Tartare you being served?

The girls went out to get their drink on Friday night. Gene, LTD & I stayed in with Penelope & made for ourselves a delightful little dinner indeed - steak tartare, a green salad with homemade vinaigrette & bleu cheese fries, also homemade. LTD brought along a fantastic dessert called frangipane, which is a tart of almond paste & pears. A quick scan at Wikipedia shows it's of Belgian origin. Shoulda known! I love them Belgian foods.

Dinner was followed by our typical Friday night feast of LTD's Magical Mystery Tour of basic cable. There was bad Christian folk rock & really really bad Coyote Ugly tryouts. Somehow the Coyote Ugly show lead to our edification on the politics of reptilian overlords.


1. Steak tartare recipe via Anthony Bourdain. We recommend you do a lot of tasting once you've mixed it all together; we really had to amp most up everything to get some good flavor volume. Also, we used two pounds of a lovely filet from the local neighborhood market. Our tartare was without the cognac, but you bet your sweet bippy we'll have some next time.

2. YouTube evidence of our reptilian overlords.


# 2 egg yolks
# 2 tbsp Dijon mustard (28 g)
# 4 anchovy filets, finely chopped
# 2 tsp ketchup (10 g)
# 1 tsp Worcestershire sauce (5 g)
# Tabasco sauce, to taste
# Freshly ground black pepper
# 1/4 cup salad (i.e., corn or soy) oil (56 ml)
# 1 oz Cognac (28 ml)
# 1 small onion, freshly and finely chopped
# 2 oz capers, rinsed (56 g)
# 2 oz cornichons, finely chopped (56 g)
# 4 sprigs of flat parsley, finely chopped
# 1 1/4 lb. fresh sirloin, finely chopped (560 g)

Throw it all in a big bowl & serve it up. It's raw meat & eggs, so eat it right away, duh.




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