Verwandte Artikel zu Reata: Legendary Texas Cooking [A Cookbook]

Reata: Legendary Texas Cooking [A Cookbook] - Hardcover

Micallef, Mike; Hatch, Julie

 
9781580089067: Reata: Legendary Texas Cooking [A Cookbook]
Hardcover
ISBN 10: 1580089062 ISBN 13: 9781580089067
Verlag: Ten Speed Press, 2008

Inhaltsangabe

Bold.  Majestic.  Storied.  Texas.
The Lone Star State has many traditions, among them its homegrown cuisine, which Texans have always been justly proud of, and which has been gaining followers--and respect--all over the country. The Reata restaurants have an honored place in this emerging culinary story. Reata: Legendary Texas Cuisine tells the tale of one American family that, against the breathtaking backdrop of Texas, took risks, worked hard, and dreamed big.
 
Today the pride of the Micallef family are its two Reata restaurants, the original location in the tiny West Texas town of Alpine, and its much larger sibling in Fort Worth. Reata pays homage to America’s cowboys and the values they have come to symbolize by promoting the traditional ideals of integrity, generosity, and hospitality with an easy ambience, exciting dishes, and exceptional service. 
 
The Reata menus combine familiar Texas fare with fresh culinary trends, including signature favorites, like the pepper-crusted tenderloin, the golden chicken-fried steaks, and the tenderloin tamales. Adventurous cooks will want to try the buffalo rib eye and the smoked quail, as well as some of the more surprising pairings, such as the boar ribs with a Thai-inspired spicy peanut dipping sauce. And no Reata cookbook would be complete without the fiery jalapeño cheese grits or the unrivaled “Giant” onion rings.
 
So if you can’t drop by one of the restaurants and set a spell, Reata: Legendary Texas Cuisine will give you a taste of Reata that’s as big and bold as the state of Texas itself.

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Über die Autorin bzw. den Autor

A native of Fort Worth, Texas, Mike Micallef is president of his family’s non-manufacturing companies including Reata Restaurants, Flight Services, Sierra La Rana, and CF Ranch. After graduating from Texas Christian University with a BBA and a certificate from the world-renowned ranch management program, Mike spent two years with Tsunami Partners where he managed various equity investments. Mike also serves in an advisory capacity to companies in the finance, banking, and entertainment fields. Mike divides his time between Alpine and Fort Worth and loves to hunt and fish with his dad every chance he gets.
 
A true entrepreneur, Al Micallef is the founder of the Reata restaurants and owner of JMK International, Inc. When not starting new ventures Al participates in a variety of hobbies, including hunting, fishing, team roping, flying, race car driving, and polo. His most recent interest is Reata Thoroughbred Racing. Al is also firmly committed to giving back to his community and has offered a lifetime of expertise and support to many charitable associations.

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INTRODUCTION
 
When you roll into a new town and step out of your pickup to stretch your legs, you might look to the east and then to the west, but what if nowhere in sight can you spy a promising place to eat? Perhaps you settle for the local greasy spoon, or maybe you climb back in your rig and head on down the highway to the next town. Not my dad. He had just bought the ranch of his dreams in the Davis Mountains of West Texas, and as he saw it, there was only one thing missing. With no great restaurant in Alpine, he identified a business opportunity. But I’m getting seriously ahead of myself.
 
In the spirit of that wonderful old bumper sticker, my dad wasn’t born in Texas but he got here as quick as he could. No, let me take that back. I believe that in some profound way, my father, Al Micallef, was born to be a Texan. When he was a boy, he read books about Texas and saw movies about Texas--many of them the cowboy-and-Indian shoot-em-ups that were standard issue for an American male growing up in the 1940s. He even curled up at night beside an old crystal radio, listening to “border-blaster” radio broadcasts from just across the Rio Grande River, the border between Texas and Mexico. Cowboys and Indians, sheriffs and outlaws, pirate broadcasters, and wildcat oilmen--these weren’t just characters in stories to my dad as a child in Detroit, of all the unlikely places. In time, they were my dad. It was his destiny to become a Texan.
 
This book, about the glorious cuisine of the Lone Star State, is also the story of one American family who did, on the giant canvas that is Texas, what American families have always done: sought to make life a little better by taking risks and working hard. Today, our family is most visible in its Reata restaurants, the original in the tiny West Texas town of Alpine, and its much larger sibling in the increasingly sophisticated “cowtown” of Fort Worth.
 
Long before Texas meant gushing oil, JR Ewing, or the Dallas Cowboys, it meant steers on the open range. And it took rugged men unafraid of huge risks to take on Mother Nature and just about everybody else to raise cattle. This history has nurtured an attitude held by many Texans of entrepreneurship, those individuals seeing new opportunities and not afraid to bet the farm--or the ranch--on their next great idea. My father has that entrepreneurial DNA, with a dozen or more other enterprises in which he saw some beckoning opportunity. Truth is, Al Micallef never did anything halfway--he still doesn’t. His life in Texas, and by association all our family’s lives here, began with that most classic of Texas dreams: the cattle ranch.
 
