Product Description

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.

Product Details

• Amazon Sales Rank: #8589 in Books
• Brand: Cookbook
• Published on: 2007-10-16
• Released on: 2007-10-16
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

Amazon.com Review
You've got to hand it to Bobby Flay. He opened his first restaurant, the inventive "new southwestern" Mesa Grill, in 1991--and he's still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Boy Gets Grill and Bobby Flay's Bold American Food. Bobby Flay's Mesa Grill Cookbook offers 140-plus recipes for a wide range of new "signature dishes," such as BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce; Chile Rubbed Short Ribs with Creamy Polenta and Cotija Cheese; and Grilled Red Snapper with Tomato-New Mexico Red Chile Sauce. He also includes idiosyncratic takes on old favorites, like Whipped Potatoes with Cilantro Pesto, and desserts including Milk Chocolate-Peanut Butter Crème Brûlée, and Caramel Apple Shortcakes. Even drinks get the Flay treatment.

His food (at least in moderation) is difficult not to like. Cooks will find the recipes eminently doable if they're willing to cull the necessary ingredients--there's a fine ingredients glossary--and put aside a bit of time. This is great "occasion cooking" and should appeal to dyed-in-the-grill Flay fans, as well as those whose curiosity has been tickled by his winning culinary hegemony. --Arthur Boehm

From Publishers Weekly
Flay is everywhere: overseeing six restaurants, appearing on four TV shows plus his own Web site and now assembling his seventh cookbook in 13 years. Flay preps the reader for culinary adventure with a tequila guide followed by four different margarita recipes, and then sets off on a whirlwind tour of flavorful dishes inspired by the American Southwest. Flay's trademark is flavoring a perfectly grilled or roasted hunk of protein with smoke or chili or fruit, exemplified by Pan-Roasted Venison with Tangerine–Roasted Jalapeño Sauce and the slightly tamer Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. Shrimp, snapper and tuna dominate the seafood section, though there is also the quintessentially Flayvian Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri. A chapter on brunches turns up the heat with dishes like Egg and Aged Sirloin Tortillas with Three-Pepper Relish. Coming full circle by drawing upon recipes from Mesa Grill, his first eatery, Flay also slyly opens the door for a series of cookbooks based on his other properties. 100 color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
Bobby Flay opened his first restaurant, Mesa Grill, in 1991 and quickly developed a following for his innovative Southwestern cuisine. The restaurant continues to get high marks in The Zagat Survey for its regional American cuisine and has spawned two offshoots, Mesa Grill in Caesar's Palace in Las Vegas and Mesa Grill Atlantis in the Bahamas. Bobby opened Bolo in 1993, Bar American in 2005, and Bobby Flay Steak in 2006. He is also the food correspondent for The Early Show on CBS and has hosted numerous popular cooking shows since his debut on Food Network in 1996, from the Emmy-nominated Boy Meets Grill to the Iron Chef America Series and Throwdown with Bobby Flay. This is his seventh book.

Customer Reviews

Fantastic Cookbook--A Must-Own for Any Foodlover!!!
Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.

This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.

Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!

Great flavors with restaurant quality results
This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I'm working my way through the various recipes.

Good Cookbook
I just finished the Thanksgiving turkey on the Big Green Egg and it was wonderful. So was the Mango Cranberry Relish. I have tried three dishes so far and they were great. You may have to do some searching for ingredients