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Cheddar & Black Pepper Biscuits

Posted on 08/06/2010 by admin

The Cowboys Kitchen | Episode 6 | August 6, 2010


12-16 Servings

Chedder & Black Pepper Biscuits

1 TBS. UNSALTED BUTTER, MELTED


2 CUPS UNBLEACHED ALL PURPOSE FLOUR
1 TBS. BAKING POWDER
1/2 TSP. SALT
1/3 CUP SHORTENING OR UNSALTED BUTTER
3/4 CUP BUTTERMILK
4 OUNCES CHEDDAR CHEESE, CUT INTO 1/4 INCH CUBES
1 TSP. FRESHLY GROUND BLACK PEPPER

*You may substitute using a casserole dish in the oven, with cooking in a Dutch Oven over
coals.

Preheat the oven to 450F.


Line a baking sheet or a cake pan with parchment paper or lightly butter the surface with 1
teaspoon of the melted butter. The choice of the pan will determine the outcome of the biscuit.
For a crispy exterior, set the biscuits about 1/2 inch apart on a baking sheet. If you want moister,
fluffier biscuits, place them close together in a cake pan. Select the pan of your choice and have
it ready for the biscuits.

Combine the flour, baking powder and salt in a bowl. Add the shortening and cut it into the dry
ingredients using 2 knives, a pastry blender or your hands. Work the shortening in well, until it is
reduced to pea-size pieces. Add the buttermilk and mix briefly, just to incorporate it. It is very
important not to overwork the dough, or the biscuits will not be delicate and light.

Gently mix in the cheddar and black pepper. The dough will be fairly sticky. Place the dough on
a smooth, well-floured surface and pat with your hands to about 3/4 inch thick. Cut out the
biscuits, using a 2 inch round glass or cookie cutter. Dip the cutter into flour between cuts to
keep from sticking. Place the biscuits on or in the prepared pan. The remaining dough may be
gently gathered together and rolled out again for more biscuits. Brush the tops with the
remaining melted butter.

Place the biscuits in the oven and bake for about 10 minutes, or until the tops are golden brown.
Remove from the oven and serve warm.
Blue Ribbon Cornbread
Posted on 08/12/2010 by admin

The Cowboys Kitchen | August 13, 2010


6 Servings

Blue Ribbon Cornbread

1/2 CUP BUTTER


1 CUP YELLOW CORNMEAL
1 CUP ALL-PURPOSE FLOUR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
3/4 CUP HEAVY CREAM
1 EGG, BEATEN
1/2 CUP CHOPPED RED BELL PEPPER
3/4 CUP GRATED SHARP CHEDDAR CHEESE
1-2 JALAPENOS, STEMS AND SEEDS REMOVED, MINCED

Preheat the oven to 425 degrees Fahrenheit. Place butter in a 9 to 10-inch cast-iron skillet or
Dutch oven and place in oven for 5 to 10 minute, or until butter has melted. Remove from oven,
and carefully tilt pan to make the butter coat the entire inside. Set aside.
In a large bowl, combine the cornmeal, flour, baking powder, and salt, and mix together with a
whisk or fork. Make a well in the center of dry ingredients and add the cream, egg, and red bell
pepper. Pour the melted butter from the skillet into the mixture and mix with a whisk just until
all ingredients are moistened. Spoon one-half of the batter into the skillet. Carefully spread the
cheese over the batter and top with the minced jalapenos. Top with the remaining batter and bake
for 20 to 25 minutes, or until the cornbread is just browning on top. Cool for 10 minutes before
slicing and serving.
Cornbread with Maple Butter
Posted on 09/03/2010 by admin

The Cowboys Kitchen | Episode 10 | September 3 & 5, 2010


4-6 Servings

Cornbread with Maple Butter

Corn Bread
1 CUP YELLOW CORNMEAL
1 CUP ALL-PURPOSE FLOUR
1/4 CUP SUGAR
1 TABLESPOON BAKING POWDER
1/4 TEASPOON SALT
1 CUP BUTTERMILK
1 LARGE EGG
5 TABLESPOONS UNSALTED BUTTER, MELTED COOLED SLIGHTLY
1 CUP GRATED CHEDDAR CHEESE
1 (10-OUNCE) CAN DICED TOMATOES AND GREEN CHILES, DRAINED

To make the corn bread, preheat the oven to 400F. Butter a cast-iron skillet. Sift the cornmeal,
flour, sugar, baking powder, and salt into a medium bowl. Whisk the buttermilk and egg in
another medium bowl, and the whisk in the melted butter. Add the buttermilk mixture to the dry
ingredients: stir just until incorporated (do not over mix), then fold in the cheese and the diced
vegetables. Pour the batter into the prepared skillet and bake for 20 to 25 minutes, or until a
toothpick inserted in the center comes out clean. Serve with the maple butter.

Maple Butter
3/4 CUP UNSALTED BUTTER, AT ROOM TEMPERATURE
3 1/2 TABLESPOONS PURE MAPLE SYRUP

To make the maple butter, beat the butter in a medium bowl with a electric mixer until creamy.
Gradually beat in the maple syrup until well blended and smooth. Cover and refrigerate until set,
30 to 45 minutes. This can be up to 1 week ahead and stored in a airtight container in the
refrigerator.
Butterscotch Rolls
Posted on 09/17/2010 by admin

The Cowboys Kitchen | Episode 12 | September 17, 2010


15 to 18 Rolls

Butterscotch Rolls

Dough
3/4 CUP MILK
1/2 CUP BUTTER
1/2 CUP SUGAR
2 TEASPOONS SALT
2 1/4-OUNCE PACKAGES DRY ACTIVE YEAST
1/2 CUP WARM WATER
1 EGG
4 CUPS ALL-PURPOSE FLOUR

Topping
1/4 CUP CORN SYRUP
1 TABLESPOON WATER
2 TABLESPOONS BUTTER, PLUS 1/4 CUP MELTED BUTTER
1 CUP BUTTERSCOTCH BITS
1 CUP CHOPPED PECANS
2/3 CUP FIRMLY PACKED BROWN SUGAR

Prepare the dough by bringing milk just to a simmer in a large saucepan. Stir in the butter, sugar,
and salt. Remove from heat and cool until lukewarm. In a large bowl that youve warmed with
hot water (but dried thoroughly), dissolve the yeast in warm water. Stir in the lukewarm milk
mixture, egg, and half of the flour. Beat until smooth. Stir in the remaining flour to make a stiff
dough. Cover tightly with foil and refrigerate for at least eight hours and up to 24 hours. When
ready to form the rolls, remove the dough from the refrigerator while you make the topping.

Preheat the oven to 350F. Prepare the topping by combining the corn syrup, water, and the 2
tablespoons of butter. Bring to a boil, stirring constantly. Remove from the heat and stir in the
butterscotch bits until they melt. Spread the mixture in a greased 9 by 13-inch baking pan and
sprinkle with the pecans. Divide the chilled dough in half. Roll each half into a 9 by 12-inch
rectangle. Brush each rectangle with the melted butter and sprinkle each half with brown sugar.
Roll up tightly, starting from one of the 9-inch sides. Cut each roll into nine 1-inch slices. Place
the slices in the pan about an inch apart on top of the butterscotch mixture. Cover and allow to
rise in a warm area until doubled in size, about 1 hour. Bake the rolls on the middle rack for 20
to 25 minutes, until golden brown. Invert the rolls on a plate and serve warm.
Chicken Fried Steaks with Cracked Pepper
Cream Gravy
Posted on 06/30/2010 by admin

The Cowboys Kitchen | Episode 1 | July 2, 2010


4 Servings

Chicken Fried Steakswith Cracked Pepper Cream Gravy

Flour Spice
1 1/2 CUPS FLOUR
2 TEASPOONS KOSHER SALT
3 TEASPOONS FRESHLY GROUND PEPPER
4 TABLESPOONS PAPRIKA

Batter
2 EGGS
1/2 CUP BUTTERMILK
1/2 CUP SHINER BOCK OR ANY GOOD BOCK BEER
2 CUPS PEANUT OIL
4 TENDERIZED ROUND STEAKS (ABOUT 1/2 POUND EACH)
2 CUP CRACKED PEPPER CREAM GRAVY

Prepare the flour spice by blending the flour, salt, pepper, and paprika. Set aside on a plate or
wax paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the
buttermilk and beer. Whisk to blend. Set aside.

In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating prepare the round
steaks by dredging them in the flour spice, taking care toe evenly coat the meat. Shake off any
excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so
it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter
sizzles when dropped in it), gently slide on steak into the hot oil. Cook the steak about 5 minutes.
Turn it, taking care not to break the coating, and cook the meat 5 more minutes, or until the
batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracked-Pepper Cream
Gravy over the steaks and server.

Cracked-Pepper Cream Gravy


Yield: About 3 Cups

1/4 CUP UNSALTED BUTTER


5 TABLESPOONS FLOUR
2 1/2 CUPS MILK
1 1/2 TEASPOONS KOSHER SALT
4 TEASPOONS CRACKED PEPPER

Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually
whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing the
whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to
cook and reduce. Serve hot.
Chicken Fried Steaks
Posted on 09/17/2010 by admin

The Cowboys Kitchen | Episode 12 | September 17, 2010


4 Servings

Chicken Fried Steaks

Flour Spice
1 1/2 CUPS FLOUR
2 TEASPOONS KOSHER SALT
3 TEASPOONS FRESHLY GROUND PEPPER
4 TABLESPOONS PAPRIKA

Batter
2 EGGS
1/2 CUP BUTTERMILK
1/2 CUP SHINER BOCK OR ANY GOOD BOCK BEER

2 CUPS PEANUT OIL


4 TENDERIZED ROUND STEAKS (ABOUT 1/2 POUND EACH)

Prepare the flour spice by blending the flour, salt, pepper, and paprika. Set aside on a plate or
wax paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the
buttermilk and beer. Whisk to blend. Set aside.

In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating prepare the round
steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any
excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so
it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter
sizzles when dropped in it), gently slide on steak into the hot oil. Cook the steak about 5 minutes.
Turn it, taking care not to break the coating, and cook the meat 5 more minutes, or until the
batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
Hold the cooked steaks in a 225 degree oven until all four are done. Serve.
Ancho Rubbed Strip Steaks
Posted on 09/10/2010 by admin

The Cowboys Kitchen | Episode 11 | September 10, 2010


4 Servings

Ancho Rubbed Strip Steaks

4 NEW YORK STRIP STEAKS (ABOUT 10 OUNCES EACH)


3 TO 4 TEASPOONS VEGETABLE OIL
1 ANCHO CHILE, STEMMED AND SEEDED
1 CUP BROWN SUGAR
1/2 CUP KOSHER SALT

Prepare a charcoal, gas, or wood-burning grill to medium-high heat.

