Fiesta On the Grill

Chef Daniel Hoyer takes a fresh look at what happens when you take south-of-the-border flair outside and throw it on the grill! In this bold new book, Hoyer draws on the flavors of the New World, Latin America, the Caribbean, and the American Southwest as inspiration for a whole new batch of dishes. Filled with over 100 recipes for main courses, side dishes, salads, rubs, marinades, desserts, and more, Fiesta on the Grill also features cooking tips and suggestions, such as proper technique for roasting chiles, types of fuel to grill with, menu suggestions, a complete resource section, and more! Rediscover today's hottest cooking method, and celebrate the magic that an open flame brings to every food it touches.
Chapters include:
An Introduction, overview, and history with techniques, tips and suggestions, grills, fuels, woods, brining, chile and pepper roasting, tempering meats before cooking, and resting after cooking
Dry Rubs & Marinades: Adobos, Mojo, Sweet Spice Fruit Rub, Cracked Pepper-Coriander-Lavender Rub, Orange-Achiote Marinade
Direct Grilling: Lamb Chops Adovada, Mango-Honey Pork Tenderloin, Spicy Turkey Tenderloin, Easy Jerk-Seasoned Grilled Chicken Quarters, Tuna Steaks with Achiote Citrus Glaze, Duck Breast with Ancho Chile-Dried Cherry Sauce
Smoking: Smoked Spicy Beef Brisket with Chipotle Barbeque Sauce, Orange-Flavored Smoked Turkey Legs, Smoked Vegetables
Salsas & Sauces: Grilled Pineapple Salsa, Green Chile Chutney, Tropical Fruit Salsa, Charred Cherry or Pear Tomato Salsa, Cilantro-Pumpkinseed Pesto, Piñon-Apple Chutney