Grilling With a Spanish Flair

Bobby Flay's tour through the "it" cuisine of the Iberian Peninsula starts by taking the classic Cuban Sandwich to Madrid with a Spanish Spice-Rubbed Pork Butt topped with Sherry Vinegar/Honey Glaze, Serrano ham and salty Manchego cheese. Then, a slather of Piquillo Pepper Butter and a sprinkle of Grated Manchego adorn sweet Grilled Corn. He dresses Skewered Lamb first with a Spicy Pomegranate/Rioja Red Wine Vinaigrette and takes it over the top with a Mint-Almond Relish. The capper? A fruity Peach-Blackberry Sangria. Recipes in This Episode Grilled Corn with Piquillo Pepper Butter and Grated Manchego Skewered Lamb with Spicy Pomegranate-Rioja Red Wine Vinaigrette and Mint-Almond Relish Peach-Blackberry Sangria Spanish Spice Rubbed Pork Butt with Sherry Vinegar-Honey Glaze Spanish "Cuban" Sandwiches