Wipe the steaks dry with a paper towel, then rub with the vegetable oil. Place the ancho chile in a
food processor and pulse until its shredded as finely as it can be. Combine the ground chile with
the brown sugar and salt in a bowl to create the rub and, using your hands, coast the steaks. Over
medium-hot, ash-covered coals, grill the steaks to desired doneness, 11 to 13 minutes for
medium-rare (thats an internal temperature of 145F). Turn once during cooking.
Grilled Ribeye Steak
Posted on 09/03/2010 by admin

The Cowboys Kitchen | Episode 10 | September 3 & 5, 2010


4 Steaks

Grilled Ribeye Steak

2 TABLESPOONS VEGETABLE OIL


1 1/2 CUPS LIGHT BROWN SUGAR
1/4 CUP KOSHER SALT
1/4 CUP COARSELY GROUND BLACK PEPPER
4 16-OUNCE RIB EYE STEAKS

Prepare a hot grill. While the grill is heating, place the oil in one bowl and the sugar, salt, and
pepper in another. Coat the steaks well in the oil, then place the steaks, one at a t time, in the
sugar mixture. Cover the steaks completely in the sugar and seasonings. When the grill is ready,
cook the steaks to your desired temperature. Let the steaks rest for 5 minutes.

You can also preheat your oven to 450F. After coasting the steaks in oil and seasonings, sear the
steaks in a heavy skillet over high heat for about 2 to 3 minutes per side. Transfer the steaks to a
baking sheet and bake for 5 to 10 minutes, or until they ready and internal temperature of 140F.
Remover from the oven, let stand for 5 minutes, then server.
Beef Short Ribs Braised in Port
Posted on 08/27/2010 by admin

The Cowboys Kitchen | Episode 9 | August 27, 2010


8-10 Servings

Beef Short Ribs Braised in Port

3 TABLESPOONS PEANUT OIL


5-6 POUNDS BEEF SHORT RIBS
1 LARGE YELLOW ONION, COARSELY CHOPPED
2 LARGE CARROTS, PEELED AND CHOPPED
2 CUPS BEEF STOCK OR BROTH
2 CUPS TEXAS PORT
KOSHER SALT AND FRESHLY GROUND PEPPER
2 TABLESPOONS COLD, UNSALTED BUTTER, CUT INTO 4 OR 5 PIECES

Preheat the oven to 375F. In a large, deep-sided skillet, heat the oil over medium-high heat. Cut
the ribs into 2-3 rib sections. Brown the ribs on all sides in the hot oil without crowding the meat.
Do this in batches if necessary. It should take about 5 to 7 minutes per batch. As the ribs are
browned, transfer them to a roasting pan.

Add the onion and carrots to the skillet and saut them in the same hot oil about 5 minutes, or
until softened and beginning to brown. Pour the vegetables over the ribs in the roasting pan. Add
the beef stock and port. Season the ribs with salt and pepper. Cover the pan and place it in the
oven. Braise the ribs for about 2 1/2 hours, or until the meat is tender. Using tongs, remove the
ribs from the cooking liquid and arrange them on a serving platter. Loosely cover the ribs with
foil.

Strain the remaining liquid into a saucepan, reserving the vegetables. Put the vegetables on the
serving platter along with the ribs. Place the saucepan with the cooking liquid over medium-high
heat. Boil to reduce it by one-half. Remove the saucepan from the heat and whisk in the cold
butter piece by piece. By whisking away from direct heat, the butter should emulsify rather than
melt and separate in the sauce. Taste the sauce and adjust the seasoning with salt and pepper if
necessary. Pour over the ribs and vegetables and serve.
Little Buckaroo Sliders
Posted on 08/20/2010 by admin

The Cowboys Kitchen | Episode 8 | August 21, 2010


12 Sliders

Little Buckaroo Sliders

2 LBS. GROUND CHUCK


2 TBS. KOSHER SALT
1 TBS. COARSE GROUND PEPPER
12 FRESH BISCUITS OR MINI HAMBURGER BUNS
1 1/4 CUP KETCHUP
1 CUP MAYONNAISE
6 SLICES OF CHEESE

Prepare A Grill To Medium High Heat. In A Large Mixing Bowl, Combine The Ground Chuck,
Salt And Pepper and 1/4 cup of the Ketchup. Blend Thoroughly Using Your Hands. Divide The
Mixed Ground Chuck Into 12 Patties Making Sure They Are Compacted And Firm. Place The
Patties On The Grill And Cook For 7-8 Minutes On Each Side Or Until Done. Place a spoonful
of mayonnaise and ketchup on each bun and top with the sliced cheese. Serve warm.
Beef Tenderloin with a Cowboy Coffee Rub
Posted on 08/12/2010 by admin

The Cowboys Kitchen | August 13, 2010


6 Servings

Beef Tenderloin with a Cowboy Coffee Rub

1 LB. BEEF TENDERLOIN

1 CUP GRATED PILONCILLA (A MEXICAN BROWN-MOLASSES SUGAR)


1 TBS. KOSHER SALT
1 TBS. FRESHLY GROUND BLACK PEPPER
1/8 CUP GROUND COFFEE

Heat grill. In a mixing bowl combine all ingredients with a whisk until well mixed. Drizzle olive
oil on Tenderloin. Coat the Tenderloin thoroughly in the rub.

Place the Tenderloin on a high to medium heat, for approximately 15 minutes on each side.
Remove, slice, and serve warm.
Porterhouse Steaks with a Wildcatter Steak
Rub
Posted on 08/06/2010 by admin

The Cowboys Kitchen | Episode 6 | August 6, 2010


8 Servings

Porter House Steak with a Wildcatter Steak Rub

The Porterhouse Steak is actually two juicy steaks in one, a tenderloin or Filet Mignon and a top
loin or New York Strip Steak.

An overwhelming favorite of steak aficionados, also known by its nick name T-Bone.

1-1 1/2 CUPS WILDCATTER STEAK RUB (recipe follows)


4 PORTERHOUSE STEAKS, ABOUT 1 1/2 INCH THICK
OLIVE OIL- TO COAT STEAKS

To prepare the steaks for grilling, place the rub on a wide plate. Coat each steak with oil and
place on top of the rub. Pat ample amounts of the rub all over each steak. Place on a grill over
high heat, searing the meat. (to internal temp. of 160 F), or desired doneness, turning once only.
Transfer from the grill to a platter and allow the steaks to rest for 5 minutes.

Wildcatter Steak Rub


1/3 CUP GRANULATED BEEF BASE
1 TBS. KOSHER SALT
1/2 CUP COARSELY GROUND BLACK PEPPER
1 TBS. CORNSTARCH
2 TBS. DRIED OREGANO
1/2 CUP PAPRIKA
1 TBS. THYME LEAVES
1 TSP. ONION POWDER
1 TSP. GROUND CINNAMON
1 TSP. GARLIC POWDER
1 TBS. DRY MINCED GARLIC

Mix all the ingredients together in a small bowl. Rub on steaks when you are ready to grill.
Texas Cheese Sliders
Posted on 07/23/2010 by admin

The Cowboys Kitchen | Episode 4 | July 23, 2010


12 Sliders

Texas Cheese Sliders

2 1/2 LBS. GROUND CHUCK


1 CUP JACK CHEESE-SHREDDED THINLY
1/2 CUP BLUE CHEESE
2 TBS. KOSHER SALT
1 TBS COARSELY GROUND BLACK PEPPER
12 FRESH MINI HAMBURGER BUNS OR BISCUITS
1 SMALL RED ONION-THINLY SLICED
2 TOMATOES SLICED
KETCHUP/MUSTARD/MAYO- TO TASTE

Prepare grill to med-high heat.In a large mixing bowl combine ground chuck, blue cheese, salt
and pepper. Using your hands blend throughly. Divide the mixture into 12 patties (the size of
your mini buns) make sure they are firm and compact. Place the patties on the grill
(or a hot skillet) and cook for 5 to 7 minutes on each side, or until done to the temperature you
like. Place cooked patties on a platter, cover tops with Monterey Jack cheese. Serve hot with a
slice of onion and tomato and the condiments to taste.
Jalapeno Beef Stew
Posted on 07/23/2010 by admin

The Cowboys Kitchen | Episode 4 | July 23, 2010


6 Servings

Jalapeno Beef Stew

2 1/2 LBS. RIB EYE- CUT INTO BITE SIZED PIECES


1 CUP FLOUR
1 LARGE RED ONION- ROUGH CHOPPED
1/2 WHITE ONION- ROUGH CHOPPED
3 LARGE CARROTS-PEELED AND CHOPPED
4 GARLIC CLOVES- CUT IN HALF
1/2 CUP UNSALTED BUTTER
2 JALAPENOS-FINELY DICED
1 1/2 CUP RED WINE
1 1/2 CUPS BEEF STOCK

Heat grill or coals. In a bowl, combine flour, salt and pepper. Dredge the Rib Eye pieces in the
seasoned flour, coating thoroughly, set aside.
In a Dutch oven, add butter, onions, carrots, garlic and Jalapeos. Saute the vegetables until they
just begin to soften. Add the meat and brown. Add beef stock and red wine. Cover and move to
lower heat simmer approximately 30-40 minutes, until slightly thickened.
Serve hot.
Doctor Pepper Marinated Flank Steak
Tostados
Posted on 07/16/2010 by admin

The Cowboys Kitchen | Episode 3 | July 16, 2010


4 Servings

Dr Pepper Marinated Flank Steaks Tostados

MEAT AND MARINADE


1 LB.SKIRT OR FLANK STEAK
1 (16 OUNCE) BOTTLE DR. PEPPER

SLAW
1/2 CUP THINLY SLICED RED CABBAGE
1/4 CUP THINLY SHREDDED GREEN CABBAGE
1/2 RED BELL PEPPER CUT INTO THIN STRIPS
1/2 CUP CHOPPED CILANTRO
2 TBS. MAYONNAISE
4 TSP.MALT VINEGAR
1 TSP GRANULATED SUGAR

TOSTADAS
1 TBS. VEGETABLE OIL
8 (6-INCH) CORN TORTILLAS
1 1/2 TSP. KOSHER SALT, DIVIDED
4 TSP. BROWN SUGAR
1 TSP. COARSELY GROUND BLACK PEPPER
1 1/2 CUPS SHREDDED MONTEREY JACK CHEESE
1 1/2 CUPS COTIJA CHEESE-CRUMBLED

Pour Dr. Pepper over steak. Refrigerate 4 to 12 hours.


