Book Description
Grilling, America's favorite home-grown cooking technique, and southwestern food, the country's best-loved regional cuisine, together make a sizzlingly perfect match.
Customer Reviews:
Good recipes that sound involved, but never really are.......2006-10-31
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. For example, a recipe for cornish hens with honeyed margarita "lacquer" seems like it'll be complex -- but really, all you're doing is marinating the poultry (we used chicken, as it's what we had on hand) in a pretty good margarita recipe before you fling it on the grill. A dinner salad, hickory smoked chicken and potato salad with apples and pecans has a long list of ingredients, but once you have the chicken smoked it's pretty much "dump it in a bowl and make it look pretty."
There are several appealing recipes that I've never managed to make, although I've owned the book for years: smoked pork shoulder adobo; cornhusk-steamed salmon steaks with corn, mushrooms, and chiles; grilled tamarind pork and noodle salad with smoky vegetables. That, however, only means that I have plenty to look forward to. His recipes are good, they aren't wholly predictable or goofy, and every time I cook something from this book, I get compliments.
A great cookbook.......2003-12-18
This is truly a fantastic cookbook and has become my favorite. You can prepare everything from appetizers and snacks to gourmet mult-course meals. Some of the best things I have ever eaten have been prepared from this book. It's also well written, I enjoy just reading it.
The Southwest Grill.......2001-01-21
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.
Sizzle & Spice.......2001-01-14
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.
Light my fire!.......2000-07-15
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!
Book Description
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine.
Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:
- Grilled Asparagus and Goat Cheese
- Quesadillas with Tomato Jam and Cilantro Yogurt
- Queso Fundido with Roasted Poblano Vinaigrette
-Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema
- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa
- Seared Tuna Tostado with Black Bean Mango Salsa
- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce
- Spicy Coconut Tapioca with Mango and Blackberries
Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.
Book Description
Chef Daniel Hoyer takes a fresh look at what happens when you take south-of-the-border flair outside and throw it on the grill! In this bold new book, Hoyer draws on the flavors of the New World, Latin America, the Caribbean, and the American Southwest as inspiration for a whole new batch of dishes. Filled with over 100 recipes for main courses, side dishes, salads, rubs, marinades, desserts, and more, Fiesta on the Grill also features cooking tips and suggestions, such as proper technique for roasting chiles, types of fuel to grill with, menu suggestions, a complete resource section, and more!
Customer Reviews:
Gourmet Grilling.......2006-10-01
"Most cultures throughout the world carry on a tradition of grilling over an open fire with varying degrees of sophistication. In North America, a renaissance had taken place in backyard grilling and barbecue that has become an indispensable part of our cooking culture." ~ Daniel Hoyer
With "Fiesta on the Grill," Daniel Hoyer presents recipes inspired by Latin America, the Caribbean and the American Southwest. There are over 70 recipes to enjoy all year round. The pictures alone make this cookbook collectible. Recipes are divided into main sections:
Dry Rubs & Marinades
Direct Grilling
Smoking
Salsas & Sauces
Salads
Sides/Accompaniments
Desserts
Menu suggestions and a section for resources is included along with an easy-to-use index. What is very intriguing is some techniques like brining chicken before smoking and the variety of dry rubs you can use to enhance flavor. Some of the spice blends include a Red Chile, Seafood, Poultry, Mexican, Island Spice and Smoky Chipotle Adobo. Daniel also includes his famous seasoning blend that can be made with ingredients you may already have in your kitchen. Garlic, sea salt, mustard, cloves, coriander, cumin and a delicious smoked paprika for the base for this recipe. What is deliciously surprising is the recipe using lavender and the one using orange zest.
After you learn about the spice rubs, which form the basis for the flavors, the recipes to enjoy include:
Lamb Chops with delicious herbs, spices and sherry
Mango-Honey Pork Tenderloin you can serve with grilled pineapple slices
Oregano Chicken
Raspberry-Chile Glazed Chicken Roulade
Lime-Marinated Spicy Grilled Salmon
Orange-Flavored Smoky Turkey
Cilantro-Pumpkinseed Pesto
Grilled Yellow Potato & Roasted Pepper Salad
Grilled Calabacitas
Fire-Roasted Corn
Coconut Curried Rice and Black-Eyes Peas
Coconut Cornbread Shortcake with Fresh Berries
Mexican Chile-Chocolate Cake
If you are not in love with grilling when you start reading "Fiesta on the Grill" prepare to fall in love! This is one of the most exciting grilling cookbooks you will ever find! This takes grilling to gourmet levels all while presenting recipes that are very easy to follow and your cooking confidence will soar with each recipe you try. I was looking for a recipe for Pumpkinseed Pesto!
~The Rebecca Review
Customer Reviews:
Mad Coyote Joe Knows Good Food!.......2007-01-20
Every recipe I have made from this book has never ceased to amaze me and those I serve it to for unique and amazing flavor. The ensalada de orzo diablo is amazing - I make it often and it is received with enthusiasm and even those unsure who may take a little at first (even if to be polite) come back for a big second serving. Don't forget to try the chinese asparagus salad, it's so good!
I collect cookbooks, and many I have never used, or barely used; this book however is well loved, is used frequently, and has the splatter marks to prove it!
I know Joe!.......2003-04-21
I live in arizona and make sure to watch the "sonoran grill" on tv everyday. Sorry to those of you outside the arizona area. I dont believe they broadcast anywhere else. Mad coyote joe lives in cavecreek arizona with his wife and children and hosts this great cooking show from his own backyard while throwing scraps at his yellow lab. He is the top authority on everything sonoran. This book is full of his best recipes for fresh,hommade salsa.BBQ rubs and anything else grilled. If you like the flavor of the southwest you'll love this book even if you dont know the show!
Excellent recipes.......2002-04-05
I have tried most of the recipes in this book, and have repeated many of them over and over again. I have not tried one yet that was not a big hit with the family and friends, all of which are southwestern cuisine fans. The instructions are vague, but I was curiously complimented that Mad Coyote thought I already knew the basics. The flavors from each of the recipes (ie: Black Bean/White Corn Salad and Gazpacho Soup) are outstanding. A great way to impress any dinner party guest.
A nice little airport pickup.......2000-09-07
I had some time to kill while waiting for a flight to take off from Sky Harbor Airport in Phoenix. I started looking at some cookbooks, and this offering from Mad Coyote Joe was displayed prominently. Once you flip through this book, it's as good as bought!
MCJ is upfront about his background - he's not a trained cook, but he loves the food he makes, knows it backwards and forwards, and has a passion for letting others know about how to make the stuff he loves. Most importantly, the language he uses is clear and concise and is therefore accessible to all levels of readers, including those like me who have to ask our spouses where they keep the butter.
The recipe for Joe's 'Two-Chile Salsa' is alone worth the price of admission. This is the type of dish you bring to a gathering and as the guests gorge themselves you're bound to get an incredulous "*you* made this?"-type of reaction.
Now anyone can become a grilling expert!.......2000-09-05
Mad Coyote Joe hosts "The Sonoran Grill", a popular television cooking show and in this superb regional cookbook showcases 130 of his favorite recipes featuring a Southwestern touch. From Posole (a classic American Indian soup), to Chile Rellenos (a delicious Mexican dish), to Habanero-Lime Butter (perfect for vegetables, potatoes, grilled fish and pork), to Sonoran Mesquite-Smoked Brisket (a true Sonoran dish with a twist!), The Sonoran Grill offers the best of the Southwest suited for transforming even the most novice kitchen cook into a skilled grilling expert!
Book Description
Kevin Tubb—creator and executive chef of Eldorado Grill in Madison, Wisconsin—explains his secrets for cooking wonderfully fresh, spicy, tongue-tickling Southwestern cuisine. Tubb works from a vast palette of knowledge of Southern, Texan and Southwestern traditional recipes. Kevin's philosophy is to use fresh natural ingredients, bought locally when possible.
He offers tips and how-to's for roasting and peeling chiles and making purées, rubs and salsas. He includes menus and suggestions for pairing sauces and side dishes with meats and entrées. His innovative and intriguing cuisine—Jalapeño Lemon Chicken Breast, Four Cheese Chiles Rellenos, Cochinita Pibil (Achiote Pork Stew)—will light up your mouth and stick to your ribs. His tequila recipes—Eldorado Margarita, Blazing Saddle, City Slicker—will knock your boots off and send your spurs flying.
Includes Starters, Tips & How To's, Soups, Sauces, Salsas, Salads, Entrées, Desserts and rootin' tootin' Tequila Cocktails. If you're looking for a versatile cookbook of Southwestern food created by a colorful master chef—this is it.
Customer Reviews:
As much fun to browse through as it is to cook from.......2005-05-11
Kevin Tubb is the executive chef of the Eldorado Grill in Madison, Wisconsin and draws upon his many years of experience and expertise in preparing uniquely flavorful dishes showcasing Southern, Texan, and Southwestern dishes ranging from a truly classic Chicken Fried Steak to Jalapeno Lemon Chicken Breast; Four Cheese Chiles Rellenos; and Cochinita Pibil (Achiote Pork Stew). Not to be missed are Tubb's colorful tequila recipes including City Slicker, Blazing Saddle, and Eldorado Margarita. Enhanced with menus and ideas for pairing sauces and side dishes with all manner of meats and entrees, Eldorado Grill Cookbook: Southwestern Cuisine is as much fun to browse through as it is to cook from. The Eldorado Grill Cookbook is a welcome, recommended, and "kitchen cook friendly" addition to any and all family cookbook collections.
Book Description
In 1988, Barbara Streisand paid $363,000 dollars at auction for a sideboard by Gustav Stickley, establishing mission furniture as a rival of early American furniture. Since then dealers and collectors have scrambled to learn how to identify makers and evaluate prices. This extensive book presents the histories of the major mission furniture companies including Stickley, Limbert, Roycroft, Young, Harden, Leavens, and others. With more than 300 color photographs, Mission Furniture provides identification clues, glossary of terms, and values. It also documents the never-before published furniture designs of the William Leavans Company. This is an excellent reference source that is a must for dealers, collectors, interior designers, and anyone interested in the American Arts and Crafts Movement.
Customer Reviews:
THE BEST.......2000-04-20
This book is worht every penny! from the photographs, to the old catalogs, not to mention all the useful information. I will go back to this book over and over again. Incredible!
Book Description
Undoubtedly one of the best Manual Arts instruction manuals of the early 1900's. Mission furniture is well represented by the instructions, plans and photographs for making: parchment lampshades, floor and table lamps, weaving baskets for plant stands, rushing furniture, desks, chairs, Morris chairs, foot stools, newspaper tray, directory rack, leg rests, magazine racks, waste baskets, screens, smoking stands, stationary case, tabourets, candle sticks, sconces, plant rack, folding table, telephone table and chair, etc.
Customer Reviews:
Furniture of the American Arts and Crafts Movement.......2007-05-25
This is the definitive book on evaluating American Arts & Crafts furniture made by Gustav Stickley, L. & J.G. Stickley, and the Roycroft Shop. A must have book for the advanced collector.
Average customer rating:
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American Arts and Crafts Furniture (Plume Book)
David M. Cathers
Manufacturer: Plume
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Mission Furniture
Jerome Rubin
Manufacturer: Outlet
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Binding: Paperback
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