with Grandma Spears’ Coca-Cola cake for dessert,
topped off with buttermilk ice cream. Oh, and of
course a big ol’ bucket of Lone Star Beer.
Q: Do you have a food pet peeve?
A: Only use fresh. We don’t own a freezer except
for ice cream, nor do we own a microwave.
Q: The most versatile ingredient in your kitchen
A: Beef. I’m big on beef. I have a real weakness for it.
Southwestern cuisine is always
made up of bold, spicy, fresh foods
that have a lot of flavor and
don’t need to be touched a lot.
Q: Speaking of beef, Costco warehouses are always
well stocked with USDA Choice beef.
A: We truly push Costco beef. Most people have
not had the opportunity to buy whole [large cuts of]
beef. What a luxury and a price savings. Everyone in
my cooking classes thinks I work for Costco, but it’s
just such a perfect place to buy beef.
Q: Are there irresistible Costco items besides beef
that you just never pass up?
A: The produce is great and always fresh, with so
many varieties. Awesome onions and cantaloupes.
Actually, they have great cheese, too.
Q: If you were given a bag of Costco baking
potatoes, what would you prepare?
A: I’d mix up Dutch Oven Potatoes with Dried
Cranberries. I’m telling you, this is the recipe.
(Grady shares this recipe on page 113.)
Q: Finally, any sage advice for Costco members?
A: There are no food rules. Experiment. And don’t
be afraid to ask the Costco butchers for help. Knock
on the glass window; these guys are so helpful. AE