Welcome to Bobby Flay Everyday!

I am not an expert. I have never even taken a class. I have no formal training - but I love to grill. I love the food off the grill and I just like the idea, the fun and the relaxation of grilling. So naturally Bobby Flay is a hero. I have his books, I watch his shows and I try out his recipes. So my idea is to grill one of Bobby's grilling recommendations everyday and see how it goes. Bobby Flay Everyday!

The idea to grill and blog is not original. Julie Powell wrote a blog that became a book and then a movie when she cooked all 524 recipes from Julia Child's cookbook Mastering the Art of French Cooking. But this is not French Cooking - this is backyard, after work, tailgate, American male grilling. I grill outside in a man-cave in every kind of weather. There is no "grilling season" for me - its everyday, year-round. We will skip around through Bobby's books and TV shows and grill what we like. But grilling is more than food, its an experience - so we will also report on what music we listened to or what ball game was on while we were grilling. We will keep track of what we were drinking during the grilling and later with the food. I'll try to figure what went wrong when we fall short of Bobby's perfection and pass on any tips I know about or discover along the way. Maybe it will give others some ideas as well.

The photo is of me and two of my brother-in-laws roasting the Thanksgiving turkey on the grill last year. That's me on the far right. In real life I am a college professor and pilot. I have written 12 books, but they were all about flying - here we write about grilling. We write about Bobby Flay Everyday!

Wednesday, February 24, 2010

Pounded Sage-Orange Chicken

From Bobby Flay's Grilling for Life (page 122), this is Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette.  I put together the Sage-Orange sauce first with white wine vinegar, garlic, orange zest, sage leaves and olive oil in a processor. For the chicken I took two sheets of wax paper and put the chicken between the sheets. Then I pounded the chicken with a mallet until it was about 1/4 inch flat. Making it flat made it possible to layer on Prosciutto, the shredded Fontina, two sage leaves and roll it all up. I held it together with wooden toothpicks that I soaked in water beforehand. Once on the grill, I cooked the chicken on three sides, so that it was done all the way through but also so the heat would be even to melt the Fontina inside. When the chicken came off the grill, I spooned on the Sage-Orange sauce and it all came together. 

Weather Report. Cold Again. Over the weekend the Sun came out and the temperature rose to above 60 for the first time this year. We actually were able to put some wind in some sails on Sunday. But now its back to below freezing and windy - it is less than a month until the start of Spring - bring it on!

Sorry, but we had a temporary interruption in our internet service. That is why this blog entry is late getting up on Bobby Flay Everyday.

The internet may have stopped, but the grill keeps going!

Paul
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