SUBROSA CHILES RELLENOS BY GARNER IN MAVERICK SERIES ENJOY DAN: By CHEF DAN: (From the 1951 Cowboy Cookbook by Ken Beck & Jim Clark) Makes 6 servings. INGREDIENTS: 6 Anaheim chili peppers 6 ounces shredded light Cheddar cheese, divided All purpose flour 4 egg whites 1/4-cup Second Nature eggs 2 tablespoons safflower oil Medium-hot sauce DIRECTIONS: 1. Char the chili peppers on gas burners; place in a plastic bag for 5 minutes (no more) and peel off the skin. 2. Slit the peppers from stem halfway down and carefully remove the seed. 3. Insert 1 ounce shredded cheese per pepper. 4. Dredge each filled pepper with flour. 5. Whip the egg whites until stiff. 6. Fold in the eggs. 7. Coat the peppers with beaten egg mixture. 8. Fry In oil. 9. Serve with Cheddar cheese and medium-hot salsa. ENJOY DAN: SING SONS & PLANT SEEDS!!

SUBROSA CHILIES RELLENOS by JAMES GARNER IN MAVERICK SERIES

                                                                                         By CHEF DAN:

(From the 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

Makes 6 servings.

INGREDIENTS:
6 Anaheim chili peppers

6 ounces shredded light Cheddar cheese, divided

All purpose flour

4 egg whites

1/4-cup Second Nature eggs

2 tablespoons safflower oil

Medium-hot sauce

DIRECTIONS:

1.   Char the chili peppers on gas burners; place in a plastic bag for 5 minutes (no more) and peel off the skin.

2.   Slit the peppers from stem halfway down and carefully remove the seed.

3.   Insert 1 ounce shredded cheese per pepper.

4.   Dredge each filled pepper with flour.

5.   Whip the egg whites until stiff.

6.   Fold in the eggs.

7.   Coat the peppers with beaten egg mixture.

8.   Fry In oil.

9.   Serve with Cheddar cheese and medium-hot salsa.

ENJOY DAN:                               SING SONS & PLANT SEEDS!!

    

ASIAN SESAME NOODLES WITH A SPIRALIZER ENJOY DAN:

ASIAN SESAME ZUCCHINI NOODLES WITH A SPIRALIZER by CHEF DAN:

Serves 4

INGREDIENTS:

3 medium zucchini

1 red bell pepper, julienned

1 tablespoon peanut butter

1 tablespoon water

3 tablespoons EACH rice wine vinegar, and soy sauce

1 tablespoon sesame oil

2 garlic cloves, minced

1 thumb-size fresh ginger, grated

1/2-to1 teaspoon sriracha

3 tablespoon toasted sesame seeds

DIRECTIONS:

1.   Wash the zucchini and trim off the ends.

2.   Use a spiralizer to turn the zucchini into “noodles”.

3.   Line a serving bowl with paper towels.

4.   Place the zucchini noodles into the bowl along with red pepper.

5.   I n a bowl, whisk the peanut butter with 1/2--tablespoon water, but be careful not make the sauce to runny.

6.   And all remaining ingredients to the bowl, except the sesame seeds.

7.   Remove paper towels under the zucchini noodles.

8.   Add the sauce and stir well to coat the noodle completely.

9.   Top with toasted sesame seeds.

ENJOY DAN:                              SING SONGS & PLANT SEEDS!!

JISH RANDALL'S SALMON CROQUETTES BY STEVE McQUEEN ENJOY DAN

JOSH RANDALL’S SALMON CROQUETTES By STEVE McQueen WANTED DEAD OR ALIVE                                                                                   by CHEF DAN:

(From the 1951 Cowboy Cookbook By Ken Beck & Jim Clark)

Makes 2-4

INGREDIENTS:

18-ounces salmon

1 egg, whipped

1/2-cup mashed potatoes (preferred from the night before)

Flour or bread crumbs

Butter

Parsley flakes

Salt and pepper to taste

DIRECTIONS:

1.   Mix salmon (remove bones) potatoes, parsley, and salt & pepper.

2.   Make into patties.

3.   Dip into whipped egg.

4.   Dust with flour or bread crumbs.

5.   In a skillet sauté the patties in butter for 2 to 3 minutes and turn the patties over and sauté for enough 2 to 3-minutes.

