Chef Bobby Flay adds the spice, style and flair of cooking from the Middle East to summertime grilling. He shares his recipes for pomegranate-cinnamon grilled quail, bulgur salad with green onion vinaigrette, and grilled roasted honey-orange figs with mascarpone and pistachios. He tops off the meal with martinis made with mandarin-orange flavored vodka, apricot nectar and simple syrup.