Bobby Flay's Healthy Summer BBQ
Kicking off summer with a Memorial Day cookout? These impressive dishes from Bobby Flay’s brand new book, Barbecue Addiction, will keep it lean.
RECIPE #2: JICAMA RADISH SALAD WITH GRAPEFRUIT-GINGER VINAIGRETTE
Bobby Says: “Whereas jicama has a mild sweetness, radish is sharp and peppery, and the two play beautifully off each other.”
MF Says: Why the heck have we all agreed to serve heavy sides made of mayo and carbs, like macaroni or potato salad? That’s dumb, if you ask us. Make this healthy slaw instead, packed with power foods, like grapefruit and avocado.
- ½ cups pink grapefruit juice
- 1 tbsp clover honey, or more if needed
- 2 tbsp rice vinegar
- 2 tsp finely grated fresh ginger
- 1 tsp finely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- ½ cup canola oil
- 1 ripe Hass avocado, peeled, pitted, and diced
- ½ small jicama, peeled and cut into julienne
- 1 carrot, cut into julienne
- 4 large radishes, cut into julienne
- ¼ cup fresh flat-leaf parsley leaves
- Put the grapefruit juice in a small nonreactive saucepan and boil over high heat until reduced to about ¼ cup. Transfer to a bowl, add the honey, and let cool slightly. Whisk in the rice vinegar, ginger, and thyme and season with salt and pepper. Slowly whisk in the oil until emulsified.
- Combine the avocado, jicama, carrot, and radishes in a large bowl. Add the grapefruit vinaigrette and toss to coat; season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 8 hours. Add the parsley just before serving.
RECIPE #3: GRILLED MANGO WITH LIME, SALT, & ANCHO POWDER
Bobby Says: “Grilling mango intensifies its natural honeyed sweetness, adding another dimension to a simple but powerful play of flavors.”
MF Says: Typically we don’t mind skipping the sweet stuff, but this is a healthy dessert made for a man—and fit man at that: You simply start with fruit, give it a spicy kick, and throw it on the grill. (Why didn’t we think of this?)
- Grated zest of 1 lime
- 1 tsp fine sea salt
- ¼ tsp ancho chile powder
- 4 ripe mangoes, halved and pitted
- 2 tbsp canola oil
- Juice of 1 lime
- Heat your grill to medium for direct grilling.
- Combine the lime zest, salt, and ancho powder in a small bowl.
- Brush the mangoes on both sides with the oil and grill, cut side down, until slightly charred, about 1 minute. Flip over the mangoes and continue grilling until slightly charred, about 1 minute longer.
- Remove the mangoes from the grill. Using a sharp paring knife, evenly score the flesh of each half lengthwise 3 times and then crosswise 3 or 4 times; do not cut all the way through the peel. Turn the flesh inside out so that the mango cubes stick out. Transfer to a platter and drizzle with the lime juice and sprinkle with the ancho mixture.