Summer Lovin’-Crab Louis & Beef Tenderloin
Crab Louis & Beef Tenderloin over Oven Roasted Potato Salad
Tomato, Corn & Watermelon Salad w/ Basil Vinaigrette
Berries & Cream Icebox Cake
Crab Louis
8 oz Lump Crab Meat
2T Butter
1 shallot minced
1rib Celery minced
1T chopped parsley & tarragon
3 cloves garlic minced
1/8t cayenne
2T Chili Sauce
2T Dijon or Coarse Grain Mustard
1/2C Heavy Cream
1t Worcestershire Sauce
2 scallions finely sliced on the bias.
Tools needed: Small Sauce pot – mixing spoon
Method of Preparation:
- Over medium heat. In small sauce pan melt butter and sauté shallot, garlic until gold edges begin to form.
- Add celery and herbs & spices. Cook for another 2 minutes and then stir in Heavy Cream & Dijon. Simmer for 2-3 more minutes – it should thicken up well.
- Stir in chili sauce, Worcestershire and simmer for about 1 more minute. Add in crab meat and scallions.
- Turn burner off and hold warm to serve with Steaks.
Summer Lovin Surf & Turf Tenderloin
2 5-6 oz Beef Tenderloin Medallions
Steak Seasoning
1/2t Old Bay Seasoning
1/4t dry mustard
1/4t white pepper
1/2t black pepper
1/4t salt
1oz Cognac
2T Butter
1 Recipe of Crab Louis
Tools Needed- Small Sauté Pan – Tongs – Foil
Method of Preparation
- Blot Steaks on paper towel and then season liberally.
- Preheat large sauté pan 250 degrees on induction – high on gas or electric.
Turn on hood/Fan/ventilation [ maybe open a window it will get a little smoky]
- Drizzle some neutral oil [ vegetable, sunflower, grape-seed ]
Look for a wisp of smoke and then add steaks.
Leave the steaks for 2 minutes before flipping.
- After flipping let it cook for another 2 minutes for rare or
4-5 minutes for medium or 7+ for medium well/well.
- Remove steaks to a piece of foil and tent.
- Add Cognac to deglaze pan and then swirl in butter.
Plate up recommendation: Start with about a 1/2 of the potato salad- Then set steak on top of that with a little pan sauce on top and allow to drip into salad – Then top with Crab Louis & garnish with some of the scallion or herbs.
Summer Lovin Warm Potato Salad
2C Unpeeled – Yukon Gold Potatoes – Diced 1/2”
2 oz shallot – chopped -1/2”
1T Creole Seasoning [recipe to follow]
1oz Neutral Oil
2 oz Mayonnaise
1 oz Greek yogurt or Sour Cream
2t Dijon Mustard
1/4t Anchovy Paste
Splash or 2 of hot sauce
Creole Seasoning
1T Black Pepper
1T Onion Powder
1T Garlic Powder
1T Paprika
1T Salt
2t dry Thyme
1t Cayenne Pepper [ this could be as much as 1 Tbs if desired]
Tools needed: small sheet pan- parchment- bowl – spoon/rubber spatula
Method of Preparation
- Preheat oven to 425 degrees.
- In a mixing bowl combine potatoes, shallot, oil and toss well. add spices and toss again.
- Transfer to a sheet pan and ensure you are have an even layer- no stacking.
- Bake for 20-25 minutes.
- Remove and allow to sit for a few minutes before mixing with the remaining ingredients.
- Add potato mixture back into the same bowl and add the last 5 ingredients. Toss well and serve while still warm.
Tomato, Corn & Watermelon Salad w/ Basil Vinaigrette
1 ear white corn on the cob – roasted – CUT OFF THE COB
1 large heirloom or mighty vine tomato – diced 1/2” pieces
2C seedless watermelon – cubed 1/2” pieces
1T grated pecorino romano
1t coarse ground pepper
1oz sundae nut topping
2oz olive oil
2-3 cloves garlic paste
1t honey
1T sherry vinegar
2t orange juice
Salt to taste
5-6 leaves fresh basil – chiffonade [thin ribbons]
Tools needed: mixing bowl – whisk – mixing spoon
Method of Preparation:
- Make Vinaigrette – combine vinegar, honey, garlic in bowl.
- As you are whisking -Gradually drizzle in olive oil. Whisk until smooth and slightly thickened and thoroughly combined or emulsified. Stir in basil.
- Add corn, tomato and watermelon to vinaigrette- toss thoroughly.
- Plate up and then sprinkle pepper, cheese and nuts over the top.
Notes: this salad works well with some alternative options.
You could the watermelon with peaches or nectarines. Candied pecans , pepitas, pine nuts or peanuts could replace the nuts. Parmesan, Feta, Mozzarella, Manchego, aged Gouda or grated ricotta salata could replace the pecorino. Fresh Tarragon or Mint could replace the Basil. Balsamic, White Balsamic, Lime Juice, could replace the vinegar. Citrus Zest, pomegranate arils, tajin would all be nice enhancements.
Berries & Cream Icebox Cake
18oz Fresh or Frozen Strawberries or Raspberries
3/4C Sugar
1t Vanilla
1t powdered gelatin
8 oz Cream Cheese – room temperature
1/3C Sugar
3C Heavy Cream – Chilled
Fresh blueberries to garnish
40+ Chocolate Wafers [2 per serving]
Tools: blender, fine strainer – large sauce pan- large mixing bowl – stand mixer w/ whip attachment – spatula – piping bag or zip top plastic bags – ramekins or ceramic/glass baking dish
Method of Preparation
- Puree fruit and strain into a 3Qt sauce pan. Add sugar and vanilla and turn heat up to medium. Allow sugar to melt and liquid to thicken. Stir in gelatin until dissolved
- Transfer to a large mixing bowl. Allow puree to cool on the counter.
- While the puree cools – in the stand mixer with whisk attachment add cream cheese and sugar. Gradually increase power until the cheese whips up nice and fluffy.
- Reduce speed to low and add the heavy cream. Increase speed gradually. [ you do not want everything spitting out of the bowl.]
- Whip until almost doubled in volume.
- To the berry puree mix add HALF of the whipped cream and cheese mixture.
- Start assembling the cakes. you can pipe or spoon the cream mixtures.
- Berry Mixture – Cookie – Cream Mixture – Repeat.
- Allow to sit in the refrigerator 3-4 hours.
- Garnish with fresh berries on top.
