Explosive Flavors from the Southwestern Kitchen - Bobby Flay's Mesa Grill Cookbook

My daughter in law just made a trip to NYC and ate at Bobby Flay's Mesa Grill and I thought that it would be fun to get a cookbook from his restaurant. The book is excellent and the service was great as well.

after reading the reviews I ordered this cookbook. It is a beautiful book and the pictures are great. The problem is that in my area I cannot find most of the ingredients needed for the recipes. I thought that this would be a good cookbook for me because I like the type of things that Bobby Flay makes but this is not a cookbook for the home cook from a small town.

This cookbook has made me a better cook. I have made several of the recipes and they are right on. They went through great pains to make this book accurate, and I appreciate it. The blue corn meal is just amazing, it really adds flavor. I also now have a deep understanding of the various peppers used. It's amazing how the recipes are designed to give just the right amount of heat to the dish. The blue corn muffins and blue corn biscotti are worth the price of the book alone. The ancho-honey salmon, the asparagus-mushroom salad, it's all amazing and tastes awesome. I'm not that great of a chef and if you just follow the simple steps, you can make anything in here. Be aware that some of these take time to prepare. I spent about 5 hours one Saturday trying to make all the sauces, salad, appetizer, main course and desert, but it was soo good it was worth it. Also, some ingredients need to be ordered online, but most Mexican markets have the chiles you need for it. I also find it amazing that you can get a huge bag of chiles for like a buck or two. I spent a lot to get quality proteins at Whole Foods, etc, so make sure you do that. I think a frozen piece of salmon isn't going to taste as good as fresh. So, I recommend shopping at the local Mexican markets if you can for the fruits and chiles, then spend big to get quality prime protein. You won't be disappointed.

Bobby Flay - is this still a name or has it morphed into a different kind of entity, kind of like some multinational conglomerate. Bobby Flay is a web site, six restaurants, seven TV shows and a dozen books. After all, isn't there a reasonable limit to what one real human being can do?

Fortunately for us, the person who is Bobby Flay is possessed of endless talent and energy. He has somehow avoided the trap that often befalls those who over commit themselves and then helplessly watch the resulting erosion of quality. Rather, Flay has the Midas touch, turning all that he touches into gold, including his latest book, "Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen", by Flay with Stephanie Banyas and Sally Jackson ($35, Clarkson Potter, 278 pp.).

It is amazing how this high-school dropout has built an empire, yet still seems personable. Perhaps it is because he has remained true to his roots, grilling great meats accented with bold, spicy flavors. And you have to love his challenge-loving but self-deprecating manner in his latest TV show, "Throwdown! With Bobby Flay". I'll bet there are several of you just waiting for Flay to come strolling up to your cooker and offering a throwdown challenge (but for naught - Butch Lupinelli and Buz Grossberg already did that).

Mesa Grill was Flay's first restaurant, opened in New York City in 1991. Since then, he's opened two offshoots, Mesa Grill Caesars Palace in Las Vegas and Mesa Grill Atlantis in the Bahamas. From the kitchens of these outstanding restaurants, Flay has assembled a book of 150 recipes.

As much as I liked two of his previous books, "Grilling for Life" and "Boy Gets Grill", I think I like this one even better. However, I would offer the warning that the recipes in this book are challenging at a whole new level and do involve many ingredients that could be hard to find. But if you're up for such a challenge and have a well-stocked grocer, then you're sure to enjoy this book.

Being a Bobby Flay fan (I've had great experiences at all of his NYC restaurants and love Iron Chef/Boy Meets Grill), I knew I wanted this cookbook the minute it came out. But the moment I flipped through the pages, my expectations were totally exceeded--beautiful, full-page color photos incite you with every recipe (prompting a determined "I want to make that!), and tons of useful southwestern-cooking tips/tricks are spread throughout, including a chile pepper guide and tons of sauce/relish preparations. It seems like almost every recipe in here is either a dish at Mesa Grill or something Flay has created for Iron Chef America, and once you're finished making any recipe, this becomes obvious just because it's all so delicious! I've made probably around 20 of the recipes in this cookbook, and each time the result was simple; completely cleaned plates all around the table.

This includes Thanksgiving, where I made an all-Flay meal for about 15 people, complete with his maple and ancho-glazed roast turkey with a roasted garlic/cilantro gravy and a mango cranberry relish, sweet potato gratin, green onion smashed potatoes, and the gorgonzola, apple and toasted walnut salad with a spicy orange vinaigrette. All was a huge hit.

