cowgirl cuisine

field to table
COWGIRL LIFE

Field to Table - Susan L. Ebert's Mission?

July 11, 2016
Before she could walk, Susan Ebert had a place of honor, seated at the saddle in front of her grandfather, Papaw Dorsey, “bringing in cattle.”  The Plantation Walkers Dorsey rode (flat-shod Tennessee Walking horses) carried his budding cowgirl safely and smoothly—perfect mounts for long days in the saddle. Before Susan had arrived, Papaw Dorsey had...
rack of lamb
COWGIRL LIFE

Cowgirl Cuisine: Double Cut Rack of Lamb

By Ken Amorosano
|
March 18, 2016
DOUBLE CUT RACK OF LAMB Rack of lamb is served rare. But rare doesn’t mean raw; the trick is to leave the meat to rest after roasting so that the juices in the center have time to flow back toward the skin, making the lamb an even pink color throughout. Ingredients: 2 racks of lamb...
venison
COWGIRL LIFE

Cowgirl Cuisine: Venison Loin

By Ken Amorosano
|
February 10, 2016
There is no more savory cut of venison than the loin.  Cooked rare with a rich red wine-based sauce and seasonal vegetables, this mouth watering delicacy is a rock star dish that will impress even skeptics of wild game. VENISON 8-16 oz. Venison loin Salt 2 Tbsp. olive oil 2 Tbsp. unsalted butter DIRECTIONS Lightly...
S-2655-2831-Copyright_Steve_Thornton
COWGIRL LIFE

Cowgirl Cuisine: Prime New York Strip Asado with Roasted Fingerling Potatoes

By Food and Travel Team
|
December 30, 2015
There’s nothing quite as satisfying as cooking up the perfect plate of steak and potatoes. Indulge your inner chef with this recipe from award-winning Executive Chef Marc Quiñones from the Luminaria Restaurant at Santa Fe’s Inn & Spa at Loretto. Photo by Steve Thornton Recipes and food styling by Executive Chef Marc Quiñones, Inn & Spa at...

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