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Dean Fearing, an esteemed member of the American Airlines Chefs' Conclave, is recognized as the creator of
"Elevated American Cuisine - Bold Flavors, No Borders."
With his namesake restaurant Fearing's, chef/partner Fearing has developed a highly successful restaurant concept.
Named "Restaurant of the Year" and "Table of the Year" by Esquire Magazine shortly after opening and then receiving
continued praise from The New York Times, Newsweek, Texas Monthly, among others, and a James Beard Foundation nomination
for Best New Restaurant, Fearing's has created quite a buzz. Fearing has spent his life cooking for people who love good
food. After 20-plus years at The Mansion on Turtle Creek, a renowned dining establishment, he opened Fearing's in August
2007 at The Ritz-Carlton, Dallas.
The son of a Kentucky innkeeper, Fearing grew up with grandmothers who knew all about food and who appreciated the finer
details of Southern cooking and barbecue. He still uses and treasures their recipes, and they remain one of the most
important inspirations of his culinary life. A graduate of the Culinary Institute of America, he can be seen these days
in Fearing's wearing a crisp white chef's coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled
Lucchese cowboy boots.
When not in the kitchen, he is often found strumming his vintage Fender Telecaster guitar, one of an impressive collection,
with his all chef alternative country band The Barbwires, having released their first CD "Bliss and Blisters." He is also
known to spend his spare time searching the countryside for Texas culinary inspiration. The state's rich variety of peppers,
dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a
major role in his ever-changing cuisine.
Chicken Coconut Bisque with Sizzling Rice
6 servings |
| Grocery List - Coconut Bisque |
| 2 tbsp |
vegetable oil |
| 1 each |
Large Yellow Onion, chopped |
| 2 |
clove Garlic, chopped |
| 1 tbsp |
Ginger Root, peeled and chopped |
| 1 |
stalk Lemongrass |
| 1 |
stalk Celery, chopped |
| 1 qt |
Chicken Stock |
| 1 qt |
Coconut Milk |
| 1 |
packet Tom Ka Paste |
| 2 each |
Kaffir Lime Leaves |
| ½ tsp |
Fish Sauce |
| 1 cup |
Cooked White Rice |
| 1 bunch |
Cilantro, chopped |
| |
Salt and pepper to taste |
| |
Lime juice to taste |
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Cooking Instructions
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 chicken 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, the sliced chicken breast, and 6oz of coconut bisque
into each bowl. Garnish with chopped cilantro.
| Grocery
List - Sizzling Rice |
| 2 cups |
Medium Grain Rice |
| 2 ½ cups |
Water |
| 2 tbsp |
Seasoned Rice Vinegar |
| 2 tbsp |
Vegetable Oil |
| ¼ cup |
Yellow Onion, small dice |
| 1 tsp |
Garlic, minced |
| 1 tsp |
Ginger, minced |
| ¼ cup |
Carrots, small dice |
| ¼ cup |
Red Bell Pepper, small dice |
| ¼ cup |
Yellow Bell Pepper, small dice |
| ¼ cup |
Fresh English Peas, shelled |
| 1 tbsp |
Soy Sauce |
Cooking Instructions
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.
Heat a large heavy-bottomed skillet over medium high heat. When hot add 1 tablespoon of the oil. Add the onions to the
pan, season with salt and pepper, and cook for 1 to 2 minutes. Add the garlic, ginger and stir-fry until fragrant, about
30 seconds. Add the carrots, bell peppers, and peas. Cook for approximately 2 minutes. Transfer contents of the skillet to
a large bowl.
Return the pan to the heat and add 1 tablespoon of oil. Add the rice to the pan and use a spoon to break up any
clumps. Stir-fry the rice for 2-3 minutes. Add the soy sauce to combine with the rice. Stop stirring, and then let
the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new
clumps. Add the vegetables and stir-fry all the ingredients together, adjust the seasoning with salt and pepper, if necessary.
| Grocery List - Grilled Chicken Breast |
| 2 lbs |
Chicken Breast, boneless and skinless |
| 1 qt |
Apple Juice |
| 1 qt |
Water |
| 1 inch |
Ginger Root, washed and sliced |
| ½ lb |
salt |
Cooking Instructions
In a medium size pot over medium high heat, add the apple juice, water, ginger root, and salt. This
liquid is the brine for our chicken breast. When boiling, remove from the heat and let the liquid
cool. Place the chicken breast in a large bowl and pour the liquid (brine) on top to cover. Set the
bowl in the refrigerator for 4 hours.
Grill the chicken breast and use a thermometer to check that the chicken is cooked to 165 degrees.
Test the temperature in the thickest part of the chicken breast. Let the chicken cool and slice into thin strips.
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