What does down home great barbecue fired up under the Texas sky have in common with the haute cuisine presentations of Texas' greatest chefs?

Mint Coriander Cured Loin of Atkins Ranch Natural Lamb with Frisse and Grilled Radicchio Salad

By Chef David Holben of Culpeppers

click here to purchase Atkins Ranch Natural Lamb

About the Chefs

Matt Martinez
Matt’s No Place
A True Texas Culinary Legend

If Matt Martinez’s grandfather had not escaped his own hanging, we would not be sitting here today telling the tale of how Delfino Martinez got to be the legendary chef of the west. A Mexican soldier in Pancho Villa’s army, Delfino Martinez was captured by the Federales in the Mexican Revolutionary War and sentenced to hang. The young and vigorous Delfino had the good grace to escape, crossing over the Mexican border and settling down in Texas with his wife, Maria.
You need to picture the pleasure that Matt gets in telling this story — his feet propped up, drink in his hand and a grin on his face. “What I do know is that his new lease on life either gave him an appetite for cooking or he had it all along.” Matt tells this and the many other stories, punctuated with laughter. We are being entertained by one of America’s grand personalities. Matt is wearing a custom-made brown cowboy hat, Margarita in hand, and has in five minutes welcomed us like we’ve known him since childhood. “Get out of here,” you hear Matt exclaiming to one of our own stories. Matt’s food is fearless and tasty, using rich wonderful ingredients, a roaring wood flame, and plenty of Tex Mex personality. Matt, like Texas, is bigger in person than his reputation.
“Howdy, little Matt!” is how President Lyndon Baines Johnson used to greet Matt when he came to Matt’s daddy’s place. Out of the 4 children that they raised, Matt Jr. was the one that caught the bug, as he stood knee high to President Lyndon Baines Johnson, listening to him rave more than once that this was the best food under the Texas prairie sky. He ain’t little Matt no more.
Today, Matt enjoys his status as one of Texas’ legends. His original Tex-Mex style, that has also been referred to as “prairie/range” style, is the embodiment of high quality culinary ingredients, live fire, and tried and true seasoning rubs he has developed over the years.

Dean Fearing
The Mansion at Turtle Creek
Great Food, Great Boots, Great People

The camera crews arrived at The Mansion at Turtle Creek in Dallas in the heat of a busy night. “Where’s Dean at?” they yelled. “In the kitchen — the one with the bright-colored cowboy boots,” as the whole staff burst into laughter. The camera crew pushed past the busy hotel bar scene, walked through the dining room, and found Dean Fearing in the kitchen thoroughly engaged with his sous chef and staff of 10 years. When The Mansion at Turtle Creek opened in 1980, Fearing, then executive sous chef, resigned to become chef and part owner of The Mansion’s wildly successful restaurant, Agnew’s. There, his daring experiments with ingredients and methods indigenous to the Southwest drew the attention of Craig Claiborne, then food editor at The New York Times, launching his rise to international prominence. Shortly thereafter, Dean Fearing returned “home” to The Mansion at Turtle Creek, this time in his sought after position of executive chef. A decade and countless culinary awards later, including the
coveted Mobil “Five-Star Award,” Dean is still there. He continues to develop his signature Southwestern cuisine, using home-grown peppers, dried chilies, jicama, cilantro and tomatillos, intertwined with the highest quality meat and game
available, insuring that no chances will be taken with his international following.

Stephan Pyles
Consultant, Author, Traveller
Living the Good Life

Stephan Pyles has the kind of success story that everyone enjoys hearing about. An internationally acclaimed chef at the top of his game, Stephan Pyles sold his interest in Star Canyon and AquaKnox to Carlson Restaurants WorldWide in 1998, and within two years opened Star Canyons in Las Vegas at the Venetian Hotel and Resort for the new owners. This transaction afforded Stephan the lifestyle that comes with such success. Traveling the world as a writer, consultant and teacher since 2000, his own life has become an artistically crafted blue print of dreams to live by and fulfilled fantasies of creative endeavors. His beautiful, custom-built home in Dallas boasts a state-of-the-art kitchen, serving as the backdrop for this photo shoot.
Often referred to as one of the founding fathers of Southwestern Cuisine, Food and Beverage International sought Stephan out for his personal touch and renowned command of flavors on the cuisine that has had such an impact on America’s taste buds.

David Holben
Culpeppers

French classical training translates to outstanding menu development

Currently the Executive Chef of Dallas’ Culpeppers, David was hired to meet the challenge of serving a casual, upscale clientele an improved menu, coupled with an eye towards the bottom line. A superb chef with extraordinary culinary training, David has solved kitchen logistics by using the best ingredients from the country’s finest purveyors. His expert command of flavors brings out the best in even the simplest of concepts, such as the twice baked potatoes featuring the rich flavor profile of Nueske’s bacon, matched against the tender texture of fresh shrimp, tied together with a sauce made with fresh lobster heads and shrimp shells. Upon reading through the recipe, you will find the threads of David’s French training, but when you eat it, you will only think of heaven.
A trained saucier, David Holben uses CulinArte’ products for all his sauces and soups, and will show you how you can incorporate this product into your restaurant’s shopping list for consistent results every time.
“I need to use a lot of pure and classical stock reductions, but I have a large and constantly changing kitchen staff. I need consistency and I need room. I need to utilize pure foundations without the labor, time, energy and space necessary for the production of my own stocks and glaces. CulinArte’ is pure, consistent, unsalted and without chemicals, and it provides me the base upon which I can then create my own signature sauce or stock.”

