FROM THE KITCHEN OF LOBO RANCH

 

Here you will find our favorite recipes...enjoy!

 

LOBO Ranch's Hot Sauces:

 

LOBO Ranch's Salsa's:

LOBO Ranch Table Salsa (signature salsa)

LOBO's Ranch Fresca Salsa  

LOBO Ranch Pico Real Green Roasted Salsa

LOBO RANCH Hotter than Hell's Kitchen ( oooh, oooh you fool)

LOBO Ranch Sauces

LOBO RANCH BBQ Sauce

LOBO Ranch Spicy Style BBQ Sauce

LOBO Ranch Fancy BBQ with Demi-glace

Demi-glace

Hot Wing sauce

 

LOBO Ranch Recipes

 

LOBO Ranch's Hot Sauces:

LOBO Ranch Hellish Elixir  (EXTREME)

Juice peppers,  in a medium saucepan head and reduce by 1/3 add vinegar and salt, cool then bottle.

 

Fool on the hill 

 In a bowl combine all the ingredients, seasoning with salt. Serve whenever a chilli sauce is used for.

 

Extreme Mr. Mustard

Now for sale $4.00 per 8 oz jar

Email Bill@sighthounds.com

 

 

 

A LAST Day in your life 

A  simply great Table sauce.

 Place the Chile peppers and water in a blender or food processor and puree  until smooth, add remaining ingredients, bottle.

 

Happiness is a warm gun 

 

In a skillet  sauté the onion and garlic until soft. Add carrots and water bring to boil,  reduce until carrots are soft.

Remove from heat and transfer to a blender , add the remaining ingredients, puree until smooth.

cool and bottle.

LOBO's Ranch Fresca Salsa

 

 

LOBO Ranch Table Salsa (signature salsa)

Steam the pepper for 1/2 hour. Puree in blender with 1/2 cup tomato sauce  reserve to sauce pan.

Add remaining in-ingredients to blender, puree, add to sauce pan.

Heat until boil, remove from heat. chill.

For a milder salsa use regular tomato sauce, reduce the peppers by half.

 

LOBO Ranch Pico Real  (Green chilies Roasted Salsa)

Roast peppers over a open flame, cool in paper bag cool, peel and seed peppers, chop.

Mix all ingredients, salt to taste

LOBO RANCH Hotter than Hell's Kitchen ( oooh, oooh you fool) Heat level

WARNING!!!! WEAR RUBBER GLOVES!


Roast peppers over a open flame, cool in paper bag cool, peel and seed peppers, chop.

1/4  the  tomato, onions, garlic puree ingredients in batches in blender.

Heat skillet, add oil then ingredients.

Bring to boil, cook slowly constantly stirring for 5 min, remove from heat .

Cool and store in a covered jars , refrigerate after 1 hour.

 

LOBO RANCH BBQ Sauce



In a saucepan, whisk all the ingredients together.  Season the sauce with salt and black pepper.  Place the pan over medium heat, bring the mixture up to a simmer and cook for 3 to 4 minutes.  Remove from the heat and cool completely.  Sauce will keep for 2 weeks, covered and refrigerated.

 

 

LOBO Ranch Spicy Style BBQ Sauce

Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and celery and sauté until tender, about 5 minutes.  

Puree in a blender for 1 min.

Add garlic, paprika and cayenne and stir 1 minute. Add  remaining ingredients.

 Reduce heat to low. Simmer to sauce is slightly reduced, stirring occasionally, about 30 minutes. 

 

LOBO Ranch Fancy BBQ with Demi-glace

This is a wonderful touch with grilled flank steak !

Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and celery and sauté until tender, about 5 minutes.  

Puree in a blender for 1 min.

Add garlic, paprika and cayenne and stir 1 minute. Add  remaining ingredients.

Add Demi-glace  Reduce heat to low. Simmer to sauce is slightly reduced, stirring occasionally, about 30 minutes. 

