Wednesday, May 12, 2004
Bite with Belkys: Grilled Lamb Chops And A Beef Carpaccio Appetizer
Tonight we've got a taste of South America. It's a low carb Brazilian dish that's full of flavor... Time to grab a Bite With Belkys.
The Chef: Marcelo Sartori
The Restaurant: Chima Brazilian Steakhouse
The Dish: Grilled Lamb Chops With A Beef Carpaccio Appetizer
5 fresh sage leave
1 fresh rosemary cluster
3 fresh basil leaves
6 fresh mint leaves
3 garlic cloves
1/3 of a large onion
1 table spoon of salt
100 ml. of water
Place all the ingredients in a blender. Process in high speed until smooth. Place the lamb chops into a bowl and pour the blended mixture on top. Let it sit overnight.
Remove the lamb chops from the bowl and stick it onto a skewer.
Place the skewers on the grill at a temperature of approximately 300° turning it every 2-3 minutes for about 8-10 minutes.
Serve it with a mint jelly in a plate garnished with mint sprigs.
Beef Carpaccio With Mustard Sauce:
2 tablespoons of capers
2 tablespoons of olive oil
200 ml. of white vinegar
4 tablespoons of mustard
2 tablespoons of shredded Parmesan cheese
100 grams of thinly sliced beef round -eye steak
Keep the meat at a cold temperature while you prepare the mustard sauce.
Place all the ingredients in a blender. Remove the meat from the refrigerator. Arrange the slices on a plate. Drizzle the sauce over the meat in a circular pattern. Use chopped Parmesan cheese and capers to decorate and serve immediately.
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