Happy New Year!

I am opening the New Year with the new Culinary Cowboy General Store. Please drop in for a look or two.

You have a host of a choice of aprons with all sorts of sayings or designs on them.

Maybe you need yet another cap or t-shirt. You can spruce up your place with a cowboy picture or two. Posters, notecards and even a design in German await your review, your pleasure and, it is hoped, your purse.

Photos come from real-life expeditions taken to the cowcamps before their demise.

Pleae take a look at it and I hope it pleases.

Click here to go to the store!

The recipe below for a tortilla is from my good buddy Emi in Spain. Emi and I never have met, but we have been “seeing” each other almost daily over the internet for more than a year, maybe two. We both have weathered storms together. Thankfully, she speaks very good English, as my Español is muy bado.

Now, it appears that she and her husband may make it not only to the United States, but to Dallas – a village near the thriving metropolis of Fort Worth, Texas. What a hoot!

By the way, the first thing you Mexican food lovers will notice is that this tortilla is nothing like anything you are used to. The word has a whole different meaning in Spain. This is a delicious potato and egg omelet.

Tortilla Española de Emi

Recipe for 4 people:

• 5 eggs
• 10 medium potatoes
• 2 onions (finely chopped)
• Olive Oil
• 1 green Pepper
• 1 red Pepper

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Roast peppers in the oven or in the grill. Leave to chill a little and peel the skin and the seeds (go here for a more detailed discussion of roasting peppers).
Marinate the peeled peppers with virgin olive oil and salt. Reserve.Peel the potatoes and cut them in not very thick, irregular pieces. Add olive oil in the frying pan to medium-high fire and when the oil is hot add potatoes. Cook the potatoes over medium fire without stop. Add salt.When the potatoes are almost done, add the cut onion on the potatoes. When the mixture be golden take it off the fire, drain the oil and set aside.
In a medium-sized bowl, beat the eggs lightly, add the potatoes and the onion and mix thoroughly. Mix it all well.Put a little oil in the frying pan and when it’s hot, pour the mixture of egg, potato and onion. Cook only to jell the omelette, for which should be little time. When it appears firm, it is time to flip.
Take a plate and place it over the pan. Flip the two over, which puts the omelette on the plate, cooked side up. Use the plate to gently slide the uncooked side of the omelette into the pan. Allow it to cook over low heat until firm.
Serve the omelette accompanied by the roasted peppers.
Important Note: it is preferable that the omelette not be over cooked. It still should be moist inside.Accompany by a good red wine.

If you are a maker of fine French omelettes, forget about that. This takes time and patience and low cook settings.

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