Posted: Jun 8, 2012 4:20 PM
Updated: Jun 8, 2012 5:47 PM
TUCSON - Today on News 4 Tucson at 4 p.m., Chef Benjamin Callendar from Bio Tuscan Grille stopped by a featured dish from their restaurant, and an offer for News 4 Tucson viewers.
If you mention that you saw Chef Benjamin Callendar on News 4 Tucson, he'll buy your table a free Tuscan Taster!
Here's the recipe for the dish he prepared today:
6 oz. Eye of round thinly sliced
Drizzle Mustard Aioli
1 Pinch Salt & Pepper Mix
1/2 oz Drizzle Extra Virgin Olive Oil
1 tsp Capers
1 Pinch Chopped Parsley
1 1/4 oz. Mesculin/Spring Mix
1 Tbsp. Balsamic Vinaigrette
1 Tbsp. Grated Reggiano
2 Triangles Parmesan Flatbread
Drizzle mustard aioli across meat.
Season Carpaccio with salt and pepper
Drizzle with extra virgin olive oi across meat
Sprinkle with capers and parsley
In a mixing bowl, toss mesculin with balsamic dressing
Place in center of carpaccio
Garnish with Reggiano
Criss-cross parmesan traingles over greens
1 Cup Aioli
1/4 Cup Brown Mustard
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