- The Southwestern Grill
- 200 Terrific Recipes for Big and Bold Backyard Barbecue
- By Michael McLaughlin
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More than an idea whose time has come, The Southwestern Grill is the crossroads of two timely culinary ideas: grilled foods and Southwestern flavors. The grill imparts a unique lick of smoke to all kinds of food, and is a quick, low-fat cooking technique that’s perfect for today’s cooks. The Southwest’s robust flavors are enhanced by the flame, and the regional tradition of casual dining is well in keeping with al fresco grilling. With the world of ingredients available nationwide, Southwestern grilling is the perfect choice coast to coast. Beyond margaritas and chips and salsa, a bright array of dining options hails from this distinctive culinary tradition. And who better to bring the Southwest’s zeitgeist cuisine to the rest of America than Michael McLaughlin, author of both the grilling guidebook All On the Grill and the classic The Silver Palate Cookbook. In The Southwestern Grill, McLaughlin brings his best flavors and bright ideas to home kitchens everywhere.
No one could coax maximum flavor from the grill better than McLaughlin, a master of translating authentic regional flavors into uncomplicated but elegant home-cooked meals. The ease with which McLaughlin brings the essence of the Southwest into home kitchens nationwide is evident in Grilled Mini-Crab Cakes with Mango Pico de Gallo; Grilled Shrimp and Pasta Salad in Creamy Cilantro Dressing; Santa Fe Chicken Satays with Red Chile-Peanut Dipping Sauce; and Sweet Potato Corn Salad with Cumin-Honey Mustard Dressing. Vibrant accompaniments from the kitchen include Sausage and Green Chile Spoonbread, Pinon Fudge Brownies with Mexican Chocolate Icing, and Loco Coconut-Lime Cheesecake. Bursting with flavor, The Southwestern Grill makes every meal a cause for celebration.
Book Details
- Paperback, $16.95
ISBN 978-1-55832-164-9
- Total Pages: 352 pg.
- Trim Size: 7 1/4 x 9 1/8
- Interior Design:
2 Color
From the Press Room
Praise
“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 Parade magazine
“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 think The 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 of The American Century Cookbook