A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos

Grady Spears, Robb Walsh

Language: English

Pages: 224


Format: PDF / Kindle (mobi) / ePub

A haute take on one of America's most traditional cuisines--that of the Texas ranch.

Don't be thinking this book is just full of ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

From the Hardcover edition.

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tightly around each shrimp. Preheat the oven to 500°. Place the shrimp on the grill and cook them for 5 minutes. Turn them over and cook an additional 5 minutes. The bacon should be browned and crisp. Make sure the shrimp do not catch on fire from the bacon drippings igniting. Remove the shrimp to a sheet pan and place them in the preheated oven to finish cooking for 4 minutes, or until the bacon is cooked. Serve two shrimp with � cup of marmalade per person as an appetizer. Refrigerator-Smoked

blend with a whisk or wooden spoon. When the mixture becomes liquid and very hot, add the bananas all at once. Stir to coat the bananas with the syrup. Remove from heat and let cool. Serve the bananas at once or store them the refrigerator for up to 2 days. Stir again before serving. Cowboy Coffee Coffee goes great with pie, but of course, to a cowboy, coffee goes great with anything. Old-time cowboys drank strong black coffee first thing in the morning; before, during, after, and between

with Cracked Pepper Gravy Chipotle Chorizo Meat Loaf Chipotle Meat Loaf Grilled Strip Steak with Cilantro Butter Jalapeño Beef Stew Pepper-Crusted Tenderloin with Port Pot Roast with Yams Refrigerator-Smoked Ribeye with Horseradish Sour Cream Sissified Son-of-a-Bitch Beer Bock-Battered Quail with Cider Adobo Buttermilk-Battered 1015 Onion Rings Bell peppers Chicken Gumbo Ranch Beans Biscuits Biscuit Pudding with Southern Comfort Cream Buttermilk Biscuits Sourdough Biscuits

Peppers Polenta Stars Pork. See also Chorizo Oven-Roasted Tenderloin of Pork with Apple Poblano Chutney Potatoes Blue Cheese Mashed Potatoes Cabrito Picadillo and Mashed Potato Burritos Dutch Oven Potatoes with Dried Fruit Garlic Mashed Potatoes Green Mashed Potatoes Warm Potato Salad with Bacon Vinaigrette Pot Roast with Yams Pound Cake, Cajeta Puddings Biscuit Pudding with Southern Comfort Cream Chorizo and Garlic Bread Pudding Spotted Pup Q Quail, Bock-Battered, with Cider

anymore.” Now that the average American consumer has become so paranoid about fat, we are paying a premium for poorer quality beef. Cattlemen, in turn, are being pushed to produce more of it, and the result is a drastic decline in the quality of all grades of beef. Marbling is what makes the difference in the flavor of beef. Prime is roughly 15 percent more marbled than Choice, and Choice is about 15 percent more marbled than Select. If you’re on a diet you eat Select, and if you want a really

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