Sips for scholarships recipes 8/20/20
Shrimp & pineapple ceviche tostadas (2 people)
Ingredients: 2 tostada shells, 6 oz poached shrimp, 1/4 red onion, 2 limes, 1/4 bunch of cilantro, 1/2 jalapeno, salt, 1 cup fresh pineapple, 1/2 avocado
Directions: Marinate shrimp in lime juice, small diced red onion, chopped cilantro and small diced jalapeno as well as salt to taste for a few hours. Mix in diced pineapple just before serving and top the tostada shells with ceviche, garnish with avocado fan.
Pork tenderloin Wellington with truffle bordelaise(2 people)
Ingredients: 2 pieces of 6 oz of pork tenderloin, seasoning salt, olive oil, 4 crimini mushroom, 1/4 onion, 2 strips of thick cooked bacon, 1/8 bunch of parsley, splash of brandy, 2 puff pastry sheets 6″x 6″, 1 egg, 4 oz of demi glace, splash of red wine, truffle paste or oil
Directions: Season pork tenderloin and pan sear in olive oil until medium (140 degrees center) cool off in refrigerator. Chop onion, bacon, mushrooms, parsley and add to hot pan, flambée with splash of brandy, cool topping off in refrigerator. Place cold topping on puff pastry sheets, add pork tenderloin and wrap entire package by pulling the 4 corners to the top. Flip it over and brush it with egg wash. Preheat oven to 400 degrees and bake until golden brown (about 20 minutes, 150 degrees center). While in the oven prepare your demi-glace/ brown gravy, add red wine, and finish with some truffle paste or oil. Pull pork tenderloin and let rest for a couple of minutes, slice it open and plate with sauce.
Ratatouille stuffed zucchini (2 people)
Ingredients: 2 medium size zucchini squash, olive oil, salt & pepper, few leaves of fresh basil, 1/4 red pepper, 1/4 onion, 1 clove garlic, 1 roma tomato, 2 Tbsp shredded parmesan
Directions: Cut 1 zucchini in half and remove seeds with spoon, so it looks like a little boat. Drizzle with olive oil and add salt and pepper, roast in the oven at 400 degrees for 15 minutes and remove. In the meanwhile prepare ratatouille, heat olive oil in sautée pan, add diced onions, chopped garlic, diced pepper and zucchini, sautée for couple of minutes and add tomatoes and basil, salt & pepper to taste. Top zucchini halves with ratatouille and parmesan, bake in oven until hot.
Enjoy this easy to prepare in advance meal and please share with your friends and family and thank you for supporting Bootstraps.
Marcel and Julie