CulinArte’

Innovative Cuisine by Great Chefs

Sauce by Culinarte

CulinArte’ is the only company that produces pure reductions in several species of the world, creating a glace that relies completely on reductions for flavors and depth, and never utilizing any extract, salt or artificial preservatives.
“We have designed and built a state of the art USDA/HACCP/FDA facility requiring full time USDA inspectors,” says founder and owner Ed Driscoll. “We roast 72,000 lbs of bones a week, and we concentrate on only one species per week, so as not to confuse the flavors. In fact, we have 14,300 gallon kettles going all the time. It smells great in here!”
Although located in Northern Wisconsin in order to source the pure glacial water, pure farm raised beef, lamb and pork, Ed Driscoll tours the world on a regular basis, sourcing ingredients that live up to his stringent standards. “I’ve found a type of flatfish bone for fish stock,” says Ed. “And I have found a new source for the purest water in the world in New Zealand. I would never want to have a chef ruin my product with bad water.”
Culinarte’s Corporate Executive Chef Thomas Sausen adds,”The key element of our qualities result from the utilization of our Fresh Bones Recipes, gas-fired roasted for perfect browning, slow simmerings and skimmings for up to 12 hours, natural reductions of up to nine hours, blending batches like fine wines to produce absolute consistency. We are culinary fanatics right down to our ranch direct Mire Poix, Fresh Parsley Stems, (no leaf) Fresh Bay Leaves, simmered in multiple 300 gallon centrally fired steam kettles eliminating any concerns for scorching.”

Chef David Holben
Culpeppers
Master Saucier

Culinary Background

1982 to 1983 Rogers Verge’s Le in Loulin de Mougins
Paul Bocuse in Lyon and L’ Hotel George V
o Opened the following acclaimed restaurants in Dallas
1984 The Riviera and worked over the next 9 years to establish it as the premier restaurant in Dallas
1993 Mediterraneo – Executive Chef /General Manager
1994 Toscana – Executive Chef
1997 Mediterraneo at the Quadrangle – Executive Chef
1997 PoPoLoS Café – Executive Chef
o Learned the highest level of quality standards working in France’s finest Three Star Michelin Restaurants
o Assisted in teaching at the L’ecole de L’Amandier — Trained on sauce, fish, pastry and gardemanger stations
1980 to 1992 Café Royal in the Plaza of America Hotel Managed by the Trust House Forte Hotel —
Chef Saucier
o Contributed on the opening team and worked all stations of a
traditional French Brigade to earn
the position of Chef Saucier
Five Star Restaurant –
Dallas Morning News

Chicken Fried Lobster & Chipotle Glazed Quail with Wild Mushroom Risotto and Truffle Butter Sauce

By David Holben

All sauces made with CulinArte’

Entrée/Serves 4
Ingredients:
2 qt Peanut Oil, for frying
4 each 8-10 Oz Rock Lobster Tail
1 pint Buttermilk
1/4 cup Milk
3 each Eggs
1 TBL Garlic Purée
2 cups Flour
1 cup Panko (Japanese bread crumbs)
2 t Salt
1 t Pepper

Heat peanut oil to 350 degrees. Mix the flour, Panko, salt and pepper together. Combine the buttermilk, milk, and garlic. Cut down the center of the back of the lobster shell with a pair of scissors. Pull the meat out of the shell leaving it attached at the end of the tail. Dip a lobster tail, shell and all into the buttermilk mixture and then into the flour mixture. Fry the lobsters five to six minutes until golden and until all the meat has turned milky white.

For the Truffle Butter
1/4 cup Chopped Black Truffles
1/4 cup Ruby Port
1/4 cup Madeira
4 oz CulinArte’ Veal Glace
2 oz Heavy Cream
8 oz Butter

Place the truffles, wines and CulinArté Veal Glace in a small sauce pot and reduce by 3/4. Add the heavy cream and bring to a boil, reduce to a simmer. Cut the butter into cubes and whisk it into the reduction slowly. Season with salt and pepper.

4 each Semi-boneless Quail
1 TBL Montreal Seasoning

For the Chipotle glaze
3 cups White Vinegar
1/2 cup Sugar
1-1/2 cup Orange Juice
1/4 cup Molasses
4 Chipotle Chilies
1/4 cup Cilantro, chopped
To taste Montreal Seasoning
1 each Lime Juice

Bring vinegar and sugar to a boil and reduce by half. Add orange juice and reduce by half. Remove from heat and stir in the molasses, chilies and cilantro. Purée in blender. Season to taste with Montreal seasoning and lime juice. Season quail with the Montreal seasoning and grill over Mesquite wood for two to three minutes. Brush with the glaze on both sides and grill for an additional minute.