Whether or not you're a Bobby Flay "fan," perse, I would do yourself a favor and pick up this cookbook--you will learn tons about American cooking, Mexican cooking, and the orchestration of flavors (Flay's signature seems to be the balance of sweet and spicy--you will first taste the sweet elements, then your tongue will dance with heat). Not to mention all the great sauces, glazes, rubs and reductions that are dabbled throughout--there is even a fantastic margarita section, giving you everything from the "classic," to a pink cactus-pear version, to my favorite, a pineapple-chile margarita. Good Stuff!!!!!!

Sev'l years ago I bought this book and loved everything about it. For the beginner or experienced cook, there is something for everyone. Esthetically speaking, it is a handsome book, glossy pages, many color pics to inspire you, hardbound and impressive in size. There are many categories of food from starters, entrees, sides, desserts, dressings, beverages, etc.; so you can start off w/simple recipes if you want and build up. If you already have access to various dried chili peppers and powders (ancho, chipotle, etc), all the better. If not found in your market, very easily found online (you're online w/the store, so you know how easy it is to buy anything you need online!). I've made a beef tenderloin w/a simple, delish gravy that makes it shine; Even grits stand up b/c w/interesting taste that's a welcome break from the routine boredom of plain white rice or noodles as a sidedish. I am now ready to buy THROWDOWN, his newest book, b/c I liked this one so much.

I recently dined at Bobby FLay's MESA Grill in Las Vegas for the first time and was WOW'ed by the excellent service, and of course, delectable food. So, of course, returning back home, I HAD to get this book.
I have plans on making the 16 spice chicken this weekend, plus the Mexican rub pork tenderloin on Wednesday. Also going to try the blue and yellow corn muffins (hopefully they taste as yummy as the ones in the resturant breadbasket!). From reading the recipes, they do not seem too complicated, a bit extensive but not laborous. Some ingredients may be tough to find in smaller cities, but many of the spices and hard-to-find items can be ordered online.
The book itself is gorgeous, with lovely photos and helpful hints on Southwestern cooking. What a wonderful addition to include in any food-lover's collection!

I am a huge Food Network fan so it is no surprise I picked up this book. However, whenever celebrity chefs are concerned there is a reasonable question: does their food live up to their image? In the case of Bobby Flay's Mesa Grill Cookbook it most certainly does. The book is filled with craveable recipes with a Southwestern flare. They vary in the amount of time and skill they require from recipes that could be easily tackled by a beginning cook to others that are better for a long weekend in the kitchen. Although some do require multiple sauces and components as other reviewers have mentioned you can often speed up dinner time by making components ahead of time and freezing leftovers for future meals.

The true test for me with a cookbook though is if I ever bother to cook from it and whether the results are worth the effort. This cookbook wins on both accounts. It is enjoyable to look through for meal planning and because of my past successes I feel confident that everything I make will be a success. So far I have made the BBQ Duck Filled Blue Corn Pancakes with Habanero Sauce, the Spicy Hummus and Zucchini Quesadillas with White Bean-Poblano Relish, Ancho-and-Honey-Glazed Salmon with Black Bean Sauce and Jalapeño Crema, and the Caramelized Apple salad with Blue Cheese, Black Walnuts, and Spicy Orange Vinaigrette. All of them have been restaurant quality meals and have earned rave reviews. The instructions are also clearly written so I've had no troubles following along and getting the results I want. Better still there are still TONS of recipes I cannot wait to try like Cornish Game Hens with Wild Rice-Goat Cheese Stuffing and Brussel Sprouts with Pomegranate and Walnuts.

The bottom line is that this is a well-written and beautifully photographed cookbook with reliable recipes that live up to the hype. It is a great purchase for anyone who likes food with a Southwestern influence and who wants to cook quality meals at home.

I recently received the Bobby Flay Mesa Grill cookbook. I bought this item based on 2 reviews: one from a relative and the other from reviews found on the Web. I was not disappointed! There are great recipes, easy to prepare, and wonderfully tasty! I did not know I could so easily prepare roasted poblano peppers or jalepeno peppers, nor did I know how great they would taste in a dish. I have already touted my new found recipes by word of mouth as well as "taste" of mouth. You will not be disappointed with this cookbook! I began making these mouth-watering dishes almost the very next day.

Well I have to say that as a Chef myself, these recipes on this book are delectable, they look great and are very fullfilling. I recomend this book anyone because these recipes are understandable, easy and great for entertaining. Another good thing is that most of the ingredients used in all of his recipes u can find in any supermarket, so it is easy to shop for these recipes. I give this book 5 stars.*****
"Ur Chef Next Door"

Having been a customer at the Mesa Grill, I was anxious to read the book and see if I could do some of the food at home. Each recipe has a small note written by the author giving some background or suggestion about it. Each of the dishes have detailed and easy to follow instructions so anyone can prepare them and have it come out like they should. The only problem someone might have is if they do not have access to some ingredients in their local area, but a creative cook can subsititute. A VERY GOOD BOOK, WELL WRITTEN.