 

 

DEMI-GLACE
  • 1 gallon Espanola sauce
  • 1 gallon brown stock, hot
  • 1 bouquet garni
  • 8 ounces of Madeira


    preparation instructions
    In a stock pot, combine the Espanola sauce and brown stock together. Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities. Add the bouquet garni and continue to simmer. Simmer the sauce until it reduces by half. Season with salt and pepper. Add the Madeira and strain through a China Cap.


Hot Wing Sauce

 

 

Melt 1 tablespoon butter, mix in cayenne pepper cook for 1 min, add remaining ingredients.

Deep Fry Chicken , Drain on paper towels. Use a large  tub ...tupper ware 1-2 gallon bowl with lid, add chicken and enough sauce

to coat chicken, shake to coat. Serve.

 

Caesar Salad

 

Caesar salad has had a following ever since the late 1920s, when it was created by two Italian brothers, Alex and Caesar Cardini, in their Tijuana restaurant. It is now featured in
many restaurants worldwide, although few versions bear a
close resemblance to the original.

 

Directions:
Remove the outer leaves from the lettuce; use only the tender centers. Rinse the lettuce, drain and set aside.
* Mash the garlic in a mortar or molcajete. Place the anchovies in a large bowl and finely shred with a fork. Add the garlic and mix together. Whisk in the egg yolks, then the pepper and the Maggi and Worcestershire sauces. Stir well and add the lime juice. The mixture should be pale yellow in color.
* Add the cup of olive oil in a thin stream While whisking constantly. Add 2 tablespoons of the Parmesan cheese.


Heat the remaining oil in a skillet, add the bread slices and fry briefly. Drain and set aside.
* To serve, gently toss the lettuce in the dressing and arrange on each plate with 2 slices of fried bread on top. Sprinkle with the .remaining cheese and serve immediately.

 

FETTUCCINE ALFREDO (heart attack on a plate)

 

Cooking:

 

LOBO Ranch Low Fat (ALFREDO

 

Melt margarine add garlic add flour cook for two min. (do not burn) 

add milk slowly, stirring constantly for about 7 min, or until thickened.

Stir in cream cheese and Bovile, add grated cheese cook until melted.

Pour over pasta, add pepper and parsley. 

 

STEAK AU POIVRE

Season the steaks with salt, press in lightly, rub  mustard in to steaks, press the pepper into steak

 In a cast iron skillet  over medium heat, add the oil. then the steaks.

Cook for 5 min. each side remove and tent the steaks.

 Add the shallots and garlic to the pan. Sauté for 15 seconds. Carefully add the brandy and flame. Add the Demi-glace, cream and mustard. Mix well. Bring the liquid to a simmer and cook for 1 minute. Add the steaks back into the pan and continue to cook for 1 minute on each side. Remove the steaks and place in the center of each plate. Stir the parsley into the sauce and spoon on top of each steak. 

Maxamillion Roast

 

Mix tomato sauce and mustard together, marinate roast with mixture for 1 to 2 hours or more in a  large zip lock bag.

Grind peppercorns to a coarse  grind in a coffee grinder add cayenne and salt.

Remove roast to a large serving platter  press pepper mixture evenly in to roast.

Place roast in at large roasting pan (preferably cast-iron) 

Roast a 400 degrees until temperature reaches 115-120 degrees. 

Remove from roasting pan and  tent for 5 min.

Slice meat thinly, reserve juices, tent meat again.

Place pan on burner with med-high, add brandy scrape up brown bits, add reserved juices simmer 1 to 2 min more.

Strain sauce into a 1 quart sauce pan,  add Demi-glaze and cream, reduce by 1/3.  

Pour sauce over meat.

 

Chicken Tetrazini

Salmon Quesadillas

 

 

Heat tortillas over a open flame or on a hot griddle.

Quickly spread goat cheese on half of the tortilla,  then a light covering of onion, pepper, capers and tomato next place a layer of smoked salmon, fold tortillas then cut  into sections.

Serve.

 

Catfish LOBO 

 

Combine milk, mustard, hot sauce, salt, pepper and 2 teaspoon of the blacking seasoning, mix together add fish.

Cover and refrigerate.

 

mix together flour cornmeal and the remaining seasoning.

Dredge fish, coat evenly.

Heat oil to 360 degrees deep-fry fish for 5 min. or until golden brown.

