Earthly Eating

Then cook like one. *chuckles* The image of Kid Rock in nothing but a “Kiss the Chef” apron on flashed through my mind, did it you? The first thing to cooking like a cowboy is to know what to cook first of all. Cowboys roughed it, so think in terms of high desert foods and foods that were scarce back in the day of tumble weeds on your front porch. Here are some great cowboy recipes and no they don’t include cowboy beans.

• Let’s start with Strip Steak with a Pepper Crust
Serves: 4 hungry cowboys

4 boneless beef top sirloin steaks (also known as New York strip steak) each about 12oz. and 1 inch thick. Rinse them and pat them dry with a paper towel

2 tsp. kosher salt
1/4 cup peppercorns (get the multicolored ones to add a pop of color to the steak)
1/2 cup Balsamic Vinegar

Prepare a gas or charcoal grill of direst, high heat cooking. Meanwhile, sprinkle steaks on both sides with salt. Seal peppercorns in a reasealable plastic bag and using a rolling pin or heavy-bottomed frying pan, coarsely crush the peppers. Press the crushed corns onto both sides of each steak to coat them. In a small saucepan over medium high heat, boil the balsamic vinegar until reduced by about half and put in a small bowl.

Place the steak on the oiled cooking grate; cover the grill. Cook, turning the meat only once with a wide spatula, until well browned on both sides and done to your liking on the center, about 8 minutes totally for rare and about 10 minutes total for medium rare.

Transfer the steaks to a platter and drizzle with reduced vinegar. Cover loosely with foil and let stand for 10 minutes before serving.

• Grill Roasted Corn on the Cob
Serves:4

4 ears of white or yellow platinum corn
Unsalted Sweet Cream Butter, melted
Lime wedges (optional)
Salt

Prepare the grill. While the grill heats, carefully peel back the husks from corn, don’t remove it entirely though. Using a basting brush, brush each ear with butter.

Push the husks back over the kernels and place corn on cooking grate on the grill, cover the grill and cool ears, turning often with tongs. Cook for about 8 to 10 minutes. Put the corn on a platter. Pull back the husks or remove them completely. Rub the corn with lime wedges if you like and sprinkle with a like salt.
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Earthly Eating Recipe

Grilled Apricots with Toasted Almonds
Serves: 4

1/2 cup sliced almonds
2 tbs. unsalted sweet cream butter, at room temperature
1/4 cup plus1 tbs. granulated sugar
1/8 tsp. salt
1 large egg, beaten
6 firm ripe apricots halved and pitted
1 pt. of your favorite ice cream (vanilla is the best)

Prepare a gas or charcoal grill. Meanwhile, preheat oven to 350°F. Spread almonds in a single layer on a baking sheet and bake until lightly browned, 5 to 7 minutes. Pour onto a counter and let cool.

In a medium bowl, mix butter with 1 tbs. sugar until smooth, then add almonds, remaining 1/4 cup sugar, and salt, and stir to combine. Drizzle in 1 tbs. of the beaten egg and stir to moisten mixture. Discard remaining egg.

Arrange 6 of the apricot halves with cut sides up on a sheet of foil placed on a baking sheet. Arrange remaining apricots on a second sheet of foil on a baking sheet. Spoon a generous tbs. of almond mixture into each half.

Transfer apricots still on the foil to grill. Cover and cook until apricots are slightly softened and almond mixture is puffed and brown, which is about 6 to 8 minutes. With a wide spatula, transfer apricots to a platter. Serve warm, with ice cream.

Happy Eating!