Tequila Steaks Cajun Sautéed Rib Eye Steaks Rib Eye Steaks with Brandy Sauce Howdy, Howdy, Howdy! It's that time of again folks! Festival season is upon us once more! Hooray, and God bless Bill Monroe for having Lester, Earl, Chubby and Howard, the most perfect Bluegrass band of all time! When I listen to some of my old records of these musicians all playing together in perfect union, I'm reminded of what Jimmy Martin said some years ago. He said, "What was so good about their music is the fact that it was perfect!" Jimmy was right -- it was and still is perfect. Speaking of Jimmy Martin, my good friend Lance Leroy wrote a magnificent tribute to him in the May issue of Bluegrass Unlimited. Lance tells it like it really is and doesn't mince any words in the process. This is probably the best true-to-life article you'll ever read about one of Bluegrass music's icons. Do yourself a favor and take time to read it. We're gonna have some mighty fine artists at our festival this year and that borders on perfection too! I know for a fact that come Sunday evening of the festival, there'll be pools of "Bluegrass Soul" dripping from the stage and little puddles of it all over the festival grounds! It happens every year. Bill Schneiderman, our Concessions Coordinator has lined up some great new food vendors for you folks this year. I can't wait to sample some of the Mexican food vendor's wares. (I know that all of you folks have sorely missed Taco Joe, but none more than this ol' country boy.) So, with that said, come on into the Kitchen, pour yerself a big cup of Cowboy Coffee and we'll get down to some festival vittles! Our lovely editor, Suzanne, reminded me to keep this month's column on the short side, so this is one of the easier ones to write in a long time. Over the last year I've received a few requestes (stole that word from Ron Thomason) to re-run some of my barbecued steak recipes. I know for a fact that barbecued steak is everyone's favorite festival fare, so here's three of my favorite ways to "scorch" a steak! This first recipe features steaks marinated in Tequila. Now there's Tequila and there's tequila. (Read Expensive and cheap!) When you go to purchase the tequila for this recipe, you want to get a bottle of the good stuff, (El Patron, etc.), and a bottle of the cheap stuff. Use the cheap stuff for the recipe and company, and hide the bottle of good stuff out of sight so Mark Hogan or Ed Neff won't drink it up. Put the steaks in to marinate the day before you plan to cook them and marinate them overnight in the fridge or ice chest. When you're ready to cook them, mix up some Margaritas using the good tequila. If the steaks don't turn out good, you'll care less! Tequila Steaks 4 Steaks, (T-bone, New York, Porterhouse, etc.) 1/2 cup Tequila 2 TBSP Olive Oil 1 tsp. Kosher Salt 1 TBSP fresh ground Pepper 2 tsp. Grated Lemon peel 2 cloves Garlic, crushed and diced Mix everything together. Pour over steaks in a large, sealable plastic bag. Place in the fridge and turn every 3-4 hours. Barbecue steaks over hot coals. Cajun cooking is some of my very favorite in the whole world. Here's how to sauté a steak like "dem good ol' boys down in Looseyanna done do it!" Cajun Sautéed Rib Eye Steaks 2 Rib eye steaks, trimmed completely of fat and gristle 4 TBSP Olive oil 1/2 cup, dry red Wine 1/2 cup Marsala Wine 1 tsp. whole Oregano 1/2 tsp. Crushed red peppers 2 TBSP Tomato sauce or puree 3 cloves garlic, minced 1/2 tsp. whole Fennel seeds, crushed Coarse ground black Pepper Kosher salt to taste Trim steaks of fat and gristle. Salt to taste and pepper the steaks good with coarse ground black pepper and push into the meat good. Heat a heavy cast iron skillet over medium heat. Cook steaks in olive oil for about five minutes on each side. Remove steaks from the skillet. Add the rest of the ingredients to the skillet, scraping the skillet with the spatula and mixing well. Turn the heat down and simmer for 8019 minutes. Add steaks to the sauce and cook over low heat for 10-15 minutes. Serve sauce with steaks. Dot, if you're making up a shopping list to fix these recipes, you're gonna need a bottle of Brandy too, because this next recipe features a Brandy Sauce that'll make yer tongue slap yer brains out when you're eating it! I'll bet your Baptist friends there in Nashville will like this one too! Rib Eye Steaks with Brandy Sauce 2 80-oz. Rib eye steaks 2 TBSP unsalted Butter 2 TBSP Dijon Mustard 1 tsp. Worcestershire sauce 1/4 cup Brandy 1/2 cup Heavy cream Kosher salt and fresh ground pepper to taste Salt and pepper the steaks. Melt the butter in a heavy skillet over medium heat. Cook 4 minutes a side for rare, or cook to suit. Remove steaks from the skillet and keep warm. Add the mustard and Worcestershire to skillet and stir. Add the Brandy, and light it with a match. When the flames die down, add the cream and bring to a boil. Continue cooking until reduced to desired consistency. Pour over the steaks and serve. Wow! Well folks, there you have three of the best steak recipes in the West! I hope you enjoy them as much as I do. Be sure to check out all of your festival equipment real well. Fire up the stove and lanterns, check the sleeping bag for mice nests, etc. How old are your folding chairs? Has the plastic webbing rotted? How about the trailer brakes? How long since you've had the bearings backed and greased and seals replaced? Now is the time to look, at these things. I hope to see you all at the CBA festival in Grass Valley. Please have a safe and SOBER trip to and from the festival. Remember to keep all of our servicemen and women in your prayers and may God grant us all peace and health. Yer friend, J.D. Rhynes

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