For the Risotto
3 TBL Olive Oil
1-1/2 cup Wild Mushrooms, (Chanterelle, Oysters, Black Trumpets, etc.)
1 TBL Shallots, finely chopped
1/4 cup Brandy
2 TBL Shallots, finely chopped
8 oz CulinArte’ Glace de Poulet with a few sprigs of Fresh Thyme
20 oz Water
4 oz White Wine
8 oz Rice (Italian Arborio)
2 each Roma Tomatoes, cut into small dice
2 TBL Parsley, chopped
1/2 cup Parmesan Cheese
4 TBL Butter
TT Salt and freshly ground Pepper

6 oz Tiny Green Beans, blanched
1 TBL Butter
TT Salt and Pepper
In a hot pan, sauté with the olive oil the mushrooms for one minute, then add the shallots, season with salt and pepper, and deglaze with brandy. Remove from the pan and keep warm.
Bring the water to a boil with the Culinarte’ Glace de Poulet and fresh thyme. This way you can reconstitute the glaze into a rich flavor full natural chicken broth.
Gently cook shallots in 2 TBL butter. (Do not brown.) Add rice, all at once, and stir well to break up clumps. Cook for about 2-3 minutes, to coat all grains. Add the wine and then a few ounces of boiling Culinarte’ Glace de Poulet; cook over mid-high heat, stirring well. Remove the outside meat of the roma tomatoes and cut into a small dice. When rice is almost dry, add a few more ounces chicken stock. Repeat process until rice is cooked; the grains should be “al dente,” but creamy. Stir in Parmesan cheese, tomatoes, parsley and butter. Fold in the warm sautéed mushrooms and season to taste. (The continuous stirring of risotto is a process that removes the starch, and creates the creamy texture risotto is known for).
Cook the beans in boiling salted water for two to three minutes. Strain and sauté quickly in the butter. Season with salt and pepper.

To assemble the dish
Place the lobster to one side of a large oval plate. Prop the beans between the lobster meat and tail. Spoon 1/2 cup of the risotto on the other side of the plate. Cut the quail into quarters and stand it up inside the risotto. Drizzle some truffle butter in front of the lobster.

Mint Coriander Cured Loin of Atkins Ranch Natural Lamb with Frisse and Grilled Radicchio Salad

By Chef David Holben

Sauces made with CulinArte’
Entrée serves four

Ingredients:
4 each Atkins Ranch Natural Lamb loins
1/4 cup Mint-Coriander cure*
5 slices Nueske’s Applewood Smoked Bacon, cut into julienne strips
1 bunch Frisse (white interior only)
1 head Radicchio, cut into quarters
1 cup Fresh English Peas
1 cup Fresh Fava Beans
1/4 cup Balsamic Vinegar

1 each Baking Potato, peeled and cut into matchsticks

1/4 cup Italian Parsley Leaves
1 each Roma Tomato, remove outside meat and cut into small dice

For the red wine sauce
8 oz Red Wine
Parsley Stems
3 each Cracked Pepper Corns
1 each Shallot chopped fine
4 oz CulinArte’ Veal Glace
1 TBL Butter, unsalted
Reduce the red wine, parsley stems, peppercorns and shallots by two-thirds. Add the CulinArte’ Veal Glace and reduce for one minute until the sauce coats the back of a spoon. Do not reduce too far as the sauce will become sticky in consistency as it is extremely concentrated. Strain through a fine sieve back into a small saucepan. Whisk in the butter. Season with salt and pepper.

* For the cure
1/4 cup Cracked Black Pepper
8 each Garlic Cloves
1/4 cup Brown Sugar
1 TBL Kosher Salt
1/4 cup Mint, chopped
2 Tbl Coriander, toasted & ground fine
1/4 cup Sage, chopped
1/4 cup Olive Oil

Purée all ingredients in a food processor until incorporated. Cure should be sticky and pliable. Add extra oil if mixture seems too dry.
Coat the Atkins Ranch Natural Lamb with the cure, lightly on all sides. Let lamb rest in the refrigerator for three to four hours. Sear the lamb in a small amount of olive oil over high heat. Place in a 350-degree oven for about five to eight minutes or until medium rare. Let stand five minutes before serving.
Pick the white center out of the frisse and break into bite-size pieces. Wash in cold water and dry in a salad spinner. Brush the radicchio with olive oil, season with salt and pepper. Grill over mesquite until charred and somewhat tender. Remove the core and cut into 1/2 inch slices.
Fry the matchstick potatoes in 350-degree peanut oil until brown and crispy. Remove to a paper towel to drain.
Bring two quarts of salted water to a boil. Cooked the shelled peas for one to two minutes. Remove to ice water. Add the fava beans to the boiling water and cook for one minute until the outside skin starts to wrinkle. Place in the ice water. When cool, remove the outside skin.
Render the Nueske’s Applewood Smoked Bacon until it just starts to get crispy, but is still soft. Add the peas, fava beans and tomatoes. Then season with salt and pepper. Stir in the balsamic vinegar. Toss the frisse and radicchio with the vegetables. At the end add the matchstick potatoes. Divide the salad equally between the four plates, placing it in the center of the plate. Slice the lamb thinly lengthwise. Arrange it around the plate and drizzle with the red wine sauce. Sprinkle with the Italian parsley.

