Bobby Flay's Boy Meets Grill: With More than 125 Bold New Recipes

Overview

The star of two cooking shows on the Television Food Network presents more than 125 recipes for mouthwatering meat, poultry, and fish dishes, as well as soups and salads that can be prepared partially or completely on the grill.
Read More Show Less
... See more details below
Available through our Marketplace sellers and in stores.

Pick Up In Store Near You

Reserve and pick up in 60 minutes at your local store

Other sellers (Hardcover)
  • All (29) from $1.99   
  • New (3) from $6.95   
  • Used (26) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$6.95
Seller since 2005

Feedback rating:

(186)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
Eckerle, Tom 2007 Hard cover New. Sewn binding. Cloth over boards. 288 p. Audience: General/trade.

Ships from: Camden, DE

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$14.50
Seller since 2014

Feedback rating:

(90)

Condition: New
100% satisfaction guaranteed. No Remainder Mark, No Damage. Ship twice daily.

Ships from: Plano, TX

Usually ships in 1-2 business days

  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$24.95
Seller since 2005

Feedback rating:

(148)

Condition: New
2007-03-09 Hardcover New NEW: Glossy Hardcover no markings, no creases, not a Book Club Edition and no remainder marks. Satisfaction Guaranteed. Ships next business day or ... sooner. Read more Show Less

Ships from: Holly Springs, NC

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$16.99
BN.com price

Overview

The star of two cooking shows on the Television Food Network presents more than 125 recipes for mouthwatering meat, poultry, and fish dishes, as well as soups and salads that can be prepared partially or completely on the grill.
Read More Show Less

Editorial Reviews

From Barnes & Noble
The Barnes & Noble Review
I would guess that Bobby Flay is now one of America's best-known chefs from his stint on Lifetime Television's "The Main Ingredient," his wild-and-crazy-guy persona on the Food Network's "Grillin' and Chillin'," his two previous cookbooks, Bobby Flay's Bold American Food and Bobby Flay's From My Kitchen to Your Table , and his many appearances at food festivals around the country. Meeting him, you certainly get a sense of a young man who is passionate about what he does and about life in general. And I would guess that the title of his latest cookbook, Bobby Flay's Boy Meets Grill , must have evolved from experience with the more traditional "boy meets girl" — his charm and vitality absolutely invite a come-hither look from the opposite sex!

I had thought that this most recent cookbook was tied to his television work, but Bobby told me that these were new recipes that evolved more from his restaurants and his personal life than from his television shows. "When I would make personal appearances or even in the restaurants, people would always ask which of my previous books had the most grilling recipes. Enough people asked that I thought it was time that I did a complete grilling book." "Is there really anything new to do on the grill?" I prodded. "Definitely," Bobby answered emphatically. "Some of the recipes in Boy Meets Grill are totally new to the grill. I have tried to keep them all very practical but interesting. I think that home grillers will find lots of flavor and variety along with my usual big, bold flavors."

"Is there aparticulartechnique or style that you think will most interest home cooks?" I inquired. "My technique for spit roasting on the grill will, I believe, really revolutionize backyard cooking. I try to take grilling beyond the 'throw a steak on' method and give cooks new ideas and inspiration for using the grill." "Do you offer us more than just meat?" I asked. "Oh, yes," enthused Bobby, "I do vegetables, fish, game, poultry — anything you can roast or sear, I grill." For those of us who live in colder climates, I was silently wondering if we could take these recipes indoors to our stovetop grills when Bobby interjected: "And almost everything can be done indoors on those handy little stovetop grills."

I always ask cookbook writers whom I am interviewing what they hope the reader/home cook will take away from their books, mainly because I find that their answers usually give some insight into who they are. When I posed this question to Bobby Flay, he gave an answer that I thought very much explained his personality. "I want home cooks to know that grilling is not just about hot dogs and hamburgers," he said. "It's really about entertaining and having fun. It is a way to get your family and guests involved in the meal. And you know what, it is the least intimidating way to cook, and the results are always simple and delicious."

Could there be any better answer from a chef who is as well known for his youth, sense of fun, and enthusiastic support of big, bold American flavors as he is for his prowess in the kitchen? I can guarantee that as you get ready for warm-weather outdoor cooking and pick up Bobby Flay's Boy Meets Grill , you will want to add Flay's other books to your cookbook shelf. Broaden your approach to cooking, both indoors and out, and let him introduce big, bold flavor into your life. He sure does know how to have fun at the stove or on the grill!

