Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire
224Bobby Flay's Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire
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Overview
Grilling is the most basic method of cooking there is. It dates back to the time of cavemen—food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes.
Until now. Bobby Flay's Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp.
For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side.
Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins.
To sharpen your skills by the fire, Bobby Flay's Grilling for Life includes the sections “Equipment” (a very short list); “Fahrenheit 101,” a temperature chart that helps you navigate rare, medium, and well-done; “Meals in Minutes,” offering suggestions for the time-challenged; and “Party Foods,” great party menus for everything from a cocktail party to an Italian feast.
Product Details
ISBN-13: | 9781439104781 |
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Publisher: | Scribner |
Publication date: | 06/17/2008 |
Sold by: | SIMON & SCHUSTER |
Format: | eBook |
Pages: | 224 |
File size: | 14 MB |
Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
First things first: I am not a nutritionist. I am a chef. I am not looking to create a new diet fad. Nor am I trying to jump on somebody else's bandwagon. What I am looking to do is to show how a healthy lifestyle can be enhanced by delicious meals from the grill. And this isn't just any food, for there are plenty of diet books and magazines with nutritionally sound (and a lot of bland) recipes out there already. This is the food that people want to eat -- exciting, full of flavor -- and it just so happens that you can make all of it while keeping within the guidelines of many of the current popular diets. Modifying the way you eat doesn't mean that you shouldn't really enjoy your food or that you can't feel proud to serve it to family and friends. I could never put a dish on the table that I didn't feel met both of those standards.
I'm not talking no carbs or low carbs, nonfat or low-fat. I am talking about the right carbs, the right fats. I can't write a book about something I don't believe in. I have always been a supporter of all things in moderation, and this book has nothing but heart and body healthy choices all the way.
You would have to be living under a rock not to have noticed the carbohydrate-cutting diets that have flooded the media and, in turn, totally changed the way Americans eat. I haven't spent one night in the kitchen of one of my restaurants in the past year without someone sending back the breadbasket or saying "No potatoes with that steak!" So I did a little research. And I think that some of these diets may be on to something--up to a point. But when I looked at the low-carb products and recipes out there-- the revised breads, the barbecue sauces -- I knew that I could never cook or eat that way. Soy flour may have its place, but it's not in my kitchen. And Splenda -- what is that? Beyond the taste, it's just not natural. Sucralose (the base of Splenda) is a chlorocarbon. I'm not eating chlorine.
I can make some adjustments, but this can't be about substitutions. Too many recipes out there advocate the use of fake, processed food. I care too much about taste (among other things) to do that. I believe in purity of flavor. I'm not going to use sugar substitutes or imitation anything, but I do present a variety of dishes that will fit perfectly with today's carb-conscious lifestyle.
Healthy grilling seems too simple to even need a book. Maybe you think that grilling is nothing more than a hunk of meat tossed on the grill. But if you know anything about me and the way I cook, you know that I can never leave it at that. I want taste! I want excitement! I'll show you how to take your proteins from basic to outstanding without using the unwanted carbs found in many of today's prepared sauces and marinades. I think that the grill is the perfect instrument for preparing healthy, flavorful food. The grill, however, isn't the true focus of this book. Well-balanced and delicious food is. So go ahead and use a charcoal grill, a gas grill, a grill pan on the stove, or pop something under the broiler. In this instance, I think it's fair to say that how you cook is less important than what you cook.
And this book is not all meat -- no way! I believe that we need a full and balanced diet to be happy and healthy. Like I said earlier, it's all about making the right choices with the right foods, all without overloading on artery-clogging fats. Heart-healthy oils like olive and canola, omega-3-rich fish like salmon, tons of veggies chock-full of fiber -- they are all in here. I wanted to include some fantastic complex carbohydrates, too, with grilled buckwheat flatbread, salads with great grains like farro and bulgur, and whole-grain bread as the base for my sandwiches and burgers. Not only are they delicious, but complex carbohydrates are also so good for you -- they fight heart disease and are slower to break down in your body, leaving you feeling fuller longer.
I have a signature style, and I want to demonstrate how that style can be used to enhance the flavors of all of your carb-conscious favorites and show you the way to a few new ones. And, yes, I might have to make some modifications to reduce carb intake. But remember, it will still be all about flavor! I would never do anything less.
I set out to write this book because I felt that people were getting too caught up in this crazy, carbless nonfat world. I believe that we should be able to eat everything -- in reasonable portions. That being said, I wanted to find a way to bring good nutritious foods -- and especially good carbs -- back into the mix, while keeping my emphasis on flavor. I have definitely made concessions in order to keep the numbers in check, but this is not a low-calorie, low-fat, low-sodium book. There are many recipes in here that do meet those standards, and if you are eating by the numbers, you should be able to find quite a few options. I don't know anyone who wants to eat a big steak or lobster with butter every night of the week, and you shouldn't. Remember -- moderation! That also means, however, there should be a time to indulge. I've made space for those indulgences. Don't cut out all carbs or fats; just pick the right ones. Don't indulge in heavy food every night; know when to celebrate with a special meal. I promise you can do it all, and with more flavor than you ever imagined. Just start with some good carb grilling!
Copyright © 2005 by Boy Meets Grill, Inc.
