COWBOY COOKING RUSTLE UP SOME DARN GOOD EATS WITH UPTOWN TWISTS.Byline: Natalie Haughton Food Editor The stampede is on. Texas-style cowboy cooking has arrived in Southern California Southern California, also colloquially known as SoCal, is the southern portion of the U.S. state of California. Centered on the cities of Los Angeles and San Diego, Southern California is home to nearly 24 million people and is the nation's second most populated region, - in a big way - at Reata reata [Span.] lasso. Restaurant in Beverly Hills Beverly Hills, city (1990 pop. 31,971), Los Angeles co., S Calif., completely surrounded by the city of Los Angeles; inc. 1914. The largely residential city is home to many motion-picture and television personalities. . Open for six months, the restaurant serves up plenty of simple, unpretentious and flavorful fare - some with a contemporary twist in an atmosphere filled with cowboy memorabilia and western art, from sculptures and murals to saddles, cowboy hats, boots and more. You'll find large portions of specialties like charbroiled rib-eye, pan-seared, pepper-crusted tenderloin with port wine sauce Noun 1. wine sauce - white or veloute sauce with wine and stock variously seasoned with onions and herbs; for fish or meat sauce - flavorful relish or dressing or topping served as an accompaniment to food , smothered smoth·er v. smoth·ered, smoth·er·ing, smoth·ers v.tr. 1. a. To suffocate (another). b. To deprive (a fire) of the oxygen necessary for combustion. 2. Texas T-bone topped with cacciota cheese enchiladas, chicken fried steak Chicken fried steak (also known as country fried steak) is a piece of beef steak (generally cubed steak) coated and fried. It is associated with Southern U.S. cuisine. , mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. , cream gravy, venison venison (vĕn`ĭzən) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. ribs with apricot glaze, calf fries with spicy tomato gravy and more on the menu. And now it's feasible to rustle up To gather or find by searching; as, to rustle up some food for supper s>. See also: Rustle some of those down-to-earth cowboy-style creations at home with the help of the restaurant's chef/co-owner Grady Spears. And what better time than for upcoming Labor Day Labor Day, holiday celebrated in the United States and Canada on the first Monday in September to honor the laborer. It was inaugurated by the Knights of Labor in 1882 and made a national holiday by the U.S. Congress in 1894. parties and festivities fes·tiv·i·ty n. pl. fes·tiv·i·ties 1. A joyous feast, holiday, or celebration; a festival. 2. The pleasure, joy, and gaiety of a festival or celebration. 3. . In Spears' cookbook, ``A Cowboy in the Kitchen'' (Ten Speed Press; $29.95), co-authored with Robb Walsh, an Austin-based food journalist, you'll find recipes that for the most part feature readily accessible ingredients. Spears has taken cowboy recipes, the kind of food you'd get from the back of a chuck wagon, added his own quirky nuances and a dash of Southwest flavor - and the result is real food for real people. ``My cooking style is rustic, rural comfort food,'' says Spears. ``I'm not a chef. I'm just a cowboy in the kitchen.'' His food has chuck wagon, Mexican, American, country, rural and cowboy influences. ``I don't count calories. I'd much rather have something taste good and look bad than look good and taste bad. Taste is most important. I don't spend 20 minutes to build a tower for looks.'' Grady, a former cowboy, started cooking by a fluke when the chef walked out at the Gage Hotel in Marathon, Texas, a decade ago. From there, he went on to create - with two business partners - the first Reata Restaurant in Alpine, Texas Alpine is a city in Brewster County, Texas, United States. The population was 5,786 at the 2000 census. It is the county seat of Brewster CountyGR6. , followed by a second in Fort Worth, and now a third in Beverly Hills. When it comes to cooking cowboy fare at home, Spears is quick to point out that `recipes are just guidelines - they are not the Bible. If you line up 10 jalapenos or cut into 10 rib-eyes - they are all different.'' You'll need to adjust recipes to suit the ingredients and personal tastes. ``A dish will always taste different every time you make it if you're using fresh ingredients - because the ingredients are different.'' Spears has