—Judith Choate

Read More Show Less

Product Details

  • ISBN-13: 9781401303655
  • Publisher: Sterling
  • Publication date: 3/25/2007
  • Pages: 288
  • Product dimensions: 7.20 (w) x 9.10 (h) x 0.80 (d)

Meet the Author

Bobby Flay
Bobby Flay

BOBBY FLAY opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative southwestern cuisine. The restaurant continues to get high marks in the Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar’s Palace Las Vegas and Mesa Grill Bahamas. He opened Bolo in 1993, Bar Americain in 2005, and Bobby Flay Steak in 2006.

Read More Show Less

Read an Excerpt




Chapter One


A BOY'S INTRODUCTION TO THE GRILL


Just mention grilling and the first thing I think of is hamburgers. There's absolutely nothing better than a great burger on the grill, seared dark brown and dripping savory juices, covered with melted cheese and grilled sweet onions. I like them a little more well done than most things I grill—probably because I loved those blackened hamburgers I ate at cookouts when I was a kid.

    Grilling has always appealed to the "boy" in me, and there's no way I would abandon the classic burgers I remember. But my menu has grown, and I like to slip in the unexpected, as well: clams or mussels steamed in a kettle set on the rack; an entire paella made on the grill; or a table filled with mountains of seared, golden vegetables. I still love to grill simple food, but I add a jolt of bold flavors with seasonings, marinades, and sauces.

    I do most of my outdoor cooking during the relaxed weekends I spend on Long Island. The beach, golf, and grilling make up my ritual—they are what life in the summer is all about. I love hitting the farmers' markets, picking up whatever is ripe and fresh, going home, and throwing it on the fire. The great thing is that you can get all this food at the peak of perfection and cook it immediately. I grill dinner almost every night that I'm out there, and often a simple lunch, too, like softshell crabs that I turn into a fabulous sandwich.

    My little daughter, Sophie, follows after me, usually with a bag of potato chips in her hand. She likes to help, or at least to hangaround while I'm cooking her favorite foods—grilled onions, corn, and lobster.

    With great ingredients tempting me on all sides, everything I put together on the grill works. In addition, I accumulate interesting spices and flavorings over the season and use them as the spirit moves me. By the time the summer is in full swing, my pantry will contain, in addition to pepper and kosher salt:

• vinegars, such as sherry, balsamic, rice wine, and red wine

• olive oil (I seldom use extra virgin; most of my recipes call for "olive oil" the stuff that used to be called "pure olive oil")

• chile powders such as ancho, pasilla, chile de arbol, and cascabel

• assorted mustards

• cumin

• cilantro

• paprika

• curry powder


    One thing I don't use is dried herbs—to me, they all taste like tea. (The only exception is in dry rubs, for crusting steaks or turkey.) Nothing beats fresh herbs, and they are easy to find at most greengrocers and even at supermarkets.

    I also make a few stocks the day I plan to cook with them, or else I keep them in the freezer, to be defrosted when needed. Chicken Stock enriches the Sherry Vinegar-Brown Sugar Barbecue Baste for chicken, the Honey Mustard Pan Juice for porterhouse steak, and the Charred Corn Polenta; Shrimp Stock adds flavor to Peanut Dipping Sauce for shrimp; and Vegetable Stock is the base for Grilled Asparagus Risotto. Recipes for these stocks appear at the end of this chapter.


FUNDAMENTALS OF THE FIRE


Don't be intimidated by the grill! It is a source of heat, just like a stove, and very user friendly.

    Grilling simply means cooking food quickly over a very hot fire. The food develops a seared, flavorful crust and a juicy interior, but you have to start out with tender meat, fish, or vegetables for this method to work. Grilling differs from barbecuing, which is slow cooking over a lower fire and is suitable for less tender foods.

    I'm devoted to my gas grill, but sometimes I also cook with charcoal, and there are a few things to remember in order to do it well. First, hardwood lump charcoal is considered to be better than the more easily available briquettes, because it burns hotter and cleaner. Use plenty of charcoal and light it with an electric coil starter or a chimney starter. The latter device is an open-ended cylinder into which you put crumpled newspaper, top it with charcoal, and light the newspaper. When the charcoal becomes hot, you pour it onto the grill and add additional charcoal on top. There also is a kettle grill that lights the charcoal using gas ignition.

    A two-level fire is recommended for cooking flexibility, and this can be constructed in different ways. Either light two piles of charcoal, one larger and one smaller; or light a large pile and after it is hot, move some of the coals off into a smaller pile.

