Chef2Chef Recipe Club - Volume 5 Issue 86 – October 27, 2003
Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net
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Hello Recipe Club,
This week we’ll stray from our usual format just a bit. We will head southeast a bit from here and stop when we get to Oklahoma. That’s where we’ll find this week’s host, Kent Rollins. Below you find an introduction and a short story about Kent. Kent does a fair amount of cooking away from the Bunkhouse, and he uses a Dutch oven most of the time. This week he’ll introduce us to Dutch oven cooking. Don’t worry…you don’t have to go out in the back yard to follow
these recipes…but you could!
About Kent Rollins: Simply put, Kent Rollins is one of a kind. Raised in southwest Oklahoma near the banks of the Red River, Kent grew up around the cattle business and has never been able to get away from it - not that he’d want to. He learned to cook from his mother at an early age and has turned that into a first class business.
Kent, his wife Donna and son Jeffery are the owners and operators of the Red River Chuckwagon and they operate a cow/calf operation along the Red River south of Hollis, Oklahoma. He manages 80 to 100 mother cows and cares for 1700 yearlings from December to May. In addition to caring for his own cattle at Red River Ranch, he also manages calving for the public, sometimes for as many as 350 neighboring cattle around the Red River in both Oklahoma and Texas.
Kent and his 1876 Studebaker Chuckwagon won the Lubbock, Texas, “Annual Chuckwagon Cook Off” in 1996 and was voted the Will Rogers Award for Chuckwagon of the Year by the Academy of Western Artists for both 1996 and 1997. Also a poet and storyteller, Kent received the Skinny Rowland Humor Award for Best Humorist and Storyteller in 2002. Kent and his wagon, also have the honor of being designated by the Governor of Oklahoma “Official Chuckwagon of Oklahoma”
representing the States Western Chuckwagon Heritage at local and National events and festivals.
“I was born a century too late, I admit it.” With his handle bar mustache, patched boots and sweat-brimmed cowboy hat, Kent does seem a man displaced in this new Century. The misplaced cowboy has adjusted well: blending his love of cooking, story telling and western heritage into a business where he is able to do just what he enjoys.
Kent has entertained and cooked from Hollywood to Branson and many points in between. He has been featured on the Food Network’s “Fantasy Cooking” show, QVC-The Shopping Channel and ABC’s “Home and Family” with Christina Ferrare. Check out his site here: http://www.kentrollins.com/index.html
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Mexican Corn Bread
Ingredients:
3/4 cup buttermilk
2 eggs
1-1/4 cup cornmeal
1 can chili peppers
1/2 tsp. baking powder
˝ tsp. salt
1 tsp. bacon fat
1 cup creamed corn
1 cup grated cheese
Procedure:
Combine all ingredients except cheese. Pour ˝ the mixture in greased Dutch oven or baking pan. Sprinkle with cheese. Pour rest of mixture over cheese.
Bake until golden brown in the oven for 20-25 minutes at 350 degrees or in a Dutch oven.
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Honey Mustard Chicken - a Bandana Bandito Gourmet Collection Series taste treat!
Bandana Bandito's new Gourmet Collection Series products have spawned a clutch of new recipes that take San Antonio taste to a new level. At the top of the list is David Nelson's Honey Mustard Chicken - a melt-in-the-mouth concoction using Bandana Bandito's new Sweet Mustard Marinade. Click here to get Honey Mustard Chicken, plus a bonus recipe now. http://www.bandito.com/c2c_recipe_oct.html Only available to Chef2Chef
Newsletter subscribers.
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Kent uses a number of products that can be found at a partner site called Chuckwagon’s Best. They sell a hearty blend of Cowboy Coffee over there and even feature Kent’s Red River Ranch Seasoning.
http://www.chuckwagonsbest.com
Chuckwagon Steak
Ever get an ole tough piece of chuck roast or sirloin, well just imagine a 4 year old longhorn steer that has traveled 1500 miles in a slow walk, you don't know the meaning of tough, this will get rid of some of that.
2-lbs of round steak or chuck steak
1-cup of Chuckwagons's Best Seasoned Flour
1-tsp of minced garlic
2-cans of beef broth
1-onion slice thin
Season meat with seasoned flour and fry until golden brown in a greased cast iron skillet. Then place in a 12 or 14 inch dutch oven, add the beef broth and 1/2 can water and layer on the onions.
Or place in a deep casserole dish that can be covered. Cook slowly for about 30 to 45 minutes at 325, you may have to add more broth or water to this as it cooks.
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Red Beans
Also known as pinto beans, beans were a major part of the ole Cowboy's breakfast and supper. Cowboy's said if you had beans and bread you had a meal. Some ole Cowboy's told me that some old Chuckwagon cooks used beans for meat.
1 pound of pinto beans
2 jalapenos peppers
2 smoked ham hocks
1 Vidalia onion
1/3 cup of chopped cilantro
Salt, pepper, Mrs. Dash
In a crock-pot or any bean pot, pour the beans in and cover with water. About twice as much water will be needed if you don't soak the beans.
When the water starts to warm add the ham hocks and the chopped onion, peppers and cilantro.
The longer these fellers get to cook the better they will be.
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