By Robb Walsh, Grady Spears

ISBN-10: 1607746662

ISBN-13: 9781607746669

Cookbook purchasers and foodies internationally have come to anticipate Ten pace to introduce fascinating 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 carry you a haute tackle one in all 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 spot, on the Reata eating place in West Texas, scorching new chef Grady Spears is cooking cowboy delicacies with an emphasis at the food. full of clean, powerful flavors, attention-grabbing ranch memorabilia (these Texans take their historical past seriously!), wonderful full-color nutrition images, and really really good, completely actual nutrients, 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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Divide the mixture into 12 equal mounds and roll each into a ball. Put the remaining 1 cup bread crumbs in a shallow bowl and gently roll each ball in the crumbs to coat evenly. Flatten each ball into a patty a little more than 2 inches in diameter and a scant 1 inch thick. In a large skillet, heat the oils over high heat until shimmering. When the oil is hot enough to sizzle a few breadcrumbs on contact, fry a “test” zucchini cake until richly browned on both sides, 1 to 1½ minutes per side. If the cake does not hold together, it is too moist; lightly dredge the remaining cakes in flour before proceeding.

A simple melitzanosalata (roasted eggplant spread) becomes food for the gods when made with eggplant that has been deeply charred. Greeks enjoy in the kitchen | the soul of greek cuisine 31 octopus no matter how it’s prepared, but they can’t resist it when it’s seared over live fire, scenting the flesh with smoke. At a neighborhood farmers’ market in Chania, on Crete, an elderly vendor sets up his portable grill in mid-morning, then waits patiently for his coals to burn down. m. he is doing a nonstop business in petite pork souvlaki, finishing the sizzling skewers with lemon juice and oregano and proffering them to hungry shoppers on a slice of grilled bread.

Let drain for 15 minutes. Finely chop the drained eggplant and place in a bowl. Add the tomatoes, dill, scallion, parsley, olive oil, lemon juice, garlic, and ½ teaspoon salt. If the mixture seems too dry, adjust with the reserved eggplant juice. Serve chilled or at room temperature, with flatbread or pita. Makes about 2 cups appetizers | mezedes 43 Yellow Split Pea Spread with Red Onion & Capers Favasalata Yellow split peas thrive in the volcanic island soil of Santorini, where this creamy dip is a specialty.

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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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