Later, Jeff decided that the glaze was fine after all, and would be a marvelous heat-delivery device had the chef favored more fiery flavors. The salmon was accompanied by a little fennel slaw and a not-gummy garlic herb riso

Source: http://www.tucsonweekly.com/tucson/Chow/Content?oid=oid:103996

Pompano is one of the most delicious members of the Jack family of saltwater fish,which includes amberjack, permit, and yellowtail. It ranges in size from 1 to 3 pounds and has firm, sweet flesh. In this presentation Chef Susser bakes the whole pompano–which has been larded with thyme sprigs, in ale and serves it on a bed of delicious red bean-pumpkin stew. The chef scatters whole allspice berries in the baking pan; however, the home cook will find it less labor-intensive at serving time to tie the allspice in a cheesecloth pouch. The finishing touch is a mango-chile salsa with fresh pan-toasted cashews.

Serves 4

• Four 1 to 1-1/2 pound pompanos, scaled, head and tail on
• 24 fresh thyme sprigs
• 8 stalks celery, trimmed, diced
• 1/3 cup extra virgin olive oil
• Extra olive oil for brushing
• Salt and freshly ground pepper to taste
• 1 tablespoon whole allspice berries, tied in cheesecloth
• One 12-ounce bottle of ale
• Red Bean Ragout (recipe follows)
• Mango-Chile Salsa (recipe follows)

Rinse and dry pompanos. With a sharp knife, score each fish on each side in three places starting directly behind the gills. Tuck one thyme sprig in each cut.

In a large stainless steel roasting pan, at least 12x-16 inches, add 1 cup of extra virgin olive oil. Heat over two burners on the range top until celery is translucent but not browned, stirring occasionally. Salt and pepper pompano to taste. Place fish head to tail horizontally in roasting pan. Brush tops lightly with olive oil. Place cheesecloth bag of allspice berries in the center of the pan. Pour in ale. Bake in a preheated 425 F oven until fish is cooked through, about 35 minutes, basting occasionally. Test for doneness by flaking fish at thickest point with a fork.

Meanwhile, prepare Red Bean Ragout and Mango-Chile Salsa.

To serve: Divide bean ragout equally and spoon onto each of four large warmed dinner plates or oval platters. Place one roasted pompano on top. Top with mango salsa. Serve immediately.

Red Bean Ragout

Available in Italian grocery stores and in the deli case at many supermarkets, the pancetta called for is a cured but not smoked Italian bacon made from the belly (pancia) of the pig that comes in two forms. Pancetta stesa is shaped flat like bacon. Pancetta arrotolata is rolled like a large sausage. Chef Susser uses arrotolata, but either kind may be used. The chef stews his own red beans, but canned kidney beans are a respectable substitute in his highly flavored sauce. The calabaza, sometimes called pumpkin, is a squash familiar in the Caribbean, and ranges from cantaloupe- to watermelon-size. Larger calabaza are often sold in chunks in Latin American markets. Butternut squash is an excellent substitute.

Makes about 4 cups

• 1/4 pound pancetta, diced
• 2 to 3 tablespoons extra virgin olive oil
• 2 cups cubed calabaza or butternut squash
• 1 clove garlic, minced
• 2 medium ripe tomatoes, blanched, peeled, seeded and chopped (see Cooking Basics)
• 1-1/2 cups cooked red beans or 1 15-ounce can kidney beans, rinsed, drained
• Salt and freshly ground pepper to taste

In large saute pan over medium heat, saute diced pancetta in olive oil until the bacon’s fat is rendered. Add squash, stirring to mix, and cook, covered, until squash is tender but not mushy, about 8 minutes. Add garlic and cook for 1 to 2 minutes, stirring. Add tomatoes, cook 5 minutes, stirring occasionally. Add red beans and cook another 5 to 10 minutes, stirring occasionally, and lowering heat, if necessary to prevent burning. If liquid evaporates too quickly, cover pan, or add a little chicken stock. Season to taste with salt and pepper. Turn off heat. Cover; keep warm.

Mango-Chile Salsa

The mild, green, long and narrow Anaheim chile is one of the most widely available. It has a sweet flavor and just a bit of heat, which makes it perfect for this salsa. Be sure to purchase unsalted cashews.

• 1 ripe mango, peeled, seeded, diced (see Cooking Basics)
• 1 lime, juice of
• 1/2 Anaheim chile, seeded, minced
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onion
• Pinch of salt
• 1 to 2 teaspoons sugar
• 1/2 cup unsalted cashews, toasted in a dry skillet (see Cooking Basics)

Combine all ingredients in a small non-reactive bowl, stirring to mix.

Barbecued duck and wild mushroom quesadilla with spicy mango salsa. Grilled swordfish tostada with black bean and mango salsa. Barbecued ribs with chipotl-peanut sauce and corn-tomatillo relish. This is the stuff that Mesa Grill´s dreams are made of, and Bobby Flay is the dreamweaver.

With his bright red hair and vivacious personality, he seems to physically match his obsession with fire and spice. Flay was named one of the James Beard Rising Star chefs; his restaurant empire has expanded over the past decade, he´s written more books, and is now famous for his television series. Perhaps they should have named him Rising Firebrand.

All that was in the future when Mesa Grill opened in 1991and Flay promised, ‚“I´m going to put a new and colorful twist on Southwestern cuisine.‚” He has not only succeeded in doing this but in riding the wave of the style´s popularity to fame in New York, a long way from Arizona and New Mexico. As critic Gael Greene stated the case, ‚“the sassy fare at Mesa Grill surpasses anything of its kind elsewhere in New York.‚”

Flay began cooking at age 17, when he took a job at Joe Allen´s in New York. The management was so impressed by his talent that it paid his tuition to New York´s French Culinary Institute, where Flay was a member of that school´s first graduating class in 1984. He now serves as a Master Instructor.

It was restaurant owner Jonathan Waxman who first introduced Flay to Southwestern cooking. The chef-to-be was mesmerized by the region´s foods and set about exploring the possibilities of Southwestern cuisine.

From 1988 to 1990, Flay followed his passion at New York´s Miracle Grill, where something of a cult following gathered around his innovative and flavorful creations. These dishes became the basis for his first book, Bobby Flay´s Bold American Food, published by Warner Books. He opened Mesa Grill, then Bolo Restaurant & Bar. In 2004 he brought his style to Las Vegas, opening a Mesa Grill at Caesar´s Palace. In 2006 it was his first steakhouse (Bobby Flay Steak) at Borgata Hotel & Spa in Atlantic City. And in 2007 Mesa Grill Bahamas, at The Cove Atlantis. There are more cookbooks, including one with the inspired title ‚“Boy Meets Grill, ‚” followed of course by ‚“Boy Gets Grill.‚”