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Hot off the Grill with Bobby Flay Recipes
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Sauteed Chilean Sea Bass with Potato-Parsnip Brandade with Piquillo Pepper Saffron Sauce
Recipe courtesy of
Bobby Flay
Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale
Recipe courtesy of
Bobby Flay
Blue Corn Tortilla Crusted Crab Cake in Spicy Carrot-Mango Broth and Mango-Green Onion Relish
Recipe courtesy of
Bobby Flay
Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree
Recipe courtesy of
Bobby Flay
Sixteen Spice Rubbed Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom "Vinaigrette"
Recipe courtesy of
Bobby Flay
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