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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchenby Bobby Flay and Sally Jackson and Stephanie Banyas
Synopses & Reviews
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:
"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 Jalapeo 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." Publishers Weekly (Copyright Reed Business Information, Inc.)
"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." Library Jounrnal
100 of the best grilling recipes by two of America's leading grilling and barbecue experts
200 Terrific recipes for backyard barbecue combined with Southwestern flavors.
Grilling, Americas favorite home-grown cooking technique, and Southwestern food, the countrys best-loved regional cuisine, together make a sizzlingly perfect match. With brilliant barbecue wizardry, Michael McLaughlin serves up 200 dazzlingly tasty recipes perfect for casual weekday dinners and spectacular weekend feasts. Recipes include authentic dishes of the region like West Texas Drive-in Chilidogs with the Works and Spice-Rubbed Chicken as well as fresh recipes like Grilled Salmon Burritos with Cucumber Salsa and Soft Tacos of Grilled Orange-Garlic Shrimp.
Other recipes include:
Santa Fe Chicken Satays
Rosemary Chicken with Pineapple-Orange Baste
West Texas Drive-in Chilidogs with the Works
Sherry-Marinated Lamb and Mushroom Kebabs
Fiesta Beef Fajitas with All the Trimmings
Grilled Salmon Burritos with Cucumber Salsa
Soft Tacos of Grilled Orange-Garlic Shrimp
Cumin Tuna Steaks with Lime Cream and Salsa
Pasta and Grilled Vegetable Salad
Glazed Peach and Pineapple Skewers
Anyone who has ever been to a Fourth of July party, a backyard barbeque, or any red-blooded carnivore will tell you that great grilling is truly a talent. While over 82 percent of U.S. households light up their grill each year, great grilling takes time, practice, creativity, trial and error and#8211; or it can be distilled down into one master volume of best grilling recipes written by two dynamos that Bon Appand#233;tit has dubbed "the king and queen of grilling." For the folks that want the top recipes and mastery attainable for even the home cook, Cheryl and Bill Jamison lay the groundwork and roll out only the "best of" in 100 Grilling Recipes You Canand#8217;t Live Without. This backyard essential delivers championship recipes with the Jamisonand#8217;s signature lively wit that reinvigorates the endless utility of this popular cooking technique.
Grilling is the meat-loverand#8217;s cooking method of choice. The heart of the Jamisonsand#8217; book consists of five big chapters on meats and fish: Steaks, Chops, and Ribs; Blazing Burgers and Haute Dogs; Spit-Roasted (Rotisserie) Poultry and Meat; Chicken, Duck, and Quail; and Fish and Shellfish. A chapter on Fajitas, Tacos, and other Southwestern classics adds to the already substantial main-course selections. The chapter of Vegetable Mains and Sides reveals the glory of fire-kissed produce, and smaller chapters on grilled pizzas and grilled desserts round out the package.
You could wander through hundreds of recipes in cookbooks or on the Web in search of the best in grilling tips and recipes, or you could turn to the authorities who have built a commanding reputation in the subject area with over two decades of travel, research, recipe-testing, and writing. Winners of no less than five cookbook awards from the James Beard Foundation and the International Association of Culinary Professionals, Cheryl and Bill Jamison have the chops to offer up a rock-solid compilation of the one hundred best grilling recipesand#8212;enough for a lifetime of enjoyment.
About 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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