Once a high school drop-out, Chef Bobby Flay's

Most people know that you can’t tell a book by its cover. Nor, might I add, the mettle of a chef without a sense of how he put it all together to become famous in the culinary world.

I fess up to minimal viewing of food on TV. For my practical, functional self, there has been way too much clowning around, bam-bam and off the wall concoctions and “Can you top this?” to invest precious time in the boob tube.

In fact, the way I became interested in Bobby Flay’s cooking was quite circuitous. I read his biography in the trustworthy “Guideposts” magazine…all the way from a sophomore high school drop-out 24 years ago to fame and fortune today.

From the day his father called him to his office to say, “Let’s talk about your life, son,” to the opening of his first restaurant in 1991 just seven years after graduating from The French Culinary Institute, Flay paid his dues, listened to mentors, and has worked as hard as anyone yet seems to have maintained strong family values

Still, it took the Guidepost article and his eighth book, “Bobby Flay’s Grill It!” to have me buy into this culinary persona and buy his book. And, oh, am I glad I did!

His book is worthy of your consideration and may even encourage you to grill with perfect confidence and later, maybe, grilling flair.

Each chapter starts with the “perfect” way to cook an item… and then the item is used in a variety of ways lest one or one’s food become boring or bored.

I say master the basics first and so included here are Flay’s ways to “perfect.” Having done my fair share of his style of cooking, the man knows his craft. I also love the simplicity of his recipes and the honesty of his writing augmented by his long-time business assistant Stephanie Banyas and Sally Jackson.

Salmon is the restaurant world’s most popular fish. It is easy and simple to make this on the grill… and it will be perfect!

Perfectly Grilled Salmon

4 (8-oz.) salmon fillets

2 tbsp. olive oil

Kosher salt and freshly ground pepper

1. Heat grill to high.

2. Brush the salmon fillets on both sides with the oil and season with salt and pepper. Place fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the fillets over and continue grilling for 2 to 3 minutes to medium. The fish should feel slightly firm in the center and will register 140 degrees on an instant-read thermometer.

Taking the time to remove the silk, re-tie and soak… is it worth it? Try it and you be the judge.

Perfectly Grilled Corn

8 ears of corn

Kosher salt

1. Heat your grill to medium.

2. Pull the outer husks down each ear to the stalk ends. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen strings. Place the ears of corn in a large bowl of cold water with 1 tbsp. of salt for 10 minutes.

3. Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pieced with a paring knife.

4. Remove the husks from the cobs before eating the corn.

The key here is to not overcook the chicken. Use an instant-read thermometer for the best results. These thermometers are now readily available, not too expensive and will literally change your grilling results… now you’ll no longer overcook anything.

Perfectly Grilled

Chicken Breasts

4 (8-oz.) boneless chicken breasts with skin on*

2 tbsp. canola oil

Kosher salt and pepper

1. Heat your grill to high.

2. Place chicken between 2 pieces of plastic wrap and, using a meat mallet or the bottom of a heavy sauté pan, pound the chicken lightly to an even ½-inch thickness.

3. Brush the breasts on both sides with the oil and season with salt and pepper. Place the breasts on the grill, skin side down, and cook until golden brown and slightly charred, 4 to 5 minutes. Flip the chicken over and continue grilling until just cooked through, 3 to 4 minutes longer. An instant-read thermometer inserted into the center should register 155 degrees.

4. Remove from the grill, tent with foil and let rest for 5 minutes before serving.

*Remove tenderloin from chicken breasts. Save for another use.

Having a restaurant, Bobby Flay Steak, is a clue to this chef’s confidence of how to grill a steak perfectly… every time.

Perfectly Grilled Steak

4 (12-oz.) boneless rib-eye or New York strip steaks or filets mignons

2 tbsp. canola or olive oil

Kosher salt and freshly ground black pepper

1. Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

2. Heat your grill to high.

3. Brush the steaks on both sides with oil and season lightly with salt and pepper. Place the steaks on the grill and let cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling for 5 to 6 minutes for rare-medium (an internal temperature of 135 degrees), 7 to 9 minutes for medium (140 degrees) and 9 to 10 minutes for medium-well (150 degrees).

4. Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing.

Flay admits to ordering fish tacos wherever he gets to Southern California. Here is his version of this Southwestern staple.

Grilled Fish Tacos with

Chipotle Crema and

Salsa Fresca

1 lb. flaky white fish fillets (such as red snapper, striped bass or sea bass)

¼ cup canola oil

1 tbsp. ancho chile powder

2 tsp. kosher salt

8 (6-inch) white or yellow corn tortillas

Chipotle Crema (recipe follows)

¼ head of white or red cabbage, finely shredded

1 medium white onion, halved and thinly sliced

Fresh cilantro leaves, for serving

Salsa Fresca (recipe follows)

Lime wedges for serving

1. Heat your grill to high.

2. Brush the fish on both sides with the oil and season with the ancho powder and salt. Place the fillets on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn the fish over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove the fish and let rest for 5 minutes before shredding into bite-sized pieces.

3. While the fish is resting, wrap the tortillas in foil and place on the grill for 5 minutes to warm through.

4. Lay the warm tortillas on a flat surface and drizzle with some of the Chipotle Crema. Top with fish, cabbage, onion, cilantro leaves and salsa. Fold and eat with a squeeze of lime juice.

Chipotle Crema

1 cup crème fraiche or sour cream

2 tsp. pureed canned chipotle chiles in adobo

¼ tsp. kosher salt

Whisk together the crème fraiche, chipotle puree and salt in a small bowl. Refrigerate for at least 15 minutes or up to l day before serving.

Salsa Fresca

3 large ripe beefsteak tomatoes, halved, seeded and finely diced

½ small onion, finely diced

2 cloves garlic, finely chopped

1 jalapeño or Serrano chile, finely diced

Juice of l lime

2 tbsp. canola oil

Kosher salt and freshly ground black pepper

3 tbsp. chopped fresh cilantro leaves

Combine the tomatoes, onion, garlic, chile, lime juice, oil, salt, pepper and cilantro in a medium bowl. Let sit at room temperature for at least 15 minutes before serving.

The salsa can be made 2 hours ahead, covered, and refrigerated.

Bring to room temperature before serving.