To prepare slaw, toss cabbage, bell pepper and cilantro together. Whisk together mayonnaise,
vinegar and granulated sugar. Pour over cabbage mixture; toss. Cover and refrigerate 1 hour.

Heat oil in a large skillet over medium-high heat. Fry tortillas 8 to 10 seconds on each side.
Season with 1/2 teaspoon salt; drain on a paper towel-lined plate.

Prepare grill. Remove steak from marinade. Combine 1 teaspoon salt, brown sugar and pepper;
rub on meat. Grill meat 3 to 4 minutes on each side. Let rest 5 minutes before slicing.

To assemble tostadas, preheat oven to 350F. Place tortillas on baking sheets. Sprinkle with
cheeses. Slice steak into thin strips. Distribute among tortillas. Bake 5 to 6 minutes, until cheese
melts. Remove from oven and top each tostada with 2 tablespoons slaw and Pico De Gallo Salsa
to taste.
Maple Glazed Ribeye Steaks
Posted on 07/08/2010 by admin

The Cowboys Kitchen | Episode 2 | July 11, 2010


4 Servings

Maple Glazed Ribeye Steaks

Rib-Eye Steaks are a highly marbled cut of meat, making it tender, flavorful and juicy. The Rib-
Eye is cut from the roast that sits at the top of the rib primal. As a roast, it is commonly known as
Prime Rib.

4 RIB-EYE STEAKS-A good thickness is 1 1/2 to 1 3/4


OLIVE OIL

STEAK SEASONING
3/4 CUP BROWN SUGAR OR PILONCILLA-GRATED Mexican brown maple sugar, found in
solid, cone shapes.
1/8 CUP KOSHER OR SEA SALT
1/8 CUP COARSELY GROUND PEPPER
2 SPRIGS FRESH ROSEMARY-TEAR LEAVES FROM STEMS

Combine all ingredients together in a bowl.

Prepare a hot grill.


Drizzle olive oil over steaks.
Prepare the steak seasoning as directed, transfer to a platter. Lay the steaks one at a time into the
seasoning. Thoroughly coat and pat the seasoning well into the meat.

Cook the steaks on a hot grill to start, within the first minute, gently pick up steaks and rotate
slightly to keep them from sticking. Create a sear on the first side, flip and repeat. Move the
steaks over to a low-medium heat to finish them to your desired temperature.

*The meat will continue to cook after removing from the grill, so for example, if you like your
steaks cooked medium (160 degrees F, internal temp) it is recommended to pull them off the
grill at medium rare (145 degrees F internal temp). Transfer to a platter and allow the steaks to
rest for 5 minutes before eating.
Chile Relleno Stuffed with Slow Smoked
Cabrito with Texas Cheeses
Posted on 06/30/2010 by admin

The Cowboys Kitchen | Episode 1 | July 2, 2010


4 Servings

Chile Relleno Stuffed with Slow Smoked Cabrito with Texas Cheeses

*YOU MAY SUBSTITUTE A RIB EYE ROAST FOR CABRITO (the meat of a baby goat,
typically found in Mexican markets, often pre-roasted)

1 1/2 LB CABRITO OR RIBEYE ROAST


4 POBLANO CHILES
3 TABLESPOONS VEGETABLE OIL
2 LB CABRITO OR RIB-EYE ROAST
5 OZ CATIJA CHEESE
1 CUP JACK CHEESE
SEASONING FOR THE MEAT
1/4 CUP KOSHER SALT, 1 CUP BROWN SUGAR, 1 TABLESPOON CUMIN AND 1/4 CUP
COARSELY GROUND BLACK PEPPER
2 TABLESPOONS OLIVE OIL

SEASON MEAT AND COOK


Meat Seasoning
In a medium bowl combine 1/4 cup kosher salt, 1 cup brown sugar, 1 tablespoon Cumin and 1/4
coarsely ground black pepper. Thoroughly coat the meat in the mixture on all sides. Drizzle meat
with olive oil.

Heat Grill
Place meat over medium heat, about medium wellness. Remove and set aside.

TO ROAST POBLANO CHILES


Preheat oven to 500 degrees.
Place the Poblano chilies on a greased baking sheet and brush lightly on all sides with 1
tablespoon of oil. Place sheet in oven and allow the chilies to blister, until blacken on all sides.
Remove from the oven and transfer to a glass bowl. Cover with a dry dish towel and allow to
cool. Carefully slit open each one and remove seeds and membrane. Set aside.

TO ASSEMBLE AND COOK THE RELLENOS


*You can substitute cooking method with a Dutch Oven over the coals-medium heat.
Adjust the oven temperature to 350 degrees
Cut meat into small bite size pieces
On a foil lined baking sheet, place the roasted chilies-slit side up, stuff each with Jack cheese,
followed by the meat. Top with more Jack cheese. Finish by sprinkling with Cojita Cheese.

Bake for 15 to 20 minutes or until the cheese is just beginning to brown on top. Transfer to a
serving platter. Garnish with cilantro. Serve hot.
Vaquero Migas
Posted on 09/17/2010 by admin

The Cowboys Kitchen | Episode 12 | September 17, 2010


4-6 Servings

Vaquero Migas

16 YELLOW CORN TORTILLAS


VEGETABLE OIL
12 EGGS, BEATEN
1/2 TEASPOON SALT
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER
1 CUP GRATED CHEESE OF CHOICE, CHEDDAR OR A GOOD MEXICAN WHITE IS
PREFERRED
1/4 CUP FINELY CHOPPED ONION
1/4 CUP FINELY CHOPPED FIRM BUT RIPE TOMATO
2 JALAPENOS, FINELY CHOPPED (OPTIONAL)

Cut the tortillas into rectangles about 1 by 2 inches. Heat 1 1/2 inches of oil over medium-high
heat. When the oil is hot but not smoking, fry the tortilla pieces, stirring to keep them from
sticking together. Before they are crisp, transfer the chips to a platter covered with paper towels
to drain. Set aside. Discard about half of the oil, return the skillet to the heat, and add the eggs to
the skillet. Season with salt and pepper and stir constantly. As the eggs begin to set, add the
tortilla chips and continue to stir, scraping the bottom of the pan. When the eggs reach a soft
scramble, fold in the cheese, followed by the onion, tomato, and jalapeno. Serve with the grilled
quail and ranchero sauce.
Candied Bacon
Posted on 09/17/2010 by admin

The Cowboys Kitchen | Episode 12 | September 17, 2010


4-6 Servings

Candied Bacon

1/2 CUP DARK BROWN SUGAR


1/2 CUP LIGHT BROWN SUGAR
1 TABLESPOON COARSELY GROUND BLACK PEPPER
20 STRIPS GOOD-QUALITY, THICK-CUT SLAB BACON

In a medium bowl, combine the dark and light brown sugars with the pepper, mixing until well
blended. Line two cookie sheets with parchment paper or quick-release foil and spread the sugar
mixture over the sheets. Press one strip of bacon at a time into the sugar mixture and then flip it
over to coat the other side. Place the bacon strips side by side on the sugar as you finish, to form
a single layer in the pan. Repeat with the remaining bacon on the other cookie sheet. Set aside at
room temperature for 30 minutes. Preheat the oven to 400F. Place the cookie sheets in the oven
and bake for 15 to 20 minutes, or until the bacon is darkened and cooked through. Remove the
sheets from the oven and let cool for 5 to 7 minutes. Once the bacon has cooled and hardened,
cut the strips in half. Serve
Mimosa Cocktail
Posted on 09/17/2010 by admin

The Cowboys Kitchen | Episode 12 | September 17, 2010


6 Servings

Mimosa Cocktail

1/2 GALLON OF ORANGE JUICE


1 BOTTLE OF CHAMPAGNE OR SPARKLING WINE
1/4 CUP GRENADINE SYRUP
ICE-OPTIONAL (IT MAY BE PUT IN THE SERVING GLASS OR THE PITCHER)

In a large pitcher, add the Champagne or Sparkling Wine, and the Orange Juice. Stir gently, then
add in the Grenadine Syrup. Stir gently again and pour into individual glasses. Flutes or wine
glasses are best for serving.

Champagne Trivia:
Champagne comes exclusively from the Champagne region of France. It is the only sparkling
wine that may be referred to as Champagne.
Bubbly from all other regions in the world, are simply referred to as sparkling wine. The
Mimosa Cocktail recipe was first created at a hotel in France in about 1925.
Southern Fried Chicken
Posted on 07/30/2010 by admin

The Cowboys Kitchen | Episode 5 | July 29, 2010


4 Servings

Southern Fried Chicken

1 FRYER CHICKEN CUT INTO 8 PIECES


2 CUPS BUTTERMILK
2 EGGS
3 CUPS OR SO, ALL PURPOSE FLOUR FOR DREDGING
2 TBS. SALT
1 TBS. PEPPER
SALT AND PEPPER TO TASTE AFTER COOKING
VEGETABLE OR PEANUT OIL FOR FRYING

OPTIONAL: Brine the chicken.


3/4 CUP KOSHER SALT
5 TBS. SUGAR
7 CUPS COLD WATER

To brine the chicken, combine the salt, sugar and water in a large bowl and stir well until the salt
and sugar dissolve. Place the chicken in a large casserole dish and cover with the water mixture.
Cover with plastic wrap, place in refrigerator, and allow to brine for 3 to 4 hours.

Combine flour, salt and pepper in shallow bowl. In a medium bowl, crack eggs and scramble,
add buttermilk and whisk together.

