Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!

by Bobby Flay, Julia Moskin (With), John Dolan (Photographer), Gentl & Hyers (Photographer)

Overview

The Iron Chef returns to his grilling roots in this sequel to his bestselling book Boy Meets Grill.

Boy Gets Grill is set in Queens, on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. Thissquarely ins Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.

The question isn't “Can I grill this?” but “Is there a reason not to grill this?” Usually the answer is “Go ahead and try it!” Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.

The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easyiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.

Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the “Big Parties” section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.

The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.

Product Details

ISBN-13:	9781439100325
Publisher:	Scribner
Publication date:	11/01/2007
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	320
Sales rank:	627,768
File size:	35 MB
Note:	This product may take a few minutes to download.

About the Author

Bobby Flay is one of the most beloved—and famous—chefs in America. He is the star of many Food Network shows including Beat Bobby Flay. He is the chef and owner of several restaurants and the author of several cookbooks. Visit him online at BobbyFlay.com.

Julia Moskin writes for The New York Times "Dining In/Dining Out" section, New York, Saveur, and Metropolitan Home magazines and has coauthored six other cookbooks.

Read an Excerpt

Preface

One day I woke up and realized that I had become permanently attached to my grill. How could this be? I am a native New Yorker who still lives in the heart of Manhattan. I didn't grow up with a backyard grill. I have yet to see a grill fired up in the middle of Times Square or in front of the Empire State Building, so I couldn't have just picked up my love for outdoor cooking around town.

Open-flame grilling, as well as propane tanks for gas grills, are pretty much illegal here in Manhattan. But, in fact, there's a lot of grilling that goes on in the city. Manhattanites have been secretly grilling for years. I have been to some fabulous parties on some of New York's most picturesque terraces, where the grill, as always, was the life of the party. But we guerrilla grillers don't talk about it a lot. Until now.

Starting with trips to the Jersey Shore when I was a kid, I've always been attracted to the heat and excitement of the grill. When I was a young chef just starting out, I always wanted to work the grill station. When I got lucky enough to open my own restaurant in 1991, I called it Mesa Grill, and the word "grill" first started to get hooked up with my name. The connection of Flay and fire had begun. And then the Food Network called.

I started with the Food Network back in 1996 on a pretty basic show called Grillin' & Chillin'. It was just two guys grilling (me and a friend named Jack McDavid); one city style, the other country style. A few years later, a new show, Hot off the Grill, let me cook for my friends (indoors, this time).

And now there's Boy Meets Grill, where finally I get to grill in the city (not in Manhattan, but right across the river in Queens). I get to show off my New York and the great ethnic cuisines, ingredients, and markets it has to offer: Chinatown, of course; Astoria, Queens (for Greek food); Arthur Avenue in the Bronx (for old-style Italian); lower Lexington Avenue (better known as Curry Hill, for Indian); the flavors go on and on. From barbecue to pizza, Argentine asados to Jamaican jerk, summer vegetables to tandoori to Peking duck, everywhere I go, grilling is there.

Grilling in America used to be about hot dogs, hamburgers, and lighter fluid. But now anything goes on the grill -- if you like it, you can grill it. You can scatter a dozen whole clams on the grate of a hot grill to steam in their own briny juices; you can simmer chicken, sausages, and mussels in a big pot; you can grill pizza dough for the crispest, tastiest crust; you can add a little smoke to the sweetness of peaches and nectarines by roasting them on the grill for dessert. The question isn't "Can I grill this ?" but "Is there any reason not to grill this?" Usually the answer is: Go ahead and try it! Grilling is the best way I know to keep cooking fun and adventurous.

Of course, Boy Gets Grill is the sequel to Boy Meets Grill, but it has a direction all its own. The new recipes are even simpler and quicker, to reflect how busy life is now. I still want to cook for my friends and family, and grilling fits into that better and better.

In fact, most of the home cooking I do now starts with turning on the grill. Thanks to my hungry friends and my trusty grill, I've realized that grilling isn't just for weekends and parties anymore.

The recipes in this book are meant to be easy to make and (pleasantly) challenging to your sense of taste. They are full of the flavors, textures, spices, and ideas that have shaped who I am as a person and as a cook. Some recipes are new combinations that (I hope) will become staples in your kitchen. Some are classics that are perfect when adventure seems a little more than you want.

I hope you'll bring out this book whenever you've got your grill cranked up. Don't hesitate to contact me with any grilling question you have at www.bobbyflay.com.

As we all know, New York City has had some difficult days in the last few years, but the spirit of New Yorkers has never paused for a moment. I think the great food we have all over this city is one of the things that brings us together. That was very much in my mind when I was writing this book; I hope you can taste it in the recipes.

Here are at least 125 reasons to light your fire. Most important, have a great time doing it and keep the flame alive.

Bobby Flay

New York City

Table of Contents

Contents

Preface

What You Need to Grill (and What You Don't)

How Hot Is Hot?

