Crammin’ MasterChef Style Part II…

Pan-Seared Rib-eye with Braised Radicchio Gratin

So maybe your tired of all the sweet, salty, and tart in today’s cuisine. Maybe it’s time to dust off your bitter buds and assail them with a gourmet ass-kicking. This dish is not for the faint of heart. If you like your greens so bitter that they screw your face up with every bite then this is what you do.

If you live the gourmet lifestyle, and I trust that you do, you take a classic Swiss recipe for Braised Endives and give it an Italian flare with Radicchio and Italian Seasoned Breadcrumbs with fresh grated Parmigiano and Romano. The steak was lovingly pan-fried in french shallot and heirloom single clove purple garlic.

The Ingredients looked so good on the board that I just had to take a picture.

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Warning! Do not even attempt to make this dish unless you are positive that you like Radicchio. I won’t listen to any “that was the most bitter thing I have ever tasted” comments because that is sort of the whole idea

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