The Texas Cowboy Kitchen: Recipes from the Chisholm Club Review

Pinto Bean Chowder from The Texas Cowboy Kitchen

Lots of Texas families have a life long habit of cooking a big pot of beans on weekends. When you have beans left over, this is a great recipe that will add a whole new meal to your weekly menu. Serve with a big pan of Blue Ribbon Cornbread.

• 1 cup corn, cut fresh from the cob
• 2 tablespoons vegetable oil
• 1 cup diced bacon
• 2 carrots, diced
• 4 celery stalks, diced
• 1 red bell pepper, diced
• 2 yellow onions, diced
• 4 jalapeños, seeded and diced
• 6 cloves garlic, thinly sliced
• 2 cups cooked pinto beans, drained and divided
• 2 cups chicken stock, divided
• kosher salt to taste
• 1/2 cup chopped cilantro
• 6 tablespoons crème fraîche (page 144)

In a sauté pan, cook corn over high heat about 4 to 5 minutes until blackened, stirring occasionally. Set aside.

In same skillet, heat the oil and cook the bacon over high heat until it starts to brown. Add the carrots, celery, bell pepper, onions, jalapeños, and garlic, cooking until they begin to soften. Remove from heat.

In a food processor, purée half the beans with 1/2 cup of the chicken stock. Add processed bean mixture, remaining chicken stock, and remaining beans to the vegetables in the skillet and simmer for 15 to 20 minutes. Season with salt to taste. Stir in the cilantro, remove from heat, and divide into bowls. Garnish with dollop of crème fraîche.

Blue Ribbon Cornbread

Several years ago, June took home a first-place ribbon at the State Fair of Texas for her cornbread, which has become a family favorite. Use this recipe to make cornbread patties, which go well with grilled Bob-White Quail (page 124). It will also make a darn good stuffing too.

• 1/2 cup butter
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup heavy cream
• 1 egg, beaten
• 1/2 cup chopped red bell pepper
• 3/4 cup grated sharp cheddar cheese
• 1 to 2 jalapeños, stems and seeds removed, minced

Preheat the oven to 425 degrees. Place butter in a 9- to 10-inch cast-iron skillet (or Dutch oven) and place in oven for 5 to 10 minutes, or until buttter has melted. Remove from oven, and carefully tilt pan to make the butter coat the entire inside. Set aside.

In a large bowl, combine cornmeal, flour, baking powder, and salt, and mix together with a whisk or fork. Make a well in the center of the dry ingredients and add cream, egg, and red bell pepper. Pour the melted butter from the skillet into the mixture and mix with whisk just until all ingredients are moistened. Spoon one-half of the batter into the skillet. Carefully spread the cheese over the batter and top with the minced jalapeños. Top with the remaining batter and bake for 20 to 25 minutes, or until the cornbread is just browning on top. Cool for 10 minutes before slicing and serving.