Kix Brooks on How Autobiography Became a Cookbook: The Ram Report
August 17, 2016 - Picnic Time
“This book is as most about a ‘experience’ of eating as it is about cooking,” Kix Brooks writes in a introduction to his new cookbook, Cookin’ It With Kix: The Art of Celebrating and a Fun of Outdoor Cooking. “I don’t explain to be a chef, and if we bought this book, chances are you’re not a cook either, though we don’t have to be.”
And since he’s never deliberate himself an consultant in a kitchen, Brooks says he was primarily doubtful when offering a cookbook understanding – something that some-more or reduction came with a domain after hosting a uncover on a Cooking Channel called Steak Out With Kix Brooks. But afterwards a nation fable satisfied he could do a lot some-more than only share recipes — and he satisfied he’d fundamentally already created a book.
“A integrate of years ago, I’d been approached to do an journal and we wrote about a stories and a people and a things that mattered in my life,” he tells Rolling Stone Country. “I got finished essay it and thought, ‘Who cares?’ we do, my kids might, though . . .[Sighs] So we only suspended it. And when this came along, we started meditative that a stories value revelation all revolve around cooking, good meals, sport and fishing. You didn’t glow anything during my residence unless we were gonna eat it. . . It was partial of living, though also partial of carrying fun.”
Thus a cookbook title. Brooks’ new book weaves tales trimming from his childhood in Louisiana to days on a highway with Brooks Dunn. It also has celebration formulation tips and other recommendation for creation cooking some-more of a amicable eventuality than a chore. That’s always been his mindset when formulation a meal.
“I don’t consider it was until we got to college that we satisfied how most fun cooking was. From that time on, it’s been a ball,” he says. “We’d get uninformed oysters, uninformed shrimp, chuck them on a table. Yeah, we can boil them all with corn and potatoes, lay it all out and make this party. . . And afterwards we can call chicks! [Laughs] Dorks like us didn’t have a chance, though cooking was cool!”
More than 120 recipes are enclosed in a colorful book, in that Brooks’ Louisiana roots run deep. There are recipes for crawfish etoufée, jambalaya, shrimp po’ boys and grilled oysters. For land (and hunting) lovers, there’s steep gumbo, venison jerky and even squirrel stew. (“Does a squirrel not have a same extraction as rabbits? Prejudice will not mount in this cookbook!” Brooks jokes.) There’s a whole section dedicated to libations, as well, along with booze pairing tips – essential elements given Brooks is also a owners of Arrington Vineyards, an award-winning winery only south of Nashville.
Below, Brooks shares a recipe for his Honky-Tonk Tequila Steak. Cookin’ It With Kix is out Aug 30th.
Honky-Tonk Tequila Steak
Kix’s Story: Ronnie Dunn and we burnt adult a highway and a theatre together for some-more than twenty years as Brooks Dunn. A lot of a song we done was what we competence call rambunctious, honky-tonk country— songs like “Boot Scootin’ Boogie,” “Little Miss Honky Tonk,” “You Can’t Take a Honky Tonk Out of a Girl” and “Honky Tonk Stomp”— we get a idea. This beef recipe is only as unruly as those two-steppin’ bar tunes. It’s easy to ride a marinating beef in a cooler to a cruise or tailgate party. Take it out of a cooler while you’re environment adult your grill, afterwards slap it on a prohibited fire, and in reduction than 10 minutes, your beef is ready. Remember to move a vast rupturing house for resting and rupturing your beef on.
Big handful of uninformed cilantro leaves
¼ crater tequila
½ crater uninformed orange juice
1/4 crater Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
2 teaspoons garlic powder or 4 minced garlic cloves
1 teaspoon onion powder or 1 shallot, roughly chopped
1 serrano or jalapeño pepper, seeded and roughly chopped (optional)
1 side steak
1 to 2 teaspoons salt
1 teaspoon creatively belligerent black pepper
Mix a cilantro, tequila, orange juice, Worcestershire sauce, black pepper, salt, garlic powder, onion powder, and serrano peppers in a vast ziptop cosmetic bag or cosmetic storage container. Add a steak. Seal a bag or cover a container, and cool for several hours. Heat griddle to high. Remove a beef from fridge or cooler, and let lay on counter, in a marinade, for during slightest 30 mins before grilling. Remove it from a marinade, and shower both sides with a salt and pepper. Discard a marinade. Grill or saut� a beef for 4 to 5 mins on any side over approach heat. Remove from a heat, and let a beef rest for 5 mins on a rupturing board. Slice opposite a pellet and serve.