Cover image for Bobby Flay's boy gets grill : 125 reasons to light your fire!
Title:
Bobby Flay's boy gets grill : 125 reasons to light your fire!
Author:
Flay, Bobby.
Personal Author:
Publication Information:
New York : Scribner, [2004]

©2004
Physical Description:
xviii, 300 pages, 16 unnumbered pages of plates : illustrations (some color) ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:
ISBN:
9780743254816
Format :
Book

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Summary

Summary

Sequel to the bestselling Boy Meets Grill, Boy Gets Grill marks Bobby Flay's return to the fire with his first grilling book in five years.

The connection between Flay and fire began when, as a kid growing up in New York City, Bobby learned to grill during trips to the Jersey Shore. As a young chef starting out, he always wanted to work the grill station, and when he opened his first restaurant in 1991, he called it Mesa Grill. The word grill was firmly hooked to his name. And then, the Food Network called.

Like his highly rated prime-time grilling show, Boy Gets Grill is set on a rooftop in Queens overlooking the Manhattan skyline and celebrates the explosive flavors of his hometown's diverse neighborhoods. This is Bobby Flay's New York, and everywhere he goes, there is great grilling: from Chinatown to Astoria, Queens (Greek food); Arthur Avenue in the Bronx (for old-style Italian); and lower Lexington Avenue (better known as Curry Hill, for Indian); and the flavors go on and on.

The question isn't "Can I grill this?" but "Is there a reason not to grill this?" Usually the answer is "Go ahead and try it!" Throughout, Bobby gets more and more out of the grill, making life easier and encouraging everyone to think big, have fun, and get their hands dirty.

The grill is no longer for weekends only. The recipes in Boy Gets Grill are the quickest and easiest that Bobby has ever created, making the grill a perfect vehicle for busy weeknight meals. Flavors are (pleasantly) challenging. For the simplest of suppers, try Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress; Grilled Shrimp with Triple Lemon Butter; Grilled Tuna with Red Chile, Allspice, and Orange Glaze; or a Pressed Cuban-Style Burger.

Boy Gets Grill is also full of great ideas for entertaining and enjoying the company of family and friends. In the "Big Parties" section, Bobby takes hosts and hostesses through every step of preparation for a Fish Taco Party, Burger Bar, and a Skewer Party (perfect for backyard cocktail parties where one hand stays free to hold a glass). There are even recipes for brunch on the grill.

The book includes cool drinks to sip while the fire gets hot, as well as appetizers, salads, simple desserts, and, of course, the meats, fish, and poultry that everyone loves to grill. Bobby also gives tips on what equipment you need to grill (and more important, what you don't); six simple (and decidedly low-tech) steps to test for doneness; how to gauge how hot your fire is; and Bobby's Guide to Steak.


Author Notes

Robert William "Bobby" Flay was born in New York City (1964). He is a chef, restauranteur, and television personality. After dropping out of high school at age seventeen, he worked several food service jobs. He showed natural talent. His employer sponsored him at the French Culinary Institute. Today, Bobby is the chef-owner of three Mesa Grill restaurants (New York City, Caesar's Palace Las Vegas, and the Bahamas), Bar Americain, Bobby Flay Steak, and Bobby¿s Burger Palace. He is the host of numerous popular cooking shows on Food Network, Bobby Flay's Barbecue Addiction, Iron Chef America, Throwdown! with Bobby Flay, Boy Meets Grill, and Grill it! On the Cooking channel, he is host of Brunch @ Bobby's. A New York Times bestselling cookbook author, Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend is his current bestseller. He can also be seen on The Early Show on CBS as their food correspondent.


Reviews 2

Booklist Review

The irrepressible Flay teams with noted food writer Moskin in another of his cookbooks on the art of grilling. Flay personifies the urban griller. He uses top-quality ingredients from a vast array of ethnic cuisines to produce a panoply of flavors favored by contemporary palates. Guacamole gets a kick from the addition of grilled corn kernels. Quesadillas go over the top with a garnish of fresh thyme-scented salsa, three cheeses inside, and a dollop of ricotta on top. Grilled potatoes make a novel potato salad, especially when dressed with blue cheese. Cedar planks, so popular for grilling salmon, serve equally well for grilling lobster, which is then accompanied with roasted corn and chipotle pepper salsa. Flay's compulsion to tinker extends even to a classic sandwich, the BLT, and he adapts it for grilling by using green tomatoes and a bit of goat cheese. Flay's television shows and his fertile imagination for the pairing of smoky and sweet ingredients make this a sought-after title. --Mark Knoblauch Copyright 2004 Booklist