 

Drain and serve

 

GAZPACHO

Cut cucumber in half lengthwise and cut each half lengthwise into 3 spears. Cut spears crosswise into 1/4-inch-thick pieces and transfer to a large bowl. Peel jicama and cut enough into 1/4-inch dice to measure 1 cup. Cut bell pepper and celery into 1/4-inch dice and add with diced jicama to cucumber. Mince garlic and toss with cucumber mixture. Stir in remaining ingredients and season soup with salt and pepper.

In a blender puree half of soup until smooth and return to bowl, stirring to combine. Chill soup, covered, until cold, at least 1 hour, and up to 2 days. Season soup and serve garnished with chives.

  

Perfect Roast Turkey

                                                              

 This large turkey will serve 16.  If you have a smaller group there will be plenty of leftovers to enjoy over the next few days.

 16 Servings

 Giblet Broth

            Neck and giblets from 16-18 pound turkey

            4 cups water

            1 onion, chopped

            2 celery stalks with leaves, chopped

            3 fresh parsley sprigs

            1 bay leaf

            Combine all ingredients in medium saucepan.  Bring to boil, skimming surface.  Reduce heat to low, cover partially and cook 2 hours.  Strain broth, reserving giblets.  Chop giblets finely.  Reserve broth and giblets for gravy.

 

Turkey

            1 16-18 pound turkey

            1 tablespoon dried rosemary, crumbled

            2 teaspoons ground sage

            2 teaspoons dried thyme, crumbled

            1 ½ teaspoons salt

            1 ½ teaspoons freshly ground pepper

            Sausage and Apple Stuffing (see recipe)

            ½ cup (1 stick) butter, melted

           

            Preheat oven to 375F.  Pat turkey dry, inside and out.  Combine rosemary, sage, thyme, salt and pepper in small bowl.  Rub some in each cavity.  Fill neck-end cavity loosely with some of stuffing.   Close with skewer.  Tuck in wings.   Fill main cavity loosely with some of stuffing.  Fold tail in over stuffing.  Skewer opening; lace closed with string.  Tie legs together. Place turkey breast side up on rack in roasting pan.  Brush generously with melted butter.  Sprinkle with remaining herbs. Transfer any remaining stuffing to buttered baking dish.  Cover with foil and chill.

 

            Roast turkey 1 hour, basting every 30 minutes with butter.  Cover breast with foil.  Continue roasting 1 hour, basting occasionally with pan drippings.  Uncover breast and continue roasting until thermometer inserted in thickest part of thigh registers 170F, basting occasionally, 1 to 1 ¾ hours longer, depending on size of turkey.  (Place stuffing in covered baking dish in oven during last 40 minutes.)  Transfer turkey to platter, reserving juices in roasting pan for gravy.  Tent turkey with foil and let rest 20 minutes.  Continue baking stuffing in dish for 20 minutes.

 

 

 

Gravy

            Roux, a cooked blend of fat and flour, is used to thicken the gravy.

              Pan juices reserved from turkey.

           

 Giblet Broth

 

            Pour turkey pan juices into large measuring cup and degrease, reserving ¼ cup fat (do not wash roasting pan).  Add enough Giblet Broth to juices to measure 3 1/3 cups.  Pour about ½ cup into turkey roasting pan.  Set over medium-high heat and bring to boil, scraping up any browned bits.

            Transfer reserved fat to heavy medium saucepan.  Add flour and stir roux over medium-low heat 2 minutes.  Gradually whisk in juices.  Bring to boil, stirring frequently.  Cook until thickened, about 2 minutes. Add cream and simmer until thickened slightly, about 2 minutes. Add Sherry and giblets.  Season with salt and pepper.

            Serve turkey with stuffing and gravy.

 

Sausage and Apple Stuffing

 

Any stuffing that does not fit in the turkey can be baked in a covered dish.

 

Makes about 12 cups

 

 

           

            Preheat oven to 250F. Spread bread cubes on baking sheet.  Bake until dry to touch, stirring occasionally, about 20 minutes.  Transfer to large bowl.

