Big Ranch, Big City Cookbook

Ebook $19.99

Ten Speed Press | Sep 06, 2011 | 272 Pages | ISBN 9781607740704

  • Hardcover$40.00

    Ten Speed Press | Sep 06, 2011 | 272 Pages | 8-1/2 x 10-7/8 | ISBN 9781580085304

  • Ebook$19.99

    Ten Speed Press | Sep 06, 2011 | 272 Pages | ISBN 9781607740704

Praise

“All Texas-proud fare from a West Texas boy, new ways of thinking about old-school Texas flavors.”
—San Antonio Express-News, 10/29/11

“Lambert and co-author June Naylor have written a cookbook that makes me want to rope steer and toss bales all day just to enjoy these down-home, hearty recipes to their fullest.”
—Austin Post, 9/8/11

“Lambert’s book brings a trained chef’s techniques and know-how to a roster of dishes that speak to the foodie heart of Texas. Biscuits, gumbo, fried green tomatoes, brisket, oysters, tacos and macaroni and cheese make nice with more sophisticated presentations of rack of lamb, braised duck, crab-stuffed trout and gingered pear fried pies. Still, it’s all Texas-proud fare from a West Texas boy; new ways of thinking about old-school Texas flavors.” 
—Houston Chronicle, 9/7/11

“One of Texas’ most beloved chefs, Louis Lambert, embraces the foods, cooking styles and heritage of what it means to be a Texan.”
—Fort Worth Star-Telegram, 9/6/11

“My favorite recipe in the whole book is Gingered Pear Fried Pies. Lambert takes one of our state’s best-loved desserts, the fried fruit turnover, and gives it a city spin with candied ginger and a classy French crust. It’s everyday cooking with style.”
—Patricia Sharpe, executive editor / food writer for Texas Monthly
 
“One of the great pleasures of living in Texas is discovering Lou Lambert cooking behind a cloud of smoke. I love Lou’s food—the gutsy West Texas flavors that he grew up with reinterpreted through his smart urban filter. For a cowboy, he’s awfully good with vegetables—I’d buy this book for the Achiote-Seared Chickpeas alone!” 
—Paula Disbrowe, author of Cowgirl Cuisine and senior travel editor for Southern Living magazine
 
“Being a fifth-generation West Texan myself, Lou had me at ‘When I was a kid in Odessa. . .’ Reading this colorful and thoughtfully conceived book makes me long for my youth when life was simpler and Fried Green Tomatoes alone could brighten an otherwise dreary day. Much has been written about Texas food over the years, but to my mind, no one has quite captured the true essence of the genre like Lou. The Beer-Battered Quail with Jalapeño Peach Glaze is worth the price of the book itself, but add the clear, concisely written recipes and helpful sidebars and guides and you have the makings of a real Texas classic. Excuse me while I return to my childhood with Stacked Chili Con Carne Enchiladas with Fried Eggs.”   
—Stephan Pyles, restaurateur, cookbook author, and recipient of the Southwest’s first James Beard Award for Best Chef

Table Of Contents

x     Foreword
1     Introduction

Salads 
11   Beef Salpicon Salad
12   Lambert’s Chopped Salad
13   Ranch Steak Salad Niçoise
15   Red Grapefruit and Avocado Salad with Honey-Poppy Seed Dressing
16   Romaine with Creamy Lemon Vinaigrette
17   Sunday Three-Bean Salad
19   Fried Green Tomatoes with Crab Rémoulade
21   Warm German Potato Salad
23   Roasted Beet Salad with Shaved Fennel and Candied Shallot Vinaigrette
25   Spinach Salad with Smoked Bacon Vinaigrette and Blue Cheese

Soups & Stews 
29   Roasted Poblano and Cheddar Soup  
31   Ancho Chicken Tortilla Soup
32   Cannellini Soup with Parmesan and Baby Greens  
35   Gingered Acorn Squash Soup  
36   Sherried Onion Soup with Gruyère Toast  
38   Norma’s Oyster Stew
39   Curried Chicken and Potato Stew  
41   New Mexico Pork and Green Chile Stew  
42   Port Arthur Seafood Gumbo  
45   Seafood Posole Verde 
47   West Texas Venison Chili  

Sausages, Pâtés & Cured Meats
53   Maple and Fennel Breakfast Sausage 
55   Chicken Sausage with Parmesan and Sun-Dried Tomatoes  
56   Jalapeño and Cheddar Beef Hotlinks  
58   Spicy Oak-Smoked Chorizo  
59   Brandied Chicken Liver Terrine with Caramelized Onions  
62   Hunters’ Country Venison Pâté
64   Foie Gras Mousseline
65   Pecos Wild Duck Rillettes  
67   Hot Smoked Pecan-Cured Salmon  
69   Pickled Cajun Shrimp 
71   Peppered Lamb Pastrami

