Tre Wilcox’s Secret Family Recipe

Last month, famed Chicago chef Tony Mantuano shared his family recipe for Gnocchi with Boar Ragu. This month, we check in with Tre Wilcox, Executive Chef of the popular Dallas restaurant Marquee Grill for a look at how he shares his love of cooking with his daughter, Alexis. Although the holidays have come and gone, the traditions established last throughout the year.
What is your favorite memory of cooking with your family? The family recipe I have is based on my daughter’s grilling passion. The first time that Thanksgiving dinner was held at our home, she asked to help with the cooking. My entire family at the time totaled around 50 people, and they could EAT. What is the story behind this particular dish? I love grilled lamb chops, and it’s a great way to mix it up at a time when the meal is usually all about turkey and ham. I was going to serve grilled rack of lamb at this large gathering, and my then 8-yr.-old daughter Alexis said she would mark off the lamb racks (15 each) on the very small grill we had. She was fearless and did a great job — a very proud moment for me.
The moment that started it all, and Alexis still grilling to this day alongside Tre at Marquee Grill.
Tre Wilcox’s Grilled Lamb Loin
Cooking Instructions

For the Port Reduction:

In a small sauce pot combine port and beef broth and bring to a boil.

Once mixture begins to boil, reduce heat and begin reducing liquid slowly over medium high heat for 15-20 minutes.

For the Lamb:

Rub olive oil over lamb and season with salt and pepper.

Place lamb on a hot grill and cook over medium high heat.

Check lamb with a meat thermometer, insert into middle of the lamb loin making sure not to pierce through the whole lamb. Cook to internal temperature of 120-125 for medium-rare, 125-130 for medium and 135-140 for medium-well.

For the Mushroom:

Using a small spoon, remove and discard gills from portobello mushroom.

Rub 2 tablespoons of olive oil over portobello mushrooms and season with two teaspoons of salt.

Place in 350 degree oven for 8-10 minutes.

Once center of portobello mushrooms are soft, remove from oven and set aside to cool.

Once they are cool enough to handle, dice into 1/4″ pieces with kitchen knife and set aside.

For the Risotto:

In a slightly larger, heavy bottom pot, begin melting butter over medium heat.

Once butter is melted and begins to sizzle, add onions and sauté for two minutes.

Next, add carnanoli rice and toast for two minutes.

Stir rice with a heat resistant spatula; then add white wine.

Continue to cook stirring constantly.

Once white wine has evaporated, begin adding chicken broth one cup at a time.

Once first cup of chicken broth has evaporated, add second. Remember to keep stirring and watch carefully as the liquid will reduce quickly.

Season with two teaspoons of salt and add third cup of chicken broth.

Once third cup of chicken broth has absorbed into rice, add cream, cheese, and final cup of chicken broth. Cook for 2-3 minutes to allow cheese to melt. Mixture should be fairly loose.

To finish risotto add diced portobello mushrooms and cook for 2 minutes. Then add green onions, tomatoes, and season with remaining salt and pepper. Turn off heat.

Once port reduction has reduced down to 1 cup, whisk in butter and season with salt and pepper. Turn off heat and set aside.

When the lamb has reached desired temperature, remove from grill and place on a cutting board. Allow 5 minutes to rest. After lamb has rested, using a sharp kitchen knife, cut loin of the lamb away from the bones. Discard bones. Slice the loin into 8 pieces.

For the Plate-Up:

To plate this dish use large round plates. Using a spoon, place a 1/2 cup of the risotto in center of the plates. Put two pieces of lamb on top of risotto. Drizzle port reduction around the plate. Serve.