Chef Bobby Flay wakes up his taste buds with a bold menu: He's mixing up a spicy marinade for a juicy Grilled Beef Tenderloin and toasting spices for Grilled Smashed Potatoes. Plus, a sweet and sour dressing for a bright tropical-style slaw and a refreshing hibiscus-flavored Agua Fresca.
Chef Bobby Flay creates a Mediterranean-inspired menu using some of his go-to grilling tricks. He'll use his favorite gadget -- skewers -- to make grilling simpler for Zucchini With a Jalapeno Yogurt Sauce and Shrimp drizzled with a Calabrian Chile Oil, served with a Greek spin on classic Pasta Salad. Plus, Bobby's foolproof formula for mixing up a pitcher of refreshing Sangria.
Chef Bobby Flay is grilling an authentic Southern barbecue menu that's anything but low and slow! His Southern-inspired menu includes customizable barbecue sauce, the secrets to blending your own spice rubs, a Sweet and Sour Succotash and Grilled Sweet Potatoes served with a flavorful compound butter. And he's mixing up a peach-flavored variation on a Mint Julep to drink!
Chef Bobby Flay shares his most versatile grilling techniques to make an incredible meal with whatever's freshest at the market. On the menu are his Sticky Glazed Chicken Thighs in Butter Lettuce and a Corn and Scallion Salad with a fresh herb dressing. Bobby's also using the grill for fresh peaches and topping them with an Arugula Pesto and thinly sliced Prosciutto. And with extra herbs on hand, Bobby mixes up a mint tea cocktail to drink!
Chef Bobby Flay reveals how to bring an elegant steakhouse experience to your backyard using simple techniques and staple ingredients. He reveals his unique method for grilling juicy Rib-Eye Steak with ease. Plus, Bobby whips up some crisp Grilled Potatoes With a Mustard-Garlic Dressing and charred Broccoli Rabe With a Red Pepper Relish. And to drink, a bubbly grape cocktail.
Chef Bobby Flay demonstrates some of his favorite grilling shortcuts with a crowd-pleasing taco-themed menu. He'll reveal his secret for getting smoky flavor for his Glazed Lamb Tacos with fresh salsa and puts together a spice-infused Portobello and Vegetable Taco topped with queso fresco. Plus, his go-to five-ingredient salad and a party pitcher of Brazilian Limeade.
There is something so American about an afternoon tending the grill and Bobby Flay continues that tradition with some luscious stateside treats, like his Grilled Soft Shell Crab Sandwich topped with Red Slaw and sweet Yellow Tomatoes. Then Chef Flay crisps up a treat from his city childhood with his version of everyone's favorite lunch on the go, New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish. The true magic of American fire-cooking is achieved with his low and slow Smoked Prime Rib topped with a Red Wine Steak Sauce that evokes the red leather banquettes of a classic steakhouse. A Sweet Cherry Slushy brings refreshment and color to this feast celebrating the delicious Red, White and Blue.
Always keeping health and fitness in mind, Bobby Flay creates a menu for the barbecue that's delicious and guilt-free. This fresh and fit menu includes Grilled Trout With Grilled Radicchio and Orange-Almond Vinaigrette, Grilled Tuna With Grilled Ratatouille Couscous With Deconstructed Pesto, Fresh Peach and Tomato Salad With Sweet Southern Dressing, Pecans and Farmer's Cheese and to drink, a refreshing White Peach Iced Tea cocktail!
Bobby Flay's inspired by the diverse cuisine of the Middle East in this flavorful barbecue. He's preparing Lamb Shawarma With a creamy Red Pepper-Walnut Tahini Sauce, Honey Glazed Grilled Fig Salad With Feta and Pistachios, Grilled Quail With Pomegranate BBQ Sauce and Tabouli and to drink, Apricot-Mint Sours.
Bobby Flay shows his love and knowledge of Asian flavors by mixing and matching the best of the East, starting with Korean-inspired Pork Shoulder Lettuce Wraps paired with bold and spicy Kimchi. Next, China makes an appearance with Chef Flay's Spice-Rubbed Lamb Chops that he slathers with Hoisin and serves with a Grilled Bok Choi Salad. Then, it's on to one of the most important ingredients in the Korean barbecue pantry as Bobby makes his Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish. Capped with a creamy and luscious Coconut Iced Tea Cocktail and your new-style barbecue experience will be complete.
Fresh catch is the theme of the day in this barbecue seafood extravaganza! So sail along as Bobby grills up some Hot Smoked Swordfish with White Clam-Garlic-Parsley Sauce along with one of his personal favorites, a Grilled Lobster Sandwich with Charred Corn & Avocado Salsa and Grilled Onion. And if your mouth isn't already watering, Bobby's Sea Scallop Skewers with a Creamy, Hot Pepper & Garlic Vinaigrette make a fabulous accompaniment to Grilled Oysters in a spicy Fra Diavolo Sauce.
Chef Bobby Flay celebrates his favorite dish by revealing his effortless approach for dynamite fish tacos. He's mixing a customized spice rub to use on Grilled Mahi Mahi and balancing flavors and textures with an Avocado Relish With Cilantro Pesto, a Red Cabbage Citrus Slaw and a Smoked Tomato Salsa Yogurt Crema. And he'll cool things down with some fruity Sparkling Aguas Frescas.
Bobby Flay says goodbye to summer with a barbecue party celebrating the best ingredients from Long Island, his summer home. He serves up Roasted Duck BBQ Sliders, Heirloom Tomato and Grilled Corn Panzanella Salad With Salmon, Grilled Filet Mignon With Lavender-Honey Vinaigrette and to drink, a Long Island Iced Tea, of course! It's one tasty way to celebrate summer with a bang and a flame!