Wednesday, January 13, 2010

The Tartar is Back!

A look at the marbling of our grass fed beef,
Filet Center Cut

This is what it ended up being the other night.

Beef Tartar, Giardiniera, Onion Cracker and Whole Grain Mustard

The Giardiniera is a mixture of pickled summer vegetables from the garden. The literal translation means, "female gardener". Since the literal translation doesn't properly describe our situation, I looked deeper.

The true Italian version, is called "sotto aceti",which include onions, celery, zucchini, carrots and cauliflower, pickled vegetables in red- or white-wine vinegar.

Chef Stu worked on this project when he first arrived. With the amount that he made I had no doubt that it would be enough to get us through the winter. Yet, I forgot about the possibility of it being absolutely amazing. Therefor, it was gone after a month of it being ready.

The Onion Cracker was developed by Chef Mustard a few years back at Company American Bistro, Las Vegas. We used to put it on a Beef Tartar dish that Adam Sobal had created. Since then I had forgotten about it.

Mustard brought back some good memories with this cracker and I was really happy with the way the dish turned out. Simple and Satisfying

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