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  • Bobby Flay's Mesa Grill Cookbook
  • Written by Bobby Flay
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Bobby Flay's Mesa Grill Cookbook

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Explosive Flavors from the Southwestern Kitchen

Written by Bobby FlayAuthor Alerts:  Random House will alert you to new works by Bobby Flay

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List Price: $18.99

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On Sale: October 06, 2010
Pages: 288 | ISBN: 978-0-307-88547-0
Published by : Clarkson Potter Crown Illustrated
Bobby Flay's Mesa Grill Cookbook Cover

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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
Synopsis|Excerpt

Synopsis

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet 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
- Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

Excerpt

Pan-Roasted Pork Chops with Yellow Pepper Mole Sauce
Serves 4

The yellow pepper mole may have lots of ingredients, but the result is a delightfully complex sauce. Golden raisins and white chocolate preserve the golden color of the roasted peppers, and while those may sound sweet, onion, garlic, and tomatillos keep the sauce savory, fresh, and never cloying. At the restaurant we give this a hint of smoked red pepper sauce and cilantro oil and garnish it with cilantro.


• 1/4 cup plus 2 tablespoons canola oil
• 2 (6-inch) yellow corn tortillas, coarsely chopped
• 1/4 cup raw pumpkin seeds
• 1 medium red onion, chopped
• 4 cloves garlic, chopped
• 4 cups low-sodium chicken broth
• 3 yellow bell peppers, roasted, peeled, seeded, and chopped
• 1 ripe mango, peeled, pitted, and chopped
• 2 tomatillos, husked, scrubbed, and chopped
• 3 tablespoons golden raisins
• 4 (10- to 12-ounce) center-cut bone-in pork chops
• Kosher salt and freshly ground white pepper
• 1/2 ounce white chocolate, chopped
• 1 tablespoon honey
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon


1. Heat the 1/4 cup oil in a medium saucepan over high heat until smoking. Add the tortillas and fry until crisp, about 1 minute. Remove to a plate.

2. Add the pumpkin seeds to the pan and cook until golden, 2 to 3 minutes. Transfer to a plate.

3. Add the onion to the pan and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the stock, yellow peppers, mango, tomatillos, and raisins and boil, stirring occasionally, until reduced by half, 25 to 30 minutes.

4. Transfer the yellow pepper mixture, the fried tortillas, and the pumpkin seeds to a food processor and process until smooth. Strain the sauce into a clean medium saucepan and simmer over medium heat until it reaches a sauce consistency, 15 to 20 minutes. Keep warm over low heat.

5. Preheat the oven to 425 degrees F.

6. Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Season the chops on both sides with salt and pepper. Place the chops in the pan and cook until golden brown, 4 to 5 minutes; flip the chops over and place the pan in the oven. Roast until medium, 8 to 10 minutes.

7. Remove the chops from the pan and let rest for 5 minutes before serving. While the chops are resting, add the chocolate, honey, cloves, and cinnamon to the sauce and season with salt and pepper. Cook for 5 minutes. The mole sauce can be made up to 1 day in advance and refrigerated. Reheat before serving.

8. Ladle some of the sauce onto each of 4 large dinner plates and top with a pork chop.
Bobby Flay

About Bobby Flay

Bobby Flay - Bobby Flay's Mesa Grill Cookbook

Photo © Ben Fink

BOBBY FLAY is the chef-owner of three Mesa Grill restaurants (New York City, Caesar’s Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby’s Burger Palace. He is the host of numerous popular cooking shows on Food Network, from the Emmy-nominated Boy Meets Grill to the Iron Chef America series, Throwdown with Bobby Flay, and Grill It! with Bobby Flay. A New York Times bestselling cookbook author, he is also the food correspondent for The Early Show on CBS.




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