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How To make Grilled Flatbread with Fillet Of Beef, White Bean Puree and Sun Dried
1 recipe flatbread
(see related recipe)
1 8 ounce beef tenderloin
1/2 cup olive oil
1 head garlic :
skin removed and
smashed 1 cup cooked white beans
3 cloves garlic :
smashed
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh thyme
Salt and freshly ground pepper 6 sundried tomatoes in oil, drained and
:
julienned 4 roasted shallots -- sliced thin
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Marinate the beef overnight in the olive oil and garlic, 4 hours or overnight. Grill on both sides for 3 to 4 minutes, for mediumrare. Let rest and slice thinly. Puree the beans, olive oil, garlic, lemon juice, thyme in a food processor until smooth. Season with salt and pepper to taste. Mix together the tomatoes, shallots, olive oil, vinegar and honey and season with salt and pepper to taste. Flatten dough, throw on grill. Grill on one side until golden, turn over, spread with white bean puree, sliced beef and tomato chutney. Serve.
HOT OFF THE GRILL SHOW #HG1A13 8/6/98 FLATbrEADS
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
How To make Grilled Flatbread with Fillet Of Beef, White Bean Puree and Sun Dried's Videos
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Ingredients
Oil 1 tbsp
garlic Chopped 1 tsp
chicken boneless 200gm
Salt to taste
Red Chilli powder 1/2 tsp
cumin powder 1/2 tsp
Black pepper powder 1/4 tsp
oregano 1/2 tsp
Paprika powder 1 tsp
lemon juice
mayonnaise 1/4 cup
Chilli garlic Sauce 1-2 tbsp
tomato Ketchup 2 tbsp
bbq Sauce 1 tbsp
mustard paste 1 tsp
lemon juice
pinch of salt
Black pepper powder
tortilla
lettuce
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Italian Chicken Mushroom Garlic Tomato Recipe - How to cook Great
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Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill Grissini: breadsticks Fagioli: beans Farcita: stuffing or filling Farro: an ancient grain similar to spelt Fegato: liver Festa: holiday Fico: fig Filetto: fillet Finocchio: fennel Focaccia: flatbread served plain or with various toppings Formaggio: cheese Fra diavolo: literally 'of the devil' Fragole: strawberries Frittata: an open-faced omelet Frittelle: fritters Fritto: fried
Frutta: fruit Frutti di mare: seafood Funghi: mushrooms
Dolce: sweet Dolci: sweets and pastries Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic Aglio e olio: garlic and oil Agnello: lamb Agrodolce: sweet/sour Al dente: firm (literally to the tooth) Amaretti: crisp cookies made with bitter almonds Amaretto: a sweet liqueur flavored with almonds Anace/Anice: anise
Anguille: eel Anisette: a colorless liqueur flavor with anise Antipasto: literally 'before the meal' Arborio: a medium-grain rice used for making risotto Arogosta: lobster Arancia: orange Arancine: fried rice balls with meat or other filling Ardente: hot, piquant Arrostito: roasted
Restaurants on P&O’s Iona, the ones with additional costs
We recently finished a 14 day cruise on P&O’s Iona and it has loads of restaurants. In this video we look at those restaurants that have an additional cost.
There are five restaurants on Iona that have additional costs. In this video we describe our experience in 4 of them: Sindu, Keel & Cow, The Beach House and Olive Grove. We couldn’t get into the Epicurean.
In this video we look at what you can expect for the extra cost and is the extra cost worth justified. What is the quality of the food, the decor and the service.
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