Heat oil in heavy, deep skillet over medium heat until oil reaches 340 F on deep-fat
thermometer.
Dip chicken in buttermilk and egg mixture, one piece at a time; shake off excess. Coat with flour
mixture; shake off excess. Dip again in buttermilk and coat once more with flour mixture. Fry
the chicken in batches, placing too many pieces in the pan will reduce the oil temperature,
resulting in chicken thats less crisp and greasy. Start by placing the chicken skin side down into
the pan. Put the thighs in the center and the breasts, wings and legs around the outside. Fry
chicken 8 to 10 minutes on each side, until golden brown. (Fully cooked at 170 F for breast
meat; 180 F for dark meat). Drain on paper towels; repeat with remaining chicken. Season with
salt and pepper, while still hot before serving.
East Texas Blueberry Crisp
Posted on 09/03/2010 by admin

The Cowboys Kitchen | Episode 10 | September 3 & 5, 2010


4-6 Servings

East Texas Blueberry Crisp

Crisp
2 POUNDS BLACKBERRIES (SUBSTITUTE FROZEN WHEN FRESH ARE NOT
AVAILABLE)
1 CUP HEAVY CREAM
1 1/2 CUPS SUGAR
1/4 CUP ALL-PURPOSE FLOUR
3 TABLESPOONS GROUND CINNAMON
JUICE OF 2 LIMES
1 TEASPOON SALT

Preheat the oven to 350F. Prepare the crisp by combining the ingredients in a large bowl. Pour
the mixture into a greased casserole dish.

Topping
1 1/2 CUPS ALL-PURPOSE FLOUR
1 CUP BROWN SUGAR
1 CUP COLD UNSALTED BUTTER, CUT INTO 1/4-INCH PIECES

Prepare the topping by combining the flour and brown sugar, mixing well. Cut in the butter using
your hands to mix until well combined. Crumble the topping over the blackberry mixture.
Making sure to cover the surface. Bake for 45 minutes to 1 hour, or until the topping is set. Serve
warm or at room temperature.
Dutch Oven Apple Pan Dowdy
Posted on 08/27/2010 by admin

The Cowboys Kitchen | Episode 9 | August 27, 2010


6-8 Servings

Dutch Oven Apple Pan Dowdy

10 GRANNY SMITH APPLES


2 CUPS HEAVY CREAM
1 CUP SUGAR
1/4 CUP FLOUR
3 TABLESPOONS CINNAMON
JUICE OF 2 LIMES
1 TEASPOON KOSHER SALT

Topping:
1 1/2 CUPS FLOUR
1 CUP BROWN SUGAR
1 CUP COLD UNSALTED BUTTER CUT INTO PIECES

Preheat the oven to 350 degrees. Peel and core and dice the apples and place in a large bowl.
Combine the apples, cream, sugar, flour, cinnamon, lime juice and salt. In a separate bowl,
combine the flour and brown sugar, mixing well. Cut in the cold butter using your hands to mix
until well combined. Grease the bottom of your favorite Dutch oven. Pour the apple mixture into
the Dutch oven and crumble the topping over the apple mixture making sure to cover the surface
of the top.
West Texas Brownies
Posted on 08/20/2010 by admin

The Cowboys Kitchen | Episdoe 8 | August 21, 2010


6 Servings

West Texas Brownies

BROWNIE MIX
1/4 CUP BUTTER
2 OUNCES UNSWEETENED CHOCOLATE
2 EGGS
1/8 TEASPOON SALT
1 CUP SUGAR
1/2 TEASPOON VANILLA EXTRACT
1/2 CUP FLOUR

CHEESECAKE MIXTURE
8 OUNCES CREAM CHEESE, SOFTENED
2 TABLESPOONS MARGARINE, MELTED
1 TABLESPOON CORNSTARCH
1 CUP EAGLE BRAND SWEETENED CONDENSED MILK
1 EGG
1 TEASPOON VANILLA EXTRACT

ICING
1/3 CUP MARGARINE, MELTED
1/4 CUP COCOA
1/4 CUP MILK
1 CUP CONFECTIONERS SUGAR
1 TEASPOON VANILLA EXTRACT
1/2 CUP CHOPPED PECANS

Prepare the brownie batter by melting the butter and chocolate in a double boiler. When cool,
beat together by hand until color lightens and gradually add the eggs and salt, beating until well
creamed. Add the sugar and vanilla, and beat well, then add the flour. Spray a 9 by 9-inch pan
with nonstick spray and pour in the brownie batter. Set aside.

Preheat the oven to 300 degrees Fahrenheit. Prepare the cheesecake layer by blending the cream
cheese, margarine, cornstarch, and eagle Brand milk until fluffy. Add the egg and vanilla,
beating until smooth. Pour this mixture over the brownie layer in the pan. Bake for 50 minutes to
1 hour.

Prepare the icing by beating the margarine, cocoa, milk, confectioners sugar, and vanilla
together until smooth. When the brownie is baked, remove from the oven and spread the icing on
top while the brownie is still hot and in the pan. Top with chopped pecan pieces and let stand
until cool. Wrap in plastic wrapping and refrigerate overnight.
Mary Lous Buttermilk Pie
Posted on 08/12/2010 by admin

The Cowboys Kitchen | August 13, 2010


6 Servings

Mary Lou's Buttermilk Pie

1 PIE CRUST
2 CUPS SUGAR
2 TABLESPOONS CORNMEAL
5 EGGS, BEATEN
2/3 CUP BUTTERMILK
2 TABLESPOONS MELTED BUTTER, ROOM TEMPERATURE
1 TEASPOON VANILLA EXTRACT
2 TEASPOONS MINCED LEMON RIND
3 TEASPOONS LEMON JUICE

Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the sugar and cornmeal. Add the
eggs and buttermilk, mixing well. Add the butter, vanilla, lemon rind, and lemon juice, and mix
until blended. Pour into the pie shell and bake for 45 minutes, or until just beginning to brown on
top.
Blueberry Peach Cobbler
Posted on 08/06/2010 by admin

The Cowboys Kitchen | Episode 6 | August 6, 2010


8-10 Servings

Blueberry Peach Cobbler

1/2 CUP UNSALTED BUTTER


1 CUP ALL-PURPOSE FLOUR
3/4 CUP PLUS, 1/2 CUP SUGAR
1/2 CUP MILK
2 CUPS PEELED, SLICED PEACHES
2 CUPS FRESH BLUEBERRIES

*You may substitute using a casserole dish in the oven, with cooking in a Dutch Oven, or
individual Cobbler Pots, over coals.

Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a 2 1/2-quart baking dish.
Combine the flour, 3/4 cup of the sugar, the baking powder, and milk in a medium bowl. Stir
well and spoon the batter carefully onto the hot butter, but do not stir. In a separate bowl, mix the
remaining 1/2 cup sugar with the peaches and blueberries. Carefully spoon the fruit over the
batter. Bake until the crust rises through the fruit and browns, 30 to 45 minutes.
Brazos Berry Cream Pie
Posted on 07/30/2010 by admin

The Cowboys Kitchen | Episode 5 | July 29, 2010


6 Servings

Brazos Berry Cobbler

In 1959, plant breeders at Texas A&M University released a Texas standard the Brazos
Blackberry. The variety resulted from crossing high quality blackberries with raspberries and
dewberries.

*If you cannot find Brazos berries fresh, large Black Berries will substitute

Crust
1 1/3 CUPS ALL-PURPOSE FLOUR
1/2 TEASPOON KOSHER SALT
1/2 CUP UNSALTED BUTTER, CUT INTO SMALL PIECES
3 TABLESPOONS ICE WATER
*You may substitute with a pre-made pie crust.

Filling
2 CUPS BRAZOS BERRIES (OR BLACK BERRIES)
1 1/2 CUPS SUGAR
2 EGGS, BEATEN
1/4 CUP ALL-PURPOSE FLOUR
1/2 CUP SOUR CREAM
1 TEASPOON VANILLA EXTRACT

Topping
1/2 CUP ALL-PURPOSE FLOUR
1/2 CUP SUGAR
1/2 CUP UNSALTED BUTTER

WHIPPED CREAM
To make the pie crust, combine the flour and salt in a mixing bowl and cut in the butter with a
pastry cutter, mixing until the dough resembles a small-pea texture. Add the ice water and
combine with a fork. Work the dough into a ball, then flatten it into a 4-inch wide circle. Wrap in
plastic wrap and refrigerate for about 30 minutes. On a lightly floured surface, roll the dough out
to form a 12-inch circle. Transfer to a pie plate for filling and baking.

Preheat the oven to 350 degrees Fahrenheit. To make the filling, place the berries into the pie
shell. In a medium bowl, combine the sugar, eggs, flour, sour cream, and vanilla, and pour over
the berries in the crust.

To make the topping, mix the flour, sugar, and butter together in a bowl with a fork. Sprinkle the
topping over the filled pie.

Bake the pie for approximately 45 minutes. The filling should be set, but not quite firm. Remove
from the oven and allow to cool for 15 minutes before slicing. Top with whipped cream.
Blueberry and Apple Crisp
Posted on 07/16/2010 by admin

The Cowboys Kitchen | Episode 3 | July 16, 2010


6-8 Servings

Blueberry Apple Crisp

6 TO 8 GREEN APPLES (ABOUT 4 CUPS) CORED AND SLICED INTO CUBES


1 CUP FRESH BLUEBERRIES
JUICE OF 1 LEMON
1 TABLESPOON GROUND CINNAMON, DIVIDED
1/2 CUP BROWN SUGAR
1/2 CUP UNSALTED BUTTER
1 CUP ALL-PURPOSE FLOUR
3/4 CUP CHOPPED PECANS (OPTIONAL)

*You may substitute individual serving Dutch ovens on the coals, in place of the baking dish.

Preheat the oven to 350 degrees Fahrenheit. Place the apples in the bottom of a 9 by 9-inch
baking dish. Sprinkle with lemon juice and half the cinnamon. In a mixing bowl, combine the
remaining cinnamon, the butter, flour, brown sugar, and pecans. Crumble on top of the fruit and
bake for 45 minutes or until its brown and bubbly. Top with ice cream or fresh sweetened
whipped cream and serve warm.
Dutch Oven Apple Crisp
Posted on 07/14/2010 by admin

from The Chisholm Club Cookbook

10 GRANNY SMITH APPLES


2 CUPS HEAVY CREAM
1 CUP SUGAR
CUP FLOUR
3 TABLESPOONS CINNAMON
JUICE OF 2 LIMES
1 TEASPOON KOSHER SALT

Topping:
1 CUPS FLOUR
1 CUP BROWN SUGAR
1 CUP COLD UNSALTED BUTTER CUT INTO PIECES

Preheat the oven to 375.


