Planning a party? Treat your guests to some delicious dishes from Todd English. Here, the famous chef and restaurateur shares his recipes for sizzling shrimp popcorn and mini tenderloin tacos.
Recipe: Sizzling shrimp popcorn (on this page) Recipe: Mini tenderloin tacos (on this page)In a 3-quart stock pot, melt butter over medium heat. Add popcorn kernels and heat until all popped. Transfer from pot into large mixing bowl and toss in smoked paprika, salt, and pepper.
In a saute pan, melt butter over medium heat. Add chopped garlic and lightly toast, constantly stirring. Add shrimp and saute for 30 seconds, constantly stirring — be careful not to overcook shrimp. Finish with salt and pepper.
Pour the contents of the pan with the shrimp over the popcorn and add jalapenos, parsley, and mint. Toss until the popcorn is well coated. Place in a large serving bowl and garnish with shaved Cheddar cheese.
Yield: 12 servings
Marinade
Mix all ingredients together in a medium bowl. Cover tenderloins in marinade and let sit in refrigerator overnight.
Avocado crema
Place all ingredients into a food processor and puree until smooth, reserve for later.
Chipotle aioli
In a food processor, add 1/4 can of chipotle and adobo sauce, egg, and garlic and puree until smooth. Slowly drizzle olive oil into the processor, letting the oil incorporate fully. Slowly add lime juice into the processor, letting the juice incorporate fully. Season with salt and pepper. Reserve for later.
Black bean puree
Empty 1 can of black beans into a strainer, letting the liquid drain completely. Add beans and water (or stock) to a skillet and heat over medium heat, allowing to simmer for 3 minutes. Remove from heat and place into a food processor and puree until smooth. Season with salt and pepper. Reserve for later.
Pico de gallo
Combine all ingredients in a mixing bowl, season with salt and pepper, and reserve for later.
Tacos
15 minutes before serving, remove tenderloin from marinade. Season with salt and pepper and sear in a saute pan over medium-high heat. Remove from heat and let rest 3 minutes before slicing so as not to lose all the juices. Slice beef thinly against the grain to ensure tenderness.
Spread black bean puree inside the bottom of taco shell and place sliced beef on top. Drizzle chipotle aioli over tenderloin, then spoon a dollop of avocado crema on top. Finish by spooning pico de gallo over the top and garnish with diced avocado if desired.
Yield: 16 tacos
© 2013 NBCNews
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