Fiesta On the Grill

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Overview

With his newest culinary adventure, Fiesta on the Grill, chef Daniel Hoyer proves that there is more to grilling than hamburgers and hot dogs.

In this bold new book, Hoyer draws on the flavors of the New World, Latin America, the Caribbean, and the American Southwest as inspiration for a whole new batch of dishes. From dry rubs and marinades to desserts, there are more than 70 new recipes for your next barbeque.

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Overview

With his newest culinary adventure, Fiesta on the Grill, chef Daniel Hoyer proves that there is more to grilling than hamburgers and hot dogs.

In this bold new book, Hoyer draws on the flavors of the New World, Latin America, the Caribbean, and the American Southwest as inspiration for a whole new batch of dishes. From dry rubs and marinades to desserts, there are more than 70 new recipes for your next barbeque.

Fiesta on the Grill includes cooking techniques and processes, menu suggestions, and a resource section. Overflowing with full-color photography and great tips, this brilliant cookbook teaches you how to create many unexpected pleasures and will add a bit of spice to your next barbeque.

Daniel Hoyer first learned to cook as a young boy by helping his two grandmothers in the kitchen. By the time he was a teenager, he began working in restaurants, and he supported himself in college-where he studied preveterinary medicine-by cooking. He finally followed his love of cooking to make his career as a chef. His stint as sous chef for Mark Miller's Coyote Cafe inspired his interest in Mexican and Latin American cuisine.

Chef Daniel has traveled extensively in Mexico, exploring the cooking, as well as the history and culture, of that colorful country. He is currently a restaurant consultant, cooking-school instructor, and guide for gastronomic-adventure tours in Mexico. Daniel also authored the cookbook Culinary Mexico: Authentic Recipes and Traditions. He resides in Pilar, New Mexico, with his family.

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Product Details

  • ISBN-13: 9781586853761
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 7/14/2006
  • Pages: 128
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.25 (d)

Meet the Author

Daniel Hoyer did a stint as a sous chef for Mark Miller’s Coyote Cafe, which inspired his interest in
Mexican and Latin American cooking. He has traveled extensively in Mexico, exploring the cooking as well as the history and culture of that colorful country. He is the author of Mayan Cuisine, Culinary
Vietnam, Fiesta on the Grill, and Tamales. He lives in Santa Fe. Authentic recipes from the Northern Coast to the Yucatán Peninsula

photographer

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Read an Excerpt

Salsas and Sauces

Salsas are a simple yet impressive way to complement many grilled foods. They pack a lot of flavor and lend an acidic, spicy, and sometimes also sweet contrast to grilled meats and seafood. Salsas are low-fat and healthy and may be counted as a serving or two of vegetables or fruit. They also provide convenience since they are easy to prepare and usually may be made in advance. The simple combination of a grilled piece of meat or fish topped with a salsa and served with a side dish and/or a salad makes an interesting, quick, and complete meal. The following are a few salsas that I often use to accompany grilled foods. Feel free to use your imagination to create variations to develop your own original salsa flavors

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Table of Contents

Introduction 6

Dry Rubs & Marinades 12

Direct Grilling 24

Smoking 55

Salsas & Sauces 72

Salads 86

Sides/Accompaniments 96

Desserts 110

Menu Suggestions 123

Resources 125

Index 126

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Sort by: Showing 1 Customer Reviews
  • Posted April 3, 2011

    highly Recommended

    I bought this cookbook by chance and it is my absolute favorite. I consider myself to be highly selective and usually have to tweek recipes to make them both healtier and taste better. It is not needed for these recipes. The rubs are fantastic as are the sauces and salsas. This is the best all around cookbook i have and a must have for southwest food lovers!

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