6.   Serve immediately.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS!!

TACO DOGS ENJOY DAN:

                                      TACO DOGS by CHEF DAN:

Serves 8

INGREDIENTS:
8 Ball Park Lean Beef Franks

Sea salt and freshly ground black pepper to taste

1 onion, finely chopped

1 avocado, pitted, skinned and mashed with a fork

1 tablespoon chili powder

2 tablespoon lime juice

1/2-cup Pico De Gallo (recipe to follow)

1 cup shredded Cheddar cheese

8 6-inch corn tortillas

DIRECTIONS:

1.   Heat a barbecue gill to medium-high.

2.   Bring a sauce pan to a boil.

3.   In a mixing bowl season the onion with salt and set aside.

4.   Parboil the dogs until heated through, about 4 minutes.

5.   Combine the avocado and next 4 ingredients plus the onion.

6.   Season with salt and pepper to taste.

7.   Put some cheese into the center of each tortilla the top with Pico de Gallo and guacamole, leaving-1/2-inch boarder around the edge.

8.   Place dogs at end of tortilla, wrap and roll the tortilla around the dogs then pierce with toothpick to secure.

9.   Spray with Pam and grill a few minutes on each side until brown and crisp.

Pico de Gallo:

1 tomato, diced

1 onion, finely chopped

1/2-fresh jalapeno, chopped

2 spring fresh cilantro, chopped

1 scallion, finely chopped

1/2-teaspoon garlic powder

1/8-teaspoon salt & freshly ground black pepper

DIRECTIONS:

1.   In a bowl, mix all ingredients together.

2.   Stir until evenly distributed.

3.   Refrigerate for 30 minutes.

ENJOY DAN:                         SING SONGS & PLANT SEEDS!!

MAMU'S BAKED CHICKEN BY LOUIS L'AOUR ENJOY DAN:

MAMU’S BAKED CHICKEN by LOUIS L’AMOUR by CHEF DAN

(The greatest cowboy writer of them all)

(from the 1951 Cowboy Cookbook by Ken Beck & Jim Clark)

Makes 6 -12 serving, depending on appetites!

INGRDIENTS:

6 chicken breasts, boned and halved (may be skinned)

2 cups sour cream

1/4-cup lemon juice

4 teaspoons Worcestershire sauce

4 teaspoon celery salt

2 teaspoon paprika

4 garlic cloves

1/2-teaspoon pepper

Salt to taste

1-3/4- cups plain packaged bread crumbs

1 stick butter

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Whip the breasts and put them in a large bowl.

2.   Mix the sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and pepper.

3.   Add salt to taste.

4.   Coat the chicken well with the sour cream mixture, being sure to use all of it.

5.   Put in the refrigerator, covered, overnight.

6.   In a preheated oven, remove the chicken from the sour cream and coat evenly in the crumbs.

7.   Arrange in a single layer in a shallow baking dish.

8.   Melt the butter in the pan and spoon half over chicken.

9.   Bake, uncovered, for 45 minutes.

10.                Spoon the rest of the butter over the chicken.

11.                Bake for 10 to 15 more minutes or until tender and brown.

ENJOY DAN:                                    SING SONGS & PLANT SEEDS!!

SONS OF THE PIONEERS TUMBLING TUMBLEWEEDS TACO BURGERS ENJOY DAN

SONS OF THE PIONEERS TUMBLING TUMBLEWEEDS TACO BURGERS

                                                                                              By CHEF DAN:

Makes 4 servings:

INGREDIENTS:

1/2-pound lean ground beef

1 medium onion, chopped

1-14-1/2 ounce can tomatoes

2 tablespoon ketchup

1 to 2 teaspoon chili powder

1 teaspoon salt

4 large hamburger buns, split

1 cup shredded Cheddar cheese

2 cups shredded iceberg lettuce

Diced tomatoes for garnish

Taco sauce

DIRECTIONS:

1.   In a skillet, sauté the beef and onion until meat is no longer pink and onion is tender.

2.   Stir in tomatoes, ketchup, chili powder to taste, and salt.

3.   Simmer, uncovered, for 10 minutes or until most of the liquid has evaporated.

4.   Spoon meat mixture into hamburger buns.

5.   Top with shredded cheese and lettuce.

6.   Sprinkle with diced tomatoes.

ENJOY DAN:                         SING SONGS & PLANT SEEDS!!

