Cook Like a Texan: More Last Meals
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Our April “Home Plates” package included “Last Meals” from Jim Lehrer (“no dessert or coffee” – with good reason), Willie Nelson, Jason Moran (who takes up for mac-and-cheese as a vegetable), Charles Butt, Karen Hughes and Governor Rick Perry (bing-cherry congealed salad with cream cheese and pecan topping – you go, Anita!). But we actually had a few more that got left out due to space/layout constraints. Apologies to Red McCombs, T. Boone Pickens and Nolan Ryan – but we’re delighted to present their final suppers here. Red McCombs, businessman A boneless ribeye, cooked medium-rare; my wife Charline’s scalloped potatoes and onions; fried okra; homemade biscuits with lots of butter and honey from Briscoe Ranch, in Uvalde; pecan pie from Levi Goode Company, in Houston (pictured, left); and apple crumb pie from Bill Miller Bar-B-Q, in San Antonio. T. Boone Pickens, entrepreneur Johnny’s baby back ribs. Johnny Alexander worked with me for many years when I lived in Amarillo and was CEO of Mesa Petroleum. To make them: Sprinkle the ribs with seasoned pepper. Over a medium-hot grill, brown the ribs. Lay out a long strip of foil, enough to wrap three slabs of ribs together. Place ribs on foil, rub barbecue sauce on each side, and wrap in foil. Place package in a 325-degree oven and bake 2 1/2 hours or until tender. Remove from oven and foil, reserving juice to serve with ribs later. Brown ribs on medium-hot coals until dry to the touch. Turn often to prevent burning. Nolan Ryan, Rangers owner and team president Garden fresh tossed salad, a small medium-rare filet, a baked sweet potato, black-eyed peas, sliced beefsteak tomatoes, and pecan pie with vanilla ice cream. Y’all know what comes next – what would be your perfect (and perfectly gluttonous) last meal? – Jason Cohen