Publisher's Weekly Review

Although grilling is often synonymous with red meat, roaring flames and testosterone, Flay, star of the Food Network's Boy Meets Grill (and author of the book of the same name), shows that there is a sensitive, more elegant side of grilling. The CBS Early Show's food correspondent presents an array of impressive dishes made for grilling, from the sweet and sour Brick-Grilled Baby Squid with Tamarind-Mint Dressing to Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanuts. Many of Flay's recipes feature international flavors, and he seems to have a knack for fish, shellfish and poultry. That doesn't mean, however, that the native New Yorker doesn't enjoy a hunk of beef grilled to perfection every once in a while. For those cravings, Flay offers the Pressed Cuban-Style Burger, an amalgam of "a big, fat burger oozing melted cheese and pickles" and "a big, fat Cuban sandwich oozing melted cheese and pickles," or Grilled Ribeye Steak with Cilantro-Garlic Butter, which has a "straightforward flavor punch." Flay gives a copious introduction to every recipe and often cross-references techniques (which he reviews at the book's outset) and offers suggestions for accompaniments (for example, if you're serving the divinely simple Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantro, prepare grilled corn on the cob and avocado salad as sides). Most of Flay's salads, dips, pizzas and quesadillas, as well as the main dishes, are uncomplicated and draw on fresh ingredients, and novices should have no trouble following his easygoing instructions. Color and b&w photos. Agent, Jane Dystel. (May) Forecast: Loaded with photos of Flay shopping, cooking and eating, the book is guaranteed to draw in fans of Boy Meets Grill. Expect a blaze of Father's Day sales; a slow burn should continue well into summer. (c) Copyright PWxyz, LLC. All rights reserved


