Grill It! with Bobby Flay (2008)

Michele Wilson puts her Northern California spin on Grilled Filet Mignon with Chocolate Coffee BBQ Sauce and Stuffed Portabella Mushrooms, while Bobby Flay grills up a decadent Filet of his own with Blue Cheese Butter, and Truffle-Oil Grilled Mushrooms. Yet, that is not all - summertime cocktails round out this feast in classic celebrity style. Recipes in This Episode Grilled Filet with Blue Cheese Butter Grilled Mushrooms with Truffle Oil and Shaved Parmesan Grilled Fingerling Potatoes with Creamy Tarragon Vinaigrette Red Wine-Blueberry-Peach Sangria Grilled Filet Mignon with Chocolate Coffee BBQ Sauce Grilled Stuffed Portobello Mushrooms Strawberry Basil Martini

Volunteer firefighter Jen Cook heats things up with her Grilled Asian Chicken Pizza and Four Cheese Fig and Prosciutto Pie, while Bobby holds his own with a Red Pepper-Basil Pesto Pizza and a Grilled Peach and Cajeta Pizza topped with almonds. A Pink Lemonade Champagne toast tops it all off. Can you say... yum?! Recipes in This Episode Four Cheese Pizza with Fig and Prosciutto Grilled Peach and Cajeta Pizza with Toasted Almonds Pineapple Honey Lemonade Asian Chicken with Peanut Sauce Red Pepper-Basil Pesto Pizza Pizza Dough

Grilled sausage takes center stage as Bobby's guest Lionel Freitas builds his Fire Pit Paella layered with all sorts of delicious sea fare on the grill. Bobby kicks it up a notch with Grilled Hot & Sweet Sausage Tacos with a Sweet and Spicy Glaze, and a Grilled Salsa on the side. That is not all. Lionel's spin on Sangria and Bobby's Key Lime Tequila Milkshake make this something not to miss! Recipes in This Episode Key Lime Tequila Milkshake Spanish Sangria Grilled Warm Potato Salad with Roasted Garlic and Black Olive Dressing Fire Pit Paella with Portuguese Sausage, Crab and Escargot Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa

Bobby Flay and LA native Tassa Hampton whip up a cornucopia of delicious turkey burgers. Tassa takes a healthy route with her Turkey Burgers and a Paprika Aioli accompanied by Insalate Caprese Kabobs, and a summer Sangrito. Bobby does a Lemon-Honey Mustard and Goat Cheese Burger with Grilled Steak Fries in a Citrus Aioli, and his surprise spin on an Arnold Palmer Sangria. Stay tuned! Recipes in This Episode Turkey Burgers Grilled Steak Fries with Citrus-Thyme Aioli Arnold Palmer Sangria Tassa's Turkey Cornucopia Burger with Paprika Aioli Insalata Caprese Kabobs with Balsamic Vinegar Reduction and Eros Pista Paste Summer "Sangrito"

Bobby Flay joins artist and self-proclaimed foodie Chaz Smith in a lamb-grilling extravaganza. Bobby grills up tasty Lamb Chops with a Mustard Barbecue Sauce and a Grilled New Potato, Zucchini and Goat Cheese Salad with a Watermelon-Tequila Cocktail. Chaz does his signature Tandoori Style Grilled Lamb Skewers with Grilled Bok Choy and Thai Chili Garlic Shrimp. Chaz's Mango-Lime Caipirinha is an island-inspired send-off! Recipes in This Episode Grilled Lamb Chops with Mustard Barbecue Sauce Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette Watermelon Plata Tequila Cocktail Grilled Thai Chile Garlic Shrimp Grilled Bok Choy Salad Grilled Tandoori-Style Lamb Skewers Mango Lime Caipirinha

What is Bobby Flay's favorite way to cook lobster? Grill it, of course! Chef Flay, along with Southern California native, Kelly Baker, grill up two versions of the succulent seafood-Lobster Tacos Al Cabone and Grilled Lobster Tails with Mango Chutney. Finally, a Grilled Bananas Foster that will knock you off your rocker and save room for some sunshine-inspired pineapple cocktails! Recipes in This Episode Lobster-Pinto Bean Salad Kelly's Off Your Rocker Bananas Foster Lobster Taco Al Carbone Surf N' Sunshine Pineapple Chile Margarita Parmesan and Candied Walnut Salad

Bobby Flay and guest, Ralph "Sonny" Aloisio tackle Jumbo Shrimp "head on" with two tasty recipes on the grill. Sonny serves up his Citrus-Marinated Grilled Jumbo Shrimp while Bobby whips up his own version of a classic with Grilled Shrimp Scampi. Plus, a one-of-a-kind Cheesy Polenta with Wild Mushrooms, Grilled Zucchini Salads and crispy, crunchy Crostinis with Grilled Scallions, Tomato and Mascarpone. And someone is mixing up a refreshing summer drink that is the "star" of the show! Recipes in This Episode Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts Sauteed Wild Mushrooms over Creamy Cheesy Polenta Grilled Shrimp Scampi Crostini with Mascarpone, Grilled Scallion, Tomato and Balsamic Glaze Grilled Watermelon Salad Star Tea

