SIMPLE LOBSTER TARTARE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- Two days before serving: Cook lobster. Crack shells and claws. Mix together all the marinade ingredients in a separate jug or bowl and pour over the lobster. Leave in the refrigerator overnight.
- Next day: Cook the asparagus in boiling, salted water until just tender. Refresh in cold water and drain. Then cut it into 1/2-inch dice and reserve. Chop the cucumber into pieces the same size as the asparagus. Make the anchovy mayonnaise: put all the ingredients except the olive oil and hot water in a blender or food processor and whisk together. Add the olive oil; drop by drop, continuing to blend and gradually increasing the addition of the oil to a trickle. Then add the hot water until you have a thick, smooth mayonnaise (it is important to add the oil slowly and steadily in this way, rather than all at once, or you may run the risk of the mixture curdling). Season with pepper to taste. Reserve.
- Just before serving, assemble the Tartare: Remove the lobster from the marinade, cut it into cubes of a similar size to the asparagus and cucumber and combine all three together in a bowl. Add the anchovy mayonnaise and season with pepper (the anchovies will probably make the mixture salty enough). Mix thoroughly. To serve, either pile the mixture into shallow bowls or plates of for a neater presentation, place a 2 1/2-inch diameter pastry cutter in the center of each bowl or plate. Pack each ring with the lobster and asparagus mixture, pressing down as you do so. Neaten off the top, then carefully lift off the pastry rings. Garnish each serving of tartare with a good sprig of chervil and serve with the bread.
STEAK TARTARE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- * Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.
STEAK TARTARE
Steps:
- In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.
AHI TARTARE
Steps:
- Mix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.
SHORT RIB POUTINE
This dish combines the hearty, spicy flavors of my beloved slow-cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. -Erin DeWitt, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Toss short ribs with flour and pepper, shaking off excess; reserve remaining flour mixture. In a large skillet, heat oil over medium-high heat; brown ribs on all sides. Transfer to a 3-qt. slow cooker, reserving drippings. , In same skillet, saute onion in drippings over medium heat until tender, 2-3 minutes. Add garlic; cook and stir 1 minute. Stir in 1 cup stock; bring to a boil, stirring to loosen browned bits from pan., In a small bowl, whisk reserved flour mixture, chili sauce, ketchup, Worcestershire sauce, brown sugar and remaining stock until smooth; stir into onion mixture. Pour over ribs., Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with 2 forks and keep warm. Skim fat from onion mixture; puree using an immersion blender. (Or cool slightly and puree in a blender; return to slow cooker to heat through.), Cook potatoes according to package directions. Serve beef over potatoes; top with gravy and cheese curds.
Nutrition Facts : Calories 560 calories, Fat 31g fat (12g saturated fat), Cholesterol 80mg cholesterol, Sodium 1453mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 28g protein.
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