Cowboy Recipes From Texas

Grady Spears shared two more special recipes on Good Morning America from Texas. Try his Calf Fries With Cracked-Pepper Gravy and his Pan Seared Rib-Eye Steaks With Cowboy Coffee Pan Blend. Both recipes are available below.

Calf Fries & Batter Ingredients & Directions:

• 2 eggs • 1/2 cup buttermilk • 1/2 cup Shiner Bock beer or any good bock beer • 2 cups peanut oil • 36 calf fries, cleaned of membranes (ask your butcher how to clean) • flour spice (a few full cups, enough for dredging calf fries • 2 cups cracked-pepper gravy (Yield: 4 servings)

1. Prepare the batter by mixing eggs with a whisk in a large bowl. Add the buttermilk and beer. Whisk to blend. Set aside. 2. In a deep, heavy skillet, heat the oil to 350. While the oil is heating, prepare the calf fries by dredging them in the flour spice, taking care to evenly coat. Shake off any excess flour. Dip the calf fries into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside.

3. When the oil temperature reaches 350 (when a drop of batter sizzles when dropped it in), gently slide 12 calf fries into the hot oil. Cook about 3 minutes. Turn them, taking care not to break the coating, and cook them 3 more minutes or until the batter is nicely browned. Drain the cooked calf fries on paper towels. Repeat for the other two batches. Hold the cooked calf fries in a 225 oven until all 3 batches are done. Serve with cracked-pepper gravy (ingredients & recipe below).

Ingredients & Directions for Cracked-Pepper Gravy:

• 1/4 cup unsalted butter • 5 tablespoons flour • 2 1/2 cups milk • 1-1/2 teaspoons kosher slat • 4 teaspoons cracked pepper gravy

1. Melt butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper.

2. Simmer gravy for 10 minutes to cook and reduce. Serve hot. ( Yield: about 3 cups)

Pan Seared Rib-Eye Steaks With Cowboy Coffee Pan Blend Directions & Ingredients

• 1/2 cup freshly ground coffee • 1/2 cup coarsely ground black pepper • 1/4 cup kosher salt • 1/4 cup brown sugar • 4 (14 to 16-ounce) rib-eye steaks • 2 tablespoons vegetable oil

1. To prepare the coffee blend, combine all of the ingredients in a jar with a tight-fitting lid. Shake well.

2. To prepare the steaks, preheat the oven to 450. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large, heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side.

3. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand at least 5 minutes before serving. Serves 4.

Recipes courtesy of Grady Spears "A Cowboy in the Kitchen," © 1998