As Classic As A Woman In A Little Black Dress.... Steak Tartare

Steak Tartare
Prep: 5 Minutes
Chiller Time: 20 Minutes

Steak Tartare

There's nothing better than watching a woman walk into a crowded room in a little black dress. It's like poetry in motion. Songs go off in my head, there's a lump in my throat, I could go on & on but that's for my other blog. To me there are certain dishes that are equally spellbinding. While I admit they are not always for everyone, I can say with great confidence to try them once is to pick a side forever. Steak Tartar like the woman in the black dress is sexy as hell, stands above everything else in the room and causes quite the stir. Again I could go on & on but this is about food not my black dress fantasies.

Filet of Beef (whole tail) 

When choosing the cut of meat & type off eggs be sure to get top quality as this is a dish served raw. I used a portion of a filet for this application. *A quick secret to cutting a perfect dice if to hone your knife before cutting. (There is no need to freeze the meat first) cut the meat into 1/2 inch slices first then cut each slice into 1/2 inch parts vertically and finally 1/2 inch parts horizontally.

Ingredients: 5 inches Filet of Beef, 2 Tbs Tarragon, 1 Tbs Cherry Peppers,
3 Tbs Capers, 1Tbs Cornichons 1 Tbs Shallots, 1 Tbs Dijon Mustard,
2 Tbs Grape Seed Oil, TT Kosher Salt, TT Cracked Pepper

Steak Tartare Process: Cut the filet as instructed above, finely dice the
peppers, cornichons, tarragon, shallots & capers. Add the dijon mustard
to the grape seed oil and mix thoroughly then add all of the ingredients
together in a bowl to chill covered tightly for 20 minutes. 

Crispy Toast 

Prep: 2 Minutes

Oven Time: 10 Minutes

Oven Temp: 375 

Toasted Bread Ingredients: Baguette, 3 Tbs Olive Oil, Kosher Salt, Parsley
Process: Cut Baguette into thin slices, toss with olive oil and place into
an oven preheated to 375 for 10 minutes or until crispy. Sprinkle with
coarse salt and chopped parsley once plated.  

Plating: Add the Tartare to the center of a plate, place the toast around it
and finally place an egg yolk on top. I allow the guests to break the yolk
to incorporate by themselves.

Cooking The Perfect Steak - Seared Filet Mignon, Buttermilk Onion Strings & Micro Green Salad

There are differing schools of thought on what makes a steak perfect. One is to sear one side for 3-5 minutes,(depending on the size of the steak) flip it to the other side for less time and then finish it in the oven. If you listen to Heston Blumenthal. of whom I am a huge fan then flipping it back and forth every 20 to 30 seconds is the way you should go. I'd never suggest this method to anyone but a chef, it's tedious but the results are incredible. My personal and professional experience tells me that no matter what method you may choose, it all starts with the quality and cut of the steak. Both factors will dictate which method will work best for you each and every time out. My suggestion is to go straight to the butcher and get a full tail of Beef Filet so that you cut the size steak that you want to eat. 

Filet Tail Straight From The Butcher.

On the Menu Today: Seared Filet Mignon with Buttermilk Onion Strings. 



Seared Filet Mignon  

 Prep Time: N/A

 Searing Time/Oven Time: 5 Minutes/10-17 Minutes 

 Stove/Oven Temp: High/450

Ingredients: Filet Mignon pp, 1 Tbs Butter,  Generous Amount
of Coarse Salt 

Process: Liberally season the steak with salt, add butter and 1 Tbs of
Oil to a smoking hot pan and sear for 3 minutes on one side and 2 on
the other side. Place in an oven preheated to 450 degrees F.  The Steak
shown is 5-6 inches thick and it took 16 minutes for Medium Rare.

Buttermilk Onion Fried Strings

 Prep Time: 20 Minutes

 Cooking Time: 10 Minutes

 Fryer Temp : 350 

Ingredients:1 Sweet Onion, 2 Cups Buttermilk, 2 Cups Corn Starch
1 Bunch Tarragon, 1 Sprig Oregano, Peanut or Fry Oil 

Process Buttermilk Onions: Thinly julienne the onions and add
to a bowl then pour the buttermilk over them, refrigerate 20 min. 

Frying Process: Add the Cornstarch to a bowl with a cover, add salt &
 pepper then drain the onions and place them in the bowl. Toss to coat
with corn starch. Place in a deep fryer preheated to 350 & cook until
light to golden brown. Chop the herbs, toss on to the onion strings
along with salt while they are still hot.

Micro Green Salad 

 Prep Time: 5 Minutes

 Cooking Time: 2 Minutes

 Oven Temp : N/A 

Ingredients: 1/4 Cup Olive Oil, 1 Tbs Balsamic Vinegar, 1 tsp Dijon Mustard
1 tsp Soy Sauce, 10 Kumquats, 1/4 Red Onion, 5-6 Cherry Tomatoes
16 Oz Micro Beet Greens.

