Tag Archives: Mockingbird Bistro Wine Bar

Mockingbird Bistro Wine Bar Extends Houston Restaurant Week Menu

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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.

Houston’s Best Restaurants Celebrate Mother’s Day

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Mother’s Day is Sunday, May 11, 2008.

Backstreet Cafe, 1103 S. Shepherd, (713) 521-2239
Backstreet Cafe is a Houston favorite for brunch.  For Mother’s Day, Chef Hugo Ortega will offer a special three-course menu from 10 a.m. to 3 p.m. Appetizer options include Watercress Vichyssoise; Baby Arugula Salad with kumquats, beets, fresh cheese and radishes; Cornmeal-crusted Soft Shell Crab served over slaw; and Heirloom Tomato Salad with cucumber, purple onion, feta and kalamata olives, simply dressed.  Main courses include Eggs Sardou with Crab Cakes ~ poached eggs over artichoke hearts & creamy spinach, topped with hollandaise sauce & served with two crab cakes; Bistro Breakfast ~ grilled ribeye served with two poached eggs, rosemary potato cake, spinach and tomato hollandaise; Lamb Osso Bucco over spring risotto; Pan-seared Grouper with crabmeat cherry tomato vinaigrette and served with roasted potatoes’ and Pancetta-wrapped Sea Scallops over creamy celeriac puree with pan drippings.  For dessert, choose from Peach Cobbler with housemade vanilla ice cream; Plum Clafouti ~  a rustic, French baked pudding cake topped with toasted almond ice cream; Strawberry Shortcake served with strawberry sorbet; and Caramel and Chocolate Crème Brulee.  Cost is $42 per person, plus tax and gratuity.  Children’s menu available for $12 per child.  Live Jazz by Bob Chadwick; award-winning wine list; full bar; Houston’s best al fresco restaurant.  Reservations highly recommended.

Hugo’s, 1602 Westheimer @ Mandell, (713) 524-7744
Celebrate Mother’s Day by enjoying the bounteous brunch buffet of Authentic Regional Mexican cuisine at Hugo’s.  Chef Hugo Ortega is offering their spectacular Sunday brunch for Mother’s Day, with such delicioso items as Prime Rib, Pierna de Borrego (Leg of Lamb); Pescado a la Talla (grilled fish), Ensalada de Jicama Callejera (jicama salad), Carnitas (pork), Budin de Elote (corn pudding), Budin de Anís (licorice pudding), Especialidades de Flor de Calabaza (specials made with squash blossoms), Ensalada de Nopales (cactus salad), Sopa de Maiz (corn soup), Papas rostisadas (roasted potatoes), Refritos (refried beans), Tamales, Guacamole, Carne Guisada, Pastel de Queso y Limon (lime cheesecake), Huachinango a la Veracruzana (baked whole red snapper), Chiles Rellenos stuffed with chicken, Ceviche de Salmon, Coliflor Capeada con Huevo (egg-battered cauliflower), Arroz Mexicano, Salsa Mexicana, Sopa de Aguacate,  Alfajores (cookies with cajeta), Calabacitas Rellenas de Huitlacoche, Tres Leches, Arroz con Leche, Flan de Queso, Churros, Chiles en Escabeche, Ejotes (green beans), Enchiladas de Pescado, Huevos de Rabo de Mestiza (boiled eggs with meat and vegetables), Pecho de Res (brisket), Coctel de Pulpo (calamari salad), Torta Azteca (Mexican frittata), and more.  Brunch will be served from 10 a.m. to 3 p.m.; cost is $39 for adults and $12 for kids, plus beverages, tax and gratuity.  Live music by Viento.  Reservations highly recommended.

Mockingbird Bistro Wine Bar, 1985 Welch, (713) 533-0200
Though usually closed on Sunday mornings, Mockingbird Bistro will open for brunch especially for Mother’s Day.  The restaurant will serve a prixe fixe, three-course menus from 11 a.m. to 5 p.m.  Cost is $49 per adult and $25 per child, plus tax and gratuity.  A la carte menu served from 5 to 9 p.m.  Full bar and award-winning wine list.  Reservations recommended.

