Smoked
Vegetable Dressing
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Smoked
Vegetable Dressing Ingredients:
2
Onions (cut into medium dice)
2 Celery Stalks (cut into medium dice)
2 Carrots (cut into medium dice)
1 Red Bell Pepper (seeds and membrane removed, cut into
medium dice)
1 tbls. Olive Oil
1 tbls. Sage (chopped)
2 tspn. Thyme (chopped)
3 cups Cornbread Crumbs
2 cups White Bread (cut into medium dice)
3-4 cups Rich Chicken Stock
TT Salt
Procedure:
Place onions, celery, carrots, and red bell pepper into
a smoker. Cold smoke for 15-20 minutes. Remove.
Heat
oil in a large sauté pan over medium heat. Add
smoked vegetables and sauté for 4 minutes or
until onions are very transparent. Add sage and thyme.
Sauté for 1 minute. Add cornbread and white bread.
Stir to combine. Slowly add chicken stock, stirring
constantly until dressing has enough moisture to resemble
a standard dressing. Season with salt and keep warm.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
