Bobby Flay utilizes the crown jewels of the Pacific Northwest to create an unbelievable barbecue menu that would make the region proud. Fresh from the Pacific, Hot Smoked Salmon is served with a crisp, refreshing Salad of Apples, Dried Cherries, Hazelnuts and Apple Cider Vinaigrette. Next, Bobby steams gigantic, gorgeous Dungeness Crabs in a pick-me-up sauce with Ginger, Soy, Lime and Mirin. And it wouldn't be a Bobby Flay barbecue without succulent Burgers cooked on Cedar Planks and served with Grilled Walla Walla Onions and Mushrooms.
Bobby Flay goes Mediterranean as he barbecues an amazing Italian menu that will have you shouting "Mangia!" Delicious Rosemary Smoked Chicken starts off this meal, followed by Wood Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette, and Grilled Roasted Pork Loin with "Sweet and Sour" Agro Dolce Grilled Peaches. Yum. And of course it wouldn't be an Italian barbecue without Bobby's personal twist on a Roman favorite - Grilled Pizza Bianca.
You might mistake Bobby Flay's backyard with a Mediterranean island when he's finished with this Greek inspired barbecue menu. His fresh and flavor infused dishes include Greek favorites like Gyros with Radish Tzatziki and Oregano Vinaigrette with Grilled Plum Tomatoes. Bobby makes culinary perfection look easy as he whips up Charcoal Grilled Shrimp and Kalamari with Grilled Lemons and Smoked Tomato-Black Olive Relish, and a Grilled Fingerling Potato Salad with Feta, Green Beans, Olives & Red Wine Vinaigrette.
Cuban pulled pork tacos with guava glaze; sour orange red cabbage jicama slaw; tirado de mahi mahi; Cuban skirt steak with a tomato escabeche and mango steak sauce. Bobby gets his groove on as he dazzles us with some Cuban barbecue classics with a twist. Cuban Pulled Pork Tacos with Guava Glaze and a Sour Orange Red Cabbage Jicama Slaw are just for starters! A beautiful Tirado de Mahi Mahi is center stage, but save room for his not-to-be-missed Cuban Skirt Steak with a Tomato Escabeche and Mango Steak Sauce.
One of America's most celebrated BBQ regions takes center stage on Bobby Flay's menu today... and it doesn't get much bigger than Texas! Bobby's all-American BBQ menu includes favorites like Smoked Spice Rubbed Brisket Texas Style; Texas Style Potato Salad with Mustard and Pickled Red Onion; and a perfectly crispy Rotisserie Chicken with Black Pepper Mustard BBQ Sauce, Honey-Rum Baked Beans served with America's favorite - Burnt Ends. And to finish it off, Grilled Corn with a Maple Chipotle butter.
You may need a "siesta" after Bobby Flay is finished with this "grande" Spanish barbecue meal. For this menu, Bobby makes a stunning, seafood-filled, flavor-packed Paella on the Grill, accompanied by Spanish Spice Rubbed Rack of Pork with Sherry Vinegar BBQ Sauce and Grilled Peaches in Wine.
No need to cry for Argentina in Bobby Flay's amazing Argentinean style barbecue. Perhaps nothing screams Argentina more than Grilled Skirt Steak with Green and Smokey Red Chimichurri Sauce. And to go along with the spice, Bobby grills up a Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini. Plus a Pisco Sour Wine Sangria Bobby style.
Fresh catch is the theme of the day in this barbecue seafood extravaganza! So sail along as Bobby grills up some Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce along with one of his personal favorites, a Grilled Lobster Sandwich with Charred Corn & Avocado Salsa and Grilled Onion. And if your mouth isn't already watering, Bobby's Sea Scallop Skewers with a Creamy, Hot Pepper & Garlic Vinaigrette make a fabulous accompaniment to Grilled Oysters in a spicy Fra Diavolo Sauce.
Bobby Flay pays homage to the birthplace of California barbecue, and grills up a fantastic Santa Maria style BBQ Tri Tip with Santa Maria Pinquito Bean Relish, with fresh Tomato Relish and Grilled French Bread. Just as your taste buds are soaring, he serves up Grilled Artichokes with Green Goddess Dressing from California's "Artichoke Capital of the World." Bobby tops off his meal with Grilled White California Peaches with Almond-Mint Pesto and a dazzling Peach Sparkling Wine Cocktail.
