“Fearing has adapted the spicy Indian-Mexican-Spanish influences of the region to fashionable nouvelle creations like lobster taco with yellow-tomato salsa and jicama salad. His intricate arrangements and subtle desert colors make his creations as intriguing to the eye as to the palate.” Mimi Sheraton, Time
The Mansion on Turtle Creek Cookbook
978-0-8021-1397-9 • $32.50 • Cloth • Nov. 1987
Dean Fearing, named by Food and Wine magazine as one of America’s top ten young chefs, makes dining at Dallas’s The Mansion at Turtle Creek a truly extraordinary culinary experience. Chef Fearing’s sophisticated expertise with superlative food is highlighted in the elegant restaurant setting of this spectacular landmark hotel.
Now, in this luxurious full-color cookbook, Dean Fearing shares his imaginative, innovative approach to the foods and flavors of the American Southwest—an unusual, exciting, zesty cuisine that has earned him the highest praise from the most exacting diners in the world—in a cookbook as sophisticated, luxurious, and colorful as the meals he serves.
From his kitchen come unusual, appetizing starters like Warm Lobster Taco with Yellow Tomato Salsa and Jicama Salad, and his famous Tortilla Soup; a mouthwatering selection of original salads; and exquisite entrées that make the most of the unique ingredients and exciting flavors of the Southwest. From Grilled Swordfish with Pineapple-Red Chili Salsa, to Fearing’s award-winning Oven-Baked Free Range Chicken with Maple Pecan Crust and Pan Sauce, to Texas “Broken Arrow” Venison with Spicy Golden Pear Sauce and Wild Rice Compote, these special dishes represent fine dining at its delicious best.
The Mansion on Turtle Creek Cookbook offers an eating experience that you must taste to believe—bold yet subtle in flavor, vividly appealing in presentation, and absolutely, utterly delicious.
Southwest Corn Chowder
6 large ears sweet corn
1 teaspoon corn oil
2 onions, cut into medium dice
2 cloves garlic, chopped
1 ½ poblano chilies, seeded and chopped into medium dice
2 serrano chilies, seeded and chopped
3 cups chicken stock
2 cups heavy cream
Salt to taste
1 tablespoon lime juice, approximately
1 small baking potato, peeled and cut into medium dice
1/2 cup jicama, peeled and cut into medium dice
1/4 red bell pepper, seeded and membranes removed, cut into medium dice
1/4 yellow bell pepper, seeded and membranes removed, cut into medium dice
1 tablespoon finely chopped fresh cilantro
Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup.
Heat oil in a heavy saucepan over medium heat. Stir in remaining corn kernels and onions. Sauté for about 10 minutes or until onions are soft and juices have cooked down. Do not brown.
Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock. Bring to a boil, stirring frequently Reduce heat and simmer for 20 minutes.
Stir in cream. Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
Remove from heat. Pour soup into a blender and blend until very smooth. Season to taste with salt and lime juice. Set aside and keep warm.
Fill a large pot three-quarters full with water. Bring to a boil. Season lightly with salt.
Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.
Drain vegetables and immediately fold into warm soup. Pour equal portions into six warm soup bowls. Sprinkle an equal amount of chopped cilantro on each and serve immediately
Advance Preparation: Entire soup may be made up to 1 day in advance. Reheat, but do not cook, just before serving.