Beef Tartare (Classic Style) !!!WARNING!!! Only use fresh beef you trust completely. This dish forgives nothing. I only eaten this in Poland. In Kazakhstan asia no quality safe beef that can be trusted was noticed. Usually served with Vodka obviously. Preparation 1. Prepare the meat Trim all sinew and fat from the beef. Cut it into very small cubes using a sharp knife. Do not use a grinder. This is food, not punishment. 2. Season Place the chopped beef in a bowl. Add capers, cornichons, shallot, mustard, salt, and pepper. If using Worcestershire or Tabasco, add sparingly. 3. Mix gently Combine carefully with a spoon. Do not mash. The texture matters. 4. Plate - Shape the tartare using a ring mold or spoon. Place the egg yolk on top if desired. 5. Serve - Add slices of chilled butter on the side. Garnish lightly. Serve immediately. Notes - Butter is served separately to let the diner adjust richness and softness. - Serve with toasted bread or fries. That’s no foam. No smoke. Just good ingredients. Ingredients (1 serving) - 120–150 g high-quality beef tenderloin or sirloin, very fresh - 1 egg yolk (optional, traditionally on top) - 1 tsp capers, finely chopped - 1 tsp cornichons or pickled cucumber, finely chopped - 1 tsp Dijon mustard - 1 tsp finely chopped shallot - Salt, to taste - Freshly ground black pepper, to taste - A few drops of Worcestershire sauce (optional) - A few drops of Tabasco or chili sauce (optional) - Unsalted butter, chilled (for serving) - Optional garnish: pickled chili, herbs, microgreens

Making dinner for the Mrs and I Kilbasa can be boiled, broiled, smoked, steamed etc. Tonight I split them down the middle, threw a bit of water on them and started to steam the meat, next I let the water evaporate so I could get a bit of char , added some more light water and resteaming on high heat for a sear, then gonna pull it off and let it sit on residual heat for a couple minutes

Cooking Italian casserole for the Mrs and I tonight for dinner. As the top says a Gentleman should study and understand how different seasonings blend together to make an awesome dish. Obviously me being a professional BBQ PITT BOSS has taught me a lot about diff seasons and meats along with the different types of heat and temperatures rhe meat needs to be done at !! As well as this I have a blue ribbon for my sweet tea brew and my home made buscuits. Next is from being a boy scout and learning how to cook over an open camp fire and on a Boy Scout propane grill. Also during science lessons in school, ive learned how to make a solar oven which Ive sat in the stands at sporting events and used to cook pizza, s’mores and other foods. Trucking added to this as it’s easy to use the truck engine to cook canned food and wrap tortillas and Mexican food in tin foil and let set while driving for a while , then after pulling off you have hot food on the go

The title goes back a long way… We are inundated with snow and ice here in New Jersey. Snow day #1. Not going to lie, we started prepping this yesterday… first course was French onion soup, probably the first time in two years that we made this. Main course was simple beef rib roast with salt and pepper in the oven. Sides were creamed, spinach, and garlic herb potatoes. Dessert was a flourless chocolate cake. I did the roast and started the soup, all else was the magnificent JLO.

Never got over 23 degrees in College Station, TX today which is extremely rare. Great evening for some homemade chili with cornbread.