What a treat you're in for in this Middle Eastern Bobby Flay style barbecue! Bobby whips up an amazing Tuna Kofte with a Pomengranate-Molasses-Fresh Mint Glaze with Crushed Spicy Hummus. And of course there must be lamb, so he makes Apricot Glazed Lamb Chops with Pistachio and Sumac; Sea Scallops with Cracked wheat Salad, and a Grilled Bread Salad with Peppers, Tomatoes and Green Onion Vinaigrette.
Bobby flexes his sushi chef muscles as he whips up an amazing Japanese barbecue extravaganza. Seared Tuna, Yellow Tail and Salmon are lightly grilled on a hibachi, and served along with Miso Glazed Grilled Japanese Eggplant. Chicken Yakitori spices things up, and Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce rounds out this incredible meal.
Bobby Flay goes Mediterranean as he barbecues an amazing Italian menu that will have you shouting "Mangia!" Delicious Rosemary Smoked Chicken starts off this meal, followed by Wood Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette, and Grilled Roasted Pork Loin with "Sweet and Sour" Agro Dolce Grilled Peaches. Yum. And of course it wouldn't be an Italian barbecue without Bobby's personal twist on a Roman favorite - Grilled Pizza Bianca.
It looks like Oktoberfest in Bobby Flay's barbecue world when he cooks up a classic German feast on the grill! First up, Hot Smoked Trout Salad with Cucumbers, Grilled Fingerling Potatoes and a Mustard-Dill Vinaigrette. Don't be shy because he's just getting started! Next up, plump Beer Brined Brats with a decadent Fondue, Bacon and Mushrooms. And it doesn't end there. Bobby rounds out this barbecue feast with Grilled Radicchio & Kale Sauerkraut Style.
Get your margaritas going because Bobby is doing barbecue Mexican style! He grills up a Whole Red Snapper with Grilled Vera Cruz Salsa, and Tamarind Duck Glazed Tacos with Grilled Pineapple-Habanero Pickled Onion Relish, served with Corn Tortillas, of course. A Slow-Smoked Pork Tenderloin with Napa Cabbage Slaw and Queso Fresco promises to please.
Bobby is in spice box heaven as he creates a gorgeous India inspired barbecue menu. Grilled Halibut with Corn-Coconut Curry Sauce starts things off, along with Grilled Shrimp Skewers with Cilantro Mint Chutney. The flavors and spices jump off the screen, and Bobby gets going on his Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon, sending us soaring. Plus Indian Naan Bread.
Bobby Flay takes the classic dishes from his favorite holiday, Thanksgiving, to his favorite place: the outdoor grill! For this summertime feast, Bobby cooks Cajun Brined Turkey two different ways and serves it alongside Grilled Idaho Potatoes with Crabmeat-Green Onion Dressing, Grilled Crawfish with Tabasco-Tarragon Butter, and an Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs.
