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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.
Austin, TX must try - Hopfield's French Gastropub. I enjoyed it with two new Aussie friends from Perth.
Beef Tartare
Hand-minced wagyu beef, sumac marinated onion relish, urfa chili, black pepper, sea salt,
olive oil, lemon, rusks. ($20)
bouli bar
San Francisco, California
(November 29, 2013)
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Pimms at Cap Juluca
Phone +1 264.497.6666
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Wagyu Beef Tartare
Whipped bearnaise, beets, chicharrones, and radishes.
bluestem
Kansas City, Missouri
(October 3, 2012)
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Pizza Bella
Kansas City, Missouri
(October 1, 2012)
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pork, ricotta meatballs,
salsa roja, salsa verde, poblano
rajas, crema, queso fresco. ($12)
Pizza Bella
Kansas City, Missouri
(October 1, 2012)
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Lamb Tartare
Justine's Brasserie
Austin, Texas
(April 24, 2014)
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CAVIAR - TARTARE
Leaping Waters Beef, Langoustine and Osetra Caviar Tartare Black Pepper-Vodka, Crème Fraîche, Pomme Gaufrette
This was a defining statement right out the gate and perhaps my favorite dish of the night.
The beef was exquisite - I am not sure what cut used for the tartare, but it was very tender and flavorful, yet had a rarely seen balance between luscious and lean. Langoustine was of unimaginable quality, way above and beyond any sashimi grade standards; caviar grains had incredible texture, flavor and salinity.
I was not completely sure about the vodka-sour cream combination, but come to think about it, vodka brought a slight astringent quality to the plate - a welcome, albeit unexpected addition, indeed.
Many thanks to my dearest LT for an incredibly generous birthday gift and equally enjoyable company.
Please take a look at the entire Le Bernardin Dinner picture set.
Easily on the best plates of the 2012.
Tartare di tonno all'arancia e lime tzaziki e salicornia
(Recipe in italian with translation available: Mangia con Me )
Venison Tartare
Crème fraîche, watermelon radish, oxalis.
(Kim Floresca and Daniel Ryan)
Twelve Days of Christmas
Day 7: Kim Floresca and Daniel Ryan
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 12, 2015)
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Steak Tartare
Augustine
New York, New York
(November 18, 2019)
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I love meat. I love it madly and tenderly. Juicy meat flesh surprisingly well combines harsh flavours of spices and delicate taste of fibers.
Accurately chopped into even cubes, it gives a great mosaic-effect contrast with the bright green of cucumber. It can taste so differently: salty, flat,...
Steak Tartare
Egg yolk, pissaladière lavosh. ($16.50)
Monsieur Benjamin
San Francisco, California
(July 18, 2014)
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I badly needed a break from my sabbatical routine, so I made:
Wild Jack Mackerel Tartare
- Japanese Wild Jack Mackerel, Tomato, Aji Amarillo, Baby Mache, Pickled Mustard Seeds
The inspiration came from Sardine Tartare at Hisop Restaurant, pictured by ulterior epicure.
Overall not a bad plate, although the original was much better, I am sure:
- they made real tomato confit paint, whereas I had to settle for barely red tomato puree;
- second: they made a yellow (how?!?!) prune sauce, which I would assume be on the sweeter side, I used Aji Amarillo puree, which is quite hot (same exact color though);
Pickled Mustard Seeds were a nice touch, though. Would make it again, but with prune sauce - should be interesting.