Rosemary Grilled Atkins Ranch Natural Lamb Chops on Marinated Bean Salad with Cascabel Aioli

By Stephan Pyles

click here to purchase Atkins Ranch Natural Lamb Chops,Frenched

See Page 98 of FB International Magazine for Marinated
Bean Salad Recipe
Serves Four
8 Double rib Atkins Ranch Natural Lamb Chops, frenched
1 TBL Olive Oil
TT Salt
TT Freshly Ground Black Pepper
12 Rosemary Sprigs, 3 - 4 inches long

Prepare a medium hot charcoal grill. Brush the chops with olive oil. Season with salt and black pepper. Toss 8 of the rosemary sprigs on the charcoal and grill the chops for 3 minutes per side for medium-rare.
Serve two Atkins Ranch Natural Lamb double chops per person with some of the bean salad. Drizzle some of the aioli over each plate and garnish the remaining rosemary sprigs.

Cascabel Chile Aioli
Makes about 1 cup
2 Egg Yolks
1 TBL Red Wine Vinegar
1/2 cup Corn Oil
1/4 cup Olive Oil
1/4 t Cascabel Chile Purée
1/4 t Paprika
1/4 t Pure Chile Powder
1/4 t Cayenne
1/2 t Salt
1/2 Shallot, minced
1 Small Clove Garlic, minced
1 t Lime Juice

In mixing bowl, whisk together the egg yolks and vinegar. Combine the two oils and continue to whisk. Drizzle the oils into the yolks. Add remaining ingredients and whisk just long enough to combine thoroughly.

Chef Stephan Pyles

Culinary Background

o The first Texan inducted into The James Beard Foundation’s “Who’s Who of Food and Beverage in America”
o Opened Star Canyon Restaurant in 1994, one of top rated restaurants in America
o Opened AquaKnox in 1997, also named as one of top rated restaurants in America
o 1991- Inaugural recipient of The James Beard Foundation’s award for Best Chef in America-Southwest
o 1998- Outstanding Restaurateur of the Year award by both the Minnesota Restaurant Association and the Texas Restaurant Association.
o 1998- Received the Humanitarian of the Year Award from Share Our Strength, America’s largest hunger-relief organization.
Has Cooked For:
HRH Queen Elizabeth II • Mikhail Gorbachev Jimmy Carter Mick Jagger • Others
Has Authored:
The New Texas Cuisine, Tamales
New Tastes from Texas,
Southwestern Vegetarian.

Pepita Crusted Beeler’s Natural Pork Loin with Candied Sweet Potato Tamale and Cranberry-Chipotle Sauce

By Chef Stephan Pyles

click here to purchase Beeler's Natural Pork products

See Page 98 in the magazine for Candied Sweet Potato and Master Tamale Recipe

For the Beeler’s Natural Pork Loins
and Sauce
Serves 4
1/2 cup Pumpkin Seeds,
toasted and ground
2 Serranos, minced
2 TB Cilantro Leaves, chopped
1/4 cup All Purpose Flour
3/4 cup Breadcrumbs

1 TBL Pure Chile Powder
2 t Kosher Salt
2 TBL Milk
1 Egg, beaten
2 Beeler’s Natural Pork
Tenderloins, 8 - 10 each
3 TBL Olive Oil

2 TBL Shallots, minced
2 Cloves of garlic, minced
2 cups Cranberries
3 TBL Sugar
1 cup Red Wine
1/2 cup Port
1/2 cups Rich Veal Demi Glace
1 TBL Chipotle Chile Purée
1 TBL Sage, chopped
3 TBL Butter, at room temperature
TT Salt


To Prepare the Beeler’s Natural Pork Loins and Sauce:
Combine the pumpkin seeds, serranos, cilantro, flour, breadcrumbs, chile powder and salt in a mixing bowl. Combine the milk and egg in another medium bowl.
Dip the pork loin in the egg wash and roll in the breadcrumbs, coating generously.
Heat 2 TBL of the olive oil in a medium sauté pan over high heat until lightly
smoking. Place the pork in the pan and sear on all sides. Place in a baking pan and bake in oven for 7 - 10 minutes for medium. When ready, remove from oven and let rest for 3 minutes.
Meanwhile, return the sauté pan to the burner and add the remaining TBL of olive oil. When hot, add the shallots and garlic. Cook for 1 minute. Add the cranberries and sugar. Cook for 1 minute longer.
Deglaze with the wine and port, and reduce by three-quarters over high heat. Add the stock, chipotle purée and chopped sage. Reduce by one-third and strain through a fine sieve. Return to a clean saucepan and heat to boiling. Whisk in the butter, remove from the heat and season with salt.
Serve the pork tenders with the tamales and sauce.