 

            Melt butter in heavy large skillet over medium-low heat.  Add onion and cook until tender, stirring occasionally, about 8 minutes.  Add mushrooms, rosemary and generous amount of pepper and cook until mushrooms soften, stirring occasionally, about 6 minutes.  Add celery and apple and stir 1 ½ minutes. Mix in parsley, sage and thyme.  Add to bread and toss to blend.

 

            Increase heat to medium-high.  Add sausage to same skillet and cook until beginning to brown, breaking up with fork.  Add to bread, using slotted spoon.  Add stock to stuffing and mix to blend.  Season with salt.  Cool completely.  (Can be prepared 1 day ahead.  Cover and refrigerate.  Bring to room temperature before using.)

                  

        Joe's Special    Bill's Style 

 

Famous San Francisco Recipe.

2 tablespoons olive
4 tablespoons Butter
2 pounds lean ground round or ground chuck ( I use ground flank)
2 medium red onions, finely chopped
3 garlic cloves, finely minced
1/2 pound mushrooms, sliced
1/4 finely grated  Parmigiano-Reggiano
2   teaspoons salt
1/4 teaspoon ground allspice
1/4 teaspoon dry oregano
1/2 teaspoon freshly ground pepper
1   tablespoon Maggi
1/2 pound fresh spinach, rinsed well
4 to 6 eggs, lightly beaten with cream or milk
  1. Heat oil and 2 Tablespoons of butter in a large frying pan over medium heat. add Garlic, onions sauté until translucent, add beef separate with folk cook till brown, stirring often, drain excess fat.
  2. Add mushrooms; reduce heat to medium and cook, stirring occasionally, until mushrooms are softened.
  3. Stir in salt, allspice, pepper, oregano, maggi and spinach; cook for about 5 more minutes.
  4. In a separate large sauté pan  add 2 tablespoons of butter, pour egg mixture and let set (do not over cook!) fold eggs until lightly set, transfer egg mixture to pan and fold in to mixture Reduce heat to low and cook 2 minutes stirring constantly. (like an omelet)
  5. Serve on dinner plate, finish with Parmigiano-Reggiano and pepper

Variations:

General Motors Diet

General Motors: Weight Loss Diet Program

The following diet and health program was developed for employees and dependents of General Motors, Inc. and is intended for their exclusive use. This program was developed in conjunction with a grant from U.S. Department of Agriculture and the Food and Drug Administration. It was field tested at the Johns Hopkins Research Centre and was approved for distribution by the Board of Directors, General Motors Corp. at a general meeting on August 15, 1985. General Motors Corp. wholly endorses this program and is making it available to all employees and families. This program will be available at all General Motors Food Service Facilities. It is management's intention to facilitate a wellness and fitness program for everyone.

This program is designed for a target weight loss of 10-17 lbs per week. It will also improve your attitudes and emotions because of its cleansing systematic effects.

The effectiveness of this seven day plan is that the food eaten burn more calories than they give to the body in caloric value.



This plan can be used as often as you like without any fear of complications. It is designed to flush your system of impurities and give you a feeling of well being. After seven days you will begin to feel lighter because you will be lighter by at least 10 lbs. You will have an abundance of energy and an improved disposition.

During the first seven days you must abstain from all alcohol
You must drink 10 glasses of water each day Day One All fruits except bananas. Your first day will consist of all the fruits you want. It is strongly suggested that you consume lots of melons the first day. Especially watermelon and a loupe. If you limit your fruit consumption to melons, your chances of losing three lbs. on first day are very good.

Day Two All vegetables. You are encouraged to eat until you are stuffed with all the raw or cooked vegetables of your choice. There is no limit on the amount or type. For your complex carbohydrate, you will start day two with a large baked potato for breakfast. You may top the potato with one pat of butter.

Day Three A mixture of fruits and vegetables of your choice. Any amount, any quantity. No bananas yet. No potatoes today.

Day Four Bananas and milk. Today you will eat as many as eight bananas and drink three glasses of milk. This will be combined with the special soup which may be eaten in limited quantities.

Day Five Today is feast day. You will eat beef and tomatoes. Eat two 10 oz. portions of lean beef. Hamburger is OK. Combine this with six whole tomatoes. On day five you must increase your water intake by one quart. This is to cleanse your system of the uric acid you will be producing.

Day Six Beef and vegetables. Today you may eat an unlimited amount of beef and vegetables. Eat to your hearts content.

Day Seven Today your food intake will consist of brown rice, fruit juices and all the vegetables you care to consume.



Tomorrow morning you will be 10-17 lbs. lighter than one week ago. If you desire further weight loss, repeat the program again. You may repeat this program as often as you like, however, it is suggested that you are allowed two glasses of white wine in addition to the instructions on the program. You may substitute champagne for white wine. Under no circumstances are you to drink any other alcoholic beverages with the exception of beer which is allowed. Any liquor (bourbon,vodka, rum) is forbidden. Cream drinks are especially forbidden. You may have an occasional cordial such as creme de menthe or schnapps, but you must always limit yourself to two drinks. If you wine, drink only wine that day. If you have beer, drink only beer that day, etc. Alcohol adds empty calories to your diet. However, after the first week it will help your digestion and settle your stomach.

G.M.'S Wonder Soup

The following soup is intended as a supplement to your diet. It can be eaten any time of the day in virtually unlimited quantities. You are encouraged to consume large quantities of this soup.

28 oz, Water, 6 Large Onions, 2 Green Peppers, Whole Tomatoes (fresh or canned), 1 Head Cabbage, 1 Bunch Celery, 4 Envelopes Lipton Onion Soup Mix, Herbs and Flavouring as desired.

Additional Comments

Vegetables as may be taken in the form of a salad if desired. No dressing except malt, white or wine vinegar, squeezed lemon, garlic, herbs. No more than one tea spoon of oil.

You have been given a recipe for the WONDER SOUP which can be eaten in unlimited quantities. This soup is a supplement while you are on the program and it should be a pleasure to eat. Not everyone likes cabbage, green peppers, calory etc. This recipe is not inflexible. You may substitute vegetables according to your taste. You may add any vegetables you like: asparagus, peas, corn, turnips, green beans, cauliflower, etc. Try to stay away from beans (lima, pinto, kidney, etc.), however, because they tend to be high in calories even though they are very good for you.

Beverages you may consume while on the program :

Water (flavoured with lemon/lime if desired).
Club Soda is OK.
Black Coffee. No cream or cream substitute. No sugar or sweetness.
Black Tea = Herb or Leaf.
Absolutely nothing else except the fruit juices which are part of day seven. No fruit juices before day seven.
How and Why It Works

Day One you are preparing your system for the upcoming programme. Your only source of nutrition is fresh or canned fruits. Fruits are nature's perfect food. They provide everything you could possibly want to sustain life except total balance and variety.

Day Two starts with a fix of complex carbo-hydrates coupled with an oil dose. This is taken in the morning for energy and balance. The rest of day two consists of vegetables which are virtually calorie free and provide essential nutrients and fibre.

Day Three eliminates the potato because you get your carbohydrates from the fruits. You system is now prepared to start burning excess pounds. You will still have cravings which should start to diminish by day four.

Day Four, bananas, milk and soup sound the strangest and least desirable. You're in for a surprise. You probably will not eat all the bananas allowed. But they are there for the potassium you have lost and the sodium you may have missed the past three days. You will notice a definite loss of desire for sweets. You will be surprised how easy this day will go.

Day Five, Beef and tomatoes. The beef is for iron and proteins, the tomatoes are for digestion and fibre. Lots and lots of water purifies your system. You should notice colourless urine today. Your allowance calls for the equivalent of five "quarter ponders". Do not feel you have to eat all this beef. You must eat the six tomatoes.

Day Six is similar to day five, Iron and proteins from beef, Vitamins and fibre from vegetables. By now your system is in a total weight loss inclination. There should be a noticeable difference in the way you look today, compared to day one.

Day Seven finished off the program like a good cigar used to finish off Victorian meals, except much healthier. You have your system under control and it should thank you for the flushing and cleaning you just gave it.
 

 

 

 

More to come.