1 tbsp vegetable oil
2 beef tenderloins, cleaned
1/2 cup Adobo sauce, see directions
SALSA:
1/2 cup white wine
1/4 cup sugar
1/2 cup Hibiscus flowers, dried
1/2 cup ginger, peeled and diced
juice of 1 lemon
2 tbsp walnut oil
2 shallots, diced
2 cup apricots, diced
2 tbsp basil, chopped
2 tbsp mint, chopped
2 tsp sea salt
A Recipe for
Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
This Recipe for Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa is one of thousands in the Recipes-to-go Beef Cookbook.
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
If you enjoy this Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe - you should enjoy the recipe collections you can find on the websites below:
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Food Tip |
This is a recipe for Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa from the recipe cookbook of Recipes-to-go (Beef)
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.
2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated until
ready to use.
3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a
sauce pan and bring to a boil. Set aside and let ingredients steep for at
least 15 minutes. Strain through a fine sieve without pressing, then and
walnut oil, peaches, shallots, basil, mint and season with salt. Set
aside.
4. In a medium saute pan, at high heat, sear the beef for 45 seconds to 1
minute on each side. While the beef is cooking in the oven, saute baby
vegetables with basil sprigs in vegetable oil for 2 minutes and deglaze
the pan with 1 ounce of vinaigrette. Divide greens in the center of each
plate, place beef on top and spoon vegetables and salsa around beef and
greens.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 489 Calories; 28g Fat (57.8%
calories from fat); 6g Protein; 40g Carbohydrate; 5g Dietary Fiber; 5mg
Cholesterol; 1355mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 Other Carbohydrates.
Suggested Wine: Cakebread Sauvignon Blac Napa '92
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3212 0 0 0 1325 2221 0
Contributor: David Garrido of Jeffrey's, Austin, TX
Preparation Time: 0:30
Serves: 4
Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe brought to you by Recipes To-Go