Bobby Flay - Bobby Flays Boy Gets Grill: 125 Reasons to Light Your Fire!

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This book is dedicated to my daughter ,

Sophie ,

who with every passing day teaches me something

even better than just another good recipe.

Love, Daddy

My thanks go to:

Stephanie Banyas

Julia Moskin

Beth Wareham

Rica Allannic

John Fulbrook

Jane Dystel

Gentl & Hyers

John Dolan

Neil Manacle

Christine Sanchez

Larry Manheim

Laurence Kretchmer

Jerry Kretchmer

Jeff Bliss

Tara Taylor Beck

Sally Jackson

Stephanie March

Dorothy Flay

Bill Flay

The staffs of Mesa Grill and Bolo

And a special thank-you to the teams at Food Network and CBSs The Early Show.

One day I woke up and realized that I had become permanently attached to my grill. How could this be? I am a native New Yorker who still lives in the heart of Manhattan. I didnt grow up with a backyard grill. I have yet to see a grill fired up in the middle of Times Square or in front of the Empire State Building, so I couldnt have just picked up my love for outdoor cooking around town.

Open-flame grilling, as well as propane tanks for gas grills, are pretty much illegal here in Manhattan. But, in fact, theres a lot of grilling that goes on in the city. Manhattanites have been secretly grilling for years. I have been to some fabulous parties on some of New Yorks most picturesque terraces, where the grill, as always, was the life of the party. But we guerrilla grillers dont talk about it a lot. Until now.

Starting with trips to the Jersey Shore when I was a kid, Ive always been attracted to the heat and excitement of the grill. When I was a young chef just starting out, I always wanted to work the grill station. When I got lucky enough to open my own restaurant in 1991, I called it Mesa Grill, and the word grill first started to get hooked up with my name. The connection of Flay and fire had begun. And then the Food Network called.

I started with the Food Network back in 1996 on a pretty basic show called Grillin & Chillin. It was just two guys grilling (me and a friend named Jack McDavid); one city style, the other country style. A few years later, a new show, Hot off the Grill , let me cook for my friends (indoors, this time).

And now theres Boy Meets Grill , where finally I get to grill in the city (not in Manhattan, but right across the river in Queens). I get to show off my New York and the great ethnic cuisines, ingredients, and markets it has to offer: Chinatown, of course; Astoria, Queens (for Greek food); Arthur Avenue in the Bronx (for old-style Italian); lower Lexington Avenue (better known as Curry Hill, for Indian); the flavors go on and on. From barbecue to pizza, Argentine asados to Jamaican jerk, summer vegetables to tandoori to Peking duck, everywhere I go, grilling is there.

Grilling in America used to be about hot dogs, hamburgers, and lighter fluid. But now anything goes on the grillif you like it, you can grill it. You can scatter a dozen whole clams on the grate of a hot grill to steam in their own briny juices; you can simmer chicken, sausages, and mussels in a big pot; you can grill pizza dough for the crispest, tastiest crust; you can add a little smoke to the sweetness of peaches and nectarines by roasting them on the grill for dessert. The question isnt Can I grill this? but Is there any reason not to grill this? Usually the answer is: Go ahead and try it! Grilling is the best way I know to keep cooking fun and adventurous.

Of course, Boy Gets Grill is the sequel to Boy Meets Grill , but it has a direction all its own. The new recipes are even simpler and quicker, to reflect how busy life is now. I still want to cook for my friends and family, and grilling fits into that better and better.

In fact, most of the home cooking I do now starts with turning on the grill. Thanks to my hungry friends and my trusty grill, Ive realized that grilling isnt just for weekends and parties anymore.

The recipes in this book are meant to be easy to make and (pleasantly) challenging to your sense of taste. They are full of the flavors, textures, spices, and ideas that have shaped who I am as a person and as a cook. Some recipes are new combinations that (I hope) will become staples in your kitchen. Some are classics that are perfect when adventure seems a little more than you want.

I hope youll bring out this book whenever youve got your grill cranked up. Dont hesitate to contact me with any grilling question you have at www.bobbyflay.com.

As we all know, New York City has had some difficult days in the last few years, but the spirit of New Yorkers has never paused for a moment. I think the great food we have all over this city is one of the things that brings us together. That was very much in my mind when I was writing this book; I hope you can taste it in the recipes.

Here are at least 125 reasons to light your fire. Most important, have a great time doing it and keep the flame alive.

Bobby Flay

New York City

The list of things you dont need in order to grill great food is a lot longer than the list of what you do need. You dont need a grill with a built-in sound system and refrigerator. You dont need lighter fluid. You dont need acres of backyard, a brick oven, or a secret spice rub.

Grilling is the simplest, most basic cooking method there is. All you really need is food and fire. But other things can help: the right ingredients, the right equipment, and the right recipe.

The right ingredients are up to you. Fancy and exotic ingredients dont make great cooks. But no one can make great dishes without great-quality ingredients, so I really encourage you to pay attention to the freshness of every last thing you put in your food, even the basic stuff. This is mostly a matter of shopping carefully and often. The spices in your cabinet lose their flavor after a while. Garlic loses its oomph. Fresh fish can be anything but. Make sure that what you use is as good and fresh as it can be, and I swear you will not be sorry that you spent a little extra time at the market.

Here is my list of the right equipment:

* A gas or charcoal grill. I use both, and each one has its advantages. Gas is easy to light, control, and clean. Charcoal is a lot more work, but it gives food a smokiness that gas can never quite imitate. If you use charcoal, you also need a chimney starter (shown on ): Dont even talk to me about lighter fluid! And, of course, whatever grill you use, the grate should be reasonably clean, not crusted over.