Bobby Flay's Grill It! - Bobby Flay [0]
Photographs copyright © 2008 by Ben Fink
All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
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Library of Congress Cataloging-in-Publication Data
Flay, Bobby.
[Grill it!]
Bobby Flay’s grill it! / Bobby Flay, with Stephanie Banyas, and Sally Jackson. — 1st ed.
p. cm.
1. Barbecue cookery. I. Banyas, Stephanie.
II. Jackson, Sally, 1978- III. Title. IV. Title: Grill it!
TX840.B3F56 2008
641.5’784—dc22 2007032662
eISBN: 978-0-307-88763-4
v3.0
For my wife, Stephanie, whose enduring love and dedication are eclipsed only by her ferocious appetite.
Also by Bobby Flay
Bobby Flay’s Mesa Grill Cookbook
Bobby Flay’s Grilling for Life
Bobby Flay’s Boy Meets Grill
Bobby Flay Cooks American
Bobby Flay’s Boy Gets Grill
Bobby Flay’s From My Kitchen to Your Table
Bobby Flay’s Bold American Food
acknowledgments
Stephanie Banyas, Sally Jackson, Renee Forsberg, J.C. Pavlovich, Andrea Toto, Ben Fink, Barb Fritz, Marysarah Quinn, Selina Cicogna, Amy Boorstein, Joan Denman, Viking, Weber, Laurence Kretchmer, Jerry Kretchmer, Jeff Bliss, Stephanie March, Dorothy Flay, and Bill Flay, the staffs of Mesa Grill New York, Mesa Grill Las Vegas, Mesa Grill Bahamas, Bolo, Bar Americain, and Bobby Flay Steak Atlantic City; Food Network;
And to my editor, Rica Allannic…Thanks for all your hard work and dedication.
contents
Introduction
The Grill
The Pantry
Asparagus
Beef
Burgers
Chicken
Corn
Fruit
Lamb
Lobster
Mushrooms
Pork
Potatoes
Salmon
Scallops
Shrimp
Squash and Eggplant
Tuna
White Fish
Sources
Index
introduction
I have always loved eating almost anything hot off the grill. When I was a kid, I remember there would be smoke billowing out of the backyard as my dad took orders like a polished short-order cook in the busiest diner. “Do you want yours plain or with cheese?” he would ask. There were no other options—you were getting a hamburger or a cheeseburger and it was going to be well done. Period.
Firing up the grill makes every-night dinners with family or simple get-togethers with friends feel like a party or some sort of celebration. Everyone wants to take part in the action, and why not? It’s probably going to involve lots of good tasting, healthy food and a frosty cocktail of some sort, which can only lead to lots of smiles. And as the clean-up is a lot easier than a dinner that involves breaking out every pot and pan in the closet, those happy faces remain long after the eating is done.
Grilling has come a long way since the overcooked burgers of my youth. It’s widely regarded as a healthier alternative to frying in lots of butter or oil and the sweet smoky kiss of hardwood lump charcoal beats the taste of briquettes doused in lighter fluid any day. Today most grill cooks have widened their repertoires from hamburgers and hot dogs to a spectrum of simple but spectacular dishes. Next to the chopped meat there is now a place for fish and shellfish, pork and chicken, and, more popular than ever, a garden full of vegetables.
Not only have our grilling options expanded in terms of what we grill, but how we grill has changed, too. First there were only charcoal grills, then gas, and now, you can easily find one of the great grill pans out there so that you can bring the party inside and onto the stovetop. What was once only for summer you can now accomplish regardless of the season. (And, in fact, all of the recipes in this book can be cooked on a grill pan instead of outside.)
When I was thinking about Grill It!, I thought a lot about how my friends and I go about putting a meal together on the grill. It all starts with the shopping; often enough the planning of the menu doesn’t start until I arrive at the farmer’s market or grocery store. I want