Grilling, America's favorite home-grown cooking technique, and southwestern food, the country's best-loved regional cuisine, together make a sizzingly perfect match. With brilliant barbecue wizardry, Michael McLaughlin serves up 200 dazzingly tasty recipes perfect for casual weekday dinners and spectacular weekend feasts.
There may be 200 recipes in this fine collection, but most of them share a single basic, time-proven secret: opposites attract. For McLaughlin, 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 Pinon Sauce.
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.
352 pages - soft cover Dimensions - 18cm x 23cm x 2.5cm