Monday, October 13, 2014

Texas Fred @ WAMU Celebrating His Son's Birthday

Texas Fred on The Trail Ride at WAMU 105.5 FM.  This show was dedicated to his son Pierre Toussaint for his 23rd birthday on October 11th.

Texas Fred's Last Trail Ride @ WPFW

Texas Fred The Zydeco Cowboy with WPFW 89.3 FM volunteers on his last Trail Ride.  On the top Texas Fred in the studio.  On the left he's with Mama K and on the right he's with Dr. Nick.

Texas Fred in the studio on his last Trail Ride show at WPFW 89.3 FM.                               10-4-2014

"The Trail Ride" Is On The Move

After over 14 years the Cowboy is on the move.  Texas Fred The Zydeco Cowboy has been the trail boss (host) of The Trail Ride at WPFW 89.3 FM since Mardi Gras day 2000.  While it’s been a long ride, he has decided to resign.
As the saying goes, “All good things come to an end”.  Although, his melodic phrase "Yeah Ya Right" isn’t being uttered Saturday at high noon at the time, fortunately, the party is still going.  
Take heart.  To get your Zydeco, Cajun and New Orleans funk on, just trot to the other end of the radio dial to WAMU 105.5 FM every Saturday 4-6pm!  The beat goes on! Yeah Ya Right!  The Cowboy is riding baby.

Thursday, March 28, 2013


Yeah we still here!!! 
We been away for a while, but we comin' back!! 
Stay tuned for upcoming changes and events!! 
Yeah Ya Right!!!

Sunday, November 21, 2010

Gingered Butternut Squash Soup


Spicy Pecan Cream
by Dean Fearing


2 large butternut squash (5 1/2 pounds) halved lengthwise and seeded

1 tabelspoon of extra virgin olive oil

3/4 cups of pecans (2 ounces)

2 tablespoons of unsalted butter

1 large onion, cut into 1/2 inch dice

1 small fennel bulb - halved, cored and cut into 1/2 inch dice

One 1 1/2 inch fresh piece of ginger, peeled and finely chopped

6 cups of chicken stockOne 14-ounce can of unsweetened coconut milk

3/4 cup of chilled heavy cream

1 teaspooon hazelnut oil

1/8 teaspoon of cayenne pepper

Kosher Salt

1 1/2 tablespoons of freshly squeezed lemon juice


Preheat the oven to 350 degrees. Rub the cut sides of the squash

Saturday, December 26, 2009

“Texas Fred’s Blanco Yam Pie and Pecans”

1 1/3 cup sugar
½ cup butter
1 tbsp. self rising corn meal
1/3 cup half and half
3 eggs
1 cup white yams, peeled, cooked (about 30 to 40 minutes) and mashed
¼ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. salt
1 tsp. vanilla
1 unbaked 9 inch pie shell
1 cup pecans

Preheat oven to 350 degrees. Cream sugar and butter with electric mixer until light and fluffy. Add corn meal and half and half; blend well. Add eggs, one at a time, beating well after each addition. Add white yams and all the spices, blend well.

Bake pie shell in preheated oven 5 to 7 minutes. Let stand 5 minutes. Pour filling into pie shell. Sprinkle pecans over top. Bake 1 hour or until inserted knife comes out clean. Cool on wire rack