The Big Bend Cookbook:: Recipes and Stories from the Heart of West Texas (American Palate)
Format: PDF / Kindle (mobi) / ePub
Early settlers of the Big Bend honed a culture of self-reliance, resilience and creativity. Today, this is reflected in the diverse art, music and cuisine of the area that draw visitors undeterred by its isolation. Though sparsely populated, Big Bend is home to nationally acclaimed restaurants and chefs, as well as generations' worth of family recipes. Travel town by town and plate by plate in this culinary and cultural tour through the Big Bend. Indulge in a slice of jalapeno chocolate cake from Lajitas. Taste the way Big Bend Brewery's beer makes beef stew irresistible. Take a bite of an innovated classic with the rich pistachio fried steak in Marfa. From barbecued cabrito in Marathon and pozole in Fort Davis to adventures foraging in the desert, savor a part of Texas unlike any other. Author Tiffany Harelik guides the journey with interviews, history and, of course, recipes.
talked about it for years.” —Meredith Beeman Seven-Minute Frosting: 2 egg whites 1½ cups sugar � teaspoon cream of tartar � cup water pinch salt 1 teaspoon vanilla or 1 teaspoon coconut flavoring shredded coconut � Combine all ingredients except flavoring and coconut in the top of a double boiler. Place over boiling water and beat with a rotary beater until the mixture stands in stiff peaks, scraping bottom and sides of pan occasionally. Remove from heat and add flavoring. � Spread on
the Gage Hotel. I arrived in Marathon around March 1991 and began my cooking career there out of sheer mishap. I had come to the Gage to be a restaurant manager, but the chef and the dishwasher both walked out on me one night with close to one hundred people waiting to eat, so I was forced to step behind the stove and figure it out. Up to that point, I could barely boil water, so this was a huge task in a new, desolate environment. I learned to be self-sustainable and to rely on local products
partner at Reata used to call this area a gastronomic wasteland in the ’90s—not anymore! As you will come to see in the following pages, there is much to celebrate out in West Texas, from the people and their culture to the food and the land! —Grady Spears Frito Pie with Venison Chili, Fancy Cheeses and Texas Pico Courtesy of Grady Spears This is one of our all-time favorite Texan treats. We’ve dressed up this version with venison or quail chili, but you can use beef too. The caciotta (or
his dad on a ranch they had leased. “In 1977, he made $300 a month working for his dad; can you believe that?” Magda says with a smile. “He’s always been a cowboy.” Burney’s dad, Willys Burnett Drawe, had a ranch called the Weatherby just west of Toya, Texas. Burney would go help his father on the ranch two or three times a year, and Magda would tag along. “There was no running water and no electricity, so on weekends we would go to Van Horn to do laundry, buy burgers, rent a room. Burney would
then set aside. � In a large saucepan, combine sugar and water. Cook, stirring constantly, over medium-high heat until sugar dissolves. Add prickly pear liquid, reduce heat to low and simmer 2 more minutes, stirring frequently. Turn off heat and add lime juice to maintain color. West Texas Prickly Pink Limeade Courtesy of Mirt Foster Sit back, relax and watch the tumbleweeds. Makes 1 12-ounce drink. 6 ounces ready-made limeade 2 ounces Prickly Pear Simple Syrup (see recipe on page 233) 2