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Martin Deeley
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Irresistible recipes from pantry ingredients by an authentic cowboy and TV veteran
Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.
A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.
With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier world with simple food anyone can do.
A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.
With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.
From the Publisher
Sparklin’ taters from A Taste of Cowboy
Prep time: 25 minutes | total time: 1 hour and 5 minutes | serves 6 to 8
”So what makes ’em sparkle?” That’s the question I’m always asked. I tell folks it’s because they put a sparkle in the eye of anyone who eats them. But you’ll see by the ingredients that’s not the only reason. I was on the 5R Ranch in the Texas Panhandle, about to prepare the last meal before we had to break camp and go home, when this recipe was accidentally born. I wanted to fry up some taters, but I realized I didn’t have any oil left over. I prowled around to see what I had, and lo and behold, I found some Sprite. The lemon-lime soda has a delicious caramelizing effect on the potatoes.
Directions
1. Preheat the oven to 400 degrees Fahrenheit. Lightly grease an 11-x-13- inch casserole dish.
2. Place the potatoes in cold water and set aside.
3. In a large skillet, fry the bacon over medium heat until it begins to brown. Add the jalapeños, onion, and garlic.
Reduce the heat to medium-low and continue cooking until the bacon is three quarters done and the vegetables have softened, about 8 minutes. Remove from the heat.
4. Drain the water from the potatoes. Place a layer of potatoes on the bottom of the prepared casserole dish. Cover with half of the bacon mixture and sprinkle with salt and pepper to taste. Repeat with the remaining ingredients. Pour the soda over the entire mixture until it reaches about three-quarters up the side of the dish.
5. Cover the dish with foil and bake for 20 minutes. Remove the foil and stir. Replace the foil and continue baking for about 20 minutes more, or until the potatoes are tender. Serve hot.
Tip: Covering the dish will help keep the liquid from boiling out, but feel free to add more soda during cooking if the potatoes do not have enough moisture to soften them.
Ingredients
5 russet potatoes, cut into 1⁄4-inch-thick slices
7 slices thick-cut bacon, cut into 1-inch pieces
2 jalapeños, seeded and diced
1 large yellow onion, sliced
2 tablespoons minced garlic
Salt and pepper
3 to 4 cups lemon-lime soda (such as Sprite, 7Up, etc.)
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