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Old 10-29-2004, 11:09 AM   #1
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Your best Carpaccio...

Hi all...me again! :oops:

I love beef Carpacio......

I did a different twist on this summer...


I seared the beef on the barbie with charcoal flavour enahncing the meat.....It was dry rubbed with Dry mustard...garlic....basil....corriander....and rubbed in with Extra virgin Olive oil......

after that I just sliced them thin on a bed of arugula.......shaved parmegianna regianna......olive oil...sea salt and pepper...

It was delicious...

What are yours ?

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Old 10-29-2004, 04:40 PM   #2
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Method: ½ pound certified-organic tenderloin, sliced paper-thin across the grain; arrange the slices on a platter; sprinkle with 1 oz. olive oil, juice of ½ lemon, and freshly ground black pepper, to taste; finish with about 1 Tb chopped capers and coarse salt, to taste. Serve with semolina bread, sweet butter, and glasses of Barbera.
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Old 10-30-2004, 05:45 AM   #3
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my favorite is just some tenderloin pounded out as thin as possible with fresh-cracked black pepper, a little horseradish/lime sauce, and that's about it.
i don't like my carpaccio cooked at all, Bam. you should try completely-raw carpaccio, and not sear it. it's really, really good . just raw and sometimes even just salt 'n pepper, minus the sauce, is awesome.
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Old 10-30-2004, 01:38 PM   #4
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Quote:
Originally Posted by luvs_food
my favorite is just some tenderloin pounded out as thin as possible with fresh-cracked black pepper, a little horseradish/lime sauce, and that's about it.
i don't like my carpaccio cooked at all, Bam. you should try completely-raw carpaccio, and not sear it. it's really, really good . just raw and sometimes even just salt 'n pepper, minus the sauce, is awesome.

True.....I have it raw sort of regularly....but I liked the twist of the barbeque flavour and the raw interior mixed together.....it was different...

:)
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Old 10-30-2004, 01:42 PM   #5
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Bam - I've made tuna carpacio but never beef carpacio - and I love raw filet - I'll give yours a try soon.
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Old 11-01-2004, 11:32 AM   #6
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Originally Posted by kitchenelf
Bam - I've made tuna carpacio but never beef carpacio - and I love raw filet - I'll give yours a try soon.
Tuna Carpaccio! Yum!

I do it every so often.....I mix fresh ginger juice, mango, avocado...shallots as a sauce on the beautiful raw tuna.....just delightful!

:D
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Old 11-01-2004, 11:57 AM   #7
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Bam, here's the recipe I used - forgive me but I made it in the tartare fashion versus carpaccio - but either way it would be wonderful. BubbaGourmet posted this awhile ago and I made it last Valentine's day - it was WONDERFUL and we plan to duplicate the whole menu again! LOL

Tuna Carpaccio
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Old 11-01-2004, 12:15 PM   #8
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Dear Elf,

Thank you ever so much for posting that Tuna Carpaccio recipe from Mr. Gourmet! My mouth is watering uncontrollably...and will until I find more fresh sushi-grade hamachi!!!!

Best regards from your pal,

Audeo
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Old 11-01-2004, 12:33 PM   #9
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Quote:
Originally Posted by kitchenelf
Bam, here's the recipe I used - forgive me but I made it in the tartare fashion versus carpaccio - but either way it would be wonderful. BubbaGourmet posted this awhile ago and I made it last Valentine's day - it was WONDERFUL and we plan to duplicate the whole menu again! LOL

Tuna Carpaccio
Thanks! I'll give that a go!

May I ask which caviar you ate with your tuna....?
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Old 11-01-2004, 01:14 PM   #10
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I can't really remember the brand - it wasn't a top quality - it was just the jar of - I think begins with an R? Romanoff??? Just basic black caviar is all I can get around here without going out of town.

I know I made some notes on this recipe - I'll hunt for it in my file - I think it was about the wasabi sauce - ok, just found it - my note said to make about 4 times the amount of wasabi mayo - we like the "bite" and one recipe's worth just wasn't enough.

I really liked it tartare style too - ooooo - I've got to have some!!!!!!
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