Grilled Beef Tenderloin and Lobster Salad

Ingredients

2 small years fresh corn
1 lb unpeeled new potatoes, cut into 1-inch cybes
2 lb beef tenderloin, cut into 4 fillets
2 tbsp extra-virgin olive oil
1/2 tsp freshly ground pepper
1 tsp minced fresh rosemary
1 lobster tail, about 8 to 10 oz
8 oz baby spinach leaves
2 cups loosely packed frisée lettuce
1 cup loosely packed arugula leaves

Sherry Vinaigrette

2 tbsp sherry vinegar
2 tsp Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup finely diced red bell pepper
2 tbsp minced shallot
2 tsp grated lemon zest

Method

  1. To make the vinaigrette, whisk the vinegar, mustard, and salt and pepper together in a medium bowl. While whisking, drizzle the olive oil into the dressing until it is emulsified. Stir in the red peppers, shallots, and lemon zest. Set aside.
  2. Pull the leaves of the husks away form the corn cobs but do not remove them at the base. Remove the silk, and then pull the leaves back up to cover the cob. Put the corn in a large bowl of cold water. Set aside to soak for 1 hour.
  3. Add potatoes to a pot of salted water. Bring to a boil over high heat. Reduce heat and simmer for 12 to 14 minutes, or until the potatoes are fork-tender. Drain and rinse under cold water to cool a little.Mix warm potatoes with 3 tbsp vinaigrette.
  4. Preheat grill to medium. Lightly spray grill rack with cooking spray.
  5. Rub beef fillet with olive oil. Mix 1/2 tsp salt with ground pepper and rosemary. Sprinkle the seasonings on both sides of the meat and rub in gently. Set aside.
  6. Drain the corn and place it on the grill rack. Place the lobster, shell-side down alongside the corn. Cover and cook for 12 to 15 minutes, turning 4 to 5 times during grilling. Remove and set aside.
  7. Grill the beef for 6 to 8 minutes on each side for medium rare. Remove and let rest for 5 minutes.
  8. Strip the husks from the corn and slice the kernel from the cobs. Toss the kernel with the potatoes to mix.
  9. Remove lobster meat from the shell. Slice the meat into bite-size pieces.
  10. Toss the greens with about 1/4 cup of the dressing and spread over a large serving platter.
  11. Carve the beef into 1/4-inch thick slices. Arrange meat and lobster on top of the greens and surround with corn and potatoes. Drizzle with 1 to 2 tbsp vinaigrette before serving.

Makes 4 to 6 servings.

Source: Fine Cooking

It’s Afternoon Tea Time!

Afternoon Tea Set for Two

The Menu

  • Mini Blueberry Cheesecake
  • Dark Chocolate Cake
  • Tiramisu
  • Tuna, Ham and Cheese Finger Sandwiches
  • Mini Fruit Tarts
  • Smoked Salmon Canapés
  • Assorted Mousse in Glass

In Pictures: Decorative Sushi

Kazari Maki Sushi

Almonds May Lower Heart Disease Risk

A study published in the British Journal of Nutrition shows that eating almonds daily may improve certain factors associated with heart disease risk.

The randomized, controlled clinical study, conducted by researchers at the University of Toronto, included 27 adult participants (mean age of 64 years) with elevated LDL cholesterol. Participants followed a diet low in saturated fat and cholesterol that also included each of three dietary interventions for four weeks each in a crossover design. Each day for four weeks, researchers gave one group 50–100 g (2–4 oz) of almonds. A control group received 100–200 g of muffins and a third group received 25–50 g (1–2 oz) of almonds plus 50–100 g of muffins. Each participant completed all three dietary treatments, so the total length of the study was 12 weeks.

The quantity of almonds and muffins provided to each participant varied according to estimations to maintain his or her baseline weight. The muffins were formulated to provide the same number of calories and the same amount of saturated fat (SFA), polyunsaturated fat (PUFA), protein, and fiber as the almonds. The primary difference between the almond composition and the muffin composition was that the almonds had significantly more monounsaturated fat (50% vs 8% of calories), whereas the muffins had significantly more carbohydrates (53% vs 15% of calories).

Compared to eating muffins, eating almonds was associated with a significant increase in the oleic acid and monounsaturated fatty acid (MUFA) content of serum triglycerides. In the free fatty acid fraction, eating almonds also increased oleic acid and MUFAs, although the results just missed significance in the full-dose almond group, which researchers attribute to higher variability. For every 30 g/day (approximately 1 oz) increase in the intake of almonds, the estimated 10-year risk score of coronary heart disease (CHD) was reduced by 3.5% for study participants. No significant associations were observed between PUFAs and 10 year CHD risk. There were no significant differences in body weight between groups.

Source: Institute of Food Technologists


Today’s Comic

Vegetarian Risotto with Tomato

Ingredients

600 ml vegetable stock
1 large onion, chopped
225 g risotto rice
85 g bag watercress
1 tsp olive oil
1 clove garlic, crushed
one can (395 g) cherry tomatoes in natural juice
vegetarian Parmesan-style cheese, to serve

Method

  1. Put the stock in a saucepan and bring to the boil. Reduce the heat and allow the stock to simmer.
  2. Heat the olive oil in a large pan. Add the onion and sauté for 2-3 minutes or until soft. Add the garlic and rice and stir well.
  3. Add half the tomatoes and a little of the stock. Stir well, until the liquid has been absorbed. Repeat, adding more stock until all the liquid has been absorbed and the rice is tender – this will take 15-20 minutes.
  4. Add the remaining cherry tomatoes and watercress, and season well. Cook for a further minute until most of the liquid has evaporated and the rice is just tender.
  5. Serve in bowls with a little grated Parmesan.

Makes 4 servings.

Source: Vegetarian Living