A Cowboy in the Kitchen

Author: Grady Spears
Publisher: Springer Science & Business
ISBN: 9781580080040
Format: PDF, ePub, Mobi
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A collection of authentic cowboy recipes with an uptown flavor, including such dishes as venison chili and ranch beans

A Cowboy in the Kitchen

Author: Grady Spears
Publisher: Ten Speed Press
ISBN: 1607746662
Format: PDF, Mobi
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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.

Cowboy Cocktails

Author: Grady Spears
Publisher: Ten Speed Press
ISBN: 0307815366
Format: PDF, ePub
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Cowboys may be tough and gritty, but their beverages can be as smooth and refreshing as a mornin' sunrise. "Fishin' with a Worm," "Drugstore Cowboy Shake," "Branding Iron" -- these are just a few of the thirst-quenching libations served up in COWBOY COCKTAILS, the best drink collection this side of the muddy Mississippi. Step into the world of hot days, hard work, and dusty afternoons, and treat yourself to a bona fide cowboy cocktail straight from the heart of Texas. This is the perfect partner to the cookbook A COWBOY IN THE KITCHEN by Grady Spears. From the Trade Paperback edition.

Cooking the Cowboy Way

Author: Grady Spears
Publisher: Andrews McMeel Publishing
ISBN: 0740790749
Format: PDF, ePub
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Life in the saddle, on the trail, and in the outback has forged a style of living that cowboy-turned-chef Grady Spears calls the Cowboy Way. It's a life where boots and hats are much more about function than fashion. It means that when you eat, drink, and breathe the tending of cattle, raising beef is not just some exercise where loss is charted on a spreadsheet. When your days are filled with the smells of fresh-cut hay and the creaking of worn leather, when you wake up with the sun and to the smell of coffee on the boil and biscuits from the chuck wagon, you are living the Cowboy Way. Because cowboys spend long days outdoors in every kind of weather, sometimes for weeks at a time, satiating a cowboy's hunger is a challenge for ranch cooks from Texas to Florida, north into Canada, and south of the border into Mexico. This collection of almost one hundred recipes is not only the result of Grady's journey across North America, but also the cowboy's journey through history. In Cooking the Cowboy Way, you'll have a ringside seat at the rodeo as Grady wrestles down new recipes from some incredible cowboy cooks and kitchen wranglers who know what hungry cow folks want to eat. And in the process, you'll be carried away by the magic of starry nights by the campfire and seduced by the heritage of the chuck wagon and ranch kitchens, where the menus are still stoked by the traditions of the Old West just as they have been for a century or more.

Jon Bonnell s Texas Favorites

Author: Jon Bonnell
Publisher: Gibbs Smith
ISBN: 142362260X
Format: PDF, Docs
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From Tex-Mex essentials to fiery appetizers, family-style fiestas, and Forth Worth fancy foods, Jon Bonnell shares his best recipes for parties and family gatherings—and don’t forget the ever-popular tailgate party fare and wild fish and game. Wind down the party with a variety of liquor-infused desserts or Sweet Biscuits with Cactus Jelly. What could be more Texan than that?

The Texas Cowboy Kitchen

Author: Grady Spears
Publisher: Andrews McMeel Publishing
ISBN: 0740793284
Format: PDF, ePub
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"Grady's probably the only guy I know who could dress up a Frito pie and make it look pretty, and the only cook who'd think of marinating skirt steak in Dr. Pepper. . . . [He is equally] at ease in a worn pair of leather chaps as he is wielding a saute pan."—Nolan Ryan, Baseball Hall of Fame pitcher and lifelong cowboy As at home on the coffee table as it is on the kitchen counter, this definitive cowboy cookbook features historical essays and photographs depicting life on the Chisholm Trail alongside recipes that reinvent cowboy cuisine. Cowboy-turned-chef Grady Spears reinvents chuckwagon dishes from Barbecued Quail Tamales to Pork Tenderloin with Watermelon Salsa to Butterscotch Pie by elevating them to haute cowboy cuisine. Equal parts cookbook, history lesson, and photographic essay, The Texas Cowboy Kitchen blends Spears's distinctive culinary recipes with June Naylor's narrative of life on the Chisholm Trail and Erwin E. Smith's award-winning black-and-white cowboy photography and four-color culinary shots. Divided into 10 chapters ranging from "Campfire Cocktails" to "Things You Don't Rope" to "Chuckwagon Secrets," The Texas Cowboy Kitchen contains 100 original recipes perfected at Spears's renowned former restaurants, the Chisholm Club in Fort Worth, Texas, and the Nutt House Restaurant in Granbury, Texas—both of which satisfied wagonloads of hungry customers.

The Great Steak Book

Author: Grady Spears
Publisher: Springer Science & Business
ISBN: 9781580082150
Format: PDF, ePub
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This follow-up to "Cowboy in the Kitchen" features information on cooking steaks, such as choice cuts by season and which cuts work best with different cooking methods. Spears, executive chef of Reata restaurants in Texas and California, shares his collection of tips, techniques, and recipes. Color photos.

Jon Bonnell s Fine Texas Cuisine

Author: Jon Bonnell
Publisher: Gibbs Smith
ISBN: 1423612582
Format: PDF, ePub
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Jon Bonnell, owner and executive chef of Bonnell's Fine Texas Cuisine in Fort Worth, creates exciting high-end appetizers, main meals, and sides using traditional Texas products such as the Texas 1015 onion, wild game, organic pasture-raised beef, and gulf seafood. His recipes are enhanced with regional Creole, Southwestern, and Mexican spices to create truly authentic, wellloved Texas cuisine.

Reata

Author: Mike Micallef
Publisher: Ten Speed Press
ISBN: 1607741768
Format: PDF, ePub, Mobi
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Bold. Majestic. Storied. Texas. The Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big. Today the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to America’s cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service. The Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalapeño cheese grits or the unrivaled “Giant” onion rings. So if you can’t drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata that’s as big and bold as the state of Texas itself.