Yeah! Gang! Things are a little disjointed here at the Socotra House Creative Section Galley. Our section leader Miles, that old rascal, got called back to the Pentagon to do some consulting on the Straits Working Group, which is fine but he left me in charge of the Production Meetings. if I am supposed to do something that will pass for product, I was at an immediate loss, something I oppose on principal.

I went to Amazon, where I have been building my book product. i have quite a selection of recipe repositories since i have to cook anyway, and that naturally went shopping for material i can use for the next Creative Section project- the Socotra House Sea-going Fine Dining
compendium, which is an interesting combination of menu ideas Vic worked on with his 86-year-old girlfriend JInny Martin. She was a lovely lady who had been the companion of Vice Admiral Rex, whose passing signified the effective end of the projects involving the Greatest Generation. And the passing of those who answered the call to the Draft, or to establish the world that came after the one they were bequeathed by their folks. And the one they left for us.

I have been through most of the seagoing recipe books over the last four years of constant crisis and orneruy watch section manning in thr Conference Room., since they tend to deal with shift work and uncertain needs for nutriceous meals. i have worked a system that builds on colors- red, of course, and a decent white that can turn into all sorts of things depending on what The Boys brought back from Whole Foods down at the corner.

Which is what brings me to the Barbacoa de Cabeza. We had some of Vic’s family in town for a delightful 1st Cousin Reunion, so thing needed a certain jolt on the recipes. i have been doing a lot of seafood lately, and decided to go to a rock-solid recipe for impromptu gatherings of hard-working people.

Which took me to the King Ranch Cook Book.

I got my copy of the 1992 edition from Etsy, though you could just get it direct from Amazon. Current prices are around thirty-three bucks but it is worth the wait. My edition came with the wire binding, which lends a certain gravitas and durability to things in the Galley.

So, the Directions and recipe: Take your cow head make a hole three feet deep and two feet wide with wood in the bottom outside of the patio off the lobby downstairs. Light a fire on the wood and let it burn until you have nice bright coals on the bottom. Wrap the cow’s head in a burlap sack or coat in a wrap of foil with plenty of spice inside plus the hot sauce and place the head on the coals sealed up with seasonings and cover with a cast iron skillet turned upside down. Let the eight of the skillet press down to make an air seal over the cow’s cranium. Cover with some nice dried wood to smolder and and leave until tomorrow.

You will not believe the result. I tried a new wrinkle on my recipe- the new jug of Melinda’s Sriracha Hot Chili Sauce just arrived and I had to do something with it.

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