Photos copyright protected by iStockPhoto. I purchased rights to use them for my next soon-to-be released cookbook from my cowboy cookery series 'A Cowboy Cookin Every Night - Southern Style' by Carol Bardelli.
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Here's a few recipes from my cookbook 'Authentic Cowboy Cookery Then and Now' by Carol Bardelli and F.E. “Lizzie” Hill. Lizzie Hill was my maternal grandmother. She died in 1979 but I used many of her recipes when writing this cookbook and I thought it fitting to include her as an author. These are not diet or low carb, they’re authentic cowboy dishes and we all know working cowhands - much like athletes and bodybuilders – do not skimp on beans, grains, or starches.
Cold Cucumber Pickles
7 cup sliced, unpeeled cucumbers
1 cup onion
1 cup green pepper
1 cup vinegar
1 tbsp. salt
1 tbsp. celery salt
2 cups sugar
Mix all together cold and store in covered container in refrigerator. Pickles will keep for months.
Texas Style Corn Chowder
6 slices bacon, diced
1/2 c. onion, chopped
2 jalapeno peppers, seeded and diced
2 cups potatoes, diced
1\2 c. water
2 tsp. salt
1 tsp. pepper
2 c. cream style corn
1\2 tbsp. butter, melted
2 tbsp. flour
3 c. milk
parsley
red pepper flakes
Fry bacon until crisp. Remove bacon. Sauté onion and jalapenos in bacon drippings until soft. Cook potatoes in the water with salt, onion and bacon until tender. Add pepper and corn. Blend butter and flour, stir in milk and cook until slightly thickened. Add to corn mixture. Sprinkle with parsley and red pepper flakes. Serve hot.
Texas Rattlesnake Chili
Rattlesnakes were, and still are, common critters in the ranch lands of the American west. They were often killed as varmints. Cowboys followed a rule of frugality and rarely wasted any food available including the lowly rattler.
In 5 qt. saucepan or Dutch oven, heat 3 tablespoons oil or lard and cook 2 chopped onions, 1 chopped green bell pepper, 2 diced jalapeño peppers and 3 cloves minced garlic until tender but not brown. Add 1 pound of beef cut in chunks and meat from one rattlesnake cut in chunks, cook until done. Stir in 2 tablespoons chili powder, 2 teaspoons salt, 1 teaspoon cayenne pepper. Add 6 or 8 chopped tomatoes and 2/3 cups tomato paste. Bring to a boil, cover, then reduce heat and simmer about 2 hours, add water as needed.
“The secret to happiness is good boots and cream gravy.” Willie Nelson
Willie’s Red Eye Cream Gravy
2-3 tablespoons ham or bacon grease
2-3 tablespoons all-purpose flour
1/2 to 1 cup brewed coffee or broth
1/3 cup heavy cream
Salt and pepper to taste
To make the gravy heat bacon grease in a pan on low to medium heat. Add flour slowly, stirring to remove lumps and blend with grease. Cook, stirring constantly, for 4-5 minutes. Gradually whisk in chicken broth until thickened. Stir in 1/3 cup cream until well blended and heated. Salt and pepper to taste. Gravy making is an acquired skill that takes practice. The "art" of gravy hinges on various elements; Blending flour to fat smoothly to prevent lumps, avoiding uncooked and burnt flour during the cooking period, adding enough flour and later, cream, but not too much. Remember, well prepared gravy is a reward in itself. Try the coffee version. Yum, Yum.
Success without honor is an unseasoned dish. – Joe Paterno
Hotter 'N' Hell Chili
2 pounds beef chuck, cut in 1-inch cubes
2 large onions, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 jalapeño peppers, seeded and diced
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon cayenne powder
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon Habanero pepper mustard
or 1 teaspoon Habanero chilies, diced
(Take care not to get any juice in your eyes!)
1/2 cup dry red wine
4 cups fresh tomatoes chopped,
or 2-16 ounce can whole tomatoes, drained and chopped
2 cups cooked kidney beans
0r 1-16 ounce can kidney beans, drained
1 cup sour cream
1 cup Shredded cheddar cheese
1/2 cup pickled jalapeño peppers.
Sauté the first 6 ingredients in olive oil in a large Dutch oven or stock pot until meat is browned. Stir in next 9 ingredients, bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 1 1/2 hours.
Serve with sour cream, shredded cheddar cheese, and pickled jalapeño peppers.
Argue for your limitations and sure enough they’re yours. – Richard Bach
Happy Fourth Everyone!
