On The Chile Trail: 100 Great Recipes from Across Americaby Coyote Joe, Mad Coyote Joe
On the Chile Trail
Join author and chile expert Coyote Joe on a lip-burning, forehead-sweating back-road trip through America's "Chile Belt." From Cowboys to Cajuns to Californians, this excellent cookbook follows the history and evolution of the chile in cooking throughout the South, West, and Southwest, and brings you all the differing and
On the Chile Trail
Join author and chile expert Coyote Joe on a lip-burning, forehead-sweating back-road trip through America's "Chile Belt." From Cowboys to Cajuns to Californians, this excellent cookbook follows the history and evolution of the chile in cooking throughout the South, West, and Southwest, and brings you all the differing and mouth-wateringly good cuisines from each region that incorporates the chile.
Written in Joe's easy-to-follow and upbeat style, On the Chile Trail includes all the best recipes, from the Creole dishes of Louisiana to the best Red Chili recipe of Texas. You'll find such favorites as New Mexico Green Chile with Pork, Cajun Firecracker Shrimp, and Lobster Tacos with Crunchy Pear and Avocado Salsa. The cookbook offers an abundance of recipes for main-dish grilling, but also includes recipes for salads, drinks, and desserts.
Hang on for a wild ride through the Chile Belt-this is a cookbook you won't want to miss!
Known for his unique Southwestern cooking style and vibrant personality, Joe is the founder of the Mad Coyote Spice Company, which currently features fifty-four different spice products. Many of the mixes have won regional and national awards.
Joe wrote and hosted five seasons of the Emmy award-wining cooking series Sonoran Grill. He is the author of three other cookbooks: The Sonoran Grill, A Gringo's Guide to Authentic Mexican Cooking, and Snack Attack: Quick Recipes to Conquer Your Cravings. He also contributes articles to Chile Pepper Magazine and Fiery Foods Magazine.
For over a decade, Joe has served as Head Judge and Master of Ceremonies for the Annual Tostitos Southwest Salsa Challenge to benefit the Hemophilia Association of Arizona. This is the largest salsa tasting event in the world. He is also an honorary lifetime member of The International Chili Appreciation Society.
Joe makes his home in Cave Creek, Arizona, where he lives, writes, and cooks with his wife of twenty five years, Chef Kathy.
- Smith, Gibbs Publisher
- Publication date:
- Product dimensions:
- 9.75(w) x 9.75(h) x 0.52(d)
- Age Range:
- 18 Years
Read an Excerpt
Soy and Wasabi-Basted Spiny-Lobster Tacos with a Crunchy Pear and Avocado Salsa
The greenish blue waters off Baja California are home to a delicious species of lobster found in warmer waters the world over. Although not as famous as its cousin from New England, the meat of this clawless lobster is as light and delicious as any that the Northeast has to offer and the grill-roasted flavor is simply out of this world. The first time my wife, Chef Kathy, and I made these easy tacos, we could not believe how delicious the combination of fiery grilled lobster and soothing, crunchy fruit salsa was. If you cannot find the spiny lobster, any good quality lobster tails will do. This baste works well with any light grilled fish, but make sure to serve it with the Crunchy Pear and Avocado Salsa.
3 (8- to 10-ounce) spiny lobster tails
Crunchy Pear and Avocado Salsa
2 medium pears, ripe but firm, chopped
2 red Fresno chiles with seeds, chopped
1/3 cup chopped white onion
1/3 cup chopped fresh cilantro
2 tablespoons finely chopped fresh mint
Juice of 2 key limes
1 teaspoon sugar
1 avocado, chopped
Soy and Wasabi Baste
1 clove garlic, minced
1 stick (8 tablespoons) sweet butter
2 tablespoons soy sauce
2 tablespoons wasabi powder
1-1/2 tablespoons brown sugar
Juice of 1 key lime
12 fresh corn tortillas
1 bunch spinach, julienned
Drop the lobster tails into lightly salted boiling water for exactly 3 minutes; immediately plunge them into a bowl of ice water to stop the cooking. Split the tails lengthwise with a French knife or heavy cleaver; they will still be a little raw in the center. Remove the dark vein running down the center of the tail. This first step can be done in advance, but keep the tails refrigerated until grill time.
For the Crunchy Pear and Avocado Salsa, mix together all salsa ingredients except the avocado, which should be gently folded in last. Set aside in the refrigerator, allowing flavors to blend.
For the Soy and Wasabi Baste, saute the garlic in butter until golden. Remove from heat for 1 minute. Whisk in all other ingredients and simmer on low for 2 minutes, whisking constantly.
Lightly spray the flesh side of the lobster tails with nonstick vegetable oil spray. Spoon the warm baste over the flesh side of the lobster tails and then grill flesh side down over a medium hot grill for 2-1/2 minutes. Turn the tails and baste again, grilling the shell side for 2-1/2 minutes. Remove from grill, pull the lobster meat free from the shells, and then place the meat back in the shells. (This saves your guest a messy task.) Spoon a little more of the baste over the lobster meat. Serve on a big plate with a healthy dollop of Crunchy Pear and Avocado Salsa, a few warm corn tortillas, and some julienned spinach. Allow your guests to put the tacos together themselves.
Meet the Author
Coyote Joe is the TV host of the popular southwestern show The Sonoran Grill. He is the author of three previous cookbooks: A Gringo's Guide to Authentic Mexican Cooking, The Sonoran Grill, and Snack Attack: Quick Recipes to Conquer Your Cravings. He lives in Arizona.
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