Peel and core and dice the apples and place in a large bowl.
Combine the apples, cream, sugar, flour, cinnamon, lime juice and salt.
In a separate bowl, combine the flour and brown sugar, mixing well.
Cut in the cold butter using your hands to mix until well combined.
Grease the bottom of your favorite Dutch oven.
Pour the apple mixture into the Dutch oven and crumble the topping over the apple mixture
making sure to cover the surface of the top.

Bake at 375 for 35-40 minutes.


Dale Evans Coolers
Posted on 08/20/2010 by admin

The Cowboys Kitchen | Episode 8 | August 21, 2010


6 Servings

Dale Evans Coolers

3- 12 OZ. SPRITE SODAS


2 CUPS POMEGRANATE JUICE
6 TBS. GRENADINE SYRUP
6 CHERRIES
6 MINT LEAVES

Fill 6 large glasses with ice. Pour the Sprite Soda and Pomegranate juice over the ice, leaving
enough room for garnish and grenadine. Place 1 tbs of grenadine in Sprite/Pomegranate mixture
and stir to mix. Garnish with a cherry and a mint leaf.

Tequila Sunrise
Posted on 08/12/2010 by admin

The Cowboys Kitchen | August 13, 2010


8 Servings
Tequila Sunrise

1 1/2 CUPS SILVER TEQUILA -OPTIONAL


3 CUPS ORANGE JUICE
3/4 CUPS GRENADINE

Combine all the ingredients in a pitcher. Stir well and pour into tall glasses filled with ice cubes.
Serve.

Bloody Marias
Posted on 08/06/2010 by admin

The Cowboys Kitchen | Episode 6 | August 6, 2010


8 Servings

Bloody Marias

1 1/2 CUPS SILVER TEQUILA -OPTIONAL (also delicious without the alcohol)
6 CUPS TOMATO JUICE
1-2 TBS. WORCESTERSHIRE SAUCE
1 TBS. TABASCO SAUCE
PINCH OF SEA SALT
PINCH OF FRESHLY GROUND PEPPER
JUICE OF LIME
16 SUPER-THIN SLICED JALAPENOS, FOR GARNISH
8 GREEN ONIONS, TOPS TRIMMED, FOR GARNISH

Combine all the ingredients except the jalapeo and green onion in a pitcher. Stir well and pour
into tall glasses filled with ice cubes. Garnish with 2 jalapeo slices and 1 green onion per glass.
Serve.

Janies Sangria
Posted on 07/30/2010 by admin
The Cowboys Kitchen | Episode 5 | July 29, 2010
6-8 Servings

Janie's Sangria

2 BOTTLES DRY RED WINE


2 ORANGES, SLICED
2 LEMONS, SLICED
2 LIMES, SLICED
2 CUPS RED GRAPES
2 PEACHES, PITTED, PEELED, AND SLICED
2 APPLES, CORED AND SLICED
1 BOTTLE CHAMPAGNE (OR CLUB SODA)
ICE

The day before serving, pour the wine in a large container and add half of the sliced oranges,
lemons, limes, and grapes and all of the peaches and apples. Cover and chill in the refrigerator.
At serving time, remove the fruit and add champagne, and garnish with the reserved fresh grapes
and fresh slices of orange, lemon, and lime. Pour over glasses of ice and enjoy.
Ranchero Grilled Quail
Posted on 09/03/2010 by admin

The Cowboys Kitchen | Episode 10 | September 3 & 5, 2010


4-6 Servings

Ranchero Grilled Quail

Ranchero Sauce
6 ANCHO CHILE PODS
2 TEASPON VEGTABLE OIL
6 CLOVES GARLIC, CHOPPED (NOT MINCED)
1 MEDIUM YELLOW ONION, CHOPPED
1 TO 4 JALAPENOS, DEPEND ON HEAT DESIRED
1/2 TEASPOON SALT
1/2 TEASPOON BROWN SUGAR
1/4 TEASPOON FRESH GROUND CUMIN
6 DROP OF FRESHLY SQUEEZED LIME JUICE

To make sauce, reconstitute the child pods in a bowl by covering them with hot water and letting
them soak for 20 to 30 minutes. Discard the seeds and stems and puree in a blender to make a
pulp. Set aside. In a large pan, heat the oil until medium-hot and add the garlic, onion, and
jalapeos. Saut over medium heat until the garlic has browned slightly, about 5 minutes. Add
the ancho pulp. Sprinkle with salt, brown sugar, and cumin and stir. Simmer for 10 minutes. Add
the lime juice and stir well. Serve warm over the quail.

Quail
6 WHOLE QUAIL, SEMI-BONELESS, IF POSSIBLE
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
SAL AND FRESHLY GROUND BLACK PEPPER

To make the quail, flatten the quail as much as possible, cutting them down to backbone with a
pair of shears, if necessary. Brush the quail with the olive oil, then season with salt and pepper.
Prepare a gas or charcoal grill to medium-high heat and cook for 6 to 8 minutes per side, turning
once. The ideal internal temperature is 145F. Take care to use long tongs. Serve topped with the
ranchero sauce.
Grilled Quail with a Molasses Rub
Posted on 07/16/2010 by admin

The Cowboys Kitchen | Episode 3 | July 16, 2010


4-6 Servings

Grilled Quail with a Molasses Rub

8 QUAIL-RINSE AND PAT DRY


4 TBS. OLIVE OIL

HONEY/CHILE SAUCE
1 CUP HONEY
1/2 TBLS. SAMBAL CHILE SAUCE (a spicy Southeast Asian condiment made, in its simplest
form, from chile peppers and salt. Found in the international food aisle of the market.)
1 TBS. CUMIN
SALT AND COARSELY GROUND PEPPER TO TASTE

In a mixing bowl, combine all ingredients and stir together. Pour mixture over the Quail and let
marinate for 1 hour in the refrigerator before cooking.

Heat grill. Place the Quail on a high to medium heat, for approximately 5 minutes on each side.
Remove, cut in quarters, and serve warm.

OR

MOLASSES RUB
1 CUP GRATED PILONCILLA (A MEXICAN BROWN-MOLASSES SUGAR)
1 TBS. KOSHER SALT
1 TBS. FRESHLY GROUND BLACK PEPPER

Heat grill. In a mixing bowl combine all ingredients with a whisk until well mixed. Drizzle olive
oil on Quail. Coat the Quail thoroughly in the rub.
Place the Quail on a high to medium heat, for approximately 5 minutes on each side. Remove,
cut in quarters, and serve warm.
Camp Bread Pizzas
Posted on 08/20/2010 by admin

The Cowboys Kitchen | Episode 8 | August 21, 2010


8 Servings

Camp Bread Pizzas

1 1/2 POUND SAUSAGE-GROUND


1 CAN OF 8 REFRIGERATED BISCUITS
1/2 CUP ALL PURPOSE SIFTED FLOUR
1 CUP TOMATO SAUCE
3 CUPS MONTEREY JACK CHEESE

Preheat the oven to 375 degrees. In a heavy skillet, cook the sausage. Drain on paper towels and
set aside. Remove the biscuit dough from the can and cut or pull apart into 8 equal pieces.
Sprinkle some flour on a clean, dry work surface, flour a rolling pin, and roll each of the dough
pieces out to approximately 9-inch rounds; dont worry about making them too thin, because the
thinner they are, the crisper, lighter, and better theyll be. Carefully transfer them to baking
sheets and bake for 10 minutes or until browned. Remove from oven. Increase the oven
temperature to 400 degrees. Spread each crust with the tomato sauce and cover evenly with the
sausage, and cheeses. Return to the oven for 2 to 3 minutes or until the cheese has melted. Serve
immediately.
Bed Roll Doggies
Posted on 08/20/2010 by admin

The Cowboys Kitchen | Episode 8 | August 21, 2010


6 Servings

Bed Roll Doggies

6 CANNED CROISSANTS UNCOOKED


6 COOKED LINK SAUSAGE
6 SLICES OF AMERICAN CHEESE

Preheat an oven to 375 degrees. Remove the croissants from the can and unfold . Roll each
sausage link in the croissant and top with a slice of cheese. Fold the croissant dough over so that
the sausage and cheese is covered by the dough. Place the prepared doggies on a greased sheet
tray and bake for 12-15 minutes or until done. Serve warm.
Grilled Pork Chops with Apple Walnut Slaw
Posted on 07/23/2010 by admin

The Cowboys Kitchen | Episode 4 | July 23, 2010


6 Servings

Grilled Pork Chops with Apple Walnut Slaw

BRINE
1 GALLON WATER, DIVIDED
1 CUP KOSHER SALT
4 BAY LEAVES
1 TBS. CORIANDER SEEDS TOASTED
1 TBS WHOLE BLACK PEPPERCORNS
1/2 CUP FRESH LOOSELY PACKED THYME LEAVES OR 2 TBS, DRIED THYME
1 CUP BROWN SUGAR
2 ORANGES- HALVED
1 LARGE WHITE ONION-SLICED THICK
4 CLOVES GARLIC CRUSHED
6 (12-OUNCE) PORTERHOUSE PORK CHOPS

To make the brine, in a large, deep pot, bring 4 cups of the water to a simmer and add the salt,
bay leaves, coriander seeds, black pepper, thyme, and brown sugar. Whisk and simmer for about
1 minute, or until the salt has dissolved. Add the oranges, onion, garlic, and remaining 3 quarts
water. Remove from the heat and cool the brine
Add the pork chops to the brine and place a plate on top of the chops to keep them submerged.
Place the pot in the refrigerator for 6 to 8 hours. While the chops are brining, make the Apple
Walnut Slaw ( recipe follows). Remove the chops from the brine, scrape off any of the spices,
and pat dry. Discard the brine and place the chops on a plate. Cover them with plastic wrap and
refrigerate until you are ready to grill.

APPLE WALNUT SLAW


4 GRANNY SMITH APPLES-CORED AND JULIENNED
JUICE OF 1/2 LEMON
1 CUP RED GRAPES-HALVED
1/2 CUP WALNUT PIECES- TOASTED
3 GREEN ONIONS-FINELY CHOPPED
2 TBS. FLAT LEAF PARSLEY-FINELY CHOPPED
SALT AND PEPPER TO TASTE
1/2 CUP CREAMY BLUE CHEESE DRESSING

Toss the apples with the fresh lemon juice so the apples dont turn brown. Mix all of the
remaining ingredients together with the apples in a large mixing bowl, adjusting the seasonings
to taste. Cover and keep refrigerated until ready to serve. Serve the pork chops with the Apple-
Walnut Slaw.