How Do You Know When It's Done?

Bobby's Guide to Steak

Basic Procedures and Ingredients

COOL DRINKS

• Extra-Spicy Bloody Marys

• Mango-Mint Iced Tea

• White Peach Sangria

• Rosé Sangria

• Mojitos

• White Peach Margaritas

• Pineapple-Mint Tequila Fizz

• Fresh Lemonade with Tequila and Mint Sprigs

DIPS, PIZZA, FLATBREADS, AND QUESADILLAS

• Charred Corn Guacamole

• Roasted Green Chile-White Bean Dip

• Sour Cream Salsa

• Feta and Scallion Dip with Olive Oil and Lemon

• Thick Yogurt with Lemon-Basil Pesto and Grilled Bread

• Smoky Red Pepper and White Bean Dip

• Tomato Bread with Prosciutto

• Grilled Flatbread with Cucumber-Yogurt Salad and Toasted Walnuts

• Grilled Pizza with Grilled Sausage, Peppers, Onions, and Oregano Ricotta

• Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish

• Grilled Quesadillas with Sweet Corn, Grilled Shrimp, and Jalapeño Pesto

• Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress

• Grilled Quesadillas with Feta, Spinach, and Olive-Lemon Relish

• Grilled Quesadillas with Black Olive Tapenade, Goat Cheese, and Tomato-Basil Relish

• Grilled Four-Cheese Quesadillas with Roasted Red Peppers and Yellow Tomato-Thyme Salsa

VEGETABLE APPETIZERS, SALADS, AND SIDES

• Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

• Fresh Buffalo Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette

• Stacked Tomato Salad with Goat Cheese and Tapenade

• Grilled Bread Panzanella

• Fava Bean and Manchego Cheese Salad

• Crunchy Vegetable Slaw with Peanut Sauce and Crispy Noodles

• Jicama Slaw with Lime-Ancho Dressing

• Parmesan-Crusted Portobello Mushroom Caps

• Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco

• Grilled Artichokes with Smoky Tomato Vinaigrette

• Grilled Zucchini with Romesco Sauce and Hazelnuts

• Coconut-Cashew Basmati Rice Salad

• Grilled Vegetable-Saffron Rice Salad

• Texmati Rice Salad with Black-Eyed Peas and Roasted Red Peppers

• Grilled Asparagus and Quinoa Salad with Goat Cheese and Spicy Black Olive Vinaigrette

• Grilled Potato Salad with Watercress, Scallions, and Blue Cheese Vinaigrette

• Maple-Glazed Grilled Sweet Potatoes

BIG PARTIES

Fish Taco Party

• Smooth Tomato-Serrano Chile Salsa

• Grilled Snapper with Citrus Vinaigrette

• Grilled Shrimp with Orange-Cilantro Vinaigrette

• Grilled Swordfish with Lime-Basil-Jalapeño Vinaigrette

Burger Bar

• Chipotle Ketchup

• Green Chile Mayonnaise

• Guacamole

• Salsa Fresca

• The Best Burgers

Skewer Party

• Lamb Tenderloin with Serrano-Mint Glaze

• Tandoori Chicken

• Lime-Cilantro-Glazed Shrimp

• Pork with Molasses-Mustard Glaze

• Hoisin-Glazed Beef

FISH AND SHELLFISH

• Grilled Clams in the Shell with Serrano Ham

• Grilled Sea Scallops with Papaya-Tomatillo Salsa

• Grilled Sea Scallop Salad with Endive and Arugula

• Grilled Shrimp Taquitos with Asparagus, Red Cabbage, and Creamy Chipotle Sauce

• Grilled Shrimp with Triple Lemon Butter

• Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro

• Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger, and Toasted Sesame Seeds

