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Video: Pioneer Woman’s cowboy dinner

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    >>> this morning on "today's kitchen" back to basics. the pioneer woman, a popular blogger and accidental range wife is cooking up a pasta dish her cowboy loves. she details hero manslaughter and the recipes involved, pioneer woman, black heels and tractor wheels, a love story . i know you get aw shucks when we talk about the relationship. but you're a city girl and fell in love with the guy you call the marlboro man. how did that happen?

    >> i met him in a bar. we got married. the end.

    >> you have been blogging about your story and you get, what, 2 million a month?

    >> the number changes.

    >> why do you think it resonates with people?

    >> i think some people grew newspapup in a rural environment and now live in urban environments. most people haven't seen that slice of american life , the family ranch. plus, i'm not afraid to write about my mishaps. i'm still a fish out of water .

    >> and you have more kids which makes life more complicated.

    >> exactly.

    >> you will do a recipe but you said it came from mom originally. you made it when you were dating your guy and it didn't come out so good.

    >> i have a cooking website now. i completely bombed the first couple of males i made for my husband.

    >> what kind of steak is it?

    >> flank steak . we are marinating it in asian flavors. the first time i made it, i mixed the marinade and decided, oh, it doesn't need to marinade much. so i dipped it and cooked it. but i cooked it under the broiler.

    >> so you burned the thing?

    >> i did it for ten minutes per side. it was gray and as tough as leather. my husband ate the whole thing.

    >> he loves you.

    >> eyou grill it for three, four minutes per side. you can put it on salad or eat it by itself.

    >> you're combining it with a pasta dish.

    >> the second male i made this flank steak as tough as his boots and i decided to throw in one of my favorite pasta dishes from my l.a. days.

    >> this is the city dish.

    >> exactly. we have butter, cream --

    >> oh, this is bad!

    >> four cheeses. doesn't matter what four you use. i have parmesan, fontina, romano and goat cheese .

    >> whoa.

    >> yeah. good stuff.

    >> this is not for dieters.

    >> well, i live on a ranch with busy cowboys. but the thing is when i made it for my husband i used angel hair pasta and cooked it about ten minutes.

    >> you were really a lousy cook.

    >> by the time i served it, it looked like cheese grits.

    >> what did he see in you? you're adorable, but obviously he likes to eat, right?

    >> i don't know. honey, what did you see in me? are you watching? so you take a garlic clove .

    >> why?

    >> it makes me feel urban. i have to hang onto as much as i can. rub the garlic clove in the serving bowl.

    >> adds a little flavor?

    >> exactly. i'll spot clean you later. we serve it with the meat. the reason i wrote about this in my book is that my husband ate it. it was terrible and it was the first male i made was linguini with clam sauce. i loved that he ate it. he told me later he sat there praying that a prairie fire would break out so he'd get a phone call and have to leave.

    >> he didn't get sick?

    >> no. well, maybe emotionally sick. but, no. he ate it. it's one of my favorite memories.

    >> you actually solicit recipes from people all other the country.

    >> yes. i have a cooking section of the site. i also have tasty kitchen. so people anywhere can submit their favorite recipes. i find jewels there from time to time.

    >> do you find food is the key to a guy's heart?

    >> definitely. i had to rethink the way i cooked once i moved to the ranch. i had to make friends with a lot of beef dishes. it's one of the things i do to show love.

    >> it fells great.

    >> thank you.

TODAY recipes
updated 2/1/2011 8:21:11 AM ET 2011-02-01T13:21:11

Recipe: Marinated flank steak

  • 1/2 cup soy sauce
  • 1/2 cup sherry
  • 3 tablespoons honey
  • 2 tablespoons sesame oil
  • 2 heaping tablespoons minced ginger
  • 5 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 flank steak

Finished product should not resemble leather.

Combine all the ingredients except the flank steak in a glass or ceramic dish. Place the flank steak in the dish and flip it to coat both sides of the meat with the marinade. Cover with plastic wrap and refrigerate for at least 3 to 6 hours.

Heat a grill or grill pan over high heat. Grill the steak for 2 minutes on each side, rotating the meat 90 degrees once on each side to achieve nice grill marks.

Remove the meat to a cutting board and let it rest for a few minutes before slicing. Cut the meat against the grain into strips and serve with potatoes or pasta.

Serving Size

4 servings

Recipe: Tagliarini quattro formaggi (Four cheese pasta)

  • 1 cup heavy cream
  • 1 pound tagliarini or angel hair pasta
  • 2 tablespoons butter
  • 1/2 cup grated Fontina cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Romano cheese
  • 4 ounces goat cheese
  • Salt and freshly ground pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1 garlic clove, halved (for rubbing bowls)

Slightly undercook the pasta so the dish won't look like grits.

Warm the cream in a small saucepan over low heat. Prepare the pasta according to the package directions, but just until al dente; do not overcook!

Drain the pasta and return it to the pot. Add the butter, the warmed cream, and the cheeses. Stir gently, allowing the cheeses to melt and coat the pasta. Season with salt, pepper, and the nutmeg. Stir gently to combine. Rub pasta bowls with the garlic. Serve the pasta in the bowls.

Serving Size

6 servings

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