Bobby Flay's Grill It!
Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.\ Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading...
Search in google:
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. The New York Times - Sam Sifton Spanish flavors and steakhouse techniques predominate, along with a run of great burger recipes
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.
\ Sam SiftonSpanish flavors and steakhouse techniques predominate, along with a run of great burger recipes\ —The New York Times\ \ \ \ \ Publishers WeeklyThis 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\ \ \ Library JournalHere are three new titles to open the summer grilling season. Adler and Fertig (coauthors, Weeknight Grilling with the BBQ Queens) focus on entertaining, offering menus for a variety of occasions, helpful tips and suggestions, and a good introduction to grilling and smoking. Their recipes are fairly sophisticated, and many of them include variations as well as wine suggestions. For most collections.\ Flay's first restaurant, Mesa Grill in New York City, now has locations in Las Vegas and the Bahamas. The owner and executive chef of several other restaurants, he is also one of the veterans of the Food Network. The recipes in Flay's eighth cookbook are organized by ingredient, from Asparagus to White Fish, and they feature his trademark big, bold flavors. There are full-page color photographs of many of the dishes, an introductory section on grilling, and a source guide for ingredients and equipment. Expect demand.\ Schlesinger (chef/owner, East Coast Grill, Boston) and Gourmet executive editor Willoughby's Thrill of the Grill is a standard, one of the first grilling books to venture beyond all-American steak and chicken. Their latest title offers more mouthwatering recipes, from Coriander-Crusted Halibut with Tomato-Mint Chutney to Smoke-Roasted Oregano Leg of Lamb. First published in England and then Americanized, the book has the occasional odd Britishism (e.g., "joint" instead of "roast"). That aside, this attractive book is filled with dozens of color photographs; four-page spreads called "Flavor Footprints" provide basic recipes from the cuisines that have most influenced the authors, e.g., Mexican-Latin and Indian. Recommended for mostcollections.\ —Judith Sutton\ \ \
