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Beef Tartare (Kitfo) with Spiced Clarified Butter (Niter Kebe), Feta Cheese (Ayib), Teff Flatbread (Injera), Spicy Sauce (Awaze) and Bird Eye Chili Spice (Mitmita )
This dish has no less than 30 different spices and aromatics, and is truly quite tasteful.
Awaze was made with garlic, ginger, honey, Seltzer water and Berbere spice mix.
Original recipe calls for Tej - Ethiopian Honey Wine, but I was not able to find it anywhere in town (I will try making it at home, though).
Berbere spice mix is well described on www.ethiopianrestaurant.com/ethiopian_spices.html :
"Berbere : A popular Ethiopian seasoning prepared from red chili peppers, garlic, & other spice. Berbere is sun-dried then mixed with more spices & used in wots. Berbere is the source of the dark red color in all the hot dishes in Ethiopia. Finely minced onions, berbere, water and seasoned butter are cooked long and slow over low heat until they become emulsified. Although red pepper is the main ingredient in berbere, its is sun dried together with almost 20 other spices and herbs before being milled extra-fine."
Ik ging naar binnen omdat er Fish & Chips gepromoot werd (en dat in Frankrijk). Toevallig ben ik daar wel gek op. Maar uiteindelijk ging ik voor de steak tartare, daar ben ik ook nogal gek op :-)
I entered the brasserie because they served Fish & Chips, but I ended up with this steak tartare. :-)
J’ai mis le pied dans cette brasserie à cause de leur promotion du Fish & Chips. Mais au lieu de ça j’ai fini avec le steak tartare :-)
A spicy tuna tartare in tomato soup and Wasabi icecream. Recipe on my blog soon.
Entry for Still Life With and Tuna Tartare.
I uploaded these in order, but for some reason Flickr decided that they were not in the RIGHT order!
Recently I did a 9 course tasting menu for all the big wigs of the company that I work for Tavistock International.
The chef, Ryan Jackson, with the help of the two Sous chefs, Ben Knox and myself Jason J Buckley put together a sample to show these people what we can do! I did the execution and plating, but these are all of our ideas. Unfortunatley I did not get pictures of the intermetzo or dessert, but they were done by our pastry chef William Woodard.
The Menu is as follows:
C1: Amuse - Fried Oyster with citrus Ravigote
C2: Yellow Beet Tartare, Frissee, Truffled Goat Cheese Croustini, 25 year Balsamic
C3: Lobster 2 Way, Poached Tail with citrus, avocado, and Lobster spring roll with sweet and spicy citrus sauce
C4: Lentil Soup, Wild Mushroom and Duck Raviolo, Balsamic Caramel
C5: Grilled Hudson Valley Foie Gras, Apple Crepe, Apple Demi, Pepper/Muscat Gastrique
C6: Seard Day Boat Sea Scallop, Caramelized Shallot, Brocolini, Parsnip Puree, Shallot Demi
C7: Intermetzo - Huckleberry and Mandarin Stolli Granite (C7 Not Pictured)
C8: Seared Lamb Loin, Potato Risotto, Haricot Verts, Oven Dried Tomato and Fennel Relish, Bordolaise
C9: Dessert - Huckleberry Bread Pudding, Huckleberry Compote, Vanilla "Frogurt" and Bittersweet Chocolate Souffle, Peanut Butter Ice Cream, Banana Brulee' (C9 not pictured)
DE: Rinderfilettartar mit Röstbrotscheiben auf Salatbouquet
FR: Tartare de bœuf avec pain grillé garnie de salade
IT: Tartara di filetto di manzo con crostini su insalata
ES: Solomillo de buey a la tartara con pan tostado en nido de ensalada
tuna and watermelon tartare with crisps * @markbest seafood cooking school class with @sashtrouble YUM, great birthday pressie thanks xxx
41 Likes on Instagram
6 Comments on Instagram:
clancy555: Was it all delicious? Looks it
sashtrouble: so good. This was my favourite @clancy555
frankented: Yum!!
markbest: @flowerpress thanks for cooking with me!
flowerpress: Any time @markbest this was my favourite, loved the touch of chilli on the tartare.
pammy2726: No doubt about that Aunty Sash and her remarkable presents!!!
My entree sized tuna tartare. I was in the mood for a seared rare tuna steak but I didn't like the sound of the sides it came with. The tartare was the next best thing. Hint of wasabi and sesame oil but none of the flavors overwhelmed so as to mask the freshness of the tuna. Rue 57.
Wagyu Beef Tartare
Beets, N2O Bearnaise, pork rind.
bluestem
Kansas City, Missouri
(November 23, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
A house specialty ($19.95)
BY's main order. Lightly seasoned chopped beef dotted with slivers of scallions, capers and grainy mustard. Skinny frites and salad accompanied the order along with dishes of ketchup and mayonnaise. I like how Jules gave a half order of the vegetable and starch on the plate.
04.18.06 : Morimoto : a gorgeous frame of toro tartare with 6 toppings (creme fraiche, avocado puree, seaweed sauce, micro radish sprouts, rice crackers), a sprinkle of osetra caviar and a side of dashi-soy
Hand-Chopped Steak Tartare
Crostini, Broken Egg Yolk, IPA Mustard.
($21)
Press
St. Helena, California
(February 19, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Saturday July 16th was the Vegan Pickle where we served the following:
Caipirissima with an amuse bouche of cucumber, mint, peas, carrots
Beet and cherry gaspacho
Raw shiitake, asparagus, gunpowder pudding, blueberry compote, lovage leaves
Romaine , quinoa, fennel, lemon ash oil , Nasturtium Blossoms , and more!
