A Recipe For Each Friday Fright Theme
I came up with the idea of doing this in part because I am a trained chef and used to work in catering, and it part by finding myself inspired by a food writer who created some really interesting recipes around each best feature nominations for this past Oscar celebration.
So, it's ZOMBIES---well then it has to be Steak Tartar!
First the usual disclaimers about raw meat in general: though beef is not as bad as others, but with e. coli all over the place these days (which you can also get from unwashed greens, lettuce, cukes, etc.--talk about Guts!). I don't think this will be a problem--because most people are afraid of the thought of eating raw meat, and most of the others hate it.
Basic Tartar For Those Of Us That Are Part Zombie:
Classic tartar is usually mixed at the table by the diner or the wait staff at some fancy restaurant, where, if they still serve it at all, it will cost a crazy amount of money!
When I make this, I'm picky about where the meat comes from. Butchers with locally butchered meat are the way to go. It's pretty important to buy the meat and grind it yourself. [Hand cranked grinders are not expensive]
When making it at home you can either provide garnishes (as above) and mix at serving or mix all together and then form a nice patty to serve already seasoned.
Common garnishes (you need at least 4, use whatever you like, but at least 4 garnishes are needed):
Finely chopped white and/or green onion
Brown spicy mustard
Chopped pickles
Worchestershire sauce
Hot Sauce (Tabasco is a favorite in restaurants)
Fancy flavored vinegars
Good oil, Olive, Nut or Flavored
Sea Salt (Hawaiian black salt is good!!)
Egg (99% of the time, this is a raw egg yolk place in an indentation in the patty, but
hard cooked egg works to)
Chopped parsley and/or cilantro
Olives, chopped
Other types of pickled vegetable (like chopped pickled mushrooms)
Capers
Cognac
Imported ketchup (like English Mushroom Ketchup)
Anchovy
Horseradish
ETC!
One thing that is essential is lots and lots of freshly ground black pepper (green pepper is good too!). In any case, this should always be served with good bread or toast points. In France, it is almost always served with really, really cold dry Champagne.
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| An example of an already seasoned patty |
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| Classic alternative presentation, seasoned and served with fried egg |
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