Friday, April 20, 2012

Cowboy Chow

Chuck Wagon Recipes

A little while back on my blog All My Heroes are Cowboys I talked about Cowboy Chow and posted a few chuck wagon recipes.  In response to that blog I had several readers share with me their personal "cowboy" favorites.  With spring upon us and summer picnics looming on the horizon I thought I'd share two of the recipes that I've tried and rated Five Stars! 

From Virginia C.
Cowboy Beans

1 ½ lbs. ground chuck,
1 onion, chopped
1 green pepper, chopped
1 (14 ½ oz.) can kidney beans
1 (14 ½ oz.) can pork & beans
1 (15 oz) can tomato sauce
½ c. brown sugar, packed
1 tbsp. steak sauce
1 tbsp. Worcestershire sauce

Brown beef with onion and green pepper in a 12' skillet; drain. Add remaining ingredients. Cover and simmer for 20 minutes, stirring occasionally. Delicious as a main dish served with grilled Texas Toast.  Lefto0vers make great hot dog chili.
Cynthia from Mesa, Arizona recommends the following salsa recipe from the food network.  Cynthia swears by the Tyler Florence concoction so I tried it.  It was a lot of work but I made a huge batch and it lasted forever!  If you're entertaining a big crowd this is the salsa to make!

Salsa Roja

1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1  lime, juiced
Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes. Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).

 Add the chili mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.

If you've got any great "cowboy" recipes please share them! I'm always looking for something new to take to family gatherings.

Happy Trails!

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Amanda Renée said...

My mouth is watering! I am definitely trying the salsa recipe.

Marin Thomas said...

Hi Amanda...let me know what you think of the salsa if you try it. We have a great little Mexican market near our house which has all different kinds of spices needed for Mexican recipes...makes shopping a lot easier and quicker :-)

Amanda Renée said...

There are a few mexican shops here...I've needed an excuse to check them out. Now I have one :)