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Bobby Flay's Meat Collection
Beef
Short Rib Ragu with Pappardelle and Pecorino Romano
Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with Caramelized Onion-Potato Gratin
Prime Rib with Shoe String Fries with Cabrales Blue Cheese Dip
Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad
Grilled Filet of Beef with Jamaican Rum Glaze
Beef Burger with Roasted Tomato Ketchup
Black Pepper and Molasses-Glazed Filet Mignon
Grilled Steak and Papaya Salad
Lamb
Yogurt-Mint Marinated Grilled Leg of Lamb
Rotisserie Lamb Tacos with Apricot-Chipotle Baste
Caraway and Fennel Crusted Loin of Lamb with Mustard Sauce
Lamb Shanks with Sweet Potato Risotto and Serrano Vinegar Sauce
Roast Leg of Lamb with Ragout of White Beans, Garbanzo Beans, Artichoke, Pancetta and Oven Dried Tomatoes
Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa
Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons
Grilled Baby Lamb Chops with Honey, Horseradish, Mustard, Mint Glaze
Pork
Grilled Pork Tenderloin Filled with Walnut Romesco and Served with Caramelized Date-Shallot Sauce
Grilled Pork Tenderloin with Guava Glaze and Orange-Habanero Mojo
New Mexican Rubbed Pork Tenderloin with Sweet Potato Tamale and Pecan Butter
Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
Grilled Hoisin Marinated Pork with Pineapple-Grilled Green Onion Relish
Grilled Pork Chops Filled with Sundried Cranberries
Indian-Spiced Bbq Ribs
Poultry
Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains
Grilled Chicken Breast Stuffed with Goat Cheese with Smoked Chile Cilantro Sauce
Roasted Turkey with Pomegranate Sauce and Wild Rice and Goat Cheese Stuffing
Rosemary Marinated Chicken with Roasted Lemon Sauce, Capers and Herbed Potato Galette
Fire Roasted Chicken with Tamarind-Molasses Glaze
Turkey Burgers with Brie and Grilled Apples
Red Chile Turkey Breast with Succotash Salsa
Turkey Pot Pie with Sage Crust
Sour Orange Glazed Duck with Herb Crepes
Bolo's Duck Salad
Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto
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