BOBBY FLAY'S GRILL IT!
Review by Barb & Ron Kroll
Bobby Flay's Grill It!
(Clarkson Potter) ISBN 978-0307351425 0307351424
This comprehensive guide to grilled and barbequed food features 150 grilled meat, fish and vegetable recipes. Many of the recipes come from Bobby Flay's restaurants — Bolo, Bar Americain and Mesa Grill.
To complement the BBQ dishes, the cookbook includes recipes for glazes, spice rubs, marinades, butters, vinaigrettes, salsas, steak sauces, relishes, salads and slaws.
You can almost hear the sizzle of meat grilling on the BBQ and inhale its delicious aromas in Grill It! recipes. The good barbecue recipes motivate you to heat up the gas BBQ or charcoal grill and start cooking.
The barbeque cookbook is organized by ingredients, including beef, chicken, lamb, pork. salmon, tuna and white fish. Fruit and vegetables include mushrooms, potatoes, squash and eggplant.
How to cook chicken on the BBQ
Each chapter of the 280-page cookbook begins with a list of BBQ recipes for that item, e.g., the burgers section contains nine burger recipes. The chapter introduction describes how to buy and prepare the ingredients, and includes tips like how to cook chicken so it is not burned outside and raw inside.
Chef Flay's comments introduce each recipe. He discusses the origins of the recipe, what makes it special and cooking tips (e.g., whole lobsters need to be partially cooked before grilling, and how to keep chicken breasts moist).
Color images by Ben Fink illustrate many mouthwatering BBQ and grilled dishes in Bobby Flay's Grill It!
Charcoal vs gas barbecues
Bobby Flay answers the questions: 'What is the best grill / barbecue?' and 'Which is better, gas or charcoal?' in his introduction. He explains prices of barbeques and grills, his preferences for lump charcoal over briquettes, how to build a fire, direct versus indirect heating, how to control the heat, how to test for doneness and accessories used in grilling. He advises readers how to buy a barbecue or grill, based on BTU, grate, vent, gill cover and finish, e.g., porcelain or enamel.
A sources page lists websites for mail order ingredients, produce and accessories such as BBQ sauces and rubs, buffalo meat, barbecue charcoal and chips, charcoal and gas grills.
Grilled asparagus wrapped in prosciutto with mint pesto. Grilled filet mignon with fig-cabernet vinegar glaze. Spiced turkey burgers with apple raita and spinach. Chipotle honey glazed chicken wings with toasted sesame seeds and green onion. Grilled bananas with dulce de leche ice cream and cinnamon orange sauce. Grilled lamb sausage souvlaki with red pepper yogurt sauce. Grilled lobster and avocado cocktails. Stuffed portobellos with sausage, spinach and fresh mozzarella cheese. Pork gyros with yogurt tomato sauce, red onion and spinach. Grilled new potato salad with bacon and buttermilk dressing. Grilled salmon with oregano oil, avocado tzatziki sauce and grilled lemons. Grilled sea scallops on tortilla chips with avocado puree and jalapeno pesto. Grilled eggplant and manchego cheese salad with balsamic black pepper sauce. Grilled tuna with lime ginger butter.
- The Grill
- The Pantry
- Squash and Eggplant
- White Fish
This is the eighth cookbook by Bobby Flay. Besides being a cooking show host celebrity, Bobby Flay owns six restaurants. Mesa Grill in New York City, Bahamas and Caesar's Palace, Las Vegas, feature southwestern U.S. cuisine. Bolo Bar and Restaurant, in New York City, serves modern Spanish cuisine. Bar Americain, in New York City, specializes in regional American cooking. Bobby Flay's Steak in Atlantic City, New Jersey, focuses on steak and seafood.