Bobby Flay's exploring the flavors that first inspired him, and he is giving some unlikely ingredients the Southwestern treatment! First, Grilled Oysters christened with a tart and spicy Jalapeno-Cilantro Mignonette; then some meaty Lobster Tails hit the grill brushed with savory Lemon and Red Fresno Chile Butter. Yet, it is not all seafood on this tour. Taking inspiration from his favorite fried chicken, Chef Flay makes Red Chile Buttermilk Brined Chicken that he takes to Taos with a Spicy Mango Honey Glaze. Paired with a Napa Cabbage Cole Slaw with Creamy Cumin Vinaigrette and a refreshing Lime Ricky Margarita Float, the desert heat has never been cooler. Recipes in This Episode Grilled Lobster Tails with Lemon-Red Fresno Butter Coleslaw with Creamy Cumin Vinaigrette Grilled Oysters with Jalapeno-Herb Mignonette Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze Lime Ricky Float Margarita
There is something so American about an afternoon tending the grill and Bobby Flay continues that tradition with some luscious stateside treats, like his Grilled Soft Shell Crab Sandwich topped with Red Slaw and sweet Yellow Tomatoes. Then Chef Flay crisps up a treat from his city childhood with his version of everyone's favorite lunch on the go, New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish. The true magic of American fire-cooking is achieved with his low and slow Smoked Prime Rib topped with a Red Wine Steak Sauce that evokes the red leather banquettes of a classic steakhouse. A Sweet Cherry Slushy brings refreshment and color to this feast celebrating the delicious Red, White and Blue. Recipes in This Episode New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes Sweet Cherry Slushy Cups Smoked Prime Rib with Red Wine Steak Sauce
Bobby Flay loves every inch of Italy from Sicily in the south all the way up to the Alps in the north. Today, he focuses that devotion on the top half of the country as he lights up the backyard with some Northern Italian-inspired grilling. Where better to start than with the legendary, crave worthy hunk of meaty deliciousness from Florence - the famous Bistecca alla Fiorentina. Chef Flay tops this marinated medium-rare Porterhouse with an herby, fragrant Balsamic-Rosemary Steak Sauce and pairs it with a salad made of Grilled Treviso with Gorgonzola. Next, he pays homage to the pizzerias of Naples by making a Grilled Pizza topped with Shaved Asparagus, Robiola and Romano cheeses and Parsley Oil. Then he tops a savory sausage Spiedini Hoagie with a Caprese Relish featuring fresh mozzarella and tomatoes. Finally, Bobby raises a toast to La Dolce Vita with his glamorously refreshing Raspberry-Basil Limoncello Cocktail. Saluti! Recipes in This Episode Pizza with Shaved Asparagus and Robiola Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola Raspberry Basil Limoncello Cocktail Spiedini Hoagies with Caprese Relish
It is the song of the islands as Bobby Flay brings the flavors and spices of the Caribbean to the grill. He conjures up the warm breezes by searing a Coconut Marinated Pork Tenderloin, and topping it with a fresh and spicy herb sauce; then breaks out the hot and savory island seasonings for some lip-tingling Smoked Jerk Chicken Wings with a sweet and sour Honey-Tamarind Dipping Sauce. Since the Caribbean is also famous for its azure waters, we dive into some beautiful seafood by way of Bobby's tart and refreshing Ceviche with Serrano Chiles, Mango, Smoked Tomatoes & Crispy Plantain Chips. No trip to the beach would be complete without an icy glass of Tropical Sangria, it will get you ready for the limbo in no time. Recipes in This Episode Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips Coconut Marinated Pork Tenderloin Tropical Sangria Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce
BBQ is definitely Bobby Flay's passion, and he makes it clear with a backyard spread destined to be a home run at your next summer party. Chef Flay hits the grill with an Upstate New York favorite: tangy, herbaceous Cornell Chicken with Grilled Steak Fries. Tender Grilled White Fish goes exotic when brushed with a spicy Moroccan Chermoula marinade. The American Southwest rubs up against Southeast Asia with Bobby's savory Red Curry Marinated Skirt Steak Fajitas. Finished off with a cocktail version of that quintessential summer combo, Strawberry and Rhubarb Margaritas, and you will wish the season would go on forever. Recipes in This Episode Grilled White Fish with Chermoula Strawberry Rhubarb Margaritas Red Curry Marinated Skirt Steak Fajitas Cornell Chicken with Grilled Steak Fries
Bobby Flay's tour through the "it" cuisine of the Iberian Peninsula starts by taking the classic Cuban Sandwich to Madrid with a Spanish Spice-Rubbed Pork Butt topped with Sherry Vinegar/Honey Glaze, Serrano ham and salty Manchego cheese. Then, a slather of Piquillo Pepper Butter and a sprinkle of Grated Manchego adorn sweet Grilled Corn. He dresses Skewered Lamb first with a Spicy Pomegranate/Rioja Red Wine Vinaigrette and takes it over the top with a Mint-Almond Relish. The capper? A fruity Peach-Blackberry Sangria. Recipes in This Episode Grilled Corn with Piquillo Pepper Butter and Grated Manchego Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish Peach-Blackberry Sangria Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze Spanish "Cuban" Sandwiches