This spirit is Texas to us, and it’s Texas to millions of others today who have many colors of skin, who follow many faith traditions, who speak many languages. Together, I think I can say, we all want the same thing from this book you’re holding in your hands--for you to come to know and love our Texas and her traditions just the way we do.
 
 
Gone to Texas
 
Even for those of us who arrived much later, the words “Gone to Texas” have had special meaning since the early 1830s. It was in those years, when today’s state was Mexican territory remaining from Spain’s colonial empire, that the call for new settlers was answered all over the young country known as America. History tells us that folks simply packed up their houses and businesses, pointed their wagons west, and left behind only a hand-lettered sign over the door or nailed to the front gate: “Gone to Texas.” That was all it said. It said a mouthful.
 
And it still does.
 
By the mid-1970s, had those settlers managed to stick around, they surely wouldn’t have recognized the place. Beginning with momentous discoveries in the early twentieth century, Texas had become an oil and gas empire with considerable affluence and many jobs to spread around. High technology, such as it was back then, had come to Texas with NASA under Lyndon Johnson’s space program and dug in as Texas Instruments and a few other early “computer” companies. No one knew it yet, but the business forces that would one day make Austin a technology powerhouse were beginning to transform Texas from within. So of course, my dad had to go and get all revved up not about oil and gas, not about calculators or computers, but about good, old-fashioned Texas cattle.
 
By 1975, shortly before the birth that would make me a native Texan, my father moved his family from Detroit to Fort Worth. As a business prodigy, he had risen to the upper management of a manufacturing firm at the age of twenty-four and decided, in hopes of becoming a cattle rancher too, that the company should essentially post their own “Gone to Texas” sign. Before long, the manufacturing company had a new home and the Micallef family had embarked on a series of successful cattle ventures in the Fort Worth area. Our first ranch, on the Clear Fork of the Trinity River, took on the name CF. In a state that understood the value of branding cattle long before Madison Avenue made branding an all-encompassing concept, the CF Ranch was born.
 
As we discovered over the years, while our family grew with the arrival of my two sisters, Amanda and Sarah, so did Dad’s ambition. Ranching on the green prairies of northeast Texas was one thing. Ranching on the dry, brown, and gray volcanic rock of West Texas was something else entirely. Still, my parents had visited friends in this area and soon found themselves thinking about another big gamble. In 1992, they signed papers to purchase what became our headquarters ranch north of Alpine, in the heart of the majestic Davis Mountains. Over time Dad added other ranches south of Alpine, between Van Horn and Sierra Blanca, and in northeastern New Mexico.
 
Cattle ranching was very lucrative in the past, but today you can’t pay for a ranch by just raising cattle. At one time, we had more than 150,000 acres, and in fact I remember one of my sisters asking Dad if he intended to buy all the land in Texas. “No, just everything that borders mine,” he said with his trademark Al Micallef grin. Today, that number is reduced to some degree, much of it used for our cattle but some devoted to polo ponies and now to thoroughbreds. To share the beauty and splendor of the area, we’ve introduced some of the South Ranch to a residential development--large 20- to 30-acre spreads that we lease back to graze our cattle.
 
Ranching has been very good to my family, but there also hasn’t been a single day that we, my dad in particular, haven’t worked to do our jobs better. Today ranching is a business like any other, except that we get to work in the outdoors and see things people from cities can only dream of. The Ranch Management School at Texas Christian University began in 1956 and teaches students the day-to-day management of a working ranch, but it also instills a work ethic and attitude that you have to adapt to a constantly changing environment--or perish. I graduated with a Certificate in Ranch Management from TCU in 1997 and a BBA⁄Finance in 1999.
 
My father and I have searched out other activities we can do on the ranch with minimal impact to the land, our most valuable asset. Hunting is an important source of income for ranches these days, and in some places it has exceeded cattle revenues. Our ranch has been a popular location for shooting print ads, movies, TV shows, and music videos: The Good Old Boys, Streets of Laredo, Dead Man’s Walk, Rough Riders, Dancer Texas, Grand Champion, Cowboy U, and a Brooks & Dunn video, A Man This Lonely, just to name a few.
 
Even...

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Verlag
Ten Speed Press
Erscheinungsdatum
2008
Sprache
Englisch
ISBN 10 
1580089062
ISBN 13 
9781580089067
Einband
Gebundene Ausgabe
Anzahl der Seiten
192
Kontakt zum Hersteller
Ten Speed Press
https://crownpublishing.com/

Attn: Andrea T Sheridan 1745 BROADWAY
New York
NY
10019
USA
Verantwortliche Person
Nicht verfügbar