learned from the cooking classes he teaches around the country that ``people are really intimidated by food.'' But he tells students, ``If it doesn't work out, throw it out. It's not that big a deal. The sun is going to shine tomorrow.'' By teaching comfort food (mostly recipes from his cookbook), he hopes to make people more comfortable in the kitchen. In his continuing efforts to show people that food is approachable, in October, he'll be filming and sharing his tricks of the trade in a television show, ``A Cowboy in the Kitchen,'' which is scheduled to air on the Food Network later this year. And he's also working on another cookbook. Another Texas restaurateur res·tau·ra·teur also res·tau·ran·teur n. The manager or owner of a restaurant. [French, from restaurer, to restore; see restaurant. , Tom Perini, also addresses cowboy cooking in his recently released book ``Texas Cowboy Cooking'' (Time Life Books; $24.95). ``I'm really a cowboy cook,'' says Perini, who started out as a rancher (running the family cattle business), but traded it to become a restaurateur (on the same 640-acre ranch) in 1983 after catering for a number of years on big ranches for their cowboys and guests. < Perini's volume, filled with color photographs, celebrates the culinary history of the Texas cowboy with recipes from chuck wagon cooks, ranchers' wives and his restaurant - Perini Ranch Steakhouse in Buffalo Gap Buffalo Gap is the name some places in the United States:
n. A cut of meat taken from the outside of the rib. is the most popular cut) along with pork ribs Pork ribs are a type of food dish popular in North America and Asian cuisine. Pork and bones from a pig's ribcage are cooked by smoking (cooking), grilling, or baking together (usually with a sauce, primarily barbecue sauce), and then served. and chicken.'' The restaurant averages about 300 dinners nightly on the weekends. The food at his restaurant, which is set up like a ranch cook shack, he notes, ``is a spin-off of the old chuck wagon and ranch food.'' What makes his food different from the food at Reata, he says, is that he cooks with 100 percent mesquite. ``Reata is probably more upscale.'' Perini is not into creative dishes fashioned by a chef. ``I don't believe in doing anything at 45-degree angles and have no cute names on the menu. I don't do "I Don't Do" was the debut single by glamour model Michelle Marsh, released on 6 November 2006. The single reached 27 in the UK in its first week, selling only 9,000 copies and over 16,000 copies as of January 2007. The single spend a total of four weeks in the Top 75. any plate drawing, where they drizzle sauces to paint your dish. ``I want food that looks and tastes good and is recognizable. We do simple food seasoned with salt, pepper and a little garlic.'' In the case of green beans green beans Noun, pl long narrow green beans that are cooked and eaten as a vegetable , he uses a small amount of bacon drippings. He also serves lots of red beans, and green chili hominy hominy [Algonquian], hulled corn with the germ removed and served either ground or whole. The pioneers in North America prepared it by soaking the kernels in weak wood lye until the hulls floated to the top. Hominy is boiled until tender and served as a vegetable. - a wonderful way to have a starch - is one of his signature dishes. When it comes to beef, the restaurant cuts all its own meat and only seasons it with dry rubs. ``That's the great thing about beef, it doesn't need some fancy preparation to be delicious,'' says Perini. Although sauce is available at the restaurant, the only time he personally uses it on beef is when it is overcooked. For maximum tenderness and juiciness, Perini eats beef medium rare - and he recommends not cooking it beyond medium. His recipes reflect the simple pleasures of Texas cowboy and ranch life. ``They're not fancy, they're just good home cooking,'' says Perini who has cooked real Texas food at the James Beard
James Beard (May 5, 1903–January 21, 1985) was an American chef and food writer. James Beard is recognized by many as the father of American gastronomy. House in New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of three times in the last five years. When someone called him from the Beard House in 1995, he didn't return the phone call for a couple of days, thinking they had called the wrong person. When he did, he asked, ``Do you think (with the name Perini) we are some fancy Italian place? Do you know who we are?'' Of course they did, and the rest is history. He also has cooked for the Bushes in Austin and Fess Parker at his winery in Los Olivos
