Ingredients 4 beef filet steaks, 6 to 8 ounces each
Salt and pepper
8 large shrimp, cleaned and butterflied
Garlic oilEdamame Risotto
Sinatra Sauce
Spring Salad
Edamame Risotto Ingredients 1 1/2 cups chicken stock
1/2 cup soymilk
2 tablespoons minced red onion
1 tablespoon butter
1 cup Arborio rice
2 tablespoons white wine
1 tablespoon sun-dried tomato pesto
1/2 cup frozen edamame, cooked
4 cooked artichoke heart quarters, coarsely chopped
1/2 ounce shredded Parmesan cheese
1 tablespoon snipped fresh basil
Sinatra Sauce Ingredients 1/2 cup heavy cream
1/2 cup soymilk
1/2 cup sliced crimini (baby bella) mushrooms
1 tablespoon butter
2 sun-dried tomato halves, julienned
1 teaspoon minced garlic
2 ounces crab meat
1 tablespoon snipped fresh basil
2 teaspoons snipped fresh oregano
Spring Salad Ingredients 2 oz spring lettuce mix
1/3 cup julienned carrot
1/3 cup julienned jicama
1/3 cup diced mango
4 thin lengthwise-cut cucumber slices
1/4 cup white wine vinaigrette
1 tablespoon toasted soy nuts
Instructions Season steak with salt and pepper and grill to desired doneness. Sauté shrimp in garlic oil. Serve steak and shrimp with Edamame Risotto, Sinatra Sauce and Spring Salad.
Edamame Risotto Instructions In a medium saucepan heat chicken broth and soymilk. In a large saucepan cook onion in butter until tender. Add rice and stir to coat. Add wine, tomato pesto and enough chicken broth mixture to cover rice. Cook and continually stir until broth is absorbed. Continue adding broth to cover rice and cooking, until rice is tender and liquid is absorbed. Stir in edamame, artichoke, Parmesan and basil; heat through. For each serving mold risotto in a 6-ounce cup and invert onto plate.
Sinatra Sauce Instructions In a small skillet simmer cream and soymilk until reduced about half. In another skillet cook mushrooms in butter about 5 minutes. Stir in julienne tomato and garlic and cook 1 minute. Stir mushroom mixture into reduction along with crab, basil and oregano. Heat through.
Spring Salad Instructions Combine lettuce, carrot, jicama and mango. Shape each cucumber slice into a round tube and secure with wooden pick. As you plate, place salad mixture into each cucumber, drizzle with dressing and sprinkle with soy nuts.
Notes Yield: 4 servings.
By Scott Welbourn