By Robb Walsh, Grady Spears
Cookbook purchasers and foodies across the world have come to expect 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 one in all America's most standard cuisines-that of the Texas ranch. yet don't be pondering ribs, beans, and biscuits . . . . except, in fact, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled bird, 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. choked with clean, powerful flavors, interesting ranch memorabilia (these Texans take their heritage seriously!), stunning full-color foodstuff images, and actually exceptional, totally genuine nutrition, this is often American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
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Additional resources for A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
Limes, lemons, mangoes, ginger, eggplant, and other things might be used to make an a char, ´ but the decisive ingredient is chili pepper. ALEPPO/SANILURFA PEPPER. This is the name of a pepper product, not a pepper type. The fully ripe, red, chili peppers are cut in half lengthwise and the placenta, seeds, and veins carefully removed. The halves are placed with the cut side up on plastic that has been spread on the ground in the full sun. They remain there, uncovered, for one day. That night, they are covered with plastic.
MEXICAN CHOCOLATE. Theobroma cacao. Name for chocolate derives from two Nahuatl words, xoco (bitter), and atl (water). Today the drink is made from small cakes of sweetened chocolate. In the United States, it can be purchased at most Latin American food stores. Substitute sweet chocolate; contains caffeine. MUSTARD. Sinapis alba (white); Brassica nigra (black). Seed of this Mediterranean native ranks with salt and sugar as Ingredients and Terms h 37 our most common spices. C. Both ancient Greeks and Romans used it.
153). SMOKED PEPPERS. (see Chipotle P. 28). SOFRITO. A traditional Spanish seasoning mixture of onions, garlic, capsicums—sweet and/or pungent—herbs, annatto, and sometimes ham, sautéed in olive oil or lard. Canned sofrito is now available. WHOLE PEPPERS, DRIED. There are numerous types of chili peppers sold in bulk or in packages as dried whole pods. The varieties most commonly sold in this manner are the long red ‘New Mexican Chile,’ pasilla, mulato, ancho, cascabel, guajillo, de árbol, japonés, chiltepín/pequin, catarina, and others.