Monthly Archives: August 2008

Mint and Yogurt Marinated Lamb Sirloin from Gravitas

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Cleverley’s Corner

Recipes submitted by Chef Jason Gould
Owner, Gravitas

Chef Jason Gould, owner of Gravitas restaurant in Houston, shows food and restaurant journalist Cleverley Stone how to cook a few dishes from his homeland of Australia.

Click here to watch the video now.

Three Recipes:

Mint and Yogurt Marinated Lamb Sirloin

Ingredients

. Four 8-9 oz lamb sirloins

. 4 oz of fresh mint, finely chopped

. 2 cloves of garlic, minced

. 2 cups of yogurt- (you can use nonfat)

. Kosher salt and cracked black pepper.

Preparation

1. Cut away most of the excess fat from the lamb sirloins leaving a little bit for searing.
2. Season lamb with salt and black pepper.

3. Place mint, garlic and yogurt into a bowl and mix well.

4. Cover lamb with yogurt mixture and marinate for at least 24 hours.

5. Place lamb, fat side down, in a hot frying pan. Once fat is nice and brown, turn meat over and place in 400 degree non-convection (no fan) oven.

6. Roast lamb to desired doneness and let rest.

Chickpea Fries

Ingredients

. 2 3/4 cups milk

. 1 1/2 teaspoons unsalted butter

. 1 small garlic clove, minced

. 1 cup chickpea flour, sift if lumpy (See Note)

. Coarse salt and freshly ground pepper

. Canola oil, for frying

. 2 tablespoons fresh sage, finely chopped

. 1/2 cup freshly grated Parmesan cheese
Note: Chickpea flour is available at Indian markets and health food stores.

Preparation

1. In a medium saucepan, combine the milk, butter and garlic. Bring to a boil over high heat.

2. Reduce the heat to moderately low and gradually whisk in the chickpea flour until smooth. Stir constantly with a rubber spatula until the mixture thickens, about 2 minutes. 3. Season with salt and pepper.

4. Scrape the mixture into a nonstick 9-by-13-inch rimmed baking sheet or baking dish that has been lightly sprayed with vegetable oil spray. Spread into a layer ¼ inch thick.
5. Cover with parchment paper and refrigerate until firm, about 2 to 3 hours.

6. Pour 1 inch of canola oil into a wide skillet and heat it to 350°, or until a piece of bread bubbles rapidly when added to the hot oil. 7. Meanwhile, cut the chickpea mixture into 2-inch squares.

7. Fry the squares in batches until golden brown, about 1 minute per side. Transfer the squares to a rack lined with paper towels to drain, then keep them warm in a low oven while you fry the rest.

8. In a bowl, mix the sage and Parmesan cheese. Toss the fries in the cheese and sage mixture until coated; serve warm.

Lamingtons Cake Dessert

Makes 16 pieces

Ingredients for Cake

. 1 tbsp unsalted butter, melted

. ½ cup of all purpose flour

. 1/3 cup of self-rising flour

. 1/3 cup of cornstarch

. 2/3 cup of sugar

. 2 eggs

Preparation

1. Mix all purpose flour , self-rising flour and corn starch together. SIFT TOGETHER WELL

2. In a mixing bowl whisk eggs until thick and pale. Slowly add the sugar and mix until dissolved.

3. Fold in flour mixture and melted butter.

4. Pour batter onto sheet pan and bake at 350 degrees approx. 25-30 mins.

5. Once cooked turn out onto wire rack .When cooled wrap in plastic and store in cooler over night.

Ingredients for Icing. 8 cups of powdered sugar

. ¾ cup of unsweetened cocoa powder

. 6 tbsps unsalted butter (softened)

. 1/2 pound of toasted desiccated coconut (See Note)

Preparation

1. Place sugar and cocoa in a large metal bowl. Add butter and stir.
2. Place over a Bain Marie. Add ¾ cup of boiling water and mix together until smooth.
3. Leave mixture in bowl on Bain Marie.

4. Dip cut cake into icing mixture and roll in toasted coconut. Let cool.

Note: Desiccated coconut is different from sweetened coconut flakes sold in plastic bags or cans. It is dry, not sticky, in texture. Find desiccated coconut in health food stores or specialty food stores. If time doesn’t permit just use sweetened coconut. Toast it yourself by spreading it on a cookie sheet and baking in a 325 degree oven until brown and toasty.

Web links:
www.Cleverley.com
www.GravitasRestaurant.com

Recipe: Green Chili Chicken Casserole

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Source: Chef Sean Robertson from H-E-B

Preparation Time: 15 minutes
Baking Time: 30 minutes
Serves 6

Ingredients

  • 1bag (12 ounce) frozen HEB Fully Cooked Chicken Breast or Thigh Fajitas
  • 1 jar All Natural Texas Two-Step Tomatillo and Green Chili Stew Mix
  • 1 bag (10 or 11 ounce) tortilla chips or 14 corn tortillas
  • 8 ounces (2 cups) shredded cheddar, Colby Jack or Mexican blend Cheese
  • Garnish (optional): 1 cup each sour cream and fresh Pico de Gallo, mild or hot

Directions

  1. Heat oven to 400° F.
  2. Spray a 9 x 13-inch baking dish with non-stick spray.  If using tortillas, tear into bite-size pieces.
  3. Combine chicken, stew and chips (or tortillas) in a large bowl.
  4. Transfer mixture to prepared baking dish.
  5. Top with shredded cheese.
  6. Cover with foil and bake 30 minutes or until casserole is hot and bubbly.
  7. Remove from oven.
  8. Let stand 5 minutes.
  9. Spoon sour cream and pico de gallo over casserole, if desired.
  10. Serve hot.

Give the recipe your own personal touch by adding corn, black beans, red bell pepper, mushrooms or cilantro to the casserole.

Click here to watch Chefs Sean Robertson and John Moore, anchor Sibila Vargas and Robertson’s daughter CiCi prepare the recipe on FOX 26 Morning News.

Cleverley’s Weekend Dining Picks for August 22, 2008

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Houston Restaurant Week 2008 was such a success that 25 restaurants have extended their offers for an additional seven days, meaning that even more money will be raised to help end hunger in Houston.  Through Sunday, August 24th, diners can enjoy a delicious three-course gourmet dinner for just $35 per person and the restaurants will donate $5 from each meal to Houston’s End Hunger Network.

To view menus from participating restaurants, visit the Houston Restaurant Week Web site. Houston restaurant journalist and radio show host Cleverley Stone is the chairwoman and co-founder of Houston Restaurant Week.

Three of the restaurants that extended their participation in the program are Downtown Aquarium, OpenCity and Cafe Annie.

Click here to watch Cleverley share her Weekend Dining Picks on FOX 26 Morning News.

Recipe: Tonno Bianco al Fresco (Seared White Tuna with Tomato Relish)

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Source: Giancarlo Ferrara, Executive Chef from Arcodoro
For complete menu visit www.HoustonRestaurantWeek.com

Click here to watch Chef Ferrara and Houston restaurant journalist Cleverley Stone prepare the recipe on FOX 26 Morning News.

Serves Four

Ingredients

  • 4 pieces Yellowfin Tuna fillet
  • 1/2 cup extra virgin olive oil
  • 1 cup fresh diced Roma tomatoes
  • 3 oz chopped kalamata olives
  • 2 oz capers
  • 2 tsp. mixed herbs (chive, oregano, basil)
  • 1 clove of garlic, chopped
  • 1 sprig of thyme
  • Zest of 1 lemon
  • 1 pinch paprika
  • Salt and pepper to taste

Directions

  1. Marinate the 4 fillets with half of the lemon zest, 2 tsp extra virgin olive oil, salt, pepper, paprika and fresh thyme for about 10 minutes.
  2. While fish is marinating, make the tomato relish: combine tomatoes with the remaining olive oil, the remaining lemon zest, capers, olives, chopped garlic, herbs, salt and pepper.
  3. Preheat a Teflon pan and sear the fish for one minute on each side.
  4. Remove from pan, place on cutting board. Cut each fillet into 3 slices.
  5. Arrange them on four separate plates. Top with the tomato relish.

Buon Appetito!

Recipe: Chiara’s Favorite Sandwich

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Source: Domenica Catelli

Chef Domenica Catelli helps parents prepare for the new school year by showing some back-to-school suggestion that could help save time and money toward school lunches.

Click here to watch Domenica prepare one of her daughter’s favorite meals on FOX 26 Morning News.

