Alisa Podgaynaya, Author at Kent Rollins

Pork and Beans

Folks for the new year we’re feeding a crowd with a classic dish that’s the real deal and doesn’t come from the can! I’m talking about pork and beans and we’re using Anasazi beans instead of a traditional pinto because I think they add great flavor along with a fall off the bone pork roast.

Christmas Cookies – Cranberry Coconut and Scottish Shortbread Cookies

Hey, folks! Christmas is coming, and if there’s one thing you need to have on Christmas and that’s some cookies because you don’t want to leave Santa or your family hanging! We’re sharing two of our all-time favorite Christmas cookies: a cranberry coconut cookie and an old-fashioned traditional Scottish shortbread cookie. Before we jump…

Cowboy Beef Bourguignon

Y’all may have heard of this type of stew before as it was made famous by Julia Child… beef bourguignon. But we’re simplifying it and putting a cowboy twist on it. Now, me and Julia agree on one thing for sure and that is to start off with quality meat. Stew is not a hard…

Cowboy Pozole

The cold winter nights are coming, and if you’re looking for something to keep you warm we’ve got a traditional Mexican Pozole that will do the trick! Tender pork and hominy is simmered together in a homemade red chili sauce.

Cowboy Beef Wellington

Oh boy folks y’all have been asking for this one! A Beef Wellington – Cowboy Style with a homemade mushroom soup with a little white wine in it. You’re going to want to get a piece of this!

Deep Fried Prime Rib

Today folks, we’re coming to you with a new holiday tradition. Pitchfork prime rib and it’s deep-fried. This is a great way to switch up a traditional dish that a lot of y’all may serve up for the holidays, but instead of sticking it in the oven we’re going to put it on a pitchfork…

Beef Goulash

Fall is upon us, and the weather is cooling off. So we’ve got a dish for you that will warm you up, Cowboy Beef Goulash. It’s easy and will stretch your dollar too! Beef goulash originated in Hungary. Back in the 9th century, shepherds would take it and stew it, making it more like beef…

Smoked Pork Belly

We’ve got a particularly good recipe for y’all and you’ve been asking for this one. We’re smoking up a pork belly with a coffee and brown sugar rub. The coffee isn’t overpowering but gives a nice robust flavor. The brown sugar sweetens slightly, but we finish up this hog on the grill to give it…

Cowboy Flan

We traveled to a historic ghost town in Nevada, to cook up some cowboy flan. But there’s a very special ingredient in it – Two Bitch Bourbon. This special product was named by the owners after their two rescue doberman pups, miss Scarlett and Sage. They are a great bunch and we joined them in…

S.O.S. – $h!% on a Shingle

Hey, folks. We’re going to continue our series of hard times and survival food. Now, we’ve done the Pan de Campo, and Hard Tack and Hot Water Cornbread, and today we’re going to cook something that has pulled people through some hard times and the Great Depression. One of the ol’ traditional recipes, SOS. It…