Overview

This homage to the Lone Star State's most irresistible steaks showcases hundreds of recipes. Featuring beautifully photographed offerings from steakhouses, ranches, and restaurants throughout the state, this volume takes readers on a ride down the Chisholm Trail through the history of Texas' steak culture. The first chapter is devoted exclusively to steaks. The cooking methods and styles are as varied as Texas. Featured recipes include chili-cheese enchiladas topping a char-grilled rib-eye steak from the Southern border, pepper-crusted smoked beef tenderloin from the panhandle of west Texas, and a porterhouse crusted with a maple rub and grilled over an open flame from the hill country. Beef ribs, brisket, sausage, chili, and burger recipes come next, followed by a section for starters, sides, sauces, and rubs. This section includes favorites such as pan del campo, stuffed mushrooms, and butter beans and ham shanks. A final chapter devoted to desserts includes recipes for bread puddings, cobblers, blondies, custards, and adult beverages. Also included are special tips and descriptions of which cut of meat is best used for what cooking technique. Photographs from inside the steakhouses and the ranches accompany each recipe, with extra information about the establishment or chef who brought the dish to perfection.

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9781589808782

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Author Information

Helen Thompson was the city editor for Metropolitan Home magazine. She has also worked for TRIBEZA magazine in Austin, Texas, and Texas Monthly. She is the author of Dallas Classic Desserts and The Big Texas Steakhouse Cookbook, both available from Pelican. She resides in Austin, Texas. Robert M. Peacock, a well-known Dallas photographer, is recognized for being able to capture the beauty and appeal of food for top cookbooks and magazines. His work has appeared in numerous magazines and books, including Pelican's Dallas Classic Desserts and The Big Texas Steakhouse Cookbook. He is thrilled to call Dallas, Texas, home. Cowboy cook Grady Spears is famous for his signature-style cowboy cuisine and has created menus for co-owned restaurants such as Reata Restaurant, the Roadrunner, the Chisholm Club, the Burning Pear, and the Nutt House. He has also cooked for former Texas governor George Bush, on several television shows, and hosted his own weekly TV show. Spears has endorsed and worked for brands such as Bud Light, the American Beef Producers, and the Big Green Egg. In the past he has been named a Rising Star by Restaurant Hospitality Magazine and one of Restaurant and Institutions' annual Top Five Chefs. Janice Shay, owner of the book-packaging company Pinafore Press, is an award-winning book designer who has produced cookbooks and art, garden, gift, and children's books. For her efforts in design, Shay received the Comstock Award and the Jane Addams Peace Prize for Children's Literature. She is the vice-president of the Publishers Association of the South and has served as an art director for magazines such as Rodale's Scuba Diving and Atlanta Magazine. Shay lives in Savannah, Georgia.

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