220pate。 Chesapeake VA Dentist

220 patti

220pate

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220 Pate Rogers Rd, Fleming, GA 31309

220pate

Typical Spanish and Mallorcan food. Visit us so we can have the pleasure of serving you. This a firm favourite when we visit Palma. The fabric of the restaurant is basic with no frills but the food they produce is just excellent quality. Often full of locals in contrast to some of the nearby tourist traps where the food is not a patch on this place. My son had a huge steak which almost beat him a rarity and the tapas dishes such as the grilled prawns and prawns in garlic were just superb. I had dinner three times and all were good. I heard some French and Scandinavian languages but most of the guest spoke Spanish. It is a pretty small restaurant,but as most guests are Spanish you can find a table if you are little earlier than most people. We stumbled across this little gem while wandering around the old town of Palma. The staff were friendly and the place was clean, would highly recommend. For an amazing selection of inexpensive tasty tapas this is a one stop shop. I have been here several times and try to choose different types every time I visit, but I have my favourites.

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best vacation ever

220pate

Combine 3 tablespoons olive oil, basil, parsley, Parmesan cheese and a pinch of salt in a food processor. Spread this mixure over the beef and top with the onion and mushroom mixture. I've made this twice now -- once with a whole tenderloin and this week with individual filets. Personally I prefer the individual filets particularly when it's just two of us makes for more manageable sizes of leftovers. When doing the whole tenderloin make sure you have a meat thermometer handy -- the baking times listed will get you to a rather red rare tenderloin which may not be what you'd prefer. I'd also recommend placing the wellington on a rack for baking to keep the pastry out of the juices. To do individual filets I skipped the initial browning step chopped the mushrooms rather than slicing them skipped the pate didn't have any on hand and wrapped each filet separately. We baked it at 400 degrees F for 30-35 minutes which got the pastry just barely golden and the meat medium rare. But again -- a thermometer is definitely helpful in this recipe! I fixed this for a dinner party this weekend with individual filets and found it well worth my time everyone loved them. My only advice is make sure you buy the absolutely best pate you can afford and invest in a good cut of tenderloin; it will really make the difference in the overall quality of the dish. My only other suggestion is use a rack to lift the filets off the bottom of the pan so that pastry doesn't become soggy from the pan juices. Puff pastery much easier to work with than Phylo. Use plenty of flour when rolling out pastry to make it very thin if desired. Cooking times resulted in the desired medium-rare. Also recommend placing pastry covered meat on a rack in the baking pan to reduce the mushy bottom of entree due to juices. Not being much of a cook even the butcher laughed at me attempting this. The key to keeping the bottom from getting too soggy is to add a small bit of cold toast that is rounded off with crusts cut off so as not to tear the pastry. This soaks up any juice keeping the bottom crispy. No one was aware it was there even after I'd told them. I also seared the meat in a frypan. Wonderful easy recipe that makes anybody look like a real chef! I have made this several times and I have found use single filets. Also use pastry dough, I couldn't find it either first time. I finally found it in the frozen food isle on the bottom of the cooler in the frozen pie crust area. It will usually be in a long box. Much easier to work with than regular dough. I made a suprise dinner for my English boyfriend and he loved it. I did not use pate rather I added more butter mushrooms and garlic. I also used an excellent cut of filet mignon. As mentioned by another cook remember to use a wire rack to keep juices from soaking the bottom of the pastry. I made this recipe last night for the first time and it was a big hit in my household. I think however I will try it with individual filets the next time the presentation was less than average and it was difficult to serve. I would also recommend browning the meat a little longer. As much as I love my meat medium rare it was very red in the center. This is a keeper and I will be making it again. Thanks for a wonderful recipe!

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