Dean Fearing

Food & Drink |
January 20, 2013

Dean Fearing

“Here’s the thing: I was born and raised in eastern Kentucky. I wasn’t born in downtown Paris. What do I love? I love Southern food. I love soul food. I love barbecue. I learned about food in dives. ”

Food & Drink |
January 20, 2013

State Fare

Dean Fearing, the guitar- strumming executive chef at Dallas’ swanky Mansion on Turtle Creek, hits all the right notes when he’s in the kitchen. The Eastern Kentucky native and graduate of New York’s Culinary Institute came to Texas in 1979 to explore new frontiers in cooking and ended up

Recipes |
January 20, 2013

East Texas Onion Pudding

3 tablespoons peanut oil (or other light oil) 4 yellow Noonday onions, peeled and thinly sliced (yellow, red, or 1016 onions may be substituted) 6 Vidalia onions, peeled and thinly sliced 1 cup heavy cream 4 large eggs 2 cloves garlic, peeled and minced 1 teaspoon salt 1/2 teaspoon cayenne

Recipes |
January 20, 2013

Warm Squab Salad

4 squabs of Cornish hens, wings removed (may also remove wishbone to make slicing easier) Salt to taste Ground black pepper to taste Dash of cayenne pepper 1 tablespoon vegetable oil 1 small head Bibb lettuce 3 bunches other delicate salad greens 1/2 small head baby chicory, yellow and white

Recipes |
January 20, 2013

Indian Griddle Cakes

2 cups buttermilk 1 tablespoon melted butter 1 egg 1/3 cup flour 1 cup coarsely ground cornmeal 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons vegetable oil In medium bowl, combine all ingredients except oil. Mixture should be thickness of pancake batter or heavy cream. Heat small amount of

Recipes |
January 20, 2013

Devilled Oysters

12 well-cleaned oysters with deep shells Cayenne pepper to taste 2 hard-boiled egg yolks 2 raw egg yolks 1 teaspoon fresh lemon juice 1 tablespoon melted butter Salt to taste 2 tablespoons toasted bread crumbs 12 sprigs fresh thyme Preheat oven to 350 degrees. Place one oyster in each shell

Recipes |
January 20, 2013

Beef Tenderloin Marinated in Molasses and Black Pepper

1 cup molasses 2 tablespoons balsamic vinegar 2 tablespoons ground black pepper 2 cloves garlic, peeled and finely chopped 1 large shallot, peeled and finely chopped 2 teaspoons finely grated fresh ginger 2 teaspoons finely chopped fresh thyme Crushed red pepper flakes, to taste 2 pounds center-cut beef tenderloin, trimmed

Recipes |
January 20, 2013

Date-Nut Chews

3/4 cup flour 1/4 teaspoon salt 2 large eggs 1/2 cup sugar 1/2 cup corn syrup 1/2 teaspoon pure almond extract 1 cup finely chopped dates 1 cup chopped pecans 1/3 cup sifted confectioners’ sugar Preheat over to 375 degrees. Grease bottom of two 8-inch-square baking pans. Sift flour with

Recipes |
January 20, 2013

Apple-Cranberry Pie with Cheddar Cheese Crust

Crust 1 3/4 cup flour 1 teaspoon salt 2 tablespoons sugar 1 cup finely grated cheddar cheese 1 1/2 sticks chilled butter 2 tablespoons chilled shortening 1/4 cup ice water In medium bowl, combine dry ingredients and mix in cheese. Cut in butter and shortening with pastry blender until texture

Recipes |
January 20, 2013

Dried-cherry and Sorghum Syrup Dressing

Squab wings and carcasses reserved from previous recipe, chopped (may also add chicken bones) 2 cups veal demiglace (available canned or frozen; reduce by half to concentrate) 1/2 cup dried cherries 1/2 cup brandy 1/2 cup sorghum syrup 2 tablespoons hazelnut oil or other nut oil 2 shallots, peeled and

Recipes |
January 20, 2013

Corn Relish

3 cups fresh or frozen corn 1 cup finely shredded green cabbage 1 cup chopped yellow onion 1/2 cup seeded and diced sweet red pepper 1 teaspoon whole celery seed 1/2 teaspoon whole mustard seed 1/2 teaspoon ground turmeric 1/2 teaspoon dry mustard 1/3 cup sugar 1/2 cup cider vinegar

Recipes |
January 20, 2013

Smoked-Bacon Compote

1/2 cup marinade reserved from previous recipe 1 cup veal demiglace 1 cup smoked slab bacon cut into 1/2-inch cubes 1 tablespoon vegetable oil 2 cups wild mushrooms, such as brown Italian or shiitake, cut to about size of pearl onions 2 tablespoons unsalted butter 1 cup sweet-potato balls (prepare

Recipes |
January 20, 2013

Glazed Pecans

1/2 cup water 1/2 cup sugar 2 dried red chiles 1 cup pecan halves 1/4 cup molasses Preheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan. Bring to a boil over high heat. Add pecans and return to a boil. Lower hear and simmer 10 minutes.

Recipes |
January 20, 2013

Jalapeno Jack Spoon Bread

Jalapeño Jack Spoon Bread 2 cups whole milk 1 cup stone-ground cornmeal 4 tablespoons unsalted butter 2 teaspoons baking powder 4 whole eggs 1 large onion, diced 2 garlic cloves, diced 2 shallots, diced 2 fresh medium-sized jalapeños, diced 4 ounces jalapeño Monterey Jack cheese, shredded 1/4 teaspoon salt Preheat