Bobby Flay's Boy Gets Grill

Preface\ One day I woke up and realized that I had become permanently attached to my grill. How could this be? I am a native New Yorker who still lives in the heart of Manhattan. I didn't grow up with a backyard grill. I have yet to see a grill fired up in the middle of Times Square or in front of the Empire State Building, so I couldn't have just picked up my love for outdoor cooking around town.\ Open-flame grilling, as well as propane tanks for gas grills, are pretty much illegal here in Manhattan. But, in fact, there's a lot of grilling that goes on in the city. Manhattanites have been secretly grilling for years. I have been to some fabulous parties on some of New York's most picturesque terraces, where the grill, as always, was the life of the party. But we guerrilla grillers don't talk about it a lot. Until now.\ Starting with trips to the Jersey Shore when I was a kid, I've always been attracted to the heat and excitement of the grill. When I was a young chef just starting out, I always wanted to work the grill station. When I got lucky enough to open my own restaurant in 1991, I called it Mesa Grill, and the word "grill" first started to get hooked up with my name. The connection of Flay and fire had begun. And then the Food Network called.\ I started with the Food Network back in 1996 on a pretty basic show called Grillin' & Chillin'. It was just two guys grilling (me and a friend named Jack McDavid); one city style, the other country style. A few years later, a new show, Hot off the Grill, let me cook for my friends (indoors, this time).\ And now there's Boy Meets Grill, where finally I get to grill in the city (not in Manhattan, but right across the river in Queens). I get to show off my New York and the great ethnic cuisines, ingredients, and markets it has to offer: Chinatown, of course; Astoria, Queens (for Greek food); Arthur Avenue in the Bronx (for old-style Italian); lower Lexington Avenue (better known as Curry Hill, for Indian); the flavors go on and on. From barbecue to pizza, Argentine asados to Jamaican jerk, summer vegetables to tandoori to Peking duck, everywhere I go, grilling is there.\ Grilling in America used to be about hot dogs, hamburgers, and lighter fluid. But now anything goes on the grill — if you like it, you can grill it. You can scatter a dozen whole clams on the grate of a hot grill to steam in their own briny juices; you can simmer chicken, sausages, and mussels in a big pot; you can grill pizza dough for the crispest, tastiest crust; you can add a little smoke to the sweetness of peaches and nectarines by roasting them on the grill for dessert. The question isn't "Can I grill this ?" but "Is there any reason not to grill this?" Usually the answer is: Go ahead and try it! Grilling is the best way I know to keep cooking fun and adventurous.\ Of course, Boy Gets Grill is the sequel to Boy Meets Grill, but it has a direction all its own. The new recipes are even simpler and quicker, to reflect how busy life is now. I still want to cook for my friends and family, and grilling fits into that better and better.\ In fact, most of the home cooking I do now starts with turning on the grill. Thanks to my hungry friends and my trusty grill, I've realized that grilling isn't just for weekends and parties anymore.\ The recipes in this book are meant to be easy to make and (pleasantly) challenging to your sense of taste. They are full of the flavors, textures, spices, and ideas that have shaped who I am as a person and as a cook. Some recipes are new combinations that (I hope) will become staples in your kitchen. Some are classics that are perfect when adventure seems a little more than you want.\ I hope you'll bring out this book whenever you've got your grill cranked up. Don't hesitate to contact me with any grilling question you have at www.bobbyflay.com.\ As we all know, New York City has had some difficult days in the last few years, but the spirit of New Yorkers has never paused for a moment. I think the great food we have all over this city is one of the things that brings us together. That was very much in my mind when I was writing this book; I hope you can taste it in the recipes.\ Here are at least 125 reasons to light your fire. Most important, have a great time doing it and keep the flame alive.