Greg, I don't understand your feelings about Flay's recipes being complicated. Have you ever seen him prepare any of them? In one respect he's very Asian in approach, in that many of his dishes require a lot of prep time, but relatively little cooking time.
Most of his actual cooking is straight forward. He grills, or frys, or sautes. Nothing much to it after the prep work is done.
To me, "complex" has to do not only with the prep but with the cooking as well. My own Seafood Lollipops With Peach Gastrique, for instance, which requires making a puree, poaching, batter-dipping and deep frying, plus preparation of the gastrique, would be a complex dish; whereas something like Shrimp & Cantaloupe With Mayonaisse Charles would not.
As to his X with Y approach. He's a chef, after all. And most chef-written cookbooks are about the dishes they prepare. By and large, chef's do not produce recipe lists, in the sense that each is isolated. Rather, they write recipes for complete dishes, just as they would serve them. I don't see how Flay is different in this than most chefs.
If you find this too complex you can always break down the dishes into their component parts, and make only those parts that appeal. You can usually tell the components because they're separated by "ands" and "withs" in the title. Keep in mind, though, that those "ands" and "withs" are often what differentiate the dish.
To demonstrate, I grabbed a chef-written book at random, and opened it to whatever recipe appeared. Happened to be Ana Sortun's book Spice, and the recipe is Veal Tagine with Moroccan Spices and Almond Couscous.
The title tells us that veal in some form will be cooked as a tagine, flavored with Moroccan spices in either straight or mixed form, accompanied by an almond couscous. In effect, the couscous is a second dish.
To reduce what you find complex, we could immediately eliminate the couscous. Then take a look at the Moroccan spices. In this case, with one exception, they happen to be used in their dry stage. The exception is harissa, which is a very hot paste common to Moroccan cooking. If you did a lot of this style cooking you would always have it on hand. If not, you would have to mix it up just for this recipe---exactly the way Flay mixes up flavored oils, and barbecue sauces, etc.
While it's easy to conclude that Flay puts chilies into everything, it's not really true. But he does like assertive flavors; it's what marks his style. If you like that sort of thing, then his dishes are right for you. If not, not.
Along those lines, though, many of us have taken to using the term "bold" instead of "spicy." It's more than a matter of semantics. Many, perhaps most, people connote "spicy" with "heat." And that's not always true. Assertive flavors come from many sources, and "spicy" foods are not always hot.