More than an idea whose time has come, this book represents 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.
The ease in which the author brings the essence of the Southwest into home kitchens nationwide is evidence 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.