A Taste of Cowboy: Ranch Recipes and Tales from the Trail
Format: PDF / Kindle (mobi) / ePub
Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.
A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.
With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
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offended when I walked into the kitchen and they poured it out of a can. You know me, I’m not against canned, but let’s add in additional flavors that will still keep it simple with a homemade taste. A can of Ro-Tel for the spice, brown sugar for the sweet, and a kick of mustard, and you’re on your way to a filling cowboy meal. 1½ pounds ground beef 1 yellow onion, diced ⅓ cup light brown sugar 1 (10-ounce) can Ro-Tel Diced Tomatoes & Green Chilies, drained � cup store-bought barbeque sauce or
�-inch-thick rectangle. Fold one short side into the center and then the other, so the dough is folded into thirds, like a business letter. Roll the dough up starting from the short side and press down slightly. Place the loaf seam side down in the loaf pan. Brush with the melted butter and sprinkle with cornmeal. 7. Cover with a tea towel and let rise in a warm place for 50 minutes, or until nearly doubled in size. 8. While the bread is rising, preheat the oven to 375°F. 9. Bake for 25 to
They ate my food for weeks at a time and were always hungry and appreciative. The chuck wagon cooks who did this for a living when living was harder to do. They braved the hours, the elements, and the smoke with blood and sweat. Thank you for paving the way. Janis Donnaud, our publishing agent. Some folks you meet once and know they are good people. She believed in me and guided us through this whole process. None of this would have been possible without her. Rux Martin, Laney Everson, and the
little more sugar to the first recipe you use it in. I typically keep this starter for a week at a time, stirring at least once a day. However, you can keep it as long as the potato stays intact. I prefer to use a russet potato because it holds up the best, but you can use any potato you have on hand. Always cover the starter with a towel and never refrigerate it. Recharging the Starter 1½ cups warm water 1½ cups all-purpose flour 1½ tablespoons sugar When you have used 3 cups of the starter,
Rolls Prep Time: 15 minutes Total Time: 1 hour and 20 minutes Makes 8 to 10 rolls Cinnamon rolls are always a favorite, and now you can add a twist to them with that sourdough starter you’ve got sitting on the counter. It makes a light dough that fluffs up even more while baking. 3 cups Sourdough Starter (see recipe) 1 (¼-ounce) package rapid-rise yeast � cup plus about ⅓ cup sugar 1 teaspoon salt ⅓ cup vegetable oil 3½ to 4 cups all-purpose flour � to 1 stick butter, melted 2 tablespoons