Los Olivos is a district of the Lima Province in Peru. It is the unofficial capital of the Cono Norte area in the city of Lima. . The book is sprinkled with personal anecdotes and historical lore as well as historical facts. Perini hopes the recipes will reawaken Verb 1. reawaken - awaken once again awaken, wake up, waken, rouse, wake, arouse - cause to become awake or conscious; "He was roused by the drunken men in the street"; "Please wake me at 6 AM." consumers' taste buds taste buds taste npl → Geschmacksknospen pl and stir their memories so they'll want to make dishes like pot roast and chicken fried steak again. Any of these inspirations from Spears or Perini would be great for Labor Day celebrations or backyard parties any time of year. GRILLED STRIP STEAK WITH CILANTRO BUTTER They call this a ``New York strip'' in Kansas City and a ``Kansas City strip'' in New York. The strip steak, or top loin loin (loin) the part of the back between the thorax and pelvis. loin n. The part of the body on either side of the spinal column between the ribs and the pelvis. , is the cut that forms the bigger side of a porterhouse or T-bone. 1/4 cup Worcestershire sauce 1/4 cup olive oil 4 strip steaks (about 14 ounces each) 4 teaspoons Reata Grill Blend (recipe follows) 4 slices Cilantro Butter (recipe follows) Prepare and heat grill. Mix Worcestershire sauce and olive oil in a shallow pan. Soak steaks in this mixture while grill is heating. Remove from marinade and season with Reata Grill Blend. When grill feels hot to a hand held 5 inches over fire, it is ready to use. Place steaks on grill and cook 5 minutes on each side for medium. Top each steak with a cold slice of Cilantro Butter. Serve immediately. Makes 4 servings. From ``A Cowboy in the Kitchen,'' by Grady Spears and Robb Walsh, Ten Speed Press REATA GRILL BLEND Our homemade steak seasoning mix is addictive - put some in a jar in your pantry and you'll find yourself using it on everything. 4 tablespoons kosher salt 3 tablespoons pasilla powder (see Note) 2 tablespoons dried granulated gran·u·late v. gran·u·lat·ed, gran·u·lat·ing, gran·u·lates v.tr. 1. To form into grains or granules. 2. To make rough and grainy. v.intr. garlic 2 tablespoons sugar 2 tablespoons ground cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. 2 tablespoons coarsely ground black pepper 1 tablespoon ground thyme Combine all ingredients in a small bowl, blending well to evenly distribute spices. Be sure to break up any chunks that appear. Store blend in an airtight container. Shake or stir again before each use. Makes about 1 cup. NOTE: To make pasilla powder, remove stems and seeds from 2 to 3 pasilla chiles. Toast peppers in a skillet over medium heat 5 minutes, turning often until dry and crisp, but not burned. Puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. peppers in a coffee grinder Grinder A slang term for a person who works in the investment industry and makes small amounts of money at a time on small investments, over and over again. Notes: until they become a fine powder. From ``A Cowboy in the Kitchen,'' by Grady Spears and Robb Walsh, Ten Speed Press CILANTRO BUTTER 2 cups loosely packed cilantro leaves 1 cup unsalted butter, softened Kosher salt to taste Finely chop cilantro leaves or place in container of a food processor and process. The processor method will give a greener color to the finished butter. Place cilantro, butter and salt in a mixer fitted with a paddle attachment and beat at medium speed until butter is light and fluffy. Remove butter from bowl, place on a length of parchment paper or foil, and roll into a 1 1/2-inch-wide cylinder, squeezing gently to remove any air pockets. Freeze better until ready for use. Just before serving time, thaw butter 10 minutes. Then cut into thin disks. Serve it cold. Butter will keep in freezer up to 3 months. Makes 8 (1-ounce) servings. LAMB CHOPS WITH JALAPENO JELLY Ask your butcher for thick lamb chops if you like them rare. 2 tablespoons olive oil Leaves from 3 sprigs of rosemary 2 teaspoons lime juice 4 tablespoons jalapeno jelly 8 lamb chops, T-bone OR loin Kosher salt to taste 1 