HOME-MADE COFFEE BBQ SAUCE


1 TBS UNSALTED BUTTER
1 TBS OIL
1 SMALL SWEET ONION-FINELY DICED
2 GARLIC CLOVES-PEELED
2 TBS. ANCHO CHILE POWDER
1 TBS. GROUND CUMIN
1 TBS. GROUND CORIANDER
1 TSP. SMOKED SWEET PAPRIKA
2 TBS. MUSTARD
1/2 CUP KETCHUP
1/2 CUP BROWN SUGAR
1 CUP BREWED COFFEE
1/2 CUP CHICKEN BROTH
1/2 CUP CIDER VINEGAR
2 TBS. WORCHESTERSHIRE SAUCE
KOSHER SALT AND COARSELY GROUND PEPPER

In a saucepan, melt butter in oil over medium heat. Add onion and garlic cloves and cook,
stirring frequently, until softened, about 10 minutes. Add ancho powder, cumin, coriander and
paprika and cook, stirring, for 1 minute. Add ketchup, mustard and brown sugar and cook,
stirring, just until sugar is dissolved, about 2 minutes. Stir in coffee, broth, vinegar and
Worchestershire sauce. Season with salt and pepper. Simmer over medium-low heat until onions
are soft and liquid is reduced by half, approx. 20 minutes.
Transfer sauce to a blender and process until smooth. Refrigerate.

Prepare your gas or charcoal grill to medium-high heat, and coat the brined chops in the Coffee
BBQ Sauce.

Grill the pork chops on each side for 3 to 4 minutes, or until the internal temperature registers
170 degrees Fahrenheit. Make sure the chops arent too close to the coals, as the BBQ sauce can
cause a flame to flare. Transfer the pork chops to a plate and allow them to rest for at least 5
minutes. Serve warm.
Mexican Caesar Salad
Posted on 09/10/2010 by admin

The Cowboys Kitchen | Episode 11 | September 10, 2010


4-6 Servings

Mexican Caesar Salad

1 CUP MAYONNAISE, DIVIDED


1 TABLESPOON CHOPPED GARLIC
1/2 CUP CHOPPED FRESH CILANTRO
1/3 CUP FINELY CHOPPED GREEN ONIONS, WHITE PART ONLY
1 TEASPOON KOSHER SALT
2 TEASPOONS FRESHLY GROUND BLACK PEPPER
1/2 CUP FRESHLY SQUEEZED LIME JUICE
1/2 CUP ANCHOVY PASTE
2 TABLESPOONS DIJON MUSTARD
2 LARGE HEADS ROMAINE LETTUCE
1/2 CUP QUESO FRESCO
6 TO 8 CORN TORTILLAS, CUT INTO THIN STRIPS AND FRIED UNTIL CRISP

To make the dressing, combine 1/2 cup of the mayonnaise, the garlic, cilantro, green onions, salt,
pepper, lime juice, anchovy paste, and Dijon in a blender or food processor. Blend until mixed.
Whisk in the remaining 1/2 cup mayonnaise. Cover and refrigerate until ready to use.

To make the salad, rinse, trim, and tear the romaine lettuce into 1-inch pieces. Toss half of the
dressing on the queso fresco with the lettuce. Serve on plates and top with the fried tortilla strips.
Pass the extra dressing.
Chile Relleno Stuffed with Mexican Cheeses
Posted on 09/10/2010 by admin

The Cowboys Kitchen | Episode 11 | September 10, 2010


4-6 Servings

Chile Relleno Stuffed with Mexican Cheeses

4 POBLANO CHILES
3 TABLESPOONS VEGETABLE OIL
5 OZ COTIJA CHEESE
1 CUP JACK CHEESE

TO ROAST POBLANO CHILES


Preheat oven to 500 degrees
Place the Poblano chilies on a greased baking sheet and brush lightly on all sides with 1
tablespoon of oil. Place sheet in oven and allow the chilies to blister, until blacken on all sides.
Remove from the oven and transfer to a glass bowl. Cover with a dry dish towel and allow to
cool. Carefully slit open each one and remove seeds and membrane. Set aside.

TO ASSEMBLE AND COOK THE RELLENOS


*You can substitute cooking method with a Dutch Oven over the coals-medium heat.
Adjust the oven temperature to 350 degrees
On a foil lined baking sheet, place the roasted chilies-slit side up, stuff each with Jack cheese.
Top with more Jack cheese. Finish by sprinkling with Cotija Cheese.

Bake for 15 to 20 minutes or until the cheese is just beginning to brown on top. Transfer to a
serving platter. Garnish with cilantro.
Serve hot.
Caciotta Cheese Enchiladas & Red Chile
Sauce
Posted on 09/10/2010 by admin

The Cowboys Kitchen | Episode 11


4 servings

11 by 7 -inch baking pan


Small skillet
Tongs
1/3 cup vegetable oil
8 (8-inch) corn tortillas
2 cups red chile sauce
4 cups (about pound) grated caciotta or Monterey Jack cheese

Lightly grease an 11 by 7 -inch glass baking pan. Set aside. Heat the oil in a small skillet
over low heat, until its hot enough to sizzle when a tiny piece of tortilla is dropped in. Using
tongs, dip a tortilla into the hot oil, removing it quickly and letting excess oil drip off. Dip tortilla
into the chile sauce and lay it on a flat surface. Sprinkle cup of the cheese down the center of
the tortilla and roll the tortilla form one end to the other. Lay the enchilada in the prepared pan
with the seam down. Repeat the steps with each tortilla, fitting them tightly into the pan. Pour the
remaining chile sauce over the top of the enchiladas and sprinkle them with the remaining
cheese. Prepare these as close to serving time as possible. To finish the enchiladas, preheat the
oven to 400 degrees and bake them for 12 minutes. Serve at once.

Red Chile Sauce

16 dried ancho chili peppers, about pound


6 cups water
1/3 cup white wine
white onion, peeled and diced
5 cloves garlic, minced
5 teaspoons packed light brown sugar
2 tablespoons ground cumin
2 tablespoons honey
Kosher salt to taste
Freshly ground pepper to taste

Rinse the chilies to remove any dust or dirt. Slit each chile with a sharp knife and remove and
discard the seeds and stem. Wash hands very well after this as the peppers are hot. Wear gloves
if you have sensitive skin. Place the peppers in a large saucepan and cover with water by 1 inch,
using about 6 cups of water. Bring to a boil over high heat, then reduce the heat and simmer for
about 15 minutes. The peppers should be soft and have absorbed some liquid. When cooked,
remove the pan from the heat and set aside without draining.
While the peppers are cooking, combine the wine, onion, garlic, brown sugar, cumin, and honey
in a small saucepan. Set this mixture over medium heat and simmer about 10 minutes, or until
the onions are soft. Remove from the heat and set aside.
Using tongs, transfer the cooled anchos to the container of a blender. Add about 2 cups of the
ancho liquid and all of the onion broth. Cover the blender container and start blending at low
speed, increasing to high speed as the puree becomes combined. The result will be a thick, dark
red sauce. Adjust seasonings with salt, pepper and more honey if desired. Use the sauce as is in a
recipe, or place in a clean glass container and refrigerate. Use the sauce within a week or freeze
for later use.

Makes about 4 to 5 cups depending on the size of the anchos.


Maple Mashed Sweet Potatoes
Posted on 09/03/2010 by admin

The Cowboys Kitchen | Episode 10 | September 3 & 5, 2010


4-6 Servings

Maple Mashed Sweet Potatoes

4-6 LARGE SWEET POTATOES OR YAMS, PEELED AND CUT INTO CHUNKS
6 CLOVES GARLIC, PEELED
1 CUP BUTTER
1 CUP MAPLE SYRUP
KOSHER SALT AND COARSELY GROUND BLACK PEPPER TO TASTE

In a large pot, cover the potatoes and garlic with water and boil for 30 to 40 minutes, or until
soft. Remove the pot from the heat and drain. Put the potatoes and garlic in a food processor,
mixer, or food mil and process with the butter, syrup, salt, and pepper until blended well. Serve
warm.
Chile con Queso
Posted on 08/27/2010 by admin

The Cowboys Kitchen | Episode 9 | August 27, 2010


8-10 Servings

Chile con Queso

1 TABLESPOON UNSALTED BUTTER


1/2 CUP FINELY DICED RED OR YELLOW ONION
1/2 CUP FINELY DICED TOMATO
1/2 CUP FINELY DICED ROASTED GREEN CHILES
1/4 CUP MILK
16 OUNCES VELVEETA OR OTHER EASY-MELT CHEESE, CUT INTO 2 INCH CUBES
2 CUPS GRATED MONTEREY JACK CHEESE
SALT AND WHITE PEPPER
4 GREEN ONIONS, GREEN AND WHITE PARTS, FINELY DICED, FOR GARNISH
1 TABLESPOON COARSELY CHOPPED FRESH CILANTRO, FOR GARNISH
CORN TORTILLA CHIPS, WARMED

In a large saucepan, melt the butter over medium-high heat until it begins to bubble. Add the
onion and cook until it begins to become translucent, about 4 minutes. Add the tomato and
roasted chiles and cook for another 4 minutes. Add the milk to the pan and then stir in the
Velveeta. Decrease the temperature to low and stir the cheese mixture until it is melted and
creamy, about 5 minutes. Stir in the Monterey Jack and season with salt and pepper. When the
cheese has melted, about 2 minutes, garnish with the green onions and cilantro and serve with
warm tortilla chips. If youd like, you can keep this warm for a party in a slow cooker.
Corn Casserole
Posted on 08/27/2010 by admin

The Cowboys Kitchen | Episode 9 | August 27, 2010


8-10 Servings

Corn Casserole

1 (15 OUNCE) CAN CREAMED CORN


1 (15 OUNCE) CAN WHOLE KERNEL CORN, UNDRAINED
2 EGGS, BEATEN
2 TABLESPOONS SUGAR
1/3 CUP CORN BREAD MIX (FROM PACKAGE)
1/4 CUP UNSALTED BUTTER, MELTED
2 JALAPENOS, STEMMED, SEEDED AND MINCED
1 CUP GRATED SHARP CHEDDAR CHEESE, DIVIDED

Preheat the oven to 350F. Stir the corn, eggs, sugar, corn bread mix, melted butter, jalapenos,
and 1/2 cup of the cheese together in a large bowl. Transfer the mixture to a buttered 8 by 8-inch
baking pan. Bake for 40 minutes; sprinkle the remaining 1/2 cup of cheese on top and bake for
20 minutes longer. Allow to cool 5 minutes before serving.
Onion Rings
Posted on 08/20/2010 by admin

The Cowboys Kitchen | Episode 8 | August 21, 2010


6 Servings

Onion Rings

2 CUPS BUTTERMILK
6 EGGS, BEATEN
4 ONIONS SLICED INTO RINGS 1 INCH WIDE
2 CUPS BASIC SEASONED FLOUR (RECIPE FOLLOWS)
6 CUPS PEANUT OIL
KOSHER SALT

Combine the buttermilk, and eggs in a bowl, mixing well. Dredge the onion rings in the seasoned
flour. Soak floured rings in the buttermilk batter for 5 to 10 minutes. Dredge the soaked rings in
the seasoned flour a second time. If the batter doesnt adhere well, flour, batter and then flour
again.

