Grill It! with Bobby Flay
Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around.
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0% doneRib eye with blue cheese and grilled potato salad; spice rub; blackberry milkshake.
Bobby creates an Asian marinade that can be used two ways; grilled bananas; Mexican shrimp enchiladas.
Spice rubbed duck breast with a peach and goat cheese salad.
Pork steaks with homemade barbecue sauce; Texas style Yukon gold potato frites; grilled chayote; Bartlett pear crisps with cinnamon tortilla chips.
Jerk red snapper and island salsa; hibiscus and rum cocktail; charred corn-jalapeno pesto sauce and grilled limes.
Bobby's wife Stephanie surprises him and prepares lime marinated steak tacos along with her signature margaritas.
Short rib salad; grilled scallion and mint salad; grilled pineapple-habanero sauce;
Lamb Tandoori hoagies with raita; curried lamb skewers with mint-grilled nectarine chutney.
Grilled chicken breast with foraged vegetables; nettle pesto and grilled Lightening Tea Farm flat bread; Buffalo style grilled chicken breast.
Grilled chicken quesadillas; surf 'n' turf flank steak; prawns with grilled romaine; chicken breast tacos.
Butterflied chicken Greek style, rose sangria spritzer; 'Spice of Life' beer can chicken.
Chimichurri burgers; chipotle glazed grilled yellow plantains; green chile burger; crunchy avocado salad.
Michael Sinsigalli, the assistant fire chief of the West Hartford Fire Department, brings sirloin tip steaks. He prepares teriyaki steak from a Hawaiian recipe and grilled cedar plank salmon. Chef Flay grills Yukon gold potato salad with red-pepper smoked paprika mayonnaise and Argentinean skewers.
Apple-sage glazed grilled whole turkey breast with grilled apples; orange glazed grilled acorn squash; grilled polenta; mulled cider.
Brined turkey breast with Spanish spice rub and sour orange sauce; Sherry vinegar-brown sugar glazed turkey drumsticks; grilled portobellos filled with wild rice; mulled red wine sangria.
Lamb chops with rosemary salt and black olive vinaigrette; grilled flatbreads with asparagus pesto and fontina; cocktail sauce with an Asian twist.
