Pancho Villa Omeltte

Legend has it that the famous outlaw insisted on having this omelet every morning for breakfast. He claimed it had a magic which kept him one step ahead of his foes. On the day of his capture, it is said that Cookie substituted cheddar cheese for the cream cheese.
2 Tbl butter
3 eggs
2 tsp cream
1/2 c cream cheese
2 oz chopped green chili
Melt butter in an omelet pan on medium heat. While butter is melting, combine eggs with cream and beat until frothy. Pour egg mixture in pan and cook until the top starts to solidify, then turn. Spread evenly with cream cheese and chili, cover and cook for one minute. Fold and serve.
Serves 1.

Brandied Beef

I was trying to impress a lovely lass when I developed this potential bonfire. As the meat was cooking and my lady friend was cooking a side dish, I received a call from my boss. In the middle of discussing the condition of the cattle, my eye caught black smoke billowing from the grill. Without missing a beat in the conversation, I started jumping up and down, pointing out the window, at which my lovely companion merely gave me a sexy smile and waved back with the knife she was using.

Upon completing my conversation I promptly ran out the door to salvage the meat. Skewering the meat with a large fork, I brought the remains into the house. “This is what I was jumping and pointing at”, I said to my friend, as her jaw dropped at the sight of the still flaming cremation. From the one bite of salvageable meat I could tell this was a good recipe (as long as you could keep from burning the place down!)
3 to 4 lb chuck roast
4 c Brandy
2 c brown sugar
2 tsp cinnamon
2 tsp ground allspice
Place roast into a shallow pan and sprinkle with sugar and spices. Pour Brandy over the top, cover and refrigerate for 4 hours. Turn roast over and refrigerate an additional 4 hours. Cook over coals or low heat on grill to your preference.
Serves 4 to 6.
(CAUTION: THIS RECIPE IS FLAMMABLE, WATCH CLOSELY)

This recipe is an excerpt from My cookbook The Gourmet Cowboy available at Amazon!

Poor Man's Stew

As broke as the last year left everyone, and as cold as it is in much of the country, Poor Man's stew is an economical way to warm you up from the inside out! Not only will you start out the new year a bit warmer, the flavor will make you smile as well
Half gallon water
1lb hamburger
1c chopped green chili
4 potatoes
1 medium onion
4 cloves garlic
1T salt
Peel and chop onion and garlic, then place in a one gallon pot with hamburger on medium heat, until hamburger is browned. While hamburger is browning, peel potatoes and chop into half inch pieces. When hamburger is browned, add remaining ngredients. Turn heat to high until mixture begins to boil. Reduce to a simmer for 20 minutes.
Serves 4.

Coyote Goulash

No Coyotes were used or harmed in the development of this recipe!
In Montana, one of the winter activities is hunting coyotes, who not only cost some ranchers thousands of dollars in lost livestock, but whose pelts, in a good year can bring as much as $250 apiece. With the invention of the snowmobile, hunting these critters has become sort of a dual sport. To test your abilities for flying a sled, you chase a “yote”, getting as close to it as possible. To test your shooting ability, you then stop the sled, unsling your rifle and attempt to shoot the yote which is running away from you as fast as thirty five or forty
miles an hour. Not many yotes are taken in this manner, but you surely get an adrenaline rush trying. This recipe is dedicated to Rex (I’m sure he wants his last name to remain anonymous). It seems Rex was spending an enjoyable outing with his parents when he spotted a yote. Since he was in a large clearing, he was up to sixty miles an hour and on his quarry instantly. The only problem was that the yote jumped on the sled with him. Needless to say, Rex made a hasty retreat, the yote learned to drive a snowmobile, and Rex’s parents had a ball telling everyone in Wilsall of Rex’s encounter.

