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's proving there's more to grilling than just burgers and hot dogs. His light and healthy menu features Grilled Halibut finished with a flavorful drizzle of citrus-brown butter vinaigrette, a versatile grilled veggie and bread salad tossed in an herb dressing and crunchy chilled green beans with a basic vinaigrette. And to get the party started -- blackberry-flavored shooters!
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's revealing his go-to techniques for a simple and delicious meal at the grill. First up, Bobby's favorite method to grill chicken which he tops with a fresh and rustic herb sauce. Then he's whisking together one master vinaigrette to use on two side dishes -- Grilled Potatoes With Goat Cheese and a Grilled Asparagus Crostini. Plus, a grapefruit dessert that couldn't be easier.
Chef Bobby Flay is grilling an all-American menu and breaks down his essentials for creating a simple and delicious custom burger bar. His menu features Beef and Turkey Burgers with Horseradish Mustard and Chipotle Ketchup, Russian Dressing Slaw and Grilled Sweet Potato Fries With Honey Mustard-Mint Dipping Sauce. And where there's a burger there must be a shake, so Bobby mixes one up inspired by peach cobbler.
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.
Bobby Flay celebrates the flavors of his favorite American region with this Southwestern-style barbecue featuring dishes like Spice Rubbed Bison Short Ribs with an Orange-Honey-Chipotle BBQ Sauce, Grilled Fish Tacos, Creamed Corn Succotash and Tequila Sangria.
Bobby Flay celebrates one of his favorite regional American cuisines in this Southern barbecue menu that includes BBQ Ribs With a Root Beer BBQ Sauce, Grilled Shrimp With Tomato-Bacon-Scallion Vinaigrette, Smoked Sausage With Green Tomato Relish and Mississippi Mud Pie Milkshakes.
Bobby Flay is barbecuing the Northeast's freshest catches. He shares his go-to summer dishes like Hot Lobster Rolls With Lemon-Tarragon Butter, Caramelized Scallops With Fresh Green Pea Vinaigrette, Grilled Swordfish and Eggplant-Grilled Pepper Salad and a homemade Raspberry Ginger Ale. It's Bobby's perfect summer day, on a plate!
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!
Chef Bobby Flay offers his simple steps for creating a healthy, vegetarian-style menu that packs a ton of flavor. First up, he reimagines pizza using a meaty Portobello mushroom topped with an olive, caper and tomato mixture with melted goat cheese. Then he's showcasing one of his favorite shortcuts for flavorful dressings and tossing it with some fresh greens and grilled whole wheat pita. Plus a healthier version of a fruity and creamy dessert, and Bobby's spin on a Vodka and Orange cocktail.
BBQ is definitely Bobby Flay's passion, and he makes it clear with a backyard spread destined to be a home run at your next summer party. Chef Flay hits the grill with an Upstate New York favorite: tangy, herbaceous Cornell Chicken with Grilled Steak Fries. Tender Grilled White Fish goes exotic when brushed with a spicy Moroccan Chermoula marinade. The American Southwest rubs up against Southeast Asia with Bobby's savory Red Curry Marinated Skirt Steak Fajitas. Finished off with a cocktail version of that quintessential summer combo, Strawberry and Rhubarb Margaritas, and you will wish the season would go on forever.
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 flexes his sushi chef muscles as he whips up an amazing Japanese barbecue extravaganza. Seared Tuna, Yellow Tail and Salmon are lightly grilled on a hibachi, and served along with Miso Glazed Grilled Japanese Eggplant. Chicken Yakitori spices things up, and Asian Spice Rubbed Ribs with Pineapple-Ginger BBQ Sauce rounds out this incredible meal.
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.
A recent trip to Sicily inspired Bobby Flay to really think about the foods of Southern Italy in a new way, to take those amazing flavors and traditions and turn up the heat -- literally. Spice is front and center with his Brined and Butterflied Chicken Alla Diavola, paired with a cool Lemony Fennel Slaw. Then Bobby puts gorgeous grill marks on a Southern Italian staple with his Grilled Eggplant Caponata Bruschetta with Ricotta Salata. The sea is always nearby, and Bobby uses it to his advantage by making a Grilled Tuna with Caramelized Onions, Cinnamon and Mint. A refreshing Prosecco cocktail called the Sgroppino completes this delicious tour of the warmer part of the peninsula.
Bobby Flay has Italy on his mind while barbecuing mouthwatering dishes like Fennel-Garlic Smoked Pork With Fennel Gremolata and Grape Mostarda, Panzanella Verde and Grilled Baby Artichokes With Mixed Herbs and White Wine. And he finishes things off with an effervescent Espresso Soda.
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!