The El Paso Chili Company's BURNING DESIRES - From Down by the Rio Grande - W. Park Kerr
This cookbook has a copyright of 1994. I don't know where I got this book. I have never cooked from this before.
I originally thought this cookbook was going to be all about hot and spicy food. It's not. It's about barbecuing, smoking meats and yes, using some chili's here and there. This book is about salsas, barbecue sauces, marinades, rubs, glazes and mops. There are also chapters on starters, salads, starches, drinks and desserts.
There are several pages on southwestern ingredients but these days I don't think anyone would find them out of the ordinary (avocados, cumin). There is a list of sources but it's already over ten years old so I doubt it would be of any use. Good index, by ingredient, type of food and recipe title. No photos.
There are also some pages on 'almost no-cook' sauces for the grill, the authors guide to grilling, and don't freak, a recipe for grilling doves. There is a nice section of pizzas, sandwiches and salads on the grill.
The section on smoking gives a few pages on how to smoke (using a smoker or smoking using your grills) along with interesting recipes for Smoked Salmon, Smoked Ham, Chopped Smoked Pork on a Bun.
I admit my first pass though this book had me wanting a bit more. I have ribs, where are all the rib recipes? Each recipe, say for Roasted Garlic Rosemarynade, will list in a brief forward to the recipe what type of meat it might be good for. In the case of the Rosemarynade, it says it would work with lamb, chicken, shrimp, flank steak and pork chops. This means maybe having something you want to grill and then deciding if you want to use a rub, a sauce or a glaze and then figure out which one works for the type of meat you have. The recipes are pretty straight forward, some requiring much more work than others. Peppered throughout the cookbook are "Hot Menus" listing an entire meal using recipes from the book.
Lots of great sounding recipes in this book. Peach of the Old South Barbecue Sauce; Tequila Bloodymarynade; Skillet-Smoked Shrimp Cakes; Beer-Braised Grill-Finished Beef Short Ribs with Spicy Molasses Mop; Chicken Fajitas Salad; Grilled Potato Planks; Kahlua Baked Beans; Blackberry Lemonade; Mexican Chocolate Ice Cream. I have a feeling I'll be using this book often.
If, for some crazy reason, I was limited to just 10 cookbooks for the rest of my life, this would be in the list. For one, the basic information on how to grill is priceless. Secondly, the banter provides a sense of company. And finally, I've yet to find any recipe in the book that doesn't make you go "Wow, I didn't know that _______ could ever taste like THAT!"
The Chicken Tacos Al Carbon with the Guacamole Verde and Salsa Borracho may take more time to make than you've ever spent on a simple taco, but oh baby, its worth every minute! The guacamole incorporates tomatillos which adds an extra flavor to the guac as well as providing a bright green color. The Salsa Borracho with the roasted dried chilies, roasted fresh tomatoes and hit of tequila has a depth of flavor that you'll always remember.
Do take the time to make your own Tostaditas and you'll appreciate it.
And, I faintly remember having the Brandy Milk Punch with friends one morning at a cabin at Lake Tahoe, enjoying the views and conversation, then suddenly realizing time had flown and it was mid afternoon. So, do try them, but you've been warned!
Posted by: Louise | August 24, 2008 at 09:27 PM
Louise - I'm so glad you have this cookbook too! I'll have to try the things you've listed, thanks!
Posted by: Mrs. L | September 01, 2008 at 09:27 AM
Hi, we used to make the beer braised ribs with molasses mop recipe all the time, got it out of a Bon Appetit YEARS ago. I have all my old Bon Appetits, but can't locate the recipe. Could you pls take a second to share the ingredients of the mop with me? I'd really appreciate it! Thanks if you can help!
Posted by: Lisa Thomas | July 21, 2010 at 12:35 PM