14 june 2015 Beef Tenderloin with Chimichurri Sauce & Potatoes Barbecue Shrimp & Fry Bread Fry bread • 2 cups fl our • 1 tablespoon baking powder • 1 teaspoon salt • 1 cup hot water • 2 lemons, sliced Shrimp • 6 large shrimp • 1 tablespoon paprika • 1/4 teaspoon cumin • 1/4 teaspoon garlic • 1 tablespoon butter • 1/3 to 3/4 cup molasses barbecue sauce • salt Sel Gris, to taste For fry bread: In a bowl, combine flour, baking powder, salt and water to make pliable sticky dough. Let it rest at least one hour. Heat a deep fryer to 350 F. Then, form balls to the desired size. Stretch balls out with hands and poke a hole in the center. Deep fry balls in the fryer until golden brown. Set aside. Heat the oven to 200 F. Using a baking sheet, place sliced lemons into the oven and cook for 30-40 minutes. Keep an eye on them so they don’t burn. For shrimp: In a bowl, toss shrimp with paprika, cumin and garlic. In a pan, melt butter. Once melted, add shrimp to the pan and slowly sauté until light pink. In the same pan, add molasses barbecue sauce and let it simmer for a minute. Serve shrimp on fry bread. Garnish with roasted lemons. Pavlova With Seasonal Fruit • 2 egg whites • 5 ounces sugar • 1/2 teaspoon vanilla • 1/2 teaspoon lemon juice • 1 teaspoon cornstarch • 2 teaspoon La Bella Terre Mint Mélange • 1/2 cup whipped cream • fresh seasonal fruit Heat oven to 300 F. Line a baking sheet with parchment paper. In a large bowl, beat the egg whites until stiff but not dry. Gradually add the sugar, about one tablespoon at a time. Beat until thick and glossy. Fold in vanilla, lemon juice and cornstarch. Spoon mixture on to parchment paper, forming high round mounds. Sprinkle each mound with 1/2 teaspoon La Bella Terre Mint Mélange sugar. Bake for one hour and cool. To assemble, top each meringue with whipped cream and your choice of fresh seasonal fruit. For these and other recipes, go to arcadianews.com Smashed Roasted Potatoes • 2 pounds medium Yukon Gold or red-skinned potatoes (about 6 ounces each) • 2 teaspoons kosher salt • 1/4 teaspoon freshly ground black pepper • 1/3 cup extra-virgin olive oil Preheat oven to 350 F. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, about 45-60 minutes. Let cool slightly. Chimichurri Sauce • 3/4 cup olive oil • 3 tablespoons sherry wine vinegar or red wine vinegar • 3 tablespoons fresh lemon juice • 3 garlic cloves, peeled • 2 medium shallots, peeled and quartered • 1 teaspoon fi ne sea salt • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon dried crushed red pepper • 3 cups packed stemmed fresh parsley • 2 cups packed stemmed fresh cilantro • 1 cup packed stemmed fresh mint Beef • 3 pound beef tenderloin • 2 tablespoons olive oil • salt and pepper For smashed roasted potatoes: Unwrap potatoes and arrange on the same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat. Preheat oven to 500 F. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, about 25-30 minutes. For chimichurri sauce: Put all ingredients into a blender and pulse until completely combined. For beef: Cover tenderloin the olive oil, salt and pepper. Grill on all sides to the desired doneness. For rare, grilling time is 2-3 minutes per side. For medium-rare, grilling time is approximately 4-5 minutes per side. Plate items and serve. In the Kitchen
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