In Episode 7 of Dean’s Texas Cuisine, Chef Dean Fearing is joined by his two favorite sous chefs, his sons Jaxson and Campbell! Learn how to make their fluffy, tangy and delectable pancakes which is a Christmas morning tradition in the Fearing household.
To make Jaxson and Campbell’s Pancakes:
Dry Ingredients
1 pound All Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Salt
Wet Ingredients
2 cups Buttermilk
3 each Grade A Large Eggs
1 tablespoon Safflower Oil
1 teaspoon Honey
Directions
In a large mixing bowl, whisk the eggs and then combine all the wet ingredients. Then mix in the dry ingredients until just combined. Grill until just browned and then flip until both sides are even. Top with butter and your favorite maple syrup.
Welcome to Episode 6 of Dean’s Texas Cuisine. Chef Dean Fearing is making his Mamma Mia Pasta after a jam-session with his band, The Lost Coyotes. Learn how to make his perfect tomato sauce and his trick for perfectly salted pasta.
To Make Dean’s Mamma Mia Pasta Sauce:
Ingredients
2 Tbsp Olive Oil
2 Tbsp Sliced Garlic
1 ½ Cups Diced Yellow Onion
½ Cup Diced Celery
½ Cup Diced Carrot
1 Tsp Red Pepper Flakes
2 Tsp Chopped Sage
1 Tbsp Chopped Thyme
1 Quart Tomato Puree
Salt and Pepper to Taste
1 pound of Bucatini (or pasta of your choosing)
½ Cup Grated Parmesan Cheese
Directions
Heat large sauce pan to medium-high heat. Add Olive Oil and Sliced Garlic and stir until golden brown. (About 20 seconds.)
Add Onion, Carrots and Celery and sauté until lightly brown. (About 3 minutes.)
Add Red Pepper Flakes, Sage and Thyme, stir to combine.
Add tomato puree and bring to a boil. Once it comes to a boil, bring heat down to a simmer or to low heat and cover.
Cook for 45 minutes, stirring occasionally. Season with salt and pepper.
With a large stock pot fill water with a ratio of one gallon of water per one pound of pasta. Bring water to a boil and add 1/3 cup of salt.
Add pasta, stirring constantly for 11 minutes or until pasta is al dente.
With a colander, strain pasta reserving a ½ cup of pasta water.
Add pasta back in to stock pot with reserve pasta water and 2 Tbsp of Olive Oil (optional) and stir to combine.
Portion pasta on to plates and top with Dean’s Mamma Mia pasta sauce and a sprinkle of parmesan cheese.
Welcome to Episode 5 of Dean’s Texas Cuisine. Learn how to grill the perfect rib-eye steak from Chef Dean Fearing, and find out the history behind his iconic mop sauce.
Prime Cut Rib-Eye Grilled Over Live Mesquite with West Texas “Mop” Sauce Serves 4
4 12-ounce center-cut rib-eye filets, cleaned of all fat and silver skin
Ground black pepper to taste
Salt to taste
Fearing’s mop sauce (recipe to follow)
Fire up the grill.
Season rib-eye filets with salt and pepper to taste. On the hot grill, place as many filets as you can without crowding. Cook filets for 4 minutes on each side. Meat should be medium-rare. Repeat as needed.
A minute before the filets are finished grilling, brush on a generous amount of mop sauce to glaze. Turn each filet and cook until glaze thickens, about 1 minute. Remove filets from the grill and keep warm.
Fearing’s Mop Sauce
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons chopped shallots
1 tablespoon chopped garlic
1 tablespoon cracked black peppercorn
1 bottle Shiner Bock beer
2 cups molasses
1 cup Worcestershire
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon ground arbol chili
1/4 cup cornstarch
1/4 cup water
Salt to taste
Lime to taste
Bring a large saucepan to medium high heat and add oil. Add onions and sauté for three minutes or until lightly brown. Add shallots, garlic, and black peppercorn and sauté for an additional two minutes or until lightly brown.
Add beer and deglaze pan, then reduce by half or two minutes. Add molasses, Worcestershire, balsamic, Dijon mustard, and arbol chili. Bring mixture to a boil, turn down to a simmer and cook for five minutes.
In a small bowl, add cornstarch and water, mix to combine thoroughly. Slowly pour cornstarch in a small stream while stirring, into molasses mixture until thick.
Welcome to Episode 4 of Dean’s Texas Cuisine. Join Dean Fearing as he shares his tips for the perfect Smoked BBQ Chicken with guest John Kirtland, founder and CEO of Kirtland Records.
The two are also talking about the upcoming BBQ & music festival, Smoked, happening Saturday, September 24, 2016 at Main Street Gardens in Dallas, Texas. Join us, y’all! SMOKED brings the BEST BBQ from all over the Lonestar State to the heart of downtown Dallas! 15+ BBQ joints from across Texas will be firing up their pits and serving savory samples of smoked goodness: brisket, ribs, pork, sausage and more. Live music and games entertain during the tastings and then the party rolls into the evening with a concert headlined by Ft. Worth’s own The Toadies!
1 whole chicken (3-4 pounds) cut into quarters 1 tablespoon vegetable oil Salt to taste Black pepper to taste Dried thyme to taste Crushed red bell pepper flakes to taste 3 cups Sonny Bryans Barbecue Sauce Peach-Jalapeno Chutney (recipe follows)
Make sure the whole chicken is rinsed under running water. Cut chicken into quarters, brush with vegetable oil and season with salt, pepper, thyme, and pepper flakes on both sides. Set aside.