Table of Contents
Foreword
Introduction
Equipment
Fahrenheit
Herbs and Spices
Flavorings
How to...
Vegetables
Grilled Asparagus and Egg Salad with Tarragon-Caper Vinaigrette
Grilled Antipasto with Gorgonzola Vinaigrette
Grilled and Marinated Zucchini and Yellow Squash
Grilled Asian-Style Eggplant Salad
Grilled Zucchini Succotash
Grilled Fennel and Orange Salad with Almonds and Mint
Grilled German Sweet Potato Salad
Grilled Sweet Potato Salad with Pancetta and Rosemary Vinaigrette
Grilled Portobello Mushrooms Stacked with Spinach and Manchego Cheese
Red Cabbage and Beet Slaw
Bulgur Salad with Green Onion Vinaigrette
Grilled Spice-Rubbed Vidalia Onions
Twice-Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette
Grilled New Potatoes with Lemon-Garlic Aioli and Chives
Pickled Jalapenos
Fish and Shellfish
Buckwheat Pizza with Cilantro Pesto, Jack Cheese, and Grilled Shrimp
Garlic-Red Chile-Thyme-Marinated Shrimp
Grilled Prawns with Spicy Fresh Pepper Sauce
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
Grilled Shrimp Escabeche
Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
Grilled Clams on the Half-Shell with Bacon, Garlic, and Hot Pepper
Grilled Oysters with Mango Pico de Gallo and Red Chile Horseradish
Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette
Grilled Sea Scallops with Avocado Vinaigrette and Jalapeno Pesto
Grilled Lobster Tails with Hot Ginger-Green Onion Vinaigrette
"Barbecued" Mahimahi with Yellow Pepper-Cilantro Pesto
Grilled Halibut with Grilled Eggplant Salad
Yucatan Marinated Halibut in Banana Leaves with Pineapple-Orange Relish
Grilled Jerk-Rubbed Grouper with Hot Vinegar Sauce
Grilled Red Snapper with Grapefruit-Thyme Mojo
Grilled Red Snapper with Green Romesco Sauce
Grilled Salmon with Anchovy Vinaigrette and Grilled Pepper and Black Olive Relish
Grilled Salmon with Lemon, Dill, and Caper Vinaigrette
Whole Sea Bass with Charred Serrano-Basil Vinaigrette
Grilled Brook Trout with Horseradish and Tarragon Tartar Sauce
Grilled Tuna with White Bean Salad
Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise
Grilled Tuna with Fennel-Tomatillo Relish
Grilled Tuna Burgers with Green Onion Mayonnaise and Watercress
Tuna au Poivre Salad with Creamy Tarragon-Garlic Vinaigrette
Poultry
Grilled Chicken Cutlets with Lemon and Black Pepper and Arugula-Tomato Salad
Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette
Grilled Chicken Breasts Stuffed with Goat Cheese with Green Chile-Cilantro Sauce
Chinese Chicken Salad with Red Chile-Peanut Dressing
Spanish-Spiced Chicken with Mustard-Green Onion Sauce
Grilled Chicken Tenders with Spicy Chipotle Sauce and Blue Cheese-Yogurt Sauce
Grilled Turkey Burgers with Monterey Jack, Poblano Pickle Relish, and Avocado Mayonnaise
Grilled Turkey Cutlets with Sage-Lemon Pesto
Bricked Rosemary Chicken with Lemon
Balsamic-Thyme-Glazed Duck Breasts
Grilled Duck Breast with Black Pepper-Sweet Mustard Sauce
Pork, Beef, and Lamb
Pork Tenderloin Crusted with Green Onion, Jalapeno, and Ginger
Grilled Fennel-Spiced Pork Chops with Sage-Lemon Vinaigrette
Pork Satay with Red Chile-Peanut Sauce and Napa Cabbage-Green Onion Slaw
Espresso-Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce
Garlic-Mustard-Grilled Beef Skewers
Green Chile Burgers
Black Pepper-Crusted Filet Mignon with Goat Cheese and Roasted Red Pepper-Ancho Salsa
Grilled Beef Filet with Arugula and Parmesan
Grilled T-Bone Steaks with Garlic-Chile Oil
Red Wine-Rosemary-Marinated Flank Steak with Lemony White Beans
Smoky and Fiery Skirt Steak with Avocado-Oregano Relish
Harissa-Marinated Lamb Skewers on Farro Salad with Pine Nuts and Goat Cheese
Grilled Lamb Chops and Oregano Vinaigrette with Radish Tzatziki
Lamb Burgers with Tomato-Mint Salsa and Feta Cheese
Souvlaki with Merguez Sausage and Piquillo Pepper-Yogurt Sauce
Yogurt-Mint-Marinated Grilled Leg of Lamb
Drinks and Desserts
Cantaloupe-Mint Agua Fresca (Mexican Fruit Cooler)
Green Tea Mint Iced Tea
Pomegranate Margarita
White Nectarine Bellini
Grilled Apricots with Bittersweet Chocolate and Almonds
Strawberries with Ricotta Cream
Grilled Plums with Spiced Walnut-Yogurt Sauce
Grilled Figs with Vanilla-Orange Creme Fraiche and Toasted Pistachios
Mix and Match
Meals in Minutes
Party Foods
Sources
Index