Download e-book for kindle: A Cowboy in the Kitchen: Recipes from Reata and Texas West by Robb Walsh, Grady Spears

By Robb Walsh, Grady Spears

ISBN-10: 1607746662

ISBN-13: 9781607746669

Cookbook dealers and foodies internationally have come to expect Ten velocity 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 carry you a haute tackle one in every 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 fowl, and West Texas Biscuit Pudding with Southern convenience en Glace. you notice, on the Reata eating place in West Texas, scorching new chef Grady Spears is cooking cowboy food with an emphasis at the delicacies. packed with clean, powerful flavors, attention-grabbing ranch memorabilia (these Texans take their heritage seriously!), beautiful full-color nutrients images, and really significant, completely actual meals, this is often American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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

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This spread tastes best the day it is made. Makes about 1 ¹/3 cups appetizers | mezedes 47 48 appetizers | mezedes Cretan Barley Rusks with Tomato & Manouri Dakos In mid- to late summer, when tomatoes are at their juiciest, we grate them and spoon them over moistened barley rusks with manouri cheese and oregano to make Greek-style bruschetta. You cannot imagine a more inviting or wholesome snack. We make dakos to order at Kokkari and Evvia, with tomatoes that are too ripe for Greek salad. You could add capers, or substitute feta for manouri.

Greeks will pay a fortune for the most esteemed catch from the sea, like barbounia (red mullet), but they also relish species underappreciated in America, such as sardines, anchovies, octopus, whitebait, and smelt. 30 in the kitchen | the soul of greek cuisine At Kokkari, we approach seafood with these Greek attitudes. We always offer whole fresh fish cooked on the bone, and although we don’t typically bring the selection to the table, we are never too busy to do so when asked. (We know when Greeks are guests at Kokkari, because they do ask.

Serve them at room temperature with yogurt, or warm with avgolemono (page 147). You can’t make too many. Leftovers disappear, one by one, from the refrigerator. A 16-ounce jar of grape leaves contains about 5 dozen leaves, but you may want to have a second jar on hand in case many of the leaves are torn. One jar (16-ounce) preserved grape leaves (see recipe introduction) ¾ cup plus ½ cup extra-virgin olive oil 2 cups finely diced onion 2 cups Uncle Ben’s converted rice (not Minute Rice or instant rice) ½ cup peeled, seeded, and diced plum tomato 2 cups packed coarsely shredded zucchini ½ cup chopped fresh dill, plus 2 sprigs ½ cup chopped fresh mint ¼ cup chopped fresh flat-leaf parsley ¹/3 cup plus ½ cup fresh lemon juice, plus 3 slices lemon Sea salt and freshly ground pepper In a large pot of boiling water, blanch the grape leaves for 5 minutes, then drain.

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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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