    Some of my recipes require high heat, some medium high, and a few require low heat. If you aren't using a gas grill, which has a temperature gauge, measuring the temperature can be a little tricky. The tried and true way is to place your hand an inch or two above the hot charcoal. If you can keep it there for up to two seconds, the fire is hot; three to four seconds means medium hot, five to six indicates medium low to low.

    There is some controversy over whether it is better to cook with the grill lid closed or open. Advocates of charcoal grilling seem to prefer the flavor of uncovered food; gas-grill enthusiasts hold that food cooks more evenly and heat is retained better when the cover is down. As with most aspects of grilling, this comes down to personal taste. I always keep the cover down when I am preheating the grill, and I leave it that way through most of the cooking process, as well—otherwise the heat escapes. My general rule is, cook with the grill closed for anything that takes more than four minutes. I close the lid even for most of the quicker things.

    When people put something down on the grill, the tendency is to start moving it around immediately, so it won't stick. Actually, the opposite happens: if you move it too soon, it's bound to stick. When you put a piece of food on the grate, let it sit a couple of minutes so it starts to get a seared surface and grill marks. Then move it, if you have to—the seared crust will protect it.

    Food cooks quickly on the grill, and it's not difficult to measure doneness. I prefer to decide by appearance, and each recipe will tell you what to look for when you pull the food off the rack. It's a good idea to check while it is cooking, as well, by prodding it a little to judge its firmness (remember how it felt before you put it on the fire, and how it usually feels when it is sitting on your plate); or by cutting into it to see if the inside looks done. The United States Department of Agriculture is more specific and if you want to follow their rules, you will need an instant-read thermometer.


CHOOSING A GRILL


The first choice you make about buying a grill is charcoal or gas. (Electric grills, both outdoor and indoor, don't have the heat you need to grill well, so they aren't an option.) Both can give excellent results, so choose the one that best suits your style of cooking. Gas grills fire up much faster than charcoal, which is one reason I like them so much. My feeling is, now that we have the technology, we might as well use it, but that's strictly personal.

    The purist considers only charcoal grilling to be the real thing. There is a whole ritual about choosing the best charcoal, laying the fire and lighting it, and moving food around from hotter to cooler cooking areas. Charcoal provides an extremely hot fire, but it can be difficult to get lit, and then it takes about a half hour to reach cooking temperature, when it becomes covered with a film of gray ash. It can be hard to control the heat, to keep it even. True, charcoal does impart a certain distinctive flavor, although I find the real flavor boost comes from marinades and seasonings, and from quick searing directly over a very hot fire—which a good gas grill does as well as charcoal.

    If charcoal is your choice, you will find even the top grills are reasonably priced. Look for a sturdy grill with a cover and a large grilling surface, and, if possible, an adjustable grate and firebox. Weber kettle grills are among the most popular.

    A powerful gas grill provides strong heat and is far easier to light—just turn it on. It gives consistent temperatures, whether your food requires low heat or high, and temperature can be adjusted any time during cooking, so you don't have to move the food around. Because gas grills are easy to ignite and they get hot fast, you can spend your time preparing the food, not working on the fire—that's what I like to do. The simple start-up allows for real spontaneity: ten minutes after you make the decision to grill, you can throw the food on the fire.

    When shopping for a gas grill, look for one that heats up fast and is sturdy. A porcelain-coated grate will keep the food from sticking—the food comes away from the grill, and that's half the battle. The heat source may be lava rocks, ceramic briquettes, or metal plates or triangles. All are good, but the rocks and briquettes may need occasional cleaning and sometimes replacement. Some grills offer electric rotisseries and side burners as extra features. Among the popular manufacturers are Weber, Viking, Charbroil, and DCS, which manufactures grills for Williams Sonoma. Gas grills are more expensive than charcoal, starting at several hundred dollars and reaching to the stratosphere.

    If open-air grilling, either charcoal or gas, isn't an option, its principles can be applied using indoor equipment. A fireplace is the closest alternative, with the addition of a Tuscan grill, a metal frame that holds a grilling grate. Or you can set an ordinary grill rack on top of some bricks to raise the cooking surface above the flames. Keep the flue wide open, just as you must when you light an ordinary fire. Cooking may take a few minutes longer when you use a fireplace, since the food will not be covered.

    Some kitchen ranges come with gas grills, but not all provide enough heat to give good results, so check their specifications carefully. Again, you won't cover this grill, so you may need to cook food a little longer.

