Jacques Pépin Makes Beef Carpaccio

Carpaccio Craze with Chef Daniel Green & Neolea

Smoked Chilean Sea Bass w/ Garlic Brown Butter. This is my 1st time cooking Chilean Sea Bass and damn! I’m a new fan of this fish. So delicious!!! Placed it on a cedar plank and used my MEATER to cook it to 127 then let it rest and come up to around 130-135 perfection. Then topped it w/ the garlic brown butter and Parsely. A must try recipe. #seabass #seafood #bbq | TFTI.BBQ

This SUPER EASY PERSIMMON CARPACCIO is my go-to when I’m looking for light, easy, and elegant holiday appetizer. Full recipe below. ⅓ cup olive oil 2 ½ tbsp pomegranate juice or blood orange juice 2 ½ tbsp honey 1 ½ tsp chili crisp ½ tsp table salt 3 Fuyu persimmon sliced thin ⅓ cup pomegranate seeds ⅓ cup chopped pistachio 6 ounces of burrata A few pinches flakey sea salt To a medium-sized bowl add the olive oil, pomegranate juice, honey, chili crisp, ½ tsp table salt and whisk. 5 minutes befor