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Mussels opening up on the grill.
(Photo: Christopher Baker) |
“This is the way I like to eat,” says Bobby Flay, arguably the country’s best-known preacher of the grilling gospel. “You don’t have to go inside for anything and you can cook everything on the grill.” That would include such atypical and satisfying creations as asparagus wrapped in prosciutto, and grilled “pizza” with cherries—along with reborn classics like a surf-and-turf satay with kebabs of shrimp and sirloin. Which is the least you’d expect from the likes of Flay and colleagues Laurent Tourondel (BLT Steak), Sara Jenkins (50 Carmine), Jean-Georges Vongerichten (Spice Market ), and James Distefano (davidburke & donatella).
BREAKFAST
Maple-Peach-Glazed Ham Steak
Cheesy Cast-Iron-Skillet Scrambled Eggs
LUNCH
Mussels on the Grill
Chicken With Preserved Lemon & Rosemary
DINNER
Black-Pepper Shrimp and “Sun-Dried” Pineapple
Charred Sirloin With Soy, Garlic, and Cilantro
DESSERT
Bing-Cherry Pizza
All recipes serve 6 unless noted.
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