taste of the west - western recipes
Four-Pepper Beef Brisket
 Serve this smoker-cooked brisket with your favorite homemade or purchased barbecue sauce.
2 cups hickory wood chips
Four-Pepper Rub (below)
5 pounds well-trimmed fresh beef brisket
(not corned beef)
½ cup barbecue sauce
Four-Pepper Rub
1 Tablespoon cracked black pepper
1 Tablespoon cracked white pepper
1 Tablespoon cracked red pepper
1 Tablespoon lemon pepper
Cover wood chips with water; soak 30 minutes. Drain wood chips. Prepare and heat smoker using wood chips. (For charcoal smoker, use 5 pounds charcoal briquettes.) Mix all ingredients for Four-Pepper Rub, and rub mixture into all sides of beef. Brush smoker rack with vegetable oil. Cover and smoke beef about 4 hours. Brush beef with barbecue sauce. Smoke about 1 hour longer or until meat thermometer reads 160° F. Yield 12 servings.
From Betty Crocker's Great Grilling, Wiley 2002, Courtesy of Wiley Publishing
Grilled Corn With Herb Butter
 6 ears fresh corn, in husks
Water
Herb Butter
Herb Butter
¾ cup Land O' Lakes Butter, softened
2 Tablespoons finely chopped red pepper
½ teaspoon Italian herb seasoning*
½ teaspoon salt
¼ teaspoon garlic powder
Loosen husks on ears of corn enough to remove silk. Fill 6-quart saucepan with water. Dip corn in water; shake well. Rewrap husks around corn. Plunge corn into water; let stand until husks are soaked (about 1 hour). Meanwhile, heat gas grill on medium or charcoal grill until coals are ash white. Stir together all herb butter ingredients in small bowl until well mixed; set aside. Place corn on grill. Grill, turning often, until corn is crisply tender (15 to 20 minutes). Immediately husk corn; serve with herb butter. Yield: 6 servings.
Courtesy of Land O' Lakes
*Substitute 1/8 teaspoon each dried oregano, dried marjoram, and dried basil and 1/16 teaspoon rubbed dried sage.
Buffalo Bill Cody's Red, White, and Blue Berry Shortcake
Strawberries
3 cups strawberries, hulled and sliced
3 Tablespoons sugar, or to taste
To make the "red": Combine strawberries and sugar in a bowl. Mash lightly with a fork. Cover and chill, stirring occasionally, for 1 hour.
 Shortcakes
2 cups flour
1 Tablespoon baking powder
¾ teaspoon salt
3 Tablespoons sugar
4 ounces pure almond paste, crumbled
¼ cup butter, chilled and cut into pieces
1 cup buttermilk, more for the glaze
To make the almond shortcakes, preheat oven to 400° F. Lightly grease a baking sheet. In a large bowl, whisk the flour, baking powder, salt, and sugar. Cut in the butter and almond paste with a pastry knife or fingertips until mixture resembles coarse crumbs. Gently stir in buttermilk until just combined with flour mixture. Spoon the dough onto the prepared baking sheet in 6 equal mounds. Sprinkle a heaping tablespoon of sliced almonds onto each shortcake and gently press into batter. Bake until light brown, about 20 to 25 minutes. Let rest for 1 minute and then cool slightly on wire rack. Slice open warm shortcakes horizontally with a serrated knife.
Blueberry Sauce
3 cups (about 1 pound) blueberries,
rinsed and patted dry, plus a few
extra blueberries for garnish
2 Tablespoons sugar or to taste
2 teaspoons water
To make the "blue": In medium saucepan, combine 2 cups of blueberries, sugar, and water. Cook uncovered over medium heat for 6 to 7 minutes until very soft and juicy, stirring frequently. Stir in remaining cup of blueberries. Refrigerate or serve warm, if desired.
Whipped Cream
1½ cups whipping cream, chilled
2 Tablespoons powdered sugar
1 teaspoon vanilla
To make the "white": In a chilled bowl, beat the heavy cream until it just holds soft peaks. Beat in the powdered sugar and vanilla, and beat the mixture until it holds stiff peaks.
To assemble: Place bottom half of each shortcake on a serving plate. Spoon over about ¼ cup of blueberry sauce, ¼ cup strawberries, and a few dollops of cream. Top with other half of shortcake. Spoon on more blueberries and strawberries; add another dollop of cream. Garnish with a whole strawberry and/or blueberries, if desired.
From Sweet Treats from the Wild West by Chase Reynolds Ewald and Amy Jo Sheppard, reprinted with permission of Gibbs Smith, Publisher, Salt Lake City.
Fresh Herb Tomato-Jack Salad
 Salad Ingredients
2 medium (2 cups) tomatoes, cubed 1 inch
2 medium (2 cups) zucchini, sliced 1/8 inch
¼ pound (1 cup) Land O' Lakes Monterey Jack or Mozzarella Cheese, cubed ½ inch
Dressing Ingredients
2 Tablespoons olive oil or vegetable oil
2 teaspoons balsamic vinegar or cider vinegar
2 teaspoons chopped fresh oregano leaves*
2 teaspoons chopped fresh basil leaves**
½ teaspoon sugar
¼ teaspoon garlic salt
¼ teaspoon coarsely ground pepper
Combine all salad ingredients in medium bowl. Combine all dressing ingredients in tightly covered jar; shake well to mix. Pour over salad mixture; toss to coat. Cover; refrigerate at least 30 minutes. Yield: 6 servings
Courtesy of Land O' Lakes
*Substitute ½ teaspoon dried oregano
**Substitute ½ teaspoon dried basil
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