Prego, 2520 Amherst, (713) 529-2420
Celebrate Mother’s Day at Houston’s best contemporary Italian restaurant, located in the heart of Rice Village.  Chef John Watt will offer a three-course menu from 11 a.m. to 3 p.m.  Antipasto choices include Tricolore salad with toasted hazelnuts and mountain gorgonzola; Roasted Red Pepper and Poblano Cream Soup with crème fraiche; Burata with arugula and caramelized tomato; and Melon with Proscuitto.  For main course, choose from Linguini Pescatore with shrimp, scallops, mussels, calamari and crabfingers with spicy tomato sauce or bianco; Frittata with Crabmeat and pesto with balsamic grilled asparagus; Pecan Wood-grilled Coho Salmon with caramelized red onion bianco, spinach, penne with tomato and basil; Pumpkin Seed-crusted Red Snapper with roasted corn, leeks, and oven dried tomato bianco, spinach, roasted butternut squash; Pecan Wood-grilled Red Snapper with green beans, roasted butternut squash, oven dried tomato sauce; Pan-roasted Lump Crab Cakes with tomato fonduta, green beans, chive mashed potatoes; Parmesan-crusted Chicken with creamy mashed potatoes, spinach, lemon butter; Parmesan-crusted Veal Scallopini with chive, caper, and roasted garlic bianco, spinach, taglierini with tomato and basil; Petite Filet with Jumbo Shrimp, rapini and scalloped potatoes; and Pan Purgartorio – Italian-style French toast – with grilled Italian sausage and maple syrup. For desserts, choose from the bounteous dessert tray, with offerings such as Coconut Macaroon Tart with pistachio ice cream; Panna Cotta, a creamy, pudding-like treat, with mixed berry sauce; Flourless Chocolate Cake; Chocolate Souffle; and Butterscotch Bread Pudding.  Cost is $42 per person plus tax and gratuity.  Children’s menu ($10) also available.  Also open for dinner until 10 p.m. serving regular menu.  Live jazz during lunch and dinner.  Full bar and award-winning wine list.  Reservations highly recommended.

Sweet Tomatoes
8775 Katy Freeway, (713) 365-9594
17240 Tomball Pkwy., (281) 890-1133
12540 Sugardale Dr., (281) 240-1400
1717 Lake Woodlands Dr. in Woodlands, (281) 292-0556
This Mother’s Day, treat mom to a delicious and healthy meal at Sweet Tomatoes.  No RSVPs needed, and there is something for everyone in the family!  Every Sunday − including Easter − from 9 a.m. to noon, in addition to their spectacular 55-foot salad bar and soup bar, Sweet Tomatoes offers its Sunday breakfast menu, with such eye-openers as scrambled eggs, build-your-own breakfast burritos, Belgian waffles, oatmeal, sweet cinnamon biscuits, Potatoes O’Brien, Egg Scramble Focaccia with bacon, French toast, Mediterranean Sunrise Pasta, yogurt, granola, cereal, egg frittatas, biscuits and gravy and more.  And, in April, Sweet Tomatoes will feature a selection of lemon-inspired items, fresh for spring.  Menu additions include Lemon Chicken Orzo Soup; Summer Lemon Tossed Salad with Spiced Pecan; Chilled Lemon Rice with Cashews; Warm Lemon Cream Pasta with capers; Tangy Lemon Muffins; Sugar-Free Lemon Cream Mousse; Hot Lemon Lava Cake (served after 4 p.m.); and Lemonade-Strawberry Lemonade.  Sweet Tomatoes’ menu is built around freshly made, great-tasting, wholesome recipes.  Their signature, 55-foot salad bar is filled with fresh, seasonal vegetables and tossed salads prepared exhibition-style every 20 minutes.  Guests can enjoy made-from-scratch soups and salads, handcrafted muffins, focaccia and breads, and delectable desserts, all available at one low price for lunch or dinner.  Sweet Tomatoes provides an excellent value by offering diners unlimited access to its entire menu, allowing them to create, indulge and enjoy while making healthful choices.  No reservations required.

Trevisio, 6550 Bertnerin, (713) 749-0400
John P. McGovern Texas Medical Center Commons ~ 6th floor
Award-winning Trevisio restaurant, located in the heart of the Texas Medical Center atop the John P. McGovern Commons, combines delicious food with spectacular views. This Mother’s Day the restaurant will be offering a special a la carte menu. Appetizer options include , choose from Crabcake with hot chili aioli over caramelized tomato; Sauteed shrimp with pancetta, griddled polenta, and spicy bianco; Fried calamari with tomato basil sauce and grilled lemon; Antipasto ~ Chef’s selection of house cured Italian cold cuts, grilled eggplant with herb ricotta, caponata, marinated olives, cured foie gras, gorgonzola cheese; Caprese ~ caramelized tomato, fresh mozzarella and basil; and Tricolore Salad with wilted endive, spinach, radicchio with pancetta, pickled red onions and warm balsamic dressing.  Entrée selections include Salmon with rapini and taglierini with tomato and basil, topped with caramelized vidalia onion and white balsamic bianco; Grilled Beef Tenderloin wrapped in house-cured pancetta with gorgonzola mashed potatoes, balsamic onions, and balsamic reduction; Frittata with lobster, roasted peppers, rosemary and roasted Yukon gold potatoes, served with fresh fruit; Orecchiette pasta with house-cured pancetta, rappini, radicchio, leeks, lemon, and extra virgin olive oil; Pan-roasted Duck Breast with wild rice, roasted garlic and arugula flan and apricot bianco; and Florentine Toast, Italian-style amaretto French toast with mascarpone whipped cream, fresh berries and orange-infused duck sausage.  For dessert, choose Chocolate Cake with espresso sauce and candied orange; Tiramisu; Italian Cream Cake; and Pan Dolcé ~ white chocolate bread pudding with caramel sauce.  Prices a la carte.  Children’s menu ~ $12 for entrée and dessert.  Live Jazz with singer Mickey Moseley and guitarist Ray Wilson.  Large parties welcome.  Brunch served 11 a.m. to 3 p.m. Full bar and award-winning wine list. Reservations recommended.