Everything tastes better cooked outdoors! Southwestern cuisine, with its assertive clear flavors and bright colors, evolved more by circumstances than design. It is the result of the serendipity that led Spanish, Mexican, and Anglo settlers to a region of what is now the United States where a Native American civilization was already flourishing. And then there are gastronomic subcultures: the chuck wagon cookery that nourished the cowboys; that beloved constant, the barbecue; and the seafood that comes with Texas’s more than 300 miles of coast on the Gulf of Mexico. All this and much, much more shines through in this vast region’s delectable and distinctive grilling traditions. “Great Year-Round Grilling in the Southwest” celebrates the regional diversity of America’s most cherished outdoor culinary pastime. Written by a leading food author in a clear, easy-to-follow style, this book provides step-by-step hints and techniques in year-round grilling, along with more than 100 recipes and 50 mouthwatering color photographs. Regional recipes are complemented by international specialties, and basic grilling information is also included. In addition to main courses, this indispensable resource will show you the fine art of grilling everything from hors d’oeuvres to pizza. There are also recipes for regional side dishes and luscious desserts made in the kitchen to further enhance the food coming off the grill. From regional favorites to more global cuisine, just a few of the recipes inside: Chicken Breasts Stuffed with Cilantro Goat Cheese Grilled Steak with Southwestern Corn Sauce Chorizo and Goat Cheese Pizza Gazpacho Mexican Chicken with Mole Sauce Salmon with Spicy Pecan Butter Southwestern Poblano Bruschetta Spicy Southwest Shrimp Tex-Mex Pork Salad Swordfish with Roasted Tomato Sauce Grilled Corn Soup Venison with Citrus Jalapeno Sauce Candy Bar Quesadillas Refried Black Beans
