Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine-Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW. (Oct.)Copyright 2007 Reed Business Information
Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchenby Bobby Flay
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.
Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:
- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries
Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.
Mesa Grill is Flay's flagship restaurant; he also has several other Manhattan restaurants as well as Mesa Grills in Las Vegas and the Bahamas. A Food Network star, Flay is the author of six other cookbooks, and many of his signature recipes appear in earlier titles; this one includes 150 of his favorite Mesa Grill dishes, from Shrimp and Roasted Garlic Tamales to Grilled Rib-Eye Steaks with Chipotle-Honey Glaze. There are color photographs throughout, a guide to chilies and another one to tequila, and a pantry section. For fans of Flay's restaurants and TV shows, this is recommended for most collections.
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Read an Excerpt
Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce
The yellow pepper mole may have lots of ingredients, but the result is a delightfully complex sauce. Golden raisins and white chocolate preserve the golden color of the roasted peppers, and while those may sound sweet, onion, garlic, and tomatillos keep the sauce savory, fresh, and never cloying. At the restaurant we give this a hint of smoked red pepper sauce and cilantro oil and garnish it with cilantro.
• 1/4 cup plus 2 tablespoons canola oil
• 2 (6-inch) yellow corn tortillas, coarsely chopped
• 1/4 cup raw pumpkin seeds
• 1 medium red onion, chopped
• 4 cloves garlic, chopped
• 4 cups low-sodium chicken broth
• 3 yellow bell peppers, roasted, peeled, seeded, and chopped
• 1 ripe mango, peeled, pitted, and chopped
• 2 tomatillos, husked, scrubbed, and chopped
• 3 tablespoons golden raisins
• 4 (10- to 12-ounce) center-cut bone-in pork chops
• Kosher salt and freshly ground white pepper
• 1/2 ounce white chocolate, chopped
• 1 tablespoon honey
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
1. Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.
2. Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.
3. Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.
4. Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.
5. Preheat the oven to 425 degrees F.
6. Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.
7. Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.
8. Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.
Meet the Author
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 in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 2006. He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America Series and Throwdown with Bobby Flay. This is his seventh book.
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I was very excited to get this book as I love Southwestern flavors. Initially, the book was slightly overwhelming. But he nicely explains some details about how to preparecertain foods for example there are several pages talking about various varieties of peppers and explanations of how to grill/puree them, etc. I started small with a couple of the soups - so far cauliflower and black bean. As you start you realize the recipes aren't as overwhelming as they seem and the results are fantastic! Additionally, the recipes aren't just for a specific item but often for other foods that complement them and could/should be eaten together. Plus, there are comments throughout the recipes of items that can be made in advance for the next day. Delicious and well explained!!!
I have been to the Mesa Grill at Ceasar's Palace in Las Vegas, and the food was amazing. I was able to find the New Mexican Rubbed Pork Tenderloin (with the Ancho Bourbon Sauce) on Food Network's website, and made it at home, and after a few attempts, it turned out very, very good. So, of course, when the opportunity to get this cookbook and learn to make the rest of the dishes at this great restaurant presented itself, I couldn't say anything but YES. The recipes presented in this book are the same (or so similar I can't tell the difference) to the ones being used in the restaurant. I have had several of the dishes both at Mesa and prepared at home and if executed properly the tastes are spot on! The recipes in here are great, we've already made 4 or 5 of the main courses, and most of them have turned out great on the first attempt, and with the others the mistakes we made were obvious. Bobby does a great job of explaining in detail each step of the process, including even detailed instructions for things like the proper way to roast and skin a pepper, how to create a chile puree, how to use dried chiles instead of fresh, etc. So even if you are a fairly novice cook without much Southwest experience, you will quickly be brought up to speed on the basics so that you can recreate these fantastic dishes in your own kitchen at home. He also does a great job of providing alternative ingredients in many recipes if there are ingredients that might be "hard to find" in your area -- and if you aren't sure what something is, a quick Google search will usually get you the rest of the way quite easily. Can't recommend this cookbook enough as a great way to create some fantastic meals at home that will knock the socks off of your friends and family -- they'll think you have Chef Flay helping you out in the kitchen for sure! (Be sure to check out the New Mexican Spice Rubbed Pork Tenderloin as well as the Green Pea & Green Chile Soup -- those are our favorites so far!)
spicy bloody mary was far too hot to handle. I cut the horseradish and hot sauce in half (and reduced the lemon juice to balance), and it was still too hot for my guests.