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The Tex-Mex Grill and Backyard Barbacoa Cookbook, by Robb Walsh
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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, with recipes to bring�this popular American regional cuisine to your home grill.
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.
- Sales Rank: #482630 in Books
- Brand: Brand: Ten Speed Press
- Published on: 2010-05-11
- Released on: 2010-05-11
- Original language: English
- Number of items: 1
- Dimensions: 9.06" h x .60" w x 7.33" l, 1.15 pounds
- Binding: Paperback
- 256 pages
- Used Book in Good Condition
From Publishers Weekly
Starred Review. Chili-heads and grill jockeys are likely already familiar with Texas food writer and James Beard Award-winner Walsh, author of volumes (like Legends of Texas Barbecue) that have become textbooks of outdoor cooking. His latest, a kind of sequel to 2004's Tex-Mex Cookbook, is no exception. As in previous volumes, Walsh begins each chapter with a compulsively readable narrative overview of a particular style, region or dish (margaritas, tailgating, taco trucks, fajitas, etc.), followed by a number of recipes illustrating the possibilities of each. Walsh keeps the formula fresh by rolling up his sleeves and digging deep for the secrets of fajita steak (including trips to the butcher and the meat fabricator), the origins of the taco truck phenomenon, and the delicacy that is Texas-style barbacoa-at its purest, barbecued cattle head-with infectious curiosity and enthusiasm. Walsh's prose is balanced with smoky, classic Tex-Mex recipes begging for a turn: the classic bacon-wrapped Sonoran hot dog; the Tortaburger, a hybrid of the traditional Mexican sandwich that serves a beef patty on Telera bread with fried eggs and refried beans on top; and the must-try Beef Short Ribs in Ancho-Molasses Sauce. Those looking for variety will find it in Ancho-Root Beer Hot Wings and Grapefruit Chicken Fajitas, Chile Grilled Pineapple, and condiments like Grilled Tomato Hot Sauce and Texas Red Grapefruit Salsa.
About the Author
Robb Walsh is the food critic for the Houston Press, winner of two James Beard Awards, and the author of five previous cookbooks, including The Texas Cowboy Cookbook and The Tex-Mex Cookbook.
Excerpt. � Reprinted by permission. All rights reserved.
Grilled Stuffed Peppers
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MAKES 6 SMALL STUFFED PEPPER HALVES
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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.
Most helpful customer reviews
12 of 12 people found the following review helpful.
Like porn for foodies
By Kevin M. Obrien
I'm a Robb Walsh fan from the Houston Press restaurant reviews - and this is my 3rd Robb Walsh book purchase through Amazon. I enjoy his writing style and his tastes apparently. I also like to grill and all these recipes are within my skillset. You know what I mean - you buy Julia Childs and you go "there ain't no #$%^ing way I can cook that". These recipes bring a fresh approach to your backyard grilling. Whether you are cooking a steak for you and the Mrs. or a tailgate for the masses at Reliant Stadium - this is going to help. If you never cook a thing - you will still enjoy the stories and the writing.
11 of 11 people found the following review helpful.
Yet another gem from Robb Walsh
By Eric
Like all of Walsh's titles, The Tex-Mex Grill can be read as a history and cultural lesson just as easily as it can be read for its recipes. It's filled with both vintage and current photographs, and plenty of instructions, tips and sources for perfect preparation. Most important, The Tex-Mex Grill is Walsh's typical good blend of the common and the not-so-common (but not too haughty), and the drinks to go with it all. This cookbook also seems to be geared more toward the "healthier" side of Tex-Mex...more fish and veggies for the grill. Really looking forward to trying it all.
8 of 8 people found the following review helpful.
Excerpted from my July 2010 review in The National Barbecue News
By Doug Mosley
It was eight years ago, back in the spring of 2002, when Robb Walsh's book "Legends of Texas Barbecue Cookbook". I reviewed it favorably in this column and I've enjoyed going back to that back time after time since then. Walsh told the story of Texas barbecue so well in that book, through his words and the pictures that were gleaned from countless archives. That book was so great, I swore that you could lick the pages and taste brisket.
Walsh has been pretty busy in the interim; in addition to authoring cookbooks on Texas cuisine, he is also the food critic for the Houston Press and he's racked up a couple of James Beard Awards. And now he's released another great book, one that I already love almost as much as that other one.
"The Tex-Mex Grill and Backyard Barbacoa Cookbook" ($18.99, Broadway Books, 244 pp.) is on par with "Legends of Texas Barbecue Cookbook" (and maybe even better). Just like its predecessor, this one tells its story in Walsh's folksy style. As you turn the pages you'll feel as if you're riding shotgun on Walsh's forays in south Texas and Mexico, seeking great food in out-of-the-way places. And as before, the pictures tell the story so well. This time Walsh was the lensman for about half the photos used and it's evident his photography skills are just about as well honed as his writng talents. I don't know what you'll enjoy more: reading the stories, flipping through the images or trying out the wide variety of recipes included in this book.
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