Okinawan Sweet Potatoes & Cauliflower with Fire Roasted Peppers

Yield: 6 servings

2-3 each                 Okinawan sweet potato (about 2 lb.), scrubbed well and cut into 3/4” cubes (will yield about 5 cups)

1 small head            Cauliflower, cut into florets

1 tsp                      Coriander, freshly toasted and ground

3 Tbsp                    Olive oil

To taste                  Kosher salt and freshly ground black pepper

1 recipe                  Fire Roasted Peppers (recipe follows)

1/3 cup                   Pinenuts, toasted

2 Tbsp                    Parsley, chopped

         

  1. Pre-heat oven to 475 degrees. Place a large roasting pan in the oven for 20 minutes or so until very hot.
  1. In a large mixing bowl, combine the sweet potato, cauliflower and coriander. Add the olive oil; season with salt and pepper and toss to coat.
  1. Pour the sweet potato and cauliflower into the hot roasting pan and stir. Place back in the oven and roast until potatoes are cooked through, stirring occasionally; about 25-30 minutes.
  1. Remove potatoes from the oven when they are tender, check for seasoning and transfer to a serving platter. Top with the Fire Roasted Peppers and sprinkle with the pine nuts and parsley.
  • Serve with Tenderloin of Beef and Creamy Horseradish

 

Fire Roasted Peppers

2 each                    Red bell pepper, roasted, peeled & cut in strips

2 each                    Yellow bell pepper, roasted, peeled & cut in strips

2 Tbsp                    Cilantro

2 tsp                      Honey

2 tsp                      Apple cider vinegar

To taste                  Kosher salt

  1. Combine the peppers and chile in a small mixing bowl. Stir in the cilantro, honey and vinegar; season to taste with salt.

Roasted Beef Tenderloin with Creamy Horseradish Cream

Yields: 6 servings                                                              

2 lb                        Beef tenderloin, center cut

To taste                  Kosher salt and freshly ground black pepper

1 recipe                  Creamy Horseradish (recipe follows)                 

1.  Pre-heat oven to 350 degrees. Pat the tenderloin dry and tie at 3 inch intervals with butcher’s twine; season liberally with salt and pepper. Heat a sauté pan that is large enough to hold the beef over high heat. When hot, add the oil. Brown the meat very well on all sides and transfer to a roasting pan fitted with a rack.

2. Place the beef in the pre-heated oven and roast until an instant read thermometer registers 120 degrees (for medium rare); about 25 to 30 minutes. Remove from the oven and transfer beef to a cutting board.

4.  Allow to “rest” at least 10-15 minutes (temperature of the meat will continue to rise slightly; what is called “carry over cooking”). Discard string before carving.

Creamy Horseradish

Yield:  approx. 1-1/2 cup                                                    

1 cup            Heavy cream

1 Tbsp          Prepared horseradish

1 tsp             Worcestershire sauce

To taste        Kosher salt

  1. Whisk cream until it holds medium hard peaks. Fold in remaining ingredients.

 

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