I absolutely hated meatloaf growing up. Hated it. So when we decided to try this recipe the other day I was a little apprehensive. All I can say is “Wow.” This is not my mother’s meatloaf.
Not Your Mother’s Meatloaf
April 17th, 2009 · No Comments
Cowboy Essentials: The Steak
February 16th, 2009 · No Comments
Steak Selection
USDA PRIME, dry-aged steaks are available through good butchers and through high-end grocery stores.
USDA Choice, the grade just below USDA Prime, is available at most fine grocery stores and can give you a more than acceptable steak.
Look for steak with fine texture and firm to the touch. You want the color to [...]
Cowboy Basics: The Cast Iron Skillet
February 16th, 2009 · No Comments
After his horse and his six-shooter the cast iron skillet is the Cowboy’s best friend.
Cast iron is an ideal heat conductor, providing even and consistent heat. Inexpensive and yet able to withstand a life on the range, it is the old-fashioned cowboy way to cook fat free. When well seasoned, a cast-iron pan is stick resistant and requires no additional oil.
Cowboy Cooked Filet Mignon
February 16th, 2009 · No Comments
The single most important thing to learn about beef: different cuts call for different preparations.
You may have come to this page searching for preparation directions specifically for filet mignon. If you’ve got the time, I really recommend exploring further on this site. It contains a wide variety of instructions and the reasons behind those instructions.
Taco John’s Potato Ole Seasoning Recipe
February 3rd, 2009 · No Comments
I’ve been trying my best to concoct a recipe for the seasoning that Taco John’s uses on their infamous Potato Oles.
After mucho, mucho practice, I come up with a Potato Ole Seasoning recipe that is a variation on this Low Sodium Lawry’s Seasoned Salt Recipe.
- 4 parts low-salt Lawry’s
- 2 parts paprika
- 1 part ground cumin
- 1 part red pepper
You can use regular Lawry’s if you want, but I don’t like the idea that it contains 380 grams of sodium per 1/4 tsp, or about 16% RDA.
Try this Taco John’s Potato Ole Seasoning recipe on all sorts of potato dishes. My favorite application is on hash browns in the morning with my eggs.
The Same Old Cowboys
January 28th, 2009 · No Comments
The ordinary cowboy of the West, and particularly of the Northwest, is the most thoroughly misunderstood man on the face of the earth. Eastern people imagine that all cowboys carry one or more of all overs of peace, ride a fiery, untamed mustangs, where broad sombreros with half-acre brands and rattlesnake bands, are filled to overflowing with profanity and fun, are ready to shoot on the drop of a hat if not sooner, and are altogether on a par with the blood-and-thunder characters portrayed in flashy literature. As her matter of fact, the cowboy of nature is no such thing.
A Cowboy and His Horse
January 28th, 2009 · No Comments
The horse learned to follow the herds of cattle with a vast touch of superiority in its tone. It would plunge to the mill of a round up and follow like a bird each turn of a running steer, cheerfully biting its thick hide at every jump, and enjoying the fun as much as the rider.
The Stampede
January 27th, 2009 · No Comments
But there are other scenes, and terrible ones. The cattle have been herded. The sky is fairly clear. The stars are shining, and yet in the distance there are some few black clouds just rising over the horizon. The experienced foreman believes that a sudden storm is brewing. There is an ominous mist, and the cattle seem uneasy. The Cowboys have been slowly riding around the herd, calling them with their weird singing. Jim the boss is watchful.
The Skill of a Cowboy With His Rope
January 27th, 2009 · No Comments
The skill of the genuine cowboy in handling a rope cannot be questioned. Marvelous stories get abroad through the Eastern press, reciting most astonishing feats of prowess, in which the “lads of the plain” get credit for performances that would seem to be next to impossible. As a matter of fact, not half the truth has been told regarding the genuine, bona fide exploits of the sons of the prairie.
Cowboy Cooking: How to Sear a Ribeye Steak
January 26th, 2009 · No Comments
I’m going to assume that you’ve picked yourself out a melt-in-your-mouth 1.5-2″ thick ribeye and that you’ve got the right equipment.
Preparation
A Cowboy thaws his steaks in the refrigerator between 34° and 40°F, not at room temperature. The primary reason for this is safety. Defrosted whole meat cuts are safely useable for 3-5 days in the refrigerator before cooking.
