Tag Archives: Chef Imrai Sanvicente

Bistro Le Cep participating in Houston Restaurant Weeks

Posted on by

Chef Imrai Sanvicente from Bistro Le Cep is participating in Houston Restaurant Weeks, benefiting the Houston Food Bank. Some of the dishes he is featuring on his special Houston Restaurant Weeks dinner include: Grilled Caesar Salad with Shaved Parmesan, Petit Lamb Loin Chop a la Provencal and Creme Brulee. He shows food radio talk show host Cleverley Stone how to make his famous crab cakes.

Houston Restaurant Weeks takes place from August 1 through August 31, 2012.
Bistro Le Cep will donate $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.
The Houston Food Bank, founded in 1982, is a certified member of Feeding America, the nation’s food bank network.
The organization plans to grow to an annual distribution of 100 million nutritious meals by 2018.
For more information about Houston Restaurant Weeks, visit http://www.houstonrestaurantweeks.com/

Houston weather, traffic, news | FOX 26 | MyFoxHouston

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!)

Le Cep Crab Cakes (Makes 8 -10 servings)
Chef Imrai Sanvicente, Bistro Le Cep

Ingredients

  • 1 lb jumbo crab meat
  • ½ lb crab claw meat
  • 2 oz red bell pepper finely chopped
  • 2 oz green bell pepper finely chopped
  • 1 oz fennel finely chopped
  • 1 oz leek finely chopped
  • ½ oz garlic finely chopped
  • 1 cup mayonnaise
  • 2 ea eggs
  • 1 cup extra virgin olive oil
  • Salt & pepper to taste
  • Lea & Perrins sauce to taste
  • Tabasco sauce to taste
  • Panko Japanese breadcrumbs

Instructions
1. In a large bowl mix all the vegetables, mayonnaise and eggs then season to taste.
Add the crab claw meat and mix well. Save the jumbo crab meat and add it last, trying not to break it apart.
2. Make 4 oz crab cakes and coat them with the breadcrumbs.
3. Preheat an iron skillet or a sauté pan, add just enough olive oil to make them golden brown on both sides,
finish them in a pre-heated oven at 375 degrees F for about 7 minutes.
4. Serve immediately, top it with a light red pimento sauce (see recipe below) or your favorite tartar or cocktail sauce.

Red Pimento Sauce (Makes 1 quart)

Ingredients

  • 3 oz butter
  • 1 onion chopped
  • ½ oz minced garlic
  • 3-4 red bell peppers, roasted and small diced
  • 3/4 qt chicken stock
  • 1 Tbsp lemon juice
  • 1/2 qt heavy cream
  • 2 bay leaves
  • salt and pepper to taste

Instructions
1. Melt the butter in your soup pot and throw in the onions.
Sauté them until they’re translucent and soft. When they start getting bits of brown color, dump in the garlic.
2. Sauté the onions and garlic together. Add broth and peppers and bring to a boil. Reduce heat to medium-low, cover,
and simmer at least 30 minutes.
3. Add lemon juice and bay leaves and blend with an immersion blender. If you don’t have an immersion blender you
can do it in batches in a food processor or a regular blender.
4. Stir in the cream, taste and season with salt and pepper.

Lamb Chops at Bistro Le Cep French Country Cooking & Wine Bar for Houston Restaurant Weeks

Posted on by

August 23, 2011

Chef Imrai Sanvicente from Bistro Le Cep French Country Cooking & Wine Bar shows food radio talk show host Cleverley Stone, how to make tomato concasse, which is part of his Provencal sauce. In tomato concasse, the fruit is peeled, seeded and chopped. Chef Imrai shows how to use hot and cold water to peel the tomatoes easily. After seeding and chopping them, he adds a mixture of herbs de Provence, shallots, garlic, sugar and bay leaves to make the Provencal sauce. This sauce has many uses and can be made in large quantities and frozen for future use with fish, chicken, beef or as a vegetarian dish with pasta or rice. This lamb chop dish is on the Bistro Le Cep French Country Cooking & Wine Bar Houston Restaurant Weeks menu, benefiting the Houston Food Bank. Everytime someone orders the special HRW meal, Bistro Le Cep French Country Cooking & Wine Bar will donate $5 from each dinner sold to the food bank through August 31. To view special HRW menu for Bistro Le Cep French Country Cooking & Wine Bar, visit the Houston Restaurant Weeks website.

Lamb Chops at Bistro Le Cep French Country Cooking & Wine Bar for Houston Restaurant Weeks: MyFoxHOUSTON.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 certificates on every radio show in August!)

Petit Lamb Chops Provencal (Serves 4)
Source: Chef Imrai Sanvicente, Bistro Le Cep French Country Cooking & Wine Bar

Ingredients – Lamb Chops

  • 8 each lamb chops, clean and pounded
  • Salt and pepper to taste

Ingredients – Tomato Concasse Sauce/Provencal

  • 2 lbs diced Roma tomato, seedless and skinned
  • 2 cloves garlic, finely chopped
  • ½ tablespoon shallots, finely chopped
  • ¼ cup olive oil
  • ½ tablespoon sugar
  • 2 each bay leaves
  • 1 tablespoon herbs de Provence (store-bought or see recipe below)
  • Salt and pepper to taste

Directions for Lamb Chops
1. Season the lamb chops both sides. Cook them on a very hot grill until desired doneness.

Directions for Tomato Concasse/Provencal
1. Sauté the shallots and garlic in the olive oil. Then add the tomatoes, bay leaves and herbs de Provence.
It is important to add sugar to decrease the acidity of the tomatoes. Season with salt and pepper.
2. Cover and simmer for 30 minutes. Stir frequently. The juice from the tomatoes should be almost gone by that
time and you should be left with a flavorful reduction.

Herbs de Provence Recipe
Makes 1 cup
Source: Chef Emeril Lagasse

Ingredients

  • 2 tablespoons dried savory
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 2 tablespoons dried marjoram
  • 2 tablespoons dried fennel seed

Directions
1. In a small mixing bowl, combine all the ingredients together.
2. Store in an air-tight container.

Recipe source: http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe/index.html