Susan L. Ebert

Contributions

COWGIRL In The Kitchen: Catfish Fry With Blue Corn Hushpuppies

Recipe and photo by Susan L. Ebert I’m all for catfish … just decidedly against frying ’em in the house.  For fish frys, my go-to set-up is a propane-fired outdoor stove with a 50,000-BTU burner topped with a 10-quart fry pot with a basket liner.  You’ll also want to have fireproof gloves, safety glasses or...

COWGIRL In The Kitchen: Pedernales Peaches 'N' Cream Pie

Lucky for those of us who love ’em, peaches grow in 33 states and come in season as early as April (Florida), throughout the summer in 30 more states, and ripen well into October (Colorado and Idaho), giving us a luxuriously long season for this luscious stone fruit.  California—with its Mediterranean climate of mild, wet...

COWGIRL In The Kitchen: Backcountry Paella

Any cowgirl worth her salt—whether on a horse-camping, hiking, or paddling trip or just an overnight campout—can whip up a hearty backcountry paella by packing in lightweight dry ingredients, harvesting available saltwater or freshwater proteins, and foraging for greens such as watercress and wild onion.  Shown here is a paella featuring crawfish and bream; you...

COWGIRL In The Kitchen: Kentucky Winter Pear Cake

Recipe and photo by Susan L. Ebert Adapted from a recipe by Kentuckian Stella Parks, 2018 James Beard Award winner for her cookbook BraveTart: Iconic American Desserts, this triple-layer, ginger buttercream-frosted cake features winter pears, such as the ones that grew on the ancient, gnarled trees on my Mamaw and Papaw’s Bluegrass farm near Lexington,...

COWGIRL In The Kitchen: Fire-Roasted Hatch Chile Salsa

Ahhh … those perfect days of late August and early September, when it’s clear, sunny, not unbearably hot, and the faintest whiff of fall hangs in the air.  Don’t you wish you could put that in a jar to enjoy all year long? Well, by canning this salsa, you can. Marrying the season’s two standout superstars:...

COWGIRL In The Kitchen: Sangria Blanca

Recipe and photo by Susan L. Ebert More than 2,000 years ago, the Roman army made its way through Spain’s Iberian Peninsula, planting vineyards along the way.  As much of the water sources were bacteria-laden, it was common practice to add in some alcohol (such as wine) to disinfect it and toss in any available...

Career Change Thoroughbred Style

Featured Image: 2019 Ranch Work winner Amber Jacobson and her thoroughbred, Silence Is Awesome, take the creek crossing in stride at the Kentucky Horse Park competition. Many of us—myself included—discovered that our first job was a poor fit.  Perhaps, we found the work monotonous; perhaps, we had a boss that just didn’t “get” us.  Or,...

Living Up To A Legend

FEATURED PHOTO: Hotel Drover, a luxury destination hotel in Fort Worth’s Stockyards, debuted in Spring 2021. Unlike Dallas, her fast-moving, sky-scraping big sister to the east, Fort Worth, steeped in tradition, clings to her cattle-driving past so fiercely that change comes slowly … if at all.  You just don’t mess with Texas mythology, and you...

COWGIRL In The Kitchen: Santa Maria-Style Bison Tri Tip

Santa Maria-style tri tip dates back to the mid-1800s, when the Spanish ranchers of the Santa Maria Valley celebrated spring roundup with barbecued tri tip for family, friends, and the local vaqueros.  Cut from the triangular lower tip of the bottom sirloin, the popularity of this delicious-yet-cheaper sirloin cut has endured, spreading beyond California—and beyond...
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