Cowboy cooking has always been simple in execution, but rich in the combination of old-world traditions brought by early pioneers, and new-world ingredients found within the fluctuating borders of the frontier. As both a cowboy and a chef, Grady Spears understands the evolution of cowboy cooking in the wide open spaces as well as its adaptation to life behind a kitchen stove. Nothing suits Spears better, however, than to hit the open trail in search of a little history, a lot of great people, and a slew of authentic, time-tested cowboy recipes. To write Cooking the Cowboy Way, Spears traveled around his native Texas, but extended his range heading by west to Arizona, north to Alberta and Kansas City, then south to Florida. In each location, he found hearty comfort food, outstanding cooks, great stories and history to add to his already impressive knowledge.
Spears loves the cowboy world, from its cast-iron pots swinging with food under a starry night, to the "low-slung stony mountains dotted with long-armed Saguaro" in the desert. The result of Spears' infatuation is a book as rich in its exploration of cowboy country as it is in its discovery of the great eating that exists in cowboy country. "Life and food are simply better enjoyed outdoors, in a saddle or beside the fire," states Spears. The stories are filled with hard work, passion, a love of nature. In Cooking the Cowboy Way Spears recounts his journeys with the ease of a campfire storyteller, and introduces the reader to the people, places and food he discovered as he traveled.
Needless to say, this is cattle country and beef recipes for different cuts abound. There are such mouth-watering recipes as Cayenne Rib-Eyes with Cook's Lime Butter, King Beef Oven Brisket, Molasses-Rubbed Alberta Beef Tenderloin, prime ribs, short ribs, brisket and fajitas. Pork and lamb are not ignored and there are such recipes as Bob's Famous Baby Back Ribs, Brown Sugar-crusted Pork Chops with Apple Walnut Slaw, Jack Stack Denver Lamb Ribs, and Lamb Tenderloin with Green Olive Jam.
Sides are inevitable with cowboy food. There are filling potato sides such as Old Country Potato Salad, Sweet Wild Mushroom Fried Taters, or Ranch Potato Pancakes. On the lighter side, try a salad, such as Mississippi Delta Coleslaw, Green and Citrus Salad with Lemon-Basil Vinaigrette, Mexican Squash and Hominy Casserole, or Wildcatter Creamed Spinach.
Classic recipes fill the book, each one honed to perfection by a professions, many of Spears' own creation.. There are recipes for Ranch Beans, Hoe Cakes, Corn Bread and Sourdough Biscuits. Not forgetting the sweet tooth, there are dessert recipes such as Brazos Berry Cream Pie, Jen's Buttermilk-Blueberry Lemon Squares, Blueberry-P)each Pie, Pattie's Pound Cake with Berries and Raspberry-Chambord.
Cooking the Cowboy Way is richly illustrated with both food photographs as well as action shots of the cowboy way of life, photos of the glorious landscape, and many faces of the people who are happy to be called a part of the cowboy way. Spears includes sidebars throughout, each speaking of the cowboy way.
Places Spears visited:
Wildcatter Ranch Graham, Texas
Perini Ranch Buffalo Gap, Texas
Rancho de la Osa Sasabe, Arizona
Fred's Texas Cafe Fort Worth, Texas
Homeplace Ranch Calgary, Alberta
Dallas Cowboys Tailgate Party Arlington, Texas
Bellamy Brothers Ranch Darby, Florida
Lonesome Pine Ranch Bellville, Texas
"Cowtown" Kansas City, Missouri
Taylor Ranch Marfa, Texas
©
