CookinCowgirl

about me

Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods.

Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea.

Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to.

I am a former screenwriter, with 3 movies produced, but prefer cooking.

I'm a movie buff, opera and golden oldies music lover, and a political junkie.

For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish.

I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar.

The cookbook I have used recently the most is "American Classics."

I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet!

Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.

Favorite Foods:

Hamburgers, BBQ, Tex-Mex, Cuban, salmon, catfish, green salads and pasta salads, all kinds of sauces, French and Italian bistro fare, and fresh orange juice (drink it every day).

Favorite dishes to cook are sauces and salsas. I'm always experimenting with them.

My family's favorite dishes of mine are Chicken in Wine and Cream, Chicken Curry with Sambals, and brisket sandwiches with classic coleslaw (yes, one on top of the other on a soft white bun with BBQ sauce - it's a BBQ belt thing).

Smoked brisket and Cheese Surprise Potato Pie are customer favorites. My secret to great brisket is cooking with a combo of hickory and mesquite woods. No mop. Just a good rub. Texans like a mildly hot, tangy BBQ sauce. I only serve sweeter homemade sauces, like Memphis or Kansas City, with pork.

Favorite restaurant at the time is Gloria's (Salvadoreano). I only order one dish when I go there: Grilled Flank Steak with Ancho Chile Sauce, and Plantain Chips. Keep trying to con the chef into disclosing the exact ancho chile sauce recipe, with no luck. I can approximate it, but no cigar!

http://catering-dallas.com