Happy Chef Blogging Friday!
Meet Dean Fearing!
The executive chef of The Mansion on Turtle Creek in Dallas, Texas. The son of an innkeeper, Fearing grew up in eastern Kentucky and graduated from the Culinary Institute of America. He joined The Mansion as executive sous chef in 1980 and became the head of the kitchen in 1985. He is known for using seasonal, native ingredients and is credited with bringing Texas cuisine to national attention. He received The James Beard Foundation Restaurant Award for "Best Chef in the Southwest" in 1994.
When not in his kitchen, he can sometimes be found strumming his guitar, a vintage Fender Telecaster, with his all-chef band, The Barbwires.
Chef Fearing will welcome chefs, musicians and guests to hear his band on Saturday, July 9, 2005, at the Annual Summer BBQ Fest on The Mansion on Turtle Creek grounds. Fearing (guitar and lead vocals) is joined by Chef Robert Del Grande (guitar and vocals) of Houston's Cafi Annie among others. The popular event, now in its 4th year, has raised more than $175,000 for charity.
Butterfinger Candy Bar Pie
8 Butterfinger candy bars
2 large eggs
1 1/2 cups sugar
1/2 cup water
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Unbaked 9-inch pie shell
Chop 6 candy bars; set aside. Chop remaining 2 candy bars; set aside.Whisk eggs in a large mixing bowl. Add sugar, water, flour and salt; mix to blend. Stir in melted butter, then stir in 6 chopped candy bars. Refrigerate mixture for 8 hours.
Heat oven to 325 degrees F. Scrape filling into unbaked pie shell. Bake 45 minutes. Cool on a wire rack, ten refrigerate 12 hours or overnight. Serve garnished with whipped cream and remaining chopped candy bars.