Well happy Thursday to all!
And while I bet most people would SMOKE the roo meat and eat the apples raw, I have always done things a little backwards!
So I sliced some beautiful kangaroo tenderloins and hammered them some (not too much as I prefer some girth versus ribbon thin and too flat, but I still pounded a bit) in saran wrap, and then put that back in the fridge...
Meanwhile, sliced Gala apples went into a perforated grill pan that I wiped with grapeseed oil, just to prevent sticking. I smoked that for just 15 minutes on low heat and with pecan chips.
The color, aroma, and taste was magnificent! I will do this again and serve it with goat, sheep and buffalo cheese for guests in the future! Fantastic apples!!!!!!
Moreover, the smoked Gala apple slices were just sensational when mashed against the cold, raw, and ravishing pieces of kangaroo!
Plump & succulent caperberries (I have a crush on those) and subtle dollops of Dijon mustard, drizzled Greek olive oil, chopped raw elephant garlic, and some finely ground black pepper and then blue sea salt, and arugula greens, finished it out!
And may I just say that this was beyond beautiful!!!!??? I am in love with this dish!
While most would pound carpaccio meat into PAPER THIN shear slivers, I have always found that to be the wrong texture - almost "Fruit Roll Up-esque" and just not that voluptuous and exciting.
And so, I pounded these "some" but left them a little thick or meaty and am very pleased with that width. I would do that again!
Paired with an Aussie "quick pick" red that is in our grocery store and which oddly does NOT give me a bad reaction (as I am SUPER sensitive to junky wines), called, "19 Crimes," which is a Shiraz & Petite Sirah blend; this great meal was just divine!
Here's sending some beautiful carpaccio wishes to all! (Yes, I still ate a near pound of brown rice pasta before hand - my daily staple - but this was the main course and I just adored it)!
Thank you for sharing in my meal!!!!!!! Cheers! - Leah