Chef Michael Cordua and his son, chef David Cordua, owners of Americas and Churrascos restaurants,
are looking forward to the start of Houston Restaurant Weeks, benefiting the Houston Food Bank. As a preview to HRW, they present one of the dishes on their special $35 dinner menu and show food radio talk show host Cleverley Stone how to prepare it.
The HRW menu will be served from Aug. 1 through Aug. 31, 2012. The Corduas will donate $3 from each lunch and $5 from each dinner sold from the HRW menu, to the Houston Food Bank, a resource for 18 hunger-relief charities in southeast Texas.
For more information about HRW, visit http://www.houstonrestaurantweeks.com/
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Corn Smoked Lamb Lollichops
Source: Chef Michael Cordua and Chef David Cordua, Americas & Churrascos restaurants
- 1 pound of Rack of lamb
- Bunch of Corn husks (the kind used for making tamales)
- 2 tablespoons olive oil
- Salt and Pepper
- Stove-top Smoker pan or flat rectangular pan with interior-fitting rack
- Aluminum foil
1. Fill the bottom of smoker pan with corn husks.
2. Place grate or rack on top of husks.
If you don’t have a stove top smoker use a rectangular metal pan.
3. Place the lamb rack over the perforated pan and cover tightly with foil.
4. Light the stove to medium-high heat. When foil expands and smoke starts to seep out,
lower heat to medium-low and continue to smoke for 2 minutes (roughly 4 minutes total).
5. Remove lamb and sear in hot pan with olive oil.
6. Cut into individual chops, marinade with your favorite lamb marinade and sear both cut
sides of each lamb chop. Season and enjoy as an hors d’oeuvre, appetizer or entrée.