Ingredients 16 ozs Tenderloin Tips, cut in strips 1 medium Red Onion, sliced 4 Plum Tomatoes, cut in half squeezed, and cut in strips 2 bunches of Broccoli, sliced on a bias 4 cloves Garlic, crushed and chopped 1 inch Ginger, grated 4 teaspoons Soy Sauce Badia® Sea Salt and freshly ground Peppercorns Basso® Olive oil […]
Snow Pea, Fennel and Orange Salad
Ingredients 1 Fennel bulb, trimmed, keep some of the fronds for garnish 2 88ct Oranges 4oz Snow Peas Badia® Sea Salt and freshly ground Mixed Peppercorns A splash of Balsamic Vinegar And a good glug of Basso® Extra Virgin Olive Oil Directions Slice fennel and cut in julienne. Peel and segment the oranges over a […]
Marinated Grilled Hanging tender on Sautéed Spinach
Ingredients 32 ozs Beef Hanging Tender, trimmed and cut in 4 pcs (for 4 people) For Marinade: ½ cup Red Wine 1 cup Balsamic Vinegar ½ cup Lea & Perrins Worcestershire Sauce ¼ cup Basso® Extra Virgin Olive Oil 1 cup Light Soy 2 tsp Coleman’s Mustard Powder 2 tsp Badia® Mixed Peppercorns 2 tbsp […]
Crab Claw Meat with Shitake Mushroom Dijon
Ingredients 1 lb Crab Claw Meat (portunus pelagieus) 4 ozs Shitake Mushrooms, sliced 2 tsp Dijon Mustard 1 glass Chardonnay 1 cup Heavy Cream 2 Shallots, chopped fine ½ oz Anchor® Butter 4 Crepe Shells Badia® Sea Salt and Pepper to taste