Texas Snake River Farms American Kobe Beef Steak “Diane” with Quesco Fresco Potatoes, Griddled Asparagus and Chorizo Avocado Nacho

By Chef Dean Fearing

click here to purchase Snake River Farms American Kobe Beef Tenderloin

Queso Fresco Potatoes, recipe on page 102 of magazine
Griddled Asparagus, recipe on page 102 of magazine
Chorizo Nacho, recipe on page 103 of magazine
Serves 8
8 - 8 oz Snake River Farms American Kobe Beef Tenderloin Filets, trimmed of fat and silverskin
TT Salt and Black Pepper
1 cup Canola Oil

Texas “Diane” Sauce, recipe to follow

Preheat oven to 400°F.
Season both sides of beef filets with salt and black pepper to taste.
In a large ovenproof sauté pan over high heat (in two batches) place 4 filets and sear for 4-5 minutes on each side. Place pan in oven and finish cooking to desired temperature. With a meat thermometer check temperature. For medium rare to medium: 140°F. Remove from oven and wrap loosely in foil. Set aside.
For assembly: Place filets in center of each warmed plate. Smother with Texas “Diane” Sauce and serve with Griddled Asparagus, Queso Fresco Potatoes and Chorizo Avocado Nacho.

Texas “Diane” Sauce
1/2 cup Canola Oil
1 Onion, chopped
3 Shallots, chopped
1 Bulb Garlic, chopped
2 Celery Stalks, chopped
2 Carrots, chopped
1 cup Brandy
1 cup Red Wine
2 Dried Ancho Chilies, chopped
and toasted
2 Dried New Mexican Chilies, chopped and toasted
2 Dried Pasilla Chilies, chopped
and toasted
1 t Fennel Seed
2 Bay Leaves
1 t Whole Black Peppercorns
1 Whole Tomato, roasted and chopped
12 Button Mushrooms Stems
1 quart Veal Demi-Glaze
1/2 lb Veal Bones, oven roasted
Garnish for sauce, recipe on page 102
TT Salt and Lime juice

In a large sauce pan, over high heat, add oil. When hot, add onion and shallots. Cook until caramelized, about 15-20 minutes. Add garlic, celery and carrots. Cook for an additional 10 minutes. Deglaze pan with brandy and red wine. Reduce until au sec (almost dry). Reduce heat to low. Add toasted chilies, fennel, bay leaves, black peppercorns, roasted tomato, mushroom stems, veal demi and bones. Simmer for 2 hours, stirring frequently. Remove from heat and strain through a large hole china cap. Place back in sauce pan and over low heat simmer for an additional 30 minutes or until reduced by one-quarter. Remove from heat and strain through a fine sieve. Add Garnish for Sauce and stir until incorporated. Season with salt and lime juice to taste. Keep warm until ready to serve.

Bala’s Smoked Natural Pulled Beeler’s Pork Sandwich with Chipotle Slaw

By Chef David Holben

Culpeppers

click here to purchase Beeler's Natural Pork products

Entrée\serves four with extra Pork
3-1/2 lb Beeler’s Natural Pork Butt
1/4 cup Montreal Seasoning
1 TBL Garlic Powder
2 t Oregano
1 t Salt

For the Chipotle Mayonnaise
1 cup Mayonnaise
2 each Chipotle Chilies
1 each Lime, Juice

For the Slaw Dressing
1/4 cup Seasoned Rice Wine Vinegar
1 t Ginger, grated
1 t Sesame Oil
2 TBL Mayonnaise
1/2 tsp Sesame Seeds, toasted

For the Slaw
1 qt Green Cabbage, shredded fine
1/2 each Carrot, peeled and shredded fine
1/2 each Red Pepper, cut into fine strips
1/4 cup Cilantro leaves
1/2 each Yellow Onion, sliced paper thin
3 cups Flour
8 slices Swiss Cheese
4 each Sourdough Sandwich Bread
1/4 cup Olive Oil
TT Salt and Pepper
In a spice or coffee grinder, grind the Montreal seasoning, garlic powder, oregano and salt into a fine powder. Sprinkle the pork butt with the seasoning and slow smoke over mesquite at 275 degrees for approximately three hours. The meat should pull off easily with a fork. Let cool to room temperature and pull long piece off one at a time, discarding the fat. Wrap desired portion in a flat piece of foil.
In a food processor, purée the mayonnaise with the chipotles and lime juice until smooth. Season the mayonnaise with salt and pepper.
Wisk together the vinegar, ginger, sesame oil, mayonnaise and sesame seeds to prepare the dressing.
Finely grate the cabbage and carrots. Mix it with the red pepper and cilantro leaves. Add enough of the dressing to coat the cabbage mixture well.
Slice the onions paper thin and coat them with the flour. Fry at 350 degrees for three to four minutes until crispy and light brown. Place portioned Beeler’s Natural Pork in a 350 degree oven for 10 minutes.
Brush the bread with olive oil and grill or toast until light brown. Spread a generous amount of the chipotle mayo on each side of the bread. Place the pork on the bottom and two slices of cheese on top . Return to the oven to melt the cheese for one to two minutes. Spoon some coleslaw on top of the pork and fried onion on top of that. Finish with the top of the bread.

