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Chef Dean Fearing of Dallas on DM

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NOW HEARD IN THREE GREAT TEXAS CITIES! 

AUSTIN Saturdays 10-11 a.m., Talk 1370

A Presentation of Spec’s Wines, Spirits & Finer Foods 

We’re in Dallas this week, settling down to taste and talk with one of the Lone Star State’s most famous chefs, Dean Fearing. Long of the Mansion on Turtle Creek but now operating the much-praised Fearing’s at the Ritz-Carlton, Dean shares many stories from his life, literally, home on the range. And in our Grape & Grain segment, we zero in on the wines of Wild Horse from California’s Central Coast, chatting with director of winemaking Clay Brock. 

HOUSTON Saturdays 2-3 p.m., News Talk 1070 KNTH

A Presentation of Spec’s Wines, Spirits & Finer Foods 

We’re in Dallas this week, settling down to taste and talk with one of the Lone Star State’s most famous chefs, Dean Fearing. Long of the Mansion on Turtle Creek but now operating the much-praised Fearing’s at the Ritz-Carlton, Dean shares many stories from his life, literally, home on the range. And in our Grape & Grain segment, we zero in on the wines of Wild Horse from California’s Central Coast, chatting with director of winemaking Clay Brock. 

DALLAS Saturdays 7-8 p.m., 570 KLIF

A Presentation of Spec’s Wines, Spirits & Finer Foods 

We’re in Dallas this week, settling down to taste and talk with one of the Lone Star State’s most famous chefs, Dean Fearing. Long of the Mansion on Turtle Creek but now operating the much-praised Fearing’s at the Ritz-Carlton, Dean shares many stories from his life, literally, home on the range. And in our Grape & Grain segment, we zero in on the wines of Wild Horse from California’s Central Coast, chatting with director of winemaking Clay Brock. 

Our 22nd Year of Eating, Drinking and Telling You About It! 

This Week’s Delicious Mischief Recipe

DEAN FEARING’S LOBSTER COCONUT BISQUE 

Coconut Bisque:

2 tablespoons vegetable oil   

1 each large yellow onion, chopped  

2 clove garlic, chopped

1 tablespoon ginger root, peeled and chopped

1 stalk lemongrass

1 stalk celery, chopped

1 quart lobster stock

1 quart coconut milk

1 packet tom ka paste

2 kaffir lime leaves

½ teaspoon fish sauce

1 cup cooked white rice

Salt and pepper to taste

Lime juice to taste

Sizzling Rice, recipe to follow

1 bunch cilantro, chopped 

Heat oil in a large pot over medium high heat and add the onion, garlic, ginger, lemongrass, and celery.  Sauté for 5 minutes, then add the lobster stock and the coconut milk.  Bring to a boil and add the cooked white rice.  Lower the bisque to a simmer, cook for 15 minutes while continuously stirring to prevent scorching.   Remove the soup from the heat and puree all the ingredients in a bar blender for a smooth texture.  

Strain the bisque back into a large pot and simmer over medium heat with the kaffir lime leaves and the fish sauce for another 15 minutes. Remove from the heat and season to taste with salt, pepper, and fresh lime juice.  Before serving, remove the kaffir lime leaves. In each warm soup bowl, evenly distribute the sizzling rice, and 6 oz of coconut bisque into each bowl.  Garnish with chopped cilantro. 

Sizzling Rice:

2 cups medium grain rice

2 tablespoon seasoned rice vinegar

2 tablespoons olive oil

½ cup diced yellow onion

1 tablespoon minced garlic

1 tablespoon minced ginger root

½ cup diced carrots

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

¼ cup shelled fresh English peas

1 tablespoon soy sauce 

Measure two cups of normal, medium grain rice into a pot.  Pour two and a half cups of cold water into the pot. Place the pot over a moderate to high heat. Turn down the heat to the minimum possible when the rice comes to a rolling boil, and continue heating for five more minutes.  Place a well sealed lid on the pot. Turn off the heat after five minutes.  Do not lift the lid, it is important to leave the steam inside to cook the rice through. The pot of rice will be fully cooked, after about 10 minutes.  Pour the rice out onto a sheet pan in a single layer.  Using a fork, break the rice apart while sprinkling the seasoned rice vinegar throughout.  Allow the rice to cool.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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