Random House: Bringing You the Best in Fiction, Nonfiction, and Children's Books
Authors
Books
Features
Newletters and Alerts

Buy now from Random House

  • The Tex-Mex Grill and Backyard Barbacoa Cookbook
  • Written by Robb Walsh
  • Format: Trade Paperback | ISBN: 9780767930734
  • Our Price: $18.99
  • Quantity:
See more online stores - The Tex-Mex Grill and Backyard Barbacoa Cookbook

Buy now from Random House

  • The Tex-Mex Grill and Backyard Barbacoa Cookbook
  • Written by Robb Walsh
  • Format: eBook | ISBN: 9781607743729
  • Our Price: $15.99
  • Quantity:
See more online stores - The Tex-Mex Grill and Backyard Barbacoa Cookbook

The Tex-Mex Grill and Backyard Barbacoa Cookbook

    Select a Format:
  • Book
  • eBook

Written by Robb WalshAuthor Alerts:  Random House will alert you to new works by Robb Walsh

eBook

List Price: $15.99

eBook

On Sale: December 07, 2011
Pages: 256 | ISBN: 978-1-60774-372-9
Published by : Ten Speed Press Potter-TenSpeed-Harmony
The Tex-Mex Grill and Backyard Barbacoa Cookbook Cover

Bookmark,
Share & Shelve:

  • Add This - The Tex-Mex Grill and Backyard Barbacoa Cookbook
  • Email this page - The Tex-Mex Grill and Backyard Barbacoa Cookbook
  • Print this page - The Tex-Mex Grill and Backyard Barbacoa Cookbook
ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
This book has no tags.
You can add some at Library Thing.
Synopsis|Excerpt

Synopsis

            Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes.
            The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.
            The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers that bring the world’s most popular American regional cuisine to your home grill.

Excerpt

Grilled Stuffed Peppers
 
MAKES 6 SMALL STUFFED PEPPER HALVES
 
Stuffed peppers come out well on the grill if you don’t make them too big. I like to mix ground meats and season the stuffed peppers heavily. Be sure to cook a little of the meat mixture to test the seasonings before you stuff the peppers, since the salt and spice levels of the various sausage meats and seasoning mixes vary widely.
 
2 tablespoons seasoning blend of your choice
1 teaspoon salt (omit if there is salt in the seasoning mix)
1⁄2 cup white wine
1⁄2 pound Venison Sausage (page 124; or substitute breakfast sausage meat)
1⁄2 pound ground beef
1 cup cooked rice
2 cloves garlic, minced
1 egg, beaten
1⁄2 cup minced fresh parsley leaves
Cayenne pepper
Ground cumin
Oil, for frying
3 small green bell peppers (four lobes preferred)
 
Mix the seasoning blend, salt, and wine in a small bowl and stir well. Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mash with your hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.
 
Heat a little oil in a frying pan and place a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.
 
Cut the peppers in half through the stem so that they form six half-pepper cups. Fill each half pepper with meat mixture. Mound the meat no more than a 1⁄2 inch over the top edge of each pepper. The stuffed peppers can be made in advance to this point and stored covered in the refrigerator for several days.
 
Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for doneness. Serve immediately with your choice of salsas. These are also great cold or cut into slices for sandwiches.
 
 
VARIATIONS
 
LEB-MEX PEPPERS
Use kebab seasoning such as Sadaf, available in Middle Eastern grocery stores.
 
CAJUN PEPPERS
Use a Cajun spice blend such as Tony Chachere’s or Zatarain’s and omit the salt.
Robb Walsh

About Robb Walsh

Robb Walsh - The Tex-Mex Grill and Backyard Barbacoa Cookbook

Photo © Brett Coomer

A three-time James Beard award winner, ROBB WALSH is the author of five previous Texas cookbooks. A former restaurant reviewer for the Houston Press and the Austin Chronicle, Walsh currently co-owns a Tex-Mex restaurant in Houston with chef Bryan Caswell. Walsh is a cofounder and board member of Foodways Texas.    
 
The mission of Foodways Texas is to preserve, promote, and celebrate the diverse food cultures of Texas. For more information, visit www.foodwaystexas.com.

  • The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh
  • May 11, 2010
  • Cooking - Outdoor; Cooking - Barbecue
  • Ten Speed Press
  • $18.99
  • 9780767930734

Your E-Mail Address
send me a copy

Recipient's E-Mail Address
(multiple addresses may be separated by commas)

A personal message: