'Cowboy' food?

Discussion in 'Cookery' started by jimmys_best_mate, Sep 29, 2012.

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  1. Long story short - I'm looking at sorting out a birthday party at the end of the month with a 'country and western/cowboy' theme (my missus' dad loves country music, it's his birthday).

    I'm looking for ideas/recipes for cowboy/western type foods we can knock up - I've thought of the obvious like chilli, baked beans and beef with barbecue sauce but if anyone can come up with any other decent suggestions I'd be grateful.
  2. maguire

    maguire LE Book Reviewer

    • Like Like x 2
  3. Cowboy Hash.

    Get a heavy based saucepan, heat up some oil in it. Slice up a red onion and a chorizo sausage, chuck them in the saucepan, cook them for a while. Take them out. Dice up a few spuds (skin on) par boil them for 5 mins, drain and then fry them in the oil, season, add chopped coriander/parsley/other green shit, chuck the onions and choritzo back in, warm threw and serve with an epic portion of Daddies sauce.

  4. So where did they get Daddies sauce and chorizo in the wild west ? :)
  5. There was a place near Brokeback...
    • Like Like x 2
  6. Who cares? It tastes good.

    Anyway, it's a NZ recipe for the cowboys working with dogs and Helos in central Otago. :)
  7. Trail food would have relied heavily on condiments, like brown sauce or tobasco and dried foods, like Jerky.

    Cowboy culture towards Texas and California was very influenced by Mexican culture and the Cabelleros, the clothes, the boots, the saddles, the food as well, so yes you would probably get Chorizo from the trading posts near the border.

    A tin of beans with diced spicey hot chorizo mixed in is a craking meal, it also goes well with a boiled egg in there.
  8. Not strictly authentic, but corn fritters would go well with the other foods

    Take 2 mugs of sweetcorn, fresh, frozen or tinned (well drained) and add half a bunch of chopped spring onion... I like to whizz it roughly in a processor, it's better as a rough paste.

    Mix in 1 mug of flour, 1tsp of baking powder, 1 tsp of salt, 2 eggs and a pinch of tumeric.

    Add a little milk or water if too stiff, it shouldn't be runny though.

    Fry as smallish flat cakes in half an inch of oil for a few minutes each side till golden brown.

    You can easily make these the day before, but not too well browned, refrigerate, then lay them in single layers in the oven, on a baking tray and cook medium heat for around 15 mins till crispy..... very tasty.

    Just multiply for expected numbers, you can always cook in batches and freeze any leftovers.

    It reminded me how good they are, especially with pork marinaded with Greek/ Turkish style spices and Med veggies, so it's on the menu tonight.
    • Like Like x 1
  9. ugly

    ugly LE Moderator

    Hmmmmmmmmmmmm ******* peckish now ya bastards!
  10. Cheers for the suggestions - I'll have to have a couple of Tex/Mex weeks 'perfecting recipes'...

  11. You couldn't stop them cowboys mountin'
    • Like Like x 1
  12. Prairie Oysters.
    Ask at a specialist butchers.