Grill It! with Bobby Flay
Season 32008
16 Episodes
Rib eye with blue cheese and grilled potato salad; spice rub; blackberry milkshake.
July 6, 2008Bobby creates an Asian marinade that can be used two ways; grilled bananas; Mexican shrimp enchiladas.
July 8, 2008Spice rubbed duck breast with a peach and goat cheese salad.
July 13, 2008Pork steaks with homemade barbecue sauce; Texas style Yukon gold potato frites; grilled chayote; Bartlett pear crisps with cinnamon tortilla chips.
July 20, 2008Jerk red snapper and island salsa; hibiscus and rum cocktail; charred corn-jalapeno pesto sauce and grilled limes.
July 27, 2008Bobby's wife Stephanie surprises him and prepares lime marinated steak tacos along with her signature margaritas.
August 3, 2008Short 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.
July 13, 2008Butterflied 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.
September 21, 2008Apple-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.