Mango Shrimp Cocktail [P]

This recipe is derrived from Practical Paleo by Diane Sanfilippo

MANGO SHRIMP COCKTAIL

2 lbs shrimp
2 cups mango, skins peeled and diced
1/2 tsp garlic, minced
1-2 tsp fresh horseradish, minced or grated
1 Tblsp apple cider vinegar
1 Tblsp extra-virgin olive oil

• Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen. Note: you can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. set the cooked shrimp aside and allow them to chill before serving.
• Combine the mango, garlic and horseradish, vinegar, and EVOO in food processor, and pulse until smooth.
• Serve chilled.

This recipe is derrived from Practical Paleo by Diane Sanfilippo

Elegant Holiday: Pancetta-Wrapped Beef Tenderloin

ELEGANT HOLIDAY DINNER:

PANCETTA-WRAPPED BEEF TENDERLOIN

with HORSERADISH CREAM

1 (5-6lb) beef tenderloin [this is a $100 slab of meat, so I used ribeye steaks instead]
2 tsp kosher salt
1 tsp coarsely ground pepper
3 Tblsp olive oil, divided
14 very thin pancetta slices
3 garlic cloves
2 Tblsp chopped fresh rosemary
Whipped Horseradish Cream 

• Preheat oven to 425 degrees F. Sprinkle tenderloin [or steaks] with salt and pepper. Cook in 2 tablespoons hot oil in a skillet over medium-high heat 5 minutes on each side or until browned. Let cool 5 minutes. 
• Meanwhile, arrange pancetta slices in 2 rows on a large piece of wax paper, overlapping to form a rectangle. Sprinkle garlic and rosemary over tenderloin. Place tenderloin on edge of 1 long side of pancetta. Tightly roll up tenderloin with pancetta, using wax paper as a guide. Discard wax paper. Tie tenderloin with kitchen string, securing at 1-inch intervals. Transfer to an aluminum foil-lined baking sheet, and brush with remaining 1 Tblsp oil. [Since I used steaks, I seared each side in the oil, then laid on baking sheet, sprinkled with garlic and rosemary, placed 2 slices of pancetta on top of each one and stuck them in the oven that way]
• Bake at 425 degrees F for 30 minutes or until pancetta is crispy and meat thermometer instered into center of tenderloin registers 120 degrees F (rare). Let stand 10 minutes. Discard kitchen string before slicing. Serve with Horseradish Cream.

WHIPPED HORSERADISH CREAM

1 cup whipping cream

1/4 cup horseradish

2 Tblsp chopped fresh parsley

1/4 tsp salt

• Beat whipping cream at medium speed with a heavy-duty electric stand mixer 1 minutes or until soft peaks form. 
• Fold in remaining ingredients. 
• Serve immediately, or cover and chill up to 8 hours.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

For the Introduction to this series of recipes, click HERE