Contrast interests me. I think it's especially beautiful in cooking because one single ingredient can be used in so many different ways depending on its preparation. For this Texas Kobe Tartaré, I cooked the meat 3 different ways. The first was obviously a tartaré, finely sliced and carefully minced and diced. I also slowly fried a bit more with some capers and garlic to add fat back and crispyness into the dish along with savory umami. I also dehydrated it slightly and crisped it into ultra-thin meat chips. I brought them all back together on a plate and when serving on crostinis. It was a citrusy and savory wonder that was meaty yet lite somehow. Thank you to @boarricraft for thinking of me when beautiful cuts of meat come in and giving me the opportunity to prepare them and make art.
by bordboogaloo