Excerpts

Excerpts

Preface One day I woke up and realized that I had become permanently attached to my grill. How could this be? I am a native New Yorker who still lives in the heart of Manhattan. I didn't grow up with a backyard grill. I have yet to see a grill fired up in the middle of Times Square or in front of the Empire State Building, so I couldn't have just picked up my love for outdoor cooking around town. Open-flame grilling, as well as propane tanks for gas grills, are pretty much illegal here in Manhattan. But, in fact, there's a lot of grilling that goes on in the city. Manhattanites have been secretly grilling for years. I have been to some fabulous parties on some of New York's most picturesque terraces, where the grill, as always, was the life of the party. But we guerrilla grillers don't talk about it a lot. Until now. Starting with trips to the Jersey Shore when I was a kid, I've always been attracted to the heat and excitement of the grill. When I was a young chef just starting out, I always wanted to work the grill station. When I got lucky enough to open my own restaurant in 1991, I called it Mesa Grill, and the word "grill" first started to get hooked up with my name. The connection of Flay and fire had begun. And then the Food Network called. I started with the Food Network back in 1996 on a pretty basic show called Grillin' & Chillin'. It was just two guys grilling (me and a friend named Jack McDavid); one city style, the other country style. A few years later, a new show, Hot off the Grill, let me cook for my friends (indoors, this time). And now there's Boy Meets Grill, where finally I get to grill in the city (not in Manhattan, but right across the river in Queens). I get to show off my New York and the great ethnic cuisines, ingredients, and markets it has to offer: Chinatown, of course; Astoria, Queens (for Greek food); Arthur Avenue in the Bronx (for old-style Italian); lower Lexington Avenue (better known as Curry Hill, for Indian); the flavors go on and on. From barbecue to pizza, Argentine asados to Jamaican jerk, summer vegetables to tandoori to Peking duck, everywhere I go, grilling is there. Grilling in America used to be about hot dogs, hamburgers, and lighter fluid. But now anything goes on the grill -- if you like it, you can grill it. You can scatter a dozen whole clams on the grate of a hot grill to steam in their own briny juices; you can simmer chicken, sausages, and mussels in a big pot; you can grill pizza dough for the crispest, tastiest crust; you can add a little smoke to the sweetness of peaches and nectarines by roasting them on the grill for dessert. The question isn't "Can I grill this ?" but "Is there any reason not to grill this?" Usually the answer is: Go ahead and try it! Grilling is the best way I know to keep cooking fun and adventurous. Of course, Boy Gets Grill is the sequel to Boy Meets Grill, but it has a direction all its own. The new recipes are even simpler and quicker, to reflect how busy life is now. I still want to cook for my friends and family, and grilling fits into that better and better. In fact, most of the home cooking I do now starts with turning on the grill. Thanks to my hungry friends and my trusty grill, I've realized that grilling isn't just for weekends and parties anymore. The recipes in this book are meant to be easy to make and (pleasantly) challenging to your sense of taste. They are full of the flavors, textures, spices, and ideas that have shaped who I am as a person and as a cook. Some recipes are new combinations that (I hope) will become staples in your kitchen. Some are classics that are perfect when adventure seems a little more than you want. I hope you'll bring out this book whenever you've got your grill cranked up. Don't hesitate to contact me with any grilling question you have at www.bobbyflay.com . As we all know, New York City has had some difficult days in the last few years, but the spirit of New Yorkers has never paused for a moment. I think the great food we have all over this city is one of the things that brings us together. That was very much in my mind when I was writing this book; I hope you can taste it in the recipes. Here are at least 125 reasons to light your fire. Most important, have a great time doing it and keep the flame alive. Bobby Flay New York City Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercress This quesadilla takes me right back to my favorite New York steakhouse, Peter Luger in Brooklyn, where the martinis are perfectly dry and the steaks are perfectly aged. I always like to have a salad with blue cheese when I eat a good steak. This quesadilla -- spiked with peppery watercress and sweet onion -- makes a simple summer dinner when you serve it with a platter of ripe tomato slices. 