Recipe from chef Michael McClure, Guadalupe River Ranch.
Stone Wall Potatoes
1 tablespoon minced garlic
1⁄4 cup butter
1 pound each of the following potatoes: Peruvian purple, Yukon Gold, red new, and sweet potatoes
1 quart heavy cream or half-and-half
9 large eggs plus 2 yolks
3 teaspoons dill
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons salt
Preheat oven to 300 degrees. Blend garlic and butter and grease bottom and sides of a 14- by 9-inch baking pan. Cut potatoes into 1⁄2-inch cubes and parboil until al dente. Set aside. Whip cream, eggs, and seasonings to make a custard. Put potatoes in baking pan and pour custard over them. Bake until custard sets (approximately 11⁄2 hours). Cool to room temperature and chill 2 to 3 hours or overnight. Cut into individual servings and reheat in same pan, covered. You will have plenty for second helpings.
Meat and Sauce
4 seven-ounce pork tenderloins, membrane removed
1⁄2 teaspoon salt
1⁄2 teaspoon coarse-ground black pepper
1⁄2 teaspoon each thyme and oregano
1 clove of garlic, crushed
3 ounces Guadalupe River Ranch prickly pear barbecue sauce (may substitute 2 ounces of your favorite barbecue sauce mixed with a scant ounce of prickly pear jelly, 5-ounce jar available from King Ranch Saddle Shop, 800-282-5464; $5 plus $4.45 shipping)
freshly grated horseradish to taste
Preheat oven to 350 degrees. Rub pork with next 4 ingredients, smoke over mesquite coals for 10 minutes, and finish in oven for 20 minutes, or to taste. Mix barbecue sauce and horseradish.
Grilled Asparagus Bundles
1 to 11⁄2 pounds asparagus spears
1 red bell pepper, cut in strips 4 inches long
1 each zucchini and yellow squash, cut in discs 1⁄4 inch in width with centers hollowed out
1⁄4 cup balsamic vinaigrette, your favorite recipe (or Italian dressing)
Marinate vegetables 15 minutes in vinaigrette. Lightly grill asparagus and pepper strips and slip into squash rings. Steam 5 minutes. To serve, spoon some sauce onto each plate and arrange sliced pork, potatoes, and asparagus bundles. Serves 4.