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snow crab, warm ghee vinaigrette, african spices
Alter pop-up dinner at Miami Café
2750 NW 3rd Avenue, Miami Florida
twitter: @frodnesor
Tartare
Panko, pine powder.
Kolonialen
Bislett
Oslo, Norway
(August 17, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Rojo Chili Paste, Avocado Chutney,
Yarmouth Seaweed Salad
Wine: Riesling, 2006, Wood Post Vineyard, Thirty Bench, Beamsville
Tuna tartare topped with avocado parfait, slivers of Anaheim chilli and fried garlic. It was paired with a thin crispbread, which was quite delicious on its own. The Rojo chili paste provided both smokiness and heat while the palate was cooled by the sea-like Yarmouth (aka Nova Scotia) seaweed salad.
classic french steak tartare--for a pound of good quality ground beef, 3 tbsp dijon mustard, salt and pepper, finely chopped shallot or onion, 1/4 c finely chopped parsley, two raw egg yolks. let it get to almost room temperature, the flavors will develop. serve with chopped capers, red onion, and i didn't do it but you can do cooked egg yolk too.
avocado and radicchio with olive oil from Cafe Paradiso in the east village (the owner's sister makes her own olive oil, unique flavor that is mildly bitter or like a forest... comes from the wild olives she mixes in with the rest of the harvest). o yes and a decent balsamic vinegar, the sweet cuts the bitter of the radicchio. salt, pepper. go ahead and use a whole avocado!
Exquisite!
TARTARE DE BŒUF: hand cut beef sirloin, capers & cornichons, potato gaufrettes, mustard-egg yolk dressing.
Hand cut tenderloin (Fieldgate farms grass fed beef) 65 degree egg yolk (local free run chickens), gaufrette potato chips, lemon dressed microgreens (Soiled Reputation).
The egg yolk was a little more done than to my normal liking, mainly for the fact that although cooked, it was a bit too solid to mix into the finely minced tartare. Although I don't think many people would have an issue with it, my preference would perhaps be a 60 or 61-degree yolk here (if it had to be cooked). Other than that, I fell in love with the plate because of the gaufrette potato chips.
I love shapes. I love eating shapes. Fried shaped chips make me happy.
with uh... crunchy things. Served in a cone-shaped dish set in a bowl full of ice and blue syrup to keep it cold. SO. GOOD.
“Tartare de corvina tratado como una Ensaladilla rusa”. Genial el tartar del fons del plat però vam trobar massa freda l'amanida russa que hi havia al damunt en forma de granissat i ens va semblar que trencava una mica el bon gust del tartar.
with red onion, hard-boiled eggs, chives, capers and crème fraîche
Tartare de saumon façon Thomas Keller
O tartare é um prato que se come crú. Na realidade é preparado com carnes nobres ou peixes. É temperado com um combinado de limão, azeite balsâmico e ervas. O ideal é prepará-lo na hora de servir e sempre usar carne ou peixe frescos.
Ingredientes:
- 500g de atum
- 1maçã verde e 6 tomates cereja
- 1cebola pequena e cebolinhas
- 6dentes de alho cozido no vapor
- 1colher de sopa de alcaparras
- 1limão, azeite balsâmico e pimenta branca o quanto baste
Modo de Preparo:
Pique finamente o filé na ponta da faca. Em seguida acrescente as cebolas, o alho, cebolinhas, maçã, tomates e as alcaparras. Acrescente o limão e o azeite balsâmico. Reserve por 10 minutos. Numa forma pequena sem fundo monte o tartare . Depois retire o aro e salpique com pimenta branca moida e azeite extra-virgem. Sirva acompanhado com torradas.
Spicy Radish
Ginger Dressing
JG's signature appetizer, and not without reason. Stellar.
Buttery rich mashed avocado laid beneath a fine mince of blue fin tuna, and if my memory serves me correctly, it was also dotted with a brunoise of onion or possibly radish. Kicked up by a chili oil spiked ginger dressing (using a very Asian blend of sesame oil, ginger, and possibly star anise), and layered by slices of crunchy and peppery radish, the contrast of textures (crunchy vs unctuous smooth avocado and clean dense fish) and flavours (rich vs. spicy vs. refreshing vs. clean) was a symphony in the mouth. Again, stellar.
5 oz of finely minced, well seasoned, and mustard spiced with roughly chopped cornichons rare beef steak was served with a tower of crostini and large bowl of seasoned shoestring frites ($22.95).
This was great after the unctuous crête de coq - instead of cloying, the tartare was refreshing (chilly), with ample mustard providing mild heat leaving a bright impression on the palate. Even though the components were roughly chopped, they were all bound by the abundant use of creamy aioli which was then contrasted by the crisp accompaniments. Pretty decent.
Taking on the self-checkout at Origin Bento for "Chicken Tartare Nanban"!
It's easier to buy it at the supermarket, but I'm trying something I'm not used to in order to prevent aging. However, I have used the self-checkout at Origin Bento about a year ago.
By the way, Seiyu has also become completely self-checkout. It's a pain when you want a large amount.
The "Chicken Tartare Nanban" was delicious.
『タルタルチキン南蛮』オリジン弁当のセルフレジに挑む！
スーパーで買う方が楽なんだけど、老化防止のために慣れないものに挑んでみる。でもオリジン弁当のセルフレジは１年前くらいに使ったことがある。
そういやあ西友も完全セルフレジになった。量が多い時はめんどくさい。
『タルタルチキン南蛮』はうまかった。
#レストラン #食堂 #美味しい #ランチ #食事 #料理 #外食 #グルメ #食べ歩き #料理好きと繋がりたい #料理好きな人と繋がりたい #お腹ぺコリン部 #お腹ぺこりん部 #food #foodpanda #foodart #Foods #FoodFriday #delicious #restaurant #diner #lunch #meal #cooking #gourmet #hungry
hand-cut steak tartar, pomme frites ($28)
Absolutely gorgeous. Hand chopped tenderloin ensures supple yet well diced bites of lean beef gently seasoned and popping with
Hand cut, double fried frites were thick and meaty, but had the most addictive golden crisp crust. Wonderful, non-greasy and utterly satisfying. The aioli on the other hand was the exact opposite, ethereal and incredible. We couldn't help but smile as we greedily dipped into the aioli.
Every bite of each plate was eyes rolling to the back of your head pleasing. Didier serves certainly one of, if not, the best version of steak tartare in the city. Craving satisfied.
Tuna Tartare
Fried wonton. ($7)
Notes: Very finely minced tuna, speckled with black sesame and mixed with a touch of sesame oil and a flash of spicy heat.
sesame panko, organic egg yolk, radishes, scallions, worcestershire-soy, sea beans
Read about Eating House pop-up restaurant in Coral Gables, Florida at Food For Thought.
($15) – Ontario AAA dry-aged sirloin, paired with fried capers, egg yolk, Caesar aioli, and prawn chips.