On The Chile Trail: 100 Great Recipes from Across America (Paperback)

~ Coyote Joe (Author) "OUR STORY BEGINS FIVE HUNDRED YEARS AGO with Columbus landing in the New World on the island of Hispaniola..." (more)
Key Phrases: tablespoons sweet butter, crushed red chile, habanero sauce, New Mexico, New Mexican, Monterey Jack (more...)

Editorial Reviews

From Publishers Weekly

Chile expert Coyote Joe (The Sonoran Grill; A Gringo's Guide to Authentic Mexican Cooking) pays homage to the beloved spicy vegetable with 100 recipes from the five regions of America's "Chile Belt," which spans from Louisiana to California. He is clearly fired up about chiles, and his enthusiasm is infectious. Head notes and section intros are filled with region-related chile trivia, explaining, for instance, the meaning of etouffée and the history of the margarita. The recipes are a flavorful blend of classics like a Crawfish, Crab, or Shrimp Boil, and Texas Red Chile, and lighter, more surprising employments of chile, such as Sonoran Fruit Kabobs, and Pork, Peppers, and Pineapple Skewers with Sonoran Ponzu. The author also offers drinks to cool the palate, such as Mojitos and a Sonoran Milkshake (which is, essentially, a milkshake with tequila). Many recipes are simple, but some do include long lists of ingredients and require reference to other preparations in the book. Certainly palate-piquing, this book goes beyond the chile to serve as a good primer for Southwestern cuisine in general. (Aug.)
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Product Description

Follow America's "chile trail"-from Louisiana to Texas to Baja, California-and sample a taste of some of the country's most famous and delicious chile concoctions. America's tastes are changing: salsa and hot sauce outsell barbecue sauce, ketchup and mustard combined!

Now, join author and chile expert Coyote Joe on a lip-burning, forehead-sweating, back-road trip through the "Chile Belt." Follow the history and evolution of the chile throughout the South, West, and Southwest, and learn how each cuisine has developed and which chile peppers help define each region.

Chapters in this spicy tome include: "Cajuns," which covers Creole dishes; "Cattlemen," covering the origins of and best recipes for Texas Red Chili and Lone Star Pork Picadillo; "Catholics," detailing New Mexico with dishes such as New Mexico Green Chile with Pork and Navajo Tacos; "Cowboys," covering the "Sonoran" cuisine of Arizona with a recipe for Herbed Spit Roasted Pork Loin; and "California," where Baja, Mexican, and Nouvelle cuisine combine to create unique dishes.

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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Product Details

• Paperback: 160 pages
• Publisher: Gibbs Smith (May 11, 2005)
• Language: English
• ISBN-10: 1586854046
• ISBN-13: 978-1586854041
• Product Dimensions: 10.1 x 9.7 x 0.6 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #671,155 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

4.0 out of 5 stars On the Chili Trail: 100 Great Recipes from Across America, October 21, 2005

By	William H. Tappan - See all my reviews (REAL NAME)

Well presented work on America's uniqucipes from thee contribution to world of food; the chili pepper.

Cooking with chilis means a little more work for the cook, but Coyote Joe brings it all together. I liked the whole loin of pork roast (bone in) the best so far. Looking forward to cooking more receipes from this fine book.

Wish the publisher could have sprung for more color pictures to go with the recipes.