David Holben with Bala Kironde, owner of Preferred Meats

Las Casas Famous White Wings™ made with Nueske’s Applewood Smoked Bacon

click here to purchase Nueske's Applewood Smoked Bacon

Makes Approximately 16
Ingredients:
4-8 oz Chicken Breast
32 slices 18-22 Count Thin Sliced
Nueske’s Applewood
Smoked Bacon
1 lb. Monterrey Jack Cheese
16 slices Pickled Jalapeños

Preparation:
Cut each chicken breast into 4 strips, approximately 2 oz. each. Cut the Monterey Jack into 1 oz. cubes. Place cubed cheese into center of each chicken strip, adding in one sliced jalapeño.
Take 1 slice of bacon and wrap around chicken, forming a ball. Then take another piece of bacon and go the opposite way, wrapping tightly. Either tuck the bacon into the chicken, securing tightly, or use a toothpick to hold in place. Once all the chicken strips have been prepared, place them on a grill over medium heat and cook for 20-30 minutes. Be sure to constantly rotate each chicken wing to ensure all the bacon and chicken is thoroughly cooked. The cheese will start to ooze and the bacon will be crispy when they are done.
Serve with flour tortillas, salsa, sour cream and/or pico de gallo.
(Hint: You can speed up the cooking process by
blanching in a fryer first.)

Beeler’s Natural Pork Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole Stew and Barbecued
Venison Fajitas

By Chef Dean Fearing

our cover recipe

click here to purchase Beeler's Natural Pork products

See page 99 for Yellow Tomato-Pozole Stew Recipe
See page 99 for Barbequed Venison Fajitas

Serves 4
Ingredients
4 - 6 oz Beeler’s Pork Tenderloin Fillets,
trimmed of all fat and silver skin
TT Salt
TT Pepper
1 TBL Canola Oil
Honey Malt Glaze (recipe follows)
Yellow Tomato-Pozole Stew (recipe on pg. 99)
Venison Fajita (recipe on pg. 99)
Cilantro Sprig for garnish

Season fillets with salt and pepper to taste. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Place as many fillets in pan as you can without crowding. Cook fillets for 2 minutes on each side. Meat should be medium-rare. Repeat as needed to sauté all fillets. A minute before fillets are finished sautéing, brush on a generous amount of honey malt glaze. Turn each fillet and cook until glaze thickens, about 1 minute. Remove fillets from pan and keep warm.
Place a portion of roasted Yellow Tomato-Pozole Stew on four warm plates. Place each fillet of venison in the middle of each plate on top of the stew. Place a venison fajita next to fillet and garnish each plate with cilantro sprig. Serve immediately.

Honey Malt Glaze
1/2 TBL Canola Oil
2 Red Bell Peppers, stems removed, seeded and medium chopped
1 small Onion, medium chopped
2 cloves Garlic, minced
1 TBL Annatto Seeds (see note)
1 cup Honey
1/2 cup Malt Vinegar
TT Salt
TT Black Pepper

Heat oil in a medium sauce pan over medium-high heat. Add red bell peppers, onion, garlic and annatto seeds. Sauté for 2 minutes or until onion is translucent. Add honey and reduce by one-third, about 2 minutes.
Add malt vinegar and reduce by 1/3 or about 1 minute. Pour mixture into blender and purée until smooth. Season with salt and black pepper to taste. Reserve.

Note: Found in Mexican markets or specialty stores.

Chef Dean Fearing

Culinary Background

o host of Entertaining at Home with Dean Fearing on Television Food Network
o host of Dean’s Cuisine on the Dallas FOX Television
o author of two cookbooks,
The Mansion on Turtle Creek Cookbook
Dean Fearing’s Southwest Cuisine: Blending Asia and the America’s
o Winner of The James Beard Foundation Restaurant Award in 1994 for “Best Chef in the Southwest”
o The Mobil “Five-Star Award” from 1995-2000

Snake River Farms American Kobe Beef Tenderloin Marinated in Molasses and Black Pepper, served with Compote of Nueske’s Applewood Smoked Bacon,
Wild Mushrooms, Glazed
Sweet Potatoes and Pecans

click here to purchase Snake River Farms American Kobe Beef Tenderloin

Serves 4
Ingredients
2 lbs center-cut Snake River Farms American Kobe Beef Tenderloin trimmed of all fat and silver skin
1 cup Molasses
2 TBL Balsamic Vinegar
2 TBL Fresh Cracked Black Pepper
2 cloves Garlic, peeled and finely chopped
1 large Shallot, peeled and finely chopped
2 t Fresh Ginger, finely grated
1 t Fresh Thyme, finely chopped
TT Crushed Red Pepper Flakes
TT Salt
2 TBL Vegetable Oil
Compote of Nueske’s Smoked Bacon, Wild Mushrooms, Glazed Sweet Potatoes, and Pecans (recipe on pg 100)
4 Sprigs Fresh Watercress

Place beef tenderloin in a glass dish.
In a small bowl, combine molasses, balsamic vinegar, black pepper, garlic, shallot, ginger, thyme and pepper flakes. When well blended, pour over beef. Cover. Refrigerate, allowing Snake River Farms American Kobe Beef meat to marinate for 24 hours, turning occasionally. Remove meat from marinade, reserving 1/2 cup for Nueske’s Applewood Smoked Bacon Compote and 4 TBL to deglaze pan. Place on cutting board, and using a sharp knife, cut into 8 portions. Season with salt.
Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay beef medallions in skillet and brown for 3 minutes. Turn and brown for 2 minutes or until desired degree of doneness is reached.
Just before removing meat, add 4 TBL reserved molasses marinade to skillet to deglaze the pan as well as to glaze the medallions. Quickly turn meat over to glaze other side. Remove from skillet immediately.
Place 2 medallions near the center of each of four hot serving plates, overlapping each other. Spoon the Nueske’s Applewood Smoked Bacon Compote next to the medallions, letting the sauce flow out onto the plate. Place a sprig of watercress in between the meat and the compote.
Serve immediately.

