You will never find Chef Bobby Flay too far away from an ancho chili pepper. Back in 1991, he opened Mesa Grill in New York, his shrine to the Southwestern flavors for which he is now famous around the world. In 1992, Mesa Grill won New York Magazine's Best New Restaurant, and the following year, Flay was given the James Beard Rising Star Chef award. Since then, he has created a mini-empire of six restaurants, including two other Mesa Grills, one in Las Vegas and another in the Bahamas.
Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
is a food-porn-filled tribute to Flay's roots, showcasing the dishes, ingredients and techniques that have won critical acclaim. The book contains 150 recipes including favorites like BBQ Duck Filled Blue Corn Pancakes with Habanero Sauce, Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa, and Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce. In addition, he provides recipes for his delicious drinks and brunch entrees; a "Southwestern Pantry" section which provides descriptions of the ingredients Mesa Grill patrons have come to love, from canela (Mexican cinnamon) to posole (hominy); a guide to fresh and dried chiles (indispensable to anyone trying to replicate Flay's dishes); and "Mesa Kitchen Basics," a guide to techniques Flay frequently uses. Once you're comfortable with the basics, make a spice rub, heat up the grill, and get cooking! Clarkson Potter, $35.
