Caterings by Roy Competing at 2013 Signature Chefs

Caterings by Roy Competing at 2013 Signature Chefs

Signature Chefs Auction: Celebrate Life - September 21st - 6:30 p.m. - Amarillo Civic Center Heritage Room - 806-553-2390
Chimichurri Sauce Ingredients:
(Yields 16-20 ounces)
4 cloves of garlic
2 oz of diced onions
6 tomatillos
1 deveined jalapeno (add more if you like it spicy)
2oz chopped cilantro
4oz olive oil
4oz red wine vinegar
1 tsp pepper
1tsp kosher salt

Directions:
Blend in a food processor until well incorporated or when it reaches the consistency you desire. Chill until ready to use. This condiment is recommended with steak but will pair with any grilled meats or vegetables. 

**Chimichurri is and Argentinean sauce or condiment similar to pesto that is popular throughout South America. It can be used as a marinade and/or sauce for grilled steak, although it will pair well chicken fish, pasta, or even grilled vegetables. 


Beef Tenderloin:

Browning the tenderloin first is optional, but it does caramelize the outside and lock in the juices. In a large skillet heat olive oil over medium-high heat. Quickly brown the tenderloin on all sides in the hot oil. Transfer the roast to a rack in a shallow roasting pan. Preheat oven to 425°F. Insert an oven-going thermometer into the center of the tenderloin. Roast, uncovered, until desired doneness. Transfer meat to a cutting board and cover with foil. Let stand for 15 minutes before slicing.  Or for heavy hours d oeuvres the meat will rise during this time.

CutWeightApproximate Roasting Time (based on meat directly from refrigerator)Final Roasting Temperature (when to remove from oven)Tenderloin roast (cooked at 425°F)1 pound 35 to 40 minutes 45 to 50 minutes 140°F (145°F medium rare after standing) 155°F (160°F medium after standing) 2 to 3 pounds 35 to 40 minutes 45 to 50 minutes 135°F (145°F medium rare after standing) 150°F (160°F medium after standing) 4 to 5 pounds 50 to 60 minutes 60 to 70 minutes 135°F (145°F medium rare after standing) 150°F (160°F medium after standing)

    Signature Chefs Auction: Celebrate Life

 September 21st at 6:30 p.m.

  Amarillo Civic Center Heritage Room


2013 Signature Chefs of Amarillo: Celebrating Life, will take you on a journey through many Epicurean delights. Guests will sample signature cuisine prepared by 15 of the finest culinary trained chefs in Amarillo while perusing the array of silent auction items.  Later in the evening, the live auction will begin, featuring a variety of unique food, items, and travel packages.

Tables or individual tickets can be purchased by calling the Amarillo March of Dimes office at 806-553-2390.  If you cannot attend, you can Fund the Mission by giving a tax-deductible donation by calling 553-2390.

MOD Background/Mission:
This year, March of Dimes is celebrating 75 years of success!  The March of Dimes began in 1938, at a time when Polio was on the rise.  President Franklin D Roosevelt, together with a strong group of volunteers, founded the March of Dimes, and urged Americans to march their dimes to Washington to find a cure for polio.  The March of Dimes proudly accomplished its mission, found a vaccine for polio, and eradicated the disease in the United States.

With its original mission accomplished, the March of Dimes turned its focus to the mission today: reducing the rate of birth defects, infant mortality and premature birth.
The March of Dimes is committed to ensuring all babies are born strong and healthy.  In Texas, 1 in 8 babies is born too early. 
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