1 (12-ounce) strip steak Salt and freshly ground black pepper 12 (6-inch) flour tortillas 2 cups grated Monterey Jack cheese 1 cup crumbled blue cheese 1/2 sweet onion, such as Vidalia or Walla Walla, thinly sliced Mild vegetable oil, such as canola 6 ounces watercress, chopped 1. Heat your grill to high. 2. Season the steak with plenty of salt and pepper. Grill until browned and crusty on the bottom, about 4 minutes. Turn the steak over and continue cooking until medium-rare, 3 to 4 minutes more. Remove from the grill, let rest for 5 minutes, and thinly slice. 3. Reduce the grill heat to medium. 4. Place 8 of the tortillas on a flat work surface. Divide the cheeses and onion among the tortillas and sprinkle with salt and pepper. 5. Make 4 quesadillas by stacking the filled tortillas by twos, then placing one of the remaining plain tortillas on top. Brush the tops of the quesadillas with oil. Carefully place them oiled side down on the grill and cook until golden brown on the bottom, about 2 minutes. Carefully turn the quesadillas over with a large metal spatula, close the grill cover, and continue cooking for 1 to 2 minutes, until the cheese has melted and the tortillas are crisp. 6. Remove the quesadillas from the grill and cut into quarters for serving. Top each quarter with a couple of slices of steak and a generous pinch of watercress. Serve immediately. Serves 4 Copyright (c) 2004 by Boy Meets Grill, Inc. Pressed Cuban-Style Burger When I'm really, really hungry, all I think about is a big, fat burger oozing melted cheese and pickles. Unless I'm in Miami, when all I think about is a big, fat Cuban sandwich oozing melted cheese and pickles. Cheeseburgers and Cuban sandwiches are my two favorite indulgences, and they're actually pretty similar. This sandwich combines the two. Don't be tempted to use fancy crusty bread here. Only soft rolls will get the perfect crisp crust you want to play against the soft interior. As for the meat, chuck is about 80 percent lean, which grinds to the right texture for burgers. Note that you'll need a heavy pot or a couple of bricks to press the burgers. 1 pound freshly ground beef, preferably chuck (see headnote) Salt and freshly ground black pepper 1/2 cup mayonnaise 3 cloves garlic, roasted and puréed 4 hamburger buns 2 to 3 tablespoons Dijon mustard 8 thin slices Swiss cheese 4 thin slices ham 2 dill pickles, cut into 1?4-inch-thick slices 1. Heat your grill to high. 2. Form the meat into four burgers. Season all over with salt and pepper. Grill the burgers until medium-rare, about 3 minutes on each side. Remove from the grill and leave the grill on. 3. Combine the mayonnaise and roasted garlic in a small bowl and season to taste with salt and pepper. Spread the cut sides of each bun with garlic mayonnaise and mustard. Place a slice of cheese on the bottom of each bun and a burger on top of the cheese, then top the burger with a slice of ham. Add another slice of cheese, then the pickle slices. Cover with the tops of the buns and wrap each burger individually in aluminum foil. 4. Place the burgers close together on the grill and rest a heavy skillet or a couple of bricks on top of them, pressing down if needed to flatten them. Grill for 2 to 3 minutes until the cheese is melted. Serve immediately. Serves 4; can be doubled for 6 to 8 Copyright (c) 2004 by Boy Meets Grill, Inc. Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco Corn is the perfect vegetable for grilling because it comes with a built-in protective wrapper -- the cornhusk. The natural moisture in the green husks helps steam and smoke the corn until it's sweet, tender, and full of flavor. In Latin cooking, corn is often sprinkled with lime juice and fresh cheese -- queso fresco -- for contrast. I've combined that with the American love for butter, butter, and more butter on corn on the cob. FOR THE GARLIC BUTTER: 12 tablespoons (11/2 sticks) unsalted butter, slightly softened 4 cloves garlic, coarsely chopped Salt and freshly ground black pepper Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.) FOR THE CORN: 8 ears corn, silks removed but husks left on, soaked in cold water for at least 10 minutes 2 fresh limes, quartered 1/2 cup crumbled queso fresco or mild feta 1. Heat your grill to high. 