Mockingbird Bistro Wine Bar has extended its special Houston Restaurant Week menu until Sept. 6. Executive chef and owner John Sheely demonstrates how to make three dishes that are on his menu for the event: Tomato Bisque, Steak au Poivre and Apple Bread Pudding. He also presents a sample of a three-course dinner that is available for $35 at the restaurant during Houston Restaurant Week. Chef Sheely will donate $5 to the Houston Food Bank for each dinner sold through Labor Day. Mockingbird Bistro Wine Bar joins 97 restaurants that will continue to take part in the event. Radio talk show host and restaurant journalist Cleverley Stone is the founder and chair of Houston Restaurant Week.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on KIKK-Talk 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Recipes
Tomato Basil Bisque
Source: Chef John Sheely, Mockingbird Bistro
Serves 4
Ingredients
3 tbsp. butter
2 tbsp. olive oil
1 lg. onion
1 1/2 tbsp. garlic
¼ cup of fresh chopped basil
4 c. chicken or vegetable broth
2 c. Italian plum tomatoes or 1 (2 lb.) can whole peeled or fresh tomatoes
2 tbsp. tomato paste
Pinch to 1/2 tsp. fresh thyme leaves
Salt and pepper to taste
Directions
1. Sauté until onions are sweated but not browned in olive oil and butter.
2. Add garlic and sauté until tender. Do not brown or burn garlic or butter.
3. Add seasonings and all tomatoes and chicken broth. Simmer for 20 minutes.
4. Puree in blender. Put liquid back in saucepan and cook 15 minutes longer.
5. Serve with French bread or crostinis topped with Texas goat cheese.
Also makes an excellent sauce for a simple pasta.
Steak au Poivre
Source: Chef John Sheely, Mockingbird Bistro
Serves 4
Ingredients
4 (3/4- to 1-inch-thick) NY strip steaks (8 to 10 oz each)
1 tbsp kosher salt
2 tbsp whole black peppercorns (coarsely crushed)
1 tbsp grapeseed or canola oil
1/3 cup minced chopped shallots
1/2 stick (1/4 cup) unsalted butter, cut into 2 pieces
1/2 cup brandy
3/4 cup heavy cream
Directions
1. Pat steaks dry and season both sides with kosher salt. Then press pepper evenly onto both sides of steaks.
2. Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes.
Add oil, swirling it to cover bottom of skillet. Sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
3. Transfer steaks, as cooked, to a heatproof platter and keep warm in 200 degree oven while making sauce.
4. Pour off fat from skillet. Add shallots and half of butter to skillet and cook over moderately low heat,
stirring and deglazing (scraping up brown bits from bottom of pan), until shallots are well-browned all over, 3 to 5 minutes.
5. Add brandy (use caution; it may ignite) and boil, stirring until liquid is reduced to a glaze, about 2 to 3 minutes.
6. Add cream and any meat juices accumulated on platter that steak is sitting on and boil sauce, stirring occasionally,
until reduced by half, about 3 to 5 minutes.
7. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated.
Serve sauce with steaks.
Apple Bread Pudding
Source: Chef John Sheely, Mockingbird Bistro
Serves 4
Ingredients
4 cups heavy cream
2 vanilla beans, whole
2 cinnamon sticks
5 egg yolks
2 whole eggs
1 cup sugar
2 tsp cinnamon powder
5 ounces butter
5 green apples (peeled, cored and sliced into thin wedges)
1 clove (essential)
1 ½ loaves white bread (crust removed and cubed to 1/3 inch)
Directions
1. Add 1 vanilla bean split lengthwise and 1 cinnamon stick to cream and bring to boil.
2. Meanwhile in a bowl, whisk the eggs and yolks with ½ cup of sugar until dissolved.
3. Remove cream from heat just after boiling and very slowly add to egg mixture, a little at a time, in the bowl,
whisking all the while being careful not to curdle the eggs.
4. Place cubed bread on a baking sheet and lightly toast all sides (350 degrees F, 4 min.).
5. In a large skillet heat butter. Add the apples, second vanilla bean, second cinnamon stick, cinnamon powder, ½ cup sugar and the
clove. Sauté all sides until apples and sugar caramelize.
6. Mix egg mixture, bread, and apples together. Pour into molds and bake at 350 degrees F. for 30 min or until inserted
toothpick comes out dry.
