Warm Kobe Beef With Truffle Tea Recipes

KOBE BEEF SLIDERS

Steps:

• Start up your grill and make sure it's hot.
• In a medium-sized mixing bowl add the beef, seasonings, and shallots. Mix the meat with your hands, thoroughly incorporating the seasoning and shallots. Form the meat into small-sized patties. Put the mini-patties on the grill and cook through, giving it about 2 to 3 minutes per side. In the last 2 minutes of grilling, top each patty with a slice of cheese and allow it to start melting. When the cheese has melted, remove the patties from grill. Put the patties on the bottom half of the bun, garnish with micro greens, and lean the top half of the bun on the side of the slider, exposing the greens, for presentation purposes. Serve hot with condiments on the side.
• If giving to your dog, go with a mild cheese

THE FOREVER YOUNG COCKTAIL

Steps:

• Shake 1 1/2 ounces gin, 1 ounce each Granny Smith apple juice and celery juice, 1/2 ounce pasteurized egg white, 1/4 ounce lime juice and 1/8 teaspoon wasabi in a shaker. Strain into a glass filled with ice and sprinkle with celery salt.

SWEDISH MEATBALLS

Steps:

• Soak the bread (bread crumbs) in the cream. Mix the ground meat and add the cream and bread mixture. Brown the finely chopped onion in a little butter. Mix the onion with an egg and add it to the meat mixture. Work the mixture until smooth. Add some more water to give a smooth consistency, season with pepper and salt as you go.
• Roll the meat into balls. The simplest method is to shape them using the wet palm of your hand and a couple of tablespoons, alternately standing them in a glass of hot water.
• Melt rather large quantity of butter and put 10 to 20 meatballs at a time, depending on their size. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready.
• If the meatballs are to be served with gravy or sauce, proceed as follows:
• Rinse the frying pan with water after each frying and add new butter. When all the meatballs are ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter from the frying and water used to rinse the pan) and stir until the sauce is even. Flavor with a little white pepper, salt and perhaps some Soy Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over low heat. If a creamy sauce is desired, pour cream into the pan after the last frying.
• Serve the meatballs with potatoes, lingonberries, salt or pickled cucumber and gravy.

WARM KOBE BEEF WITH TRUFFLE TEA

Steps:

• Preheat oven to 350 degrees F.
• Slice the beef thinly and pound to flatten. Set aside in the refrigerator. Saute the white and portobello mushrooms together with yellow onion in cooking oil. Add the potatoes and 1 teaspoon olive oil and continue to cook until browned and tender. Season with salt and pepper and cool slightly.
• Take the beef and place some potato mixture onto the center of each slice. Roll to make roulade. Bake the rolls in the preheated oven for about 2 minutes.
• Take half of the dried shiitake mushrooms and place in blender or food processor. Blend into fine powder. Mix powder with tea and set aside.
• Bring water to a boil. Add shallot, lemon grass, ginger, Bonito flakes, soy, remaining dried mushrooms and kelp. Let simmer for 5 minutes. Add in 1/2 of tea mixture. Let steep for 5 minutes and strain.
• Place remaining tea mixture into a tea ball or filter. Immediately before serving pour sherry into liquid and liquid into teapot fitted with filter.
• Place 1 to 2 drops truffle oil into each serving cup. Pour tea from pot into cup and serve on side of Kobe beef.