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Tagged as: Baking , Biscuit , Bread , Dough , Dutch oven , Dutch Oven Sourdough Biscuits , Knead , Sourdough Read Full Story

Tagged as: Baking , Biscuit , Bread , Dough , Dutch oven , Dutch Oven Sourdough Biscuits , Knead , Sourdough Read Full Story

From The Cowboys Kitchen Yield: 6 Servings 1 LB. BEEF TENDERLOIN 1 CUP GRATED PILONCILLA (A MEXICAN BROWN-MOLASSES SUGAR) 1 TBS. KOSHER SALT 1 TBS. FRESHLY GROUND BLACK PEPPER 1/8 CUP GROUND COFFEE Heat grill. In a mixing bowl combine all ingredients with a whisk until well mixed. Drizzle olive oil on Tenderloin. Coat the Tenderloin throughly in the rub. Place the Tenderloin on a high to medium heat,  for approximately 15 minutes on each side. Remove, slice, and serve warm... Read Full Story

From The Cowboys Kitchen Yield: 6 Servings 1 LB. BEEF TENDERLOIN 1 CUP GRATED PILONCILLA (A MEXICAN BROWN-MOLASSES SUGAR) 1 TBS. KOSHER SALT 1 TBS. FRESHLY GROUND BLACK PEPPER 1/8 CUP GROUND COFFEE Heat grill. In a mixing bowl combine all ingredients with a whisk until well mixed. Drizzle olive oil on Tenderloin. Coat the Tenderloin throughly in the rub. Place the Tenderloin on a high to medium heat,  for approximately 15 minutes on each side. Remove, slice, and serve warm... Read Full Story

From The Cowboys Kitchen Yield: 6 Servings 1 TABLESPOON BUTTER 2 TABLESPOONS VEGETABLE OIL 2 CLOVES GARLIC, MINCED 2 RED ONIONS, DICED 2 POUNDS BACON, DICED 6 JALAPENOS, SEEDED AND MINCED 2 RED BELL PEPPERS, DICED 1 BOTTLE LONE STAR BEER 1 CUP BARBECUE SAUCE 1 CUP BROWN SUGAR 1/4 CUP MOLASES 4 CUPS COOKED PINTO BEANS, DRAINED KOSHER SALT Preheat the oven to 375 degrees Fahrenheit.  Grease a 13 by 9-inch casserole dish with butter and set aside. In a large saute pan, heat... Read Full Story

From The Cowboys Kitchen Yield: 6 Servings 1 TABLESPOON BUTTER 2 TABLESPOONS VEGETABLE OIL 2 CLOVES GARLIC, MINCED 2 RED ONIONS, DICED 2 POUNDS BACON, DICED 6 JALAPENOS, SEEDED AND MINCED 2 RED BELL PEPPERS, DICED 1 BOTTLE LONE STAR BEER 1 CUP BARBECUE SAUCE 1 CUP BROWN SUGAR 1/4 CUP MOLASES 4 CUPS COOKED PINTO BEANS, DRAINED KOSHER SALT Preheat the oven to 375 degrees Fahrenheit.  Grease a 13 by 9-inch casserole dish with butter and set aside. In a large saute pan, heat... Read Full Story

1/2 CUP UNSALTED BUTTER, MELTED 1 MEDIUM YELLOW ONION, DICED 1 POUND POTATOES, PEELED AND COARSELY GRATED 1 CUP SOUR CREAM 1 1/2 CUPS GRATED SHARP CHEDDAR CHEESE 1/2 CUP CHOPPED GREEN ONIONS, GREEN AND WHITE PARTS KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1 CUP CHOPPED COOKED BACON 1/2 CUP ALL-PURPOSE FLOUR 1/4 CUP VEGETABLE OIL Read Full Story

1/2 CUP UNSALTED BUTTER, MELTED 1 MEDIUM YELLOW ONION, DICED 1 POUND POTATOES, PEELED AND COARSELY GRATED 1 CUP SOUR CREAM 1 1/2 CUPS GRATED SHARP CHEDDAR CHEESE 1/2 CUP CHOPPED GREEN ONIONS, GREEN AND WHITE PARTS KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1 CUP CHOPPED COOKED BACON 1/2 CUP ALL-PURPOSE FLOUR 1/4 CUP VEGETABLE OIL Read Full Story

Blue Ribbon Cornbread From The  Cowboys Kitchen Yield: 6 Servings 1/2 CUP BUTTER 1 CUP YELLOW CORNMEAL 1 CUP ALL-PURPOSE FLOUR 1 TABLESPOON BAKING POWDER 1/2 TEASPOON SALT 3/4 CUP HEAVY CREAM 1 EGG, BEATEN 1/2 CUP CHOPPED RED BELL PEPPER 3/4 CUP GRATED SHARP CHEDDAR CHEESE 1-2 JALAPENOS, STEMS AND SEEDS REMOVED, MINCED Preheat the oven to 425 degrees Fahrenheit.  Place butter in a 9 to 10-inch cast-iron skillet or Dutch oven and place in oven for 5 to 10 minute, or until... Read Full Story