Ibiza Food & Wine Bar is participating in Houston Restaurant Week between August 1 and 21. Chef/partner Charles Clark demonstrates how to prepare a soup (Green Pepper & Crab Bisque), entree (Braised Lamb Shanks) and dessert (Carrot Cake) from his HRW menu.
Houston Restaurant Week benefits the Houston Food Bank.
For more information about food, wine and dining in Houston, catch Cleverley‘s radio show,
Saturdays at Noon on KIKK-Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio how!)
Braised Lamb Shank (serves 6)
Ingredients
6 – 1 lb lamb shanks (seasoned good with salt and pepper)
2 – Lb mire poix (1 part carrot, 2 parts yellow onion, 1 part celery) coarsely chopped
1 – gallon veal or beef stock
1 – pint red wine
Salt and pepper to taste
Vegetable oil as needed
Directions
1. Using large braising pan, place over high heat till hot about 5 minutes.
Add just enough oil to cover bottom of pan (about 2 tbs).
2. When oil is starting to smoke add all shanks and sear till nice color on all sides.
3. When lamb is seared on all sides, add mire poix and wine, simmer till wine is (sec)
or till wine has almost become a glazed. Add stock and bring to a simmer.
4. Cover with parchment paper to make a false lid; push paper down till paper is level
with stock and then cover with foil tightly.
5. Place in 325 degree oven for 4 hours.
6. Ladle out about ¾ of braising liquid, strain and reduce by half.
7. Place one or two lamb shanks into sauté pan and ladle 3 or 4 oz
of reduced lamb stock over top of shank pan, place in 400 degree oven for 7 minutes till hot and serve.
8. Serve with polenta or risotto.
Beets with Feta Cheese and Pistachio (serves 6)
Ingredients
2 lb red beets
12 oz feta cheese
2 oz pistachio (minced fine)
Virgin olive oil (as needed)
Directions
- Wrap the beets individually in tin foil
- Slice feta into 6 -2oz portions
- Place beets into preheated oven at 375 degrees for 90 minutes or until beets or fork tender
- Unwrap beets and under cold water wash the peelings away using your fingers
- Set beets aside and let cool to room temperature
- Cut beets in half and slice 1/8 of an inch or just really thin
- Place onto center of plate and garnish with feta and pistachio dust
- Drizzle with olive oil and serve
Peaches with Fresh Mint #43 Liqueur Toasted Almonds and Ice Cream (Serves 6)
Ingredients
2 lb fresh peaches (Texas if possible)
3 sprigs of fresh mint (minced)
2-tbs of minced toasted un-salted almonds
2-pints blue bell vanilla ice cream
½ cup #43 Spanish liqueurs
Directions
- Clean and pit peaches, cut in half and slice into ¼ inch half moon slices
- Place peaches into medium bowl-add liqueur mint and toasted almonds and fold together
- Place peach mixture into freezer for 30 minutes till cold
- Place six large scoops of vanilla ice cream into six small bowls and garnish with peach mixture
