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

By Robb Walsh, Grady Spears

Cookbook dealers and foodies across the world have come to anticipate Ten pace to introduce interesting 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 convey you a haute tackle certainly one of America's most standard cuisines-that of the Texas ranch. yet don't be pondering ribs, beans, and biscuits . . . . until, 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, sizzling new chef Grady Spears is cooking cowboy food with an emphasis at the food. jam-packed with clean, robust flavors, attention-grabbing ranch memorabilia (these Texans take their heritage seriously!), stunning full-color foodstuff images, and actually excellent, totally actual meals, this can be American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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2 Heat the oil in a large skillet over mediumhigh heat. Sprinkle the blackening spice all over the salmon fillet. Cook the salmon until done to medium, 3 to 5 minutes per side. Transfer the salmon to a mixing bowl and set it aside. Do not wipe out the skillet. 3 Add the bell pepper and onion to the skillet and cook over medium-high heat until they begin to caramelize, about 5 minutes. Transfer the bell pepper and onion to a separate bowl. Add the lemon juice to the skillet and cook briefly, scraping up the browned bits from the bottom of the skillet.

Pour the buttermilk and egg mixture into the bowl with the dry ingredients and stir gently until combined. Let the batter rest for a few minutes. 3 Heat a waffle iron following the manufacturer’s instructions and, if necessary, lightly coat the surface with vegetable oil spray to prevent the waffles from sticking. Pour one W A F F L E S & T H E I R K I N | 4 3 quarter of the waffle batter into the waffle iron, close it, and cook the waffle until both sides are golden brown, about 5 minutes. Repeat with the remaining batter.

F R I E S & P I E S | 2 7 3 Remove the pasty dough from the refrigerator, divide it into 4 balls, and roll it out following the directions in the dough recipe. Fill each circle of dough with about 1/2 cup of the chicken, some of the crumbled bacon, and spoonfuls of the cheddar sauce to coat. Brush the edges of the dough with the beaten egg and then bring the sides of the dough together to meet in the middle. Pinch the edges together to make a good seal. LMN O’Pies Pasty Dough TO MAKE A PAST Y, you’ll need a pasty dough recipe, like this one, inspired by the work of Lindsay Gehl at LMN O’Pies.

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