Bobby Flay's Grill It! (7 page)

Corn on the cob is already such a traditional accompaniment to a summer barbecue that it makes perfect sense to take it just one step farther, and barbecue the corn! Grilling the ears gives corn a smoky edge to its sweetness, which is only heightened by a barbecue-flavored butter packed with intense cumin, chile powder, and paprika. Its deep, glistening color doesn’t hurt that barbecue image, either.

Serves 4

1. Heat the oil in a medium sauté pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin, and cayenne and cook for 1 minute. Add ½ cup of water and the molasses and cook until the mixture thickens and the water has evaporated, about 5 minutes. Let cool slightly.
   
2. Put the butter in a food processor, add the spice mixture and Worcestershire sauce, and process until smooth. Season with salt and pepper. Scrape the mixture into a small bowl, cover, and refrigerate for at least 30 minutes or up to 2 days to allow the flavors to meld. Bring to room temperature before serving.
   
3. Spread the butter over the corn while the corn is hot.
   

This is one of the wonders of south-of-the-border street food, and when traveling in those regions I’m tempted to eat it from every corner vendor I hear hawking the savory treat. I’ve seen corn prepared this way in Mexico, but I’ve consumed it the most during my visits to the Cuban neighborhoods of Miami. Traditionally, the mayonnaise is just a slick of rich glue to anchor a dash of chile powder, salt, crumbled cotija cheese, and a squeeze of fresh lime juice to each ear of corn. I prefer to mix up the mayonnaise with those ingredients (save for the cheese) along with garlic ahead of time so that all of those incredible flavors get a chance to meld before coating each kernel of corn. If you haven’t tried this yet, the combination of grilled corn and mayonnaise may seem a little iffy, but after one bite, you’ll see just how amazing it can be.

Serves 4

1. Whisk together the mayonnaise, garlic, ancho powder, lime juice, and salt in a medium bowl. Cover and refrigerate for at least 30 minutes or up to 8 hours before using.
   
2. Spread the cheese onto a large plate. Brush eat hot ear of corn with some of the garlic–red chile mayonnaise, then roll in the cheese, and sprinkle with lime zest. Serve immediately.
   

Grilled Bananas with Dulce de Leche Ice Cream and Cinnamon-Orange Sauce

Grilled Apricots with Greek Yogurt, Warm Honey, and Toasted Walnuts

Grilled Banana and Nutella Panini

Grilled Nectarines with Maple Crème Fraîche

Grilled Peaches Foster with Crème Fraîche

Grilled Peaches with Red Wine Syrup and Amaretto Cookies

Rum Raisin Pear Packets with Chocolate Sorbet

Grilled Pineapple with Grated Chocolate and Toasted Hazelnuts

Grilled Pineapple with Pound Cake and Rum-Caramel Sauce

Grilled fruit might seem like a novelty to some, but it shouldn’t. The direct, searing heat of the grill can transform a piece of unremarkable fruit into one bursting with concentrated flavor. Fruit’s makeup is pretty basic. It contains two components: sugar and water. Grilling reduces the water and caramelizes the natural sugars in minutes. The process is so simple; when you have the grill fired up for your main course, why not take care of dessert at the same time? A quick glaze or a scoop of ice cream and you’re done! Some fruits also take well to savory preparations, so don’t think grilled fruit necessarily has to be dessert-only. I especially love a salad of grilled peaches or nectarines with blue cheese.

Make sure to select fruits that are substantial enough to hold their shape and texture when grilled. I like to use pineapple and stone fruits such as peaches, nectarines, plums, and apricots. When grilling the latter, choose fruit that is just slightly underripe so that it doesn’t fall apart. Don’t worry about the flavor being underdeveloped; the grill takes care of that.

There are just a few simple rules to remember when grilling fruit. For starters, make sure that the fruit is solid enough to hold together on the grill. Then, to prevent it from sticking, you will need to brush just a touch of oil onto the flesh of the fruit—and no extra-virgin olive oil here. Choose an oil that is as neutral tasting as possible so that it doesn’t impart any added flavor to the fruit. I always use canola oil. Finally—and this might be the most important rule of all—you have to start with a clean grill! The last thing you want is a piece of grilled fruit that tastes like last night’s hamburgers. I am always a stickler about maintaining a clean grill and I brush the grates while they are still warm each and every time I use it. If you let that cooked-on food build up, it will be a whole afternoon’s project as opposed to a few minutes of regular upkeep. This holds with everything you grill, but delicate, sweet fruit demands a clean grill more than any other ingredient.

If you haven’t tried grilling bananas, you definitely should. Keeping them partially in their skin while grilling keeps the bananas from falling apart on the grill. The combination of sweet, floral oranges and faintly spicy cinnamon elevates the humble banana to star status.

Serves 4

1. Combine the orange zest, juice, and granulated and brown sugars in a medium saucepan over high heat and simmer, stirring frequently, until reduced to 1 cup and thickened to a sauce consistency, about 15 minutes. Remove from the heat and stir in the ground cinnamon. Let cool slightly. (The sauce can be served warm or at room temperature.)
   
2. Heat your grill to medium-high.
   
3. Leaving the skin on, cut the bananas in half crosswise and then again lengthwise. Brush the cut side of the bananas with the butter and place them on the grill, cut side down. Grill until lightly golden brown, 2 to 3 minutes. Turn the bananas over and continue cooking, skin side down, until the skin begins to pull away from the banana, about 1 minute longer.
   
4. Remove the skins from the bananas and place 4 pieces into each serving bowl. Top with a large scoop of ice cream and drizzle with the cinnamon-orange syrup and toasted sliced almonds, if desired.
   

Fresh, ripe apricots are irresistible. Unfortunately, their season is so short that most people never have the opportunity to experience them and are only familiar with the dried variety. Make it a point to find some when they become available in May or June and try this recipe. Even though they are wonderful eaten raw, grilling them and topping them with cold, creamy Greek yogurt and warm honey puts them over the top and makes for an elegant dessert. If you can’t find fresh apricots or they are out of season, substitute fresh nectarines, peaches, or plums. Don’t let this recipe go to waste.

Serves 4

1. Heat your grill to high.
   
2. Brush the apricots with the oil, place on the grill cut side down, and cook until golden brown and caramelized, about 2 minutes. Turn the apricots over and continue cooking until just warmed through, about 2 minutes longer.
   
3. While the apricots are cooking, combine the honey and walnuts in a small pan, place on the grates of the grill, and cook until heated through, about 3 minutes.
   
4. Remove the apricots from the grill and place 3 halves on each plate. Top each half with some of the yogurt and drizzle the honey-walnut mixture over the top. Garnish with a mint sprig, if desired.
   

Elvis had his peanut butter and banana sandwich and I have this. Now, I love peanut butter as much as the next American, but I am crazy about Nutella, an extremely rich and creamy chocolate and hazelnut spread from Italy. You can find Nutella in your grocery store keeping company, coincidentally, with the peanut butter.

Serves 4