By Grady Spears, June Naylor, David Manning
Existence within the saddle, at the path, and within the outback has solid a mode of dwelling that cowboy-turned-chef Grady Spears calls the Cowboy method. It's a existence the place boots and hats are even more approximately functionality than model. It implies that if you consume, drink, and breathe the tending of farm animals, elevating pork is not only a few workout the place loss is charted on a spreadsheet. whilst your days are full of the smells of fresh-cut hay and the creaking of worn leather-based, in case you get up with the solar and to the odor of espresso at the boil and biscuits from the chuck wagon, you're dwelling the Cowboy approach. simply because cowboys spend lengthy days outdoor in all types of climate, occasionally for weeks at a time, satiating a cowboy's starvation is a problem for ranch chefs from Texas to Florida, north into Canada, and south of the border into Mexico. This selection of virtually 100 recipes isn't just the results of Grady's trip throughout North the US, but additionally the cowboy's trip via historical past. In Cooking the Cowboy manner, you'll have a ringside seat on the rodeo as Grady wrestles down new recipes from a few terrific cowboy chefs and kitchen wranglers who understand what hungry cow parents are looking to consume. And within the procedure, you'll be over excited by way of the magic of starry nights by means of the campfire and seduced via the historical past of the chuck wagon and ranch kitchens, the place the menus are nonetheless stoked via the traditions of the outdated West simply as they've been for a century or extra.
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Extra resources for Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
Reduce the heat to medium-low and cook, covered, until the potatoes are almost tender, about 10 minutes. Add the cooked clams and cook until the potatoes are very tender, about 5 minutes longer. Season with salt and pepper to taste. Let the chowder sit for at least an hour at cool room temperature or, better yet, refrigerate for up to 2 days. Reheat over low heat, ladle into bowls, and pass the reserved pork bits (reheated in the microwave) for sprinkling on the chowder if desired. notes You could also use 4 cups bottled clam juice, or 2 cups clam juice and 2 cups water, and 2 cups chopped hard-shell clams (with their liquor), which can be found fresh or frozen in the seafood section of most supermarkets.
Ladle into bowls and serve. note Or use a 10-ounce can of whole baby clams, supplementing the juice in the can with 3 cups bottled clam juice or seafood broth. Bottled clam juice is usually shelved with the canned fish in the supermarket; seafood broth — in cans or shelf-stable cartons, or in jars as a concentrate — can usually be found with the canned chicken and beef broth. indd 44 2/4/15 11:18 AM 3 pounds mussels 4 cups water 2 cups dry white wine 5 tablespoons butter 2 tablespoons olive oil 11/4 pounds all-purpose potatoes, peeled and diced (about 33/4 cups) 3/4 teaspoon salt, plus more if needed Mussels are great in so many ways.
The cooking method runs counter to all other chowders, demanding hours-long simmering and stirring, which results in an alchemic melding of the disparate ingredients into a dark and mysteriously potent brew. Bermudabottled Outerbridge’s Sherry Peppers — a piquant sauce of secret herbs, spices, and chile peppers — is a key ingredient, as is the dark rum. Follow it up with Sour Lemon Tart in a Graham Cracker Crust (page 121). Cook the bacon with the oil in a very large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes.