A rocking hat feast fit for any Barefoot Bistro cowboy!


Patti Hilton brings Carolina AM a feast of hats fit for any cowboy or cowgirl. She shares the recipes for a great caviar and a hearty cowboy stew after a long day at the ranch that will make you want to kiss your mom! In addition to her famous chocolate chip cookies, Patti also gives us a recipe for cowboy cookies, borrowed from Laura Bush! What a raid!

The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. Click on here for the full menu.

Cowboy Stew

4 slices of bacon, chopped

2 packages (12 ounces) kielbasa sausage, cut into 1/2-inch slices

1 1/2 pounds 80/20 ground beef

1 medium onion, diced

3 garlic cloves, chopped

3 tablespoons all-purpose flour

1 1/2 teaspoons of salt

1/2 teaspoon of black pepper

1 teaspoon of chili powder

1 can (14.5 ounces) small diced tomatoes with liquid

2 cans (16 ounces) baked beans, with liquid

1 can (7 ounces) chopped green peppers, with liquid

1 can (15 ounces) sweet corn, with liquid

2 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 cup of water

2 tablespoons of chopped parsley

Cook bacon until brown and crisp in a large saucepan. Using a skimmer, transfer the bacon to a paper towel-lined plate to drain. Add the sausage to the pan juices and brown on both sides, adjusting the heat as needed to allow the pieces to brown at the bottom of the pan but not to burn. Remove to the plate with the bacon, set aside.

Add the beef, onion and garlic to the pot and sauté until the beef is no longer pink. Sprinkle flour, salt, pepper and chili powder over the beef. Stir and cook for 1 minute. Add the diced tomatoes, baked beans, green peppers, sweet corn, potatoes, bacon, sausage and water. Bring to a boil then immediately reduce the heat and simmer, covered, for 1 hour, stirring occasionally. Garnish with parsley. Add additional water if the stew is too thick.

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