\ Bobby Flay \ New York City\ \ Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress\ This quesadilla takes me right back to my favorite New York steakhouse, Peter Luger in Brooklyn, where the martinis are perfectly dry and the steaks are perfectly aged. I always like to have a salad with blue cheese when I eat a good steak. This quesadilla — spiked with peppery watercress and sweet onion — makes a simple summer dinner when you serve it with a platter of ripe tomato slices.\ 1 (12-ounce) strip steak\ Salt and freshly ground black pepper\ 12 (6-inch) flour tortillas\ 2 cups grated Monterey Jack cheese\ 1 cup crumbled blue cheese\ 1/2 sweet onion, such as Vidalia or Walla Walla, thinly sliced\ Mild vegetable oil, such as canola\ 6 ounces watercress, chopped\ \ 1. Heat your grill to high.\ 2. Season the steak with plenty of salt and pepper. Grill until browned and crusty on the bottom, about 4 minutes. Turn the steak over and continue cooking until medium-rare, 3 to 4 minutes more. Remove from the grill, let rest for 5 minutes, and thinly slice.\ 3. Reduce the grill heat to medium.\ 4. Place 8 of the tortillas on a flat work surface. Divide the cheeses and onion among the tortillas and sprinkle with salt and pepper.\ 5. Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Brush the tops of the quesadillas with oil. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large metal spatula, close the grill cover, and continue cooking for 1 to 2 minutes, until the cheese has melted and the tortillas are crisp.\ 6. Remove the quesadillas from the grill and cut into quarters for serving. Top each quarter with a couple of slices of steak and a generous pinch of watercress. Serve immediately.\ Serves 4\ Copyright © 2004 by Boy Meets Grill, Inc.\ Pressed Cuban-Style Burger\ When I'm really, really hungry, all I think about is a big, fat burger oozing melted cheese and pickles. Unless I'm in Miami, when all I think about is a big, fat Cuban sandwich oozing melted cheese and pickles. Cheeseburgers and Cuban sandwiches are my two favorite indulgences, and they're actually pretty similar. This sandwich combines the two.\ Don't be tempted to use fancy crusty bread here. Only soft rolls will get the perfect crisp crust you want to play against the soft interior. As for the meat, chuck is about 80 percent lean, which grinds to the right texture for burgers. Note that you'll need a heavy pot or a couple of bricks to press the burgers.\ 1 pound freshly ground beef, preferably chuck (see headnote)\ Salt and freshly ground black pepper\ 1/2 cup mayonnaise\ 3 cloves garlic, roasted and puréed\ 4 hamburger buns\ 2 to 3 tablespoons Dijon mustard\ 8 thin slices Swiss cheese\ 4 thin slices ham\ 2 dill pickles, cut into 1—4-inch-thick slices\ \ 1. Heat your grill to high.\ 2. Form the meat into four burgers. Season all over with salt and pepper. Grill the burgers until medium-rare, about 3 minutes on each side. Remove from the grill and leave the grill on.\ 3. Combine the mayonnaise and roasted garlic in a small bowl and season to taste with salt and pepper. Spread the cut sides of each bun with garlic mayonnaise and mustard. Place a slice of cheese on the bottom of each bun and a burger on top of the cheese, then top the burger with a slice of ham. Add another slice of cheese, then the pickle slices. Cover with the tops of the buns and wrap each burger individually in aluminum foil.\ 4. Place the burgers close together on the grill and rest a heavy skillet or a couple of bricks on top of them, pressing down if needed to flatten them. Grill for 2 to 3 minutes until the cheese is melted. Serve immediately.\ Serves 4; can be doubled for 6 to 8\ Copyright © 2004 by Boy Meets Grill, Inc.\ Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco\ Corn is the perfect vegetable for grilling because it comes with a built-in protective wrapper — the cornhusk. The natural moisture in the green husks helps steam and smoke the corn until it's sweet, tender, and full of flavor. In Latin cooking, corn is often sprinkled with lime juice and fresh cheese — queso fresco — for contrast. I've combined that with the American love for butter, butter, and more butter on corn on the cob.\ FOR THE GARLIC BUTTER:\ 12 tablespoons (11/2 sticks) unsalted butter, slightly softened\ 4 cloves garlic, coarsely chopped\ Salt and freshly ground black pepper\ \ Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)\ FOR THE CORN:\ 8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes\ 2 fresh limes, quartered\ 1/2 cup crumbled queso fresco or mild feta\ \ 1. Heat your grill to high.\ 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.\ 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.\ Serves 4 to 6\ Copyright © 2004 by Boy Meets Grill, Inc.

