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The Southwestern Grill: 200 Terrific Recipes for Big and Bold Backyard Barbecue Paperback – April 10, 2012


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Product Details

  • Paperback: 352 pages
  • Publisher: Harvard Common Press (April 10, 2012)
  • Language: English
  • ISBN-10: 1558321640
  • ISBN-13: 978-1558321649
  • Product Dimensions: 7.2 x 1.1 x 9.1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #2,386,778 in Books (See Top 100 in Books)

Editorial Reviews

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. --This text refers to the Hardcover edition.

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.

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Customer Reviews

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Light up the grill and enjoy the bold tastes of Southwest cooking!
R. Hancock
Next this cookbook covers poultry dishes from Crisp Lime-Marinated Grilled Chicken to Chipotle-Rubbed Turkey T-bones with Salsa Verde.
E.Guerry Norwood Sr.
The Sweet Potato-Corn Salad with Honey-Mustard Dressing is fantastic whether you use the grill or one of the alternative prep methods.
Frank Dunnigan

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By E.Guerry Norwood Sr. on January 20, 2001
Format: Hardcover
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.Read more ›
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5 of 5 people found the following review helpful By R. Hancock on July 14, 2000
Format: Paperback
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!
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2 of 2 people found the following review helpful By Frank Dunnigan on January 13, 2001
Format: Paperback Verified Purchase
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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1 of 1 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on October 31, 2006
Format: Paperback
I've had this cookbook for five or six years. It's not one that's falling apart from overuse, nor does the book fall open to a few favorite recipes. But I'm often surprised by how often I do turn to it -- and not just for grilling recipes.

As you'd imagine, most of the recipes here have a strong Southwest influence. That doesn't only mean chile or hot stuff; it also includes other ingredients that grow around here, such as pecans and citrus. While it would help to have a Mexican market nearby, so you can buy things like nopales and epazote, a hardy northeasterner who has a hankering for a southwest meal won't be out of luck. (You can get jicama, right? tomatillos? pine nuts? You're fine. In fact, you're fine even if you're limited to sweet potatoes and apples.)

The cookbook covers appetizers; sandwiches; main-dish salads; fish and shellfish; poultry; meats; salads and side dishes; cocktails and coolers; desserts; salsas, sauces, and condiments. The author assumes that you have a grill and perhaps a smoker, though I've found that several of these recipes can be done rather well without reaching for a matchbook. For example, I made his "sweet potato-corn salad with honey mustard dressing" as my contribution to a buffet -- for which I got a rather stern demand for the recipe -- and its sole nod to grilling is roasting off the red pepper; I could handle that with the broiler.

Several of the recipes sound as though they're going to be a big deal to pull together, but every time I use this cookbook I discover that they're simpler than they appear.
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