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Read e-book online A Cowboy in the Kitchen: Recipes from Reata and Texas West PDF

By Robb Walsh, Grady Spears

ISBN-10: 1607746662

ISBN-13: 9781607746669

Cookbook dealers and foodies internationally have come to anticipate Ten pace to introduce intriguing younger cooks and up-and-coming cuisines. within the culture of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we're proud to deliver you a haute tackle considered one of America's most standard cuisines-that of the Texas ranch. yet don't be considering ribs, beans, and biscuits . . . . except, in fact, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled chook, and West Texas Biscuit Pudding with Southern convenience en Glace. you notice, on the Reata eating place in West Texas, sizzling new chef Grady Spears is cooking cowboy delicacies with an emphasis at the delicacies. jam-packed with clean, robust flavors, interesting ranch memorabilia (these Texans take their historical past seriously!), lovely full-color nutrients images, and really terrific, totally genuine meals, this can be American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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

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Add the sauce, /1 4 cup (55 g) salsa, and cumin. Cook, stirring, until hot, about 2 minutes. Place the pork in the pot, spooning some sauce over it. Cover tightly. Bake until the pork is fork tender, about 1 /1 2 hours. Use a fork to pull the pork into shreds at the table and pass with the remaining /1 4 cup (55 g) salsa. qxd 7/31/06 2:33 PM Page 52 5 INGREDIENTS OR LESS Sausages with White Beans and Tomatoes Think of this dish as uptown franks and beans. The franks are the main focus, so buy the best sausages you can find.

Cover and cook at a low simmer until the pork is no longer pink, about 4 minutes. Sprinkle on the reserved fennel leaves. Serve with the orange wedges. qxd 7/29/06 3:11 PM Page 62 Baked Pork Chops with Mushrooms Slow baking in liquid is a foolproof method for making tender pork chops. Despite the long cooking time, the hands-on time here is only about 10 minutes. Then the chops bake on their own while you do something else. 4 kg, total) 1 1/2 teaspoon dried thyme 1 /2 teaspoon salt 1 /8 teaspoon ground nutmeg 1 /4 teaspoon ground black pepper 1 tablespoon (14 ml) olive oil 1 pound (455 g) presliced cremini or white mushrooms 2 teaspoons preminced oil-packed garlic 1 cup (235 ml) dry white wine 1 cup (250 g) refrigerated or jarred Alfredo sauce Preheat the oven to 325ºF (170°C, or gas mark 3).

Qxd 7/29/06 3:11 PM Page 62 Baked Pork Chops with Mushrooms Slow baking in liquid is a foolproof method for making tender pork chops. Despite the long cooking time, the hands-on time here is only about 10 minutes. Then the chops bake on their own while you do something else. 4 kg, total) 1 1/2 teaspoon dried thyme 1 /2 teaspoon salt 1 /8 teaspoon ground nutmeg 1 /4 teaspoon ground black pepper 1 tablespoon (14 ml) olive oil 1 pound (455 g) presliced cremini or white mushrooms 2 teaspoons preminced oil-packed garlic 1 cup (235 ml) dry white wine 1 cup (250 g) refrigerated or jarred Alfredo sauce Preheat the oven to 325ºF (170°C, or gas mark 3).

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A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Robb Walsh, Grady Spears


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