Celebrity Cook-Along, July 2011

Hey everyone-July is traditionally Grilling Month so I'm choosing Bobby Flay! Now, you do not have to grill to join in. He has all kinds of recipes, everything from chicken cacciatore to cheesecake to drinks.

I'm living high on the hog and making a Rib Eye Steak. Time to break out of my hot dogs on the grill rut! So feel free to join me in treating yourself to a big ole juicy steak or make any recipe from Bobby on July 15th!

GRILLED RIB EYE STEAK WITH CHIPOTLE HONEY GLAZE AND ROASTED PEPPER RELISH

Serves: 2

Roasted Pepper relish
2 roasted red peppers, drained and cut into thin strips (from a jar)
2 cloves garlic, finely chopped
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground black pepper

Combine all ingredients in a medium bowl and let sit at room temperature for 15 minutes before serving.

Chipotle Honey Glaze
½ cup honey
1 tablespoon chipotle puree
1 tablespoon Dijon mustard
2 tablespoons canola oil
1 teaspoon kosher salt

Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined.

Rib-eye
Two 16-ounce rib-eye steaks
Canola oil
Salt and coarsely ground black pepper
Cilantro sprigs

1. Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides.

If using your broiler, place the steaks on a broiler pan and broil until golden brown on the first side, 5-6 minutes. Turn the steaks over and continue cooking to medium-rare doneness, 6-7 minutes longer. During the last minute of cooking, liberally brush the top of steaks with some of the chipotle-honey glaze. Remove from the broiler and brush with more of the glaze. Let rest 5 minutes before serving.

If using the grill: Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. Let rest for 5 minutes before serving.

2. Top each steak with a large dollop of the roasted pepper relish. Garnish with cilantro sprigs.

Since berries are in season and it helps to keep the cook happy:@)

How about a glass of Bobby's Blackberry Bourbon Iced Tea recipe HERE.

You can Google for a recipe or click HERE for quite a variety of recipes from his site.

If you're new to the Cook-Along details are HERE.

I look forward to seeing you, once the smoke clears, on July 15th.

Have a happy day!