Tag Archives: calgary stampede

Tootin’ along the trail

12 Jul

Burritos = cowboy food.
We think a little Stampede fusion would transform the annual barbecue beanpot buffet dish into a cowboy burrito classic.
From SF Gate: Flour tortillas, a fraction of the size seen in today’s wraps, made easy carriers for workmen’s lunches — a fast dab of beans, maybe rice, sometimes a little lean, rangy meat.
“It was cowboy food,” says food writer and Chronicle columnist Jacqueline Higuera McMahan, noting that burrito means “little donkey.”
“It was saddlebag stuff. Sometimes they’d even wrap it in a second tortilla, which they’d throw away before eating, to really seal in the beans and the meat, which of course was tough. If they were lucky, there’d be a slice of onion or chile, too.”
Chicago’s Rick Bayless puts the official crossover at Tijuana/San Diego and the burrito “epicenter” in Los Angeles.
“In Northern Mexico, serious cooks may know what a burrito is, but they won’t make one.”
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After a steady stream of beef-on-a-bun and hamburgers already during Stampede, Cowboy Bean Burritos are a welcome switch-up.
Keep ’em small and simple.
We have sampled the standard beanpot recipe below at every backyardecue we’ve ever been to. This year, try adding some chorizo in place of ground beef. Add a bit of chipotle heat to maple syrup-sweetened beans.

Wrap them and sear the stuffed flour tortillas on the grill so they are blistered and flaky. Drape shredded spicy jack to melt over top. Folks can squeeze lime wedges, dollop sour cream or quacamole, and add some smoky salsa.

Cowboy Bean Burritos would shake things up at brunch.

Or as cigar-shaped cocktail-sized corn taquitos.

Or as hors d’Ĺ“uvres of mini tostatas by dropping blobs onto round tortilla chips and topping with shredded jack.

Or serve Prairie Dogs: barbecued smokies or frankfurters topped with bean mixture.

We’ll stop now.

BEAN STUFF
from The Best of Bridge: Royal Treats For Entertaining
“A tasty variation of chili – perfect for holiday get-togethers.”

Ingredients:
6 slices bacon
1 lb. lean ground beef 500g
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
2 Tbsp. molasses 30ml
2 Tbsp. brown sugar 30ml
2 tsp. dry mustard 5ml
1/3 cup vinegar 75ml
19 oz. can tomatoes 540ml (fire roasted if available)
14 oz. can kidney beans 398ml
14 oz. can lima beans, drained 398ml (we’ve had this without and it was fine)
14 oz. can pork & beans 398ml (two cans if you omit lima beans)
1 tsp. worcestershire sauce 5ml
salt, pepper & tabasco sauce, to taste

Instructions:
Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6

Spaghetti Western 2.0

25 Jun


Yahoo! Our mailbox is filling up with Stampede party invites. High season is almost upon us. But before the ubiquitous beef-on-a-bun buffet staple hits our tummies, might we suggest a Spaghetti Western Stampede warmup?

We love last year’s tomato-whisky version, but here’s the next generation of our beloved ease into all things Stampede.

This year, we are fond of the idea of spicy cowboy chili — chock full of baked beans and smoked paprika — with the whole mess served over hot spaghetti. Works perfectly for a crowd, especially because chili is always better after it sits for a day.

We have two recipes to choose from. An Italian sausage and whisky number, and Cincinanti’s famed Skyline chili. Two things make this deep, Greek-tasting dish so legendary: its soupy beef sauce heavy on cinnamon and cloves, and its toppers: two-way (chili over spaghetti), three-way (with cheese), four-way (with onions), or five-way (kidney beans).

LAZY S SPAGHETTI WESTERN
recipe by Saucy Cherie

1 tablespoon canola oil
1 1/2 pounds hot Italian sausage links
3 pounds lean ground beef
2 onions, chopped
1 shot whisky
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomatoes
1 4 ounce can chopped green chilies
1 11 ounce can pork and beans
3 tablespoons chili powder
2 tsp cocoa powder
1 tsp smoked paprika, or to taste
1 tablespoon dried oregano
2 teaspoons chipotle pepper sauce, or to taste

cooked spaghetti
grated cheddar cheese

Boil sausage for 7-10 minutes. Drain and cool.
Brown ground beef in canola oil. Drain fat, reserving a tablespoon or so. Add onions and saute until soft. Add whisky. Slice sausage and add to cooked beef mixture. Add everything else and stir well. Simmer for an hour or until thickened.

Serve on spaghetti with a shredded cheddar.

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CINNY CHILI SPAGHETTI WESTERN
Skyline Cincinnati Chili

2 lbs ground beef
2 cups minced onions
4 cups beef stock

2 (8 ounce) cans tomato sauce
2-3 tablespoons chili powder
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 ounce grated unsweetened chocolate or 2 3/4 tablespoons cocoa
2 teaspoons instant minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 tsp oregano
1/2 teaspoon ground red pepper or cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf

Toppings
chopped onion
finely shredded cheddar cheese
kidney bean (optional)
Directions
Boil beef and onion in stock, breaking apart.
Add remaining 13 ingredients, simmer uncovered 1 hour.
Remove bay leaf, skim off extra fat.