Here are some of Domenica’s back-to-school suggestions (helpful for both children at school and parents at the office or on the go):

Green on the Go: Tips to making a kid and earth friendly lunch!
Adopted from Mom-a-licious®

Have something “alive” at lunch to make you feel more alive and energetic through the afternoon.
For sandwiches, purchase deli sliced meat that is organic or nitrate free rather than the processed brands; such lunch meat is healthier (with less preservatives) and has better flavor.
Use reusable containers for snacks instead of resealable bags and use a metal thermos for water or juice.
Freeze sandwiches; making sandwiches on Sunday for the next week and freezing them saves time during the week. (This method works with turkey and cheese, peanut butter and jelly or almond butter and jelly.) Freezing lettuce or tomato is not recommended, so bring these on the side. Keep the sandwiches in a sealable plastic bag. They will thaw out by lunch time and not in the least bit soggy.
If you have a child with a broad palate who likes to taste different things, try these recipes for sandwiches that you can also freeze during the week:

Chiara’s Favorite Sandwich
This is a simple but delicious sandwich and my daughter Chiara’s favorite. You can also take straight from the freezer to the toaster oven and enjoy this sandwich warm as well.
Per sandwich

  • 2 Slices sourdough bread
  • 1-2 slices nitrate-free or imported proscuitto
  • 1-2 tablespoons soft cheese such as brie or goat cheese

Directions:

  1. Spread a layer of cheese on both sides of the bread
  2. Top with proscuitto.
  3. Enjoy or freeze.

Recipe: Sundried Tomato-Parmesan Crusted Salmon with Tarragon-Dijon Beurre Blanc

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Source: Steve Haug, Executive Chef at Del Frisco’s Double Eagle Steak House

For a complete menu for restaurants participating in Houston Restaurant Week, visit the Houston Restaurant Week Web site. The event benefits the End Hunger Network.

Click here to watch video of Chef Haug and anchor Sibila Vargas prepare the recipe on FOX 26 Morning News.

Sundried Tomato-Parmesan Crusted Salmon

Ingredients:

  • 1 8oz. portion fresh Atlantic Salmon
  • 2 Tbsp grated parmesan cheese
  • 2 Tbsp Panko Bread Crumbs
  • 2 Tbsp chopped sundried tomatoes
  • 1/4 tsp salt and pepper
  • 1/2 Tbsp olive oil

Directions:

  1. Season Salmon with salt and pepper.
  2. Heat olive oil in hot skillet.
  3. Sear salmon for 2 minutes. (Sear 1 minute 45 seconds on one side. 15 seconds on other side.)
  4. Mix together parmesan cheese, bread crumbs, sundried tomatoes, salt and pepper.
  5. Place salmon on a baking sheet and generously top with parmesan mixture.
  6. Place salmon in oven at 350 degrees for 10 minutes.

Beurre Blanc

Ingredients:

  • 1/2 cup white wine
  • 1/4 cup heavy whipping cream
  • 1/4 lb. unsalted butter, cubed
  • 1 Tbsp minced shallots
  • 1/4 tsp dried thyme
  • 1/4 tsp cracked black pepper
  • 1 Tbsp Dijon mustard
  • 1 Tbsp chopped fresh tarragon
  • 1/4 tsp salt

Directions:

  1. Put white wine, shallots, thyme and black pepper in a sauce pan and cook on med-high heat until almost dry. (About 4 minutes)
  2. Add heavy whipping cream and cook until cream is reduced by one-half.
  3. Take the pot off the heat and slowly whisk in the butter until all mixed in.
  4. Strain sauce through a fine mesh strainer.
  5. Add mustard, fresh tarragon and salt.
  6. Remove salmon from oven, place on plate (longer seared side up) and spoon tarragon-Dijon beurre blanc over the top.

Recipe: Lamb Chop with Wild Mushroom Ragout and Sweet Pea Risotto

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Source: Carmelo Mauro, owner of Carmelo’s Ristorante

Houston Restaurant Week event chairwoman and Houston restaurant journalist
Cleverley Stone brings Carmelo Mauro of Carmelo’s Ristorante to FOX 26 to show us how to make lamb chops Italian style. This dish is being served at Carmelo’s throughout Houston Restaurant Week, which benefits End Hunger Network.
To view all 53 menus from participating restaurants click www.HoustonRestaurantWeek.com.

Click here to watch Carmelo and Cleverley prepare the recipe on FOX 26 Morning News.

Serves 4

Risotto

Ingredidents

  • ½ cup Arborio rice
  • ½ oz. butter
  • 2 cups of vegetable broth
  • 1 oz. blended sweet peas
  • ½ cup sweet peas, whole
  • 2 oz. Parmiggiano Reggiano

Directions

  1. Sauté the rice with the butter, slowly add the broth.
  2. Once the rice is al dente add the blended sweet peas and stir.
  3. Add the whole sweet peas and keep stirring, add the Parmiggiano.

