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Cookbook

 

Dr Pepper Tacos

Yield: 8 tacos

 

Dr Pepper Tacos Back before fancy meat tenderizers were available, folks used to marinate tougher meat in Coca-Cola because of its acidic content. We prefer Dr Pepper because it has more sugar. When you cook the meat, the sugar caramelizes, adding a great flavor. Besides, Dr Pepper was invented in Texas, as we may have mentioned.

 

1 (16-ounce) bottle of Dr Pepper
4 cloves garlic, peeled
2 cinnamon sticks
2 tablespoons Reata Grill Blend
1-1/2 pounds flank steak
8 large flour tortillas
8 corn tortillas

 

In a large bowl, combine the Dr Pepper, garlic cloves, and cinnamon sticks. Add the flank steak, cover with plastic wrap, and refrigerate for 12 hours.

Prepare and light the grill, and heat to medium-high. Remove the flank steak from the marinade and pat dry with paper towels. Season both sides with the grill blend. Grill the steak for 3 or 4 minutes on each side, or until done (never cook flank steak past the medium-rare stage or it will he very tough). Remove the steak from the grill and let rest for 4 or 5 minutes, loosely covered with foil. Cut the steak across the grain into 1-inch-wide slices. Serve hot with tortillas and your favorite condiments, such as Avocado Sour Cream or Pico de Gallo (see the book for recipes).

 

Reata Grill Blend

Yield: 1 cup

Reata Grill Blend Some chefs call it their "essence," but Grady is a little more down to earth about his seasoning mixture. Make up a batch of this flavorful stuff and you'll be using it on everything from steaks destined for the grill to baked potatoes to a scoop of cottage cheese for breakfast. It's also super for quick and simple cooking in the great out-of-doors—take some on your next camping trip.

 

4 tablespoons kosher salt
3 tablespoons Pasilla or other strong chile powder
2 tablespoons dried granulated garlic
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons coarsely ground black pepper
1 tablespoon ground thyme

 

In a small bowl, combine all the ingredients, blending well to evenly distribute all the spices. Be sure to break up any chunks that form. Store the blend in an airtight container. Shake or stir it again before each use. Keeps for up to 3 months.

Buy the Book!

 

Cowboy Cocktails:
Boot-Scootin' Beverages and
Tasty Vittles from the Wild West

By Grady Spears and Brigit L. Binns
Ten Speed Press, May 2000
Paperback, $14.95
144 pages, full color photos
ISBN: 1-58008-077-4
Recipe reprinted by permission.

 

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This page created July 2000


 


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