Sous chefs Amador Mora, Cory Grooms, with Bala Kironde of Preferred Meats, and Executive Chef Dean Fearing from the Mansion at Turtle Creek

Nueske’s Applewood Smoked Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster-White Cheddar Sauce

By Chef David Holben

click here to purchase Nueske's Applewood Smoked Bacon

Appetizer\Serves Four
Ingredients:
4 each Shrimp U7, peeled and deveined with tail on
4 slices Nueske’s applewood smoked bacon, cut in half
1 t Course Ground Pepper

Wrap the shrimp with one slice of bacon and secure with a tooth pick. Season with salt and coarse black pepper.

For the shrimp sauce
1/4 cup Olive Oil
2 each Interior Lobster Heads,
split and cut into 6 pieces
1 qt Shrimp Shells
1/2 cup Shallots, cut in small dice
1/4 cup Paprika
1/4 cup Tomato Paste
4 cups White Wine
1/4 cup Red Ruby Port
2 cups Water
1 qt Heavy Cream
TT Salt, Pepper, Cayenne and Brandy
3 TBL Butter, unsalted

Sear the lobster heads and shrimp shells in the olive oil in a hot stainless steel pan. Being careful not to brown the lobster heads, add the shallots and cook until they are tender. Then add the paprika being careful not to burn it or it will turn bitter. Add the tomato paste and cook slowly for about 10 to 15 minutes.
Deglaze with the wines and let reduce until almost dry. Add the water and cream, then cook slowly for 30 minutes. Purée in the blender and strain through a fine sieve.
Season with salt, pepper, brandy and cayenne to taste. Blend the sauce with 3 TBL of butter in the blender. Preheat oven to 350 degrees.

For the Potatoes
2 each Idaho 60 count bakers
2 TBL Olive Oil
1 TBL Kosher Salt
10 Garlic cloves
1 TBL Sugar
2 TBL Butter
1/4 cup Sour Cream
2 TBL Butter
TT Salt and Pepper

Place the garlic in a small sauté pan and barely cover with water. Add one tablespoon of butter and one tablespoon of sugar. Cook slowly until the liquid is absorbed and the garlic is tender. If the garlic is not soft, add a little more water. Let the garlic begin to caramelize and deglaze with the wine, and remove from the stove.
Rub the potatoes with olive oil and sprinkle with kosher salt. Bake at 350 degrees for approximately one hour until tender when squeezed. Let cool for one hour. Cut the potato in half crosswise. Cut a small amount off of each end so they will stand up. Scoop out the interior of the potato with a small spoon making sure not to pierce a hole in the bottom. Smash the potato pulp with the garlic, sour cream, butter, salt and pepper. Fill the potato shells with the purée 3/4 full. Set aside.
Grill the shrimp over a mesquite grill until the shrimp is cooked through and the bacon is crispy, about three to four minutes on each side.

For the Cheddar Sauce
1 1/2 cups Béchamel
4 oz Sharp White English
Cheddar Cheese
1 t Worcestershire

Bring the béchamel to a boil and stir in the cheddar and worcestershire.
Place the stuffed potatoes in the oven until hot. On a warm plate place the potato in the center. Ladle about 2 oz of lobster sauce inside the potato. Surround the potato with the cheddar sauce. Place the shrimp inside the potatoes with the tails sticking out. Arrange the crispy plantains and the chives in the center. Sprinkle with the diced tomato.

Barbecued Maple Leaf Farms Duck Quesadillas with Lime Sour Cream
By Chef Dean Fearing

click here to purchase Maple Leaf Farms Duck Breasts

Serves 4
Ingredients
2 whole boneless, skinless Maple Leaf Farms Duck Breasts
1 cup Sour Cream
1 Lime, Juice
1/2 TBL Canola Oil
1 small Onion, cut into medium dice
TT Salt and Black Pepper
1 cup The Mansion on Turtle Creek Smokey Bacon Barbecue Sauce
8 Flour Tortillas
1 ripe Mango, peeled, seeded, and cut into thin strips
1 Poblano Chili, roasted, stemmed, peeled, and cut into thin strips
1 small Red Onion, cut into thin rings and grilled
1 cup Jalapeno Jack Cheese, grated
1 TBL Fresh Cilantro, chopped
4 sprigs Fresh Cilantro

Prepare smoker for cold smoke.
Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.
In a small bowl add fresh lime juice to sour cream and stir. Season with salt to taste. Refrigerate until ready to serve.
Preheat oven to 350°.
Place duck breasts in sauté 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 1/2 inch pieces.
Place oil in a large sauté pan over medium high heat. When hot, add onions and sauté for 3 minutes or until onions are translucent. Add diced duck seasoning with salt and pepper. Stir in Mansion Smokey Bacon Barbecue Sauce and bring to a boil. Immediately remove from heat.
Place four flour tortillas on a clean cutting board. Divide duck mixture onto 4 flour tortillas to cover. Sprinkle mango, poblano, red onion, cheese and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil. Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge. Garnish with a cilantro sprig.

