Bobby Flay's tour through the "it" cuisine of the Iberian Peninsula starts by taking the classic Cuban Sandwich to Madrid with a Spanish Spice-Rubbed Pork Butt topped with Sherry Vinegar/Honey Glaze, Serrano ham and salty Manchego cheese. Then, a slather of Piquillo Pepper Butter and a sprinkle of Grated Manchego adorn sweet Grilled Corn. He dresses Skewered Lamb first with a Spicy Pomegranate/Rioja Red Wine Vinaigrette and takes it over the top with a Mint-Almond Relish. The capper? A fruity Peach-Blackberry Sangria. Recipes in This Episode
Grilled Corn with Piquillo Pepper Butter and Grated Manchego
Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish
Peach-Blackberry Sangria
Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze
Spanish "Cuban" Sandwiches
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