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The Southwestern Grill: 200 Terrific Recipes for Big Bold Backyard Barbecue, by Michael McLaughlin
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Grilling, America’s favorite home-grown cooking technique, and Southwestern food, the country’s best-loved regional cuisine, together make a sizzlingly perfect match. With brilliant barbecue wizardry, Michael McLaughlin serves up 200 dazzlingly tasty recipes perfect for casual weekday dinners and spectacular weekend feasts. Recipes include authentic dishes of the region like West Texas Drive-in Chilidogs with the Works and Spice-Rubbed Chicken as well as fresh recipes like Grilled Salmon Burritos with Cucumber Salsa and Soft Tacos of Grilled Orange-Garlic Shrimp. Other recipes include:Santa Fe Chicken Satays
Rosemary Chicken with Pineapple-Orange Baste
Spice-Rubbed Chicken
West Texas Drive-in Chilidogs with the Works
Sherry-Marinated Lamb and Mushroom Kebabs
Fiesta Beef Fajitas with All the Trimmings
Grilled Salmon Burritos with Cucumber Salsa
Soft Tacos of Grilled Orange-Garlic Shrimp
Cumin Tuna Steaks with Lime Cream and Salsa
Pasta and Grilled Vegetable Salad
Glazed Peach and Pineapple Skewers
- Sales Rank: #2181741 in eBooks
- Published on: 2000-05-16
- Released on: 2000-05-16
- Format: Kindle eBook
From Publishers 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.
Copyright 2000 Reed Business Information, Inc.
From 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 Reed Business Information, Inc.
Review
“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
Most helpful customer reviews
8 of 8 people found the following review helpful.
The Southwest Grill
By E.Guerry Norwood Sr.
I purchased this cookbook about three weeks ago and can not put it down. As you can tell by the title, this book contains some the most bold and exciting Southwestern Grill recipes you can find. I had never been a fan of pumpkin seeds before but I fixed the Spiced Pepitas and they were gone within minutes. From the Cumin Tuna Steaks with Lime Cream and Salsa to the to the Grilled Salmon Steaks with Chipotle Cream Sauce, your taste buds will explode. This cookbook is very easy to follow but there is one draw back. Many on the ingredients used in these recipes are hard to find. It has been an adventure searching for them in Atlanta, Georgia but my quest has been successful with all of the multi cultural grocery stores we now have in town. If you have trouble finding the ingredient in your town or region, Mr. McLaughlin provides some online web sites that you can order them from. This cookbook is broken down into eleven chapters. The first being appetizers with recipes from the before mentioned Pumpkin Seeds to Grilled Eggplant Dip to Chipotle-Barbecued Shrimp with Goat Cream Cheese. The second chapter covers hand held foods and has some of the most exciting taco recipes around. The next chapter covers main dishes with favorites such as Grilled Tamarind Chicken and Salpicon of Grilled-Smoked Brisket. The fourth chapter dives into shellfish with spine tingling dishes such as Grilled Split Lobster with Lime Aioli to Jalapeno-Cilantro Scallop Skewers. Next this cookbook covers poultry dishes from Crisp Lime-Marinated Grilled Chicken to Chipotle-Rubbed Turkey T-bones with Salsa Verde. Mr. McLaughlin next chapter has a wide variety on fabulous meat recipes from Baby Back Ribs with Chipotle-Peanut Barbecue Sauce to Marinated Flank Steak with Cilantro-Parsley Vinaigrette. Next the vegetables are covered in detail from Smokey Grilled Corn on the Cob to Citrus Slaw. The next two chapters cover deserts and cocktails, which I have not personally worked with but they look awesome. The final two chapters are by far my favorites, the first dealing with Salsas and Sauces and the last a must, The Southwest Pantry. The Salsas and Sauces can be used with many of the recipes in this cookbook but can also be used with other grilled dishes from other cookbooks. Last night I used the Chipotle Cream Sauce with a Grilled Sea Bass recipe from The Barbecue Bible . The last chapter gives a through explanation of what you need to stock in your Southwest Pantry. You get a through explanation of common fresh chilies such as jalapenos, anaheims, poblanos, and habaneros. The author then covers the dried chilies from ancho, guajillo, cascabel, arbol, and my favorite chipotle. This book is a must for anyone who enjoys grilling out and exciting their friends and family with exhilarating and bold presentations of various foods.
6 of 6 people found the following review helpful.
Light my fire!
By R. Hancock
Light up the grill and enjoy the bold tastes of Southwest cooking! The Peppery Poblano-Stuffed Rib Eye Steaks and the Grilled Porterhouse with Roquefort-Toasted Pecan Butter were both winners. Depending on what area of country you live, some of the ingredients may be hard to find but are worth seeking out. Several of the recipes are easy to follow and others require more planning and time to prepare. The author includes a chapter on Grilling - Southwestern style with fuels, tools, tips & techniques. The Salsa, Sauces and Condiments was another gem, including recipes for Chipotle-Peanut Barbecue Sauce and a Grill-Roasted Green Chile Tarter Sauce for seafood or chicken. If you are looking for a great new tex-mex collection for summer entertaining - buy this book!
3 of 3 people found the following review helpful.
Sizzle & Spice
By Frank Dunnigan
Michael McLaughlin's latest work is another winner. He takes us beyond the usual barbecue fare to a higher level, with a tangy, tasty Southwestern twist. (Fear not, though--there are also plenty of recipes here for those who prefer meals a little more on the mild side!) One of my favorites recipes is the one for Grilled Fish Tacos with Citrus Slaw--I put it together on a cold January day, and it was delicious. The Lime Cream Sauce, used in many recipes, is simple to make, and keeps well in a plastic squirt bottle in the fridge, thus enabling the cook to zip up a variety of other dishes with little effort. Another great entry is Chili Meatballs with Hot Jelly Pepper Dipping Sauce--a marvelous new take on the old cocktail meatballs that were glazed with a chili sauce/grape jelly mixture! The Sweet Potato-Corn Salad with Honey-Mustard Dressing is fantastic whether you use the grill or one of the alternative prep methods. McLaughlin offers a variety of beverage and dessert recipes as well, along with suggestions for pairing up different entries into a well-planned meal or party. Sidebars discuss some of the ingredients unique to Southwest cooking, and offer practical hints for distinguishing between good, better, and best--as well as what should be avoided. As usual, McLaughlin's warm writing style comes through on each and every page. This is a must-have for anyone who would like to prepare something more interesting than just grilled burgers & chicken breasts, regardless of the season.
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