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Good chuck, real cowboy food.

Hearty trail fare to cook over a crackling fire, between blankets of hot coals, or in your own kitchen

CHUCK--RIB-STICKING, honest food--that's what real cowboys eat. Menus on pages 72 through 79 describe the meals; here are the recipes.

We tested them at sea level. At higher elevations, you'll have to make adjustments. As elevation increases, water boils at lower temperatures--193|degrees~ at 10,000 feet compared with 212|degrees~ at sea level, for example. Foods cooked in water, like dried beans, take longer to cook when the boiling temperature decreases. At 5,000 feet and up, baked goods puff more and are inclined to fall unless you use less leavening and, usually, a little more liquid.

Sourdough Pancakes

Overnight starter (directions follow) 2 tablespoons sugar 1 teaspoon salt 1 teaspoon baking powder 3 tablespoons salad oil 2 large eggs 1/2 teaspoon baking soda Butter or margarine Maple syrup or powdered sugar

To overnight starter, add sugar, salt, baking powder, and oil; mix well. Add eggs and beat to blend. Mix baking soda with 1 teaspoon water; stir into batter.

Place griddle or 10- to 12-inch frying pan over medium heat; when hot, oil lightly. Pour batter in 1/3-cup portions onto griddle or pan, spacing about 1 1/2 inches apart. Cook until bubbles form on top of pancakes and bottoms are browned, about 1 minute. Turn with a wide spatula; cook until brown on bottom, about 1 minute longer. Serve hot with butter and syrup. Makes 10 or 11 pancakes, 3 or 4 servings.

Per serving: 434 cal. (29 percent from fat); 12 g protein; 14 g fat (2.2 g sat.); 65 g carbo.; 807 mg sodium; 107 mg chol.

Overnight starter. In a large bowl, mix 2 cups all-purpose flour, 1 1/4 cups warm (110|degrees~) water, and 1/2 cup sourdough starter. (If you do not have a starter, see page 156 for recipe source.) Cover with plastic wrap and let stand in a warm place at least 8 or up to 24 hours. Mix 1/2 cup overnight starter with your sourdough starter to replenish it for future use. Use remaining overnight starter to make pancakes; cover sourdough starter and store it in refrigerator.

Ranch Beans

1 pound (about 2 2/3 cups) dried pinto beans 1/4 pound bacon, diced 1 small (about 6-oz.) onion, chopped 2 cloves garlic, pressed or minced 2 tablespoons chili powder 1/8 teaspoon pepper 1 can (8 oz.) tomato sauce Salt

Sort beans and discard debris. Rinse and drain beans; put them in a 3- to 4-quart pan or Dutch oven with 2 quarts water. Bring to a boil on high heat; boil 3 minutes. Remove from heat, cover, and let stand at least 1 or up to 4 hours; drain beans and pour into a bowl.

In pan, stir bacon over medium heat until lightly browned, about 5 minutes. Discard fat. Add onion and garlic; stir until onion is limp, about 5 minutes. Stir in chili powder. Add beans, 3 1/2 cups water, and pepper. Cover and simmer until beans are tender to bite, about 1 hour.

Add tomato sauce. If beans are soupier than you like, boil, uncovered, over high heat until liquid evaporates to suit your taste; stir occasionally and reduce heat as mixture thickens. Add salt to taste. Serves 6.

Per serving: 359 cal. (21 percent from fat); 19 g protein; 8.4 g fat (2.7 g sat.); 55 g carbo.; 374 mg sodium; 8.9 mg chol.

Helen's Whole-wheat Beer Biscuits

2 cups all-purpose flour 1 cup whole-wheat flour 2 tablespoons sugar 4 1/2 teaspoons baking powder 1 teaspoon salt 3/4 teaspoon cream of tartar 3/4 cup (3/8 lb.) butter or margarine 1 large egg 1 cup beer

In a bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, salt, and cream of tartar. With a pastry blender or knives, cut in butter until mixture forms coarse crumbs.

Beat egg to blend; add to flour mixture along with beer. Stir with a fork just until dough holds together.

On a well-floured board, gently knead dough 2 or 3 turns until smooth. Pat dough 1 inch thick. Cut with a floured 2 1/2- to 2 3/4-inch-diameter biscuit or round cookie cutter. Gently pat scraps together; cut out remaining biscuits.

To bake in a Dutch oven, see box on page 160; have 24 ignited charcoal briquets ready to use.

Oil interior of a 12-inch cast-iron Dutch oven with legs; arrange biscuits in a single layer. Put rimmed lid on pan.

When briquets are lightly covered with gray ash, evenly space 8 coals in a circle about 1/2 inch inside traced ring. Set pan over coals. Arrange remaining coals evenly over lid.

Ignite another 7 to 9 briquets. After about 20 minutes, add 5 of the freshly ignited coals to lid. Bake another 15 minutes. Lift lid and check; if biscuits have not started to brown, add 2 to 4 more remaining coals to lid. Continue baking until biscuits are browned, 10 to 15 minutes longer.

To bake in a conventional oven. Arrange biscuits slightly apart on a greased 12- by 15-inch baking sheet. Bake in a 425|degrees~ oven until browned, 18 to 20 minutes.

Serve biscuits warm or cool. Makes 8 or 9.

Per biscuit: 307 cal. (47 percent from fat); 5.6 g protein; 16 g fat (9.8 g sat.); 35 g carbo.; 623 mg sodium; 65 mg chol.

