Bobby Flay's Grill It! - Bobby Flay [41]
Red Pepper–Yogurt Sauce
Makes approximately 1¾ cups
1½ cups Greek yogurt
4 piquillo peppers or 1 large grilled red bell pepper
4 cloves garlic, coarsely chopped
2 teaspoons grated lemon zest
2 teaspoons chopped fresh oregano leaves
Kosher salt and freshly ground black pepper
Combine the yogurt, peppers, garlic, lemon zest, and oregano in a blender and blend until smooth. Season with salt and pepper to taste and transfer to a small bowl. The sauce will keep, covered in the refrigerator, for up to 1 day.
Grilled Lamb with Green Pea Sauce and Mint Vinaigrette
The sauce is my version of skordalia, a traditional Greek dip made with potatoes, bread, and plenty of garlic. I’d never get rid of the garlic, but making it with green peas instead of the potatoes and bread adds a lighter texture that is perfect for warm-weather eating. Peas, mint, and lamb—you can’t help but feel like you’re welcoming springtime in with this classic combination. The skordalia is really tasty and you might want to make extra to have on hand as a dip for pita bread and fresh veggies.
Serves 4
1 (10-ounce) package frozen peas
6 cloves garlic
1 serrano chile, grilled, peeled, seeded, and chopped
Grated zest of 1 lemon
Juice of 1 lemon
2 teaspoons honey
¾ cup extra-virgin olive oil
¼ cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1½ pounds lamb tenderloin
2 tablespoons olive oil
Mint Vinaigrette (recipe follows)
Cook the peas according to package directions. Drain well.
Combine the peas, garlic, serrano chile, lemon zest and juice, and honey in a food processor and process until coarsely chopped. With the motor running, slowly add the extra-virgin olive oil until emulsified. Add the parsley, season with salt and pepper, and pulse a few times. Scrape into a bowl. The pea sauce can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.
Heat your grill to high.
Brush the lamb with the olive oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 2 to 3 minutes. Flip the lamb over and continue grilling for 3 to 4 minutes longer for medium-rare.
Remove from the grill, tent with foil, and let rest for 5 minutes before slicing into 1-inch-thick slices. Place a large dollop of the pea sauce in the center of 4 large plates. Arrange lamb slices around the sauce and drizzle with some of the vinaigrette.
Mint Vinaigrette
Makes approximately 1 cup
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup canola oil
¼ cup packed fresh mint leaves
Combine the vinegar, lemon juice, mustard, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Add the mint leaves and blend until just combined. Do not blend until totally smooth; flecks of mint should still appear in the vinaigrette. The vinaigrette can be made up to 1 hour in advance and kept at room temperature.
lobster
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Perfectly Grilled Lobster Tails
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Grilled Lobster Cocktails with Coconut Milk
Grilled Lobster and Avocado Cocktails
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Lobster Taco
Grilled Lobster Rolls with Lemon–Black Pepper Mayonnaise
Grilled Lobster Tails with White Clam Sauce
I’ve heard lobster was once so plentiful that it was served at poorhouses and used as fertilizer. Not so now; pricey lobster has become a luxury ingredient. I have no problem seeing its allure, no matter what the price. Its intensely flavored, thick, and meaty flesh is delicious. I can’t imagine a trip to the New England shore without a lobster salad roll or, even better, whole steamed lobster with drawn butter. To some, that’s where lobster ends, but not for me. I happen to think that two of summer’s greatest joys are the outdoor grill and lobster, and