This week, Food Editor Christine Gardner is joined by Chef Simon Webster of Sabor a Pasion Country House & Bistro – one of the participating chefs in the March of Dimes Signature Chefs Gala & Auction.
The March of Dimes will host its fourth annual event celebrating the 75th Anniversary of the organization Sept. 23.
The event at Willow Brook Country Club will feature 13 corporate and executive chefs. The auction and gala will offer guests an opportunity to enjoy a great night out while raising funds and increasing awareness of the March of Dimes mission to improve the health of babies.
Chefs participating include Glen Terrell of Brookshire Grocery Co., Jackson York of Lakeview Methodist Conference Center; Bernard Gautier of Bernard Mediterranean Restaurant, Whit and Lisa Bowman of Adalante' Catering and Events, Carlos Villapudua of Villa Montez, Cedric Fletcher of Fat Catz, Tony Barrera of Lago del Pino and Dion Emanuel of Willow Brook Country Club.
Also, Bettie Smith-Desha, of Village Bakery, Rick Neal, of Eagles Bluff Country Club, Jack Lewis, of Rick's on the Square and Simon Webster, of Sabor A Pasion.
For more information, contact Vicki Hargrove of the March of Dimes office at 903-707-3584,email@example.com or marchofdimes.com/texas.
Lamb Chops with Parmesan Polenta Crouton and Red Onion Sauce
1 rack of lamb
salt and pepper, to season
1 cup quick cook polenta
1 cup water
2 cups milk
1/2 cup grated parmesan
2 red onions, sliced thin
3 tablespoons oil, divided
1 tablespoon butter
1 tablespoon brown sugar
¼ cup red wine vinegar
Season lamb with salt and pepper and set aside. Combine the milk and water in a saucepan and bring to a boil. Remove from heat and stir in the polenta. The mixture will begin to thicken within a couple of minutes. Add the parmesan and stir to combine. Using an oiled spatula, spread the polenta into a shallow baking dish to about 1/2 inch thickness. Refrigerate until firm. Begin the red onion sauce by heating a sauté pan to medium. Add a tablespoon of oil and the sliced red onions. Sauté until soft. Add the butter and brown sugar and continue to sauté until brown and caramelized. Add the red wine vinegar and let reduce to a syrupy consistency. Remove to a bowl and set aside. Remove the polenta from the refrigerator and using a biscuit cutter, cut the polenta into small rounds. Brush the polenta rounds with olive oil and grill on each side until crisp and toasted. Heat an ovenproof skillet over high heat. Add two tablespoons of oil and sear the rack of lamb on both sides for about two minutes per side. Place the skillet in a preheated 350 degree oven for twenty minutes. Remove the lamb from the oven and let rest for 10 minutes. Slice the lamb between the bones to separate the chops. Place the polenta croutons on a large serving platter. Top each polenta crouton with a lamb chop and then add a spoonful of the onion sauce. Recipe by Simon Webster, www.saborapasion.com, 903-729-9500