Bobby Flay
photo by:courtesy of Scribner
From Garden to Grill
As Bobby Flay dashes around the television set of Iron Chef America, he's a man in his element.
To this chef, cookbook author and restaurant owner, grilled vegetables are more than side dishes for meats and fish, a concept he explores during his Iron Chef America appearances and on his Food Network shows Boy Meets Grill and Throwdown with Bobby Flay. His Parmesan portobellos are great as a vegetarian entree. And his idea for marinating zucchini after it’s cooked is a revelation. For his potato salad, a couple of minutes on the grill give the spuds a golden crust, adding an extra dimension to the dish. In mid-summer, it can serve as a meal accompanied only by thick slices of ripe tomatoes, a hunk of crusty bread and some really good cheese.
“Grilling in American 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,” Flay says.
“Grilling is the best way I know to keep cooking fun and adventurous.”
Grilled and Marinated Zucchini and Yellow Squash
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Ingredients
2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
1/4 cup, plus 1 tablespoon, olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
2 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
Pinch of red pepper flakes
2 tablespoons finely chopped fresh basil
1. Heat grill to high.
2. Brush zucchini and yellow squash with 1 tablespoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill cut side down until light golden brown, 3 to 4 minutes. Flip and continue grilling until just thoroughly cooked, 4 to 5 minutes longer. Remove from grill and cut crosswise into 1/2-inch thick slices.
3. Whisk together remaining 1/4 cup oil, lemon juice, lemon rind, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add zucchini, yellow squash and basil; toss to coat. Cover and let sit at room temperature at least 30 minutes and up to 2 hours before serving. Serves 4.
Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).
Nutritional facts per serving: 180 calories, 18g fat, 1g protein, 4g carbohydrates, 1g fiber, 240mg sodium.
Grilled New Potatoes with Lemon-Garlic Aioli and Chives
Food Photography by Mark Boughton; styling by Teresa Blackburn
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Ingredients
3 pounds small new potatoes, unpeeled
1/4 cup mayonnaise
6 garlic cloves, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons grated lemon rind
1/2 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
3 tablespoons olive oil
1/4 cup finely chopped fresh chives
1. In a large pot of salted water, boil potatoes until just thoroughly cooked, but not completely soft, 10 to 15 minutes depending on size. Test by piercing a potato with a thin skewer; when the skewer meets some resistance but can slide all the way through, the potatoes are ready. Drain potatoes immediately and set aside until cool enough to handle.
2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
3. Heat grill to high.
4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
5. Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm. Serves 6.
Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).
Nutritional Information
2. Combine mayonnaise, garlic, lemon juice, lemon rind, 1/4 teaspoon salt and 1/4 teaspoon pepper in a blender; blend until smooth.
3. Heat grill to high.
4. Cut potatoes in half, brush the cut sides with oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill potatoes cut side down until golden brown and just thoroughly cooked, 2 to 3 minutes.
5. Place potatoes on a platter, drizzle with the mayonnaise mixture, and sprinkle with chives. Serve warm. Serves 6.
Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).
Nutrition facts per serving: 290 calories, 14g fat, 6g protein, 42g carbohydrates, 5g fiber, 220mg sodium.
Parmesan-Crusted Portobello Mushroom Caps
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Ingredients
1/3 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh thyme leaves
1/2 teaspoon salt
Coarsely ground black pepper
4 portobello mushrooms, cleaned and stems removed
2 tablespoons extra virgin olive oil, divided
1. Heat grill to medium-high.
2. Combine Parmesan and thyme in a small bowl. Season with salt and pepper. Brush mushrooms on both sides with 2 teaspoons olive oil and season with salt and pepper.
3. Place mushrooms upside down on grill and cook until golden, 5 to 6 minutes. Turn over and continue grilling until thoroughly cooked, 4 to 5 minutes more.
4. When mushrooms are cooked, without removing them from the grill, carefully divide cheese mixture among mushrooms. Close cover of grill and cook just until cheese melts, about 30 seconds. Remove to a platter and drizzle 1 teaspoon olive oil over each mushroom. Serves 4.
Recipe adapted with permission from Bobby Flay’s Boy Gets Grill: 125 Reasons to Light Your Fire (Scribner, 2004).
Nutritional Information
2. Combine Parmesan and thyme in a small bowl. Season with salt and pepper. Brush mushrooms on both sides with 2 teaspoons olive oil and season with salt and pepper.
3. Place mushrooms upside down on grill and cook until golden, 5 to 6 minutes. Turn over and continue grilling until thoroughly cooked, 4 to 5 minutes more.
4. When mushrooms are cooked, without removing them from the grill, carefully divide cheese mixture among mushrooms. Close cover of grill and cook just until cheese melts, about 30 seconds. Remove to a platter and drizzle 1 teaspoon olive oil over each mushroom. Serves 4.
Recipe adapted with permission from Bobby Flay’s Boy Gets Grill: 125 Reasons to Light Your Fire (Scribner, 2004).
Nutritional facts per serving: 120 calories, 9g fat, 5g protein, 5g carbohydrates, 1g fiber, 400mg sodium.
Grilled Spice-Rubbed Vidalia Onions
Food Photography by Mark Boughton; styling by Teresa Blackburn
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Ingredients
2 tablespoons paprika
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon dried oregano
4 Vidalia onions, cut into 1/4-inch thick slices
1/4 cup canola oil
1. Heat the grill to medium-high.
2. Whisk all the seasonings together in a small bowl.
3. Brush onion slices on both sides with oil. Rub one side of each slice with seasoning mixture and place rub side down on grill. (You'll have some spice rub leftover.) Grill until golden brown and a crust has formed, 2 to 3 minutes. Flip and continue grilling until just thoroughly cooked, 2 to 3 minutes longer. Serve hot or at room temperature. Serves 6.
Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).
Nutritional Information
2. Whisk all the seasonings together in a small bowl.
3. Brush onion slices on both sides with oil. Rub one side of each slice with seasoning mixture and place rub side down on grill. (You'll have some spice rub leftover.) Grill until golden brown and a crust has formed, 2 to 3 minutes. Flip and continue grilling until just thoroughly cooked, 2 to 3 minutes longer. Serve hot or at room temperature. Serves 6.
Recipe adapted with permission from Bobby Flay’s Grilling for Life (Scribner, 2005).
Nutritional facts per serving: 130 calories, 10g fat, 2g protein, 11g carbohydrates, 4g fiber, 340mg sodium.
first appeared: 5/25/2008
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