Season 3, Episode 2

Southwestern

Bobby Flay creates a brunch menu that honors classic Southern dishes and flavors. He's making Deconstructed Roasted Tomato Grits and Shrimp With Sauteed Baby Mustard Greens and Bacon "Confit" as well as some Streusel Topped Baked Peaches with a sweet Sorghum drizzle on top. And you won't believe his larger than life punch bowl of Hibiscus Tea Sangria!
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Recipes From This Episode

Hibiscus Tea Punch

Streusel Topped Baked Peaches with Sorghum Glaze

Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon "Confit"

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Jun 19
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