%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
New American
Boy Meets Grill - S4 - E6
Chef Bobby Flay defines "New American" on the grill. The menu takes mom's home-made cooking and makes it better. Bobby grills up country ham & mango salad, honey-glazed chicken with green pea & mint sauce, and finishes it all up with sautéed bananas in praline sauce with vanilla ice cream for dessert and a Hemingway daiquiri.
Boy Meets Grill: Season 4 - 13 Episode s
4x1 - Brunch Time
August 2, 2003
Chef Bobby Flay prepares grilled southwestern-style sausage, scrambled eggs, and Monterey Jack cheese on a bagel. He adds grilled home fries on the side and grilled plums with spiced-walnut yogurt sauce for dessert.
4x2 - Burger Bonanza
July 24, 2005
Chef Bobby Flay grills up a green chile burger, a turkey patty melt with grilled onion relish, and a jicama slaw. To top off the meal he prepares malted black-and-white milkshakes made with vanilla ice cream, malt powder, chocolate sauce, and whipped cream.
4x3 - Flatbread
September 11, 2005
Chef Bobby Flay puts a new American twist on middle-eastern flatbread.
4x4 - Healthy Living
January 8, 2006
Chef Flay shares his recipes for black pepper-basil farmer's cheese bruschetta, grilled spicy filet mignon salad, grilled lobster and avocado cocktail, and frozen yogurt affogato made with one pint of vanilla frozen yogurt and two cups of hot espresso.
4x5 - Middle Eastern Grilling
September 25, 2005
Chef Bobby Flay adds the spice, style and flair of cooking from the Middle East to summertime grilling. He shares his recipes for pomegranate-cinnamon grilled quail, bulgur salad with green onion vinaigrette, and grilled roasted honey-orange figs with mascarpone and pistachios. He tops off the meal with martinis made with mandarin-orange flavored vodka, apricot nectar and simple syrup.
4x6 - New American
July 31, 2005
Chef Bobby Flay defines "New American" on the grill. The menu takes mom's home-made cooking and makes it better. Bobby grills up country ham & mango salad, honey-glazed chicken with green pea & mint sauce, and finishes it all up with sautéed bananas in praline sauce with vanilla ice cream for dessert and a Hemingway daiquiri.
4x7 - Provencal Grilling
August 14, 2005
Chef Bobby Flay uses the grill to bring fun and flare to classic French cooking. his recipes include grilled ratatouille, grilled lamb chops with tapenade butter, and skewered sea scallops with lemon-fennel dressing. Cocktails are served with Lillet Blanc, freshly squeezed orange juice, orange-flavored soda water, and orange slices for garnish.
4x8 - Rooftop Cocktail Party
August 21, 2005
Chef Flay grills up a food meal for entertaining, including grilled shrimp escabeche, garlic-mustard grilled beef skewers, and twice-grilled peppers with buffalo mozzarella. The meal is accompanied by a refreshing mojito limeade cocktail made with fresh mint leaves, limes, lime-mint syrup, white rum, fresh lime juice, and club soda.
4x9 - Seafood Feast
August 7, 2005
Chef Flay makes grilled butterflied trout with lemon-parsley butter, grilled clams on the half shell with bacon, garlic and hot pepper, and finishing the meal with a squid bread salad with smoked chile vinaigrette.
4x10 - Vegetarian Grilling
October 9, 2005
Chef Flay serves some healthy yet hearty vegetarian grilled recipes that include grilled white pizza, grilled portobello mushroom stacks, farro salad with grilled eggplant, tomatoes, and grilled apricots with bittersweet chocolate and almonds.
4x11 - Sandwiches
August 28, 2005
Bobby Flay prepares a Spanish-inspired grilled vegetable sandwich on ciabatta, a black pepper-crusted steak sandwich, and a Tandoori-spiced chicken breast sandwich.
4x12 - Brazillian Grilling
September 18, 2005
Chef Bobby Flay presents food from Carnivale as he prepares Brazilian classics using recipes for salpacio salad, grilled hearts of palm and crab salad with mango, grilled shell steaks with garlic and parsley oil. Cocktails include caipirissima (lime, gin and superfine sugar), a caipiroska (lime, vodka and superfine sugar), and a caipirinha (lime, cachaça, and superfine sugar).
4x13 - Thai
September 4, 2005
Chef Flay shows how easy it is to make great Thai food on the grill. He presents recipes for Thai red curry mussels, grilled pork skewers with chile sauce, grilled tofu and chicken pad Thai, and Thai white iced tea.