[surprise celebration course: watermelon, tomato & pastilla chili sauce, wood sorrel, sea salt, lime zest]
Coconut parfait, coffee falafel, Radish Kimchi, thai garnish
Traditional Beefsteak “tartare” : pickled cucumber, “egg” , toast
Farrotto, corn shoots, corn nuts, india pale ale, garlic scapes
Olive oil cocoa cake , avocado puree, peanuts, olive, rum
Beef Tartare
Chive "chips," matsutake, parsley root, quail egg.
Paired with Château de Chaintres "Les Sables," Saumur-Champigny, Loire Valley, France, 2020.
Synergy Series 4.3: Keller
Spoon & Stable
Minneapolis, Minnesota
(November 19, 2021)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Steak Tartare
Spicy, with fries. (Main course portion $20)
Brasserie T!
Montréal, Canada
(August 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
A classic leftover creation. I had some leftover tuna from a sushi party and an open pack of garlic tortillas in the fridge.
For the tartar, I chopped a tuna steak (about 150 g) and a quarter of an onion very fine, mixed it with a table spoon of miso paste and a tea spoon of soy sauce, some chives and fresh mint leaves. Then I filled two warm tortillas with the mixture.
The steak tartare.
I've made these before (just in case the fritters didn't turn out), and I love steak tartare and wanted to share the experience. I tinkered with the recipe until it was to my taste (more spicing and capers/more anchovies because I love anchovies) and I think it was a hit. SO loved it, and so did I. I served it on top of toasted slices of ficelle from Iggy's Bakery.
pickled beetroot, dill, mandarin vinagrette. Maze. Gordon Ramsay. Christmas Eve, December 24th 2013. London, England.
Tuna Tartar with Ripe Avocado and Fresh Dill on Salt and Pepper Cucumbers (sub brioche for cucumbers)
Serves 8-10 people
Ingredients
For the Tartar
1 1/2 pounds blue fin tuna, cut into small pieces
2 tablespoons Dijon mustard
3 tablespoons capers, chopped
1 teaspoon Worcestershire sauce
1/4 cup finely chopped scallions
2 tablespoons red onion, minced
2 tablespoons olive oil
Salt and pepper
For the Cucumbers
2 english cucumbers, peeled and sliced into ¼ inch rounds
Teaspoon salt and pepper
Squirt of champagne vinegar
For the Garnish
1 ripe avocado, cut into small cubes and tossed with lemon juice
2 tablespoons dill, chopped
Instructions:
Cucumbers
Toss all the ingredients in a bowl and let marinate.
Tartar
Combine all ingredients in a mixing bowl. Mix well and fill each cucumber with a generous amount of the tartar. Garnish with avocado and dill. It’s that easy!
Steak Tartare
Pasjoli
Santa Monica, California
(September 19, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Nous sommes arrivés en France! We are staying in this lovely country for two months this spring. Our primary residence is Lyon, the third largest city in France, located to the southwest. It is a historical, cultural, and very picturesque city founded as the Roman city of Lugdunum, spread out over two hills and two rivers -- the Saône and Rhône.
With side trips to locations as diverse as Paris, Perpignan, Aix-en-Provence, and more, Steve and I aim to get our fill of a country neither of us has seen in a decade, and enjoy the cuisine, culture, language practice, scenery, and generally, la vie quotidienne.
Read more about our travels at www.circumnavacation.com!
Taken for Friday Food Fiesta (Tuna Week)
I can't think of any other way to eat tuna other than raw so I thought I'll try this recipe I found off the net. Otoro and Maguro was what I thought would be a good mix at first but they ran out of otoro at the supermarket so I had to settle for tuna and salmon mix instead.
Rossolounge is one of the most exclusive clubs in Italy Rimini.
Rossolounge wine bar restaurant offers fabulous aperitifs with caviar, salmon, champagne, tartare, truffle, finger
food, vegetarian menu, wine, champagne.
Rossolounge является одним из самых престижных клубов в Италии Rimini.
Rossolounge винный бар ресторан предлагает сказочные аперитивы с икрой, лосось, шампанское, тартар, трюфеля,
карпаччо, закусок, вегетарианское меню, вина, шампанского
Rossolounge es uno de los clubes más exclusivos de Italia Rimini.
Vino Rossolounge restaurante bar ofrece aperitivos fabulosos con caviar, salmón, champán, tártara, trufa,
carpaccio, canapés, menú vegetariano, vino, champán
Rossolounge ist einer der exklusivsten Clubs in Italien Rimini.
Rossolounge Weinbar Restaurant bietet fabelhafte Aperitif mit Kaviar, Lachs, Champagner, Tartar, Trüffel,
Carpaccio, Finger Food, vegetarisches Menü, Wein, Sekt
Rossolounge este unul dintre cele mai exclusiviste cluburi din Italia Rimini.
Rossolounge restaurant bar de vinuri oferă aperitive fabulos cu caviar, somon, şampanie, tartar, trufe, carpaccio,
finger food, meniu vegetarian, vin, şampanie
Rossolounge est l'un des clubs les plus exclusifs en Italie Rimini.
Restaurant Rossolounge bar à vin propose des apéritifs fabuleux avec caviar, saumon, champagne, tartare, de la truffe, le doigt alimentaire, menu végétarien, vin, ch
pickled beetroot, dill, mandarin vinagrette. Maze. Gordon Ramsay. Christmas Eve, December 24th 2013. London, England.