Bobby Flay's exploring the flavors that first inspired him, and he is giving some unlikely ingredients the Southwestern treatment! First, Grilled Oysters christened with a tart and spicy Jalapeno-Cilantro Mignonette; then some meaty Lobster Tails hit the grill brushed with savory Lemon and Red Fresno Chile Butter. Yet, it is not all seafood on this tour. Taking inspiration from his favorite fried chicken, Chef Flay makes Red Chile Buttermilk Brined Chicken that he takes to Taos with a Spicy Mango Honey Glaze. Paired with a Napa Cabbage Cole Slaw with Creamy Cumin Vinaigrette and a refreshing Lime Ricky Margarita Float, the desert heat has never been cooler.
Recipes in This Episode
Grilled Lobster Tails with Lemon-Red Fresno Butter
Coleslaw with Creamy Cumin Vinaigrette
Grilled Oysters with Jalapeno-Herb Mignonette
Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze
Lime Ricky Float Margarita
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