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter. 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately. Serves 4 to 6 Copyright (c) 2004 by Boy Meets Grill, Inc. Excerpted from Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire! by Bobby Flay All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Prefacep. xvii
What You Need to Grill (and What You Don't)p. 1
How Hot Is Hot?p. 3
How Do You Know When It's Done?p. 5
Bobby's Guide to Steakp. 7
Basic Procedures and Ingredientsp. 9
Cool Drinksp. 15
Extra-Spicy Bloody Marysp. 17
Mango-Mint Iced Teap. 18
White Peach Sangriap. 19
Rose Sangriap. 20
Mojitosp. 21
White Peach Margaritasp. 22
Pineapple-Mint Tequila Fizzp. 23
Fresh Lemonade with Tequila and Mint Sprigsp. 24
Dips, Pizza, Flatbreads, and Quesadillasp. 25
Charred Corn Guacamolep. 26
Roasted Green Chile-White Bean Dipp. 28
Sour Cream Salsap. 29
Feta and Scallion Dip with Olive Oil and Lemonp. 30
Thick Yogurt with Lemon-Basil Pesto and Grilled Breadp. 32
Smoky Red Pepper and White Bean Dipp. 34
Tomato Bread with Prosciuttop. 37
Grilled Flatbread with Cucumber-Yogurt Salad and Toasted Walnutsp. 38
Grilled Pizza with Grilled Sausage, Peppers, Onions, and Oregano Ricottap. 40
Crispy Bacon and Corn Quesadillas with Avocado-Cherry Tomato Relishp. 42
Grilled Quesadillas with Sweet Corn, Grilled Shrimp, and Jalapeno Pestop. 44
Grilled Quesadillas with Sliced Steak, Blue Cheese, and Watercressp. 46
Grilled Quesadillas with Feta, Spinach, and Olive-Lemon Relishp. 48
Grilled Quesadillas with Black Olive Tapenade, Goat Cheese, and Tomato-Basil Relishp. 50
Grilled Four-Cheese Quesadillas with Roasted Red Peppers and Yellow Tomato-Thyme Salsap. 52
Vegetable Appetizers, Salads, and Sidesp. 55
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrettep. 56
Fresh Buffalo Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrettep. 58
Stacked Tomato Salad with Goat Cheese and Tapenadep. 60
Grilled Bread Panzanellap. 63
Fava Bean and Manchego Cheese Saladp. 64
Crunchy Vegetable Slaw with Peanut Sauce and Crispy Noodlesp. 66
Jicama Slaw with Lime-Ancho Dressingp. 68
Parmesan-Crusted Portobello Mushroom Capsp. 69
Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Frescop. 70
Grilled Artichokes with Smoky Tomato Vinaigrettep. 72
Grilled Zucchini with Romesco Sauce and Hazelnutsp. 74
Coconut-Cashew Basmati Rice Saladp. 76
Grilled Vegetable-Saffron Rice Saladp. 78
Texmati Rice Salad with Black-Eyed Peas and Roasted Red Peppersp. 80
Grilled Asparagus and Quinoa Salad with Goat Cheese and Spicy Black Olive Vinaigrettep. 82
Grilled Potato Salad with Watercress, Scallions, and Blue Cheese Vinaigrettep. 84
Maple-Glazed Grilled Sweet Potatoesp. 86
Big Partiesp. 87
Fish Taco Partyp. 88
Smooth Tomato-Serrano Chile Salsap. 88
Grilled Snapper with Citrus Vinaigrettep. 89
Grilled Shrimp with Orange-Cilantro Vinaigrettep. 90
Grilled Swordfish with Lime-Basil-Jalapeno Vinaigrettep. 91
Burger Barp. 93
Chipotle Ketchupp. 93
Green Chile Mayonnaisep. 93
Guacamolep. 94
Salsa Frescap. 94
The Best Burgersp. 95
Skewer Partyp. 97
Lamb Tenderloin with Serrano-Mint Glazep. 97
Tandoori Chickenp. 98
Lime-Cilantro-Glazed Shrimpp. 99
Pork with Molasses-Mustard Glazep. 100
Hoisin-Glazed Beefp. 101
Fish and Shellfishp. 103
Grilled Clams in the Shell with Serrano Hamp. 105
Grilled Sea Scallops with Papaya-Tomatillo Salsap. 106
Grilled Sea Scallop Salad with Endive and Arugulap. 109
Grilled Shrimp Taquitos with Asparagus, Red Cabbage, and Creamy Chipotle Saucep. 110
Grilled Shrimp with Triple Lemon Butterp. 112
Rum-Brown Sugar-Glazed Shrimp with Lime and Cilantrop. 114
Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger, and Toasted Sesame Seedsp. 116
Fire-Roasted Prawns with Habanero-Garlic Vinaigrettep. 118
Grilled Soft-Shell Crab Sandwich with Smoked Chile Tartar Saucep. 120
Grilled Split Lobsters with Curry Butterp. 122
Grilled Lobster Rolls with Scallion Mayonnaisep. 124
Cedar-Planked Lobster Tails with Corn and Smoked Chile Relishp. 128
Brick-Grilled Baby Squid with Tamarind-Mint Dressingp. 130
