I just have to tell everyone how much I am enjoying the new Bobby Flay book "Mesa Grill".

B

barbara-in-va

Well-known member
I purchased it a couple of weeks ago and have made something from it each of the past three weekends. DH wanted to know what I had done to improve my skills so much so quickly! Flay's recipes are fantastic. They are a bit more labor intensive than an "average" recipe but nothing an amature can't handle--if I can do it you certainly can do it! I think what makes the recipes are the amazing condiments-sauce, drizzle, relish, salsa, etc that is suggested with each main dish. These little extras can usually be made way ahead. So far I have tried:

New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce

Shrimp Cakes with Roasted Corn and Poblano Relish and Cilantro Vinaigrette (I skipped the cold smoke step as it was +100°F outside the day I made them.)

Seared Tuna Tostada with Black Bean & Mango Salsa

Blue and Yellow Corn Muffins (wonderful! altho I found the defrosted corn in my microwave THIS MORNING--it never made it into the muffins yesterday smileys/smile.gif

Next weekend I think I might try some of the many quesadillas he has included.

I highly recommend this book!

 
Hec: Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese Another

Flay recipe I've done that's delicious.

Grilled Portobello Mushrooms Stacked with Fresh Spinach and Shaved Manchego Cheese

12 medium-sized portobello mushroom caps, wiped clean
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 pound baby spinach, washed and dried
4 ounces manchego cheese, thinly sliced into 8 pieces
Sherry Vinaigrette, recipe follows
2 tablespoons finely chopped fresh chives, for garnish, optional

Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.

Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.

Sherry Vinaigrette:
1 small shallot, finely chopped
1/4 cup sherry vinegar or balsamic vinegar
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32004,00.html

 
Barb, this book sounds like one I'd love. Are there any recipies..with the tasty salsas, sauces.....

for chicken.
Caty Z's chicken is the best and the sprogs want roast chicken AGAIN!
I'll do chicken but would love a different angle on it.

If there is an appealing recipe in there could you tell me about it and I'll see if I can find it on line like the Tuna Tostada one.....

Mmmmm, I'm getting hungry.

 
if anyone finds the shrimp cakes on line, please post. I searched earlier and came up

with bubkiss smileys/frown.gif

I'm trying to get back to cooking again. it's slow but I'm working on it smileys/smile.gif

TIA

 
Thank you Pat! The book doesn't have the jicama salad addition, which sounds delicious!

And, it suggested the Smoked Red Pepper Sauce instead of the yellow pepper sauce (scroll to the bottom of the link attached). However I am sure the yellow would be just as tasty! And, finally it suggested Avocado Vinaigrette which I LOVED as a topping for the fish:

(I halved this recipe for just the two of us and had leftovers. At $2.49 each for a tiny avocado I didn't want to waste any.)

2 ripe Hass avocados, peeled, pitted and coarsely chopped
1/4 Small red onion, coarsley chopped
1/4 C fresh lime joice
1 t kosher salt
1/4 t freshly ground black pepper
1/2 C canola oil
1T honey
3 T chopped fresh cilantro.

Place avocados, onion, lime juice, salt and pepper in a blender and process until smooth. With the motor running add the oil until emulsified. Add honey and cilantro and pulse until just combined, but there are still some flecks. This can be made up to 1 hour in advance and refrigerated.

Finally, I did not heat up a big pan of peanut oil to fry up two 6" tortillas. I had some whole wheat tortillas in the fridge and heated up a scant bit of canola oil until almost smoking then fried up the tortillas. They were wonderfully crispy.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=84534

 
Deb, I've been trying to convince a couple of neighbors to do a "working" dinner

where we choose a menu and get together to cook it up. I think that would be great fun but have had no takers on the idea yet. Maybe an idea for the next FK road trip?

