This weekend my friend Kent had several cooks over for a cooking / dinner party. When we arrived at his loft we were presented with a large packet of what we were going to be making for the night. The entire evening’s menu came from Bobby Flays Mesa Grill Cookbook.For years I’ve watched Bobby Flay cook on the food network, but I’ve never eaten at any of his restaurants. The dishes that Kent picked did a great job of highlighting Bobby’s style of layering flavors and textures in each dish. In the end we ended up with about 15 different recipes. I have to say I was really impressed with each of the dishes. My favorite dish of the evening was the spicy tuna tartar with an avocado relish served on top of white corn polenta cake.
Salmon Tartare
Adapted from the Mesa Grill Cookbook by Bobby Flay
Serves 8
2 tablespoons Dijon mustard
1 tablespoon chipotle Chile puree
3 tablespoons olive oil
1 pound fresh salmon cut into ¼ inch dice
3 tablespoons capers, drained
¼ cup thinly sliced green onion whit and green parts (about 3 )
3 tablespoons finely chopped fresh cilantro
salt and pepper
To make the tartare, whisk together the mustard, chipotle puree, and oil in a medium bowl. Fold in the salmon, capers, green onion, and cilantro until combined. Season with salt and pepper. The tartare can only be made 10 minutes in advance.
Adapted from the Mesa Grill Cookbook by Bobby Flay
Serves 8
2 tablespoons Dijon mustard
1 tablespoon chipotle Chile puree
3 tablespoons olive oil
1 pound fresh salmon cut into ¼ inch dice
3 tablespoons capers, drained
¼ cup thinly sliced green onion whit and green parts (about 3 )
3 tablespoons finely chopped fresh cilantro
salt and pepper
To make the tartare, whisk together the mustard, chipotle puree, and oil in a medium bowl. Fold in the salmon, capers, green onion, and cilantro until combined. Season with salt and pepper. The tartare can only be made 10 minutes in advance.
1 comment:
This looks positively amazing! I must try this.
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