I don’t get a chance to wet a hook much anymore but there’s one thing that I always remember from growing up is going to the pond and catching some catfish. Folks from all over the neighborhood would come to the house for a big ol’ fish fry. Cornmeal is a staple in most of the fried fish recipes that I know of, but we’re taking it a step further to create a great crispy crust for those little fish fellers. Continue reading Crispy Fried Catfish
You know me – I love to build a fire, but sometimes it’s more convenient to use a gas grill. And for some of you, you may only have a gas grill. So, I’m going to give you a trick on how to get more flavor out of that gas grill.
It’s summer time and that means gathering together outside around the grill and feasting on some great food. What’s a more classic summer grilling dish than a good ol’ fashioned burger? For those of you who may be a little intimidated by grilling a burger- have no fear ’cause I’ve put together some of my favorite easy tips for grilling up a juicy burger. And after you study up you can get the fire ready and put your skills to the grill with our Green Chile Cheeseburger recipe.
Get outside and share some good food and stories from the grill…
I don’t get to fish near as much as I used to, and the only tuna I ever caught came out of the can. But I’m hear to tell you – you ain’t got go deep sea fishing to land this Tuna. Get that cast iron skillet and let’s get to searing.
From my experience, what makes tuna great is also the sauce paired with it. We came up with a blackberry jalepeno glaze that will really bring out the great flavor of the fish with a little sweet kick and no fishing pole required!
Watch the Video…
Seared Ahi Tuna with Blackberry Jalapeno Sauce
1tablespoonsminced pickled jalapeno
24 ozahi tuna steaksthawed if frozen
coarse black pepper
Add the blackberry jam, jalapenos, dijon and lime juice to a blender or processor and blend until smooth. Set aside.
Heat a cast iron skillet over high heat for about 2 minutes.
Meanwhile generously rub the salt and pepper on both sides of the tuna steaks and along the sides.
Melt the butter in the skillet. Add the steaks to the skillet and sear for 1 minute and 30 seconds. Flip and sear an additional 1 minute 30 seconds.
Remove from the skillet and let rest a couple minutes. Drizzle with the sauce and serve.
You don’t have to have one of them fancy smokers to get that smoked flavor you want out of those ribs. Just grab that Dutch oven and lets get to simmering. Simmering these little fellers in chicken broth will keep them really tender. Then we’ll finish them on the grill for that little color and flavor until they fall off the bone.
Watch the Video…
1sideBaby Back Ribs
Red River Ranch Original Seasoningor your blend
Remove the membrane from the bone-side of the ribs.
Rub lime juice on both sides. Sprinkle meat tenderizer on the meat side of the ribs and rub in. Repeat with the Red River Ranch Original Seasoning or substitute. Cover and place in the icebox for about 4 hours.
Place the ribs in the Dutch oven bone side down- either standing up or on the sides (as described in video).
Pour about 1 ½ to 2-inches deep of chicken broth in the bottom of the oven. Cover.
Cook for about 2 to 2 ½ hours or until fork tender. Add more broth while cooking, if needed.
Remove from the oven and place on a hot grill. Grill on both sides to absorb some smoke flavor and until a dark golden brown color appears. Baste while grilling with the excess chicken broth.
It’s a pretty exciting day here at the chuck wagon. Now many of you may have seen my chicken fried steak videos, but this is one of my favorite fried foods ever. Don’t go to the fair to get this great dish- Deep Fried Strip Steak!
Watch the Video…
Deep Fried Strip Steak
salt and black pepper
1heaping tablespoonRed River Ranch Original Seasoning (available kentrollins.com) or favorite blend
Miracle Dip (http://www.decoty.com) 1 cup milk or buttermilk and 1 egg
inFry oil (we prefer creamy liquid shortening found bulk at Sam’s or Costco
Rub the lime juice onto both sides of the strip steak. Lightly salt and pepper both sides of the steak and rub in. Wrap in plastic and place in the icebox for about 4 hours.
Remove the steak from the icebox and let warm for about 30 minutes.
In a bowl mix together the flour and seasonings. Set aside.
Prepare the Miracle Dip according the package or whisk together the milk and egg.
Dip the meat in the wet mix and then into the flour mixture to generously coat. Repeat.
Heat the oil in a Dutch oven to 350 degrees F.
Place the steak in the oil and fry on both sides until a rich golden brown. Let the steak rest a couple minutes before serving.
It’s intimidating, right? This little filet feller. It’s a thick cut and it’s a little pricey so you sure don’t want to mess it up.
Well folks we’ve got an easy fool proof method to fixing up this cut and the best part- it only takes 10 minutes.
So let’s get some beef, cast iron and dig in because this is going to be good! One thing I will tell you- don’t cook this beyond medium-rare, you’re wasting your money if you do. And like I always say, “He done died once, we don’t need to kill him again!”
