Notes about Recipes in this book

• Grilled sea scallops with avocado-corn relish on crisp tortillas

  • ericam on October 04, 2010

    Great recipe but feels more like a starter than a main course.

• Lamb & black bean chile with avocado relish

  • smccandless on February 06, 2016

    Very hot-spicy, as per many of the recipes I have tried in this book. Delicious with variations: Use 1/3 of chile seasonings (approximately <½ cup total), add additional cup of chicken broth. Use lamb broth, if available. One leg yielded 3.5 pounds of lamb. Made broth for chile with bones.

• Curried corn sauce

  • smccandless on September 12, 2021

    Nice/different alternative to standard grilled halibut. Company-worthy, and make-ahead. Used a seafood stock concentrate, Glace Fruits de mer, from More Than Gourmet, which was a very good base for the recipe. Really not a sauce, but more of a thin "gravy" with corn kernels. Think vinaigrette consistency. Could add finely chopped tomato. Needs to be served very warm (next time keep and serve from cooktop or serve sauce in a warm bowl with fish on top, with a bit more sauce/other to finish the dish). Try repurposing the leftovers into a chowder with the addition of broth, potatoes, leftover fish and a touch of cream.

• New Mexico-style barbecued salmon

  • TinyCitiKitchen on July 19, 2023

    I've been making this for decades now. First time I made it, I recognized it as the same sauce as was on the Yucatan Chicken at Miracle Grill. I was thrilled! I freeze it in cubes, so it's always on hand to punch up a piece of salmon, chicken, or even as a sauce with duck to fake out Mark Miller's bbq duck quesadillas

• Black bean & jalapeño soup

  • TinyCitiKitchen on July 21, 2023

    Lots of flavor here -- it's very Bobby Flay. And it's a full meal. I like to serve it with the rolls from the same cookbook, and garnished with options of shredded or diced sharp cheddar (my preference) or sour cream

• Southwestern grilled tuna salad

  • TinyCitiKitchen on July 21, 2023

    Such a great option for a hot summer day. When I first started making this, I'd never had a cold salad with a warm protein and this opened the door for me. I love the combination of elements here. With a chunk of baguette, it's a very satisfying meal. And the basil vinaigrette is a great thing to keep in the refrigerator. Excellent over a variety of salads, and also as a sandwich condiment (lifts an ordinary grilled chicken breast into a restaurant sandwich)

• Mesa grill dinner rolls

  • TinyCitiKitchen on July 19, 2023

    These are the REAL Mesa Grill rolls (I love that Bobby never cheats on recipes; if you make it from the book it tastes exactly as it used to taste at the restaurant). Make them small for a bread basket. Make them big and they are wonderful for a softshell crab sandwich (or any number of other sandwiches). And they freeze/reheat really well