Bobby prepares an authentic Southern barbecue menu, beginning with his how-to tips for BBQ sauce and spice rubs. Also: a sweet-and-sour succotash; grilled sweet potatoes with a flavorful compound butter; and a peach-flavored variation on a mint julep.
Sandwiches are made using grilled sausages. On the menu: beer-glazed bratwurst with a wilted red-cabbage slaw; an open-face New York-style sausage sandwich with balsamic onions and grilled tomatoes; and to drink, a tea-infused bubbly cocktail.
Bobby creates a menu using bold flavors. Included: a spicy marinade for a juicy grilled beef tenderloin; grilled smashed potatoes with toasted spices; a tropical-style slaw with a sweet-and-sour dressing. Also: a hibiscus-flavor agua fresca.
Burgers are on the menu. To begin, Bobby prepares patties with beef and turkey; and creates several toppings, including horseradish mustard, chipotle ketchup, and Russian dressing slaw. Also: Grilled sweet potato fries are served with a honey-mustard-mint dipping sauce; and the meal is made complete with a peach-cobbler shake.
Bobby grills fresh ingredients from the farmers' market. On the menu: sticky glazed chicken thighs in butter lettuce; a corn-and-scallion salad with an herb dressing; peaches topped with an arugula pesto and thinly sliced prosciutto; and a mint tea cocktail.
Fish tacos are on the menu. Included: Bobby mixes a customized spice rub to use on grilled mahi-mahi; and prepares an avocado relish with cilantro pesto. Also: citrus-and-red-cabbage slaw; a smoked tomato salsa with yogurt crema; and sparkling aguas frescas.
A vegetarian-style menu. Included: Bobby reimagines pizza using a meaty portobello mushroom topped with melted goat cheese and a mixture of olives, capers and tomatoes; and later, he prepares a simple, flavorful dressing for a salad of fresh greens and whole-wheat pita. Also: a vodka-and-orange cocktail; and a creamy fruit dessert recipe made healthy.
Tacos are on the menu. For fillings, Bobby prepares glazed lamb with fresh salsa, and a spice-infused portobello topped with queso fresco. Also: a five-ingredient salad; and a pitcher of Brazilian limeade.
A light and healthy menu features grilled halibut finished with a drizzle of citrus-brown butter vinaigrette. Bobby also makes a veggie-and-bread salad tossed in an herb dressing, as well as crunchy green beans, and blackberry-flavored shooters.
Bobby reveals his go-to techniques for grilling as he prepares chicken with a fresh and rustic herb sauce and an easy grapefruit dessert. Also: He makes one vinaigrette to use on both potatoes with goat cheese and asparagus crostini.
Bobby uses skewers when preparing a Mediterranean-inspired menu. Dishes include: zucchini with a jalapeño-yogurt sauce; shrimp drizzled with a Calabrian chili oil; and a classic pasta salad with a Greek spin. Also: a foolproof sangria recipe.
In the Season 4 premiere, chef Bobby Flay uses simple techniques and staple ingredients to recreate an elegant steakhouse experience in his backyard. Included: easy tips for grilling a juicy rib-eye steak. Also on the menu: crisp potatoes with a mustard-garlic dressing; charred broccoli rabe with a red-pepper relish; and a bubbly grape cocktail.