine his years of experience with his grandmother’s treasured recipe—not to mention almost 3 pounds of butter, 6 cups of heavy cream, and layer upon layer of cream-cheese-enriched frosting and nutty coconut—and what you get is one decadent showstopper of a cake.
Hard to imagine how I could top this man’s masterpiece, but I headed off to the test kitchen to try. In my mind, the key to the perfect coconut cake is all about moisture and lots of coconut flavor. I started with a buttery white cake and brushed each layer with a coconut milk and coconut rum-enriched simple syrup. I filled those layers with a rich coconut cream, frosted the stack with—you guessed it—coconut buttercream, and crowned it all with a blizzard of crunchy toasted coconut, and I had my cake.
Once in Charleston, I made my appearance at the “Crème de la Crème” Coconut Cake party and challenged Robert to a Throwdown. We submitted our desserts to a blind tasting by our two expert judges, renowned southern cookbook author Nathalie Dupree and Kevin Jordan, owner of Charleston’s Kennedy’s Market & Bakery. We would see who took the cake when they reached their verdict.
Nathalie loved the coconut flavor of my cake, praising the toasted coconut and its moist consistency. She found it to have a clean taste, which allowed you to keep going back for another bite. Kevin gave kudos to Robert for his cake’s impressive height, saying its tall layers were perfect for a southern layer cake. He also noted the cake’s intense sweetness. Both Kevin and Nathalie said that both cakes were great and they would happily take either one—or both!—home, but as for a winner…it was mine.
As much as I loved our version, Robert’s cake is still my favorite layer cake of all time. I strongly urge anyone planning a trip to Charleston to stop in at the Peninsula Grill to try it. If that’s not an option, order one online and have it shipped to your home for your next special occasion. You won’t be disappointed.
Toasted Coconut Cake with Coconut Filling and Coconut Butter cream
SERVES 8
Cake
2 tablespoons butter, at room temperature, for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
½ teaspoon pure vanilla extract
2¼ cups cake flour, plus more for the pans
1¾ cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine salt
12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces, slightly cold
Coconut Filling
¾ cup Coconut Custard (recipe follows), cold
¾ cup heavy cream, cold
Coconut Buttercream
1½ cups (3 sticks) unsalted butter, at room temperature
⅓ cup confectioners’ sugar
¾ cup Coconut Custard (recipe follows), cold
Pinch of fine salt
Coconut Simple Syrup (recipe follows)
2 cups sweetened flaked coconut, lightly toasted
1.
To make the cake,
preheat the oven to 350°F. Butter and flour two 9 × 2-inch round cake pans and line the bottoms with parchment paper.
2.
Whisk together the milk, egg whites, vanilla seeds, and vanilla extract in a medium bowl.