    Finally, consider using a heavy, ridged cast-iron grill pan, preferably seasoned, on your stovetop. Heat it for five to ten minutes before adding the food. You won't achieve optimum results, but you will reach a version of what we're trying to accomplish.


GRILLING EQUIPMENT


Forget the bells and whistles and keep your equipment simple—too many of the accessories you see hanging from hooks on fancy grills are not good for grilling. I prefer my regular kitchen tools to long-handled implements, which I find clumsy to use: I rely on a good, strong pair of tongs and a sturdy spatula that I'm really comfortable with. Don't forget a few heavy-duty potholders or mitts and a strong wire scraper to keep the grid clean. I would rather test food for doneness as it cooks than bother with a thermometer, but if you want to be extra sure when cooking a piece of meat, go ahead and use one. Grilling baskets and trays for vegetables prevent small pieces of food from falling through the grate, although food sometimes can steam rather than grill on them because there is less surface contact with the fire. For kebobs, I prefer bamboo skewers to the thicker metal ones simply because they leave smaller holes in the food.


A WORD ABOUT QUESADILLAS


Grilled foods and tortillas are a natural match, and one of the best ways to combine the two is in a quesadilla. The traditional quesadilla is a stuffed tortilla, more like a turnover. The tortilla is folded in half, covering its filling, and then fried in lots of hot oil. While the idea of a crisp tortilla shell enclosing a spicy, creamy, or chewy filling appeals to me, a turnover seems kind of a dull way to get there. And you can't heap very much filling on half a tortilla.

    That's why my quesadillas are stacked: each one has three tortillas separated by two layers of filling—a sort of club quesadilla. I thought these tortilla sandwiches would be a natural for outdoor cooking, and I was right. Over the fire, the tortillas soften a little, the cheese melts beautifully, and all the flavors in the filling—whether lobster and toasted garlic, prosciutto and mozzarella, or chicken and grilled tomatoes—are heightened by the smokiness of the grill.


TIPS FOR GRILLING BOBBY'S WAY


• BEFORE GRILLING, LESS IS MORE. Simplicity is the whole thing in grilling, start to finish, and it's perfectly acceptable just to brush food with olive oil and sprinkle it with salt and pepper before putting it on the fire. Of course, you can play with ingredients a little beforehand too, using spice rubs and marinades, but don't overdo them or they will dominate the taste of the food. Save the real blast of flavor for later.


• AFTER GRILLING, PULL OUT ALL THE STOPS. Condiments make the dishes distinctive and more interesting than your nextdoor neighbor's barbecue. Be bold with your own fruit- and vegetable-based ketchups, relishes, and salsas that are spicy, tart, or sweet.


• DO WHAT WORKS. THE GRILL IS NOT SACRED. Certain foods, such as lobster and corn, will dry out if they are completely cooked on the grill, and some others, like potatoes, will take too long and throw your whole dinner off schedule. The solution here is to precook some food three-quarters of the way through, set it aside, and then throw it on the grill shortly before serving.


The opposite works, too. You may plan to serve fish fillets or steaks, but you'd rather not grill them at the last minute. Can you give them the sear and flavor that only a grill can produce, and still do most of the work ahead of time? Yes, if you sear them on the grill, set them aside, and then finish their cooking in the oven when your guests arrive. This can be done with most fish and meat recipes.


• USE SQUEEZE BOTTLES. Pour vinaigrettes into squeeze bottles and store them in the refrigerator. They make for a very organized storage system, but even more important, they allow you to control the amount of dressing you put on your salads and other dishes. And it's fun to decorate your foods with swirls of the vinaigrettes.


• ORGANIZE! PRIORITIZE! Organize your tasks: plan a menu, make lists, do the shopping. Decide on priorities—know what you can make ahead, whether it's a day or a couple of hours. Plan what you're going to make first, second, and third, and stay in that order, so that by the time your guests come, you have very little left to do besides grilling.
When it's time to hit the grill, get everything out in front of you. This is what chefs call raise en place: all the food, spices, and tools you're going to need should be within easy reach.


The whole idea of grilling is to be casual and festive, so keep it simple. Even if you love to grill as much as I do, don't get carried away and make too much food. Make sure you have a nice array of things to put out, but don't turn the cooking into a burden.

    I don't know of any other style of cooking that so easily lends itself to relaxed good times. A meal that's prepared outdoors on the grill invites everyone to loosen up and enjoy the party. People gather around with their drinks, checking on the food and the fire, helping the chef, or just talking and laughing in anticipation of a great meal. All the food goes out on big platters and guests can simply dig in and help themselves. This is my kind of entertaining—give it a try.


