Louis Lambert, owner of five successful restaurants, couples West Texan flavor with high-end sophistication to create "haute ranch cooking" in his newest cookbook, Big Ranch, Big City Cookbook. The result is hearty and unique meals that seem to truly celebrate their ingredients. Read more in our September Cooking column and try the following recipe for a preview of what Big Ranch, Big City has in store:
If using a hot smoker, start your fire and build the temperature to 275ºF. Place the pork butt on the rack with the fat side up. Hot smoke the pork for 6 hours, maintaining the temperature at 275ºF to 300ºF. After 6 hours, increase the temperature to 325ºF and continue cooking until the meat is fork-tender and begins to fall apart, about another 2 hours.
If you are using your barbecue pit, start a small fire to one side of the pit. Bring the temperature in the pit to 300ºF and place the pork, fat side up, on the opposite side of the pit from the fire.
Maintain the temperature in the pit at 300ºF by slowly adding more chunks of wood. After about 2 hours, preheat your oven to 325ºF. Remove the pork from the pit and wrap in aluminum foil. Place the pork in the oven for 4 hours. Increase the temperature to 325ºF and continue cooking until the meat is fork-tender and begins to fall apart, about another 2 hours.
One of our September cookbooks comes from West Texas--but these aren't your everyday ranch-style meals. Louis Lambert shares "haute ranch cooking" in Big Ranch, Big City Cookbook, which "blends the bold, simple flavors of his cattle-ranching heritage with sophisticated cooking techniques, a rustic repertoire touched with elegance."
If you enjoy this recipe, you'll love the rest Big Ranch, Big City has to offer. It's out today! Enjoy!
In a large mixing bowl, combine the cream, 3/4 cup of the Parmesan, the salt, white pepper, thyme, and nutmeg. Evenly slice the potatoes 1/8 inch thick and place in the bowl with the seasoned cream, stirring to coat the potatoes.
Arrange the potato slices in the casserole dish, overlapping them like shingles on a roof. Pour the cream mixture remaining in the bowl evenly over the potatoes; the cream should come almost to the top layer of potatoes. Press down on the potatoes to evenly compact them into the cream.
Sprinkle the remaining 3/4 cup Parmesan over the potatoes and then dot the top of the cheese with small pieces of the remaining 1 tablespoon butter. Bake the gratin, uncovered, in the middle of the oven until the potatoes are tender and the top is golden brown, about 1 hour and 15 minutes. Let the gratin rest for at least 15 minutes before serving.