A clean grill is a happy grill. Make sure old ashes are discarded and grates are brushed clean. Add wood charcoal and ignite. When charcoal has burned to white ash, add chicken quarters skin side down. The process now is to render as much grease from the skin without burning the skin or causing the grease to flare-up on the fire and burn the skin. Take your time and be attentive to what is on the grill.
At this point, add water soaked hickory chips (a small handful at a time) to the edge of the fire. This will start the smoking process. Seal in the smoke with a lid or the top of the grill. Remember to keep an eye on the chicken and turn when skin is rendered about 8-10 minutes. If the smoke dies down, add another handful of hickory chips.
Grill and smoke chicken for about 15 additional minutes making sure the meat is cooking evenly on both sides. Then begin basting each piece of chicken with barbeque sauce. Don’t be afraid to swipe on the barbeque sauce heavy and keep turning each piece to prevent burning in one area of the grill.
Remove barbequed chicken from grill to a platter and serve family style with Peach-Jalapeno Chutney. You may find one whole chicken is just not enough to satisfy “A Big Texas Appetite.”
Join Dean Fearing as he takes you through two of Texas’ classic staple items: Dean’s Signature Margarita and Texas Chili.
Welcome to Episode 3 of Dean’s Texas Cuisine. Join Dean Fearing as he takes you through two of Texas’ classic staple items: Dean’s Signature Margarita and Texas Chili.
www.fearingsrestaurant.com
For Reservations: 214.922.4848
Chili Paste:
1 tablespoon of soybean oil
½ small yellow onion rough chopped
1 medium carrot peeled and rough chopped
1 medium shallot rough chopped
3 medium cloves of garlic smashed
1 rib of celery, leafs removed and chopped
10 ancho chilies, stem and seeds and removed, and toasted(method to follow)
2 pasilla chilies stem and seeds removed, and toasted (method to follow)
2 tablespoons of Cumin Seed (toasted)
2 tablespoons of Coriander Seed (toasted)
1 shiner bock beer
1 cup of orange juice
¼ cup toasted unsalted peanuts
1 cup of fried tortilla strips (recipe to follow)
In a medium sauté pan over medium high heat add oil, onions, carrot, shallots, garlic and celery. Sauté until vegetables begin to caramelize. Stir in chilies and spices. Deglaze mixture with the Shiner Bock beer and orange juice, cook for an additional 5 minutes over medium heat. Add peanuts and tortilla strips and cook mixture until 75% of the liquid has reduced. Puree in a blender and strain chili base through a fine strainer.
CHILI
1 tablespoon soybean oil
28 oz small diced sirloin
1 small yellow onion
3 cups chili base
Salt to taste
Fresh ground black pepper to taste
1 teaspoon Tabasco
1 lime juiced
1 tablespoon Aleppo Pepper
Chipotle chilies- pureed (optional)
4 cups of cooked white rice
In a medium sauté pan over high heat add canola oil, diced meat, and onions and cook until onions turn translucent. Add chili base and continue to cook over medium heat until meat is tender, about 1 hour. Next season with salt, black pepper, Aleppo pepper, Tabasco sauce and lime juice. To make chili hotter add chipotle puree until such level has been achieved. Serve over a bowl of white rice.
Episode two of Dean’s Texas Cuisine is out! Check out how Dean and Chef Nathan Tate (Boulevardier and Rapscallion) put their own spin on Texas gulf shrimp.
COWBOY SHRIMP ON JALAPENO BRAZOS VALLEY GRITS
Serves 4
3 tablespoons olive oil 8 shrimp (16‑20 size) peeled and deveined 2 tablespoons garlic, minced 1/4 cup red onion, minced 2 tablespoons jalapeno, minced 1 teaspoon ground cumin 1/4 cup chopped tomato 2 tablespoons chopped cilantro 1/4 cup crumbled cooked bacon 1/2‑3/4 cup thickened rich chicken stock Salt to taste Lime juice to taste Tabasco to taste 2 cups creamy white corn grits (recipe to follow) Cotija Cheese, crumbled for garnish Cilantro sprigs for garnish
Heat olive oil in heavy bottom sauté pan until hot. Season shrimp with salt. Saute shrimp for approximately 2 minutes. Add garlic, onion, jalapeno, and cumin. Saute 1‑2 minutes additionally then add, tomato, cilantro, bacon, and stock. Simmer until shrimp are cooked then season with salt, lime juice, and Tabasco.
Spoon 1/4‑1/3 cup cooked grits in center of plate. Place 2 shrimp on top of the grits. Spoon the sauce over shrimp and garnish with cotija cheese and cilantro sprig. Serve.
Jalapeno Grits
1 Tablespoon Olive Oil 4oz Onion, diced 1 teaspoon Garlic, minced 1 Tablespoon Jalapeno, minced 1 teaspoon fresh thyme, chopped 6 Cup Chicken Stock 2 Cup Brazos Valley White Grits 1 teaspoon Smoked Paprika ½ oz Tabasco
In a large saucepan (grits will expand in volume during the cooking), bring to medium high heat add oil and onions, sauté for 2 minutes or until translucent. Add the garlic, jalapeno, and thyme. Add 6 cups of chicken stock, bring to a boil. Sprinkle in the grits a handful at a time, stir constantly. Reduce the heat to a simmer, and cook the grits about 25 minutes, until they are thickened and soft in texture. Stir the grits occasionally as they cook. Add the smoked paprika, Tabasco, then season with Salt and Pepper to taste.