STOCKS


Shrimp Stock


MAKES 4 TO 5 CUPS


2 tablespoons olive oil
3 cups shells and tails from raw shrimp
1 large onion, coarsely chopped
1 small carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
6 cups water
1 cup white wine
1 medium tomato, chopped, or 1/2 cup canned plum tomatoes
1 bay leaf


In a large saucepan over high heat, heat the oil until almost smoking and cook the shrimp shells and tails, onion, carrot, and celery 5 minutes. Add the water, wine, tomato, and bay leaf. Reduce the heat to medium, partly cover, and simmer 40 minutes. Strain through cheesecloth or a fine strainer. May be refrigerated, covered, up to 2 days, or frozen.


Vegetable Stock


MAKES 10 CUPS


4 large carrots, peeled and coarsely chopped
2 large whole heads of garlic, unpeeled
3 onions, coarsely chopped
4 leeks (white and half the green), washed well and coarsely chopped
5 stalks celery, coarsely chopped
3 parsnips, peeled and coarsely chopped
6 sprigs thyme
8 sprigs flat-leaf parsley
3 bay leaves
1 1/2 tablespoons peppercorns
4 quarts water


Place all the ingredients in a large stockpot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 1 hour.

    Strain the stock and discard the vegetables. Return the stock to the stove and continue to cook over medium heat, uncovered, until reduced to 10 cups, about 1 hour. May be refrigerated up to 2 days, or frozen.


Chicken Stock


MAKES ABOUT 2 QUARTS


3 pounds chicken bones
3 medium celery stalks, coarsely chopped
3 medium carrots, peeled and coarsely chopped
1 large white onion, coarsely chopped
10 black peppercorns
1 bay leaf
12 parsley stems
Cold water to cover


Place the ingredients in a large pot over high heat and bring to a boil. Reduce the heat to low and simmer, uncovered, 2 hours, skimming as needed.

    Strain through a fine strainer and degrease. Discard the solids. May be refrigerated up to 2 days, or frozen.

Read More Show Less

Table of Contents

1 A Boy's Introduction to the Grill 1
2 Burgers, Sausages, and Their Accompaniments 13
3 Chicken and Other Poultry 39
4 Fins and Shells 71
5 Beef, Lamb, Pork, and Ribs 139
6 Vegetables 183
7 Sweet Things 233
8 Drinks 253
9 Menus 261
INDEX 265
Read More Show Less

Recipe

Grilled Corn and Sweet-Onion Salad
Makes 8 servings
I serve Vidalia onions all summer long, throughout their season. They add delicious sweetness and crunch to a salad of grilled summer corn. Some other flavorful sweet onions you may want to try are Maui and Walla Walla.
  • 12 ears of corn, husks and silk removed
  • 1/2 cup olive oil, plus extra for brushing the corn
  • 1/4 cup aged sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 2 large red bell peppers, diced
  • 1 large Vidalia onion, thinly sliced, or use a Maui or Walla Walla onion
  • 4 ripe plum tomatoes, finely chopped
  • 1 jalapeño, finely chopped
  • 1/4 cup finely chopped chives
  • Kosher salt and freshly ground pepper

Preheat a gas or charcoal grill to medium.
In a large pot of boiling water, over high heat, cook the corn 5 minutes, until tender. Brush the corn with olive oil and grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl, or stand each ear on a cutting surface and scrape downward to remove the kernels.

Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeño, and chives, and toss to coat with the dressing. Season with salt and pepper.

Indonesian-Style Chicken with Green Onion-Yogurt Sauce Makes 8 servings

Here is a good example of the smooth tanginess of yogurt played off against the spiciness of a marinade. Crunchy green onions (also called scallions), the best the farmers' market has to offer, provide a textural contrast to the sauce.

For the green onion-yogurt sauce:

  • 2 cups plain yogurt, drained (see Note 1)
  • 1/2 cup finely sliced green onions, white bulb and 3 inches of green stem
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, finely chopped
  • 1 teaspoon honey
  • 1 teaspoon ancho chile powder (see Note 2)
  • Kosher salt and freshly ground pepper
Combine the yogurt, green onions, lime juice, garlic, honey, chile powder, salt, and pepper in a small mixing bowl and refrigerate, covered, for 2 hours or up to 1 day. Serve at room temperature. Makes about 2-1/2 cups.

