Serving cannibal sandwiches ... to be followed with girl scout cookies for dessert
Posted on 12/05/2013 7:52:49 PM PST by DogByte6RER
Serving cannibal sandwiches ... to be followed with girl scout cookies for dessert
Had some friends from WI that loved them. I always asked how much do you trust your butcher?
Steak Tartare.. If you are dealing with a reputable, high volume restaurant, with authentic ethnic French cuisine, it shouldn’t be a concern.. My restaurants served thousands of orders of Tartare over the years..
However, I wouldn’t trust the butcher unless they supplied high quality meats, to the types of restaurants that I described..
INGREDIENTS
3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
2 teaspoons brined capers, drained and rinsed
3 teaspoons Dijon mustard
2 large egg yolks
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
2 tablespoons finely chopped red onion
2 tablespoons finely chopped Italian parsley leaves
4 teaspoons olive oil
3 dashes hot sauce (such as Tabasco)
4 dashes Worcestershire sauce
3/4 teaspoon crushed chile flakes (optional)
INSTRUCTIONS
Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.
We had it all the time as a kid. I loved it....
Call out the SWAT team. This is clearly far more reckless than those who would serve unpasteurized milk Heaven forbid.
Can’t they irradiate the raw meat without cooking it to kill bacteria? Maybe this is a bit expensive.
Raw hamburger?
No thanks.
What do you call a cannibal who ate his mother-in-law? Gladiator!
Anyway, nothing wrong with a cannibal sandwich. My fave: two slices pump rye shmeared each with horseradish & Texas Pete & purest 99% ground round in between. Wunderbar!
That’s good old steak tartare; everybody knows that.
Trying that recipe soon. Thanks
Found the item in question. Mettbrotchen. But the Europeans use raw pork. Raw pork....with diced onions on a buttered bun.
Unless you’re a cow, it’s not a ‘cannibal’ sandwich.
We go to a good German restaurant in Milwaukee sometimes, and we love the tar-tar, but it is served with a few meat patties, and all the capers, onions and cracked black pepper on the side (by cracked, I mean, like just cracked in half peppercorns, very coarse, like they smashed once with the flat of a knife), and the patties have a little divot in the middle where the raw egg sits.
You just kinda build your own fork full and share.
Yeah, I was going to lay that all out for any raw meat eating fools that might be reading this but I figured this was just natures way of getting rid of them so why interfere.
Tell your butcher that you are buying the meat for this purpose so he knows to give you FRESH meat.. Enjoy.. :)
Pork is one of those meats that should always be cooked thoroughly. I will always err on the side of overcooked with pork in fact. Fact is, it’s just good practice to overcook all meat even though, I will admit, it tastes better bloody and rare. You gotta denature those vegetative spores, bacteria, viruses, and prions and that means turning up the heat.
You presentation is the method I was raised on.. We changed it for hyper health reasons, by blending the yoke in the mixture..
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