Best Of Home

Recipe: Pan Del Campo

View Comments
pandelcampo Recipe: Pan Del Campo

(credit: Pelican Publishing)

We recently featured a delicious recipe for beef ribeye from Grady Spears of Grady’s Restaurant, which appeared The Big Texas Steakhouse Cookbook (Pelican Publishing, 2011), a cookbook that celebrates Texas’ big appetite for all things beef, and must-buy for beef-lovers and Texas steakhouse fans. But cowboys need sides, too. Here’s a recipe from Grady’s Restaurant in Fort Worth for Pan del Campo that’s downright scrumptious.

Big Texas Steakhouse Cookbook

(credit: Pelican Publishing)

Guy Lee’s Pan del Campo with Cheese and Greens
Serves 8

1 pound (about 20 slices) bacon
1 can (8 count) refrigerated biscuits
½ cup all-purpose flour, sifted
1 cup cilantro-but mash
4 ripe Roma tomatoes, sliced into thin rounds
3 cups grated Monterey Jack cheese
1 ½ cups goat cheese
2 cups field greens, washed and patted dry

Cilantro-Nut Mash (makes 1 cup)
1 cup fresh cilantro, chopped
¼ cup grated Parmesan cheese
½ cup chopped pecans
2 cloves garlic, minced
¼ cup olive oil
2 tablespoons goat cheese
Kosher salt

Preheat the oven to 375 degrees

In a heavy skillet, cook the bacon until very crisp (fry in batches if necessary to prevent overcrowding). Drain on paper towels, crumble, and set aside.

Remove the biscuit dough from the can and cut or pull apart into 8 equal pieces. Sprinkle some flour on a clean, dry work surface, flour a rolling pin, and roll each of the dough pieces out to approximately 9-inch rounds; don’t worry about making them too thin, because the thinner they are, the crisper, lighter and better they’ll taste. Carefully transfer them to baking sheets and bake for 10 minutes or until browned. Remove from oven. Increase the oven temperature to 400 degrees. Spread each crust with some of the Cilantro-Nut Mash and cover evenly with crumbled bacon, tomatoes and cheeses.

To make the Cilantro-Nut Mash, combine the cilantro, cheese, pecans and garlic in a food processor. Pulse gradually, adding the oil. Add the goat cheese and season with salt, processing just until slightly smooth.

Return to the oven for 2 to 3 minutes or until the cheese has melted. Remove and garnish with the field greens. Serve immediately.

- – -
The Big Texas Steakhouse Cookbook is now available at bookstores. Recipe excerpted with permission from Pelican Publishing.

View Comments