For the Indonesian marinade:

  • 1 cup olive oil
  • 1 cup fresh lime juice (12 to 16 medium limes)
  • 1/2 cup fresh lemon juice (2 to 4 medium lemons)
  • 3 tablespoons peeled and minced gingerroot
  • 6 cloves garlic, coarsely chopped
  • 2 tablespoons soy sauce
  • 2 serrano chiles, coarsely chopped
  • 1/4 cup coarsely chopped cilantro
  • 4 dashes habañero chile sauce
  • 2 tablespoons honey
Combine all the ingredients in a mixing bowl and whisk until smooth.

For the chicken:

  • 4 chickens, about 2-1/2 pounds each, quartered
  • Kosher salt and freshly ground pepper
Place the chicken in a large, shallow pan or baking dish, cover with the marinade, and turn to coat completely. Refrigerate, covered, up to 2 hours.

Preheat a gas or charcoal grill to high. Remove the chicken from the marinade and shake off any excess. (Discard the used marinade.) Season with salt and pepper. Grill skin-side down until golden brown, 5 to 6 minutes. Turn and grill flesh-side down until cooked through, 10 to 12 minutes.

Arrange the chicken on a serving platter and serve the yogurt on the side.

Notes:
1. To drain yogurt, place it in a cheesecloth-lined strainer over a bowl for 1 hour, until thickened. Discard the liquid that remains in the bowl.
2. Ancho chile powder is available at Hispanic or gourmet markets, or from Kitchen Market, 218 Eighth Avenue, New York, NY, 10011, 212-243-4433, which has a mail-order list.
Key Lime Pudding Cake
Makes 8 servings
My version of this American classic is influenced by the tropical flavor of limes straight from the Florida Keys. It is best served warm, with a dollop of rich whipped cream.
For pudding cake:

  • 1-1/2 cups sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 6 large eggs, separated
  • 2 cups milk
  • 1 tablespoon lime zest
  • 1/3 cup fresh or bottled Key lime juice
    Preheat the oven to 345°F. Butter a 3-quart shallow baking dish or a 9-inch square baking dish.

    Combine the sugar, flour, and salt in a medium bowl. In another medium bowl, beat together the egg yolks, milk, lime zest, and lime juice. Pour the egg yolk mixture over the flour mixture and stir until blended.

    Using a hand-held electric mixer, beat the egg whites in a medium bowl until they form soft peaks. Gently fold the whites into the lime mixture and pour into the prepared baking dish.

    Place the baking dish in a slightly larger roasting pan, set on the center rack of the oven, and pour in enough hot tap water to reach about halfway up the sides of the baking dish. Bake until the surface of the pudding cake is lightly golden, 40 to 45 minutes. Cool in the pan on a wire rack for 30 minutes.

    For the whipped cream:

    • 1 cup very cold heavy cream
    • 2 tablespoons sugar
    • 1/2 teaspoon vanilla extract
      Place the heavy cream, sugar, and vanilla extract in a medium bowl and beat to soft peaks with a hand-held mixer.

      Serve the pudding cake warm with a dollop of whipped cream on top of each piece.

      Recipes from BOBBY FLAY'S BOY MEETS GRILL, copyright c 1999. All rights reserved.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing 1 – 11 of 12 Customer Reviews
  • Posted October 29, 2009

    Boy Meets Grill - Great Engagement Gift

    I was invited to an engagement party and thought the title and the fact it was a cookbook made it a good gift. I reviewed the book prior to giving it and decided to get a copy for myself as well as my soon to be daughter-in-law. The recipes are basic with enough variation on flavor for new cooks to try and experiment. I ended up taking my copy to my mother's home. She enjoyed it as much as I did.

    Was this review helpful? Yes  No   Report this review
  • Posted September 5, 2009

    Nice gift

    Definitely a good read for up and coming chefs =)

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 25, 2007

    A reviewer

    I am a huge fan of Bobby Flay. I love his TV Shows as well as all of his cookbooks. He is a chef with a style of his own and I like that!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 23, 2000

    the best cook book out there

    the best cook book

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 17, 2000

    wow!!

    This is no ordinary 'cookbook', but more of a 'How to' book for everyones grill. Recipes are exotic and different enough to peak you taste-buds without being so difficult they intimidate. This is a must have for all cooks and weekend 'chefs'.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 10, 2010

    No text was provided for this review.

  • Anonymous

    Posted December 16, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 20, 2009

    No text was provided for this review.

  • Anonymous

    Posted July 27, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 14, 2009

    No text was provided for this review.

  • Anonymous

    Posted December 19, 2009

    No text was provided for this review.

Sort by: Showing 1 – 11 of 12 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)