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!

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.

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.