Process: Start off by combining the mustard, olive oil, vinegar, soy sauce
& the juice from  3 kumquats. Julienne the onions, add the beet greens
and dress, cut the cherry tomatoes in half, sear the remaining kumquats
and plate. Add salt and pepper to fish the salad. 

Plating: Add the Greens, then the steak directly on top. Finish by placing the
onion strings directly on top.. Enjoy with a good bottle of Old Vine Zin. 

Gnarly Head Old Vine Zin
Lodi, California.

Low Country Crab Boil Redefined: Crab Boil in Summer Ale-Saffron Broth

Crab Boil & Saffron Broth 

 Prep Time: 25 Minutes

 Cooking Time: 45 Minutes

 Stove Temp: High

Ingredients: 5 bay leaves, 3 sprigs of dill, 2 stalks of celery, 8-10
cloves of garlic, 4 sprouts of green onion.

Ingredients: 1 Pint Sam Adams Summer Ale, 32 oz Seafood Stock,
2 Tbs Old Bay Seasoning 

1 Pinch Saffron. 

With summer just around the corner the familiar thought of gatherings of great friends, awesome drinks and incredible food is on the forefront of my mind. Add to that the fact that I am now in DC and of course crabs are now in play. While I'm allergic to shellfish, I love to cook it all of the time. No, I don't consume it at all but it's one of those things that I do with perfection every time out.

One of my favorite things to make is Low Country Crab Boil but as usual I always throw my own twist on things. I don't do this out of disrespect or arrogance but I am a big fan of flavor in layers so the following recipe was developed by me with that in mind. What you will notice is that I tend to cook things separately and then add them together during the plating of the dish. This is something that I think allows the flavors to stand out 1st alone and then incorporated as the dish is consumed. What is left behind is a new way of enjoying and old dish. 

Low Country Crab Boil Redefined. 

On the Menu Today: Crab Boil in Summer Ale - Saffron Broth.

Broth: Start out by dicing the celery, garlic and slicing the green onions.
Next add the 1 Tbs of oil to a large soup pot and toss in the celery, bay
leaves, green onions and dill. Finally add the beer and seafood stock &
allow to simmer for 30 minutes reduce the heat and add the saffron,
cover and steep for 15 minutes adding the old bay last.

Take the meat out of the crab legs by cutting down the center of the leg
then take a few of the empty leg shells and throw them into the broth
to continue to steep/cook. 

Take the rest of the shells, sprinkle with old day and roast on 375 for 30
minutes.

Add the roasted crab legs to a bullet or food processor and grind
them to a powder. This will be used as additional seasoning at
the very end. 

Home Made Crab Dust.... 

Potatoes & Veggies  

 Prep Time: 5 Minutes

 Cooking Time: 45 Minutes

 Oven Temp: 375 

Ingredients: 3-4 stalks corn on the cob, 8-9 potatoes, 10-15
red pearl onions. 

Process: Cut the potatoes into quarters, peel the pearl onions but leave them
whole and cut the corn into 2 inch wheels. Season with olive oil, old bay
crab powder (see above), chopped dill, salt and pepper . Place into an
oven preheated to 375 for 45 minutes.

Saffron Crab Legs, Shrimp & Andouille Sausage 

 Prep Time: 5 Minutes

 Cooking Time: 5 Minutes

 Stove Temp: High

Ingredients: 3-4 Links of Andouille Sausage, 12-15 Large Prawns,
5-6 Clusters of Snow Crab Legs.

Process: Start off by sautéing the sausage to get a crust and then add the
cleaned shrimp. Change pans and add 1 Tbs of butter 4 strands of
saffron & saute the crab legs adding a bit of salt, old bay and the
crab dust. Remove and set aside for plate building. 

Plate Building: Add the Veggies 1st and then layer the meat saving the crab
for last. Add the broth by reducing in a saute pan, adding a pinch or two
of the crab dust and pouring directly over the meat & veggies.
Garnish with a sprig of green onions. 

Crab Boil in Saffron Ale Broth

Crab Boil Redefined

Mexican Breakfast: Chorizo Hash, Mascarpone Cheese Grits With Soft Boiled Egg......

Chorizo Hash 

 Prep Time: 10 Minutes

 Cooking Time: 45 Minutes

 Oven Temp: 350 degrees

Chorizo Hash

Soft Boiled Egg

 Prep Time: N/A

 Cooking Time: Exactly 6 Minutes

Soft Boiled Egg

Mascarpone Cheese Grits

 Prep Time: N/A

 Cooking Time: 10-12 Minutes

Mascarpone Cheese Grits 

When I worked as a chef at Google in Mountain View, one of the things that I liked was the varieties of breakfast that we made daily. Of course we always had the staples such as oatmeal, bacon, eggs and the like but we always had something good waiting on deck. Breakfast is routine and that's fine but by no means does it have to be boring. 

On the Menu Today: Mexican Breakfast: Chorizo Hash, Cheese Grits & Soft Boiled Eggs. 