tablespoon Cracked Pepper (recipe follows) To make marinade, combine olive oil, rosemary, lime juice and jalapeno jelly in a bowl and whisk together. Place lamb chops and marinade in a plastic bag. Remove air from bag, seal and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. at least 2 hours, or overnight. Prepare a grill. Remove chops from marinade and season with salt and Cracked Pepper. Place chops 2 to 3 inches above white coals and cook meat on both sides (3 to 4 minutes for medium rare), turning frequently so marinade doesn't burn. Place 2 chops on each plate and serve warm. Makes 4 servings. CRACKER PEPPER: Cracked pepper is very different from freshly ground pepper. The aroma and flavor of the peppercorn pep·per·corn n. 1. A dried berry of the pepper vine Piper nigrum. 2. A small or insignificant thing. peppercorn Noun the small dried berry of the pepper plant comes through in every bite. To make cracked pepper, you need to crush each peppercorn into no more than eight or ten pieces. You can put whole peppercorns in a large frying pan and use a smaller frying pan to crush them, but you really need to bear down hard and this takes a lot of strength. The easiest cracking method is to put peppercorns in a food processor and pulse once or twice. This method takes patience and usually requires several batches. You have to sort through the cracked peppercorns, remove remaining whole ones and repeat process. The simplest way to keep cracked peppercorns is to buy a bottle of whole black peppercorns, crack them all and return them to the same bottle for storage. From ``A Cowboy in the Kitchen,'' by Grady Spears and Robb Walsh, Ten Speed Press RANCH BEANS 4 cups dried pinto beans Water 4 cups minced plus 1 1/2 cups diced yellow onions 1/2 cup pure chile powder 1/4 cup kosher salt 1/2 bunch cilantro, stemmed and chopped 4 tablespoons olive oil 2 cups diced red bell peppers 2 cups diced green bell peppers Wash beans and sort through to remove any foreign particles and broken beans. In a stockpot, cover beans with cold water by 6 inches and soak 6 hours or overnight. Be sure beans remain covered with water during soaking process. Drain beans and return to same pot. Cover with fresh water by 1 1/2 inches. Add minced onions, chile powder, salt and cilantro and stir to blend. Bring beans to a boil over medium heat. Reduce heat, cover and cook until beans are tender, about 2 1/2 hours. From time to time check and stir beans. If necessary, add water as needed as needed prn. See prn order. . Near end of cooking time, liquid should be almost absorbed. Close to serving time, heat olive oil in a large saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan. When oil is very hot, add diced onion and peppers, and cook quickly, about 6 minutes, stirring and tossing until crisp but tender. Stir this mixture into beans. Serve at once. Makes 10 servings. From ``A Cowboy in the Kitchen,'' by Grady Spears and Robb Walsh, Ten Speed Press COWTOWN COLESLAW cole·slaw also cole slaw n. A salad of finely shredded raw cabbage and sometimes shredded carrots, dressed with mayonnaise or a vinaigrette. This peppery pep·per·y adj. 1. Of, containing, or resembling pepper; sharp or pungent in flavor. 2. Vigorously sharp-tempered: a peppery sales clerk. 3. slaw slaw n. Chiefly Southern U.S. Coleslaw. Noun 1. slaw - basically shredded cabbage coleslaw salad - food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of is colorful and has a zing to it. It's great with smoked meats and picnic fare. 5 cups julienned green cabbage (about 1 head) 1 1/2 cups julienned red cabbage (about 1/3 head) 2 carrots, peeled and julienned 5 jalapeno peppers, stemmed, seeded and julienned 1 1/4 cups mayonnaise 1/2 cup malt vinegar 1/2 cup sugar 1 1/2 tablespoons freshly squeezed lime juice Kosher salt to taste Freshly ground pepper to taste Place all vegetables in a large bowl. In another bowl, whisk together mayonnaise, vinegar, sugar and lime juice. Pour dressing over vegetables, season with salt and pepper
