Tag: beef
Steak Tartare
Steak Tartare
Steak tartare is a classic French bistro dish consisting of raw beef finely diced and mixed with a vinegary mustard sauce, capers, and cornichons; served with toasted baguette, French fries, or a dinner salad. It can be eaten as an appetizer or as a main course.While being very easy to prepare, there are a couple of really important factors that can make or break you dish. The most import part of tartare is the quality of the cut and the handling of the beef. I recommend using either top sirloin or filet mignon for the beef. The beef has to be freshly cut the same day you plan to make tartare on a cleaned surface. It needs to be treated like sashimi grade sushi. Since bacteria can be found in beef fat, it has to be lean as possible since you’re eating it raw. When finely dicing the beef at home, it helps to place the beef in the freezer for an hour to firm it up. The beef needs to be diced no more than 1/4” thick pieces. Lastly, steak tartare is not meant for leftovers.
Servings: 2
Equipment
- food processor
Ingredients
- 8 oz top sirloin or filet mignon
- 1 small shallot finely chopped
- 1 tbsp capers finely chopped
- 1 tbsp cornichons finely chopped
- 1 tbsp parsley finely chopped
- 1 egg yolk
- 1 1/2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 2 tsp vegetable oil
- 2 tsp Worcestershire sauce
- 1 shake hot sauce
- salt and pepper to taste
- baguette sliced and toasted
Instructions
- Place the beef in the freezer for 1 hour to firm up for slicing. Cut the beef into small cubes; slightly less than 1/4”.
- Mix together the rest of the ingredients in a bowl.
- Fold in the beef. Mix thoroughly.
- Place the steak tartare in a small bowl to mold into shape.
- Flip the bowl onto a plate and serve with a toasted sliced baguette.
Hot Dagos
Hot Dagos
Believe it or not, the hot dago is said to have originated from my hometown of Saint Paul, MN in my neighborhood of W. 7th street by Italian/Americans. This was something I ate all the time growing up and really miss. They are easy and cheap to make; plus they are just damn tasty. Some people make the hot dagos all beef; some all Italian sausage; and others with various percentages of the two meats. Once the patties are browned, they’re simmered in a marinara sauce, topped with mozzarella cheese, and served over toasted Italian bread or ciabatta rolls.
Servings: 4
Ingredients
- 1/2 lb 90% lean ground beef
- 1/2 lb pork Italian sausage mild or spicy
- 1/4 cup breadcrumbs
- 1 large egg
- 3 garlic cloves minced
- 1/4 cup yellow onion finely chopped
- 3 tbsp parsley finely chopped
- 2 tbsp olive oil
- 1 cup mozzarella cheese shredded
- 4 ciabatta roll toasted
Marinara Sauce
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/2 small yellow onion finely chopped
- 1/2 cup cremini mushrooms thinly sliced
- 1 Fresno chili finely chopped
- 1/4 cup parsley finely chopped
- 1/4 cup basil finely chopped
- 1 tbsp oregano
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
Instructions
- Mix the hot dago ingredients together in a bowl.
- Form into 4 thin patties.
- Heat up 2 tbsp of olive oil in a sauté pan over medium heat. Add in the patties.
- Cook for 5-6 minutes a side. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions, mushrooms, garlic, and Fresno chili for 2 minutes.
- Toss in the parsley, basil, and oregano and cook for another minute.
- Stir in the tomato paste and cook for a minute.
- Pour in the canned tomatoes and red wine. Simmer covered for 5 minutes on low heat.
- Place the hot dagos in the sauce. Cover and continue simmering for 15 minutes.
- Place a 1/4 cup of mozzarella on each of the hot dagos.
- Cook uncovered for another 5 minutes until the cheese has melted.
- Place a patty and sauce on a toasted ciabatta roll.
Rueben Tots
Rueben Tots
Ruebens are one of my all-time favorite sandwiches; and I love tater tots. So why not combine the two to make the ultimate appetizer. I present to you: the rueben tot. Corned beef, sauerkraut, swiss cheese, rye breadcrumbs, and potatoes; mixed together and blinded by a couple of eggs; formed into larger-sized tater tots, and baked until crispy on the outside. It doesn’t get much better than this.
Equipment
- food processor
- cheese grater
Ingredients
- 1 cup corned beef
- 2 cups potatoes grated
- 1 cup sauerkraut drained of excess moisture
- 1 cup rye bread crumbs
- 8 oz Swiss cheese shredded
- 2 large eggs
- thousand island dressing for serving
Instructions
- Place the corned beef in a food processor and pulse until finely chopped. Remove from the food processor.
- Place the rye bread in the food processor and pulse until they are fine bread crumbs.
- Mix all of the ingredients together in a bowl.
- Form the mix into walnut-sized balls.
- Place the rueben tots on a baking sheet lined in parchment paper.
- Bake for 25-30 minutes in a 400° preheated oven; flipping half way through.
- Serve with a side of thousand island dressing to dip them in.