½ lb boneless chicken breast
½ lb beef cube steak
¼ lb smoked ham
8 oz cream cheese
8 oz sour cream
5 oz sliced Spanish olives
5 oz Chablis
4 oz diced green chili
5 green onions
2 Tbl butter
Cut chicken, beef and ham into bite sized pieces and brown in butter. While meat is browning, drain olives and chop onion. When meat is browned, add remaining ingredients, bring to a boil, and then reduce to a simmer. Cover and simmer for 20 minutes. Serve over rice, noodles, corn tortillas or toast.
Serves 4.

Spinach Souffle

Here is another recipe from The Gourmet Cowboy. Happy eating!
1 c finely chopped spinach
4 oz cream cheese
½ c cream
3 eggs
2 Tbl butter
1 clove garlic
½ tsp salt
Preheat oven to 375. Place butter into an eight inch cake pan and place in oven to melt butter. Place spinach in a large mixing bowl. Place eggs, garlic and salt in a mixing bowl and mix on high for one minute. Slice cream cheese into small pieces, add to the egg mixture and mix on high for two minutes. Combine egg mixture with
spinach, stirring slowly by hand until all ingredients are well blended. Remove butter from oven and swirl cake pan to evenly distribute butter, then pour batter into the pan and bake 25 to 30 minutes or until golden brown.
Serves 4

Alaskan Pepper Shrimp

I discovered this genuine Eskimo dish while working for the government.
It seems there were too many moose in Alaska, so the government
contracted me to drive the excess moose into Canada, as they
did not have their green cards.
8 oz fresh peeled shrimp
8 oz extra fine egg noodles
¼ C water
½ green bell pepper
½ red bell pepper
¼ tsp horseradish powder
½ tsp crushed hot chili pepper
Cook noodles as per package instructions. While noodles are cooking, chop bell peppers. Place water and shrimp into a sauce pan on high. Sprinkle shrimp with horseradish and pepper; stir until shrimp are pink and remove from heat. Drain shrimp and noodles. Combine all ingredients and serve.
Serves 2.

Santa Fe Kiev

You don’t live in New Mexico for long without becoming addicted to chili. Sometimes it seems as though nothing tastes right unless it has chili in it. Therefore, while working on a ranch near Santa Fe, the chili "accidentally" wound up in the Kiev. This simple but elegant recipe is perfect for that intimate holiday meal!
4 Tbl butter
1 Tbl minced onion
1 clove minced garlic
1 Tbl diced green chili
4 boneless chicken breasts
2 oz cream cheese
Melt butter over low heat, then sauté onion, garlic and green chili until clear and remove from heat. Using a meat mallet, pound bone side of breasts until they are flat. After flattening breast, spoon equal amounts of sautéed ingredients, reserving 2 Tbl of butter mixture. Place 1/2 tsp cream cheese on each breast, roll and secure with toothpicks, and place into a pie pan. Pour remaining butter mixture over the breasts, cover and refrigerate eight to twenty-four hours. Bake at 350 for 20 minutes.
Serves 2
This recipe is in my cookbook, The Gourmet Cowboy available at Amazon. Just click on the link below!

Confucius’s Confused Quiche

Confucius’s Confused Quiche
This recipe was developed especially for an ex-girlfriend’s psychiatrist who claimed she was emasculating the men in her life by refusing to cook for them. For her next appointment she presented him with a piece of this quiche and an unidentifiable object which she had cooked. Needless to say he changed his mind about her need to start cooking.
9 inch pie crust (see page 127)
1/2 lb boneless chicken breast
1/2 pt whipping cream
1/2 c mixed nuts
1/2 can chop suey vegetables
3 eggs
4 oz cream cheese
1/8 c flour
2 Tbl sesame oil
1 Tbl honey
1 tsp crushed red pepper
1/2 tsp garlic salt
Preheat oven to 410.
In a hot wok, stir fry chicken in sesame oil with mixed nuts, honey and red pepper. When chicken is done, remove from heat. Melt cream cheese in a double boiler. While cheese is melting, whip cream until stiff, separate eggs and beat whites until stiff. Spread chicken mixture evenly over the bottom of the pie crust and top with chop suey vegetables. Beat egg yolks until foamy and blend with garlic salt, mix in cream cheese. Fold egg whites and cream into this mixture until well blended, then slowly blend in flour a little at a time. When flour is well blended into this mixture pour batter into pie crust and bake at 410 for 25 to 30 minutes or until a knife inserted into the middle comes out clean.
Serves 4.

