Farm To Fire – The Asador
Craving some of that Tex-Mex food this great state is known for? Well, if you’re traveling to Dallas this fall, or are lucky enough to call Dallas home, The Asador restaurant may just be the place to put those crazy tastebuds to the test.
The Asador, named after the popular technique of cooking meat on an open flame, is a trendy farm-to-table style restaurant in the Dallas area that uses the finest local produce, meats, and seasonal ingredients.
“People love to dine in Dallas,” says Chef Dean James Max of Dallas locals and their appreciation for his unique, Texas-centric farm-to-table menu.
Located inside the Renaissance Hotel, The Asador features a changing menu based on the daily availability of fresh, local ingredients.
Spotting the best and freshest produce is a craft that Max has been shaping since his childhood, where he was raised on his family farm in Florida, and spent his days assisting his dad, a Florida produce broker.
“You can’t say you’re farm-to-table then have a menu that is printed in plastic,” Max says. “For us, we change the menu on a daily basis if needed because we use the best product we can find in an area because that localism aspect is important to us.”
For Max, farm-to-table is just one part of what makes The Asador unique. Max is the visionary behind the concept of farm-to-fire, which was inspired by Argentinian open fire cooking, where both flame and embers are used to prepare meats and vegetables.
“You’re really going to taste the flavors of the Dallas area,” Max says. “The freshness of the product and the style of cooking really have that Texas kind of feel.”
Can’t wait to try a dish from the Asador? Check out this customer favorite for two that you can make at home.
House Smoked Salmon with Local Poached Egg over Mesquite Grilled Baguette with Caviar, Spinach, Chives, & Crème Fraiche
Ingredients
4 oz. smoked salmon
2 Hudspeth Farms eggs
1 tbsp. chopped chives
2 tbsp. of crème fraiche
4 cups of spinach chopped
1 baguette
2 tbsp. of extra virgin olive oil
1 tsp. of butter
2 tsp. of white or rice vinegar
Adding 2 tsp. of vinegar, bring 6 cups of water to a simmer. Crack one egg at a time into a cup, then gently drop each egg one by one into the water.
Using a spoon, move the whites towards the yolks to form a coating. Cook for about 3 to 4 minutes, then scoop out each egg using a slotted spoon. Season with salt and pepper.
Slice baguette into four long slices. Rub each side with olive oil and grill, flipping sides for even grilling. In a pan, melt butter and add spinach until wilted and season with salt and pepper.
Place spinach evenly on each piece of bread, next slice the smoked salmon and shingle on top of the spinach. Set one egg on top of each, then a dollop of crème fraiche, dollop of caviar, and sprinkle with chives. Serve two pieces to a plate and enjoy.
