This content requires Flash

To view this content, JavaScript must be enabled, and you need the latest version of the Adobe Flash Player.

Download the free Flash Player now!

[Music background]
I get a lot of request for, you know quick appetizer on the grill. So today I am just going to show you a few. We are going to start up with some grilled shrimp. Everybody loves shrimp, we are going to put a little salt and pepper and put a little oil on top of our shrimp. Just toss it around just to put it and then we are going to throw the shrimp right on the grill. But if the sauce or what I call a Pepper Vinaigrette that is really going to make it, the great appetizer.
So we are going to start by putting this on the grill, just get them going. While those are all grilling, I grilled some eggplants and actually I am going to use what I called a grilled tray and we are going to make a delicious grilled eggplant and Manchego cheese stacked. So I am going to start with some eggplants then a little Manchego cheese, a little piece of eggplant. Some more Manchego cheese then a little piece of eggplant to stack them up. Cheese with some salt and pepper, throw them on the grill. And we will let the cheese melt, let shrimp cook and while that is happening I am going to make my pepper vinaigrette. I am going to use some roasted yellow peppers and some roasted poblano pepper.
It is going to be hot and sweet at the same time. We will dice this up very finely and it is some freshly chopped garlic, touch of crushed red peppers, salt and pepper. A touch of red wine vinegar and of courses some good olive oil. Let us mix it about get some fresh herbs in there, maybe some fresh cilantro or some parsley. I know you use cilantro today. Just checking on our shrimps and our eggplant, looking good. Shrimps just needed about one more minute but while we were waiting for those we can finish up our eggplant.
Eggplant and Manchego cheese stacks. Now we do some vinegar with a touch of honey in there. Little fresh basil. Check out our shrimps. And I like to serve the pepper vinaigrette on the side. Just taste some of the juices and pour it on.
There they are too quick and easy appetizers. That makes your grilling day complete.
Chicken back with a beer by the grill is a great way to spend time. And cooking with a beer is an even better one. Beer can chicken is a classic on the American barbeque circuit. Look at that that is looking great. We are in circus into the biggest part of the thigh and we are for this at 160. Twist and pull for me it is the absolute perfect [Muffled] barbeque dish.
Check us at All summer long for more thrilling and grilling moments hosted by Bobby Flay right here at Food network.com/grilling.
You may think that you have grilled everything there is to grill. But have you ever made a grilled Caesar salad check this out?
We are grilling real romaine Caesar salad and put a little olive oil on the romaine lettuce, salt and pepper. Let it sit and sear and you get this beautiful grow marks on it. I am going to go ahead and slice this and cut them up to make just a toss salad, fabulous.
Check all this summer long for more thrilling, grilling moment hosted by Bobby Flay right here at Food network.com/grilling.

[Music background] I get a lot of request for, you know quick appetizer on the grill. So today I am just going to show you a few. We are going to start up with some grilled shrimp. Everybody loves shrimp, we are going to put a little salt and pepper and... click to read more