Nut Crescents

This is another recipe donated by my mother which is a family favorite. It is a good one to let the kids make as it is almost foolproof. (I say almost, because there is always the chance that somewhere, somehow, and sometimes, even the simplest things may go awry.)
½ cup shortening
½ c butter 1 ¼ c ground walnuts or almonds

2 c sifted flour
1Tbl water
1Tbl vanilla
2 c powdered sugar

Preheat oven to 325. Combine butter and shortening until it attains a creamy
texture. Gradually blend in ½ of powdered sugar. Mix in nuts, and then gradually blend in flour. Add vanilla and water and mix well. Using 1Tbs of dough per cookie, shape into crescents on an ungreased cookie sheet and flatten slightly. Bake for twelve to fifteen minutes at 325. Roll in remaining powdered sugar while still warm. Cool on cookie racks.

Thanksgiving Outlaw Breakfast

Happy Thanksgiving!

Pancho Villa Omelet

Legend has it that the famous outlaw insisted on having this omelet
every morning for breakfast. He claimed it had a magic which kept
him one step ahead of his foes. On the day of his capture, it is said
that Cookie substituted cheddar cheese for the cream cheese.
2 Tbl butter
3 eggs
2 tsp cream
1/2 c cream cheese
2 oz chopped green chili
Melt butter in an omelet pan on medium heat. While butter is melting,
combine eggs with cream and beat until frothy. Pour egg mixture
in pan and cook until the top starts to solidify, then turn. Spread
evenly with cream cheese and chili, cover and cook for one minute.
Fold and serve.
Serves 1.

Great Warm up drink for Thanksgiving

Cowboy Cheap Chip Shot
A great drink whenever you are really cold. I was introduced to this one after spending nearly fourteen hours in sub-zero weather. Of course this is the cheap cowboy version. A great "warm up" drink for the "holidaze" season too!

1 oz peppermint schnapps
10 oz hot water
3/4 pkg instant hot chocolate

Mix hot water with your favorite instant hot chocolate mix, add schnapps and drink.

Serves 1
The Gourmet Cowboy makes a great Christmas present and is available at Amazon!

Thankful Turkey

The fear of all turkeys is that they will wind up dry, resembling a dehydrated “just add water” meal, without the water, rather than the moist delicacy enjoyed by the Pilgrims. To help alleviate this fear, and have the turkeys flocking to your house for Thanksgiving dinner, just follow this moisture guaranteed recipe.

20 lb Turkey
750 ml bottle Chablis Blanc
14 oz pkg bread stuffing mix
1/2 lb butter
8 oz pkg sliced mushrooms
1 c walnuts
1 onion
2 Tbl honey
2 Tbl dried summer savory
1/2 tsp garlic juice
1/2 tsp onion juice
The night before cooking the bird, pour the Chablis into a saucepan, wrap summer savory in a coffee filter and secure with a piece of thread. Cover for the night. Remove summer savory from Chablis (reserving savory for stuffing ) and add butter, garlic juice, onion juice and honey to Chablis. Inject this mixture evenly throughout bird. Melt remaining butter over low heat.
While butter is melting chop onion. When butter is melted add onion and sauté until clear. When onion is clear combine this mixture with stuffing mix, walnuts, mushrooms and summer savory. When this mixture is well blended, loosely stuff body and neck cavities of the bird, tie legs together. Cover and roast for 5 hours on 350. After 4 hours, remove cover and cook for an additional hour or until the wings remove easily when pulled.
Serves 8 to 10.