Bobby Flay's Grill It!

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More About This Book

Overview

Grilling guru and culinary superstar Bobby Flay knows what is in Americans' shopping carts--boneless, skinless chicken breasts; maybe a few steaks; a bunch of asparagus; and whatever fruit is in season; for example--and he knows how to cook up something new out of what we invariably bring home from the store.

In his first four-color grilling book ever, Bobby eschews anything remotely cheffy in favor of a back-to-basics bible for the way Americans shop and cook. Organized by ingredient, BOBBY FLAY'S GRILL IT! provides basic recipes for ingredients that are in your refrigerator right now along with tantalizing variations that will have you looking at zucchini in a whole new way. Here are simple yet irresistible recipes full of Bobby's trademark bold flavors and best grilling tips. Better still, this must-have cookbook will inspire home cooks to fire up their grills throughout the year with delicious recipes, including:

· Mexicali Corn with Lime Butter & Cilantro
· Grilled Steak with Balsamic-Rosemary Butter
· Buffalo Burger with Swiss Cheese, Red Cabbage Slaw and Pickled Onion Russian Dressing
· San Diego Style Blue Corn Salmon Tacos with Orange Habanero Hot Sauce
· Grilled Banana and Nutella Panini

With 150 recipes and 100 four-color photos of finished dishes, ingredients, and the master at work, BOBBY FLAY'S GRILL IT! is guaranteed to transform the way you look at a bag of groceries.

Editorial Reviews

Sam Sifton
Spanish flavors and steakhouse techniques predominate, along with a run of great burger recipes
—The New York Times
More Reviews (1) Fewer Reviews
From The Critics

This is the fourth cookbook by Flay dedicated solely to grilling, and over the years he has hosted four different cooking shows also focused on the art of placing meat and veggies upon a backyard flame. So one might excuse the author for having run out of arresting titles (à la, Boy Meets Grill) and for resorting to alphabetical order as a means of structuring his chapters. But what is truly surprising is his sudden and marked lack of preference for cooking with gas instead of charcoal. He then backs up his newfound indifference by never stating which grill might work best for any of these 150 recipes. However, Flay is still the sultan of sauce and the ruler of rub. He creates a Fig-Cabernet Vinegar Glaze for a filet mignon. In the seafood realm, grilled salmon is paired with a Honey-Mustard-Mint Sauce. Vegetarian offerings include Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos. And a chapter on fruit provides mouthwatering desserts like Grilled Nectarines with Maple Crème Fraîche. If Flay has less to say than before, he at least does so with a healthy amount of seasoning. (Apr.)

Copyright 2007 Reed Business Information

Product Details

  • ISBN-13: 9780307351425
  • Publisher: Crown Publishing Group
  • Publication date: 4/29/2008
  • Pages: 288
  • Sales rank: 30,685
  • Product dimensions: 10.24 (w) x 8.46 (h) x 1.02 (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 an Excerpt

Chipotle-Honey–Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion
Serves 4 to 6

Even though this version of hot wings is healthier than the classic—which is deep-fried and tossed in lots of butter and hot sauce—it’s every bit as tasty.

• 1 cup honey
• 2 to 3 tablespoons pureed canned chipotle chiles in adobo
• 2 tablespoons Dijon mustard
• 4 tablespoons ancho chile powder
• Kosher salt and freshly ground black pepper
• 4 tablespoons canola oil
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons Spanish paprika
• 3 pounds chicken wings
• 2 tablespoons sesame seeds, toasted
• 3 green onions, white and green parts, thinly sliced

1.Heat your grill to medium-high

2. Whisk together the honey, chipotle puree, 1 tablespoon of the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.

3.Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.

4. Rinse the chicken wings under cold water and pat dry with paper towels. Cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint.

5. Place the chicken wings in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the wings over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.

6. Transfer the wings to the large bowl, brush with the reserved glaze, and toss to coat. Transfer to a platter and sprinkle with the sesame seeds and green onions.

Customer Reviews
Average Rating 4
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  • Posted July 26, 2009

    best father's day book yet!

    I purchased this book for my husband as a small Father's Day gift. Every time he goes to the kitchen, he picks it up! It has inspired him to use the grill just about every day this summer and it makes me so excited that I'm not the only one cooking! The layout is very simple and easy to understand. Also Bobby Flay gives specifics about what types of grills to use and how. I would definitely purchase this again!

    2 out of 2 people found this review helpful.

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  • Anonymous

    Posted June 1, 2008

    A reviewer

    I enjoyed this book because it is a good tool to have in the kitchen, especially with people dining out less and cooking at home more. The graphics are very nicely done.

    2 out of 2 people found this review helpful.

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  • Posted May 5, 2010

    A must buy

    Given to a person who enjoys Bobby's TV show. He thought the book was great and couldn't wait to start using the recipies.

    0 out of 1 people found this review helpful.

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  • Posted February 14, 2010

    LOVE IT!

    I love Bobby Flay and I finally got around to purchasing this cookbook. It didn't disappoint!

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  • Posted August 16, 2009

    Birthday gift

    I gave this cook book to my son who loves to cook. He is in law school and time is at a premium so this book really makes cooking great fun and all the info is right there in a great format.

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  • Posted July 18, 2009

    Bobby Flay's Grill it

    I love to cook, his book was well illistrated with lots of pictures to go by. I tried his Wings with toasted sesame seeds and green onion, it was very good my guest enjoyed it. It made me feel good serving them. i have to try his burgers next.

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