Ingredients

How to make it

  • Place the sirloin slices between two sheets of plastic wrap. Using the dull side of a meat pounder or the bottom of a heavy pan, pound the meat until it is paper thin. Remove the plastic wrap and check the meat for fat and gristle, removing any you find. Separate the slices with plastic wrap and refrigerate.
  • To make the aioli: Place the whole egg and the egg yolk in a blender or food processor and combine. Add the water and garlic and puree for 30 seconds. With the motor running, add the olive oil a few drops at a time at the beginning, then gradually add in a thin stream. Add the lemon juice and pulse to combine. The mixture should form a light, garlicky mayonnaise.
  • Divide the aioli among 3 bowls. Combine the achiote paste with the water and add this mixture to one bowl; stir to combine. Add the Dijon mustard to the second bowl and stir until well-blended. Stir the basil shreds into the third bowl. Press a piece of plastic wrap on the surface of the aioli in each bowl and set aside.
  • To make the spread: Combine all ingredients in a small bowl and let sit for at least 15 minutes to blend the flavors.
  • To make the onion rings: Combine the flour, cayenne, chili powder, cumin, black pepper, and salt. Dredge the onion rings in the seasoned flour, shaking off any excess. In a heavy pot or deep-fryer, heat the oil to 370 F, or until a bread cube dropped in the oil browns in 10 seconds. Cook the onions in the hot oil until golden brown, about 3 to 4 minutes. Do not crowd the pan; cook in batches if necessary, letting the oil return to temperature between each batch. Remove and drain on paper towels. Keep warm in a low oven.
  • To serve: Place a slice of sirloin in the center of each plate. Spoon 1 tablespoon of each aioli around the outside of the carpaccio. Spread each bread slice with the red pepper and olive mixture, then place 3 toasts on each plate. Sprinkle the sirloin with salt and pepper and top the sirloin with a mound of fried onion rings.
  • Source: The Boarding House Nantucket MA
  • url: greatchefs.com

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  • hopscotch 13 years ago
    Barbequeman:

    Well, you can purchase achiote paste at Pavillions, Vons, Henry's, Bristol Farm's or any Asian Food Market.

    Here is a recipe to make it yourself:

    Achiote Paste

    1/4 cup annato seeds
    1 tablespoon coriander seeds
    1 tablespoon oregano
    1 teaspoon cumin seeds
    1 teaspoon black peppercorns
    2 whole cloves
    1 teaspoon salt
    5 cloves of garlic, peeled
    1/2 cup bitter orange juice (Seville) or 1/3 cup white vinegar


    Preparation:
    Grind the spices (annato, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle. Blend the ground spices with the salt, garlic and the bitter orange juice until it is smooth. Rub the mixture onto chicken, pork or fish and let it marinate for 4-6 hours then cook as usual. Or use the achiote as an ingredient in another dish.

    Note:

    "annato seeds" is how we derive in the making of the "achiote paste" - it can be purchase at your grocer's.

    Online:

    Amazon.com (cost $2.50 on up)

    http://www.amazon.com/s/?ie=UTF8&keywords=achiote+paste&tag=yahhyd-20&index=aps&hvadid=74421225511&ref=pd_sl_884msh08xn_b


    mexgrocer.com ($6.50 on up)

    http://www.mexgrocer.com/3119.html


    savory spice shop: ($3.80)

    http://www.savoryspiceshop.com/extracts/anchpste.html


    *At your grocer's, try the Mexican aisle, or the International aisle - Stater Brother's where I livehas it by the butcher on a turns stile (Mexican Spices).
    Was this review helpful? Yes Flag
  • barbequeman 13 years ago
    Forgive my ignorance - what is achiote paste and where do you find it?

    Blessings,
    BQ
    Was this review helpful? Yes Flag

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