Carpaccio

Author
chewingthefat
Sirloin
  • Total Posts : 6186
  • Joined: 2007/11/22 17:02:00
  • Location: Emmitsburg, Md.
  • Status: offline
2012/02/15 17:34:32 (permalink)

Carpaccio


 
Thin sliced Filet, EVOO, Balsamic, fresh minced garlic cloves, Capers, sliced quality Parma on a bed of Arugula...I mix the EVOO and Balsamic, toss it with the Arugula, arrange the Filet, top with the garlic, capers, Parma, and occasionally chopped red onions.
This is a home dish, not offered here! 
post edited by chewingthefat - 2012/02/15 17:46:16
#1

9 Replies Related Threads

    Michael Hoffman
    Double-chop Porterhouse
    • Total Posts : 18665
    • Joined: 2000/07/01 08:52:00
    • Location: Gahanna, OH
    • Status: offline
    Re:Carpaccio 2012/02/15 17:36:40 (permalink)
    Hmmm. Capers, shaved parmigiano -- Nice. I assume some good, good olive oil.
    #2
    chewingthefat
    Sirloin
    • Total Posts : 6186
    • Joined: 2007/11/22 17:02:00
    • Location: Emmitsburg, Md.
    • Status: offline
    Re:Carpaccio 2012/02/15 17:48:33 (permalink)
    Michael Hoffman

    Hmmm. Capers, shaved parmigiano -- Nice. I assume some good, good olive oil.

    Indeed, Michael!

    #3
    Michael Hoffman
    Double-chop Porterhouse
    • Total Posts : 18665
    • Joined: 2000/07/01 08:52:00
    • Location: Gahanna, OH
    • Status: offline
    Re:Carpaccio 2012/02/15 17:51:39 (permalink)

    #4
    Foodbme
    Porterhouse
    • Total Posts : 10329
    • Joined: 2006/09/01 14:56:00
    • Location: Gilbert, AZ
    • Status: offline
    Re:Carpaccio 2012/02/15 17:59:04 (permalink)
    I was gonna say, "Pretty fancy for your restaurant", but you clarified that. Let the peasants eat cake!
    The beauty of Carpaccio is that it can be made with a variety of meats and seafoods. The secret is EVERYTHING  must be first quality!
    #5
    wheregreggeats.com
    Filet Mignon
    • Total Posts : 4615
    • Joined: 2003/07/13 22:24:00
    • Location: Northampton, MA
    • Status: offline
    Re:Carpaccio 2012/02/16 18:14:48 (permalink)
    The breadth of your offerings astonish me.
    Keep up the good work.
     
    #6
    ann peeples
    Sirloin
    • Total Posts : 8498
    • Joined: 2006/05/21 06:45:00
    • Location: West Allis, Wisconsin
    • Status: offline
    Re:Carpaccio 2012/02/16 19:45:01 (permalink)
    Love it!
    #7
    joerogo
    Filet Mignon
    • Total Posts : 4544
    • Joined: 2006/01/17 17:33:00
    • Location: Pittston, PA
    • Status: offline
    Re:Carpaccio 2012/02/16 19:52:59 (permalink)
    I don't know......I think the picture is a little blurry.
    #8
    chewingthefat
    Sirloin
    • Total Posts : 6186
    • Joined: 2007/11/22 17:02:00
    • Location: Emmitsburg, Md.
    • Status: offline
    Re:Carpaccio 2012/02/16 20:49:20 (permalink)
    joerogo

    I don't know......I think the picture is a little blurry.

    Actually it really is. My daughter's IPhone...it usually takes better pics than that!

    #9
    chewingthefat
    Sirloin
    • Total Posts : 6186
    • Joined: 2007/11/22 17:02:00
    • Location: Emmitsburg, Md.
    • Status: offline
    Re:Carpaccio 2012/02/16 20:54:36 (permalink)
    wheregreggeats.com

    The breadth of your offerings astonish me.
    Keep up the good work.


    Many thanks again Greg, this is my passion. Some folks lone to paint, collect different things, etc., I like so many of us, love good food creations. Bad food creations are easy!

    #10
    Jump to:
    © 2014 APG vNext Commercial Version 5.1