Boy Meets Grill

Chef Bobby Flay surprises an FDNY station with an Italian feast. With the help of the fire fighters, he cooks a pizza with hot sausage, grilled peppers and onions, and oregano ricotta. He then prepares an antipasto with mozzarella, grilled tomatoes and peppers, and finishes the menu with 18 Porterhouse steaks.

Chef Bobby Flay introduces us to his favorite meal, brunch. He makes an easy but plentiful brunch for a large crowd. The brunch consists of corn muffins with a blueberry butter, grilled pineapple with marscapone cheese, ham steaks and a tasty coconut cake. He shows that brunch doesn't have to be hard to be delicious.

Chef Bobby Flay, along with his friend, and fellow Chef Patricia Yeo, create a scrumptious Chinese meal. This incredible mail includes skewered shrimp, a fresh noodle salad, moo shu pancake rolls with rotisserie duck and fresh scallions. Bobby introduces his viewers to the simplicity and deliciousness of Chinese cuisine.

Chef Bobby Flay shows off the San Diego tcaco cuisine by perfecting the well known fish taco, with orata, which is a flaky white fish. The orata is grilled, a tomato salsa is made, and to top it off a blissful tequila cocktail made from fresh pineapples, ice and a hint of mint. This meal is a fresh reminder of San Diego.

Chef Bobby Flay creates a Mediterranean feel with this episode. Boffy creates a saffron flavored rice with steamed vegetables, tasty grilled clams, a Mediterranean Sea Bass, and bronzini. Last but not least, Bobby makes a white peach sangria, made from pureed peaches, and white wine. This meal takes the viewers right into the Mediterranean.

Chef Bobby Flay, along with his friend, Eddie Rodriguez create a fun Cuban flavor this episode. The Cuban menu includes a guava glazed pork tenderloin, a avocado and tomato salad, and grillex corn with crumbled cotija cheese. The finishing touch, minty mojitos! This menu definitely provides the Cuban touch!