From the Publisher
"Bobby's flavors have always lit up my senses....the more I can have him in my kitchen the better."
--Sheila Lukins, author, USA Cookbook, Food Editor, Parade Magazine
"Next best to having Bobby Flay himself rustling up the food at your next backyard barbecue is this collection of his bold and gutsy recipes, rave-winners from the menus of Mesa Grill and Bolo. I'd pay the price for my favorite lamb shanks alone."
--Gael Greene, Restaurant Critic, New York Magazine
Publishers Weekly - Publisher's Weekly
Proprietor of three New York City restaurants, host of Lifetime's 'The Main Ingredient' and co-host of TVFN's Grillin' and Chillin', Flay (Bobby Flay's Bold American Food) is in the vanguard of current celebrity chefs. Again, he champions cuisine boasting big flavors. Featuring Mediterranean food with a Latin emphasis much like the fare showcased at his Bolo restaurant, the recipes are organized according to cooking method or presentation (e.g., From the Oven, From the Grill, From the Stovetop, Cool Platters). Menus are designed to serve eight in a casual family style. Heady combinations are exemplified by Roasted Turkey with Pomegranate Sauce and Wild Rice-Goat Cheese Dressing and Pan-Roasted Rabbit with Crushed Blackberry-Ancho Sauce served with Green Onion Tamales. Recipes such as these and Spicy Maple-Glazed Pork Chops with Red Onion Marmalade and Blue Corn-Sweet Potato Tacos may be more than a home cook can face with relative calm. Less threatening dishes offering considerable appeal include Tapenade Crusted Salmon and Garlic and Oregano-Marinated Grilled Chicken with Grilled Pepper and Black Olive Relish. Desserts range from Catalan Custard with Dried Fruits to a Very Rich Chocolate Sauce. True to the book's title, Flay keeps most preparations manageable (given their sophistication) and doesn't insist on too many specialty ingredients (long-grained rice, for instance, is fine for paella).
Flay's Bold American Food showcased the innovative Southwestern food he serves at Mesa Grill, one of his three popular New York City restaurants. From My Kitchen features the Mediterranean/Latin-inspired cuisine his restaurant Bolo is known for: Roasted Mushrooms with Goat Cheese and Chile Oil, Pork Tenderloin with Tapenade and Charred Yellow Pepper Sauce. All the recipes serve eight, and Flay says they are planned for 'casual, family-style meals but non-restaurant chefs will find some of the dishes more elaborate than casual.' That aside, his food is delicious and imaginative without being contrived.
Read an Excerpt
A Recipe from Bobby Flay's From My Kitchen to Your Table
Bolo's White Peach Sangria
Summer brings white peaches, which complement white wine. Any time of year, peach nectar is a convenient substitute for the fresh fruit.
2 bottles dry white wine
3/4 cup brandy
1/2 cup Triple Sec
3/4 cup simple syrup, or more if needed (see instructions below)
3 or 4 white peaches, skinned and pureed (3/4 cup puree), or 3/4 cup peach nectar (available at supermarkets)
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thin
2 lemons, sliced into thin rounds
4 peaches, pitted and sliced thin
SIMPLE SYRUP: Combine equal parts of sugar and water in a saucepan. Cook over low heat until clear, then boil for one minute. Cool.
Combine all the ingredients in a large pitcher. If using fresh peaches, taste for sweetness and add more syrup, if needed. Serve over ice.