Carpaccio

One of our favorite things to eat as a hors dourves is beef carpaccio. We have had it many times at a lot of different restaurants. The last time we had it was at Ruth Chris's after the fires last October. We were married that weekend, October 20th to be exact. We ended up not going on our honeymoon instead having family that was evacuated stay at our house for a while. The circumstances were not good, but Erin and I really enjoyed the time with family. It is amazing how such a stress full situation can bring people together! After everyone had left I planned a romantic dinner for us a Ruth Chris. Erin had never been there before and I had always told her how amazing it was. She really enjoyed it! The most spectacular thing about the evening was that my sister, Debbie and her husband, Owen had picked up the tab and our great friends Christina ans Jaimie had bought a bottle of Opus One and had it waiting for us! We love you guys!

We saw the carpaccio on the menu and had to order it. It was a little different then I have had in the past. It came with a sauce, I think it was some type of aoli sauce. I am used to the more traditional plating, olive oil, lemon juice, capers, some arugula(tossed with a vinaigrette) and shaved Parmesan cheese. We have been thinking about trying it ourselves for a while but have not got around to it. I have been talking to Randy our butcher a Bishers in Poway. He said he could do it for us. The interesting thing is that he uses USDA Prime New York instead of fillet. He slightly freezes it cuts it thin and then you take it home and pound it out a little. it ended up working out really great. We got 2 nights worth of hors dourves for about $25.00! Here is what it came out like!