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Raw Meat

March 19, 2011

I am presently waititng for my ride to head to the booming metropolis of salt lake city. normally i would avoid slc, but tonight i will be seeing my first pop concert…lady gaga. the first question when you tell people you are going to see lady gaga in slc is “what are you going to wear?” my pink tutu dress is the real answer, but many have suggested that i wear a raw meat dress or perhaps prosciutto earrings. i had to see what people were talking about so i google imaged lady gaga meat dress and wow…

now while the meat looks a bit sinewy, it does make me think about one of my favorite dishes in the world…one i have never made for myself…beef carpaccio. there is just something to amazing about a well made carpaccio and something so sad and dissappointing about a poorly made one.

TO ME…good beef carpaccio has paper thin beef, delightfully sharp shavings of parmesano reggiano cheese, firm and tangy capers, served with a bed of arugula for the spice with a touch of lemon juice or some kind of acid (even a light vinaigrette on the arugula)  and a bit of salt and pepper to bring out all the flavor. bad beef carpaccio, i have found has almost all of these ingredients but misses one thing…the touch of acid, so the beef has no pop.

best i have had i must say has been in chicago at either cafe spiaggia or at the cafe in the modern wing of the art institute. both places, owned by the same folks, are delightful.

ok, enough random ramble for the day. i got my practice in, now back to substitutions.

Alton Brown’s recipe for Beef Carpaccio

  • 8 to 10 ounces beef tenderloin from the tip end of the roast
  • 4 handfuls arugula or mixed greens
  • Your favorite vinaigrette
  • Kosher salt
  • Freshly ground black pepper
  • Shaved Parmesan

Directions

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.

After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

 

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