I love Bobby Flay. I love how he takes grilling to the extreme and grills just about anything and everything. I know nothing about grilling except for the smell of charcoal and some times the occasional wood chips thrown in. I know I love the flavor it brings to foods and I know I loathe gas grilling. To me, why BBQ when it's with gas? You have a stove and an oven for that. Nothing beats charcoal or wood grilling in my opinion.
My oldest Son Jacob is an aspiring Chef and currently a line cook at Anchos. Anchos is a Southwestern restaurant and they pride themselves on cooking all of their fresh seafood, steaks and chicken on mesquite wood. My Son is really good at it. He comes home smelling like heaven after a long day over the grill. They even mesquite grill their vegetables for their homemade salsa. It's a nice smoky flavor and sometimes very hot and other times not so much. As we know how unpredictable jalapeno heat can be, it's a gamble. We get salsa to go by the quart. I love this stuff.
Back to the Flay. We own a couple of his cook books, one of them being my favorite; Boy Gets Grill. In it are so many amazing recipes. One of my favorite parts of the cook book are the sauces he makes. There is a honey mustard vinaigrette he makes to spoon over rib-eyes that is to DIE FOR. I never imagined something like that on a steak, but it is wonderfully tangy and delicious. Another sauce, which I will showcase here, is his Avocado-Tomatillo Sauce. I made this once to bring to a friends for dinner. He had gone to Alaska fishing and brought back a ton of fish. He invited a bunch of us and had a fish taco BBQ so I figured I'd bring something to accompany the many types of fish he was serving. It makes a large bowl full and when I set it on the counter next to some tortilla chips, the guests thought it was a dip and couldn't stop eating it. There was barely enough left to spoon over the fish tacos by the time it was ready! I guess that's the beauty of this sauce. It's versatile! Bobby mentions in this recipe that you can blend all of the ingredients together to make a smooth sauce, or add the avocado, cilantro and red onion at the end as I did. It makes more of a chunky sauce. Perhaps that's why people thought it was a dip.
Our friend Shawn had given us some Yellow Tail so we had decided to grill it up this past weekend along with some shrimp and corn on the cob. I made a batch of the Avocado-Tomatillo Sauce to go with the fish. It's a winner every time.
Bobby Flay's Avocado-Tomatillo Sauce (or Dip!)
8 tomatillos, husked and rinsed
2 jalapeno chiles
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons of honey
4 ripe Haas avocados, halved, pitted, peeled and cut into 1/2-inch dice
1 small red onion, finely diced
1/4 cup chopped fresh cilantro leaves
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