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  • From Venice With Love: Classic Beef Carpaccio
     

    PMC delivers the finest, freshest carpaccio beef available today

    but the story of this thinly sliced delight actually began a long time ago.

    Carpaccio is a tender, buttery Italian dish made of raw meat and romance. The classic beef carpaccio recipe originated in 1950 in Venice at Harry’s Bar, a celebrated hangout for artists such as Ernest Hemingway, Alfred Hitchcock and Orson Welles. It was invented and popularized by the restaurant’s founder and bartender, Guiseppe Cipriani.

    After hearing that the ravishing Contessa Amalia Nani Mocenigo had been advised by her doctor to eat raw meat, Cipriani created for her a meal of finely shaved beef with a rich, creamy sauce. The swirling red and white colors on the plate reminded him of the paintings of the famed Venetian artist Vittore Carpaccio. The name stuck, and the new dish carpaccio was a hit.

    Today, this simple yet succulent specialty is a refined showcase for the true flavor of the beef. PMC’s carpaccio cut beef tenderloin arrives to fresh and ready for the plate. Check out the carpaccio along with our other Valentine's Day specials.

    Ingredients:

    (Serves 8)

    1 pound beef tenderloin carpaccio cut
    4 eggs

    2 tablespoon Dijon mustard

    4 tablespoons fresh lemon juice

    1/2 cup extra-virgin olive oil

    2 cup vegetable oil

    5-6 dashes hot pepper sauce (such as Tabasco™)

    6 tablespoons Worcestershire sauce

    Salt and pepper to taste

    1 ounce freshly shaved Parmesan cheese

    1 cup baby arugula leaves

    Lemon slices for garnish

    Directions:

    1. In a blender or food processor, combine the eggs, mustard, lemon juice, a couple of dashes of hot sauce and a pinch of salt. Cover and pulse to mix.

     

    1. Let the blender run on medium speed while you slowly add the olive oil, pouring in a continuous stream. Next, add the vegetable oil in the same way, and blend until the mixture is thick enough to coat the back of a metal spoon.

     

    1. Add the Worcestershire sauce and blend for 15 seconds. Taste the mixture, and add salt and hot sauce if needed.

     

    1. Arrange the tenderloin beef slices in a semi-circle on a serving platter, and drizzle the sauce over the meat.

     

    1. Sprinkle with Parmesan, arugula and freshly ground pepper. Add a small squeeze of lemon juice, and garnish with the lemon slices. Let the dish stand for five minutes, and serve with toasted French bread.

     

     


     

     

  • Grocery Meat Truth Revealed
     

    Find Out What 96% of American Don't Know About Meat...

    If you're like most shoppers, you know that fresh meat is better than frozen and free range is better than industrial farming. But you may not know why. So let's take a look at the reasons why freezing harms protein.

    Continue reading

     

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    There are veils of mystery that cloud the origins of some of our favorite holiday traditions. Why do we dress up and hand out candy on halloween? How is Santa Claus the prevailing symbol of a holiday meant to mark the birth of a messiah? And if Easter is mainly a Christian celebration of the death and resurrection of Jesus, why is any and all marketing centered around a rabbit, and what does any of this have to do with eggs?
     

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    To say that this is a big holiday for beer companies would be an understatement. This traditionally Irish holiday marking the death of Saint Patrick, “apostle of Ireland”, AKA Maewyn Succat, brings out the brew-lover in most of us.
     

  • Our Grass-Fed Beef Options
     
    To some, the sudden emphasis on grass-fed beef might not make a whole lot of sense and to the more skeptical, the whole grass-fed craze is written off as just another fad. We’ve been consuming beef for thousands of years, so what gives?
     

  • Fresh Tuna: A Protein Powerhouse
     
    Fresh tuna is quite the super food, if you will. It’s a great source of protein and vitamin B and has very little fat. Most of all, it’s packed with the healthy Omega-3 fatty acids that your body wants.