Set aside in refrigerator until serving time. This is best made and served on same day. Makes 6 servings. From ``A Cowboy in the Kitchen,'' by Grady Spears and Robb Walsh, Ten Speed Press COWBOY BROWNIES For exceptional brownies, use a great milk chocolate like Lindt. Eat these brownies while they're still warm and gooey See GUI. , with a big scoop of vanilla ice cream on top. 4 1/2 cups (about 1 3/4 pounds) bittersweet bittersweet, name for two unrelated plants, belonging to different families, both fall-fruiting woody vines sometimes cultivated for their decorative scarlet berries. chocolate chunks 1 cup unsalted butter, cut into pieces 8 eggs 3 cups sugar 1 1/2 cups flour 1/2 cup cocoa powder 4 teaspoons vanilla 3 cups chopped pecans 1 cup (about 6 ounces) milk chocolate chunks Vanilla ice cream (optional) Butter a 13x9x12-inch baking pan; set aside. Combine 3 cups (about 1 pound) bittersweet chocolate with butter and melt in a bowl in a microwave oven or in a saucepan over low heat on top of stove. When butter and chocolate are melted, set aside. In a mixer, using paddle attachment, beat eggs 3 minutes on medium speed. Add sugar and continue to beat until mixture is light in color and texture. Add melted chocolate and combine well. Mix flour and cocoa together and add them to chocolate mixture, along with vanilla. Fold nuts, remaining 1 1/2 cups bittersweet chocolate chunks and milk chocolate chunks into mixture by hand or with a mixer on low speed. Spread mixture in prepared pan using a spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. . Place this pan in a larger pan and pour boiling water halfway up sides of larger pan to create a hot water bath. Place pans in oven. Bake in preheated 325-degree oven 40 to 45 minutes. Remove pans from oven and remove brownies from water bath to cool. Serve slightly warm, with ice cream if desired. Makes 15 servings. From ``A Cowboy in the Kitchen,'' by Grady Spears and Robb Walsh, Ten Speed Press JESSICA'S FAVORITE GREEN CHILE HOMINY A Steakhouse signature dish, this recipe was developed with Louise Matthews of Albany to go with the brisket brisket the mass of connective tissue and fat covering the anterior part of the chest in ruminants. Lies at the most ventral part of the neck, between the front legs and covering the anterior end of the sternum. at her annual party. 1 cup chopped onions 10 slices bacon, fried crisp and chopped (reserve drippings) 4 (15-ounce) cans white hominy (drain and reserve liquid) 1/2 cup reserved hominy liquid 1 tablespoon juice from pickled jalapenos 1/2 pound Cheddar cheese, shredded 1 cup fresh seeded and chopped poblano po·bla·no n. A cultivar of the tropical pepper (Capsicum annum) having a mild or fairly pungent dark green, thick-skinned fruit used in cooking. OR Anaheim peppers 1 to 2 pickled jalapenos, seeded and chopped (optional) Saute onions in a little of bacon drippings and put aside. Heat hominy in a separate saute pan, stirring often. When heated thoroughly, add hominy liquid and jalapeno juice, bring back to high temperature and add 3/4 of cheese. When cheese melts, add 1/2 of peppers and bacon and all of onion. end!Turn into a 9x13-inch baking pan and sprinkle with remaining cheese, bacon and peppers. (At this point dish can be refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. or even frozen, if you want to make it in advance.) Bake in preheated 325-degree oven until cheese on top melts, about 15 minutes (or 40 minutes, if refrigerated). Makes 10 to 12 servings. From ``Texas Cowboy Cooking,'' by Tom Perini, Time Life Books. BREAD PUDDING WITH WHISKEY SAUCE Another Perini Ranch Steakhouse signature dish, and a great way to use leftover bread. 2 eggs 2 tablespoons butter, melted 2 tablespoons vanilla 2 1/2 cups milk 2 cups sugar 2 cups sourdough bread, cut into 1-inch cubes 1/3 cup chopped pecans Whiskey Sauce Beat eggs; add butter, vanilla and milk. Gradually add sugar and mix thoroughly until sugar is dissolved. Place bread cubes in the bottom of a 9-inch round baking dish. Pour liquid over bread, making sure all pieces are fully saturated. Sprinkle pecans over bread and push down into bread. Bake in preheated 325-degree oven 50 to 60 minutes. Serve with Whiskey Sauce. Makes 8 to 10 servings. WHISKEY SAUCE: Combine 1/2 cup sugar, 1 stick butter, 1/2 cup whipping cream and 1/4 cup Jack Daniels in a medium saucepan, Stir constantly over low heat until mixture reaches a low, rolling boil. Pour a small amount over individual servings of bread pudding. From ``Texas Cowboy Cooking,'' by Tom Perini, Time Life Books. SPOTLIGHT ON ... Grady Spears Age: 32 Hometown: Fort Worth, Texas Fort Worth is the fifth-largest city in the state of Texas, 18th-largest city in the United States[1], and