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!!

                                                                                               

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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!!