Recipes from Tom Perini

Most of these dishes, from Tom Perini's "Texas Cowboy Cooking" (Comanche Moon Publishing, $24.95), will be served Saturday at Life'sWork's 2004 White House Barbecue at Heinz Field. If desired, baste the steaks with butter as they cook on the grill.

Perini Ranch Steak Rub

• 2 teaspoons cornstarch or flour
• 2 teaspoons salt
• 2 tablespoons coarsely ground black pepper
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon ground oregano
• 4 teaspoons garlic powder
• 4 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon beef-flavored bouillon granules
• 3 to 4 large steaks

Combine the cornstarch, salt, black pepper, lemon pepper, oregano, garlic powder, onion powder, paprika and bouillon granules, mixing well. Rub the steaks with the mixture and then refrigerate for at least 15 minutes before cooking. For best flavor, grill the steaks over hot mesquite coals.

Makes 1/2 cup seasoning, enough for 3 or 4 large steaks.

Perini Ranch Salad

For the dressing:
• 1 cup buttermilk
• 1 cup Texas Mayonnaise ( recipe follows ); or bottled mayonnaise
• 1 large clove garlic, finely minced
• 1 to 2 green onions, with 2 inches of green tops, thinly sliced
• 1 teaspoon finely minced fresh parsley; or 1/2 teaspoon dried
• 1 teaspoon finely minced fresh oregano; or 1/2 teaspoon dried
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

For assembly:
• 1/2 head green leaf lettuce
• 1/2 head Romaine lettuce
• 1/2 head iceberg lettuce
• 1/4 cup mushrooms
• 20 cherry tomatoes
• 1/2 red onion, sliced
• 6 to 8 green onions, for garnish

To make the dressing : Combine all the dressing ingredients in a large jar. Shake vigorously to combine thoroughly. If time permits, refrigerate for 30 minutes to allow the flavors to blend before serving time.

To assemble the salad : Toss the lettuce, mushrooms, tomatoes and red onion with the dressing. Garnish with the green onions.

Makes 6 to 8 servings.

Texas Mayonnaise

• 1 large egg
• 1 teaspoon Dijon mustard; or 1/2 teaspoon dry mustard
• 3 tablespoons fresh lemon juice or vinegar, more if needed
• Fresh parsley, basil, oregano leaves, to taste (optional)
• 1/2 teaspoon salt, more if desired
• 1/2 teaspoon cayenne pepper, more if desired
• 1/2 cup corn oil
• 1/2 cup olive oil

In a blender or food processor, place the egg, mustard, lemon juice, herbs if desired, 1/2 teaspoon salt and 1/2 teaspoon cayenne. Blend for 1 minute.

With the blender or processor running, slowly add the oils until the mayonnaise is thick. Taste and add a little more lemon juice, salt or pepper or a combination, if you wish. The lemon juice will give the mixture a thinner consistency.

Makes about 1 1/3 cups.

Editor's note: This recipe uses raw eggs, which have been known to contain bacteria that can cause food poisoning. Raw eggs never should be fed to infants, young children, the elderly, the chronically ill and to those with compromised immune systems, such as AIDs or cancer patients. If desired, substitute pasteurized egg substitute.

Jessica's Favorite Green Chile Hominy

• 10 slices bacon
• 1 cup chopped onions
• 4 (15 ounces each) cans white hominy, drained, liquid reserved
• 1 tablespoon juice from jar of pickled jalapeno peppers
• 1/2 pound Cheddar cheese, grated, divided
• 1 to 2 pickled jalapeno peppers, seeded and chopped (optional)
• 1 cup chopped green chiles

Fry the bacon slices until crisp. Drain and chop, reserving the drippings.

Saute the onions in a little of the drippings; set aside.

Heat the hominy in a separate saute pan, stirring often. When heated thoroughly, add 1/2 cup hominy liquid and the jalapeno juice. Turn the heat to high and add three-fourths of the cheese. When the cheese melts, add half of the green chiles, half of the jalapenos if using, half of the bacon and all of the onions.

Turn into a 13- by 9-inch baking pan and sprinkle with the remaining cheese, bacon pieces, chiles and jalapenos. At this point, the dish can be refrigerated or frozen if you want to make it in advance.

Heat the oven to 325 degrees. Bake until the cheese on top melts, for about 15 minutes, or 40 minutes if refrigerated.

Makes 10 to 12 servings.

Bread Pudding with Whiskey Sauce

• 2 large eggs
• 2 tablespoons butter, melted
• 2 tablespoons pure vanilla (Mexican, if available)
• 2 1/2 cups milk
• 2 cups granulated sugar
• 2 cups cut-up sourdough bread (1-inch cubes)
• 1/3 cup chopped pecans
• Whiskey Sauce (recipe follows)

Heat the oven to 325 degrees.

In a bowl, beat the eggs. Add the melted butter, vanilla and milk. Gradually add the sugar and mix thoroughly, until the sugar is dissolved.

Place the bread cubes in the bottom of a 9-inch round baking dish. Pour the egg mixture over the bread, making sure all of the pieces are saturated. Sprinkle the pecans over and push them down into the bread. Bake for 50 to 60 minutes.

Pour a small amount of the Whiskey Sauce over the individual servings of the bread pudding.

Makes 8 to 10 servings.

Whiskey Sauce

• 1/2 cup granulated sugar
• 1 stick ( 1/2 cup) butter
• 1/2 cup cream
• 1/4 cup Jack Daniel's whiskey

Combine all ingredients in a medium saucepan. Over low heat, stir constantly until the mixture reaches a low rolling boil.