A recent trip to Sicily inspired Bobby Flay to really think about the foods of Southern Italy in a new way, to take those amazing flavors and traditions and turn up the heat -- literally. Spice is front and center with his Brined and Butterflied Chicken Alla Diavola, paired with a cool Lemony Fennel Slaw. Then Bobby puts gorgeous grill marks on a Southern Italian staple with his Grilled Eggplant Caponata Bruschetta with Ricotta Salata. The sea is always nearby, and Bobby uses it to his advantage by making a Grilled Tuna with Caramelized Onions, Cinnamon and Mint. A refreshing Prosecco cocktail called the Sgroppino completes this delicious tour of the warmer part of the peninsula. Recipes in This Episode Sgroppino Brined Butterflied Chicken Alla Diavola with Lemony Fennel Slaw Grilled Eggplant Caponata Bruschetta with Ricotta Salata Grilled Tuna with Caramelized Onions, Cinnamon and Mint
Bobby Flay knows just what to do to bring the fresh and simple flavors of Greece into your own backyard. Inspired by the sea, Bobby's Grilled Shrimp gets the classic accompaniment of fresh Tomato and salty Feta cheese; then he pairs simply Grilled Sardines with a piquant Garlic Walnut Sauce. Meat in Greece usually means lamb, and Bobby does that expectation justice by laying out a veritable feast of Rotisserie Lamb with Pomegranate and Mint, alongside a Lemon Feta Slaw and Homemade Grilled Pita. What better way to toast this feast than with a dazzling Vodka Grape Sparkler? Recipes in This Episode Vodka Grape Sparkler Grilled Sardines with Garlic Walnut Sauce Grilled Shrimp with Tomato and Feta Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw
The food of California, with its devotion to fresh, local and seasonal ingredients started a revolution all across America. Bobby Flay loves bringing the light fresh cooking of our 31st state to the grill, and kicks off California day with a savory Grilled Lamb Sausage Salad topped with Goat Cheese, Black Olives and Pistachio Vinaigrette. Next, he elevates the humble spud with his smoky and tangy Mustard Aioli Grilled Potatoes with Fine Herbs. Chef Flay believes you can't talk about California cuisine without mentioning its spiritual father Wolfgang Puck, so Bobby pays homage by grilling a Puck-inspired Smoked Salmon Pizza. We finish our trip with his refreshing Rose Punch, a drink that combines both the fruit orchards and vineyards of the Golden State. Westward ho! Recipes in This Episode Smoked Salmon Pizza (a la Wolfgang) California Rose Punch Mustard Aioli Grilled Potatoes with Fine Herbs Grilled Lamb Sausage with Goat Cheese, Heirloom Tomatoes, Olives and Herbs
Classic Southern food is one of this country's most beloved regional cuisines, but a new style of cooking is rising out of Dixie, and Bobby Flay thinks it works beautifully on the hot grates! Light Smoked Trout Lettuce Wraps take us about as far from barbecue as you can get, topped with Sliced Carrots and a creamy Meyer Lemon Dressing. Then, a classic Southern cracker spread makes a surprising and tangy appearance on Chef Flay's juicy Pimento Cheese Bacon Burger. Next, Southern curry makes an appearance on his Curry-Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze. And finally, Bobby whips up a Sparkling Bourbon Lemonade, a heat-beater that just might unseat the Mint Julep as the go-to Southern cooler. It'll be delicious, y'all! Recipes in This Episode Pimiento Cheese-Bacon Burger Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze Smoked Trout Lettuce Wraps with Meyer Lemon Dressing and Carrots Sparkling Bourbon Lemonade
Bobby Flay takes us way beyond the burrito with his culinary tour of the diverse and delicious cuisine of Mexico. He starts off with a citrusy street food from the country's west coast: Charcoal Grilled Chicken Sinaloa Style. He serves it with a smoky, refreshing Grilled Green Onion, Quinoa and Corn Relish. Next up, we head to the heartland of Mexican food on the strength of Chef Flay's Oaxaca Burger topped with Manchego cheese, Avocado and Spicy Pickled Red Onions. Grilled Mango tricked out in the traditional way with Lime, Salt and caliente Ancho Chile Powder teases and tantalizes; and a Raspberry Peach Aqua Fresca puts out the fire. Que rico! Recipes in This Episode Oaxaca Burger with Manchego, Avocado and Pickled Habanero Onions Raspberry Peach Aqua Fresca Grilled Mango with Lime, Salt and Ancho Powder Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish
Bobby Flay shows his love and knowledge of Asian flavors by mixing and matching the best of the East, starting with Korean-inspired Pork Shoulder Lettuce Wraps paired with bold and spicy Kimchi. Next, China makes an appearance with Chef Flay's Spice-Rubbed Lamb Chops that he slathers with Hoisin and serves with a Grilled Bok Choi Salad. Then, it's on to one of the most important ingredients in the Korean barbecue pantry as Bobby makes his Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish. Capped with a creamy and luscious Coconut Iced Tea Cocktail and your new-style barbecue experience will be complete.