• Fire-Roasted Prawns with Habanero-Garlic Vinaigrette

• Grilled Soft-Shell Crab Sandwich with Smoked Chile Tartar Sauce

• Grilled Split Lobsters with Curry Butter

• Grilled Lobster Rolls with Scallion Mayonnaise

• Cedar-Planked Lobster Tails with Corn and Smoked Chile Relish

• Brick-Grilled Baby Squid with Tamarind-Mint Dressing

• Grilled Octopus-Sweet Onion Salad with Oregano Vinaigrette and Grilled Lemons

• Grilled Whole Sardines with Lemon, Olive Oil, and Black Pepper

• Grilled Cod with Grilled Sweet Peppers and Parsley-Anchovy Relish

• Grilled Cod with Tarragon, Yellow Tomato, and Black Olive Relish

• Grilled Halibut with Mango, Serrano, and Scallion Relish

• Grilled Halibut with Grilled Peach-Mint-Balsamic Relish

• Red Chile-Roasted Striped Bass with Black Bean and Corn Succotash

• Grilled Salmon with Crunchy Sweet Mustard Vinaigrette

• Grilled Salmon with Tomato-Caper Vinaigrette

• Grilled Tuna with Red Chile, Allspice, and Orange Glaze

• Grilled Tuna with Avocado-Tomatillo Sauce

• Grilled Tuna with Grilled Mushrooms in Sherry Vinaigrette

• Jerk-Rubbed Swordfish with Habanero-Mint Glaze

• Grilled Swordfish with Coconut, Key Lime, and Green Chile Sauce

• Grilled Whole Fish with Tarragon, Orange, and Parsley

• Grilled Whole Fish with Oregano Salt and Black Olive-Feta Relish

CHICKEN, DUCK, AND OTHER BIRDS

• Caribbean-Spiced Chicken with Mango Yogurt Sauce

• Jerk-Rubbed Chicken Thighs with Homemade Habanero Hot Sauce

• Soy-Ginger Chicken Rolled in Crisp Lettuce with Peanut Dipping Sauce

• Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts

• Spanish-Spiced Chicken with Tangy Pomegranate-Mustard Glaze

• Butterflied Chicken with Rosemary-Lemon-Garlic Oil, Parmesan, and Black Pepper

• Grilled Chicken in Adobo with Garlic Butter

• Portuguese-Style Chicken with Spicy Sausage and Mussels

• Herb-Rubbed Grilled Whole Turkey

• Asian-Spiced Duck Breasts with Ginger-Chile Glaze

• Peking Duck Breasts with Scallions, Pancakes, and Grilled Oranges

• Roast Duck with Sweet-Hot Mustard-Mint Glaze

• Grilled Black and White Pepper Quail

• Tandoori-Marinated Rotisserie Cornish Hens

• Crispy Capon Breast with Cuban Barbecue Sauce

BEEF, LAMB, PORK, AND SAUSAGES

• Pressed Cuban-Style Burger

• Black Pepper-Ancho-Crusted Beef Filets with Hot-and-Sweet Mint Glaze

• Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce Dressing

• Black Pepper-Crusted Strip Steaks with Mint Chimichurri

• Porterhouse Steaks with Fra Diavolo Barbecue Sauce and Cherry Pepper Salad

• Barbecued Brisket Sandwiches on Texas Toast

• Balsamic-Marinated Flank Steak with Arugula, Tomato, and Shaved Parmesan Salad

• Coffee Spice-Rubbed Ribeye with Smoky Tomato-Red Chile Salsa

• Thick-Cut Ribeye with Red Wine-Honey Mustard Vinaigrette and Fresh Thyme

• Grilled Ribeye Steak with Cilantro-Garlic Butter

• Smoky-Sweet Rotisserie Apricot-Chipotle-Glazed Lamb Tacos with Goat Cheese and Salsa Cruda

• Grilled Lamb Chops with Garlic, Fresh Thyme, and Grilled Lemons

• Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce and Grilled Oranges

• Roast Leg of Lamb Marinated in Red Chile, Citrus, and Thyme

• Grilled Pork Tenderloin à la Rodriguez with Guava Glaze and Orange-Habanero Mojo

• Asian Spice-Rubbed Pork Chops with Wild Mushroom-Soy Vinaigrette

• Pork Chops with Soy-Honey Glaze and Grilled Sweet Onions

• Thin Pork Chops with Fresh Nectarine-Ginger Chutney

• Grilled Bacon, Lettuce, Green Tomato, and Goat Cheese Sandwich

• Maple-Peach-Glazed Ham Steak

• Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkraut

SIMPLE DESSERTS

• Watermelon Slices with Lime-Honey Syrup

• Grilled Nectarines with Blue Cheese, Honey, and Black Pepper

• Grilled Peaches with Crème Fraîche and Molasses

• Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone

• Blueberry Cobbler with Brown Sugar Whipped Cream

• Crushed Blackberry Sundaes with Toasted Pecans, Caramel Sauce, and Whipped Cream

• Fresh Mango Batidos

• Pineapple-Coconut Milkshakes with Dark Rum

• Café con Leche Milkshakes

• Fresh Blueberry-Vanilla Rum Milkshakes

MENUS

• Caribbean, Hot and Sweet

• Entertaining Argentine Style

• Greek on the Grill

• Indian Spice

• Spanish Fiesta

• Cuban Mojito Party

• Italian-American Firehouse Dinner

• All-American Brunch

• Chinatown Market

• Asian Flavors

• Spring Fling on the Grill

• Summer Rooftop Party

• Mesa Grill Classics

Sources

Index

Editorial Reviews

In his new book, Flay once again demonstrates his slightly demented genius for concocting dishes that light up your mouth like a Caribbean pinball machine.
— The New York Times

Dwight Garner

Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos. Agent, Jane Dystel. (May) Forecast: Loaded with photos of Flay shopping, cooking and eating, the book is guaranteed to draw in fans of Boy Meets Grill. Expect a blaze of Father's Day sales; a slow burn should continue well into summer. Copyright 2004 Reed Business Information.

Publishers Weekly