Tuesday, March 29, 2011

Steak Tartare

This recipe is a combination of the following recipes:
- Chef Lee Hefter's recipe published on Food & Wine
- Anthony Bourdain's recipe published on Celebrity Chefs
- Mark Bitterman's recipe published on Esquire
- Saveur's
- Balthazar's recipe published on Serious Eats

- 1/2 lb beef tenderloin
- 1 egg yolk
- Juice from 1/2 lemon
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 tablespoon olive oil
- 2 anchovy fillets (stored in oil)
- ~ 10 capers, finely chopped
- ~ 4 cornichon, finely diced
- Sriracha
- Salt & Pepper

1) Finely chop the beef tenderloin. Cut it into thin slices, then cut the slices into strips, and chop the strips. Chill the finely chopped tenderloin.
2) In a bowl, mash up the anchovy fillets with the capers.
3) Add the Worcestershire sauce, the mustard, the lemon juice, Sriracha (to taste), and the egg yolk. Mix and combine.
4) Add in the olive oil until well blended.
5) Mix in the lemon juice.
6) Mix in the cornichon.
7) Start to blend the a subset mixture into the chopped beef tenderloin and keep adding the mixture until the tartare is moist and coated, but not sloppy and runny.
8) Serve with toasted bread.

Saturday, March 26, 2011


- 1 part Plymouth Gin
- 1 part Campari
- 1 part Sweet Vermouth
- Garnish: orange twist

1) Stir over ice gin, Campari, sweet vermouth
2) Strain into a chilled cocktail glass
3) Flame an orange twist to release the burnt oils

Monday, March 14, 2011

Pete Yorn @ Terminal 5

Asian Lettuce Wraps

In an attempt to be a little more healthy, I created some Asian style lettuce wraps for lunch.

- 1 Morning Star Asian Mushroom Patty 
- 1 Morning Star Original Chick Patty
- Red onion, diced
- Salt & Pepper
- Boston lettuce leaves
- Cucumber, julienned
- Carrot, julienned
- Serrano chile, sliced
- Cilantro, rough chopped
- Mint, ribboned
- 2 tablespoons soy sauce
- 1 tablespoon Thai Peanut Sauce
- Sambal Oelek to taste
- Fresh lime juice 2 teaspoons
- Lime wedges

1. In a small bowl, combine soy sauce, peanut sauce, sambal, and lime juice.
2. Defrost the two patties, then finally chop and mix together.
3. In a saute pan, saute red onion for a couple of minutes in olive oil over medium heat.
4. Add the chopped up patties, season with salt and pepper, and saute until warmed through.
5. Add half of the sauce to the pan, stir in, and serve in a bowl. The mixture should not be saucy at all, but moist and crumbly.
6. Make individual lettuce wraps with "meat" mixture and condiments to taste.