Bobby Flay's Grill It! - Bobby Flay [52]
Brush the tops of the tortillas with some of the remaining oil and place on the grill, oiled side down. Grill until lightly golden brown, pressing on each tortilla to flatten it, 3 to 4 minutes. Brush the tops of the tortillas with the remaining oil, flip them over, and continue grilling, pressing down on the tortillas until golden brown and the cheese has melted.
Cut into wedges and top each wedge with a dollop of the relish and some cilantro leaves, if desired, before serving.
Basil-Rubbed Pork Chops with Nectarine–Blue Cheese Salad and Toasted Pine Nuts
Rubbing pork chops with leaves of basil is a great way to imbue the chops with the essential oils and taste of sweet basil without grilling the actual herb, which would burn and turn bitter on the grill. Fruit and pork are a famous combination (pork chops and applesauce, anyone?), and these grilled nectarines are a delicious summer twist. Blue cheese—so good with grilled peaches and nectarines—adds a nice, salty kick. Toasted pine nuts are there as much for their light crunch factor as they are for their buttery taste. A garnish of basil ribbons ties everything together.
Serves 4
4 (1-inch-thick) center-cut boneless pork chops
16 basil leaves: 8 left whole and 8 sliced into ribbons
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 nectarines, slightly underripe, halved and pitted
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons honey
¼ cup pine nuts, toasted
Coarsely ground black pepper
Heat your grill to high.
Rub each side of the pork chops with a basil leaf, brush with 2 tablespoons of the oil, and season with salt and pepper. Grill for 4 to 5 minutes per side or until slightly charred and just cooked through. Remove to a plate, tent loosely with foil, and let rest for 5 minutes.
While the pork is resting, brush the cut side of the nectarines with the remaining 2 tablespoons oil and place on the grill, cut side down. Grill for 2 to 3 minutes or until golden brown and caramelized. Turn over and grill for 1 to 2 minutes or until slightly soft.
Remove the nectarines from the grill and top each half with some blue cheese. Drizzle with honey and garnish with the basil ribbons, pine nuts, and a sprinkling of the black pepper. Serve alongside the pork chops.
Grilled Sausage Sandwiches with Onion Sauce and Grilled Pepper Relish
I think of this sandwich as Little Italy meets New York hot-dog vendor. I am not really sure what the genesis of the onion sauce is, but you can find it on every hot-dog cart in New York City and I love it. And, of course, no visit to Little Italy is complete without sausage and peppers.
Serves 4
Grilled Red Pepper Relish
3 red bell peppers, grilled, peeled, seeded, and coarsely chopped
3 cloves roasted garlic, coarsely chopped
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
Grilled Italian Sausage
4 hot or sweet Italian sausage links
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 hoagie buns, split three-quarters of the way through
¼ cup Dijon mustard
Onion Sauce (recipe follows)
Heat your grill to medium-high.
Combine the peppers, garlic, red wine vinegar, extra-virgin olive oil, parsley, and basil in a medium bowl and season with salt and pepper. Let the relish sit at room temperature for 30 minutes before serving.
Brush the sausages with 2 tablespoons of the olive oil and season with salt and pepper. Grill the sausages until golden brown, slightly charred on all sides, and cooked through, about 12 to 15 minutes.
Brush the inside of the buns with the remaining 2 tablespoons olive oil and season with salt and pepper. Place on the grill, cut side down, and grill until lightly golden brown, about 1 minute.
Spread the bottom half of each bun with some of the mustard and top with a sausage and some of the onion sauce and grilled pepper relish.
Onion Sauce
Makes