WATCH THE VIDEO…
The Perfect 10-Minute Cast Iron Seared Filet
1 (6-ounce) Certified Angus Beef FiletRed River Ranch Original SeasoningBuy here(or sea salt/seasoned salt and coarse ground black pepper)½ tablespoon buttercanola oil
1. Generously rub the filet with the Original Seasoning or salt/pepper combo. Be sure to get the top and bottom and the edges.2. Put in a plastic bag and place in the icebox for about 2 hours.3. Remove the filet from the icebox and let warm about 30 minutes. Meanwhile, turn the oven on to 450 degrees F.4. Heat a cast iron skillet over high heat for 2-3 minutes until hot.5. Pour just enough oil in the skillet to lightly coat the bottom.6. Place the filet in the skillet and cook for 2 minutes. Flip and cook the other side for an additional 2 minutes.7. Flip the filet on it’s edge and cook each edge for 1 minute. The filet should have about 4 edges, for a total of 4 minutes cooking around the filet.8. Place the first side that you seared down on the skillet. Top with the butter and place in the preheated oven for 2 minutes.9. Remove the skillet from the oven and place the filet on a cutting board. Allow the filet to rest for about 5 minutes.
Tip: Cooking the filet in the oven for 2 minutes will result in a rare filet. For medium rare, allow to cook for an additional 1 ½ to 2 minutes.
Get your cast iron skillet ready for this recipe…with our FREE guide to smoothing cast iron HERE: http://eepurl.com/ckJhmP
During cold days on the chuck wagon I’ve got to think of a stick-to-your-bones meal that will not only satisfy but keep those fellers warm. When those cowboys come in from a long ride and the wind howling at their necks it sure is important to make them feel like they’re coming home. I get ol’ Bertha a roaring with a good fire, put up all the walls on the fly and it can feel a little more like home in those cold conditions.
Hopefully this will warm your stomach and your soul.
Watch the Video…
8regular red potatoeschunked
2 ½cupssliced carrots
1large yellow onionsliced
314.5-ouncecans stewed tomatoes
115-ouncecan tomato sauce
34-ouncecans chopped green chile
3.5– 4 lbs. stew meat (elk,beef, etc.) chunked
3quartswater or beef broth
Red River Ranch Original Seasoning or Seasoned Salt and Black Pepper
Add all the ingredients, except the canola, stew meat, water and seasoning to a large stock pot. Set aside.
Pour a thin layer of the canola oil to the bottom of a large cast iron skillet. Add the meat, season to taste and cook over medium-high heat until all the edges have browned.
Stir the meat into the liquid mixture. Bring to a boil over high heat for 20 minutes. Reduce to a simmer and continue cooking for about 1 ½ hours or until vegetables are tender and meat has cooked through, stirring occasionally.
This makes enough to feed a crew- or freeze and save for later.
We’re so honored that our cookbook,A Taste of Cowboy, was just named on “Amazon’s Top 100 Cookbooks for a Lifetime of Cooking.”
When Shannon and I put together this cookbook, it was a culmination (and that’s a big word for me), of over 25 years cooking whether it was with Mama in the kitchen or at the chuck wagon for cowboys.
As we were putting this cookbook together we knew we had to include a lot of comfort recipes that are easy to make with uncomplicated but bold flavors. But we wanted this to be more than just recipes. the biggest feedback we get from folks is that the thing they most enjoy are the stories and the pictures Shannon has taken from the ranches we’ve cooked for over the years. Even if you never cook a recipe out of this book, you’ll still get something out of it. We’ve had folks just set it on their coffee table.
We’d love for y’all to check it out and share it with your friends and family. It is available at major bookstores and if you’d like a signed copy you can also get one from our website.
Thank y’all for making this adventure so special for us. Keep the fire hot! Kent
Check out the recipe that appeared on the Food Network’s Beat Bobby Flay. Bobby challenged me to a chicken fried steak while we were cooking on a ranch. Bobby sure got hot that day!
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
MAKES 4 SERVINGS
2 3⁄4 cups all-purpose flour
1⁄4 cup seasoned salt
3 tablespoons lemon pepper
2 tablespoons garlic salt
Canola or peanut oil for frying
Golden Fry Batter (see below)
4 (5-ounce) pieces tenderized top or bottom round steak or cube steak
1. In a medium bowl, combine the flour, seasoned salt, lemon pepper, and garlic salt. Set aside.
2. In a large saucepan, pot, or deep Dutch oven, pour in enough oil to deep-fry the steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.
3. Pick up one piece of meat with tongs and dip it into the batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, “double baptize.” Repeat with the remaining steaks.
4. Fry the pieces for 3 to 4 minutes on each side, or until golden brown. Cool on a wire rack. Serve warm with the gravy.
TIP: “Tenderized” steaks, which are cut from the eye of round, top round, or bottom round, have been mechanically tenderized by the butcher. They look like a cross between a hamburger and a steak. They are also called cube steaks. You can also buy the cuts and tenderize them yourself with a meat tenderizing hammer.
If using our Original seasoning for the seasoned flour use 3 cups of flour to 1/3 cup of seasoning- or to taste.
Golden Fry Batter
3 tablespoons powdered whole egg
3 tablespoons powdered milk
1 teaspoon baking powder
1⁄2 teaspoon smoked paprika
3 cups warm water
I used to be a milk or buttermilk and egg fan when battering meat to fry, but it seemed that the coating didn’t want to stick to the meat as well as I needed it to. This creates a thicker, crispier crust that is the secret to my chicken-fried steak and will work to create a golden crust on meats, veggies, or anything you dream of frying up.
1. In a small bowl, whisk the egg, milk, baking powder, and paprika together.
2. Dissolve the mixture in the water.
TIP: You can replace the Golden Fry Batter with a mixture of 2 cups milk or buttermilk, 2 large eggs, beaten, and 1 teaspoon baking powder.