Wild Mushroom Ragout

Ingredients

  • ½ onion
  • 2 oz. dry red wine
  • 6 leaves of fresh mint
  • 2 oz. Shiitake mushrooms
  • 2 oz. Oyster mushrooms
  • 2 oz. Crimini mushrooms
  • ½ cup of lamb demi-glace
  • 4 green shallots
  1. Sauté chopped onions, add red wine and reduce to 1/2.
  2. Add the mint, sliced mushrooms, demi-glace, shallots.

Lamb Chops

Ingredients

  • 8 – 4 oz. lamb chops
  • Olive oil
  1. Grill the lamb chops, add salt and pepper to taste.
  2. Place lamb chop on a plate, top with the mushroom ragout.
  3. Shape the risotto with a demi-tasse cup and place the risotto on each side of the lamb chop.

Recipe: Shu Mai (Chinese Filled Dumplings)

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Source: Chef Jett Hurapan of Gigi’s Asian Bistro

Ingredients
  • 10 oz. Shrimp (ground)
  • 10 oz. Crab Meat
  • 3 oz. Water Chestnuts (small diced)
  • 2 tsp. Scallions (chopped)
  • 1 oz. Roasted Garlic
  • 1 oz. Soy Sauce
  • 1 tsp. White Pepper
  • 1 Egg
  • 2 tsp. Cilantro (chopped)
  • Wonton Wrappers
Preparation

  1. Combine all the filling ingredients except for the wonton wrapper in a mixing bowl.
  2. Mix them all together by hand or rubber spatula until well combined.
  3. Place a tablespoon of filling on each wrapper.
  4. Gather up the sides to form ripples, leaving the center open.
  5. Thump the dumpling on the countertop to flatten the bottom so it will stand up.
  6. Place the Shu Mai (dumpling) into a steamer basket for 10 minutes and brush with garlic oil when ready to serve.

For dipping sauce:
  1. Combine equal parts of soy sauce, orange juice, lemon juice, lime juice and sugar in a bowl.
  2. Stir until sugar dissolves and serve.

Click here to watch FOX 26 anchor Pattie Shieh, Houston restaurant journalist Cleverley Stone, chef Jett Hurapan and Gigi, owner of Gigi’s Asian Bistro, as they prepare Shu Mai, Chinese dumplings often served as part of the Dim Sum experience.

Gigi’s Asian Bistro will be serving these dumplings during Houston Restaurant Week.
See full menu at the Houston Restaurant Week Web site.

HEB’s Tortilla Soup and Potato & Green Bean Caesar Salad

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Tortilla Soup with Smoked Chicken Sausage
Preparation Time: 5minutes
Cooking Time: 15 minutes

Serves 4 to 6

1 jar Canyon Foods Tortilla Soup

2 Tablespoons Ottavio Grape Seed Oil

½ Jar Cookwell Roasted Corn and Black Bean Salsa

1 package J bar B Cilantro and Monterrey Jack Smoked Chicken Sausage- cut in large dice

 1. Pour oil into a 6-quart pot over Medium- High heat; add diced chicken sausage; sauté for 5 minutes Stir occasionally and reduce heat to medium.

2. Add soup and salsa Bring mixture to a slight boil and simmer for 5 minutes.

3. Serve soup in bowls topped with Mexican cheese and tortilla chips.

 

Potato & Green Bean Caesar Salad
Preparation Time: 15 minutes
Cooking Time: 15 minutes

Makes 6 to 8 Servings

1 bag (2 pound) small red potatoes, size “C”

1 bag (12 ounce) Ready, Fresh, Go! Green Beans, cut in half

1 carton (1 pint) grape tomatoes, halved

1/3 cup Star Chefs Truly Authentic Caesar Dressing

1/3 cup mayonnaise

1 Tablespoon Extra Virgin Olive Oil

1/4 cup shredded Parmesan cheese

1. Place whole potatoes in a large cooking pot. Cover potatoes with water. Bring to a boil over High heat; reduce heat to Medium and cook 15 minutes or until tender. Remove potatoes with a slotted spoon (keep water in pot).

2. Set potatoes aside to cool slightly. Return water to a boil over High heat. Add green beans and boil 3 minutes, uncovered. Drain immediately.

3. Whisk Caesar dressing, mayonnaise, oil and Parmesan together in a large serving bowl. Cut potatoes into quarters; toss potatoes, green beans and tomatoes with dressing mixture. Serve at room temperature or chill.