Texas Hill Country Barbeque

June is a perfect month for outdoor entertaining, and no one knows how
to do it better than Betsy Nozick. She's Austin's original "Gourmet Gal," and the catering company she founded and operated for two decades served up some of the most prestigious guests Texas had during that entire span. Along with governors, future presidents, First Ladies and an entire cabinet of the Texas legislature, Betsy has served an impressive list of international royalty as well (including His Royal Highness Charles, Prince of Wales). All of this from someone who replied to my lauding over the fabulous party she had prepared with, “Well, no one got sick so it must have been OK."
That dry and delightfully deadpan humor is as much Betsy’s trademark as her talent. As for her cooking, Betsy was renowned for incorporating Texas flair into her menus without being pretentious. In her first cookbook with coauthor Tricia Henry, The Mystique of Entertaining; Texas Tuxedos to Tacos, the foreword by former Texas governor Ann Richards describes it best:

Chuckwagon Salad Bar*
Marinated Sirloin Steaks with Barbeque Butter
New Potato Salad
Traditional Texas Ranch Beans
Green Chili Cornbread and Butter
Hill Country Peach Cobbler

Recommended wine pairing:
Pillar Bluff Boar Doe 2005

“There is a special mystique to Texas. Texans represent many things to the uninitiated: We are bigger than life in our boots and Stetsons, rugged individualists whose two-steppin’ has achieved world-wide acclaim, and we were the first to define hospitality. Our imitators strive to be like us, but one thing will elude them because they don’t understand TheTexas State of Mind – that mysterious secret which also supports our remarkable individualism. Betsy Nozick and Tricia Henry have captured the essence of Texas hospitality… What we Texans have known for years now belongs to the rest of you.”

Betsy sold the catering business "to retire" several years ago but has stayed just as busy writing cookbooks (now on her fourth) and mentoring disciples (like myself) ever since. The following menu was originally created for a Gubernatorial fundraising event on a Texas ranch and sized down to fit a party of 6 – 8 guests. Along with the menu and recipes, Betsy offers a few tips for a successful outdoor dinner party:

Remember to plan for outdoor light after the sun sets - plenty of candles and lanterns or torches are nice mood setters.
Have mosquitoe repellent readily available. An herbal alternative for guests who react to standard, off the shelf bug spray is thoughtful and frequently appreciated.
If the weather is expected to be very hot, place fans outdoors. (These can be rented if necessary).

Other than actually grilling the steaks, all the food on this menu can be prepared ahead (in fact, the beans and potato salad taste better if you make them the night before) and taken out at the last minute. As Ann Richards put it, “All that will be left for you is the guest list and the anticipation of producing your own special event. The Mystique of Entertaining awaits you…”