Heat 3 cups of the oil in a deep-sided skillet or Dutch oven to 375 degrees Fahrenheit. Fry each
onion ring for 3 to 4 minutes, turning once until golden brown. Remove, drain on paper towels
and season with salt. Cook in several batches, adding oil as necessary and allowing the oil to
reheat to 375 degrees Fahrenheit between each batch.

BASIC SEASONED FLOUR

2 CUPS ALL-PURPOSE FLOUR


1 TABLESPOON KOSHER SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER
1 TEASPOON FRESHLY GROUND WHITE PEPPER

Whisk all of the ingredients together in a bowl. Shake well before using.
Lone Star and Molasses Baked Beans
Posted on 08/12/2010 by admin

The Cowboys Kitchen | August 13, 2010


6 Servings

Lone Star and Molasses Baked Beans

1 TABLESPOON BUTTER
2 TABLESPOONS VEGETABLE OIL
2 CLOVES GARLIC, MINCED
2 RED ONIONS, DICED
2 POUNDS BACON, DICED
6 JALAPENOS, SEEDED AND MINCED
2 RED BELL PEPPERS, DICED
1 BOTTLE LONE STAR BEER
1 CUP BARBECUE SAUCE
1 CUP BROWN SUGAR
1/4 CUP MOLASES
4 CUPS COOKED PINTO BEANS, DRAINED
KOSHER SALT

Preheat the oven to 375 degrees Fahrenheit. Grease a 13 by 9-inch casserole dish with butter and
set aside.

In a large saute pan, heat the oil. Saute the garlic and onions until they start to soften, then add
the bacon, jalapenos, and bell peppers, stirring occasionally, cooking until the bacon has
browned. In a large bowl, combine the beer, barbecue sauce, brown sugar, and molasses, mixing
well. Add the beans and bacon mixture, and season with salt to taste. Transfer to prepared
casserole dish and bake for 45 minutes, or until bubbling and browned on top.
Ranch Potato Pancake
Posted on 08/12/2010 by admin

The Cowboys Kitchen | August 13, 2010


6 Servings

Ranch Potato Pancake

1/2 CUP UNSALTED BUTTER, MELTED


1 MEDIUM YELLOW ONION, DICED
1 POUND POTATOES, PEELED AND COARSELY GRATED
1 CUP SOUR CREAM
1 1/2 CUPS GRATED SHARP CHEDDAR CHEESE
1/2 CUP CHOPPED GREEN ONIONS, GREEN AND WHITE PARTS
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
1 CUP CHOPPED COOKED BACON
1/2 CUP ALL-PURPOSE FLOUR
1/4 CUP VEGETABLE OIL

In a large bowl, combine the butter, onion, potatoes, sour cream, cheese, green onions, and
bacon. Combine the flour, salt, and pepper in a shallow dish. Shape a handful of the potato
mixture into a patty and dredge in seasoned flour. Transfer to a dry cookie sheet. Heat the oil in a
large skillet over medium-high heat until it shimmers. Fry a few pancakes at a time in the hot oil
until browned, turning once. Drain on paper towels and serve them warm.
Green Chile Cheese Grits
Posted on 08/06/2010 by admin

The Cowboys Kitchen | Episode 6 | August 6, 2010


8-10 Servings

Green Chile Cheese Grits

1 TABLESPOON BUTTER
2 ROASTED GREEN CHILES, SEEDED AND CHOPPED
1/2 CUP ROASTED GARLIC
3/4 CUP CHOPPED CILANTRO
1-2 FRESH JALAPENOS, STEMS AND SEEDS REMOVED, MINCED
6 CUPS WATER
1 1/3 CUPS HOMINY GRITS
3 EGGS, BEATEN
3/4 CUP BUTTER
1 CUP GRATED SHARP CHEDDAR CHEESE
1 CUP GRATED MONTEREY JACK CHEESE
KOSHER SALT AND GROUND WHITE PEPPER

*You may substitute using a casserole dish in the oven with cooking in a Dutch Oven, over
coals.

Preheat the oven to 350 degrees Fahrenheit. Butter a 13 by 9-inch casserole dish and set aside.

In a blender or food processor, combine the chilies, garlic, cilantro, and jalapeos. Process until
smooth. Set aside.

In a large pot, bring water to a boil, add grits, and stir well. Lower the heat to low and stir while
the grits thicken. When the mixture is thick, remove from heat. Stir in the eggs, adding slowly,
followed by the butter, cheeses, and the chile mixture. Add salt and pepper to taste. Pour the
mixture into the prepared casserole dish and bake for 45 minutes.
Mac and Texas Cheeses with Roasted Chiles
Posted on 07/30/2010 by admin

6-8 Servings
The Cowboys Kitchen | Episode 5 | July 29, 2010

Mac and Texas Cheeses with Roasted Chiles

4 POBLANO CHILES
1 CUP PLUS 1 TABLESPOON UNSALTED BUTTER
2 CUPS HEAVY WHIPPING CREAM
1 CUP MILK
1/2 CUP ALL-PURPOSE FLOUR
3 CUPS GRATED MONTEREY JACK CHEESE
1 CUP GOAT CHEESE
KOSHER SALT
1 1/2 POUNDS COOKED MACARONI
1 CUP SEASONED BREAD CRUMBS
2 CUPS GRATED ASIAGO OR PARMESAN CHEESE

Roasted Chiles
Preheat the oven to 500 degrees Fahrenheit. Place the chilies on a greased baking sheet and cook,
using tongs to turn the chilies after about 8 to 10 minutes. Remove the chilies from the bags and
slip off the blistered skins. When cooled, remove the seeds and stems and cut into strips.
*Canned Roasted Green Chilies are easy to find at your local market, and a delicious
substitute.

Mac and Cheese


*You may substitute a greased Dutch Oven, cook with coals, both on the top and bottom.
Lower the oven temperature to 375 degrees Fahrenheit. Using 1 tablespoon of butter, grease a
medium casserole dish and set aside. In a saucepan, heat the cream and milk over medium-high
heat. In a separate saucepan, melt the remaining butter over medium heat. Whisk the flour into
the melted butter, stirring over medium heat for approximately 1 minute. Slowly pour in the
heated whipping cream, whisking the mixture until it thickens. Remove the saucepan from the
heat and stir in the goat cheese. Season with salt and set aside. In a large mixing bowl combine
the macaroni, cream mixture, and green chilies, mixing gently until well combined. Pour the
macaroni into the greased baking dish and evenly spread the bread crumbs and grated Asiago
cheese over the top. Bake for 50 to 60 minutes, or until the top is browned.
Grilled Squash
Posted on 07/23/2010 by admin

The Cowboys Kitchen | Episode 4 | July 23, 2010


6 Servings

Grilled Squash

6 YELLOW SQUASH-SLICED
OLIVE OIL
1 CUP ASIAGO CHEESE
KOSHER SALT AND COARSELY GROUND PEPPER TO TASTE

Heat grill.
In a bowl drizzle olive oil over squash, salt and pepper to taste. Over medium heat, lay squash on
grill. Cook approximately 1- 2 minutes on each side. (The squash cooks quickly, be careful not
over cook) Remove and arrange on a platter. Sprinkle with Asiago cheese, Serve warm.
Green Chile Hominy
Posted on 07/16/2010 by admin

The Cowboys Kitchen | Episode 3 | July 16, 2010


4 Servings

Green Chile Hominy

1 (20 OUNCE) CAN WHITE HOMINY, RINSED AND DRAINED


1 LARGE RED ONION CHOPPED
1/2 TBS. SAMBAL CHILE SAUCE (a spicy Southeast Asian condiment made, in its simplest
form, from chile peppers and salt. Found in the international food aisle of the market.)
2 ROASTED POBLANO OR GREEN CHILES-YOU MAY SUBSTITUTE CANNED
ANAHEIM GREEN CHILES
3 TBS. BUTTER
SALT AND PEPPER TO TASTE

TO ROAST POBLANO CHILES


Preheat oven to 500 degrees
Place the Poblano chilies on a greased baking sheet and brush lightly on all sides with 1
tablespoon of oil. Place sheet in oven and allow the chilies to blister, until blacken on all sides.
Remove from the oven and transfer to a glass bowl. Cover with a dry dish towel and allow to
cool. Carefully slit open each one and remove seeds and membrane. Set aside.

Start coals. Grease Dutch oven with the butter. Set on heat until the butter begins to melt and
bubble.

Add the onions and chile peppers, sautee, stirring frequently, until softened. Add the hominy and
Sambal chile sauce. Stir together all the ingredients. Salt and pepper. Cover and cook for 30
minutes. Serve hot.
Dutch Oven Potatoes with Dried Fruit
Posted on 07/08/2010 by admin

The Cowboys Kitchen | Episode 2 | July 11, 2010


8 Servings

Dutch Oven Potatoes with Fruit

RUSSET POTATOES (APPROXIMATELY 8-10) SLICE THIN AND LENGTHWISE


2 CUPS DRIED FRUIT-MIXED TIDBITS OR GOLDEN RAISINS ARE FAVORITES
3 TABLESPOONS UNSALTED BUTTER
11/2-2 CUPS HEAVY CREAM
SALT AND PEPPER

*You may substitute cooking in your kitchen oven using a casserole dish if desired. Your Dutch
oven may also be used in your kitchen oven.

