By Bobby Flay, Stephanie Banyas, Sally Jackson
Smoky, earthy, fruity, and highly spiced, the flavors of the Southwest have intrigued Bobby Flay ever due to the fact he used to be a tender chef, ultimately serving because the concept for the menu at his first eating place, Mesa Grill. Now 16 years later, Bobby’s daring and vivacious tackle this delicacies has made him a fixture on America’s culinary scene and grew to become Mesa Grill right into a veritable establishment. In Bobby Flay’s Mesa Grill Cookbook, the fame chef invitations you to hitch him within the kitchen of his well-known eating place to benefit the secrets and techniques of his of his signature modern Southwestern food.
Here are one hundred fifty recipes for the beverages, appetizers, soups, salads, major dishes, facets, sauces, muffins, and brunch dishes that experience earned Bobby his acceptance for growing cutting edge mixtures and massive, wealthy flavors, including:
- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- candy Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- highly spiced Coconut Tapioca with Mango and Blackberries
Complete with a consultant no tequila lover will be with out, a listing of must-haves for the Southwestern pantry, menu feedback for festive events with family and friends, Bobby's tips on easy cooking strategies, and a hundred full-color images, Bobby Flay’s Mesa Grill Cookbook is helping you re-create the joys and flavors of Mesa Grill on your personal kitchen.
Read or Download Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen PDF
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Extra info for Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
This is made as much as 1 hour prematurely and refrigerated. STRIPED BASS WITH ROASTED POBLANO French dressing AND YELLOW PEPPER GRITS SERVES four THIS DISH will be simply pretty much as good WITH crimson SNAPPER OR HALIBUT—WHATEVER appears to be like most up to date on the industry. THE ROASTED POBLANO SAUCE HAS an exceptional CHILE FLAVOR—PEPPERY yet now not highly spiced. AS FOR THE SUNNY GRITS, THEY’RE THE SOUTHWESTERN model OF ITALIAN POLENTA. three huge yellow bell peppers, roasted, peeled, and seeded 2 (16-ounce) cans posole (hominy), rinsed and tired ¼ cup olive oil 1 tablespoon unsalted butter 1 medium Spanish onion, finely chopped three cloves garlic, finely chopped 1 cup heavy cream Kosher salt and freshly flooring black pepper 1 cup grated white Cheddar cheese (4 oz) 4 (8-ounce) skin-on striped bass fillets Roasted Poblano French dressing Chopped clean cilantro, for garnish (optional) 1. position 2 of the yellow peppers in a foodstuff processor and technique till delicate. upload the posole and pulse till coarsely floor, four to five pulses (do no longer combination until eventually tender, or the posole gets gummy). Finely cube the rest pepper and put aside. 2. warmth 2 tablespoons of the oil and the butter in a medium saucepan over medium warmth. upload the onion and cook dinner until eventually smooth, three to four mins. upload the garlic and prepare dinner for 1 minute. upload the posole–yellow pepper puree and the cream and season with salt and pepper. prepare dinner for roughly 10 mins, or till thickened and the cream is absorbed; if the aggregate appears to be like too dry, upload extra heavy cream or water. Fold within the diced yellow pepper and Cheddar. three. warmth a wide nonstick sauté pan or grill pan over excessive warmth until eventually nearly smoking. Brush the bass on each side with the rest 2 tablespoons olive oil and season with salt and pepper. prepare dinner, dermis aspect down, for two to three mins, until eventually golden brown. flip over and proceed cooking for three to four mins, until eventually simply cooked via. four. position a heaping mound of yellow pepper grits on four dinner plates. position a fillet on best of every mound, and drizzle with the roasted poblano French dressing. Garnish with cilantro. GRILLED SWORDFISH WITH PINEAPPLE-MUSTARD GLAZE AND CILANTRO-MINT CHIMICHURRI SERVES four CHIMICHURRI IS LIKE ARGENTINEAN KETCHUP IN THAT IT’S THE CONDIMENT USED ON every thing. THIS HERBACEOUS SAUCE IS A vintage WITH STEAKS, ideal OVER bird, AND, thus, notable OVER GRILLED SWORD-FISH. THE powerful CHIMICHURRI demands A MEATY FISH THAT WON’T BE OVERPOWERED through IT, AND SWORDFISH fairly matches THE invoice. three cups clean pineapple juice 1 cup white wine vinegar 2 tablespoons soy sauce 2 tablespoons finely chopped clean ginger ¼ cup packed mild brown sugar 2 tablespoons Dijon mustard 2 tablespoons clean lime juice Kosher salt and freshly floor black pepper four (8-ounce) swordfish steaks (each approximately 1 inch thick) 2 tablespoons canola oil Cilantro-Mint Chimichurri (recipe follows) clean mint leaves, for garnish (optional) 1. mix the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and produce to a boil over excessive warmth.