GRILLED FILET

Grilled Filet, Garlic Yukon Puree, Green Beans, Chimichurri

GRILLED FILET

EQUIPMENT NEEDED

• Sharp knife

• Cutting board

• Bowl

• Sauté pan

• Plate for serving

INGREDIENTS

• 1 6oz filet mignon

• 1oz Butter

• 1 serving of green beans

• 6 Tablespoons chimichurri sauce (premade)

• 1oz olive oil

• 1 Tablespoon chopped  parsley

• I serving garlic Yukon puree, hot

INSTRUCTIONS

1. Season the filet with salt, pepper, and parsley.

2. Place on a hot grill and cook for 3 minutes then turn. Cook for 3 more minutes then flip and repeat.

3. While steak is cooking on grill, in a sauté pan over the stove, heat a pan with butter and oil saute the green beans, season with salt and pepper. Cook and hold aside.

4. Remove the filet from the grill and let rest.

5. Place the hot Yukon puree on the plate, assemble the cooked green beans, and place the cooked filet on the plate.

6. Top with the chimichurri sauce and serve hot.

GARLIC YUKON PUREE

EQUIPMENT NEEDED

• Large pot for boiling

• Strainer

• Potato ricer

INGREDIENTS

• 2.5 lbs Yukon Gold potatoes

• 1 cup (2 sticks) of unsalted butter (room temperature)

• 1 sprig of fresh rosemary

• 1 sprig of fresh thyme

• 2-4 crushed garlic cloves

• 2 c heavy whipping cream

• salt

• ground black pepper

• fresh chives, finely chopped

INSTRUCTIONS

1. Peel and boil potatoes (1 hour before short ribs are done)

2. Steep rosemary, thyme, and garlic in the heavy cream.

3. Run potatoes through potato ricers.

4. Add butter and strained heavy cream incrementally until desired consistency.

GRILLED WATERMELON

Grilled Watermelon, Berry and Feta Salad

EQUIPMENT NEEDED

• Bowl

• Cooking tongs

• Cutting board

INGREDIENTS

• 6 oz Watermelon, grilled and cubed

• 4 Strawberries, rough chop

• 6 Blueberries

• 6 tablespoons feta, crumbled

• 3 leaves mint, sliced thin

• 3 leaves fresh basil, sliced thin

• 2-4 tablespoons balsamic reduction

INSTRUCTIONS

1. Grill the watermelon on a medium-high flame until you see grill marks.

2. After the watermelon cools enough to handle, cut into cubes.

3. In a mixing bowl combine all of the ingredients.

4. Chill in the refrigerator before serving.

GRILLED SALMON

Grilled Salmon with Mango Salsa and Citrus Butter

EQUIPMENT NEEDED

• Medium nonstick sauté pan

• Bowl

• Spatula

• Spoon

INGREDIENTS

• 5oz salmon, skin off

• Cooking oil

• 4 tablespoons white wine

• 4 tablespoons butter

• ½ cup diced red bell pepper

• ½ cup red onion

• 1 tablespoon cilantro chopped fine

• 6 tablespoons sweet chili sauce

• 1 ½ cup mango diced

• ½ orange, fresh squeeze

• ½ lemon, fresh squeeze

• 1tablespoon of chopped parsley

• Salt and Pepper

INSTRUCTIONS

1. Season the salmon with salt, pepper, and parsley

2. Heat a nonstick sauté pan over medium-high heat with oil.

3. Sear the salmon. Let salmon cook for 2 minutes and then flip and finish in oven.

4. In the same sauté pan deglaze with white wine and let reduce, add butter and citrus let reduce, set aside off heat.

5. Combine the remaining ingredients in a bowl to make the mango salsa. Mix well.

6. Remove the salmon from the oven and set on a plate. Top with citrus butter and then top with mango salsa. Serve hot.

GULF SHRIMP PASTA

Gulf Shrimp Pasta

EQUIPMENT NEEDED

• Pasta pot

• Collander

• Medium sauté pan

• Spoon

INGREDIENTS

• 2 tablespoons olive oil

• 1 cup cooked farfalle pasta

• 1 garlic clove, chopped

• 4 gulf shrimp, peeled and deveined

• 1 tablespoon chopped parsley

• 1 tablespoon chopped basil

• Himalayan sea salt to taste

• 2oz feta cheese

• 6 cherry tomatoes, halved

• 4 tablespoons chimichurri sauce

• 4 tablespoons white wine

• 4 tablespoons butter

INSTRUCTIONS

1. In a pot, boil water with Himalayan Sea salt and cook the pasta until tender and cooked. Drain and reserve.

2. In sauté pan, heat oil over medium heat and cook garlic clove, and tomato halves.

3. Season shrimp with Himalayan Sea Salt, add shrimp to the pan and sauté.

4. Deglaze the pan with white wine and herbs.

5. Whirl in butter and chimichurri sauce. Add pasta and heat the contents of the pan.

6. To serve, place the ingredients from the sauté pan in the center of a bowl. Top with shrimp and then feta cheese. Serve hot.