HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS

INGREDIENTS :

2 pounds center-cut beef tenderloin roast
1 1/2 tsp kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tbsp vegetable oil
1/3 cup hoisin sauce
1 pound fresh shiitake mushrooms, stems removed, caps quartered
3 bunches scallions (white and green parts separate), cut into 2-inch pieces
4 cloves garlic, minced
1 1/2-inch piece peeled fresh ginger, very thinly sliced
1/2 tsp crushed red pepper flakes
1/2 cup dry sherry/hua tiau cooking wine



METHOD :

1. Preheat the oven to 400F. Heat a large skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering, then sear the beef until it is a mahogany brown on all sides, about 8 minutes in all.

2. Transfer the tenderloin to a shallow roasting pan, reserving the skillet. Brush the beef all over with the hoisin sauce and roast until an instant-read thermometer inserted in the center registers 125F for medium-rare, about 30 minutes. Transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest while you cook the mushrooms.

3. Heat the skillet over medium-high heat. Add the mushrooms, scallion whites, garlic, ginger, 1 1/2 tsp salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry and cook until almost all the liquid has evaporated, about 2 minutes.

4. Slice the roast and serve with the vegetable.

SPITFIRE SHRIMP

I adopted this recipe from the Food network. The taste is kinda strong from the ground cumin but if you don't like it, you can omit the ground cumin. Overall it just taste like shrimp in buffalo sauce.


INGREDIENTS :


Seasoning:
1 lime, juiced
2 oz (1/4 cup) hot cayenne pepper sauce
1 tbsp ground cumin
1/2 tsp crushed red pepper flakes
1 tbsp crab boil seasoning

Shrimp:
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter, cut into pieces
2 pounds jumbo shrimp, peeled and divined
12 to 15 blades fresh chives, chopped, for garnish


METHOD :

1. Preheat large non-stick skillet over medium high heat.

2. In a medium bowl, combine all the seasoning ingredients till blend and set aside.

3. In the heated skillet, add in the olive oil, butter, garlic and shallots for 1 minute. Then add in shrimp and cook for 3 minutes, tossing and turning frequently.

4. Dish out the shrimp and pour into prepared hot seasoning mixture and coat the shrimp evenly.

5. Garnish with chopped chives. Served warm or chilled.

FRENCH APPLE TART / TARTE AUX POMMES

INGREDIENTS :

Recipe sweet pastry crust, recipe follows:
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1/8 tsp salt
1/2 cup unsalted butter, room temperature
1 large egg, lightly beaten


Fillings :
6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
1 cup of unsweetened applesauce
2 tsp granulated sugar

Glaze:
1/4 cup apricot preserved, heated and strained


METHOD :

1. For the pastry crust, sift flour and salt together and set aside. Place the butter in your mixer and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Do not over mix because it will be hard when baked.

2. Flatten the dough into disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

3. On a lightly floured surfaces, roll out the sweet pastry to a round about 1/8-inch thick size that fits a 8 or 9-inch tart pan.

4. Lightly roll pastry around your rolling pin and unroll onto top of tart pan. Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry. Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.

5. Preheat oven to 400 F and place rack in the center of oven. Line unbaked pastry shell with a parchment paper and fill the pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.

6. Bake crust for 20-25 minutes until crust is dry and lightly brown. Remove weights and cool crust on wire rack before filling.

7. Preheat the oven to 400 F. Spread the applesauce over the cooled pastry crust. Arrange the apples decoratively on top of the applesauce, overlapping them. Sprinkle the sugar on top of the apples.

8. Bake in the middle rack for 45 minutes or until the apples are golden. Brush with the heated apricot preserved while the tart is still hot.

9. Let the tart cool on the rack before serving.

MINI CHEESECAKE WITH FRUITS TOPPING

INGREDIENTS :

2 pkg (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 tsp pure vanilla extract
2 large eggs
12 OREO chocolate sandwich cookies
1 kiwi, peeled, cut into 6 slices, then cut each slice in half
1/2 cup fresh blueberries



METHOD :

1. Heat oven to 350 F. Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Add eggs, one at a time, beating on low speed after each just until blended.

2. Place 1 piece of cookie on bottom of each of 12 paper-lined muffin cups then cover with cream cheese mixture.

3. Bake for 20 minutes or until centers are almost set. Let it cool. Then refrigerator for 3 hours.

4. Place 1 kiwi piece and blueberries on top of each cheesecake and serve.

BLUEBERRY & MASCARPONE TURNOVERS

INGREDIENTS :

1/2 cup mascarpone cheese, at room temperature
2 tbsp sugar, plus extra for sprinkling
1/2 tsp cornstarch
1 tsp lemon juice
1 tsp lemon zest
1/3 cup fresh or frozen and thawed blueberries
2 (9-inch) refrigerated pie crusts
1 egg, beaten
vegetable oil, for frying

Special equipment : a 3 1/2-inch round cookie cutter


METHOD :

1. Line a baking sheet with parchment paper and set aside.

2. In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice and lemon zest until smooth. Stir in the blueberries.

3. Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 tsp of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of fork, gently crimp the sealed edges. Refrigerate for 10 minutes.

4. While pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.

5. Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot.

6. Cool for at least 10 minutes before serving.