Ina Garten Summer Menu Food

INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA)

Ina Garten's Shrimp Salad (Barefoot Contessa) image

Make and share this Ina Garten's Shrimp Salad (Barefoot Contessa) recipe from Food.com.

Provided by rickoholic83

Categories < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

4 lbs frozen cooked shrimp, thawed (I used 2 '50-70 per pound' bags from Costco)
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons fresh dill, minced
1 cup red onion, minced
3 cups celery, minced

Steps:

In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
Combine with the shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate for a few hours.
Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.

NAPA PICNIC

Napa Picnic image

Provided by Ina Garten

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound Soppressata
Loaf of rustic bread, sliced
Bunch of radish
Bunch of baby arugula
Hothouse cucumber
Pint of cherry tomatoes
Creamy cheese
Firm cheese
Jar of roasted peppers
Jar of whole grain mustard

Steps:

Arrange the ingredients on a large cutting board.

SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE

Summer Filet of Beef with Bearnaise Mayonnaise image

Provided by Ina Garten Bio & Top Recipes

Categories main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 whole (4- to 5-pound) beef tenderloin, trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
3/4 cup minced shallots (3 shallots)
4 tablespoons minced fresh tarragon leaves, divided
1/2 cup dry white wine
1/4 cup tarragon or white wine vinegar
3 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice, at room temperature
1 tablespoon Dijon mustard
1 cup vegetable or canola oil, at room temperature
1/2 cup good olive oil, at room temperature

Steps:

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.

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