CODE OF THE WEST PEPPER STEAK WITH COGNAC CREAM ENJOY DANl

CODE OF THE WEST PEPPER STEAK WITH COGNAC CREAM by CHEF DAN:

(JOHN WAYNE AND MAUREEN O’HARA IN JOHN FORD RIO GRANDE)

Makes 6-8 servings

INGREDIENTS:

Cracked pepper, (black, red, or green)

1-   2-1/2-pound filet mignon

2-   4 to 5 tablespoons cognac

3-   1/3-cup heavy cream

DIRECTIONS:

1.   Press cracked pepper (as much as desired) on both sides of steak.

2.   Let sit for 1 hour.

3.   Pan fry almost to desired doneness.

4.   Pour cognac over steaks and stir in cream.

5.   Heat until warmed through.

6.   Place steaks on a plate and cover with sauce.

7.   Serve with pan-fried potatoes, steamed cauliflower, and salad.

ENJOY DAN:                               SING SONGS & PLANT SEEDS!!

BUFFALO BILL JR'S TEX-MEX STEAK ENJOY DAN:

BUFFALO BILL JR’S TEX-MEX STEAK TV SERIES BUFFALO BILL by CHEF DAN:

(Besides good old “charred” broiled steaks and rare roast beef, this is my next favorite meat dish)

Makes 4 servings (3 for the hungry ones)

INGREDIENTS:

1 tablespoon chili powder

1/2-teaspoon ground cumin

1/2-teaspoon salt

1/4-teaspoon ground red pepper

1 big top sirloin steak, cut 1/2-inches thick (minimum)

1 15-ounce can black beans, rinsed and drained

1 cup thick salsa (to your taste—I like it hot)  

Fresh cilantro springs for garnish (optional)

DIRECTIONS:

1.   In a small bowl or cup, combine chilie powder, cumin, salt and red pepper.

2.   Trim the fat from the steak and press the seasoning mixture evenly into both sides of the steak.

3.   Let it stand while you preheat the barbecue grill until flames have flamed down and have formed a gray covering ash.

4.   Place the steaks on the grill, 4-inches from the coals.

5.   Grill for 20-25 minutes for rare to medium meat (turning occasionally)

6.   Remove the steaks from the grill and let it stand 10 minutes before carving.

7.   Meanwhile, in a medium bowl, combine the beans and salsa.

8.   Mix until blended.

9.   Slice the steak on the bias, across the grain, and arrange on a preheated serving platter.

10.                Top with salsa mixture and garnish with cilantro springs if desired.

11.                Goes good with garlic-cheese toast and tossed salad.

ENJOY DAN:                             SING SONGS & PLANT SEEDS!!        

WISHBONE'S BRISKET OF BEEF IN RAWHIDE ENJOY DAN:

WISHBONE’S BRISKET OF BEEF IN RAWHIDE by WISHBONE Paul Brinegar

                                                                                                   By CHEF DAN:  

(From the 1951 Cowboy Cookbook by Ken Beck & Jin Clark)

INGREDIENTS:    

3 T0 4 Pounds beef brisket

1 medium or large onion, sliced

1 cup chili sauce

1 garlic clove, minced

 1 12-ounce can beer

1/2-cup water

DIRECTIONS:

1.   Place all ingredients in a baking pan.

2.   Cover tightly with foil.

3.   Bake at 350 F for 3-1/2-hours.

4.   Remove foil.

5.   Brown, uncovered, at the same temperature, for 20-30 minutes or until tender.

6.   Serves sliced, with juices spooned over top.

7.   Great with f\French rolls and steamed broccoli.

ENJOY DAN:                                          SING SONGS & PLANT SEEDS

MARSHAL MATT DILLON'S GUN SMOKING CHILI ENJOY DAN:

MARSHAL MATT DILLON’S GUN SMOKING CHILI by JAMES ARNESS

                                                                                               By CHEF DAN:

Draws, fires.