PrefacexviiWhat You Need to Grill (and What You Don't)1How Hot Is Hot?3How Do You Know When It's Done?5Bobby's Guide to Steak7Basic Procedures and Ingredients9Cool Drinks15Extra-Spicy Bloody Marys17Mango-Mint Iced Tea18White Peach Sangria19Rose Sangria20Mojitos21White Peach Margaritas22Pineapple-Mint Tequila Fizz23Fresh Lemonade with Tequila and Mint Sprigs24Dips, Pizza, Flatbreads, and Quesadillas25Charred Corn Guacamole26Roasted Green Chile-White Bean Dip28Sour Cream Salsa29Feta and Scallion Dip with Olive Oil and Lemon30Thick Yogurt with Lemon-Basil Pesto and Grilled Bread32Smoky Red Pepper and White Bean Dip34Tomato Bread with Prosciutto37Grilled Flatbread with Cucumber-Yogurt Salad and Toasted Walnuts38Grilled Pizza with Grilled Sausage, Peppers, Onions, and Oregano Ricotta40Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relish42Grilled Quesadillas with Sweet Corn, Grilled Shrimp, and Jalapeno Pesto44Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress46Grilled Quesadillas with Feta, Spinach, and Olive-Lemon Relish48Grilled Quesadillas with Black Olive Tapenade, Goat Cheese, and Tomato-Basil Relish50Grilled Four-Cheese Quesadillas with Roasted Red Peppers and Yellow Tomato-Thyme Salsa52Vegetable Appetizers, Salads, and Sides55Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette56Fresh Buffalo Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette58Stacked Tomato Salad with Goat Cheese and Tapenade60Grilled Bread Panzanella63Fava Bean and Manchego Cheese Salad64Crunchy Vegetable Slaw with Peanut Sauce and Crispy Noodles66Jicama Slaw with Lime-Ancho Dressing68Parmesan-Crusted Portobello Mushroom Caps69Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco70Grilled Artichokes with Smoky Tomato Vinaigrette72Grilled Zucchini with Romesco Sauce and Hazelnuts74Coconut-Cashew Basmati Rice Salad76Grilled Vegetable-Saffron Rice Salad78Texmati Rice Salad with Black-Eyed Peas and Roasted Red Peppers80Grilled Asparagus and Quinoa Salad with Goat Cheese and Spicy Black Olive Vinaigrette82Grilled Potato Salad with Watercress, Scallions, and Blue Cheese Vinaigrette84Maple-Glazed Grilled Sweet Potatoes86Big Parties87Fish Taco Party88Smooth Tomato-Serrano Chile Salsa88Grilled Snapper with Citrus Vinaigrette89Grilled Shrimp with Orange-Cilantro Vinaigrette90Grilled Swordfish with Lime-Basil-Jalapeno Vinaigrette91Burger Bar93Chipotle Ketchup93Green Chile Mayonnaise93Guacamole94Salsa Fresca94The Best Burgers95Skewer Party97Lamb Tenderloin with Serrano-Mint Glaze97Tandoori Chicken98Lime-Cilantro-Glazed Shrimp99Pork with Molasses-Mustard Glaze100Hoisin-Glazed Beef101Fish and Shellfish103Grilled Clams in the Shell with Serrano Ham105Grilled Sea Scallops with Papaya-Tomatillo Salsa106Grilled Sea Scallop Salad with Endive and Arugula109Grilled Shrimp Taquitos with Asparagus, Red Cabbage, and Creamy Chipotle Sauce110Grilled Shrimp with Triple Lemon Butter112Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro114Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger, and Toasted Sesame Seeds116Fire-Roasted Prawns with Habanero-Garlic Vinaigrette118Grilled Soft-Shell Crab Sandwich with Smoked Chile Tartar Sauce120Grilled Split Lobsters with Curry Butter122Grilled Lobster Rolls with Scallion Mayonnaise124Cedar-Planked Lobster Tails with Corn and Smoked Chile Relish128Brick-Grilled Baby Squid with Tamarind-Mint Dressing130Grilled Octopus-Sweet Onion Salad with Oregano Vinaigrette and Grilled Lemons132Grilled Whole Sardines with Lemon, Olive Oil, and Black Pepper135Grilled Cod with Grilled Sweet Peppers and Parsley-Anchovy Relish136Grilled Cod with Tarragon, Yellow Tomato, and Black Olive Relish138Grilled Halibut with Mango, Serrano, and Scallion Relish140Grilled Halibut with Grilled Peach-Mint-Balsamic Relish142Red Chile-Roasted Striped Bass with Black Bean and Corn Succotash144Grilled Salmon with Crunchy Sweet Mustard Vinaigrette146Grilled Salmon with Tomato-Caper Vinaigrette148Grilled Tuna with Red