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Recipes from Chef Dean Fearing

Recipes courtesy of Chef Dean Fearing, Mansion on Turtle Creek, Dallas, TX

Country-style Pork Ribs in Green Chile Sauce

Serves 4

These ribs are not the traditional cut. Instead they are cut from the rib end of the pork loin, the shoulder blade bone is chined (cracked), and then they are butterflied. They are particularly meaty. The green chiles give this hearty dish lively flavor.

Ingredients: 4 pounds country-style pork ribs, cut as described above 6 1/2 cups water 2 white onions, coarsely chopped 4 cloves garlic 2 teaspoons salt 2 poblano or Anaheim chiles, roasted and peeled 2 (6-inch) corn tortillas, toasted in a dry skillet and torn into small pieces 1/2 cup chopped fresh cilantro 2 to 4 tablespoons lime juice Freshly ground black pepper

Directions: Place the pork ribs, 6 cups of the water, the onions, garlic, and salt in a stockpot or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, for 1 1/2 hours.

When the ribs are tender, remove them from the pot. Bring the liquid back to a boil and reduce to 3 cups, about 10 to 15 minutes. Transfer the liquid with the solids to a blender. Add the chiles and tortillas; blend to a coarse puree. Transfer the puree back to the pot. Bring to a boil, then reduce to a simmer. Add the ribs to the pot and simmer, covered, for 15 minutes. If the sauce is too thick, add a little water. Stir in the cilantro. Season with the lime juice, pepper, and additional salt, if necessary. Keep hot.

To serve, cut the ribs into serving pieces. Place the ribs on each of the 4 dinner plates and spoon the sauce over them.

Barbecued Duck Wrapped in Flour Tortillas With Mango Pico de Gallo

Serves 4

Ingredients: 3 whole boneless, skinless duck breasts 1/2 tablespoon canola oil 1/4 cup diced onions Salt and black pepper to taste 1/2 cup Mansion Barbecue Sauce (recipe follows) 4 flour tortillas, cooked and warm 1/2 cup grated jalapeno jack cheese 1 tablespoon chopped fresh cilantro Mango Pico de Gallo (recipe follows) 4 fresh serrano chilies 4 sprigs fresh cilantro

Directions: Prepare smoker for hot smoke. Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker. Preheat oven to 350 degrees F. Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool. Using a sharp knife, dice duck breasts into half-inch pieces. Place oil in a large saute pan over medium heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck and saute for 1 additional minute, seasoning with salt and pepper. Stir in Mansion Barbecue Sauce and bring to a boil. Immediately after coming to a boil add cheese and cilantro and then quickly remove from heat, stirring constantly until cheese has incorporated into mixture.

Place a warm tortilla on each of four warm serving plates. Spoon equal portions of duck mixture into the middle of each tortilla. Then roll tortilla around filling and center in the middle of the plate. Spoon Mango Pico de Gallo beside each rolled tortilla and garnish with a chili (to be eaten like a pickle for the adventurous) and cilantro sprig.

Mansion Barbecue Sauce

Makes about 1 1/2 cups

Ingredients: 1 tablespoon bacon fat (or vegetable oil) 1 large yellow onion, peeled and cut into 1/4-inch dice 1 cup ketchup 4 tablespoons Worcestershire sauce 1 tablespoon malt vinegar 2 tablespoon molasses 2 teaspoons Creole mustard 1 teaspoon Tabasco sauce Salt to taste Fresh lemon juice to taste Meat drippings from smoker to taste (optional)

Directions: Preheat oven to 375 degrees F. Heat bacon fat in a small sauce pan over medium-high heat. When hot, add onion and cook for 4 minutes or until soft. Place onion in a small ovenproof pan. Combine remaining ingredients in a small bowl and pour over onion. Cover and bake in preheated oven for 30 minutes. Remove pan from oven and keep warm until ready to serve.

Mango Pico de Gallo

Makes about 4 cups

Ingredients: 2 ripe mangoes, peeled and cut into 1/4-inch dice 1 tomato, peeled, cored, seeded, and cut into 1/4-inch dice 1/2 small red onion, peeled and cut into 1/4-inch dice 1 jalapeno pepper, seeded and minced 1 tablespoon finely chopped fresh cilantro 1/4 cup fresh lime juice Salt to taste

Directions: Place all ingredients in a medium bowl and toss to combine. Let stand for at least 10 minutes before serving.

 

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