Maple Leaf Farms Molasses Duck with Smoked Vegetable Dressing and Peach Chutney
by Chef Dean Fearing

click here to purchase Maple Leaf Farms Duck, Whole

See page 100 for Smoked Vegetable Dressing recipe
See page 100 Peach Chutney recipe
Serves 4
Ingredients
3 cups Molasses
1 bottle Tabasco
1 TBL Ginger, finely grated
1 TBL Garlic, finely chopped
2 - 5 lb Maple Leaf Farms Ducks, whole
TT Salt
TT Black Pepper
Smoked Vegetable Dressing (see page 100)
Peach Chutney (see page 100)

Preheat oven to 325 degrees.
Combine the first 4 ingredients into a medium bowl. Set aside. Place ducks in a large roasting pan. Season each duck inside the cavity and outside skin with salt and pepper. Place pan in oven and cook for 2 hours.
Remove pan from oven and drain all excess fat. Brush molasses mixture completely over each duck and return to oven. Brush molasses mixture over each duck every 8 minutes for 40 minutes. Remove pan from oven.
Carefully remove each duck from the pan. When ducks are cool enough to handle, remove each breast and leg leaving the molasses glazed skin undisturbed. Spoon a portion of the Smoked Vegetable Dressing in the middle of each warm plate. Place the warm breast and leg beside the dressing. Spoon a portion of the Peach Chutney over each breast. Serve.

Matt Martinez’s
Smoked Brisket

click here to purchase Snake River Farms American Kobe Beef Brisket

Matt made this brisket with Snake River Farms American Kobe Beef, for a tenderness and depth of flavor that
defies description.

Makes 8 - 12 Servings
For the Brisket
8 -12 lbs Snake River Farms American Kobe Beef Brisket
Charcoals for your grill
Wood chips

Texas Sprinkle
Do this one day ahead if possible, as the cracker meal absorbs the flavors of the spices.

4 TBL Granulated Garlic
2 TBL Salt
1 TBL Black Pepper
1/2 t Dried Thyme
1 t White Pepper
7 t Cracker Meal

Shake the ingredients in a jar. It is best to wait until the next day before using the mixture, thus allowing the spices to be absorbed into the cracker meal. Keep Texas Sprinkle in an air tight container out of direct sunlight. No need to refrigerate it. Lasts forever.

Matt’s Simple Barbecue Sauce
1 Lemon
2 cups Ketchup
2 TBL Worcestershire Sauce
1 t Prepared Yellow Mustard
2 TBL Brown Sugar
2 TBL Distilled White Vinegar
3 TBL Orange Marmelade
2 TBL Butter, optional

Combine all ingredients in a sauce pan, except for the butter. Bring to a boil. Reduce heat. Let sauce simmer for 5 minutes. Stir in the butter. Use the sauce to baste the meat while cooking. Also, serve hot on the side.

Prepare the Brisket
Season the untrimmed brisket with the Texas Sprinkle. Place one cup of wood chips in a bowl of water, and set aside. Light the charcoal in the grill and allow it to cook down until the charcoal is ash white. When the charcoal has reached the proper temperature, place a cup of soaked wood chips on the coals.
Preheat your oven to 200 degrees.
Grill the brisket until dark and crusty on both sides, 30-40 minutes, turning it occasionally. Expect some flare ups, but allow the meat to char.
Now place the brisket in your oven. Place your charred brisket on a rack, or in a roasting pan with a lid, or cover it with foil. Roast it for one hour per pound. Baste with Matt’s Simple Barbecue Sauce.
When the brisket is done, trim the fat and slice it thin across the grain. Serve with Matt’s Simple Barbecue Sauce on the side.

Chef Matt Martinez

Culinary Background

o 4th generation Tex-Mex Chef
o Matt’s father was President Lyndon Baines Johnson’s favorite barbecue chef
o Restaurant Owner of : Matt’s in Jefferson, Matt’s No Place, Matt’s Rancho Martinez, and Matt’s No Place.
o Author of Matt Martinez’s Culinary Frontiers, and Matt Makes a Run for the Border
o Serves on the board of Texas Restaurant Association, focusing on the free trade agreements with Mexico.
o Voted “Best Kept Secret in Dallas” by Money Magazine, along with many other awards
o Inducted into the Texas Restaurant Hall of Honor in June, 2000.

“This is the way cooking was done under the prairie sky, and how it’s supposed to be. We’re merely perfecting what was done right in the first place.”
—Matt Martinez,
author of Matt Martinez’s Culinary Frontier