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Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen

Description

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.

Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:

- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries

Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

You've got to hand it to Bobby Flay. He opened his first restaurant, the inventive "new southwestern" Mesa Grill, in 1991--and he's still celebrating the sweet, hot and spicy at that Manhattan outpost, not to mention on his TV shows and in other cookbooks like Boy Gets Grill and Bobby Flay's Bold American Food. Bobby Flay's Mesa Grill Cookbook offers 140-plus recipes for a wide range of new "signature dishes," such as BBQ Duck Filled Blue Corn Pancakes with Habañero Sauce; Chile Rubbed Short Ribs with Creamy Polenta and Cotija Cheese; and Grilled Red Snapper with Tomato-New Mexico Red Chile Sauce. He also includes idiosyncratic takes on old favorites, like Whipped Potatoes with Cilantro Pesto, and desserts including Milk Chocolate-Peanut Butter Crème Brûlée, and Caramel Apple Shortcakes. Even drinks get the Flay treatment.

His food (at least in moderation) is difficult not to like. Cooks will find the recipes eminently doable if they're willing to cull the necessary ingredients--there's a fine ingredients glossary--and put aside a bit of time. This is great "occasion cooking" and should appeal to dyed-in-the-grill Flay fans, as well as those whose curiosity has been tickled by his winning culinary hegemony. --Arthur Boehm

Reviews

Rating: 5 / 5
Date: 2010-05-20
Summary: "chefdi"

This is hand down my favorite cook book. I give it as a hostess gift, included it in a wedding, birthday gift. The recipes are not all easy but the are all VERY good.

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Rating: 4 / 5
Date: 2010-05-18
Summary: "cookbook"

The cookbook is fine but your website is very cumbersome and I wound up with two cookbooks that arrived on seperate days. When I look at m account it shows that I have numerous things on order which is not fact. I would like a refund for the second cookbook please as I did not order it and have sent it back.
The cookbook is Bobby nFlay which I would recommend but I won't order from Amazon again as it is more trouble than the savings is worth.
Dyanne Brooks

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Rating: 5 / 5
Date: 2010-03-16
Summary: "Great cookbook!"

My fiance' and I spent New Year's in Las Vegas this year. While there, we dined at Mesa Grill for the first time. The food was spectacular--no other word for it other than maybe fabulous, outstanding...you get the point. We enjoyed it so much that we canceled reservations at another well known Vegas restaurant later in the week to dine there again instead. There wasn't a single thing we sampled that was less than pefect. We travel a lot and dine in many wonderful restaurants--Mesa Grill is easily in the top 5 of our favorites list. That being said, when I got home I couldn't wait to order this cookbook and see if the dishes in it were the same or at least very similar to the ones we enjoyed in the restaurant. What a wonderful surprise to find that they are! The pumpkin soup, the pork tenderloin (WOW), the 16 spice chicken, the sauces--everything has just been great. The book has a ton of brightly colored pictures of the food and is very easy to follow, even for someone who wouldn't necessarily call themselves a "gourmet". Some of the ingredients might be unusual but I've found most are easily accessed in my local markets and what I can't find there, I've been able to purchase here on Amazon.com. We are having a great time working our way through this book. I would highly recommend it to anyone who enjoys bold flavors.

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Rating: 5 / 5
Date: 2010-03-12
Summary: "AWESOME Book - BUY THIS NOW!!"

I recently dined at Bobby FLay's MESA Grill in Las Vegas for the first time and was WOW'ed by the excellent service, and of course, delectable food. So, of course, returning back home, I HAD to get this book.
I have plans on making the 16 spice chicken this weekend, plus the Mexican rub pork tenderloin on Wednesday. Also going to try the blue and yellow corn muffins (hopefully they taste as yummy as the ones in the resturant breadbasket!). From reading the recipes, they do not seem too complicated, a bit extensive but not laborous. Some ingredients may be tough to find in smaller cities, but many of the spices and hard-to-find items can be ordered online.
The book itself is gorgeous, with lovely photos and helpful hints on Southwestern cooking. What a wonderful addition to include in any food-lover's collection!

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Rating: 4 / 5
Date: 2010-02-16
Summary: "Cook like Bobby?"

This is a cookbook in plain-speak for everyone who aspires to cook like an Iron Chef. I've been to Mesa Grill and love Bobby Flay's style. Great addition to the cookbook library.