Gourmet Style Cowboy Cooking

Pancho Villa Omeltte

noreply@blogger.com (Bob Kinford) — Mon, 30 May 2011 14:30:00 +0000

Legend has it that the famous outlaw insisted on having this omelet every morning for breakfast. He claimed it had a magic which kept him one step ahead of his foes. On the day of his capture, it is said that Cookie substituted cheddar cheese for the cream cheese.
2 Tbl butter
3 eggs
2 tsp cream
1/2 c cream cheese
2 oz chopped green chili
Melt butter in an omelet pan on medium heat. While butter is melting, combine eggs with cream and beat until frothy. Pour egg mixture in pan and cook until the top starts to solidify, then turn. Spread evenly with cream cheese and chili, cover and cook for one minute. Fold and serve.
Serves 1.

Brandied Beef

noreply@blogger.com (Bob Kinford) — Sun, 01 May 2011 17:28:00 +0000

I was trying to impress a lovely lass when I developed this potential bonfire. As the meat was cooking and my lady friend was cooking a side dish, I received a call from my boss. In the middle of discussing the condition of the cattle, my eye caught black smoke billowing from the grill. Without missing a beat in the conversation, I started jumping up and down, pointing out the window, at which my lovely companion merely gave me a sexy smile and waved back with the knife she was using.

Upon completing my conversation I promptly ran out the door to salvage the meat. Skewering the meat with a large fork, I brought the remains into the house. “This is what I was jumping and pointing at”, I said to my friend, as her jaw dropped at the sight of the still flaming cremation. From the one bite of salvageable meat I could tell this was a good recipe (as long as you could keep from burning the place down!)
3 to 4 lb chuck roast
4 c Brandy
2 c brown sugar
2 tsp cinnamon
2 tsp ground allspice
Place roast into a shallow pan and sprinkle with sugar and spices. Pour Brandy over the top, cover and refrigerate for 4 hours. Turn roast over and refrigerate an additional 4 hours. Cook over coals or low heat on grill to your preference.
Serves 4 to 6.
(CAUTION: THIS RECIPE IS FLAMMABLE, WATCH CLOSELY)

This recipe is an excerpt from My cookbook The Gourmet Cowboy available at Amazon!

Layered Italian Salad

noreply@blogger.com (Bob Kinford) — Wed, 20 Apr 2011 19:40:00 +0000

As a boy I helped out on farms and ranches around my parents’ place in northern California. Most of the people owning these places were of Italian descent and would make their own salami, which was delicious by itself or in a salad. This salad was inspired by these neighbors,and by a beautiful lady who challenged me to make a low-fat salad dressing for it.
16 oz plain yogurt
1 tsp garlic powder
2 Tbl minced onion
2 Tbl mayonnaise
½ tsp sweet basil
½ tsp oregano
(Combine the above ingredients in a bowl and mix thoroughly.)
1 head iceberg lettuce
12 oz dry salami
2 tomatoes
10 oz package frozen peas
6 oz grated romano cheese
Shred the lettuce and chop the salami into bite sized pieces. Slice the tomatoes thinly. In a bowl, place a layer of lettuce then salami, followed by a layer of peas. Cover this with a layer of tomatoes, then dressing and top with a layer of cheese. Repeat these layers, cover and refrigerate 2 to 4 hours.

This recipe is from the Gourmet Cowboy Available on Amazon

Yellowstone Clam Chowder

noreply@blogger.com (Bob Kinford) — Sun, 03 Apr 2011 13:59:00 +0000

When the aspen leaves turn gold in the fall, it is the signal to move the cattle down out of the mountains before the first snow flies. The work is hard, but enjoyable, especially when you get down to the few animals who refuse to be found. A friend of mine once made the analogy that “its just like hunting elk, only you have to bring them in alive.” Since the crews used to gather often number ten or more you need enough to feed a lot of people, and this recipe fits the bill for
gathering crews or holiday parties.
7 - 16 oz cans white potatoes
5 lb diced ham
2 large onions
1 gallon milk
1/4 lb butter
5 - 12 oz cans evaporated milk
11/2 lb muenster cheese
1 bunch celery
2 cloves garlic
1 Tbl black pepper
4 bay leaves
Chop onion and sliver garlic into small pieces. Sauté onion and garlic in butter until clear. Chop celery while onion and garlic are sautéing.
When onion and garlic are clear, add remaining ingredients, reserving cheese. Cook over medium heat for 35 minutes, stirring every five minutes, making sure soup does not boil. While soup is cooking grate cheese. After soup has been cooking thirty minutes, stir in the cheese and continue cooking until cheese has melted.
Makes approximately two gallons.

