A NOTE ON THE RECIPES

CRISTOBAL G. VAZQUEZ

Executive Chef, Texas Rangers Baseball

Working with Nolan Ryan to develop the recipes for this cookbook has been without a doubt the highlight of my career as a chef. I’ve had the pleasure to cook for Nolan and Ruth Ryan for the past five years, and through experimentation and improvisation I have learned to make the fresh, hearty, flavorful, and delicious food that they love.

We organized the book as a tour of the various cuts and preparations of beef, starting with a chapter of inventive burgers and sandwiches that capture the ballpark experience—taken to a higher level with the freshest ingredients and the flavors of the Southwest. Next come the cuts that work perfectly for grilling (indoors or outdoors), like rib-eye, T-bone, sirloin, and tenderloin. We then address Sunday roasts (some of Nolan’s favorite family recipes) and regional specialties like beef ribs, brisket, and flank steaks that feature my special Tex-Mex spices. The journey concludes with classic side dishes, salads, and desserts, including Ruth Ryan’s Special Occasion Carrot Cake.

Nolan and Ruth really appreciate good food. I talked to both of them almost every day to find out what they wanted to eat in “The Bunker,” the private lounge where the Ryan family dined before each game while Nolan worked as CEO of the Texas Rangers. Nolan loves grilled T-bones, rib-eye carne asada, green bean casserole, and Sunday pot roast. Ruth enjoys the prime rib and, for dessert, my homemade flan with Tia Maria.

These recipes are based on Nolan’s love for the Mexican and southwestern food of South Texas and my roots as a chef growing up in Aguascalientes, Mexico. This region of north-central Mexico is known for bullfighting, a state fair that attracts people from all over Mexico for its food, and the many beautiful hot springs from which my hometown derives its name.

Aguascalientes is the culinary home for enchiladas verdes, carnitas (crispy pork), barbacoa (meat cooked BBQ style), and carne asada. The food is fresh and honest. In Mexico, the concept of farm-to-table is nothing new. We have always prepared foods based on the local produce and meats to maximize freshness and flavor.

In crafting these recipes, we have integrated my love of Mexican ingredients such as guajillo peppers and Mexican chorizo (not cured like Spanish chorizo, but a fresh sausage that has to be cooked) with Nolan’s appreciation for the simplicity and clarity of a beautiful grilled tenderloin or beef ribs cooked lovingly over charcoal.

Nolan, Ruth, and I want you to enjoy putting these recipes to the test at a Father’s Day cookout with your friends and family, or at a special dinner when you’ll discover that cooking prime rib is well worth the effort. We have given you simple, easy-to-follow instructions. And be on the lookout for Nolan’s Tips—techniques for grilling and drawing out flavor as well as serving suggestions that can help you elevate every meal to something truly special.

Working with Nolan on this book has been a true pleasure. We hope you enjoy many wonderful meals from these recipes with your friends and family for years to come!