Bobby Flay celebrates the flavors of his favorite American region with this Southwestern-style barbecue featuring dishes like Spice Rubbed Bison Short Ribs with an Orange-Honey-Chipotle BBQ Sauce, Grilled Fish Tacos, Creamed Corn Succotash and Tequila Sangria. Recipes in This Episode Creamed Corn Succotash with Cotija Grilled Fish Tacos with Vera Cruz Salsa Tequila Sangria Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce
Bobby Flay has Italy on his mind while barbecuing mouthwatering dishes like Fennel-Garlic Smoked Pork With Fennel Gremolata and Grape Mostarda, Panzanella Verde and Grilled Baby Artichokes With Mixed Herbs and White Wine. And he finishes things off with an effervescent Espresso Soda. Recipes in This Episode Fennel-Garlic Smoked Pork with Fennel Gremolata and Grape Mostarda Panzanella Verde Grilled Baby Artichokes with Mixed Herbs Vinaigrette Espresso Soda
Bobby Flay celebrates the bounty of summer in this farm fresh barbecue. His menu includes Basil Rubbed Halibut With Puttanesca Relish, Maple-Mustard-Mixed Pepper Glazed Salmon With Brussels Sprouts Slaw and Grilled Sausages With Grilled Shallot Relish and Ricotta. To drink Chef Flay blends up some Layered Summer Fruit Smoothies. Summer doesn't get any better — or fresher! — than this. Recipes in This Episode Layered Smoothies Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw Basil Rubbed Halibut with Puttanesca Relish Grilled Sausages with Grilled Shallot Relish with Fresh Ricotta and Toasted Baguette
Bobby Flay is barbecuing the Northeast's freshest catches. He shares his go-to summer dishes like Hot Lobster Rolls With Lemon-Tarragon Butter, Caramelized Scallops With Fresh Green Pea Vinaigrette, Grilled Swordfish and Eggplant-Grilled Pepper Salad and a homemade Raspberry Ginger Ale. It's Bobby's perfect summer day, on a plate! Recipes in This Episode Hot Lobster Roll with Lemon-Tarragon Butter Caramelized Scallops with Fresh Green Pea Vinaigrette Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette Raspberry Gingerale
Bobby Flay creates a barbecue menu with Spanish flair featuring a Seafood Salad, Fire Roasted Baby Lamb Chops With Smoked Paprika-Orange BBQ Sauce, Grilled Portobello Salad With Hazelnut Pesto and a gorgeous Strawberry-Pink Grapefruit Sangria.
