C – Wow! I am so surprised I made this and could actually eat it.
I usually get sick eating straight-up raw things. I did it? Really? I am not grossed out? I think I have been working at Be Mindful. Be Human. for a while. This wouldn’t have happened if I didn’t have to try things at least once or twice to make sure they were good.
I am not sure I am proud of myself. But, I am happy I don’t get sick. Well, maybe, it’s because we buy expensive, top-quality stuff. I also do an extreme amount of research before handling raw meat and serving it to people. I am so glad I do the research. … so I won’t get myself sick or others.
When Jim and I went to Cafe Rouge, I was a bit reluctant to eat the lamb tartare. I just wasn’t sure if I was going to feel alright if I ate a lot of it. Luckily Jim and I split it. I felt fine. It was delicious. I ended up taking a picture of it to make sure I could deconstruct it when I got back.
This is not your normal tartare. It had a different taste to it. It was simpler. The only thing I wished they would have done was cut up the meat a bit smaller. It was a bit tough to eat.
Back in the kitchen, I looked at the picture, remembered what the taste profiles were and went to work. I cut up the lamb pieces really small and added fresh, flavorful ingredients to the mix. Served it immediately and enjoyed the flavors.
|Cafe Rouge Redux: Lamb Tartare Crostini|
- ½ pound top round lamb
- 1 egg yolk
- 1 Tbsp Worcestershire sauce
- ¼ lemon, juiced
- ¼ tsp paprika
- ½ shallot, minced finely
- Salt and pepper to taste
- Parsley for garnish
- 6 toasted crostini
- Freeze the uncut lamb for 30 minutes.
- Remove lamb from freezer. Cut the lamb into thin slices against the grain. Then, cut into very small chopped pieces. Make sure that all the pieces are clearly cut.
- Mix salt and pepper, Worcestershire sauce, lemon juice, paprika and shallot in a small bowl. Taste and adjust seasonings if needed.
- Add mixture to the lamb and add yolk. Mix well.
- Serve on top of the toasted crostini.
- Top with parsley to garnish.
I was surprised I recreated their dish. I really liked it. I loved the lemon and shallot combination. I cut up the lamb perfectly, so it wasn’t tough for us to chew.
Yay! This was definitely a Cafe Rouge redux success.