Chile, Allspice, and Orange Glaze150Grilled Tuna with Avocado-Tomatillo Sauce152Grilled Tuna with Grilled Mushrooms in Sherry Vinaigrette154Jerk-Rubbed Swordfish with Habanero-Mint Glaze156Grilled Swordfish with Coconut, Key Lime, and Green Chile Sauce158Grilled Whole Fish with Tarragon, Orange, and Parsley160Grilled Whole Fish with Oregano Salt and Black Olive-Feta Relish162Chicken, Duck, and Other Birds165Caribbean-Spiced Chicken with Mango Yogurt Sauce166Jerk-Rubbed Chicken Thighs with Homemade Habanero Hot Sauce168Soy-Ginger Chicken Rolled in Crisp Lettuce with Peanut Dipping Sauce170Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts174Spanish-Spiced Chicken with Tangy Pomegranate-Mustard Glaze176Butterflied Chicken with Rosemary-Lemon-Garlic Oil, Parmesan, and Black Pepper178Grilled Chicken in Adobo with Garlic Butter180Portuguese-Style Chicken with Spicy Sausage and Mussels182Herb-Rubbed Grilled Whole Turkey184Asian-Spiced Duck Breasts with Ginger-Chile Glaze186Peking Duck Breasts with Scallions, Pancakes, and Grilled Oranges188Roast Duck with Sweet-Hot Mustard-Mint Glaze190Grilled Black and White Pepper Quail192Tandoori-Marinated Rotisserie Cornish Hens193Crispy Capon Breast with Cuban Barbecue Sauce194Beef, Lamb, Pork, and Sausages197Pressed Cuban-Style Burger198Black Pepper-Ancho-Crusted Beef Filets with Hot-and-Sweet Mint Glaze200Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce Dressing202Black Pepper-Crusted Strip Steaks with Mint Chimichurri204Porterhouse Steaks with Fra Diavolo Barbecue Sauce and Cherry Pepper Salad206Barbecued Brisket Sandwiches on Texas Toast210Balsamic-Marinated Flank Steak with Arugula, Tomato, and Shaved Parmesan Salad214Coffee Spice-Rubbed Ribeye with Smoky Tomato-Red Chile Salsa216Thick-Cut Ribeye with Red Wine-Honey Mustard Vinaigrette and Fresh Thyme218Grilled Ribeye Steak with Cilantro-Garlic Butter220Smoky-Sweet Rotisserie Apricot-Chipotle-Glazed Lamb Tacos with Goat Cheese and Salsa Cruda222Grilled Lamb Chops with Garlic, Fresh Thyme, and Grilled Lemons225Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce and Grilled Oranges226Roast Leg of Lamb Marinated in Red Chile, Citrus, and Thyme228Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo230Asian Spice--Rubbed Pork Chops with Wild Mushroom--Soy Vinaigrette232Pork Chops with Soy-Honey Glaze and Grilled Sweet Onions234Thin Pork Chops with Fresh Nectarine-Ginger Chutney236Grilled Bacon, Lettuce, Green Tomato, and Goat Cheese Sandwich238Maple-Peach-Glazed Ham Steak239Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkraut240Simple Desserts243Watermelon Slices with Lime-Honey Syrup245Grilled Nectarines with Blue Cheese, Honey, and Black Pepper246Grilled Peaches with Creme Fraiche and Molasses247Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarpone248Blueberry Cobbler with Brown Sugar Whipped Cream250Crushed Blackberry Sundaes with Toasted Pecans, Caramel Sauce, and Whipped Cream252Fresh Mango Batidos254Pineapple-Coconut Milkshakes with Dark Rum255Cafe con Leche Milkshakes256Fresh Blueberry--Vanilla Rum Milkshakes257Menus259Caribbean, Hot and Sweet260Entertaining Argentine Style262Greek on the Grill264Indian Spice266Spanish Fiesta268Cuban Mojito Party270Italian-American Firehouse Dinner272All-American Brunch274Chinatown Market276Asian Flavors278Spring Fling on the Grill280Summer Rooftop Party282Mesa Grill Classics284Sources287Index289

\ Dwight GarnerIn his new book, Flay once again demonstrates his slightly demented genius for concocting dishes that light up your mouth like a Caribbean pinball machine. \ — The New York Times\ \ \ \ \ Publishers WeeklyAlthough grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos. Agent, Jane Dystel. (May) Forecast: Loaded with photos of Flay shopping, cooking and eating, the book is guaranteed to draw in fans of Boy Meets Grill. Expect a blaze of Father's Day sales; a slow burn should continue well into summer. Copyright 2004 Reed Business Information.\ \