Tag: European
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.
Lemon Dill Halibut
Lemon Dill Halibut
This is classic Mediterranean preparation of fish that is highly flavorful and extremely easy to make. I purchased a pound of fresh halibut cut into 8oz portions to ensure the fish properly cooks through. The fillets simply get seasoned, baked, then sprinkled with fresh dill and a squeeze of lemon juice. This recipe also works with just about every type of fish.
Ingredients
- 1 lb halibut 2-8oz portions
- olive oil
- sea salt to taste
- cracked black pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp Aleppo pepper flakes
- 1 lemon
- 3 tbsp dill chopped
Instructions
- Preheat the oven to 425°. Line a baking pan in parchment paper. Pat dry the halibut with paper towels. Brush the fillets with olive oil and season with salt, pepper, Italian seasoning, garlic powder, and Aleppo pepper flakes.
- Place 2 slices of lemon on top of the fillets.
- Bake for 10-15 minutes.
- Take off the lemon slices, squeeze the rest of the lemon over the fillets and sprinkle on fresh dill.
Portuguese Roasted Chicken
Portuguese Roasted Chicken
Galinha a’ portuguesa, aka peri peri chicken, is the most common way to prepare chicken in Portugal. The chicken is smokey, spicy, and tangy in flavor; producing a nice crispy skin. You can use either a whole chicken or just parts; baked or grilled in preparation. I recommend marinating the chicken overnight for maximum flavor.
Equipment
- food processor
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 6 garlic cloves
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp chili powder
- 1 tsp crushed red pepper
- 1/2 tsp black pepper
- 4 lb whole chicken
Instructions
- Purée all of the marinade ingredients in a food processor.
- Pour the marinade over the chicken, making sure to get the marinade underneath the skin without tearing. Marinate the whole chicken for at least 8 hours; preferably overnight.
- Place the chicken on a baking pan in a preheated 350° oven for 90 minutes.
- Let rest for 15 minutes before serving.