Bobby Flay turns the barbecue world upside down by featuring classic American dishes reimagined with international flair. He'll add the tangy flavors of Asia to his Korean Pulled Pork Sandwich With Asian Slaw and spice things up with his Curried Lobster Roll. He'll also create a rustic and elegant Grilled Tuscan Tuna Salad and serve a Watermelon-Mint Iced Tea inspired by his travels the Greek Isles. It's a trip around the world, right from the backyard! Recipes in This Episode Curried Lobster Rolls Watermelon-Mint Iced Tea (Greek Inspired) Korean Pulled Pork Sandwich with Asian Slaw Grilled Tuscan Tuna Salad
Bobby Flay takes inspiration from the bold cuisine of Morocco for this delicious summertime barbecue. He makes Lamb Loin With a Spicy Date Glaze, Curry Hummus Flatbread With Tomato Chutney, Grilled Chicken Couscous With Apricots and Pistachio to pair with a refreshing Moroccan Lemonade. Recipes in This Episode Curry Hummus Flat Bread with Tomato Chutney Grilled Chicken Couscous with Apricots and Pistachio Middle Eastern Lemonade Lamb Loin with Spicy Date Glaze
Bobby Flay celebrates one of his favorite regional American cuisines in this Southern barbecue menu that includes BBQ Ribs With a Root Beer BBQ Sauce, Grilled Shrimp With Tomato-Bacon-Scallion Vinaigrette, Smoked Sausage With Green Tomato Relish and Mississippi Mud Pie Milkshakes. Recipes in This Episode Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette Mississippi Mud Pie Spiked Milkshake Shots BBQ Ribs with Root Beer BBQ Sauce
Always keeping health and fitness in mind, Bobby Flay creates a menu for the barbecue that's delicious and guilt-free. This fresh and fit menu includes Grilled Trout With Grilled Radicchio and Orange-Almond Vinaigrette, Grilled Tuna With Grilled Ratatouille Couscous With Deconstructed Pesto, Fresh Peach and Tomato Salad With Sweet Southern Dressing, Pecans and Farmer's Cheese and to drink, a refreshing White Peach Iced Tea cocktail! Recipes in This Episode Grilled Trout Almondine with Radicchio and Orange-Almond Vinaigrette Peach and Tomato Salad with Sweet Southern Dressing, Pecans and Farmer's Cheese White Peach Iced Tea Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons
Bobby Flay's inspired by the diverse cuisine of the Middle East in this flavorful barbecue. He's preparing Lamb Shawarma With a creamy Red Pepper-Walnut Tahini Sauce, Honey Glazed Grilled Fig Salad With Feta and Pistachios, Grilled Quail With Pomegranate BBQ Sauce and Tabouli and to drink, Apricot-Mint Sours.
Bobby Flay says goodbye to summer with a barbecue party celebrating the best ingredients from Long Island, his summer home. He serves up Roasted Duck BBQ Sliders, Heirloom Tomato and Grilled Corn Panzanella Salad With Salmon, Grilled Filet Mignon With Lavender-Honey Vinaigrette and to drink, a Long Island Iced Tea, of course! It's one tasty way to celebrate summer with a bang — and a flame! Recipes in This Episode Heirloom Tomato and Grilled Corn Panzanella with Salmon Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce Long Island Iced Tea Caja China-Roasted "Peking" "Pekin" Pulled Duck Sliders with BBQ Creme Fraiche and Pickled Grilled Green Onions
Bobby Flay transports his barbecue to the islands of the Caribbean with his Grilled Jerk Rack of Pork, Radicchio-Green Mango Slaw, Grilled Hasselbeck Sweet Potatoes and a Dark and Stormy cocktail. Recipes in This Episode Grilled Hassleback Sweet Potatoes with Molasses-Nutmeg Butter Grilled Jerk Rack of Pork Radicchio-Green Mango Slaw Dark and Stormy
Chef Bobby Flay reveals how to bring an elegant steakhouse experience to your backyard using simple techniques and staple ingredients. He reveals his unique method for grilling juicy Rib-Eye Steak with ease. Plus, Bobby whips up some crisp Grilled Potatoes With a Mustard-Garlic Dressing and charred Broccoli Rabe With a Red Pepper Relish. And to drink, a bubbly grape cocktail. Recipes (4)
Chef Bobby Flay creates a Mediterranean-inspired menu using some of his go-to grilling tricks. He'll use his favorite gadget — skewers — to make grilling simpler for Zucchini With a Jalapeno Yogurt Sauce and Shrimp drizzled with a Calabrian Chile Oil, served with a Greek spin on classic Pasta Salad. Plus, Bobby's foolproof formula for mixing up a pitcher of refreshing Sangria. Recipes (4)
Chef Bobby Flay's revealing his go-to techniques for a simple and delicious meal at the grill. First up, Bobby's favorite method to grill chicken which he tops with a fresh and rustic herb sauce. Then he's whisking together one master vinaigrette to use on two side dishes — Grilled Potatoes With Goat Cheese and a Grilled Asparagus Crostini. Plus, a grapefruit dessert that couldn't be easier. Recipes (7)
Chef Bobby Flay's proving there's more to grilling than just burgers and hot dogs. His light and healthy menu features Grilled Halibut finished with a flavorful drizzle of citrus-brown butter vinaigrette, a versatile grilled veggie and bread salad tossed in an herb dressing and crunchy chilled green beans with a basic vinaigrette. And to get the party started — blackberry-flavored shooters!
