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 takes inspiration from the bold cuisine of Morocco for this delicious summertime barbecue. He makes Lamb Loin With a Spicy Date Glaze, Curry Hummus Flatbread With Tomato Chutney, Grilled Chicken Couscous With Apricots and Pistachio to pair with a refreshing Moroccan Lemonade.
Bobby gets his groove on as he dazzles us with some Cuban barbecue classics with a twist. Cuban Pulled Pork Tacos with Guava Glaze and a Sour Orange Red Cabbage Jicama Slaw are just for starters! A beautiful Tirado de Mahi Mahi is center stage, but save room for his not-to-be-missed Cuban Skirt Steak with a Tomato Escabeche and Mango Steak Sauce.
Bobby Flay's tour through the "it" cuisine of the Iberian Peninsula starts by taking the classic Cuban Sandwich to Madrid with a Spanish Spice-Rubbed Pork Butt topped with Sherry Vinegar/Honey Glaze, Serrano ham and salty Manchego cheese. Then, a slather of Piquillo Pepper Butter and a sprinkle of Grated Manchego adorn sweet Grilled Corn. He dresses Skewered Lamb first with a Spicy Pomegranate/Rioja Red Wine Vinaigrette and takes it over the top with a Mint-Almond Relish. The capper? A fruity Peach-Blackberry Sangria.
Get your margaritas going because Bobby is doing barbecue Mexican style! He grills up a Whole Red Snapper with Grilled Vera Cruz Salsa, and Tamarind Duck Glazed Tacos with Grilled Pineapple-Habanero Pickled Onion Relish, served with Corn Tortillas, of course. A Slow-Smoked Pork Tenderloin with Napa Cabbage Slaw and Queso Fresco promises to please.
Bobby Flay knows just what to do to bring the fresh and simple flavors of Greece into your own backyard. Inspired by the sea, Bobby's Grilled Shrimp gets the classic accompaniment of fresh Tomato and salty Feta cheese; then he pairs simply Grilled Sardines with a piquant Garlic Walnut Sauce. Meat in Greece usually means lamb, and Bobby does that expectation justice by laying out a veritable feast of Rotisserie Lamb with Pomegranate and Mint, alongside a Lemon Feta Slaw and Homemade Grilled Pita. What better way to toast this feast than with a dazzling Vodka Grape Sparkler?
Bobby Flay transports his barbecue to the islands of the Caribbean with his Grilled Jerk Rack of Pork, Radicchio-Green Mango Slaw, Grilled Hasselbeck Sweet Potatoes and a Dark and Stormy cocktail.
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.
Bobby Flay takes us way beyond the burrito with his culinary tour of the diverse and delicious cuisine of Mexico. He starts off with a citrusy street food from the country's west coast: Charcoal Grilled Chicken Sinaloa Style. He serves it with a smoky, refreshing Grilled Green Onion, Quinoa and Corn Relish. Next up, we head to the heartland of Mexican food on the strength of Chef Flay's Oaxaca Burger topped with Manchego cheese, Avocado and Spicy Pickled Red Onions. Grilled Mango tricked out in the traditional way with Lime, Salt and caliente Ancho Chile Powder teases and tantalizes; and a Raspberry Peach Aqua Fresca puts out the fire. Que rico!
Chef Bobby Flay showcases his passion for Mediterranean food while revealing ways to make your time at the grill even easier. He's sharing his signature technique for the juiciest Grilled Corn on the Cob. He'll also dip into his produce bin to whip up a crunchy Carrot Slaw and a smooth Grilled Eggplant Dip. Plus, he reveals his unique trick for grilling fish while infusing it with a ton of flavor. And he's pouring a glass of Rose wine with a fruity addition to keep things cool.
One of America's most celebrated BBQ regions takes center stage on Bobby Flay's menu today ... and it doesn't get much bigger than Texas! Bobby's all-American BBQ menu includes favorites like Smoked Spice Rubbed Brisket Texas Style; Texas Style Potato Salad with Mustard and Pickled Red Onion; and a perfectly crispy Rotisserie Chicken with Black Pepper Mustard BBQ Sauce, Honey-Rum Baked Beans served with America's favorite -- Burnt Ends. And to finish it off, Grilled Corn with a Maple Chipotle butter.
Bobby Flay celebrates the bounty of summer in this farm fresh barbecue. His menu includes Basil Rubbed Halibut With Puttanesca Relish, Maple-Mustard-Mixed Pepper Glazed Salmon With Brussels Sprouts Slaw and Grilled Sausages With Grilled Shallot Relish and Ricotta. To drink Chef Flay blends up some Layered Summer Fruit Smoothies. Summer doesn't get any better — or fresher! — than this.
Bobby Flay loves every inch of Italy from Sicily in the south all the way up to the Alps in the north. Today, he focuses that devotion on the top half of the country as he lights up the backyard with some Northern Italian-inspired grilling. Where better to start than with the legendary, crave worthy hunk of meaty deliciousness from Florence - the famous Bistecca alla Fiorentina. Chef Flay tops this marinated medium-rare Porterhouse with an herby, fragrant Balsamic-Rosemary Steak Sauce and pairs it with a salad made of Grilled Treviso with Gorgonzola. Next, he pays homage to the pizzerias of Naples by making a Grilled Pizza topped with Shaved Asparagus, Robiola and Romano cheeses and Parsley Oil. Then he tops a savory sausage Spiedini Hoagie with a Caprese Relish featuring fresh mozzarella and tomatoes. Finally, Bobby raises a toast to La Dolce Vita with his glamorously refreshing Raspberry-Basil Limoncello Cocktail. Saluti!
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.
Bobby Flay takes some inspiration from California Wine Country to create a menu that's perfect for cooking and drinking with your favorite red or white variety. Pour a glass and sip alongside Bobby as he grills Ribeye with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress and a Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Seed Dressing and Grape-Almonds-Fresno Chiles. Another Wine Country staple, Fresh Figs take center stage on Bobby's Flatbread with Monterey Jack, Blue Cheese and of course, Red Wine Reduced Vinaigrette.
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!
It is the song of the islands as Bobby Flay brings the flavors and spices of the Caribbean to the grill. He conjures up the warm breezes by searing a Coconut Marinated Pork Tenderloin, and topping it with a fresh and spicy herb sauce; then breaks out the hot and savory island seasonings for some lip-tingling Smoked Jerk Chicken Wings with a sweet and sour Honey-Tamarind Dipping Sauce. Since the Caribbean is also famous for its azure waters, we dive into some beautiful seafood by way of Bobby's tart and refreshing Ceviche with Serrano Chiles, Mango, Smoked Tomatoes & Crispy Plantain Chips. No trip to the beach would be complete without an icy glass of Tropical Sangria, it will get you ready for the limbo in no time.
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!
It looks like Oktoberfest in Bobby Flay's barbecue world when he cooks up a classic German feast on the grill! First up, Hot Smoked Trout Salad with Cucumbers, Grilled Fingerling Potatoes and a Mustard-Dill Vinaigrette. Don't be shy because he's just getting started! Next up, plump Beer Brined Brats with a decadent Fondue, Bacon and Mushrooms. And it doesn't end there. Bobby rounds out this barbecue feast with Grilled Radicchio & Kale Sauerkraut Style.
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.