One of the cookbooks I have carried around for many years is “Cowboy Cooking” which is comprised of recipes from the Cowboy Artists of America. Who wouldn’t love a Bald-Faced Sandwich, a Cowpoke Sandwich, or some Cow-Chip Cookies? Many of the recipes can be cooked over a campfire too, which could come in handy when I finally move into an Airstream.
The Texas Cowboy Kitchen: Recipes from the Chisholm Club, is another favorite … by Grady Spears, who also wrote A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos. Here is a link to all 8 Grady Spears’ cookbooks.
Wondering how to cook those ‘mountain oysters?’ Cowboy Tendergroins! After castrating your bull calves, take their ‘oysters’ (approximately 6 per person), clean them down to the membrane, throw them in a hot griddle or skillet coated with some Mazola oil, season with a little garlic salt to taste, and cook them until they pop open. Serve hot!
![Reblog this post [with Zemanta]](http://img.zemanta.com/reblog_e.png?x-id=a07d0918-0f80-4c88-844a-c5a6d8c78f74)
Related posts:
