Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
by Bobby Flay
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Book Summary Information
Author: Bobby FlayEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-10-16
ISBN: 0307351416
Number of pages: 288
Publisher: Clarkson Potter
Book Reviews of Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Book Review: Excerpted from my January 2008 review column in The National Barbecue News
Summary: 4 Stars
Bobby Flay - is this still a name or has it morphed into a different kind of entity, kind of like some multinational conglomerate. Bobby Flay is a web site, six restaurants, seven TV shows and a dozen books. After all, isn't there a reasonable limit to what one real human being can do?
Fortunately for us, the person who is Bobby Flay is possessed of endless talent and energy. He has somehow avoided the trap that often befalls those who over commit themselves and then helplessly watch the resulting erosion of quality. Rather, Flay has the Midas touch, turning all that he touches into gold, including his latest book, "Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen", by Flay with Stephanie Banyas and Sally Jackson ($35, Clarkson Potter, 278 pp.).
It is amazing how this high-school dropout has built an empire, yet still seems personable. Perhaps it is because he has remained true to his roots, grilling great meats accented with bold, spicy flavors. And you have to love his challenge-loving but self-deprecating manner in his latest TV show, "Throwdown! With Bobby Flay". I'll bet there are several of you just waiting for Flay to come strolling up to your cooker and offering a throwdown challenge (but for naught - Butch Lupinelli and Buz Grossberg already did that).
Mesa Grill was Flay's first restaurant, opened in New York City in 1991. Since then, he's opened two offshoots, Mesa Grill Caesars Palace in Las Vegas and Mesa Grill Atlantis in the Bahamas. From the kitchens of these outstanding restaurants, Flay has assembled a book of 150 recipes.
As much as I liked two of his previous books, "Grilling for Life" and "Boy Gets Grill", I think I like this one even better. However, I would offer the warning that the recipes in this book are challenging at a whole new level and do involve many ingredients that could be hard to find. But if you're up for such a challenge and have a well-stocked grocer, then you're sure to enjoy this book.
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Summary of Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
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.
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
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