My brother, Andy, gave me Bobby Flay’s Mesa Grill cookbook for Christmas and I’ve already made a handful of recipes from the book. Needless to say, I’m obsessed. Everything has been incredible so far, including the meal that I made on NYE. This short rib recipe didn’t let me down either–it was deeeelicious! I decided to make some cilantro oil as well, to give the dish a pop of color.
Happy New Year! I made this incredibly delicious (and time consuming!!) pork tenderloin for New Year’s Eve dinner and it was an absolute hit. Not a drop was left on anyone’s plate! I highly advise splitting the workload up into two days, since the sauces can be made a day ahead. :-)
I’ve always been a huge fan of Bobby Flay, but after finding this recipe, I’m his number one fan. These tacos are some of the best I’ve ever tasted; they have an incredible complexity of flavors and textures, from the flaky, cinnamon-chile rubbed halibut to the crisp citrus slaw. I’m getting giddy just thinking about eating the leftovers for lunch today!