voted one of "America’s Most Livable Communities. Profession: Executive chef/co-owner, Reata Restaurants in Beverly Hills and Alpine and Fort Worth, Texas. Author of ``A Cowboy in the Kitchen,'' with Robb Walsh and ``Cowboy Cocktails,'' with Brigit L. Binns. Food background: Never in his wildest dreams did Spears think he'd be a chef someday. Spears started out busing tables at a restaurant in Fort Worth and then went on to become a waiter (he could make more money waiting tables than he ever did as a cowboy or cattle buyer). Eventually he took a job managing a vegetarian restaurant in Houston and from there moved on to manage the restaurant at the Gage Hotel in Marathon in the Trans-Pecos region of Texas. It was desolate, but he fell in love with the area. Two weeks after he arrived, on a Saturday night, the hotel restaurant cook walked out with 90 people waiting to eat. There was no other place to eat within a 60-mile radius, so Spears was forced to go into the kitchen. ``That was my introduction to cooking 10 years ago,'' noted Spears, who has been a cowboy chef ever since. In 1994, he left the Gage in hopes of opening his own restaurant. It became a reality when he and two partners opened Reata (named for the Texas ranch in Edna Ferber's book - and the 1956 movie - ``Giant'') in a restored 1880s house in Alpine, Texas, in 1995 featuring West Texas cowboy cuisine. In 1996, the trio opened a Reata in Fort Worth, followed by Reata Restaurant in Beverly Hills earlier this year. In 1998, the self-taught Spears was named one of the top five new chefs in the country by Restaurants and Institutions Magazine. Cooking style: Unpolished and rich - comfort food with kind of a funny, rural twist. Most popular dish he makes: Chicken fried steak. Favorite thing to cook and eat: Rib eye steaks or any kind of beef. Favorite foods: Fried chicken and street food in Mexico. Favorite junk food junk food n. Any of various prepackaged snack foods high in calories but low in nutritional value. junk food : Monster tacos at Jack in the Box; chocolate chip cookie dough ice cream. Secret food passion: Lone Star beer. Favorite kitchen gadget: Mandoline man·do·line n. 1. A utensil consisting of a base into which adjustable blades are set, used to slice or cut fruits and vegetables. 2. A mandolin. [Variant of mandolin.] (a slicing tool) and food mill. Pet peeve: Bad service. Favorite cookbook: ``Feast of Life'' by Patricia Quintana. Ideal vacation: Fishing on the Texas coast. Favorite restaurant: Gramercy Tavern in New York; Caro restaurant in Fort Worth (which makes fantastic puffy tostadas that are like corn chips). What does he do when he's not cooking?: Goes fishing. If he couldn't be a restaurant chef and owner, what would he be?: A cowboy. Worst kitchen disaster: At the opening night of Reata Restaurant in Alpine, Texas, all of the electricity went out for three hours (an hour before opening) because of a huge fuse blow-out. He lighted a lot of candles in the restaurant. Although his cooking wasn't affected (because the kitchen was equipped with gas), he didn't have a lot of light to see what he was doing. He served 120 people for two hours - and then the lights finally came back on. If he could dine with anyone (current or in history) who would it be?: George W. Bush. (Spears cooked a totally Texas Christmas dinner in the Governor's Mansion in Austin for the Bushes one year.) Most memorable meal: Eating suckling suckling In mammals, the drawing of milk into the mouth from the nipple of a mammary gland. In human beings, it is referred to as nursing or breast-feeding. The word also denotes an animal that has not yet been weaned—that is, whose access to milk has not yet been pig at Cliff Teinert's ranch in West Texas six or seven years ago. - Natalie Haughton CAPTION(S): 5 photos Photo: (1 -- 2 -- color) Reata in Beverly Hills serves delicious Texas-style eats like Dessert Tacos with caramelized bananas and chocolate gravy, above, and Ranch Beans, Buttermilk Biscuits and Corn Bread Muffins, below. (3 -- color) Serve a favorite of chef Grady Spears, Grilled Strip Steak With Cilantro Butter, with sides of mashed potatoes and fresh green beans, for Labor Day festivities. (4 -- color) no caption (Cowtown coleslaw) (5 -- color) no caption (Grady Spears) David Crane/Staff Photographer |
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