Bobby Flay's exploring the flavors that first inspired him, and he is giving some unlikely ingredients the Southwestern treatment! First, Grilled Oysters christened with a tart and spicy Jalapeno-Cilantro Mignonette; then some meaty Lobster Tails hit the grill brushed with savory Lemon and Red Fresno Chile Butter. Yet, it is not all seafood on this tour. Taking inspiration from his favorite fried chicken, Chef Flay makes Red Chile Buttermilk Brined Chicken that he takes to Taos with a Spicy Mango Honey Glaze. Paired with a Napa Cabbage Cole Slaw with Creamy Cumin Vinaigrette and a refreshing Lime Ricky Margarita Float, the desert heat has never been cooler. Recipes in This Episode Grilled Lobster Tails with Lemon-Red Fresno Butter Coleslaw with Creamy Cumin Vinaigrette Grilled Oysters with Jalapeno-Herb Mignonette Grilled Red Chile Buttermilk Chicken with Spicy Mango Honey Glaze Lime Ricky Float Margarita

There is something so American about an afternoon tending the grill and Bobby Flay continues that tradition with some luscious stateside treats, like his Grilled Soft Shell Crab Sandwich topped with Red Slaw and sweet Yellow Tomatoes. Then Chef Flay crisps up a treat from his city childhood with his version of everyone's favorite lunch on the go, New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish. The true magic of American fire-cooking is achieved with his low and slow Smoked Prime Rib topped with a Red Wine Steak Sauce that evokes the red leather banquettes of a classic steakhouse. A Sweet Cherry Slushy brings refreshment and color to this feast celebrating the delicious Red, White and Blue. Recipes in This Episode New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish Grilled Soft Shell Crab Sandwich with Red Slaw and Yellow Tomatoes Sweet Cherry Slushy Cups Smoked Prime Rib with Red Wine Steak Sauce

Bobby Flay loves every inch of Italy from Sicily in the south all the way up to the Alps in the north. Today, he focuses that devotion on the top half of the country as he lights up the backyard with some Northern Italian-inspired grilling. Where better to start than with the legendary, crave worthy hunk of meaty deliciousness from Florence - the famous Bistecca alla Fiorentina. Chef Flay tops this marinated medium-rare Porterhouse with an herby, fragrant Balsamic-Rosemary Steak Sauce and pairs it with a salad made of Grilled Treviso with Gorgonzola. Next, he pays homage to the pizzerias of Naples by making a Grilled Pizza topped with Shaved Asparagus, Robiola and Romano cheeses and Parsley Oil. Then he tops a savory sausage Spiedini Hoagie with a Caprese Relish featuring fresh mozzarella and tomatoes. Finally, Bobby raises a toast to La Dolce Vita with his glamorously refreshing Raspberry-Basil Limoncello Cocktail. Saluti! Recipes in This Episode Pizza with Shaved Asparagus and Robiola Bistecca alla Florentine with Balsamic-Rosemary Steak Sauce and Grilled Treviso with Gorgonzola Raspberry Basil Limoncello Cocktail Spiedini Hoagies with Caprese Relish

It is the song of the islands as Bobby Flay brings the flavors and spices of the Caribbean to the grill. He conjures up the warm breezes by searing a Coconut Marinated Pork Tenderloin, and topping it with a fresh and spicy herb sauce; then breaks out the hot and savory island seasonings for some lip-tingling Smoked Jerk Chicken Wings with a sweet and sour Honey-Tamarind Dipping Sauce. Since the Caribbean is also famous for its azure waters, we dive into some beautiful seafood by way of Bobby's tart and refreshing Ceviche with Serrano Chiles, Mango, Smoked Tomatoes & Crispy Plantain Chips. No trip to the beach would be complete without an icy glass of Tropical Sangria, it will get you ready for the limbo in no time. Recipes in This Episode Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips Coconut Marinated Pork Tenderloin Tropical Sangria Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce