A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos by Grady Spears and Robb Walsh

  • Grilled strip steak with cilantro butter (page 19)

    from A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos A Cowboy in the Kitchen by Grady Spears and Robb Walsh

    • Categories: Dips, spreads & salsas; Grills & BBQ; Spice / herb blends & rubs; Main course; Picnics & outdoors; American South; Mexican
    • Ingredients: Worcestershire sauce; beef strip steaks; granulated garlic; ground cumin; ground pasilla chiles; cilantro; butter; ground thyme
    • Accompaniments: Char-grilled squash
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Notes about this book

  • slowfoodie on November 13, 2010

    This book is a lot better than the name might suggest. The old cowboy chuck wagons never had it like this. The book is a treasure trove of unique Tex-Mex style recipes, and their Reata Grill Blend steak seasoning mix is just as addictive as they claim, and useful for so much more than steak.

Notes about Recipes in this book

  • Chicken-fried steak with cracker-pepper gravy

    • Rinshin on December 14, 2020

      I liked the method of double dipping in the flour mixture and really working with your fingers to massage the flour on. This has very simple taste and for us, we wanted more flavor in the cream sauce. Added small amount of browned sausage and bacon bits along with better than bouillon paste, garlic, onion, TJs mushroom powders and minced scallion in the cream sauce. Tonight is our Texas night.

  • Cowtown coleslaw

    • lawrencecharcuterie on May 09, 2021

      Only used three jalapenos; not too spicy. Five would have been fine. Also added the lime zest.

    • TimothyJames on July 21, 2025

      I thought everything in Texas was bigger but maybe not. I only used ½ a head of cabbage to get 5 cups. Likewise about ? of a head of red cabbage to get 1½ cups. I used all 5 jalapeños and it wasn't too spicy at all. I think next time I'll keep the seeds in an onle get rid of the excessive pith to get that "zing" that's described in the recipe.

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  • ISBN 10 1306133750
  • ISBN 13 9781306133753
  • Published Dec 04 2013
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Cookbook buyers and foodies the world over have come to count on Ten Speed to introduce exciting young chefs and up-and-coming cuisines. In the tradition of Mark Miller's COYOTE CAFE, ROY'S FEASTS FROM HAWAII, and CHARLIE TROTTER'S, we are proud to bring you a haute take on one of America's most traditional cuisines-that of the Texas ranch. But don't be thinking ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot new chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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