David Poulsen is billed as an expert at cowboy cooking. However, he was so much more when he spoke on Sept. 29 at the Galt Museum.
Poulsen talked not only about his life as a cook but as a writer, cowboy and rodeo announcer. He also mentioned that from a young age he knew that he wanted to be a writer.
“I always wanted to see my face on the back of a book” Poulsen said.
But writing didn’t come easily for Poulsen. He spent a lot of time practicing and collecting his thoughts. He never liked showing his work until the day that he wrote his career-changing story in 1984, The Welcoming
The short story was based on a story his mother told him when he was child. This was his first published story and he hasn’t looked back since; having twenty-one books published since then.
He started his rodeo career in Claresholm as a bareback rider, but that didn’t go well. Poulsen earned the nickname of “Lawn Dart” due to the short rides and being tossed off the horse’s back.
A friend of Poulsen then suggested that he become a rodeo clown. After spending six years in baggy clothes, a painted face and having a bull’s horns chase behind him, Poulsen knew it was again time for change. He then became interested in rodeo announcing.
“Being in the announcer stand and knowing that the bulls could never get up to me, seemed like a pretty good job”, said Poulsen.
The cowboy lifestyle and love of writing came together for his next adventure – creating a cowboy cookbook with his wife. The cookbook consists of many recipes contributed by friends and family from all over North America.
“It brings old west style cooking into the modern kitchen,” Poulsen explained. Producing the cookbook opened the door to being on the television show Cowboy Cooking. Poulsen and his wife, along with long-time friend Ash Copper, hosted the laid-back cowboy style cooking show.
After the show was finished, another cookbook was produced with comments on the recipes and fun stories from Poulsen and Copper.
Being the diverse man that he is, Poulsen loves to share his stories with audiences around Western Canada. For more information about Poulsen and his recipes, visit www.countrycookingtv.com.
David Poulsen’s Chorizo Cheese Dip
This dip is a fabulous starter when served warm from the oven with fresh tortilla chips and red wine!
Serves 8 – 12
1 lb chorizo sausage meat
1 medium onion, finely chopped
1 clove garlic, minced
½ cup celery, finely chopped
½ red or green bell pepper, finely chopped
1 cup mushroom, finely chopped
¾ to 1 cup tomato juice
2 to 3 tbsp jalapeno pepper, chopped
1 ½ cups Jack cheese, grated
1 ½ cups Cheddar cheese, grated
Tortilla chips
Cook chorizo, onion and garlic. Drain excess fat then add celery, peppers, mushrooms and tomato juice. Simmer until vegetables are tender and liquid cooks down. Add jalapeno pepper and grated cheeses and stir until melted. Serve warm with tortilla chips. This recipe can be made ahead and refrigerated. Heat before serving.