Rollins Kent - A Taste of Cowboy: Ranch Recipes and Tales from the Trail
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- Book:A Taste of Cowboy: Ranch Recipes and Tales from the Trail
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- Year:2015
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Copyright 2015 by Kent Rollins and Shannon Keller Rollins
Photographs copyright 2015 by Shannon Keller Rollins
Greg Payne
All rights reserved
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.
www.hmhco.com
Library of Congress Cataloging-in-Publication Data is available.
ISBN 978-0-544-27500-3 (hardcover)
ISBN 978-0-544-27318-4 (ebook)
Book design by Endpaper Studio
Typeset in Bodoni Six
Ebook design by Rebecca Springer
v1.0415
This book is dedicated to the two most important women Ive ever known and loved, women who believed in me and told me to always believe in myself and never give up on my dreams.
My mother, God rest her soul, was a saint and taught me to love, to care, and that its okay to be a soft man. She taught me to trust my instincts, and to never forget my upbringing, my faith, and, most of all, my goals. She fed us when times were lean and the groceries were leaner; but no matter what, both our stomachs and our hearts were full. Thanks, Mama, for your love, for your dedication, and for teaching me that its not only important to have good food at the table, but also family.
To my sweet wife, Shannon. My gosh, I love you. Your dedication and inspiration are priceless. You made me believe in myself again. Its your love that keeps me going day after day. You have been beside me in conditions that would make most people run off and hide: heat, smoke, wind, and hours of work. Your beauty is not only on the outside, but also on the inside. For someone who told me early on I dont cook, you have come a long way. Thanks for your vision, your writing, your editing, and your cooking. I know Im lucky to have you, and a better partner I could never find, both in life and in business. There are a lot of important things in life, but in mine youre at the top. Ive always said, A man is only as strong as the woman who holds him, and Im the strongest man in the world.
There arent enough pages in this book to thank all the folks who have made this journey possible. Like a good steady horse, they helped get me to this destination.
My mother and dad, Wash and Joy Rollins, who have both passed on. They taught me more than just cooking. They taught me life.
All the cowboys whom Ive fed through the years. They were the best food critics Ive ever had. They ate my food for weeks at a time and were always hungry and appreciative.
The chuck wagon cooks who did this for a living when living was harder to do. They braved the hours, the elements, and the smoke with blood and sweat. Thank you for paving the way.
Janis Donnaud, our publishing agent. Some folks you meet once and know they are good people. She believed in me and guided us through this whole process. None of this would have been possible without her.
Rux Martin, Laney Everson, and the rest of the crew at Houghton Mifflin Harcourt Publishing. Thanks for giving this cowboy the opportunity to share my lifestyle with the world.
Lisa Diercks and George Restrepo of Endpaper Studio, for re-creating our world in the books design.
Donnette Engebrecht, also known as the Comma Queen. Thanks, Honey, for the hours of proofreading and, most importantly, for your friendship and love.
Beth Schiff, for introducing me to Skype and always believing in me.
Charissa Melnik, for never asking me to be something Im not.
All the old-timers I was raised around. Men who stood as tall as giants and were the best role models ever, and all the women I grew up around and who shared the smells and tastes from their kitchens. Your inspiration is priceless.
Hollis, Oklahoma, the rural community I was raised in, which always made me mindful to cherish the little things in life.
Howdy, and if I could follow that with a handshake, I would. I like a good handshake and looking someone in the eyes; in my circle those two mean a lot. Im a cowboy, a cook, a writer, a dishwasher, and a purveyor of words that sometimes rhyme. Ive cooked for legends and those that were just legends in their own minds. Ive got more friends than I will ever have money, and I know which to value the most. Ive been in places you cant see from the road or even find on a map. Ive even cooked food I cant spell.
My kitchen isnt typical. It has no thermostat and there are no knobs on anything that might be considered an appliance. Ive cooked in every condition known to mankind, except an earthquake. Ive had so much exposure at times it hurts, but it aint the kind of exposure you might be thinking of. Ive been exposed to sunburn, windburn, and frostbite. Im a chuck wagon cook.
Now you may be asking, What is a chuck wagon cook? Well, it sure isnt glamorous by any stretch of the imagination. There have been times its been 117 degrees outside before I even built a fire, and times its been cold enough that you could hang meat. I remember when Bobby Flay came to challenge me to a throwdown of chicken-fried steak. It was a mild 97 degrees with a roaring fire. As sweat was dripping off his face he asked me, Why would anyone do this?! I told him it was for the job security, because no one else was crazy enough to do it.
Even though the modern age has crept up on us, the chuck wagon is still used today on some ranches to feed cowboys. From eating a lot of bad food off wagons and having taught myself how to cook in Dutch ovens while helping my uncle guide hunters in the Gila Wilderness of New Mexico, I knew I could do better. So in 1993 I bought an 1876 Studebaker chuck wagon and slowly started my business, catering for friends and family and then for local ranchers when they worked their cattle. Soon word got out about the great food and business was booming. Today my wife, Shannon, and I travel all across the country feeding hungry folks for everything from birthday parties to bar mitzvahs. Ive also made television appearances on the Food Networks Throwdown! with Bobby Flay,Chopped: Grill Masters, and Chopped Redemption and on NBCs Food Fighters.
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