Preheat oven to 350 degrees F or heat coals on outdoor fire area. Grease Dutch oven liberally
with butter.

Wash but do not peel the potatoes and thinly slice them, using a mandolin, approximately 1/16-
inch thick. If slicing by hand make slices paper-thin.

Layer in the following order potatoes overlapping, salt and pepper, dried fruit, and heavy cream.
Repeat layering until you have reached the top of the Dutch oven or used all the ingredients. Top
with extra fruit and heavy cream.

Bake on coals or in oven for 45 minutes to 1 hour. The potatoes should be bubbling hot and
slightly browned on top
Serve hot.
Grilled Corn on the Cob with Cotija Cheese
and Lime Butter
Posted on 06/30/2010 by admin

The Cowboys Kitchen | Episode 1 | July 2, 2010


6 Servings

Grilled Corn on the Cob with Cotija Cheese and Lime Butter

6 EARS OF FRESH CORN, SHUCKED


1 CUP MELTED BUTTER
JUICE OF 2 LIMES FRESHLY SQUEEZED
1 TABLESPOON KOSHER SALT
5 OZ. COJITA CHEESE CRUMBLED

Heat grill.
Place the corn in a large bowl with cold water, enough to cover, and let soak for 10 minutes.
Drain in a colander.

In a small sauce pan melt butter over medium heat.


In a bowl mix together the melted butter, lime juice and salt. Pour into casserole dish. Roll
shucked corn in the lime-butter mixture until fully coated. Reserve some of the mixture to pour
on just before serving.

Place the corn on the grill and cook approximately 10-15 minutes, turning occasionally until
kernels are soft and slightly blackened.

Remove from the grill, and place on a platter. Drizzle with remaining lime-butter mixture and
sprinkle with Cojita Cheese. Serve hot.
Green Onion Mashed Potatoes
Posted on 06/30/2010 by admin

The Cowboys Kitchen | Episode 1

6 servings

2 POUNDS RUSSET POTATOES, PEELED AND CUT INTO 1 1/2 -INCH PIECES
3 GREEN ONIONS OR SCALLIONS COARSELY CHOPPED
1/3 CUP UNSALTED BUTTER
3/4 CUP HEAVY CREAM
KOSHER SALT AND FRESHLY GROUND PEPPER TO TASTE

Place the potatoes in a large, heavy saucepan and cover with cold water. Cooking over high
heat, bring the water to a boil.
Reduce the heat to medium, cover the pot, and cook the potatoes until they are just
soft when tested with the tip of a knife, about 20 minutes.

While the potatoes are cooking, melt the butter in a sauce pan.
Combine the melted butter with 3 coarsely chopped scallions in the bowl of a food processor or
blender. Puree the scallions into a paste and add them to the cream
Heat the cream and scallion paste over medium heat in a saucepan. Reduce by one-fourth.
In a colander, strain the water from the potatoes.
While still hot, mash them together with the butter, cream and green onion mixture. Add salt and
pepper to taste, and serve warm.
Pinto Bean Chowder
Posted on 08/27/2010 by admin

The Cowboys Kitchen | Episode 9 | August 27, 2010


8-10 Servings

Pinto Bean Chowder

1 CUP CORN, CUT FRESH FROM THE COB


2 TABLESPOONS VEGETABLE OIL
1 CUP DICED BACON
2 CARROTS, DICED
4 CELERY STOCKS, DICED
1 RED BELL PEPPER, DICED
2 YELLOW ONIONS, DICED
4 JALAPENOS, SEEDED AND DICED
6 CLOVES OF GARLIC, THINLY SLICED
2 CUPS COOKED PINTO BEANS, DRAINED
2 CUPS CHICKEN STOCK
KOSHER SALT
1/2 CUP CHOPPED CILANTRO
6 TABLESPOONS CRME FRAICHE (RECIPE FOLLOWS)

In a saut pan, cook corn over high heat 4 to 5 minutes, until blackened, stirring occasionally. Set
aside.

In the same skillet, heat the oil and cook bacon over high heat until it starts to brown. Add the
carrots, celery, bell pepper, onions, jalapenos, and garlic, cooking until they begin to soften.
Remove from heat.

In a food processor, puree half the beans with 1/2 cup of the chicken stock. Add processed bean
mixture, remaining chicken stock, and remaining beans to the vegetables in the skillet, and
simmer for 15-20 minutes. Season with salt to taste. Stir in the cilantro, remove from heat, and
divide among bowls. Garnish with dollop of crme fraiche.
Crme Fraiche
2 CUPS WHIPPING CREAM
4 TABLESPOONS BUTTERMILK
KOSHER SALT

Combine cream and buttermilk in a glass bowl. Cover and let stand in refrigerator for 8 to 24
hours, or until thick. Stir well and refrigerate up to 10 days.
Pico de Gallo Salsa
Posted on 07/16/2010 by admin

The Cowboys Kitchen | Episode 2 | July 16, 2010


4 Servings

Pico de Gallo Salsa

4 RIPE TOMATOES
2 POBLANO CHILIES- ROASTED PEELED AND DE-SEEDED
1 RED ONION
1/2 CUP CILANTRO
1-2 LIMES
SALT TO TASTE
*Ingredient amounts may vary due to size and personal taste, if you prefer a hotter salsa add 1
Jalapeo Chile (de-seeded and finely chopped)

TO ROAST POBLANO CHILES


Preheat oven to 500 degrees F.
Place the Poblano chilies on a greased baking sheet and brush lightly on all sides with 1
tablespoon of oil. Place sheet in oven and allow the chilies to blister, until blacken on all sides.
Remove from the oven and transfer to a glass bowl. Cover with a dry dish towel and allow to
cool. Carefully slit open each one and remove seeds and membrane. Set aside.

TO PREPARE SALSA
Cut ends off the tomatoes. Gently squeeze water out of each tomato. Rough chop.
Rough chop the roasted Poblano chilies.
Peel and rough chop the red onion.
Rough chop the Cilantro.

Cut the 2 limes in half and squeeze the juice over the chopped ingredients. Add salt to taste and
toss together, transfer to a serving dish.

*You may make the salsa one day in advance, keep it cold in the refrigerator.
Guy Lees Pan de Campo
Posted on 07/08/2010 by admin

The Cowboys Kitchen | Episode 2 | July 11, 2010


8 Servings

Guy Lee's Pan de Campo

1 POUND BACON (ABOUT 20 SLICES)


1 CAN OF 8 REFRIGERATED BISCUITS or GRADYS FAVORITE CHEDDAR AND
BLACK PEPPER BISCUIT RECIPE-see below
1/2 CUP ALL-PURPOSE FLOUR, SIFTED
1 CUP PRE-MADE PESTO SAUCE or GRADYS CILANTRO-NUT MASH RECIPE-see
below
4 RIPE TOMATOES SLICED THINLY
3 CUPS GRATED MONTEREY JACK CHEESE
2 CUPS OF FIELD GREENS, WASHED AND PATTED DRY

Preheat oven to 375 degrees F. or Heat Grill. In a heavy skillet, cook the bacon until very crisp.
Drain on paper towels, and set aside.

Remove the biscuit dough from the can and cut or pull apart into 8 pieces. Sprinkle some flour
on a clean, dry work surface, flour rolling pin, and roll each piece to approximately 9 inch
rounds. Dont worry about making them too thin, because the thinner they are, the crispier,
lighter, and better theyll be. Carefully transfer them to baking sheets and bake for 10 minutes or
until browned. In the show, Grady put them right on the grill to cook. Remove and set aside
when done.

Increase the oven temperature to 400 degrees F. Spread each crust with some of the Pesto and
cover with the bacon, tomatoes and cheese. Return to the oven for 2 to 3 minutes, or until the
cheese has melted. Remove and garnish with the field greens.
Serve immediately.

CHEDDAR AND BLACK PEPPER BISCUITS


Yields: 12 to 16 biscuits
1 TABLESPOON UNSALTED BUTTER, MELTED
2 CUPS UNBLEACHED ALL PURPOSE FLOUR
1 TABLESPOON BAKING POWDER
1/2 TEASPOON SALT
1/3 CUP SHORTENING OR UNSALTED BUTTER
3/4 CUP BUTTERMILK
4 OUNCES CHEDDAR CHEESE, CUT INTO 1/4 INCH CUBES
1 TEASPOON FRESHLY GROUND BLACK PEPPER

*You may substitute a baking sheet or cake pan with a greased Dutch oven- method of cooking;
over the coals or in your home oven.

Preheat the oven to 450 degrees F. Line a baking sheet or a cake pan with parchment paper or
lightly butter the surface with about 1 teaspoon of the melted butter. The choice of the pan will
determine the outcome of the biscuit: For a crispy exterior, set the biscuits about 1/2 inch apart
on a baking sheet. If you want moister, fluffier biscuits, place them close together in a cake pan.
Select the pan of your choice and have it ready for the biscuits.

Combine the flour, baking powder, and salt in a bowl. Add the shortening and cut it into the dry
ingredients using 2 knives, a pastry blender, or your hands. Work the shortening in well, until it
is reduced to pea-sized pieces. Add the buttermilk and mix briefly, just to incorporate it. It is
very important not to over-work the dough, or the biscuits will not be delicate and light. Gently
mix in the cheddar and black pepper. The dough will be fairly sticky.

Place the dough on a smooth, well-floured surface and pat with your hands to about 3/4 inch
thick. Cut out the biscuits, using a 2-inch round glass or cookie cutter. Dip the cutter into flour
between cuts to keep from sticking. Place the biscuits on or in the prepared pan. The remaining
dough may be gently gathered together and rolled out again for more biscuits. Brush the tops
with the remaining melted butter. Place the biscuits in the oven and bake for about 10 minutes, or
until the tops are golden brown.

Remove from the oven and serve warm.

CILANTRO-NUT MASH
Yield: 1 cup

1 CUP CHOPPED FRESH CILANTRO LEAVES


1/4 CUP (one ounce) GRATED PARMESAN CHEESE
1/2 CUP CHOPPED PECANS
2 CLOVES GARLIC, MINCED
1/4 CUP OLIVE OIL
2 TABLESPOONS SMOOTH GOAT CHEESE
KOSHER SALT

Combine the cilantro, cheese, pecans, and garlic in a food processor. Process by pulsing and
gradually adding the oil.
Add the goat cheese and season with salt, processing just until slightly smooth.

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