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The chopped hangar steak was topped with a Bernaise sauce ice cream and sided with scallions, pickled Asian pear and a bitter Amaro liquer sauce. ($15).
Notes: This dish was terribly similar to one I had at the Avenues the month before: Click Here
As beautiful as this dish is, the choice of hangar steak was unsucessful. The cut of meat was just too tough and stringy to work well in tartare form. The Bernaise ice cream's creaminess was frustrated by the chewy meat. While the flavors where all there - especially the freshness of the meat - the textures just didn't meld like I'd hoped. I preferred the Avenues version, which spoiled me with silky Wagyu beef, Bernaise ice cream and a piquant, yet substantial horseradish beignet.
A delicate beef tartare served with crispy chips and tangy capers. A perfect balance of flavors and textures in every bite.
A slightly different take on fish & chips for a Saturday night. Basa fillet a la meuniere, sweet potato fries, home-made tartare sauce, a few peas on the side. Yum, TISSM.
Table-side roebuck tartare. The video stops shy of a few heaping spoonfuls of caviar going in.
Kong Hans Kælder
Copenhagen, Denmark
(May 21, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Christmas Eve,平安夜,क्रिसमस की पूर्व संध्या,کرسمس کے موقع,Nochebuena,канун Рождества, اليوم الذي يسبق ليلة الميلاد,বড়োদিনের আগের দিন,noite de Natal,Malam Krismas,Malam natal,réveillon de Noël,Christmas Eve,Štědrý večer,Wigilia,ਕ੍ਰਿਸਮਿਸ ਤੋਂ ਪਹਿਲਾਂ,شب کریسمس,ערב חג המולד,クリスマス・イブ,đêm Giáng sinh,2015
Steak Tartare
Cornichons, Capers, Black Olives. ($15)
The Elm
Brooklyn, New York
(August 30, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Beef tartare
- roasted rye bread, pickled vegetables, capers
Best of 2013
This dish blew my mind - easily one of the best beef tartare interpretations I have had. Phenomenal.
Ahi Tuna Tartare
Avocado, caviar, tomato consomme.
L2O
Chicago, Illinois
(August 7, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Préparez la marinade.
Râpez le gingembre frais.
Mélangez-le dans un bol avec l'huile d'olive, le jus de citron vert, et la sauce soja.
Coupez les noix de Saint-Jacques en petits dés ainsi que la pomme et versez-les dans la marinade.
Laissez mariner 5 mn.
Ahi Tuna Tartare marinated in sesame oil over snow crab mix / avocado salad / bedded on a sushi rice infused with creamy wasabi sauce and various caviar. Nice tower before the waiter mashed it all up. :)
The Blue Fish, Houston, TX
Tartare of Yellowfin Tuna and Diver Scallops:
- Yellowfin Maguro, Diver Sea Scallops, Tobiko Caviar, Reduced Aged Sherry Vinegar, Scented Oil
This dish from Modern in NYC was pictured and described by ulterior epicure.
I just love this straight-forward, yet elegant presentation, and especially matching overtones of fresh seafood and aged vinegar. I used allspice and clove oil instead of extra-virgin olive oil, and because it was just for myself opted for tobiko caviar rather than more expensive varieties.
Steak Tartare
With Mustard Ice Cream (Spiced tomato, caper compote, pickles and lemon, hazelnut praline, meat bearnaise sauce, Oloroso-sherry raisin, chives, Sichuan pepper, Pimenton de la Vera (D.O.), smoked paprika and curry, small scoops of mustard ice cream and mustard leaves.
Tartare of Yellowfin Tuna and Diver Scallops:
- Yellowfin Maguro, Diver Sea Scallops, Tobiko Caviar, Reduced Aged Sherry Vinegar, Scented Oil
This dish from Modern in NYC was pictured and described by ulterior epicure.
I just love this straight-forward, yet elegant presentation, and especially matching overtones of fresh seafood and aged vinegar. I used allspice and clove oil instead of extra-virgin olive oil, and because it was just for myself opted for tobiko caviar rather than more expensive varieties.
The chopped hangar steak was topped with a Bernaise sauce ice cream and sided with scallions, pickled Asian pear and a bitter Amaro liquer sauce. ($15).
Notes: This dish was terribly similar to one I had at the Avenues the month before: Click Here
As beautiful as this dish is, the choice of hangar steak was unsucessful. The cut of meat was just too tough and stringy to work well in tartare form. The Bernaise ice cream's creaminess was frustrated by the chewy meat. While the flavors where all there - especially the freshness of the meat - the textures just didn't meld like I'd hoped. I preferred the Avenues version, which spoiled me with silky Wagyu beef, Bernaise ice cream and a piquant, yet substantial horseradish beignet.
I had never tried steak tartare up until this point so figured it was time to try it, given that most restaurants have it on the menu. It wasn't bad at all though half a pound of raw minced steak is quite a lot to get through.
Tartare
minced beef
bloomed basil seed
black garlic puree
bulgogi dressing
candied cilantro stem
pickled vegetables
charred scallion
soy pebbles
chopped peanuts
roasted sesame
jalepeno gel
iceberg circles
www.bbcgoodfood.com/recipes/5872/salmon-and-spinach-with-...
I used two tablespoons of cream instead of one, hence the flood of crème. And I crushed all the capers as well.
Tartare of Yellowfin Tuna and Diver Scallops
Seasoned with Yellowstone River Caviar.
Paired with Momo, Sauvignon Blanc, Marlborough, New Zealand, 2008.
Notes: The impossibly thin slices of cucumber and the stripes of reduced balsamico really made this dish pop. The tuna and scallop "tartare" were exceedingly fresh and clean.
Read the review at the ulterior epicure.