PRESENTS THIS WEEK’S RECIPES:

ROASTED BEETS WITH CARAMELIZED ENDIVES AND PISTACHIO CRUSTED DATES

STEAK TACOS WITH GUACAMOLE, SALSA AND LIME CREAM

BANANA CREAM PIE

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ROASTED BEETS WITH CARAMELIZED ENDIVES AND PISTACHIO CRUSTED DATES

Serves 8

INGREDIENTS

For the Salad
• 8 small red beets, cleaned
• Olive oil
• salt and pepper
• 1 tablespoon whipping cream
• 6 ounces Roquefort cheese
• 12 large dates
• 1/2 cup unsalted pistachio nuts, finely chopped
• 5 Belgian endives
• 2 tablespoons sugar
• 2 bunches watercress, leaves removed from stems
• 2 tablespoons butter
• Several drops of lemon juice
• Salt and pepper

For Sherry-Walnut Vinaigrette
• 4 tablespoons sherry vinegar
• 4 tablespoons canola oil
• 4 tablespoons extra virgin olive oil
• 4 tablespoons walnut oil
• Salt and pepper
• 1/2 bunch chives, chopped

PROCEDURE

1. Roast Beets: Preheat oven to 375°F. In a medium bowl, toss beets with olive oil, salt and pepper.
   Wrap each beet in aluminum foil and place in a baking dish with a little water. Roast beets until
   tender when pierced with a knife, about 45-50 minutes. Add water as needed to prevent beets from
   burning. Cool beets and cut into eight wedges. Set aside.
2. Caramelize Endives: Remove ends from endives and separate into leaves. Slice leaves lengthwise into
   julienne strips. In a sauté pan on medium-high heat, add sugar and butter and let mixture
   caramelize lightly. Add endives and toss so that they are well coated in butter. Cook until soft and
   golden, about 5 minutes, being careful not to let butter burn. Season with salt and pepper, and a
   few drops of lemon juice. Remove from pan and set aside.
3. Prepare Dates: Cut dates in half lengthwise and remove pits. Soften Roquefort cheese by adding cream
   until mixture forms easily in your hand. Spoon about 1 tablespoon of cheese mixture into each halved
   date. Roll cheese in chopped pistachios.
4. Make Dressing: Put all ingredients except the chives in a jar with a tight fitting lid. Shake well
   before each use.
5. To Assemble: Heat endives and beets in a 375°F oven on separate trays until hot. Remove. Toss
   beets in a medium bowl with vinaigrette and season with salt and pepper to taste. Let marinate in
   bowl for 2 minutes. Remove beets, reserving vinaigrette and arranging wedges on platter or picnic
   tray. Place the endives in the center and place stuffed dates on top. Before serving, add the chopped
   chives to reserved vinaigrette and toss with cleaned watercress. Place the dressed watercress on top
   of the beets and endives and serve.

STEAK TACOS WITH GUACAMOLE, SALSA AND LIME CREAM

Serves 8

INGREDIENTS

For the Tacos
• 2-1/2 pounds skirt steak, cleaned and cut into 4-inch pieces
• 24 corn tortillas
• 1/2 cup + 2 tablespoons canola oil
• 1/4 Napa cabbage, cut into thin strips and tossed with the juice of 1 lime
• Steak Rub
• Salsa
• Guacamole
• Lime Sauce

For the Rub
• 2 teaspoons chipotle chile powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon celery salt

For the Salsa
• 1 poblano chile, chopped
• 1/4 jalapeño, chopped
• 1 red onion, sliced 1/4 inch thick
• 4 plum tomatoes
• 2 ounces canola oil
• 1/2 bunch cilantro, rough chopped
• 2 fresh limes juiced
• 3 tablespoons kosher salt

For the Guacamole
• 3 ripe avocados, halved, pits removed and flesh scooped
• Juice of 2 limes tossed with scooped avocado
• 2 plum tomatoes cut in small dice, about 1 cup
• 1/2 red onion, minced, about 1/2 cup
• 1/2 bunch cilantro, roughly chopped
• 3 teaspoons kosher salt

