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PRESENTS THIS WEEK’S RECIPES:

• V8 COUSCOUS SALAD
• CHILLED SHRIMP WITH HARISSA AIOLI
• ROAST TENDERLOIN SANDWICH WITH ARUGULA PESTO ON WKB (WHATEVER KIND OF BREAD)
• BONUS RECIPE! HAWAIIAN TUNA POKE, MACADAMIA NUTS & SHISO LEAF
• PISTACHIO DATE PUDDING

V8 COUSCOUS SALAD

Serves 6

INGREDIENTS

• 2 cups cooked Moroccan couscous (instructions on box)
• 1/4 cup grilled eggplant, small-diced
• 1/4 cup grilled zucchini, small-diced
• 1/4 cup grilled yellow squash, small-diced
• 1/4 cup roasted red pepper, small-diced
• 1/4 cup Peppadew peppers, small-diced
• 1/4 cup broccoli florets, shredded
• 1/4 cup carrots, shredded
• 1/4 cup heirloom tomatoes, small-diced
• 1/4 cup raisins
• 1/2 cup Marcona almonds, toasted, salted and rough-chopped
• Juice and zest of one lemon
• Salt and pepper to taste
• 1 teaspoon toasted cumin
• 1 teaspoon smoked paprika
• 1/3 cup extra virgin olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup sherry vinegar
• 1/4 cup chopped fresh mint
• 1/4 cup chives, minced
• 1 teaspoon fresh ginger, minced

PROCEDURE

1. Mix all ingredients in a bowl, check seasoning.
2. Add more lemon juice or olive oil if the salad seems dry.
3. Serve and enjoy.

CHILLED SHRIMP WITH HARISSA AIOLI

Serves 6

INGREDIENTS

• 1 pound U13-15 Mexican wild shrimp, shelled, deveined and cooked in court bouillon (recipe below)
• Harissa Aioli (recipe follows)

PROCEDURE

1. Place all the ingredients for the court bouillon (ingredients below) in a saucepan
   and bring to a boil. Turn down to a simmer, then add the raw shrimp and cook until desired
   doneness, approximately 4 minutes.
2. When the shrimp is pink/red and starts to just curl, remove them from the court bouillon
   and transfer to a sheet pan or container in a single layer, and place in the refrigerator to cool.

Court Bouillon

Makes about 1 quart

INGREDIENTS

• 3 cups water
• 1 cup white wine
• 1/2 celery stalk, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon red pepper flakes (optional)
• 1 bay leaf
• 1 teaspoon white peppercorns
• 1 sprig fresh thyme
• Juice of 1/2 lemon
• 3/4 cup white wine vinegar

Harissa Aioli

Yields approximately 1-1/2 cups

INGREDIENTS

• 1 egg yolk
• 2 teaspoons chopped garlic
• 2-1/2 tablespoons tomato paste
• 1 tube harissa paste
• Juice of one lemon
• 1 pinch of toasted cumin
• Salt and pepper to taste
• 3/4 cup water
• 1 cup extra virgin olive oil

PROCEDURE

1. In a high-speed blender, add the egg yolk, garlic, tomato paste, harissa, lemon juice, and cumin.
   Blend with a touch of water to incorporate ingredients. Season with salt and pepper.
2. Next, slowly drizzle in half of the oil to keep it emulsified, adding more water if the emulsion
   looks very shiny and starts to break; then slowly add the rest of the oil until incorporated.
3. Check seasoning and adjust if necessary.

ROAST TENDERLOIN SANDWICH WITH ARUGULA PESTO ON WKB (WHATEVER KIND OF BREAD)

Serves 1

INGREDIENTS

• 2 3-ounce beef tenderloins
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 2 slices WKB
• Arugula Pesto (recipe follows)
• Mayonnaise, as needed
• 2 slices Danish Havarti cheese
• 1 cup arugula leaves
• 2 slices heirloom tomatoes
• 1/4 avocado

PROCEDURE

1. Marinate beef tenderloin in olive oil, garlic and thyme for 5-6 hours, preferably overnight.
2. In a sauté pan, sear the tenderloins until medium rare, about 2 minutes each side.
3. To build the sandwich, slice open the WKB. Spread a generous portion of pesto on one side of the
   bread, mayo on the other half. Place the beef tenderloin on the bread, then the Havarti cheese,
   sliced avocado, sliced tomato, salt and black pepper to taste, and the arugula. Cover with the
   top half of bread.
4. Wrap, and take to the Bowl.

Arugula Pesto

Yields approximately 3 cups

INGREDIENTS

• 4 cloves garlic
• 1/4 cup pine nuts
• 1/4 cup grated parmesan
• 1 cup arugula, blanched and squeezed
• 1 cup fresh basil leaves, blanched and squeezed
• Juice of one lemon
• Salt and pepper to taste
• 1 cup olive oil

PROCEDURE

1. In a food processor (or blender), make a paste with the garlic, pine nuts and Parmesan.
2. Add the arugula and basil, then pulse together.
3. Add the lemon juice and slowly drizzle the olive oil to emulsify.
4. Season with salt and pepper.

BONUS RECIPE!

HAWAIIAN TUNA POKE, MACADAMIA NUTS & SHISO LEAF

Serves 6

INGREDIENTS

• 1/2 pound sushi-grade ahi tuna, small-diced or cubed
• 1 tablespoon shallot, minced
• 1 tablespoon chives, minced
• 3 tablespoons light soy sauce
• 2 tablespoons cucumber, small-diced
• 1 teaspoon fried garlic
• 2 shiso leaves, finely minced
• 1 tablespoon sesame oil
• 1 teaspoon Sriracha
• 3 teaspoons lime juice
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon chopped ogo seaweed (optional)
• 2 red Thai chile peppers, minced
• 3 tablespoons macadamia nuts, toasted and chopped

PROCEDURE

1. In large mixing bowl, mix together all ingredients well.
2. Serve and enjoy.

Bread mixture and custard can be prepared 1 hour ahead. Let bread mixture stand uncovered at room temperature. Chill custard; re-whisk before continuing..