Bobby Flay Has Mesa Grill, For One Day I Had Sedona Grille, And Loved It!!

When Yvonne and Blake were planning the wedding, they did something rather unexpectedly…actually if you know Blake you should come to expect the unexpected.  They asked me to assist in planning the Wedding Day menu and to prepare it.  Well I was flattered beyond belief.  This came to me from left field, and I didn’t see it headed my way at all.  And while you wanna talk about a little pressure on you (planning your son’s wedding meal), it was also a lot of fun just planning and preparing the meal.   I quickly watched more of the Food Network than I did ESPN and grabbed up as many Bobby Flay recipe books as I possibly could without appearing to be too strange. There were only going to be twelve of us in Sedona, so minus Yvonne and Blake of course, I figured I had nine sous-chefs to assist me with everything.  And I have never been more correct…everyone pitched in starting at about 7:00 am and taking us to about 3:30 pm, when we all had to get ourselves ready for the ceremony (with a little dip in the pool tucked somewhere in the middle).  And with twelve of us at the meal, anything was possible…pretty much…kinda, sorta.

So, I thought for the next few days leading up to the second anniversary, I would share some of the recipes for the meal we prepared at what would become known as The Wedding Feast of Sedona.  After coffee was made, I taped the recipes up on the kitchen cabinets, we all had our roles and assignments, turned on the tunes and made Mimosa’s for all.

Just like any respectable meal, and some not-so-respectable ones, we had Starters, Sides and the Main Attraction…which was followed by the wedding cake, (boy was I glad to be relieved of having anything to do with that.)  So today we will present a few of the “Starters”…

Bacon Wrapped Figs with Melon

This is a simple and effective starter.  Take a pound of bacon and cut it in half.  Using dried Mission Figs, take off the stem and wrap in half of a piece of bacon.  Put a toothpick through to hold together.  Pace on a bacon sheet and bake at 350 degrees until done.

Serve with a piece of cantaloupe or honeydew melon.  And you have yourself an easy, yet wonderfully elegant way to start off a meal.  (putting bacon on anything always make it better…okay maybe not elegant, but better)

Grilled Shrimp Brushed With Smoked Chile Butter and Tomatillo Salsa

10 Tomatillos, husked and scrubbed, 5 diced, 5 cut in half.

3 tbsp fresh lime juice                           ¼ cup finely chopped red onion

1 Serrano Chile, finely chopped              2 tbsp olive oil

1 tbsp honey                                          Kosher salt and freshly ground black pepper

¼ cup chopped cilantro                          1 ½ lbs of large shrimp, shelled and deveined

3 tbsp canola oil

Smoked Chile butter (recipe follows)

Place the halved tomatillos and the lime juice in a blender and blend until smooth.  Put the coarsely chopped tomatillos, red onion and Serrano in a medium bowl, add the pureed tomatillo and stir to coat.

Add the olive oil and honey and season with salt and pepper.  Fold in cilantro just before serving.

Heat your grill and brush the shrimp with canola oil.  Grill the shrimp, brushing with the smoked Chile butter every 30 seconds or so, for 1-2 minutes, until cooked through.  Remove the shrimp and brush with remaining butter.  Serve with tomatillo salsa and additional Chile butter if desired.

Smoked Chile Butter

1 tbsp olive oil                        3 cloves garlic, chopped

1 small shallot, chopped          12 tbsp (1 ½ sticks) unsalted butter, at room temperature

2 canned chipotle chiles in adobo sauce

Juice of 1 lime                         Kosher salt and ground pepper to taste

Heat oil in small sauté pan over medium heat.  Add the garlic and shallot cooking until soft.  Remove and let cool.

Put the butter in a food processor, add the chiles, garlic, lime juice and shallots. Season with salt and pepper and process until smooth.  This can be made up until 2 days in advance and refrigerated.

(This is one from Bobby Flay’s Mesa Grill cookbook, I think, and can probably be made as an entrée and served over rice)

Both of these dishes are a great way to start a meal, and evening or…and especially in this case…a beautiful marriage, in a beautiful place between two beautiful people.  I was and will always be honored to have played a part in the preparation of the meal with friends and family.  Life…is a beautiful thing.  Don’t waste any part of it.  Time for a glass of wine?  Or how about a Mimosa?  Even better.  Cheers!  (Notice the bottles and glasses in the pictures below…no wonder everything tasted so good)

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Published in: on July 20, 2010 at 11:50 pm  Leave a Comment  

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