This recipe is an excerpt from my cookbook The Gourmet Cowboy, available on Amazon

Hangtown Fry

noreply@blogger.com (Bob Kinford) — Mon, 07 Mar 2011 20:54:00 +0000

Want a different way to cook your mountain oysters this branding season? Just substitute the ocean oysters in this recipe with mountain oysters (which is probably what was in the original recipe! This recipe originated in the town of Hangtown, California. In more civilized times, the name of Hangtown was changed to Placerville.
8 oz jar oysters
6 eggs
6 strips of bacon or links of sausage
3 Tbl evaporated milk
¼ tsp salt (optional)
Cook bacon or sausage until done, remove and drain. Brown oysters
in remaining grease over medium heat. While oysters are browning,
combine remaining ingredients and beat until mixture becomes
frothy. When oysters are browned, drain off excess grease, if any.
Add egg mixture and scramble to the consistency of your preference.
Serves 3.

Surf In Turf

noreply@blogger.com (Bob Kinford) — Sat, 15 Jan 2011 03:17:00 +0000

Many restaurants have "Surf n' Turf" on the menu. This will consist of a steak with shrimp crab, or lobster. This recipe combine both in one dish, saving labor when it comes time to clean the cookware. (My brand isn't 2lazy4U for nothing!)

5 lb rump roast
2 large haddock, halibut or cod fillets
1 c white Zinfandel
2 Tbl butter
¼ c minced onion
¼ c cream or half & half
2 cloves minced garlic
1 tsp chopped cilantro
1 egg yolk
3’ cotton twine
Preheat oven to 300. Combine all ingredients EXCEPT roast, fish and egg yolk into a small saucepan. Heat slowly over low heat, stirring occasionally until butter is melted. While butter is melting, slice roast lengthwise into thirds. When butter is melted, remove from heat and blend in egg yolk. When sauce is blended, place a fillet on the bottom third of roast and spread one third of the sauce over the top. Place the middle third of the roast on top of this and the second fillet, spreading 1/2 of the remaining sauce. Cover this with the remaining
third of roast and bind with cotton twine. Spread remaining sauce over the meat and roast at 300 for two hours.
Serves 6

Poor Man's Stew

noreply@blogger.com (Bob Kinford) — Sat, 01 Jan 2011 17:19:00 +0000

As broke as the last year left everyone, and as cold as it is in much of the country, Poor Man's stew is an economical way to warm you up from the inside out! Not only will you start out the new year a bit warmer, the flavor will make you smile as well
Half gallon water
1lb hamburger
1c chopped green chili
4 potatoes
1 medium onion
4 cloves garlic
1T salt
Peel and chop onion and garlic, then place in a one gallon pot with hamburger on medium heat, until hamburger is browned. While hamburger is browning, peel potatoes and chop into half inch pieces. When hamburger is browned, add remaining ngredients. Turn heat to high until mixture begins to boil. Reduce to a simmer for 20 minutes.
Serves 4.

Rosebud Shrimp

noreply@blogger.com (Bob Kinford) — Sat, 25 Dec 2010 11:50:00 +0000

Coming up with new recipes can be fun, and easy. This gourmet meal came about when I noticed dried rosebuds in the grocery store on Christmas eve.I just started grabbing a few more ingredients, took it home and had dinner made in under half an hour. Serve it over the pasta of your choice.
1 lb fresh peeled shrimp
1/2 pt fresh cream
4 oz Feta Cheese
3 cloves garlic
4 bulb onions
1/2 C chopped parsley
1/4 cup crushed dried rosebuds
4 T butter

Slice onion and garlic into slivers and saute over medium heat in butter until clear. Add shrimp and parsley, and saute until a few shrimp begin to turn pink. Add cream and parsley, stirring frequently. Once cream begins to boil, add crushed rosebuds and feta cheese, stirring constantly. Once mixture has begun to thicken, remove from heat and serve.
Serves 3

Cattle Baron Chip Shot

noreply@blogger.com (Bob Kinford) — Thu, 23 Dec 2010 23:02:00 +0000

Quench your thirst, satisfy your sweet tooth, and get your antifreeze all in one delightfully decadent drink!

1 qt half and half
16 oz milk chocolate bits
8 oz Peppermint Schnapps
Place half and half into a 2 quart saucepan on medium heat. Add chocolate and bring to a simmer, stirring until chocolate is melted and blended evenly. Remove from heat and add Schnapps.
Serves 6

Smokey Shrimp Bisque

noreply@blogger.com (Bob Kinford) — Sat, 18 Dec 2010 14:36:00 +0000

Some people may refer to soup as an appetizer as "building a meal on a lake" but a good soup should build the anticipation for the main course...as does Smokey Shrimp Bisque!

20 Med shrimp
10 cloves garlic
1/2 C finely grated Muenster Cheese
1 pt cream
6 cherry tomatoes
3 green onions
2T olive oil
1 t Fresh finely chopped basil
1t fresh, finely chopped Rosemary
Clean and peel shrimp. Peel garlic. Grill garlic and shrimp for 3 minutes (preferably over charcoal, not gas). Cut cherry tomatoes into fourths. Chop green onion into inch long pieces. Sauté` tomatoes, onion, Basil and Rosemary in olive oil over medium heat for three minutes, stirring occasionally. Add cream and slowly stir in cheese. Raise heat to medium high. Once cream begins to boil, reduce to a simmer, stirring occasionally until cream begins to thicken. Add shrimp and garlic. Simmer for 2 minutes.
Serves 4.

Strawberry Quiche

noreply@blogger.com (Bob Kinford) — Wed, 15 Dec 2010 04:03:00 +0000

Lori Ambercrombie of Severna Park Maryland won a copy of the Gourmet Cowboy on horsechat last night and can't wait to try the Strawberry Quiche. Just so she does'nt have to wait, here it is!

If you are wondering why a cowboy would eat quiche, well it was by accident. I never knew what I was making until a city friend complimented me on how good my quiche was. By that time it was too late,
I was addicted to them.
9” pie shell (see page 127)
10 oz frozen strawberries
3 eggs
8 oz whipped cream cheese
1/2 pt whipping cream
1/3 c unbleached flour
1/2 c sugar
Preheat oven to 410. Melt cream cheese in a microwave or double boiler. While cheese is melting spread berries evenly over the bottom of pie shell. Separate eggs, beating whites until they are stiff. In a separate bowl, whip cream until stiff enough to form peaks. Combine egg whites and cream, mixing on low; add egg yolks and sugar. Slowly sprinkle flour into this, then slowly add cream cheese. Continue mixing until all ingredients are well blended. Pour batter over berries and bake at 410 for 30 to 35 minutes, or until a knife inserted into the middle comes out clean. Let cool 10 minutes and serve.
Serves 4.

Coyote Goulash

noreply@blogger.com (Bob Kinford) — Tue, 14 Dec 2010 14:26:00 +0000

No Coyotes were used or harmed in the development of this recipe!
In Montana, one of the winter activities is hunting coyotes, who not only cost some ranchers thousands of dollars in lost livestock, but whose pelts, in a good year can bring as much as $250 apiece. With the invention of the snowmobile, hunting these critters has become sort of a dual sport. To test your abilities for flying a sled, you chase a “yote”, getting as close to it as possible. To test your shooting ability, you then stop the sled, unsling your rifle and attempt to shoot the yote which is running away from you as fast as thirty five or forty
miles an hour. Not many yotes are taken in this manner, but you surely get an adrenaline rush trying. This recipe is dedicated to Rex (I’m sure he wants his last name to remain anonymous). It seems Rex was spending an enjoyable outing with his parents when he spotted a yote. Since he was in a large clearing, he was up to sixty miles an hour and on his quarry instantly. The only problem was that the yote jumped on the sled with him. Needless to say, Rex made a hasty retreat, the yote learned to drive a snowmobile, and Rex’s parents had a ball telling everyone in Wilsall of Rex’s encounter.

½ lb boneless chicken breast
½ lb beef cube steak
¼ lb smoked ham
8 oz cream cheese
8 oz sour cream
5 oz sliced Spanish olives
5 oz Chablis
4 oz diced green chili
5 green onions
2 Tbl butter
Cut chicken, beef and ham into bite sized pieces and brown in butter. While meat is browning, drain olives and chop onion. When meat is browned, add remaining ingredients, bring to a boil, and then reduce to a simmer. Cover and simmer for 20 minutes. Serve over rice, noodles, corn tortillas or toast.
Serves 4.

Crescent Nut Cookies

noreply@blogger.com (Bob Kinford) — Sun, 12 Dec 2010 19:41:00 +0000

This is another recipe donated by my mother which is a family favorite. It is a good one to let the kids make as it is almost foolproof. (I say almost, because there is always the chance that somewhere, somehow,
and sometimes, even the simplest things may go awry.)
½ cup shortening
½ c butter
1 ¼ c ground walnuts or almonds
2 c sifted flour
1Tbl water
1Tbl vanilla
2 c powdered sugar
Preheat oven to 325. Combine butter and shortening until it attains a creamy texture. Gradually blend in ½ of powdered sugar. Mix in nuts, and then gradually blend in flour. Add vanilla and water and mix well. Using 1Tbs of dough per cookie, shape into crescents on an un-greased cookie sheet and flatten slightly. Bake for twelve to fifteen minutes at 325. Roll in remaining powdered sugar while still warm.
Cool on cookie racks.

Mary's Nut Cake

noreply@blogger.com (Bob Kinford) — Sat, 11 Dec 2010 16:14:00 +0000

This is a recipe that was given to my Grandmother by a neighbor. It is a VERY difficult recipe to make. It has been known to fall if taken out of the oven too soon, or if a draft hits it while cooling,but even with it’s difficulties, it is worth the effort it takes to build.
8 eggs
8 Tbl sugar
4 Tbl flour
4 Tbl finely chopped walnuts or pecans
1 tsp baking powder
1/2 tsp vanilla
Preheat oven to 350. Separate egg and beat whites until stiff. Mix and beat all remaining ingredients
until foamy; then GENTLY fold in egg whites. Pour into two lightly greased and floured cake pans and cook 30 to 35 minutes.
COOL UPSIDE DOWN, COMPLETELY, IN TINS.

Filling & Frosting For Mary’s Nut Cake

1/2 lb unsalted butter
1/2 c cold coffee
4 beaten eggs
6 Tbl sugar
1/2 c finely ground walnuts or pecans
Mix all ingredients EXCEPT butter and walnuts. Cook over low heat until it is the consistency of custard. COOL COMPLETELY!!!
When mixture is completely cool, add butter, mixing until mixture is smooth. Fill and cover cake, sprinkling ground walnuts on both layers and pressing them into the sides.

Spinach Souffle

noreply@blogger.com (Bob Kinford) — Fri, 10 Dec 2010 15:35:00 +0000

Here is another recipe from The Gourmet Cowboy. Happy eating!
1 c finely chopped spinach
4 oz cream cheese
½ c cream
3 eggs
2 Tbl butter
1 clove garlic
½ tsp salt
Preheat oven to 375. Place butter into an eight inch cake pan and place in oven to melt butter. Place spinach in a large mixing bowl. Place eggs, garlic and salt in a mixing bowl and mix on high for one minute. Slice cream cheese into small pieces, add to the egg mixture and mix on high for two minutes. Combine egg mixture with
spinach, stirring slowly by hand until all ingredients are well blended. Remove butter from oven and swirl cake pan to evenly distribute butter, then pour batter into the pan and bake 25 to 30 minutes or until golden brown.
Serves 4

Alaskan Pepper Shrimp

noreply@blogger.com (Bob Kinford) — Fri, 10 Dec 2010 00:25:00 +0000

I discovered this genuine Eskimo dish while working for the government.
It seems there were too many moose in Alaska, so the government
contracted me to drive the excess moose into Canada, as they
did not have their green cards.
8 oz fresh peeled shrimp
8 oz extra fine egg noodles
¼ C water
½ green bell pepper
½ red bell pepper
¼ tsp horseradish powder
½ tsp crushed hot chili pepper
Cook noodles as per package instructions. While noodles are cooking, chop bell peppers. Place water and shrimp into a sauce pan on high. Sprinkle shrimp with horseradish and pepper; stir until shrimp are pink and remove from heat. Drain shrimp and noodles. Combine all ingredients and serve.
Serves 2.

Santa Fe Kiev

noreply@blogger.com (Bob Kinford) — Thu, 02 Dec 2010 17:19:00 +0000

You don’t live in New Mexico for long without becoming addicted to chili. Sometimes it seems as though nothing tastes right unless it has chili in it. Therefore, while working on a ranch near Santa Fe, the chili "accidentally" wound up in the Kiev. This simple but elegant recipe is perfect for that intimate holiday meal!
4 Tbl butter
1 Tbl minced onion
1 clove minced garlic
1 Tbl diced green chili
4 boneless chicken breasts
2 oz cream cheese
Melt butter over low heat, then sauté onion, garlic and green chili until clear and remove from heat. Using a meat mallet, pound bone side of breasts until they are flat. After flattening breast, spoon equal amounts of sautéed ingredients, reserving 2 Tbl of butter mixture. Place 1/2 tsp cream cheese on each breast, roll and secure with toothpicks, and place into a pie pan. Pour remaining butter mixture over the breasts, cover and refrigerate eight to twenty-four hours. Bake at 350 for 20 minutes.
Serves 2
This recipe is in my cookbook, The Gourmet Cowboy available at Amazon. Just click on the link below!

Confucius’s Confused Quiche

noreply@blogger.com (Bob Kinford) — Wed, 01 Dec 2010 05:41:00 +0000

This recipe was developed especially for an ex-girlfriend’s psychiatrist who claimed she was emasculating the men in her life by refusing to cook for them. For her next appointment she presented him with a piece of this quiche and an unidentifiable object which she had cooked. Needless to say he changed his mind about her need to start cooking.
9 inch pie crust (see page 127)
1/2 lb boneless chicken breast
1/2 pt whipping cream
1/2 c mixed nuts
1/2 can chop suey vegetables
3 eggs
4 oz cream cheese
1/8 c flour
2 Tbl sesame oil
1 Tbl honey
1 tsp crushed red pepper
1/2 tsp garlic salt
Preheat oven to 410.
In a hot wok, stir fry chicken in sesame oil with mixed nuts, honey and red pepper. When chicken is done, remove from heat. Melt cream cheese in a double boiler. While cheese is melting, whip cream until stiff, separate eggs and beat whites until stiff. Spread chicken mixture evenly over the bottom of the pie crust and top with chop suey vegetables. Beat egg yolks until foamy and blend with garlic salt, mix in cream cheese. Fold egg whites and cream into this mixture until well blended, then slowly blend in flour a little at a time. When flour is well blended into this mixture pour batter into pie crust and bake at 410 for 25 to 30 minutes or until a knife inserted into the middle comes out clean.
Serves 4.

You can get the Gourmet Cowboy and my other books at Amazon!

Yule Cake

noreply@blogger.com (Bob Kinford) — Sat, 27 Nov 2010 12:29:00 +0000

Some families have forgotten their fruitcake recipe. They just keep sending the same rock-like structure back and forth as the family gag gift. Send this one, and you won’t get it back for it will be immediately consumed. This recipe is an old family favorite which I pilfered from my mother. Even people who hate fruitcake like this one.
Preheat oven to 300.
1 1/2 c whole Brazil nuts
1 1/2 c walnuts
1 c pitted dates
1/2 c red maraschino cherries
1/2 c green maraschino cherries
1/2 c seedless raisins
3/4 c sifted flour
3/4 c sugar
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla
3 eggs
In a very large bowl, mix nuts and fruit. Combine flour, sugar, salt and baking powder, sift over fruit mixture and mix well. Beat eggs until light and fluffy, add vanilla and blend thoroughly into fruit mixture. Pack into a loaf pan which has been greased and bottom lined with wax paper. Bake at 300 for 1 3/4 to 2 hours, or until firm on top. Cool 10 minutes, loosen edges and turn onto wire rack. Remove wax paper and cool completely. Keep refrigerated.
This recipe is another excerpt from my cookbook The Gourmet Cowboy which is available on my website

for only $7!

Great White Revenge

noreply@blogger.com (Bob Kinford) — Sat, 20 Nov 2010 12:54:00 +0000

    The following post is an excerpt is the Cookbook The Gourmet Cowboy which is now on sale for only $7, just in time for Christmas!

Roping buffalo on the Australian coast is a little more dangerous than roping bulls here in the States. Once I roped a big bull which weighed close to a ton, got dallied up, then didn’t have any place to tie him to.
     Since he outweighed my horse by a thousand pounds, I just had to kind of go where he took me so my horse wouldn’t get pulled over or lose my rope. Since we were right next to the ocean, he thought he
would take a swim to cool off and possibly drown me in the process.
     Luckily I use a fifty foot rope and was able to pitch him enough slack so he could tire himself swimming, as my horse’s feet weren’t even getting wet. Just as I was starting to pull him back in there was a tremendous explosion of water. It was plain to see that a Great White shark was attacking MY bull. After taking two hits, the head was all that was left of that poor o1’ bull, and the shark was coming back for that! Well, when the shark bit down on that head, I kicked old Paint into a high lope and hooked that shark as neatly as a toad shucks a fly from the air. Once I had him beached, I realized it was way past lunch, and I was a long way from home, so this is what I made out of that buffalo bull stealing shark.
3 six ounce shark fillets (Not necessarily Great White)
12 oz cream
¼ lb butter
4 oz mushrooms
½ c chopped celery
1 small onion
3 eggs
1/3 c Chablis
1 tsp tarragon
1 Tbl cornstarch

Soak shark in cream 6 to 8 hours. When shark is ready to be cooked, preheat oven to 350. Separate eggs and beat whites until stiff. Remove fillets from cream, dip in the egg whites and place in a shallow baking dish. Spread the remaining whites evenly over fillets and bake at 350 for twenty minutes. While shark is cooking, chop onion finely and slice mushrooms. Combine vegetables, tarragon, sautéing them in butter until clear. Add the cream from marinating the shark, reserving 1/2 c, and the wine. Beat the egg yolks and add them to this mixture; slowly heat to a simmer. Blend the cornstarch with reserved cream until smooth and stir into sauce. Continue stirring until mixture starts to thicken, and remove from heat. When shark is done serve with sauce poured over the top. Remaining sauce may be served over your choice of rice or pasta.
Serves 4.
The above recipe is from the Cookbook The Gourmet Cowboy which is now on sale for only $7, just in time for Christmas!

Gravel Road Banana Pie

noreply@blogger.com (Bob Kinford) — Sun, 14 Nov 2010 21:32:00 +0000

If nuts are good on a banana split, then why not in a banana pie?
This is a question which plagued Socrates, and one which he could
not find a chef to adequately answer. After trying this pie, you will find
that the answer is that there is no reason.
1-9inch pie crust
8 oz cream cheese
6 eggs
½ pt cream
½ c sugar
½ c flour
2 bananas
4 oz walnut pieces
Preheat oven to 375. Melt cream cheese in a microwave
or double boiler. While cheese is melting,
beat eggs and cream until foamy. When eggs
and cream are foamy, slowly add flour, sugar and
cream cheese until all ingredients are well mixed.
Slice bananas and spread them evenly over the
bottom of the pie shell, spreading the nuts evenly
over them. Pour the batter into the pie shell and
bake at 375 for 30 minutes or until a knife inserted
into the middle comes out clean.
This recipe is another original recipe from the Gourmet Cowboy now on sale for only $7 plus shipping This will make someone (maybe more than one) a great Christmas gift!

Cowboy Breakfast to warm up with

noreply@blogger.com (Bob Kinford) — Sat, 02 Oct 2010 20:12:00 +0000

Cowboys have one important meal of the day...Breakfast! Pancho Villa Omelet is guaranteed to fill up any cowboy and keep them warm all day. Legend has it that the famous outlaw insisted on having this omelet
every morning for breakfast. He claimed it had a magic which kept
him one step ahead of his foes. On the day of his capture, it is said
that Cookie substituted cheddar cheese for the cream cheese.
2 Tbl butter
3 eggs
2 tsp cream
1/2 c cream cheese
2 oz chopped green chili
Melt butter in an omelet pan on medium heat. While butter is melting,
combine eggs with cream and beat until frothy. Pour egg mixture
in pan and cook until the top starts to solidify, then turn. Spread
evenly with cream cheese and chili, cover and cook for one minute.
Fold and serve.
Serves 1.

Fall Gathering Sooup

noreply@blogger.com (Bob Kinford) — Sun, 19 Sep 2010 13:52:00 +0000

Here is anther cowboy recipe from my cookbook, The Gourmet Cowboy.
Enjoy!
When the aspen leaves turn gold in the fall, it is the signal to move
the cattle down out of the mountains before the first snow flies.
Thework is hard, but enjoyable, especially when you get down
to the few animals who refuse to be found.
A friend of mine once made the analogy that
“its just like hunting elk, only you have to bring them in alive.”
Since the crews used to gather often number ten or more you
need enough to feed a lot of people, and this recipe fits the bill for
gathering crews or holiday parties.
7 - 16 oz cans white potatoes
5 lb diced ham
2 large onions
1 gallon milk
1/4 lb butter
5 - 12 oz cans evaporated milk
11/2 lb muenster cheese
1 bunch celery
2 cloves garlic
1 Tbl black pepper
4 bay leaves
Chop onion and sliver garlic into small
pieces. Sauté onion and garlic in butter until clear.
Chop celery while onion and garlic are sautéing.
When onion and garlic are clear, add remaining
ingredients, reserving cheese. Cook over medium
heat for 35 minutes, stirring every five minutes,
making sure soup does not boil. While soup is
cooking grate cheese. After soup has been cooking
thirty minutes, stir in the cheese and continue cooking
until cheese has melted.
Makes approximately two gallons.
If you like this recipe, The Gourmet Cowboy
cookbook is plumb full of more like it. Just
follow the link trail below to buy!

Cowboy Cooking is poetry for Thanksgiving..

noreply@blogger.com (Bob Kinford) — Wed, 15 Sep 2010 02:07:00 +0000

Thankful Turkey

The fear of all turkeys is that they will wind up dry, resembling a dehydrated “just add water” meal, without the water, rather than the moist delicacy enjoyed by the Pilgrims. To help alleviate this fear, and have the turkeys flocking to your house for Thanksgiving dinner, just follow this moisture guaranteed recipe.
20 lb Turkey
750 ml bottle Chablis Blanc
14 oz pkg bread stuffing mix
1/2 lb butter
8 oz pkg sliced mushrooms
1 c walnuts
1 onion
2 Tbl honey
2 Tbl dried summer savory
1/2 tsp garlic juice
1/2 tsp onion juice
The night before cooking the bird, pour the Chablis into a saucepan, wrap summer savory in a coffee filter and secure with a piece of thread. Cover for the night. Remove summer savory from Chablis (reserving savory for stuffing ) and add butter, garlic juice, onion juice and honey to Chablis. Inject this mixture evenly throughout bird.
Melt remaining butter over low heat. While butter is melting chop onion.When butter is melted add onion and sauté until clear. When onion is clear combine this mixture withstuffing mix, walnuts, mushrooms and
savory. When this mixture is well blended, loosely stuff body and neck cavities of the bird, tie legs together. Cover and roast for 5 hours on 350.
After 4 hours, remove cover and cook for an additional hour or until thewings remove easily when pulled.
Serves 8 to 10.

Rio Grande Stuffed Steak

noreply@blogger.com (Bob Kinford) — Sat, 04 Sep 2010 12:06:00 +0000

This recipe originally contained crawfish caught in the Rio Grande River, near Socorro, New Mexico. Since it is easier for most people to acquire shrimp, they are used here in place of the crawfish.
2 - 8 oz round tip steaks
6 fresh jumbo shrimp
2 green onions
1 clove garlic
1 medium lemon
1Tbl sesame oil
½ pt cream
¼ c Chablis
½ tsp cayenne pepper
1 tsp dried chopped cilantro
1 tsp honey
½ tsp salt
2 Tbl cornstarch
Preheat oven to 350. Dice onion and garlic. Squeeze juice out of 1/2 of the lemon. Sauté onion and garlic in sesame oil until clear. Add 1/2 cup cream, Chablis, pepper, cilantro, honey, lemon juice and salt. Bring to a low boil, stirring constantly. Remove from heat when mixture begins to boil. Shell and clean shrimp. Place three shrimp on each steak. Spoon 1 tsp of sauce on each shrimp. Roll steaks and secure with toothpicks. Slice other half of lemon, placing the slices on top of the steaks. Top each steak with I tsp of sauce. Bake for twenty minutes at 350. When steaks have been baking for eighteen minutes, place the remaining sauce over medium heat. Blend cornstarch with remaining cream and stir into sauce. Continue stirring until sauce thickens and remove from heat. Pour sauce over steaks and serve.
Serves 2

If you like the recipe, the book is available at http://www.buckarooleather.com/books/details/578/2/books---educational/the-cowboy-gourmet.html