A cowboy's place is in the kitchen. Grady Spears first proved
that with A Cowboy in the Kitchen, his first cookbook
that was a bucking bronco of a ride leading to exquisite
cuisine somehow rustic and sophisticated at the same time.
The executive chef of the upscale Reata restaurants in Texas
and California saddled up for this sequel and has roped
in equally successful results. Spears dazzles us with his
creativity with succulent fare like Texas Beef Wellington
that includes poblano chilies and grated queso (soft Mexican
cheese), Dutch oven skirt steak suited in a glaze prepared
with bourbon, brown sugar, Dijon mustard, jalapeno, bacon
and Worcestershire sauce and Texas London Broil marinated
in red wine, soy sauce, scallions, garlic and jalapeno peppers.