Just in time for the Kentucky Derby, chef Dean Corbett offers this menu for festive eats, including jumbo crab salad, roasted beef tenderloin and a cool mint julep to wash it all down.
Recipe: Jumbo lump crab with avocado, green goddess dressing and mango salad (on this page) Recipe: Roasted beef tenderloin with homemade Henry Bain (chilled) (on this page) Recipe: Jack's Lounge mint julep (on this page)
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.
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.
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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