It’s a Texas staple – cooked pinto beans. Beans are easy to store in their dry mode, thereby making an ever ready item back in the chuckwagon days and before grocery stores were readily available in rural areas.
This recipe is simple, using only a few ingredients, but the absolutely secret is the salt pork! It provides a flavor that seals the deal on scrumptious beans. Add a little chili powder, and you have a mouth full of pure joy.
Throw the beans in a pot, cover with water, and add the salt pork. Turn the heat on low and go about your day!
Cowboy Beans (Easy All Day version)
- 1 pound pinto beans
- 1 package salt pork (about ¼ pound)
- 3-4 garlic cloves according to taste
- 1 tbsp chili powder
- salt and coarse cracked pepper to taste
Feeding a crowd? Have a day to slowly cook a beautiful piece of meat? This may be the recipe for you! Shoulder Clod is typically one of the least expensive cuts of meat and when a tasty rub is applied and it is slowly smoked all day long – you have a winner!
This recipe is inspired by Tom Perini’s herb rub (available online). It is fork tender when done – and becomes a very impressive main dish to serve a gathering.
The meat is placed in the smoker for an hour, then wrapped in foil for the remainder of the cook time. George suggests one hour for every two pounds of meat in the smoker.
When complete, remove it from the smoker, let it rest a few minutes, slice and serve. So, very little to do at the time your guests are ready for dinner.
Put on your cowboy hat and give it a try!
All day Smoked Shoulder Clod
Prep Time 10 mins
Cook Time 8 hrs
- Large shoulder clod roast
- 1 tsp dried oregano leaves
- 1 tsp dried thyme
- 1 tsp paprika (can use smoky)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp white pepper
- ½ tsp coarsely-grounded black pepper
- ¼ tsp cayenne pepper
In 1690, the Spanish headed to East Texas after news of La Salle’s French settlements. Here they encountered the Caddo Indians, who they called “Tejas”. This was derived from the Caddoan word for friend and pronounced: “Tay-yas”
Spain forever left its mark on Texas.
Tortilla Española, or Spanish omelet, is hands down the most commonly served dish in Spain. The quintessential tortilla contains potatoes and onions. It is a healthy, and filling meal you can prepare in no time- 10 minutes of prep using just a few ingredients . I like this version because you simply place it in the oven for 30 minutes, then add the beaten eggs and reinsert into the oven for 20 minutes.
I added sliced Spanish Chorizo on top for color and additional taste. You can get creative, adding red peppers, asparagus, and even other proteins including ham or tuna fish.
The omelette may be eaten hot, at room temperature, or cold. In Spain it is commonly served as a tapa at room temperature. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks.
So, prepare it for dinner, serve it with a side salad and pop leftovers in the fridge for snacks or a quick lunch. I really like a tomato salad as a side – perfect for summer!
Oven Baked Tortilla Espanola
Prep Time 10 mins
Cook Time 45 mins
- 28 oz Gold Potatoes, 1/4 inch slices
- 2 White onions, chopped
- ½ cup EVOO
- 12 eggs
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp salt
- Pepper to taste
- Optional: Add 8 ounces thinly-sliced Spanish chorizo
Preheat oven to 375 degrees.
Add the sliced potatoes, diced onions, garlic, salt and pepper, and olive oil into a bowl, mixing well.
Layer the ingredients into a baking dish (I like a cast iron frying pan). Place in oven for 30 minutes
Add the eggs to a bowl and whisk. Stir in the paprika.
After 30 minutes pour the eggs onto the potato and onion mixture. If using Spanish Chorizo, layer on top. Bake for another 20 minutes.
Remove from oven and serve with a salad.