When it comes to the grill there is nothing Bobby Flay loves more than burgers! Today Bobby is flipping his Louisiana Burger with a Spicy Remoulade. Joining him for this burger bash is Jenss Chang, a California girl who is sharing her family's roots with a Malaysian Indian Curry-Spiced Burger with Grilled Sweet Potato Fries alongside. Plus, Low-Country Oysters with a Hot Sauce Butter and Jenss reinvents a classic dessert on the grill. Recipes in This Episode Grilled Peaches and Cream Dessert Grilled Sweet Potato Fries Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter Louisiana Burger Lychee Black Tea Lemonade Malaysian Indian Curry-Spiced Beef Burgers The Hurricane

Think BBQ sauce is the only way to make ribs? Think again! Bobby Flay grills ribs two ways with his guest, Boston boy Nate Meyl. Nate is smoking some Sweet & Spicy Thai BBQ Ribs while Bobby sticks to his favorite Southwest flavors with Spice Rubbed Ribs and a Chipotle-Honey Glaze. Bobby is serving his ribs with a Blue Cheese Slaw that has a "crunchified" surprise and Nate whips together a Grilled Corn & Tomato Salad. Together they'll toast with Nate's Asian Mojito and Bobby's Champagne Bourbon Cocktail that's sure to please grilling guys AND gals! Recipes in This Episode Blue Cheese Cabbage Slaw Grilled Corn and Tomato Salad with Thai Basil Vinaigrette Dressing Champagne Bourbon Cocktail Asian Sweet Tea or Asian Mojito Limoncello Macerated Strawberries with Mascarpone and Pistachios Spice Rubbed Ribs with Chipotle-Honey Glaze Sweet and Spicy Asian Barbecued Ribs

Claire Robinson of 5 Ingredient Fix joins Bobby Flay to grill pork tenderloin two different ways. Claire reaches back to her Tennessee roots and makes a Stuffed Pork Tenderloin and Grilled Kale drizzled with a Grilled Peach Whiskey Beurre Blanc. Bobby is taking some Greek inspiration for his Lemon and Oregano-Marinated Pork Tenderloin and Greek Salad plus Grilled Shrimp Skewers with a Black Olive Yogurt Sauce. Plus Bobby's Cucumber twist on a Vodka and Tonic and Claire's Southern Fling Tea. Recipes in This Episode Pork Tenderloin Marinated in Garlic, Lemon and Oregano with Greek Salad Grilled Shrimp Skewers with Mustard-Dill Dressing and Black Olive Yogurt Sauce Cucumber Cocktail Stuffed Pork Tenderloin over Grilled Kale drizzled with Grilled Peach Whiskey Beurre Blanc Fling Tea

With a little inspiration from the Middle East and India, Bobby Flay and Brooklynite, Henry Tenney, grill lamb two ways. Henry grills a flavorful Middle Eastern Style Leg of Lamb with Grilled Stuffed Zucchini while Bobby serves his Curry Crusted Leg of Lamb with a Pomegranate Raita and some Saffron Basmati Rice Salad. After a long day of grilling, Bobby and Henry whip up some well-deserved cocktails-a Whiskey Hot & Sour and a Spiked Mango Iced Tea. Recipes in This Episode Curry Crusted Leg of Lamb with Pomegranate Raita Saffron-Pea Basmati Rice Salad Mango Ice Tea with Gin Stuffed Leg of Lamb, Middle Eastern Style Grilled Stuffed Zucchini Whiskey Hot and Sour

Tailgating at Green Bay Packers games has taught Jenn Karlman a thing or two about grilling, and her favorite dish to grill is wahoo! Bobby grills Wahoo with a Puttanesca-inspired Tomato Sauce while Jenn puts together her Gourmet Wild Wahoo Sandwich served alongside a Warm Spinach Salad with Grilled Rum Pears and a Blue Hawaiian Cocktail. Plus, Bobby's got plums in mind, Caramelized Plum-Ricotta-Black Pepper Crostinis and a Plum Prosecco Cocktail. Recipes in This Episode Caramelized Plum-Ricotta-Black Pepper Crostini Grilled Wahoo with Tomato Sauce Plum Prosecco Cocktail Grilled Eggplant Salad Wild Wahoo Gourmet Sandwiches with Rum Pear Spinach Salad

With award-winning recipes in his repertoire, Nick Suarez knows how to grill one tasty hot dog. Nick and Chef Bobby Flay take inspiration from their hometown of New York to make hot dogs on the grill, three different ways! On today's menu, Brooklyn's Corniest Dog, the New York Street Cart Dog, and a Nacho Dog. Plus Nick mixes up Black & White Milkshake unlike any you've ever had before and Bobby creates a Mexican-style Beer Drink that is perfect for a day of grilling. Recipes in This Episode Grilled Steak Fries with Malt Vinegar Aioli Nacho Dog New York Street Cart Dog Michelada Brooklyn's Corniest Hot Dogs Grilled Fennel Salad with Oranges Black and White Stout Milkshake

Bobby Flay gives his culinary assistants from Throwdown a day off to go head-to-head for a grilled sandwich showdown. Stephanie Banyas builds a colossal Pittsburgh Cheesesteak, an homage to a hometown favorite, while Miriam puts together a Greek-inspired Grilled Patty Melt with Kasseri Cheese & Muhammara. On Bobby's menu is a Grilled Eggplant & Mozzarella on Ciabatta with Warmed Potato Chips dipped in a homemade Gorgonzola Cheese Sauce. And for dessert, the showdown continues with two tasty versions of a campfire classic-S'mores! Recipes in This Episode Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula Potato Chips Warmed on Grill with Gorgonzola Sauce and Chives S'mores Pittsburgh Cheese Steak Greek Patty Melts with Kasseri Cheese and Muhammara Dark Chocolate S'mores