Posts in category: Press

Join Dean’s Texas Cuisine this summer as we head to A Bar N Ranch in Sherman, Texas! Follow Dean from grass to grill as he learns about different cuts of beef and teaches us the best way to dish them up using his Hasty Bake. In Episode 13, ranch coordinator Cade Nichols discusses his love for Texas Tenderloin while Dean shows us how to make a delicious meal smothering the Tenderloin in Guajillo Sauce and serving it with grilled Onions, Jalapeños and Lime.

Tenderloin with Guajillo Sauce

Ingredients

4 8 oz Tenderloin Steaks
2 Tbsp Extra Virgin Olive Oil
10 Whole Garlic Cloves, Peeled
2 Whole White Onions, Sliced
½ Cup White Onion, Chopped
3 Jalapeños, Cut in Half Lengthwise
3 Limes, Cut in Half
1 Bay Leaf
2 Tbsp Canned Chipotle Pepper
15 Guajillo Peppers, Cleaned and Stemmed
1 Cup of Chicken Stock
Salt and Pepper, To Taste

Directions

Heat your pan until hot and then add Extra Virgin Olive Oil, Whole Garlic Cloves, Chopped Onions, Bay Leaf, Canned Chipotle and Guajillo Peppers.  Finish with a little bit of Salt and cover with Chicken Stock and let simmer for about 40 minutes.  Once simmered, puree the entire mixture until smooth.  Set aside until time to grill.

Brush Tenderloin with a generous amount of Extra Virgin Olive Oil and then liberally cover both sides of the beef with Salt and Pepper.

Ensure your grill is extra hot and place filets as well as Onion, Jalapeños and Lime and grill together at the same time.  Brush the Tenderloin with the Guajillo Sauce throughout the entire grilling process so that it adheres to the meat.  Grill to your preferred temperature and serve!

It’s Cinco de Mayo and there is no better way to celebrate than with Patron! In Episode 12 of Dean’s Texas Cuisine, Dean is joined by guest mixologist Eddie “Lucky” Campbell of Parliament as he concocts the ultimate celebratory cocktail with Patron Roca Silver. Dean is pairing this with a delicious and light Crab Tostada, perfect for any fiesta no matter what day it is!

Come join us at Fearing’s outside on the Live Oak Bar Patio for a great Cinco de Mayo celebration with live tunes by Jose G, $5 margaritas and the official debut of “El Playero” – where you can experience the drink first and have a chance to meet mixologist, Lucky Campbell. This event is open to the public and does not require reservations, for more details call Fearing’s at 214.922.4848.

www.fearingsrestaurant.com
For Reservations: 214.922.4848

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Crab Tostada

Tostada Ingredients
4 Corn Tortillas, Shallow Fried
½ Head of Iceberg Cabbage, Julienned
½ Cup of Carrots, Julienned
½ Cup of Jicama, Julienned
2 Radishes, Thinly Sliced
¼ Cup of Extra Virgin Olive Oil
2 Tablespoons of Cotija Cheese
1 Lime, Juiced
2 Tablespoons of Pepitas
4 Cilantro Sprigs

Crab Meat Mixture Ingredients
2 Cups of Lump Crab Meat
½ Cup of Mayonnaise
1 Lime, Juiced
1 Jalapeno, Diced
Salt and Pepper, To Taste

Directions
Combine all of the Crab Meat Mixture ingredients together in a medium size bowl and set aside to let the flavors combine. Meanwhile place your fried Corn Tortillas on a plate and top with the Cabbage, Carrots, Jicama and Radish. Drizzle over your Extra Virgin Olive Oil and Lime Juice then sprinkle both the Cotija Cheese and Pepitas on top. Last but not least add a dollop of the combined Crab Meat Mixture. Finish with a sprig of Cilantro and enjoy!

El Playero

To make a simplified version of the El Playero at home muddle Fresh Ginger & Cilantro in a shaker tin then add:

2 oz of Shishito Pepper infused Patron Roca Silver
1 oz of Fresh Lime Juice
1 oz of Orgeat Syrup (can be purchased at any good liquor store)

Shake & strain into an ice filled old fashioned glass or a stemmed cocktail glass and garnish with Cilantro.

Easy Infusion Recipe

Cut off the stems of 10 Shishito Peppers and slice them down the middle lengthwise then place the sliced Peppers into a full bottle of Patron Roca Silver tequila. Let the mixture soak for two days then remove the Peppers from tequila and enjoy!

Spring is officially here and warm weather is just around the corner which means it is time to dust of the grill, pile up the charcoal, and break out the tongs. In Episode 11 of Dean’s Texas Cuisine, Dean is whipping up a grilled springtime dish featuring wild salmon and zucchini.