This is one of my new favorites. The results have been extremely good. Some recipes are relatively fast to make while the super tasty duck taco recipe involves making 3 different sauces. However, once some of the sauces are made, they can be frozen and used in other recipes shortening the cooking time. Some of the green sauces work really well on salads. The ingredients are authentic and readily available in my home town of Houston. The use of blue cornmeal in pancakes give a great text and flavor boost along with visual appeal. The green pea soup green chile soup is excellent, but it appears that the mint-cumin crema calls for way too much cumin, especially compared to other version of the cumin crema in the book. Although some recipes take some effort, the results are worth and will impress your dinner guests. I'm working my way through the various recipes.

This is the first Bobby Flay cookbook I have purchased. I was so taken by the uniqueness of the recipes and the photos were outstanding. I have tried several of the recipes - one was a total improv on my part because I didn't have all the listed ingredients - and in each instance - excellent results (even the improv).

Mesa Cookbook is not your everyday cookbook, but is perfect for the pull out the stops or I want something really special meal.

Simply a wonderful cookbook. Not a ton of recipes, but oh my, the quality of the ones included in the book! Flay has the ability to combine what would seem to be a whole lot of spicy ingredients with a few sweet ones to produce balanced dishes that satisfy everyone's palate. The Ancho pork tenderloin is one of the best dishes I've ever eaten, and our guests say the same thing. We've repeatedly given this cookbook as a gift, and, months later, hear words of satisfaction in response.

One word to the wise about this cookbook. It's a good idea to collect some of the basic ingredients before you start in on your first recipe. You won't necessarily find ancho chile powder, or a dozen other ingredients, at your local grocery store, and waiting until the last minute before you have that "oh no, what do I do now" moment in-media-recipe is not a good idea. If you're not used to the process, it's also a good idea to get down in advance the basics of cooking with chiles -- soaking, cleaning, and roasting.

Just checked this book out of the library and decided I have to own it .... I know I'm late to the party as this was published a few years ago, but I promise this will live on my shelf forever! I served the jerk chicken with red cabbage slaw and cumin cream in a "scoop" tortilla chip as an hors d'ouevre at a party recently (yes, they have to be served immediately or the chip gets soggy) and I couldn't make them fast enough. This is a great book!

This is one of Bobby Flay's earlier cookbooks. The recipes are poorly vetted. In the several recipes we have made, the ingredient quantities need to be tweaked a lot to get edible good results. I am a huge Bobby Flay fan, and enjoy great results cooking from his more recent cookbook, Bar Americain. Pass on this Mesa Grill cookbook and buy Bar Americain if you want delicious reliable Bobby Flay recipes.

As usual Bobby presents each recipe in an easy to understand format. I think the greatest testament to his ability is to create food that has such great flavor from a simple list of indgredients. The veal chop with the ancho-maple-horseradish glaze is a gift from heaven. His ancho maple glazed turkey was a smash this thanksgiving. There are too many great recipes from this book to mention. He continually provides great recipes with each book and I look forward to owning his next installment. His food is quick and easy to prepare. I think that everyone should own several Flay cookbooks and use them regularly. Many of his recipes are staples in my house and they will easily become those in your house as well.

I ate at his Mesa Grill in Las Vegas many times in the last several years. The food is very tasty. I ordered his Mesa cookbook a few years ago and enjoy cooking and eating many dishes from the book. I owned several of his book and loved his way of cooking. Just recently ordered his new book Bar America but the seller never ship out the book and now the store filed a claim for me, still waiting for the claim to go through.

Great Cookbook from Bobby Flays Mesa Grill Restaurant. I have been at Bobby restaurants in Nassau and Atlantic City and now I can make those wonderful dishes for my friends and family. Great book. Definitely try the sweet potato dish. fantastic.

Got this as a birthday present for a friend who we go to Las Vegas with on a yearly basis. We always visit Mesa Grill (Bobby's restaurant at CP Las Vegas) which we love. She did her Chritmas dinner from recipes out of the book and says it turned out great!! The book contains recipes for dishes and signature drinks (the prickly pear margarita is awesome, a definite PD)The book ia a must for any Bobby Flay fan or anyone intersted in good eats!

If you love Bobby Flay's magical recipes from The Mesa Grill, you will love this book. Recipes in many instances are quite simple, but Bobby makes even the most challenging recipes easy to understand and follow. I have made four separate dishes from the book for friends and family and received rave reviews. The best praise I have received was for the New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce! Wow, what a meal!

Have made a few of the recipes. They were wonderful. The asparagus quesidillas with the tomato jam were a big hit at a fiesta night I attended. Photos are inspiring. Recipes are not overly complicated for the home cook.

