Originally published on Food and Fond Memories on December 3, 2010 by sandyaxelrod 4 Comments (Edit)
So I was walking on the treadmill yesterday and watching an episode of Boy Meets Grill which I had recorded on my DVR upstairs in our gym, as I do everyday, and once again Chef Flay inspired my dinner decision. He deftly prepared a “Sunday Dinner” of Grilled Chicken with Roasted Garlic-Oregano Vinaigrette, Grilled Radicchio and Grilled Fingerling Potatoes accompanied by Grilled Eggplant with Fresh Ricotta and Grilled Tomato-Basil Relish and I salivated over every beautifully prepared morsel. The second I finished my workout I ran downstairs to take the chicken out of the freezer and make sure I had everything I needed to make Bobby’s Sunday night dinner on Wednesday night. I had almost everything that I needed including the fresh oregano and basil which are thriving in my herb garden. But there were a few key ingredients missing as I had no eggplant, radicchio or ricotta. But when I told Steve what I had planned for dinner he graciously offered to go to Publix and pick up what we needed. As usual Bobby’s recipes are easy to follow and execute, and are bursting with flavor. I cut the recipes in half since I was preparing for just the two of us but it was still quite a lot of food. And yet we managed to devour every last morsel. The only thing I didn’t make from that Sunday Dinner episode was the Apple Crumble dessert. I will save that for another time. Last night we had Banana Coconut Cream Pie with Bittersweet Chocolate, Coconut Rum Whipped Cream and Toasted Coconut that I had prepared for a photoshoot and interview for a local newspaper the Wellington Forum. I will have to write about the experience and give you my recipe for the dessert but I promised I wouldn’t publish anything about it until after the issue comes out and that won’t be for two weeks. But I digress, every component of our dinner was amazing. The chicken was juicy and so “Flayvorful” as were the grilled radicchio and fingerling potatoes drizzled with the roasted garlic-oregano vinaigrette. And don’t get me started on the grilled eggplant topped with the silky ricotta and rich grilled tomato relish with a little crunch from the red onion all tied together in a neat bow with the tangy sweet balsamic vinegar and herbaceous basil. For all of the recipes of Bobby Flay’s that I prepared just click here: Boy Meets Grill.