BBQ Grilled Salmon and Herb Grilled Zucchini

2 6oz Filets of Wild Salmon
2 Zucchini, cut into strips
½ cup of Extra Virgin Olive Oil
1 tbsp of Garlic, minced
1 tbsp of Thyme,chopped fine
1 tbsp of Parsley, chopped fine
1 tbsp of Rosemary, chopped fine
4 tbsp of Fearing’s BBQ Spice Blend
½ cup of BBQ Sauce
Salt and Pepper

Preheat grill. Make sure grates are clean and lightly rubbed with oil.

In a small bowl combine Extra Virgin Olive Oil, Garlic and Herbs to create a marinade, set aside. Take the ends of off Zucchini and cut into strips. Lay strips flat and season with salt and pepper. Cover the Zucchini in the marinade and let sit.

Rub Salmon filets with Extra Virgin Olive Oil. Season with salt and pepper and Fearing’s BBQ Spice mixture (see below).

Once grill has reached desired temperature, place the Zucchini on the grill marinade side down. Follow by placing the Salmon on the grill with BBQ spice down. Turn Zucchini and Salmon after 3 minutes. Glaze the Salmon with the BBQ Sauce and close the cover of the grill for 3 additional minutes.

Plate up and enjoy!

Fearing’s BBQ Spice Blend

1 tbsp Paprika
1 tbsp Smoked Paprika
4 tbsp Chili Powder
½ tbsp Cumin
1 tbsp Hickory Salt
1 tbsp Sugar
½ tbsp Granulated Garlic
1 tbsp Cayenne Pepper
½ tbsp Aleppo Pepper
1 tbsp Chipotle Pepper
1 tbsp Ancho Chili Pepper
¼ tbsp Black Pepper

Combine all the above ingredients and mix together in a medium size mixing bowl. Store in an airtight container.

Episode 10 of Dean’s Texas Cuisine is here and we hope you packed your passport because we are headed to St. Moritz, Switzerland.  Follow along as Dean and Fearing’s Chef de Cuisine, Eric Dreyer, recount their recent adventures in the Alps from the St. Moritz Gourmet Festival and dish up their favorite meal from the trip.

Recipe To Come

Learn Chef Dean Fearing’s tips and tricks for cooking a romantic meal for two as he makes Salmon with a toasted Fennel & Basil Crust on Rigatoni with Wild Mushrooms, English Peas and Pancetta with his fiancée, Wanda, in Episode 9 of Dean’s Texas Cuisine.

Ingredients
2 each, 6oz Salmon
4 tablespoons, Olive Oil
Salt, to taste
Basil Aioli, recipe to follow
Fennel Crust, recipe to follow
½ cup Pancetta, small dice
1 each Shallots, minced
2 cloves Garlic, minced
½ pound Wild Mushrooms, cleaned, sliced thin
½ cup Carrots, peeled, medium dice, blanched
½ cup English Peas, blanched
Coarse Ground Black Pepper, to taste
Red Pepper Flakes, to taste
1 cup (packed tight) Baby Arugula
2 cups of cooked Rigatoni

 Directions
Preheat Oven to 400 degrees.

Season salmon with salt and pepper.  In a large sauté pan, over medium high heat, add 2 tablespoons of oil.  Add the salmon filets, flesh side down and cook for about two minutes. With a spatula, turn each filet and remove the pan from the heat.

Using a spoon, generously spread the Basil Aioli over the top of each filet and evenly sprinkle with the Fennel Crust.  Place the pan into the hot oven and cook for 5 minutes depending on the thickness of the fish.  Remove the halibut from the oven and place each filet on a warm platter.

While the fish is in the oven, bring a large sauté pan to medium high heat, add the remaining olive oil and add the pancetta, start to brown for two minutes.  Add the Rigatoni, sauté until brown about 2 minutes.  Add shallot and garlic, sauté for one minute, and add the wild mushrooms, cook for two minutes, stirring constantly.  Add carrots, English peas, sauté with mixture for two minutes and season with salt, coarse ground pepper, and the red pepper flakes.  Remove from the heat and fold in the Arugula.

On warm plates, spoon equal amounts of the gnocchi/mushroom mixture to the center of the plate, place each of the salmon filets over the top and serve.

Basil Aioli

Ingredients
2 cups packed fresh basil leaves|
2 cloves garlic
1/2 cup olive oil
1 cup mayonnaise
1 lemon, juiced
1/2 cup parmesan cheese, grated
Salt, to taste
Course ground black pepper, to taste

Directions
Combine the first six ingredients in a food processor and pulse until smooth.  Season with salt and pepper to taste.

 Fennel Crust

Ingredients
1 cup Bread Crumbs, fine
1 tablespoon Fennel Seed, toasted and course ground

Directions
In a small mixing bowl, combine both ingredients.

 Serves 2