(1951 Cowboy Cookbooks by Ken Beck & Jim Clark)

Serves 8

INGREDIENTS:

4 to 5 pounds ground lean beef or venison

4 to 5 onion, chopped

4 5 tablespoons chili powder (1 per pound of meat)

1 4-0unced can green chili peppers, chopped

1 15-ounce can tomatoes, chopped

1 to 2 tablespoons cumin

1 to 2 tablespoons red pepper

2 fresh jalapeno peppers, chopped

2 15 ounce cabs chili beans

1/2-cup Pace hot picante sauce

3 cup water

2 tablespoons lime juice

1/2-can beer (optional)

DIRECTIONS:

1.   Brown the meat in a large Dutch oven.

2.   Add remaining ingredients.

3.   Cook, covered, for 4 hours.

4.   (if less hot chili is desired, omit the jalapenos)

5.   Add more water if needed, while cooking.

ENJOY DAN:                                        SONG SONGS & PLANT SEEDS!!

                                                                                               

 ::

JOHNNY CASH'S "OIL IRON POT" FAMILY-STYLE CHILE ENJOY DAN:

JOHNNY CASH’S “OLD IRON POT: FAMILY STYLE CHILI by JOHNNY CASH

                                                                                                   By CHEF DAN:

(You must guess at the amounts to use—I never measure them!

From the Cowboys Cookbook by Ken Beck & Jim Clark:

Serves 12 people, 3 helping each!

INGREDIENTS:

5 pounds sirloin steak, chopped

Shortening

3 packages McCormick’s chili seasoning

3 to-4 15 ounce cans red kidney beans

3 to-4 16 ounce cans whole tomatoes

Cumin

Thyme

Sage leaves

Garlic powder

Onion powder

Salt to taste

Chopped onions

Chopped chili peppers

1 4 ounce can tomato paste

2 tablespoon sugar

 Mexican chili powder

Spice Island chili con carne seasoning

DIRECTIONS:

1.    Brown steak with a little shorting until medium.

2.   Add chili seasoning and cook for 5 minutes.

3.   Add remaining ingredients, except tomato paste.

4.   Taste (if chili is too hot, add 1-2 cans tomatoes)

5.   Add chili paste.

6.   If chili seems too thick, add water.

7.   Simmer on low for 20 minutes.

8.   Serve with soda crackers and soda.

9.   This chili will be better tomorrow than today, if properly taken care of overnight.

10.                I have also been known to substitute things, such as snake meat, for the steak.

ENJOY DAN:                             SING SONG & PLANT SEEDS!!

GENE AUTRY'S TEXAS CHILI by GENE AUTRY ENJOY DAN:

       GENE AUTRY’S TEXAS CHILI by GENE AUTRY by CHEF DAN:

(Legendary)

 (From Cowboys Cookbook by Ken Beck & Jim Clark)

Makes 6 servings

INGREDIENTS:

1-1/2-pounds lean grand beef

1 garlic cloves, chopped

1 medium onion, chopped

1 medium green bell pepper, finely chopped

1 package chili sauce or 1 bottle Red Devil chili sauce

1 16 ounce can kidney beans

1 8 ounce cans tomatoes, finely chopped

1 cup grated Jack cheese

Chopped onion (optional)

DIRECTIONS:

1.   Brown the first 4 ingredients in a large pan until tender.

2.   Add all remaining ingredients except cheese.

3.   Cook on a high simmer for 1 hour.

4.   Add cheese to thicken, just before serving.

5.   I like this best with chopped fresh onion.

ENJOY DAN:             SING SONGS & PLANT SEEDS!!