So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Cookbook of the Day – Dean Fearing’s Southwest Cuisine – Blending Asia and the Americas

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Dean Fearing’s Southwest Cuisine: Blending Asia and the Americas

by Dean Fearing 

  • Publisher: Grove Press
  • ISBN-10: 0380973189
  • ISBN-13: 978-0802113214
  • Dean Fearing is the former chef/owner of the groundbreaking The Mansion on Turtle Creek in Dallas. He now has a new restaurant Fearing’s. He’s been called “The Father of Southwestern Cuisine” as he was one of the first to popularize a more wide-ranging “Tex-Mex” view of Southwestern, bridging El Paso and Taos.

    This 19 year old book is a good look at his hearty and flavorful flair. My favorite recipe is a cast iron cooked filet. marinated overnight in molassas and black pepper and served with a compote of smoked bacon, wild mushrooms, sweet glazed potatoes and pecans. The marinade actually combines, molassas and black pepper with balsamic vinegar, garlic, shallots, ginger, thyme and red pepper flakes. The overnight marination begins the cooking process with the balsamic vinegar and tenderizes the beef tenderloin even further. And if you didn’t think that you could cook a satisfactory filet anywhere but a broiler or a grill, think again. The molassas and balsamic creates a wonderful glaze when it hits the hot skillet, which gives a marvelous taste and texture to the beef. And the compote completes this rather autumnal “hunter’s dish”.

    Fearing’s cuisine has continued to evolve over the years, but this look at the foundation of his philosophy of cooking is well worth the cost.

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