Family House Polo Match recipes

Beef Tenderloin Sandwiches with arugula and Heirloom tomatoes

  • 3/4 teaspoon cracked black peppercorns
  • 3/4 teaspoon salt
  • 2 pounds beef tenderloin, trimmed of fat and silver skin
  • 3 tablespoons vegetable oil
  • 1/2 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1 large loaf French bread, halved lengthwise and lightly toasted
  • 2 cups baby arugula, rinsed and patted dry
  • 1 large heirloom tomato, thinly sliced
  • 1/2 pound good local cheddar, sliced

Preheat the oven to 350 degrees.

Season tenderloin with salt and pepper. In a large frying pan, heat vegetable oil. Sear tenderloin on all sides. Place in oven and roast to desired temperature (approximately 25 minutes for medium rare). Remove from oven and let rest, preferably overnight, in the refrigerator. When ready to make sandwiches, slice meat thin.

To make dressing, combine mayonnaise, horseradish, lemon juice and olive oil. Season to taste with salt and pepper.

Slather dressing on top half of French bread. Layer bottom half with meat, tomato, arugula and cheddar. Cover with top half. Press together, and slice crosswide into 6 to 8 equal pieces.

Serves 6 to 8.

-- Chef Anthony Zallo, Bigelow Grille

Crispy Parmesan Biscuits With Salmon and Lemon Butter

PG tested

I used ultra thin-sliced Ducktrap smoked Atlantic salmon (available at Giant Eagle). Don't be afraid to slather on the lemon butter!

  • 1 1/2 cups all-purpose flour
  • 1/2 cup stone-ground corn meal
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 ounces ( 1/2 stick) unsalted butter, cut into 1/2-inch cubes
  • 2 cups (5 1/2 ounces) grated parmesan
  • 1/2 cup finely chopped green onions
  • 3/4 cup buttermilk
  • 1/3 cup olive oil
  • 1/2 cup Lemon Butter, at room temperature (recipe follows)
  • 3 cups baby arugula
  • 10 ounces smoked salmon or prosciutto

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, cornmeal, salt, baking powder and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles coarse meal. Stir in the parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal pieces. (For appetizer-size biscuits, divided the dough into 24 equal pieces.) Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.

Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.

Makes 12 biscuits, or 24 mini-biscuits.

-- Giada De Laurentiis, Food Network

Lemon Butter

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 lemon, zested

In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.

Makes 1/2 cup.

-- Giada De Laurentiis, Food Network

Summer Vegetable Panzanella

PG tested

This dish is best assembled right before eating. Otherwise, the bread gets pretty soggy. (It'll still taste good, though.)

  • 2 pounds heirloom tomatoes, cut into 1/2-inch cubes
  • 1/2 cup diced bell pepper in 1/2-inch dice
  • 1/2 cup sweet onion, julienned
  • 1/2 cup celery leaves and heart, sliced thin
  • 1/2 cup cucumber in 1/2-inch dice
  • 1/2 cup diced zucchini
  • Salt and pepper to taste
  • 1/4 cup torn basil leaves
  • 1/4 cup feta cheese
  • 3 tablespoons of extra-virgin olive oil
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 to 2 cups diced day-old rustic bread

Mix vegetables in large bowl. Season liberally with salt. Let rest for about 10 minutes; this will allow the tomatoes and vegetables to bleed. This juice is vital to the dish. Add basil, pepper, feta and olive oil. Add white balsamic to taste. Toss in bread right before serving.

Serves 4 to 6.

-- Chef Anthony Zallo, Bigelow Grille


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