Potato Ingredients: 5 Sprigs of Thyme, 2 Potatoes, 1/2 Red Onion,
2 Cloves of Garlic, 1 Bay Leaf, 2 Stalks Of Green Onion

Potatoes/Chorizo Ingredients: 10 Oz Chorizo, 1 Tbs Season Salt, 1/2 Tbs
Paprika, 1-2 Pinches of Black Pepper, 3 Tbs Canola Oil

Potato Process: Dice the potatoes, onions and garlic then slice the green
onions. In a skillet or saute pan add the oil to the hot pan. Add the onions
 & cook until slightly browned then remove. Add the potatoes, seasonings
and herbs then cook until crispy. Remove from heat, fold in the cooked
onions and place into an oven preheated to 350 and cook until done.
20 more minutes or until done. Cook the chorizo in a separate pan
 until done and then fold into the cooked potatoes. 

Mascarpone Grits : 4 Oz Mascarpone Cheese, 1 Cup Grits, 2 Cups
Chicken Stock, 2 Cups Water, 1 Tbs Butter, Salt & Pepper
to taste.  

Process: Cook Grits according to box, subbing chicken stock
for half of the water.  Once done fold the cheese into
the grits, then taste it and add salt to enhance.

Soft Boiled Egg : 2-3 Eggs, Boiling Water, 2 Tbs Baking Soda
1 Tbs Salt 

Process: Bring water to a boil with the baking soda and salt. Place
the eggs in with a spoon, reduce the heat to low, cover and cook
 for EXACTLY 6 minutes. Take out and place under cold
running water. The Baking soda makes
the eggs easier to peel.

Plating: Start by placing the grits in the center of the plate,
add the potatoes around the grits and the egg on
top of the grits. Garnish with the chopped
green onions and add toast.

* This is a dish that cures all ills, especially hangovers. Wash it down with a cold beer or a Blood Mary topped with a lager or pilsner. 

Not Your Average Steak & Potatoes. Home Dry Aged Steak & Herb Stoned Potatoes

 Steak 
 Prep Time: 20 Minutes
 Cooking Time: 20-28 Minutes
 Oven Temp: 400 degrees

Tomahawk Chop 

Dry Aging Process

Aging : 3-21 Days

Dry Aged Steak

Potatoes

Prep Time: 10 Minutes 

Cooking Time: 45 Minutes 

Oven Temp: 400 degrees

Herbed Stoned Potatoes 

I am a steak and potatoes man. Whenever I share my profession with anyone, the most frequently asked question is : "What's your favorite thing to cook?" or some variation of that question. My answer is I cook everything with that same passion no matter what it is, and while that's true I think I'm freak when it comes to steak & potatoes.

There are so many different cuts to deal with from skirt, flat iron, filet mignon, sirloin and NY strip just to name a few. There are also millions of marinades but if you get a quality steak and cut there is no need to marinate steak at all. A simple hit of salt and pepper, quick sear and a short trip in the  oven should do it for you. For now Let's talk Dry Aged Beef.

Dry Aged Beef (20 days)

Dry aging beef is easy, requires very little prep, a bit of patience, a sharp knife and the bonus is that it adds flavor to a steak that is simply unmatched. The process requires that you get a thick cut of steak such as the Tomahawk Chop that is pictured above, a wire rack and drip pan to rest the steak in the refrigerator, and a sharp knife to cut the darkened part of the steak off with. Dry aging forces all of the moisture to the center of the steak and ensures a juicy steak every time out.

On The Menu Today: Dry Aged Tomahawk Chop & Herb Stoned Potatoes.

Ingredients/Process: Take the chop and place it on a wire rack being
sure to allow for an area with circulation in the refrigerator.
Leave uncovered for 3-21 Days. 

Day 4 

Day 14

Day 20

Process: Trim off the top layer down to the red part of
both sides of the meat as seen below.  

Process : Liberally season with olive oil and salt and set aside
while you prep and cook the potatoes. 

Process: Cut the potatoes in quarters and add olive oil to toss in a bowl.
Add chili flakes, paprika, tarragon,  julienned red onion salt and pepper. 

Cooking Potatoes: Add the potatoes to a Pizza Stone in an oven preheated
to 400 degrees and allow them to cook for 45-60 minutes. 

Cooking Steak: Add 3 Tbs grape seed oil to a pan or skillet on high heat.
Allow meat to sear on one side (2-3 minutes).  

Close Up. 

Cooking: Carefully flip and place in the oven with the potatoes I chose
 to add garlic and fresh time to the pan as it went in the oven.
A steak this size will take 20 minutes for Medium Rare. 

Resting: Once done allow the steak to rest at room temp for
5-7 minutes. *Keeps the steak juicy.. 

Potatoes are done when soft in the middle, finish with salt. 

Plating: Simply add the potatoes and steak to the same platter. 

* Notice I have not added amounts to the ingredients, they are your potatoes so I figured that you should add your own amounts and use the ingredients as a guideline and not a blueprint.. Enjoy your food.....