Chef Bobby Flay demonstrates some of his favorite grilling shortcuts with a crowd-pleasing taco-themed menu. He'll reveal his secret for getting smoky flavor for his Glazed Lamb Tacos with fresh salsa and puts together a spice-infused Portobello and Vegetable Taco topped with queso fresco. Plus, his go-to five-ingredient salad and a party pitcher of Brazilian Limeade. Read more at: http://www.foodnetwork.com/shows/bobby-flays-barbecue-addiction/episodes.html?oc=linkback
Chef Bobby Flay offers his simple steps for creating a healthy, vegetarian-style menu that packs a ton of flavor. First up, he reimagines pizza using a meaty Portobello mushroom topped with an olive, caper and tomato mixture with melted goat cheese. Then he's showcasing one of his favorite shortcuts for flavorful dressings and tossing it with some fresh greens and grilled whole wheat pita. Plus a healthier version of a fruity and creamy dessert, and Bobby's spin on a Vodka and Orange cocktail.
Chef Bobby Flay celebrates his favorite dish by revealing his effortless approach for dynamite fish tacos. He's mixing a customized spice rub to use on Grilled Mahi Mahi and balancing flavors and textures with an Avocado Relish With Cilantro Pesto, a Red Cabbage Citrus Slaw and a Smoked Tomato Salsa Yogurt Crema. And he'll cool things down with some fruity Sparkling Aguas Frescas.
Chef Bobby Flay shares his most versatile grilling techniques to make an incredible meal with whatever's freshest at the market. On the menu are his Sticky Glazed Chicken Thighs in Butter Lettuce and a Corn and Scallion Salad with a fresh herb dressing. Bobby's also using the grill for fresh peaches and topping them with an Arugula Pesto and thinly sliced Prosciutto. And with extra herbs on hand, Bobby mixes up a mint tea cocktail to drink!
Chef Bobby Flay is grilling an all-American menu and breaks down his essentials for creating a simple and delicious custom burger bar. His menu features Beef and Turkey Burgers with Horseradish Mustard and Chipotle Ketchup, Russian Dressing Slaw and Grilled Sweet Potato Fries With Honey Mustard-Mint Dipping Sauce. And where there's a burger there must be a shake, so Bobby mixes one up inspired by peach cobbler.
Chef Bobby Flay wakes up his taste buds with a bold menu: He's mixing up a spicy marinade for a juicy Grilled Beef Tenderloin and toasting spices for Grilled Smashed Potatoes. Plus, a sweet and sour dressing for a bright tropical-style slaw and a refreshing hibiscus-flavored Agua Fresca.
Chef Bobby Flay transforms ordinary grilled sausages into extraordinary sandwiches. His menu features Beer Glazed Grilled Bratwurst With a Wilted Red Cabbage Slaw and open-faced Grilled New York-Style Sausage Sandwiches With Balsamic Onions and Grilled Tomatoes. And he's cooling things down with a tea-infused bubbly cocktail.
Chef Bobby Flay showcases his passion for Mediterranean food while revealing ways to make your time at the grill even easier. He's sharing his signature technique for the juiciest Grilled Corn on the Cob. He'll also dip into his produce bin to whip up a crunchy Carrot Slaw and a smooth Grilled Eggplant Dip. Plus, he reveals his unique trick for grilling fish while infusing it with a ton of flavor. And he's pouring a glass of Rose wine with a fruity addition to keep things cool. Read more at: http://www.foodnetwork.com/shows/bobby-flays-barbecue-addiction/400-series/bobbys-basics-backyard-mediterranean.html?oc=linkback.
Chef Bobby Flay is grilling an authentic Southern barbecue menu that's anything but low and slow! His Southern-inspired menu includes customizable barbecue sauce, the secrets to blending your own spice rubs, a Sweet and Sour Succotash and Grilled Sweet Potatoes served with a flavorful compound butter. And he's mixing up a peach-flavored variation on a Mint Julep to drink! Read more at: http://www.foodnetwork.com/shows/bobby-flays-barbecue-addiction/400-series/bobbys-basics-quick-and-easy-southern-grilling.html
