Cowboy approved recipes used by our favorite country cooks.
In the kitchen with Val Jacobson, Jacobson Red Angus of Hitterdal, Minn.
Tell us about yourself.
"Gary and I have been married for 46 years and live on my third-generation farm by Hitterdal, Minn. We have three grown sons and nine grandchildren. We raise registered Red Angus cattle and some commercial cattle. We calve starting mid-January until the beginning of March. Our annual bull sale this year is on March 16th at our ranch. We are selling 75 bulls with our partners Rivers Edge Cattle Co., Park Rapids, Minn., and Prairie Red Angus, Hawley, Minn. We try to concentrate on the maternal side, raising great mothers with good udders. We AI both cows and heifers one round and then turn out cleanup bulls. We also try to put 50 embryos in each year.
In addition, we raise high-quality butcher beef and have sold our beef to local restaurants. We use and enjoy our horses on the ranch working the cattle. Chores and calving can be very challenging up here in the North country, but we have a great crew to help to get everything done."
What is your favorite cooking tip/trick?
"Being prepared and stocking up on basic ingredients. I like keeping it simple with just a few ingredients."
What is your least favorite job in the kitchen?
"Well, I would have to say clean up and also deciding what to prepare daily. I do appreciate suggestions."
What is your most requested dish?
"I think I’d have to say my corn and bean salsa I’ve been making for several years. I enjoy gardening and raise my own tomatoes, peppers, onions, and sweet corn. Also, my bacon wrapped jalapeño poppers on the grill are often requested."
Where did you learn to cook?
"My mother and both grandmothers were all good cooks. Also, I enjoy trying new recipes and experimenting in the kitchen and on the grill."
Photos courtesy Val Jacobson
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