Schwartz Joan - Bobby Flays bold American food: more than 200 revolutionary recipes

Grateful acknowledgment is made for permission to use the following recipes, which are reprinted, adapted, or derived from the sources below.

Chipotle Brioche, Stephan Pyles, author, The New Texas Cuisine

Black Rice, Kevin Rathbun

Southwestern Ceviche, Jonathan Waxman

Chocolate Polenta Souffl Cake, Amir

Ilan Apricot Serrano Chile Sauce, Katy Sparks

Mesa Grill Dinner Rolls, Wayne Brachman

Grateful acknowledgments to Izabel Lam International, Swid-Powell, and Zona for their kind assistance.

Copyright 1994 Bobby Flay and Joan Schwartz.

All rights reserved. Except as permitted under the U.S. Copyright Act of 1976, no part of this publication may be reproduced, distributed, or transmitted in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the publisher.

Grand Central Publishing

Hachette Book Group

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New York, NY 10017

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First eBook Edition: November 2008

Grand Central Publishing is a division of Hachette Book Group, Inc.

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ISBN: 978-0-446-55118-2

It's spicy and flamboyant, incredible to taste, spectacular to see, and fun to make. It's trend-setting young chef Bobby Flay's bold new American cooking: a jazzy, southwestern-inspired cooking style that has turned Bobby's Mesa Grill into one of the most talked-about restaurants in the country.

Now, for the first time, Bobby Flay shares his favorite one-of-a-kind Mesa Grill recipesand the secrets of his hot new cuisinein a graphically stunning cookbook that is as dynamic as the young chef himself.

BOBBY FLAY'S BOLD AMERICAN FOOD

features more than 200 vibrantly inventive recipes, a lively text, and over 75 full-color photos that capture the essence of his adventurous but carefully balanced style: tongue-tickling seasoningsfresh-grilled foodsflavors, colors, and textures that please when used aloneyet sizzle sensationally when combined.

Sparkling, chunky salsas that are real foods, made of fruits, herbs, and vegetables, are the heart of Bobby Flay's cooking. You'll find fisfrgoes exotic when drizzled in pepper sauce or curriedpoultry gets a kick out of zingy chiles and fruity salsassalads, vegetables, and grains turn sassy under electrifying dressings and stocks. Hearty breads complement the fancier fireworks. Simple desserts burst with flavor and texture. Yet all his recipes use familiar techniques, so that you can get to know new ingredientsand be creativeat your own pace; Bobby simply provides the pizzazz! Let him show you how to make:

SWEET POTATO SOUP WITH SMOKED CHILES AND BLUE AND GOLD TORTILLAS. Thick, creamy, orange-gold and carotene-rich. Smoldering chipotles supply voltage.

RED PEPPER-CRUSTED TUNA STEAK WITH SPICY MANGO SALSA. Grilled tuna in a crust of ground chiles and peppercorns. Cool with a-fruit salsa.

LAMB AND BLACK BEAN CHILI WITH AVOCADO RELISH. Robust, delicious, and satisfying.

CHOCOLATE POLENTA SOUFFLE CAKES. Rich commeal pastries with molten choclate centers Scrumptious with, freshly whipped cream. Or ice cream.

All recipes have been adapted for home kitchens, using readily accessible ingredients; all are easy and enjoyable to prepare. Also included are special holiday and seasonal menus, as well as a convenient list of food sources.

So chop your chiles, light your fires, and get ready for

BOBBY FLAY'S BOLD AMERICAN FOOD

Bobby Flay's personal, innovative approach to southwestern cooking uses exciting ingredients and combinations for terrific, flavorful dishes. This is an essential tool for any fan of southwestern cuisine.

Jimmy Schmidt, chef, The Rattlesnake Club

Anything Bobby Flay does is sure to be a big hit and this book is no exception.

Jeremiah Tower, chef, Stars

Bold, vibrant, and vivaciousa solid book of fresh ideas and spirited recipes all nicely adapted for cooking at home.

Robert Del Grande, chef, Cafe Annie

Bobby's food is colorful, boisterous, and delicious. Great southwestern food from New York.Who woulda thought?

Mark Peel and Nancy Silverton, chefs/owners of Campanile and The La Brea Bakery

Earthy and brash, elegant and well put togetherthese are dishes with flavors reminiscent of Mexico, but American through and through. Perfect for the 90s' table.

Rick Bayless, coauthor of Authentic Mexican, chef/owner, Frontera Grill

BOBBY FLAY earned the prestigious Perrier-Jout Rising Star/Chef of the Year Award for 1993 from the James Beard Foundation. His popular restaurant, the Mesa Grill, was Gael Greene's #1 favorite in New York City for the same year. His latest restaurant venture, Bolo, opened in New York in November 1993.

JOAN SCHWARTZ is a veteran cookbook author and developer.

JACKET DESIGN BY STARK DESIGN

VISIT OUR WEB SITE AT WWW.HACHETTEBOOKGROUPUSA.COM

Dedicated to

My mother, Dorothy Flay,

who is always cheering for her son

My father, Bill Flay,

who taught me to do the right thing in business and life

My grandmother. Mary Flay

And in memory of my grandfather, While Flay

tha man I take after

First, my thanks and love to Debra Ponzek.

Thanks to my partners at Mesa Grill, Jerry Kretchmer, Jeff Bliss, and Laurence Kretchmer, for opening the restaurant that I always dreamed of and for making it so wholeheartedly a team effort; to Lynn Loflin and Rich Kresberg, owners of Miracle Grill, who gave my career a great start; and to Paul Del Favero and Gail Arnold, who grew up with me in the business.

Thanks to the people I count on every day, who shared in this book: Fran Bernfeld, who has worked with me since the first day at Miracle Grill, and consistently keeps the customers happy; my sous-chefsKaty Sparks, another Mesa pioneer, who keeps everything running even when I am not there; Jan Sendel, whose ambition and focus inspire the kitchen; and Larry Manheim, whose great palate I relied on; Wayne Brachman, pastry chef, who helped with bread and dessert recipes; Patricia Yeo, my sous-chef for three years, who helped me to form this cuisine; Debby Goldman, my first good customer; and Jerry and Janet Silverstein, for all their support and encouragement.

I will always be grateful to Joe Allen, New York restaurateur, who started it all by giving me my first job and sending me to school, where I discovered a new world.

Thanks to Jonathan Waxman, the first person to show me what good food was, and to Larry Forgione, who has been there to help and advise; to Stephan Pyles, Robert Del Grande, Dean Fearing, and Kevin Rathbun, the true innovators in this cuisineI am happy to follow their lead.

Thanks to Jack McDavid, who taught me the importance of freshness and quality, and to Ed Brown, my seafood guide. Whenever I have a food question, they have the answer.

I am grateful to Gael Greene, Florence Fabricant, Jane Freiman, and Bryan Miller, the New York food press, for understanding my food and for consistently supporting it, and to Arlene Feltman Sailhac, who invited me to teach at De Gustibus at Macy's and gave me valuable exposure.

I'm grateful to my friends in Texas who brought me to the source: Ed and Susan Auler, of Fall Creek Vineyard; Ann Clark, writer and teacher; Paula Lambert, of The Mozzarella Company in Dallas; and Karen MacNeil, who introduced me to the people and the ideas.