Bobby Flay's Grill It!: A Cookbook - Hardcover

Flay, Bobby; Banyas, Stephanie; Jackson, Sally

Hardcover

ISBN 10: 0307351424 ISBN 13: 9780307351425

Publisher: Clarkson Potter, 2008

Synopsis

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 restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.

Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.

A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:

    * Bobby’ s take on charcoal versus gas grills (and how to pick one whatever your preference and budget)
    * A list of indispensable grilling tools
    * A guide to stocking the perfect grill pantry
    * A resource guide for high-quality ingredients, supplies, and accessories

Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right.

About this title

About the Author:

Bobby Flay, New York Times bestselling author, is the chef-owner of the fine-dining restaurants Gato, Bar Americain, Mesa Grill, and Bobby Flay Steak and numerous Bobby’s Burger Palaces. He is the host of many popular cooking shows on Food Network—from the Emmy-winning Bobby Flay’s Barbecue Addiction to Iron Chef America, Beat Bobby Flay, and Food Network Star—as well as Brunch @ Bobby’s on Cooking Channel and the online series Bobby Flay Fit. His website is www.bobbyflay.com.

Stephanie Banyas has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute and lives in New York City.

Sally Jackson began working for Bobby Flay in 2001. A member of the theater company Eastcheap Rep, she is a New York City—based food writer and actress.

Excerpt. © Reprinted by permission. All rights reserved.:

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.

About this edition

• Publisher: Clarkson Potter
• Publication date: 2008
• ISBN 10: 0307351424
• ISBN 13: 9780307351425
• Binding: Hardcover
• Edition number: 1
• Number of pages: 288