 
Okay Randi, here it is RED: Smoked Shrimp Cakes with Roasted Corn and Poblano Relish and Cilantro

Vinaigrette
Source: Bobby Flay Mesa Grill

"Everyone's favorite--sweet shrimp--gets even better when smoked, keep the shrimp pieces big because you really want to be able to taste them. The relish and vinaigrette are key elements here, providing texture and great flavors for the cakes to soak up."

3/4 C canola oil
1 lb large shrimp, cold smoked, (recipe follows)** peeled and deveined
kosher salt and fresh ground black pepper
1 sm red onion, finely diced
2 cloves garlic, finely chopped
1 C mayo
1/4 C horseradish, drained
1 T chipotle chile puree
1/4 C finely chopped cilantro
2 1/2 C panko

Cilantro Vinaigrette (see link, scroll down past tenderloin recipe)
Smoked Red Pepper Sauce (also at link)
Roasted Corn and Poblano Relish (recipe Follows)

To cold smoke shrimp:

Prepare a small charcoal or wood fire in a domed grill or on a stove-top cold smoker. Lay chips of soaked aromatic wood such as hickory, apple or mequite, over the ashes--you just want to get the smoke going, not a very hot fire. Food isn't cooked by this method, but is infused with a smoky flavor.

Arrange the food on the grill rack over the chips, open the top vent slightly, and cover the grill so that the smoke stays inside. Smoke shrimp for about 10 minutes.

**this step could possibly be one of those "deal breakers" discussed in an earlier thread, I skipped it! Maybe worth it is you're preparing a large quantity of shrimp for a party but for 1/2 pound it wasn't worth it to me. Perhaps a dash of liquid smoke in the mayo mixture instead?

1. Heat 2 T of the oil in a large saute pan over high heat until almost smoking. Season the shrimp with salt and pepper. Add half of them to the pan and cook for 1 minute on each side (they will be slightly undercooked but will finish cooking later).Remove the cooked shrimp to a plate and repeat with 2 more tablespoons of oil and remaining shrimp. Let the shrimp cool slightly, then cut into large chunks and transfer to a large bowl.

2. Return the pan to medium-high heat and add the onion. Cook until soft, 3-4 minutes then add the garlic and cook for 30 seconds. Scrape the onion and garlic into the bowl with the shrimp.

3. Stir together the mayo, horseradish, chipotle puree and cilantro in a small bowl and season with salt and pepper. Pour mayo mixture over the shrimp and stir until just combined. Add 1/4 C of the bread crumbs and stir until combined; if the mixture appears too loose to form cakes, add more bread crumbs, a T at a time, until the mixture just holds together but is still moist. Cover the mixture and place in fridge for at least 1 hour and up to 8 hours.

4. Form the shrimp mixture into 8 cakes about 2 inches in diameter. Spread the remaining bread crumbs on a large plate and season with salt and pepper. Dredge each cake in the bread crumbs on both sides and tap off any excess.

5. Heat 1/4 C oil in a large nonstick saute pan over medium high heat. Saute 4 cakes at a time until golden brown on each side and just cooked through, 2-3 minutes per side. Remove to a plate lined with paper towels. Discard the oil, wipe out the pan with a paper towel and repeat with the remaining oil and cakes.

6. Spoon cilantro vinaigrette onto plates, drizzle with red pepper vinaigrette and top with 2 cakes per person. Spoon some of the corn and poblano relish on top.

Roasted Corn and Poblano Relish

4 ears fresh corn, roasted, kernels removed (I pan roasted til kernels started to turn golden)
1 pablano chile, roasted, peeled, seeded and finely diced
1/2 sm red onion, finely diced
2 T chopped fresh cilantro
juice of 1 lime
1 T honey
2 T canola oil
kosher salt and fresh ground black pepper

combine the corn, pepper, onion, cilantro, juice, honey and oil in a medium bowl. Season with salt and pepper. Let sit at room temp for at least 15 minutes to allow flavors to meld. This can be made up to 8 hours ahead and stored in the fridge. Bring to room temp before serving.

Enjoy!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=84534

 
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