Spirit of the West: Ranch House Cookbook - Hardcover

Cox, Beverly; Jacobs, Martin

Hardcover

ISBN 10: 1885183216 ISBN 13: 9781885183217

Publisher: Workman Publishing, 1996

Synopsis

Behind the recipes in this cookbook lies a heritage influenced by the techniques of the Native American and Mexican peoples. Featured recipes include Pecan Bread with Chokecherry Jelly, Buttermilk Pancakes, Authentic King Ranch Beans and Sourdough Biscuits.

About this title

From the Back Cover

Spirit of the West: Cooking from Ranch House and Range is filled with recipes that satisfy. Here are the robust, flavorful dishes that sustained cowpokes and wranglers, ranch hands and cattle barons. Influenced by the cooking of Mexico and of the Native American inhabitants--and enriched by the many ethnic cuisines brought to the region by its settlers--ranch house cooking is American home cooking on a grand scale.

The book includes more than 100 recipes for simple, mother-watering dishes for breakfast, lunch, dinner, and anything in between. Beginning with recipes that date back to the first western ranchers--who came north from Mexico in the sixteenth century--and continuing through those served at today's dude ranches, Spirit of the West includes such timeless American dishes as Sourdough Hotcakes, Potato Doughnuts, Butterscotch Rolls, Chokecherry Jelly, Grandma Hubbard's Batterfried Chicken, King Ranch Beans, Mission-style Red Chili Sauce, Pot Roast with Dumplings, and Devil's Food Cake with Brown Sugar Frosting.

This book traces the mythic story of the American frontier through the food eaten by those who lived it. Chapters cover the vaquero tradition; the time of the great cattle drives and the open range; the era of the big ranches; the coming of homesteaders; and the traditional dude ranches of today. Chapter introductions by Western historian David Dary, author of Cowboy Culture, sketch the thrilling history of the American West. Sam'l P. Arnold, author of Eating Up the Santa Fe Trail and noted chef and owner of the world-famous Fort Restaurant in Morrison, Colorado, weaves together Western food, history, and way of life in the book's introduction.

The book includes more than 100 recipes for simple, mother-watering dishes for breakfast, lunch, dinner, and anything in between. Beginning with recipes that date back to the first western ranchers--who came north from Mexico in the sixteenth century--and continuing through those served at today's dude ranches, Spirit of the West includes such timeless American dishes as Sourdough Hotcakes, Potato Doughnuts, Butterscotch Rolls, Chokecherry Jelly, Grandma Hubbard's Batterfried Chicken, King Ranch Beans, Mission-style Red Chili Sauce, Pot Roast with Dumplings, and Devil's Food Cake with Brown Sugar Frosting.

This book traces the mythic story of the American frontier through the food eaten by those who lived it. Chapters cover the vaquero tradition; the time of the great cattle drives and the open range; the era of the big ranches; the coming of homesteaders; and the traditional dude ranches of today. Chapter introductions by Western historian David Dary, author of Cowboy Culture, sketch the thrilling history of the American West. Sam'l P. Arnold, author of Eating Up the Santa Fe Trail and noted chef and owner of the world-famous Fort Restaurant in Morrison, Colorado, weaves together Western food, history, and way of life in the book's introduction.

Excerpt. © Reprinted by permission. All rights reserved.

Roundup Fried Potatoes and Eggs

On long cattle drives eggs were a luxury. Chuck-wagon cooks usually packed a few dozen unwashed eggs between layers of salt and brought them along to use in cakes or puddings, but they seldom "fried up a mess of eggs" for breakfast. But on roundups where camp was made within a few days of ranch headquarters, and re-supplying it was easier, fried potatoes and eggs were a favorite cowboy breakfast.

Even in more permanent camps, chuck-wagon cooks worked very hard. Cowboys had to be ready to ride out at first light and "Cookie" was usually up preparing breakfast two to three hours earlier. To simplify his morning routine, the cook would peel and cut up his potatoes the night before and store them in a bucket of water.

Jerry Baird has been cooking for roundups and chuck-wagon cook-offs for twenty-five years. Cowboys look forward to his hearty potato- and egg-breakfasts. He varies the recipe depending on what he has on hand, sometimes throwing in some chopped jalapenos or mild green chiles. He usually serves up some biscuits or corn bread with pan gravy on the side. Jerry is used to cooking for crowds. When figuring out quantities he allows one pound of potatoes and a half-dozen eggs for every three people.

3 pounds red potatoes (4 to 6)

6 tablespoons bacon drippings (see Note)

1 large onion, peeled and chopped (1 1/2 to 2 cups)

18 large eggs

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

Peel the potatoes and cut them into 3/4-inch dice. If making ahead, store them in cold water to cover to keep them from discoloring. Drain well and pat dry with a towel before frying.

In a Dutch oven or 13- to 14-inch skillet, heat the drippings over medium-high heat. Add the potatoes and fry, stirring occasionally, for about 10 minutes, until browned and half-cooked. Add the onion and continue to cook for 8 to 10 minutes more, or until the potatoes and onion are tender. Beat the eggs with the salt and pepper. Pour the eggs into the potato mixture and cook, stirring constantly, for 5 to 6 minutes, or until the eggs are set.

Serves 9 to 10

NOTE: Three tablespoons each of butter and vegetable oil may be used in place of the bacon drippings.

Dorcie's Corn Cakes

During the cowboy era in south and east Texas, cornmeal was more widely available than wheat flour. So cowboys ate a lot of corn bread. Corn pones, corn dodgers, or hoecakes--fried in a skillet or baked in the embers of the campfire--were simple breads that a cow hunter could throw together quickly. Leftovers were packed in his saddlebag for trail food. At ranch headquarters, or on trail drives where a cook and chuck wagon accompanied the crew, lighter, more elaborate corn breads made with eggs and milk were a welcome treat.

The old-fashioned corn cake recipe comes from Guy and Pipp Gillette's mother, Doris Porter Gillette, who remembers her mother and grandmother preparing this dish. they made one large cake the size of the skillet and served it cut into wedges. Mrs. Gillette finds that individual cakes are easier to turn and brown on both sides. They go well with chili and are great for breakfast, served with bacon and eggs or topped with butter and syrup.

2 cups yellow cornmeal

1/2 cup unbleached all-purpose flour

2 teaspoons salt

2 tablespoons corn oil

In a mixing bowl, combine the cornmeal, flour, and salt. Stir in 2 cups of boiling water and form the mixture into 10 to 12 patties. Heat the oil in a large skillet over medium-high heat. Fry the patties 3 to 5 minutes on each side, until well browned.

Serves 4 to 6

Excerpted from Spirit of the West. Copyright (c) 1996 by Beverly Cox. Reprinted with permission by Artisan.

Edition details

• Publisher: Workman Publishing
• Publication date: 1996
• Language: English
• ISBN 10: 1885183216
• ISBN 13: 9781885183217
• Binding: Hardcover
• Number of pages: 244