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TODAY recipes
updated 4/30/2009 2:52:25 PM ET 2009-04-30T18:52:25

Recipe: Jumbo lump crab with avocado, green goddess dressing and mango salad

  • For dressing
  • 3 anchovy filets soaked in cold water, dried in low-heat oven and coarsely chopped
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons chives, minced
  • 2 teaspoons fresh tarragon, minced
  • 1/2 cup buttermilk
  • 1 teaspoon chopped fresh basil
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon minced shallots
  • Juice of 1 lemon
  • Salt and fresh-cracked pepper
  • 2 avocados, cleaned and chopped to 1/2 iinch in size and reserved
  • Mango salad
  • 1 fresh mango, cleaned and chopped to 1/4 inch
  • 1 teaspoon chopped fresh jalapeno
  • 1 tablespoon chopped fresh red pepper
  • 1 tablespoon chopped fresh yellow pepper
  • 1/2 red onion, minced
  • 1/2 teaspoon fresh minced garlic
  • Juice of 1 lime
  • 1 teaspoon fresh cilantro, minced
  • Salt and fresh pepper

Mix all dressing ingredients except avocado and reserve.

To assemble:
Combine crab and 1/2 cup green goddess dressing.

Using Tian 3-inch Ring 3 (a metal or plastic ring that can be used as a mold), layer with ½ of crab, avocado, mango salad and top with remaining crab and favorite microgreens and serve.

Recipe: Roasted beef tenderloin with homemade Henry Bain (chilled)

  • One center cut Creekstone Farms prime beef tenderloin
  • Olive oil
  • Kosher salt
  • Coarse black pepper
  • Fresh minced garlic
  • Henry Bain sauce
  • 2 bottles Heinz or other ketchup
  • 1 bottle A-1 sauce
  • 1 bottle Heinz 57
  • 4 oz. Worcestershire sauce
  • 4 oz. Major Grey chutney
  • 2 tablespoons rice wine vinegar
  • 1/2 cup English black walnuts
  • Salt and coarse ground pepper

Lightly marinate one center-cut Creekstone Farms prime beef tenderloin in olive oil, kosher salt, coarse black pepper, fresh minced garlic.

Roast in CVAP oven at 135 degrees with 10 percent evaporation setting.

For Henry Bain: Blend ingredients lightly in food processor until mixed. Should be slightly chunky in texture.

Serve tenderloin with sauce.

Recipe: Jack's Lounge mint julep

  • 1 oz. simple syrup
  • 7 mint leaves
  • 2 oz. of Kentucky bourbon
  • 2 oz. of water

Combine mint and simple syrup, lightly muddle. Fill glass with ice and bourbon, water and more ice if needed. Garnish with a big stem of fresh mint and a long straw.


This drink is traditionally served in a silver mint julep cup, but can be served in 8- or 10-ounce glasses instead.


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