Corn Sauce
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

1 1/2 cups Fresh Corn Kernels
1/2 Medium Onion, roughly chopped
1 TB Jalapeño, diced
1/4 cup Leeks, cleaned and roughly chopped
1 t Cumin Seeds
1 t White Pepper
1/4 cup Tequila
1 1/2 cup Rich Chicken Stock
1 small bunch Cilantro Leaves
TT Salt and Lime Juice

In a large saucepot, over medium-high heat, add corn, onion, jalapeno, leeks, cumin and white pepper. Cook for about 8 minutes or until onion is translucent. Remove pan from heat and de-glaze with tequila. Return pan to heat and cook for about 5 minutes or until tequila has reduced by half. Add chicken stock and reduce by half, about 10 minutes. Remove pan from heat. Add cilantro and let steep for 10 minutes, or until cooled. In a blender, on high speed, purée until smooth, about 2 minutes. Strain mixture through a fine sieve. Season with salt and lime juice to taste.

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


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


 Food & Beverage International | |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Slide-Shows |  Whos News |  Directories | 
Events  |  Newsletters |  About Us |  Media Kit

©2000 - 2010 Food and Beverage International
All Rights Reserved. | Contact Us |