Grilled Octopus-Sweet Onion Salad with Oregano Vinaigrette and Grilled Lemonsp. 132
Grilled Whole Sardines with Lemon, Olive Oil, and Black Pepperp. 135
Grilled Cod with Grilled Sweet Peppers and Parsley-Anchovy Relishp. 136
Grilled Cod with Tarragon, Yellow Tomato, and Black Olive Relishp. 138
Grilled Halibut with Mango, Serrano, and Scallion Relishp. 140
Grilled Halibut with Grilled Peach-Mint-Balsamic Relishp. 142
Red Chile-Roasted Striped Bass with Black Bean and Corn Succotashp. 144
Grilled Salmon with Crunchy Sweet Mustard Vinaigrettep. 146
Grilled Salmon with Tomato-Caper Vinaigrettep. 148
Grilled Tuna with Red Chile, Allspice, and Orange Glazep. 150
Grilled Tuna with Avocado-Tomatillo Saucep. 152
Grilled Tuna with Grilled Mushrooms in Sherry Vinaigrettep. 154
Jerk-Rubbed Swordfish with Habanero-Mint Glazep. 156
Grilled Swordfish with Coconut, Key Lime, and Green Chile Saucep. 158
Grilled Whole Fish with Tarragon, Orange, and Parsleyp. 160
Grilled Whole Fish with Oregano Salt and Black Olive-Feta Relishp. 162
Chicken, Duck, and Other Birdsp. 165
Caribbean-Spiced Chicken with Mango Yogurt Saucep. 166
Jerk-Rubbed Chicken Thighs with Homemade Habanero Hot Saucep. 168
Soy-Ginger Chicken Rolled in Crisp Lettuce with Peanut Dipping Saucep. 170
Grilled Chicken with Toasted Chiles, Coconut Milk, Lime, and Crushed Peanutsp. 174
Spanish-Spiced Chicken with Tangy Pomegranate-Mustard Glazep. 176
Butterflied Chicken with Rosemary-Lemon-Garlic Oil, Parmesan, and Black Pepperp. 178
Grilled Chicken in Adobo with Garlic Butterp. 180
Portuguese-Style Chicken with Spicy Sausage and Musselsp. 182
Herb-Rubbed Grilled Whole Turkeyp. 184
Asian-Spiced Duck Breasts with Ginger-Chile Glazep. 186
Peking Duck Breasts with Scallions, Pancakes, and Grilled Orangesp. 188
Roast Duck with Sweet-Hot Mustard-Mint Glazep. 190
Grilled Black and White Pepper Quailp. 192
Tandoori-Marinated Rotisserie Cornish Hensp. 193
Crispy Capon Breast with Cuban Barbecue Saucep. 194
Beef, Lamb, Pork, and Sausagesp. 197
Pressed Cuban-Style Burgerp. 198
Black Pepper-Ancho-Crusted Beef Filets with Hot-and-Sweet Mint Glazep. 200
Steak Salad with Watercress, Blue Cheese, and Cherry Tomato-Hot Sauce Dressingp. 202
Black Pepper-Crusted Strip Steaks with Mint Chimichurrip. 204
Porterhouse Steaks with Fra Diavolo Barbecue Sauce and Cherry Pepper Saladp. 206
Barbecued Brisket Sandwiches on Texas Toastp. 210
Balsamic-Marinated Flank Steak with Arugula, Tomato, and Shaved Parmesan Saladp. 214
Coffee Spice-Rubbed Ribeye with Smoky Tomato-Red Chile Salsap. 216
Thick-Cut Ribeye with Red Wine-Honey Mustard Vinaigrette and Fresh Thymep. 218
Grilled Ribeye Steak with Cilantro-Garlic Butterp. 220
Smoky-Sweet Rotisserie Apricot-Chipotle-Glazed Lamb Tacos with Goat Cheese and Salsa Crudap. 222
Grilled Lamb Chops with Garlic, Fresh Thyme, and Grilled Lemonsp. 225
Grilled Baby Lamb Chops with Orange-Mint Yogurt Sauce and Grilled Orangesp. 226
Roast Leg of Lamb Marinated in Red Chile, Citrus, and Thymep. 228
Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojop. 230
Asian Spice--Rubbed Pork Chops with Wild Mushroom--Soy Vinaigrettep. 232
Pork Chops with Soy-Honey Glaze and Grilled Sweet Onionsp. 234
Thin Pork Chops with Fresh Nectarine-Ginger Chutneyp. 236
Grilled Bacon, Lettuce, Green Tomato, and Goat Cheese Sandwichp. 238
Maple-Peach-Glazed Ham Steakp. 239
Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkrautp. 240
Simple Dessertsp. 243
Watermelon Slices with Lime-Honey Syrupp. 245
Grilled Nectarines with Blue Cheese, Honey, and Black Pepperp. 246
Grilled Peaches with Creme Fraiche and Molassesp. 247
Grilled Pineapple with Butter-Rum Glaze and Vanilla Mascarponep. 248
Blueberry Cobbler with Brown Sugar Whipped Creamp. 250
Crushed Blackberry Sundaes with Toasted Pecans, Caramel Sauce, and Whipped Creamp. 252
Fresh Mango Batidosp. 254
Pineapple-Coconut Milkshakes with Dark Rump. 255
Cafe con Leche Milkshakesp. 256
Fresh Blueberry--Vanilla Rum Milkshakesp. 257
Menusp. 259
Caribbean, Hot and Sweetp. 260
Entertaining Argentine Stylep. 262
Greek on the Grillp. 264
Indian Spicep. 266
Spanish Fiestap. 268
Cuban Mojito Partyp. 270
Italian-American Firehouse Dinnerp. 272
All-American Brunchp. 274
Chinatown Marketp. 276
Asian Flavorsp. 278
Spring Fling on the Grillp. 280
Summer Rooftop Partyp. 282
Mesa Grill Classicsp. 284
Sourcesp. 287
Indexp. 289