Buckaroo Spanish Rice

1 tablespoon butter or margarine 2 large (about 1 lb. total) onions, chopped 2 pounds ground lean (18 percent fat) beef 1 box (14 oz.) instant-cooking white rice 2 cans (16 oz. each) marinara sauce 1 can (11 oz.) whole-kernel corn 1 can (16 oz.) French-cut green beans, drained 1 to 2 tablespoons minced fresh or canned jalapeno chilies Salt

In a 6- to 8-quart pan or Dutch oven or 12- to 14-inch frying pan over medium-high heat, combine butter and onions. Stir often until onions are limp, 6 to 8 minutes. Add beef, breaking apart with a spoon; stir until crumbly and browned, 10 to 12 minutes.

Stir in rice and 4 1/2 cups water. Cover and cook over low beat until rice absorbs most of the liquid, about 5 minutes. Stir in marinara sauce, corn, beans, and chilies and salt to taste. Cover and simmer until hot; stir occasionally. Serves 8 or 9.

Per serving: 536 cal. (37 percent from fat); 26 g protein; 22 g fat (8.2 g sat.); 60 g carbo.; 888 mg sodium; 73 mg chol.

Jan's Salsa

1 can (4 or 7 oz.) diced green chilies 1 can (26 oz.) tomatoes, drained and chopped (reserve liquid for other uses) 1/2 cup chopped onion 1 clove garlic, crushed or minced 1 tablespoon olive oil 1 tablespoon wine vinegar 1 teaspoon liquid hot pepper seasoning 1 teaspoon pepper Salt and sugar

Mix the chilies, tomatoes, onion, garlic, oil, vinegar, liquid hot pepper, pepper, and salt and sugar to taste. Serve, or cover and chill up to 4 hours. Makes about 3 cups.

Per 1/4 cup: 28 cal. (42 percent from fat); 0.7 g protein; 1.3 g fat (0.2 g sat.); 4 g carbo.; 169 mg sodium; 0 mg chol.

Son-of-a-Son-of-a-Bitch Stew

3 pounds boneless beef stew meat, such as chuck, fat trimmed 2 large (about 1 lb. total) onions, chopped 2 cloves garlic, pressed or minced 1 tablespoon Worcestershire 1/3 cup dry red wine 1/3 cup all-purpose flour 2 tablespoons sugar 1 teaspoon dried thyme leaves 1/4 teaspoon pepper 1 quart regular-strength beef broth 1 bottle or can (12 oz.) beer 2 large (about 1 lb. total) russet potatoes, peeled and cut into 1 1/2-inch chunks 4 large (about 1 1/4 lb. total) carrots, sliced 1/2 inch thick 2 cups coarsely chopped cabbage 1 cup coarsely chopped celery 2 dried bay leaves Salt

In a 6- to 8-quart pan or Dutch oven, combine beef, onions, garlic, and Worcestershire. Cover and cook over medium-high heat for 30 minutes. Uncover and stir often until liquid evaporates and its residue turns dark brown. Add wine and stir to release browned bits.

Smoothly mix flour, sugar, thyme, and pepper with 1 cup broth. Add to beef along with remaining broth. Add beer, potatoes, carrots, cabbage, celery, and bay. Adjust heat to maintain a simmer. Cover and simmer until meat is very tender when pierced, 1 1/2 to 2 hours. Season to taste with salt. Serves 6.

Per serving: 537 cal. (28 percent from fat); 49 g protein; 17 g fat (6.4 g sat.); 45 g carbo.; 273 mg sodium; 148 mg chol.

Blitzen River Cobbler

1 quart 3/4-inch rhubarb chunks, or thawed frozen rhubarb pieces 1 quart 3/4-inch peeled peach chunks, or drained canned peach slices 3/4 cup sugar

Topping (recipe follows)

Spread rhubarb evenly in bottom of a buttered 12-inch cast-iron Dutch oven with legs (for coal baking) or a shallow 3-quart casserole (for oven baking). Distribute peaches over rhubarb. Pour 1/4 cup water around edges of fruit mixture. Sprinkle sugar over the fruit.

On a floured board, pat topping into a 1/2-inch-thick round. Cut into 1/2-inch-wide strips. Lay strips over fruit, spacing them about 1 inch apart and crisscrossing to make a lattice pattern.

If using a Dutch oven, put lid on pan.

To bake in a Dutch oven, see box on page 160; have 24 ignited charcoal briquets ready to use. Arrange 8 briquets on the foil, spacing them evenly in a circle about 1/2 inch inside traced ring. Set Dutch oven over coals. Set remaining coals evenly all over lid.

Ignite another 7 to 9 briquets. After about 25 minutes, add 5 freshly ignited coals to lid. Bake 15 minutes longer. Lift lid and check; if topping has not started to brown, add 2 to 4 more remaining coals to lid. Continue baking until top is browned and fruit is bubbly, 10 to 15 minutes longer.

To bake in a conventional oven, set heat at 375|degrees~. Place casserole with cobbler, uncovered, in oven. Bake until fruit is bubbly and top is browned, about 45 minutes.

Scoop cobbler, hot or warm, into bowls. Serves 9 or 10.

Per serving: 281 cal. (24 percent from fat); 4.8 g protein; 7.6 g fat (4.5 g sat.); 51 g carbo.; 263 mg sodium; 19 mg chol.

Topping. Mix 2 cups unbleached all-purpose flour, 2/3 cup unprocessed bran, 3 tablespoons sugar, and 4 teaspoons baking powder. With a pastry blender or knives, cut in 6 tablespoons butter or margarine until coarse crumbs form. Add 3/4 cup buttermilk and stir just enough to moisten dough; gather dough into a ball.
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Title Annotation:recipes
Author:Anusasananan, Linda Lau
Date:May 1, 1993
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