For the Lime Sauce
• 2 cups sour cream
• 2 fresh limes, juiced

PROCEDURE

1. Prepare Meat: Combine rub spice mixture ingredients and toss with the steak to coat.
   Let marinate for at least 35 to 40 minutes.
2. Prepare Salsa: Toss peppers, onions and tomato in a bowl with oil. Working in two batches,
   heat a large sauté pan on medium-high heat. When pan is hot, add half of the ingredients
   to the pan, turning frequently until lightly charred. Remove and set aside to cool. Cook
   remaining ingredients, add to first batch and cool. Roughly chop and transfer to a food
   processor with the salt, pulsing in batches until almost smooth, but still just a little
   chunky. Transfer to a bowl, add cilantro and lime juice. Cover and refrigerate.
3. Prepare Guacamole: Crush avocados with a fork until smooth, or pulse in a food processor.
   Mix in tomatoes, onions, cilantro and salt with a spoon. Place a pit in the center and
   wrap with plastic wrap directly on the surface of the guacamole to prevent browning.
   Refrigerate until ready to use.
4. Prepare the Lime Sauce: Whisk 2 cups sour cream with the lime juice and store in
   refrigerator until ready to use.
5. Heat grill on medium-high, toss steak with canola oil. Place on grill and cook for 3
   minutes on each side. Remove and let rest. Heat tortillas on the grill and remove. Slice
   steak against the grain into strips a little smaller than your pinkie. Assemble with a
   spread of a 1/2 tablespoon guacamole on each tortilla, then sprinkle with a pinch of cabbage,
   the meat, followed by a drizzle of salsa and lime sauce. Roll.

BANANA CREAM PIE

Serves 6

INGREDIENTS

Filling
• 6 bananas, cut into even slices
• 6 ounces chocolate of choice, chopped
• Granulated sugar for caramelizing
• Pâte Sucrée (Recipe Below)
• Pastry Cream (Recipe Below)
• Peanut Butter Caramel Sauce (Recipe Below)

Pâte Sucrée (Pastry Shell)
• 1 pound butter, soft
• 6 ounces sugar
• 1-1/2 ounces heavy cream
• 3 egg yolks
• 5-1/2 cups flour

Pastry Cream
• 2 cups milk
• 1/2 vanilla bean, split lengthwise
• 5 egg yolks
• 3 ounces sugar
• 3/4 ounce cornstarch
• 8 ounces heavy cream

Peanut Butter Caramel Sauce
• 1/2 pound sugar
• 1 cup water
• 1 ounce butter
• 4-1/2 ounces peanut butter
• 1/2 cup heavy cream

PROCEDURE

Pâte Sucrée (Pastry Shell)
1. In a food processor with the paddle attachment, cream the butter and sugar until light
   and fluffy. Add yolks, one at a time, and add cream, scraping the sides and bottom of
   the bowl to mix well. Add flour all at once, and pulse the mixer until just barely
   combined. Wrap in plastic and chill at least two hours.
2. Roll out dough and line tart tins. Bake at 350°F until golden brown.

Pastry Cream
1. Heat milk and vanilla bean in a saucepan. In a small bowl, mix the sugar and cornstarch
   until well combined. Add to egg yolks and whisk well.
2. When milk has come to a boil, temper with yolks and return to saucepan over medium heat
   and cook, whisking constantly, until thick. Pour into a container and line top with
   plastic wrap and refrigerate until cold.
3. Whip the heavy cream to semi-stiff. Fold 1/3 of it into the pastry cream, and then fold
   in the remaining 2/3. Keep refrigerated until ready to use.

Peanut Butter Caramel Sauce
1. Combine sugar and water together in a saucepan over high heat and caramelize to a rich
   amber color. Remove from heat and whisk in butter, peanut butter and cream.

ASSEMBLY

• Line each pastry shell with sliced bananas, sprinkle with a little chopped chocolate,
  fill with pastry cream, top with sliced bananas, sprinkle with sugar and caramelize
  with a hand torch.