Mandarin Carpaccio Recipes

BEEF CARPACCIO

Beef Carpaccio image

Provided by Alton Brown

Time 2h35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 to 10 ounces beef tenderloin from the tip end of the roast
4 handfuls arugula or mixed greens
Your favorite vinaigrette
Kosher salt
Freshly ground black pepper
Shaved Parmesan

Steps:

Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.

MANDARIN ORANGE CAKE I

Mandarin Orange Cake I image

Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.

Provided by Ellen

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 7

Ingredients

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g

MANDARIN CARPACCIO

Mandarin Carpaccio image

Gregory Gourreau, my cooking partner when I was sous-chef at Daniel, worked on a dish where he froze citrus into something that resembled a mosaic. I loved the idea and played with it for a while, until I came up with this refreshing block of oranges. I like to use a 4-inch square plastic tube to form the citrus mixture, but you could just as easily use two 15-ounce cans. Remove the tops and bottoms and wash them well.

Yield serves 8 on it¿s own or 12 as part of a dessert

Number Of Ingredients 7

Ingredients

4 mandarin oranges or clementines
4 Cara Cara or navel oranges
Generous 2 tablespoons (45g) honey
1/4 ripe banana, mashed with a fork
1 star anise
1/4 vanilla bean, split and scraped
3/4 teaspoon powderedgelatin (or 2.75g sheet gelatin; see page 276)

Steps:

Set up an ice bath in a large bowl.
Remove the zest from 3 of the mandarin oranges with a very sharp vegetable peeler. Cut the zest into the thinnest strips possible and put them in a metal bowl. Cover with boiling water and let sit for 1 minute. Drain the zest.
Set a strainer over another bowl. Segment all of the oranges (see page 115), letting the segments drop into the strainer. Squeeze the citrus membranes over the bowl after you've removed the segments from each. Measure out 1 cup of the juice for the carpaccio and drink the rest.
Pour 3/4 cup of the juice into a small saucepan. Add the honey, banana, star anise, and vanilla seeds (rinse, dry, and save the vanilla pod for another use). Bring to a simmer, then adjust the heat so the juice will simmer actively for 7 minutes. Strain into a medium bowl.
Sprinkle the gelatin over the remaining 1/4 cup juice and let sit for at least 1 minute. Microwave for 30 seconds or heat gently in a saucepan until melted. Stir the gelatin and zest into the flavored juice. Set into the ice bath until very cold and just about to set.
Seal one end of each plastic tube with a couple of layers of plastic wrap, and if you want to be safe, secure it with a rubber band. Fill the tube, alternating layers of citrus segments and juice. Seal the top with more plastic wrap and freeze for at least 3 hours, but overnight is best.
To serve, push the carpaccio out of the tube and cut into slices.

CREMINI CARPACCIO

Cremini Carpaccio image

Toss thin slices of mushroom with a warm bacon dressing and top with peppery arugula.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 7

Ingredients

1 pound cremini mushrooms
3 slices bacon, chopped
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
Handful of baby arugula and/or fresh flat-leaf parsley leaves
1/2 cup shaved Parmesan
Freshly ground black pepper

Steps:

Thinly slice the mushrooms on a mandolin and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.

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