Chef Dean Fearing from Fearing's Restaurant returns to Good Day to help promote "Smoked." The event will include BBQ tastings from 10 world class pit masters and other chefs plus live music at Main Street Park in Downtown Dallas.
CHICKEN FRIED QUAIL
3 cups All Purpose Flour
6 each Large Eggs, beaten
1 cup Buttermilk
½ cup Barbecue Spice Blend, found at specialty food markets
4 Quails, Semi-Boneless, wings removed and cut in half lengthwise
2 cups Safflower Oil
Salt and Black Pepper to taste
Jalapeno Creamed Corn, recipe to follow
Mango/Pickled Red Onion Slaw, recipe to follow
For the breading station, you will need three medium size mixing bowls. In the first mixing bowl, add half of the flour. In the second mixing bowl, add the beaten eggs and buttermilk. In the third mixing bowl, combine the barbecue spice blend and the remaining flour, mix thoroughly.
In batches of 4 half quails, dredge in the first mixing bowl of flour. Fully coat each bird and shake off any excess. Dip each quail into the second bowl of eggs and buttermilk, making sure to fully coat the quail. Dredge each quail in the barbecue flour mixture, coating evenly. Repeat the process for the remaining quail and set aside on a platter.
In a large iron skillet, over medium high heat, add the safflower oil. Carefully place each of the quail, skin side down into the skillet. Make sure to adjust the heat to prevent burning. Cook quail for 2 minutes, or until golden brown. Turn each quail and cook an additional 2 minutes. Remove onto paper towel. Season with salt and pepper
On each of 4 warm plates, spoon equal amounts of the creamed corn in the middle. Place the quail on top of the corn and the mango/pickled red onion salad in a small pile next to the quail.
BOURBON JALAPENO CREAM CORN
1 tablespoon olive oil
1 large Shallot, minced
6 ears sweet corn, shucked, cleaned, and kernels removed
1 each Jalapeno Pepper, seeded and minced
1 ounce Jim Beam bourbon
1 cup heavy cream
Salt to taste
Cracked black pepper to taste
Lime, to taste
Bring a large sauté pan to medium high heat. Add oil and shallots, sweat without color for 1 minute, add the corn and jalapeno into pan and sauté for 4 minutes. Add bourbon and flame. Lower heat and cook for 2 minutes or until liquid is reduced in the pan. Add cream and simmer for 6 minutes or until quite thick. Season with salt, pepper, and lime juice to taste.
MANGO PICKLED ONION SLAW
2 ripe Mangos, peeled and cut into julienne
Pickled Red Onion (recipe to follow)
3 cups Green Cabbage, of julienne
1 cup Jicama, small diced
½ cup Pecans, toasted
¼ cup Cilantro, finely sliced
Cumin Lime Vinaigrette (recipe to follow)
Salt to taste
Place the first six ingredients into a medium bowl. Slowly add vinaigrette until salad is lightly coated. Season with salt and serve immediately.
CUMIN LIME VINAIGRETTE
½ cup Olive Oil
½ cup Vegetable Oil
½ cup Fresh Lime Juice
1 small Onion cut into small dice
1 cup Fresh Orange Juice
½ tablespoon Whole Cumin, toasted
2 tablespoons Malt Vinegar
3 tablespoons Maple Syrup
Salt to taste
Combine the first three ingredients into a medium sized bowl. Add onions, orange juice, cumin, vinegar and maple syrup to a small sauce pot and bring to a boil. Cook until mixture has reduced to almost dry, about five minutes. Place onion mixture into blender and puree until smooth. Add to oil and lime- juice mixture. Season with salt and stir until completely blended.
PICKLED RED ONIONS
1 Red Onion
½ cup White Wine Vinegar
½ cup White Sugar
Pinch of salt
Peel onion. Cut in half and slice into very thin half-moon shapes. Put in a small bowl and set aside.
Heat vinegar and sugar (50/50) in a small saucepan over medium heat, stirring constantly. When sugar dissolves, remove from heat. Add pinch of salt and pour over onion in container and cover with plastic. Put in the refrigerator and allow to stand overnight and pickle approximately 8 - 12 hours. When cool drain onions and use for salad.
GUN BARREL CITY COLLARD GREENS
1 cup chopped smoked bacon
2 tablespoons minced garlic
2 tablespoons minced jalapenos - seeded and de-stemmed
1 cup diced onion
¼ cup malt vinegar
¼ cup Vermont maple syrup
2 cups Ham stock (recipe to follow)
2 bunches Collard greens - washed, remove any large stems and rough chopped
In a large stock pot over medium high heat add bacon and cook evenly for 8 minutes until fully brown. Add garlic and cook for 2 minutes stirring frequently. Add jalapenos and onions and cook for four minutes or until lightly browned. Deglaze with malt vinegar and reduce by half about two minutes. Add syrup and cook for one minute stirring frequently. Add ham stock and greens. Bring to a boil then turn heat down to a simmer and cook for an hour until fork tender. At this stage, the greens should be cooked down with very little liquid. Season greens with Tabasco, Chipotle Tabasco, salt and fresh cracked black pepper. Remove from pot and serve.
RICH HAM STOCK
3 pounds Smoked Ham Hocks
1 tablespoon Vegetable Oil
2 Onions, peeled and cut into large dice
1 Carrot, peeled and cut into large dice
2 Celery Ribs, cut into large dice
3 sprigs Fresh Thyme
3 sprigs Fresh Parsley
1 small Bay Leaf
1 teaspoon Black Peppercorns
2 quarts Chicken Stock
Preheat the oven to 400 degrees. Roast the ham hocks for 10-15 minutes or until they turn golden brown.
Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and sauté for 5 minutes or until onions are transparent. Add the ham hocks, thyme, parsley, bay leaf, peppercorns, and chicken stock to cover.
Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface fat as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour stock into strainer and strain.