The Southwestern Grill: 200 Terrific Recipes for Big and Bold Backyard Barbecue

The Southwestern Grill: 200 Terrific Recipes for Big and Bold Backyard Barbecue

by Michael McLaughlin
     
 

Grilling, America's favorite home-grown cooking technique, and southwestern food, the country's best-loved regional cuisine, together make a sizzlingly perfect match.  See more details below

Overview

Grilling, America's favorite home-grown cooking technique, and southwestern food, the country's best-loved regional cuisine, together make a sizzlingly perfect match.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
There may be 200 recipes in this fine collection, but most of them share a single basic, time-proven secret: opposites attract. For McLaughlin (All on the Grill; The Silver Palate Cookbook), that means taking the ingredients to be found near his Santa Fe home and combining them so that sweet becomes enamoured of hot, and crisp runs off with chewy. Often a marriage of fruit and spice carries the day, such as with Spice-Rubbed Venison Tenderloin with Dried Blueberry Sauce (in which berries are soaked in Tequila, mixed with beef stock, whisked with butter and spooned over meat that has been rubbed with chipotle chile powder and sugar). Or else land and sea converge and simmer in such dishes as Grilled New Mexico Mountain Trout with Cider, Bacon and Pi on Sauce. Because grilling requires as much smoke as fire, every recipe comes with a recommended Smoking Chip Option, be it Mesquite for the Cumin-Grilled Butterflied Leg of Lamb or Apple for the Sweet and Smokey Corn Relish. With Frozen Raspberry Margarita Pie, and Tequila Mixed Berry Compote with Dulce de Leche, McLaughlin's chapter on desserts intoxicates nearly as much as his chapter on Cocktails and Coolers. And the extensive chapter on Salsas, Sauces and Condiments runs the gamut from a basic Black Pepper Rub to a sobering Coffee Barbecue Sauce that blends French Roast with cumin and red chilies. All in all, this cookbook provides a summer's worth of adventurous grilling. (July) Copyright 2000 Cahners Business Information.|
Library Journal
Prolific cookbook author McLaughlin (All on the Grill, LJ 5/15/97) offers a mouthwatering array of easy grilled dishes with a Southwestern accent, from Santa Fe Chicken Satay to Grilled Salmon Steaks with Haba nero Butter. He includes a chapter devoted to tacos, tostadas, and "other hand foods," as well as one on salsas, sauces, and rubs; there are refreshing drinks and cocktails, too, and some unusual desserts. For most collections. Copyright 2000 Cahners Business Information.\
From the Publisher

“Cooking with Michael is always a yummy experience for me. But The Southwestern Grill really lights my fire with luscious recipes such as Grilled Lobsters with Lime Aioli and Lamb Chops with Blackberry Habanero Glaze. He has that special magic!“
—Sheila Lukins, author of USA Cookbook and All Around the World, food editor of Parademagazine
 
“Michael McLaughlin has done it again! He has created a grill book full of sizzling Southwestern flavors and recipes that will light up your taste buds like a Fourth of July sky.“
—Steven Raichlen, author of The Barbecue Bible
 
“A remarkable book, full of flavors that jump off the page and make you hungry.“
—Mark Miller, author of Red Sage
 
“Certain cookbook authors never let me down and topping that list is Michael McLaughlin, whose recipes are always inspired yet approachable. Moreover, Michael’s recipes WORK, which can hardly be said of all food writers today. I thinkThe Southwestern Grill is Michael’s best cookbook yet. It covers everything you need to know to grill all manner of food safely, successfully, stylishly, and dishes up some of the most original recipes I’ve seen in ages. I can’t wait to fire up the grill!“
—Jean Anderson, author of The New Doubleday Cookbook and author ofThe American Century Cookbook

Read More

Product Details

ISBN-13:
9781558321632
Publisher:
Harvard Common Press, The
Publication date:
05/28/2000
Pages:
352
Product dimensions:
7.62(w) x 9.50(h) x 1.25(d)

Meet the Author

Michael McLaughlin was one of America's most trusted and admired food writers, and the author of more than a dozen cookbooks, including the Manhattan Chili Co, Southwest American Cookbook, and All on the Grill.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >