By Robb Walsh, Grady Spears
Cookbook purchasers and foodies internationally have come to expect Ten pace to introduce fascinating 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 considered one of America's most standard cuisines-that of the Texas ranch. yet don't be pondering ribs, beans, and biscuits . . . . except, after all, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled poultry, and West Texas Biscuit Pudding with Southern convenience en Glace. you notice, on the Reata eating place in West Texas, sizzling new chef Grady Spears is cooking cowboy delicacies with an emphasis at the food. choked with clean, powerful flavors, attention-grabbing ranch memorabilia (these Texans take their historical past seriously!), lovely full-color foodstuff images, and really extraordinary, totally actual foodstuff, this can be American cooking at its kick-off-your-boots-and-get-down-to-business greatest.
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Extra resources for A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
46 Better than peanut butter & jelly Howlin’ Hummus Baba Ghanouj Our children howl for more! 1 can (15 ounces) chickpeas, drained with liquid reserved This rivals hummus as a spread, dip, or snack. The tangy taste of the lemon juice combined with tahini will make it one of your child’s favorites! 2 tablespoons tahini (sesame seed paste) 1 medium eggplant 1/2 cup parsley, chopped 1 clove of garlic, chopped 1 garlic clove, chopped Juice of 1 lime 1/3 cup tahini Juice of half a lemon 1/3 cup fresh lemon juice 1/8 teaspoon cayenne pepper 2 tablespoons olive oil Dash black pepper In a food processor or blender, combine chickpeas, tahini, garlic, and lime and lemon juice.
Serves 4. Lemon-Tahini Dressing 3/4 cup low-fat yogurt, plain 1/4 cup tahini Juice from half a lemon In a small bowl, mix ingredients well. Set aside. Falafel Filling 1 cup canned chickpeas, drained and rinsed 1/3 cup water 1/2 cup wheat germ This is a good recipe to let little ones make themselves. 1/2 cup shredded cheese of your choice 1 tablespoon tahini 1 tomato, chopped 1 tablespoon lemon juice 1 teaspoon olive oil 1 tablespoon tamari 1/2 cup salsa 1 teaspoon cumin Chopped cilantro for garnish (or 1/2 teaspoon dried) 1/2 teaspoon chili powder 1/2 teaspoon turmeric 2 whole-wheat tortillas 1 tablespoon whole-wheat flour In a food processor or blender, purée chickpeas and water until smooth or nearly so.
Brush the insides of the potato skins lightly with olive oil and place them, skin-side down, on a baking sheet. Broil about 6 inches from heat for 5 minutes or until lightly browned and crisp. Reset oven to 350 degrees. Sprinkle skins with cheese and bake about 10 minutes or until cheese melts. Serve with salsa on the side. 1 baking potato Vegetarian. Yields 10. Baked Potato with Cream Cheese & Salsa 2 teaspoons low-fat cream cheese (Neufchâtel) 2 teaspoons salsa Bake potato and slice in half lengthwise.
A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Robb Walsh, Grady Spears