4 Courses With Micah Labrosse

Micah Labrosse of Heshima

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Micah Lebrosse's experience as a chef is tailor-made to provide unique four-course meal suggestions. His pop-up restaurant, Heshima, features a revolving four-course menu, with each course meticulously paired with a handcrafted cocktails or wine selection. Heshima’s menus are inspired by travel, life experiences, and the cuisine heritage of Texas.

1. Smoked Tomato Soup

Ingredients:

  • 6 large tomatoes
  • 1 sweet onion roughly chopped
  • 2 garlic cloves roughly chopped ● 1 tablespoon olive oil
  • 1 1/2 cups chicken stock or stock of choice ● 1/4 cup heavy cream
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Chorizo
  • Contija cheese
  • Sourdough bread

Instructions:

1. Place tomatoes in smoker at 350 F and smoke for 30 minutes; then pull to rest.2. Peel as much skin as possible from tomatoes and quarter the tomatoes.

3. Saute onions in a large pot with oil until translucent and then add garlic for 2 minutes.4. Add tomatoes, sugar, and stock to pot and simmer covered for 15 minutes.

5. Pour into blender with heavy cream and blend until creamy consistency. 6. Sprinkle olive oil on sourdough slice and char on pan until golden brown.7. Saute chorizo until fully cooked in a large pan.

8. Plate soup with contija and chorizo garnish.

2.  Herb Salad with Pork Tenderloin 

Ingredients:

  • 1 pork tenderloin
  • 4 tablespoons ground sage
  • 2 tablespoons ground garlic
  • 1 tablespoon ground onion
  • 2 tablespoons oregano
  • 1 tablespoon salt
  • 1 tablespoon ground pepper
  • 1 head of butter lettuce
  • 1 bunch of mustard greens
  • 1 bunch of dill
  • 1 bunch of cilantro
  • 1 tablespoon ground chili
  • 1 cup of olive oil
  • 1/3 cup of lime juice
  • 4 tablespoons honey
  • 1/2 baguette cut in bite-sized pieces
  • 1/2 cup butter

Instructions:

  1. Rub the tenderloin with sage, garlic, onion, oregano, salt, and pepper.
  2. Smoke at 225 F for 2 hours or until internal temp is 145 degrees.
  3. Puree olive oil, lime juice, chili powder, honey, and salt in blender until consistency creamy.
  4. Roughly chop the butter lettuce and mustard greens and finely chop dill and cilantro.
  5. Toss the butter lettuce, mustard greens, dill, and cilantro with the chili lime vinaigrette.
  6. Toss baguette in butter, salt to taste, and bake in oven until crispy.
  7. Thinly slice the smoked tenderloin.
  8. Plate salad with tenderloin and croutons.

3. Pan Chicken with Potato Puree and Roasted Brussel Sprouts 

Ingredients:

  • Skin-on chicken breast
  • 4 golden potatoes peeled
  • 1 bag of Brussel sprouts sliced long ways
  • 4 tablespoons olive oil
  • 2 sticks of butter
  • Salt and pepper to taste
  • 1 teaspoon of garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/2 cup heavy cream
  • Truffle oil to taste

Instructions:

  1. Boil potatoes until fork tender and immediately drain and set aside to dry.
  2. Toss Brussel sprouts in oil, salt, and pepper and lay face down in baking sheet in 450F oven for 30 – 40 minutes or until brown and crispy.
  3. Season chicken with garlic, onion, thyme, oregano, salt, and pepper.
  4. Heat stainless-steel pan on medium-high heat with oil and cook chicken until 160 degree internal temperature and then pull to rest for 10 minutes.
  5. Use a potato ricer or colander to push the potatoes through into a pot on low heat.
  6. Add butter, cream, salt, pepper, and truffle oil to taste and mix carefully with whisk until smooth and creamy.
  7. Plate chicken with potato puree and Brussel sprouts.

4. Butter Seared Cornbread with Bourbon Caramel 

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup granulated sugar 
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1/3 cup neutral oil or melted butter
  • 1 large egg
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • 2 sticks of butter
  • 1/3 cup sugar
  • 1/4 cup bourbon
  • 1 tablespoon heavy cream
  • 1 tablespoon finely chopped pecans 

Instructions:

  1. Preheat oven to 400 Fand grease 9-inch pan.
  2. Mix flour, cornmeal, sugar, salt, and baking powder and then add butter, milk, and egg.
  3. Pour batter into pan and bake for 20-25 minutes.
  4. Pour one-half heavy cream into blender with sugar and honey and blend until it becomes thick.
  5. In a saucepan, melt butter, sugar, and heavy cream and stir until golden brown.
  6. Add bourbon and cook an additional 2 minutes and then let it cool for 10 minutes.
  7. Slice cornbread and sear in a pan with melted butter until golden brown.
  8. Plate cornbread and pour the bourbon caramel on top and garnish with the honey cream and pecans.