Beef, Lamb, Pork & Game
77   Adobo-Grilled T-Bone with Red Chile and Cheese Enchiladas  
80   Bock-Braised Beef Short Ribs  
82   Beef Tenderloin with Blue Crab and Béarnaise
83   Pan-Seared Peppered Strip Steak with Roasted Garlic Butter  
85   Salt- and Pepper-Crusted Prime Rib of Beef  
88   Smoke-Braised Beef Brisket with Chile-Coffee Rub  
89   Maple Sugar- and Mustard-Crusted Rib Eye  
91   Mint Pesto Roasted Rack of Lamb  
92   Coriander Roasted Leg of Lamb with Border Chimichurri
95   Valley Grilled Porterhouse Pork Chops   
97   Panfried Pork Cutlet with Parsley-Caper Butter Sauce  
99   Slow-Smoked Pork Butt with Vinegar Barbecue Sauce  
100 Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce

Poultry

106 Chicken Potpie with Tart Apples and Country Sausage  
109 Herbed Chicken and Potato Dumplings
111 Panfried Buttermilk Chicken  
114 Pan-Seared Rosemary Chicken  
117 Wood-Roasted Chicken with Mexican Chocolate Chile Rub  
118 Sabine Braised Duck with Wild Mushrooms and Port  
121 Grilled Bacon-Wrapped Quail with Chorizo Cornbread Stuffing 
122 Beer-Battered Quail with Jalapeño Peach Glaze
 
Seafood
129 Broiled Oysters with Spinach, Bacon, and Pernod  
131 Mexican Ceviche Cocktail  
132 Seafood Frito Misto  
133 Scampied Barbecued Shrimp
135 Shrimp Rigatoni Puttanesca 
136 Redfish with Shrimp Creole 
139 Panfried Trout with Crab and Shrimp Stuffing  
142 Romesco-Crusted Snapper with Basil Beurre Blanc  
145 Roasted Halibut in Saffron Tomato Broth with Corn Fritter Dumplings  
147 Grilled Coriander Salmon with Mint-Cucumber Relish  

Tex-Mex
153 Beef Chiles Rellenos in Spicy Tomato Broth  
155 Spanish Rice
156 Creamy Chicken Casserole with Hatch Chiles  
159 Chicken Sopes with Roasted Corn Crema
163 Green Chile Queso
164 Puffy Tortilla Chips
165 Serrano Escabeche  
166 Smoked Beef Barbacoa Tacos
167 Chunky Avocado Salsa
170 Spicy Pork Tamale Gratin
173 Stacked Chili Con Carne Enchiladas with Fried Eggs

Vegetables & Sides
177 Grilled Asparagus with Broken Tomato Vinaigrette
179 Achiote-Seared Chickpeas
181 Sugar-and-Tomato Baked Beans
183 Green Chile Grits
184 Loaded Garlic Mashed Potatoes
185 Ricotta Spinach Gratin
187 Joann’s Stewed Okra and Tomatoes
189 Parmesan Potato Gratin
190 Corn and Cheddar Pudding
191 Three-Cheese Macaroni with Country Ham
193 Braised Greens with Smoked Ham Hock

Breads
199 Brunch Buttermilk Biscuits  
200 Buttery Parker County Dinner Rolls  
201 Citrus Scones
203 Green Onion Skillet Corn Cakes  
205 Jalapeño Corn Muffins  
207 Onion Flatbread
208 Governor’s Mansion Potato Rolls  

Desserts
213 Buttermilk-Honey Ice Cream
214 Buttermilk Chocolate Cake  
216 Carmelita Bars
217 Chocolate Mocha Ice Cream
219 Mexican Flan
221 Gingered Pear Fried Pies
224 Lambert’s Fudge Brownies
225 Maple Bread Pudding
227 Lemon Pound Cake
228 Peach Cake Cobbler
229 Roasted Peanut and Peanut Butter Cookies
232 Tres Leches Cake

Stocks & Sauces
237 Brown Beef Stock
238 Chicken Stock
239 Shrimp Stock
240 Fish Stock
240 Court Bouillon
241 Béarnaise Sauce  
241 Creamy Horseradish Sauce
242 Basic Beurre Blanc
243 Brown Beef Sauce
244 Wild Mushroom Ragout
245 Border Chimichurri
246 Ancho Mole Sauce
246 Fennel Salsa Verde
247 Carmen’s Green Salsa
247 Red Table Salsa
249 Rustic Chile Pepper Sauce
249 Salsa Roja
250 Fruited Herb Grain Mustard
250 Cider-Mustard Barbecue Sauce
251 Texas Barbecue Sauce
251 Vinegar Barbecue Sauce
 
252 Sources
253 About the Authors
254 Index

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