I had never heard of Bobby Flay, and regret not knowing about the restaurant on our Vegas trips. We planned a week of dinners from this cookbook, and so far, each recipe has been wonderful and bursting with flavor. You do have to plan on spending some time with the recipes. We have spent an average of 2 hours a night creating each meal (with side dishes), but they have been worth every second. This cookbook is quickly becoming our favorite and we would recommend it to anyone that doesn't mind spending a little extra time creating a memorable meal.

I purchased this book after I had a chance to experience dinner at Mesa Grill, I have prepared several items from the book and they taste great, very easy to follow directions, I look forward to all the other things in the book, I highly reccommend this book to anyone that is a fan of Bobby Flay or if you just like southwestern style food.

I am a big Bobby Flay fan and this cookbook did not disappoint. Have tried three recipes and were enjoyed by guests. In fact I got rave reviews and credited B Flay with inspiration. The recipes are generally complicated and not to be confused with the 30 minute variety

I am a huge Bobby Flay fan, but it is hard to cook meals like him at home. I mean who actually has the 16 different spices for one part of the meal? I take what I like from it, and unfortunately have never tried others.

I am a big Bobby Flay fan and I absolutely love this cookbook! I would have given it 5 stars but do to having to order special spices, that are not available anywhere near me, I could only give it 4. I find almost all of his recipes pretty simple and soooo delicious!

Love the restaurant in Vegas, so I was excited to try out some recipes on my own. Gorgeous pictures to wet your appetite, an explosion of flavors and wide range of meats and side dishes to accompany. Most of Bobby's recipes do have a lot of ingredients, so this isn't necessarily a weeknight cookbook if your short on time, but the impressive recipes are great for weekends and guests will be blown away.

I'm not satisfied at all. My husband and I just got married on the High Roller January 22, 2018 and we were leaving Friday the 26th. So Thursday evening we went to Mesa Grill in Caesar Palace since we we're staying there anyway and plus I'm a huge fan of Food Network and the Chefs. But I'm not please with service there. Mesa Grill sign says their closing time is 11 pm. W e walked in at 10:10 to be seated and we were told by the hostess that it was slow and the kitchen already closed. We said to her that the sign says 11 and sje said she knew but they were closed. Ive always wanted to try eating there and I've heard reviews from my friends and they all said it's alright. I never been there and always wanted to go and for that to be my first experience trying to sit and eat at Mesa was just really disrespectful, distasteful, and poor business. I don't know if i even want to attempt to try and eat there. My husband and I go to Vegas often and love it. I don't know if I'm loving Mesa so much. I'm hoping Bobby or someone sees this and makes a note of it and if he loves cooking and his fans so much then he acknowledged them and fix the problem.

This is a very fun book! Everything’s been absolutely delicious!

Pictured below:
1) Queso Fundido with Roasted Poblano Vinaigrette – p 68. Killer queso. If you make the poblano vinaigrette ahead of time, it’s just minutes to pull the rest together when you’re ready. He says it’s one of the most requested things in the restaurant and I see why!
2) Red Chile – Honey Glazed Salmon with Black Bean Sauce and Jalapeño Crema – p 116. This is an amazingly flavorful dinner!
3) Pineapple-Chile Margarita – p 28. Delicious! The chile is very understated and plays so well with the nice sweet pineapple.

Some others I have flagged to try: Black Bean Soup with Toasted Cumin Crema and Three Relishes – p 40 * Green Pea and Green Chile Soup with Crispy Serrano Ham and Mint – Cumin Crema – p 44 * Pumpkin Soup with Cinnamon Crema and Roasted Pumpkin Seeds – p 47 * Frisee Salad with Chorizo and Roasted Garlic Vinaigrette – p 55 * Caramelized Apple Salad with Blue Cheese, Black Walnuts, and Spicy Orange Vinaigrette – p 61 * Fried Squash Blossoms with Ricotta, Roasted Corn, and Sweet and Hot Yellow Pepper Sauce – p 74 * Wild Mushroom Quesadillas with Red Chile Jack Cheese and White Truffle Oil – p 75 * Cojita Crusted Quesadillas with Basil, Red Chiles, and Charred Corn Relish – p 79 * Grilled Rib-Eye Steaks with Chipotle-Honey Glaze and Garlic Chips – p 156 * Horseradish Twice Baked Potatoes – p 193 * Southwestern Fries – p 194 * Crispy Bacon and Hashbrown Quesadillas – p 256 * Scrambled Eggs with Chilaquiles with Roasted Tomatillo Sauce – p 258 * Ranch Style Eggs with Chorizo and Tomato Red Chile Sauce – p 261 * Southwestern Home Fries – p 263 * Mango Glazed Bacon – p 265.

I’ll update this as I play in the book more.