Celebrate Bastille Weekend at Fandango Restarurant

July 1, 2013 - PRLog -- CELEBRATE BASTILLE WEEKEND  WITH 2 LUNCH SPECIALS FROM FANDANGO

Food Fun Fandango

PACIFIC GROVE, CA – Fandango Restaurant, located in the heart of Pacific Grove , stands for a heritage of good taste, craftsmanship of award winning cuisine and 26 years of tradition. Pierre and Marietta Bain announced today that in honor of Bastille Weekend, Fandango Restaurant will be offering two lunch only specials available from 11:30 a.m. – 2:00 p.m. from Friday July 12^th to Sunday, July 14^th. The specials are Fandango Daube Provencal and Fandango Tomato and Roquefort Tart Provencal.  Both specials are $14.95, will be available at lunch only, and include a choice of soup or salad and dessert.

These recipes for you to enjoy at home!

Fandango Daube Provencal

·         Marinate overnight in a casserole:

·         3 1/2 lbs. Braising beef cut in 2" cubes

·         2  Onions, quartered

·         2 Carrots

·         Thyme, sprig of parsley, bay leaf, salt & pepper

·         1 quart Red wine

·         1/2 cup Red wine vinegar

·         1 quart  Beef stock or water        

·         1/4 cup Olive oil

·         1/4 lb     Bacon, chopped

·         1 Onion, quartered

·         5 Garlic cloves, mashed

·         1 Orange rind zest

·         1 Bouquet garnish (thyme, parsley, bay leaf)

Directions:

·         Melt bacon in olive oil, slowly add the onion and lightly brown.

·         Separate the beef cubes from the marinate & vegetables in casserole.

·         Save the marinating liquid and vegetables.  Drain and pat dry beef  cubes.  Sauté & brown beef in the olive oil and onions.  When browned add mashed garlic, bouquet garni & orange rind.  Let simmer for 5 minutes.

·         Pour in marinate and marinated vegetables and herbs.          Bring to a boil and reduce to half.  Add one quart of water or beef stock and cook very slowly until done  

·         (about 2 to 2 1/2 hours, depending on quality of meat used).

Fandango Tomato and Roquefort Tart Provencal

·         Purchase frozen pie crust and brush with olive oil

·         ¼ lbs Ham diced in cubes

·         4 Tomatoes sliced in rounds

·         3 Eggs

·         2 ½ cups Heavy Cream

·         1 Clove Garlic Sliced

·         1 Clove Shallot Sliced

·         2 Tbsp Parsley Chopped

·         2 Tbsp Fresh Basil Chopped

·         3 Tbsp Olive Oil

·         5 ounces Roquefort Cheese

·         Paprika, salt and pepper to taste

Directions:

·         Heat the olive oil with the chopped garlic and shallots

·         Slice tomato in rounds and let drain on a paper towel

·         Place egg and cream in bowl and whip just to mix together.  Add 1 Tbs basil, 1 Tbs parsley, cheese, diced ham, paprika and salt and pepper.

·         Cook pie crust. Arrange two of the sliced tomato (keeping the remaining two tomatoes for the garnish) on the bottom of the cooked crust and gently pour the egg mixture over it.

·         Place the filled tart in a 375 degree oven for 20 minutes. After 20 minutes, top with the remaining tomatoes, basil and parsley and bake an additional 5 minutes and finish with placing tart under broiler for 3 minutes.

To make reservations, call Fandango (831) 372-3456. http://www.fandangorestaurant.com/.